Recipes Included On This Page Campfire Potatoes Carrot Cake with Ricotta Topping -- Low Fat Cassata Trifle Celery Muffins Cheddar Apple Muffins Cheesy Pepper Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Campfire Potatoes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium potatoes -- peeled and thinly sliced 1 medium onion -- sliced 6 tablespoons butter or margarine 1/3 cup shredded cheddar cheese 2 tablespoons minced parsley 1 tablespoon Worcestershire sauce salt and pepper to taste 1/3 cup chicken broth Place potato and onion on a large piece of heavy duty foil (about 20" x 20"); dot with butter. Combine cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges well. Grill, covered over medium coals 35 to 40 minutes or until tender. 4 to 6 servings. MC formatted by Hallie. Contributed to the FareShare Gazette by Judy; 16 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 14g Fat (55.5% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Carrot Cake with Ricotta Topping -- Low Fat Recipe By :Family Circle Tasty Low Fat Recipe Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups (310g/10 oz) self raising flour 1 teaspoon bicarbonate of soda 2 teaspoons ground cinnamon 1 teaspoon mixed spice 1/2 cup (95 g/3 oz) soft brown sugar 1/2 cup (60g/2 oz) sultanas 2 tablespoons vegetable oil 1/3 cup (80 ml/2 3/4 fl oz) low fat milk 140 g (4 1/2 oz) apple puree 290 g (10oz) carrot, coarsely grated TOPPING 125 g (4 oz) ricotta 1/4 cup (30g/1 oz) icing sugar 1/2 teaspoon grated lime rind 1. Preheat oven to moderate 180 degrees Celsius or 350 Fahrenheit. Lightly grease a 10 x 18 cm (4 x 7 inch) loaf tin and cover base with baking paper. Sift the flour, soda, and spices into a large bowl. Stir in the brown sugar and sultanas. Combine eggs, oil, milk and apple puree in large jug. 2. Stir the egg mixture into the dry ingredients, then stir in the carrot. Spread into tin and bake for 1 1/4 hours, or until a skewer comes out clean when inserted in the centre of the cake and the cake comes away slightly from the sides of the tin. Leave in the tin for 5 minutes before turning out to cool on a wire rack. 3. To make the topping, beat the ingredients together until smooth. Smooth over cake. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; 2g Fat (94.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by L.Wright; 12 September, 2001. http://www.fareshare.net * Exported from MasterCook * Cassata Trifle Recipe By :Nick Sundberg Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Cream cheese -- softened 1/2 cup Powdered sugar 2 Tablespoons Milk 1 1/4 teaspoons Vanilla 1/2 teaspoon Cinnamon 1 pound loaf Pound cake 1/4 cup Marsala 2 1/2 cups Peaches -- sliced Whip the cream cheese until light. Add the sugar, milk, vanilla, and cinnamon. Blend well. Slice the cake and brush the tops with the Marsala. In an attractive glass serving bowl, layer first the cake, then the cream cheese mix, and finally the fruit. Repeat, finishing with a final topping of the cream cheese mix. Cover and refrigerate at least 2 hours before serving. Source : "EMAZING - http://www.emazing.com/ Recipe of the Day S(MC formatting by): "bobbi744@acd.net" Copyright : "EMAZING(tm) is a service of EMAZING, INC. Copyright 2001. Yield : "6 to 8 servings" NOTES : This recipe is a cross between the Italian Cassata and the English Trifle. Contributed to the FareShare Gazette by Bobbie; 29 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 8g Fat (50.9% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
	* Exported from MasterCook * Celery Muffins Recipe By :Magnificent Muffins Cookbook; 1984 Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Dry Mixture** 2 cups all-purpose flour -- (500 mL) 2 teaspoons baking powder -- (10 mL) 1 teaspoon baking soda -- (5 mL) 1/4 teaspoon celery salt -- (1 mL) 1/4 teaspoon onion salt -- (1 mL) **Moist Mixture** 4 large eggs 1/2 cup vegetable oil -- (125 mL) 10 ounces cream of celery soup -- (284 ml can) 1 cup chopped celery -- (250 mL) 3 tablespoons freshly chopped parsley -- (45 mL) 1/3 cup grated Parmesan cheese -- (75 mL) Preheat oven to 400F (200C). Prepare 18 muffin cups. Combine the dry mixture ingredients in a large bowl. Lightly beat the eggs in a medium bowl. Add the rest of the moist mixture ingredients and combine well. Add the moist mixture to the dry mixture all at once and stir together gently until just mixed. Fill the prepared muffin cups 3/4 full. Bake for 20 minutes. Hint - two or three large celery stalks will yield enough chopped celery for this recipe. Makes 18 muffins. From Magnificent Muffins Cookbook; edited by Kathryn L. Ramsay; (c) 1984; Magnificent Cookbooks Publishing, Inc., 30 Mural Street, Unit 5, Richmond Hill, Ontario, Canada L4B 1B5 These are a little different from the usual muffin but the recipe looked very interesting. Of course I'd probably toss in a little cayenne pepper or hot sauce. I think these would be great in a lunch bag............. Hallie MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 8g Fat (54.3% calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 276mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cheddar Apple Muffins Recipe By :Magnificent Muffins Cookbook; 1984 Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Dry Mixture** 2 cups all-purpose flour -- (500 mL) 1 1/2 teaspoons baking powder -- (7 mL) 1/2 teaspoon baking soda -- (2 mL) 1 teaspoon salt -- (5 mL) 3/4 cup coarsely grated cheddar cheese -- (175 mL) **Moist Mixture** 1/2 cup butter -- (125 mL) 2/3 cup granulated sugar -- (150 mL) 2 large eggs 1 cup grated apple -- (250 mL) Preheat oven to 350F (180C). Prepare 12 muffin cups. Combine the first 4 ingredients of the dry mixture in a large bowl. Add grated cheddar and blend. Cream butter and sugar together with an electric mixer. Add eggs one at a time and beat to blend. Peel, core and grate the apple and add it to the moist mixture. Add moist mixture to dry mixture all at once and stir until just combined. Fill 12 prepared muffin cups 2/3 full. Bake for 20 to 25 minutes or until springy to touch. Hint - a medium sized apple should yield about 1 cup of grated apple. From Magnificent Muffins Cookbook; edited by Kathryn L. Ramsay; (c) 1984; Magnificent Cookbooks Publishing, Inc., 30 Mural Street, Unit 5, Richmond Hill, Ontario, Canada L4B 1B5 I haven't tried this particular recipe but have made muffins using shredded or chopped apples and shredded cheese. Try using various cheeses in this - mozzarella, gouda, edam etc. I am going to try substituting Splenda for half the sugar called for when I make these. Hallie. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 9g Fat (38.9% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 379mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cheesy Pepper Muffins Recipe By :Teri Dublin, Closer, Mission Mortgage Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all purpose flour 2 tsps. baking powder 1 tsp. pepper 1/2 tsp. salt 1 egg 1 cup buttermilk 1/4 cup vegetable oil 1 Tbsp. honey 1 cup shredded Cheddar cheese Preheat oven to 400°F. Grease or paper line muffin cups. In a mixing bowl, combine the flour, baking powder, pepper and salt. In another bowl, combine the egg, buttermilk, oil and honey; stir into dry ingredients just until moistened. Fold in cheese. Fill muffin cups 2/3 full. Bake for 18-22 minutes or until done. Cool for 5 minutes, then remove to a wire rack. Source : "Cookin' with Mission and Friends 1999" S(Formatted / Posted by Dee) Copyright : "1999 Cookbook Publishers, Inc." NOTES : no servings or yield given; should be about 18-24 (2 1/2 inch) muffins. Contributed to the FareShare Gazette by Dee; 24 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 4g Fat (74.3% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 127mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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