Recipes Included On This Page Hallie's Chocolate Pumpkin Bread Pudding Halloween Greasepaint (NON-EDIBLE) Ham and Barley Soup Hamburger Casserole (Diabetic) Healthy Cooking with Equal (C) Hot-as-Hell Chicken on Chinese Noodles With Peanut Sauce Huge Scary Spiders Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hallie's Chocolate Pumpkin Bread Pudding Recipe By :Hallie du Preez Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 1/4 pound butter or margarine -- melted 3/4 cup Splenda(r) granular [sugar substitute] 3 tablespoons unsweetened cocoa powder 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1 cup pumpkin puree 1 1/2 teaspoons vanilla 2 cups milk, 2% lowfat 6 whole-wheat bread slices -- cubed 1/2 cup Craisins(r) -- or raisins or plain dried cranberries 1/2 cup chocolate chips -- optional Whipped cream -- for garnish Note - Splenda(r) has been available in Canada for several years and is now available in the United States. Splenda(r) (sucralose) is chemically inert and does not break down as it passes through the body. It can be used more or less measure for measure like sugar, in other words, 1 teaspoon of Splenda(r) tastes like 1 teaspoon of sugar. 1 teaspoon (5 mL or 0.5 grams) of Splenda(r) contains 2 calories (8 kJ); 0.5 grams carbohydrate; 6 mg sucralose; 0 g fat; 0 g protein. Preheat oven to 350F (180C). Grease a 2-quart (2L) baking dish. In a large bowl beat the eggs. Beat in the melted butter or margarine. In another bowl mix the Splenda(r), cocoa powder, cinnamon and nutmeg together. Stir in the pumpkin puree and beat into the egg mixture. Add the vanilla and milk; mix well. Add the bread cubes and Craisins(r); stir gently to combine. Transfer the mixture to the prepared baking dish. Sprinkle the chocolate chips evenly over the top. Bake at 350F (180C) for about 1 hour or until a knife inserted into the pudding about 1-1/2 inches from the edge comes out clean. Cool slightly. If desired, serve with whipped cream to which a little freshly grated ginger has been added. Craisins(r) are sweetened dried cranberries. You could probably even use fresh cranberries. If you want to use sugar instead of Splenda you should be able to substitute it directly. I used whole-wheat sandwich bread because that is what I had on hand but you could use any bread you like. I think a sourdough bread could be especially tasty here. I made it in a deep casserole dish but I think I could have cut the cooking time down if I had used a larger-diameter dish with shallower sides. Recipe developed and MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 13 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Halloween Greasepaint (NON-EDIBLE) Recipe By :Mary Spero Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **WHITE and COLOR PAINT FORMULA** 2 teaspoons white shortening -- (like Crisco) 5 teaspoons corn starch 1 teaspoon white flour 3 drops glycerin [three to four drops] Food coloring **BROWN PAINT FORMULA** 1 teaspoon white shortening 2 1/2 teaspoons cocoa -- (without sugar) WHITE and COLOR FORMULA: Blend first three ingredients using a rubber spatula, forming a smooth paste. Add 3 to 4 drops of glycerin to make a creamy consistency. Add coloring a drop at a time and blend well to desired color. Apply like regular makeup. BROWN FORMULA: In order to create greasepaint for outlining and to create expression or age lines, apply the brown formula with a fine paintbrush. REMOVAL: Use cold cream or baby oil and then wash. You can also use shortening. DO NOT EAT!!!! DO NOT EAT!!!! DO NOT EAT!!!! Contributed to the FareShare Gazette by Mary Spero; 2 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ham and Barley Soup Recipe By : Serving Size : 10 Preparation Time :2:30 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large celery ribs 4 large carrots 2 large onions 1 lb turnips 3/4 lb mushrooms salad oil 1 ham bone with 2 cups meat left on 1 cup barley 1 1/4 tsp dried thyme leaves 1 tsp salt 1/2 tsp pepper 1 beef-flavored bouillon cube 1 large can stewed tomatoes 1 9 oz pkg frozen Italian green beans Cut celery into 1/4" slices. Cut carrots into 1 1/2" by 1/2" pieces; dice onions. Peel and cut turnips into 1/2" chunks; thickly slice mushrooms. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons salad oil, brown celery, carrots, and onions. With slotted spoon, remove mixture to bowl. In same Dutch oven in 2 more tablespoons salad oil, brown turnips and mushrooms. Return carrot mixture; add ham bone, barley, thyme, salt, pepper, bouillon and 12 cups water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours. Cut meat from ham bone; discard bone. Cut meat into small pieces. Skim fat from soup. Return ham; add stewed tomatoes and beans; over high heat, heat to boiling. Cover and simmer on low 5 to 10 minutes until beans are tender. Each serving: About 230 calories, 8 g fat, 16 mg cholesterol, 865 mg sodium. Source : "Good Housekeeping, January '93" S(MC formatting by): "thepaigepage@juno.com (Susan M Paige) to The TNT Recipes List." Copyright : "(c) 1998 Hearst Communications, Incorporated; all rights reserved" Per serving: 114 Calories (kcal); 1g Total Fat; (5% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 273mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Bobbie's Notes: I made this recipe with a few changes. 1. I couldn't find frozen Italian Green Beans, so used a 15 ounce can. 2. I didn't have a ham bone, only cubed ham. I used 2 cups plus added 1/4 teaspoon of liquid smoke. 3. I was unable to find regular barley, so used quick barley. Because it cooks so much quicker, I added it with the tomatoes and green beans. I also cut the amount of water down to about 8 1/2 cups as the quick barley doesn't require as much water to soften. This was delicious. We both enjoyed it. I served it with hot French bread and a salad. Contributed to the FareShare Gazette by <bobbi744@acd.net>; 21 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hamburger Casserole (Diabetic) Recipe By :Down-Home Diabetic Cooking Serving Size : 10 Preparation Time :0:10 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds uncooked ground beef 1 package potatoes -- peeled and sliced 1/4-inch thick 1 large onion, sliced 1/2 teaspoon pepper 1 low-sodium beef bouillon cube 1 cup hot water 1 28 oz. can tomatoes with liquid -- cut up Chopped fresh parsley -- optional In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with the tomatoes. Cover and cook over medium heat for 45 - 50 minutes or until potatoes are tender. Garnish with parsley if desired. From "afpoe@swbell.net" <afpoe@swbell.net> Contributed to the FareShare Gazette by Neris, 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Healthy Cooking with Equal (C) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- none Sugar..........Equal packets.....Equal measure --------------------------------------------------- 2 teaspoons....1 packet..........about 1/2 teaspoon 1 tablespoon...1 1/2 packets.....1 1/4 teaspoon 1/4 cup........6 packets.........1 1/4 teaspoons 1/3 cup........8 packets.........2 1/2 teaspoons 1/2 cup........12 packets........3 1/2 teaspoons 3/4 cup........18 packets........5 1/2 teaspoons 1 cup..........24 packets........7 1/4 teaspoons 1 pound........57 packets........5 tablespoons. + 2 teaspoons. MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 28 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot-as-Hell Chicken on Chinese Noodles With Peanut Sauce Recipe By :Caprial Pence, author of Caprial's Bistro Style Cuisine Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Peanut Sauce: 2 teaspoons peeled -- chopped fresh ginger 2 teaspoons chopped cilantro 2 cloves garlic 2 fresh jalapeno peppers 1/2 cup red wine vinegar 1/2 cup soy sauce 1 cup creamy peanut butter 2 teaspoons curry powder -- toasted 1/4 cup honey 2 teaspoons dark sesame oil -- 1 tablespoon olive oil 4 chicken breast halves -- (6 oz. each) 1/2 cup dry sherry 1 cup sweet hot chili sauce 1/2 pound dried Chinese egg noodles -- cooked al dente and tossed with a dash of vegetable oil 1/2 cup dry-roasted peanuts or cashews 3 green onions -- minced (3 to 4) To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry powder, honey and sesame oil; process until smooth. Set aside. Fill a pasta pot or medium stock pot with 8 to 10 cups of salted water and bring to a boil over high heat. Meanwhile, in a very large sauté pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chili sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles. Put the noodles in the pasta insert and set in the pot of boiling water or in the stock pot and cook for about 2 minutes to heat through. Strain the noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken breasts from the sauce and slice. Place the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions. Serve hot. Recipe demonstrated by Discovery Channel's Home Matters guest Caprial Pence, author of Caprial's Bistro Style Cuisine. Source : "Discovery Channel's Home Matters" S(MC Format by Art) Per serving: 431 Calories (kcal); 19g Total Fat; (43% calories from fat); 33g Protein; 25g Carbohydrate; 93mg Cholesterol; 2156mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates 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 * Huge Scary Spiders Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 oz unsweetened chocolate 1 1/4 c all purpose flour 1 1/2 t baking powder 1/4 t salt 1/4 c margarine 1 c sugar 1 egg, beaten 1 t vanilla red hots for decoration Preheat oven to 375 degrees. Lightly grease a baking sheet. In a saucepan melt chocolate over low heat. Let cool. In a small bowl mix flour, baking powder and salt. In a medium bowl, beat margarine on low speed until creamy. Stir in egg, vanilla and chocolate. Add flour mixture and mix well, forming a stiff dough. To make a spider, shape a 2-inch flat oval for the body. Make the spiders head by flattening a circle about 1/2 wide. Shape dough for eight legs, each about 2 inches long and less than 1/4 inch wide. Attach the head and legs to the body. Use 2 red candies for the eyes. Bake in a 375 degree oven for 5 to 8 minutes. Let spiders cool on baking sheet to avoid breaking when removing. Makes about 20 spiders. From http://www.garvick.com/recipes/meal-master.htm?adm. Posted by Pat Evans Per serving: 1492 Calories (kcal); 77g Total Fat; (43% calories from fat); 6g Protein; 219g Carbohydrate; 0mg Cholesterol; 1807mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 13 1/2 Other Carbohydrates Contributed to the FareShare Gazette by Neris; 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -

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