Recipes Included On This Page Mango Cake Mexican Vegetable, Beef and Bean Soup Microwave Double Chocolate Fudge Mr. Food's Upside-Down Strawberry Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mango Cake Recipe By : Over 300 Delicious Ways to use Your Bundt Pans; 1973 Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 3/4 cup sugar -- (175 mL) 1/2 cup cooking oil -- (125 mL) 1 cup honey -- (250 mL) 1/2 cup orange juice -- (125 mL) or juice from can if using canned mangoes 3 cups sifted flour -- (750 mL) 1 1/2 teaspoons baking powder -- (7 mL) 1 1/2 teaspoons baking soda -- (7 mL) 1/2 teaspoon salt -- (2 mL) 1 cup chopped fresh mangoes -- (250 mL) [may also used canned mangoes] Grated peel from half an orange Grated peel from half a lemon 1/2 cup chopped walnuts -- (125 mL) [1/2 to 1 cup] 1/2 cup golden raisins -- (125 mL) **Orange Glaze** 2 cups sifted confectioners' sugar -- (500 mL) 1 tablespoon soft butter -- (15 mL) 2 tablespoons orange juice -- (30 mL) [2 to 4 tablespoons] 1 teaspoon orange peel -- (5 mL) [1 to 2 teaspoons] Grease and flour a 12-cup (about 3 L) Bundt pan. Preheat oven to 350F (180C). Beat the eggs until fluffy in a large bowl. Add sugar and beat well. Add oil and beat. Add the honey gradually with the orange juice. In another bowl sift together the flour, baking powder, baking soda, salt and spices. Add to the liquid mixture in 4 equal additions. Stir in the mangoes, grated peel, walnuts and raisins. Pour the batter into the prepared pan. Bake for 45 minutes or until cake tests done. Cool in pan for 10 to 15 minutes then turn out onto a wire rack to finish cooling. Top with orange glaze. **Orange Glaze** Combine the sugar and butter in a small bowl. Gradually add enough orange juice to achieve the desired consistency and stir until it is smooth. Stir in the peel. From Over 300 Delicious Ways to use Your Bundt Pans; edited by Dorothy Dalquist; Northland Aluminum Products, Inc.; 1973. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 11g Fat (31.1% calories from fat); 5g Protein; 49g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Mexican Vegetable, Beef and Bean Soup Recipe By : Violet Currie and Kay Spicer Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound lean ground beef 1 cup chopped onions 1 garlic clove -- minced 2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 19 ounce can tomatoes 2 cups beef stock 1 cup diced carrots 1 cup diced celery 1 7 ounce can whole kernel corn 2 cups red kidney beans -- (precooked then measured) 1 small green bell pepper -- finely chopped 6 tablespoons shredded Cheddar cheese Chopped fresh cilantro -- or parsley In a large saucepan, cook ground beef, onions and garlic over Medium heat, stirring to break up meat, for 7-10 minutes until beef is no longer pink and onion is translucent. Spoon off any fat. Stir in chili powder, salt and pepper. Cook for 1 minute longer. Stir in tomatoes, stock, carrots, celery, corn and beans; bring to boil, breaking up tomatoes with fork. Reduce heat and simmer, partly covered, for 30 minutes or until carrots are soft. Stir in green pepper. Ladle into warm soup bowls. Garnish with sprinkling of cheese and cilantro. Makes 6 servings (1 cup each) Source : "Full of Beans, p. 38" S(MC formatting by): "Bobbie" Copyright : "(c) 1993, Kay Spicer and Violet Currie" NOTES : Another name for this meal-in-a-bowl could be "Chili Bean Soup". It is chock-full of the same foods that give chili its characteristic Mexican taste and good-for-you nutrients. Bobbie's Note: This was delicious. I liked the mixture of the vegetables and the hint of cilantro. Contributed to the FareShare Gazette by Bobbie; 26 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 391 Calories; 11g Fat (26.0% calories from fat); 24g Protein; 49g Carbohydrate; 12g Dietary Fiber; 36mg Cholesterol; 1005mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Microwave Double Chocolate Fudge Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces sweetened condensed milk -- (1 can) 12 ounces semisweet chocolate 1 ounce unsweetened chocolate -- (1 square) 1 teaspoon vanilla 1 1/2 cups chopped nuts Line bottom and sides of square pan (8 x 8 x 2-inch) with waxed paper, leaving 1 inch of waxed paper over sides of pan. Place milk and all chocolate squares in medium microwave safe bowl. Microwave uncovered on high 3 minutes, stirring after each minute, until chocolate is melted and mixture can be stirred smooth. Stir in vanilla and nuts. Spread evenly in pan. Refrigerate about 2 hours or until firm. Lift out candy and cut into 1-inch squares. Source : cookingandrecipes.com Contributed to the FareShare Gazette by Dee in response to a request; 28 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 8g Fat (51.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Mr. Food's Upside-Down Strawberry Cheesecake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup heavy cream -- (1/2 pint) 8 ounces cream cheese -- softened 1 package vanilla instant pudding and pie filling mix [4-serving size] 1/2 cup milk 2 tablespoons sugar 1/2 teaspoon lemon juice 1 pint fresh strawberries -- washed, hulled and halved 4 squares graham crackers -- crumbled 1. In a medium bowl, beat the heavy cream until stiff peaks form; set aside. 2. In a large bowl, beat the cream cheese until creamy. Add the pudding mix, milk, sugar and lemon juice; continue beating until smooth. 3. Add the whipped cream and stir until well blended. Place the strawberry halves in a 9-inch pie plate. Spoon the cream cheese mixture over them and top with the crumbled graham crackers. 4. Serve or, cover and chill until ready to serve. For a quick-and-easy conventional strawberry cheesecake, just spoon this cream cheese filling into a prepared 9-inch graham cracker pie crust and top with the strawberries. 6 to 8 servings Source : "Mr Food TV Show - Air Date: 6/10/2004" S(mastercook formatting by): "bobbi744@comcast.net" Copyright : "© 2004 by Ginsburg Enterprises Inc." Yield : "6 to 8 servings" NOTES : This was delicious! I did one thing a little different. I added some Splenda to the strawberry pieces. I also cut some very large berries into fourths. I expected it to be hard to dish up, but it came out in quite nice wedges. Contributed to the FareShare Gazette by Bobbie; 22 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 332 Calories; 29g Fat (77.3% calories from fat); 5g Protein; 14g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates.

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