Recipes Included On This Page Hallie's Mango Cake Hallie's Streusel Coffee Cake Hominy Enchiladas Hot Vinegar Shrimp How To Preserve Children! Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hallie's Mango Cake Recipe By :Hallie du Preez Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (500 ml) 1 cup granulated sugar -- (250 ml) 1 teaspoon baking powder -- (5 ml) 1 teaspoon baking soda -- (5 ml) 1 pinch salt 3 ripe mangoes -- coarsely chopped 2 tablespoons lemon juice -- (30 ml) 1/2 cup salad oil -- (125 ml) 2 medium eggs 1 teaspoon vanilla -- (5 ml) 1/2 cup milk -- (125 ml) 1/4 cup Grand Marnier -- (50 ml) Preheat oven to 350F (180C). Grease a 9-inch square cake pan. In a large bowl stir the flour, sugar, baking powder, baking soda and salt together until well mixed. Wash the mangoes. Peel them over a medium-sized bowl so you can catch any juice. Discard the peels. Cut chunks of mango from the seed. Try not to get too much of the fiber. Use your fingers or the back of a knife to squeeze the remaining flesh on the seed so you get as much juice and pulp as you can. If your mangoes are a little green you may need to add a little more liquid if you like a moist cake. Pour the lemon juice over the fruit; this adds a nice tang and also keeps the fruit from turning brown. In a small bowl beat the eggs and oil together until you have an emulsion. Add the milk, vanilla and Grand Marnier and mix well. Add the mangoes. Stir the liquid ingredients into the dry ingredients, mixing until well combined but not over-mixed. Pour the batter into the prepared pan. Bake for 45 minutes or until the cake tests done. Remove from oven and allow to cool for 10 minutes before cutting. This cake can be varied in consistency by the amount of fruit added to the mixture. This recipe will make a fairly moist, fruity cake that is on the verge of being like a cottage-style pudding. If you prefer a drier, "cakier" cake then use either less fruit or less milk. I started out to make a green mango cake from a regular recipe but my mangoes suddenly went past the called for "half-ripe" stage into the fully ripe use them now or lose them stage so I went frantically looking through my books to see what I could come up with and eventually took a few ideas from several recipes to come up with this one. Everybody in the family loved it and I immediately had to make a second one. Recipe and MC formatting by Hallie du Preez. - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 8g Total Fat; (37% calories from fat); 3g Protein; 27g Carbohydrate; 24mg Cholesterol; 129mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates * Exported from MasterCook * Hallie's Streusel Coffee Cake Recipe By :Adapted by Hallie from Muffins & More by Jean Pare Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter or margarine -- (75 ml) 1/2 cup granulated sugar -- (125 ml) 1 egg 1 1/2 cups all-purpose flour -- (375 ml) 2 teaspoons baking powder -- (10 ml) 1/2 teaspoon salt -- (2 ml) 1 cup chopped rhubarb -- (250 ml) 1 cup sliced strawberries -- (250 ml) 3/4 cup milk -- (175 ml) **Topping** 1/2 cup packed brown sugar -- (125 ml) 2 tablespoons all-purpose flour -- (30 ml) 1 teaspoon cinnamon -- (5 ml) 3 tablespoons butter or margarine -- (50 ml) Preheat oven to 375F (190C). Grease a 9x9-inch (22cm) pan. Cream the first amount of butter, the granulated sugar and the egg together. Combine the 1 1/2 cups of all-purpose flour, the baking powder and the salt. Stir in the fruit. Measure the milk into another container. Add the milk to the creamed mixture alternately with the flour mixture. Transfer the batter to the prepared pan. Smooth the top. Topping: Mix the brown sugar, 2 tablespoons flour, cinnamon and butter together in a small bowl. Use your fingers to distribute the mixture evenly over the batter. Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Cut into 16 squares to serve. Variation - you can add 1 tablespoon (15 mL) of grated orange rind to the topping mixture. Adapted from a recipe in the Company's Coming book Muffins & More by Jean Pare; 1983 ed.; ISBN 0-9690695-2-9 - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 7g Total Fat; (36% calories from fat); 2g Protein; 24g Carbohydrate; 29mg Cholesterol; 201mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates * Exported from MasterCook * Hominy Enchiladas Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1-gallon can Hominy, drained 38 oz. red or green Enchilada sauce 1 tablespoon ground cumin (comino) 2 large onions diced (more if desired) 1 lb. White or yellow Cheese, grated (more is better) Heat sauce and add cumin and mix. Boil. Alternate layering of Hominy, onions and cheese.. Top with grated cheese. Heat until cheese is melted or more if desired. SERVE OR SERVE THEMSELVES. Submitted to Fareshare by Frank Woodward Frank**Hominy Enchiladas**<cbyrock@elp.rr.com> 9 July, 2000 - - - - - - - - - - - - - - - - - - - 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 * Hot Vinegar Shrimp Recipe By :Bob Bowersox Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method ------- ------------ -------------------------------- 1 teaspoon soy sauce Juice of 1/2 lemon -- plus enough red wine vinegar to make a 1/4 cup 1 tablespoon olive oil 1 pound medium shrimp -- peeled, de-veined Salt to taste Red pepper flakes to taste 1/3 cup chopped fresh cilantro 1. In a small bowl, combine the lemon juice mixture and the soy sauce. 2. Heat the oil in a sauté pan until hot, but not smoking. Add the shrimp and sauté quickly, sprinkling with salt and red pepper flakes, about 1 minute on each side. Remove to a bowl. 3. Pour the lemon juice and soy mixture into the same sauté pan and cook about 2 minutes, reducing it by half. Add the shrimp and cook for another 1/2 minute. Swirl in the cilantro, remove to a serving plate and serve immediately with a small dish of toothpicks. Source: "QVC In The Kitchen with Bob" Yield: "25 pieces" - - - - - - - - - - - - - - - - - - - Per serving: 605 Calories (kcal); 21g Total Fat; (32% calories from fat); 92g Protein; 5g Carbohydrate; 690mg Cholesterol; 1018mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * How To Preserve Children! Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small amount of discipline 1 large amount of love 1 large amount of understanding After the mixture has matured for one day, place in warm water with plenty of soap! Repeat the method until such time as it is firm and able to stand!! Contributed to FareShare by Leanne Wright Leanne**How to Preserve Children**<lulu1964zulu@hotmail.com> 13 July, 2000 - - - - - - - - - - - - - - - - - - - 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

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.