Recipes Included On This Page Bacon Swiss Bread Baja Bites - Mexican Baked Brunch Sandwiches Baked Eggs in Ham Crisps Baked Eggs with 3 Cheeses Bakery Frosting for Tiered Cakes Beef Pinwheels Beef Stroganoff with Parsley Noodles Beginner's Goat Cheese Best Berry Crumble Bing Cherry Jam Broiled Green Tomato with Sage Goat Cheese Brunch Egg Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon Swiss Bread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf French bread -- (1 lb.) or Italian bread, 20 inches long 2/3 cup butter -- softened 1/3 cup chopped green onions 4 teaspoons prepared mustard -- regular yellow or your choice of designer types 5 slices good quality holey Swiss cheese 5 bacon strips Cut bread into 1-inch-thick slices, leaving slices attached at bottom. In a small bowl, combine butter, onions and mustard; spread on both sides of each slice of bread. Cut cheese slices diagonally into 4 triangles; place between the bread slices. Cut the bacon in half widthwise and then lengthwise; drape a piece over each slice of bread. Place the loaf on double thickness of heavy-duty foil. Bake at 400 degrees F. 20 to 25 minutes or until bacon is crisp. Serves 10. Contributed to the FareShare Gazette by Patty; 7 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 14g Fat (95.1% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 201mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Baja Bites - Mexican Recipe By :TJ Hill - Appetites Catered Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 egg -- beaten 1 cup cottage cheese 1/4 cup flour 1/2 teaspoon baking powder 1/4 cup unsalted butter -- melted 2 tablespoons scallions -- minced 4 ounces diced green chiles -- drained 2 cups jack cheese -- grated Combine eggs and cottage cheese in a mixer bowl. Beat until smooth. Beat in flour, baking powder, and butter. Process until thoroughly blended. Stir in remaining ingredients-mix well. Pour into a greased half pan. Bake at 350 degrees F. for 30-40 minutes, until center is firm. Allow to rest 10-20 minutes before cutting. Serve warm or at room temperature. Cuisine : "Mexican" Contributed to the FareShare Gazette by Chupababi; 6 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 12g Fat (60.6% calories from fat); 10g Protein; 7g Carbohydrate; trace Dietary Fiber; 180mg Cholesterol; 266mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Baked Brunch Sandwiches Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Dijon mustard 12 slices bread 6 slices cooked ham 12 slices Swiss cheese 1 medium tomato -- seeded and thinly sliced 3 tablespoons butter -- softened 4 eggs 1/4 cup milk 1/4 teaspoon pepper 1/4 teaspoon salt Spread mustard on one side of 6 slices of bread. Layer ham, cheese and tomato over mustard; top with remaining bread. Butter the outsides of sandwiches; cut in half. Arrange in 13x9x2-inch baking dish. Beat eggs, milk, salt and pepper together and pour over sandwiches. Cover and refrigerate 30 minutes, before baking. Bake uncovered at 375 degrees F. for 30 minutes or until sandwiches are golden brown and cheese is melted. *Add more ham and cheese and try Texas Toast type bread for a change. Serves 6 regular appetites or 3 hearty appetites Contributed to the FareShare Gazette by Patty; 8 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1342 Calories; 88g Fat (59.3% calories from fat); 97g Protein; 39g Carbohydrate; 2g Dietary Fiber; 427mg Cholesterol; 2922mg Sodium. Exchanges: 1 1/2 Grain(Starch); 12 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 10 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Baked Eggs in Ham Crisps Recipe By :presented by 1823 Historic Rose Hill Inn Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup shallots -- finely chopped Other veggies* 2 tablespoons butter Lemon pepper to taste Salt to taste 2 tablespoons sour cream 12 slices Virginia Ham -- or Black Forest Ham 12 large eggs Preheat oven to 400 degrees F. Coat muffin pan with cooking spray. Cook veggies in butter until soft. Remove from heat and stir in sour cream. Assemble and bake: Put one slice of ham in each muffin cup. Ends will stick up and hang over edges of cups. Divide veggies among the cups and place on top of ham. Sprinkle with salt and lemon pepper. Crack 1 egg in each cup. Sprinkle lemon pepper on top. Bake about 15 minutes until eggs are set and cooked to your liking. Source : "http://www.bbonline.com" S(MCFormatted by Dee): "" Copyright : "1995-2003, Innkeeper Services" NOTES : * i.e. red pepper, spinach, mushrooms, your choice Contributed to the FareShare Gazette by Dee; 1 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 7g Fat (69.1% calories from fat); 6g Protein; 1g Carbohydrate; 0g Dietary Fiber; 193mg Cholesterol; 77mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Baked Eggs with 3 Cheeses Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1/2 cup milk 1 teaspoon granulated sugar 1/2 pound shredded Swiss cheese 2 ounces firm cream cheese -- cubed 1 cup ricotta cheese 1/3 cup butter -- melted 1/4 cup flour 1/2 teaspoon baking powder Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray. In medium-sized bowl, beat together the eggs, milk and sugar. Add the cheeses and butter and mix well. Stir in the flour and baking powder. Pour the mixture into the prepared dish and bake 45 to 50 minutes or until knife inserted near center comes out clean. Cut into squares and serve immediately. Contributed to the FareShare Gazette by Patty; 21 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 573 Calories; 44g Fat (69.7% calories from fat); 31g Protein; 13g Carbohydrate; trace Dietary Fiber; 316mg Cholesterol; 487mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bakery Frosting for Tiered Cakes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shortening 1/2 cup non-dairy creamer 1 teaspoon almond extract 32 ounces powdered sugar 1/2 cup water -- (1/2 to 3/4 cup) Food coloring -- optional In a mixing bowl, beat the shortening, creamer and almond extract on medium speed of mixer. Gradually beat in sugar. Add enough water until frosting reaches desired consistency for spreading. If desired add food coloring. Store in the refrigerator for up to 3 months tightly covered. Bring up to room temperature before spreading. Yields 8 cups. Contributed to the FareShare Gazette by Patty; 17 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 895 Calories; 51g Fat (50.6% calories from fat); 0g Protein; 113g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 10 1/2 Fat; 7 1/2 Other Carbohydrates. * Exported from MasterCook * Beef Pinwheels Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium potatoes -- peeled and cut into chunks 2 eggs -- room temperature 1/2 teaspoon salt -- divided 1/2 teaspoon white pepper 2/3 cup shredded extra sharp cheddar cheese 1 tablespoon butter 1/3 cup finely minced onion 1/2 teaspoon bottled garlic 2 teaspoons chili powder 1/2 teaspoon ground cumin 1 pound ground beef 1/3 cup dry bread crumbs 1/4 cup Ketchup -- or chili sauce 1 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard 1/8 teaspoon oregano Cook potatoes until tender, drain. Mash until smooth, cool slightly. Add egg, 1/4 teaspoon salt, dash of white pepper and cheese. Beat until all ingredients are blended. In skillet melt butter over medium heat. Add onion and garlic, cook stirring until soft. Stir in chili powder and cumin. Cook stirring 1 minute; cool slightly. In a large bowl, mix together beef, onion mixture, bread crumbs, remaining egg, chili sauce, Worcestershire sauce, dry mustard, oregano, remaining salt and pepper. Place meat mixture between 2 sheets of waxed paper 11 inches long. With rolling pin, roll out meat to an 11x10-inch rectangle. Remove top paper and spread meat with potato mixture. Using the bottom sheet of waxed paper as a guide, starting with the 11-inch side, roll up meat and potatoes jellyroll fashion, to form a 10-inch long roll. Wrap roll in waxed paper and freeze for 1 hour. Remove from freezer and cut roll into 8 slices, each approximately 1 1/4 inches thick. Place on jelly-roll pan you've sprayed with non-stick coating. Bake at 350 degrees F, 25 to 30 minutes or until cooked through and nice and hot. Serves 6 to 8 Contributed to the FareShare Gazette by Patty; 28 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 377 Calories; 24g Fat (57.6% calories from fat); 17g Protein; 23g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 459mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Beef Stroganoff with Parsley Noodles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces uncooked egg noodles 1 teaspoon dried parsley or 2 tablespoons fresh snipped parsley 3 tablespoons butter 8 ounces fresh mushrooms -- (halved) 1/2 cup chopped onion 1 teaspoon bottled garlic 1 pound beef sirloin -- cut into strips 1 can beef consommé 2 tablespoons Ketchup 1/2 teaspoon salt 3 tablespoons flour 1 cup sour cream Cook noodles, drain, add parsley and 1 tablespoon of butter. Meanwhile in large skillet over medium heat, melt 1 tablespoon butter. Add mushrooms, onions and garlic. Cook 2 to 3 minutes, remove from skillet and set aside. In same pan add last tablespoon butter. Add beef, cook until browned. Reserve 1/3 cup beef consommé. Add remaining consommé, Ketchup, salt and mushroom mixture to skillet and mix well. In small jar, put 1/3 cup consommé and flour, put lid on jar tightly. Shake and shake and shake. Remove lid and make sure there are no lumps. If there are, just remove them with a spoon and discard. Add slowly to simmering meat in skillet, stirring constantly. Cook and stir until thickened to a medium thick sauce. Do not boil. Stir in sour cream and heat to hot stirring, but not boiling. Serve over hot buttered parsley noodles. Serves 4. Contributed to the FareShare Gazette by Patty; 15 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 499 Calories; 37g Fat (66.9% calories from fat); 27g Protein; 14g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 854mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Beginner's Goat Cheese Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon milk [Preferably unpasteurized goat milk but other milk will work] 1/2 cup white vinegar or substitute 1/2 cup lime juice or 1/2 cup lemon juice Salt to taste -- (minimum is about 1 1/2 tablespoons or 2 1/2 tablespoons for ricotta or cottage cheese) Put milk into large stainless steel cook pot and slowly heat until milk is between 190 and 200 degrees F. (In cheese making temperature is up there next to God, so the temperature has to be right!) Slowly add the vinegar, lemon, or lime juice while stirring until all is added and mixed thoroughly into the milk, but only until it is added. Do not over-stir! It will curdle as it is supposed to do. Let cool undisturbed until it is around 100 degrees (not too hot to handle with your hands) Add salt to taste, and SLOWLY either cut the curd or stir very gently to break up the curd into pieces. If you are wanting ricotta, you break it up into VERY small pieces. If you want a "cream cheese", you don't break it up into pieces smaller than quarter sized pieces. Drain the cheese into a cheese cloth lined colander. (you can buy cheese cloth at most grocery stores in the laundry/cleanser sections). If you use fine cheesecloth, double or triple it in thickness. Take the 4 corners of the cheesecloth and bring them together and tie them together. Hang the "dripping" cheese until it is the consistency you want. If you want ricotta or cottage cheese, only hang it for an hour and use less salt since salt pulls the whey from the curd. If you want a cream cheese, let it hang for 4 hours. If you want a white harder cheese, let it hang for 12 hours (and use a little more salt to get more whey out of the cheese). No aluminum utensils and rubber sometimes has a "smell" to it that will transfer to the cheese, so stainless steel is best! Untie the cheese, mold it and chill until cold, molding it in whatever size container you want to use. A great party cheese is to take a cookie press (battery kind) and make little tiny cheeses with the press and put them on waxed paper in an air tight container. If you want a very smooth cheese, like cream cheese, then put the cheese in a mixer after it is untied and mix until smooth consistency. If you are going for a hard cheese, then the cheese in the bag will be hard, with small air pockets. Now, if you have made the "cream" type cheese, you can make a Torte by taking the cheese while it is still in the mixer and add 1/4 volume (approximately) pure butter. Then take a mold (a plastic container that is appropriate size) Put one layer cheese/torte mix sprinkle Black Olives, sun dried tomatoes, basil pesto sauce (my favorite!) or diced dates, then layer again to the top, alternating with your gastronomical preferences. On top decorate with pimento slices, bay leaves, or whatever your desire. Put in refrigerator until cold, and unmold. Notes : Mold the cheese while still warm, and then chill. Also, breaking up the curd as well as the salt as well as the hanging time determines the consistency of the cheese, and yes you can peek at it while it is hanging and draining! From Capri Herb Farm Source : http://www.gourmetsleuth.com/recipe_goatcheese2.htm Copyright : © 2001 GourmetSleuth.com Contributed to the FareShare Gazette by Dee in response to a request; 28 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Best Berry Crumble Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups blueberries 1 cup blackberries 1/4 cup sugar 1 tablespoon lemon juice 2/3 cup flour 1/2 cup brown sugar -- packed 6 tablespoons butter -- cut into small pieces 1 teaspoon ground cinnamon 3/4 cup old-fashioned oats Whipped cream topping or vanilla ice cream Preheat oven to 375 degrees F. Adjust oven rack to upper third. Toss blueberries and blackberries with sugar, lemon juice and 2 teaspoons flour. Turn into 9-inch pie plate. In medium bowl, mix remaining flour, brown sugar, butter, cinnamon and oats with fingers until crumbly. Sprinkle topping over berries. Bake 30 to 35 minutes until fruit is bubbly and top is browned. Serve warm with Whipped Cream Topping or vanilla ice cream. Serves 4. Source : "The Redbook Cook" S(mastercook formatting by): "Peggy 28 Mrz 2000" Start to Finish Time: "0:45" NOTES : I made this pie with about blueberries, strawberries and a few red raspberries. It was delicious. Contributed to the FareShare Gazette by Bobbie; 15 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 407 Calories; 18g Fat (38.3% calories from fat); 3g Protein; 62g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 3 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Bing Cherry Jam Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Bing cherries -- pitted and chopped 1 package powdered pectin -- (2-ounce package) 1/4 cup lemon juice 1/4 cup almond flavoring 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 4 1/2 cups sugar Place all ingredients, except the sugar into a 6-quart kettle. Bring to a full rolling boil that cannot be stirred down. Immediately add sugar. Bring mixture to a full rolling boil and continue to cook for an additional 2 minutes. Skim mixture. Pour into hot, sterilized jars, leaving 1/4-inch head space. Seal. Process 10 minutes in boiling water bath. Yield : 5 to 6 pints Recipe from: Author unknown Source : http://homecooking.about.com/library/archive/bljelly19.htm Contributed to the FareShare Gazette by Dee in response to a request; 29 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; trace Fat (0.1% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Broiled Green Tomato with Sage Goat Cheese Recipe By :John F. Carafoli Serving Size : Preparation Time :1:30 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Green tomatoes Goat cheese Fresh sage End-of-the-season green tomatoes can be sliced and broiled with goat cheese that has been mixed with fresh chopped sage. Top the tomatoes with the cheese-sage mixture and place them under the broiler until they are lightly browned. Serve this impressive and simple dish as a vegetable or an appetizer. Description : "appetizer or salad" Source : "Christian Science Monitor, Cooking with color from autumn's harvest September 18, 2002" S(Formatted by Chupa): "." Contributed to the FareShare Gazette by Chupababi; 4 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brunch Egg Casserole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 eggs 1/2 teaspoon baking powder 1/4 cup all-purpose flour 1/4 teaspoon oregano 1/8 teaspoon pepper 8 ounces Monterey Jack cheese -- shredded 1/4 teaspoon salt 2 ounces chopped green chilies 2 tablespoons butter or margarine 8 ounces ham -- diced 1 cup cottage cheese Preheat oven to 350F. Spray a 1 1/2-quart casserole with non-stick vegetable spray. In a large mixing bowl, beat eggs until thick and lemon-colored. Add baking powder, flour, oregano, pepper, cheese, salt, chilies, butter, ham and cottage cheese; stir until well blended. Pour into prepared casserole. Bake for 40 minutes or until a knife inserted in the center comes out clean. Serve immediately. Yields 4 servings. Contributed to the FareShare Gazette by Suzie; 6 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 528 Calories; 36g Fat (61.4% calories from fat); 39g Protein; 11g Carbohydrate; trace Dietary Fiber; 337mg Cholesterol; 1602mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates.

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