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FareShare Gazette Recipes -- October 2000 - C's (Page 2)
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* Exported from MasterCook * Chocolate Ginger Lychees Recipe By :Chinese Cooking Class Cookbook; Australian Women's Weekly Serving Size : 20 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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576 grams lychees -- (1 can)
[about 20 ounces]
60 grams preserved ginger
[about 2 ounces]
185 grams dark chocolate
[about 6 ounces]
15 grams solid white vegetable shortening
-- (try Crisco*) [1/2 ounce]Drain the lychees and place on paper towel for about 1 hour or until they are dry on the outside. Pat them occasionally with the towel because you need to make sure they are really dry or the chocolate won't stick. Cut the preserved ginger into thin slivers. Preserved ginger usually comes in a jar. You might try using the candied ginger but you would have to make sure it is really fresh and soft; also I would suggest rinsing the sugary coating off the outside. Carefully stuff each lychee with the ginger. Place the chocolate and vegetable shortening in the top of a double boiler; stir over simmering water until the chocolate has melted. Make sure the water doesn't reach the pot containing the chocolate. Allow to cool slightly. Dip the lychees into the chocolate. Using a fork, lift them out and tap the fork gently on the side of the pan to drain any excess chocolate. Place on a greased wax-paper-lined tray or baking sheet. Refrigerate until the chocolate is hard. Drizzle any remaining chocolate off the tip of a small spoon over the lychees in a decorative pattern. Store in the refrigerator. Yields about 20. From Chinese Cooking Class Cookbook; Australian Women's Weekly; first printed in 1978; ISBN 0 949128 73 2. * If you can, get it you might use Copha which is a solid coconut oil- based shortening used quite commonly in Australia. Otherwise, try something like Crisco or even unsalted uncoloured solid margarine. My note - Ginger and chocolate are a scrumptious combination. MC formatted and contributed to the FareShare Gazette by Hallie; 01 October 2000. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Orange Chocolate Chip Cheesecake Recipe By :Andrew Schloss, author of One Pot Chocolate Desserts. Serving Size : 20 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 cup cocoa powder -- preferably
Dutch-processed
2 pounds cream cheese (regular or reduced fat) -- at room
temperature
1 1/2 cups sugar
2 tablespoons vanilla extract
2 teaspoons orange extract
1/4 cup orange liqueur
5 eggs
12 ounces mini-chocolate chipsPreheat oven to 200 degrees Fahrenheit. Spray the interior of a 2-quart souffle dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa. Set aside. In a large bowl, mix the cream cheese and the sugar until smooth and soft, scraping the side of the bowl and spoon as necessary. Mix in the remaining 3/4 cup of cocoa, vanilla and orange extracts, liqueur and eggs until the batter is well blended. Stir in the chocolate chips. Pour and scrape the batter into the prepared pan and place in the oven. Bake for 6 to 8 hours or overnight. Cool on a rack to room temperature. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Invert. Remove the pan and refrigerate cake upside sown for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.) Invert a serving plate over the cheesecake and invert the cake. Remove the top plate and the paper. Cover and refrigerate until ready to serve. Cut with a long, sharp knife dipped in warm water to prevent sticking. Recipe demonstrated by Discovery Channel's Home Matters guest Andrew Schloss, author of One Pot Chocolate Desserts. Source : "Discovery Channel's Home Matters" S(MC Format by Art) From the Desk of Art Guyer In Kitty Hawk, NC Join the FareShare Recipe Gazette <http://fareshare.net> Contributed to the FareShare Gazette by Art; 6 October 2000. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Spiders Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups semisweet chocolate baking chips Melt chocolate chips in top of double boiler. Let stand over the water until water is cool, about 10 minutes. Place wax paper on cookie sheet. Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4- inch tip. Squeeze chocolate onto wax paper in the shape of spiders. If chocolate is runny it needs to be cooled longer. Chill the spiders for about 10 minutes. When hard peel off wax paper. Store in refrigerator laid flat. 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 * Chocolate-Covered Bugs Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 package Red-licorice whips
24 pieces Soft caramel candies
6 oz Chocolate chips
-----FOR DECORATIONS-----
Colored sprinkles
Red Hots
Sliced almonds
Assorted decors and drageesLine a baking sheet with waxed paper. Cut licorice into small pieces. Use your hands to flatten each caramel into a small oval. Press bits of licorice onto 12 of the flattened caramels to make legs. Top each with a second caramel and press edges to seal. Put on prepared baking sheet. Put chocolate in a microwave-safe bowl. Microwave on High about 1 minute. Stir and then microwave on High 1 minute longer. Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and candy. From http://www.garvick.com/recipes/meal-master.htm?adm. Contributed to the FareShare Gazette by Neris, 19 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Cookies - Diabetic Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 eggs
2 tablespoons water
5 teaspoons granulated sugar replacement
1 teaspoon cinnamon
1 1/2 cup flour
1/2 teaspoon baking soda
1/4 teaspoon saltBeat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches (1 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12 minutes. Yields 20 cookies. Exchange 1 cookie: 1/2 bread Calories 1 cookie: 41 MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 28 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 400 grams all-purpose flour -- (1 2/3 cups)
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 teaspoon ground white pepper
3 teaspoons baking powder
10 tablespoons mineral water
3 eggs
1 kiwi fruit
1 apple
1 pear
2 tablespoons ground coconut
For the glaze:
2 tablespoons water -- (2 to 3)
150 grams powdered sugar -- (2/3 cup)
1 teaspoon cocoa
3 tablespoons ground coconutPreparation : Preheat oven to 345 degrees F/ 175 degrees C/ gas 3. Grease muffin pan. Mix in a bowl; flour with spices and baking powder. Mix in another bowl: butter with eggs and mineral water. Sift in flour, stir. Peel apple, kiwi and pear, remove core and slice fruit into tiny pieces. Stir into batter together with the 2 tablespoons ground coconut. Put batter into forms, bake them for about 20-25 minutes until golden. Take them out, allow them to cool for a little while. Glaze : Stir water and sugar to a glaze, divide into 2 portions. Stir into one portion the cocoa, until you have a smooth brown-colored glaze. Put the coconut in a little bowl. Half of the amount will be colored with brown glaze and dipped into the coconut, the other half with white glaze and also dipped into the coconut. Allow them to cool off completely. MC formatted by Hallie. Contributed to the FareShare Gazette by Bianca; 25 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - | ||
* Exported from MasterCook * Comanche Chickasaw Plum Bars Recipe By :Enduring Harvests: by E. Barrie Kavash Serving Size : 30 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 eggs -- well beaten
1 cup light brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon allspice
1 cup cooked wild plums -- mashed
pits removed -- may substitute
fresh cooked or canned plums
1 cup chopped pecans -- or hazelnuts
Powdered sugar to sift over
baked plum bars -- (we used 1/2 cup)Preheat oven to 325F. Spray a 13x9-inch baking dish or pan. In a medium mixing bowl, cream well together the beaten eggs with the brown sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans. Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden. Remove and cool completely on wire rack. Cut into about 30 bars and dust well with fine sifted powdered sugar, if desired. This recipe is from "Enduring Harvests: A Treasury of Native American Foods For Every Season" by E. Barrie Kavash (The Globe Pequot Press, 1995). It was contributed by Marilyn Helton, Editor, Cinnamon Hearts Newsletter Notes : Diverse wild plums sweetened, spiced and extended the foods of so many tribes. These festive and delicious fruit-nut bars are served at many gatherings, and as winter desserts, they remind us of the ripe, hot days of July and August in the plum thickets. Servings : 30 bars. Nutritional Information Per Serving: 103 Calories; 3 gm Fat; 18 gm Carbohydrates; 16 mg Cholesterol; 29 mg Sodium; 12mg Calcium Exchanges : 1 Starch; 1/2 Fat Prep Time: 15 minutes; Cost: $; Difficulty Level: 2 MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cool Whip Grave Yard Dessert Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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**Crust**
2 cups chocolate wafer cookie crumbs
1/4 cup granulated sugar
**Filling**
8 ounces fat-free cream cheese -- (1 pkg.)
12 ounces Cool Whip Lite. topping -- thawed (1 tub)
2 cups boiling water
2 packages orange gelatin -- (4-serving size)
1/2 cup cold water
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 pumpkinsPreheat 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 and 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. MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 24 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Stuffed Rock Lobster Recipe By :The Hawaii District Women's Missionary Society Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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8 rock lobster tails
[about 4 ounces each]
Salt
Pepper
Lemon juice
4 strips bacon -- diced
2 tablespoons chopped onion
2 tablespoons chopped celery
2 cups white bread cubes -- (small cubes)
1 cup halved cranberries
1 teaspoon grated lemon rind
2 tablespoons chopped parsley
1 teaspoon salt
1 cup tomato juice1/2 cup grated Parmesan cheese Split lobster tails lengthwise while still frozen with a sharp knife, cutting through the outer shell. Do not cut all the way through but leave the under membrane intact. Spread open and put in a shallow baking pan. Sprinkle cut surfaces with salt, pepper and lemon juice. Fry bacon until crisp. Remove from pan and set aside. Add onion and celery to the bacon fat; saute until tender. Add bread cubes and saute until cubes are golden brown. Add cranberries, lemon rind, parsley and salt. Fill split lobster tails with cranberry mixture; spoon tomato juice over stuffing. Sprinkle with Parmesan cheese. Bake in moderate 350F oven for 20 to 25 minutes or until tops are lightly browned and lobster is done. Makes 6 to 8 servings. Contributed to The Hawaii District Women's Missionary Society Cookbook by Janie Richhart of Kapaa, Kauai; circa 1975. MC formatted by Hallie. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Surprise Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 can whole cranberries
1 can crushed pineapple -- drained
3/4 cup cut pecans
1 carton sour cream -- (small carton)Mix together. Pour into tray and freeze. Prepare a day in advance of serving Johanna NOTES : Recipe by Aunt Emma Contributed to the FareShare Gazette by Sandy West; 8 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creole Meat Loaf (Diabetic) Recipe By :Diabetic Cooking Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 pound ground chuck
1/2 cup chopped onion
1/2 cup skim milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 egg, lightly beaten
vegetable cooking spray
1/2 cup chopped green pepper
3 tablespoons chopped onion
1 1/2 cups tomato juice
3/4 cup sliced fresh mushrooms
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon dried thyme1. Combine first 6 ingredients, stirring well. Shape into a loaf, and place in an 8 1/2-x 4 1/2-x 3-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour. Cool in pan 10 minutes. 2. Coat a medium skillet with cooking spray[ place over lay heat minute until tender. 3. Remove from heat; add tomato juice and mushrooms. 4. Combine water, cornstarch, and thyme, stirring to blend; add to skillet, and bring to a boil. Boil, stirring constantly, 1 minute or until thickened and bubbly. 5. Invert meat loaf onto a serving platter, and spoon tomato juice mixture over meat loaf. To serve, cut meat loaf into slices. Yields 6 servings. From "afpoe@swbell.net" <afpoe@swbell.net> Contributed to the FareShare Gazette by Neris; 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumb Topped Cherry Pie Dessert Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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Pastry for a one-crust pie
2 pounds red tart cherries packed in water -- (two
1 lb cans)
1/2 cup fruit sweetener
[1/4 cup frozen apple juice concentrate
plus 1/4 cup granulated fructose]
3 tablespoons cornstarch
1/4 cup water
1/4 teaspoon salt
1 teaspoon grated lemon peel
2 tablespoons lemon juice
Few drops of red food coloring -- (optional)
2 tablespoons almond flavoring
**TOPPING**
1/4 cup flour
1/2 cup instant mashed potato -- or buds
1/4 cup fruit sweetener
[1/8 cup frozen apple juice
concentrate plus 1/8 cup granulated
fructose]
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup margarineLine 9-inch pie pan with prepared pastry. Set aside. Drain cherries, reserving one cup of the liquid. In a saucepan, combine cornstarch and 1/4 cup water, stirring until smooth. Add cherry liquid, fruit sweetener and salt. Simmer mixture over medium heat, stirring constantly, until it thickens. Remove from heat and add cherries, peel, lemon juice, food coloring and almond flavoring. Pour into prepared pie shell. Combine last six ingredients and blend to crumbly consistency. Sprinkle over pie filling. Bake 30 minutes at 350 degrees F. Cut into 12 pieces. **You can find commercial fruit sweeteners, ordinarily a combination of concentrated peach & pear juices and unsweetened pineapple syrup, in health food stores, gourmet food stores and large grocery outlets. It tastes 1 1/2 to 2 times sweeter than refined sugar. You can also make your own fruit sweetener. For example, if a recipe calls for 1/2 cup fruit sweetener, you can substitute 1/4 cup concentrated apple juice + 1/4 cup granulated fructose. Nutritional Information Per Serving: 178 Calories; 8g Fat; 0 Cholesterol; 26g Carbo; 128 mg Sodium; 2g Protein Exchanges :1 Bread/Starch, 2/3 Fruit, 1-1/2 Fat Prep Time: 15 Minutes; Cost: $; Difficulty Level: 2 Servings : 12 MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - |
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