Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links | Top

Return to the FareShare Recipe  Master Index

FareShare Gazette Recipes -- October 1998 - D's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Dad's Favorite Casserole
Dainty Cucumber Sandwiches
 Diane's Chocolate Cherry Bars
Dark Chocolate and Pumpkin Cheesecake
Dijon Herbed Chicken (Lowfat)
Disneyland's Oatmeal Raisin Cookies

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                     *  Exported from  MasterCook  *
                         Dad's Favorite Casserole
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Asparagus                        Casseroles
                Cheese                           Ground Beef
                Main Dishes                      Rice
                Spinach                          Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      box           spinach -- (10 oz.)  cooked and
                        drained
   1      Lb.           lean ground beef -- cooked and drained
   2      cans          cream of mushroom soup
   1      can           asparagus spears -- with juice
   1      cup           cooked white rice
                        salt and pepper to taste
   1      slice         processed American cheese -- (8 3/4 oz.)  diced
   1      slice         processed American cheese -- (8 3/4 oz.)
                        additional
Mix all ingredients together thoroughly, pour into casserole evenly.  Top
with 8 more slices of American cheese.  Cook covered in a 350 degree oven
for 15 minutes, uncover and cook 15 additional minutes.
Posted on FareShare 10-98 by Lynn Thomas
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        Dainty Cucumber Sandwiches
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Cucumbers
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         onion -- peeled and cut into
                        chunks
   1                    cucumber -- peeled and cut into
                        chunks
   1      package       cream cheese -- (8 ounce)  softened
     1/4  teaspoon      salt
   1      dash          garlic powder
   1      dash          red pepper
   2                    loaves        thin-sliced bread (like -- (16-oz.)
                        Pepperridge Farm)
Place onion and cucumber in processor, and run 3-5 seconds.   Stop,
scrape sides, and run 5 more seconds, or until vegetables are finely
chopped.  Remove and drain well.  Press on strainer. Set aside.
Cut cheese in chunks, and process until smooth.  With motor running, add
vegetables and seasonings and process until well combined.  Scrape sides
and run processor until ready to spread.   Make sandwiches as desired.
Posted on FareShare 10-8-98 by Gayle/ddmmom 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                  Dark Chocolate and Pumpkin Cheesecake
Recipe By     : Marcel Desaulniers,    Death by Chocolate
Serving Size  : 16   Preparation Time :0:00
Categories    : Cheesecakes                      Chocolate
                Cream Cheese                     Desserts
                Nuts                             Pumpkin
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           pecan pieces
   6                    Dark Chocolate Fudge Cookies
   1      teaspoon      unsalted butter -- melted
   8      ounces        semisweet chocolate -- broken into 1/2" pcs
     1/4  cup           brewed coffee -- full strength
     3/4  pound         cream cheese -- softened
     3/4  cup           granulated sugar
     1/2  teaspoon      salt
   3                    eggs
   1      teaspoon      vanilla
   2      teaspoons     unsalted butter -- melted
   1      pound         cream cheese
     3/4  cup           granulated sugar
   2      tablespoons   all-purpose flour
     1/2  teaspoon      salt
   3                    eggs
   1      teaspoon      vanilla
   1      cup           pumpkin puree
     1/4  teaspoon      cinnamon -- ground
     1/4  teaspoon      allspice -- ground
     1/8  teaspoon      ground cloves
   1      cup           heavy cream
   2      tablespoons   unsalted butter
   2      tablespoons   granulated sugar
  12      ounces        semisweet chocolate -- broken into 1/2" pcs
Preheat oven to 325F.
Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8
minutes.  Remove form the oven and allow to cool to room temperature.
Lower oven temperature to 300 F.  In a food processor fitted with metal
blade, chop the cookies and the pecans until they are crumbs (yield about
2 cups of crumbs), about 20 to 30 seconds.  Set aside.
Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter.  Use
hands to press 1 cup of crumbs to a uniform level and thickness on the
butter bottom of pan.  Set aside.
To prepare the chocolate cheesecake, heat 1 inch of water in the bottom
half of a double boiler over medium-high heat.  Place the semisweet
chocolate and coffee in the top half of the double boiler.  Tightly cover
the top with film wrap and allow to heat for 6 to 8 minutes.  Remove from
heat and stir until smooth.
Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt
in a bowl of an electric mixer fitted with a paddle.  Beat on low for 1
minute and on medium for 2 minutes.  Scrape down bowl.  Add 3 eggs, one
at a time, beating on high for 20 seconds and scraping down the bowl
after each addition.  Then beat mixture for 1 minute more on high.  Add 1
tsp. vanilla and beat on medium for 15 seconds.  Add the melted chocolate
mixture and beat on medium for 30 seconds.  Remove bowl from the mixer.
Use a rubber spatula to finish mixing the batter until it is smooth and
thoroughly combined.  Pour cheesecake mixture into the prepared
springform pan, spreading evenly.  Keep at room temperature while preparing 
pumpkin cheesecake batter.
To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan
with 1 tsp. butter.  Line the pan with an 8-inch square of parchment
paper.  Coat the parchment paper with the remaining teaspoon of butter.
Set aside until needed.
Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2
tsp. salt in the bowl of electric mixer fitted with a paddle.  Beat on
low for 1 minute and on medium for 2 minutes.  Scrape down sides of bowl,
then beat on medium for 2 more minutes and on high for 3 minutes.  Scrape
down bowl.  Add 3 eggs, one at a time, beating on high for 20 seconds and
scraping down bowl after each addition.  Add 1 tsp. vanilla and beat on
medium for 15 seconds, then beat on high for 2 more minutes.  Add the
pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30
seconds.  Remove the bowl from the mixer.  Use a rubber spatula to finish
mixing the batter until it is smooth and thoroughly combined.  Pour the
pumpkin cheesecake mixture into the prepared cake pan, spreading evenly.
Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on
the bottom rack of the 300 F oven (the bottom rack should be at least 3
inches below the center rack).  Place both cheesecakes on the center rack
of the oven and bake for 1 hour and 10 minutes, until the internal
temperature of the cheesecake fillings reaches 170 degrees F.  Turn off
the oven and allow the cheesecakes to remain in the oven for an
additional 20 minutes.  Remove form the oven and cool at room
temperature for 20 minutes.  Refrigerate the chocolate cheesecake for 1
hour, but keep pumpkin cheesecake at room temperature (do not remove
either cake from pan.
To prepare the ganache, heat the heavy cream, butter, and sugar in a 2
1/2-quart saucepan over medium-high heat.  When hot, stir to dissolve
sugar.  Bring the mixture to a boil.  Place the chocolate in a stainless
steel bowl.  Pour the boiling cream over the chocolate and allow to
stand for 5 minutes.  Stir until smooth.  Allow to cool to room
temperature.
Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled
chocolate cheesecake.  Spread evenly over the top of the cake.  Invert the
pumpkin cheesecake onto the layer of ganache.  Gently press down on the
cake to set in place.  Wrap the entire springform pan with film wrap and
refrigerate for 3 hours.
The cheesecake can now be released from the springform.  Remove film wrap
and wrap a damp, hot towel around the sides of the pan (the towel should
be large enough to completely wrap around and cove the sides of the
pan) and hold around the pan form 1 minute.  Carefully release and remove
the springform pan.  Using a cake spatula, smooth the sides of the cake
with 2 to 3 Tbsps. of the ganache.  Spread the remaining ganache evenly
across the top of the cake.  press remaining cookie/pecan crumbs into the
sides of the cake, coating evenly.  Refrigerate for at least 30 minutes
before cutting and serving.
Heat the blade of the serrated slicer under hot water before cutting and
run it under hot water after making each slice.
                   - - - - - - - - - - - - - - - - - - 
NOTES : I made this Thanksgiving of 1997.  For the decorations I used the
pecan/cookie pieces also on top of the cake approximately 2 inches around
the edge of the cake.  Then I evenly spaced whole pecan pieces on top of
the edging.  In the center of the top of the cake I used Chocolate fall
leaves (bought from grocery store) placed haphazardly around.
This cheesecake is very time intensive but sooo..worth it. I can't say 
enough about it!
Owners Cooking for Fun (CFF)
URL: http://members.tripod.com/~CookingForFun
mailto:devriesb@ican.net
CFF Shared by Bill & Lei Devries 
http://members.tripod.com/~CookingForFun
Posted on FareShare 10-98 by Candice Valencia
                     *  Exported from  MasterCook  *
                      Diane's Chocolate Cherry Bars
Recipe By     : diane@keyway.net
Serving Size  : 1    Preparation Time :0:00
Categories    : Bars                             Cakes
                Cherries                         Chocolate
                Desserts                         Volume 1, Oct. '98
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       fudge cake mix
   1      can           cherry fruit filling -- (21 oz.)
   1      teaspoon      almond extract
   2                    eggs -- beaten
                        frosting:
   1      cup           sugar
   5      tablespoons   butter or margarine
     1/3  cup           milk
   1      package       semi-sweet chocolate pieces -- (6 oz.) (1 c.)
Preheat oven to 350 degrees. Using solid shortening or margarine (not oil),
grease and flour* 15x10-inch jelly roll or 13x9-inch pan. In large bowl,
combine cake mix, filling, almond extract and eggs. By hand, stir until 
well mixed. Pour into prepared pan. Bake jelly roll pan for 20 to 30
minutes; 13x9-inch pan for 25 to 30 minutes or until toothpick inserted in
center comes out clean. While bars cool, prepare frosting. Frosting: In
small saucepan, combine sugar, butter and milk. Boil, stirring constantly 
1 minute. Remove from heat, stir in chocolate pieces until smooth. Pour 
over partially cooled bars. Makes about 3 dozen bars. My mother-in-law 
used to think I went to a lot of trouble making this until she watched me
stir it together in about 3 minutes one day.
*use coco to "flour" the pan.
Posted on FareShare 10-7-98 by midge
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                      Dijon Herbed Chicken (Lowfat)
Recipe By     : Reynolds Wrap Kitchens
Serving Size  : 2    Preparation Time :0:00
Categories    : Chicken                          Green Beans/Wax Beans
                Healthwise                       Main Dishes
                Potatoes                         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Dijon-style mustard
   1      tablespoon    reduced calorie mayonnaise
   1      tablespoon    Parmesan cheese -- grated
   2      medium        red potatoes -- thinly sliced
   2      tablespoons   water
   2                    chicken breast halves -- skinless, boneless
   1      package       frozen whole green beans -- (9 oz.)
   2      tablespoons   sliced green onions
   1      teaspoon      dried basil leaves
Preheat oven to 450 degrees F.  Tear off two12x18-inch sheets of heavy
duty aluminum foil.  Spray each foil sheet with nonstick cooking spray,
set aside.  In small bowl, combine mustard, mayonnaise and Parmesan
cheese; set aside.  Arrange half of potato slices on lower half of each
foil sheet.  Sprinkle water evenly over potatoes.  Place chicken on top
of potatoes.  Rinse frozen green beans under cold water until broken
apart, drain well.  Arrange green beans around chicken.  Spread mustard
mixture evenly over chicken.  Sprinkle chicken and vegetables with
onions and basil.  Fold upper half of foil over food, meeting bottom
edges of foil.  Allowing space for heat circulation and expansion, seal
edges together making a tight 1/2-inch fold.  Fold again.  Repeat to
seal each side.  Place foil packets on a cookie sheet.  Bake 25
minutes.  Using pot holder or oven mitts, transfer packets to dinner
plates.  To serve, cut an "X" in top of each packet.  Fold foil back.
Nutrition information per serving: 491calories, 45 grams protein, 60
grams carbohydrate, 7.5 grams fat (13.7 percent total calories), 103
milligrams cholesterol, 327 milligrams sodium.
From http://www.rmc.com/wrap/
Formatted and contributed to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                   Disneyland's Oatmeal Raisin Cookies
Recipe By     : Disneyland via Los Angeles Times
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies                          Desserts
                Fruit                            Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/4  cups          flour
   1      tablespoon    baking powder
   1 1/2  teaspoons     ground cinnamon
   1      teaspoon      salt
   1      teaspoon      baking soda
   2 1/8  cups          shortening
   1 3/4  cups          brown sugar -- packed
   1 1/2  cups          granulated sugar
   3      large         eggs
   1      teaspoon      vanilla extract
   4      cups          rolled oats
   2 1/2  cups          dark raisins
Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl.
Set aside until needed.
Cream shortening with brown sugar and granulated sugar until fluffy. Beat 
in eggs and vanilla until smooth. Mix in reserved flour mixture until well 
blended, about 2 minutes.  Add oats and raisins.  Mix until blended, 
about 1 minute. Using ice cream scoop (size #24), scoop out cookie dough 
into 4 dozen large balls.  Place about 6 balls on each lightly greased 
baking sheet, pressing down until about 1/4-inch thick and 3 inches 
in diameter.
Bake at 350 degrees for 9 to 12 minutes or until browned.  Cool slightly,
then remove cookies from sheets and cool on racks.
Posted on FareShare 10-8-98 by Pat Hanneman
Mail To: kitpath@earthlink.net
KitchenPatH Recipes http://home.earthlink.net/~kitpath
                   - - - - - - - - - - - - - - - - - -

 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!