Recipes Included On This Page Gail's Rice and Spelt Flour Bread (Gluten Free) Garden Herb Scones Garlic Cheese Dip Ghosts In The Graveyard Ghosts on Broomsticks Ginger and Lime Marinated Swordfish Steaks Gingersnaps Glazed Chicken in a Basket Glazed Roasting Chicken with Fine Herbs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gail's Rice and Spelt Flour Bread (Gluten Free) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Diabetic And Special Diets Rice Volume 1, Oct. '98 Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Brown rice flour 1 cup White rice flour 1 cup Spelt flour 3 1/2 teaspoons Xanthan gum 1/4 cup + 2 tsp sugar 1 1/2 teaspoons Salt 1 1/3 cups Nonfat dry milk powder -- melted 2 large Eggs -- well beaten 1 3/4 cups Warm Water 1. Place all ingredients, except the warm water, in the bread pan and press start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula to assist. 2. After the baking cycle ends, remove from the pan and place on a wire rack, and allow to cool 1 hour before slicing. Source/Author: The Bread Machine Magic Book of Helpful Hints /modified by Bob Shiells Posted on FareShare 10-98 by Bright - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden Herb Scones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads - Quick Fruit Volume 1, Oct. '98 Biscuits/Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups all-purpose flour 1/2 teaspoon baking powder 3 tablespoons sugar 2 tablespoons margarine 1/2 cup low-fat vanilla yogurt 2 egg whites -- beten to frothy stag 1 teaspoon finely minced fresh lavendar -- or other herb such as lemon balm) 1/2 cup white raisins -- opt. but good 1/4 cup large crystal sugar Heat oven 400 F. Combine flour, baking powder, and sugar. Blend in margarine until mixture resembles coarse cornmeal. Add yogurt, lavender, optional raisins and egg whites and stir just until blended. Fold over 3 times and roll to about 3/4 inch thick on floured board. Cut out and brush top with yogurt, then sprinkle with coarse sugar. Bake 10-13 minutes. Cool and garnish with scented geranium leaves, sprigs of lavender and violets. Really great and low-fat!! 145 calories, 2.5 gm. Fat. Posted on FareShare 10-7-98 by Sue Harman - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Cheese Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *see below* Force through a sieve, or whip in a blender, 1 cup cottage cheese, 1/4 cup milk, and 2 garlic cloves, crushed. Add a generous amount of salt, and, if necessary, a little more milk to make a spread or a dip. SERVE WITH CRUDITES. Posted on FareShare 10-8-98 by Gayle/ddmmom - - - - - - - - - - - - - - - - - - . * Exported from MasterCook * Ghosts In The Graveyard Recipe By : Cool Whip Serving Size : 1 Preparation Time :0:10 Categories : Holidays Volume 1, Oct. '98 Chocolate Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 Cups Cold Milk 2 Pkgs. (4 Serving Size) Jello-Chocolate Pudding 1 12 Oz. Tub Cool Whip Thawed 1 16 Oz. Pkg Oreo Chocolate Sandwich Cookies Crush cookies in zip style bag, with rolling pin, or in food processor. Make pudding as directed on package using 3 1/2 cups milk; let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9 dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour. Decorate with candy pumpkins,candy corn, milanos and spoonfuls of whipped topping for ghosts (pipe in chocolate eyes). Posted on FareShare 10-98 by JoAnn - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ghosts on Broomsticks Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Holidays Kids Volume 1, Oct. '98 Chocolate Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb White chocolate chips 1/2 c Tiny red cinnamon candies 12 Wooden sticks Recipe by: Creepy Cuisine, Lucy Munroe Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler. Place the white chocolate chips in the smaller pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from the heat. Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes. Freeze ghosts for 15 minutes, or until hard. Penny Halsey (ATBN65B). Posted on FareShare 10-98 by JoAnn - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger and Lime Marinated Swordfish Steaks Recipe By : Betty Crocker, Easy Grilling Cookbook, p. 54 Serving Size : 6 Preparation Time :0:00 Categories : Fish Main Dishes Marinades Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Swordfish steaks -- 3/4-1 inch thick 1/4 teaspoon Salt 1/4 cup Lime juice 1 dash Cayenne pepper 2 tablespoons Olive oil -- or vegetable oil 1 clove Garlic -- crushed 1 teaspoon Fresh ginger root -- finely chopped 1 Lime -- cut in wedges Cut large fish steaks into pieces. Mix remaining ingredients in shallow glass dish. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 1 hour. Remove fish from marinade. Cover and grill about 4" from medium coals, 15-20 minutes, brushing 2-3 times with reserved marinade and turning once, until fish flakes with fork. Serve with lime wedges if desired. Posted on FareShare 10-98 by Iara - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingersnaps Recipe By : Pilsbury Family Kitchens Cookbook/1979 Serving Size : 48 Preparation Time :1:00 Categories : Cookies Desserts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup shortening or margarine -- softened 1/4 cup molasses 1 large egg 2 cups Plsbury all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves, ground Lightly grease (not oil) cookie sheets. In a large bowl combine first four ingredients; blend well. Stir in remaining ingredients; blend well. Chill dough for easier handling*. Heat oven to 375. Shape dough into 1 inch balls; roll balls in sugar. Place 2 inches apart on prepared cookie sheets. Bake at 375 for 8-10 minutes or unit edges are set. Cool 1 to 2 minutes before removing from cookie sheets. NOTES : * I usually mix dough one day and bake the next, so all my dough is chilled overnight. These are as good as the ones in the orange box that comes out every year at this time. Posted on FareShare 10-2-98 by Catherine Kastor - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Chicken in a Basket Recipe By : "Chicken in a Basket," Wisconsin Trails Mag (1988: Digest)* Serving Size : 8 Preparation Time :3:00 Categories : Menu Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tomato bisque -- heated or chilled Rice Pilaf or Coriander Rice Salad -- see recipe Green beans in walnut sauce -- see recipe Glazed chicken with fine herbs -- see recipe Fruit chutneys -- assorted Angel food cake -- with Raspberries -- pureed with sugar -- to taste grand Marnier -- or anise liqueur -- optional Whether for summer dining alfresco, a buffet table, or a celebration dinner, this roasted chicken with amber apricot glaze and a crispy skin will make it special. The stuffing of bacon and fine herbs goes beneath the skin, not in the cavity. Depending upon the time of year, serve chilled or heated variations of this menu. Recipes available in FareShare message from Pat Hanneman (kitpath@earthlink.net) 10/98 - - - - - - - - - - - - - - - - - - NOTES : [CREDITS: *Recipe from the "Best of" articles published in the Wisconsin Trails Magazine (Madison) (Wisconsin Country Gourmet: Seasonal Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and Suzanne Breckenridge. >FareShare (kitpath@earthlink.net) 10-11-98 * Exported from MasterCook * Glazed Roasting Chicken with Fine Herbs Recipe By : Wisconsin Trails Magazine (1988: Digest)* Serving Size : 8 Preparation Time :2:20 Categories : Bacon Chicken Main Dishes Menu Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large roasting chicken; 4-to-5-pounds or four cornish hens or capon 4 bacon slices -- cut into thin strips 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh rosemary 2 teaspoons chopped fresh sage leaves or 1tsp dried rubbed sage 1 lemon -- juiced 4 tablespoons butter 4 tablespoons apricot preserves 4 tablespoons sherry 2 tablespoons honey assorted fruit chutneys -- to serve Combine herbs and bacon and chop very fine. set aside. To stuff chicken (Note: stuffing will go between bird's skin and flesh, not in its cavity), lift skin at the neck, slip your fingers under skin working downwards, loosening skin over breasts and thighs as far as your fingers can reach. Push half of seasoned bacon-herb mixture under skin and down around bird's thighs and drumsticks. With your other hand, smooth stuffing from outside. Push remaining stuffing under skin and onto breast and continue to pat down with your other hand. Secure bird's legs by tying together loosely. Rub chicken with butter, place in shallow roasting pan. Sprinkle with salt and pepper. Roast in preheated 350-degree oven for 1 hour. After first 10 minutes of roasting baste with lemon juice and butter. Afterwards baste chicken with pan juices ever 10-20 minutes. While chicken is roasting, melt together in small saucepan apricot preserves, sherry and honey. Brush glaze on chicken, then return to oven, roasting an additional 25-35 minutes, basting frequently with glaze until golden brown or amber. Serves 6 to 8. [Per serving Calories 483; Fat 34 (64%cff); Cholesterol 140mg; Sodium 228mg] For a lower fat variation, use oil and broth instead of butter. Blanch the bird in plenty of boiling water to render some of the fat in the skin. Use less bacon or a vegetarian alternative. etc. >FareShare (kitpath@earthlink.net) 10/98 ] - - - - - - - - - - - - - - - - - - Serving Ideas : See menu: Glazed Chicken in a Basket Nutr. Assoc. : 0 0 0 0 0 0 0 1302 0 0 0 0 0 0 0

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