Recipes Included On This Page Glensheen Wassail Graham Cracker Crackle Cookies Grain Salad With Fennel Grandmother's Mile-High Pie Grilled Salmon Fillets with Cranberry Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Glensheen Wassail Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 4 cups water 2 tablespoons crystallized ginger -- chopped 4 whole allspice 12 whole cloves 2 cups orange juice -- freshly squeezed 2 cups lemon juice -- freshly squeezed 2 quarts apple cider 1 thin orange slice -- for garnish 1 thin lemon slice -- for garnish Combine the sugar, water, giner, allspice, and cloves. HEat to simmering, stirring until the sugar is completely dissolved. REmove from te heat and let stand until ready to serve. Just before serving, add the juices and cider and reheat until steaming warm. GArnish with orange and lemon slices. Formated in MasterCook by Art Contributed to the FareShare Gazette by Art; 29 November, 2000. <http://fareshare.net> Description: "FareShare Gazette Nov2000" Source: "Cooking.com" - - - - - - - - - - - - - - - - - - - Per serving: 3047 Calories (kcal); 6g Total Fat; (1% calories from fat); 10g Protein; 764g Carbohydrate; 19mg Cholesterol; 133mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 24 Fruit; 1/2 Fat; 28 Other Carbohydrates * Exported from MasterCook * Graham Cracker Crackle Cookies Recipe By :Box Bowersox, QVC Serving Size : 18 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg white 1/8 teaspoon cream of tartar 1 1/4 cups confectioner's sugar 2 tablespoons malted milk powder 1/2 cup finely crushed graham cracker crumbs flour 1/4 cup semi-sweet chocolate chips Preheat oven to 375°F. In a large bowl, mix the egg white, cream of tartar, sugar and malted milk powder. Beat with an electric mixer at high speed until thick and smooth. Stir in the graham cracker crumbs. Drop the dough in 1-1/2 teaspoon mounds 3-inches apart on a nonstick baking sheet that has been sprinkled with flour. Lightly press an equal amount of chocolate chips into each mound. Bake until golden brown, about 7 minutes. Transfer to racks and let cool. Description: "According to Bob Bowersox, when baked, these cookies are reminiscent of s'mores heated over a campfire, but a lot easier to eat!" Yield : "18 cookies" NOTES : Formatted in MasterCook and Submitted to the list by Art. Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 15 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 10g Carbohydrate; trace Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Grain Salad With Fennel Recipe By :Edmonton Journal January 1996 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups mixed grains -- such as wheat berries, barley, buckwheat, groats, millet, quinoa 1 cup spinach leaves -- julienned 1 cup romaine lettuce -- julienned 1/2 cup red onion -- diced 1 fennel bulbs -- sliced thin 1 1/2 cups Garlic Fennel Vinaigrette -- recipe in directions salt and pepper -- to taste 1 head leaf lettuce 3 ounces feta cheese -- crumbled 3 Roma tomatoes -- sliced Reserve one slice of fennel. Bring a large pot of water to a boil and add the mixed grains. Lower heat and simmer 20 to 30 minutes or until grains are just al dente. Drain and rinse with cold running water. Drain again and chill. When grains are cold, combine with the spinach, romaine, onion, fennel and Garlic Fennel Vinaigrette. Season to taste (but take into account the saltiness of the feta). Line six salad plates with lettuce. Divide grain mixture among the plates. Sprinkle each salad with feta cheese and garnish with Roma tomatoes. Garlic Fennel Vinaigrette: Whisk together: 1 cup olive oil 1/2 cup white vinegar 1 slice fresh fennel, minced 2 tsp. fennel seed, crushed 1 tbsp. fresh garlic, minced 1/2 tsp. red chili flakes 1 tsp. dry oregano 1 tsp. dry basil 2 tsp. coarsely ground black pepper 1 tbsp. salt Place dressing in glass container, cover tightly and LET SIT OVERNIGHT to develop flavors. From the Edmonton Journal, January 1996. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 5 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); 4g Total Fat; (36% calories from fat); 4g Protein; 10g Carbohydrate; 13mg Cholesterol; 197mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Grandmother's Mile-High Pie Recipe By :Cook's Magazine September 1988 Serving Size : 8 Preparation Time :1:30 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PIE PASTRY: 1/4 pound butter -- chilled 2 cups white flour 1/2 teaspoon salt 1/4 teaspoon granulated sugar 3 tablespoons vegetable shortening -- chilled 5 tablespoons cold water PIE FILLING: 5 large Granny Smith apple-2 1/2 lbs.- or any variety good for pie 1 lemon 1 1/2 tablespoons white flour 1 cup granulated sugar 1 tablespoon cinnamon 1/8 teaspoon fresh ground nutmeg 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1 egg 1 1/2 tablespoons butter PREPARATION: For the pastry, cut the chilled butter into 1/4-inch pieces. To make dough by hand, put the flour, salt, and sugar in a medium bowl. Cut butter and shortening into dry ingredients with a pastry blender, or work quickly with fingertips until mixture resembles a coarse meal with some pea-sized pieces remaining. Add 1/4 cup cold water, tossing with a fork. Add 1 more tablespoon water, if necessary, so that the dough just holds together. Or, put flour, salt, sugar, butter, and shortening into the work bowl of a food processor fitted with the metal blade and pulse until mixture resembles a coarse meal. Add water and pulse until dough holds together. Divide the dough into two discs, one slightly larger than the other. Wrap in plastic and chill for at least 20 minutes. (Can wrap and refrigerate overnight, or freeze up to 1 month.) For the filling, peel, core, and slice the apples over a large bowl. Grate the zest from the lemon into the bowl and squeeze in 1 tablespoon lemon juice. Sprinkle the apples with the flour, sugar, cinnamon, nutmeg, vanilla, and salt and toss to combine. COOKING: Adjust oven rack to middle position and heat oven to 425°F. In a small bowl, beat the egg lightly. On a lightly floured work surface, roll out the larger disc of dough to an 11-inch round and ease it into a 9-inch pie pan. Pile the apple filling into the pie shell and dot with butter. Roll out the remaining dough and put it over the apples. Seal, trim, and flute the crust. Cut decorative slashes in the top pastry and brush with the beaten egg. Transfer pie to a foil-lined baking sheet and bake for 15 minutes. Reduce heat to 350°F and continue baking until pie crust is golden and apples are tender, about 50 minutes. (Can cool, cover, and refrigerate pie up to 3 days. Reheat for 20 minutes in a 300°F oven.) NOTES : Apple pie with a distinctive pastry crust. The flaky crust, made from a combination of vegetable shortening and butter, has a rich, buttery taste. Use Granny Smith apples for this pie. Contributed to the FareShare Gazette by Robin; 6 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 393 Calories (kcal); 19g Total Fat; (43% calories from fat); 4g Protein; 52g Carbohydrate; 60mg Cholesterol; 314mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates * Exported from MasterCook * Grilled Salmon Fillets with Cranberry Sauce Recipe By :Art Guyer Serving Size : 2 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup white Worcestershire sauce 2 salmon fillets (your servings size) -- skinned -- RUB 1 tablespoon garlic pepper * 1 tablespoon Old Bay Seafood seasoning -- 1 can jellied cranberry sauce -- sliced Pour white Worcestershire sauce over salmon fillets in a shallow dish about 30 minutes before cooking. Allow to come to room temperature. While salmon is marinating, combine rub ingredients and mix thoroughly. When ready to grill, remove salmon from marinade and pat dry. Sprinkle rub on all sides of the fillets and gently rub into the fish. Grill for about 10 minutes, turning once. To serve, place two or three slices of jellied cranberry sauce on each plate and place the salmon on top of them. S(MC Format by Art) Serving Ideas : Serve with salad and baked potatoes or rice. NOTES : * Or equal parts of black pepper, garlic powder, and salt. TIP : If your fish comes with the skin on, do not try to remove it raw. Put the rub on the skinless part of the fillets, reserving about a third of it. Put the fillets on the grill, skin side down for about 2 minutes. Turn the fillets over. Remove the skin with a fork. It should peel right off. Rub the remaining seasoning into the top side. TOTAL cooking time is still to be 10 minutes, including the time it took to brown the skin and remove it. The combination of the spicy/salty rub and the sweet cranberry sauce makes an excellent contrast on the taste buds. Sounds funny, but it is good! Contributed to the FareShare Gazette by Art; 10 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 393mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

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