FareShare Gazette -- January 2009 Recipes

Recipes Included On This Page

Banana Cream Cheesecake

Banana Nut Bread with Yellow Cake Mix

Barbecued Salmon Fillets with Cranberry and Caper Vinaigrette

Basic Béchamel Sauce

Best Buffalo Wings

Blueberry Cake Cups

Brussels Sprouts

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* Exported from MasterCook * Banana Cream Cheesecake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box regular cake mix 4 eggs 3 tablespoons vegetable oil 1/3 cup packed brown sugar -- plus 1/2 cup brown sugar 1 medium banana -- peeled and sliced 16 ounces cream cheese -- softened 1 1/2 cups milk 2 tablespoons lemon juice 1 envelope whipped topping mix -- prepared Preheat oven at 300 degrees F. Reserve 1 cup dry cake mix. Combine remaining cake mix, 1 egg, oil and 1/3 cup brown sugar in large bowl (mixture will be crumbly). Press crust mixture evenly into bottom and quarter of the way up the sides of a greased 13 x 9 x 2-inch pan. Arrange banana slices on crust. In same bowl blend cream cheese with 1/2 cup brown sugar. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed slowly add milk and lemon juice; mix until smooth. Pour into crust. Bake at 300 degrees F. for 45-55 minutes or until center is firm. When cool, spread topping over cheesecake, chill before serving. Store in refrigerator. Contributed to the FareShare Gazette Cake Mix Challenge by Jennie; 20 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List

* Exported from MasterCook * Banana Nut Bread with Yellow Cake Mix Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box yellow cake mix 3 eggs 1/3 cup oil -- or applesauce 3 mashed bananas -- (3 to 5) 1 cup chopped nuts Mash bananas, mix with rest of ingredients. Pour into two greased and floured loaf pans and bake at 350F for 30 to 35 minutes. -- OR -- pour batter into a Bundt pan and bake for 45 minutes. Contributed to the FareShare Gazette Cake Mix Challenge by Joan; 23 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 14g Fat (43.8% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 227mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List

* Exported from MasterCook * Barbecued Salmon Fillets with Cranberry and Caper Vinaigrette Recipe By : Edmonton Journal, 1996 Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup red wine vinegar -- (125 mL) 1/4 cup vegetable oil -- (50 mL) 1/4 cup water -- (50 mL) 2 tablespoons drained capers -- (25 mL) 1 tablespoon finely chopped shallots -- (15 mL) 1 teaspoon chopped fresh chives -- (5 mL) 1/2 teaspoon chopped fresh thyme -- (2 mL) 1/2 teaspoon pink peppercorns -- (2 mL) 1/4 teaspoon cayenne pepper -- (1 mL) 1 large garlic clove -- chopped fine Salt and freshly ground black pepper 1/4 cup dried cranberries -- (50 mL) 1 small lemon -- sectioned (see note) 1 small lime -- sectioned (see note) 6 salmon fillets [about 6 ounces/150g each] Vegetable oil In a bowl, whisk together the vinegar, oil, water, capers, shallots, chives, thyme, peppercorns, cayenne pepper and garlic. Add salt and pepper to taste. Stir in cranberries and six sections each of lemon and lime. Refrigerate for one day. To heat before serving, put vinaigrette in saucepan over medium heat for 30 seconds. Rinse and pat the salmon fillets dry; remove any bones and discard. Lightly brush the fillets with oil; sprinkle with salt and pepper. Place, skin side up, on greased barbecue grill over high heat and cook for 10 minutes per inch (2.5 cm) of thickness or until the fish flakes easily when tested with a fork, turning once. Pour warm vinaigrette over each fillet. Note. To section fruit, cut off peel in strips, cutting deep enough to remove all the white membrane. Cut along both sides of each dividing membrane and remove sections. Serves 6. This recipe was developed by Chef Nagata of Vancouver's Waterfront Centre Hotel and appeared in the Edmonton Journal in July 1996. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 288 Calories; 15g Fat (46.9% calories from fat); 34g Protein; 4g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. Back to Recipe List

* Exported from MasterCook * Basic Béchamel Sauce Recipe By : Epicurean.com Serving Size : Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups whole milk -- or cream 4 tablespoons clarified butter 4 tablespoons all-purpose flour 1 small onion -- peeled 3 whole cloves 3 whole bay leaves 1/4 teaspoon salt 1/8 teaspoon ground white pepper 1/8 teaspoon freshly ground nutmeg 1. Place the milk in a heavy saucepan and heat until scalded. 2. Heat the clarified butter in a heavy, 2-quart saucepan over medium heat. Whisk in the flour (to a paste consistency) and cook, stirring constantly, for 2 to 3 minutes, until the roux bubbles and begins to color slightly. This is called a light roux. 3. Very gradually, stir in the scalded milk, whisking continuously until smooth. 4. Bring to a boil over medium heat. Then reduce heat and begin to simmer sauce. 5. Meanwhile, slice the onion in half lengthwise. Using only half the onion, pierce a whole clove through a bay leaf then attach it to one side of the onion. Repeat with the two remaining cloves and bay leaves, attaching them around the edges of the onion. The onion will be used to flavor the sauce. 6. Place the studded onion in the sauce and simmer, uncovered, for 15 to 20 minutes, stirring occasionally. 7. Remove and discard studded onion Adjust the consistency of the sauce with additional hot milk, If necessary. Season to taste with salt, white pepper and freshly ground nutmeg. 8. Strain the sauce through a fine strainer or china cap lined with cheesecloth. 9. Set over a double boiler filled with warm water until ready to serve. If not using immediately, dab the top of the sauce with some butter to prevent a skin from forming. Yields about 4 cups. Contributed to the FareShare Gazette by Art; 13 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List

* Exported from MasterCook * Best Buffalo Wings Recipe By :The Herald-Mail January 27, 2009 Serving Size : 5 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds chicken wings and drummettes -- (20 to 25 pieces) 4 tablespoons kosher salt 4 tablespoons Sriracha sauce [Asian hot chili sauce] 2 tablespoons honey 2 tablespoons butter, melted 1 tablespoon soy sauce 2 tablespoons finely chopped fresh cilantro 4 cups canola oil Salt and ground black pepper -- to taste Place the chicken in a large bowl, then sprinkle with the salt. Toss to coat. Transfer the chicken pieces to a baking sheet, arranging them in a single layer. Cover with plastic wrap and refrigerate for 12 hours. When ready to cook, remove the chicken pieces from refrigerator and pat completely dry with paper towels, brushing away any salt. Let the chicken sit at room temperature for 10 to 15 minutes. Meanwhile, in a small bowl, whisk together the Sriracha sauce, honey, butter, soy sauce and cilantro. Taste to check the heat level. If the sauce is too spicy, add honey. Set aside. Place the oil in a large Dutch oven fitted with a thermometer. Heat over medium until the oil is 275 degrees F. Divide the chicken into 4 batches. One batch at a time, fry for 8 minutes, transferring each to a clean plate or baking sheet when done. Once all the chicken is done, increase the heat to medium-high and heat oil to 375 degrees F. Again working in batches, fry the chicken for 2 minutes, then transfer to a baking sheet lined with paper towels. The skin should be brown and crunchy and the meat should pull away from the bones with just a bit of resistance. As each batch is transferred to the baking sheet, season it with salt and pepper. Transfer the chicken to a large bowl, then pour the chili sauce over it. Toss to thoroughly coat all the wings, then transfer to a serving platter. Contributed to the FareShare Gazette by Art; 28 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1569 Calories; 174g Fat (98.1% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4718mg Sodium. Exchanges: 0 Vegetable; 35 Fat; 1/2 Other Carbohydrates. Back to Recipe List

* Exported from MasterCook * Blueberry Cake Cups Recipe By : Suzanne McKinley, Lyons, GA Serving Size : 2 Preparation Time :0:05 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup all-purpose flour 1/4 cup sugar 1/2 teaspoon baking powder 1 dash salt 1/4 cup milk 1 tablespoon butter or margarine -- melted 1 cup blueberries -- divided In a small bowl, combine flour, sugar, baking powder and salt. Stir in milk and butter just until moistened. Divide half of the berries between two greased 10 ounce custard cups. Top with batter and remaining berries. Bake at 375 F. for 25 to 30 minutes or until golden brown. Serve warm. Serves 2. Source: "Taste of Home magazine, June-July 1999, p. 10" S(Mc Formatting by): "Bobbie" NOTES. These cakes are suggested by Suzanne. They're simple and fruity. Bobbie's Note. This was a very easy dessert and extremely tasty. I think it could be made with other berries or fruit. We both enjoyed it a lot! Contributed to the FareShare Gazette by Bobbie; 27 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 7g Fat (23.7% calories from fat); 3g Protein; 49g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 334mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List

* Exported from MasterCook * Brussels Sprouts Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Brussels sprouts 3 slices side bacon -- (preferably double smoked) Eight ounces of sprouts, soaked in salt water for about 20 minutes. Remove and rinse the salt away, then slice through from stem end to top, giving 2 pieces of sprouts. Take a large sharp knife and cut crosswise every 1/8-inch giving a pile of green sprouts. Continue with this until all sprouts are cut. This will give you a large pile of chopped veggie. Take 3 slices of good side bacon, double smoked is great if you can find it, chop the bacon up and fry until crisp. Remove the bacon, leaving about 2 - 3 tablespoons of bacon fat in pan. Add the chopped veggie to the pan, add 1/3 cup water and simmer, without covering until the veggies are cooked and liquid has cooked away. Do NOT let burn!! I know, because I have :-( ! Enjoy, this is a much different way for preparing this vegetable but a little more work, for far greater reward! Cheers, Doug in BC Contributed to the FareShare Gazette by Doug; 4 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; trace Fat (4.6% calories from fat); 3g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 1 1/2 Vegetable.

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