Recipes Included On This Page Cheese Spread Chicken with a Green and White Taste Chocolate Cake With Tropical Fruit & White Chocolate Sauce Christmas Scones Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cheese Spread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pound cheese 1 Can pimentos 2 hard cooked eggs 1/2 Cup vinegar 1/2 Cup milk 1 egg cornstarch -- to thicken Grind together first 3 ingredients then mix together the vinegar, milk, egg and enough cornstarch to thicken and cook until thick Stir first ingredients into cooked mixture and cook for a few minutes. Serve with crackers Contributed to the FareShare Gazette by Neris; 13 December, 2000. <http://fareshare.net> Neris**Appetizer Contest Recipes**<neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 8g Total Fat; (45% calories from fat); 10g Protein; 13g Carbohydrate; 204mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Chicken with a Green and White Taste Recipe By :Paul Prudhomme Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Seasoning Mix: 3 tablespoons Chef Paul Prudhomme's Meat Magic® 1 teaspoon ground dried New Mexico chile peppers 1/4 teaspoon ground dried ancho chile peppers 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg ---- One 3- to 4-pound chicken -- cut into 8 pieces 2 tablespoons vegetable oil 3 cups chopped onions 1/4 cup minced fresh jalapeño chile peppers 1/4 cup all-purpose flour 4 cups chicken stock 1 cup heavy cream 4 ounces freshly grated white Cheddar cheese 4 ounces freshly grated Monterey Jack cheese 1 pound sugar snap peas -- trimmed and strings removed Combine the seasoning mix ingredients in a small bowl. Sprinkle the chicken evenly with 1 tablespoon plus 1 teaspoon of the seasoning mix and rub it in well. Heat the oil in a heavy 4-quart pot over high heat just until it begins to smoke, about 3 to 4 minutes. To the pot add the chicken, large pieces first and skin sides down, and cook, turning frequently, until golden brown on both sides, about 10 minutes per batch. Remove the chicken from the pot and set it aside. To the pot add the onions, jalapeño peppers, and the remaining seasoning mix. Cook, stirring and scraping the pot every 2 or 3 minutes, until the vegetables begin to brown, about 7 minutes. Even the jalapeño peppers will have a tinge of slightly sweet flavor, believe it or not! Add the flour and stir until the white is no longer visible. Spread the mixture evenly over the bottom of the pot and cook until a brown crust forms, about 2 to 3 minutes. Scrape up the crust, which should be a pretty light brown with a reddish tinge and will be very sweet and flavorful, then add the stock and stir until the crust dissolves. Reduce the heat to medium-low, add the cream and two cheeses, and return the chicken and the accumulated juices to the pot. Cook, stirring every 3 or 4 minutes, until all the cheese melts (taste the incredible richness now!), about 10 minutes. Add the sugar snap peas and simmer until they are just cooked, but still sweet and crunchy, about 12 minutes. Serve on a mound of your favorite pasta or rice. Source: "Paul Prudhomme" S(MC Format by Art) Copyright: "Copyright© 1999 by Paul Prudhomme" Art**Recipe: Chicken with a Green and White Taste - - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 29g Total Fat; (73% calories from fat); 4g Protein; 19g Carbohydrate; 82mg Cholesterol; 2173mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates * Exported from MasterCook * Chocolate Cake With Tropical Fruit & White Chocolate Sauce Recipe By :Canadian Living Cooks; Food Network Canada Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces toasted coconut milk chocolate -- chopped (250 g) 3/4 cup unsalted butter -- (175 mL) 5 eggs -- separated 1 tablespoon vanilla -- (15 mL) 1/2 cup granulated sugar -- (125 mL) 2 tablespoons cocoa powder -- (25 mL) 2 mangos -- peeled and chopped 2 kiwi fruit -- peeled and halved lengthwise and sliced 2 cups cubed peeled fresh pineapple -- (500 mL) or strawberries 2 tablespoons icing sugar -- (25 mL) **White Chocolate Sauce** 1 1/2 cups whipping cream -- (375 mL) 6 ounces white chocolate -- (175 g) coarsely chopped 1 teaspoon vanilla -- (5 mL) Preheat oven to 350 degrees F (180 degrees C). Grease side of 9-inch (2.5 L) springform pan, line bottom with parchment paper. Set aside. In heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring often. Scrape into large bowl; let cool for 5 minutes. Whisk in egg yolks, 1 at a time; and whisk in vanilla. Set 2 tablespoons (25 mL) of the sugar aside. Sift remaining sugar and cocoa over batter; whisk gently until smooth. In separate bowl, beat egg whites until soft peaks form. Beat in reserved sugar, 1 tablespoon at a time until stiff glossy peaks form. Whisk about one-third into batter; fold in remaining egg whites. Scrape into prepared pan, smoothing top; bake in centre of oven for 30 minutes. Let cool in pan on rack. Invert onto flat serving plate. (Make ahead: cover and set aside for up to 24 hours.). In bowl, stir together mango, kiwi fruit, and pineapple. (Make-ahead: Cover and refrigerate for up to 8 hours.) For Sauce: heat 3/4 cup (175 mL) of the cream until steaming and bubbles form around edge. Place chocolate in heatproof bowl; pour in cream and stir until smooth. Let cool to room temperature. In separate bowl, whip remaining cream; fold about one-third into chocolate mixture. Fold in remaining cream and vanilla. (Make ahead: Refrigerate in airtight container for up 24 hours). Makes about 2 cups (500 mL). To serve, dust icing sugar over cake. Serve in wedges on pool of White Chocolate Sauce with fruit. Canadian Living Cooks; Food Network Canada; Chocolate Cake With Tropical Fruit And White Chocolate Sauce (ep.#4) MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 13 December, 2000. <http://fareshare.net> Hallie**Chocolate Cake With Tropical Fruit & White Chocolate Sauce** - - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 29g Total Fat; (67% calories from fat); 4g Protein; 28g Carbohydrate; 150mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 1 Other Carbohydrates * Exported from MasterCook * Christmas Scones Recipe By :Good Housekeeping Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon ground cinnamon sugar 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup margarine or butter -- (1 stick) 1/2 cup dried cranberries or raisins -- chopped 1/4 cup sour cream 1/4 cup orange juice 2 teaspoons grated orange peel 1. Preheat oven to 400 degrees F. Grease large cookie sheet. In cup, with fork, mix cinnamon and 1 tablespoon sugar; set aside. 2. In medium bowl, mix flour, baking powder, salt, and 1/4 cup sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in dried cranberries, sour cream, orange juice, and orange peel just until ingredients are blended. 3. Turn dough onto lightly floured surface; with floured rolling pin, lightly roll dough to 1/2-inch thickness. Cut out scones with 3-inch star-shape cookie cutter. With pancake turner, place scones 2 inches apart on cookie sheet. Press trimmings together; roll and cut as above. Sprinkle scones with cinnamon mixture. 4. Bake scones 10 to 12 minutes until golden. Serve scones warm. Or cool scones on wire rack; wrap in single layer with foil. Just before serving, reheat if desired. Each scone: About 270 calories, 13 g fat, 3 mg cholesterol, 345 mg sodium. Total Time: 30 minutes Source : "Good Housekeeping" S(MC formatting by): "bobbi744@acd.net" Copyright : "© 1996 The Hearst Corporation; all rights reserved" Start to Finish Time: "0:30" Per serving: 847 Calories (kcal); 14g Total Fat; (15% calories from fat); 22g Protein; 156g Carbohydrate; 26mg Cholesterol; 1833mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/ 2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Liz Schwall, of Woodland, Calif., contributed this recipe. Liz, a mother of two and the first female game warden in her region of California, loves to bake because it's therapeutic. "I tuck these star- shaped scones into the Christmas baskets I pack for friends," says Liz. The scones also bring back memories of England, where she was born. Contributed to the FareShare Gazette by Bobbie; 15 December, 2000. <http://fareshare.net> Bobbie**Christmas Scones**<bobbi744@acd.net> - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 2g Total Fat; (15% calories from fat); 3g Protein; 20g Carbohydrate; 3mg Cholesterol; 229mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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