Recipes Included On This Page Taco Flavored Dressing Tangy Pear and Blue Cheese Salad Tex-Mex Zucchini Tomato Feta Salsa Toffee-Tiramisu Layer Cake Tri-Berry Muffins Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Taco Flavored Dressing Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 tablespoon taco seasoning mix 1 tablespoon milk Blend and chill before using. Contributed to the FareShare Gazette Salad Dressing Challenge by Don; 8 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 4g Fat (84.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 27mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Tangy Pear and Blue Cheese Salad Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup ketchup 1/2 cup distilled white vinegar 3/4 cup white sugar 2 teaspoons salt 1 cup canola oil 2 heads romaine lettuce -- chopped 4 ounces crumbled blue cheese 2 pears -- peeled, cored and chopped 1/2 cup toasted chopped walnuts 1/2 red onion -- chopped 1. In a small bowl, mix ketchup, vinegar, sugar and salt. Gradually pour in oil, stirring constantly, until well blended. 2. In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts and red onion. Pour dressing over salad and toss well to coat. I caramelized my nuts before putting on the salad, rather then toasting them. It's a bit more work but you can do it the day before. Take 2 tablespoons of butter and melt it in a small fry pan. Add 1 cup of walnut or pecan halves, sprinkle with 1 tablespoon sugar and 1/8 teaspoon of pepper. Stir until well coated. Spread unto a baking sheet. Bake at 350F for 15 minutes or until lightly browned. Cool. Watch carefully, one minute they are not done, two minutes later they are burned. This is a really great salad, lots of flavor Romaine, blue cheese, chopped pears, walnuts and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying! Contributed to the FareShare Gazette Salad Dressing Challenge by Gonzo; 10 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Tex-Mex Zucchini Tomato Feta Salsa Recipe By : Cousin Fatima Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 zucchini -- diced 2 large Roma tomatoes -- diced 3/4 cup Feta cheese -- crumbled 3 tablespoons lime juice 3 tablespoons olive oil 1/4 cup sliced black mission olives 1/4 cup chopped fresh flat leaf parsley 1/4 cup chopped fresh Mexican mint -- or oregano 1/4 teaspoon red pepper flakes -- or more to taste 1 teaspoon Monterey seasoning -- taco or fajita seasoning mix Mix above ingredients in a medium bowl. Serves 4. ChupaNote: a large ear of fresh grilled and charred corn shaved into the salsa adds a lovely smoky flavor. Cuisine: "Mexican" S(Formatted by Chupa Babi): "July 2009" Contributed to the FareShare Gazette by Chupa; 31 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 16g Fat (73.2% calories from fat); 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 323mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat. Back to Recipe List * Exported from MasterCook * Toffee-Tiramisu Layer Cake Recipe By : Southern Living Serving Size : 12 Preparation Time :0:27 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Cake: Waxed paper [to line two 8-inch pans] 1 package French Vanilla cake mix -- (18.25 ounces) 1 package Swiss mocha cappuccino mix -- (1.16 ounces) 1/3 cup vegetable oil 3 large eggs 3/4 cup Cinnamon-Espresso Syrup -- see below 8 1/2 cups Mascarpone Frosting -- see below 3 chocolate-covered toffee candy bars -- chopped [such as SKOR or Heath Bars] Garnish: Additional chopped chocolate-covered toffee candy bars, semisweet chocolate and white chocolate shavings -- optional For the Cinnamon-Espresso Syrup: 2/3 cup sugar 1 three-inch cinnamon stick -- broken in half 1 tablespoon instant espresso powder -- or 2 tablespoons regular instant coffee 1/4 cup coffee liqueur -- such as Kahlua For the Mascarpone Frosting: 16 ounces mascarpone cheese -- (two 8-ounce containers) 1 cup powdered sugar 2 teaspoons vanilla extract 1/2 cup cinnamon-espresso syrup -- from above 2 1/2 cups whipping cream For the Cake: Preheat oven to 350F. Lightly grease two 8-inch round cake pans; line with wax paper. Lightly grease wax paper. Dust pans with flour; shake out excess, and set aside. Beat cake mix, next 3 ingredients and 1 cup water in a large bowl at low speed with an electric mixer about 30 seconds; then beat at medium speed 2 minutes. Pour batter into prepared pans. Bake at 350F for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes; remove from pans. Discard wax paper; cool layers completely on wire racks (1 hour). Wrap and chill cake layers 1 to 24 hours. (This step enables you split layers with ease.) Using a serrated knife (or a wire cutter made specifically for this job), slice layers in half horizontally to make 4 layers. Place 1 layer, cut side up on a cake plate. Brush with one-fourth of Cinnamon-Espresso Syrup (see below). Spread with 1 1/2 cups Mascarpone Frosting (see below); sprinkle with one-fourth chopped chocolate-covered toffee pieces. Repeat process with remaining 3 layers, syrup, frosting and chopped candy bar. Frost sides of cake with remaining 1 1/2 cups frosting. Garnish, if desired. Cover and refrigerate overnight. Store in refrigerator. For the Cinnamon-Espresso Syrup: Bring 1 cup water, sugar and cinnamon stick to a boil in a small saucepan; boil 1 minute. Remove from heat; let stand 15 minutes. Remove and discard cinnamon stick. Stir in espresso powder and liqueur. For the Mascarpone Frosting: Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add Cinnamon-Espresso Syrup, beating until smooth. Fold in whipped cream. Cover and chill until ready to use. Description. "Just like traditional Tiramisu, this towering cake is best when made ahead so the flavors can meld. Southern Living Editors favorite. Using cake mix makes it easier." Notes. Made by Doris for her son-in-law's birthday, July 2009. Photo of this cake is at: http://www.fareshare.net/toffee-tiramisu-layer-cake.html Contributed to the FareShare Gazette by Art; 16 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 515 Calories; 43g Fat (75.9% calories from fat); 5g Protein; 26g Carbohydrate; 0g Dietary Fiber; 173mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Tri-Berry Muffins Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cinnamon 1 1/4 cups milk 2 large eggs 1/2 pound unsalted butter -- melted (2 sticks) 1 cup blueberries 1 cup diced strawberries 1 cup raspberries 1 1/2 cups sugar Introduction: Since berries are plentiful now, this recipes calls for three different kinds but, if you want to use only blueberries, you might cut the amount to 2 1/2 cups total berries as the blueberries are heavier in the batter. Over-mixing causes the muffins to be tough. 1. Preheat oven to 375F. Place paper liners in 20 muffin cups. 2. Stir flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Make a well in the center of the flour mixture. Add milk, eggs and butter to the well; stir quickly just to combine. Add berries and sugar; stir quickly again just to combine. 3. Spoon batter into muffin cups, filling each nearly to the top. Bake until tops are golden brown and crusty, about 20 minutes. Adapted from "Nantucket Open House Cookbook" by Sarah Leah Chase. Contributed to the FareShare Gazette by Art; 22 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 10g Fat (54.9% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 174mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

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