Recipes Included On This Page Can Opener Minestrone Cheese and Pepper Strata Cheesy Cupcakes Chocolate Bundt Cake Chocolate Cake with Oil Chocolate Coca Cola Cake Corn 'n' Pineapple Pancakes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Recipe List * Exported from MasterCook * Can Opener Minestrone Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can diced tomatoes with jalapenos 1 can beans 2 cans chicken broth 1 can mixed vegetables 1 tablespoon Italian Seasoning 1/4 cup minced onion 1/2 cup Salsa -- optional 1 cup pasta 1/2 pound veal -- diced, cooked Combine all ingredients, bring to boil and simmer for about 20 minutes until meat is hot and pasta is done. As described, with black bread or corn bread and a green salad, it is a complete meal. I've always used "vegetarian" beans, sauce and all If you want it more "soupy" for a soup course, add another can or two of chicken broth. If you aren't going to eat it all immediately, it freezes fine but cook the needed pasta separately and add as it is served. Pasta in soup doesn't re- heat worth beans. I've used all kinds of small pasta. "Rainbow" rotini is quite colorful. I've never actually used veal. Instead have used chicken breast, pork and catfish. When using raw catfish, put it in after about 10 minutes so it doesn't get cooked to death. Contributed to the FareShare Gazette by Don; 14 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 3g Fat (13.0% calories from fat); 15g Protein; 30g Carbohydrate; 8g Dietary Fiber; 23mg Cholesterol; 358mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Cheese and Pepper Strata Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red bell pepper -- thinly sliced 1 green bell pepper -- thinly sliced 1 cup green onions -- sliced 2 tablespoons butter 8 cups bread cubes 2 1/2 cups shredded cheddar cheese 7 eggs 1 tablespoon Dijon mustard 1/2 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon pepper 2 dashes hot pepper sauce 4 cups milk Saute peppers and onions in butter till just tender then cool. Place half of bread cubes in greased shallow 3-quart baking dish (9 X 13- inch), sprinkle with half the cheese and top with half the pepper mixture. Repeat layer. Whisk together eggs and next 5 ingredients. Whisk in milk. Pour mixture over strata. Cover and refrigerate over-night. Remove from fridge and let stand 20-30 minutes. Bake at 350 F for about 1 1/4 hours or mixture is set in middle. Let stand 5 minutes before serving. Serves 8. Notes - From ATCO Blue Flame Kitchen's "100 Favorites" cookbook Too large for just me. So I roughly halved it and baked it in an 8 x 8-inch pan. Made 4 generous servings. I left the peppers and onion amounts as is. Used 1 cup of cheese instead of 1 1/4. Used 4 eggs and only 1/3 teaspoon salt. Halved everything else. Tip - leftover waffles work fine in place of bread. When I'm using up leftovers, my rule is 2 cups bread, 2 eggs and 1 cup milk; bake in a 4 X 8-inch loaf pan. Contributed to the FareShare Gazette by Don; 13 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 440 Calories; 25g Fat (50.8% calories from fat); 23g Protein; 31g Carbohydrate; 2g Dietary Fiber; 247mg Cholesterol; 924mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cheesy Cupcakes Recipe By : Chocolate Everything by Jean Pare Serving Size : 20 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces light cream cheese -- softened (250g) 1/2 cup granulated sugar -- (125mL) 1 large egg 1 cup semisweet chocolate chips -- (250mL) 1 1/2 cups all-purpose flour -- (375mL) 1 cup granulated sugar -- (250mL) 1/3 cup cocoa -- sifted (75mL) 1 teaspoon baking soda -- (5mL) 1/2 teaspoon salt -- (2mL) 6 tablespoons hard margarine -- softened (100mL) 1 cup warm water -- (250mL) 1 teaspoon vanilla -- (5mL) Beat the cream cheese, first amount of sugar and the egg in a small bowl until smooth. Stir in the chocolate chips. Set aside. Measure the next 5 ingredients into a large bowl, stir and make a well in the center. Add the last 3 ingredients to the well and beat for about 2 minutes until smooth. Line 20 muffin cups with paper liners. Place about 2 tablespoons (30mL) of batter in each cup. Spoon about 1 tablespoon (15mL) of the cream cheese mixture over the batter. Bake in a 350F (175C) oven for 30 to 35 minutes. Makes 20 cupcakes. Author's comment: no icing needed; the cheesy topping does it all. From Chocolate Everything by Jean Pare; 2000; Company's Coming Publishing Limited (www.companyscoming.com). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 19 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 5g Fat (26.1% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chocolate Bundt Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 cups sugar 2 teaspoons salt 2 teaspoons baking soda 2 tablespoons vinegar 1/2 cup cocoa 1 cup salad oil 2 cups water 2 teaspoons vanilla Mix ingredients together until smooth. Pour into Bundt-type cake pan. Bake at 350 degrees F. for approximately 1 hour or tested done in center with toothpick. Do not overbake. Contributed to the FareShare Gazette by Joan in response to a request; 15 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 14g Fat (40.2% calories from fat); 3g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 426mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chocolate Cake with Oil Recipe By : Kook en Geniet by S. J. A. De Villiers Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Cake** 3 tablespoons commercial drinking chocolate -- (?) 1/2 cup boiling water 1 cup flour 3/4 cup castor sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup vegetable oil 4 eggs -- separated 1 teaspoon vanilla flavouring 1/2 teaspoon red food colouring 1/4 teaspoon cream of tartar **Chocolate Filling** 1/4 pound butter 1 pound castor sugar 1 tablespoon cocoa powder 1 tablespoon boiling water Vanilla flavouring Dissolve the chocolate in the boiling water and set it aside to cool. Sift the flour, castor sugar (very fine granulated sugar), baking powder and salt together. Make a well in the middle of the flour mixture and put the oil, beaten egg yolks, vanilla, colouring and chocolate into it. Mix it very well. Beat the egg whites and the cream of tartar until stiff; gently fold into the batter. Pour the batter into two greased 8- or 9-inch diameter layer cake pans and bake 20 to 30 minutes in a moderate oven (350F/180C). Let it cool then spread chocolate filling between the layers and on the top of the cake. Chocolate Filling (a variation on butter filling) Work the sugar into the butter. Mix the cocoa powder with the boiling water and add it. Mix well and add the vanilla flavouring (it doesn't say how much so I assume to taste). If preferred the stiffly beaten whites of 2 eggs, sweetened with castor sugar, can be added to give a lighter texture. From Kook en Geniet, a recipe book by S. J. A. De Villiers; published by the author; 17th printing; 1964. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 17 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 11g Fat (72.7% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chocolate Coca Cola Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 1/2 cups sugar 1/2 cup cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup vegetable oil 2/3 cup milk 2/3 cup cola 1 egg 2 egg yolks Sift together flour, sugar, cocoa, baking soda and salt into a large bowl. Add oil, milk and cola. Mix well. Add eggs and continue to beat. Pour into prepared 9-inch baking pans. Bake in 350F. oven for 35 minutes or until cake pulls away from edges and a wooden pick comes out clean. *Note* Use the egg whites for seven minute frosting: using 3/4 cup granulated sugar, 1/3 cup corn syrup, 2 egg whites and 1/3 cup cola, 1 teaspoon salt; place the ingredients in a bowl over simmering water and beat until it holds its shape and can easily be spread on a cake. This will take about seven minutes. Contributed to the FareShare Gazette by Jennie in response to a request; 15 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 9g Fat (34.4% calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Corn 'n' Pineapple Pancakes Recipe By : Hallie Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups buttermilk pancake mix 1 can creamed corn 1 cup pineapple chunks -- drained 1/2 teaspoon cumin 1 cup Fresca -- see * note 1/2 cup water * note: I also use a store-brand diet grapefruit soft drink when I don't have Fresca on hand. If the pineapple chunks are large chop them into smaller pieces. I've noticed that the chunks in some brands are quite large. I suppose you could use crushed pineapple but you would have to experiment with how much liquid stays with the fruit and adjust the other liquids accordingly. Put the pancake mix, corn, pineapple and cumin into a bowl; mix to combine. Add the Fresca and stir gently. If the batter seems too thick add some water until you have a batter that is still a little thickish but don't thin it too much. This batter is quite delicate so don't make really big pancakes; about 1/3 to 1/2 cup of batter per pancake works quite well. Scoop the batter onto a pre-heated non-stick or well-seasoned frying pan or griddle; cook until the top starts to lose its really shiny liquid appearance then turn over and cook the other side for about 1 minute or until it looks done. Serve on warm plates with butter, sour cream, whipped cream or a fruity sauce on the side if you wish although these are also good with no adornment. Recipe and MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 1 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 2g Fat (11.3% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 588mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. Back to Recipe List

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