Recipes Included On This Page Family Pasta Salad Fish Pie Flour Information Foolproof Chocolate Cake! Frosted Lime Walnut Salad Frozen Margarita Slush Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Family Pasta Salad Recipe By :Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pasta shells water to cook shells 1 tablespoon olive oil 8 ounces Zesty Italian Dressing 1/2 cup black olives -- sliced thin 1/2 cup spring onions -- sliced thin 1/3 cup carrots -- grated 1/4 teaspoon garlic pepper (with salt) 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon Cajun seasoning 4 ounces Feta cheese -- crumbled 4 ounces cheddar cheese (or less) -- shredded Bring about 2 quarts water to boil; when boiling add olive oil, stir and add pasta. Cook until the shells are done al dente, or to your likening. When done, dump into a large colander and drain shells well under running cold water. After thoroughly rinsed and cooled, drain shells of all excess water. Stir shells around to make certain water is well drained. Note the emphasis: WELL DRAINED! Add the dressing and stir in. Fold in olives, onions, and carrots (a little thinly sliced red bell pepper would be good here too). Add seasonings and stir gently. You don't want to break up the cooked pasta shells. Add cheeses and fold into mixture. Cover and refrigerate for at least two hours, up to overnight. Stir before serving. If necessary, adjust the seasoning or dressing at that time. Description: "This pasta salad recipe bounces between the Guyer family members, each adding their own touches at the time it is made." Source: "The Guyer Family" - - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 8g Total Fat; (31% calories from fat); 8g Protein; 31g Carbohydrate; 17mg Cholesterol; 320mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Submitted to the FareShare Gazette on July 20, 2000 Art **Family Pasta Salad** 20 July, 2000 Thursday * Exported from MasterCook * Fish Pie Recipe By :Going Wild; recipes from the great Canadian outdoors Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter or margarine -- (15 ml) 1/4 cup fine dry breadcrumbs -- (50 ml) 2 cups cooked flaked whitefish -- (500 ml) 3/4 cup mashed potatoes -- (175 ml) 5 slices bacon -- chopped 2 eggs -- slightly beaten Salt and pepper -- to taste 1 tablespoon butter or margarine -- (15 ml) Preheat oven to 350F (180C). Butter a 2-quart (2 L) pie plate or baking dish. Sprinkle half of the bread crumbs over the butter. Combine the fish, potatoes, bacon, eggs, salt, pepper and remaining bread crumbs. Blend well. Place in the prepared baking dish. Smooth the top and dot with butter. Bake for 45 minutes. Makes 4 to 6 servings. From : Going Wild; recipes from the great Canadian outdoors by Linda Braun and Barbara Cox-Lloyd; 1987; ISBN 0-88833-197-5. - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 13g Total Fat; (63% calories from fat); 7g Protein; 10g Carbohydrate; 117mg Cholesterol; 363mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Flour Information Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **See Below For Information** In North America all-purpose flour is generally considered to be "plain" flour as opposed to self raising. Which opens up another area for discussion. Plain or all-purpose flour can be used in recipes calling for self-raising or self-rising flour with the addition of a leavening agent like baking powder. The proportions are as follows: 1 8-ounce measuring cup all-purpose flour plus 2 level teaspoons (5-mL-capacity) baking powder Hope this helps everyone. If any of you cake bakers out there have other formulae you use for this sort of conversion we would love to hear from you. Possibly at different altitudes other proportions and combinations would work better? Also, please remember, there is a cooking measurement conversion section on the FareShare website. It doesn't have ingredient substitutions or equivalents yet but we may get around to that in the future. Submitted to FareShare by Hallie. Hallie**Flour information** 25 July, 2000 Tuesday - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Foolproof Chocolate Cake! Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cocoa 2 tablespoons melted butter 2 eggs 1 cup sugar 1 cup self raising flour 1 pinch salt 1 teaspoon vanilla 1/2 cup milk Beat together cocoa and melted butter, then add eggs one at a time and beat till thick. Add sugar gradually, then sifted flour, and salt alternately with milk. Bake in tin in a moderate oven for 45 mins, according to depth of tin. Contributed to FareShare by L. Wright Leanne**Foolproof Chocolate Cake!**<lulu1964zulu@hotmail.com> 2 July, 2000 Saturday - - - - - - - - - - - - - - - - - - - Per serving: 1220 Calories (kcal); 37g Total Fat; (26% calories from fat); 17g Protein; 214g Carbohydrate; 453mg Cholesterol; 542mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 13 1/2 Other Carbohydrates * Exported from MasterCook * Frosted Lime Walnut Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces lime Jell-O 1 cup boiling water 1 cup small curd cottage cheese 1/2 cup finely chopped celery 1/4 cup shredded carrot 1 tablespoon chopped pimiento 1/2 cup chopped walnuts -- (or pecans) **Frosting** 3 ounces cream cheese 1 tablespoon mayonnaise 1 teaspoon lemon juice Dissolve gelatin in boiling water, cool till syrupy. Stir in remaining ingredients. Chill until firm in flat Pyrex. Frosting - Blend and beat frosting ingredients until smooth. Sprinkle chopped nuts on top. Contributed to FareShare by Genevieve. Genevieve**Take along recipes**<gjbakayo@webtv.net> 1 July, 2000 Saturday - - - - - - - - - - - - - - - - - - - Per serving: 799 Calories (kcal); 77g Total Fat; (81% calories from fat); 23g Protein; 16g Carbohydrate; 98mg Cholesterol; 400mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Frozen Margarita Slush Recipe By :Blue Flame Kitchen Christmas Cook Book; 1997 Serving Size : 14 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 355 milliliters frozen limeade concentrate -- thawed [one can approx. 1 1/3 cups] 750 milliliters water -- (3 cups) 175 milliliters tequila -- (3/4 cup) 175 milliliters Triple Sec -- (3/4 cup) 2 liters 7-Up(r) -- (8 2/3 cups) chilled Combine the limeade concentrate, water, tequila and Triple Sec liqueur. Cover and freeze for at least 8 hours. Stir twice during the freezing process. To serve, stir the slush and spoon into goblets or cocktail glasses. Top with 7-Up. Makes 14 to 16 servings. From the Blue Flame Kitchen 1997 Christmas Cook Book; Northwestern Utilities; 10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6 - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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