Recipes Included On This Page Bagna Cauda - Anchovy and Garlic Dip - Piedmont, Italy Bake 'N Serve Fruitcake (Splenda) Baklava Basic Easy Brownies Biscuits and Gravy Black-Eyed Pea Dip (EatingWell) - 1 pt. Black Forest Dump Cake Bourbon Street Steak (Applebee's) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bagna Cauda - Anchovy and Garlic Dip - Piedmont, Italy Recipe By : Italian made dot com Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 garlic cloves -- crushed 1 1/2 ounces butter -- melted 4 ounces salted anchovies Pepper 1 cup olive oil Sauté the crushed garlic and chopped anchovy fillets in the oil. Stir constantly until the anchovies disintegrate. Add butter and mix. Add pepper to taste. This sauce is served in a pot for everyone to dip the vegetables in or in individual terracotta bowls. The garlic's flavor becomes somewhat milder if you leave the cloves to soak in milk for a few hours or add a small amount of cream at the last minute. Bagna cauda must be placed on warmers, as it must simmer constantly. It is usually served with cardoons, fennel, peppers, celery and carrots, much like Pinzimonio. Source : Italian made dot com. Formatted by Chupa Babi in MC: 05.01.07 Literally translated from Piedmontese dialect, it means "warm sauce". The ingredients suggest it is a country recipe because all the ingredients are garden grown. Even the oil was probably produced on the farm. The exception is anchovies, which were widely used as a substitute for salt. Contributed to the FareShare Gazette by Chupa; 6 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bake 'N Serve Fruitcake (Splenda) Recipe By : Splenda Fall & Winter Recipe Booklet Serving Size : 20 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chopped candied fruit 1/2 cup raisins 1/4 cup rum -- or cold coffee 1 1/4 cups all-purpose flour 3/4 cup Splenda Granular sweetener 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/2 teaspoon salt 2 eggs 1/2 cup unsweetened applesauce 1/4 cup vegetable oil 1/2 cup coarsely chopped nuts [e.g. pecans, walnuts, filberts] Combine candied fruit, raisins and rum. Let stand 30 minutes or until most of liquid is absorbed. Mix flour, Splenda, baking powder, cinnamon, nutmeg, allspice and salt; set aside. Whisk together eggs, applesauce and oil until smooth. Stir in fruit mixture, flour mixture and nuts until blended. Spread evenly in greased 8 x 4-inch loaf pan. Bake at 350 degrees F. for 45 to 50 minutes or until tester inserted in centre comes out clean. Cool in pan 10 minutes. Remove from pan and cool on rack. Wrap well and refrigerate. Tip : Substituting some of the fat with applesauce lowers the fat content and provides moistness and flavour. Typed by G.Major 07\11\95 From Splenda Fall & Winter Recipe Booklet Contributed to the FareShare Gazette by Jim; 15 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; 3g Fat (39.7% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Baklava Recipe By : Jennie Bartlett Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 1/2 cups water 1 stick cinnamon 1 slice lemon 1 cup honey 1 pound walnuts 1/2 pound pecans 1 teaspoon cinnamon 1 pound butter 1 pound phyllo dough First : Melt the butter, then cool and remove milky substance, saving only the clarified butter. Boil the sugar and water with the cinnamon and lemon for 8 minutes. Add the honey and set aside to cool. Next crush the walnuts and pecans in a food processor or in a plastic bag with a rolling pin. Add the cinnamon and set aside. Lay phyllo dough on a damp, but not wet towel, and cover with towels, making sure to keep covered or the dough will dry out. Make sure the phyllo has been cut to the size of the pan you are intending to use. Brush pastry sheets with melted butter one at a time, until there are five sheets in the pan. Layer with one third of the nut mixture. Repeat process two more times, using 20 sheets of pastry dough. Do not butter the top sheet. When complete, fold up edges and then cut into diamond shapes, starting in the corner. Once cut, pour the remaining butter (being careful not to pour any residue over the baklava) evenly over the pastry top. Bake for 30 minutes in a 350F. oven, turn oven down to 325F. and continue baking for 1/2 hour longer or until golden brown. Remove from oven and immediately pour cold honey syrup over the baklava. Let cool. Keep in a cool place, but not in the refrigerator. NOTES : When clarifying the butter it is best to refrigerate the melted butter until it is solid again, then it is easier to separate the milk solids from the clear butter fat. Contributed to the FareShare Gazette by Jennie; 30 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Easy Brownies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shortening 2 cups sugar 1/2 cup cocoa 1 teaspoon salt 1 1/2 cups flour 4 eggs 1 teaspoon vanilla 1 cup nuts Mix all ingredients and spread in 9x13-inch pan. Bake 20-25 minutes at 350F. Contributed to the FareShare Gazette by Joan; 13 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuits and Gravy Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups self-rising flour 1/2 cup shortening 3 teaspoons baking powder 1 1/4 cups buttermilk 2 teaspoons powdered sugar Sausage Gravy 1 pound sausage 3 tablespoons flour 3 cups milk Salt and pepper to taste Mix dry ingredients. Cut in shortening. Stir in buttermilk. Knead a few times. Roll out on a floured board. Cut with biscuit cutter or floured glass. Bake in a preheated 450F. oven for 12 minutes. Brush with butter. Sausage Gravy Brown 1 pound of sausage, crumbling as it cooks. After sausage has cooked, add flour and stir over medium heat with a spoon, scraping the pan until the mixture is blended and beginning to brown. Add the milk or cream and stir until thickened. Add salt and pepper to taste. Pour over the biscuits, split in half. Contributed to the FareShare Gazette by Jim; 5 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black-Eyed Pea Dip (EatingWell) - 1 pt. Recipe By : The Eating Well Diabetes Cookbook Serving Size : 19 Preparation Time :0:10 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 1/2 ounces black-eyed peas, canned -- drained and rinsed 1/4 cup fresh parsley -- leaves only 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon 1/8 teaspoon salt Freshly ground pepper -- to taste Place peas, parsley, lemon juice, oil, garlic, tarragon, salt and pepper in a food processor; process until smooth. Transfer to a serving bowl. Makes 1 1/4 cups. To make ahead: Cover and refrigerate for up to 2 days. Exchanges : free food Description : "1 pt" S(Formatted by Chupa Babi in MC): "08.15.06" Copyright : "2005" Yield : "1 1/4 cups" Start to Finish Time: "0:10" NOTES : Need a little incentive to eat more vegetables? Keep this easy, healthful dip on hand - who knew that raw vegetables could be so addictive? Contributed to the FareShare Gazette by Chupa; 10 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; 2g Fat (43.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Black Forest Dump Cake Recipe By :Tampa Bay Online Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces crushed pineapple 21 ounces cherry pie filling 1 package devil's food cake mix 1 cup pecans -- chopped 1/2 cup butter or margarine -- melted Whipped topping Drain pineapple, reserving liquid. Spread pineapple in lightly greased 9x13-inch pan; add pie filling, spreading gently over pineapple. Sprinkle dry cake mix evenly over pie filling. Top with pecans. Combine melted butter or margarine with reserved pineapple juice. Drizzle over mixture in pan. Bake at 350 degrees F. for 35-40 minutes. Cut into squares and top with whipped topping. Source : Tampa Bay Online Contributed to the FareShare Gazette by Joan; 6 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bourbon Street Steak (Applebee's) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup bottled steak sauce 1/4 cup bourbon whiskey 1 tablespoon honey 2 teaspoons prepared mustard 4 beef steaks -- (10 ounces each) [rib, round or chuck steaks] Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium/high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling. Copy Kat Recipes from Joan's files. Contributed to the FareShare Gazette by Joan; 22 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 18 Calories; trace Fat (5.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

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.