Recipes Included On This Page Mango Upside-Down Cake Marshmallow Sweets Mashed Potatoes and Root Vegetables Michigan Bean and Potato Soup Midnight Mints Mushroom Dinner Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mango Upside-Down Cake Recipe By :adapted from Breadfruit Bread and Papaya Pie Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sliced ripe mangoes -- (500 mL) or two 398-mL/14-oz cans sliced mangoes -- drained 2 tablespoons lemon juice -- (30 mL) [omit if using canned mangoes] 1 tablespoon butter or margarine -- (15 mL) 1/3 cup brown sugar -- (75 mL) [reduce to 1/4 cup/50 mL if using canned mangoes] 1/4 cup fat -- (lard) [I used unsalted butter] 3/4 cup sugar [I used 1/2 cup/125 mL] 1 egg -- beaten 1/2 cup milk -- (125 mL) [I had to add juice from the drained fruit as the batter was too thick] 1 1/4 cups flour -- (300 mL) 2 teaspoons baking powder -- (10 mL) 1/4 teaspoon salt -- (1 mL) Pour lemon juice over the mangoes and set aside for 15 minutes. Preheat oven to 375F. Melt margarine in an 8-inch cake pan or casserole dish. (I used a 9- inch square cake pan and it seemed to be just right.) Do not use an iron pan as the mangoes will darken. (I used an aluminum pan and it was fine.) Add the brown sugar and cover with the mango slices. In a bowl, cream the fat (lard, or you could try something like Crisco); beat in the sugar and cream; add the beaten egg. Sift the dry ingredients together and add alternately with the milk. Pour the batter over the mangoes and bake for 50 to 60 minutes. When done, invert the cake on a serving plate. Serve warm. Makes 16 servings. From Breadfruit Bread and Papaya Pie by Nancy Rody; 1982; LC No. 81-86590. Hallie's note: I had to take a dessert to a neighborhood get-together last weekend and decided to try this one. It got rave reviews. I didn't have fresh mangoes so used some canned ones - not the same but it worked. They were canned in syrup so I reduced the sugar quite a bit as noted but could have reduced it even more for our tastes. The batter was very thick using the original recipe so I added nearly an extra cup (250 mL) of liquid to bring it to the consistency I wanted for spreading over the fruit. Fresh mangoes darken almost immediately on exposure to air so if you are using fresh ones make sure to sprinkle them with lemon juice. Also, for my own taste, I think the addition of a little cayenne pepper would complement the sweetness of the fruit; however I was unable to test that this time as I was taking it to a place where most of the people were definitely non- chileheads. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 24 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 5g Fat (44.6% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Marshmallow Sweets Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons marshmallow roots 28 tablespoons refined sugar 20 tablespoons gum tragacanth [or gum arabic] Water of orange flowers [for aroma or instead of plain water] 2 cups water 1 egg white -- well beaten (1-2) Make sure the mallow roots aren't moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water. Make a tea of marshmallow roots by simmering in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots. Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure. Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces. Hallie Notes: Marsh Mallow (Althaea officinalis) Althaea officinalis is an annual plant useful for water logged ground. The name Althaea is from the Greek 'altha' - to cure and refers to the healing properties of these plants. The powdered roots were once used to make soft lozenges for throat infections and coughs - forerunners of the candy marshmallow, which no longer contains extracts of the herb. MC format by Hallie. Contributed to the FareShare Gazette by Mark; 5 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Lean Meat. * Exported from MasterCook * Mashed Potatoes and Root Vegetables Recipe By :Cuisine 1/01 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Yukon Gold Potatoes -- peeled and cut into chunks 1 cup yellow sweet potato -- peeled and diced 1/2 cup rutabaga -- peeled and diced 1/2 cup turnip -- peeled and diced 1 tablespoon Kosher salt 1/4 cup heavy cream 1/4 cup milk 1 tablespoon unsalted butter 1 pinch nutmeg 1 pinch white pepper Place potatoes and vegetables and salt in a large pot and add enough cold water to cover by 1/2". Cover pot and bring to boil. Reduce heat a simmer until vegetables are soft, but not falling apart. Test for doneness with a fork. While the potatoes are cooking, warm the milk, cream, butter, nutmeg, and pepper in a small saucepan. Drain cooked vegetables then return them to saucepan and heat, stirring constantly to evaporate excess water. Mash the potatoes, using potato ricer, electric mixer, food mill, or by hand with a masher. Once mashed, gradually stir in warm milk mixture until desired consistency is reached. Serve hot! Contributed to the FareShare Gazette by Jennie; 8 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 4g Fat (80.8% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 719mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
	* Exported from MasterCook * Michigan Bean and Potato Soup Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Michigan Navy beans or assorted dry beans 2 cups potatoes -- diced 1/2 cup onions -- diced 1/2 cup carrots -- diced or shredded 1/4 cup celery -- chopped 1/2 pound ham -- ground or diced 1 tablespoon seasoned salt 1 teaspoon garlic salt 1 teaspoon garlic powder 1/4 teaspoon cumin 2 cups water -- mixed with 3 chicken bouillon cubes or 3 tsps. instant chicken bouillon 1/2 cup catsup salt and pepper -- to taste Soak beans in approximately 3 cups water per cup of dry beans. Beans can be left to soak in the refrigerator for 6-8 hours or quick soaked by brining to a boil and cooking 2 minutes then removed from heat and allowed to stand for 1 hour. Drain soaked beans. Again add approximately 3 cups of water per cup of soaked beans and bring to a full boil. Reduce heat and simmer beans for 60 minutes or until tender. (Beans can be cooked on stove top, in crockery cooker, pressure cooker or microwave.) Once cooked, drain beans reserving 4 cup cooking liquid. Add remaining ingredients and simmer for approximately 1 hour. Makes 16 (1 cup) servings. Source : "Michigan Bean Commission-Michigan Potato Industry Commission" S(MC formatting by): "bobbi744@home.com" NOTES : This is the soup served at Horrock's Farm Market's October Fest. Contributed to the FareShare Gazette by Bobbie; 8 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 2g Fat (26.5% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 805mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Midnight Mints Recipe By :Company's Coming - 150 Delicious Squares by Jean Pare Serving Size : 36 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Bottom Layer** 1/2 cup butter or margarine -- (125 mL) 1/4 cup granulated sugar -- (50 mL) 5 tablespoons unsweetened cocoa powder -- (75 mL) 1 egg -- beaten 1 3/4 cups graham cracker crumbs -- (400 mL) 1/2 cup chopped walnuts -- (125 mL) 3/4 cup coconut shreds -- (175 mL) [fine coconut] **Middle Layer** 1/3 cup butter or margarine -- (75 mL) 3 tablespoons milk -- (45 mL) 1 teaspoon peppermint extract -- (5 mL) 2 cups confectioners' sugar -- (500 mL) [powdered icing sugar] Green food coloring -- see note **Top Layer** 2/3 cup semisweet chocolate chips -- (150 mL) 2 tablespoons butter or margarine -- (30 mL) Grease a 9- x 9-inch (22- x 22-cm) pan. **Bottom Layer** Combine the 1/2 cup (125 mL) of butter or margarine, granulated sugar and cocoa powder in a saucepan. Heat slowly to the boiling point. Stir in the beaten egg to thicken. Remove from the heat. Stir in the crumbs, nuts and coconut. Pack firmly into the prepared pan, pressing down well. **Middle Layer** Combine the 1/3 cup (75 mL) of butter or margarine, milk, peppermint extract and powdered sugar in a bowl. Beat together until thoroughly combined and smooth. Note - At this point the green food colouring may be added if desired. I prefer to leave it out as I think the squares look more appetizing without. Spread this mixture over the first layer. **Top Layer** Melt the chocolate chips and the 2 tablespoons (30 mL) of butter or margarine in a saucepan over low heat or hot water. You could probably also do this in the microwave. Spread over the middle layer. Comment - I found this a little difficult to do without getting some of the middle layer mixing in unless I chilled the pan containing the first two layers before attempting to spread the warm chocolate over the top. However, the slight marble appearance isn't altogether unpleasing if a person does have to work at room temperature. Chill and store, covered, in the refrigerator. Cut into 36 squares. These squares keep well and also freeze well. From 150 Delicious Squares by Jean Pare; Company's Coming cookbooks; 1981; ISBN 0-9690695-0-2. I have made these squares often and they are always one of the first items to go in the dessert section at a potluck supper. You can, of course, vary the amount of peppermint favoring to your taste. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 26 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 8g Fat (66.2% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mushroom Dinner Muffins Recipe By :Magnificent Muffins Cookbook; 1984 Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Dry Mixture** 2 cups all-purpose flour -- (500 mL) 1 tablespoon baking powder -- (15 mL) 1 teaspoon salt -- (5 mL) 1/4 teaspoon onion salt -- (1 mL) 3/4 cup grated cheddar cheese -- (175 mL) 2 tablespoons chopped parsley -- (30 mL) **Moist Mixture** 1 large egg 1 tablespoon vegetable oil -- (15 mL) 10 ounces cream of mushroom soup -- (284 ml can) 1/4 cup butter -- (50 mL) Preheat oven to 400F (200C) and prepare 12 muffin cups. Combine the dry mixture ingredients in a large bowl. Melt the butter. In a medium bowl, beat the egg lightly and stir in all the ingredients of the moist mixture. Add moist mixture to dry mixture all at once and stir until batter is moistened. Fill 12 prepared muffin cups completely full. Bake for 20 minutes. Yields 12 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 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 31 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 9g Fat (47.4% calories from fat); 5g Protein; 17g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 521mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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