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FareShare Gazette Recipes -- June 2011 - C's
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* Exported from MasterCook * Cereal Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup brown sugar 1 tablespoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 1/4 cups skim milk 2 egg whites 3 tablespoons vegetable oil 3/4 cup mashed banana 2 cups cereal 3/4 cup raisins Preheat oven to 400 degrees F. Grease 12 muffin tins. Combine flour, sugar, baking powder, cinnamon and salt. Set aside. In a large bowl combine milk, egg whites and oil...mix well. Then add bananas, cereal and raisins. Continue to mix until well blended. Add flour mixture to cereal mixture and stir JUST UNTIL COMBINED - DO NOT OVERMIX. Portion batter into greased muffin cups (12). Bake at 400 degrees F. for 20-25 minutes or until golden brown. NOTE: If I don't happen to have egg whites left over from something, I just use 1 whole egg. The cereal can be anything - but I don't think Fruit Loops would qualify - I have used Cheerio's, Oat Flakes, Raisin Bran and sometimes, just a combination of whatever is around. Contributed to the FareShare Gazette by Jennie; 20 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 4g Fat (20.0% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 237mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cherry Amaretto Jam Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sweet cherries -- pitted and chopped [you can use thawed frozen cherries] 1/2 cup lemon juice 1 package Sure-Jell 4 cups sugar 3/4 cup Amaretto -- or cherry brandy 1/2 teaspoon butter Measure sugar into dry bowl. Measure 2 1/2 cups cherries and add 1/2 cup lemon juice. Place in 6- to 8- quart kettle and mix well. If short of fruit, fill last cup with water to equal exact amount. Add the package of powdered pectin to fruit in kettle. Stir well. Place over high heat. Bring to a full, rolling boil, stirring constantly. Add pre-measured sugar. Add the 1/4 teaspoon margarine or butter. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard exactly 4 minutes. Remove from heat. Skim foam. Add Amaretto or brandy. Pour into jars. Seal according to manufacturers directions given on the recipe folder in pectin package. Yields: 5 1/2 (8-ounce) jars. Contributed to the FareShare Gazette by Sue; 21 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chicken Stew Recipe By : Carol Eberly, Harrison, VA Serving Size : 5 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound raw boneless skinless chicken breasts -- cubed 14 1/2 ounces low-sodium Italian diced tomatoes -- undrained 2 potatoes -- peeled and cubed 5 carrots -- chopped 3 celery ribs -- chopped 1 onion -- chopped 8 ounces mushroom stems and pieces -- drained 3 chicken bouillon cubes 2 teaspoons sugar 1/2 teaspoon dried basil 1/2 teaspoon dill weed 1 teaspoon chili powder 1/4 teaspoon black pepper 1 tablespoon cornstarch 1 cup water Combine all ingredients except cornstarch and water in slow cooker. Combine water and cornstarch. Stir into slow cooker. Cover and cooked on Low for 8-10 hours until vegetables are tender. Makes 5 servings. Source: "Fix-It and Forget-It Lightly, Phyllis Pellman Good, ISBN 1-56148-433-4" S(MC formatting by): "Bobbie" NOTES : Ideal slow-cooker size - 4 quart Bobbie's Note: This was delicious! The vegetables were still firm but not hard after 9 hours and the mixture of seasonings was perfect. Contributed to the FareShare Gazette by Bobbie; 22 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 1g Fat (6.3% calories from fat); 4g Protein; 25g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 504mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chocolate-Banana Cream Pie Recipe By : Cooking at a Glance - Pies & Pastries Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Pie: Fully Baked Pastry Shell 3/4 cup sugar 1/2 cup all-purpose flour 3 cups milk 3 ounces semisweet chocolate, chopped 4 beaten egg yolks 1 tablespoon margarine or butter 1 1/2 teaspoons vanilla 1/4 teaspoon almond extract (optional) -- (1/4 to 1/2) 3 medium bananas, sliced (about 2 1/4 cups) For the Meringue: 4 egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 1/2 cup sugar Save a step in preparing this all-American favorite by substituting 1/2 cup semisweet chocolate pieces for the chopped chocolate. If you like, sprinkle a handful of peanuts over the bananas for the taste of a banana split. For The Pie: Prepare and bake pastry shell as directed; set aside. For filling, in a heavy medium saucepan stir together the sugar and flour. Gradually stir in milk. Add chocolate. Cook and stir over medium heat till mixture is thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into the beaten egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter, vanilla and, if desired, almond extract. Arrange banana slices over bottom of baked pastry shell; pour hot filling over banana slices. For The Meringue: In a mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot pie filling, carefully spreading to edge of pastry to seal and prevent shrinkage. Bake in a preheated 350F oven for 15 minutes. Cool on a rack for 1 hour. Chill for 3-6 hours before serving. Store in refrigerator. Active Time: 20 Minutes Total Time: 4 Hours 35 Minutes Makes 8 servings. Contributed to the FareShare Gazette by Art; 19 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 5g Fat (17.8% calories from fat); 6g Protein; 42g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Coconut Caramel Flan Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Caramel* 3/4 cup sugar 1/2 cup water *Custard* 1 1/2 cups milk 1 1/2 cups coconut milk 1/3 cup sugar 4 eggs 1 teaspoon vanilla extract 1/2 cup unsweetened grated and dried coconut Preheat oven to 325F. To make the caramel, put the sugar and water in a heavy saucepan over medium high heat, stirring, until the sugar dissolves. Cook without stirring until the mixture turns a rich caramel color, 8-12 minutes. Remove from the heat and immediately pour into eight 1/2-cup custard cups. Tilt the dishes to coat the bottoms evenly. Set aside. To make the custard, in a saucepan, combine the milk, coconut milk and sugar. Place over medium heat and heat only until hot. Remove from the heat. In a bowl, beat the eggs until blended. Slowly stir in the hot mixture, then mix in the vanilla. Pour the mixture through a fine mesh sieve into a bowl. Gently fold in the dried coconut. Place the caramel lined dishes in a roasting pan. Pour enough hot water into the roasting pan to reach half-way up the sides of the dishes. Ladle the egg mixture into the dishes, dividing evenly. Bake until the custard is set and a knife inserted into the middle of a custard comes out clean, 30 to 35 minutes. Remove the custards from the water bath and let cool. Cover and refrigerate to chill well before serving. To serve, run a knife around the edge of the custards and invert onto individual plates. Cuisine: "Thai Food" Contributed to the FareShare Gazette by Jennie; 12 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2200 Calories; 118g Fat (46.8% calories from fat); 45g Protein; 256g Carbohydrate; 8g Dietary Fiber; 898mg Cholesterol; 519mg Sodium. Exchanges: 3 Lean Meat; 1 Fruit; 1 1/2 Non-Fat Milk; 21 Fat; 14 1/2 Other Carbohydrates. BACK TO JENNIE'S KITCHEN PHOTO Back to Recipe List * Exported from MasterCook * Coconut Oil Information Recipe By : Lois Serving Size : Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Hi, does anyone use coconut oil. I discovered it about 6 months ago and really love it for practically all types of cooking. It's great for frying, makes tender soft bread, can be used for any oil purpose. Also it's very good for you, internally and externally. You can rub it thru your hair, on your skin, put it in your oatmeal, even spread it on your toast (although I haven't tried that yet!). The only problem I've had is making pie crust for a pie that needed refrigeration. The oil made the crust extremely hard to cut. When I first bought it, I was warned not to refrigerate it. It gets rock hard, but liquefies at 76F. Contributed to the FareShare Gazette by Lois; 28 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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