Recipes Included On This Page Cheezy Dog Chewy Oatmeal Raisin Cookies Chocolate Butterscotch Cereal Bars Cider and Brown Sugar Salmon Fillet Country Ham and Potato Salad Cranberry Vinegar Cream of Chicken Soup Creamed Virginia Country Ham Crispy Bread Sticks Crispy Rhubarb Pie Curried Lettuce Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cheezy Dog Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bread -- buttered on 1 side 2 hot dogs -- sliced 2 slices American cheese Preheat sandwich grill. Place 2 slices bread, buttered side down, in grill. Place one sliced hot dog on each slice bread. Place one slice cheese on top. Cover with remaining slices bread, buttered side up. Close grill, catching latch. Grill 2-3 minutes or until desired doneness is reached. Contributed to the FareShare Gazette by Genevieve; 31 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 740 Calories; 54g Fat (65.6% calories from fat); 36g Protein; 28g Carbohydrate; 1g Dietary Fiber; 136mg Cholesterol; 2523mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 8 Fat. * Exported from MasterCook * Chewy Oatmeal Raisin Cookies Recipe By :Trina Boitnott, Boones Mill, VA Serving Size : 15 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup canola oil 1/3 cup packed brown sugar 2 tablespoons granulated sugar 1 egg white 3 tablespoons water 3/4 teaspoon vanilla extract 1/3 cup all-purpose flour 1/3 cup whole wheat flour 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups old-fashioned oats 1/2 cup raisins In a mixing bowl, beat oil and sugars. Add egg white, water and vanilla; mix well. Combine the flours, cinnamon, baking soda and salt; add to creamed mixture. Stir in oats and raisins. Drop by scant 1/4 cupfuls onto baking sheets coated with non-stick cooking spray, flatten slightly with the back of a spoon. Bake at 350F. for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Yields 15 cookies. Source : "Light & Tasty Magazine , June/July 2001, pg 55" NOTES : "Even picky preschoolers, like my son, devour these wholesome treats sprinkled with cinnamon and packed with raisins," assures Trina Boitnott of Boones Mill, Virginia. "Washed down with a glass of juice or milk, the cookies are also great as an on-the-go breakfast." Contributed to the FareShare Gazette by Bobbie; 22 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 5g Fat (41.5% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Butterscotch Cereal Bars Recipe By : Nestle Toll House Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1 cup light corn syrup 1 cup creamy peanut butter 6 cups oven-toasted rice cereal 1 cup Semi-Sweet Chocolate Morsels [NESTLÉ® TOLL HOUSE®] 1 cup Butterscotch Flavored Morsels [NESTLÉ® TOLL HOUSE®] GREASE 13 x 9-inch baking pan. COMBINE sugar and corn syrup in large, heavy-duty saucepan; bring just to a boil over medium heat, stirring constantly. Remove from heat; stir in peanut butter. Stir in cereal. Press into prepared baking pan. MELT chocolate and butterscotch morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread over cereal mixture. Refrigerate for 20 minutes or until firm. 48 bars Source : "http://www.verybestbaking.com" S(MCFormatted/Posted by Dee): "" Copyright : "© 2002 Nestle" Contributed to the FareShare Gazette by Dee; 17 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 35 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 9g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Other Carbohydrates. * Exported from MasterCook * Cider and Brown Sugar Salmon Fillet Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds salmon fillet -- with skin on about 1 inch thick Marinade: 6 ounces frozen apple cider -- thawed or juice concentrate -- thawed 2 tablespoons vegetable oil 1 tablespoon brown sugar 1 tablespoon salt Mixed Spice Rub: 1 tablespoon cracked black pepper 1 tablespoon cracked mustard seeds 1 teaspoon crushed dried hot red chile 1 teaspoon paprika 1 teaspoon ground coriander Vegetable oil spray for grill At least 1 hour and up to 4 before you plan to grill, prepare the marinade, combining the ingredients in a bowl. Put the fish in a bag and pour the marinade in. Refrigerate it. Mix dry rub ingredients, set aside. When ready to prepare drain salmon and cover the flesh side with the dry rub. Let sit for 30 minutes. Fire up the grill to high. Oil the grate and cook the fish skin side down for 5 to 6 minutes, until the skin is nearly black. Turn and cook for and additional 3 to 4 minutes. It will be done when just opaque pink at the center. Carefully peel the skin off and serve. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 1 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 15g Fat (40.3% calories from fat); 46g Protein; 4g Carbohydrate; 1g Dietary Fiber; 118mg Cholesterol; 1753mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Country Ham and Potato Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces red-skinned potatoes (about 3 medium) unpeeled, cut into 1/4-inch-thick slices 1 cup sour cream 6 tablespoons coarse-grained Dijon mustard 8 ounces country ham, cut into 1/2-inch cubes 1/3 cup chopped onion Cook potatoes in medium pot of boiling salted water until just tender, about 6 minutes. Drain, reserving 2 tablespoons cooking liquid. Whisk cream, mustard and reserved potato cooking liquid in large bowl to blend. Add potatoes to dressing and toss to coat. Refrigerate until slightly cooled, about 5 minutes. Mix ham and onion into salad. Season salad to taste with salt and pepper. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 8g Fat (83.0% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 21mg Sodium. Exchanges: 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 2 August 2002. www.fareshare.net * Exported from MasterCook * Cranberry Vinegar Recipe By :The Best 50 Flavored Oils and Vinegars Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh cranberries 2 strips orange peel -- 1/2 by 3-inches 1 cup white wine or champagne vinegar Rinse and dry cranberries. Place cranberries and orange peel in a sterilized glass container. Cover with vinegar. Seal container tightly with a nonmetallic seal. Place container in a cool, dark place or the refrigerator for 5-7 days. Strain. Pour strained vinegar into a sterilized glass container. Seal container with a nonmetallic seal and store in a cool, dark place. Use within 2 months. No yield given Source : "The Best 50 Flavored Oils and Vinegars by David DiResta and Joanne Foran" S(MCFormatted/Posted by Dee): "" Copyright : "© 1996 Bristol Publishing Enterprises, Inc." NOTES : Let your imagination run wild with this tangy combination. Highlight your favorite dishes with a new and exciting flavor. Contributed to the FareShare Gazette by Dee; 29 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; trace Fat (2.6% calories from fat); 1g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1 Fruit.
	* Exported from MasterCook * Cream of Chicken Soup Recipe By :Make-A-Mix Cookery by Eliason, Harward & Westover Serving Size : 6 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken bouillon cubes 2 cups hot water 1 1/2 cups WHITE SAUCE MIX (See Below) 1 cup chicken -- cooked and minced 1/2 cup celery -- chopped 1/2 cup onion -- chopped 1/2 teaspoon salt 1 teaspoon garlic salt 4 cups milk 1 egg yolk -- beaten Chopped chives or watercress for garnish Dissolve chicken bouillon cubes in hot water. Cool. Combine WHITE SAUCE MIX and bouillon mixture in a large kettle or Dutch oven. Cook over low heat about 5 minutes, stirring constantly, until thick and smooth. Add chicken, celery, onion, salt and garlic salt. Simmer 15 minutes, stirring constantly. Blend in milk and egg yolk. Simmer 5 minutes more. Remove from heat. Garnish with chopped chives or watercress. WHITE SAUCE MIX: 2 cups instant nonfat dry milk OR 1 1/2 cups regular nonfat dry milk 1 cup all-purpose flour 2 teaspoons salt 1 cup butter or margarine In a large bowl, combine dry milk, flour and salt. Mix well. Using a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large, airtight container. Label. Store in refrigerator. Use within 2 months. Makes 1 quart. Source : Make-A-Mix Cookery by Karine Eliason, Nevada Harward & Madeline Westover Copyright: © 1978 Fisher Publishing, Inc. Contributed to the FareShare Gazette by Dee; 19 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 11g Fat (54.3% calories from fat); 11g Protein; 10g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 879mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Creamed Virginia Country Ham Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons butter 3 Tablespoons minced onions 3 Tablespoons green bell pepper 3 Tablespoons all-purpose flour 2 cups milk 1 cup chopped Virginia country ham 1 Tablespoon chopped parsley or chives 1/4 teaspoon paprika 2 Tablespoons dry sherry In a skillet melt the butter over medium heat, and sauté the onion and green pepper until light brown. Sprinkle in the flour, and stir a few minutes. Add the milk slowly, stirring constantly. Add the ham and simmer, stirring until thickened. Remove the pan from the heat, and season with the remaining ingredients. Serve over hot buttered toast, English muffins, or corn bread or corn muffins. Makes: 4 to 6 servings. Specialty Recipe from the La Vista Plantation Bed and Breakfast Fredericksburg, Virginia - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 9g Fat (63.8% calories from fat); 3g Protein; 8g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 99mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 3 August 2002. www.fareshare.net * Exported from MasterCook * Crispy Bread Sticks Recipe By :Make-A-Mix-Cookery Serving Size : 6 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Quick Mix (See Below) 1/4 cup cornmeal or all purpose flour 1/4 teaspoon salt 1/4 cup milk -- or water Sesame or poppy seeds if desired Preheat oven to 400F (205C). Lightly grease a baking sheet. In a medium bowl, combine Quick Mix, cornmeal or flour and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Shape into pencil-like strands 1/2 inch thick. Cut into 8 to 10 inch lengths. Roll in sesame or poppy seeds, if desired. Bake about 20 minutes until brown and crisp. For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 minutes more. Makes 6 breadsticks QUICK MIX: 8 1/2 cups all-purpose flour 3 tablespoons baking powder 1 tablespoon salt 2 teaspoons cream of tartar 1 teaspoon baking soda 1 1/2 cups instant nonfat dry milk 2 1/4 cups vegetable shortening In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix. Source : Make-A-Mix-Cookery by Karine Eliason, Nevada Harward & Madeline Westover Copyright © 1978 Fisher Publishing, Inc. Contributed to the FareShare Gazette by Dee; 20 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; trace Fat (14.5% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat. * Exported from MasterCook * Crispy Rhubarb Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups diced rhubarb 1 tablespoon all-purpose flour 1/2 cup white sugar 1 recipe pastry for a 9 inch single crust pie 1/4 cup butter 1/2 cup packed brown sugar 1/2 cup crushed cornflakes cereal 1/2 cup all-purpose flour 1. Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell. 2. Melt the butter or margarine and mix with 1/2 cup brown sugar, crushed corn flakes and 1/2 cup flour. Mix in a bowl and pat down on top of pie. Bake in oven at 350 degrees F (175 degrees C) for about 40 minutes. Turn off oven and leave the pie in the oven for another hour. Serve warm. Submitted by: Pam Makes 1 - 9 inch pie Source : "allrecipes.com" S(MC formatting by): "bobbi744@attbi.com" Copyright : "Copyright 2002 Allrecipes.com" Yield : "9 inch pie" Exchanges : 1/2 Grain(Starch); 0 Fruit; 1 Fat; 1 Other Carbohydrates. NOTES : " Yummy rhubarb pie excellent with whipped or ice cream. This recipe has been handed down for three generations! " Average Rating: ***** Bobbie's Note: Julie tried this and the whole family loved it. I tried it and I also felt it was very good. Contributed to the FareShare Gazette by Bobbie; 25 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 6g Fat (35.8% calories from fat); 1g Protein; 23g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 66mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Curried Lettuce Salad Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1/4 cup sour cream 2 tablespoons mango chutney -- purchased 1 tablespoon milk 1/4 teaspoon curry powder Salad: 4 cups mixed salad greens 1/3 cup raisins 1/4 cup dry roasted peanuts In a small bowl, combine all dressing ingredients; blend well. In a large bowl, combine all salad ingredients; toss to combine. Add dressing; toss gently to coat. Makes 4 (1-cup) servings. Dietary Exchanges: 1/2 Medium-Fat meat, 11/2 fruit, 1 fat Source : "Pillsbury Classic Cookbook, #175, Meals in Minutes, p. 78" S(MC formatting by): "bobbi744@attbi.com" Copyright : "Copyright 1995 The Pillsbury Company" Yield : "4 cups" NOTES : If chutney is unavailable, substitute apricot preserves. Contributed to the FareShare Gazette by Bobbie; 18 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 3g Fat (34.9% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat.

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