Recipes Included On This Page Delicious Carrot Balls Dolcetti al Cocco (Coconut Cookies) Doug's Chicken Stock Doug's Hamburger in Yorkshire! Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Delicious Carrot Balls Recipe By :Sandy's Recipe Files Serving Size : 9 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 large marshmallows 1 cup soft bread crumbs 1 tablespoon sugar 1/4 teaspoon ground cinnamon 4 cups pared carrots -- sliced 2 cups water 3 tablespoons soft butter or margarine 1/2 cup packed brown sugar 1 Pinch nutmeg 1/8 teaspoon salt 1 teaspoon grated orange rind 1/2 cup finely chopped pecans 1 cup soft bread crumbs or cornflake crumbs Have ready 9 large marshmallows. Combine 1 cup soft bread crumbs, sugar and cinnamon. Cook carrots in water until soft; drain well and mash. Add butter, brown sugar, nutmeg, salt, grated orange rind, chopped pecans and 1 cup soft bread crumbs or cornflake crumbs to warm mashed carrots. Mix thoroughly. Scoop a heaping tablespoon of the carrot mixture and press a marshmallow into the center; cover with carrot mixture to form a ball. Roll each ball in crumb mixture and space balls in a greased 10-inch square pan. Bake at 375F for 20 to 25 minutes. Cool for 5 minutes before serving. Makes 9 carrot balls NOTES : Great for Holiday side dish! Contributed to the FareShare Gazette by Sandy; 16 July 2002. Muzzley@onecom.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; trace Fat (3.3% calories from fat); 1g Protein; 24g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Dolcetti al Cocco (Coconut Cookies) Recipe By :Solo Dolci - The Italian Dessert Cookbook by Anna B. Benson Serving Size : 24 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shredded coconut meat -- (500 mL) finely shredded -- unsweetened 1 cup ricotta cheese -- (250 mL) 1/2 cup sugar -- (125 mL) 2 tablespoons liqueur -- (30 mL) a brightly coloured liqueur like cherry Set aside 2 tablespoons (30 mL) of the coconut. Mix the rest of the ingredients together until you have a soft mixture. Make small balls and roll them in the reserved coconut. Makes about 2 dozen cookies. Hallie's comments: The author says to place in cookie holders and serve. I'm not sure what she means exactly but am assuming that she is referring to those small paper cups that one uses for chocolates and truffles. From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996; Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102 ISBN 1-56474-185-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 July 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 4g Fat (53.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 10mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Doug's Chicken Stock Recipe By :Doug in Nanaimo Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds chicken -- (3 to 5 pounds) Water -- to cover 2 carrots -- chopped 1 large onion -- chopped 3 stalks celery -- (2 or 3) washed and cut up 4 garlic cloves -- chopped 1 piece fresh ginger root -- chopped .... we always have a big canister of home made chicken broth in the freezer, and here is how I do it: About 3 to 5 lbs of chicken parts, necks and backs which are usually cheap. Cover the above with enough water to just cover, add a coupla carrots, chopped up, one fairly large onion, chopped, two or three stalks of celery, washed & cut up at least 4 garlic cloves, chopped, a good chunk of fresh ginger root, chopped, and bring the whole mess to a boil, and immediately drain into a colander, refill the pot with fresh water and do it all again! The first boil, which will remove the excess fat and garbage with the chicken parts, serves to cleanse the chicken and give you a much better tasting, and more clear stock. At the second boil, let simmer for at least 45 minutes, drain the stock of into another canister and discard the veggies. Strip the meat form the bones, and reserve for another use, such as a great chicken salad, or sandwiches, or I have a fabulous cold lemon chicken recipe which uses cooked chicken. Contributed to the FareShare Gazette by Doug; 7 July 2002. dougandmarie@shaw.ca www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 13g Fat (63.3% calories from fat); 14g Protein; 2g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 67mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Doug's Hamburger in Yorkshire! Recipe By :Doug Irvine Serving Size : 2 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yorkshire pudding: 2 eggs -- bring 'em outta the fridge and let them get to room temp 1/2 cup all-purpose flour -- Marie always uses unbleached -- for everything 1/2 teaspoon salt 1 cup milk -- here we use 1% but that is our choice -- use whole if you wish Hamburger mixture: 3/4 pound good hamburger -- low fat 1/4 cup chopped onion 1 chopped serrano pepper 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 2 tablespoons catsup Chile pepper powder -- to taste Salt -- to taste Freshly ground black pepper -- to taste 1 tablespoon cornstarch -- mixed with a little water Yorkshire pudding: Beat the eggs well with the milk and salt, then add the flour. Let the batter sit while you do the hamburger: Cook the meat, add the onion, chile, spices, and cook until done....add the thickening. In a 9-inch pan, get enough beef fat to cover about 1/4 inch of the bottom, hot and take it to 400F. When oven reaches that temperature, add half the batter to the pan, evenly cover the batter with the meat mixture, then pour the remaining batter on top. Place in preheated 400F oven for 30 minutes, or until Yorkshire pudding is done. Contributed to the FareShare Gazette by Doug; 12 July 2002. dougandmarie@shaw.ca www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 9g Fat (27.4% calories from fat); 13g Protein; 40g Carbohydrate; 1g Dietary Fiber; 204mg Cholesterol; 883mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

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