Recipes Included On This Page Cassata Di Fragole Catherine Bell's Cranberry-Orange Corn Bread Cheese Balls with Dried Tomatoes Chocolate Cheesecake Muffins (Splenda) Country Pate Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cassata Di Fragole Recipe By :Leigh Anne Richardson Serving Size : 10 Preparation Time :2:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SHELL 6 egg whites 1 1/2 cups granulated white sugar 1 teaspoon vinegar FILLING 1 box strawberries -- freshly sliced, reserve some whole for garnish 1/3 cup granulated white sugar 1 pint heavy cream 1 teaspoon vanilla SHELL : Preheat oven to 325°F. In a large bowl, beat egg whites until foamy. Add sugar gradually until soft peaks are formed. Beat in vinegar. Turn into a greased 9-inch spring form pan and spread smooth on top. Bake for one hour. Place on a wire rack to cool thoroughly. When cool, loosen around the outside edge. Remove sides of pan. Fill the center of meringue with the filling. If the edges break off, replace and secure with the filling. Serve immediately or chill overnight. Before serving, decorate top with whole berries with stems. Cut into wedges to serve. FILLING : Hull and slice the strawberries. Add sugar to strawberries and gently mix. Whip cream with vanilla until soft peaks are formed. Gently fold in strawberry mixture. NOTES : An elegant dessert of delicious strawberries and cream in a meringue shell. Beautiful to serve! Contributed to the FareShare Gazette by Robin; 6 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 18g Total Fat; (89% calories from fat); 3g Protein; 2g Carbohydrate; 65mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Catherine Bell's Cranberry-Orange Corn Bread Recipe By :TV Guide, January 30 '99 Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising cornmeal 1 cup self-rising flour 1/4 cup sugar 1 egg -- beaten 1 1/4 cups buttermilk 3/4 cup dried cranberries 2 tablespoons grated orange peel 2 tablespoons butter Preheat oven to 400 F. Combine cornmeal, flour, sugar, egg and buttermilk in a large bowl and mix by hand until smooth. Add cranberries and orange rind. Rub an 8-9 inch square ovenproof pan with butter. Pour in batter. Bake, uncovered for 20-25 minutes or until browned on top and cooked through. Can serve topped with honey or fruit. Posted in FarShare 11-2000 by bobbi744@acd.net S(MC formatting by): "bobbi744@acd.net ICQ# 12099532" NOTES : Catherine Bell plays Sarah "Mac" MacKenzie on CBS's JAG. who says she loves corn bread and this is one of her favorites. She says this bread can also be spiced up with jalapenos. Contributed to the FareShare Gazette by Bobbie; 18 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 5g Total Fat; (18% calories from fat); 6g Protein; 42g Carbohydrate; 32mg Cholesterol; 655mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Cheese Balls with Dried Tomatoes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 ounces dried tomatoes 3 1/2 ounces flour 1 3/4 ounces cold butter 3 1/2 ounces old cheese -- rasped Cut tomatoes in pieces of 3/4 inch. Mix flour and butter with help of a food processor, or 2 knives, quickly with each other. Add cheese and 1 or 2 tablespoons water, mix it quickly with the flour mixture. Form out of this dough 16 balls, flatten a bit, put in the middle a piece of tomato and fold it back to the form of a ball. Let these balls rest in the refrigerator for 15 minutes. Preheat oven: 400 degrees F. Cover a baking sheet with baking paper and divide the balls over it. Bake the balls in the middle of the oven in about 10 minutes golden brown. Tips : 1 : These balls can be stored in the freezer for a long time, and baked when needed. 2 : Use olives in stead of tomatoes. MC formatted by Hallie. Contributed to the FareShare Gazette by Bianca; 29 November 2000. <http://fareshare.net> Description: "FareShare Gazette Nov2000" - - - - - - - - - - - - - - - - - - - Per serving: 845 Calories (kcal); 43g Total Fat; (44% calories from fat); 18g Protein; 103g Carbohydrate; 109mg Cholesterol; 1451mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates This is an all time favorite in our family. An appetizer, but in my opinion also a nice gift. * Exported from MasterCook * Chocolate Cheesecake Muffins (Splenda) Recipe By :Splendid Desserts by Jennifer Eloff Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Cream Cheese Mixture** 3 ounces light cream cheese -- softened (85g) 2 tablespoons Splenda (r) Granular -- (30 mL) **Chocolate Batter** 1 1/2 cups all-purpose flour -- (375 mL) 3/4 cup Splenda (r) Granular -- (175 mL) 3 tablespoons cocoa -- (45 mL) 1 tablespoon baking powder -- (15 mL) 1/2 teaspoon salt -- (2 mL) 1 egg 1 cup skim milk -- (250 mL) 1/3 cup vegetable oil -- (75 mL) Confectioner's sugar -- (optional) Preheat oven to 375F (190C). Grease 8 muffin cups. Cream Cheese Mixture: Beat the cream cheese and 2 tablespoons (30 mL) Splenda (r) Granular until smooth and light. Set aside. Chocolate Batter: Sift the dry ingredients together in a large bowl. Make a well in the center. Beat the egg very well. Stir in the skim milk and vegetable oil. Add the liquid ingredients to the well in the center of the dry ingredients. Stir just until moistened. Spoon a little chocolate batter into the bottom of 8 greased muffin cups. Place a generous teaspoon (5 mL) of the cream cheese mixture on top of the batter in each muffin cup and top with more chocolate batter, to 3/4 full. Bake in a 375F (190C) oven for 20 minutes. Dust with confectioner's sugar (powdered sugar or icing sugar) if desired. From Splendid Desserts by Jennifer Eloff; 1993; ISBN 1-895292-30-1. 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. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 2 November 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 12g Total Fat; (49% calories from fat); 6g Protein; 22g Carbohydrate; 30mg Cholesterol; 400mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Country Pate Recipe By :Candice Valencia/Good Housekeeping 12/97 Serving Size : 16 Preparation Time :0:40 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices bacon -- finely chopped 12 ounces skinless boneless chicken breast -- cut up 8 ounces medium mushrooms -- finely chopped 1 medium onion -- minced 2 garlic cloves -- minced 2 tablespoons butter/margarine 2 tablespoons brandy 1 1/2 teaspoons salt 1 teaspoon black pepper -- ground 1 teaspoon dried thyme leaves 1/4 teaspoon allspice 8 ounces ground pork 4 ounces chicken livers -- trimmed and finely chopped 2/3 cup packed fresh parsley leaves -- chopped 1/4 cup pistachio nuts -- shelled 1. In 10 inch skillet, cook bacon over medium low heat, stirring occasionally, until browned. 2. Meanwhile, in food processor, with knife blade attached, blend chicken breast until finely chopped, about 30 seconds; set aside. 3. With slotted spoon, transfer bacon to paper towels to drain. To bacon drippings in skillet, add mushrooms, onions, garlic, and butter; cook, stirring, 8-10 minutes, until vegetables are tender. Add brandy, salt, pepper, thyme, and allspice. Reduce heat to low: cook 5 minutes longer. Remove skillet from heat; let mushroom mixture cool to room temperature. 4. Preheat oven to 350 degrees. In large bowl, combine chicken, pork, bacon, mushroom mixture, chicken livers, parsley, and pistachios. With wooden spoon, beat mixture until well blended. 5. Grease 8-1/2" by 4-1/2" metal loaf pan. Spoon meat mixture into pan, packing it carefully with back of spoon to press out air pockets. Bake pate 1 hour 15 minutes. 6. When pate is done, transfer to wire rack; cover pan with foil. Place another 8-1/2" by 4-1/2" loaf pan on top of foil covered pate. Place two 16 oz cans in top loaf pan to weigh down pate. Let weighted pate cool about 1 hour at room temperature, then refrigerate overnight or up to 3 days. 7. To complete, remove weighted pan from pate. Dip loaf pan with pate in hot water 15 seconds. With small metal spatula, loosen pate from sides of pan. If pate doesn't release easily, dip pan in hot water again. Invert pate onto cutting surface and slice thinly to serve. NOTES : My (candice) version of this pate: I cooked the chicken breast beforehand and used a 12 ounce tube of braunschweiger in place of livers and pork. Before spooning meat mixture into pan, I lined the pan with bacon slices, put meat mixture in, and then wrapped the bacon slices over the top of the pate. This added a nice textured pattern and a rich taste. I put pate on platter, sliced it 1/4 inch slices halfway through loaf and then garnished around platter with parsley leaves and whole pistachios. Serve with french bread slices or crackers (I prefer bread). ** Served at our Annual Thompson/Valencia Christmas Food Fest 1997. Formatted in MasterCook by: CandiceV@usa.net (Candice) Contributed to the FareShare Gazette by Candice; 15 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 5g Total Fat; (51% calories from fat); 9g Protein; 2g Carbohydrate; 55mg Cholesterol; 247mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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