Recipes Included On This Page Apple Breakfast Lasagna Apple Dapple Cake by Annie Apple-Cranberry Relish Applesauce Cake Artichoke Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Apple Breakfast Lasagna Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1/3 cup packed brown sugar 12 slices frozen French toast -- (2 packages) 1/2 pound sliced boiled ham 2 cups Sargento® Fancy Colby-Jack Shredded Cheese -- (8 oz.) divided 20 ounces apple pie filling -- (1 can) 1 cup granola with raisins 1. Blend sour cream and brown sugar in small bowl and refrigerate. 2. Place 6 French toast slices in bottom of greased 13x9-inch baking pan. Layer ham, 1-1/2 cups cheese and remaining French toast. Spread apple filling over top; sprinkle with granola. 3. Bake in preheated 350°F oven 25 minutes. Top with remaining cheese and bake 5 minutes more or until cheese is melted and casserole is hot. Serve with sour cream mixture. Preparation Time: 20 minutes Baking Time: 30 minutes Source : "sargentocheese.com" S(MC formatting by): "bobbi744@attbi.com" Copyright : "® 2002 Sargento Foods Inc." Start to Finish Time: "0:50" T(Baking Time): "0:30" NOTES : This recipe is a good source of Calcium Contributed to the FareShare Gazette by Bobbie; 20 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 475 Calories; 15g Fat (28.6% calories from fat); 10g Protein; 76g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 651mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Apple Dapple Cake by Annie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Cake** 2 cups sugar 3 eggs 1 1/2 cups oil 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon soda 2 teaspoons vanilla 3 cups chopped apples -- peeled 1 1/2 cups chopped nuts **Glaze** 1/2 cup buttermilk 1/2 teaspoon soda 1 cup brown sugar 1/3 cup butter 1 teaspoon vanilla 1 teaspoon white syrup **Cake** Mix eggs, oil, and sugar; blend well. Add flour, salt and soda; mix well. Add vanilla and fold in chopped apples and nuts. Pour this into a tube pan that has been greased and floured. Bake in a preheated 350F. oven for 50 to 60 minutes or till tests done. **Glaze** Cook in saucepan for seven minutes and pour over cake while hot. Poke holes with toothpick so icing will soak in. Cake is best after soaking for a couple of days. Another hand me down from Grandma Contributed to the FareShare Gazette by Anne; 10 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-Cranberry Relish Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cranberries 2 oranges 6 apples -- (6 to 8) 2 cups sugar Quarter the apples and oranges (do not peel). Grind the apples, cranberries and oranges and add the sugar. Should make 3 pints of mixture. Source : "National Apple Harvest Festival, 1998" Yield : "3 pints" Contributed to the FareShare Gazette by Bobbie; 28 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; trace Fat (1.5% calories from fat); 1g Protein; 61g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Fruit; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Applesauce Cake Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soft shortening 2 cups sugar 1 large egg -- (1/3 cup) 1 1/2 cups applesauce 2 1/2 cups sifted flour 1 1/2 teaspoons soda 1 1/2 teaspoons salt 3/4 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon allspice 1/2 cup water 1 cup raisins 1/2 cup walnuts -- cut up Prepare a 9 x 13-inch pan or 2 9-inch layer cake pans Cream the shortening and sugar together until fluffy, add the egg and applesauce. Beat in the flour, soda, salt, spices, alternately with the water. Stir in the raisins and walnuts. Pour into prepared pan(s) and bake in a 350 degree oven - 45 to 50 minutes for the oblong cake, 35 to 40 minutes for the layers. Dust top with sifted confectioner's sugar or frost with cream cheese frosting. Contributed to the FareShare Gazette by Jennie; 30 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 3g Fat (10.2% calories from fat); 4g Protein; 55g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 220mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Artichoke Cheesecake Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 8 sheets frozen phyllo dough -- thawed 3 ounces marinated artichoke heart 24 ounces cream cheese -- softened 8 ounces feta cheese -- crumbled [about 1 1/4 cups] 1 1/2 teaspoons fresh oregano -- chopped 1/4 teaspoon garlic powder 3 large eggs 1/4 cup green onion -- chopped Roma tomatoes -- sliced Greek olives -- pitted Fresh basil leaves Preheat oven to 400F. Brush bottom and sides of a 9-inch springform pan with butter. Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan. Brush with butter. Repeat with remaining phyllo and butter. Make 2 slits in the center of phyllo for steam to escape. Bake 9 - 10 minutes, or until lightly browned. Cool on a wire rack. Decrease oven temperature to 325F. Drain and chop artichokes, reserving 2 tablespoons of the marinade. Set aside. Beat cream cheese, feta, oregano and garlic powder in a large bowl. Add eggs, beating just until blended. Do not overbeat. Add artichoke hearts, reserved marinade and green onions. Combine well. Pour mixture into crust and cover loosely with foil. Bake 35 - 40 minutes, until center is soft and sides stay firm when gently shaken. Cool. Cover and chill 2 hours or up to 24 hours. When ready to serve, remove from pan and garnish with tomatoes, olives and basil leaves. Serve slightly chilled or at room temperature. NOTES : From "Stop and Smell the Rosemary" Published by the Junior League of Houston, Texas Printed in The Virginia Pilot, November 13, 2002 Formatted in MasterCook By Art Contributed to the FareShare Gazette by Art; 15 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 26g Fat (77.6% calories from fat); 8g Protein; 8g Carbohydrate; trace Dietary Fiber; 117mg Cholesterol; 409mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.