Recipes Included On This Page Bacon-Spinach Pie Baked Scallops Basic Baking Mix Berry Ricotta Muffins Blueberry Grunt (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Bacon-Spinach Pie Recipe By : Martin's Supermarket Serving Size : 7 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust (9-inch) 1/2 pound bacon 1 cup cheese, grated * 10 ounces frozen spinach, thawed and drained or 1 can spinach, drained 1/2 cup cracker crumbs 3 eggs 1 1/2 cups milk * sharp cheddar, or your favorite Prepare pie crust, bake for 5 minutes and set aside. Cook bacon until crisp; drain and crumble. Mix bacon, cheese, spinach and cracker crumbs. Beat eggs; combine with milk and add to mixed ingredients. Pour mixture into the pie crust. Bake pie 50 - 60 minutes in oven. Remove pie from oven and cool 15 minutes. Serves 6-8. Contributed to the FareShare Gazette by Art; 20 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 20g Fat (72.4% calories from fat); 14g Protein; 3g Carbohydrate; 0g Dietary Fiber; 126mg Cholesterol; 573mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat. Back to Recipe List * Exported from MasterCook * Baked Scallops Recipe By : John Bragg Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter, melted 1 1/2 pounds bay scallops, rinsed and drained 1/2 cup seasoned dry bread crumbs 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon dried parsley 3 cloves garlic, minced 1/4 cup grated Parmesan cheese Bay scallops are the little ones and they tend to be sweeter tasting than the larger sea scallops. Preheat oven to 400F (200C). Pour melted butter into a 2-quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the remaining ingredients and sprinkle mixture over the scallops. Bake in pre-heated oven until scallops are firm, about 20 minutes. Contributed to the FareShare Gazette by Art; 27 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 2g Fat (49.1% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat. Back to Recipe List * Exported from MasterCook * Basic Baking Mix Recipe By : Don Calkins Serving Size : Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups whole wheat flour 1 tablespoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon cream of tartar 1/2 teaspoon baking soda 3/4 cup nonfat dry milk powder or buttermilk powder 1 cup shortening, see note * In a large bowl, combine dry ingredients. Stir with a wire whisk to blend. Use a pastry blender, a heavy-duty mixer with a bowl cover or even your fingers to blend in shortening until evenly distributed. Spoon into an 8-cup container with a tight-fitting lid. Store in a cool dry place. Use within 10 to 12 weeks. Makes about 7 cups of Basic Mix. Use in place of Bisquick® or other baking mix. *Note: If you want to use lard, according to the instructions for the granddaddy of them all, Purdue University's Master Mix, you should reduce the shortening by 1/6 if using lard, or about 3 tablespoons per cup of shortening. Contributed to the FareShare Gazette by Don; 16 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Berry Ricotta Muffins Recipe By : Tre Stelle Ricotta Serving Size : 15 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour -- (250 mL) 1 cup unbleached all-purpose flour -- (250 mL) 1/2 cup oatmeal -- (125 mL) 1/4 cup wheat or oat bran -- (60 mL) 2 tablespoons ground flax seeds -- optional (30 mL) 1 tablespoon baking powder -- (15 mL) 1 teaspoon baking soda -- (5 mL) 1/2 teaspoon salt -- (2 mL) 1/2 cup soft butter -- (125 mL) 1/2 cup brown sugar -- (125 mL) 2 eggs 1 cup ricotta cheese -- (250 mL) 1/2 cup milk -- (125 mL) 1 cup frozen berries -- (250 mL) * **Honey & Ricotta Spread** 1 cup ricotta cheese -- (250 mL) 2 tablespoons honey -- (30 mL) Cinnamon to taste -- optional Preheat oven to 350 F (180C). Grease and flour muffin moulds or line with paper cups. In a large mixing bowl, mix dry ingredients and make a well in the middle. In a separate bowl, mix brown sugar and soft butter. Add eggs one at a time, mixing thoroughly after each. Add ricotta and milk; mix. Pour the liquid mixture gradually into the dry mixture, mixing with a fork until all the ingredients are thoroughly combined. Add the fruit and mix again. Spread the batter into the muffin moulds; bake in the center of the oven for 15 to 20 minutes or until golden and a toothpick inserted into the center of a muffin comes out clean. Meanwhile, prepare the muffin spread. Serve warm or at room temperature, topped with spread, sprinkled with cinnamon (optional) and accompanied with fresh fruit. Makes 15 muffins. Cheese variations: "For tasty alternatives, try Mascarpone, Cream Cheese or Baker's Cheese." * I'm sure you could use fresh berries in season in place of frozen berries. H. From All You Need is Cheese; Winter 2009. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 24 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 10g Fat (48.7% calories from fat); 6g Protein; 16g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 337mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Blueberry Grunt (Gail Hall) Recipe By : Gail Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Sauce** 4 cups fresh blueberries 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 3/4 cup white granulated sugar 1 tablespoon lemon juice 1/2 cup water **Dumplings** 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon white granulated sugar 2 tablespoons butter Milk or buttermilk as needed -- (about 1 cup) Whipping cream as needed Using a large, heavy saucepan, combine blueberries, nutmeg, cinnamon, sugar, lemon juice and water. Cover and bring to a boil, then simmer for 2 to 3 minutes. Keep Hot. In a bowl, sift or stir together flour, baking powder, salt and sugar. Cut in the butter or shortening and add enough milk or buttermilk, mixing lightly, to create a soft biscuit dough. Bring blueberry sauce to a boil and drop in dough by dessert spoonfuls. Cover tightly, decrease the heat to low and simmer for fifteen minutes. Do Not Peek! The dumplings should be puffed up and well cooked. To serve, transfer dumplings to a warmed serving dish and ladle blueberry sauce on top. Pass with a small pitcher of whipping cream. Serves 6. Gail's comments: "A grunt is a wonderful, easy, old-fashioned stovetop dessert, of stewed fruit topped with biscuit dough. Try it with gorgeous BC blueberries now available at farmer's markets and grocery stores. You can have this dessert ready in less than half an hour! I'm also going to give this recipe with Saskatoon berries, once they become available!" "Give this recipe a try with Saskatoon berries - it may take a little more sugar and minute or two longer to simmer the berries to soften, and the results should be great!" 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. Through her company Seasoned Solutions, Gail operates a loft cooking school, culinary tours and consulting service for the agriculture, food and hospitality industries. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 5g Fat (16.9% calories from fat); 5g Protein; 47g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 549mg Sodium. Exchanges: 2 Grain(Starch); 1 Fruit; 1 Fat; 0 Other Carbohydrates.

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