Recipes Included On This Page Ma Chance's Oyster Omelet Macaroon Kiss Cookies Mocha Muffins with Chocolate Chips & Pecans Moose Sausages Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ma Chance's Oyster Omelet Recipe By :Ma Chance's French Caribbean Creole Cooking Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon 24 fresh oysters -- drained 1/4 cup flour -- (50 mL) 1/4 teaspoon baking powder -- (1 mL) 6 large eggs 1/4 teaspoon chopped parsley -- (1 mL) Salt -- to taste Pepper -- to taste 1/4 teaspoon lemon juice -- (1 mL) 1/4 teaspoon chopped chives -- (1 mL) Tabasco sauce -- to taste 1 tablespoon butter -- (15 mL) for frying In a heavy skillet, fry bacon until crisp and set aside. Pour off grease from skillet, leaving enough to saute oysters. In the same skillet, saute oysters until golden brown on both sides, about 2 to 3 minutes. Remove with a slotted spoon and place on paper towel to remove excess oil. In a bowl, sift together flour and baking powder. In another bowl, beat eggs until blended. Add to dry ingredients. Add seasonings, lemon juice, chives, Tabasco and oysters. Blend well. Pour mixture into a lightly greased omelet pan. Fry over low heat until omelet begins to set. Crumble bacon and add to omelet. Fold omelet and cook until firm. Serves 3 to 4. From Ma Chances's French Caribbean Creole Cooking by Jeanne Louise Duzant Chance; G. P. Putnam's Sons; 1985; ISBN 0-399-13035-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 15g Fat (58.8% calories from fat); 16g Protein; 9g Carbohydrate; trace Dietary Fiber; 323mg Cholesterol; 401mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Macaroon Kiss Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter or margarine -- softened 1 3 ounce pkg. cream cheese -- softened 3/4 cup sugar 1 egg yolk 2 teaspoons almond extract 2 teaspoons orange juice 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 5 cups sweetened coconut flakes -- divided 1 8 ounce bag Hershey's Kisses -- chocolates Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until firm enough to handle. Remove wrappers from Kisses. heat oven to 350 F. Shape dough into 1 inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet Bake 10-12 minutes or until lightly browned. Remove from oven; immediately press Kiss on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. Source : "Hershey's advertisement" S(MC formatting by): "bobbi744@home.com" Yield : "4 dozen cookies" Contributed to the FareShare Gazette by Bobbie; 18 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 5g Fat (49.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mocha Muffins with Chocolate Chips & Pecans Recipe By :Bon Appetit; April 1995 Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup hot water 1 tablespoon instant espresso powder 1/2 cup buttermilk 1/2 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 3/4 cups all purpose flour 1/2 cup sugar 1/2 cup packed golden brown sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups milk chocolate chips 1 cup pecans -- toasted and coarsely chopped 1. Preheat oven to 375F. Line twelve 1/2-cup muffin cups with paper liners. 2. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. 3. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans. 4. Divide batter equally among prepared muffin cups. 5. Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Transfer muffins to rack and cool. Makes 12 Bon Appetit; April 1995 Untried. Contributed to the FareShare Gazette by Hallie; 29 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 23g Fat (64.9% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 361mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Moose Sausages Recipe By :A Chuckwagon Load of Recipes by Terry Goodwin Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 pounds moose meat -- (3 kg) or ground beef 3 pounds fresh pork -- (1.3 kg) with some fat 6 tablespoons coarse salt -- (90 mL) 1 cup flour -- (250 mL) 4 tablespoons fresh ground pepper -- (60 mL) 4 tablespoons sage -- (60 mL) 2 tablespoons mustard seed -- (30 mL) 2 garlic cloves -- crushed 1 in hot water 1 1/2 cups boiling water -- (375 mL) Mix and keep chilled for 24 hours. Make sausages. Smoke for 1 1/2 hours or longer. Plunge into large pot of boiling water; bring to boil for 15 minutes. Dry over broomstick, then package and freeze. From A Chuckwagon Load of Recipes by Terry Goodwin; 1983; Rural Roots Publications, Calgary, Alberta, Canada; ISBN 0-919845-02-9 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 660 Calories; 9g Fat (12.5% calories from fat); 23g Protein; 127g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 33874mg Sodium. Exchanges: 8 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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