Recipes Included On This Page Caramel Banana Brioche Cheese Fondue Cherry Cake and Sauce Chicken Roll-ups Chicken Satay with Spicy Peanut Sauce Chickpea Dip Chile-Cheese Squares Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Caramel Banana Brioche Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup brown sugar, firmly packed 100 g butter, chopped 1/4 teaspoon ground cardamom 4 medium bananas, sliced 6 small sugared brioche rolls 300 ml thickened cream, whipped fresh mint spring to decorate Combine sugar and butter in a large pan, add cardamom and bananas. Cook stirring occasionally, for about 4 minutes, or until bananas are caramelized. Placed brioche rolls on an oven tray Cook in a moderate over 180C for about 5 minutes, or until heated through. Split each roll in half, scoop out a little of the soft centre. Sandwich brioche rolls together with banana mixture and cream. Decorate with fresh mint spring. Hint: Sweet fruit buns or pancakes can be substituted for the brioche rolls. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 2 Calories (kcal); trace Total Fat; (15% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cheese Fondue Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Clove garlic, peeled and -cut in half 1 lb Swiss cheese, shredded 1/4 c Flour 1/4 t Salt Few grains pepper 1/4 t Ground nutmeg (optional) 1 1/2 c Dry white wine 2 T Kirsch (optional) French bread, cut in 1" cubes 1. Rub the insides and bottom of a deep, 1 1/2-quart heat- resistant, non-metallic casserole or heat-resistant, non-metallic fondue pot with garlic. Discard garlic. 2. Combine cheese, flour, salt, pepper and nutmeg in the prepared dish. Add wine and mix well. 3. Heat, covered, in Microwave Oven 6 minutes stirring during last half of cooking time. 4. If cheese is not completely melted, heat an additional 30 to 60 seconds. If desired, stir in kirsch. 5. Spear squares of French bread with fondue forks or regular forks and dip in fondue. 6. If necessary, fondue pot may be placed on a warmer stand over low heat or returned to Microwave Oven to reheat fondue Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 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 * Cherry Cake and Sauce Recipe By :M.Lisius Bay Medical Center, Bay City Michigan Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup shortening 1 1/2 cups sugar 2 eggs 1 cup milk 2 1/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup cherries -- drained Cherry Sauce: 1/2 cup sugar 3/4 cup cherry juice 2 tablespoons cornstarch 1 cup boiling water 1/4 teaspoon almond extract Cake : Cream shortening and sugar together, add eggs and beat until smooth. Add sifted dry ingredients alternately with milk, and cherries. Bake at 350 F. for 35 to 40 minutes, or until cake springs back when lightly touched. Cherry Sauce: Combine all ingredients and bring to a boil to thicken. Serve sauce hot over cake. Extra cherries may be used for garnish. Source : "B. M. C. Cookbook, p.289" S(MC formatting by): "bobbi744@acd.net ICQ# 12099532 " Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 16 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 3594 Calories (kcal); 89g Total Fat; (21% calories from fat); 50g Protein; 660g Carbohydrate; 407mg Cholesterol; 2677mg Sodium Food Exchanges: 15 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 16 Fat; 27 Other Carbohydrates * Exported from MasterCook * Chicken Roll-ups Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole boneless, skinless chicken breasts (4 pieces) 3 tsp unsalted margarine 2 Tbs finely chopped onion 1 cup mashed sweet potatoes 2 Tbs dry white wine (optional) 2 tsp honey 1/2 tsp grated orange peel (orange part only) 1/2 tsp grated lemon peel (yellow part only) 1/8 tsp ground cinnamon 1 Dash ground nutmeg Fresh ground black pepper to taste 2 Tbs bread crumbs Pound chicken breast halves to approximately 1/4 in. (5 mm) thickness. Melt 1 tsp margarine in a small skillet over moderate heat. Add onion and cook 5 minutes until soft but not brown. Stir in sweet potato, optional wine, honey, lemon and orange peel, cinnamon, nutmeg and pepper and heat through. Divide mixture between 4 breasts halves, roll up and secure with toothpicks. Place roll-ups seam side down in a shallow baking dish. Cover and bake at 400F (200C) for 20 minutes until chicken is tender. Meanwhile, heat the remaining 2 tsp. margarine in a small saucepan. Sprinkle the cooked roll-ups with the bread crumbs, drizzle the melted margarine over them, and brown under the broiler. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 116 Calories (kcal); 3g Total Fat; (24% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 77mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
	* Exported from MasterCook * Chicken Satay with Spicy Peanut Sauce (Malaysian skewered marinated chicken) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp finely chopped garlic 1 tsp salt 1/8 tsp white pepper 2 Tbs soy sauce 1 Tb dark molasses 2 tsp fresh lime juice 2 lbs (1 kg) boneless, skinless chicken breasts or thighs, cut into 1 in (2 cm) cubes 2 Tbs vegetable oil Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss with a spoon until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 in.(15 cm) long. Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl. Katjang Sauce (Spicy peanut sauce): 2 Tbs vegetable oil 1/4 cup finely chopped shallots or scallions (white part only) 1 tsp finely chopped garlic 2 cups chicken stock, fresh or canned 1/2 cup shelled peanuts (preferably Spanish peanuts) ground fine in an electric blender or mortar and pestle 2 tsp soy sauce 1 tsp dark molasses 1 tsp lime juice 1/4 tsp finely grated ginger root 1/4 tsp (or to taste) finely chopped hot chilies, or cayenne Heat the oil in a heavy skillet and cook the shallots (or scallions) and garlic 3 to 4 minutes, until they are soft and transparent but not brown. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 7g Total Fat; (21% calories from fat); trace Protein; 57g Carbohydrate; 0mg Cholesterol; 1078mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates * Exported from MasterCook * Chickpea Dip Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 400 g can drained chickpeas or 1 packet Quickpulse chickpeas 2 tablespoons tahini 1/4 cup lemon juice 2 cloves garlic 1 tablespoon toasted sesame seeds In food processor, combine chickpeas, tahini, lemon juice and garlic. Process until smooth, adding a little water or more lemon juice, if necessary. Place into serving dish and sprinkle sesame seeds on top. Best served with oven baked corn chips or place pita or Lebanese bread into a moderate over for 15 minutes, or until crisp. Break into pieces to serve with chickpea dip. Contributed to the FareShare Gazette by Sundarah; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 20g Total Fat; (66% calories from fat); 7g Protein; 16g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Chile-Cheese Squares Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces chopped green chiles -- drained [1 can] 1 cup half and half 8 ounces Monterey Jack cheese -- grated 4 eggs -- beaten 1 cup Bisquick 1/4 teaspoon salt 1/4 cup chopped onion Lightly grease rectangular baking dish. Sprinkle with cheese and chiles. Combine Bisquick, cream, eggs and salt. Beat until thoroughly blended. Pour over top. Sprinkle with onion. Bake 30 minutes at 375 degrees F. or until puffed, golden and a toothpick or skewer inserted in the center comes out clean. Let stand 10 minutes before cutting. Recipe courtesy of Judy Howle. Contributed to the FareShare Gazette by Doug <dougandmarie@home.com>; 17 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1473 Calories (kcal); 114g Total Fat; (69% calories from fat); 87g Protein; 25g Carbohydrate; 1039mg Cholesterol; 2076mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates

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