Recipes Included On This Page Crabmeat, Carrot and Grape Salad Cranberry Mayonnaise Cake Cranberry Orange Oatmeal Cookies Cream of Celery Soup by Art Crescent Cranberry Wreaths Crock Pot Triple Chocolate Mess Crockpot Baking Mix Upside Down Chocolate Puddin' Cake Crockpot Chicken & Sausage Gumbo Crockpot Chicken and Sausage Cassoulet Crockpot Chocolate Apple Cake Crockpot Chocolate Apple Sauce Cake Crockpot Chocolate Pudding Cake Crockpot Granny Bread Crockpot Streusel Cake Crockpot Turtle Cake Curried Rice with Raisins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Crabmeat, Carrot and Grape Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked crab meat 2 scallions -- finely chopped 1 peeled carrot -- grated 1 cup seedless green grapes -- halved 1 cup diced celery 1 tablespoon parsley 1/2 cup mayonnaise 1/4 cup yogurt 1 teaspoon lemon juice 1 teaspoon orange juice Salt and pepper to taste Combine crabmeat, celery, grapes, carrot, scallions and parsley. In separate bowl, mix remaining ingredients. Fold dressing into salad. Fill pita. Contributed to the FareShare Gazette by Dancer^; 27 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 24g Fat (93.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 191mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cranberry Mayonnaise Cake Recipe By : Over 300 Delicious Ways to use Your Bundt Pans; 1973 Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sifted flour -- (750 mL) 1 cup sugar -- (250 mL) 2 teaspoons baking soda -- (10 mL) 1 teaspoon salt -- (5 mL) 1 pound whole cranberry sauce -- (454 g) [1 can] 1 cup mayonnaise -- (250 mL) [not salad dressing] Grated peel of 1 orange 1/2 cup orange juice -- (125 mL) 1 teaspoon orange flavoring -- (5 mL) 1 cup chopped walnuts -- (250 mL) **Glaze** 3 tablespoons butter or margarine -- (45 mL) 1 cup sifted confectioners' sugar -- (250 mL) 3 tablespoons cranberries -- (45 mL) Grease and flour a 12-cup (approx. 3 L) Bundt pan. Preheat oven to 350F (180C). Sift dry ingredients into a large bowl. Reserve 3 tablespoons (45 mL) of the cranberries for Glaze and add the rest, the mayonnaise, orange peel, orange juice and orange flavouring to the flour mixture. Beat for 2 minutes. Add walnuts. Transfer batter to prepared pan and bake for 50 minutes or until cake tests done. Cool in pan for 10 to 15 minutes then turn out onto a wire rack to finish cooling. **Glaze** Combine all the glaze ingredients and glaze the cake. 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; 4 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 18g Fat (54.2% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 391mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cranberry Orange Oatmeal Cookies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour -- plus 2 tablespoons all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 10 tablespoons unsalted butter -- at room temperature 1/2 cup sugar -- plus 1 tablespoon sugar 5 tablespoons lightly packed light brown sugar 1 teaspoon fresh lemon juice 1/2 teaspoon vanilla extract 2 tablespoons grated orange peel 1 tablespoon grated lemon peel 2 large eggs 1 1/4 cups rolled oats 3/4 cup chopped walnuts 1 cup whole cranberries Preheat oven to 375F. Line baking sheet with parchment paper, or lightly grease with vegetable oil. Sift the flour, baking soda and salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, both sugars, lemon juice, vanilla, orange peel and lemon peel together in a medium-size bowl until light and fluffy, about 1 1/2 minutes. Add eggs and mix on medium-low speed to incorporate, about 20 seconds. Add flour mixture and mix on medium-low speed for 10-15 seconds. Add the oats and mix for several seconds on low speed to blend them in. Fold in the nuts then the cranberries by hand. Drop dough by heaping tablespoons about 2-inches apart onto the prepared pans. Bake until edges are golden and centers are still light and puffy, about 11 minutes. Allow them to cool on the sheets. Makes 36 cookies. Contributed to the FareShare Gazette by Dancer^; 18 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 5g Fat (54.7% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cream of Celery Soup by Art Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 5 cups celery and leaves -- chopped fine 1 cup chicken stock 1 cup beef stock 2 packets SPLENDA® 2 tablespoons butter 1/2 sweet onion -- chopped 3 tablespoons flour 2 cups milk, 2 percent 1/4 teaspoon garlic pepper -- (with salt) Bring water to a boil in a saucepan. When it starts to boil, turn heat back and add celery. As the heat comes back up, add the broth and return the mixture to a simmer. When simmering, add SPLENDA® and continue to cook until celery is tender. In a medium to large stock pot, melt butter and saute onions until they begin to sweat and turn translucent. Blend in flour and stir until a roue forms. Stir in milk; cook, stirring until the mixture begins to thicken nicely. Add celery mixture and season to taste. Continue to cook and stir for several minutes until well blended. Process in an electric blended until smooth. Reheat to serve. Contributed to the FareShare Gazette by Art; 17 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; 3g Fat (64.5% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 565mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Crescent Cranberry Wreaths Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup finely chopped sweetened dried cranberries 2 tablespoons cherry or strawberry preserves 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls 1 ounce white chocolate baking bar, chopped 1/2 teaspoon oil 1. Heat oven to 375°F. Lightly spray cookie sheet with nonstick cooking spray. In small bowl, combine cranberries and preserves; mix well. 2. Unroll dough into 2 rectangles. Press each to form 8x6-inch rectangle, pressing perforations to seal. Spread cranberry mixture over 1 rectangle to edges. Place second rectangle on top; press lightly. With sharp knife or pizza cutter, cut lengthwise into six 8-inch-long strips. Twist each strip 3 times and shape into ring on sprayed cookie sheet; pinch ends to seal. 3. Bake at 375°F. for 9 to 12 minutes or until golden brown. Cool on cookie sheet for 2 minutes. Meanwhile, in small microwave-safe bowl, combine baking bar and oil. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. Drizzle over warm wreaths. Serve warm. These cranberry and white chocolate pastries offer an elegant touch to any celebration Contributed to the FareShare Gazette by Polly 11 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3 Calories; trace Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: 0 Fat. * Exported from MasterCook * Crock Pot Triple Chocolate Mess Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package chocolate cake mix 1 pint sour cream 1 package instant chocolate pudding -- (small package) 1 package chocolate chips -- (small bag) 3/4 cup oil 4 eggs 1 cup water Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on low for 4-5 hours. Serve in a bowl with ice cream. I got this from: thatsmyhome.com Contributed to the FareShare Gazette by Helen; 6 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 331 Calories; 25g Fat (64.6% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 216mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Crockpot Baking Mix Upside Down Chocolate Puddin' Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Bisquick® baking mix 1 cup sugar 1/3 cup unsweetened cocoa powder plus 3 tablespoons unsweetened cocoa powder 1/2 cup milk 1 teaspoon vanilla 1 2/3 cups hot water Mix the Bisquick, 1/2 cup of the sugar, 3 tablespoons of the cocoa, milk and vanilla. Spoon batter evenly into a greased crockpot. Mix remaining ingredients. Pour over batter in crockpot. Cook on high 2 to 2 1/2 hours, or until batter is set. Be careful not to overcook. Serve hot with ice cream. Recipe By: Sandy http://www.crockerykitchen.com/recipes/ds/cakes/ds-cake001.shtml Contributed to the FareShare Gazette by Chupa 10 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 1g Fat (14.0% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Crockpot Chicken & Sausage Gumbo Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup all-purpose flour 1/3 cup cooking oil 3 cups water 12 ounces fully cooked smoked sausage links -- sliced and 2 cups chopped cooked chicken 2 cups sliced okra -- 1/2-inch thick or one 10-oz package frozen whole 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped celery 4 garlic cloves -- minced 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground red pepper Hot cooked rice For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. In a 3-1/2 to 6-quart crockpot place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4-1/2 to 5 hours. Skim off fat. Serve over rice. Contributed to the FareShare Gazette by Dancer^; 28 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 12g Fat (66.3% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 372mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Crockpot Chicken and Sausage Cassoulet Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces navy beans 1 cup tomato juice 2 medium carrots -- in 1/2-inch pieces 1 stalk celery -- in 1/2-inch pieces 1/2 cup onion -- chopped 1 garlic clove -- minced 1 bay leaf 1 teaspoon chicken bouillon -- granules, low salt 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 boneless skinless chicken breasts -- frozen 4 ounces smoked turkey sausage link In crockpot, combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaf, bouillon granules, basil and oregano. Place frozen chicken on top of bean mixture. Cut sausage in 1-inch pieces and placed on top of chicken. Cover and cook on low heat setting 10-12 hours or high heat setting for 5 to 6 hours. Remove bay leaf. Serve in rimmed soup bowls. Contributed to the FareShare Gazette by Dancer^; 17 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 458 Calories; 2g Fat (4.4% calories from fat); 39g Protein; 73g Carbohydrate; 28g Dietary Fiber; 34mg Cholesterol; 303mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Crockpot Chocolate Apple Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter 1/2 cup sugar 1/2 cup brown sugar 1 cup Unsweetened applesauce 1 teaspoon cinnamon 1 teaspoon pure vanilla extract 3 eggs 4 ounces unsweetened chocolate -- melted 1 1/2 cups flour 2 teaspoons baking soda 1 teaspoon baking powder 1 pinch salt 1/3 cup buttermilk 3/4 cup semisweet chocolate chips 1/2 cup chopped pecans Confectioner's sugar In a large bowl, beat together butter and sugars with a mixer on HIGH speed 1-2 minutes or until fluffy. Beat in applesauce, cinnamon, vanilla and eggs until well mixed. Beat in melted chocolate until blended. Add flour, baking soda, baking powder and salt. With mixer on LOW speed, beat in dry ingredients, adding buttermilk as you beat. Beat just until evenly mixed. By hand stir in chocolate chips and pecans. Scrape the batter into a WELL BUTTERED 3 1/2-quart crockpot and smooth top. Cover and cook on the HIGH setting 2 1/4 to 2 1/2 hours or until a cake tester (toothpick) inserted in the center comes out clean. (Do not cook on the low heat setting for a longer time.) Remove lid and let cake stand in crockpot until just barely warm. To Unmold: Run a sharp knife around the inside edges of the crockpot and with a large spatula, carefully lift out the cake in one piece. Sprinkle with confectioner's sugar over top and cut into wedges to serve. Contributed to the FareShare Gazette by Pat; 6 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 14g Fat (48.8% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 260mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Crockpot Chocolate Apple Sauce Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter 1 cup sugar 1 cup unsweetened applesauce 1 teaspoon cinnamon 1 teaspoon vanilla 3 eggs 4 squares unsweetened chocolate -- (1 oz) melted 1 1/2 cups flour 2 teaspoons baking soda 1 teaspoon baking powder 1 pinch salt 1/3 cup buttermilk 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts powdered sugar 1. In a large bowl, beat together the butter and sugar with a mixer on high speed 1-2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla and eggs until well mixed. Beat in the melted chocolate until blended. Add the flour, baking soda and powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in chocolate chips and nuts. Scrape the batter into a WELL BUTTERED 3-1/2 quart slow cooker (crock pot) and smooth the top. 2. Cover and cook on the high setting 2-1/4 to 2-1/2 hours, or until a cake tester inserted in the center comes out clean. (Do not cook on the low heat setting for a longer time). 3. Remove the lid and let the cake stand in the slow cooker until just barely warm. To unmold, run a sharp knife around the inside edges of the crock and with a/a large spatula, carefully lift out the cake in one piece. Sprinkle with powdered sugar over the top and cut into wedges to serve. http://food-2.hairmillion.com/food-recipes.1767.html Contributed to the FareShare Gazette by Chupa 11 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 333 Calories; 18g Fat (46.5% calories from fat); 6g Protein; 42g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 344mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Crockpot Chocolate Pudding Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 cup sugar 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoon baking powder 1/2 cup milk 2 tablespoons cooking oil 1 teaspoon vanilla 3/4 cup peanut-butter flavored chips 3/4 cup sugar 1/4 cup unsweetened cocoa powder 2 cups boiling water 1/2 cup chunky peanut butter 2 tablespoons unsalted dry-roasted peanuts -- chopped In a mixing bowl, stir together the 1/2 cup sugar, the 2 tablespoon cocoa powder, and baking powder. Add the milk, oil and vanilla, stir until batter is smooth. Stir in the peanut butter pieces. Spread batter in the bottom of a greased crockpot. In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa powder. Stir together boiling water and peanut butter, stir into the cocoa mixture. Pour evenly over batter in crockpot. Cover and cook on High for 2 to 2-1/2 hours or until a toothpick inserted 1" from center comes out clean. Let stand, uncovered, for 30-40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with ice cream. Submitted by Dianna http://members.amaonline.com/nrogers/Kitchen/crockpot_recipes/ crockpot_chocolate_pudding_cake.htm Contributed to the FareShare Gazette by Chupa 11 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 8g Fat (33.5% calories from fat); 5g Protein; 33g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 120mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Crockpot Granny Bread Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast 3 cups warm water 2/3 cup oil 1 teaspoon salt 3/4 cup sugar 1 cup All-Bran 7 cups flour -- (7 to 8) Dissolve yeast in warm water. (Set aside). Mix all ingredients together. Butter a large bowl or crockpot; turn oven light on to warm. Knead dough thoroughly. Put in warm place. Let rise 1 hour or until doubled in size. Punch and knead gently and shape into 3 loaves. Place in bread pans and let rise again until doubled. Bake at 350 degrees for 25 minutes. Butter tops and bake 15 minutes more. Makes 3 loaves. members.amaonline.com/nrogers/Kitchen/crockpot_recipes/ crockpot_granny_bread_recipe.htm Contributed to the FareShare Gazette by Chupa 12 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1697 Calories; 52g Fat (27.5% calories from fat); 32g Protein; 274g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 726mg Sodium. Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Crockpot Streusel Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces pound cake mix -- (1 package) 1/4 cup brown sugar 1 tablespoon flour 1/4 cup finely chopped nuts 1 teaspoon cinnamon Mix cake mix according to directions on package. Liberally grease and flour a 2-pound coffee tin. Pour cake mix into coffee tin. Mix brown sugar, flour, nuts and cinnamon together. Sprinkle over top of cake mix. Place coffee tin in your slow cooker. Cover with several layers of paper towels. Cover slow cooker and cook on high for 3 to 4 hours. Contributed to the FareShare Gazette by Pat; 6 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 11 Calories; trace Fat (0.7% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Crockpot Turtle Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 1/2 ounces brownie mix -- (1 package) 1/2 cup water 1/4 cup vegetable oil 1 egg 1 cup semisweet chocolate chips 1 cup chopped pecans 13 unwrapped caramels Place a vegetable steamer or other low rack on the bottom of a 5-quart electric slow cooker. Pour in 4 cups hot tap water and turn to high heat. In a large bowl, combine the brownie mix, 1/2 cup water, oil and egg; beat with a wooden spoon to mix well. Stir in the chocolate chips and nuts. Butter a 2 1/2-quart soufflé dish that fits in the 5-quart slow cooker and dust with sugar. Pour brownie mixture into the dish. Push the caramels partially into the batter but do not push all the way into the brownie mixture. Wrap the dish in a double thickness of foil. Tie with kitchen string, making a handle to make the dish easier to remove. Place on the rack in the slow cooker. Cover and cook on the high heat setting 4 1/2 hours. Remove the dish from the slow cooker, remove string and foil and let cool 30 minutes. Serve warm with whipped cream. Source : Slowcooker@yahoogroups.com Contributed to the FareShare Gazette by Pat; 6 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 599 Calories; 35g Fat (49.6% calories from fat); 6g Protein; 74g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 241mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Fat; 5 Other Carbohydrates. * Exported from MasterCook * Curried Rice with Raisins Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white rice 1 cup raisins 2 tablespoons butter 1 tablespoon curry powder 1 tablespoon honey 1 teaspoon prepared mustard Cook rice with raisins, according to rice package directions. Meanwhile, in small non-stick skillet, melt butter. Add curry, blend well. Add honey and mustard and mix well; remove from heat. Add butter mixture to rice/raisin mixture and mix thoroughly; serve. Contributed to the FareShare Gazette by Dancer^; 27 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 351 Calories; 6g Fat (16.2% calories from fat); 5g Protein; 71g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 82mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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