Recipes Included On This Page  Carrot Cake By Alice Carrot Cake with Pineapple Charlie's Seasoning Cheesy Ham and Noodles Cherry Dills Chicken Carbonara Chicken Saltimbocca Chicken with Prosciutto and Sage Chickpea and Spinach Soup (Zuppa di Ceci e Spinaci) Chickpea-Mushroom Soup Cranberry Pear Cobblers Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Carrot Cake By Alice Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- sifted 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 1 can crushed pineapple -- drained (small can) 2 cups grated carrots 1 cup chopped walnuts 3 1/2 ounces coconut Topping 1 cup sugar 1/2 teaspoon baking soda 1 tablespoon corn syrup 1 stick butter -- (1/4 pound) 1/2 cup buttermilk 1 teaspoon vanilla Sift dry ingredients together, except sugar. Beat eggs, add oil, buttermilk, sugar and vanilla. Mix together, then add to dry ingredients. Mix well. Add pineapple, carrots, nuts and coconut. Mix to blend. Pour into lightly greased and floured 13x9x2 1/2-inch pan. Bake at 350 degrees F., about 55 minutes or until cake tests done. Pour the following mixture over hot cake: 1 cup sugar 1 Tbs. corn syrup 1/2 tsp. baking soda 1 stick butter 1/2 cup buttermilk 1 tsp. vanilla Mix all ingredients, except vanilla in a small saucepan. Bring to a boil, and boil for 5 minutes. Remove from heat. Add vanilla. Pour over cake while cake is still hot. This topping will soak into the cake, keeping it very moist for several days. This cake freezes well. May also be made into cup cake portions. This recipe has been in my files since the late 60's. It is an often requested recipe. Enjoy! Contributed to the FareShare Gazette by Alice in response to a request; 1 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 406 Calories; 21g Fat (45.7% calories from fat); 5g Protein; 51g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 324mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non- Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Carrot Cake with Pineapple Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 cups granulated sugar 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 3/4 cup vegetable oil 3/4 cup applesauce 3 eggs 2 cups finely grated carrots 2 teaspoons vanilla extract 8 ounces well drained crushed pineapple -- (1 can) 1 cup shredded coconut 1 cup chopped walnuts or pecans In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, applesauce, shredded carrots and vanilla; beat until well blended. Stir in pineapple, coconut and walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Frost with cream cheese icing if desired. Contributed to the FareShare Gazette by Jennie in response to a request; 2 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 10g Fat (37.5% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Charlie's Seasoning Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried chive 1 cup dried parsley flakes 1 cup black pepper [I buy the finely ground black Tellicherry pepper.] 1 cup granulated garlic. 1. Put parsley flakes and chives into a food processor and whizz them until they are small enough to fit through the holes of a salt shaker 2. Add the garlic and black pepper. That's it! Simply but wonderful. Contributed to the FareShare Gazette by Louise; 18 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Ham and Noodles Recipe By : Renee Schwebach, Dumont, MN Serving Size : 2 Preparation Time :0:10 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup uncooked egg noodles 2 tablespoons butter 1 tablespoon flour 2/3 cup 2% low-fat milk 1/2 cup cubed Velveeta 1 cup cubed cooked ham 1/2 cup frozen peas -- thawed 2 tablespoons dry bread crumbs 1/4 teaspoon dried parsley Cook noodles according to package directions. Meanwhile in a saucepan, melt 1 tablespoon butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain noodles. Add the noodles, ham and peas to cheese sauce. Pour into a 3-cup baking dish coated with nonstick cooking spray. Melt the remaining butter; toss with the bread crumbs and parsley. Sprinkle over the top. Bake uncovered at 350 degrees F. for 30-35 minutes or until heated through. Makes 2 servings. Source : "Cooking for 2, Summer 2005, p. 58" S(mastercook formatting by): "Sherilyn Donner, augmented by Bobbie" Copyright : "Reiman Publications, 2005" T(Baking Time): "0:30" NOTES : "I love to prepare this comforting dish to use up leftover ham. Peas add color and flavor. Instead of egg noodles, try other shapes of pasta or noodles," suggests Renee. Bobbie's Note: This was very good and just right for the two of us. I think next time I would add just bit more milk, it was slightly too thick. Nice flavor. Contributed to the FareShare Gazette by Bobbie; 9 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 14g Fat (57.4% calories from fat); 6g Protein; 17g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Cherry Dills Recipe By : Katie E Green Serving Size : Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- medium-sized pickling cucumbers dill weed cherry leaves or grape leaves Brine: 1 cup salt 6 quarts water Syrup: 4 cups vinegar 8 cups sugar 1 1 ounce whole mixed spices Here in Washington State, turn of the century there were not a lot of grape vineyards. Most of the crisp recipes call for placing a grape leaf in the jar to add crispness to the pickles. My grandmother improvised and found that the leaves from her cherry tree worked just as well, if not better. Makes a wonderful, crunchy pickle. Select medium-sized pickling cucumbers. Put layer of dill in bottom of medium crock, then a layer of cucumbers, then a layer of cherry leaves. Keep alternating to the top of the crock. On the very top, put leaves and dill. Over all, pour brine made with 1 cup salt in 6 quarts water. Let stand for 2 weeks. After this brining period, wash pickles and dry. Cut into desired chunks. Make a syrup by mixing vinegar, sugar, and whole mixed spices, and bringing to a boil. Put cucumber chunks in jars and pour boiling syrup over and seal. Contributed to the FareShare Gazette by Art in response to a request; 1 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Chicken Carbonara Recipe By : Recipe courtesy Giada De Laurentiis Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 4 ounces thinly sliced pancetta -- chopped 2 teaspoons minced garlic 2 1/2 cups whipping cream 1 cup freshly grated Parmesan 8 large egg yolks 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves Salt 1 pound spaghetti 4 cups coarsely shredded chicken [from 1 roasted chicken] Freshly ground black pepper 1/2 cup chopped walnuts -- toasted 1 tablespoon finely grated lemon peel Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly. In a large bowl, whisk together the cream, cheese, yolks, basil and parsley to blend. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain. Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve. Episode#: EI1F18 Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved Recipe courtesy Giada De Laurentiis Difficulty : Easy Prep Time: 20 minutes Cook Time: 22 minutes Yield : 6 servings Contributed to the FareShare Gazette by Robin in response to a request; 21 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 780 Calories; 52g Fat (59.7% calories from fat); 18g Protein; 61g Carbohydrate; 2g Dietary Fiber; 419mg Cholesterol; 52mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat. * Exported from MasterCook * Chicken Saltimbocca Recipe By : Recipe courtesy Giada De Laurentiis Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken cutlets -- (3 ounces each) pounded to evenly flatten Salt and freshly ground black pepper 6 paper-thin slices prosciutto 10 ounces frozen chopped spinach -- thawed 3 tablespoons olive oil 1/4 cup grated Parmesan 14 ounces low-salt chicken broth -- (1 can) 2 tablespoons fresh lemon juice Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat. Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately. Difficulty : Medium Prep Time: 15 minutes Cook Time: 20 minutes Yield : 6 servings Recipe courtesy Giada De Laurentiis Episode#: EI1B11 Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved Contributed to the FareShare Gazette by Robin in response to a request; 17 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 8g Fat (70.4% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Chicken with Prosciutto and Sage Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless, skinless chicken breast halves 8 leaves fresh sage 8 paper thin slices of prosciutto 2 tablespoons olive oil 1/2 cup dry white wine -- or chicken broth 1/4 cup light cream or half and half salt and freshly ground pepper -- to taste Hold the chicken breast halves firmly on a cutting board with the palm of your hand. Using a sharp knife, carefully cut the chicken breasts in half lengthwise, sliding the knife blade between your hand and the cutting board. Place a sage leaf on each piece of chicken and wrap with a slice of prosciutto, securing with a toothpick if necessary. Heat the oil in a skillet over moderate heat and saute each piece of chicken for 2 to 3 minutes on each side. Add the wine or broth and cook covered for 3 minutes. Remove the chicken from the skillet and add the cream, salt and pepper. Bring the sauce to a boil and pour over the chicken. Serves 4. Cuisine : "Italian Food" Contributed to the FareShare Gazette by Jennie in response to a request; 12 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 7g Fat (98.4% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Fat. * Exported from MasterCook * Chickpea and Spinach Soup (Zuppa di Ceci e Spinaci) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce dried porcini mushrooms -- soaked in 3 cups lukewarm water -- for one hour 1 pound fresh spinach -- thoroughly rinsed [or 10 ounces frozen spinach, thawed] 4 tablespoons olive oil 1/2 medium onion -- chopped 2 ripe tomatoes -- peeled, seeded and finely chopped 19 ounces canned chickpeas -- drained (ceci) Salt and pepper Freshly grated Parmesan cheese for garnish Lift the mushrooms from the liquid without stirring up the liquid too much and chop the semi-fine. Strain the liquid through a strainer lined with a coffee filter or paper towel and reserve. If using fresh spinach, remove the stems and cook in a covered pan with the water clinging to the leaves until tender, about 5 minutes. Drain the spinach and chop coarsely. If using frozen spinach, chop coarsely. Heat the oil in a large soup pot over moderate heat and saute the onion until tender but not brown, about 10 minutes. Add the tomatoes and cook for 2 minutes. Add the mushrooms, spinach, chickpeas, the filtered mushroom liquid, salt and pepper; bring to a simmer. Reduce the heat to very low and simmer covered for 1 hour. The soup should be more like a dense stew rather than a liquid broth. Serve garnished with grated Parmesan. Contributed to the FareShare Gazette by Jennie; 18 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 14g Fat (64.0% calories from fat); 5g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 97mg Sodium. Exchanges: 2 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Chickpea-Mushroom Soup Recipe By : LaCucina - January 1998 Serving Size : 4 Preparation Time :0:40 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces dried chick peas 1 ounce dried porcini mushrooms 1/2 pound mushrooms -- chopped 2 garlic cloves -- minced 2 sprigs rosemary 2 sprigs thyme 2 tablespoons extra virgin olive oil salt 3 ounces dried lentils 2 slices Tuscan bread -- cubed and toasted Soak the chickpeas in cool water to cover overnight; drain. Soak the porcini in warm water for 30 minutes; drain and chop. Sauté the porcini, mushrooms, garlic, rosemary and thyme in 1 tablespoon of the olive oil with a pinch of salt until tender, about 10 minutes. Place the drained chickpeas in a pot of cool water, bring to boil and cook until tender; do the same with the lentils. Purée half of the chickpeas and lentils and place them in one pot with the whole chickpeas and lentils. Add enough of the cooking liquid from the chickpeas and lentils to thicken the soup to the desired consistency, and stir in the sautéed mushrooms. Bring to a boil and simmer for 5 minutes. Drizzle with the remaining olive oil and serve with the cubed bread. Contributed to the FareShare Gazette by Jennie; 17 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 8g Fat (35.6% calories from fat); 8g Protein; 23g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Cranberry Pear Cobblers Recipe By : Test Kitchen Serving Size : 2 Preparation Time :0:15 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small pears -- peeled and cut in 3/4-inch pieces 1/4 cup dried cranberries 3 tablespoons sugar 1 1/2 teaspoons flour 1 sprig grated fresh ginger 1/4 teaspoon ground cinnamon 1 tablespoon butter TOPPING 3 tablespoons sugar 1 teaspoon grated fresh ginger 1/2 cup flour 1/4 teaspoon baking soda 1/8 teaspoon salt 8 teaspoons cold butter 1/4 cup 1% buttermilk In a bowl, combine the first 6 ingredients. Spoon into two 10-ounce custard cups coated with non-stick cooking spray. Dot with butter. Bake at 350 degrees F. for 15-20 minutes or until hot and bubbly. For the topping, combine the sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs. Transfer to a small bowl; stir in buttermilk. Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with the reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. Serve warm. Makes 2 servings. Source : "Cooking for 2, Fall, 2005, p. 21" S(mastercook formatting by): "Sheryl, augmented by Bobbie" Copyright : "Reiman Publications, 2005" T(Baking Time): "0:45" NOTES : These individual cranberry-and-pear treats from our Test Kitchen feature a hint of ginger and cinnamon. Served warm, topped with ice ream, their home-style flavor is sure to please. Bobbie's Note: This was one of the most delicious desserts I have tasted. We served it with a scoop of ice cream on top. I did make one change. I cut up one very large and one medium Bartlett pear and had so much that I put it in a sprayed 6 x 6-inch baking dish. It made enough for 4 helpings. I'm glad cause I want to eat it again. I'll just warm it briefly in the microwave for a meal tomorrow. Contributed to the FareShare Gazette by Bobbie; 13 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 601 Calories; 22g Fat (32.3% calories from fat); 5g Protein; 101g Carbohydrate; 7g Dietary Fiber; 57mg Cholesterol; 506mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Fruit; 4 Fat; 2 1/2 Other Carbohydrates.

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