Recipes Included On This Page Fresh Nectarine Jam Fresh Potato Bread Fried Banana Peppers Fuddrucker's Nut Brownies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fresh Nectarine Jam Recipe By :Edmonton Journal 1994 Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 nectarines -- 5 to 6 cups cubed -- (1.25 to 1.5 L) 2 cups sugar -- divided (500 mL) 1 package light powdered fruit pectin -- (1 3/4 - oz) 1 tablespoon lemon juice -- (15 mL) Using potato masher, crush fruit to measure 3 1/3 cups. In large saucepan combine 1/4 cup sugar with pectin and mix. Add nectarines and lemon juice; bring to full rolling boil, stirring constantly. Stir in remaining sugar, return to full boil and boil 1 minute, stirring constantly. Remove from heat, skim off any foam and portion into sterilized canning jars with 1/8-inch headspace. Close lid then process in boiling water bath for 5 minutes. Cool. If jam layers while cooling, invert jars for a while to redistribute fruit. Makes 4 half-pints. Freezer method: Fill jars with 3/4-inch headspace, close lid and freeze for 6 to 12 months. Half-Crocked Nectarine Jam: Add 1/4 cup port or brandy when adding fruit and lemon juice to saucepan. From The Edmonton Journal; 1994. NOTES : To reduce foam, add 1/2 teaspoon butter or margarine while jam is boiling. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Fresh Potato Bread Recipe By :Tasty Taters by Judith Bosley Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium potato 3 cups water 2 pkgs. dry yeast 1/2 cup lukewarm water 3 Tbsps. sugar 1 Tbsp. salt 1/3 cup dry milk 3 Tbsps. shortening 6 1/2 cups flour -- approximately Dissolve yeast in 1/2 cup warm water. Peel potato, cut up and cook until done in the 3 cups water. Mash potato in the water and add more liquid if needed to make 2 1/2 cups. Combine sugar, salt, shortening and dry milk with potato water. Cool to lukewarm and stir in yeast and 2 cups flour to make a dough; turn out onto a floured board and knead until smooth and elastic. Place in a greased bowl and turn dough to grease the top; let rise until double, punch down, let rise again. Shape dough into two loaves and place in greased loaf pans. Cover and let rise. Bake at 350°F for 35-40 minutes. Source : "Tasty Taters by Judith Bosley" Copyright : "1980 Judith Ann Bosley" NOTES : Makes 2 loaves Potatoes encourage yeast to rise Contributed to the FareShare Gazette by Dee; 5 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Fried Banana Peppers Recipe By :Nick Sundberg Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Banana peppers -- mild (the pickled 1 jar type work well) 2 cups Flour 2 Eggs 1 cup Milk 3 cups Italian-style breadcrumbs Oil for frying Marinara Split the peppers (remove any seeds). Pat dry with a paper towel. Lightly beat the eggs and whisk in the milk. Pre-heat the oil to 350. Dredge the peppers in the flour. Dip in the egg/milk mix. Roll in the breadcrumbs. Carefully place in the hot oil and cook until lightly browned, turning once. Serve hot with warm marinara sauce for dipping. Source: "EMAZING - http://www.emazing.com The EMAZING Recipe of the Day S(MC formatting by): "bobbi744@acd.net" Copyright: "EMAZING(tm) is a service of EMAZING, INC. Copyright 2001. NOTES : Serve these at your next party. Contributed to the FareShare Gazette by Bobbie; 29 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 2g Fat (14.8% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 23mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.   * Exported from MasterCook * Fuddrucker's Nut Brownies Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lbs. butter 12 lbs. sugar 3 3/4 quarts eggs 3/4 cup vanilla dry ingredients 5 lbs. flour 6 cups cocoa 7 tsp. baking soda 3 tsp. baking powder 1/2 tsp. salt 1 package marshmallows -- (1 lb. 14 oz pkg) Important : Must follow the drop procedure. The brownies must be cooked for exactly one hour. Cream butter on speed 1 for 2 1/2 minutes. Add sugar beating for an additional 2 1/2 minutes. Add eggs beating for 4 minutes. Add vanilla. Sift dry ingredients together: Gradually add dry sifted ingredients to creamed mixture. Beat 10 minutes. Stir in marshmallows. When spreading brownie mix into baking pans DO NOT spread the mix all the way to the sides and into corners. Bake brownies at 325 degrees F for 30 minutes. Remove from oven and drop twice from 6 inches off surface. Put pecans on top evenly and return to oven for another 15 minutes remove and drop once from 6 inches high. Grab pans and tap lightly, if any air pockets remain in top of brownies. Place back in oven for 15 more minutes. Total 1 hour cooking time. Brownies should level out but never sink. MC format by Hallie. Contributed to the FareShare Gazette by elki; 24 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4664 Calories; 222g Fat (41.8% 1787mg Cholesterol; 3220mg Sodium. Exchanges: 11 Grain(Starch); 6 Lean Meat; 41 Fat; 30 1/2 Other Carbohydrates.

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