Recipes Included On This Page Cherry Ripe Slice Chicken and Sweet Corn Soup Chocolate Cheesecake Slice Chocolate Pumpkin Cheesecake Coconut Beer Scallops at The Point Cold Halibut Salad Crab Cakes and Baby Greens With Lemon Vinaigrette Creme de Menthe Slice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cherry Ripe Slice Recipe By :AWW Serving Size : 15 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup self raising flour -- (cake flour) 1 tablespoon cocoa 1/3 cup sugar 100 grams butter or margarine 100 grams crushed "Marie" biscuits -- (sweet dry biscuit) 1 1/2 cups desiccated coconut 1 tin condensed milk 1 packet chopped glace cherries 150 grams cooking chocolate 30 grams copha Melt the butter and combine the sugar, sifted flour and cocoa, and crushed biscuits. Spread into a lamington tin and bake in moderate oven for 15 minutes. For the filling, mix together the coconut, condensed milk and chopped glace cherries and spread evenly onto the base. Cook for a further 15 minutes. Melt the cooking chocolate and copha together and spread over the cooled slice. Cut into squares when the chocolate is set. Source : AWW Contributed to the FareShare Gazette by Leanne; 9 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 5g Fat (72.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chicken and Sweet Corn Soup Recipe By :For Me Magazine Dec. 2001 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 1 onion -- chopped 1 liter chicken stock -- (1 quart) 2 cups water 2 large potatoes -- peeled and chopped 2 chicken breast fillets -- thinly sliced 420 grams canned creamed corn -- (almost 1 pound) 1. Heat oil in a large pan over a medium heat. Cook onion for 1 minute, then add the stock, water and potato. Increase heat and bring to the boil, boil for 15 minutes until tender. 2. Use a hand-held blender to puree soup while hot, or allow to cool slightly and process in batches in a food processor. 3. Stir in chicken and corn and bring to a simmer. Simmer for 10 minutes, then season to taste. contributed by L.Wright lulu1964zulu@hotmail. com Source : For Me Magazine Dec. 2001 Prep time: 10 minutes; Cook time: 30 minutes Contributed to the FareShare Gazette by Leanne; 19 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 3g Fat (25.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2277mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Chocolate Cheesecake Slice Recipe By :AWW Easy Entertaining Cookbook Serving Size : 15 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Base 250 grams shortbread biscuits -- crushed [8 ounces] 60 grams butter -- melted (2 ounces) Filling 100 grams dark chocolate -- chopped 250 grams cream cheese -- (8 ounces) 1/2 cup castor sugar -- (125 mL) [very fine granulated sugar] 3 eggs 3/4 cup thickened cream -- (whipping cream) 2 tablespoons Tia Maria -- (30 mL) or Kahlua 1/2 cup plain flour -- sifted (125 mL) 1/2 cup chopped pecans -- (125 mL) Source : AWW Easy Entertaining Cookbook Slice can be cooked up to a day before required, if desired. The amount of butter required for the biscuit base could vary a little depending on type of biscuit used. If necessary, add a little more melted butter to bind the crumbs. Base : combine biscuits and butter, press over base of lamington tin (base measures 16 cm x 26 cm), refrigerate while preparing filling. Filling: melt chocolate over hot water, cool, do not allow to set. Beat cream cheese and sugar in small bowl with electric mixer, beat until smooth, beat in eggs and cream. Add chocolate, liqueur and flour, beat until smooth. Pour over biscuit base, sprinkle with pecan nuts. Bake at 150 degrees Celsius for 1 hour, cool to room temperature. Serve topped with whipped cream, sliced strawberries and grated chocolate, if desired. To Freeze: wrap slice securely, freeze up to 1 month. Thaw at room temperature for about 2 hours. Contributed to the FareShare Gazette by Leanne; 9 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 15g Fat (77.7% alories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Pumpkin Cheesecake Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Crust-- 1 cup pecan pieces 6 chocolate fudge cookies 1 teaspoon butter -- melted --Chocolate Cheesecake-- 8 ounces semisweet chocolate 1/4 cup brewed coffee 3/4 pound cream cheese 3/4 cup granulated sugar 1/2 teaspoon salt 3 eggs 1 teaspoon vanilla --Pumpkin Cheesecake-- 2 teaspoons butter --melted 1 pound cream cheese 3/4 cup granulated sugar 2 tablespoons flour 1/2 teaspoon salt 3 eggs 1 teaspoon vanilla 1 cup pumpkin puree 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon cloves --Semisweet chocolate ganache-- 1 cup heavy cream 2 tablespoons butter 2 tablespoons granulated sugar 12 ounces semisweet chocolate Preheat oven to 325ºF. Toast the pecans on a baking sheet in a preheated oven for 6 to 8 minutes. Remove from the oven and allow to cool to room temperature. Lower oven temperature to 300ºF. In a food processor fitted with metal blade, chop the cookies and pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds. Set aside. Coat the bottom of a 9x3" springform pan with 1 teaspoon melted butter. Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside. To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the semisweet chocolate and coffee in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 6 to 8 minutes. Remove from heat and stir until smooth. Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 teaspoon salt in a bowl of an electric mixer fitted with a paddle. Beat on low for 1 minutes and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down the bowl after each addition. Then beat the mixture for 1 minute more on high. Add 1 teaspoon vanilla and beat on medium for 15 seconds. Add the melted chocolate mixture and beat on medium for 30 seconds. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour cheese cake mixture into the prepared springform pan, spreading evenly. Keep at room temperature while preparing the pumpkin cheesecake batter. To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with 1 teaspoon butter. Line the pan with an 8-inch square of parchment paper. Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed. Place 1 pound of cream cheese, 3/4 cup sugar, the flour, and 1/2 teaspoon salt in the bowl of the electric mixer fitted with a paddle. Bear on low for 1 minutes, and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down bowl after each addition. Add 1 teaspoon vanilla and beat on medium for 15 seconds, then beat on high for 2 more minutes.Add the pumpkin puree, cinnamon, allspice, and the cloves, then beat on medium for 30 seconds. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly. Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300ºF. oven (the bottom rack should be at least 3 inches below the center rack). Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake is 170ºF. Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes. Remove from the oven and cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake for one hour, but keep the pumpkin cheesecake at room temperature. (Do not remove either cake from pan.) To prepare the ganache, heat the cream, butter, and sugar in a 2 1/2 quart saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Pour one cup of the semisweet chocolate ganache over the top of the chilled chocolate cheesecake. Spread evenly over the top of the cake. Invert the pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place. Wrap the entire springform pan with film wrap and refrigerate for 3 hours. The cheesecake can now be released from the springform pan. Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to wrap around and cover the sides of the pan) and hold around the pan for one minute. Carefully release and remove the springform pan. Using a cake spatula, smooth the sides of the cake with 2 to 3 tablespoons of the ganache. Spread the remaining ganache evenly over the top of the cake, coating evenly. Refrigerate for at least 30 minutes before cutting and serving. Heat the blade of a serrated slicer under hot water before cutting and run it under hot water after making each slice. NOTES : For decorations, use pecan, cookie pieces also on top of the cake approximately 2 inches around the edge of the cake. Evenly space whole pecan pieces on top of the edging. In the center of the top place chocolate leaves. Contributed to the FareShare Gazette by Jennie; 25 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 929 Calories; 65g Fat (60.1% calories from fat); 14g Protein; 83g Carbohydrate; 1g Dietary Fiber; 266mg Cholesterol; 584mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 12 1/2 Fat; 5 Other Carbohydrates.
	* Exported from MasterCook * Coconut Beer Scallops at The Point Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SEASONING: 1 1/2 teaspoons Red pepper, ground 1/2 teaspoon Salt (optional) 1 tablespoon Sweet paprika 1 1/2 teaspoons Black pepper 1 1/2 teaspoons Garlic powder 1/2 teaspoon Onion powder 1/2 teaspoon Thyme 1/2 teaspoon Oregano DIPPING SAUCE: 1 pound Orange marmalade or apricot jam (use an entire jar) 5 tablespoons Brown mustard 5 tablespoons Horseradish SCALLOPS: 2 Eggs 1 3/4 cups Flour 3/4 cup Beer 1 tablespoon Baking powder 1 pound scallops 3 cups Coconut (unsweetened), grated The seasoning and dipping sauce recipe ingredient amounts can be adjusted to taste. Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the scallops are done. Mix together about 2 teaspoons of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 teaspoons of the seasoning mix. Rinse the scallops; cut extra large scallops in half horizontally and remove any tough muscle on the side; and pat dry thoroughly with paper towels. Spread the coconut on a cutting board covered with wax paper. Use the coconut in batches. Coat each scallop piece with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Roll the scallops in the coconut pressing with your fingers to help it stick. Fry the scallops in batches until crisp and golden, 4 to 5 minutes, turning once. Drain on paper towels and serve at once, accompanied by dipping sauces. OTHER SAUCES TO TRY: MANGO MUSTARD SAUCE: 1/2 cup pureed fresh mango pulp* 5 teaspoons Dijon mustard 2 teaspoons white wine vinegar 1 tablespoon fresh lime juice 1 clove of garlic, crushed through a press 1/3 cup light olive oil (NOT virgin or extra-virgin olive oil) Pinch of ground cayenne pepper 1/8 teaspoon best-quality curry powder Salt, to taste *There is also a great jarred Mango slices available at most grocery stores if fresh is not an option. In a bowl, stir together the mango, mustard, vinegar, lime juice, and garlic. Slowly whisk in the oil, until emulsified. Stir in the cayenne and curry powder and season with salt to taste. MILD ORANGE MUSTARD SAUCE: 1/2 cup orange marmalade 1/2 cup orange juice 4 Tablespoons Dijon mustard Combine marmalade, juice and mustard in a small bowl, stirring well. NOTES : * If you don't want all the spice, just sprinkle the scallops with a little salt. * Don't use too much batter or it will overwhelm the scallops. Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 16 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 5g Fat (12.5% calories from fat); 30g Protein; 52g Carbohydrate; 3g Dietary Fiber; 131mg Cholesterol; 857mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cold Halibut Salad Recipe By :The Granville Island Market Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound halibut -- thawed (500 g) 1/2 small onion or 1 small leek or 1 small bunch of chives 1/2 lemon -- juice of Salt -- to taste Pepper -- to taste Mayonnaise -- to taste Chives and/or red peppers and/or salad vegetables -- as desired Place the halibut, onion, lemon juice, salt and pepper in a small saucepan with enough cold water to cover. Bring to a boil then simmer for 20 minutes or until the fish breaks apart easily. Drain, reserving the stock; cool the fish. Combine the halibut with a good quality mayonnaise and any addition that appeals to you: chives, red peppers, salad vegetables etc. The poaching water makes a lovely stock for fish soups and stews. Preparation time: 10 minutes. Cooking time: 20 minutes. From The Granville Island Market Cookbook by Judie Glick & Fiona McLeod; Talonbooks, Vancouver; 1985. ISBN 0-88922-225-8 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 3g Fat (18.7% calories from fat); 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 62mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit. * Exported from MasterCook * Crab Cakes and Baby Greens With Lemon Vinaigrette Recipe By :Bon Appetit Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup plain bread crumbs 1 pound fresh crab meat -- drained and well picked over 1/4 cup mayonnaise 3 tablespoons chopped chives 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/4 teaspoon hot pepper sauce 1 large egg -- beaten to blend 1/4 cup vegetable oil 12 cups assorted baby greens LEMON VINAIGRETTE 1/2 cup olive oil 3 tablespoons fresh lemon juice 1 tablespoon minced shallots 1 1/2 teaspoons Dijon mustard 1/2 teaspoon grated lemon rind 1/2 teaspoon sugar Line a baking sheet with waxed paper. Place 1/2 cup bread crumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce, and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2- inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to baking sheet. Cover and refrigerate for at least 1 hour and up to 6 hours. Heat oil in heavy skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel lined plate. Whisk all ingredients for Vinaigrette in bowl to blend. Season with salt and pepper. Placed mixed greens in a large bowl. Toss with enough lemon vinaigrette to coat. Divide greens among ten plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve. NOTES: The dressing may be made a day ahead. Chill, bring to room temperature before serving. Contributed to the FareShare Gazette by Jennie; 19 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 21g Fat (95.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 83mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Creme de Menthe Slice Recipe By :Cakes & Slices Cookbook; Australian Women's Weekly Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Base** 1 cup crushed sweet chocolate biscuits -- (125 g) [such as Oreo crumbs] 3 ounces melted butter -- (90 g) **Filling** 3 teaspoons gelatin powder, unsweetened -- (15 mL) 1/3 cup cold water -- (75 mL) 2 eggs -- separated 2 tablespoons castor sugar -- (30 mL) [very fine granulated sugar] 2 tablespoons Creme de Menthe -- (30 mL) 2 tablespoons milk -- (30 mL) 2 tablespoons castor sugar -- extra (30 mL) 2/3 cup thickened cream -- (150 mL) [whipping cream or double cream] 1 ounce peppermint chocolate bar, grated -- (30 g) Grease a 19cm x 29 cm (7 1/2- x 11 1/2-inch) lamington pan (jelly roll or large cake pan). **Base** Combine biscuits and butter. Press evenly into prepared pan; refrigerate for 30 minutes. **Filling** Sprinkle gelatine over water. Beat egg yolks and sugar in a small bowl with electric mixer until thick and creamy. Place in saucepan, add gelatine mixture and stir constantly over heat without boiling until gelatine is dissolved and mixture slightly thickened. Remove from heat; stir in Creme de Menthe and milk. Transfer to a large bowl and refrigerate until partly set. Beat egg whites in small bowl until soft peaks form. Gradually add extra sugar; beat until dissolved between each addition. Fold into gelatin mixture, then fold in whipped cream. Pour filling over base; refrigerate several hours or until firm. Sprinkle with grated peppermint chocolate bar. Editors' note: "We used plain un-iced Golliwog biscuits and an Aero peppermint chocolate bar in this recipe." From the Cakes & Slices Cookbook; Australian Women's Weekly; ISBN 0 94912810 4. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 7g Fat (89.3% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol; 70mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

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