Recipes Included On This Page Pecan Caramel Cheesecake Pineapple Banana Jam Pineapple-Apricot Jam Pineapple/Carrot Marmalade Potato Salad with Tomatillo Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pecan Caramel Cheesecake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups graham cracker crumbs 1/4 cup firmly packed brown sugar 1/3 cup margarine or butter -- melted 1 package caramels -- (14 oz.) unwrapped 1/2 cup plus 3 tablespoons half-and-half or coffee cream 1 cup chopped pecans -- toasted 3 packages cream cheese -- (8 oz.) softened 1 can sweetened condensed milk -- (14 oz.) 3 eggs 1 teaspoon vanilla extract Pecan halves or pieces Preheat oven to 300F. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. Reserve 10 caramels. In heavy saucepan, combine remaining caramels and 1/2 cup half-and-half. Over medium-low heat, cook and stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust. Bake 15 minutes. Meanwhile in large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour into prepared pan. Bake 1 hour or until set (center will be slightly soft). Cool. In small saucepan, over low heat, cook and stir reserved caramels with remaining 3 tablespoons half-and-half until melted and smooth. Immediately spread over cake. Garnish with pecan halves. Chill thoroughly. Refrigerate leftovers. Source : "Cindy Wise, Texas Pecan Growers Association" NOTES : Formatted in MasterCook by Art Join our Free FareShare Recipe Exchange Group Visit us at HTTP://www.fareshare.net Contributed to FareShare by Art. FareShare Gazette; 24 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Banana Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups crushed pineapple 3 Cups mashed bananas -- (no brown spots) 7 1/2 Cups sugar 1 Certo or 1 package Sure Jell 1. Follow directions for jam when using either Certo or Sure Jell. 2. Stir and skim alternately for about 5 minutes. 3. Pour into sterilized glasses. 4. Top with hot paraffin. YIELDs approximately 10 to 11 8-ounce jars. QueenBerta <QueenBerta@aol.com> recipelu 1-22-98 Contributed to FareShare by Art. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple-Apricot Jam Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Ounces crushed pineapple -- 1 can 6 Ounces maraschino cherries -- 1 jar * 8 Ounces dried apricots -- cut into 1/4 1/4 Cup water 3 1/2 Cups sugar 2 Tablespoons lemon juice 3 Ounces liquid fruit pectin -- 1 pouch * Drain, reserving 1/3 cup of the syrup, the cherries and cut up in small pieces. Heat the pineapple, with the syrup, the reserved cherry syrup, the apricots and the water to boiling in a Dutch oven, stirring occasionally then reduce the heat and cover. Simmer, stirring occasionally, until the apricots are tender, about 10 minutes. Stir in the sugar, lemon juice and cherries. Heat to a full rolling boil over high heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat and stir in the pectin. Pour into hot sterilized jars or glasses or freezer containers. Cover and cool to room temperature and store in the refrigerator or freezer no more than 3 months. Contributed to FareShare by Art. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 759 Calories (kcal); trace Total Fat; (0% calories from Fat); 2g Protein; 196g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 10 Other Carbohydrates * Exported from MasterCook * Pineapple/Carrot Marmalade Recipe By :Farm Journal's Country Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds raw carrots -- peeled 3 lemons 2 cups crushed pineapple [one 1-lb. 4 1/2-oz can] 4 cups sugar 1 cup orange juice Put carrots and unpeeled lemons through food chopper, blender or food processor. Combine all ingredients in a large pot and cook until clear, stirring occasionally. Pour into sterilized jars; seal at once. Makes 4 1/2 pints. Source : Nichols, Nell B. (Ed.). Farm Journal's Country Cookbook, Revised, Enlarged Edition. New York: Ballantine Books. 1972. ISBN: 0-345-29781-4 Contributed to FareShare by Mtmolle329. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad with Tomatillo Sauce Recipe By :Deborah Madison; Reversing Heart Disease Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 tomatillos 1/2 yellow onion -- cut in large pieces 2 jalapeno peppers -- seeded & deveined 4 garlic cloves -- peeled 1 bunch cilantro -- trimmed & washed ground cumin -- to taste 2 pounds potatoes 1 green bell pepper -- diced small 2 scallions -- thinly sliced radishes -- chopped or whole This tomatillo sauce brings a lot of sparkle to potatoes. It is naturally good without oil and salt. Cooking the ingredients first softens the effect of the garlic and chilies, but if you want a sauce with more punch, stir in some fresh garlic and chile just before serving. There may be more sauce than you wish to use on the potatoes, but leftovers will keep, refrigerated, for 3 or 4 days. It makes an excellent flavoring when stirred into soups, beans, rice or pasta. THE SAUCE Remove the papery husks from the tomatillos. Bring a quart of water to boil, add the tomatillos, onions, chilies and garlic. Lower the heat and simmer just until the tomatillos change from bright to olive green. Don't boil or overcook or the tomatillos may split. Remove all the vegetables with a slotted spoon and transfer to a blender or food processor. Add the cilantro and process until you have a smooth sauce. If necessary, add a small amount of the cooking liquid so the consistency isn't too thick. Season with cumin to taste, if desired. THE VEGETABLES Unless the skins look fresh and unblemished, peel the potatoes and slice them into 1/4-inch rounds. Set them in a steamer, cover and steam until tender, about 25 minutes. Remove them to a platter and gently mix with the other vegetables, reserving some of the scallions and radishes for garnish. Ladle the sauce over the salad and garnish with the remaining vegetables. If possible, dress the salad just before serving. Yields 6 cups. Serving size = 1 cup; 134 calories, 0.4 g total fat, trace saturated fat, 0 mg cholesterol. From Deborah Madison in Reversing Heart Disease. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 15 August, 2000 - - - - - - - - - - - - - - - - - - -

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.