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FareShare Gazette Recipes -- September 2002 - R's
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* Exported from MasterCook *
Rainbow Icing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 5-09 Sep. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
2 tablespoons corn starch
1 pinch salt
1 cup butter -- (softened)
1 cup sugar
Cook the milk, corn starch and salt over medium heat for 5 to 7
minutes or until thickened.
Cool in fridge after it is cooked.
Mix the butter and sugar together until fluffy.
Combine first mixture once it is cooled down.
Mix until fluffy.
You may add food coloring if desired to.
Contributed to the FareShare Gazette by June; 30 September 2002.
www.fareshare.net
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* Exported from MasterCook *
Red Licorice Candy
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 5-09 Sep. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 envelopes Knox gelatin
3 envelopes diet cherry Jell-O
4 cup water
2 teaspoons anise extract -- (or more)
Soften unflavored gelatin in 1/2 cup cold water. Bring remaining
water to boil and dissolve both gelatins in the boiling water. Add
flavoring and pour into 9 x 13-inch pan. Refrigerate. When firm,
cut into squares.
Art's Thought: During the cooling process, experiment with cutting
long, thin strips of the licorice and twist a few together and return
to refrigerator.
Notes :
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 29 September 2002.
www.fareshare.net
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* Exported from MasterCook *
Rocky Road Candy
Recipe By :
Serving Size : 1 Preparation Time :0:20
Categories : Volume 5-09 Sep. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces chocolate chips
2 cups miniature marshmallows
1 cup chopped nuts
Line cookie sheet with waxed paper.
Place chocolate chips in medium microwave-safe bowl.
Microwave on high (100 percent) power 2 minutes or until chips are
melted. Stir every minute.
Stir in marshmallows and nuts. Mix well.
Spread candy mixture evenly on waxed paper.
Refrigerate until firm. Break into bite-size pieces.
Contributed to the FareShare Gazette by Genevieve; 9 September 2002.
www.fareshare.net
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