Recipes Included On This Page Heart Healthy Chocolate Cake Homemade Red Chile Potato Chips Horseradish Dressing Hot Milk Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Heart Healthy Chocolate Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups semisweet chocolate chips 2 cups garbanzo beans, cooked -- drained and rinsed 4 eggs -- or 1 cup of egg substitute 1 cup sugar 3/4 teaspoon baking powder 1 tablespoon powdered sugar In a small bowl, melt chocolate in microwave oven, 2 minutes on medium power. In food processor, combine beans and eggs. Add sugar, baking powder and chocolate: Process until smooth. Pour batter into a round, 9 inch, non- stick pan. Bake at 350 degrees for 45 minutes or until knife inserted comes out clean. Cool. Sprinkle with powdered sugar. Cut into 10 wedges. Serve with raspberry melba sauce and a dollop of Coolwhip Lite. Enjoy in good health!! Contributed to the FareShare Gazette by Davenia <Boots25520@aol.com>; 25 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - Per serving: 281 Calories (kcal); 10g Total Fat; (30% calories from fat); 6g Protein; 46g Carbohydrate; 75mg Cholesterol; 64mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates   * Exported from MasterCook * Homemade Red Chile Potato Chips Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **CHIPS** 1 pound Idaho potatoes or any good baking potato Peanut or canola oil for frying -- (1 to 2 quarts) **SEASONING** 1/2 teaspoon red chile powder -- or to taste 1/4 teaspoon cayenne pepper -- or to taste 1/4 teaspoon ground cumin -- or to taste 1/4 teaspoon Salt -- or to taste Note: Idaho russet baking potatoes make the best chips, as they are high in moisture and low in sugar. 1. Peel and slice the potatoes paper-thin with a mandolin or in a food processor. Soak the sliced potatoes in ice-cold water 5 minutes. (You can slice the potatoes ahead of time and hold them in water as long as 4 or 5 hours.) Drain in a salad spinner or lay flat on kitchen towels and pat dry. 2. Heat the oil in a deep fryer or large pot to 350 degrees. Meanwhile, thoroughly combine all the chip seasoning ingredients in a bowl. Fry the potatoes in batches until crisp and brown. Remove with a slotted spoon or use a spoon and strainer, and drain on paper towels. 3. Transfer to a large bowl and toss chips with chip seasoning while still warm. Serving suggestions: For best results, serve immediately. Good with burgers, sandwiches, or with eggs and chorizo for breakfast or brunch. Storage: Can be stored in a cool, dry place two to three days, or up to one week in dry climates. From 'Coyote's Pantry' by Miller and Kiffin. Christie Aspegren, September 93 Round Robin. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 12 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 70mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates   * Exported from MasterCook * Horseradish Dressing Recipe By :Newspaper clipping - unknown Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sour cream 1/4 cup mayonnaise or salad dressing 1 tablespoon grated horseradish 1 teaspoon sugar 1/4 teaspoon salt 2 drops bottled hot pepper sauce 2 drops Worcestershire sauce Combine all ingredients. Chill. Serve with meat or seafood salads. Makes 2 cups. Found in an old newspaper clipping inside a cookbook. Source and date unknown. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 19 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 657 Calories (kcal); 71g Total Fat; (92% calories from fat); 4g Protein; 9g Carbohydrate; 70mg Cholesterol; 909mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1/2 Other Carbohydrates   * Exported from MasterCook * Hot Milk Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 2 cups sugar 2 1/4 cups flour 2 1/4 teaspoons baking powder 1 teaspoon vanilla 1 1/4 cups milk 10 teaspoons butter In a bowl beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with the vanilla and beat until smooth. In a saucepan, heat milk and butter just until butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 9 X 13 X 2-inch pan. Bake at 350 degrees for 30 to 35 minutes, until cake tests done. Cool on a wire rack. Magic Fudge Frosting: 1 (14-oz) can Eagle brand sweetened condensed milk (NOT evaporated milk) 2 (1-oz) squares semi-sweet or unsweetened chocolate dash salt 3 tablespoons water 1 teaspoon vanilla In a double boiler, combine milk, chocolate and salt. Cook and stir until chocolate melts and mixture thickens. Remove from heat; stir in water and vanilla - cook & stir until thickened again. (Mixture should be the consistency of frosting.) Add 1 cup chopped walnuts. Cool 10 minutes. Frosts 1 9 x 13-inch cake. You may add additional chopped walnuts on top if desired. This is a cake that looks and tastes like all the love that was put into it. Enjoy! Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 20 February, 2001. <http://www.fareshare.net> MC formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 6g Total Fat; (18% calories from fat); 5g Protein; 53g Carbohydrate; 74mg Cholesterol; 156mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates

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