Recipes Included On This Page Deep-Fried Candy Bars (Joan's Files) Delicious Basic Baked Ziti from Joan's Files Diner Special Falafel Loaf - 4 pts Dorothy Hall's Forgotten Stew Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Deep-Fried Candy Bars (Joan's Files) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine: 1 egg 1 cup milk -- (or beer) 1 tablespoon vegetable oil Combine: 1 cup all-purpose flour 1 teaspoon baking powder 1 pinch salt Pour the wet ingredients into the dry and mix well with a whisk. Cover and chill for a few minutes as you heat the oil. Use a chocolate covered candy bar for best results and make sure that it is chilled, some bars work better if frozen (Mars is the traditional bar but Snickers, Almond Joy and even Twix and KitKat will work). After the candy bars are chilled (and optionally cut), remove the batter from the refrigerator and adjust the consistency (like cream) if necessary. Heat about 4 cups of oil or shortening in a medium skillet to 375F (or use a deep fryer). Dip the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool slightly as, the hot inside can easily BURN your mouth. Contributed to the FareShare Gazette by Joan; 22 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Delicious Basic Baked Ziti from Joan's Files Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ziti -- cooked and drained Sauce: 1 1/4 cups olive oil 1 cup onion -- finely chopped 1 garlic clove -- crushed 1 can Italian style tomatoes -- (2 lb. 3 oz. can) 1 can tomato paste -- (6 oz.) 2 tablespoons chopped fresh parsley 1 tablespoon sugar 1 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon pepper Cheese Mixture 30 ounces Ricotta cheese [two 15 to 16-ounce cartons] 8 ounces mozzarella cheese 1/3 cup grated parmesan cheese 2 eggs 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/4 teaspoon pepper A friend gave me this recipe over 20 years ago. Great one. Sauté onion in the oil until tender, stir in garlic and cook a minute or two. Add remaining ingredients and cook and simmer to blend flavors. If you wish you can prepare sauce ahead of time. Blend cheese mixture together. Also this can be made ahead of time. Note : even if one makes the sauce, it's great for any pasta dish! Contributed to the FareShare Gazette by Joan; 3 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diner Special Falafel Loaf - 4 pts Recipe By : Low-Fat and Fast by Joanne Leonard, Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large potato -- peeled and cut into 1/2-inch chunks 1/2 cups water 1/4 teaspoon salt 1 cup falafel mix 1 cup water 1 cup frozen peas and carrots 1 tablespoon vegetable oil 2 large onions -- sliced thin 2 tablespoons cider vinegar PREHEAT OVEN to 475 degrees F. In covered saucepan, boil potato with 1/2 cup water and salt on high heat until tender, about 6 minutes. Mash potato with cooking water. Add remaining water and falafel mix to mashed potato; let cool slightly. Mix in peas and carrots. Press mixture into lightly oiled 7- by 11-inch baking pan. Bake for 15 minutes. While loaf is baking, heat oil in large skillet over medium-high heat. Cook onions until browned, shaking and stirring more frequently as moisture is released, about 10 minutes. Stir in vinegar; remove onions from heat. Cut loaf into serving portions; top with onions. Makes 6 servings. Description : "4 pts" S(Formatted by Chupa Babi in MC): "03.20.06" NOTES : Provide ketchup for an authentic diner experience. Yogurt or sour cream mixed with chopped herbs is another good topping. Recipe from Low-Fat and Fast by Joanne Leonard, Vegetarian Times, Oct, 1996 Contributed to the FareShare Gazette by Chupa; 19 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 2g Fat (32.7% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Dorothy Hall's Forgotten Stew Recipe By : Dorothy Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds (900gms) beef, * 3 stalks celery, cut into 1" slices 5 carrots, cleaned and roll cut, Chinese style 2 large carrots, diced 3 cloves garlic, minced 1 can (10-ounce) tomatoes 1/2 cup red dry wine 3 potatoes, peeled and cubed 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon basil 1/2 teaspoon thyme * I used an outside round oven roast, cut in cubes and used the fat to brown the meat. Original directions: Brown meat and place all ingredients in a 2-quart casserole, mix around well, cover tightly, bake at 200F for 3 to 4 hours. Add peas last 10 minutes, if desired. Doug's directions: Set up crock pot and put it on high. Brown beef in a mix of beef fat and olive oil. Barely salt and pepper meat, add liquid; cook for a couple of minutes, add all other ingredients and place in crock pot. Cover and let go for 5 hours, after lowering heat to low. Add peas if desired and thicken if desired, flour and water mix, OR cornstarch. Doug's Notes: This recipe is from my very late mother-in-law, and it was a standby of hers, when she was working afternoons at Simpson's in Toronto, and wanted dinner ready for when she and the rest of the family got home. It pre-dates crockpots! Where it now resides in ours, for tonight's dinner.... Enjoy! Cheers, Doug & Marie in BC Contributed to the FareShare Gazette by Doug; 29 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (23.9% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 356mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

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