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FareShare Gazette Recipes -- July 2003 - B's
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* Exported from MasterCook *
Bacon-Topped Meatloaf
Recipe By :Sue Call - Beech Grove, IN
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chili sauce
2 eggs -- lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion -- chopped
1 cup shredded cheddar cheese
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
2 bacon strips -- halved
In a bowl, combine the first eight ingredients.
Crumble beef over mixture and mix well.
Shape into a loaf in an ungreased 13x9x2-inch baking dish. Top with bacon.
Bake, uncovered, at 350F for 70-80 minutes or until meat is no longer pink
and a meat thermometer reads 160F. Drain; let stand for 10 minutes before
cutting.
Source : "Taste of Home - August/September 2001, p. 31"
S(MC formatting by): "bobbi744@comcast.net"
NOTES : "My family loves meat loaf - this one is particular," remarks Sue.
"I created this recipe after trying and adjusting many other recipes over
the years. Cheddar cheese tucked inside and a flavorful bacon topping dress
it up just right for Sunday dinner!"
Bobbie's Note: This was a delicious meat loaf. I will make it again.
Contributed to the FareShare Gazette by Bobbie; 14 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 427 Calories; 31g Fat (65.6% calories
from fat); 27g Protein; 9g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol;
438mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable;
4 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Baja California Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 boneless skinless chicken breasts
Salt and black pepper -- to taste
1/4 cup olive oil
1/4 cup tarragon vinegar
2 garlic cloves -- crushed
2/3 cup dry sherry
Pre-heat the oven to 350-F degrees.
Season the chicken breasts with salt and pepper.
Warm the olive oil, tarragon vinegar and crushed garlic in a heavy skillet
over medium heat. Sauté the chicken, turning frequently, until golden brown
on all sides.
Place the browned chicken in a 2-quart baking dish.
Pour the sherry over the top of the chicken.
Bake for 20 minutes, or until the chicken is tender and cooked through.
Serve warm with plain or seasoned rice and a green salad or vegetable for a
complete meal.
Source : "http://www.recipe-a-day.com/"
S(mastercook formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network."
Contributed to the FareShare Gazette by Bobbie; 8 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 344 Calories; 10g Fat (28.2% calories
from fat); 55g Protein; 1g Carbohydrate; trace Dietary Fiber; 137mg
Cholesterol; 156mg Sodium. Exchanges: 7 1/2 Lean Meat; 0 Vegetable;
1 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Bay Shrimp Salad
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces iceberg lettuce -- in bite-size pieces
3 ounces green leaf lettuce -- in bite-size pieces
7 ounces cooked bay shrimp -- rinsed
3 ounces cucumber -- julienne
3 ounces radish -- julienne
2 ounces carrots -- julienne
2 ounces celery -- julienne
2 ounces ginger dressing -- (see Kitchen
Staff's tips)
Fresh lemon wedges for garnish
2 cherry tomatoes for garnish
Simply prepare salad ingredients as directed, toss and serve with a single
lemon wedge and cherry tomato for garnish.
Kitchen Staff Tip: To prepare your own Ginger Salad Dressing from scratch,
blend together 1 1/2 teaspoon finely chopped ginger root, 1/4 cup chopped
onion, 1/4 cup chopped carrot and 2 tablespoons celery, chopped until very
fine. Add 1/2 cup soy sauce, 1 cup peanut oil and 1/2 cup mild vinegar. Add
freshly ground black pepper if desired. Shake to mix and well before use.
Best made a day ahead for flavors to meld.
Happy Salad-Making from The Cook & Kitchen Staff at Recipe-a-Day!
Source : "http://www.recipe-a-day.com"
S(mastercook formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network"
Yield : "1 to 2 servings"
NOTES : Thank you to Recipe-a-Day Member RATM at AOL for today's featured
salad.
Contributed to the FareShare Gazette by Bobbie; 7 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 38 Calories; trace Fat (9.8% calories
from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
48mg Sodium. Exchanges: 1 1/2 Vegetable.
* Exported from MasterCook *
Bean Salad (Uruguayan) CL
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups canned fava beans -- drained and rinsed
or kidney beans
1 cup chopped seeded tomato
3/4 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Combine all the ingredients in a bowl and toss gently.
Source : "Cooking Light"
Copyright : "© Copyright Southern Progress Corporation, 2000. All rights
reserved."
Yield : "2/3 cup each serving"
Contributed to the FareShare Gazette by Fatima; 14 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 50 Calories; 5g Fat (79.0% calories
from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable;
1 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Beef Tips and Shrimp Marsala
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef tips
16 medium sized shrimp
8 ounces Marsala wine
1/2 onion
12 sliced mushrooms
4 garlic cloves
2 teaspoon Worcestershire sauce
2 beef bouillon cubes
2 cup water
2 teaspoon flour
1/4 cup vegetable oil
Heat oil in a large skillet.
Saute beef tips until browned on all sides and pour off excess fat. Add
mushrooms and shrimp while stirring, then add remaining ingredients except
for the 1/2 teaspoon of flour, water and bouillon cubes.
Mix enough water to the flour to make a paste. Dissolve the bouillon cubes
in the water and add to the skillet. Bring to a boil and reduce by 1/4 the
volume. Add the paste while stirring. When desired thickness is obtained,
serve hot over rice.
Serves: 6-8.
(Prep and Cooking Time: 30-40 minutes)
Source : "Exported from COOKS.COM : Recipe Search and More"
(Internet address): "http://www.cooks.com/"
Yield : "6 To 8 Servings"
Start to Finish Time: "0:40"
Contributed to the FareShare Gazette by Bobbie; 3 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 90 Calories; 7g Fat (85.3% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Blueberry - Ricotta Squares
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
3/4 cup sugar
1 1/4 teaspoon baking powder
1/3 cup milk
1/4 teaspoon salt
1/4 cup shortening
1 egg
1/2 teaspoon vanilla
1 1/2 cup fresh blueberries
or partially thawed frozen blueberries
2 eggs
1 1/4 cup Ricotta cheese
1/3 cup sugar
1/4 teaspoon vanilla
In bowl combine flour, 3/4 cup sugar, baking powder and salt. Add milk,
shortening, 1 egg and 1/2 teaspoon vanilla. Beat 1 minute at medium speed
after combined. Pour batter into greased 9x9x2-inch baking pan. Spread
evenly.
Sprinkle blueberries over batter.
In a medium bowl lightly beat 2 eggs with a fork. Add Ricotta cheese, 1/3
cup sugar and 1/4 teaspoon salt. Beat until combined. Spoon Ricotta mixture
over blueberries and spread evenly.
Bake in 350 degree oven 55-60 minutes or until knife inserted near center
comes out clean.
Cool. Cut into 16 squares. Store covered in refrigerator.
Source : "Exported from COOKS.COM : Recipe Search and More"
S(Internet address): "http://www.cooks.com/"
NOTES : These were very easy and had a great flavor. They are cake-like and
yet very moist.
Contributed to the FareShare Gazette by Bobbie; 26 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 7g Fat (36.5% calories
from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 45mg
Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Blueberry Oatmeal Muffins
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups biscuit mix
1/2 cup brown sugar
1/4 cup quick-cooking oatmeal
1 tsp. ground cinnamon
1/4 cup butter or margarine
2 eggs
1 1/2 cup milk
2 cups blueberries
Preheat oven to 400-F degrees and grease and flour muffin tins.
Combine biscuit mix, brown sugar, oatmeal and cinnamon.
Melt butter. Beat eggs until no white remains, then mix with milk and
melted butter. Pour liquid ingredients all at once into dry ones.
Stir just until blended, then gently blend in blueberries and pour or spoon
batter into muffin tins.
Bake until nicely browned, about 15 or 20 minutes.
Remove from muffin tins and allow to cool; at least partially; on a rack
before serving.
Serves 18.
Source : "Recipe-A-Day"
S(MC formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network. All rights reserved."
Contributed to the FareShare Gazette by Bobbie; 9 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 152 Calories; 7g Fat (40.2% calories
from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 31mg
Cholesterol; 300mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat;
0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Blueberry Sour Cream Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup graham cracker crumbs
1/4 cup pecans -- finely chopped
or walnuts -- finely chopped
2 tablespoons all-purpose flour
1/2 cup granulated sugar -- plus
1 tablespoon granulated sugar -- divided
1/3 cup butter or margarine -- melted
3 tablespoons cornstarch
1 teaspoon unflavored gelatin
1 1/3 cups milk
1 1/2 cups sour cream
1 tablespoon vanilla extract
3 cups fresh blueberries
To prepare the pie crust, combine cracker crumbs, pecans or walnuts, flour
and one tablespoon sugar in a small bowl. Stir in the melted margarine or
butter. Toss to mix. Press mixture onto the bottom and up sides of a 9-
inch pie plate.
Bake in a pre-heated 375-F degree oven for 8 minutes. Cool on a wire rack.
To prepare the pie filling, combine the one-half cup sugar, cornstarch and
gelatin in a medium saucepan over moderate heat. Stir in milk and cook,
stirring, until thickened and bubbling.
In a separate mixing bowl, combine the sour cream with the warm milk
mixture, gradually blending all the ingredients. Stir in the vanilla
extract. Cover and refrigerate for 1 hour, stirring once or twice during
cooling time.
Stir blueberries into the sour cream mixture.
Pour the filling into the cooled pie crust. Cover and chill at least 6
hours or up to 1 day prior to serving.
Garnish with additional berries before serving, if desired.
Serves 8.
Source : "http://www.recipe-a-day.com"
S(MC formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network. All rights reserved."
NOTES : Today's offering from our Berry Special Recipe Collection features
another fantastic combination of flavors. You'll find that the sweet
blueberries and sour cream make for a tongue-tantalizing contradiction of
flavors in this easy-to-prepare summertime pie.
Contributed to the FareShare Gazette by Bobbie; 10 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 363 Calories; 22g Fat (52.6% calories
from fat); 4g Protein; 39g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol;
190mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit;
1/2 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Blueberry Streusel Muffins
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Blueberry Muffin Ingredients:
1 1/2 cups All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
4 tablespoons Butter or Margarine -- softened
1/2 cup Granulated Sugar
1 large Egg -- lightly beaten
1 teaspoon Vanilla Extract
1/2 cup Milk
1 1/2 cups fresh Blueberries
Streusel Topping Ingredients:
2 tablespoons Butter or Margarine -- melted
2 tablespoons Brown Sugar -- firmly packed
1/2 teaspoon Cinnamon
1/3 cup Walnuts -- chopped
Pre-heat oven to 400-F degrees and prepare full size muffin tins with a
light spray of non-stick cooking oil.
To prepare the streusel topping, blend the melted butter, brown sugar,
cinnamon and chopped walnuts together in a small mixing bowl. Reserve.
To prepare the muffin batter, sift together the flour, baking powder and
salt.
In a separate mixing bowl, cream together the softened butter and sugar
until fluffy. Add the egg and beat until smooth. Add the vanilla and mix
again.
Alternately add the flour mixture and the milk to the creamed butter
mixture. Blend completely and finally, fold in the blueberries.
Fill muffin wells two-thirds full with the batter.
Sprinkle streusel over the top of the muffins.
Bake for about 20 minutes or until a toothpick can be cleanly removed from
the center of a muffin.
Cool 5 minutes, then remove from pan and cool completely on a wire rack.
Repeat the process until the batter is gone.
Makes About 2 Dozen Muffins
Happy Baking from the Cook & Kitchen Staff at Recipe-a-Day!
Find more recipes here: http://www.recipe-a-day.com
Source : "http://www.recipe-a-day.com"
S(MC formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network. All rights reserved."
Yield : "24 muffins"
NOTES : Today's offering from our Berry Special Recipe Collection can be
prepared for breakfast, lunch, or a snack between meals. Who doesn't love
blueberry muffins? The streusel topping makes them even better, so double
the batch and watch them disappear.
Contributed to the FareShare Gazette by Bobbie; 11 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 95 Calories; 4g Fat (40.1% calories
from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Blueberry-Lemon Custard Trifle
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Blueberry Sauce Ingredients:
9 pints blueberries -- divided
1 cup granulated sugar
1/2 cup water
2 tablespoons lemon juice
Baked Lemon Custard Filling Ingredients:
2 large eggs
8 egg yolks
1 1/2 cups granulated sugar
1 cup lemon juice
2 1/2 cups heavy cream
1 Pound Cake Ingredients:
10 ounces unsalted butter -- softened
1 1/4 cups granulated sugar
4 large eggs
6 egg yolks
1 teaspoon almond extract
1 cup cake flour -- plus
1 tablespoon cake flour -- divided
3/4 cup fine cornmeal
3 1/2 teaspoons baking powder
1/2 teaspoon salt
Whipped Cream
To prepare the Blueberry Sauce, bring the sugar, water and 6 cups
blueberries to a boil in a heavy saucepan over medium heat. Reduce heat and
simmer for 15 minutes. Puree in a blender and strain through a fine mesh
sieve. Set aside; add the lemon juice when cool.
To prepare the Lemon Custard, whisk the eggs and egg yolks with the sugar.
Whisk in the lemon juice and the heavy cream. Strain the mixture through a
fine mesh sieve.
Divide custard between two 8- x 8-inch pans. Place the pans in a hot-water
bath, with the water coming to a point about halfway up the rim of pans.
Cover with foil, making sure not to splash any hot water on the custard.
Bake at 300-F degrees until set, about 45 minutes. The custard should be
slightly firm. Refrigerate to chill.
To prepare the Pound Cake, blend the butter and sugar in a mixing bowl with
a hand-held mixer until fluffy, about 8 minutes.
Add whole eggs and yolks, one at a time, mixing for about 30 seconds
between each addition. Add almond extract, mix to combine.
In a separate mixing bowl, sift together flour, cornmeal, baking powder,
and salt. Fold dry mixture into the cake batter.
Pour the batter into 3 parchment-lined 8-inch-round cake pans. Bake for 30
minutes in a pre-heated 350-F degree oven until golden brown. Turn out on a
wire rack to cool.
To assemble the Blueberry-Lemon Trifle, slice the pound cakes in half to
create a total of 6 layers.
Pour some cooled blueberry sauce in the bottom of an 8- or 9-inch glass
trifle bowl.
Place one layer of pound cake on top of the sauce and brush with more
blueberry sauce, then add a layer of custard about 1/2-inch thick and
sprinkle a cup of fresh blueberries over the custard. (You should have
about 3 pints of blueberries remaining for the layering and final garnish.)
Repeat the layering process, ending with pound cake, over which drizzle the
remaining blueberry sauce.
Chill overnight or at least 8 hours. Remove from refrigerator at least one
hour before serving.
Garnish with whipped cream and blueberries.
Source : "http://www.recipe-a-day.com"
S(MC formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network. All rights reserved."
NOTES : Kitchen Staff Tip: If you find that 9 pints of blueberries are a
little out of your budget, you can always purchase prepared blueberry sauce
and use only 3 pints of fresh blueberries in the layers of your trifle.
Some sauces are a bit thick and may need a little water for lightening.
Rely on your own discretion in this regard when preparing your trifle; or
move next to a blueberry farm (either method should work fine).
Contributed to the FareShare Gazette by Bobbie; 12 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 848 Calories; 47g Fat (47.8% calories
from fat); 10g Protein; 105g Carbohydrate; 6g Dietary Fiber; 461mg
Cholesterol; 303mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2
Fruit; 0 Non-Fat Milk; 8 1/2 Fat; 4 Other Carbohydrates.
* Exported from MasterCook *
Blueberry-Melon Fruit Salad With Honey Lime Dressing
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup honey
4 tablespoons fresh lime juice
2 pound honeydew -- cut into pieces
or cantaloupe
2 cups fresh blueberries
Combine honey and lime juice in a small bowl. Mix thoroughly to let the
two ingredients mingle.
Combine melon pieces and blueberries in another bowl.
Drizzle the dressing over the fruit and gently toss to combine.
Serve immediately; can refrigerate for later.
Today's recipe is a wonderful fruit salad that makes the most of a few
ingredients. You'll find it's perfect for a Sunday brunch or any time a
fresh fruit salad is in order.
Serves 4 to 6
Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day!
Source : "http://www.recipe-a-day.com"
S(mastercook formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network. All rights reserved."
Yield : "4 to 6 servings"
Contributed to the FareShare Gazette by Bobbie; 15 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 174 Calories; trace Fat (1.4% calories
from fat); 1g Protein; 47g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
6mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Other Carbohydrates.
* Exported from MasterCook *
Blueberry-Orange Chiffon Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 prepared 9-inch pastry pie shell
3 large eggs -- separated
3 tablespoons orange juice
2 cups water -- divided
1/2 cup granulated sugar -- divided
3 ounces orange flavored gelatin -- (1 package)
1 1/2 teaspoon grated orange rind
1 dash salt
1 pint fresh blueberries
1 carton whipping cream
Separate the eggs. Slightly beat the egg yolks with the orange juice, and
combine with 1 cup water in a saucepan over a moderate heat setting. Add
one-quarter cup sugar and continue to cook and stir until the mixture is
slightly thickened and just comes to a boil. Remove from the heat source.
Add gelatin and stir until dissolved. Add water and orange rind, and stir.
Chill until slightly thickened.
Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar and
continue beating until stiff peaks are formed. Fold in thickened gelatin.
Blend well. Fold in one and one-half cup blueberries and spoon filling into
pie shell. Chill until firm.
Just before serving, prepare the whipped cream. Cover pie with whipped
topping and remaining blueberries.
Slice to serve.
Makes One 9-Inch Pie
Source : "http://www.recipe-a-day.com"
S(MC formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network. All rights reserved."
Yield : "1 nine inch pie"
Contributed to the FareShare Gazette by Bobbie; 17 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 199 Calories; 13g Fat (56.4% calories
from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 111mg
Cholesterol; 69mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat
Milk; 2 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Brandied Butter Pastry
Recipe By :Whiskey in the Kitchen by E. & M. Greenberg; 1968
Serving Size : 2 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted all purpose flour -- (500 mL)
1/2 teaspoon salt -- (2 mL)
3/4 cup firm butter -- (175 mL)
4 tablespoons cold brandy -- (60 mL)
[3 to 5 tbsps./45 to 75 mL]
Sift the flour and salt together. Cut in the butter with a pastry blender
or use two knives scissor fashion, until the mixture is crumbly.
Gradually add the brandy, sprinkling over different parts of the mixture,
until all the particles cling together when pressed gently.
Form the pastry into a ball and chill for 10 minutes before rolling it
out.
For a baked pie shell, make half the recipe. Line an 8- or 9-inch (20 or
22 cm) pie pan with the pastry and prick all over with a fork. Bake in a
preheated 425F (220C) oven for about 12 minutes or until golden.
Yields pastry for one 8- or 9-inch (20 or 22 cm) double-crust pie or two
pie shells.
From Whisky in the Kitchen by Emanuel and Madeline Greenberg; 1968; The
New American Library.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 20 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 419 Calories; 1g Fat (2.5% calories
from fat); 12g Protein; 88g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 535mg Sodium. Exchanges: 6 Grain(Starch).
* Exported from MasterCook *
Brandied Deep-dish Apple Pie
Recipe By :Whiskey in the Kitchen by E. & M. Greenberg; 1968
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large tart apples
1/4 cup butter -- (50 mL)
1 cup sugar -- (250 mL)
1/2 cup orange juice -- (125 mL)
Grated rind of 1 orange
1/2 Brandied Butter Pastry
1/4 cup brandy -- (50 mL)
Preheat oven to 450F (220C).
Peel and slice the apples into a baking dish about 2 inches (5 cm) deep.
Melt the butter and combine with the sugar, orange juice and orange rind.
Pour over the apples and stir in.
Roll the pastry to fit OVER the top of the dish.
Cut 2 or 3 holes in the dough then lay it over the apples, pressing the
crust down at the edges.
Bake for 10 minutes in an oven preheated to 450F (220C); reduce the heat
to 325F (160C) and bake until the apples are tender, about 35 to 40
minutes.
Remove from the oven and insert a small funnel in one of the holes in the
crust. Pour in the brandy and tilt the pie back and forth to distribute
the brandy throughout the filling.
Serve warm.
Makes 1 pie; 8 servings.
From Whiskey in the Kitchen by Emanuel and Madeline Greenberg; 1968; The
New American Library.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 20 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 234 Calories; 6g Fat (23.6% calories
from fat); 1g Protein; 42g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 62mg Sodium. Exchanges: 1 Fruit; 1 Fat; 1 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Bread without Kneading
Recipe By :
Serving Size : 112 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds flour
2 cups sugar
2 tablespoons salt
2 packages dry yeast
7 cups water
1 1/2 cups Crisco
NOTE : This is a never fail recipe. It's a good basic recipe for cinnamon
rolls, dinner rolls, etc. Absolutely no kneading.
The night before, using a very large turkey roaster or canning kettle, mix
flour, sugar, salt and Crisco with hands until cornbread consistency.
Dissolve 2 packages yeast in 2 cups warm water. Add yeast water to flour
mixture.
Add 5 cups cold water; mix thoroughly with hands.
Cover and let rise overnight.
Next morning, spoon dough into 7 greased bread pans.
Pat into loaf with floured hands. Let rise for approximately 3 hours.
Bake for 45 minutes at 350 degrees F.
(Makes 7 Loaves)
Contributed to the FareShare Gazette by Laurie; 6 July 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 88 Calories; trace Fat (2.1% calories
from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
115mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Other
Carbohydrates.
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