Recipes Included On This Page Hau'oli Carrot Cake (Happy Carrot Cake) Hawaiian Pops High Level Diner's Veggie Burgers Honey Carrot Pie Honey Pudding Horseradish Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hau'oli Carrot Cake (Happy Carrot Cake) Recipe By :Mary Spero Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **CAKE** 2 1/2 cups carrot -- finely shredded 1 1/2 cups macadamia nuts -- chopped (OR walnuts) 1 cup crushed pineapple -- drained (fresh OR canned) 1 cup golden raisins 1/4 cup rum 1 cup fresh coconut 2 cups cake flour 2 teaspoons cinnamon 2 teaspoons baking soda 1 teaspoon Hawaiian salt -- (OR Kosher) 4 large eggs 1 1/2 cups sugar 1 1/2 cups vegetable oil **ICING** 8 ounces cream cheese 1 pound confectioner's sugar 1 tablespoon rum 1 tablespoon orange juice 1 tablespoon grated orange rind CAKE: In a small bowl soak your raisins overnight in the rum. Next morning mix the carrots, nuts, pineapple, raisins and coconut in a large bowl. Sift all the dry ingredients together, except sugar. Mix about 1/2 cup of the dry ingredients with the carrot mixture. Beat the eggs and sugar at high speed until the mixture forms a ribbon when lifted with a spoon. Reduce the speed and slowly add the oil, beating continuously. Fold in the remaining dry ingredients. Finally, gently fold in the carrot mixture. Pour the batter into a greased and floured ten inch tube pan. Bake at 375 degrees in a preheated oven for one hour and 15 minutes or until a toothpick inserted into the center comes out dry. Cool ten minutes; invert on wire rack and cool. ICING: Combine all ingredients and beat until creamy. Ice the cake and while the icing is still moist, sprinkle some extra coconut on top of the icing. You can also substitute lime or lemon juice and rind for the orange juice and rind for a really different flavor! Contributed to FareShare by Mary Spero. FareShare Gazette; 25 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Pops Recipe By :Canadian Living July 1989 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pineapple chunks in juice -- 125 mL 1/4 cup fruit punch -- 60 mL Put unsweetened pineapple chunks and juice into cups; freeze for one hour. Insert a wooden stick, top the cups with fruit punch and freeze. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 9 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * High Level Diner's Veggie Burgers Recipe By :Edmonton Journal 1995 Serving Size : 48 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups soybeans -- dried 1/2 tablespoon minced garlic 4 cups diced yellow onions 4 tablespoons olive oil 7 cups long-grain brown rice 6 cups sunflower seeds 1 1/2 tablespoons ground pepper 1 teaspoon Tabasco sauce -- to taste 1 1/2 cups bread crumbs 2 tablespoons soy sauce 2 tablespoons salt -- to taste 10 medium eggs -- beaten Cut wax paper into 6-inch squares. Place soya beans in a large stock pot with 28 cups of cold water. (Soy beans will expand considerably.) Bring to a boil, simmer for 2 to 3 hours or until beans are soft. Drain well, set aside. Heat olive oil. Saute garlic and onion over medium heat until translucent. Meanwhile, prepare brown rice. Wash rice in several changes of water; drain thoroughly. Combine rice with 14 cups of water and bring to a boil. Stir rice well, cover pot and reduce heat to low. Cook for 34 to 40 minutes or until rice is medium soft. You may have to adjust the cooking time slightly so that the rice is not overcooked. In a medium (350F) oven toast sunflower seeds lightly, turning often so seeds brown evenly and do not burn. Using a food grinder or food processor, grind soya beans in several batches if necessary. Place in a large bowl and combine with cooked rice, garlic and onion and sunflower seeds. Add black pepper, Tabasco sauce, bread crumbs, soya sauce and salt; mix well. Add beaten eggs to mixture; combine thoroughly. Form patty mixture into 5-oz portions (roughly the size and shape of a tennis ball). Place on wax paper sheets and set on a baking tray. Refrigerate patty portions for 15 minutes. Placing a wax paper square over each patty, press into burgers of a half-inch thickness. Chill for at least one hour (or up to 24 hours) between wax paper sheets. Fry burgers in vegetable oil over medium heat until patties are nicely browned on either side. Turn patties only once, as they will break apart with too much handling. For a cheese veggie burger, top with grated cheddar and place under a heated broiler until cheddar melts. To serve, spread buns with mayonnaise. Add torn lettuce, sliced tomatoes and fresh sprouts. From the Food Section of The Edmonton Journal, 1995. Contributed to FareShare by Hallie. FareShare Gazette; 7 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 17g Total Fat; (41% calories from fat); 18g Protein; 36g Carbohydrate; 39mg Cholesterol; 354mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Honey Carrot Pie Recipe By :Old-Fashioned Honey Recipes. 1980. Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch unbaked pie shell 3 eggs -- beaten 1 cup honey 2 cups cooked carrots -- (sieved) 1 teaspoon lemon juice 1/2 teaspoon salt 1 cup evaporated milk 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon cloves 1/4 teaspoon mace 1/2 teaspoon nutmeg 1 tablespoon butter Blend eggs and honey. Add remaining ingredients. Pour into pie shell and dot top with butter. Bake in 375 F oven 45-55 minutes. Source : Old-Fashioned Honey Recipes. Bear Wallow Books. Nashville, IN, 1980. Contributed to FareShare by Mtmolle329. FareShare Gazette; 28 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Pudding Recipe By :The Zucchini Cookbook by Paula Simmons; 1974 ed. Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds zucchini 1/4 cup honey 1/8 teaspoon salt 1/2 teaspoon pumpkin pie spice 1 teaspoon cinnamon 1/3 cup milk 1 egg 1/3 cup flour Nutmeg shredded coconut meat Use medium zucchini or the firm flesh of a very large zucchini for this recipe. Preheat oven to 300F. Trim ends from zucchini; steam until tender. Place into blender with honey, salt, spices and milk. Blend until smooth. Add egg and blend. Stir in the flour and mix will. Transfer to custard cups. Sprinkle the tops with nutmeg and shredded coconut. Bake at 300F for 1 hour. Serve slightly warm or cold with sweetened whipped cream. Serves 4. From The Zucchini Cookbook by Paula Simmons; 1974 edition; ISBN 0-914718-10-X MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 31 August 2000. - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 33g Carbohydrate; 50mg Cholesterol; 98mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates * Exported from MasterCook * Horseradish Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces lemon jello -- (1 pkg.) 3 ounces lime jello -- (1 pkg.) 2 cups boiling water 1 can crushed pineapple -- (#2 can) 3/4 cup mayonnaise 1 cup cottage cheese 1/2 cup chopped walnuts 3 tablespoons horseradish Dissolve jellos's in boiling water. Chill until slightly thickened. Add remaining ingredients and pour into a mold, serving dish or 9x13- inch pan. Chill until set. When I was little my mother and my aunts used to serve it cut in squares on a lettuce leaf with a dab of (real) mayonnaise on top (gross!) Even though the salad sounds a bit odd it is very good (without mayonnaise on top!) Contributed to FareShare by Connie. FareShare Gazette; 13 August, 2000 - - - - - - - - - - - - - - - - - - -

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