Recipes Included On This Page Sangria Shake Awake Smoothie Spicy Pot Roast Splenda Tips Strawberry Pie Strawberry Pink Lemonade Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sangria Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bottles red wine 1/2 cup brandy 1/4 cup Triple Sec 1 quart orange juice 1 cup lemon juice 1/2 cup superfine sugar -- or to taste 2 bottles club soda 3 oranges -- sliced thin 3 lemons -- sliced thin 1 apple -- sliced thin Ice Thoroughly chill all ingredients. Mix the wine, brandy and Triple Sec into a large pitcher. Stir orange and lemon juice with the sugar until sugar has dissolved. Add to wine and stir to blend. Add the fruit slices, then ice cubes and soda. Serve in wine glasses. Contributed to the FareShare Gazette by Jennie; 15 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; trace Fat (3.0% calories from fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Fruit. * Exported from MasterCook * Shake Awake Smoothie Recipe By : Original Recipes by the Maxwell House Creative Kitchens Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cold brewed double-strength coffee 1 banana 8 ounces vanilla low-fat yogurt 2 teaspoons granulated sugar 1/4 cup ice cubes Place all of the ingredients in a blender container; cover. Blend on high speed until smooth. Pour into tall glasses. Serve immediately. Source : "Maxwell House Coffee Drinks & Desserts Cookbook" S(MC Formatted by Dee): "" Copyright : "(c) 1999 Life-Time Media, Inc" Contributed to the FareShare Gazette by Dee; 13 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 2g Fat (8.7% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 76mg Sodium. Exchanges: 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Spicy Pot Roast Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds beef roast -- (3 to 4 pounds) Salt -- to taste Pepper -- to taste 3/4 ounces brown gravy mix -- (1 package) 1/4 cup catsup 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1/8 teaspoon garlic powder 1 cup water Sprinkle meat with salt and pepper. Place in slow cooker. Combine remaining ingredients. Pour liquid over meat. Cover and cook on low for 8 - 10 hours or High for 4 - 5 hours. Rayna's Notes: To be a little different this time, I used 1/4 cup of BBQ sauce and a packet of sweet and sour sauce instead of gray mix. My dish is usually done at the 8-hour mark. I used a 1/4 teaspoon garlic salt. Contributed to the FareShare Gazette by Rayna; 21 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 485 Calories; 35g Fat (67.2% calories from fat); 36g Protein; 3g Carbohydrate; trace Dietary Fiber; 131mg Cholesterol; 263mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Splenda Tips Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) In baking, use 1 cup Splenda and add 1/2 tsp baking soda and 1/2 cup powdered milk to give the volume of sugar to cakes, cookies etc. Place a pan of water in the oven beside a cheesecake to prevent surface cracks. Some goods baked with Splenda Granular will not brown the same way as your sugar recipes. If browning is a signal of doneness, test by inserting a wooden pick in the center - if it comes out clean, the food is done. Check recipes 5 to 10 minutes sooner than sugar recipes. Do not cream Splenda Granular with fat when making cakes; instead, mix it with the dry ingredients. Splenda Granular works wonderfully well in fruit desserts: pies, crisps, cobblers, poached or baked. Try it in your favourite recipes! Cocoa powder is lower in fat than chocolate because the cocoa butter is removed in the processing. The great chocolate flavour remains though! Store Splenda Low-Calorie Sweetener in a cool, dry place away from moisture and heat. To get the flakiest pastry with Splenda, use solid margarine (not soft) cold from the refrigerator. The crust will only brown slightly; overbaking may crack the crust. Substituting some of the fat with applesauce provides moistness and flavour and lowers the fat content. Sugar acts as a preservative in many foods. When replacing sugar with Splenda Granular in baked goods, you will get longer storage time if you keep these foods in the refrigerator. Or for longer storage, baked goods prepared with Splenda freeze very successfully. Using vegetable oil instead of margarine and butter in baking cuts down on saturated fat in your diet. Look for recipes using vegetable oil as ingredients are not interchangeable except when recipe calls for melted butter or margarine, then oil may be used. Cookies may not spread as they bake; simply flatten to the desired thickness before baking. A chewy texture can be achieved by leaving brown sugar in recipes and only substituting Splenda Granular for white sugar. Splenda is not recommended for meringues, pound cakes, angel food cakes or candies. When cooking with Splenda, shorten the cooking time five to 10 minutes. Foods baked with Splenda may not brown, so you do not want to overcook. Contributed to the FareShare Gazette by Lindy; 28 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Pie Recipe By : Adapted from Company's Coming: Pies Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust (9 inch) [for a two-crust pie] 1 quart fresh strawberries -- (1 liter) halved or cut in thirds or quarters if large 3/4 cup Splenda* -- (175 mL) 3 tablespoons minute tapioca -- (45 mL) Roll the pastry and line a 9-inch (22 cm) pie pan. Roll the top crust. Place the strawberries, Splenda and minute tapioca in a large bowl; mix and set aside for 15 minutes. Stir then transfer to the pie shell. Cover with the top crust and seal the edges. Cut vents in the top. If desired you can sprinkle a little sugar over the top crust. Bake in a 350F (180C) oven for about 45 minutes. Hallie's notes: I adapted this recipe from one in Company's Coming: Pies. The original used 1 cup/250 mL of sugar rather than Splenda. The amount of sweetening you use will depend on the sweetness of the berries. I think this would have been good served with a scoop of vanilla ice cream but it was very good without any additions. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 26 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (9.0% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit. * Exported from MasterCook * Strawberry Pink Lemonade Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 20 ounces whole frozen strawberries -- partially thawed 12 ounces frozen pink lemonade concentrate Ice cubes Chilled soda water Put berries and lemonade concentrate in blender. Blend until smooth. For each drink, put 1/2 cup puree in glass. Add ice cubes and about 1/4 cup soda water. Serve at once. Serves 8. Contributed to the FareShare Gazette by Mary; 24 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; trace Fat (1.4% calories from fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 Fruit.

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