Recipes Included On This Page Cantaloupe Alaska Cappuccino Mix Carrot Apricot Scones Cheese Cake Pie Filling Cheesecake Crust (Joy) Cherry Bounce Chicken and Bacon Casserole! Chili Cheese Dip Choc Vanilla Slice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cantaloupe Alaska Recipe By :Heritage Cookbook; Junior League of Salt Lake City; 1975 Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ripe cantaloupe -- chilled 4 egg whites 1 dash salt 1/2 cup sugar 1 pint vanilla ice cream -- frozen hard Preheat oven to 500F. Wash the cantaloupes. Cut in half. Cut a thin slice off the "bottom" so they will sit flat. Beat egg whites and salt together until frothy. Continue beating while gradually adding sugar until the meringue is very stiff and glossy. Put the melon halves on a thick wooden board. Fill each half with 1 cup of ice cream. Spread the meringue completely over the ice cream and the melon, except for the rind. Bake for 2 minutes or until the meringue is golden brown. Cut in wedges and serve immediately. From the Heritage Cookbook; Junior League of Salt Lake City, Inc.; 1975; P.O. Box 6163, Salt Lake City, Utah 84106 Hallie's notes: These days it seems imperative to wash fruit and vegetables properly. A quick rinse under the tap will only suffice if they are going to be fully cooked. I generally use a very weak Javex (chlorine bleach) solution (about 10% bleach in water) and a little lightly soaped water (the soap releases the chlorine so don't take a big breath). This takes care of most things. Don't wash your fruit until just before you are going to use it or it tends to deteriorate more rapidly. Another thing to remember is to wash your own hands after handling the unwashed fruit before you handle other things. Nine times out of ten there will have been no serious nasties on the fruit but it's that tenth time that is the killer. <end of lecture> Second Note: I think this recipe would work for the papaya/sherbet idea that someone requested. Just make sure the sherbet is well-frozen. - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 2g Total Fat; (25% calories from fat); 2g Protein; 14g Carbohydrate; 10mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/ 2 Fat; 1 Other Carbohydrates * Exported from MasterCook * Cappuccino Mix (Kitchenlink.com) Recipe By :Kitchenlink.com Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup instant coffee creamer 1 cup instant chocolate drink mix 2/3 cup instant coffee crystals 1/2 cup sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg Combine all ingredients; mix well. Store in airtight containers. Yield: 3 cups dry mix. To prepare: add 3 tablespoon mix to 6 ounces hot water, stir well. Contributed to FareShare by Paula Thompson Paula **Cappuccino Mix** <pt@adaptsol.com> 17 July, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 1g Total Fat; (1% calories from fat); trace Protein; 103g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 6 1/2 Other Carbohydrates * Exported from MasterCook * Carrot Apricot Scones Recipe By :Canadian Living magazine; March 2000 Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (500 ml) 2 tablespoons granulated sugar -- (25 mL) 2 teaspoons baking powder -- (10 ml) 1/2 teaspoon baking soda -- (2 ml) 1/2 teaspoon salt -- (2 ml) 1/4 teaspoon cinnamon -- (1 ml) 1 pinch ground nutmeg 1/4 cup cold butter -- cubed (250 ml) 1 cup grated carrots -- (250 ml) 1/2 cup slivered dried apricots -- (125 ml) 1 cup buttermilk -- (250 ml) Preheat oven to 425F. (220C.). Place an oven rack into the center position. Using a whisk, mix the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in the carrots and apricots. With a fork, stir in all but 2 tablespoons (25 mL) of buttermilk to make a soft slightly sticky dough. Turn the dough out onto a floured surface and knead gently 10 times. Pat it out into a 9- x 6-inch (23- x 15-cm) rectangle with a thickness of about 1 inch (2.5 cm). Cut it into 12 pieces. Place on an ungreased baking sheet and brush the tops with the remaining buttermilk. Place the pan on the centered rack and bake for about 12 to 15 minutes or until golden. From Canadian Living magazine; March 2000 edition. - - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 4g Total Fat; (29% calories from fat); 3g Protein; 20g Carbohydrate; 11mg Cholesterol; 287mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cheese Cake Pie Filling Recipe By :The Mystery Chef's Own Cook Book; 1945 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cottage cheese 1 cup granulated sugar 2 tablespoons rice flour 1/4 teaspoon salt 1/2 teaspoon baking powder 3 tablespoons butter -- melted 3 tablespoons lemon juice 1 tablespoon grated orange rind 3 eggs -- beaten Preheat oven to 400F. Mix the cheese, sugar, rice flour, salt, baking powder and melted butter. Blend well. Add lemon juice, grated rind and slightly beaten eggs. Beat with a rotary beater for 2 minutes. Pour into an unbaked shell. Bake 10 minutes in a moderately hot oven (400F) then lower heat to moderately slow (300F) and bake for another 30 minutes. Serve cold. Can top with whipped cream if desired. From The Mystery Chef's Own Cook Book; (c)1934 & 1945 by John MacPherson. MC formatted and contributed to FareShare by Hallie. Hallie**Cheesecake for Angenene** 14 July, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 1772 Calories (kcal); 57g Total Fat; (28% calories from fat); 80g Protein; 240g Carbohydrate; 692mg Cholesterol; 3132mg Sodium Food Exchanges: 1 Grain(Starch); 11 Lean Meat; 0 Vegetable; 1/2 Fruit; 8 Fat; 13 1/2 Other Carbohydrates * Exported from MasterCook * Cheesecake Crust (Joy) Recipe By :The Joy of Cooking; Rombauer & Becker; 1975 ed. Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 teaspoon salt 1/2 cup butter -- chilled 1 1/2 tablespoons brandy -- (1 1/2 to 2) 4 tablespoons water This will line a 10-inch pan. Sift the flour and salt together. Work the chilled butter in with a pastry blender. Gradually add the brandy and the water. Mix like you would a pie dough. Chill about 30 minutes before rolling out. Roll about 1/8-inch thick. Fill. According to the cookbook: This crust works well if filled before baking with dry cheesecake fillings such as Ricotta. Variations : You can add one of the following sweet or savory ingredients before rolling the dough: 1 to 3 teaspoons poppy or caraway seed 1 to 3 tablespoons toasted sesame seed 1/4 to 1/2 cup finely chopped nuts 1/4 to 1/3 cup grated aged cheese 2 tablespoons confectioners' sugar or 1 tablespoon sugar 1/4 to 1/2 teaspoon cinnamon and/or nutmeg 1 teaspoon grated citrus rind 2 tablespoons cocoa Source - The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker; Bobbs-Merrill Company; 1975 edition; ISBN 0-672-51831-7 MC formatted and contributed to FareShare by Hallie. - - - - - - - - - - - - - - - - - - - Per serving: 1774 Calories (kcal); 94g Total Fat; (49% calories from fat); 27g Protein; 191g Carbohydrate; 248mg Cholesterol; 1477mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cherry Bounce Recipe By :Dr. Myles H. Bader Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh sweet cherries 1/2 pound sugar cubes 1 tablespoon whole allspice 1 tablespoon whole cinnamon 1 tablespoon whole cloves 1 pint whiskey Wash cherries and pick off the stems. Fill a large-mouthed bottle alternately with a thick layer of cherries, a layer of sugar, and a few of the whole spices. Repeat until the bottle is almost full. Add whiskey to fill. Cork and let stand in a dark plate for 2 months or more. The older it is, the better. Strain before serving as a liqueur. Serve the cherries as an hors d'oeuvres. Source: "Cherry Creations, The Ultimate Cherry Cookbook, p. 176" S(MC formatting by): "bobbi744@acd.net" - - - - - - - - - - - - - - - - - - - Per serving: 1922 Calories (kcal); 1g Total Fat; (1% calories from fat); trace Protein; 230g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 14 1/2 Other Carbohydrates * Exported from MasterCook * Chicken and Bacon Casserole! Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken pieces 1 tablespoon oil 2 ounces butter 3 medium onions 4 ounces bacon rashers 4 ounces button mushrooms 1/3 cup flour 1 1/4 pints water -- or stock 1/2 teaspoon ground ginger salt and pepper to taste 1 tablespoon chopped parsley Sour cream -- to taste Add chicken pieces to heated oil in frying pan, brown, remove from pan and add sliced onions, bacon and sliced mushrooms, saute until onion is transparent. Remove from pan, add flour and ginger to pan stir till smooth, gradually add water. Bring slowly to boil, reduce heat and simmer 2 minutes. Remove from heat, season to taste, stir in sour cream. Put all into ovenproof dish, cover and bake 1 1/4 hours or until chicken is tender, sprinkle with parsley and serve with rice. - - - - - - - - - - - - - - - - - - - Per serving: 2837 Calories (kcal); 200g Total Fat; (64% calories from fat); 183g Protein; 68g Carbohydrate; 970mg Cholesterol; 1162mg Sodium Food Exchanges: 2 Grain(Starch); 23 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 25 Fat; 0 Other Carbohydrates * Exported from MasterCook * Chili Cheese Dip Recipe By :Philadelphia Cream Cheese insert Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz. cream cheese -- softened 15 oz. chili with or without beans -- (1 can) 1 cup shredded cheddar cheese Spread cream cheese on bottom and sides of 9" microwaveable pie plate. Spread chili over cream cheese. Sprinkle with cheese. Microwave on HIGH for 3 minutes or until thoroughly heated. Serve with tortilla chips. Source : Philadelphia Cream Cheese insert - - - - - - - - - - - - - - - - - - Per serving: 6933 Calories (kcal); 685g Total Fat; (87% calories from fat); 168g Protein; 51g Carbohydrate; 2155mg Cholesterol; 6186mg Sodium Food Exchanges: 0 Grain(Starch); 24 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 123 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Choc Vanilla Slice Recipe By :Woman's Day Magazine 1994 Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 packets morning coffee biscuits (250g pkts) [12 ounces total] 1 cup boiling water 2 tablespoons instant coffee powder 1 85 g pkt vanilla instant pudding mix [3 ounces] 2 300 ml cartons thickened cream [2 1/2 cups total] 1 1/2 cups milk 1 85 g pkt chocolate instant pudding mix [3 ounces] 150 g dark chocolate [5 to 6 ounces] 50 g unsalted butter [a little less than 2 ounces] maraschino cherries to decorate if desired 1. Line a 20cm x 30cm [8 x 12 1/2-inch] lamington tin with a sheet of foil to cover base and two opposite sides, bringing foil 5cm [2 inches] above edge of pan. [A lamington tin is a flat pan with sides.] 2. Quickly dip one third of biscuits into combined water and coffee. Place over base of prepared pan. 3. Combine vanilla pudding mix, half the cream and half the milk in a small bowl, beat with an electric mixer for about 1 minute, or until mixture is thick. Spread evenly over biscuit base. 4. Dip half the remaining biscuits into water and coffee mixture. Place biscuits on top of vanilla pudding. 5. Combine chocolate pudding mix, remaining cream and remaining milk in a small bowl, beat with an electric mixer for 1 minute, or until mixture is thick. Spread evenly over biscuits in pan. 6. Dip remaining biscuits into remaining water and coffee mixture. Place over chocolate pudding. 7. Combine chocolate and butter in a heatproof bowl, stir over a pan of simmering water until chocolate is melted. Spread over biscuits. Cover, refrigerate for several hours, or until firm. 8. Serve cut in squares, decorate with maraschino cherries. Contributed to FareShare by Leanne Wright Leanne**Choc Vanilla Slice**<lulu1964zulu@hotmail.com> 12 July, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 12g Total Fat; (44% calories from fat); 13g Protein; 21g Carbohydrate; 50mg Cholesterol; 190mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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