Recipes Included On This Page Hallie's Cheesy Plum Pie Halloween Truffles Halloween: Cool Whip Grave Yard Dessert Harbor Side Crab Casserole Haunted Souse Cake (For Adults Only!) Herbed Green Beans Honey-Macadamia Mahi-Mahi with Pineapple Relish Honeyed Banana Scones Hot Tomato Chutney Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hallie's Cheesy Plum Pie Recipe By :Hallie du Preez Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch pie shell -- unbaked 20 plums -- see note 1/2 cup sugar -- (125 ml) 1/3 cup all-purpose flour -- (60 ml) 1 cup fat-free sour cream -- (250 ml) 8 ounces light cream cheese -- (225 g) 1/2 teaspoon vanilla -- (2 ml) **Topping** 2 tablespoons bread crumbs -- (30 ml) 2 teaspoons sugar -- (10 ml) 2 teaspoons melted butter -- (10 ml) Note - Use some firm-ripe and some nicely ripe prune plums. The quantity is approximate. Preheat oven to 400F (200C). Line a 9-inch pie plate with your favourite pie crust or have a frozen deep-dish pie crust thawed. Wash the plums, cut them in half and remove the pits. Slice them or cut them into large chunks and arrange them evenly in the pie shell. The amount of plums you need will depend on how thick a layer you want to make. Combine the sugar and flour in a bowl. Blend in the cream cheese. Beat in the sour cream and the vanilla. Spread the mixture over the plums. Combine the topping ingredients and sprinkle over the top of the pie. Bake at 400F (200C) for 30 to 40 minutes or until the pastry and the filling are golden. Cool on a rack. Serve the same day at room temperature. Leftovers can be refrigerated for one day. Recipe by Hallie du Preez. I made this using the small purple prune plums but I think you could use almost any fruit or berries. You may have to vary the amount of sugar. This particular pie remains a little tart - not overly sweet. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 1 September, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 484 Calories (kcal); 18g Total Fat; (31% calories from fat); 11g Protein; 74g Carbohydrate; 29mg Cholesterol; 469mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 Fat; 2 Other Carbohydrates * Exported from MasterCook * Halloween Truffles Recipe By :Wilton Booklet Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces Wilton candy melts Halloween mini baking and paper Candy cups Wilton mini pumpkins icing 1/2 cup Whipping cream Recipe by: Wilton Booklet Chop candy melts coarsely; set aside. Place cream in a small saucepan over medium heat and bring to a boil, stirring constantly. Once cream reaches a boil, remove from heat; add chopped coating and cover pan. Let stand approximately 5 minutes or until coating has melted. Stir until smooth and creamy. Refrigerate until firm. Roll into rounds. Truffles may be rolled in a variety of coatings, such as cocoa, coconut or chopped nuts. Place in Halloween Baking cups or pipe directly into candy cups. To pipe, refrigerate truffle mixture just until it holds the shape when spooned. Place in a decorating bag fitted with tip 21. Add mini pumpkin icing decorations. Contributed to the FareShare Gazette by Neris; 28 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 44g Total Fat; (94% calories from fat); 2g Protein; 3g Carbohydrate; 163mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates * Exported from MasterCook * Halloween: Cool Whip Grave Yard Dessert Recipe By :Cool Whip Serving Size : 15 Preparation Time :0:15 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 2 cups chocolate wafer cookie crumbs 1/4 cup granulated sugar 1 stick margarine -- melted ----Filling---- 1 package fat-free cream cheese -- (8 oz) 1 tub Cool Whip Lite topping -- (12 oz) thawed 2 cups water -- boiling 2 packages orange gelatin -- (4 serving) 1/2 cup water -- cold Ice cubes ----Decorations---- 1/4 cup chocolate wafer cookie crumbs 7 rectangular-shaped sandwich cookies 7 oval-shaped sandwich cookies Decorator icing brown -- green orange & white Candy corn Candy pumpkins Preheat oven at 350F. Prepare a 9 x 13 x 2-inch pan with cooking spray and flour. To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar and margarine in a small mixing bowl. Press firmly into prepared pan. Bake for 10 minutes then chill. To prepare filling, combine cream cheese, remaining sugar and 1/2 cup Cool Whip in a mixing bowl. In another mixing bowl, combine boiling water into gelatin until completely dissolved. Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water into gelatin until thickened. Remove any remaining ice cubes. Spoon gelatin over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining Cool Whip over gelatin layer. Sprinkle with remaining cookie crumbs. Decorate as a "grave yard" by poking sandwich cookies on end into dessert. Decorate the cookies as tombstones with the decorator icing. Scatter candy and pumpkins around the surface. Contributed to the FareShare Gazette by Neris; 28 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 8g Total Fat; (52% calories from fat); 1g Protein; 16g Carbohydrate; trace Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates * Exported from MasterCook * Harbor Side Crab Casserole Recipe By :http://www.crabplace.com/ Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound jumbo lump crab meat 1 cup diced celery 1/4 green pepper -- diced 1/4 cup minced onion Salt and pepper 1 cup mayonnaise 1/4 cup evaporated milk 1 cup bread crumbs Mix together first 7 ingredients. Put in greased 1-quart casserole. Melt 2 tablespoons butter and stir in 1 cup bread crumbs. Sprinkle on top of mixture. Bake at 350 degrees F. for about 30 minutes. Notes : Formatted in MasterCook by Art FareShare Gazette; 14 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 33g Total Fat; (79% calories from fat); 4g Protein; 16g Carbohydrate; 16mg Cholesterol; 392mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Haunted Souse Cake (For Adults Only!) Recipe By :Fabfood (PMD1011) Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package orange Supreme Cake Mix 1 package instant vanilla pudding 1/2 cup oil 4 eggs 1/2 cup orange juice 1/4 cup Galliano liqueur 3/4 cup vodka 1. Lightly grease and flour a 10" spring form pan. 2. Mix all the ingredients together in a mixer until well blended. 3. Pour into the pan and bake in a preheated oven at 350F for about 50 minutes. 4. Let cool on a rack for 25 minutes before removing from the pan. Source : "From Fabfood (PMD1011)" NOTES : This makes a great adult Halloween cake. Frost with orange cream cheese frosting and decorate like a jack-o-lantern. It's really EASY! Contributed to the FareShare Gazette by Sandy; 23 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 11g Total Fat; (88% calories from fat); 2g Protein; 1g Carbohydrate; 62mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Herbed Green Beans Recipe By :Ruth Andrewson - Peck, ID Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb fresh green beans -- cut into 2-inch pieces 2 tbsps water 1/2 c chopped onion 1/4 c finely chopped celery 3 tbsps butter or margarine 1 clove garlic -- minced 1/2 tsp dried rosemary -- crushed 1/2 tsp dried basil Place the beans and water in a 2-quart microwave-safe dish. Cover and microwave on HIGH for 4-6 minutes or until tender; set aside. In another dish, combine the remaining ingredients. Cover and cook on HIGH for 2 minutes or until onion is tender. Drain beans. Drizzle with onion mixture; toss to coat. Posted on FareShare 9-2000 by bobbi744@acd.net Description : "Ready in 30 minutes or less" Source : "Quick Cooking - September/October 2000, p. 33" S(Formatted by): "Carol Taillon - taillon@gscyclone.com" Per serving: 58 Calories (kcal); 6g Total Fat; (87% calories from fat); trace Protein; 2g Carbohydrate; 16mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Rosemary and basil complement green beans, celery and onion in this savory side dish from Ruth." My mother always cooked with fresh herbs from her garden," she writes. "Now I find myself doing the same." Bobbie's Notes: This was very easy and delicious. A bit of a change from just plain green beans. Contributed to FareShare by Bobbie. FareShare Gazette; 3 September 2000. - - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 6g Total Fat; (87% calories from fat); trace Protein; 2g Carbohydrate; 16mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Honey-Macadamia Mahi-Mahi with Pineapple Relish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- RELISH: 1 cup fresh pineapple -- diced 1/2 cup unsweetened pineapple juice 1/4 cup fresh lime juice 2 tablespoons scallion greens -- finely chopped 1 teaspoon finely chopped jalapeno pepper MAHI-MAHI: 1/4 cup macadamia nuts 2 8 ounce Mahi-Mahi fillets -- skinned 1/2 teaspoon vegetable oil 3 tablespoons honey TO PREPARE RELISH: In a small bowl, combine all the relish ingredients. Mix well. (The relish will keep, covered and refrigerated, for up to 8 hours.) TO PREPARE MAHI-MAHI: Preheat oven to 350 degrees F. Prepare a grill. Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside. Rub fillets with oil, then season with salt and pepper. When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side. Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts. Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts. Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill. Cut each fillet into 2 portions and serve, accompanied by Pineapple Relish. Source : <http://www.womensmedia.com/recipe-mahimahi.html> Per serving: 153 Calories (kcal); 7g Total Fat; (37% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : Formatted in MasterCook By Art Contributed by Art Guyer; FareShare Gazette 17 September, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 7g Total Fat; (37% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates * Exported from MasterCook * Honeyed Banana Scones Recipe By :Ladysmith Public School Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Self Raising Flour 1 cup wholemeal Self Raising Flour 30 grams butter -- (1 oz) 2 bananas 1/2 teaspoon salt 2 tablespoons honey 1/2 cup milk Sift flours and salt into basin, rub in butter until mix resembles fine breadcrumbs. Mash bananas, combine milk, honey and mashed bananas; add to dry ingredients and work into soft dough. Turn onto floured surface and knead lightly. Pat out to 2cm (3/4-inch) in thickness, cut with floured 5cm (2-inch) cutter. Place on lightly greased oven tray, glaze tops with a little milk, bake in very hot oven 12 to 15 minutes. Source : Ladysmith Public School Cookbook Contributed by L.Wright; FareShare Gazette; 15 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 636 Calories (kcal); 30g Total Fat; (39% calories from fat); 7g Protein; 96g Carbohydrate; 82mg Cholesterol; 1377mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates * Exported from MasterCook * Hot Tomato Chutney Recipe By :The Herbal Pantry, by Emelie Tolley & Chris Mead Serving Size : 50 Preparation Time :1:30 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lbs tomatoes 1 c brown sugar 1 c cider vinegar 1 lg red bell pepper -- chopped 1 lg onion -- coarsely chopped 2 cloves garlic -- minced 3 tbsps ginger, peeled -- minced 1/2 c golden raisins 2 jalapeno -- seeded and chopped 1 tsp cumin seed 1 tsp mustard seed 2 tsps salt 1/4 c cilantro -- chopped Place all the ingredients except the cilantro in a large non-aluminum saucepan and cook over medium heat, stirring, until the sugar is dissolved. Continue to cook, stirring occasionally, until the mixture thickens, about 30 minutes. Stir in the cilantro for the last few minutes of cooking. Pack in sterilized jars and seal. Freeze or process in a hot water bath for 15 minutes. Makes 3 to 4 pints. - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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