Recipes Included On This Page Salted Peanut Chews Sausage and Spinach Lasagna by Art Scalloped Potatoes and Corn Snickerdoodles by Jennie Special Oatmeal Cookies by Jennie Strawberry Nut Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salted Peanut Chews Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 2/3 cup brown sugar 1/2 teaspoon baking powder 1/2 teaspoon soda 1/2 cup margarine -- softened [I always use unsalted butter] 1 teaspoon vanilla 2 egg yolks 3 cups miniature marshmallows TOPPING 2/3 cup corn syrup 1/4 cup margarine 2 teaspoons vanilla 12 ounces peanut butter chips [we don't have peanut butter chips here, so I use chocolate chips] 2 cups Rice Krispies [in New Zealand it's called Rice Bubbles] 2 cups peanuts -- (I use salted) In large bowl, combine first five ingredients. Mix in vanilla and egg yolks and press on bottom of un-greased 9 x 13-inch pan. Bake at 350F. for 12 to 15 minutes or until light golden brown. Immediately cover with marshmallows. Return to oven for 1 to 2 minutes or until marshmallows just begin to puff. Set aside while preparing topping. In large saucepan heat corn syrup, 2nd lot of margarine/butter, vanilla and peanut butter chips or chocolate chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. (I use my hands to mix when a little cooler). Immediately spoon warm topping over marshmallows and spread to cover. Chill. Cut into bars. Makes 36. Contributed to the FareShare Gazette by Rayna; 1 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 11g Fat (50.6% calories from fat); 5g Protein; 19g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Sausage and Spinach Lasagna by Art Recipe By : Art Guyer Serving Size : 10 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 2 tablespoons olive oil 2 pounds turkey sausage -- hot, mild or mixed 1 large sweet onion -- finely chopped 5 cloves garlic -- smashed and finely diced 1 cup red wine 2 large cans prepared pasta sauce -- your favorite kind 1 large can diced tomatoes 2 boxes frozen spinach 1 tablespoon dried oregano 1 tablespoon dried basil 1/2 teaspoon Canadian steak seasoning or salt and pepper to taste 2 packets Splenda -- or other sweetener Cheese mixture: 15 ounces low-fat ricotta cheese -- or non-fat if desired 2 cups mozzarella cheese, part skim milk -- shredded 4 ounces egg substitute -- or two eggs 12 ounces lasagna noodles -- uncooked (I used Mueller's Reduced Carb.) Parsley -- chopped Make sauce about 4 hours before you plan to serve this dish or the day before if you wish. This makes nearly 5 quarts of sauce, so choose an appropriately sized, large pot. Remove sausage from casings, if appropriate, and break up into small pieces; set aside. Prepare the onion and garlic; set aside. Heat pot and add oil, allowing it to come to temperature. Add sausage and cook thoroughly, scraping the bottom of the pot frequently and breaking up the meat as much as possible. After it has lost most of its pink color, add the chopped onions. Mix the onions and sausage together and continue cooking until the onion become translucent. Add the garlic and continue cooking for several more minutes, mixing the ingredients well and scraping the bottom of the pot. Add the wine and deglaze the bottom of the pot. Add the canned sauce and tomatoes and stir the sauce thoroughly. Reduce heat to medium-low and allow sauce to simmer for about 45 minutes, stirring frequently and continuing to break up any large sausage lumps. While the sauce is simmering, place the boxes of spinach in the microwave and thaw using the defrost feature. When thawed, dump the spinach into a fine strainer and run hot water over it to make certain all of it is thawed. Drain thoroughly and squeeze out any excess water. After the sauce has simmered for 45 minutes, add the spinach and seasonings. Mix thoroughly and continue to simmer sauce for another 30 minutes. Taste and adjust seasonings to you liking. Remove from heat and allow to cool slightly. While sauce is cooling a bit, preheat the oven to 350F and prepare the cheese mixture: Combine and cheeses and egg and thoroughly mix until smooth. Build lasagna: Cover the bottom of a 9-x13-inch baking dish with a thin layer of sauce. Layer with unbaked noodles, cheese mixture and more sauce. Repeat layering until all of cheese and noodles are used, ending with sauce and cheese on top. Top with parsley. Cover tightly with aluminum foil; bake covered 1 hour. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving. Any extra sauce can be frozen and used in other recipes or, heated and served with the lasagna for those sauce lovers among you. Serve with a salad and good red wine. Prepared by Art in January 2005. Description : "A heavy, rich dish that is so good, smallish servings are suggested." Contributed to the FareShare Gazette by Art; 17 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 269 Calories; 9g Fat (30.4% calories from fat); 13g Protein; 31g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 185mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Scalloped Potatoes and Corn Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium potatoes -- diced 1/2 inch 1 can cream style corn -- (#2 can) 1/8 teaspoon white pepper 1 cup whole milk 1 teaspoon salt 1/4 teaspoon Hungarian sweet paprika Butter baking dish; place a layer of diced potatoes, then a layer of corn. Sprinkle with salt, pepper and paprika. Repeat layers until all potatoes and corn have been layered and seasoned. Pour milk over top and place in 350-degree F. oven. Bake 1 hour or until potatoes are done. Cover with foil the first 45 minutes and uncover last 15 minutes. * I like to add 1 cup shredded American cheese to top of casserole when it is done and bake just until cheese melts, less then 5 minutes. Use a 13x9x2-inch baking dish you have sprayed with non-stick spray to bake casserole in. Contributed to the FareShare Gazette by Patty; 19 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 1g Fat (14.2% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 380mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat. * Exported from MasterCook * Snickerdoodles by Jennie Recipe By : Serving Size : Preparation Time :0:20 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup granulated sugar 1/3 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar 1/4 teaspoon salt Topping 2 tablespoons granulated sugar 1 teaspoon cinnamon In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla; beat until smooth. In another bowl, combine the flour, salt, baking soda and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Preheat oven to 300 degrees F. while you let the dough rest for 30 to 60 minutes in the refrigerator. In a small bowl, combine the sugar with the cinnamon for the topping. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle. Contributed to the FareShare Gazette by Jennie; 30 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Special Oatmeal Cookies by Jennie Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 2 1/2 cups sugar 4 eggs 3/4 cup molasses 3 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 4 cups oatmeal 1 cup walnuts 2 cups raisins In a big bowl, cream first 4 ingredients (Butter-Molasses). Add flour, baking soda, salt and cinnamon. Mix well. Add oatmeal, nuts and raisins. Drop by teaspoonful onto greased cookie sheets. Bake at 350 degrees F. for 8-10 minutes. NOTES : This is the recipe that is outstanding. You may substitute chocolate chips for the raisins or walnuts. Contributed to the FareShare Gazette by Jennie; 30 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Nut Salad Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces strawberry gelatin 1 cup boiling water 20 ounces frozen strawberries [two 10-ounce packages] 3 bananas -- mashed 1 cup chopped walnuts 20 ounces pineapple tidbits -- drained well 2 cups sour cream Combine gelatin and boiling water in a bowl and stir until the gelatin is dissolved. Then, stir in strawberries, bananas, walnuts and pineapple. Pour half into a dish. Refrigerate until firm and then spread sour cream on top. Spoon remaining gelatin mixture on top. Keep refrigerated until ready to serve. Very pretty done in a mold. Unmold onto large lettuce leaves. Put sugared fruit around edge of plate for decoration. *To make sugared fruit, beat 1 egg white with 1 tablespoon water. Have extra fine sugar in a shallow plate. Roll fruit in egg white then in the extra fine sugar. Contributed to the FareShare Gazette by Patty; 27 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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