Recipes Included On This Page S'More Pie Shepherd's Pie Shepherd's Pie 2 Snickers Fudge Sour Cream Rhubarb Crumb Pie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * S'More Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups graham cracker crumbs 1 1/4 cups sugar -- divided 6 tablespoons butter -- softened and divided 4 egg yolks 1/4 cup cornstarch 6 tablespoons cocoa powder 1/4 teaspoon salt 3 cups milk 2 teaspoons vanilla extract 2 cups miniature marshmallows Heat the oven to 375F. In a mixing bowl, combine the graham cracker crumbs and 1/4 cup of the sugar. Add 4 tablespoons butter, rubbing it in with a pinching motion until evenly distributed. Press the crumb mixture into a 9-inch pie pan and bake for 8 to 10 minutes or until golden brown. Beat the egg yolks in a medium bowl and set them aside. Combine the remaining cup of sugar, cornstarch, cocoa and salt in a 2-quart saucepan. Set the pan over medium heat and gradually whisk in the milk, stirring until smooth. Bring the mixture to a boil, stirring often. Boil for one minute, stirring constantly, them remove the pan from the heat. Whisk 1/2 cup of the hot chocolate mixture into the egg yolks. Repeat with 1 cup of the chocolate mixture, then return the chocolate and egg mixture to the saucepan. Boil over medium heat for one minute, stirring constantly. Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the vanilla extract. Pour filling into the pie shell and allow it to cool at least 15 minutes or chill it in the refrigerator overnight. Just before serving, heat the oven to broil. Cover the pie with the miniature marshmallows or broil it on the uppermost rack for about 30 seconds or until the marshmallows are lightly browned. Watch carefully, or the marshmallows will burn. Serve warm or chilled. Contributed to the FareShare Gazette by Jennie; 29 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 397 Calories; 16g Fat (35.7% calories from fat); 6g Protein; 59g Carbohydrate; 2g Dietary Fiber; 142mg Cholesterol; 293mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Shepherd's Pie Recipe By : Rombauer, Becker and Becker Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds baking potatoes 2 tablespoons butter Salt -- to taste Black pepper -- to taste 2 Carrots -- chopped 2 medium onions -- chopped 2 stalk celery -- chopped 2 pounds ground lamb 2 tablespoons flour 1 1/2 cups low sodium beef broth 2 tablespoons fresh thyme -- chopped or 2 teaspoons dried 2 tablespoons fresh rosemary -- chopped or 2 teaspoons dried 1 pinch nutmeg 4 tablespoons cold butter -- in small pieces Peel, quarter and rinse the potatoes. Place in pan with water to cover and cook until tender. Drain, reserving 1/2 cup of the cooking water. Mash the potatoes with the reserved water, 2 tablespoons butter and salt and pepper to taste. Preheat the oven to 400F. While the potatoes are cooking, cook carrots, onions and celery in the microwave on high for 7 minutes. Heat a nonstick skillet coated with cooking spray over medium high heat and add the lamb. Cook until fully browned, breaking up the meat with a wooden spoon. Drain off any fat. Add the carrots, onions and lamb to the pan. Add the flour to the pan and cook, stirring, for 2 minutes. Add the broth, thyme, rosemary, nutmeg and salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes. Let cool slightly, then put in a 9-inch pie plate or baking dish. Spread the mashed potatoes over the top. Scatter the butter pieces over the potatoes. Bake until potatoes are browned and the dish is heated all the way through, 30 to 35 minutes. Notes: You can also use chunks of leftover lamb or ground beef. Rating: 4 Course: Entree Cooking Method: Bake, One Dish Publication: Joy Of Cooking Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 9 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 568 Calories; 35g Fat (56.1% calories from fat); 25g Protein; 37g Carbohydrate; 4g Dietary Fiber; 106mg Cholesterol; 189mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 5 Fat. Back to Recipe List * Exported from MasterCook * Shepherd's Pie 2 Recipe By : Foods, Nutrition, and Home Management Manual; 1951 Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups minced cooked meat Salt and pepper 1 teaspoon grated onion 1/2 cup left-over gravy -- or meat stock 3 cups mashed potatoes 1 egg -- (if desired) Mix the meat, seasonings and gravy; heat. Worcestershire sauce, tomato catsup or parsley may be added. Warm left-over potatoes; beat well. Add seasonings and egg, if desired. Add milk if necessary to make proper consistency. Butter a baking dish; add the meat mixture and put a layer of potatoes on top. Bake in a hot oven until potatoes are browned. Variation Substitute a rich biscuit crust for the potato crust. (A hot oven usually means about 400F (200C). From Foods, Nutrition, and Home Management Manual; Home Economics Circular No. 1 (Revised); Government of the Province of British Columbia, Department of Education; 1951. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 6 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 5g Fat (29.3% calories from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 386mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Snickers Fudge Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Bottom Layer** 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter **Filling** 1/4 cup butter 1 cup sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow cream 1/4 cup peanut butter 1 teaspoon vanilla 1 1/2 cups salted peanuts -- chopped **Caramel Layer** 14 ounces caramels 1/4 cup whipping cream **Icing** 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Combine the first 3 ingredients in a small saucepan, stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2-inch pan. Refrigerate until set. Filling: Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil, boil and stir for 5 minutes. Remove from heat, stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Carmel Layer: Combine caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. Icing: In another saucepan, combine chips and peanut butter, stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1-inch squares. Store in the refrigerator. Contributed to the FareShare Gazette by Jennie; 30 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sour Cream Rhubarb Crumb Pie Recipe By : Serving Size : 8 Preparation Time :1:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rhubarb 1 1/2 cups sugar 1/3 cup all-purpose flour 1 cup light sour cream 1/2 cup flour 1/2 cup brown sugar 1/2 cup butter -- softened 1 unbaked 10-inch pie shell Cut rhubarb and mix with strawberries if desired. Place in a 10-inch unbaked pie shell. Combine sugar, flour and sour cream; pour over the top of the rhubarb. Mix together the flour, brown sugar and butter to make crumbs. Sprinkle over the top of the pie. Bake at 450F for 15 minutes. Reduce heat and bake at 350F for an additional 30 minutes or until the pie is set. Contributed to the FareShare Gazette by Jennie; 25 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 351 Calories; 12g Fat (30.6% calories from fat); 3g Protein; 60g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 3 Other Carbohydrates.

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