Recipes Included On This Page Skillet Corn Bread Sour Cream Turkey Enchiladas Spice Cookies Spinach-Herb Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Skillet Corn Bread Recipe By :By Annie from Ky Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons bacon drippings 1 large egg 2 cups buttermilk 1 3/4 cups white cornmeal 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt Must use a well seasoned cast iron skillet for good results. Preheat oven to 450F. Coat bottom and sides of 10 inch cast iron skillet with drippings. Heat in oven. In large bowl, stir together egg and buttermilk. Add cornmeal stirring well. Stir in rest of ingredients and mix well. Pour into hot skillet and bake for 15 minutes or till golden brown. Contributed to the FareShare Gazette by Anne; 6 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 3g Fat (15.9% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 563mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sour Cream Turkey Enchiladas Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked cubed turkey -- (give or take) 1 cup sour cream 1 can cream of chicken soup 1 can cream of mushroom soup 1 can Herdez -- (small can) or other chili salsa 1 cup grated cheddar cheese Flour tortillas (enough for 2 per serving) Minced green onions Minced cilantro Diced jalapenos if you like Oven at 325F. Heat the soups together with Herdez and sour cream in a medium saucepan, when warm, add the cubed turkey (make small cubes) and continue to warm till bubbly. Warm the flour tortillas over a griddle, till soft not 'crunchy'. Ladle some of the soup mix onto each tortilla, adding a sprinkle of the cheese and minced vegetables before rolling up. Pack tightly into an oven-going casserole dish. (this is going to get messy). When the casserole is firmly packed, ladle more of the liquid from the soups on top, covering all edges so nothing is 'hard and crunchy' while baking. Top with the rest of the cheese and remainder of the cilantro and chopped jalapenos. May add sprinkles of hot pepper flakes if you prefer hotter foods. Bake at 325F for 20 - 30 minutes, until everything is blended together, cheese melted and tortillas 'falling apart soft'. King Ranch Chicken Casserole is the 'dump' method of this same recipe. Contributed to the FareShare Gazette by Martha; 17 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 9g Fat (76.4% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 237mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Spice Cookies Recipe By :McCall's recipe cards 1973 -23g Serving Size : 60 Preparation Time :0:20 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sifted all-purpose flour 2 teaspoons baking soda 1/2 teaspoon cloves 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/4 teaspoon ginger 3/4 cup butter or margarine -- softened 1 cup granulated sugar 1 large egg 1/4 cup light molasses Confectioners' sugar 1. On sheet of waxed paper, sift flour with baking soda, cloves, allspice, cinnamon and ginger. 2. In medium bowl with portable electric mixer, beat butter, sugar and egg until light and fluffy. 3. With wooden spoon, alternately beat in flour mixture with molasses; beat well after each addition. Refrigerate dough, covered, 1 hour. 4. Heat oven to 375F. Lightly grease cookie sheets. 5. Shape dough into 1/2-inch balls. Roll in confectioners' sugar. Place on cookie sheets 1 inch apart. 6. Bake 8-10 minutes. Remove to wire rack; sprinkle with confectioners' sugar while still warm. *Sift before measuring. 5-6 dozen From McCall's recipe cards 1973 -23g Contributed to the FareShare Gazette by Linda; 22 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 2g Fat (38.8% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Spinach-Herb Cheesecake Recipe By :Bounty of Biltmore Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large tomatoes -- sliced 3/4 teaspoon salt 3/4 teaspoon pepper 1/4 cup pine nuts -- toasted 1/4 cup Italian bread crumbs 2 tablespoons butter or margarine -- melted 24 ounces cream cheese -- softened 15 ounces ricotta cheese 8 ounces feta cheese -- crumbled 3 large eggs 4 cups fresh spinach -- loosely packed shredded 2 cloves garlic -- pressed 2 tablespoons all-purpose flour 1 tablespoon fresh dill -- chopped Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Drain on paper towels 10 minutes. Process pine nuts in a food processor until ground. Stir together pine nuts, bread crumbs and melted butter. Press into bottom of a 9-inch springform pan. Bake at 350F for 10 minutes. Cool in pan on a wire rack. Beat cream cheese at medium speed with an electric mixer until creamy; add ricotta cheese, feta cheese and eggs, beating until blended. Stir in spinach. garlic, flour and dill, remaining salt and pepper. Pour into prepared crust. Bake at 325F for 15 minutes. Top with tomato slices, and bake 30 more minutes or until set. Turn oven off; leave cheesecake in oven 20 minutes. Cool on a wire rack 10 minutes. Gently run a knife around edge of cheesecake, and carefully remove sides of pan; cool 10 more minutes. Serve warm or cooled with crackers or thin toasts. Source : ""Bounty of Biltmore Cookbook"" NOTES : Makes 12 appetizer or 8 main-dish servings. Printed in The Virginia Pilot, November 13, 2002 Formatted in MasterCook By Art Join our Free FareShare Gazette Recipe Exchange Group at www.fareshare.net Contributed to the FareShare Gazette by Art; 29 November 2002. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 380 Calories; 33g Fat (77.0% calories from fat); 14g Protein; 8g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 651mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.

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