Recipes Included On This Page Savory Salmon Cheese Ball Scalloped Cabbage Strawberry and White Chocolate Cheesecake Strawberry Tea Bread Summer Strawberry Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Savory Salmon Cheese Ball Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound canned salmon -- boned and drained 8 ounces cream cheese -- softened 1 tablespoon fresh lemon juice 2 teaspoons grated onion 1 teaspoon horseradish 1/4 teaspoon garlic salt 3/4 teaspoon liquid smoke 1/2 cup chopped walnuts 1/2 cup chopped parsley This is very easy and delicious if you love salmon! All the flavors go so well together. Mix all together into a ball shape except for nuts and parsley. Chill several hours. Before serving, roll salmon in the nuts and parsley. Place on decorative plate with lettuce leaves and lemon wedges. Serve with assorted crackers. Contributed to the FareShare Gazette by Joan; 27 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Scalloped Cabbage Recipe By : Miss Bertha Martin; Time Tested Recipes; 1894 Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage -- shredded Crackers -- crushed Sweet milk Butter Salt and pepper Roll crackers as for oysters. Cut cabbage as for slaw. Put in your pan a layer of crackers, then a layer of cabbage, with salt, pepper and lumps of butter, until the pan is filled; cover with sweet milk. Bake thirty or forty minutes. Recipe by Miss Bertha Martin; Time Tested Recipes; 1894. MC format by David. Contributed to the FareShare Gazette by David; 5 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Strawberry and White Chocolate Cheesecake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 175 grams shortbread biscuits -- (about 6 ounces) [biscuits = cookies] 50 grams softened unsalted butter -- (about 2 ounces) 200 grams white chocolate -- (7 ounces) 300 grams soft cream cheese -- (10 ounces) [full fat or medium fat] 200 grams fromage frais -- (7 ounces) 250 grams roughly chopped fresh strawberries -- (8 ounces) Put the shortbread biscuits in a plastic bag and bash with a rolling pin until they resemble breadcrumbs. Mix the biscuit crumbs together with the softened butter and press firmly onto the base and sides of a 20cm springform tin. Refrigerate until needed. Melt the white chocolate in a bowl on a low heat in the microwave and set aside until needed. Beat together the cream cheese and fromage frais until smooth and thick. Add the strawberries to the cheese mixture with the melted white chocolate and mix. Spoon the cheesecake filling into the biscuit case. Level the top and chill for about 4 hours until set. Serves 6. Untried. Comments : I never melt white chocolate in the microwave as it tends to separate or burn - I just do that in a bain marie. ---> White chocolate is not chocolate but rather a mixture of cocoa butter, milk solids and sugar which was developed in the 1930's. H. Contributed to the FareShare Gazette by Natalia; 15 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 11g Fat (54.8% calories from fat); 1g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 2 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Strawberry Tea Bread Recipe By : Canadian Living's Best - Fruit Serving Size : 32 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups strawberries -- (750 mL) coarsely chopped 1 cup chopped almonds -- (250 mL) 3 1/2 cups all-purpose flour -- (875 mL) 1 cup butter -- (250 mL); softened 1 1/2 cups granulated sugar -- (375 mL) 3 eggs 1/2 teaspoon almond extract -- (2 mL) 2 teaspoons baking powder -- (10 mL) 3/4 teaspoon baking soda -- (4 mL) 3/4 teaspoon salt -- (4 mL) 1/2 teaspoon cinnamon -- (2 mL) 1/4 teaspoon grated nutmeg -- (1 mL) 3/4 cup buttermilk -- (175 mL) In bowl, gently toss together strawberries, almonds and 1/4 cup (50 mL) of the flour; set aside. In large bowl, beat butter with sugar until light and fluffy; beat in eggs, one at a time. Beat in almond extract. Stir together remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk. Gently fold in strawberry mixture. Spoon into 2 greased and floured 8- x 4-inch (1.5 L) loaf pans. Bake in 350F (180C) oven for about 1 hour or until cake tester inserted in center comes out clean. Let cool in pans on racks for 10 minutes. Remove from pans; let cool completely on racks. (Bread can be wrapped in plastic wrap and stored for up to 1 day or frozen in rigid airtight container for up to 2 weeks.) Makes 2 loaves, 16 slices each. Approximate nutritional values Per slice: about 175 calories; 9 g fat; 3 g protein; 22 g carbohydrate. From Canadian Living's Best - Fruit by Elizabeth Baird and the Food Writers of Canadian Living Magazine and The Candian Living Test Kitchen; 1997. ISBN 0-345-39844-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 9g Fat (44.0% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 182mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Summer Strawberry Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1 cup sugar 1/4 pound butter -- melted (1 stick) 1 teaspoon vanilla or strawberry extract 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups sliced fresh strawberries 3/4 cup chopped nuts -- (optional) Strawberry frosting: 3 tablespoons butter -- softened 4 ounces cream cheese 3 cups powdered sugar -- (3 to 3 1/2 cups) 1 cup mashed fresh strawberries This cake doesn't rise much in the pan but has great flavor and texture. I don't use any nuts as I think it takes away from the flavor of this great cake. Beat eggs with sugar until light and fluffy; beat in butter and vanilla until well mixed. Combine dry ingredients; add to creamed mixture and beat for 2 minutes. Blend in berries and fold in nuts if using. Pour into a greased and floured 9 x 13-inch pan. Bake in a preheated 350F oven about 30 minutes or tested done. Cool completely. For frosting: combine butter and cream cheese and beat smooth. Add 3 cups of powder sugar to make a frosting. Stir in berries. Add more powder sugar to get frosting consistency. Spread over cooled cake Chill until firm. Contributed to the FareShare Gazette by Joan; 23 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 463 Calories; 21g Fat (39.5% calories from fat); 7g Protein; 65g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 435mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 3 Other Carbohydrates.

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