Recipes Included On This Page Crab Apple Jelly Cranberry Blueberry Bars Creamy Potato Sticks Crock-Pot Cheese Potatoes Crunchy Potato Wedges -- Low Fat Curried Peanut Butter Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Crab Apple Jelly Recipe By :Edmonton Journal 1994 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 cups crabapples -- (4 pounds) washed -- stemmed & quartered water sugar lemon juice Make juice: Place crabapples in a large, deep stainless steel or enamel saucepan; cover with water and bring to a boil. Stirring frequently to prevent scorching, boil gently 30 minutes. Pour cooked mixture into a damp jelly bag suspended over a bowl to catch the juice. Allow the juice to drip 6 to 8 hours or overnight. For clear jelly, do not press or squeeze bag. If preparing Crab Apple Butter, set pulp aside. Measure crabapple juice into a deep stainless steel or enamel saucepan. For each 1 cup (250 mL) crabapple juice add 1 tbsp. (15 mL) lemon juice. Bring juice to a boil. For each 1 cup (250 mL) crabapple juice, add 2/3 cup (150 mL) sugar. Stir continuously until sugar is dissolved and mixture returns to a full boil. Stirring frequently to prevent scorching, boil 20 to 30 minutes or until mixture reaches gel stage - when droplets "sheet- together" when dropped off a cold metal spoon or when mixture reaches a temperature of 220F (104C). Fill boiling water canner with water. Place 5 clean half-pint (250 mL) mason jars in canner over high heat. Cover; bring water to a boil; boil at least 10 minutes to sterilize jars. Prepare lids according to manufacturer's directions. (Bernardin snap lids must be boiled 5 minutes to soften the sealing compound.) Remove jelly from heat and skim off foam with a metal spoon. Immediately ladle jelly into a hot sterilized jar to within 1/4-inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and jelly; readjust head space to 1/4 inch. Wipe jar rim, removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jelly. Cover canner; return water to a boil; process 5 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store. Wipe jars, label and store jars in a cool, dark place. From The Edmonton Journal; 1994. MC format by Hallie. Untried. NOTES : Makes 4 to 5 half-pint (250 mL) jars. Contributed to the FareShare Gazette by Hallie; 2 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. * Exported from MasterCook * Cranberry Blueberry Bars Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust/Topping 1 1/2 cups oats 1/2 cup flour 1/2 cup brown sugar -- packed 1/4 cup chopped walnuts -- (optional) 1/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/8 teaspoon salt 6 tablespoons butter -- melted Filling 1 1/2 cups fruit [1/2 each cranberries and blueberries or whatever you like] 3 tablespoons sugar 2 teaspoons cornstarch Place aluminum foil into an 8" square pan, with it hanging over two sides to be able to grip and lift when done. Mix crust ingredients and press firmly onto foil-lined pan, reserving 1/2 cup. Bake in a preheated 350F oven for 12 minutes. Stir filling ingredients in a small pan over medium low heat. Simmer 2 minutes until slightly thick. Pour onto crust and smooth evenly. Sprinkle reserved topping all over. Return to oven and bake 30 minutes, checking to be sure that the top does not burn. Cool in pan 10 minutes. Lift out with the foil edges and place on serving plate. Cut into squares. From the kitchen of: Gary R Beck, San Francisco, CA. Home Page: http://www.hometown.aol.com/garyrbeck/myhomepage/index.html Contributed to the FareShare Gazette by Gary; 29 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 6g Fat (38.3% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 82mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Creamy Potato Sticks Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup all-purpose flour 1/2 teaspoon salt 1 1/2 cups milk 1 can cream of celery soup -- undiluted 1/2 pound processed American cheese -- cubed 5 large baking potatoes -- peeled (5 to 6) 1 cup chopped onion Paprika In saucepan, combine flour and salt. Gradually whisk in milk until smooth. Bring to a boil. Cook and stir for 2 minutes. Remove from heat. Whisk in soup and cheese till smooth. Set aside. Cut potatoes into 4-inch by 1/2-inch by 1/2-inch thick. Place in a greased 13 by 9-inch by 2-inch baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350 degrees for 55 to 60 minutes or until potatoes are tender. Sprinkle with paprika. NOTES : Taste of Home Collector's Edition Copyright 1999 Contributed to the FareShare Gazette by Sandy; 18 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 13g Fat (37.6% calories from fat); 13g Protein; 36g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 887mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.
	* Exported from MasterCook * Crock-Pot Cheese Potatoes Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium potatoes (4 lb.) 1 large onion -- sliced thin 1/2 cup flour 2 teaspoons seasoned salt 1/2 teaspoon pepper 4 tablespoons butter 2 whole cans cream of mushroom soup 1/2 whole to 3/4 lb. grated cheddar cheese Mix flour, seasoned salt and pepper. Slice potatoes. Toss slices in 2 cups water with 1 teaspoon cream of tartar; drain. Grease crock-pot. Layer potatoes, onion, flour mixture, and repeat. Add butter, then add soup (not diluted). Cover and cook on low 7 to 9 hours, High 3 to 4 hours. Thirty minutes before serving, add grated cheese. Posted to RecipeLu by "Diane Geary" on Nov 20, 1997. Contributed to the FareShare Gazette by Sandy; 4 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; 4g Fat (61.0% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 267mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Crunchy Potato Wedges -- Low Fat Recipe By : Family Circle Tasty Low Fat Recipe Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes 1 tablespoon oil 1/2 teaspoon chicken or vegetable stock powder 1/4 cup (25 g) dry breadcrumbs 2 teaspoons chopped fresh chives 1 teaspoon celery salt 1/4 teaspoon garlic powder 1/2 teaspoon chopped fresh rosemary Preheat oven to moderate hot 200 degrees Celsius or 400 Fahrenheit. Cut potatoes into 8 wedges each. Dry, then toss with oil. Combine chicken or vegetable stock powder, breadcrumbs, chives, celery salt, garlic powder and rosemary. Add the wedges and toss. Spread on greased baking trays and bake for 40 minutes, or until golden. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 2g Fat (18.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat. NOTES : Formatted in MasterCook 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 * Curried Peanut Butter Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup shredded carrot 1/2 cup chopped onion 1/2 cup chopped celery 1 Tbsp butter 1 Tbsp peanut oil 2 Tbsp all-purpose flour 1 tsp curry powder 1/4 tsp salt 3 1/2 cups reduced-sodium chicken broth 2 tsp Worcestershire sauce 3/4 cup crunchy peanut butter *Note : to make this a completely vegetarian soup, use reduced-sodium vegetable broth instead of chicken broth. 1. In a 2-quart saucepan, cook the carrot, onion and celery in the butter and oil until tender, about 10 minutes. 2. Blend in the flour, curry powder and salt. Add the chicken broth and Worcestershire sauce. Cook, stirring until thickened and bubbly. 3. Reduce the heat; add the peanut butter and stir until melted. 4. Serve hot with condiments (chopped dried pineapple, shredded coconut, chopped scallions, chopped peanuts, raisins, curry powder) Recipes courtesy of The Peanut Butter Diet © 2001. MC formatted by Hallie. Contributed to the FareShare Gazette by Robin; 16 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 20g Fat (68.6% calories from fat); 9g Protein; 13g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 296mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

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