Recipes Included On This Page Peach Cocktail Pineapple Banana Bread Pineapple Fizz Prawns and Watermelon Salad Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Peach Cocktail Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups diced fresh peaches 1 teaspoon lemon juice 2 tablespoons sugar Chilled ginger ale Fresh mint Combine the peaches, lemon juice and sugar in a bowl then fill four cocktail glasses with the mixture. Add 1 to 2 tablespoons of ginger ale to each glass. Garnish with a sprig of mint. Serves 4. Betty Lychak in Community Cookery by Empire Park S.W. Community League; 1977. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; 0g Fat (0.0% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pineapple Banana Bread Recipe By : AllRecipes.com Serving Size : 32 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 eggs 1 1/4 cups vegetable oil 2 teaspoons vanilla extract 1 (8 ounce) can crushed pineapple, drained 2 cups mashed ripe bananas 1. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-inch x 4-inch x 2-inch loaf pans. 2. Bake at 350F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. 32 Servings, Prep Time: 15 Minutes, Cook Time: 1 Hour Art's Notes: Doris baked these on July 6, 2011, and they turned out very good. She used fresh pineapple instead of canned. Contributed to the FareShare Gazette by Art; 10 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 9g Fat (46.7% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pineapple Fizz Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans sprite soda ( lemon lime ) 2 cups Fanta brand soda : pineapple flavor 1 lime 2 scoops orange sherbet couple ice cubes 1. You will need a pitcher 2. A big spoon (Not a tablespoon) 3. Some Drinking cups 4. Cut the lime in 1 SLICE 5. Pour the Sprite and Fanta soda Pineapple flavored into the pitcher 6. Squeeze the rest of the lime but NOT the 1 Slice 7. Add the sherbet it should make it fizzy 8. Mix it well 9. Pour into the cup; get the lime slice and cut it ONLY to the middle and put it on the top edge of the cup. 10. Put the ice cube in your cup and enjoy the Pineapple Fizz Drink on a Hot Summer Day!!! Great for parties too. Contributed to the FareShare Gazette by Joan in response to a request; 20 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Prawns and Watermelon Salad Recipe By : Tom Kime Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1 garlic clove a handful of coriander stems or roots 1 teaspoon sugar 1 red chile, deseeded, plus 1 teaspoon chopped to garnish 1 3/4 inch piece root ginger, peeled and roughly chopped juice of 3 limes and 1 1/2 oranges Salad: 1 small watermelon, weighing approx four pounds 24 large cooked and peeled tiger prawns [I've use smaller but added more shrimp] 4 spring onions, finely sliced 2 trimmed stems of lemongrass, finely sliced 1 1/2 inches root ginger, peeled, cut into fine matchsticks zest of 1 lime 3 lime leaves, shredded (optional) a handful each of coriander and mint leaves, chopped roasted salted peanuts or cashews, to garnish [optional for me] Three hours before serving: make the dressing. Put the garlic and coriander in a food processor with 1 teaspoon salt and the sugar, then pulse to a pulp. Add the chile, ginger and citrus juices and pulse until smooth. Cover and chill. Two hours before serving: cut the watermelon into segments, remove the skin and seed the flesh. Cut into 1-inch pieces. Mix the melon and prawns and add the spring onions, lemongrass, ginger, lime zest and lime leaves. Chill. To serve: toss the dressing and herbs into the salad and scatter with chilies and peanuts. From BBC Good Food Serves 6. Contributed to the FareShare Gazette by Phil; 7 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3 Calories; trace Fat (0.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates.

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