Recipes Included On This Page Savory Chicken Cheesecake Savory Onion Twist Scottish Oatcakes She-Crab Soup from the Lynnhaven Fish House Spaghetti alla Carbonara Spaghetti with Clam Sauce Spinach-Feta Bread LF Stewed Dry Figs Dessert (Hoshaf me fiq te thate) Subway Sweet Onion Sauce Sugar-Free Pecan Pie Sweet & Sour Chicken Breasts Sweet Onion Pizza Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Savory Chicken Cheesecake Recipe By : Serving Size : 24 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese -- softened 8 ounces sour cream and onion dip 1 tablespoon all-purpose flour 1 1/2 teaspoons dried dill weed 3 large eggs 1 cup cooked chicken -- finely chopped 1/2 cup cranberry-orange relish -- drained 2 tablespoons chopped walnuts -- toasted julienned orange peel -- if desired Heat oven to 300 degrees F. Lightly grease springform pan, 8x3 inches. Beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in dip, flour and dill weed. Beat in eggs, one at a time. Fold in chicken. Spread in pan. Bake about 1 1/4 hours or until edge is golden brown and center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours. Remove side of pan. Spoon relish onto center of cheesecake. Sprinkle with walnuts. Garnish with orange peel. To serve, cut in wedges. Serves 24 Source : "Betty Crocker's Best Christmas Cookbook, p. 31" Copyright : "IDG Books Worldwide, Inc. 1999 by General Mills, ISBN 0-02-863465-9" Start to Finish Time: "5:45" T(Baking Time): "1:15" Contributed to the FareShare Gazette by Bobbie; 9 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 8g Fat (69.4% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Savory Onion Twist Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***EASY REFRIGERATOR DOUGH*** 1 package regular yeast or quick active dry yeast 1 1/2 cups very warm water -- (120 to 130 degrees) 1 cup unseasoned lukewarm mashed potatoes 2/3 cup sugar 2/3 cup shortening 1 1/2 teaspoons salt 2 large eggs 6 cups bread flour or all-purpose flour -- (6 to 7) ***FILLING*** 1 cup Swiss cheese -- shredded or mozzarella cheese -- shredded 1/4 cup finely chopped red or green bell pepper 2 tablespoons onion -- finely chopped 2 tablespoons mayonnaise or salad dressing 1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro 1/2 teaspoon ground cumin ***EASY REFRIGERATOR DOUGH*** Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, salt, eggs and 3 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch dough down before using. ***SAVORY ONION TWIST*** Prepare Easy Refrigerator Dough. Divide dough in half; cover and refrigerate half of dough for another use. Grease large cookie sheet. Roll remaining half of dough on lightly floured surface into rectangle, 15 x 10 inches. Mix 1/2 cup of the cheese and the remaining ingredients. Spread cheese mixture over dough to within 1/2 inch of edges. Roll up dough, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut roll lengthwise in half. Place halves, filling sides up and side by side, on cookie sheet; twist together gently and loosely. Pinch edges to fasten. Cover and let rise in warm place about 25 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375 degrees F. Bake 20 to 25 minutes or until golden brown. Immediately sprinkle with 1/2 cup remaining cheese. Serve warm. Serves 16 ( 1 loaf) Source : "Betty Crocker's Best Christmas Cookbook, p. 190" S(mastercook formatting by): " Beckie Lott, rhebeka@bellsouth.net)" Copyright : "IDG Books Worldwide, Inc. 1999 by General Mills, ISBN 0-02-863465-9" Yield : "1 loaf" Start to Finish Time: "9:30" T(Baking Time): "0:25" Holiday Hints: We think you'll love this twist so much you'll want to make another one right away! If you prefer, shape the second half of dough into 24 rolls and place on greased cookie sheet. Cover and let rise in warm place about 1 hour or until double. Bake at 400 degrees F. about 15 minutes or until golden brown. NOTES : I haven't tried this but I have made one similar using my ABM on dough setting and it worked very well. Contributed to the FareShare Gazette by Bobbie; 9 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 341 Calories; 13g Fat (35.4% calories from fat); 9g Protein; 46g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 236mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Scottish Oatcakes Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 cup oat flour -- (3 1/2 oz/110 g) 1 tablespoon natural cane sugar -- plus extra for sprinkling 1/4 teaspoon baking powder 1/8 teaspoon sea salt 3 tablespoons 1% vanilla soy milk -- (3 to 4) plus extra for brushing 1 tablespoon unsweetened applesauce 1/2 cup old-fashioned rolled oats -- (1 1/2 oz/45 g) 1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray 2. In a food processor, combine oat flour, sugar, baking powder and salt. Pulse briefly. Add 3 tablespoons of the soy milk and the applesauce and pulse for 45 seconds, just until mixture forms a ball. If too dry, add a little more soy milk. 3. Place dough on a lightly floured work surface. Knead in all but 2 tablespoons of the rolled oats. Flatten into a disk and roll into a 9-inch (23-cm) circle. Brush with soy milk; sprinkle with sugar and the remaining 2 tablespoons oats. Cut into 10 wedges. Transfer to prepared baking sheet. 4. Bake until firm and lightly browned, about 15 minutes. Source : "Miavita.com" Copyright : "Copyright: 2002 Miavita Inc." Yield : "10 oatcakes" Contributed to the FareShare Gazette by Fatima; 30 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 16 Calories; trace Fat (13.9% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * She-Crab Soup from the Lynnhaven Fish House Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 gallon milk 1/2 pound unsalted butter 1 cup all-purpose flour 1 dash nutmeg 1 dash cinnamon 1 dash ground cloves salt and pepper -- to taste 1 dash onion powder 1 dash garlic powder 1 cup cooking sherry 1 pound crabmeat -- backfin In double broiler, heat milk to steaming (do not allow to boil). Melt butter in saucepan. Add flour to melted butter, stirring until lightly browned. Add seasonings and mix well. Add steaming milk to butter and flour mixture. Add sherry, mixing well. Heat over medium heat for approximately 5 minutes. Add crab meat and stir gently. Heat thoroughly for another five minutes. Serve hot. Source : "John Chapman, Executive Chef" NOTES : Makes 4 to 6 servings. Winner of the 2002 Hampton Roads She-Crab Soup Championship. This recipe excludes the chef's "secret ingredient" but is a tasty soup anyway. Printed in The Virginia Pilot, November 13, 2002 Formatted in MasterCook By Art Join our Free FareShare Gazette Recipe Exchange Group at Contributed to the FareShare Gazette by Art; 1 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 669 Calories; 43g Fat (61.0% calories from fat); 27g Protein; 34g Carbohydrate; 1g Dietary Fiber; 186mg Cholesterol; 388mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Non-Fat Milk; 8 Fat. * Exported from MasterCook * Spaghetti alla Carbonara Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pancetta 2 tablespoons olive oil 1 tablespoon butter 4 garlic cloves -- peeled and lightly crushed 1/4 cup dry white wine Salt 1 pound spaghetti 3 eggs 1/4 cup freshly grated Romano cheese 1/2 cup Parmesan cheese Freshly ground black pepper 2 tablespoons parsley -- chopped fine Cut the pancetta into small pieces. Put the oil, butter, and crushed garlic into a saucepan or small sauté pan, turn on the heat to medium high. When the garlic becomes colored a deep gold, remove and discard it. Put the pancetta into the pan and sauté until it begins to be crisp at the edges. Add the wine and let it boil away for a minute or two; then turn off the heat. Bring 4 or 5 quarts of water to a boil. Add 2 to 3 tablespoons salt and when the water returns to a boil, put in the spaghetti. Take the bowl from which you will be serving the spaghetti later and into it break the three eggs. Beat them lightly, then mix into them both grated cheeses, a liberal grinding of black pepper and the parsley. When the spaghetti is tender but firm to the bite, drain it and put it into the serving bowl with the egg and cheese mixture. Toss rapidly and thoroughly until it is well coated. Reheat the pancetta over high heat, then pour the entire contents of the pan over the spaghetti. Toss again thoroughly and serve immediately. Contributed to the FareShare Gazette by Jennie; 3 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 727 Calories; 22g Fat (28.7% calories from fat); 39g Protein; 87g Carbohydrate; 3g Dietary Fiber; 196mg Cholesterol; 1797mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Spaghetti with Clam Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Spaghetti -- uncooked or Linguine -- uncooked 2 tablespoons vegetable oil 2 garlic cloves -- minced 13 ounces chopped clams -- drained [reserve liquid] -- (2 6 1/2-ounce cans) 1/2 cup chopped fresh parsley 1/4 cup dry white wine 1 teaspoon oregano -- or thyme leaves 1/4 teaspoon white pepper Cook pasta according to package directions; drain. In a medium skillet, heat oil. Add garlic. Stir in reserved liquid from clams and parsley; cook and stir 3 minutes. Add clams, wine, basil and pepper. Simmer on low heat for 5 minutes. Pour sauce over spaghetti and serve immediately. Contributed to the FareShare Gazette by Jennie; 3 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 5g Fat (15.4% calories from fat); 19g Protein; 45g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 58mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Spinach-Feta Bread LF Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf frozen white bread dough -- (1-pound) 1 cup crumbled feta cheese -- (4 ounces) 1/3 cup less-fat cream cheese 1/2 teaspoon dried oregano 1/4 teaspoon salt 1 can artichoke hearts -- (14-ounce) drained and chopped 1 package frozen chopped spinach -- (10-ounce) thawed, drained and squeezed dry 3 garlic cloves -- minced 1 large egg white Cooking spray 2 tablespoons grated fresh Parmesan cheese -- (1/2 ounce) 1. Thaw dough in refrigerator 12 hours. 2. Combine feta and next 7 ingredients (feta through egg white) in a bowl. 3. Roll dough into a 16 x 10 inch rectangle on a lightly floured surface. Spread spinach mixture over dough, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cut diagonal slits into top of the roll using a sharp knife. Cover and let rise in a warm place (85 degrees F.), 1 hour or until doubled in size. 4. Preheat oven to 350 degrees F. 5. Sprinkle Parmesan cheese over the top of the roll. Bake at 350 degrees F. for 45 minutes or until golden. Source : "Cooking Light" Contributed to the FareShare Gazette by Fatima; 22 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 2g Fat (49.6% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Stewed Dry Figs Dessert (Hoshaf me fiq te thate) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 4 cups milk 1 cup finely-grated dry figs Cinnamon Stir sugar in milk, bring to a boil and remove from heat. Add figs slowly, stirring continuously. Pour into earthenware serving bowls and bake in moderate oven (350 degrees) for 10 minutes. Chill and sprinkle with cinnamon. Serve cold. Serves 4 Source : The Best of Albanian Cooking by Klementina and R. John Hysa Contributed to the FareShare Gazette by Fatima; 21 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 8g Fat (20.9% calories from fat); 8g Protein; 61g Carbohydrate; 0g Dietary Fiber; 33mg Cholesterol; 120mg Sodium. Exchanges: 1 Non-Fat Milk; 1 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Subway Sweet Onion Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light corn syrup 1 tablespoon minced white onion 1 tablespoon red wine vinegar 2 teaspoons white distilled vinegar 1 teaspoon balsamic vinegar 1 teaspoon brown sugar 1 teaspoon buttermilk powder 1/4 teaspoon lemon juice 1/8 teaspoon poppy seeds 1/8 teaspoon salt 1 pinch cracked black pepper 1 pinch garlic powder Combine all ingredients in a small microwave-safe bowl. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly. Whisk well, cover and cool. Makes about 2/3 cup. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; trace Fat (0.3% calories from fat); trace Protein; 33g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 117mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 2 Other Carbohydrates. NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Gary; 13 December 2002. * Exported from MasterCook * Sugar-Free Pecan Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch unbaked pastry crust -- (22 cm) 1 cup Featherlite sugar-free maple syrup -- (250 mL) 4 eggs 1/8 teaspoon salt -- (0.5 mL) 1 teaspoon vanilla -- (5 mL) 6 packets Sweet 'N Low 2 tablespoons margarine -- (30 mL) 1 cup pecans -- (250 mL) Preheat oven to 350F (180C). Beat eggs slightly; add syrup and vanilla. Melt margarine and mix into the egg mixture. Add salt and Sweet 'N Low sweetener. Beat well; add pecans. Stir and pour into pie shell. Bake for about 60 minutes or until center is firm. MC format and metric conversion by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 14g Fat (82.6% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat. * Exported from MasterCook * Sweet & Sour Chicken Breasts Recipe By :from a church cook book Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boneless skinless chicken breasts -- (6 to 8) 1 1/2 cups fat free Catalina salad dressing 1 package dry onion soup mix 1 can whole berry cranberry sauce Blend salad dressing, soup mix and cranberry sauce in blender and pour over chicken breasts that have been placed in casserole dish. Bake (uncovered) at 350F. for about 30 minutes or until chicken tests done and sauce is bubbly. (I added mushrooms and bell pepper chunks to the sauce as well.) Great over rice! From a church cook book. MC format by Hallie. :) Contributed to the FareShare Gazette by Laurie; 7 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 3g Fat (10.8% calories from fat); 54g Protein; 0g Carbohydrate; 0g Dietary Fiber; 137mg Cholesterol; 153mg Sodium. Exchanges: 7 1/2 Lean Meat. * Exported from MasterCook * Sweet Onion Pizza Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/4 cups warm water -- (about 110 degrees F.) 1 1/2 tablespoons olive oil 1 teaspoon sugar and salt 1 1/2 cups whole wheat flour 1 1/2 cups all-purpose flour -- (about) 3 large onions -- thinly sliced 1/2 cup low-sodium chicken broth 4 medium-size pear-shaped tomatoes -- thinly sliced (Roma-type) 1 package frozen artichoke hearts -- thawed [about 10-oz] 1 cup crumbled feta cheese -- (about 4 oz) 1 tablespoon fresh oregano leaves or 1 teaspoon dry oregano In a large bowl, combine yeast and water; let stand for 5 minutes to soften yeast. Add oil, sugar, salt, and whole wheat flour. Beat with a heavy spoon or an electric mixer until flour is moistened. To knead by hand, stir in 1 1/2 cups of the all purpose flour with a heavy spoon. Scrape dough onto a lightly floured board and knead until smooth and elastic (about 5 minutes), adding more all-purpose flour as needed to prevent sticking. To knead with a dough hook, mix in 1 cup of the all-purpose flour. Beat at medium speed until dough is smooth and elastic (about 3 minutes); if dough is sticky, add more all-purpose flour, 1 tablespoon at a time. Place dough in an oiled bowl and turn over to grease top. Cover with plastic wrap; let dough rise in a warm place until doubled (about 1 hour). While dough is rising, combine onions and broth in a wide frying pan. Cook over medium-high heat, stirring occasionally, until onions are soft and golden and all liquid has evaporated (about 30 minutes). Remove from heat and let cool. Punch dough down, turn out onto a floured board, and roll out to a 15-inch-diameter round. Transfer to a lightly greased 14-inch pizza pan; roll edges in to form a rim. Cover dough with onions, then top with tomatoes and artichokes. Sprinkle with cheese and oregano. Bake pizza in a 425 degree F. oven until edges of crust are golden (about 25 minutes). To serve, cut into wedges in pan. Source : "Sunset More Low Fat Recipes" Contributed to the FareShare Gazette by Fatima; 26 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 7g Fat (25.5% calories from fat); 10g Protein; 39g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 217mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

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