Recipes Included On This Page Five Beans Congee French Meat Pie Fresh Spinach Salad Frosted Cranberry Squares Frozen Strawberry Torte Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Five Beans Congee Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup red bean 1/4 cup green bean 1/4 cup white bean 1/4 cup black eyed bean 1/4 cup black bean 70 grams rice 14 cups water 1/3 piece dry tangerine peel 1 280 grams slab sugar 1. Rinse all beans and tangerine peel. 2. Rinse and drain rice. Bring water to a rolling boil, add all ingredients to the water and cook over medium heat for 1 hour until beans are tender. 3. Add slab sugar to taste and serve. This recipe is provided by Towngas Cooking Centre ©2001 All rights reserved. Hong Kong And China Gas Company Limited MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie, 12 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; trace Fat (0.3% calories from fat); 1g Protein; 56g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Other Carbohydrates. * Exported from MasterCook * French Meat Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound lean ground beef 3/4 pound lean ground pork 4 medium potatoes 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves 4 garlic cloves -- minced 1 medium onion -- diced 3 tablespoons butter Salt and Pepper to taste 2 pie crusts -- unbaked Saute' onions and garlic in 1 tablespoon butter. Add ground meats, salt and pepper. Cover and cook slowly, stirring occasionally. Peel, boil and mash potatoes without butter or milk. Add cooked meat to mashed potatoes and mix well. Mix in spices. Fill pie crust; dot with remaining 2 tablespoons butter and cover with second pie crust. Cut 3 slits in top of pie. Spray top of crust with a little non-stick spray. Cook in oven at 425 degrees F. for 30 minutes, reduce heat to 350 degrees F. until golden brown about 45 to 50 minutes. Serve while very hot. Be sure and cover your pie with a sheet of foil with a hole cut out of the middle so your crust does not burn. Contributed to the FareShare Gazette by Patty; 23 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 407 Calories; 25g Fat (56.1% calories from fat); 12g Protein; 33g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 369mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Fresh Spinach Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh spinach 1/4 pound bacon -- fried crisp and crumbled 1 hard-boiled egg 1 small red onion Dressing: 1/2 cup Olive Oil 1/4 cup Red Wine Vinegar 1 teaspoon Salt Freshly ground Black Pepper -- to taste 1/8 teaspoon Oregano 1/4 teaspoon Garlic Powder Wash and dry spinach leaves stripping off the hard stem that runs down through back of leaf. The way to do this is, fold spinach leaf in half along center. Take hold of stem end and start gently pulling until it has separated itself from the leaf. Slice onion thinly and separate rings. Toss spinach leaves you have torn into bite-sized pieces with the red onion rings. Grate up hard-boiled egg and set aside. Set bacon crumbles aside. Dressing Combine all ingredients in blender, blend until well mixed. Store covered in refrigerator until ready to use. Store spinach and onion salad covered in fridge until ready to use. Also the egg and the bacon. To Assemble Salad: Arrange Spinach and onion salad in 6 bowls. Pour dressing over each or mix dressing with salad and then put into salad bowls. Sprinkle a little egg over top and then some bacon crumbles. Serve immediately. Footnote - Sometimes I like to eliminate the egg and add some sliced fresh Strawberries or Seedless Grapes to the Salad. Contributed to the FareShare Gazette by Patty; 30 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 28g Fat (80.9% calories from fat); 9g Protein; 6g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 728mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Frosted Cranberry Squares Recipe By : American Cooking Serving Size : 9 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 13 oz can crushed pineapple 2 3 oz pkg lemon gelatin 1 7 oz bottle ginger ale 1 pound can jellied cranberry sauce 1 8 oz pkg cream cheese 1 2 oz pkg dessert topping mix 1/2 cup chopped pecans 1 tablespoon butter Drain pineapple, reserving syrup. Add enough water to pineapple syrup to make 1 cup liquid. Bring liquid to a boil; stir in gelatin until dissolved. Cool to room temperature. Add ginger ale; chill until thickened. Crush cranberry sauce with fork; add pineapple. Stir mixture into gelatin; turn into 9 inch square pan. Chill until firm. Soften cream cheese prepare dessert topping mix according to package directions; beat in cream cheese. Spread over gelatin. Spread pecans in shallow pan; add butter. Bake at 350° for 10 minutes or until pecans are lightly toasted. Sprinkle pecans over cream cheese mixture. Chill dessert until ready to serve. cut into 9 squares. Serves 9. Bobbie's Note: I made this with a few changes. I didn't have lemon gelatin so used sparkling orange. I also didn't use dessert topping mix, I used Cool-Whip. I made half the recipe and we all loved it. My husband doesn't like most fruit or gelatin and he thought it was great. Contributed to the FareShare Gazette by Bobbie 11 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 15g Fat (71.9% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Frozen Strawberry Torte Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups strawberries -- divided 1 cup sugar 1/2 cup whole milk 3 drops red food coloring -- (3 to 4) 1 package French vanilla instant pudding 8 ounces Cool Whip 1 loaf pound cake -- homemade or bought Put 2 cups of Strawberries in food processor with blade; use short pulses to chunk up fruit fairly small. Add 1/2 cup sugar, stir well. Add milk and food coloring. Sprinkle with pudding mix; stir until blended. Fold in 2 cups of Cool Whip. Split cake into 3 horizontal layers. Place bottom layer on pretty serving plate. Fold remaining Cool Whip into the remaining strawberries you have stuck all over with a small fork with short tines and have sugared and let set about 30 minutes. Drain these whole berries before folding in the Cool Whip. Spread with layer of first strawberry mixture. Divide second strawberry mixture and spoon on half of it over first layer. Lay second layer of cake over the strawberry layer. Do not press down. Add another layer of first strawberry mixture, then the other half of whole strawberry mixture. Lay top piece of cake on top of this layer. Frost all over with first strawberry mixture until well covered. Cover and freeze several hours before serving. Remove from freezer 10-20 minutes before serving. Serves 10. Footnote, whole strawberries will still be frozen some, so warn your guests they are not going to break their teeth if they bite down on one. Contributed to the FareShare Gazette by Patty; 15 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 1g Fat (5.1% calories from fat); 1g Protein; 25g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 7mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

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