Recipes Included On This Page Carrots with Green Grapes Cheddar and Pesto Strata Chicken and Smoked Sausage Gumbo Chocolate Applesauce Cake Chocolate Spiders Crab Bruschetta Cream Cheese Brownie Pie Creamy Carrot Soup (two ways) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Carrots with Green Grapes Recipe By :Recipe originally by Betty Crocker Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium carrots, peeled 2 tablespoons butter or margarine 1 tablespoon sugar 1/2 teaspoon salt 2 cups seedless green grapes 1/4 teaspoon dried tarragon leaves, crushed 1/2 cup dairy sour cream 2 tablespoons water This carrot recipe is especially good served with ham, roast pork, barbecue or any smoked meat. Cut carrots crosswise into halves. Cut each half into 1/2 inch sticks. Drop sticks into boiling salted water. cook until crisp tender. Drain. Melt butter in 10 inch frying pan over medium heat. Add carrots, sugar and salt, cook and stir 5 minutes. Stir in grapes and tarragon: heat until hot. Remove from heat, add sour cream and water. My variation: Omit grapes and tarragon. Add 2 cups small cubes of fresh pineapple that have been lightly sautéed in 2 teaspoons butter. Heat until hot. Remove from heat, add sour cream and water. Garnish with 1 tablespoon chopped cilantro or parsley. From my kitchen to yours. Genevieve - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 4g Total Fat; (80% calories from fat); trace Protein; 2g Carbohydrate; 10mg Cholesterol; 217mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Submitted by Genevieve to The FareShare Gazette September 10, 2000 * Exported from MasterCook * Cheddar and Pesto Strata Recipe By :YANKEE MAGAZINE'S BREAKFAST & BRUNCH RECIPES Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 loaf Italian bread cut into 1-inch cubes 3/4 cup chopped onion 3/4 cup diced red bell pepper 3/4 cup diced green bell pepper 1/3 cup grated Romano cheese 2 cups grated cheddar cheese 1 cup sliced fresh mushrooms 7 eggs 1 teaspoon salt 3 cups milk 1 teaspoon chopped garlic 1 tablespoon chopped fresh basil or 1 1/2 teaspoons dried Place the bread on the bottom of a greased 9 by 13-inch pan. Top with a layer of onion, red and green bell pepper, cheeses, and mushrooms. Beat the eggs, salt, milk, garlic, and basil together and pour over all. Let set in the refrigerator overnight. Bake in preheated 325F oven for 1 hour. YANKEE MAGAZINE'S BREAKFAST & BRUNCH RECIPES Scanned and mc formatted by Sandy West NOTES : GRUNBERG HAUS BED AND BREAKFAST, WATERBURY, VERMONT Contributed to FareShare Gazette by Sandy; 21 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 24g Total Fat; (60% calories from fat); 23g Protein; 12g Carbohydrate; 281mg Cholesterol; 791mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Chicken and Smoked Sausage Gumbo Recipe By :Chef and Author Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil 1 cup flour 1 1/2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1 pound smoked sausage -- such as andouille or kielbasa -- cut crosswise into 1/2-inch slices 1 1/2 teaspoon salt 1/4 teaspoon cayenne 3 bay leaves 6 cups water 1 pound boneless chicken breasts cut into 1-inch chunks 1 teaspoon Rustic Rub 2 tablespoons chopped parsley 1/2 cup chopped green onions 1 tablespoon filé powder 1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. 2. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes or until wilted. Add the sausage, salt, cayenne and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to boil then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. 3. Season the chicken with the rub and add to the pot. Simmer for 2 hours. 4. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions and filé powder. 5. Remove the bay leaves and serve in deep bowls. S(MC Format: Art@FareShare): Per serving: 1010 Calories (kcal); 89g Total Fat; (79% calories from fat); 20g Protein; 33g Carbohydrate; 81mg Cholesterol; 1914mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Contributed to the FareShare Gazette by Art; 26 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 1010 Calories (kcal); 89g Total Fat; (79% calories from fat); 20g Protein; 33g Carbohydrate; 81mg Cholesterol; 1914mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Chocolate Applesauce Cake Recipe By :Carol Serving Size : 20 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 1/4 cups white sugar 1/2 cup milk 1 1/2 cups applesauce 2 tablespoons dark rum 2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/8 teaspoon salt 1 cup raisins 1 cup chopped pecans 1/4 cup dark rum 1 In a bowl, cream the butter or margarine with the sugar. Beat in the milk, applesauce and 2 tablespoons of rum. 2 In another bowl, stir together the flour, cocoa, baking soda, spices and salt. Beat into the creamed mixture and then stir in the raisins and pecans. 3 Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes or until it tests done with a toothpick. 4 Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating. Makes one 9 x 13-inch pan. Description: ""This cake is moist with applesauce, is full of raisins and pecans. This is a chocolate cake for all you chocolate lovers. This cake has no eggs and is especially dense. "" Contributed to the FareShare Gazette by Art; 25 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 9g Total Fat; (46% calories from fat); 2g Protein; 21g Carbohydrate; 13mg Cholesterol; 191mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Formatted In MasterCook by Art * Exported from MasterCook * Chocolate Spiders Recipe By :Gifts That Taste Good Serving Size : 24 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Twizzlers -- chocolate flavor 4 ounces Milk chocolate candy melts Cut twizzlers into 1 1/2-inch pieces. Slice each piece in half lengthwise. On waxed paper place 4 legs (pieces) on each side and then drop 1 teaspoon melted candy in middle for body. Use a toothpick to smooth to uniform circle and connect all candy pieces. Cool completely before removing from waxed paper. Yields 2 dozen. Source : Gifts That Taste Good (ISBN 0-942237-09-9) Contributed to the FareShare Gazette by Neris; 28 September, 2000. MC formatted by Hallie. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Bruschetta Recipe By :Sea-ex.com Serving Size : 45 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 French bread baguette Olive Oil 220 gram flaked crabmeat or surimi seafood 1 cup tomato, seeded & chopped 1/4 cup yellow capsicum, chopped 3 tablespoons fresh chives, chopped 1 tablespoon fresh basil, chopped 2 tablespoons mayonnaise 1 teaspoon tomato paste Cut baguette into 1/2-inch slices. Arrange slices in a single layer on a baking sheet; bake in a medium oven for 4 minutes. Turn slices over, brush lightly with olive oil and bake 4 minutes. Cool completely. (May be done ahead.) Combine remaining ingredients, stirring gently to mix. Spoon 1 tablespoon crab mixture onto each toast slice. Serve cold or bake in a hot oven for 2 to 3 minutes or until heated through out. Serve warm. Makes approx 45 pieces. Contributed to FareShare by Art. FareShare Gazette; 4 September 2000. - - - - - - - - - - - - - - - - - - - Per serving: 4 Calories (kcal); 1g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; trace Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Cream Cheese Brownie Pie Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pillsbury Refrigerated Pie Crust (from 15-ounce package) , softened as directed on package 1 (8-ounce) package cream cheese, softened 3 tablespoons sugar 1 teaspoon vanilla 3 eggs 1 (15.1-ounce) package Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix 1/4 cup oil 2 tablespoons water 1/2 cup chopped pecans 1. Heat oven to 350F. Prepare pie crust as directed on package for one- crust filled pie using 9-inch pie pan. 2. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; beat until smooth. Set aside. 3. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs; beat 50 strokes with spoon. 4. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with emaining brownie mixture; spread evenly. Sprinkle with pecans. 5. Bake at 350F for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface.) 6. Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator. Description : "Pillsbury Bake-Off Cooking Contest Prize-Winning Recipe" Source : "Pillsbury" Start to Finish Time: "4:05" NOTES : HIGH ALTITUDE (ABOVE 3500 FEET): Add 3 tablespoons flour to dry brownie mix. Bake as directed above. Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette <http://www.fareshare.net> Contributed to the FareShare Gazette by Art; 30 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 13g Total Fat; (77% calories from fat); 3g Protein; 6g Carbohydrate; 70mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Creamy Carrot Soup (two ways) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 2 tablespoons butter or margarine 2 cups peeled and chopped carrots 2 tablespoons white wine 3 cups chicken Broth 1 teaspoon salt 1/8 teaspoon ground nutmeg 1 Dash pepper 1 cup whipping cream Saute onion in butter until soft. Add carrots and wine. Cover and simmer 10 minutes. Stir in chicken broth, salt, nutmeg and pepper. Cover and simmer until carrots are tender. Blend, in batches, until smooth. Heat until hot. Beat whipping cream until stiff: stir into soup. Recipe by Betty Crocker My variation: Omit whipping cream. After blending soup, chill well. Serve each bowl with a dollop of sour cream and a few specks of cayenne. Smile while eating. From my kitchen to yours. Contributed to FareShare by Genevieve. FareShare Gazette; 2 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 19g Total Fat; (86% calories from fat); 3g Protein; 3g Carbohydrate; 65mg Cholesterol; 792mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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