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FareShare Gazette Recipes -- July 2003 - R's

 

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Recipes Included On This Page

Rampon
Raspberry Cheesecake Bars

Ricotta Cheese

Robin Webb's Oriental Slaw

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                      * Exported from MasterCook *

                                  Rampon

Recipe By     :Cool Food by Nathalie Hambro; 1988
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14            ounces  sweetened condensed milk -- (400 g)
  2                     egg yolks
     1/4      teaspoon  vanilla extract -- (1 mL)
     3/4          pint  white rum -- (450 mL)
                        Crushed ice

Put all the ingredients in a blender and mix for 1 minute.

Pour into a bottle, cork and keep refrigerated until needed.

Serve chilled in tall glasses filled with crushed ice.

Makes about 1 1/2 pints (750 mL).

From Cool Food by Nathalie Hambro; Conran Octopus Limited, London; 1988.
ISBN 1 85029 108 X

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 30 July 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 361 Calories; 7g Fat (28.4% calories 
from fat); 6g Protein; 36g Carbohydrate; 0g Dietary Fiber; 93mg Cholesterol; 
87mg Sodium.  Exchanges: 0 Lean Meat; 1 1/2 Fat; 2 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                        Raspberry Cheesecake Bars

Recipe By     :Cookies
Serving Size  : 72    Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  seedless red raspberry jam
                        CRUST
  1                cup  all-purpose flour
  1                cup  finely chopped pecans
     1/3           cup  firmly packed brown sugar
     1/4      teaspoon  cinnamon
     1/4      teaspoon  salt
     1/3           cup  butter
                        CHEESECAKE
  16            ounces  cream cheese
     3/4           cup  granulated sugar
     1/2      teaspoon  vanilla extract
     1/2      teaspoon  grated lemon peel
  3              large  eggs
                        TOPPING
  1 1/2           cups  sour cream
  3         tablespoon  granulated sugar
  1           teaspoon  vanilla extract

Preheat oven to 350 degrees F. Grease 13- x 9-inch baking pan.

CRUST : Mix dry ingredients in bowl. Gradually pour in butter, tossing
with a fork until mixture is moistened. Pat mixture evenly into prepared  
pan. Bake 15 minutes Cool 5 minutes.

Stir red raspberry jam until smooth. Spread 3/4 cup jam on bottom of cool
crust.

CHEESECAKE : Beat cream cheese, sugar, vanilla and lemon peel in mixer
bowl until smooth. Add eggs one at a time, beating well after each addition.
Pour over jam and spread with spatula. Bake 25 minutes. Cool 5 minutes.

TOPPING : Stir all ingredients in bowl until smooth. Spread evenly over
cheese.

Warm remaining jam in saucepan over medium heat. Carefully pour into
plastic storage bag; snip off one end. Pipe jam in thin stream on top in
swirl pattern. Bake 5 to 7 minutes more. Cool completely on wire rack.
Refrigerate at least 1 hour or overnight.

Cut into 1 1/2-inch x 1-inch bars.

Makes 6 dozen, 85 calories each.

Description : "Exported from COOKS.COM : Recipe Search and More"
Source : "COOKS.COM"
S(Internet address): "http://www.cooks.com/"

NOTES : Bobbie's Note: These were a lot of work (3 bakings) but well
worth it.  We all enjoyed them a lot. I garnished them with fresh raspberries.

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

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

Per Serving (excluding unknown items): 63 Calories; 4g Fat (60.0% calories 
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 
40mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat 
Milk; 1 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                              Ricotta Cheese

Recipe By     :
Serving Size  : 0     Preparation Time :0:10
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  52            ounces  evaporated milk
                        [four 13-ounce cans]
  2               cups  lemon juice

Heat milk to the boiling point. It will have a plastic look.

Add the lemon juice and stir, bringing back slowly to a boil.
Remove from heat; let stand at least 1/2 hour.

The cheese will rise to the top and can be lifted off with a slotted 
spoon.

Drain and chill.

Source: http://www.recipegoldmine.com

Contributed to the FareShare Gazette by Dee in response to a 
request; 17 July 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 2103 Calories; 111g Fat (46.2% calories 
from fat); 102g Protein; 190g Carbohydrate; 2g Dietary Fiber; 433mg Cholesterol; 
1565mg Sodium.  Exchanges: 3 Fruit; 12 Non-Fat Milk; 20 1/2 Fat.


                      * Exported from MasterCook *

                        Robin Webb's Oriental Slaw

Recipe By     :Adapted from Robin Webb's "A Pinch of Thyme" Cooking School
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  rice vinegar -- or mirin
                        [mirin is a sweet rice wine]
  2          teaspoons  honey
  2        tablespoons  tamari soy sauce
  1           teaspoon  finely chopped ginger root -- or more
     1/2      teaspoon  cayenne pepper
  2        tablespoons  sesame oil
  2               cups  shredded carrots
  2               cups  shredded cabbage -- (about a 2 pound
                        head)
                        or mix red and green cabbage for color

In blender, combine all ingredients except carrots and cabbage.

In a large bowl, mix cabbage and carrots; pour dressing over and toss well.

NOTE : The dressing made for this salad can also be used as a normal green
salad dressing or as a marinade for chicken, fish, or vegetables. If you
want more heat, up the cayenne!

Cuisine : "No Cook"

NOTES : Here's a tasty recipe for "Oriental Slaw". It's not especially hot,
but can be made hot by upping the amount of cayenne pepper used. It's quite
tasty, is extremely healthy, and is very low in fat.

Chupa's notes: To up your veg intake: include julienned yellow bell pepper,
and shredded red radish. Nice colors too! I substituted the tamari sauce
with sweet chili sauce to make a sweet and sour Oriental Slaw.

Contributed to the FareShare Gazette by Fatima; 11 July 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 77 Calories; 5g Fat (51.6% calories 
from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
354mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 
0 Other Carbohydrates.

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