Recipes Included On This Page Fairy Bread Farmhouse Beef Casserole Fast Cheese Fondue Fish Pie French Fried Sweet Potatoes Fruit Flamri Fruit Stuffed Pork Loin Roast Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fairy Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices white bread(per child) 1 can condensed milk 1 packet 100's & 1,000's(sprinkles) Spread each slice of bread with condense milk, cut into quarters, sprinkle generously with sprinkles, arrange on platter. (Easy huh? now just sit back and watch them go!) NOTE : Some people substitute the condensed milk for margarine. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Farmhouse Beef Casserole Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g Blade Steak Cubed 1 tablespoon flour 2 cloves garlic 1 cup chopped celery 1 cup chopped carrots 1 large potato cubed 1 can tomato soup 1 large onion cut into rings & separated 1 cup sliced mushrooms. 2 bay leaves 1 cup beef stock (1 stock cube in 1 cup water) Toss meat in flour. Place all ingredients in casserole with lid. Cook on High for 10 minutes or until mixture boils. Cook on medium low for 45 minutes or until meat is tender. Thicken with cornflour and cook on high for 2 minutes. Meat can be substituted for more vegetables if meat is not desired. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 2g Total Fat; (10% calories from fat); 5g Protein; 42g Carbohydrate; 0mg Cholesterol; 846mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Fast Cheese Fondue Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Gruyere or Swiss cheese (12 ounces) -- coarsely shredded 2 tablespoons all-purpose flour 1 clove garlic -- halved 1 1/4 cups dry white wine* (see notes) 1 tablespoon kirsch or dry sherry dash nutmeg dash white pepper French or Italian cubed bread/veggies Bring shredded Gruyere or Swiss cheese to room temp. Toss cheese with flour; set aside. Rub inside of fondue pot with garlic halves, then discard garlic. In medium saucepan heat wine over med heat until small bubbles rise to surface. Just prior to wine boiling, reduce heat to low, stir in cheese a little at a time stirring constantly making sure each addition of cheese melts before adding more. Stir till mixture bubbles gently. Stir in kirsch or sherry, nutmeg and white pepper. Transfer cheese mixture to a warmed fondue pot and keep mixture bubbling gently. Serve with bread cubes and/or raw veggies. *For milder flavor, substitute 1/4c. chicken broth or water for 1/4c. of wine. (For an Onion-Cheese Fondue variation, prepare with ingredients as given above AND stir in 1/2C. sliced green onion and 1/2 cup shredded carrot into the cheese mixture with the kirsch or sherry.) 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 * Fish Pie Recipe By :Going Wild; recipes from the great Canadian outdoors Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter or margarine -- (15 ml) 1/4 cup fine dry breadcrumbs -- (50 ml) 2 cups cooked flaked whitefish -- (500 ml) 3/4 cup mashed potatoes -- (175 ml) 5 slices bacon -- chopped 2 eggs -- slightly beaten Salt and pepper -- to taste 1 tablespoon butter or margarine -- (15 ml) Preheat oven to 350F (180C). Butter a 2-quart (2 L) pie plate or baking dish. Sprinkle half of the bread crumbs over the butter. Combine the fish, potatoes, bacon, eggs, salt, pepper and remaining bread crumbs. Blend well. Place in the prepared baking dish. Smooth the top and dot with butter. Bake for 45 minutes. Makes 4 to 6 servings. From : Going Wild; recipes from the great Canadian outdoors by Linda Braun and Barbara Cox-Lloyd; 1987; ISBN 0-88833-197-5. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 13g Total Fat; (63% calories from fat); 7g Protein; 10g Carbohydrate; 117mg Cholesterol; 363mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
	* Exported from MasterCook * French Fried Sweet Potatoes Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium Sweet Potatoes 1 c Crushed Corn Flakes 1 large Egg 1 tablespoon Water Parboil sweet potatoes for about 10 minutes. Drain, peel and cut into strips. Mix egg with water and beat thoroughly. Separate crushed corn flakes in two separate bowls, making two 1/2 cups each. Flour may be substituted for one of the bowls of flakes. Dip the cut potatoes in the flour or crushed flakes, then in the egg mixture and then again in the other bowl of crushed flakes. Deep fry in oil (375 to 385 degrees) until browned. Drain on absorbent paper and sprinkle with salt. A mixture of cinnamon and sugar could also be used for a sweet taste. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 475 Calories (kcal); 6g Total Fat; (10% calories from fat); 12g Protein; 95g Carbohydrate; 187mg Cholesterol; 107mg Sodium Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Fruit Flamri Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 ml dessert wine (preferably a botrytis affected Riesling or semillon) 250 ml water 125 g fine semolina 2 large egg yolks 2 large egg whites 2 Tbsp caster sugar For the berry sauce: 100 g raspberries (fresh or frozen) or other berries of choice 1 Tbsp icing sugar Into a heavy bottomed pan put water and wine. Bring to the boil, reduce heat and sprinkle in semolina a little at a time stirring constantly. Allow to simmer over low heat for 10 minutes stirring occasionally. It should be a smooth mixture. If it dries out add a little more water. It doesn't matter if there are a few small lumps.) Beat egg yolks with caster sugar until sugar has dissolved and the mixture is smooth. Beat egg whites until peaks form. Make sure mixing bowl is clean as is the whisk. A half teaspoon of cream of tartar may be added to assist the process. Remove semolina to a mixing bowl. Stir in egg yolk mixture. Fold in beaten egg whites. Make sure they're not wildly mixed in. Mixture must remain aerated. Put dollops of the mixture into greased ramekins (or cups) cover lightly with plastic wrap and steam for 20 minutes. For berry sauce: Strain berries through fine strainer. Stir in sugar. Strain again. If the berries taste too sweet add a little lemon juice. Allow flamri to cool a little before upturning onto serving plate. Serve warm or cold with fruits of choice and the raspberry sauce. Leftover potential: Keeps for two or three days in refrigerator. (c) 1997 Australian Broadcasting Corporation Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 2g Total Fat; (51% calories from fat); 2g Protein; 1g Carbohydrate; 71mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Fruit Stuffed Pork Loin Roast Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs (1 kg) trimmed boneless pork loin Salt and freshly ground black pepper 1 Granny Smith apple, peeled, cored and diced 6 dried apricots, minced 1/2 cup Parmesan cheese 1 tsp minced fresh sage, or 1/2 tsp dried rubbed sage 1 Tb vegetable oil 3 fennel bulbs, trimmed and thinly sliced (reserve leaves for garnish) 2 lbs. (1 kg) Yukon Gold or other yellow potato, scrubbed and cut in half 10 cloves garlic, peeled 1 Tb olive oil Split the pork lengthwise without cutting through it so that you can open it like a book (butterflied). Pound to a uniform thickness of about 1 inch (2.5 cm). Season with salt and pepper. In a small bowl combine the apple, apricots, Parmesan and sage and mix well. Spread over pork, roll pork and tie with kitchen twine at 2 inch (5 cm) intervals. Heat the vegetable oil in a large pan over high heat and brown the pork roast on all sides. Add the potatoes, fennel and garlic, and drizzle the olive oil over all. Roast 35 to 40 minutes in a 400F (200C) oven. Slice across roll to serve. Transfer to warm serving platter along with the potatoes, fennel, and garlic. Garnish with the reserved fennel fronds. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 502 Calories (kcal); 56g Total Fat; (98% calories from fat); 2g Protein; trace Carbohydrate; 4mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

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