Recipes Included On This Page Deep Orange Squash and Spice Loaf Delmonico Potatoes Doug's Drunken Hen Drisbach's Potatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Deep Orange Squash and Spice Loaf Recipe By :Elizabeth Baird's Favourites Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour -- (425 mL) 1 teaspoon baking soda -- (5 mL) 1 teaspoon cinnamon -- (5 mL) 1/2 teaspoon baking powder -- (2 mL) 1/2 teaspoon salt -- (2 mL) 1/2 teaspoon freshly grated nutmeg -- (2 mL) 1/2 teaspoon ground ginger -- (2 mL) 1/4 teaspoon allspice -- (1 mL) 1/2 cup chopped walnuts -- (125 mL) or pecans or hazelnuts 1/2 cup currants -- (125 mL) 3 eggs 1/2 cup butter, melted -- (125 mL) 1/4 cup buttermilk -- (50 mL) 2/3 cup firmly packed brown sugar -- (150 mL) 1 1/2 cups mashed cooked squash -- (375 mL) 1 tablespoon grated orange peel -- (15 mL) Grease a 9- x 5-inch (2 L) loaf pan and line the bottom with waxed paper. Grease the paper lightly and set aside. Preheat oven to 350F (180C). Sift together flour, soda, cinnamon, baking powder, salt, nutmeg, ginger and allspice into a large bowl. Stir in the nuts and currants. In a smaller bowl, beat together eggs, butter, buttermilk, sugar, squash and orange peel. Pour over the dry ingredients and mix just until blended. Transfer batter to prepared pan and bake at 350F (180C) for 50 to 60 minutes or until a skewer inserted in the middle comes out clean. Let cool in the pan for 10 minutes, then turn out onto a rack and let cool, right side up. Wrap well and store in an airtight container for a day before slicing. Makes 1 loaf. From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 19 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Delmonico Potatoes Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds potatoes 1 pound medium cheddar cheese -- shredded 3 cups heavy cream 9 tablespoons butter 9 tablespoons flour 3/8 teaspoon white pepper 1/4 cup plain bread crumbs 2 teaspoons melted butter Peel and dice potatoes into cubes and boil for approximately 30 minutes or until soft. Melt butter in saucepan and then add flour. Mix the two together and then add cream and white pepper, stirring constantly until thickened. Then add about 3/4 of shredded cheddar cheese until all the cheese is melted. Place potatoes in casserole dish and then add your cheese sauce and mix thoroughly. Place bread crumbs into a small bowl and then add melted butter until thoroughly blended. Sprinkle remainder of shredded cheese and bread crumbs on top of potatoes. Cook at 350 degrees for approximately 20 minutes. Contributed to the FareShare Gazette by Lynn; 9 September, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 305 Calories; 21g Fat (60.6% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 85mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non- Fat Milk; 4 Fat.   * Exported from MasterCook * Doug's Drunken Hen Recipe By :Doug Irvine Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken parts -- (I used legs) 1/3 cup shortening 2 large tomatoes -- peeled and chopped 1 medium onion -- chopped 1 Serrano chiles -- (1 to 2) seeded and chopped -- (wear gloves!) 1/2 pound ham -- chopped 1 chorizos -- (1 to 2) fried and then cut in slices 2 cups dry sherry -- does not have to be Amontillado! 2 tablespoons sugar 1/4 teaspoon cloves 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/8 teaspoon nutmeg 1/2 cup seedless raisins 1/2 cup blanched chopped almonds Brown the chicken parts in the shortening, and when it is all browned well, drain, and add the tomatoes and onion, and cook for about five minutes, then add all of the other ingredients. Let this simmer for at least half an hour, and taste for seasoning. Note that there was no salt added so govern your taste accordingly. This may be thickened, using flour and water, or masa and water. Serve with Mexican rice, or a pilaf and a salad. MC format by Hallie. Contributed to the FareShare Gazette by Doug; 25 September, 2001. www.fareshare.net Cheers, Doug in BC - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 330 Calories; 16g Fat (56.2% calories from fat); 8g Protein; 20g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.   * Exported from MasterCook * Drisbach's Potatoes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups frozen hash brown potatoes -- slightly thawed 1 1/2 cups sour cream [12-oz. container] 1 teaspoon salt 2/3 cup cream-style small-curd cottage cheese 1 tablespoon grated onion 1/2 teaspoon garlic salt shredded cheddar cheese Mix together all but the cheese. Put into a 9" x 13" baking pan. Sprinkle with cheese as desired. Bake at 350F. for 30 to 40 minutes. Serves 6 to 8 Note : Drisbach's is a 'nice' type restaurant in Grand Island, Nebraska. MC formatted by Hallie. Contributed to the FareShare Gazette by Judy; 16 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; trace Fat (2.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 395mg Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates.

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