Recipes Included On This Page Chocolate Zucchini Cake Coconut Dip for Fruit Cornmeal Griddle Cakes Creole Flounder Crispy Carrot Casserole Crock Pot Orange Glazed Carrots Crunchy Carrot Ball Crustless Cheddar Carrot Quiche Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chocolate Zucchini Cake Recipe By :Have Your Cake and Tofu Too! Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups packed brown sugar -- (300 mL) 1 egg 3 egg whites 2 teaspoons vanilla -- (10 ml) 1 tablespoon grated orange rind -- (15 ml) 3 ounces tofu, firm -- (85 g) [extra firm silken tofu] -- drained 1/3 cup skim milk yogurt -- (75 ml) 1/4 cup oil -- (50 ml) 1 1/2 cups flour -- (375 ml) 1/3 cup cocoa -- (75 ml) [sifted] 1 teaspoon baking powder -- (5 ml) 1 teaspoon baking soda -- (5 ml) 1 teaspoon cream of tartar -- (5 ml) 1 teaspoon salt -- (5 ml) 2 teaspoons cinnamon -- (10 ml) 1 cup shredded unpeeled zucchini -- (250 ml) [well drained] 1/4 cup chocolate chips -- (50 ml) Make sure you drain the tofu and zucchini very well to get rid of any extra moisture. Preheat oven to 350F (180C). Lightly butter a 9-inch (23cm) bundt or tube pan. Beat the sugar, egg and egg whites on high speed with an electric mixer until thick and light in color. Add the vanilla and the orange zest. Put the tofu, yogurt and oil into a blender and whirl until smooth. Combine the flour, cocoa, baking powder, baking soda, cream of tartar, salt and cinnamon in a bowl. Add the dry ingredients alternately with the tofu mixture to the egg mixture. Beat until smooth after each addition but don't overbeat. Fold in the zucchini and the chocolate chips. Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a cake tester inserted into the center comes out dry. Remove from the oven and immediately invert onto a rack to finish cooling completely. Dust with powdered sugar if desired. Makes 16 servings. From Have Your Cake and Tofu Too! by Shirley Sneddon and Shirley Stady; (c) 1995; ISBN 1-55056-384-X. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 5 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g Protein; 30g Carbohydrate; 12mg Cholesterol; 268mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates * Exported from MasterCook * Coconut Dip for Fruit Recipe By :Edmonton Journal 1994 Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- 250 mL; softened 15 ounces coconut cream -- canned Fruit Beat cream cheese with electric mixer until fluffy. Gradually add the cream of coconut. Serve with fresh fruit, such as strawberries and pineapple. Makes 2 1/4 cups. Per tablespoon: 61 calories, 6 grams fat, 7 mg cholesterol, 19 mg sodium. From the Edmonton Journal; 1994. Note - you can find canned coconut milk or coconut cream in Asian groceries and many supermarkets. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 2 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 549 Calories (kcal); 57g Total Fat; (88% calories from fat); 8g Protein; 9g Carbohydrate; 62mg Cholesterol; 172mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cornmeal Griddle Cakes Recipe By :House-Autry Mills Serving Size : 2 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup House-Autry all-purpose flour 1 tablespoon brown sugar 1 1/2 cups House-Autry self rising cornmeal 2 eggs 1 1/2 cups milk 4 tablespoons butter, melted In a large mixing bowl, combine first 3 ingredients. Next combine the remaining ingredients. Add wet ingredients to the dry and mix well. Let mixture sit for 3 minutes in order for the batter to thicken. Pour batter on hot griddle, making cakes about 3 inches across. Turn griddle cakes when they are puffed and full of little bubbles. Turn only once. Top with syrup or fresh fruit or your favorite topping. Serve with venison sausage. House-Autry Mills; <http://house-autry.com> Per serving: 195 Calories (kcal); 11g Total Fat; (48% calories from fat); 12g Protein; 13g Carbohydrate; 212mg Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Contributed to FareShare by Art. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 11g Total Fat; (48% calories from fat); 12g Protein; 13g Carbohydrate; 212mg Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Creole Flounder Recipe By : Serving Size : 6 Preparation Time :0:10 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds flounder fillets 1 medium tomato -- seeded and chopped 1 medium yellow bell pepper -- chopped 2 tablespoons fresh basil -- chopped 3 tablespoons scallions -- finely chopped 1 teaspoon Creole seasoning 1/3 cup fresh lemon juice 1 tablespoon olive oil 1 Dash hot sauce Heat oven to 450 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Rinse fish with cold running water; pat dry with paper towels. Place fish in dish. In a medium bowl, mix together tomato, bell pepper, basil, scallions, Creole seasoning, lemon juice, olive oil and hot sauce. Spoon over fish. Bake 8 to 10 minutes or until fish is opaque throughout. Source : "The Charlotte Observer" Start to Finish Time: "0:20" NOTES : Formatted in MasterCook by Art Contributed to FareShare by Art. FareShare Gazette; 18 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 4g Total Fat; (24% calories from fat); 22g Protein; 4g Carbohydrate; 54mg Cholesterol; 133mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Crispy Carrot Casserole Recipe By :Freida Strosnider Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sliced carrots 1/4 cup butter 1 medium onion -- chopped 1 cup sliced pasteurized cheese food crushed potato chips Cook carrots in small amount of water until tender and drain. Place carrots in greased casserole. Dot with butter and stir in onion. Sprinkle with cheese. Top with crushed potato chips. Bake at 350 degrees F. for 30 minutes. Makes 6 to 8 servings. Recipe by Freida Strosnider. Recipe taken from the Dundalk Centennial Cookbook 1895-1995; Copyrighted 1994 by Cookbook Publishers Recipe submitted to FareShare by Chris Seidel. FareShare Gazette; 4 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 8g Total Fat; (61% calories from fat); 1g Protein; 10g Carbohydrate; 21mg Cholesterol; 107mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Crock Pot Orange Glazed Carrots Recipe By :about.com/southern food library Serving Size : 5 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups thinly sliced carrots 3 tablespoons butter or margarine 2 cups water 3 tablespoons orange marmalade 1/4 teaspoon salt 2 tablespoons chopped pecans Combine carrots, water and salt in crock pot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20 to 30 minutes. Makes 5 to 6 servings. Source : about.com/southern food library Contributed to FareShare by Paula Thompson FareShare Gazette; 8 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 9g Total Fat; (54% calories from fat); 1g Protein; 16g Carbohydrate; 19mg Cholesterol; 212mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Crunchy Carrot Ball Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces cream cheese 1/2 cup shredded cheddar cheese 2 teaspoons honey 1 1/4 cups shredded carrots 1/2 cup wheat and barley nugget cereal [e.g. Grapenuts TM] 2 tablespoons dried parsley Beat together cream cheese and cheddar cheese. Stir in honey and carrots. Refrigerate the mixture until cooled. When the mixture is cool, shape it into balls. Combine the cereal and parsley. Roll the balls in the cereal-parsley mixture and serve with crackers. Makes 8 servings. Source : Allrecipes.com (Sara) Contributed to FareShare by Paula Thompson. FareShare Gazette; 3 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crustless Cheddar Carrot Quiche Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C. grated carrots 1 C. skim milk 4 eggs 2 Tbsp. chopped scallions 1/4 Tsp. salt 1/4 Tsp. ground ginger 1/8 Tsp. white pepper 4 Oz. grated Cheddar cheese Preheat oven to 350 degrees F. Place carrots in saucepan with about 1-inch cold water; bring to boil. Cover and remove from heat; set aside for 5 minutes, then drain thoroughly. Combine milk, eggs, scallions and seasoning until blended. Stir in cooked carrots and cheese. Spray a 9-inch quiche dish or pie plate with nonstick cooking spray. Pour carrot mixture into dish. Place dish in large baking pan and set on oven rack. Add hot water to baking pan to within 1/2-inch of top of quiche dish. Bake 30 to 35 minutes, until set. Makes 4 servings, 250 calories per serving. Contributed to FareShare by Jennie. FareShare Gazette; 20 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 561 Calories (kcal); 42g Total Fat; (67% calories from fat); 36g Protein; 9g Carbohydrate; 307mg Cholesterol; 936mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

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