FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- August 2004 - P's
|
|
|
||
|
|
|||
|
|
* Exported from MasterCook *
Peanut Butter 'N Chocolate Chip Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Volume 7-08 Aug 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 350F.
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; 25 August 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 : 0 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Hershey kisses -- (8 ounces)
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup white sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar -- for decoration
Heat oven to 375 F.
Remove wrappers from chocolate pieces.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3
cup granulated sugar and brown sugar; beat until light and fluffy. Add egg,
milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut
butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased
cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a
chocolate piece into center of each cookie; cookie will crack around edges.
Remove from cookie sheet to wire rack. Cool completely.
Contributed to the FareShare Gazette by Jennie; 27 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Peanut Butter Chip Chocolate Cookies
Recipe By :
Serving Size : 54 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups margarine -- softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
Cream margarine and sugar until light and fluffy. Add eggs and vanilla;
beat well. Combine flour, cocoa, baking soda and salt; blend into creamed
mixture. Stir in chips. Drop by teaspoonful onto ungreased cookie sheet.
Bake at 350 degrees F for 8 to 9 minutes. Do not overbake; cookies will be
soft. They will puff while baking and flatten while cooking. Cool slightly
and remove from cookie sheet.
Yields 4 1/2 dozen cookies.
Contributed to the FareShare Gazette by Jennie; 25 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 122 Calories; 6g Fat (46.4% calories from
fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 110mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Peanut Butter Chocolate Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
2/3 cup cocoa
3/4 teaspoon baking soda
1 dash salt
12 ounces peanut butter chips
Cream shortening and sugar; add eggs and vanilla. Stir in flour, cocoa,
soda and salt. Stir in chips. Chill.
Roll in 1-inch balls, place on ungreased baking sheet, flatten with fork.
Bake 8 to 10 minutes at 350F
Contributed to the FareShare Gazette by Jennie; 26 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Peanut Butter Cookies
Recipe By : Jennie Bartlett
Serving Size : 48 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white sugar
1 cup brown sugar
1/2 cup Crisco
2 eggs -- unbeaten
1 cup peanut butter
1 teaspoon baking soda -- dissolved
1 tablespoon hot water
3 cups flour
salt
Cream sugar and Crisco. Add eggs, peanut butter. Dissolve soda in water,
add flour and salt.
Form into small balls, place on ungreased cookie sheet, flatten cookie with
fork.
Bake 8 to 10 minutes in a 350F. oven.
Contributed to the FareShare Gazette by Jennie; 26 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 74 Calories; 3g Fat (35.4% calories from
fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 55mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Pecan Crunch Pie
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 egg whites -- beaten until stiff
1 cup sugar
20 Ritz crackers -- crushed
1 cup pecans
1 teaspoon vanilla
Cool Whip
Gradually add sugar to stiff egg whites. Continue to beat until all sugar
is dissolved. Fold in crushed crackers and chopped pecans. Add vanilla.
Stir.
Bake in 9-inch pie pan sprayed with Pam at 350 degrees F. for 25-30 minutes
or until done.
When pie is completely cooled, top with Cool Whip.
Keep refrigerated.
Contributed to the FareShare Gazette by Polly; 16 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 99 Calories; 5g Fat (39.8% calories from
fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Piaz Aur Kukri Ka Raita (Scallion and Cucumber Raita)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup nonfat plain yogurt
2 tablespoons skim milk -- (2 to 3)
1 cup diced cucumber
2 scallions -- chopped
1/2 tsp sugar
1/4 cup roasted and crushed cumin seeds
1 pinch chili powder
Freshly ground black pepper
Beat yogurt and milk lightly together in a bowl until smooth. Add
cucumbers, scallions, sugar and half the cumin seeds, mixing well. Sprinkle
chili powder over surface of the raita, then draw an inner circle in the
same way with black pepper and sprinkle remaining cumin seeds in center. Be
creative!
Source : "mindy.s.mymudes@uwrf.edu via Veggies Unite!"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 31 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 26 Calories; trace Fat (3.0% calories from
fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 33mg
Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Poached Eggs
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons steak juice -- (2 to 3 tablespoons)
or other flavoring
2 tablespoons water -- (2 to 3 tablespoons)
to blend
1/2 teaspoon butter or margarine
2 eggs
Salt and fresh ground pepper -- to taste
2 pieces toast
Garnish:
1 thin slices tomato,
ham and/or cheese
Cooking time: 5 - 6 minutes.
In a fairly wide skillet, warm whatever juices (flavoring) you have
with equal amounts of water. Add about 1/2 pat of butter and heat
until just hot.
Crack 2 eggs into a small shallow bowl, making sure to keep the yolks
whole. With a whisk, swirl the liquid in the pan and while it's still
moving, add the eggs. They should 'instantly' form a white oval. Cook
until the yolk is set to your liking, usually no more than 3 - 5
minutes. I like to put a top over it so the tops are cloudy. Have 2
pieces of toast ready, one on a plate to hold the eggs and the
'sauce' and the other to dip into the eggs as you break them and eat
them. A light sprinkle of salt if the poaching liquid isn't salty
enough, and a grind of fresh pepper and it's ready to serve.
Sometimes I'll lay very thin slices of ham and cheese on top of the
toast and add the eggs and pan drippings on top of that. (Open face
grilled cheese sandwich with grilled tomato and then the eggs works
well too.)
Contributed to the FareShare Gazette by Martha; 20 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 148 Calories; 11g Fat (66.7% calories from
fat); 11g Protein; 1g Carbohydrate; 0g Dietary Fiber; 379mg Cholesterol; 131mg
Sodium. Exchanges: 1 1/2 Lean Meat; 1 1/2 Fat.
* Exported from MasterCook *
Potato Bratwurst Salad
Recipe By :Myron E. Schirer, Wichita
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 medium red potatoes -- (10 to 12)
6 bratwurst
1 bunch scallions
1/2 cup olive oil
3 tablespoons rice vinegar
1 tablespoon German mustard
Salt and pepper -- to taste
Wash potatoes well. Leave skins on, remove eyes. Cut into large pieces.
Boil until done, about 15 minutes. Drain and place in large bowl.
While the potatoes cook, cook bratwurst according to package directions.
Cool and cut into bite size pieces, add to potatoes. Thinly slice the green
scallions and add to bowl.
Make a dressing with the vinegar, oil, mustard, salt and pepper. Add to
bowl and mix well. Refrigerate. Serve chilled.
Source : The Wichita Eagle 1999 Holiday Cookbook
Contributed to the FareShare Gazette by Nancy in response to a request;
27 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 776 Calories; 60g Fat (69.5% calories from
fat); 22g Protein; 38g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 771mg
Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 10 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Puff Pastry Appetizers
Recipe By : Jennie
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package puff pastry
8 tablespoons fontina cheese, grated
16 asparagus spears
Roll the puff pastry out slightly thinner than that in the package. Cut
into 4 squares. On each square place some grated fontina cheese, three or
four asparagus spears, cut to fit so the tops of the spears are at the top
corner of the square and the bottom allows for folding up the pastry. Fold
the top corner about a third the way up over the asparagus and cheese, fold
each corner in.
Place on a cookie sheet and bake in a 400° oven for about 15 minutes, the
pastry should be brown and the cheese melted.
Puff pastry makes an excellent topping for meat pies, as a topping for soup
en croute, just to name a couple more uses for it.
Contributed to the FareShare Gazette by Jennie in response to a request;
19 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 79 Calories; 5g Fat (49.7% calories from
fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 31mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.
* Exported from MasterCook *
Puffed Eggs Monterey
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
1/2 cup milk
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Seasoned Pepper
2 tablespoons chopped green chilies
3/4 cups grated Monterey Jack cheese
4 slices white bread
2 tablespoons butter
Combine eggs and milk, seasoned salt and pepper and chilies; beat lightly.
Add cheese.
Spread bread with butter, cut in half to make triangles.
Arrange bread halves, buttered side down in bottom of pan. Pour in egg
mixture.
Bake in 350F. oven for 30 minutes. Cut into wedges.
Contributed to the FareShare Gazette by Polly; 16 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 313 Calories; 19g Fat (55.3% calories from
fat); 15g Protein; 19g Carbohydrate; 1g Dietary Fiber; 401mg Cholesterol; 388mg
Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.
* Exported from MasterCook *
Punch Bowl Trifle A
Recipe By :
Serving Size : 55 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 ounces canned crushed pineapple
1 box yellow cake mix -- 18 1/4 oz.
1 box instant vanilla pudding mix -- 5.1 oz.
42 ounces canned cherry pie filling
4 medium ripe bananas -- sliced
30 1/2 ounces canned fruit cocktail -- drained
22 ounces canned mandarin oranges -- drained
16 ounces frozen whipped topping -- thawed
7 ounces flaked coconut -- toasted
Drain pineapple, reserving juice; set the pineapple aside.
Prepare cake batter according to package directions, substituting pineapple
juice for the water (add water if necessary for the required measurement).
Bake as directed in a greased 13 x 9-inch pan. Cool.
Meanwhile, prepare pudding according to package directions.
Cut the cake into 1-inch cubes; place half in a 6-quart punch bowl. Top
with half of the pudding, pie filling, pineapple, bananas, fruit cocktail,
oranges, whipped topping and coconut. Repeat layers.
Cover and chill for 6 hours or overnight.
Yields 55 (1/2-cup) servings.
Contributed to the FareShare Gazette by Suzie in response to a request;
4 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 66 Calories; 1g Fat (15.2% calories from
fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; trace Cholesterol;
64mg Sodium. Exchanges: 0 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Punch Bowl Trifle B
Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package chocolate cake mix -- 18-1/4 oz.
1 quart fresh whole strawberries
15 ounces strawberry glaze
24 ounces frozen whipped topping -- thawed divided
1 cup chocolate frosting
Shaved chocolate
Prepare and bake cake according to package directions, using a
13- x 9- x 2-inch baking pan. Cool completely on a wire rack.
Set aside five strawberries for garnish. Slice remaining strawberries.
Cut cake into 1-in. cubes. Place half of the cubes in a 6-quart glass punch
bowl. Top with half of the sliced strawberries; drizzle with half of the
strawberry glaze. Spread with 3 1/2 cups whipped topping.
In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until
pour-able, stirring often; cool slightly. Drizzle half over the whipped
topping.
Repeat layers of cake, berries, glaze, whipped topping and frosting. Top
with remaining whipped topping. Cover and refrigerate until serving.
Garnish with shaved chocolate and reserved strawberries.
Yields 24-28 servings.
Contributed to the FareShare Gazette by Suzie in response to a request;
4 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 98 Calories; 4g Fat (33.9% calories from
fat); 1g Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 125mg
Sodium. Exchanges: 1 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Punch Bowl Trifle Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 angel food cake
2 boxes instant vanilla pudding mix -- (5.9 oz. each)
prepared
1 package frozen crushed strawberries
2 packages strawberry flavored gelatin -- (small packages)
prepared
1/2 pint vanilla ice cream -- softened
16 ounces whipped topping
4 bananas
Break cake in bite size pieces in bottom of large punch bowl.
Fold ice cream into prepared pudding. Pour half of mixture over cake.
Fold strawberries into prepared gelatin. Pour half over pudding mix.
Slice 2 bananas over this.
Repeat layering process with pudding, gelatin and bananas. Spread whipped
topping on top.
Garnish with whole strawberries.
Contributed to the FareShare Gazette by Suzie in response to a request;
4 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
|
|
Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience. |
Art Guyer operates this project.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links
