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FareShare Gazette Recipes -- October 2000 - C's (Page 1)
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* Exported from MasterCook * Candied Apple Gelatin Squares Recipe By :Mott's Serving Size : 32 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 cup MOTT's Regular Apple Sauce
or Cinnamon Apple Sauce
1 package unflavored gelatin
2 tablespoons cinnamon red hot candies
1 cup cold water
1 package lemon flavor sugar-free gelatin
[4-serving size]
1 teaspoon lemon juiceSpray 9-inch pan with non-stick cooking spray. In medium saucepan, heat apple sauce and candies over low heat until candies dissolve. Stir in gelatins. Add cold water and lemon juice. Pour into prepared pan. Refrigerate until firm. Cut into 32 squares. Always a favorite with kids, these cinnamon-flavored gelatin squares make great snackin' anytime. Source : Motts MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 23 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Apples with Peanuts Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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12 Red Delicious apples
12 wooden skewers
4 1/2 cups sugar
3/4 cup light corn syrup
1 teaspoon red food coloring
1 1/2 cups water
1 cup chopped peanutsGrease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes. Meanwhile place chopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour. From http://kidsexchange.abo ut.com MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 22 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Apples with Red Hots Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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8 apples
3 cups white sugar
1/2 cup white corn syrup
1/2 cup water
8 cinnamon red hot candies
1 teaspoon red food coloringInsert a wooden craft stick into the bottom of each apple. Butter a baking sheet and set aside. Combine sugar, corn syrup and water in a heavy saucepan over medium heat. Heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat and stir in candies and food coloring until just mixed. Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. Lift out of syrup, turning to allow drips to adhere to apple. Place apples on prepared baking sheet to cool completely. Makes 8 apples. From <http://www.recipeshack.com> MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 24 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Cinnamon Apples Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 tablespoon unsalted butter
4 Jonathan apples
or Macintosh apples -- peeled
cored and thinly sliced
3 tablespoons sugar
1/4 teaspoon cinnamon
2 tablespoons chopped pecans
1/2 cup caramel toppingMelt butter in a heavy nonstick skillet over medium high heat. Saute apples, sugar and cinnamon 12-15 minutes, stirring frequently, or until apples begin to turn golden. When apples begin to caramelize, remove from heat. Stir in pecans. Serve with caramel topping. Melanie <http://aarielsworld.hypermart.net/dailyrecipe.htm> MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 23 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Marshmallow Apples Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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14 ounces caramels
1 cup miniature marshmallows
1 tablespoon water
5 small apples -- (5 or 6)
Wooden skewersLine baking sheet with buttered waxed paper; set aside. Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples. Rinse and dry apples. Insert skewers into apples. Dip each apple in caramel mixture, coating apples. Place on prepared sheet. Refrigerate until firm. For variety roll apples in crushed peanuts or drizzle with melted chocolate. From http://kidsexchange.abo ut.com MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 22 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot & Parsnip Latkes Recipe By :Joan Nathan Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 medium carrots -- peeled
5 small parsnips -- peeled [about 1 pound]
1/4 cup all-purpose flour
2 large eggs -- beaten
1 teaspoon minced chives -- or scallion
1 teaspoon chopped parsley
Salt and freshly ground pepper
Peanut oil for fryingGrate the carrots and parsnips coarsely. Toss with the flour. Add the eggs, chives, parsley, salt and pepper to taste. Mix until evenly moistened. Heat 1/4 of peanut oil in a saute pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides. Yields 16 to 18 two-inch pancakes. Joan Nathan, author of Jewish Cooking in America with Joan Nathan; (Knopf, 1998) <http://www.starchefs.com/HolidayQuickmeals/nathan.html> MC formatted and contributed to the FareShare Gazette by Hallie; 8 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - | ||
* Exported from MasterCook * Carrot and Sweet Potato Tzimmes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 bunch carrots -- scraped and
cut into 1-inch pieces
6 large sweet potatoes -- peeled
and quartered
1/2 cup pitted prunes
1 cup orange juice
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup parve margarine1. Cook carrots and sweet potatoes in boiling salted water to cover until tender but still firm. 2. Line a shallow 2-quart casserole with heavy duty foil. 3. Drain carrots and sweet potatoes and place in casserole with prunes. Stir gently. 4. Mix orange juice, honey, salt and cinnamon. 5. Pour evenly over casserole. Dot top with margarine. 6. Bake, covered with foil, in a preheated 350-degree F oven for 30 minutes. 7. Stir gently and bake uncovered for another 10 minutes. Source : Dbenya@aol.com High Holy Days Recipes <http://www.holidays.net/highholydays/recipes/hhtzmms.htm> MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 9 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Drink Recipe By :Marie-Helen Goyetche Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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5 1/4 ounces firm silken tofu
[half of a 10.5-ounce package]
1 cup orange juice
1 banana
1 carrot -- shreddedCombine all ingredients in a blender. Blend on high speed until very smooth. Pour into a tall glass and serve with a straw. To make the shake more fun, serve with a cleaned, peeled carrot. The kids can use the carrot to stir their shake and then eat it! Healthy and delicious! By Marie-Helen Goyetche <http://www.recipestoday.com/recipes/drinks/carrotdrink.htm> MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 9 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Kugel Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1/2 cup margarine -- See Notes
3/4 cup brown sugar
[Use 1 cup if your carrots
aren't sweet]
2 eggs
or 4 egg whites
2 cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup hot water -- or juice
4 cups shredded carrots1. Cream the margarine and sugar. Beat in eggs. 2. Mix the flour, baking powder and salt. 3. Dissolve the soda in the hot water. 4. Add flour mixture alternately with the soda mixture to the creamed mixture. 5. Mix in the carrots. 6. Spoon into a greased or Pammed baking dish (about 8 x 12 inches). 7. Bake at 350F for 30-40 minutes. NOTES : Part or all of the margarine may be replaced by applesauce to lower the fat content. The texture will be heavier, but it will still taste great. Freezes well. Source : Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> High Holy Days Recipes <http://www.holidays.net/highholydays/recipes/hhkugel4.htm> MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 9 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chewy Coconut Bars (Diabetic) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 eggs
7 1/4 teaspoons Equal(r) for Recipes
or 24 packets Equal(r) sweetener
or 1 cup Equal(r) Spoonful(tm)
1/4 teaspoon maple flavoring
1/2 cup margarine -- melted
1 teaspoon vanilla
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened coconut -- finely chopped
1/2 cup chopped walnuts -- (optional)
1/2 cup raisins* (Unsweetened coconut can be purchased in health food stores. Or, substitute sweetened coconut and decrease amount of Equal(r) to 5 1/4 teaspoons Equal(r) for Recipes or 18 packets Equal(r) sweetener or 3/4 cup Equal(r) Spoonful(tm).) Beat eggs, Equal(r) and maple flavoring in medium bowl; mix in margarine and vanilla. Combine flour, baking powder and salt in small bowl; stir into egg mixture. Mix in coconut, walnuts and raisins. Spread batter evenly in greased 8-inch square baking pan. Bake in preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack; cut into squares. 16 Servings. Serving size: 1 bar Exchanges : Fat Exchange - 2; Bread Exchange - 1/2 Calories - 126; Total Fat - 9g; Cholesterol - 27mg; Sodium - 141mg; Carbohydrate - 10g; Protein - 2g MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Choco Lanterns Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 carton Cool Whip
2 large Jello chocolate pudding packages
12 mini pumpkins
Green food coloringPrepare Jell-O pudding according to package directions. Chill until firm. Cut the tops off the pumpkins and remove most of the interior with a sharp knife. Then scoop to even out the inside. Draw faces with permanent marker on pumpkins. You may need another package of pudding if your pumpkins run big. Scoop pudding into pumpkins until full. Mix Cool Whip and green food coloring and top pumpkins with a spoonful. Keep cool until ready to serve. *Note from author ..I would also use stickers to decorate* From Darcy's Honey Pot MC formatted by Hallie. Contributed to the FareShare Gazette by Sandy West; 24 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Pumpkin Cookies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 cups sugar 1 cup shortening 2 cups pumpkin 2 teaspoons cinnamon 2 teaspoons baking powder 1 teaspoon salt 4 cups flour 2 teaspoons vanilla 12 ounces chocolate chips Mix together eggs, sugar, shortening and pumpkin until creamy. Mix together dry ingredients and add to creamy mixture. Stir in chocolate chips. Drop by large spoonfuls onto greased cookie sheet and bake at 350º for 10 to 12 minutes. Contributed to the FareShare Gazette by Jennie; 17 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - |
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