Recipes Included On This Page Candy's Ginger Salmon Cakes Candy's Oriental Salad Dressing Chile Cheese Strata Choca Country Style Chicken Cutlets Cream Cheese Butter Cookies Cream Pies Crepes With Tomato, Ham and Cheese Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Candy's Ginger Salmon Cakes Recipe By :Candy Valencia Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lemon 2 1/2 Tsp Grated Fresh Ginger Salt and Pepper 5 Tbs Oil 6 Cups Watercress Leaves 1 Egg 15 1/2 ounces Canned Salmon 1 Scallion -- Chopped 2 Tbs Chopped Fresh Parsley 1 1/2 Cups Dry Bread Crumbs (+3 Tablespoons) Squeeze 1 1/2 Tbs juice from lemon into small jar. Add 1/2 tsp ginger, 3/4 tsp salt, 1/4 tsp pepper. Shake until salt disolves. Add 3 Tbs oil, shake to combine. Remove tough stems from watercress; divide leaves among 4 plates. In large bowl, beat egg. Drain salmon, add to egg with remaining ginger, scallion, parsley, 1/2 cup bread crumbs, 1/2 tsp salt and 1/4 tsp pepper. Mix well and shape into 8 patties. In large non-stick frying pan, heat remaining oil over medium heat. Coat patties with remaining crumbs and cook until golden brown on both sides, 3 to 5 minutes. Put 2 patties on each plate. Shake dressing again, pour over patties and watercress. Recipe is to make 4 servings; however, recommend doubling if large servings are desired. October 14, 1993 Contributed to the FareShare Gazette by Candy <dcvalencia@earthlink.net>; 12 April, 2001. Year 4 Volume 04 Number 12 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 25g Total Fat; (68% calories from fat); 23g Protein; 2g Carbohydrate; 107mg Cholesterol; 625mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Candy's Oriental Salad Dressing Recipe By :Candice Valencia Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup balsamic vinegar or rice wine vinegar 1/4 cup soy sauce -- or a little less 1/4 teaspoon ground ginger 2 cloves garlic -- minced 2 teaspoons sugar 1 cup olive oil -- or a little less Combine in a sealed jar or bottle and shake, shake, shake! Yield : "1 1/2 cups" NOTES : Formatted in MasterCook by Art Guyer Contributed to the FareShare Gazette by Candy <dcvalencia@earthlink.net>; 12 April, 2001. Year 4 Volume 04 Number 13 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chile Cheese Strata Recipe By :Edmonton Journal 1994 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 tablespoons soft butter -- (50 mL) 8 slices dry bread -- with crust [enough to cover 2 layers an 8-inch square pan] 6 ounces sharp cheddar cheese -- grated 5 eggs -- beaten 1/4 teaspoon hot sauce -- (1 mL) 2 1/4 cups milk -- (550 mL) 1/8 teaspoon white pepper -- (.5 mL) 1/2 teaspoon salt -- (2 mL) 1 cup medium salsa -- (250 mL) Butter 8-inch pan lightly. Spread the remaining butter on one side of each slice of bread and place one layer of bread in the pan, butter-side up. Sprinkle with the grated cheese. Spread with salsa. Cover with the remaining bread. Whisk together all the remaining ingredients and pour over bread and cheese. Push the top layer of bread down into the egg mixture to make sure that all the slices are coated. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Preheat the oven to 350F. Remove covering and place in the upper third of the oven. Bake for 30 to 35 minutes, until puffy and brown. From The Edmonton Journal; 1994. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 April 2001. Year 4 Volume 04 Number 21 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Choca Recipe By :The New Cook Book; 1905 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint milk -- (.5 L) 1 pint water -- (.5 L) 4 tablespoons sugar -- (60 mL) 1 cup grated chocolate -- (250 mL) 1 pinch salt 1 pint strong coffee -- (.5 L) 10 drops vanilla Whipped cream This drink is a combination of coffee and chocolate and has many adherents. To prepare it, scald one pint of milk and add the same amount of boiling water. Mix together four tablespoonfuls of sugar and one scant cupful of grated chocolate. Add sufficient of the hot liquid to mix to a smooth paste. Gradually dilute and turn into the milk and water, then cook gently for five minutes. Add a pinch of salt, one pint of very strong clear coffee and ten drops of vanilla and take from the fire. Serve with whipped cream for luncheon or 5 o'clock tea. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns; edited by Grace E. Denison (Lady Gay of Saturday Night); Musson Book Co., Limited; 1905 edition. This cookbook belonged to my grandmother. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 April, 2001. Year 4 Volume 04 Number 09 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Country Style Chicken Cutlets Recipe By :Comfort Foods List Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope Lipton Golden Onion Soup Mix 3/4 cup bread crumbs 1/4 cup grated Parmesan cheese 1 teaspoon dry mustard 6 boneless skinless chicken breast halves -- pounded thin 1 egg 1 teaspoon water 2 tablespoons butter -- melted Preheat oven to 350ºF. In medium bowl, combine soup mix, bread crumbs, cheese and mustard. Dip chicken in egg beaten with water, then bread crumb mixture until evenly coated. In lightly greased 13 x 9 inch baking or roasting pan, arrange chicken; drizzle with margarine. Bake uncovered 20 minutes or until chicken is no longer pink, turning once. Contributed to the FareShare Gazette by Jenn <blacklab@ www.xprs.net>; 23 April, 2001. Year 4 Volume 04 Number 23 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 12g Total Fat; (29% calories from fat); 47g Protein; 15g Carbohydrate; 169mg Cholesterol; 455mg Sodium Food Exchanges: 1 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cream Cheese Butter Cookies Recipe By :Family Cookbook List Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter 1 cup sugar 2 1/2 cups flour 1 egg yolk 4 ounces cream cheese raspberry jam -- * see note Preheat oven to 350 deg. F. Cream together the butter and sugar. Add the flour and egg yolk and mix well. Add the cream cheese and mix well. Roll into balls about 5/8 inch in diameter. Place them on an ungreased cookie sheet (the cookies don't grow when baked, so they can be somewhat close together). Then press your thumb into each to flatten it and make an indentation to hold some jam. Fill it with jam. Bake at 350 deg. F for 15 to 20 minutes. Contributed to the FareShare Gazette by Jenn <blacklab@ www.xprs.net>; Year 4 Volume 04 Number 24 <http://www.fareshare.net> NOTES : You can use any flavor jam you like - strawberry jam, apricot preserves, blueberry preserves, raspberry preserves, etc. The jam is the only part of the cookie that has any texture, so I prefer using it to jelly. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Pies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/3 cup flour 1/4 teaspoon salt 2 cups milk 2 eggs -- or 3 egg yolks 1 tablespoon butter 1 teaspoon vanilla 1 9 inch pie shell -- baked and cooled In a saucepan mix sugar, flour and salt mix, add 1 cup of milk mix until smooth, bring to a boil over medium heat, stirring briskly. Continue to stir and let boil until smoothly thickened, about 2 minutes. Remove from the heat. With a fork beat the eggs or egg yolks with the remaining cup of milk. Gradually stir onto the hot mixture, then return to the heat. Bring to a boil, stirring and boil until the mixture thickens a bit more, about 1 minute. Remove from the heat, stir in butter and vanilla. Cool slightly and pour into the baked pie shell. Chocolate cream pie: Make basic filling, add 1/2 cup semi-sweet chocolate chips to hot filling in pan. Stir well. Banana pie: Make basic filling, cool. Slice 2 or 3 large ripe bananas into bottom of pie shell pour cooled basic filling on top. Butterscotch pie: Use 3/4 cup firmly packed brown sugar instead of white sugar in basic filling recipe. Increase butter to 3 tablespoons. Cook the same as the basic filling. Coconut pie: Stir 1 cup flaked coconut into basic filling before pouring into pie shell. Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 5 April 2001. Year 4 Volume 04 Number 05 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crepes With Tomato, Ham and Cheese Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe crepes -- in file 2 cloves garlic -- finely chopped 3 tablespoons olive oil 1 1/2 tablespoons chopped parsley 2/3 cup Italian plum tomatoes -- fresh/canned cooked 1/4 teaspoon salt 1/2 cup prosciutto or ham -- shredded 1/4 cup fresh grated Parmesan cheese 1/2 cup mozzarella cheese -- shredded Prepare one recipe crepes. Keep warm. Saute garlic in oil in small saucepan until golden. Stir in parsley, tomatoes and salt. Simmer for 6 minutes until most of liquid has evaporated. To assemble: butter 9" pie pan. Make stack by spreading each crepe as added to pan with light coating of sauce, a sprinkle of ham, parmesan cheese and Mozzarella cheese. Save a dab of sauce and sprinkle of Parmesan cheese to put on top. Bake at 400 F. for 15 minutes. Cut in wedges. Serve hot or at room temperature. Source : "Source Unknown" S(MC formatting by): "bobbi744@acd.net ICQ#12099532" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 10 April, 2001. Year 4 Volume 04 Number 10 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 14g Total Fat; (84% calories from fat); 3g Protein; 2g Carbohydrate; 13mg Cholesterol; 196mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.