Recipes Included On This Page Bacon And Smoked Oysters Bacon Roll-Ups Baked Brie Baked Vegetable Chips Basic Crispy Potato Skins Basil Dip Beaver Island Dessert Beer Cheese Fondue Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon And Smoked Oysters Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 can Smoked oysters 1/4 c Light vegetable oil 1/2 lb Bacon strips 40 Round wooden toothpicks 3 tablespoon Garlic, minced 1. Cut bacon strips in thirds. 2. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. 3. In a medium skillet, heat oil, and add garlic. 4. Cook wrapped oysters in oil until bacon is crisp. 5. Remove from pan and drain on a paper towel to drain. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1307 Calories (kcal); 112g Total Fat; (78% calories from fat); 69g Protein; 1g Carbohydrate; 193mg Cholesterol; 3623mg Sodium Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates * Exported from MasterCook * Bacon Roll-Ups Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oz Cream cheese w/chives 1 T Milk 25 Mixed grain sandwich bread 25 Bacon cut in halves Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 8g Total Fat; (48% calories from fat); 8g Protein; 11g Carbohydrate; 33mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Baked Brie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wedge brie (any size) red grapes, seedless brown sugar Cut the brie in half (butterfly it, so that you now have two wedges), place the brie, cut side up, on a baking sheet. Cut enough red grapes in half length wise to lightly cover the 2 brie wedges...grapes go onto the brie cut side down...I just use a few grapes, I don't over do it...then, sprinkle generously with brown sugar. bake at 350, until the brie becomes soft and starts to melt. serve with French bread or crackers. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Baked Vegetable Chips Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Mediterranean-style chips: 2 tablespoons cooking oil Half a teaspoon garlic salt One quarter of a teaspoon dried thyme, crushed One quarter of a teaspoon dried oregano, crushed 1/8 teaspoon pepper 3 cups One quarter of a inch thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound) **Dilled chips: 2 tablespoons cooking oil 2 cloves garlic, minced Half a teaspoon dried dillweed 1/8 teaspoon salt 3 cups One quarter of a inch-thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound) For Mediterranean chips, in a large bowl stir together the oil, garlic salt, thyme, oregano, and pepper. Add vegetable slices and toss gently till well coated. Arrange in a single layer on lightly greased baking sheets. Bake in a preheated 350° oven for 20-25 minutes, or till crisp and light golden brown. Serve warm. For dilled chips, in a large bowl stir together the oil, garlic, dillweed and salt. Continue as directed above. Note: The fine-slicing blade of a food processor or a mandolin is a great tool for cutting these vegetables. Serve them as you would potato chips: as a snack or as a side dish with a sandwich. Choose either a Mediterranean-style flavor or a dill-based seasoning. This came from www.cooking.com and my sons love it. And I don't mind cause it's not as bad as packet chips. Kiska Greenbank Island Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 9g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
	* Exported from MasterCook * Basic Crispy Potato Skins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ea Medium potatoes (about 2 lbs) 1/4 c Butter/margarine, melted Salt and pepper, to taste Preheat oven to 400 degrees. Scrub potatoes and pierce each one several times with a fork. Bake 45 minutes to 1 hour, or until tender. Cut each potato lengthwise into 4 quarters. Scoop potato pulp from skins leaving a 1/8" thick shell. (Save pulp for another recipe or see below.) Brush skins inside and out with melted butter. Sprinkle with salt and pepper. Place skins, skin-side down, on a baking sheet. Bake about 15 minutes or until crisp. Serve hot. Makes 2 skins per serving. For Leftover Potato Insides: * Mashed potatoes. Add your choice of salt, pepper, sliced green onion, crumbled bacon, shredded cheese and/or fresh herbs. Top with bread crumbs, dot with butter and bake until heated through. * Saute' chopped onion in butter until tender. Stir in potatoes and continue to cook and stir until heated through. * Make a potato salad using warm potato insides. Toss with bottled vinaigrette dressing or mayonnaise, sliced green onion, chopped olives and crumbled bacon. Chill. * Add to soups to thicken them. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Basil Dip Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch fresh basil, stalks removed 2 cloves garlic finely grated rind and juice of 1 lemon 1 cup ricotta cheese 1/2 cup toasted pine nuts In food processor, combine basil, garlic, lemon rind and juice. Process until well chopped. Add ricotta and process until well combined. Stir in pine nuts. Delicious with platter of raw vegetables. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 437 Calories (kcal); 32g Total Fat; (65% calories from fat); 28g Protein; 9g Carbohydrate; 124mg Cholesterol; 208mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates * Exported from MasterCook * Beaver Island Dessert Recipe By :Jane Rondeau, Bay Medical Center, Bay City, MI Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine: 8 ounces dates -- cut up 1 1/2 cups boiling water 1 teaspoon baking soda Cream: 3/4 cup butter 1/2 cup sugar Place in refrigerator until cool or cold. 2 eggs -- beaten & added to cooled mixture Combine: 1 cup flour 1/2 teaspoon salt 1/4 teaspoon baking soda Add to creamed mixture and eggs Add cooled date mixture. Topping: 1/2 cup sugar 3/4 cup chopped nuts 1 cup chocolate chips Put date mixture in pan and sprinkle with topping mixture. Bake at 350 F. for 35-45 minutes. Source : "B.M.C. Cookbook" S(MC formatting by): "bobbi744@acd.net" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 16 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 4867 Calories (kcal); 275g Total Fat; (48% calories from fat); 57g Protein; 611g Carbohydrate; 747mg Cholesterol; 4212mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 9 1/2 Fruit; 52 1/2 Fat; 23 Other Carbohydrates * Exported from MasterCook * Beer Cheese Fondue Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small clove garlic, halved 3/4 cup beer 8 ounces process Swiss cheese, shredded (2 cups) 4 ounces sharp natural Cheddar cheese, shredded (1 Cup) 1 tablespoon all-purpose flour 1 Dash bottled hot pepper sauce Rub inside of heavy saucepan with cut surface of garlic; discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thickened and bubbly. (Do not allow mixture to become too hot.) Stir in hot pepper sauce. Transfer to fondue pot; place over fondue burner. Spear dipper with fondue fork; dip into fondue, swirling to coat. (If mixture becomes too thick, stir in a little additional warmed beer.) Use pieces of French bread for dipping Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.