Recipes Included On This Page Baked Potato and Veggie Fritata Batter Pudding With Strawberry Sauce Black Bean Salad w/Citrus Dressing Black Pudding Croquette With Gooseberry Compote Brownie Alaska Brownie Fudge #2 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Potato and Veggie Fritata Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *See Below* Start baking 2 potatoes first while you mix all the other things together. It's the FLAVOR of the potatoes ALREADY baked potatoes that give this an unusual flavor. Mix all these together in a big mixing bowl: 1/4 of a chopped green pepper 1 whole onion (medium size) chopped....rough About 3/4 cup of finely julliened carrots 4 scallions, finely sliced 1 small turnip........julliened sliced (this lends a great flavor) 1/2 OR MORE of a one head of any kind of cabbage.....finely sliced About 10-12 medium sized mushrooms finely grated or chopped. (I used 3 kinds of mushrooms I had in the fridge....but you can use any kind you want) About 1 cup of chicken broth, to keep this moist 1 cup of mayonnaise 1 teaspoon dried thyme 1/2 teaspoon oregano 1 level TABLESPOON of Tumeric Root Powered. (very important).....give a tiny but nice flavor and the color is wonderful. 4 beaten eggs (put in LAST JUST BEFORE YOU PUT INTO THE SKILLET) (Just before you put this all into a heavy pan.....sprinkle paprika over the top for color) NO GARLIC IN THIS......NONE/ NADA.........NO GARLIC! I LOVE GARLIC...IT JUST DOESN'T BELONG IN THIS! Mix all of the above together in a bowl and put in the Fridge til the baked potatoes are done. When the potatoes can be handled....cut them in half and scape out into the above mixture and mix all together for the last time. Heat to high.....a large skillet (I use an old big iron one)......put in about 1/2 cup of oil (I use olive oil) and then about 3 tablespoons of butter. When the skillet is HOT....put the entire mixture into it and spread out in the pan. Turn down the heat somewhat so not to brown too fast. When the bottom of the Fritata is nice and brown, put the entire skillet into a pre-heated oven at 350 degrees. Let the oven stay at that heat for about 3 minutes....then turn oven off the heat entirely and LEAVE the Fritata in the oven til it is set and cooked. Take out and Cool; then slice into wedges. This is even good the next day, heated for a minute in the micro. You could serve with bacon...ham.....whatever. I just ate it with good crusty bread. All of the above spices I buy from Penzey's in Muskego, Wisconsin. They have a web site now where you can order directly over the internet. Don't let anyone kid you.....they have the best spices I've ever used. The paprika is to DIE for! Everything they sell is wonderful.... and cheaper than the "Supers" even with shipping! Here's the URL for their web site: http://www.penzeys.com Louise King, La Jolla, CA posted on FareShare 1-2000 by Louise King <RUBYdakoda@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Batter Pudding With Strawberry Sauce Recipe By : New Brunswick's King's Landing Historical Settlement Serving Size : 6 Preparation Time :0:00 Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PUDDING*** 1/2 cup flour 9 eggs -- separated 1/4 teaspoon salt 4 cups milk 2 tablespoons brown sugar 1 teaspoon vanilla ***SAUCE*** 1/4 cup butter 1 cup white sugar 1 cup mashed strawberries This recipe comes to us from New Brunswick's King's Landing Historical Settlement. The settlement offers visitors an accurate historical experience of what life was like in New Brunswick in days gone past. This recipe comes from their cookbook "From The Kitchens Of King's Landing." Pre-heat oven to 350 F. Grease and flour a mould or pan for the pudding. Beat 9 eggs whites until soft peaks form. Set aside. Pudding: Stir 1/2 cup flour with the yolks of 9 eggs until well blended. Add salt and beat thoroughly. Stir in 4 cups of milk, add the brown sugar. Fold in the beaten egg whites. Put mixture into mould or pan and set this into a pan of boiling water, then put the whole thing into the oven for 2 hours. After removing from the oven, lift the pudding out of the hot water. Plunge the mold or pan into cold water (don't let the water come over the top) for a second or two. This step insures that the pudding will come out of the mould smoothly. Serve at once with the Strawberry sauce. Sauce: Cream softened butter and sugar. Beat in strawberries. Serves 6-8 REG 3 Restaurant Row shared by Sherilyn Schamber <sherilyn@inreach.com> Contributed to Fare Share, 1-2000 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Salad w/Citrus Dressing Recipe By : Karen C. Greenlee Serving Size : 15 Preparation Time :0:00 Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans black beans 1 can (lg) mandarin oranges 1 onion -- chopped 1 green pepper -- chopped 1 red pepper -- chopped 1 can (lg) corn 1/4 cup oil 1/4 cup red wine vinegar 1/3 cup orange juice Combine beans, oranges, & vegetables in a large bowl. Combine dressing ingredients, pour over bean mixture, mix well, and serve. (Can allow to marinate at room temperature a little while or overnight in the refrigerator). Posted on FareShare 1-2000 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Pudding Croquette With Gooseberry Compote, Ireland Recipe By : Popjoys, Terenure, Dublin 6w Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 22 grams Clonakilty black pudding peel -- chop (8oz) 6 spring onions 2 sweet red peppers -- 1 cm dice 150 grams potatoes -- cooked & mashed 2 tablespoons Dijon mustard 2 tablespoons malt vinegar Salt & freshly ground pepper 22 grams flour -- approximately 4 eggs 225 grams fresh white breadcrumbs Oil -- for frying In a food processor, blend the roughly chopped peeled black pudding, spring onions, red peppers, potatoes mustard and vinegar. Season to taste and mould the mixture into cylindrical shapes about 5cm long, roll in flour, then egg, beaten and finally the breadcrumbs. Shallow fry in plenty of hot oil until golden brown, drain on kitchen paper and keep warm. Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup, then add the gooseberries and cook gently for 10 minutes, until soft. Strain off excess juice, then arrange the warm compote on heated serving plates with the reserved croquettes and a small salad garnish. REG 3 Restaurant Row shared by Sherilyn Schamber <sherilyn@inreach.com> Contributed to Fare Share, 1-2000 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownie Alaska Recipe By : 55 Best Brownies in the World Serving Size : 6 Preparation Time :0:00 Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Method 4 Eggs 2 c Sugar 1 c Butter 3 oz Unsweetened chocolate 1 c Flour 1 c Pecans 1 qt Vanilla ice cream -- (for top) -----ALMOND FLUFF MERINGUE----- 3 Egg whites 1/4 c Sugar 1 tsp Almond extract Preheat the oven to 350 F. Cream the eggs and sugar and set aside. Melt the butter and chocolate in a saucepan or double boiler over simmering water. Add this to the egg mixture. Mix in flour and pecans. Pour batter into a greased 9- x 13-inch pan. Bake 25 to 30 minutes. Remove from oven and increase the oven temperature to 450 F. Let uncut brownies cool completely, then remove from pan. Trim uncut brownies into a 6- x 8-inch slab and place on a piece of 7- x 9- inch brown paper. Place on cookie sheet. Almond Fluff: Beat 3 egg whites using a mixer until stiff. Continue beating while adding 1/4 cup sugar, a little at a time, until the meringue looks glossy. Add 1 teaspoon almond extract. Remove ice cream from container and place on top of brownies. Cover top and sides with Almond Fluff, sealing brownies and ice cream completely. Bake 4 to 5 minutes, or until the meringue is a delicate brown color. Remove from oven and transfer from cookie sheet to a chilled serving plate. Sprinkle with shaved chocolate. Cut into slices and serve at once. Note: Pure vanilla may be used in place of almond extract. REG shared by Sherilyn Schamber <cookingcenter@yahoo.com> and to FareShare, Jan, 2000 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownie Fudge #2 Recipe By : Chocolate Lover's Cookies and Brownies Serving Size : 1 Preparation Time :0:00 Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Method 4 Squares unsweetened chocolate 1 Cup butter -- or margarine 2 Cups sugar 4 eggs 1 Cup all-purpose flour 1 Cup chopped walnuts 2 Teaspoons vanilla Fudge Topping: 4 1/2 Cups sugar 1/3 Cup butter -- or margarine 1 Can evaporated milk 1 Jar marshmallow creme -- (7 oz) 24 Oz semisweet chocolate chips 12 Ounces milk chocolate chips 2 Teaspoons vanilla 2 Cups walnuts -- coarsely chopped This recipe makes a huge batch of fudge-topped brownies. Ideal to serve a crowd. Preheat oven to 350 F. Butter a 13 X 9-inch pan. Melt chocolate and butter in small heavy saucepan over low heat, stirring until completely melted; cool. Beat sugar and eggs in large bowl until light and fluffy. Gradually whisk chocolate mixture into egg mixture. Stir in flour, walnuts and vanilla. Spread batter evenly in prepared pan. Bake 25 to 35 minutes or just until set. Do not overbake. Meanwhile, prepare Fudge Topping. Remove brownies from oven. Immediately pour topping evenly over hot brownies. Cool in pan on wire rack. Place in freezer until firm. Cut into 1-inch squares. Makes about 9 dozen brownies Topping: Combine sugar, butter and milk in large saucepan. Bring to a boil over medium heat; boil 5 minutes, stirring constantly. Remove from heat; add remaining ingredients except walnuts. Beat until smooth. Stir in walnuts. REG shared by Sherilyn Schamber <cookingcenter@yahoo.com> and to FareShare, Jan, 2000 - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.