Recipes Included On This Page Cajun Rub Cajun Turkey Deep-Fry Seasoning Mix Campfire Onions Cantonese Sweet and Sour Pork Chocolate Date Truffles Chocolate Marble Angel Food Cake Chocolate Mealie Meal Pudding Chocolate Truffles Chocolate Raspberry Crumb Bars Chris Schlesinger's Barbecue Rub for Fish Cold Oriental Noodles With Peanut Sauce Competition Bar-B-Q Ribs Crab Fritters Cranberry Yogurt Kuchen Creamsicle Pie Creamy Coolers Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cajun Rub Recipe By : Serving Size : 1 Preparation Time :0:10 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly-ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme (makes 2 cups, can be stored for 3 months) Contributed to the FareShare Gazette by Robin; 19 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 509 Calories; 12g Fat (17.7% calories from fat); 23g Protein; 106g Carbohydrate; 27g Dietary Fiber; 0mg Cholesterol; 38425mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 2 Fat. * Exported from MasterCook * Cajun Turkey Deep-Fry Seasoning Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 pound dressed turkey not injected with butter or other flavorings (10 to 12 pounds) 2 teaspoons salt 2 teaspoons ground red pepper (preferably cayenne) 4 tablespoons unsalted butter 3/4 cup onions, finely chopped 1/4 cup celery, finely chopped 3 tablespoons garlic minced 2 tablespoons hot pepper vinegar, peppers only ground 1 tablespoon plus 1 teaspoon salt 1 tablespoon red pepper, ground (preferably cayenne) 1 teaspoon black pepper 1/2 cup basic turkey or chicken stock 2 tablespoons Worcestershire sauce Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 436 Calories; 46g Fat (92.7% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 4565mg Sodium. Exchanges: 0 Grain(Starch); 9 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Campfire Onions Recipe By :Barbara Magruder - Odessa, MO Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large sweet onions 1/4 cup butter or margarine 1/4 cup honey 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon garlic salt Cut each onion into 12 wedges; divide between eight pieces of heavy- duty foil (about 12 inches square). Top onions with butter, honey and seasonings. Fold foil to seal packets tightly. Grill, covered, over medium-hot heat for 20 minutes or until onions are tender, turning once. Description : "Ready in 30 minutes or less." Source : "Quick Cooking - September/October 2000, p. 22" S(Formatted by): "Carol Taillon" NOTES : "When cooking out, my family prefers these sweet tender onions instead of potatoes," shares Barbara. "They make an especially flavorful side-dish alongside grilled steaks." Bobbie's Note: These were very good. We had them with marinated grilled boneless pork loin chops. They would also be good done with steak on the grill. Contributed to the FareShare Gazette by Bobbie; 24 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 6g Fat (48.0% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 359mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cantonese Sweet and Sour Pork Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork -- boned 1/4 cup cornstarch -- for dredging 1 whole green bell pepper 1 whole carrot -- large 1 tablespoon soy sauce -- dark 1/4 cup sugar 1/4 cup vinegar -- white rice vinegar 3/4 cup water Oil for deep frying 1/2 teaspoon salt 1/2 teaspoon minced garlic 1/2 cup pineapple chunks 2 teaspoons cornstarch -- mixed with 2 tablespoons water 1. Cut the pork into 1-inch cubes. Dredge the cubes in cornstarch. 2. Cut the pepper into 1-inch squares. Slice the carrot diagonally into 1/4-inch-thick pieces. 3. In a bowl combine the soy sauce, sugar, vinegar and water. Cooking : 1. Deep fry the pork cubes in very hot oil (375 degrees F.) until the cubes float. Drain the cubes well and place on a serving dish. 2. Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. 3. Add 2 tablespoons of the oil, the salt and garlic. 4. Stir the garlic until it has become pungent. 5. Add the pepper, pineapple and carrot. Stir for 2 minutes or until the color of the pepper and carrot has intensified but not yet reached its peak. 6. Add the soy sauce mixture and stir until boiling. 7. Immediately add the cornstarch mixture and stir until the sauce has thickened. 8. Pour the sauce over the pork and serve immediately. Contributed to the FareShare Gazette by Deb; 12 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 19g Fat (47.1% calories from fat); 21g Protein; 26g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 595mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Chocolate Date Truffles Recipe By :Jolene Fincher <76702.2361@compuserve.com> Serving Size : 24 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 1/2 ounces milk chocolate chips 1 cup crushed vanilla wafers 1/2 cup powdered sugar 1/2 cup lowfat vanilla yogurt 1/2 teaspoon almond extract 8 ounces chopped dates -- (1 1/2 cups) Powdered sugar -- colored candies or sprinkles 1. In a medium saucepan over very low heat, melt chocolate chips, stirring constantly. Remove from heat. Stir in vanilla wafers, 1/2 cup powdered sugar, yogurt and almond extract; blend well. Stir in dates. Refrigerate 10 minutes for easier handling. 2. Form mixture into 1/2- to 1-inch balls. Roll in powdered sugar and place in a single layer in a large shallow container. Store covered in refrigerator. TIP : One 10 oz package of vanilla milk chips can be substituted for the chocolate chips. Substitute 1/2 tsp. rum extract for the almond extract and 6-oz pkg. dried apricots, chopped for the dates. Prepare as directed above. Contributed to the FareShare Gazette by Cora; 3 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 4g Fat (33.0% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 15mg Sodium. Exchanges: 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Marble Angel Food Cake Recipe By :1999 Baking Collection / Beat The Clock Cakes Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Duncan Hines® Angel Food Cake Mix 3 tablespoons Chocolate syrup Makes 12 to 16 Servings. 1. Remove top rack from oven; move remaining rack to lowest position. Preheat oven to 350 degrees F. 2. Prepare batter following package directions for basic recipe. Remove half the batter to another bowl; set aside. Add chocolate syrup to batter. Fold gently until blended. Alternate large spoonfuls of white and chocolate batters in ungreased 10-inch tube pan. Bake and cool following package directions. 1999 Baking Collection / Beat The Clock Cakes Contributed to the FareShare Gazette by Cora; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (3.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Other Carbohydrates.
	* Exported from MasterCook * Chocolate Mealie Meal Pudding Recipe By :Peter Gottgens from Saturday Kitchen Serving Size : 8 Preparation Time :0:10 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 eggs 5 egg yolks 125 grams caster sugar -- (4 ounces) [very finely granulated sugar] 250 grams dark cooking chocolate -- chopped (9 oz) 250 grams unsalted butter -- (4 ounces) cut into cubes 40 grams mealie meal -- (1 1/2 ounces) or maize meal -- (cornmeal) 20 grams flour -- (3/4 ounces) Cocoa powder -- for dusting Softened butter -- for greasing 1. Grease dariole moulds liberally with softened butter and dust with cocoa powder. Place in the fridge to chill. 2. Melt the chocolate and butter over a bain-marie. 3. Allow to mix thoroughly. 4. Whisk the eggs, egg yolks and caster sugar together. 5. When the chocolate and butter have melted, mix slowly in the egg mixture. 6. Fold the mealie meal or maize meal and the flour in the chocolate mixture gradually. 7. Fill the moulds 3/4 full with the chocolate mixture and bake at 200C/400F/Gas 6 until just firm on top approximately 7 minutes. 8. The center of the pudding should be liquid. Serve with a flavored ice-cream. Source of Recipe - Peter Gottgens from Saturday Kitchen Preparation Time - Less than 10 minutes Cooking Time - Less than 10 minutes From http://www.bbc.co.uk/food/recipes/ Hallie's comment: I don't know what dariole molds are but I would assume any single-serving-sized ramekins or other oven-proof dishes would work. For those of you unfamiliar with the term "mealie meal" it is cornmeal. I think you could use either white or yellow cornmeal in this recipe. H. ART'S COMMENT: A Dariole Mould is a small steep-sided cylindrical mould used to cook small pastries, cheese flans, individual babas, etc. They come in a number of sizes. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 31g Fat (89.7% calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 318mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 6 Fat. * Exported from MasterCook * Chocolate Truffles Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces sweetened condensed milk 8 ounces sweet biscuits -- crushed 1 cup coconut 3 tablespoons cocoa 1 tablespoon butter -- softened 2 teaspoons vanilla essence Extra coconut for rolling Stir the biscuit crumbs, coconut and cocoa. Add the condensed milk, soft butter and vanilla to the bowl and mix well. If dry, add a teaspoon or so of liquid. Roll into balls the size of a walnut or smaller and roll in some of the extra coconut. Chill until needed. Source : http://www.recipelink.com Contributed to the FareShare Gazette by Dee; 3 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 71 Calories; 3g Fat (38.1% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 27mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Raspberry Crumb Bars Recipe By :Nestle® Very Best Baking Serving Size : 36 Preparation Time :0:25 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- 2 sticks softened (we recommend LAND O LAKES® Butter) 2 cups all-purpose flour 1/2 cup light brown sugar -- packed 1/4 teaspoon salt 2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels -- (12 oz. package) divided 1 can NESTLÉ® Carnation® Sweetened Condensed Milk -- (14 oz.) 1/2 cup chopped nuts -- (optional) 1/3 cup seedless raspberry jam PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan. BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown. COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust. STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Prep Time 25 minutes Cooking Time 45 minutes Source : "Family Time Daily Recipe" S(MC formatting by): "bobbi744@attbi.com" Copyright : "Copyright © 1999 - 2002 FamilyTime.com, Inc." Yield : "3 dozen bars" NOTES : Bobbie's Notes: These are delicious. DO NOT do as I did and leave the butter-flour-brown sugar mixing too long in the mixer as it will quickly become much more of a dough, than crumbs. It still tasted great. I used slightly more than 1/3 cup of the raspberry preserves. Contributed to the FareShare Gazette by Bobbie; 21 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 6g Fat (61.7% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chris Schlesinger's Barbecue Rub for Fish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup paprika 1/4 cup cumin seed, toasted and ground 1/4 cup coriander seed, toasted and ground 1/4 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon pepper Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 4g Fat (12.7% calories from fat); 4g Protein; 51g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 557mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Cold Oriental Noodles With Peanut Sauce Recipe By :Lemlin, Jeanne. Quick Vegetarian Pleasures (1992) Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spaghettini 4 tablespoons Oriental sesame oil 1/2 cup natural-style peanut butter 1/3 cup tamari soy sauce 3 tablespoons Chinese rice wine -- or sherry 1 tablespoon water 1 1/2 tablespoons rice vinegar, or other vinegar 1 tablespoon vegetable oil 1 tablespoon light brown sugar -- firmly packed 3 garlic cloves -- minced 1 teaspoon fresh ginger -- minced 1/2 teaspoon rushed red pepper flakes -- or less for a milder version 1 cucumber -- peeled & cut lengthwise -- thinly sliced 4 scallions Cook the spaghettini al dente. Drain and rinse under cold water. Drain very well again. With your hands, toss the noodles with 2 tablespoons of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours. To make the sauce, combine the remaining 2 tablespoons sesame oil with all the other ingredients except the cucumber and scallions. Beat until well mixed. The sauce can be kept in the refrigerator, covered, up to 24 hours before using. Just before serving, gently toss the noodles with the sauce, cucumbers and half the scallions. Garnish with the remaining scallion Contributed to the FareShare Gazette by Deb; 12 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 4g Fat (41.8% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1353mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
	* Exported from MasterCook * Competition Bar-B-Q Ribs Recipe By :Cooking Live, by Chris Lilly Serving Size : 1 Preparation Time :0:10 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- First Stage Dry Rub: 1/2 cup dark brown sugar 1/2 cup paprika 1/3 cup garlic salt 2 tablespoons onion salt 2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon black pepper 1 1/2 teaspoons dried oregano 1 1/2 teaspoons white pepper 1 teaspoon cumin Recipe from Cooking Live, by Chris Lilly Contributed to the FareShare Gazette by Robin; 19 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 749 Calories; 11g Fat (12.0% calories from fat); 13g Protein; 177g Carbohydrate; 39g Dietary Fiber; 0mg Cholesterol; 42615mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 8 Other Carbohydrates. * Exported from MasterCook * Crab Fritters Recipe By :Ma Chance's French Caribbean Creole Cooking Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup crab meat or 6 to 8 crabs 1 onion -- chopped 1 carrot -- grated 1 egg 1/2 cup milk 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon sugar 1 pinch salt Pepper -- to taste 1 lemon -- juice of 1 teaspoon chopped fresh garlic 1 teaspoon chopped fresh parsley 1/4 teaspoon Worcestershire sauce Corn oil -- for frying Prepare crabs: In a large pot bring 2 to 3 quarts of salted water to the boil; add live crabs and boil for 20 minutes. The shells will change colour when properly cooked. Remove crabs from pot and cool. Remove meat from shells and rinse in warm water. Remove cartilage from meat. In a mixing bowl, beat egg; add milk and stir. Sift together dry ingredients and add to egg and milk mixture. Blend well. Add all remaining ingredients except oil and mix gently. Fold in crabmeat. Heat oil in a large heavy skillet. Drop mixture into hot oil, 1 tablespoon at a time and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towel. Makes about 16 fritters to serve about 8 people. From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise Duzant Chance; 1985; G.P. Putnam's Sons. ISBN 0-399-13035-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 1g Fat (12.9% calories from fat); 7g Protein; 16g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 123mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cranberry Yogurt Kuchen Recipe By :Canadian Living's Best - Fruit Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- (375 mL) 1/2 cup granulated sugar -- (125 mL) 1/3 cup melted butter -- (75 mL) 1 1/2 teaspoons baking powder -- (7 mL) 2 egg whites 1 teaspoon vanilla -- (5 mL) 2 cups cranberries -- (500 mL) fresh or frozen **Topping** 2 cups plain low-fat yogurt -- (500 mL) [1% or 2%] 1 egg 3/4 cup granulated sugar -- (175 mL) 2 tablespoons all-purpose flour -- (25 mL) 2 teaspoons grated lemon rind -- (10 mL) or grated orange rind 1 teaspoon vanilla -- (5 mL) 2 teaspoons icing sugar -- (10 mL) [powdered sugar] In food processor or bowl, combine flour, sugar, butter, baking powder, egg whites and vanilla. Mix well. Press over base of lightly greased 10-inch (3 L) springform pan. Sprinkle evenly with cranberries. **Topping** In bowl, whisk together yogurt, egg, sugar, flour, lemon rind and vanilla until smooth. Pour over cranberries. Bake in 350F (180C) oven for 60 to 70 minutes or until crust is golden. Sift icing sugar over top just before serving warm or cold. Author's note: This nineties version of a traditional kuchen has a baking powder-raised base. Other fruit, especially partridgeberries, can replace the cranberries that peek through the creamy topping. From Canadian Living's Best - Fruit by Elizabeth Baird and the Food Writers of Canadian Living Magazine and The Candian Living Test Kitchen; 1997. ISBN 0-345-39844-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 6g Fat (24.1% calories from fat); 5g Protein; 40g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 156mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Creamsicle Pie Recipe By :Bertha Kennedy Community School Cook Book Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 ounces plain chocolate wafers -- crushed 1/4 cup butter -- melted 1 quart orange sherbet 1 quart vanilla ice cream Mix half the cookie crumbs with butter and press into the bottom of the pie plate. This mixture will be loose and fairly thin but don't bake it. As the ice cream freezes it sticks together beautifully. Soften the ice cream and the sherbet in the refrigerator. Drop carefully into the pie shell in layers - vanilla, orange, vanilla. Pat the remaining cookie crumbs on the top layer and freeze the pie for several hours before serving. Contributed by Jocelynn Riczu to the Bertha Kennedy Community School Cook Book; (no date or printer). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 26 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 7g Fat (41.0% calories from fat); 2g Protein; 22g Carbohydrate; 0g Dietary Fiber; 25mg Cholesterol; 78mg Sodium. Exchanges: 1 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Creamy Coolers Recipe By :Kids' Snacks by B H & G; 1985 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1 envelope unsweetened drink mix -- any flavor [like Kool-Ade] 4 cups milk 4 scoops vanilla ice cream -- (4 to 6 scoops) Stir together the sugar and fruit-flavored drink mix. Store in a tightly covered container until ready to use. To make 4 to 6 12-ounce servings: Combine 2 cups of milk, 4 to 6 small scoops of vanilla ice cream and 1/3 to 1/2 cup of the soft drink mixture in a blender container. Cover and blend until smooth. Stir in an additional 2 cups of milk. Pour into glasses. For one 12-ounce serving: combine 1 cup of milk, 1 small scoop of vanilla ice cream and 1 to 2 tablespoons of the soft drink mixture in a blender container. Cover and blend until smooth. Pour into a glass. From Kids' Snacks by Better Homes & Gardens; 1985. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 15g Fat (35.8% calories from fat); 10g Protein; 52g Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol; 173mg Sodium. Exchanges: 1 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

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