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FareShare Gazette Recipes -- December 2004 - S's
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* Exported from MasterCook *
Salted Peanut Chews
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/2 cups flour
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter -- softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows
Toppings:
2/3 cup corn syrup
1/4 cup butter
2 teaspoons vanilla
10 ounces peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
12 ounces chocolate chips
Heat oven to 350 degrees F.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
all crust ingredients except marshmallows at low speed of mixture until
crumbly. Press firmly into bottom of ungreased 13x9x2-inch baking pan or
dish. Bake at 350 degrees F. for 12 to 15 minutes or until light golden
brown.
Remove crust from oven; bake an additional 1 to 2 minutes or until
marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, combine all topping ingredients except cereal and
peanuts. Heat just until chips are melted and mixture is smooth, stirring
constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon
warm topping over marshmallows; spread to cover. Refrigerate 45 minutes or
until firm. Cut into bars.
Yield : 36 Bars
Contributed to the FareShare Gazette by Patty; 12 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 185 Calories; 9g Fat (43.5% calories
from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol;
115mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1 1/2
Other Carbohydrates.
* Exported from MasterCook *
Sanwinmakin (Semolina Cake)
Recipe By : VegTimes 01-FEB-04 57
Serving Size : 5 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup granulated sugar
1 cup semolina
or Cream of Wheat
1/4 cup poppy seeds
1/4 teaspoon salt
2 large eggs
2 tablespoons butter
3 cups light coconut milk
3/4 cup raisins
1. Preheat oven to 325F. Lightly grease a 9x9-inch square pan and set
aside.
2. Put semolina in a large saucepan, and stir in coconut milk and sugar.
Add butter and salt.
3. Separate eggs, setting whites aside. Beat yolks; stir into coconut
milk mixture. Beat egg whites until stiff; fold them into mixture. Stir
in raisins and 1/8 cup of poppy seeds. Pour mixture into pan.
4. Bake for about 45 minutes or until center is firm to touch. Remove from
oven, sprinkle remaining poppy seeds over top; set aside to cool
slightly before slicing and serving.
SERVES 5
S(Formatted by Chupa): "10.24.04"
Contributed to the FareShare Gazette by Chupababi; 23 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 405 Calories; 17g Fat (34.9% calories
from fat); 6g Protein; 64g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol;
216mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 3 Fat;
2 1/2 Other Carbohydrates.
* Exported from MasterCook *
Savory Autumn Cider Carrots
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1 sweet onion -- sliced very thin
2 pounds baby carrots
1 1/2 cups apple cider
1/4 cup packed brown sugar
1/4 teaspoon ground red pepper
2 tablespoons chives -- chopped
Heat oil and add onion in a large skillet; sauté three minutes. Add
carrots, cider, sugar and pepper; bring to a boil. Cook mixture 10 minutes
over medium heat or until carrots are tender. Transfer carrots and liquid
to a serving bowl and garnish with chives.
Source : "chefmom.com"
S(Formatted by Chupa): "10.24.04"
Contributed to the FareShare Gazette by Chupababi; 24 December 2004.
www.fareshare.net
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* Exported from MasterCook *
Savory Fries
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Ore-Ida Extra Crispy Golden Crinkles -- (8-ounces)
2 tablespoons olive oil
1 teaspoon fresh oregano -- chopped
or 1 teaspoon dried oregano -- crushed
2 strips bacon -- cooked and crumbled
1/4 cup Feta cheese -- crumbled
Salt and pepper -- to taste
Cook fries according to package directions.
In a small bowl, mix together the olive oil and oregano. Drizzle the olive
oil mixture over the top of warm fries. Sprinkle with crumbled bacon and
Feta cheese. Salt and pepper to taste.
Serve immediately.
Contributed to the FareShare Gazette by Pat; 5 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 411 Calories; 41g Fat (89.5% calories
from fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol;
621mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 7 1/2 Fat.
* Exported from MasterCook *
Slow Cooker Autumn Cider Stew
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean beef stew meat -- or
roast cut into cubes
1 envelope onion soup mix -- (1 ounce)
1 envelope brown gravy mix -- (1 ounce)
1 1/2 cups apple cider
Optional: Diced apples, baby carrots,
potatoes
Brown the beef in a skillet, seasoning with pepper. (Don't use salt, since
the soup mixes contain enough). Place the beef, onion soup mix, brown gravy
mix and apple cider in a slow cooker and cook on low for five to eight
hours. Or place ingredients in a casserole and cook in a 325-degree F. oven
for two and a half to three hours.
Notes : Add the optional ingredients and serve with fresh bread. If you
leave those out it can be served over cooked noodles or rice.
Source : "chefmom.com"
S(Formatted by Chupa): "10.24.04"
Contributed to the FareShare Gazette by Chupababi; 19 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 36 Calories; trace Fat (8.2% calories
from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; trace Cholesterol;
438mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat.
* Exported from MasterCook *
Soft Giant Sugar Cookies
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sour cream
Sugar for top of Cookies
Cream butter until smooth. Add the sugar in gradually. Beat in the eggs and
vanilla.
Sift together the dry ingredients. Add to the creamed ingredients
alternately with the sour cream, beginning and ending with the dry
ingredients.
Use a 1/4 cup measure of batter for each cookie on a well greased cookie
sheet. These cookies will be about 5 inches across so space accordingly on
baking sheets. Flatten the cookies with a spatula to about 4 inches across.
Sprinkle with sugar or a cinnamon-sugar mixture.
Bake at 400 degrees F. for about 10 to 12 minutes or until cookies are
brown around the edges. Let sit 2 minutes on baking sheet before removing
with spatula to cooling racks. Let cool completely on racks before storing.
When storing, place waxed paper between layers.
Yield : 18 5-inch cookies or 30 3-inch cookies.
Contributed to the FareShare Gazette by Patty; 18 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 221 Calories; 8g Fat (34.3% calories
from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol;
233mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
1 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Sour Cream Cookies
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
or Crisco butter flavored shortening
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped nuts
1 cup sour cream
Frosting:
6 tablespoons butter -- browned in skillet,
do not burn
3 cups sifted powdered sugar
1/4 cup milk
In a large mixing bowl, blend together butter and brown sugar until creamy.
Add eggs and blend in. Mix flour, baking soda, baking powder and salt
together. Blend into butter mixture then add sour cream and nuts and
mix together to blend well by hand.
Chill dough for at least 2 hours, covered.
Drop by teaspoonfuls onto a greased baking sheet. Bake at 400 degrees F.
for 10 to 12 minutes or just until cookies brown around edges. Let sit 2
minutes before removing to wire racks to cool completely.
When thoroughly cooled you make frosting.
Frosting
Blend all Frosting ingredients together. If needed, add a little more milk
to get the right consistency to frost cookies. Let frosting set up well
before putting into storage container. Do not pack tightly and put waxed
paper between layers.
Contributed to the FareShare Gazette by Patty; 19 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sour Cream Cookies #2
Recipe By : Woman's Home Companion Cook Book, 1942
Serving Size : 42 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup shortening
1 cup sugar
1 egg -- well beaten
1/2 teaspoon lemon extract
1/2 cup sour cream
Sift flour; measure; add baking powder, salt, soda and spices; sift again.
Cream shortening; add sugar gradually and continue to beat until light. Add
well beaten eggs and flavoring.
Add sour cream alternately with the dry ingredients; blend well.
Drop by teaspoonfuls 2-3 inches apart onto a well-greased baking sheet.
Bake in a 375 F. oven for 15 to 20 minutes.
Source : "Woman's Home Companion Cook Book, 1942, p. 808"
S(mastercook formatting by): "Bobbie"
Copyright : "(c) P. F. Collier & Son Corporation"
Yield : "3 1/2 dozen 2-inch cookies"
Contributed to the FareShare Gazette by Bobbie in response to a request;
5 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 69 Calories; 3g Fat (41.0% calories
from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Southern Tang Pie - No Bake
Recipe By : Miz Suzi for southernfood.about.com
Serving Size : 16 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Tang orange drink
8 ounces sour cream
12 ounces Cool Whip
1 can sweetened condensed milk
2 graham cracker pie crusts
Mix all ingredients together well. Pour in the 2 pie crusts and set in
refrigerator overnight.
Cuisine : "Elvis"
S(Formatted by Chupa): "10.24.04"
NOTES : Miz Suzi: I put a twist of an orange slice in the middle of each
pie for decoration
Contributed to the FareShare Gazette by Chupababi; 11 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 92 Calories; 5g Fat (44.6% calories
from fat); 2g Protein; 11g Carbohydrate; 0g Dietary Fiber; 13mg
Cholesterol; 32mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Spanakopita - Greek Spinach Pie (10 pts)
Recipe By : From “Gregory’s Pita Pocket.”
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh spinach
1 pound sliced green onions
2 thinly sliced leeks
1/2 cup extra virgin olive oil
4 eggs
1/4 cup chopped fresh dill
1 pound Greek imported feta cheese
1 pound Greek filo sheets -- thawed if frozen
Greek sea salt or regular salt
Fresh ground pepper
Wash the spinach and cook in boiling water 1 to 2 minutes. Drain well,
squeeze out excess liquid, then tear up the spinach in little pieces.
Brown the green onions and the leeks in a pot in 2 tablespoons olive oil.
Remove from heat and add the eggs, dill, spinach, cheese, salt and pepper.
Mix well.
Brush a sheet pan with oil and spread half of the filo sheets across the
pan, one at a time, brushing each layer with olive oil.
Spread the spinach combination over the filo then place the remaining filo
sheets, one at a time, each oiled, over the spinach mixture.
Roll the overhang filo to form a border all the way around.
Brush the top with oil and bake in medium (350 degrees F.) oven for about 1
hour until golden and bubbly. Let stand for a few minutes.
Cut into squares.
Makes about 30 squares or 12 servings.
Cuisine : "Greek"
S(Formatted by Chupa): "10.17.04"
Contributed to the FareShare Gazette by Chupababi; 1 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 130 Calories; 11g Fat (70.5% calories
from fat); 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol;
84mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 2 Fat.
* Exported from MasterCook *
Spicy Cheese Fries
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Kraft Cheeze Whiz -- (1 jar)
1 can chopped green chilies -- or jalapenos
1 teaspoon chili powder
32 ounces Ore-Ida Zesties potatoes -- (1 package)
Combine Cheeze Whiz, chilies and chili powder in 1-quart microwave-safe
container. Microwave on high 1 to 2 minutes or until thoroughly heated,
stirring every 30 seconds. Cook fries according to package directions.
Serve with sauce on the side or drizzle over potatoes.
Serves 6 to 8.
Contributed to the FareShare Gazette by Pat; 3 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 1 Calories; trace Fat (36.0% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.
* Exported from MasterCook *
Spicy Cilantro Mint Chutney
Recipe By : Gourmet, September 2004
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon cumin seeds
1 cup firmly packed fresh cilantro leaves
[from 1 large bunch]
1 cup firmly packed fresh mint leaves
[from 1 large bunch]
5 fresh green Thai chiles -- (1 1/2 to 2 inches
long)
stemmed (5 to 7)
2 teaspoons amchoor -- * (ground dried
mango)
1/4 teaspoon salt
3 tablespoons fresh lemon juice
Toast cumin seeds in a small dry skillet over moderate heat, stirring,
until fragrant and a shade darker, about 2 minutes. Blend seeds with
cilantro, mint, chiles, amchoor and salt in a food processor until very
finely chopped, then transfer to a small bowl and stir in lemon juice.
*Available at Indian markets and Kalustyan's (800-352-3451).
Makes about 1/3 cup.
Source : "Epicurious.com"
Yield : "1/3 cup"
NOTES : This chutney requires a lot of herbs. If the bunches at your
supermarket are small, buy two or three.
Contributed to the FareShare Gazette by Chupababi; 3 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 11 Calories; 0g Fat (0.0% calories
from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 533mg Sodium. Exchanges: 1/2 Fruit.
* Exported from MasterCook *
Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries
Recipe By : From The Sweet & Savory Sides of Winter Squash
Serving Size : 40 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the filling:
1 large butternut squash -- or 2 small
or 1/2 cheese pumpkin -- (2 1/2 pounds total)
to yield 2 1/2 cups cooked purée
5 tablespoons unsalted butter -- softened (5 to 6)
1/3 cup maple syrup
or 2 tablespoons brown sugar
1/4 cup orange juice
1/4 cup ricotta
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper
For the sauce:
2 large onions -- thinly sliced
[14 to 16 ounces total]
3 tablespoons unsalted butter -- more if needed
1/3 cup dry sherry
1 1/2 cups heavy cream
1 1/2 cups chicken stock -- homemade or
low-salt canned vegetable stock or
a total of 3 cups stock if not using cream
2 tablespoons finely chopped fresh sage
To assemble the ravioli:
Cornmeal for dusting
80 wonton wrappers -- ("pasta wraps")
2 eggs -- mixed with
a dash of water
For the garnish:
1/2 cup finely chopped toasted walnuts
1/2 cup finely chopped dried cranberries
2 tablespoons chopped fresh chives
3 ounces Parmesan cheese -- shaved with
a vegetable peeler into shards
To make the filling --
Follow the master method for roasting squash using the amounts for the
squash, butter, maple syrup, and orange juice above. After peeling the
cooked squash, put the flesh and any juices from roasting into a large
heavy-based sauté pan and cook over medium heat, stirring frequently, about
10 minutes, to further dry out the mixture and intensify the flavor. To
smooth out the squash somewhat, break up lumps with a spatula, a potato
masher or the back of a wooden spoon. Put the squash in a bowl and set
aside until cool. When cooled, mix in the ricotta and grated cheese and
season with salt and pepper. The mixture can be made a day ahead, covered,
and refrigerated.
To make the sauce --
Sauté the onions in 3 tablespoons of the butter over medium heat until very
soft and golden, 20 to 25 minutes. Add the sherry to deglaze, raise the
heat to medium high and cook until all the liquid is evaporated. Add the
cream and stock (or all stock, if you prefer) and the chopped sage; reduce
by half or until the sauce is the consistency you like. You'll have 2 to 2
1/2 cups sauce. Season with salt and pepper. If using stock only, whisk in
1 to 2 Tbs. butter at the end to give the sauce a bit of body. (If making
the sauce ahead, reserve the butter until reheating. If using cream, reheat
the sauce very gently.)
Making squash ravioli "assembly- line" style is quick and easy. To avoid
air pockets, seal the ravioli by pressing down around the filling first and
then sealing the edges.
To assemble the ravioli --
Lightly dust your work surface with cornmeal, lay out the wonton wrappers
(10 to 12 at a time) and brush half of them with egg wash. Place 1 scant
tablespoon of the squash filling in the center of each piece of egg-washed
pasta and flatten slightly (a pastry bag works well here). Quickly and
gently cover each with a second wrapper (without egg wash) and with the
tips of your fingers, press tightly around each mound and out towards the
edges of the pasta to create a tight seal. (Start pressing around the
filling first to avoid creating air pockets). If you like, trim the ravioli
with a cookie cutter or knife. (Alternatively, if using homemade pasta
sheets, space the filling 3 inches apart on first sheet, cover, seal, and
crimp as desired). Arrange the filled ravioli in a single layer on a sheet
pan lightly dusted with cornmeal. Cover and refrigerate or freeze until
ready to use.
To cook and serve the ravioli --
Warm the sauce and have the garnishes ready. Bring a large pot of salted
water to a boil, add a touch of olive oil, and drop in 4 to 6 ravioli at a
time. When they rise to the surface, boil for 4 minutes then remove them
with a slotted spoon and transfer them to a strainer (or a cooling rack set
over a pan) to drain. Arrange 3 or 4 ravioli on a large plate for an
appetizer (6 for a dinner portion), cover lightly with the sauce (about 1
tablespoon per ravioli) and sprinkle with the walnuts, cranberries and
chives. Add a few shards of Parmesan and serve.
Cuisine : "Italian"
S(Formatted by Chupa): "10.17.04"
Yield : "40 ravioli"
Ris Lacoste: My sous chef Michelle Giroux developed this delicious dish as
a vegetarian entrée for our menu but it would also make an elegant
Thanksgiving starter. We make our own pasta dough but wonton wrappers (or
"pasta wraps"), found in the grocery produce section, give excellent
results and are quick and easy to work with.
From The Sweet & Savory Sides of Winter Squash, Recipe by Ris Lacoste
Contributed to the FareShare Gazette by Chupababi; 4 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 99 Calories; 7g Fat (60.2% calories
from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol;
141mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Sugar and Spice Coffee Slices
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- (no substitutes)
softened
1/4 cup shortening
1 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons instant espresso powder
1 tablespoon hot water
2 cups flour
1/4 cup sugar
1 teaspoon espresso powder
Beat the butter and shortening in a large bowl with mixer on medium speed
to mix and then on high for 30 seconds. Add 1 cup sugar, brown sugar,
baking powder, cinnamon and salt. Beat until combined.
Stir together the 2 tablespoons espresso powder and hot water in a small
bowl until dissolved. Add to beaten mixture along with egg; beat until
combined. Beat in as much of the flour as you can with the mixer. Stir in
remaining flour with wooden spoon.
Divide dough into thirds. Shape each portion into 7x2-inch loaf. Wrap each
loaf with plastic wrap. Chill for 2 hours or until firm.
For the coffee topping, stir together 1/4 cup sugar and 1 teaspoon espresso
powder.
Heat oven to 375 degrees F.
Cut each loaf into 3/8-inch slices. Place slices about 2 inches apart on an
ungreased cookie sheet. Sprinkle with coffee topping.
Bake for 9 to 10 minutes or until cookies are brown around the edges. Cool
cookies 1 minute before removing to wire racks to cool completely.
Store in a container with tight fitting lid.
Yields 36 Cookies.
Contributed to the FareShare Gazette by Patty; 24 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 99 Calories; 4g Fat (36.2% calories
from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 7mg
Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Sun-dried Tomato Polenta with Asiago Cheese - Veg
Recipe By : Robert Mondavi Winery Executive Chef Annie Roberts
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 medium red onion -- diced
3 garlic cloves -- minced
1 cup oil-packed sun-dried tomatoes -- drained and diced
2 tablespoons fresh sage -- chopped
1 tablespoon fresh basil -- chopped
4 cups water
1 cup polenta -- (coarse ground corn
meal)
1 cup grated asiago cheese
Heat the olive oil in a large skillet over medium heat. Add the onion and
garlic and cook until transparent, about 10 minutes. Add the tomatoes, sage
and basil. Set aside.
Bring the water to a boil in a medium saucepan over medium-high heat.
Gradually add the polenta, while stirring constantly. Reduce the heat to
low and cook until the polenta is tender, about 20 minutes. Add the tomato
mixture and cheese. Mix well.
Pour into a buttered 9x13x2-inch baking dish. Let sit until firm, about 1
hour. Cut into squares and serve at room temperature or heat in a skillet
over medium heat.
Serves 6 to 8 as a side dish.
Cuisine : "Italian"
S(Formatted by Chupa): "10.17.04"
NOTES : Suggested wines: Robert Mondavi Winery Carneros District Chardonnay
or Robert Mondavi Winery Cabernet Sauvignon
Contributed to the FareShare Gazette by Chupababi; 5 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 219 Calories; 5g Fat (20.3% calories
from fat); 4g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;
6mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.
* Exported from MasterCook *
Sweetened Condensed Milk Mix
Recipe By : Colorado Cache Cookbook (1978)
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups instant powdered milk
1 cup hot water
2 cups sugar
4 tablespoons butter -- melted
Mix in blender and store in refrigerator.
Note : Costs approximately 1/2 that of commercial brands.
6 servings.
S(Formatted by Chupa): "10.17.04"
Colorado Cache Cookbook (1978)
From the collection of Jim Vorheis
Contributed to the FareShare Gazette by Chupababi; 6 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 326 Calories; 8g Fat (20.5% calories
from fat); trace Protein; 67g Carbohydrate; 0g Dietary Fiber; 21mg Cholesterol;
80mg Sodium. Exchanges: 1 1/2 Fat; 4 1/2 Other Carbohydrates.
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