Recipes Included On This Page Paprika Cake Parsnips French-style Pecan Cheddar Crisps Pecan Praline Cookies Pineapple Dressing Pittsburg Potatoes Poem for Holiday Giving Poor Richard's Coffee Eggnog Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Paprika Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup sugar 1/2 teaspoon lemon extract 1/4 teaspoon orange extract 4 eggs 3 cups flour 5 teaspoons baking powder 1/2 teaspoon salt 3 teaspoons paprika 1 cup milk 1 cup crushed pineapple -- drained 1/2 cup shredded coconut 1 cup golden raisins 1 cup chopped walnuts Cream butter, sugar and extracts. Add eggs, one at a time, beating well after each addition. Add milk and beat for 2 minutes. Add the dry ingredients and beat well. Fold in pineapple, coconut, raisins and walnuts. Pour into greased 13x9-inch pan and bake at 350F for 50-60 minutes. Cool and frost with plain vanilla frosting of choice. 1 cake, serves 12 (3x3) slices. Chupa Note: whether you use sweet, smoked, or hot paprika will decide the flavor of your cake. Source: "Watkins Inc." S(Formatted by Chupa Babi): "09.13.08" Copyright: "1999" Yield: "1 cake" Contributed to the FareShare Gazette by Chupa; 16 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 24g Fat (44.6% calories from fat); 9g Protein; 58g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 484mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Parsnips French-style Recipe By : Joy of Cooking by Rombauer & Becker; 1975 Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups thinly sliced peeled parsnips -- (500 mL) 1/2 cup boiling water -- (125 mL) 2 tablespoons butter -- (30 mL) 1 tablespoon sugar -- (15 mL) 1/4 teaspoon salt -- (1 mL) 1 teaspoon lemon juice -- (5 mL) optional Chopped parsley to garnish Place all the ingredients into a saucepan; cover the pan with a tight- fitting lid. To form a glaze with the butter and sugar, simmer the parsnips until the water is absorbed. Serve sprinkled with chopped parsley. Serves 4. This same recipe can be used for carrots. From Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker; 1975 edition; The Bobbs-Merrill Company, Inc. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 30 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 6g Fat (79.7% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 193mg Sodium. Exchanges: 0 Fruit; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pecan Cheddar Crisps Recipe By : Ozela Haynes of Emerson, Arkansas Serving Size : 24 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/2 cup cheddar cheese -- finely shredded 1 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon salt 1/2 cup pecan halves In a mixing bowl, cream the butter and cheese. Combine flour, paprika and salt; add to creamed mixture. Shape dough into 1-inch balls. Place 2 inches apart on un-greased baking sheet. Top each with a pecan; press down to flatten. Bake at 350F. for 15-20 minutes or until golden brown. Remove to a wire rack to cool. Yields about 2 dozen crisps. Source: "Taste of Home Magazine, August-September '97, p. 64" Yield: "2 dozen crisps" NOTES. "These crispy snacks are super as a party appetizer," reports field editor Ozela." They're also nice to nibble on anytime." Bobbie's Note: These are easy and delicious. I only wanted a small amount to try them, so made half of the recipe and only got 9 crisps. Contributed to the FareShare Gazette by Bobbie; 1 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 6g Fat (70.7% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 76mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat. Back to Recipe List * Exported from MasterCook * Pecan Praline Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces butter 1/2 cup light brown sugar -- packed 2 teaspoons vanilla 2 cups sifted all-purpose flour 2 cups finely chopped pecans Sifted confectioners' sugar -- (optional) Cream butter and brown sugar; stir in vanilla. Gradually work in flour. Mixture will be crumbly. Stir in chopped pecans and work into dough. Pinch off dough and roll in hands to form balls about 1 inch in diameter. Place on greased baking sheets; bake pecan cookies at 325 F. for 15 to 20 minutes, until firm and browned on bottom. If desired, roll pecan cookies in confectioners' sugar while still warm. Makes about 4 dozen pecan praline cookies. Source: "Recipe from Sallie Ellis , December 2008" S(Mc Formatting by): "Bobbie" Yield: "4 dozen cookies" NOTES. These little cookies are packed with chopped pecans. Yummy buttery pecan cookies, made so simply with butter, brown sugar and pecans, along with flour and vanilla. Bobbie's Note: These are wonderful! I only got about 40 cookies. Contributed to the FareShare Gazette by Bobbie; 26 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 4g Fat (60.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pineapple Dressing Recipe By : Don McKenzie Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices bread 1/2 cup butter 1/2 cup sugar 4 eggs 1 cup crushed pineapple -- drained Melt butter and add sugar. Beat eggs, drain pineapple, mix together and pour over bread. Bake at 350F for 35 to 45 minutes. Notes: As for the pineapple dressing, I just cube the bread and mix it up with the eggs, butter and pineapple, so it really isn't a strata. Great with ham. Contributed to the FareShare Gazette by Jennie; 12 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 363 Calories; 20g Fat (48.6% calories from fat); 7g Protein; 40g Carbohydrate; 1g Dietary Fiber; 183mg Cholesterol; 383mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pittsburg Potatoes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart cubed potatoes [four 8-ounce cups] 1 cup diced green bell pepper 1 cup chopped onion 2 tablespoons butter 2 tablespoons flour 1 cup evaporated milk 1 cup reserved potato liquid 1 cup grated Cheddar cheese Bread crumbs for the top Additional grated cheese for the top Boil potatoes, pepper and onion until tender; drain and reserve liquid. Mix together butter and flour, cook until smooth; add milk and potato water, stir until smooth and add grated Cheddar Cheese. Place cooked vegetables in a greased casserole and pour sauce over. Cover with bread crumbs and more grated cheese. Bake in a 375F oven for about 30 minutes or until liquid is bubbling and crumbs are browned. Notes: I would guess that a two quart casserole would hold the potatoes nicely. The bread crumbs are whatever I happen to have on hand, sometimes in the freezer, sometimes in the box on the shelf and sometimes from a couple of slices of bread I throw in the food processor and then toast with a bit of butter in a frying pan. Contributed to the FareShare Gazette by Jennie; 12 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Poem for Holiday Giving Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Well it's not a recipe, but as the time is near to give out our favorite treats, here is my favorite poem to send with them, always placed on a nice holiday plate. I hope you like it too: Friends and Family Plate This plate shall have no owner For its journey never ends. It travels in the circle Of our family and our friends It carries love from home to home For everyone to share. The food that's placed upon it Is filled with love and care. So please enjoy what's on this plate Then fill it up again. And pass the love it holds To Family and your Friends. Contributed to the FareShare Gazette by Robin; 17 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List   * Exported from MasterCook * Poor Richard's Coffee Eggnog Recipe By : Edmonton Journal December 1995 Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart eggnog -- or light eggnog 2 cups 2% milk 1 cup strong coffee 1 Whole nutmeg -- for grating Chill all ingredients. Beat eggnog, milk and coffee together until foamy. Dust lightly with freshly grated eggnog and serve in chilled mugs. From the Edmonton Journal; December 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 9g Fat (47.5% calories from fat); 6g Protein; 16g Carbohydrate; trace Dietary Fiber; 64mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

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