Recipes Included On This Page Fish Stick Supper Fresh Strawberry Cake Fried Zucchini Squash Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fish Stick Supper Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces frozen shredded style Hash Brown Potatoes -- thawed 4 eggs 2 cups milk 1 tablespoon dried minced onion 1 tablespoon nipped fresh dill weed or 1 teaspoon dried dill weed -- crushed 1 1/4 teaspoons seasoned salt 1/8 teaspoon ground black pepper 1 cup shredded Velveeta cheese -- (4 ounces) 12 ounces frozen fish sticks -- (18) Break apart hash brown potatoes with fork; set aside. In a large bowl, beat eggs and milk together. Add onion, dill weed, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to a greased 11x7x2-inch baking dish. Brown fish sticks quickly in 2 tablespoons olive oil. Arrange fish sticks over the top of potato mixture. Bake uncovered at 350 degrees F. for 50 minutes or until top is golden brown and fish flakes with fork. Let stand 5 minutes before cutting out portions. Footnote - This works well for us at least once during lent. Contributed to the FareShare Gazette by Patty; 2 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 13g Fat (46.2% calories from fat); 15g Protein; 18g Carbohydrate; trace Dietary Fiber; 199mg Cholesterol; 692mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Fresh Strawberry Cake Recipe By :Cheryl Slocum Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups cake flour 1 1/4 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3/4 cup butter -- softened 1 1/2 cups sugar -- plus 2 tablespoons sugar 1 cup strawberry preserves 4 eggs 3/4 teaspoon vanilla extract 1/8 teaspoon red food coloring 1/2 cup buttermilk 1 3/4 cups heavy cream 1 1/2 pints strawberries -- hulled Bake the cake: Preheat oven to 350F. Line two 9-inch cake pans with parchment paper. Lightly coat the pans with butter, dust lightly with flour and tap out excess. Sift the flour, baking powder, salt and baking soda together. Cream the butter and 1 1/2 cups sugar until light and fluffy in a large bowl using a mixer set at medium-high speed. Add 3/4 cup preserves and the eggs, one at a time, blending each addition thoroughly. Scrape down the sides of bowl and beat in vanilla extract and food coloring. Reduce mixer speed to low and add the flour mixture by thirds, alternating with buttermilk and ending with final addition of dry ingredients. Divide the batter equally between the pans and spread evenly. Bake on the middle rack of oven until tester inserted comes out clean - about 20 to 30 minutes. Cool completely on a wire rack. Assemble the cake: Beat the cream and remaining sugar to soft peaks and spread over top of one layer. (Wrap and freeze the remaining layer for up to 2 months.) Top with strawberries and drizzle with remaining preserves. Serve Immediately. Source : "Country Living July 2004 Vol. 27 No. 7 pp 66" Contributed to the FareShare Gazette by Lynn in response to a request; 18 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 20g Fat (45.2% calories from fat); 4g Protein; 50g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 306mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Fried Zucchini Squash Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds zucchini squash 1 cup flour 1 egg -- beaten Peanut oil Salt and pepper -- to taste Slice the squash into 1/4-inch rounds. Heat a large, heavy frying pan. Add oil and bring to temperature. Dredge squash in flour; dip in egg and shake off excess; dredge in flour again, and carefully place in hot oil. Fry on this side until nicely brown, flip with a fork (do not stick the pieces) and finish frying. Season to taste. Prepared by Art on June 24, 2004. A photo of this dish is available at: http://fareshare.net/fried_zuchinni.html Notes : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 26 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 2g Fat (9.1% calories from fat); 11g Protein; 44g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 32mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat.

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