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FareShare Gazette Recipes-- July 2000 - H's

 

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Hallie's Mango Cake
Hallie's Streusel Coffee Cake
Hominy Enchiladas
Hot Vinegar Shrimp
How To Preserve Children!

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* 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

 

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