Recipes Included On This Page Bacon Wrapped Beef Patties Baked Lemon Pudding Banana Coconut Cream Dessert Breast of Duck With Olives and Red Wine (Low Carb) Broccoli Casserole Butter Balls Butter Brickle Bars Buttermilk-Lemon Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon Wrapped Beef Patties Recipe By : Mrs. Randy Koehl, Hancock, MN; located on page 42 Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 tablespoon Worcestershire sauce 1/2 cup shredded cheddar cheese 1/2 teaspoon salt 1/3 cup onion -- chopped 1 dash pepper 2 tablespoons catsup 1 egg 1 tablespoon grated Parmesan cheese 6 slices bacon Combine beef with remaining ingredients, except bacon. Mix well. Shape into 11-inch roll. Lay bacon slices flat on sheet of waxed paper large enough to hold beef roll. Roll bacon around beef roll, securing ends of bacon with wooden toothpicks. Cut roll between bacon strips. Place the 6 bacon wrapped patties on broiler pan. Broil 7 inches from broiler for 6 minutes on first side, 3 minutes on the other. Or broil to your desired degree of doneness. Source : "Ground Beef "Round-Up" from Farm Wife News" S(Scanned and Formatted): "~~October, 2004~~" Copyright : "©1979 Reiman Publications, Inc.; ISBN 0-89821-032-1" NOTES : Bobbie's Note: These were very good. I made only half and cut them into two large burgers with only two slices of bacon wrapped around them. They were tender, juicy and very flavorful. Contributed to the FareShare Gazette by Bobbie; 1 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 334 Calories; 27g Fat (74.4% calories from fat); 18g Protein; 3g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 497mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Baked Lemon Pudding Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs -- separated 1 cup granulated sugar 1/3 cup all purpose flour 1/3 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons fresh lemon juice 1/2 teaspoon grated lemon rind 1 tablespoon butter -- melted Heat oven to 375F. Grease 1 1/2-quart casserole. Separate eggs. Beat egg whites until soft peaks form, add 2 tablespoons sugar; beat whites again until stiff and glossy. In separate bowl, sift remainder of sugar with flour, baking powder and salt. Beat egg yolks until light and lemon-colored; add lemon juice and rind, melted butter and milk. Add sifted dry ingredients; beat until smooth and light. Fold in egg whites; pour into prepared casserole. Set casserole dish inside baking pan; pour hot water into pan until it reaches halfway up sides of casserole. Bake 40-45 minutes until firm. The perfectly baked pudding will have a fluffy cake top and a bottom layer of smooth lemon sauce. This is a comfort-food dessert made by practically every Wisconsin grandma. Contributed to the FareShare Gazette by Dee in response to a request; 11 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Coconut Cream Dessert Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups original Bisquick mix 2 tablespoons sugar 1/4 cup firm butter or margarine 1 package vanilla instant pudding and pie filling mix [4-serving size] 1 3/4 cups milk 2 medium bananas -- sliced 2 cups whipped cream 1/2 cup toasted shredded coconut 1. Heat over to 375F. Mix Bisquick mix and sugar in medium bowl. Add 1/4 cup firm butter and using pastry blender until crumbled. Spread in bottom of ungreased 9x9x2-inch square pan (I used 8x8-inch). 2. Bake about 15 minutes or until light brown. Cool completely. 3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk. Spread over cooled crust. Top with banana slices. Spread whipped cream on top of banana slices. Sprinkle with coconut. Cover and refrigerate at least one hour but not more than 24 hours. Source : "Jan Belgin's Recipe" S(Formatted by): "Bobbie" Yield : "6 to 9 servings" Contributed to the FareShare Gazette by Bobbie; 14 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 17g Fat (64.6% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Breast of Duck With Olives and Red Wine (Low Carb) Recipe By : Chef Jimmy Schmidt, The Rattlesnake Club, Detroit Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 bottle dry full-bodied red wine -- (C=6g) [see Hallie's comment] 3 tablespoons Splenda -- (C=0g) 1 cup French Nicoise olives -- drained (C=4g) 1 cup Spanish Arbequino olives -- drained (C=4g) 12 whole roasted garlic cloves -- peeled (C=6g) (see note) 4 large duck breasts -- boneless about 6 to 8 ounces (C=0g) Sea salt -- (C=0g) Freshly ground black pepper -- (C=1g) 1 tablespoon picked fresh thyme -- (C=.6g) In medium saucepan, bring wine and Splenda to simmer over medium-high heat, cooking until reduced to sauce consistency, about 10 minutes. Add olives and roasted garlic cloves, cooking for 2 minutes. Remove from heat. Meanwhile, place duck breasts skin side down in nonstick skillet over low heat, cooking until the fat renders and the skin becomes quite crisp and brown, about 20 minutes. (Keep the heat high enough to render the fat and crisp the skin but not hot enough to cook the breast through.) Season the top with salt and pepper. Turn duck over, cooking to your desired degree of doneness, about 2 minutes for rare, about 3 to 5 minutes for medium rare and longer for more well done. Remove from heat. To serve: Return sauce to a simmer. Add the thyme, seasoning with pepper and salt only as necessary. Cut each breast of duck into 6 or 7 thin slices. Arrange artistically in fan shape in center of warmed serving plates. Spoon sauce with the olives and garlic over duck. Serve immediately. Makes 4 servings of about 4 grams of carbohydrates each. Cooking note: (C=0g) indicates the total carbohydrates in grams for the ingredient listed, so that you may see where the carbohydrates in the dish are contributed from. Note : To roast garlic for this recipe, preheat oven to 400 degrees F. Place 2 whole heads of garlic in large oven-proof dish. Place on lower rack of oven and cook until the skin is brown and garlic is tender, about 30 minutes, depending on size. (With a little pressure from your hand, garlic should easily come away from its skin.) It will hold its natural shape but will mash under the pressure of a fork. Roasted garlic can be refrigerated for up to 3 days with or without its skin. 10 minutes to make 30 minutes to cook Source : "sept 30, 2004 detnew.com" S(Formatted by Chupa): "10.24.04" NOTES : Jimmy Schmidt is chef/owner of the Rattlesnake Club in Detroit and the Rattlesnake restaurant in the Trump 29 Casino in Palm Springs, Calif. You can reach him online at "mailto:onemadchefjs@sbcglobal.net" ---> In Canada this would probably be half of a 750 mL bottle (375 mL). 750 mL is 3/4 of a liter (1000 mL). A U.S. quart (32 ounces) is about 900 mL. You can do the rest of the math. <grin> H. Contributed to the FareShare Gazette by Chupababi; 20 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Broccoli Casserole Recipe By : Kate and Lolly Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 tablespoons flour 1/4 teaspoon salt 3 ounces cream cheese 1 ounce bleu cheese -- crumbled 1 cup milk 2 packages chopped broccoli, frozen 1/3 cup Ritz crackers -- crushed Thaw and drain broccoli. (I used broccoli spears instead of chopped broccoli.) Mix together flour and butter, add milk, stir until smooth and slightly thickened. Add cream cheese and bleu cheese. Blend well. Mix together cheese sauce and broccoli. Pour into a well greased baking dish. (I poured the cheese sauce over the broccoli spears.) Sprinkle with crushed crackers. Bake in a 350F. oven for 30 minutes. Contributed to the FareShare Gazette by Jennie; 26 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 12g Fat (76.1% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Butter Balls Recipe By : Woman's Home Companion Cook Book, 1942 Serving Size : 36 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- (1/2 pound) 4 tablespoons powdered sugar 1 teaspoon vanilla 2 cups sifted flour 1 cup chopped nuts Cream butter; add sugar and continue to beat until light. Add vanilla. Shape into small balls on an ungreased baking sheet. Bake in 350 F. oven for 15 to 18 minutes. Roll in confectioner's sugar while hot. Source : "Woman's Home Companion Cook Book, 1942, p. 808" S(mastercook formatting by): "Bobbie" Copyright : "(c) P. F. Collier & Son Corporation" Yield : "3 dozen cookies" Contributed to the FareShare Gazette by Bobbie in response to a request; 2 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 7g Fat (67.6% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Butter Brickle Bars Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 1 cup firmly packed brown sugar 6 ounces chocolate chips 3/4 cup chopped walnuts 48 soda crackers or 1 1/2 sleeves of crackers Line an 11x17-inch baking sheet with foil. Place soda crackers on foil. Boil butter and brown sugar about 3 minutes, being careful not to burn. Pour over soda crackers and bake at 400 degrees F. about 3-4 minutes, until crackers float in bubbly syrup. Remove from oven and cool slightly. Place chocolate chips on top. Spread as they melt and sprinkle nuts on top. Cut into squares using perforations on crackers as lines. Take each cracker out and place on another cookie sheet and put in refrigerator to cool. When chocolate is hard, put in container with tight fitting lid. Yields about 4 dozen bars. Contributed to the FareShare Gazette by Pat; 9 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 6g Fat (63.9% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Buttermilk-Lemon Pie Recipe By : Serving Size : 6 Preparation Time :0:40 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 3 tablespoons all-purpose flour 1/4 teaspoon nutmeg 1/2 cup margarine -- melted 1 cup buttermilk 3 large eggs 1 lemon 1 9 inch pie crust -- unbaked * Use juice and rind of lemon. Grate the lemon with a lemon zester. 1. Blend sugar, flour and nutmeg. Add melted butter and beat until creamy. Add eggs one at a time, beating well after each. Mix in the milk and lemon. 2. Pour into unbaked 9-inch pie crust. Bake at 400 degrees F. for 10 minutes. Lower temperature to 325 degrees and continue baking for 30 minutes longer. Serving Ideas : Serve warm or cold. Contributed to the FareShare Gazette by Robin in response to a request; 8 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 528 Calories; 26g Fat (43.3% calories from fat); 7g Protein; 70g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 444mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 3 1/2 Other Carbohydrates.

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