Recipes Included On This Page Frozen Seasoned Tomato Slices Fruit Cake (Margaret's) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Frozen Seasoned Tomato Slices Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tomatoes Olive oil Seasoning Place baking parchment on a cookie sheet. Slice tomatoes about 1/4-inch thick and lay them on the parchment. Mix olive oil, garlic, ginger or whatever spices you like and paint each slice. Bake for about 45 minutes at 350F or until they have cooked and dried a bit. Cool on the cookie sheet, put cookie sheet in freezer for about 10 minutes until the slices are hard. Remove each slice and put in a plastic bag and freeze. Remove a few and put them on steaks or on fish at the end of cooking. You can mess about with the spices so you have what you like. "I have found this a great way to get rid of extra tomatoes." Contributed to the FareShare Gazette by Hallie; 13 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Fruit Cake (Margaret's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shortening 4 cups sugar 4 eggs 4 cups hot applesauce 4 teaspoons baking soda 8 cups flour 2 teaspoons salt 4 teaspoons cinnamon 2 teaspoons allspice 2 teaspoons cloves 1 pound apricots 1 pound nuts 2 pounds seeded raisins 1 pound currants 1 pound candied pineapple and cherries 1 pound citron 1 pound figs 1 pound dates Cream fat with sugar until fluffy. Add eggs, one at a time, then warm applesauce into which half of the soda has been dissolved. Mix in sifted dry ingredients. Sprinkle fruit with part of the flour and add to batter. Divide into pans which have been greased and lined with brown paper and greased again. Bake 75 to 80 minutes in a very slow oven, 300F to 325F. Notes : If one should be so inclined, this cake may be cooled, wrapped in cheesecloth and liberally sprinkled with brandy. Jennie's Remarks: It is about that time of year when my mind goes to fruitcake. I know there are so many jokes about fruitcake that one should probably wonder at the wisdom of making them. However, I happen to be one of those people who truly enjoys fruitcake, especially with some very sharp Cheddar. This is an old family recipe which I may have posted before, but it is good and there may be someone who might be interested, As a young bride I was given this recipe and followed the instructions to the letter. I cut up and floured all the fruit in one bowl - mixed the batter in another bowl. Then I had to incorporate the two. The problem was that the two largest vessels I had already were filled with the ingredients for the cake. I scrubbed out the kitchen sink - covered the strainer basket with aluminum foil and poured both into the sink and mixed away. Once incorporated the batter did fit into one bowl. The method was so effective to this day I still do it that way - no extra bowl to wash, only the sink to clean out. Jennie [I am] another fruitcake lover and proud of it; besides it is one of the few cakes to which you can add a liberal amount of brandy or rum AFTER you have baked it. hee hee. By the way, Brie is good with fruitcake also. And when you're talking fruitcake you are not concerned with counting carbs or fat grams because it is so full of all those healthy fruits and nuts. Right? Hallie. Contributed to the FareShare Gazette by Jennie; 30 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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