Recipes Included On This Page Chili Rice and Pork Chop Casserole Chocolate Pound Cake Cinnamon Potato Rolls Cream of Onions Soup with Stilton Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chili Rice and Pork Chop Casserole Recipe By :Edmonton Journal February 1995 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil -- (30 mL) 8 pork loin chops -- trimmed salt and pepper 6 cups cooked rice -- (1.5 L) * 38 ounces canned tomatoes -- (1080 mL) chunky chili style 38 ounces red kidney beans -- canned (1080 mL) drained and rinsed 1/2 cup green chili peppers -- canned (144 mL) drained and diced 2 teaspoons cumin -- (10 mL) 2 teaspoons chili powder -- (10 mL) 1/2 teaspoon dried oregano -- (2 mL) 1 cup shredded cheddar cheese -- (250 mL) * Rice: 6 cups cooked long grain rice (1 1/2 cups/375 mL raw converted) In two large heavy skillets, heat oil over medium-high heat; add chops and brown on both sides; sprinkle with salt and pepper. Cover, reduce heat to medium-low and cook for about 10 minutes. Drain on paper towels. Meanwhile, combine rice, tomatoes, beans, chilies, cumin, chili powder, 1/2 tsp. (2 mL) salt and oregano in large shallow baking dish big enough to hold mixture comfortably or two 9-inch (2.5L) square baking dishes. Place pork chops on top. Cover with foil and bake about 25 minutes in 350F (180C) oven or until chops are tender and rice mixture is bubbly. Sprinkle chops with cheese and bake, uncovered, for 5 minutes to melt cheese. From The Edmonton Journal; February 1995. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 March 2001. Year 4 Volume 03 Number 06 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 882 Calories (kcal); 15g Total Fat; (15% calories from fat); 58g Protein; 129g Carbohydrate; 62mg Cholesterol; 352mg Sodium Food Exchanges: 8 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Chocolate Pound Cake Recipe By :Martha (Xstchclown@aol.com) Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margarine or butter 1/2 cup shortening 3 cups sugar 5 eggs 1 teaspoon vanilla 3 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 4 tablespoons unsweetened cocoa 1 cup milk Cream butter and shortening. Add sugar; mix well. Add eggs one at a time, beat well after each addition. Add vanilla. Combine dry ingredients and add alternately with milk to creamed mixture. Bake in oven preheated to 325F. Pan options: 10" greased tube pan -- 80 minutes. 2 cakes -- use bundt pan and 1 loaf pan filling two-third full; check loaf pan as it will be done before bundt pan -- bake 45-60 minutes or done. 3 cakes -- use 3 loaf pans dividing batter equally; bake 45-50 minutes or done. Cakes freeze well. Sprinkle confections sugar on top before serving. Make these ahead of time and put in the freezer to give as Christmas gifts. Martha Whirly NOTES : Formatted in MasterCook by Art Guyer Contributed to the FareShare Gazette by Art ; 15 March 2001. Year 4 Volume 03 Number 15 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Potato Rolls Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rolls: 3/4 cup sugar 3/4 cup mashed potatoes -- hot 1 1/2 cup warm water (110-115) 2 packages active dry yeast 1/2 cup butter -- softened 2 eggs 2 teaspoons salt 6 1/2 cups flour Filling: 1 1/3 cup brown sugar 1/2 teaspoon cinnamon 3 tablespoons cream 2 tablespoons butter -- softened Icing: 1 cup powdered sugar 1 tablespoon warm water 1 1/2 teaspoons light corn syrup 1/4 teaspoon vanilla In a large bowl combine the sugar and mashed potatoes, add water and yeast mix well. Cover and let rise in a warm place for 1 hour. Combine the filling ingredients and set aside. Stir down the dough, mix in the butter, eggs and salt. Gradually stir in the flour. On a floured surface knead until smooth and elastic, 6 to 8 minutes. Divide the dough in half. Roll each into a 12 by 12 inch square. Divide the filling and spread over each square to within 1 inch of the edges. Roll up jelly-roll style. Cut each roll into 9 pieces. Place in a greased pan, cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 for 35 to 40 minutes, or until golden brown. After the rolls cool some mix the icing. Then drizzle over the top of the rolls. Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 7 March, 2001. Year 4 Volume 03 Number 07 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 344 Calories (kcal); 8g Total Fat; (21% calories from fat); 6g Protein; 62g Carbohydrate; 40mg Cholesterol; 336mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates * Exported from MasterCook * Cream of Onions Soup with Stilton Recipe By :Judy Schultz; Edmonton Journal 1995 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- 50 mL 4 cups white onions -- 1 L; finely diced 1 1/2 cups leeks -- 375 mL; chopped, -- white part only 3/4 cup shallots -- 150 mL; finely diced 2 carrots -- finely chopped 3 tablespoons fresh parsley -- 45 mL; minced 1 teaspoon dried tarragon -- 15 mL 3 tablespoons flour -- 45 mL 5 cups milk, 1% lowfat -- 1.25 L 3/4 cup port wine -- 150 mL 1/2 pound blue cheese -- 500 mL; Stilton -- grated 3 slices bacon -- cooked, crumbled -- (optional) 3 tablespoons fresh chives -- 45 mL; minced In a large, heavy-bottomed pot, melt butter over low heat. Add onions, leeks, shallots, carrots, parsley and tarragon. Cover with a tight-fitting lid and cook over very low heat, stirring occasionally, until onions and carrots are tender, about 20 minutes. Puree vegetables in the bowl of a food processor fitted with the metal blade. Return puree to the saucepan. Sprinkle puree with flour and stir over low heat for about 3 minutes to cook flour. Slowly add milk, stirring constantly to avoid lumps. Cook over medium heat until mixture is hot and thickened. Add port and stir until heated through. Add cheese and stir over medium-low heat until melted and evenly blended. Season to taste with salt and white pepper. From the Food section of the Edmonton Journal, 1995. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 5 March, 2001. Year 4 Volume 03 Number 05 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 446 Calories (kcal); 23g Total Fat; (48% calories from fat); 19g Protein; 36g Carbohydrate; 60mg Cholesterol; 780mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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