Recipes Included On This Page Mashmallow Crunch Slice Matt's Roasted Garlic and Onion Habanero Sauce Mexican Scrambled Eggs Mushroom and Cashew Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Marshmallow Crunch Slice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 crushed weet-bix -- Weetabix(r) cereal 1 cup brown sugar 4 ounces butter 1 cup self-rising flour 1 cup coconut vanilla 1 pinch salt **Topping** 1 cup sugar 1 tablespoon gelatin 3/4 cup water Mix dry ingredients and vanilla. Mix in melted butter, combien well and press into 11 X 7 inch lamington tin. Bake in slow oven about 25 minutes. Allow to cool. Topping: Combine all ingredients in a small saucepan, bring to boil, cook 3 minutes. Allow to cool, beat until thick and white, spread over base, sprinkle with toasted coconut or sprinkles. Allow to set and cut into squares. (The beating is the most time consuming aspect of this recipe!) MC formatted by Hallie. Contributed to the FareShare Gazette by Leanne; 27 November, 2000. Description: "FareShare Gazette" - - - - - - - - - - - - - - - - - - - Per serving: 2868 Calories (kcal); 120g Total Fat; (36% calories from fat); 16g Protein; 448g Carbohydrate; 248mg Cholesterol; 2744mg Sodium Food Exchanges: 6 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 24 Fat; 23 Other Carbohydrates * Exported from MasterCook * Matt's Roasted Garlic and Onion Habanero Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Bermuda onion -- chopped 5 large garlic cloves -- chopped 1/4 cup tomato paste 1 cup water 3 fresh Habanera peppers -- (at least 3) 1/4 cup Hot & Spicy vinegar 1/2 lime -- juice from Sauté the onion and garlic together, preferably using a hot olive oil, such as Chili Rojo. Once the onion and garlic are browned, add the tomato paste and the cup of water. Let it simmer for about 10 minutes. Add the peppers, vinegar and lime juice. Turn off the heat. Mix it around and let it sit for a while. If you don't like your hot sauce chunky, stick it in a blender. Transfer everything to the Tupperware container of your choice. Chill for a couple of hours before serving. Gets better with age. http://www.tidalwave.net/~mclement/ my brother really liked it. Hope you do, too! MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 31g Carbohydrate; 0mg Cholesterol; 531mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Mexican Scrambled Eggs Recipe By :QVC's In The Kitchen With Bob Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 eggs 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup vegetable oil 4 5 inch tortillas -- cut into 2-inch by 1/4-inch strips 1/2 cup chopped green onions 1 tablespoon minced seeded Jalapeno pepper 1 cup shredded Monterey Jack cheese 1 cup chopped seeded tomatoes 1/3 cup chopped fresh cilantro 1. Whisk the eggs, salt and pepper in a large bowl until well blended. Heat the oil in a large skillet over medium-high heat. 2. Add the green onions and chili to the skillet and cook, then reduce the heat to medium. Add the eggs and the tortilla strips to the skillet and stir until almost set, about 4 minutes. Add the cheese, the tomatoes and the cilantro. Stir until the eggs are set and the cheese melts. Serve immediately. Notes : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette <http://www.fareshare.net> Contributed to the FareShare Gazette by Art; 8 November 2000. - - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 27g Total Fat; (55% calories from fat); 20g Protein; 29g Carbohydrate; 391mg Cholesterol; 798mg Sodium Food Exchanges: 2 Grain (Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates * Exported from MasterCook * Mushroom and Cashew Pie Recipe By :The Wharf Street Vegetarian Café Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 prebaked 9-inch pie shell 2 tablespoons butter or margarine -- (30 mL) 4 ounces cashews -- chopped (110 g) 8 ounces mushrooms -- (225 g) 1 tablespoon whole-wheat flour -- (15 mL) 1/2 pint milk -- (275 mL) 1 dessertspoon tamari Freshly grated nutmeg Sea salt Freshly ground black pepper Preheat the oven to 400F (200C/Gas Mark 6). Melt the butter in a pan and sauté the cashews until just golden. Roughly chop the mushrooms and add; sauté another 5 to 10 minutes. Whisk the flour into the milk; add to the pan and stir until it thickens. Stir in the tamari and season with nutmeg, salt and pepper to taste. Pour into the pre-baked 9- or 10-inch pastry shell. Bake for 10 to 15 minutes. Allow to set for a few minutes before cutting and serving. From The Wharf Street Vegetarian Café Cookbook by Jill Gibbon; 1986; ISBN 0-7225-1224-4. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 21 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 14g Total Fat; (68% calories from fat); 5g Protein; 10g Carbohydrate; 16mg Cholesterol; 64mg Sodium Food Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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