Recipes Included On This Page Chocolate Chip Bean Cookies - 2 pts Chocolate Walnut Cranberry Espresso Biscotti Chocolate-Caramel Sauce Christmas Pimiento Cheese Club Sandwich Cold Lemon Chicken a la Doug Cool Cucumber Frappe Corn Stuffing Cornbread Dressing Corned Beef Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chocolate Chip Bean Cookies - 2 pts Recipe By :Lentil Cookie Recipe, Ontario Ministry of Agriculture Serving Size : 48 Preparation Time :0:10 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine or butter 1/2 cup unsweetened applesauce 1 cup brown sugar 1 cup well-cooked white pea beans 1 tsp vanilla 2 eggs 1 1/2 cups all-purpose flour 1 cup quick cooking rolled oats 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 2 cups chocolate chips Preheat oven to 375F (190C). Puree white pea beans in food processor. Cream together margarine, applesauce, sugar and pureed white pea beans. Stir in vanilla and beaten eggs. Combine dry ingredients and stir into bean mixture. Mix in chocolate chips. Drop from spoon onto greased cookie sheets. Bake in 375F (190C) oven, 12-14 minutes. Makes 4 dozen From Lentil Cookie Recipe, Ontario Ministry of Agriculture, Food & Rural Affairs, Community Food Advisor Resource Manual Source : "www.ontariobeans.on.ca" Contributed to the FareShare Gazette by ChupaBabi; 8 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 3g Fat (33.8% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Walnut Cranberry Espresso Biscotti Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unbleached all-purpose flour 1 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 cup strong coffee -- cooled plus 1 teaspoon strong coffee -- cooled 1 tablespoon milk -- plus 1 teaspoon milk 1 large egg 1 teaspoon vanilla 3/4 cup walnuts 1 1/3 cup semisweet chocolate chips 3/4 cup dried cranberries -- or cherries In a large mixing bowl, combine all dry ingredients and blend well. In a small bowl, whisk together all liquids, add to dry ingredients with mixer. You may want to add a few drops of coffee to get mixture gooey. Add chocolate chips, walnuts and cranberries. Turn dough out onto a well-floured board and form into 1/2 x 3 1/2-inch flat logs. Bake on greased/floured cookie sheet at 350 degrees for 20 to 25 minutes. Cook until cake-like. Cool. Cut logs into 1/2-inch pieces, lay (cut-side down) flat on cookie sheet and bake another 6 to 8 minutes at 300 degrees one side only. (For a harder Biscotti, cook both sides of cut pieces for 6 to 8 minutes each side.) Cool and serve. Variations - Pistachios, almonds or dried cherries. Recipe easily doubles if needed. Makes 32 biscotti. Contributed to the FareShare Gazette by Dancer^; 10 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 4g Fat (41.6% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate-Caramel Sauce Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces semisweet chocolate chips or 12 ounces semisweet chocolate -- finely chopped 1/2 cup whipping cream 1 pinch salt 1 teaspoon finely grated orange zest 1/2 cup prepared caramel sauce or butterscotch sauce Combine the chocolate, cream, salt and orange zest in the top of a double boiler set over simmering water. Stir until almost melted and smooth. Whisk in the caramel sauce. Let cool to room temperature. Transfer to a glass jar, cover and refrigerate. Reheat gently in a microwave or on top of the stove just to liquefy. Makes about 2 cups. Contributed to the FareShare Gazette by Dancer^; 9 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 9g Fat (58.2% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 13mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Christmas Pimiento Cheese Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small red bell peppers 1 pound Colby cheese 1/3 cup minced oil-packed sun-dried tomatoes 1/4 cup mayonnaise 12 stalks celery -- (average-size stalks) Place the whole peppers under a broiler or hold them over a gas flame, turning until skin is blackened. Place in a paper bag or plastic bag to steam until cooled. Hold over a bowl to catch the juices, then peel away and discard skin. Mince the flesh and add to the bowl with the juice. Grate the cheese and mix with the peppers. Remove the tomatoes from the oil (you'll need about 4 large ones) and pat dry with a paper towel. Mince fine and mix into the cheese. Add the mayonnaise and stir until the mixture is completely moistened and binds together. Add a little more mayonnaise if necessary. Trim ends of celery and cut the stalks in half. Spread pimiento cheese down the middle of each piece. Makes 24 servings. Contributed to the FareShare Gazette by Dancer^; 9 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 8g Fat (73.3% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 145mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Club Sandwich Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices white bread -- or wheat bread 1 slice ham 1 slice turkey breast -- (luncheon meat or thinly sliced baked turkey breast) 1 slice Cheddar cheese -- (thinly sliced, enough to cover ham) 1 slice Swiss cheese -- (thinly sliced, enough to cover turkey) 3 pieces crispy bacon Lettuce and sliced tomatoes Mayonnaise Optional: Thin slices of red onion Toast the bread and warm the bacon on a grill or griddle. Spread mayo on one piece of bread, topping with a large lettuce leaf and 2 - 3 slices tomato. Top with sliced ham and cheddar cheese and red onion if using. Top with bread, spread mayo on that slice. Top with large lettuce leaf and 2 - 3 slices tomato. Top with turkey and Swiss cheese, top with hot bacon. Add the 3rd slice of toast. Cut into quarters and serve with chips or French fries. (Note: Easier to cut such a towering sandwich if you put long toothpicks in each segment before slicing. Contributed to the FareShare Gazette by Martha; 2 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4883 Calories; 245g Fat (46.5% calories from fat); 586g Protein; 47g Carbohydrate; 2g Dietary Fiber; 1772mg Cholesterol; 4516mg Sodium. Exchanges: 2 1/2 Grain(Starch); 81 1/2 Lean Meat; 10 Fat. * Exported from MasterCook * Cold Lemon Chicken a la Doug Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless and skinless chicken breasts 1/2 cup broth from poaching breasts 1/2 cup lemon juice 1/4 cup Splenda or sugar if you wish 1/2 teaspoon salt 3 romaine lettuce leaves -- (3 to 4) washed, trimmed and dried 6 Chinese dried mushrooms -- (good sized) soaked in hot water 1 tablespoon peanut oil Salt 1 medium lemon -- washed and sliced into rounds 1/4 cup minced ginger root 3 Serrano peppers -- seeded and minced 2 tablespoons grated lemon rind -- (2 to 3) 1 tablespoon cornstarch -- mixed with 1 tablespoon water Poach the chicken breasts in salted water, remove when cooked and let cool in broth. Then do this below: Combine the broth, lemon juice and Splenda and 1/2 teaspoon salt. Lay the lettuce leave on a platter. Slice the chicken breasts into equal pieces and layer over the lettuce. Set aside in the fridge. Trim and slice the mushrooms, discard the hard stems. Heat a stainless steel skillet. Add 1 tablespoon peanut oil, a little salt and just before it starts to smoke, add the ginger root and the mushrooms. Stir fry for about 1 minute; add the chiles and the grated lemon rind. Let go for about 15 seconds then add the chicken stock mixture. Bring to a boil; add lemon slices, let cook for about a minute, then add 1 tablespoon corn starch mixed with 1 tablespoon water and stir until slightly thickened. Let cool slightly. Remove the chicken from fridge and pour this sauce over, then sprinkle with a few drops of sesame oil. Let cool and return to fridge until ready to serve. What you will have is a sumptuous cold lemon chicken dish, with a bite. I never fail to get compliments on this dish, every time I serve it. Cheers, Doug on Vancouver Island BC Contributed to the FareShare Gazette by Doug; 31 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 7g Fat (50.9% calories from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1 1/2 Fat. * Exported from MasterCook * Cool Cucumber Frappe Recipe By : Unknown Source Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cucumber -- peeled, seeded and cut up Milk -- cold Salt and pepper -- to taste Place cucumber in blender; cover and blend until smooth. Measure puree. Stir in an equal amount of milk. Add salt and pepper to taste. Garnish with fresh mint leaves. Makes about 1 3/4 cups (425 mL). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; trace Fat (7.8% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 2 Vegetable. * Exported from MasterCook * Corn Stuffing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cobs fresh corn -- (medium ears) 1/2 cup chopped celery 1/2 cup chopped green pepper 1/2 cup chopped red pepper 1/3 cup chopped onion -- (small onion) 1 tablespoon margarine or butter 1 tablespoon fresh parsley 1/4 teaspoon salt 1/8 teaspoon pepper 8 cups dry bread cubes 1 jalapeno pepper -- finely chopped 1 cup chicken broth Remove the husks from corn; rinse. Use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape cobs with the dull edge of knife. You should have about 1-1/2 cups. Cook corn, covered, in a small amount of boiling water for 2 minutes; drain well. Set aside. In a large skillet; cook celery, green and red pepper and onion in butter until tender. Stir in parsley, salt and pepper; set aside. In a large mixing bowl; combine cooked corn, bread cubes and jalapeno pepper. Add celery mixture. Drizzle with enough broth to moisten, tossing lightly. Transfer stuffing to 2-quart casserole dish. Bake, covered, in a 375 degrees F. oven for 30 to 35 minutes until heated through. Makes 8 to 10 servings. Contributed to the FareShare Gazette by Dancer^; 1 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 12 Calories; trace Fat (16.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Cornbread Dressing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups crumbled cornbread 2 1/4 cups torn dry white bread -- (1-inch pieces) 2 1/2 cups chicken broth 1 1/4 cups chopped celery 3/4 cup finely chopped onion 1/4 cup butter or margarine -- melted (1/2 stick) 3 tablespoons vegetable oil 2 teaspoons rubbed sage 3/4 teaspoon seasoned salt 3/4 teaspoon pepper 3 eggs -- extra-large In large bowl, combine breads and broth. Mix well. Let stand 15 minutes. Heat oven to 375 degrees F. Add celery, onion, butter, oil, sage, salt and pepper to bread mixture. Toss lightly to coat evenly. In a small bowl, beat eggs until foamy. Fold into bread mixture. Transfer to greased 2-quart baking dish. Bake 50 to 65 minutes or until top is golden brown. Makes 8 to 10 servings. Contributed to the FareShare Gazette by Dancer^; 12 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 13g Fat (81.5% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Corned Beef Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large beef brisket -- as much fat trimmed off as possible cut into 3 equal portions 6 pounds canning salt -- (6 - 8) 4 pounds sugar 2 ounces baking soda 4 gallons water spice bag consisting of: 2 whole garlic bulbs 1 onion -- quartered (1 - 2) 4 ounces pickling spices Wash and trim the brisket of as much visible fat as possible (If it's half frozen, it trims easier.) In a crock or in 5 gallon zip loc bags, place the cut brisket, layer with the salt until all portions are well-salted. Leave brisket covered in the salt for 24 hours. After 24 hours, cover with the sugar, baking soda, water and adding the spice bag to the brine. (You may also add 4 ounces of saltpeter to the brine to give the meat its distinctive red color but I never have.) (The amount given will do 100 pounds of meat but I've used it equally well on just one large brisket cut into 3rds.) Cure for 30 to 40 days at 38F. to 40F. (An unused but working refrigerator is ideal.) If allowed to go over 40F., the liquid may begin to get 'ropy'. Dip your finger into the brine and if the solution sticks to your fingers forming strands, it has become ropy. Just wash the meat off and make new brine, making sure to clean the crock or use new plastic bags. Actually, when I make my corned beef, I just toss the soaking brine out every 10 days or so and make new anyhow. The fats in the brisket tend to break down in the brine and it allows me to examine the ongoing process several times before finish. At the end of the process, wash the meat off and drain well before storing it. I don't know what recommended procedures are for storing it for use, I always freeze the portions we don't intend to eat immediately. Contributed to the FareShare Gazette by Martha; 23 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7899 Calories; 61g Fat (6.7% calories from fat); 45g Protein; 1851g Carbohydrate; 4g Dietary Fiber; 166mg Cholesterol; 16149mg Sodium. Exchanges: 5 1/2 Lean Meat; 7 Vegetable; 8 1/2 Fat; 121 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.