Recipes Included On This Page Cloud Biscuits Cole Slaw With Fruit Cooked Creamy-Caesar-Style Dressing Cranberry-Onion Pork Roast Cream of Green Bean Soup Curried Leg of Lamb Curried Meat Loaf Curried Pineapple Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cloud Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted flour 1 tablespoon sugar 4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup shortening -- (lard) 1 beaten egg 3/4 cup milk Sift dry ingredients together into bowl. Cut in shortening with fork, until the consistency of corn meal. Combine egg and milk; continue mixing with fork, add flour if necessary, to make ball, leave very moist. On floured surface pat out dough with hands, 3/4 to 1 inch thick. Cut with doughnut cutter, place on baking pan 3/4 inch apart. Bake for 10 - 14 min. at 450F. until golden brown. Can be chilled 1 - 3 hours. - - - - - - - - - - - - - - - - - - - Per serving: 1914 Calories (kcal); 111g Total Fat; (51% calories from fat); 30g Protein; 201g Carbohydrate; 25mg Cholesterol; 3111mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 1 Other Carbohydrates * Exported from MasterCook * Cole Slaw With Fruit Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Toss together in a large bowl: 1 small- medium head cabbage, finely sliced 2 carrots, peeled and finely shredded 1 1/2 cups diced red apples (with peel)(More or Less) 1 1/2 cups diced pineapple (canned or fresh)(More or Less) 1/2 cup dried cherries or raisins(More or Less) ---- Mix together and add: 1 cup mayonnaise 1 tablespoon lemon juice 1 teaspoon sugar 1/2 teaspoon celery seed (optional)(More or Less) Combine both mixtures. Toss well with two forks. Refrigerate. Submitted to FareShare by Genevieve Genevieve**Take Along Dishes**<gjbakayo@webtv.net> 4 July, 2000 Tuesday - - - - - - - - - - - - - - - - - - - Per serving: 1597 Calories (kcal); 187g Total Fat; (98% calories from fat); 2g Protein; 5g Carbohydrate; 77mg Cholesterol; 1251mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Cooked Creamy-Caesar-Style Dressing Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooking oil 1 clove garlic, crushed 2 Fresh Egg Yolks 2 tablespoons wine vinegar 2 tablespoons lemon juice 1/4 teaspoon dry mustard 1/8 teaspoon Worcestershire sauce Combine oil and garlic in jar with tight-fitting lid. Refrigerate several hours or overnight. Remove garlic. Set oil aside. In small saucepan over very low heat, cook remaining ingredients, stirring constantly, until mixture thickens and bubbles at edges. Remove from beat. Let stand to cool 5 to 20 minutes. Pour into reserved oil, cover and shake until well blended OR pour into blender container, add reserved oil, cover and blend at high speed until smooth. Cover and chill if not using immediately. Makes about 2/3 cup - - - - - - - - - - - - - - - - - - - Per serving: 978 Calories (kcal); 109g Total Fat; (98% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cranberry-Onion Pork Roast Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless pork top loin 1 16 ounces whole cranberry sauce -- canned 1 package dried onion soup mix (1 ounce) Season roast with salt and pepper; place over indirect heat on grill. Stir together cranberry sauce and onion soup mix and heat, covered, in microwave until hot (about one minute). Baste roast with cranberry mixture every 10 minutes until roast is done (internal temperature with a meat thermometer is 155F - 160F), about 30 - 45 minutes. Let roast rest about 5 - 8 minutes before slicing to serve. Heat any leftover basting mixture to boiling, stir and boil for 5 minutes and serve alongside roast. You can see a picture of the results of this recipe at: http://www.fareshare.net/p-cran-pork-roast.html Source : "www.nppc.org" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 6g Total Fat; (20% calories from fat); 27g Protein; 29g Carbohydrate; 67mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Serving Ideas : Serve with: scalloped potatoes, green peas, and French bread. * Exported from MasterCook * Cream of Green Bean Soup Recipe By :Soups & Sandwiches; Company's Coming; Jean Paré Serving Size : 10 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- (125mL) 6 cups green beans -- (1.5 L) fresh or frozen, cut in short pieces 1/4 cup finely chopped onion -- (50 ml) 1/4 cup all-purpose flour -- (50 ml) 2 teaspoons salt -- (10 ml) 1/4 teaspoon pepper -- (1 ml) 3 1/2 cups milk -- (800 mL) 3 cups water -- (700 mL) 1 cup chicken stock -- (250mL) 12 ounces canned corned beef -- diced (341 mL) Sour cream or Cheddar cheese -- for garnish Melt the butter in a large saucepan. Add the green beans and onion. Sauté until the onion is clear. Stir in the flour, salt and pepper. Add the milk, water and chicken stock. Cook and stir until thickened. Crumble the corned beef into the soup and simmer until the beans are cooked. Serve with a dollop of sour cream or some grated Cheddar cheese. Makes about 10 cups (2.25 litres). From Soups & Sandwiches in the Company's Coming series by Jean Paré; 1987; ISBN 0-9690695-6-1; Company's Coming Publishing Limited, Box 8037, Station "F", Edmonton, Alberta, Canada T6H 4N9 Hallie's comments: This is a very tasty soup and easy to make. When cooking the beans it is your choice as to how long you cook them. Our family likes them a little crispy and not overly soft. Seasonings are optional, as usual. Remember that if you use a commercially prepared chicken stock you may not want to add any salt as this soup also contains the corned beef. I like to add some cayenne pepper sprinkled over the top of each bowl. Hallie's Notes: With veggie season in full swing in the northern hemisphere I thought this would be a good time to share this recipe with you. However, it is also very tasty made with frozen beans. The beans used in this recipe are the green string beans; I see no reason why you couldn't use runner or pole beans too. I haven't tried it but this might be good with peas - either regular garden peas or the kind where you eat the pods. - - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 12g Total Fat; (62% calories from fat); 5g Protein; 12g Carbohydrate; 36mg Cholesterol; 783mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Curried Leg of Lamb Recipe By :Cooking Lamb ... by Jehane Benoit; 1974 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds leg of lamb -- (4 to 6 lb) 1 garlic clove -- slivered 1 tablespoon rosemary 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon curry powder 1 cup water 1 cup dry cider or rosé wine 6 medium carrots -- whole 6 stalks celery -- cut into two-inch lengths 9 small potatoes -- (8 to 10) left whole 10 small onions -- left whole Preheat oven to 500F. Place the lamb on a rack smaller than the roasting pan. Cut 5 to 6 pockets in the lamb with a small pointed knife. Insert a sliver of garlic and a pinch of rosemary in each slit. If there is a layer of fat on the leg, score it lightly in a cross-hatch pattern. Sprinkle salt, pepper and curry powder over the roast and rub it in. Pour the water and cider into the bottom of the roasting pan being careful not to disturb the seasonings on the meat. Place the vegetables around the roast in the bottom of the pan. Roast for 15 minutes at 500F; reduce the heat to 350F and cook medium rare - about 150F on a meat thermometer; this works out to about 15 to 18 minutes per pound. You can cook it a little longer if you want but don't overcook it. A temperature of 175F on a meat thermometer is very well done and lamb generally doesn't need to be cooked to that degree of doneness to be safe and is much tastier if only done to a medium (155F). Turn and baste the vegetables 3 to 4 times during the cooking. Hallie's notes: You can substitute beer - either regular or de- alcoholized (near beer) - for the cider; you can substitute any wine for the rosé; you could even use regular apple juice or even possibly orange juice. From Cooking Lamb ...for sheer pleasure by Madame Jehane Benoit and the Canada Sheep Marketing Council; 1974. Madame Jehane Benoit was a well-known and much respected figure in Canadian cooking for many years. She has written several books, appeared regularly on television and radio as well as traveling across the country. The one time I met her she had just finished doing a live cooking show; the weather was hot and she must have been exhausted but she still was prepared to be friendly, helpful and answer questions and talk to people individually; in other words - a real trouper. :) Just one of the reasons the whole country loved her. - - - - - - - - - - - - - - - - - - - Per serving: 808 Calories (kcal); 42g Total Fat; (46% calories from fat); 50g Protein; 59g Carbohydrate; 165mg Cholesterol; 568mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Curried Meat Loaf Recipe By :L.Wright Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 750 g minced steak 1 tablspn fruit chutney/relish 1 tablspn coconut 1 cup breadcrumbs/fine 3/4 cup evaporated milk 1 banana sliced thinly salt & pepper 1 tablspn apricot or plum jam 2 tablspn sultanas 2 teas pns curry powder 1 grated onion 1 apple, peeled & grated 1 egg, beaten Put all ingredients into a bowl, mix lightly with fork until blended. Pack into greased loaf tin and bake in a moderate oven for about 1 hour. Pour off fat, leave in tin few minutes and turn out. Contributed to the FareShare Gazette by Leanne Wright Leanne**Curried Meat Loaf**; 10 July, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 14g Total Fat; (43% calories from fat); 14g Protein; 28g Carbohydrate; 56mg Cholesterol; 203mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Curried Pineapple Recipe By :Esquire Cook-Book; 1955 Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fresh pineapple 2 cups sugar 2 cups white wine 2 teaspoons curry powder 2 teaspoons quick-cooking tapioca 1/2 cup seedless grapes -- (green or white) Peel and slice a fresh pineapple into strips or fingers. Mix the curry powder into a paste with a little water and put in a saucepan with the sugar and wine. Bring to a boil, stirring. Add the quick-cooking tapioca and cook for 3 minutes. Add the pineapple fingers and the grapes. Cook until the pineapple is heated through. Serve. From the Esquire Cook-Book; by the editors of Esquire Magazine; 1955; LC No. 55-11170. MC formatted and contributed to FareShare by Hallie 7-16-2000. Hallie**Curried Pineapple**; 16 July, 2000 Sunday - - - - - - - - - - - - - - - - - - - Per serving: 541 Calories (kcal); 1g Total Fat; (1% calories from fat); 1g Protein; 119g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 fat; 6 1/2 Other Carbohydrates

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