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FareShare Gazette Recipes -- May 2002 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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

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FareShare Gazette Recipes.

 
                        * 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

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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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