Recipes Included On This Page Cabbage and Apple Slaw with Yogurt Dressing Cake Mix Twist Cherry Chip Bars Chocolate 'Boats' With Fillings Chocolate Angel Cake Chocolate Cherry Cake Chocolate Cherry Cake Too Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cabbage and Apple Slaw with Yogurt Dressing Recipe By :Edmonton Journal, 4 November 1998 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Slaw** 1/2 head red cabbage -- shredded 1/2 head green cabbage -- shredded 1/4 cup chopped parsley -- (50 mL) 1/4 cup chopped cilantro -- (50 mL) 1 large apple -- peeled cored and diced 4 scallions -- chopped 1 tablespoon minced ginger -- (15 mL) **Yogurt Dressing** 1 cup yogurt -- (250 mL) 2 tablespoons honey -- (30 mL) 1/3 cup orange juice -- (75 mL) 1 tablespoon Inner Beauty Hot Sauce -- (15 mL) or another habanero hot sauce with aromatic heat Salt to taste -- optional Combine ingredients for slaw and mix thoroughly. In a bowl, mix together the ingredients for the dressing. Add to the slaw and toss together. Add salt to taste if desired. From The Great Hot Sauce Book, by Jennifer Trainer Thompson, via the Edmonton Journal, 4 November 1998. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 14 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 1g Total Fat; (17% calories from fat); 2g Protein; 14g Carbohydrate; 5mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Cake Mix Twist Recipe By :lotteria Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Start with one package cake mix add three-fourths cup water add one can of pie filling. (That's it - no oil, no eggs.) Stir until thoroughly blended, pour into greased 9"x13" pan. Bake at 375-degrees for 50 minutes. Delicious combinations are yellow cake mix with peach pie filling -- chocolate cake mix with cherry pie filling or yellow cake mix with apple-spice pie filling. Sprinkle powdered sugar on top or drizzled frosting, if desired. Contributed to the FareShare Gazette by Art; 20 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Chip Bars Recipe By :Jiffy Mixes Serving Size : 40 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages JIFFY Devil's Food Cake Mix 1 Can (21 oz.) Cherry Pie Filling 6 ounces Chocolate Chips 2 Eggs 1 teaspoon Almond Extract Glaze: 1 Package JIFFY Fudge Frosting Mix 2 tablespoons Butter or Margarine 6 ounces Chocolate Chips 2 tablespoons Water 1. Preheat oven to 350°. Grease and dust with flour a 15" x 10" jelly roll pan. 2. Combine all ingredients in a large mixing bowl. Beat on low speed until blended. Beat 1 minute on medium speed. 3. Pour batter into prepared pan and bake for 30 minutes, until top springs back when lightly pressed. 4. Cool slightly and frost with glaze. Cool and cut into squares. Glaze Preparation: 1. Melt butter in saucepan with chips, over medium heat. 2. Add frosting mix and water, stirring until smooth. Remove from heat. Frost top of warm cake. Contributed to the FareShare Gazette by Art; 21 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 3g Total Fat; (55% calories from fat); 1g Protein; 5g Carbohydrate; 11mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
	* Exported from MasterCook * Chocolate 'Boats' With Fillings Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dark chocolate Balloons Melt some dark chocolate over a double boiler, (big enough pot to 'dip' into.) Blow up some small balloons and when the chocolate is cooled enough, dip them 1/2 way up, enough to coat well (Make take a couple of dippings.) I put them on a baking sheet lined with waxed paper, in the fridge until the chocolate form has set. When set, carefully prick a hole near the top of the balloons so the air releases slowly. Peel away from the chocolate shells. If the shell is hard enough and you're really careful, you can twist the balloon out of the shell and it'll pop off intact if you want to try to reuse the balloons. (Or try coating a lip around the top of the chocolate line with a vegetable spray, don't do the whole balloon, the chocolate may not stick.) These are pretty durable, I've filled with softened cream cheese and sliced strawberries. Would work well with ice cream centers or a chocolate pudding, or use your imagination! Martha, (Texas) http://www.geocities.com/Heartland/Fields/5505/index.html See TexCat Web page: http://www.geocities.com/Heartland/Fields/5505/Texcat_home.html Contributed to the FareShare Gazette by Martha <flylo@txcyber.com>; 3 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Angel Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (16-ounce) package angel food cake mix 1/2 cup unsweetened cocoa 1 1/2 cups plus 2 tablespoons hot fudge topping, divided 2 cups whipped topping, divided 1 (21-ounce) can cherry pie filling, divided Prepare cake mix according to package directions, mixing cocoa with dry ingredients. Spoon batter evenly into an ungreased 10-inch tube pan. Bake in a preheated 350-degree oven as directed on the package. Let cool as package directs. When cake is completely cooled, carefully remove from pan. Cut horizontally in half. Place one half, cut side up, on serving plate. Spread with 3/4 cup fudge topping. (Do not heat topping.) Cover with 1 cup whipped topping, then half of the cherry pie filling. Place the other half of the cake over cherries, cut side down. Spread with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. Refrigerate 1 hour. Just before serving, drizzle remaining 2 tablespoons fudge topping over cherry pie filling. Contributed to the FareShare Gazette by Art; 21 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 34g Carbohydrate; 0mg Cholesterol; 280mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Chocolate Cherry Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box chocolate cake mix 1 can cherry pie filling 1 teaspoon almond extract 2 eggs -- beaten Icing: 1 cup sugar 1/3 cup milk 5 tablespoons butter 6 ounces chocolate chips Mix all ingredients well and pour into a greased and floured 9"x13" pan. Bake 35 minutes at 350 deg. Icing: Place all ingredients in a small saucepan. Bring to a boil and boil for one minute. Stir in 6 oz. chocolate chips. Stir to melt. Spread on cake. Contributed to the FareShare Gazette by ChefAlice <ChefAlice@aol.com>; 20 February, 2001. <http://www.fareshare.net> MC formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 549 Calories (kcal); 22g Total Fat; (34% calories from fat); 6g Protein; 90g Carbohydrate; 68mg Cholesterol; 469mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 6 Other Carbohydrates * Exported from MasterCook * Chocolate Cherry Cake Too Recipe By :Jan Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (18.5 ounce) package devil's food cake mix 1 (21 ounce) can cherry pie filling 1 teaspoon almond extract 2 eggs 1 cup white sugar 5 tablespoons butter 1/3 cup milk 1 cup semisweet chocolate chips Makes 1 - 9 x 13 inch sheet cake Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan. In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir by hand until well blended. Pour batter into prepared pan. Bake for 25 to 30 minutes, or until it tests done. Cool. In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake. Contributed to the FareShare Gazette by Art; 20 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 7g Total Fat; (46% calories from fat); 1g Protein; 16g Carbohydrate; 30mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

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