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FareShare Gazette Recipes -- February 2003 - F's

 

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Farmer's Casserole
Frozen Daiquiri Soufflé

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                        * Exported from MasterCook *

                            Farmer's Casserole

Recipe By     :Country Woman   March/April 1997
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  frozen shredded hash browns
     3/4           cup  Monterey jack cheese
  1                cup  fully cooked ham -- diced
     1/4           cup  green onions -- diced
  4              large  eggs
  12            ounces  evaporated milk -- (1 can)
     1/4      teaspoon  pepper
     1/8      teaspoon  salt

Place potatoes in a 8-inch square baking dish. Sprinkle with cheese, 
ham and onions.

Beat eggs, milk, pepper and salt; pour over all.

Cover and refrigerate for several hours or overnight.

Remove from refrigerator 30 minutes before baking.

Bake, uncovered, at 350 degrees F. for 55-60 minutes or until a knife
inserted in the center comes out clean.

Source : "Country Woman   March/April 1997"

NOTES : Bobbie's Note: Other than the waiting time, this is a great
recipe. Very easy to throw together and with a lovely flavor and
texture. I cut this recipe in half and did it in a smaller square pan.
It took only 50 minutes.

Contributed to the FareShare Gazette by Bobbie; 6 February 2003.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 174 Calories; 12g Fat (59.6% calories 
from fat); 11g Protein; 6g Carbohydrate; trace Dietary Fiber; 154mg 
Cholesterol; 218mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 
0 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.


                      * Exported from MasterCook *

                         Frozen Daiquiri Soufflé

Recipe By     :Over 300 Delicious Ways to use Your Bundt Pans; 1973
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     eggs -- separated
  2               cups  sugar -- (500 mL)
     1/2           cup  lime juice -- (125 mL)
     1/2           cup  lemon juice -- (125 mL)
                        Grated peel of 2 lemons
                        Grated peel of 2 limes
                        Salt
  2        tablespoons  unflavored gelatin -- (30 mL)
     1/2           cup  rum -- (125 mL)
  2               cups  heavy cream -- (500 mL)
                        Crushed pistachio nuts

Beat egg yolks until light and fluffy.

Gradually add 1 cup (250 mL) of the sugar; beat until smooth and light
in colour. Blend in lime juice, lemon juice, grated peel and a pinch of 
salt.

Stir over low heat until the mixture thickens.

Soak the gelatin in the rum then stir into the hot custard until it is
dissolved. Cool.

Beat egg whites until foamy; gradually add the remaining 1 cup
(250 mL) sugar. Beat until stiff.

Whip the cream until stiff.

Fold the beaten egg whites into the custard then fold in the whipped
cream.

Pour into a 12-cup (approx. 3 L) Bundt pan and chill.

Can be served refrigerated or frozen.

May be served topped with pistachio nuts.

 From Over 300 Delicious Ways to use Your Bundt Pans; edited by Dorothy
Dalquist; Northland Aluminum Products, Inc.; 1973.

MC format and metric conversions by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 11 February 2003.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 259 Calories; 13g Fat (47.7% calories 
from fat); 4g Protein; 29g Carbohydrate; trace Dietary Fiber; 134mg 
Cholesterol; 44mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat 
Milk; 2 1/2 Fat; 2 Other Carbohydrates.
 

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