Recipes Included On This Page Cinnamon Raisin Bread Cornish Pasty Crab And Crawfish Cardinal Cream Cheese Pound Cake #1 Cream Cheese Pound Cake #2 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cinnamon Raisin Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c. milk 1/4 c. sugar 2 t. salt 1/2 c butter 1 c. mashed potatoes 1/2 c. warm water 2 packets yeast 7 1/2 c. flour (I used half bread and half all-purpose) 2 c. raisins 1/2 c. sugar 2 t. cinnamon 1/4 c. butter sugar Heat milk until bubbles for around edge of pan, remove from heat and add 1/4 c. sugar, salt and 1/2 c. butter, stir until butter melts; add mashed potatoes. Sprinkle yeast over 1/2 c. water, stir to dissolve. Add milk mixture and 3 1/2 c. flour. Beat until smooth. By hand, stir in raisins and additional flour to make a stiff dough. Knead until smooth and elastic, adding more flour as necessary. Place in greased bowl, turn over to grease top. Cover with towel and let raise until double, about 1 1/2 hours. Punch down. Roll each half into 16x8 inch rectangle. Mix 2 t. cinnamon with 1/2 c. sugar. Sprinkle half over each rectangle. From narrow side, roll up jelly roll fashion. Place in greased 9x5x3 inch pans. Brush each with 1 T. butter. Let rise until sides come up to the top of pans; about 1 hour. Place oven rack in middle of oven. Heat to 375. Brush tops of each with additional 1 T. butter. Bake 35-40 minutes - tops will be well browned. Remove from pan at once, cool slightly on rack. Sprinkle with sugar. Contributed to the FareShare Gazette by Connie <CGarlitz@aol.com>; 22 May, 2001. Year 4 Volume 05 Number 22 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornish Pasty Recipe By :Saving Time & Money in the Farm Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 9 inch pie crust -- (23 cm) [pastry only - not pie shells] **Pork Filling** 500 grams pork shoulder -- cubed (1 pound) 25 milliliters flour -- (2 tablespoons) 2 milliliters salt -- (1/2 teaspoon) 1 milliliter pepper -- (1/4 teaspoon) 125 milliliters finely chopped onion -- (1/2 cup) 1 garlic clove -- crushed 25 milliliters oil -- (2 tablespoons) 250 milliliters chopped potato -- (1 cup) 125 milliliters finely chopped carrot -- (1/2 cup) 250 milliliters hot pork or chicken stock -- (1 cup) 25 milliliters chopped fresh parsley -- (2 tablespoons) 1 milliliter sage -- (1/4 teaspoon) 1/2 milliliter allspice -- (1/8 teaspoon) From basic pie pastry and one of the fillings given here you can make 12 to 14 Cornish pasties. **Pork Filling** Ingredients are given above. Stir the flour, salt and pepper together then coat the pork cubes with this mixture. Saute the onion and garlic in oil until the onion is transparent. Add the pork and brown over medium heat. Add the remaining ingredients; reduce the heat and simmer for 30 minutes or until the vegetables are tender. Cool. **Chicken Filling** 500 mL (2 cups) chopped cooked chicken 250 mL (1 cup) finely chopped celery 2 chopped hard-cooked eggs 2 mL (1/2 teaspoon) salt 1 mL (1/4 teaspoon) pepper 1 green onion, chopped 1 beaten egg. Combine all ingredients. **Egg N'Tuna Filling** 6 chopped hard-cooked eggs two 184-gram cans tuna (approx. 24 ounces total) 25 mL (2 tablespoons) finely chopped onion 10 mL (2 teaspoons) dried parsley 1 284-mL can (approx. 10 ounces) condensed cream of celery soup Combine all ingredients. Cooked eggs may be frozen but they tend to go rubbery. **Pastry** Roll pastry 5mm (1/8-inch) thick and cut in 15-cm (6-inch) rounds. Place 75 mL (1/3 cup) filling in the center of each round. Fold in half and seal the edges with water then crimp with a fork. Place the pasties on a baking sheet and bake at 200C (400F) for 25 to 30 minutes. Makes 6 to 8 servings. From Saving Time & Money in the Farm Kitchen; Alberta Agriculture; 1985. MC formatted by Hallie. Hallie's notes: I used to make the pork filling version and it was pretty good. I have never tried the other fillings. There is a lot of room here for varying the seasonings used. Contributed to the FareShare Gazette by Hallie; 2 May, 2001. Year 4 Volume 05 Number 02 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab And Crawfish Cardinal Recipe By :In the Kitchen with Bob Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bechamel Sauce: 4 tablespoons butter 4 tablespoons flour 1 cup milk 1/2 cup heavy cream 1/2 teaspoon salt 1/8 teaspoon white pepper 2 green onions, finely chopped 4 tablespoons butter 1/4 cup white wine 1/4 cup tomato sauce 1/2 pound lump crabmeat, picked and cleaned 1 pound cooked and cleaned crawfish tails 1/4 teaspoon salt 1/8 teaspoon cayenne pepper hot cooked rice 1. First, make the Bechamel sauce. In a saucepan over medium-high heat, melt the butter and stir in the flour to make a roux. Cook the roux for about 1 minute, or until it becomes a light brown color. Add the milk and continue cooking, stirring constantly, for about 5 minutes. Then add the cream, salt, and white pepper. Cook the sauce for another minute or so, turning down the heat to low. 2. When the Bechamel sauce is just about done, saute the chopped onions in butter in a skillet for about 1 minute over medium-high heat. 3. Add the white wine and the tomato sauce, and cook over medium-low heat for about 5 minutes. Then, add the warmed Bechamel sauce. Bring the mixture to a boil, stirring it gently. Add the crabmeat and crawfish, and bring the sauce to a boil again, stirring gently. When the crab and crawfish are warmed through, serve immediately with, or over, hot cooked rice. Contributed to the FareShare Gazette by Robin <GrassRats@aol.com>; 5 May 2001. Year 4 Volume 05 Number 05 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 24g Total Fat; (84% calories from fat); 3g Protein; 7g Carbohydrate; 74mg Cholesterol; 512mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cream Cheese Pound Cake #1 Recipe By :Polly Stewart Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups butter 1 package cream cheese -- (8 ounce) 3 cups white sugar 1 tablespoon vanilla extract 1 teaspoon almond extract 6 eggs 3 cups cake flour 1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan. 2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan. 3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. NOTES : Formatted in MasterCook by Art Guyer Subscribe to the FareShare Recipe Gazette at http://www.fareshare.net Contributed to the FareShare Gazette by Art 29 May, 2001. Year 4 Volume 05 Number 29 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 24g Total Fat; (71% calories from fat); 5g Protein; 17g Carbohydrate; 133mg Cholesterol; 240mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cream Cheese Pound Cake #2 Recipe By :Carol Mann Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese (not light) 3 sticks butter (not margarine) 3 cups sugar 6 large eggs 3 cups flour 2 teaspoons vanilla DO NOT PREHEAT THE OVEN. Beat cream cheese and butter together with sugar. Add eggs and beat till light and fluffy. Add flour and vanilla and mix well. Put in cold oven. Turn oven to 300 and bake for 1 1/2 hours or until cake is golden and tests done. Contributed to the FareShare Gazette by Carol <Chezchigoe@aol.com>; 28 May, 2001. Year 4 Volume 05 Number 28 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 342 Calories (kcal); 3g Total Fat; (6% calories from fat); 6g Protein; 74g Carbohydrate; 94mg Cholesterol; 29mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates

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