Recipes Included On This Page Ginger-molasses Skillet Cake Golden Chicken Casserole Greek Skillet Supper Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ginger-molasses Skillet Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 2 teaspoons ground ginger 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1 cup packed dark brown sugar 8 tablespoons unsalted butter 2/3 cup unsulphered molasses -- plus 2 tablespoons unsulphered molasses 2/3 cup milk 1/2 teaspoon vanilla extract 1/4 cup pine nuts 1 cup heavy cream chilled 1/2 cup sour cream 1. Preheat oven to 350F. In a large bowl blend together the flour baking powder baking soda ginger salt pepper cinnamon allspice and cloves. 2. In a small saucepan combine 3/4 cup of the brown sugar 6 tablespoons of the butter and 2/3 cup of the molasses. Stir over moderate heat until melted and well combined. Stir in the milk and vanilla and set aside. 3. Place the remaining 1/4 cup brown sugar 2 tablespoons butter and 2 tablespoons molasses in a 12-inch cast iron skillet. Place the skillet in the oven to melt the butter and sugar and heat the skillet. Stir to combine. 4. Stir the brown sugar and milk mixture into the dry ingredients. Beat with a spoon just until smooth. Pour the batter into the skillet. Sprinkle the pine nuts on top and bake for 25 to 30 minutes until a tester inserted in the center o the cake comes out clean. 5. Beat the heavy cream until soft peaks form. Add the sour cream and continue beating until stiff. Serve the cake warm from the skillet. Pass the whipped cream separately. Yields 8 servings. Contributed to the FareShare Gazette by Cora; 8 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 352 Calories; 18g Fat (44.2% calories from fat); 4g Protein; 46g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 264mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Golden Chicken Casserole Recipe By :Quick Cooking, May-June 1998 Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 3/4 ounces condensed cream of chicken soup -- undiluted 10 3/4 ounces condensed cream of celery soup -- undiluted 1/2 cup water 1/4 teaspoon salt -- to 1/2 teaspoon 32 ounces frozen tater tots 16 ounces frozen mixed vegetables 2 cups cubed cooked chicken 1 cup shredded cheddar cheese Combine the soups, water and salt; mix well. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the soup mixture, half of the Tater Tots, half of the vegetables and half of the chicken. Repeat layers. Top with remaining soup mixture. Sprinkle with cheese. Cover and bake at 350° for 60-70 minutes or until bubbly. Uncover; bake 5-10 minutes longer or until browned and heated through. Source : "Quick Cooking, May-June 1998" S(Busted By): " Gail Shermeyer <4paws@netrax.net>" Yield : "8 to 10 servings" NOTES : "My sister and I developed this colorful, creamy casserole from two or three others we had tried," relates Ione Senn from Salt Lake City, Utah. "The whole family likes the hearty layers of chicken, Tater Tots, vegetables and cheese." Bobbie's Note: We all liked this recipe, including my grandchildren. This would be a good pot-luck recipe. Contributed to the FareShare Gazette by Bobbie; 24 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 7g Fat (49.7% calories from fat); 6g Protein; 11g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 615mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Greek Skillet Supper Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked orzo or rosamarina pasta 1 pound ground beef 1 large onion -- chopped 15 ounces tomato sauce 2 teaspoons dried oregano leaves 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup feta cheese -- crumbled Fresh parsley if desired -- chopped Cook and drain pasta as directed on package. While pasta is cooking, cook beef and onion in a 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta, tomato sauce, oregano, cinnamon, salt and pepper. Heat to boiling; reduce heat. Simmer, uncovered, 5 minutes. Remove skillet from heat. Sprinkle with cheese. Cover and let stand 1 to 2 minutes to soften cheese. Sprinkle with parsley. Diet Exchanges: 2 starch, 3 medium-fat meat Cuisine : "Greek" Source : "Betty Crocker #182, Easy Weeknight Meals, March 2002, p. 66" S(mastercook formatting by): "Dee, augmented by bobbi744@attbi.com" Copyright : "(c) 2002, General Mills Inc." Start to Finish Time: "0:22" Serving Ideas : Add sliced Kalamata olives with the tomato sauce. NOTES : A tasty new version of a hamburger skillet meal! Substitution : Feta adds a wonderful flavor to this easy skillet meal, but you can also use shredded mozzarella cheese. Bobbie's Note: This was very good. I cut the recipe in half for the two of us. Contributed to the FareShare Gazette by Bobbie; 21 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 494 Calories; 38g Fat (69.5% calories from fat); 26g Protein; 12g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 1273mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 5 1/2 Fat.

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