Recipes Included On This Page Tapioca Pudding For 1 Tracey's White Bean Pate - Vegan 1 pt Traditional Corned Beef Hash For 1 Triple Good Raisin Bars Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tapioca Pudding For 1 Recipe By : adapted from recipe on Club House Tapioca Pudding box Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Club House Minute Tapioca Pudding 1 cup milk 1 tablespoon sugar 1/2 pinch salt 1 small egg 1/2 teaspoon vanilla extract In heavy saucepan whisk together sugar, tapioca, salt, milk and egg. Let stand 5 minutes. Slowly bring to a boil over medium heat, whisking constantly until mixture comes to a full boil (about 17 minutes). Remove from heat and stir in vanilla extract. Let cool 20 minutes, whisking twice. Pudding thickens as it cools. Stir and pour into a cup. Serve warm or chilled. (adapted from recipe on back of Club House Tapioca Pudding box) Contributed to the FareShare Gazette recipe challenge by Claudia; 6 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 13g Fat (42.9% calories from fat); 14g Protein; 25g Carbohydrate; 0g Dietary Fiber; 245mg Cholesterol; 256mg Sodium. Exchanges: 1 Lean Meat; 1 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Tracey's White Bean Pate - Vegan 1 pt Recipe By : Paulette Rossi, Portland Oregon Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 1 large onion -- (about 1/2 pound) finely chopped 2 garlic cloves -- pressed or minced 1/2 cup regular strength vegetable stock -- approximately 1/4 cup sherry vinegar or vegan white wine vinegar 15 ounces cannellini beans -- (white kidney) drained [1 can] Salt and pepper Assorted Veggies In a 10- to 12-inch frying pan, combine onion, garlic and 1/4 cup broth. Stir often over medium-high heat until a brown film forms on pan bottom, 6 to 8 minutes. Deglaze pan by adding vinegar; stir to release brown film. Repeat browning and deglazing once or twice, using 2 tablespoons broth at a time, until vegetables are richly browned. Add beans to onion mixture and coarsely mash. If needed, add a little more broth to give beans the texture of creamy mashed potatoes. Add salt and pepper to taste. Mound in a bowl or on a plate. If making ahead, cover and chill up to 3 days. Serve pate' warm or cool. Makes about 1 1/2 cups, 6 - 8 appetizer servings. Recipe by - Paulette Rossi, Portland Oregon. This is the best acceptable pate' I have seen yet! Enjoy. Source : Tracey Cole for Veg Web Formatted by Chupa Babi in MC: 02.06.06 Yield : "1 1/2 cups" Contributed to the FareShare Gazette by Chupa; 1 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; trace Fat (2.2% calories from fat); 13g Protein; 34g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates. * Exported from MasterCook * Traditional Corned Beef Hash For 1 Recipe By : Toronto Star, March 15, 2006 Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can corned beef -- (small tin) 1 potato -- finely chopped 1 small onion -- finely chopped 1 tablespoon chopped parsley 1 egg 1 tablespoon dry red wine OR 1 tablespoon beef broth Salt and pepper to taste 1 tablespoon vegetable oil Mustard powder -- (or Dijon), to taste Crumble corned beef into bowl. Stir in potato, onion and parsley. Stir well. Ad 1/2 tablespoon wine or beef broth. Season with salt and pepper. Heat oil in large cast-iron skillet over medium-high. Add hash mixture. Cook, stirring often, until crisp. Sprinkle with mustard. Stir, flip; crack egg over. Break up yolk and spread over hash. When white firms, drizzle with remaining 1/2 tablespoon wine or beef broth. Makes 1 serving (Toronto Star, March 15, 2006) Adapted for one by Claudia Contributed to the FareShare Gazette recipe challenge by Claudia; 27 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 345 Calories; 19g Fat (50.0% calories from fat); 10g Protein; 32g Carbohydrate; 4g Dietary Fiber; 212mg Cholesterol; 92mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 3 Fat. * Exported from MasterCook * Triple Good Raisin Bars Recipe By : Gwen McKee and Barbara Moseley, Editors Serving Size : 18 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING 2 cups raisins 1 cup sweetened condensed milk 1 tablespoon grated lemon peel 1 tablespoon lemon juice CRUST 1 cup butter or margarine 1 2/3 cups brown sugar 1 1/2 teaspoons vanilla 2 1/2 cups oatmeal 1 cup flour 1/2 teaspoon baking soda 1 cup chopped nuts Cook the raisins, milk, lemon peel and juice just until mixture begins to bubble; cool slightly. Beat the butter, brown sugar and vanilla. Add remaining crust ingredients and blend until crumbly. Reserve 2 cups of mixture and press the remaining into a 9x13-inch pan. Pour the raisin filling over this and spread the remaining crumbs over filling. Bake at 350 degrees F. for 25-30 minutes. Description : "St. Joseph's Parish Cookbook" Source : "Best of the Best from Iowa" S(ISBN) : "0-937552-82-8" Copyright : "Quail Ridge Press, 1997" NOTES : Bobbie's Note: These were delicious and used only 1 cup of condensed milk so I chose them to use up a can I had opened for another purpose. The combination of oatmeal, nuts, lemon and raisins was wonderful. Contributed to the FareShare Gazette by Bobbie; 12 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 17g Fat (40.7% calories from fat); 6g Protein; 50g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 169mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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