Recipes Included On This Page Amber Sponge Cake Ann Saul's Jalapeno Corn Bread Au Gratin Potatoes The Easy Way ala Art Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Amber Sponge Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup self-rising flour 1 cup castor sugar 1 teaspoon cinnamon 5 tablespoons milk 4 large eggs 3 teaspoons cocoa 2 tablespoons butter Set oven on moderate (190 degrees Celsius or 350 degrees Fahrenheit gas) and cook on middle shelf. Grease 2 x 8inch sandwich tins or a 9 1/2 x 9 1/2 sandwich tin. Separate whites from yolks of eggs. Beat whites till stiff and frothy. Add sugar gradually and continue beating until thick, fold in egg yolks one at a time, sift dry ingredients three times. Fold lightly into mixture, combine milk and butter, bring to boil, fold lightly into cake mixture and place into cake tins and bake 30 mins, or ready when tested. Ice top with icing of choice perhaps passionfruit, and fill centre with whipped cream sweetened with dash of vanilla essence and tablespoon of icing sugar. Contributed to the FareShare Gazette by Leanne lulu1964zulu@hotmail.com>; 11 February, 2001. <http://www.fareshare.net> MC formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 6g Total Fat; (41% calories from fat); 5g Protein; 13g Carbohydrate; 103mg Cholesterol; 260mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Hallie's Note: self-raising flour is not interchangeable with all-purpose flour. The general substitution, if you can't get self-raising flour, is to add 2 teaspoons of baking powder per 8-ounce cup of all-purpose flour. However, since these are cake recipes you may have to experiment if you can't get S.R. flour. * Exported from MasterCook * Ann Saul's Jalapeno Corn Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion 3/4 pound sharp Cheddar cheese 4 eggs 1 (14 3/4 -ounce) can creamed corn 1 (16-ounce) carton sour cream 1/2 cup oil 1 (4-ounce) can diced jalapenos or 4 fresh jalapenos, diced 1 cup yellow cornmeal 1 cup flour 1 tablespoon baking powder 1 teaspoon salt Chop onion. Grate cheese to get about 1 1/2 cups. Beat eggs in large mixing bowl. Stir in creamed corn, sour cream and oil. Fold in onion, cheese and jalapenos. Add cornmeal, flour, baking powder and salt and mix well. Pour batter into greased 13-by-9-inch baking pan and bake at 350F degrees until brown on top, 55 to 60 minutes. Cook's Thoughts: Sometimes I add a bit of cumin and, alternatively, a co-worker likes to add almost half a cup of brown sugar, to take a little of the edge off. But try it this way first. If you live where Aunt Jemima Self-Rising Yellow Cornmeal Mix is available, you may substitute 2 cups of it for the cornmeal, flour, baking powder and salt called for here. Other corn bread mixes I've tried don't work. Increase or decrease the amount of jalapenos according to your own heat tolerance. NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 17 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 19g Total Fat; (61% calories from fat); 9g Protein; 18g Carbohydrate; 73mg Cholesterol; 410mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Au Gratin Potatoes The Easy Way ala Art Recipe By :Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans sliced new potatoes -- drained vegetable spray 2 tablespoons butter or margarine 2 tablespoons flour 1 cup milk 1/4 teaspoon garlic pepper [with salt] 1 cup shredded cheese -- divided 1/4 cup onion -- chopped sliced green onions for garnish -- optional Preheat oven to 375F. Spray sides and bottom of 2-quart shallow baking dish. Dump in potatoes and set aside. Melt butter in saucepan; blend in flour. Add milk gradually, and cook, stirring constantly, until thickened. Add garlic pepper and 1/2 cup shredded cheese. Immediately pour over potatoes, scraping sides and ottom of saucepan to get all the sauce. Top with onions and remaining cheese. Bake for approximately 25 minutes or until golden brown and heated through. Garnish with sliced green onions, if desired. Description : "This is quick delicious way to prepare Au Gratin Potatoes. The basic recipe is from Del Monte." Source : "Del Monte and Art Guyer" S(MC Format by Art) Start to Finish Time: "0:30" Contributed to the FareShare Gazette by Art; 4 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 8g Total Fat; (65% calories from fat); 3g Protein; 7g Carbohydrate; 24mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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