Recipes Included On This Page Cheesecake Information Cheesy Hash Skillet Chicken Veggie Packets (3 pts) Crab-Topped Fish Fillets Creamy Chicken and Pasta With Spinach Creole Salad of Cornmeal Crusted Tomato Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cheesecake Information Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Cheesecake: Have it topped with berries, a dollop of whipped cream or just as is. It's comforting, delicious and it just seems to be the perfect creamy treat. There are many types of cheesecakes and different ways of making them, each with their own great characteristics. The most popular is the New York- style or deli-style cheesecake. It uses cream cheese as its main ingredient but also relies on egg yolks and sour cream to give it its rich and creamy texture. Roman style or ricotta cheesecake uses a combination of ricotta and cream cheese; also it is often combined with honey as a main flavor component. French-style cheesecake is the lightest cheesecake texturally. A meringue is folded into the batter at the end of preparing the cheesecake mixture, and instead of using the traditional graham cracker crust, it is served over a short layer of vanilla sponge cake. Cheesecakes use relatively simple ingredients - usually ones you keep in the pantry, which makes them a good go-to dessert. No matter what style of cheesecake you decide to make, there are three main tips to keep in mind that will make a successful cheesecake. 1. Use room-temperature cream cheese. It will cream much smoother in the mixture, and it allows the other ingredients to be incorporated more evenly. 2. Scrape the bowl after each ingredient addition. It seems like a monotonous step to do, but this will help all the ingredients to be distributed evenly, and you won't be left with a lumpy batter. 3. Bake the cheesecake in a water bath. This is probably the most important step to baking cheesecakes or any custard. It ensures an even baking that keeps the cheesecake moist, prevents the cheesecake from having a crumbly texture and prevents cracking. Source: Waynesboro Record Herald Contributed to the FareShare Gazette by Art; 7 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Cheesy Hash Skillet Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices Oscar Mayer Bacon 1 small onion -- chopped 4 cups frozen Southern-style hash browns [1/2 of 32-ounce package] 1 1/2 cups Kraft 2% Milk Shredded Cheddar Cheese 6 eggs Cook bacon in large skillet on Medium heat until crisp. Remove bacon from skillet, reserving 3 tablespoons drippings in skillet. Drain bacon on paper towels. Add onions and potatoes to skillet; Cook on Medium-High heat 14 minutes or until browned, stirring occasionally. Stir in cheese. Makes 6 wells in potato mixture; fill with eggs. Top with bacon; cook, covered, 3 minutes or just until eggs are set. Let stand, covered 1 minute. Serves 4 to 6. Source: "Kraft Food and Family Magazine, Holiday, 2009" Copyright: "© 2006 Kraft Foods, Inc." Notes : I made half of this recipe but used half a large onion. It was a large breakfast for 2. Very good. Next time I would salt and pepper the eggs after adding. Contributed to the FareShare Gazette by Bobbie; 5 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; 5g Fat (57.0% calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 71mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chicken Veggie Packets (3 pts) Recipe By : Edna Shaffer, Beulah, MI Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces boneless skinless chicken breasts [four 4-ounce pieces] 1/2 pound fresh mushrooms -- sliced 1 1/2 cups baby carrots -- halved lengthwise 1 cup frozen pearl onions -- thawed 1/2 cup sweet red pepper -- julienned 1/4 teaspoon pepper 1 teaspoon dried thyme -- optional 1/2 teaspoon salt -- optional Flatten chicken breasts to 1/2-inch thickness; place each on a piece of heavy-duty foil (about 12 x 12 inches). Layer mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and salt if desired. Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake at 375F for 20 minutes or until chicken juices run clear. Serves 4. WW POINTS = 3 points each Source: "Quick Cooking Magazine, Jan-Feb '99" S(Mc Formatting by): "hdeacey, augmented by Bobbie" Notes: Individual aluminum foil pouches hold the juices in during baking to keep the herbed chicken moist and tender. "Instead of foil, you can seal each serving in baking parchment, which can be found in rolls next to the foil and waxed paper in the grocery store," Edna notes. "Either way saves time because it makes cleanup a breeze." Bobbie's Note: This was delicious! If you want the carrots more done than crisp-tender, microwave them for a couple of minutes before adding to packets. I made half of the recipe for two. Contributed to the FareShare Gazette by Bobbie; 26 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 2g Fat (10.1% calories from fat); 29g Protein; 14g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 378mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Crab-Topped Fish Fillets Recipe By : Mary Tuthill, Ft. Meyers Beach, Florida Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sole or cod fillets -- (6 ounces each) or fish of your choice 6 ounces crabmeat -- drained, flaked and cartilage removed -- (1 can) OR 1 cup imitation crabmeat -- chopped 1/2 cup grated Parmesan cheese 1/2 cup mayonnaise 1 teaspoon lemon juice 1/3 cup slivered almonds -- toasted Paprika -- optional Place fillets in a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350F. for 18 to 22 minutes or until the fish flakes easily with a fork. Meanwhile, in a large bowl, combine the crab, Parmesan cheese, mayonnaise and lemon juice. Drain cooking juices from the baking dish; spoon crab mixture over fillets. Broil 4-5 inches from the heat for 5 minutes or until topping is lightly browned. Sprinkle with almonds and paprika, if desired. Serves 4. Source: "TOH Meals in Minutes - Recipe Cards" S(Mc Formatting by): "Bobbie" Copyright: "(C) 2007 Reiman Media Group, Inc." NOTES : "Elegant but truly no bother, this recipe is perfect for company," comments Mary. "Toasting the almonds gives them a little more crunch, which is a delightful way to top the fish fillets." Rice pilaf made from a boxed mix completes this meal. Also serve a fresh or frozen green vegetable and you'll have a very pretty plate. Bobbie's Note: This is a delicious dish. I used Tilapia and it came out perfectly. Contributed to the FareShare Gazette by Bobbie; 20 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 351 Calories; 33g Fat (81.2% calories from fat); 15g Protein; 3g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 468mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Fruit; 3 1/2 Fat. Back to Recipe List * Exported from MasterCook * Creamy Chicken and Pasta With Spinach Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces uncooked egg noodles 1 tablespoon olive oil 1/4 cup onion -- chopped 1/4 cup red bell pepper -- chopped 10 ounces frozen spinach -- thawed and drained 2 boneless skinless chicken breast halves cooked and cut into 1-inch pieces 4 ounces sliced mushrooms -- drained 2 cups shredded Swiss cheese 8 fluid ounces sour cream -- (250 mL) 3/4 cup half-and-half -- (light cream) 2 eggs -- slightly beaten 1/2 teaspoon salt Red onion for garnish Spinach for garnish Preheat oven to 350F. Spray a 13 x 9-inch baking pan with nonstick cooking spray. Prepare egg noodles according to package directions; set aside. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook and stir 2 minutes or until onion is tender. Add spinach, chicken, mushrooms and cooked noodles; stir to combine. Combine cheese, sour cream, half-and-half, eggs and salt in a medium bowl; blend well. Add cheese mixture to chicken mixture; stir to combine. Pour into prepared pan. Bake, uncovered, 30-35 minutes or until heated through. Garnish with red onion and fresh spinach, if desired. Serves 8. Source: "FBNR All-Time Favorite Casseroles" S(MasterCook formatting by): "Dee" Copyright: "© 2001 Publications International, Ltd." Bobbie's Note: This was very good, but it needed a bit more liquid. Next time I would add extra half-and-half. We served it for a party and everyone enjoyed it. I doubled the recipe and 11 people ate almost all of. Contributed to the FareShare Gazette by Bobbie; 17 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 17g Fat (62.0% calories from fat); 19g Protein; 5g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 286mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Creole Salad of Cornmeal Crusted Tomato w/Crisp Bacon & Rémoulade Dressing Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound bacon -- diced 8 slices tomato -- *, 1/2-inch thick 1/4 cup cornmeal 1 tablespoon onion powder 1 tablespoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon black pepper 2 teaspoons salt 1/4 cup flour 2 eggs -- beaten 4 cups chiffonade of lettuce -- ** 1/2 cup Rémoulade Dressing -- (see below) In a heavy sauté pan, sauté the bacon until some of the fat has been rendered and the bacon is cooked but not crisp. While the bacon is cooking, combine the cornmeal, onion powder, garlic powder, cayenne pepper, black pepper and salt in a small bowl. Dip each tomato slice in flour, then egg and finally in the cornmeal spice. Handle tomatoes gently, so as not to damage the coating. Arrange the lettuce on salad plates or on a platter and drizzle the top with dressing. Remove the bacon with a slotted spoon and top the salad evenly. Pan fry the tomato slices in the bacon fat for 2 minutes each side, then place on top of the salad. Serve while the tomato and bacon are still warm. Yields 4 appetizers. Rémoulade Dressing: 1/4 cup red wine vinegar 3/4 cup Creole mustard*** 1 cup olive oil 1/2 cup thinly sliced green onions 1/4 cup chopped parsley 1/4 cup finely diced celery 1 tablespoon chopped garlic 1 tablespoon paprika Salt and pepper to taste In a mixing bowl, mix together the vinegar and mustard. Add the olive oil slowly, whisking it until the three ingredients are blended well. Add the rest of the ingredients and season with salt and pepper. Refrigerate until ready to serve. Gail's comments: "In 1998 I took a group to Louisiana to get a first hand understanding of the difference between the culinary styles of Cajun and Creole cuisines. In Baton Rouge, the chef of a wonderful restaurant demonstrated this salad. It speaks to me of all things Creole. I know you will love it." *Splurge on the cost of your tomatoes and try the gorgeous, juice Beefsteak tomatoes that greenhouse produce vendors are selling at indoor farmers markets in and around Edmonton. **Chiffonade is one of those food preparation terms that sound as good as it looks. To chiffonade lettuce or leafy herbs, wash and pat the leaves dry and roll up as tight as you can (like a cigar). Using a sharp knife, cut thin slices. Unroll and fluff up the slices that will look as 'light as chiffon'. ***Creole Mustard - don't let the name scare you off. This mustard is very tasty, slightly spicy, but not hot. Look for Zatarain's, the name brand available everywhere in Louisiana and now here. If you can't find it, use a good French seed mustard. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Gail Hall Recipe Index

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