Recipes Included On This Page Panorama Easter Eggs Paprikash Casserole Parmesan-crusted Soft-shell Crab Sandwiches Peanut Butter 'N Chocolate Chip Cookies Peanut Butter Blossoms Pineapple Cake by Marie Pork Chops with Barbecue Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Panorama Easter Eggs Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups granulated sugar 3 teaspoons water -- (3 to 4) **Royal Frosting** 1 pound confectioners' sugar 3 egg whites -- at room temperature 1/2 teaspoon cream of tartar Mix and press in egg mold that has been dusted with cornstarch. Leave hollow. Turn on flat surface and cut opening at end. Let dry 24 hours. **Royal Frosting** Mix frosting ingredients all at once and beat with electric mixer for seven minutes. Add color and decorate. No yield given. Source : "http://www.recipegoldmine.com" S(MC Formatted by Dee): "" Copyright : "© 2000-2004 Recipe Goldmine, LLC" Contributed to the FareShare Gazette by Dee; 11 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Paprikash Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1 1/2 pounds lean roast beef -- large cube 2 large onions -- sliced 16 ounces white button mushrooms 2 tablespoons Hungarian paprika -- sweet paprika 1 tablespoon flour 1 1/4 teaspoons salt 1/2 cup sour cream 1 cup raw rice -- cooked 2 tablespoons fresh snipped parsley In heavy 4 quart Dutch oven, "hopefully non-stick", heat 1 tablespoon oil; cook beef cubes half at a time until meat is well browned. Remove to bowl. Add 1 more tablespoon oil to pot; saute onions and mushrooms until lightly browned. Stir in paprika and cook 1 minute. Mix flour and 1 1/2 cups water or I prefer chicken broth, into paprika mixture and stir until smooth. Stir in salt, "salt to taste, not necessarily what recipe says". Return meat to pot. Heat to boiling. Grease a 13x9x2-inch baking dish and pour meat mixture into baking dish. Cover with foil and bake 1 1/2 hours or until meat is tender. In the meantime, cook your rice with the parsley. Reheat if you have to. Stir into rice 2 tablespoons butter. To plate, put some rice on plate, spoon meat over rice and put a dollop of sour cream on top. Serve with a salad and rolls and you have a nice meal. BonApetite' PattyG from Missouri Contributed to the FareShare Gazette by Patty; 10 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 9g Fat (76.0% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 455mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Parmesan-crusted Soft-shell Crab Sandwiches Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup Parmesan, grated 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs, lightly beaten 1/4 teaspoon Tabasco 1 cup mayonnaise 1 lemon, juiced zest of 1 lemon, finely grated 1/2 teaspoon garlic, minced 1/2 teaspoon thyme 1 tablespoon extra-virgin olive oil 1 cup oil, for frying 8 soft-shell crabs, cleaned 8 rolls, hard, halved 2 medium tomatoes, thinly sliced 2 bunches arugula, large stems removed In a medium bowl, combine 1 cup of the flour with the Parmesan, salt and pepper. Make a well in the center and add the eggs and 1/4 cup of water. Beat the eggs and water together and gradually incorporate the flour mixture to form a smooth batter. Add 1/8 teaspoon of the Tabasco and set aside to rest for 30 minutes. In another bowl, combine the mayonnaise, lemon juice, lemon zest, garlic, thyme, olive oil and the remaining 1/8 teaspoon Tabasco. Whisk to blend and set aside for at least 30 minutes. (The recipe can be prepared to this point up to 1 day ahead. Refrigerate the batter and mayonnaise. If the batter becomes very thick, thin it out with a little water.) Preheat the oven to 250F. In a large skillet, heat the peanut oil over moderately high heat to 350F. Dredge the crabs in the remaining 1 cup flour and shake off the excess. Dip 4 of the crabs in the batter, let some of the batter drip off, and then fry them in the skillet, turning once, until golden brown, 2 to 3 minutes per side. Drain on paper towels, place on a heatproof platter and keep warm in the oven. Repeat with the 4 remaining crabs. Scoop out some of the bread from the center of the rolls to hollow them slightly. Spread 2 heaping teaspoons of the mayonnaise on each half. Assemble the sandwiches by placing 2 or 3 slices of tomato and 4 or 5 arugula leaves on the bottom half of each roll. Set the fried crabs on top and close the sandwiches. Serve immediately. Contributed to the FareShare Gazette by Art 30 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 326 Calories; 25g Fat (67.5% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 290mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Fat. * Exported from MasterCook * Peanut Butter 'N Chocolate Chip Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup margarine 1 cup sugar 1 cup brown sugar 1/2 cup chunky peanut butter 2 large eggs 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chocolate chips Heat oven to 350 º. Beat together margarine, sugar and peanut butter until light and fluffy. Add eggs and vanilla. Mix in flour, baking soda and salt. Stir in chips. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 15 to 18 minutes or until lightly browned. Cool for 2 minutes, remove from cookie sheet, place on racks to cool. Makes about 4 dozen. Contributed to the FareShare Gazette by Jennie, 26 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 7g Fat (44.0% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Peanut Butter Blossoms Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Butter, softened 3/4 cup Peanut Butter 1/3 cup Sugar 1/3 cup packed Brown Sugar 1 large Egg 2 Tbsp. Milk 1 tsp. Vanilla 1 1/2 cups Flour 1 tsp. Baking Soda 1/2 tsp. Salt Additional Sugar 1 (6oz.) bag Chocolate Chips Preheat Oven to 375 degrees. In large bowl, beat butter and peanut butter until well blended. Add 1/3 cup of each of the sugars. Beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt. Gradually add to peanut butter mixture, beating well after each addition. Shape dough into 1" balls, roll in sugar. Place on ungreased baking sheet. Bake 8-10 minutes or until cookies just start to turn brown around the edges. Remove from oven. Immediately place chocolate chip on top of each cookie, pressing down slightly. Remove cookies to cooling racks. Store in container with tight fitting lid. Yield: 4 Dozen Cookies BonApetite' PattyG from Missouri Contributed to the FareShare Gazette by PattyG, 27 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 3g Fat (40.8% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pineapple Cake by Marie Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all purpose flour 1 1/4 cups Splenda 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/3 cup margarine OR butter, softened 1 egg 1 egg white 3/4 cup buttermilk 3 tsps grated orange rind 1 14 oz can crushed pineapple Combine first five ingredients, stir well to blend. Cream margarine or butter add egg and egg white and mix until well blended, then beat in the buttermilk and orange rind. Add the dry ingredients, alternately with the undrained pineapple, to the creamed butter and egg mix, beating well after each addition until a smooth batter. Spread this evenly in an 8" square greased baking pan. Bake at 375F for about 40 minutes, or until a toothpick comes out clean, then cool on a cake rack. This is a great, very flavorful cake, with few calories. Hope you all enjoy it as much as we do. Cheers, Doug on Vancouver Island BC. Contributed to the FareShare Gazette by Doug, 20 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 6g Fat (13.4% calories from fat); 17g Protein; 75g Carbohydrate; 3g Dietary Fiber; 193mg Cholesterol; 3363mg Sodium. Exchanges: 1 1/2 Lean Meat; 4 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pork Chops with Barbecue Sauce Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tomato sauce -- (1 can) 1/2 cup minced onion 1/2 cup finely chopped bell pepper 1 teaspoon bottled garlic 2 tablespoons vinegar 2 tablespoons molasses 1 tablespoon Worcestershire sauce 1/4 teaspoon ground Pepper a few drops Tabasco Sauce -- to your taste Salt to taste 6 thick boneless pork chops Sauce: Combine all ingredients except pork chops, bring to a boil, reduce heat. Cover and simmer 15 minutes. Uncover and simmer 10 minutes, more or less until desired thickness is reached. Reserve 1/2 cup sauce for chops. Bottle and refrigerate the rest for another use. Bake pork chops in non-stick shallow baking dish or pan. Spray with non- stick spray before using. Bake covered 45 minutes and uncovered 15 minutes. Check with fork to make sure they're done but not dry. Spoon sauce over chops and bake 8 minutes longer. Serves 3. 8 carbs per serving Contributed to the FareShare Gazette by Patty; 14 April 2004. www.fareshare.net BonApetite' PattyG from Missouri - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; trace Fat (2.0% calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

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