Recipes Included On This Page Oatmeal Cake Old Fashioned Buttermilk Fudge Oriental Beef and Cauliflower Stew Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Oatmeal Cake Recipe By :Bite of Bauer Recipe Collection Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups boiling water -- (300 mL) 1 cup oatmeal -- (250 mL) [regular or quick] 1/2 cup margarine -- (125 g) 1 cup sugar -- (250 mL) 1 cup packed brown sugar -- (250 mL) 1 teaspoon vanilla -- (5 mL) 2 eggs 1 1/2 cups flour -- (375 mL) 1 teaspoon baking soda -- (5 mL) 1/2 teaspoon salt -- (2 mL) 3/4 teaspoon cinnamon -- (3 mL) 1/4 teaspoon nutmeg -- (1 mL) **Topping** 1/4 cup margarine -- (57 g) [solid type] 1/2 cup brown sugar -- (125 mL) 3 tablespoons milk -- (45 mL) 3/4 cup coconut flakes -- (175 mL) 1/2 cup chopped nuts -- (125 mL) Pour water over oatmeal; cover and let stand for 20 minutes. Meanwhile preheat oven to 350F (180C). Grease a 9-inch square (22 cm) pan. Beat margarine; gradually add the sugars and beat until creamy. Add vanilla and eggs. Add the oatmeal and mix well. Sift together the flour, baking soda, salt and spices. Stir into the oatmeal mixture and blend well. Transfer the batter to a well-greased pan and bake for 50 to 55 minutes. Do not remove from the pan. Top with the coconut mixture and broil until the top is lightly browned and bubbly. Serve warm or cold. **Topping** Combine all the Topping ingredients and heat in a small pan. Use to top the cake. Contributed by Pat Jamieson to the Bite of Bauer Recipe Collection. Pat's comment: Have made for years, keeps well (if any left). Great for lunch boxes or potlucks. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 13g Fat (37.6% calories from fat); 4g Protein; 46g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 271mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Old Fashioned Buttermilk Fudge Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/2 cup buttermilk 1/2 cup light corn syrup 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons cocoa 1 tablespoon butter 1/2 cup chopped nuts 1 teaspoon vanilla Mix sugar, milk, syrup, soda, salt, cocoa and butter in saucepan. Cook on medium heat ... and boil till soft ball stage. Cool and add nuts. Beat with wooden spoon until it's losing the gloss and gets real creamy and starting to get thick. Pour into buttered pan and cool. Contributed to the FareShare Gazette by Annie; 9 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oriental Beef and Cauliflower Stew Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 1/2 pounds lean round steak -- in 1-inch cubes 3 cups low-sodium beef broth 1 head cauliflower -- separated into florets [small head] 1 green bell pepper -- cut into chunks 1/4 cup light soy sauce 1 garlic clove -- minced 1 1/2 teaspoons grated ginger root -- optional 2 tablespoons cornstarch -- (2 to 3 tablespoons) 1/2 teaspoon sugar 1/4 cup water 1 cup green onion -- sliced Hot cooked rice -- optional In a skillet, heat oil over Medium-High heat. Brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hour. Add cauliflower, green pepper, soy sauce, garlic and ginger-root if desired. Cover and simmer until the vegetables are tender ,about 5-7 minutes. Combine cornstarch, sugar and water. Stir into meat mixture. Bring to a boil, stirring constantly; cook 2 minutes or until thickened. Stir in green onions. Serve over rice if desired. Source : "Light and Healthy Magazine insert April-May 2002" S(MC formatting by): "bobbi744@attbi.com" Contributed to the FareShare Gazette by Bobbie; 1 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 5g Fat (55.1% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 412mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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