Recipes Included On This Page Fresh Fragrant Fruit Salad (Joan's) Fresh Tomato Sauce (Joan's) Fried Cheesecake (Joan's Files) Fried Elephant Ears (Joan's Files) Fried Goat Cheese Medallions Fried Oreo Cookies (Joan's Files) Fried Twinkie #1 (Joan's Files) Fried Twinkies # 2 (Joan's Files) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fresh Fragrant Fruit Salad (Joan's) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fresh cubed assorted fruit: 1 fresh pineapple -- cubed 1 container fresh sliced strawberries 1 box fresh blueberries 1 cantaloupe -- cubed Other fresh colorful seasonal fruit as desired [peaches, plums, apricots, grapes, cherries etc.] Marinating syrup: try 1/4 cup to start: Monin Brand or Torani or any other fruit syrup mango or pineapple syrup Fresh mint leaves for garnish I like to use the flavored syrups in fresh fruit salad. Use fresh washed ripe fruit and cube or cut into bite-size pieces. Place in a pretty (glass) bowl and chill about an hour prior to serving time. Just before serving, add fruit flavored syrup to taste; gently toss and serve. Garnish with mint leaves. Amounts depend on how much fruit you cut up; above recipe easily serves 8 to 10. Contributed to the FareShare Gazette by Joan; 9 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 1g Fat (6.5% calories from fat); 1g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 Fruit. * Exported from MasterCook * Fresh Tomato Sauce (Joan's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large Roma tomatoes 1 large onion 2 garlic cloves or garlic powder to taste 1 bay leaf 2 teaspoons sugar -- or to taste 1 teaspoon salt -- or to taste 1 teaspoon dried basil -- or to taste 1 teaspoon dried parsley -- or to taste 1/4 teaspoon black pepper -- or to taste 2 tablespoons olive oil -- or to taste I often buy left over produce on sale. This recipe makes a delicious fresh style tomato sauce to serve as desired whether as a sauce for pasta or if left a bit chunky for stewed tomatoes. Kick it up with curry powder or coriander for cooked noodles etc. Chop tomatoes and onion, place in heavy duty sauce pot and bring to a boil. Cover reduce to simmer and cook 10 to 15 minutes or until onions are tender. Remove cover. Remove bay leaf. Use a (hand) blender and fine chop or puree. Add the seasonings and olive oil; cook and stir on simmer another 5 minutes. Your sauce is not dark red. Add the tomato paste and whisk in to thicken and darken sauce. Correct seasonings. Yields about 4 cups. Note : serve over boiled cabbage and cooked pasta (penne) for an incredible tasty pasta dish! We use whole wheat pasta as a healthy pasta choice. Contributed to the FareShare Gazette by Joan; 15 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Cheesecake (Joan's Files) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice frozen cheesecake -- (commercial quality) [freezer section] 1 cup buttermilk 1 cup cornflake crumbs Oil for frying Praline Sauce [or a fruit sauce of your choice] 1 cup chopped pecans 1 1/2 ounces Amaretto 2 1/2 ounces light brown sugar 5 ounces heavy cream Defrost cheesecake slightly. Dip into buttermilk; lift to drain excess liquid. Roll into cornflake crumbs, pressing slightly to coat cheesecake completely. Refreeze for at least 2 hours. Heat peanut oil to 325 degrees F. Immerse cheesecake completely. Deep fry for approximately 1 minute. Serve with (praline) sauce: Heat pecans in skillet. Add Amaretto and reduce. Add brown sugar and cream. Cook on medium heat and reduce to half. Pour over cheesecake. Contributed to the FareShare Gazette by Joan; 19 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2085 Calories; 136g Fat (58.0% calories from fat); 26g Protein; 195g Carbohydrate; 12g Dietary Fiber; 203mg Cholesterol; 1275mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 26 1/2 Fat; 4 1/2 Other Carbohydrates. * Exported from MasterCook * Fried Elephant Ears (Joan's Files) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 5 tablespoons sugar 5 tablespoons white vegetable shortening 2 tablespoons salt -- (yes) 2 packages dry yeast 2 cups warm water 6 cups flour -- (6 to 10) [enough all purpose flour as needed for proper dough consistency] 1 cup walnuts -- chopped Oil to deep fry Cinnamon/sugar for dusting Heat the milk to a near boil with sugar, shortening and salt. Remove from heat to cool to warm. Meanwhile dissolve yeast in two cups of warm water. Add to warm milk mixture. Beat in with mixer, 2 cups flour until smooth. Stir in more additional flour gradually along with nuts to make a stiff dough. Knead on a floured surface until smooth and elastic (at least 5 to 10 minutes). Let rise covered in a large greased bowl until double in bulk in a warm place. Gently punch down dough. Divide into 6 to 8 pieces (or smaller if you wish for "mouse ears"). Roll or stretch each ball into a thin 6 to 8-inch circle of dough to resemble elephant ears. Deep fry in hot oil (375F) about 3 to 5 minutes on each side OR until light golden brown. Dip in a cinnamon and sugar combination. Serve immediately. Source : friend Contributed to the FareShare Gazette by Joan; 23 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 509 Calories; 12g Fat (20.9% calories from fat); 16g Protein; 85g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 1633mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Fried Goat Cheese Medallions Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounce goat cheese log, cold 1 egg, beaten 1 cup dried seasoned bread crumbs 3 tablespoons olive oil, for frying Salt and freshly ground pepper Fried goat cheese medallions help to make any salad taste great. To make the goat cheese medallions, carefully cut a cold goat cheese log into 1/4-inch slices. If you have crumbly cheese, put the slices in your palms and form them into medallions. Then, dip the slices into the egg, then into the breadcrumbs. Do this to all the slices and keep them in a few stacks off to the side. Next, heat on medium high the 3 tablespoons of olive oil in a small, heavy pan. When the oil is good and hot, but certainly not smoking, carefully put four of the medallions in the pan. Fry on one side for 25 seconds, gently flip with tongs, and fry for another 20 seconds so that both sides are light brown. Then, remove and dry on paper towels. Repeat with the next batch. Take care you don't fry for too long because you don't want the cheese to get all melty and ooze out of the bread crumb shell. Assemble the fried goat cheese around the edges of the salad plate and put the greens in the middle. We fixed this on April 29, 2007, to serve with grilled romaine and sweet onion salad. It was a rich, wonderful addition to the already great salad. The salad was our first course for the planked salmon: <http://fareshare.net/plank-main.html#salmon> we fixed last night. Contributed to the FareShare Gazette by Art; April 30, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Oreo Cookies (Joan's Files) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Oreo cookies -- (or more) 2 cups pancake mix 1 1/2 cups milk 2 eggs 4 teaspoons oil Preheat deep fryer to 375 F. Combine pancake mix, milk, eggs and oil. Whisk smooth and lump free. Batter should be thick. Dip Oreo cookies into batter, making sure both sides are covered. Carefully place the cookies into the deep fryer. The cookies will float so make sure you turn them to fry both sides golden brown. The cookies will cook quickly!!! Drain on paper toweling and serve immediately!! Variations - sometime the cookies are coarsely crushed and dipped into a batter and fried like a fritter. Contributed to the FareShare Gazette by Joan; 20 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Twinkie #1 (Joan's Files) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Hostess Twinkies Extra Flour Powdered sugar Batter: 1 cup flour 1 tablespoon malt vinegar 1 teaspoon baking powder 1 teaspoon salt 12 ounces water Chill Twinkies in refrigerator. Mix batter ingredients to consistency of custard. Roll Twinkies in extra flour then into batter. Drop into deep fryer about 90 seconds or until filling is about to melt and outside is golden brown. Top with powdered sugar. Cut in half and serve with a chocolate or fruit sauce of choice. Contributed to the FareShare Gazette by Joan; 21 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; trace Fat (2.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Other Carbohydrates. * Exported from MasterCook * Fried Twinkies # 2 (Joan's Files) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Twinkies Popsicle sticks 4 cups vegetable oil Flour for dusting For batter: 1 cup milk 2 tablespoons vinegar 1 tablespoon oil 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt Chill or freeze Twinkies for several hours or overnight. Heat 4 cups vegetable oil in deep fryer to about 375 degrees F. To make batter: Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Makes 6. Contributed to the FareShare Gazette by Joan; 21 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1407 Calories; 149g Fat (93.9% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 30 Fat; 0 Other Carbohydrates.

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