Recipes Included On This Page Bacon Corn Chowder Bailey's Irish Cream Bread-machine Bread - Irish Bailey's Irish Creme - Irish Baked Breakfast Burritos Baked Vegetables Au Gratin Banana Cream Cheesecake Banana Fritters With Cinnamon Syrup Banana Macadamia Nut Bread Banana Walnut Loaf Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon Corn Chowder Recipe By : Submitted by Joan Baskin, Black Creek, British Columbia, CA Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon -- diced 3/4 cup diced celery 1 small onion -- diced 1 cup uncooked potatoes -- diced 1 cup water 14 3/4 ounces cream style corn -- (1 can) 1 cup milk 1/2 teaspoon seasoned salt 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon pepper In a saucepan, cook the bacon, celery and onion over Medium heat for 10-15 minutes or until the bacon is cooked; drain. Add the potato and water. Cover and simmer for 20 minutes or until the potato is tender. Stir in the corn, milk, seasoned salt, salt, garlic powder and pepper; heat through (do not boil). Refrigerate or freeze leftovers. Yield : 4 servings. Source : "Quick Cooking Magazine, insert" S(MC formatting by): "Bobbie" NOTES : "I've served this chowder for so many years that I don't remember where I got the recipe. It's one of my husband's favorite meals," relates Joan. "It serves the two of us generously. If there's some left over, I freeze it for another time." Contributed to the FareShare Gazette by Bobbie; 10 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 7g Fat (56.5% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 641mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bailey's Irish Cream Bread-machine Bread - Irish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups very warm water. 1 package yeast 1 cup Quaker oats 3 cups bread flour 1 teaspoon salt 1/3 cup honey 2 tablespoons Bailey's Irish Cream liqueur -- or to taste Put ingredients in pan in order listed. Select "white bread" setting on machine and press Start. The bread doesn't rise much, but the texture is great. Source : "David Phillip Oster (oster@well.sf.ca.us), Gaelic language list" S(Formatted by): "Chupa Babi" ---> In Canada all-purpose flour can usually be used in place of bread flour as it is milled from a hard wheat. H. Contributed to the FareShare Gazette by ChupaBabi; 20 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1848 Calories; 7g Fat (3.5% calories from fat); 52g Protein; 394g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2148mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 6 Other Carbohydrates. * Exported from MasterCook * Bailey's Irish Creme - Irish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whiskey 1 can Eagle brand condensed milk 3 eggs 1 tablespoon Hershey's chocolate 1 tablespoon vanilla Blend and refrigerate. Source : "Gaelic language list" S(Formatted by): "Chupa Babi" Contributed to the FareShare Gazette by ChupaBabi; 21 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 746 Calories; 13g Fat (57.5% calories from fat); 16g Protein; 5g Carbohydrate; 0g Dietary Fiber; 561mg Cholesterol; 168mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Fat. * Exported from MasterCook * Baked Breakfast Burritos Recipe By :Submitted by Carol Towney, Pasadena CA Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 bacon strips -- (6 to 9) 8 fresh mushrooms -- sliced 6 green onions -- sliced 1/3 cup chopped green pepper 1 garlic clove -- minced 8 eggs 1/4 cup sour cream 3/4 cup shredded Cheddar cheese -- divided or Monterey Jack cheese -- divided 3 tablespoons enchilada sauce -- or taco sauce 1 tablespoon butter or margarine 4 flour tortillas -- (large 9-inch) Sour cream Additional enchilada sauce -- optional or taco sauce -- optional In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm. In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over Low heat, stirring occasionally, until eggs are set. Remove from the heat. Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. Place, seam side down, in an 11x7x2-inch baking dish. Sprinkle with remaining cheese. Bake at 350 F. for 5 minutes or until cheese is melted. Serve with sour cream and enchilada sauce, if desired. Yield : 4 servings. Source : "Quick Cooking Insert, Jan/Feb 2000" S(MC5 formatted): "Bobbie" NOTES : "Every week I try to minimum of three new recipes. This is one I clipped from the paper. When I served it to my five grown children, not a morsel was left! "says Carol Contributed to the FareShare Gazette by Bobbie; 18 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 595 Calories; 33g Fat (49.9% calories from fat); 27g Protein; 47g Carbohydrate; 4g Dietary Fiber; 422mg Cholesterol; 793mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat. * Exported from MasterCook * Baked Vegetables Au Gratin Recipe By : Earth Kitchen Cookbook by Dee Bell Serving Size : 8 Preparation Time :1:30 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 tablespoon butter 1 medium onion -- chopped 1 cup sliced mushrooms 1 large carrot -- sliced the length of the carrot about 1/4-inch wide 1 zucchini -- sliced into long thin strips 2 1/2 cups grated cheddar cheese 1 small broccoli head -- sliced into long thin pieces 1 small cauliflower head -- sliced into long thin pieces 3 medium potatoes -- sliced into long thin slices 2 tablespoons butter Salt Black pepper BEAT TOGETHER WELL 2 cups milk 3 eggs TOPPING - MIX TOGETHER 1/4 cup Parmesan cheese 3 cups bread crumbs Melt butter into oil, swirl to mix and add onions. Sauté until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375F. Butter a large deep casserole dish. Wash vegetables (any combination of those mentioned or whatever you have on hand.) Slice all vegetables into thin slices, the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, salt and pepper. Lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese, salt and pepper. Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture. Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Sprinkle with remaining one-third of the cheese, breadcrumbs and Parmesan mixture and bake another 15 minutes. NOTES : Carrots, broccoli, cauliflower, zucchini and potatoes baked in a cheese sauce. Good with Sunny Mushroom Bulgur for a complete vegetarian meal. Contributed to the FareShare Gazette by Robin; 1 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 480 Calories; 25g Fat (45.9% calories from fat); 21g Protein; 44g Carbohydrate; 3g Dietary Fiber; 129mg Cholesterol; 718mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. * Exported from MasterCook * Banana Cream Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box regular cake mix 4 eggs 3 tablespoons vegetable oil 1/3 cup packed brown sugar -- plus 1/2 cup packed brown sugar 1 medium banana -- peeled and sliced 16 ounces softened cream cheese 1 1/2 cups milk 2 tablespoons lemon juice 1 1/2 ounces whipped topping mix -- prepared (1 envelope) Preheat oven at 300 degrees F. Reserve 1 cup dry cake mix. Combine remaining cake mix, 1 egg, oil and 1/3 cup brown sugar in large bowl (mixture will be crumbly). Press crust mixture evenly into bottom and quarter of the way up the sides of a greased 13 x 9 x 2-inch pan. Arrange banana slices on crust. In same bowl blend cream cheese with 1/2 cup brown sugar. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed slowly add milk and lemon juice; mix until smooth. Pour into crust. Bake at 300 degrees F. for 45-55 minutes or until center is firm. When cool, spread topping over cheesecake, chill before serving. Store in refrigerator. Contributed to the FareShare Gazette by Polly; 27 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 4g Fat (37.9% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 30mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Banana Fritters With Cinnamon Syrup Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **For The Syrup** 2 cups firmly packed golden brown sugar 1 cup water 1 vanilla bean -- split lengthwise 1 cinnamon stick **For The Fritters** 2 cups all-purpose flour 2 tablespoons light brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chilled unsalted butter -- (1 stick) cut into small pieces 2 large ripe bananas -- mashed (about 1 cup) 1 teaspoon vanilla extract Vegetable oil -- (for deep frying) For The Syrup: Heat sugar and water in heavy, small saucepan over low heat, stirring until sugar dissolves. Scrape in seeds from vanilla bean; reserve pod for another use. Add cinnamon stick. Bring to simmer over medium heat. Remove from heat. Cover and steep 30 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Discard cinnamon stick. For The Fritters: Mix first four ingredients in processor. With machine running, add butter and process until fine crumbs form. Transfer to large bowl. Add mashed bananas and vanilla and stir to form soft but not sticky dough. Turn onto lightly floured work surface and pat or roll into 6 x 12-inch rectangle. Cut into 14 (6 x 3/4-inch) strips. Form strips into rings, pinching ends to seal. (Fritters can be prepared 2 hours ahead. Cover lightly with cloth. Leave at room temperature.) Heat oil in deep pot to 375 degrees F. Deep-fry fritters in batches until crisp and golden brown on all sides, about 5 minutes. Serve with warm syrup. Contributed to the FareShare Gazette by Polly; 28 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; trace Fat (2.5% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 113mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Banana Macadamia Nut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup sugar 1/2 cup butter -- softened 2 eggs 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon grated orange peel 1 teaspoon vanilla extract 1 cup mashed ripe bananas [about 2 medium bananas] 1/4 cup orange juice 1 cup flaked coconut 3 1/2 ounces coarsely chopped macadamia nuts -- (1 jar) Heat oven to 350 degrees F. In large mixer bowl combine flour, sugar, butter, eggs, baking soda, salt, orange peel and vanilla. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Add bananas and orange juice. Continue heating, scraping bowl often, until well mixed, 1 minute. By hand, stir in coconut and nuts (batter will be thick). Spread into a greased 9 x 5-inch loaf pan or 3 greased 5 1/2 x 3-inch mini loaf pans. Bake 9 x 5-inch loaf 60 to 65 minutes at 350 degrees F. or mini loaves for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Contributed to the FareShare Gazette by Polly; 28 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2481 Calories; 103g Fat (37.4% calories from fat); 38g Protein; 351g Carbohydrate; 7g Dietary Fiber; 622mg Cholesterol; 3379mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 19 1/2 Fat; 10 Other Carbohydrates. * Exported from MasterCook * Banana Walnut Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/4 cup shortening 2 eggs 1 cup mashed bananas 2 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla 1 cup chopped walnuts Mix sugar, shortening, eggs and vanilla, beat hard until light. Sift flour with baking powder, baking soda and salt. Stir into creamed mixture. Beat until smooth. Stir in walnuts. Pour into a greased loaf pan. Bake at 350 degrees F. for 45-50 minutes or make 18 muffins and bake at 350 degrees F. for 35 minutes. Contributed to the FareShare Gazette by Polly; 27 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3058 Calories; 134g Fat (38.5% calories from fat); 70g Protein; 413g Carbohydrate; 19g Dietary Fiber; 374mg Cholesterol; 2477mg Sodium. Exchanges: 13 1/2 Grain(Starch); 5 1/2 Lean Meat; 3 1/2 Fruit; 23 Fat; 10 Other Carbohydrates.

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