Recipes Included On This Page Jack O' Lantern Cookie Jalapeno Cheese Bread Jalapeno Cheese Soup Jalapeno-Cheese-Tomato Baguette Jell-0 Ween Poke Brownies Julie's Beer Can Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Jack O' Lantern Cookie Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 1/2 cup light corn-oil spread 1/3 cup firmly packed brown sugar 1 large egg 3/4 teaspoon vanilla extract 1 1/2 cups uncooked rolled oats 3/4 cup unsifted all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 large egg white 2/3 cup granulated sugar 1/4 teaspoon cream of tartar Red and yellow food color Preheat oven to 375F. Line 12-inch pizza pan with foil. Grease with cooking spray. In bowl, beat corn-oil spread, brown sugar, egg and 1/2 teaspoon vanilla until fluffy. On waxed paper, combine oats, flour, baking soda, cinnamon and 1/2 teaspoon salt; stir into sugar mixture. Spread batter in prepared pan. Bake 15 minutes or till done. Cool. Make frosting: In top of double boiler, combine egg white, sugar, cream of tartar and 3 tablespoons water. With portable electric mixer, beat until frothy. Place double-boiler top over bottom containing rapidly boiling water (bottom of container should not touch water). At high speed, beat frosting until stiff peaks form, about 7 minutes. Remove double-boiler top from pan; add 1/4 teaspoon vanilla. Beat until stiff. Place one-third frosting in small bowl. With food colors, tint remaining frosting orange. Spread cookie with orange frosting. With small spatula, spread white frosting over pumpkin to make eyes and mouth. If desired, decorate with black and green gel icing and candy. Contributed to the FareShare Gazette by Neris; 28 September, 2000. MC formatted by Hallie. - - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 13g Carbohydrate; 12mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates * Exported from MasterCook * Jalapeno Cheese Bread Recipe By :Vegetarian Southwest, by Lon Walters, page 146 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups unbleached wheat flour 1 cup stone-ground whole wheat flour 3 cups water 1/2 cup sugar 1/2 ounce yeast 1 teaspoon salt Diced jalapeno peppers -- to taste [about 1/4 cup] 1 large red bell pepper -- diced 1 large green bell pepper -- diced 1/2 pound Monterey jack cheese diced into 1/2 inch cubes 1/2 pound Cheddar cheese diced into 1/2-inch cubes Yields 10-pound batch. From Baker Rick Heenan, The Village Baker, Flagstaff, Arizona Combine and mix flours, water, and sugar. If mixing by hand, add the flours slowly and mix for 10 minutes. If using an electric mixer, mix ingredients for 5 minutes. Knead in yeast, then salt. Knead in jalapenos, bell peppers and cheese. Let the dough rise in a deep, greased, covered container for 1 to 2 hours, until volume is doubled. Deflate dough by punching it down. Wait 10 to 20 minutes and cut to desired weight (typically 1 to 2 pounds). Roll into rounds, cover with loose plastic wrap, and allow a second rise (generally half the time of the first rise). Preheat oven to 425F. Form into loaves by patting each round into a rough rectangle and tightly rolling it toward you to produce a smooth top. Pinch seams together to close. Place into well-greased bread pans, seam side down. The dough should fill one-half to two-thirds of each pan. Cover loaves with loose plastic wrap and let them rise to just over the pan lips. Bake about 1 hour until golden brown. Check loaves by tapping bottoms of bread pans - a hollow sound indicates the breads are ready. Contributed to the FareShare Gazette by Neris; 16 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 2254 Calories (kcal); 145g Total Fat; (57% calories from fat); 120g Protein; 125g Carbohydrate; 440mg Cholesterol; 4792mg Sodium Food Exchanges: 1/2 Grain(Starch); 16 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 19 Fat; 6 1/2 Other Carbohydrates * Exported from MasterCook * Jalapeno Cheese Soup Recipe By :Guadalupe Cafe, Santa Fe, NM Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Chicken broth 8 Celery stalks 2 cups Diced onion 3/4 teaspoon Garlic salt 1/4 teaspoon White pepper 2 pounds Velveeta cheese 1 cup Diced jalapeno peppers Sour cream Flour tortillas Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt and white pepper. Cook over high heat for 10 minutes or until the mixture reduces and thickens slightly. In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas. NOTES : From "Santa Fe Recipe", Tierra Publications. Formatted for you by Garry Howard - Cambridge, MA garhow@hpubmaa.esr.hp.com From the Chile-Heads Recipe Collection http://neptune.netimages.com/~chile/recipes.html Submitted by: Art Guyer; The FareShare Gazette; 12 September, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 2g Total Fat; (20% calories from fat); 6g Protein; 8g Carbohydrate; 0mg Cholesterol; 1067mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Jalapeno-Cheese-Tomato Baguette Recipe By :Vegetarian Southwest, by Lon Walters, page 150 Serving Size : 24 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces jalapeno peppers 3 1/2 pounds bread flour -- (about 11 cups) 4 cups water 1/2 ounce fresh yeast 1/4 cup honey 1 teaspoon salt 1/2 cup soft sun-dried tomatoes 4 ounces Cheddar cheese diced into 1/2-inch cubes YIELDS 2 LOAVES Bakers Gary Wald And Lila Strother, Desert Flour Bakery and Bistro, Sedona, Arizona Smoke the jalapenos in a smoker or on a grill. Dice and set aside. In a large bowl, mix bread flour, water, yeast and honey. If mixing by hand, use a wooden spoon until all is combined, about 10 minutes. If using an electric mixer, use a dough hook and mix until all is well combined, about 5 to 6 minutes. Add salt. Mix 6 minutes. Add peppers, tomatoes and cheese. Knead 5 to 10 minutes. Let dough rest 1 1/2 hours. Form into 2 loaves and place on well-greased oven-proof tray or cookie sheet. Cover and allow to rest until they have doubled in size, about 1 more hour. Preheat oven to 425F Bake for 35 minutes, misting occasionally with water. AUTHOR'S NOTE: These loaves can be assembled without smoking the jalapenos but they will lack an excellent flavoring. Contributed to the FareShare Gazette by Neris; 16 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 3g Total Fat; (9% calories from fat); 9g Protein; 51g Carbohydrate; 5mg Cholesterol; 121mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Jell-0 Ween Poke Brownies Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package brownie mix -- (19.8 ounces) 1 1/2 Cups cold milk 1 Package Jell-0 Vanilla Flavor -- (4-serving size) Instant Pudding & Pie Filling Few drops each red and yellow food coloring Prepare and bake brownie mix as directed on package for 8 or 9-inch square baking pan. Remove from oven. Immediately use round handle of wooden spoon to poke holes at 1-inch intervals down through brownies to pan. Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in a few drops food colorings to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread remaining pudding over top of brownies to "frost." Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares. Cut each square diagonally into triangles. Makes 32 pieces. Prep Time: 30 minutes plus refrigerating Baking Time: 35 minutes Recipe is from Kraft's Halloween Recipes and sent in by Betty Copeland Posted To Recipelu Betty Copeland 9/26-10/03/99 Formatted By Diane Geary Contributed to the FareShare Gazette by Sandy; 23 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); 2g Total Fat; (29% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Julie's Beer Can Chicken Recipe By :Julie Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds whole chicken -- giblets removed Rub: 1 teaspoon kosher salt -- divided 1/2 teaspoon powdered cilantro 1/2 teaspoon dried coriander 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon granulated garlic 1 In Beer Can: 6 ounces beer 3 ounces lime juice Rinse chicken and pat dry. Remove large pieces of visible fat. Sprinkle inside of chicken with kosher salt. Mix rest of salt with rest of rub ingredients. Rub over surface of chicken, inside and out. Preheat oven to 375 F. Pour half of beer out of 12 ounce can for other use. Add lime juice to remaining 6 ounces beer. Place can in center of 13x9" baking pan. lower chicken onto beer can, neck-up. Fasten neck cavity with turkey nail. Roast at 375 F. for approximately 25 minute per pound. Or until meat thermometer registers 190 F. (temperature can be raised to 400 F. after 45 minutes, if desired.) It is easier to remove can if one person holds the chicken up and the can is gently turned and pulled from the chicken. Source: "Recipe from my daughter, Julie Marrison." S(MC formatting by): "bobbi744@acd.net ICQ# 12099532" - - - - - - - - - - - - - - - - - - - Per serving: 695 Calories (kcal); 47g Total Fat; (62% calories from fat); 58g Protein; 5g Carbohydrate; 282mg Cholesterol; 696mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : This was delicious. I needed to turn the temperature up or this would have taken a lot longer. Submitted by Bobbie Banghart to The FareShare Gazette September 10, 2000

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