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FareShare Gazette Recipes -- September 2004 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cheesecake (Lo-Carb)
Cherry Pie

Cherry Yogurt Bread for Bread Machine

Chewy Maple Bars

Chicken and Chinese Vegetables

Chile Colorado

Chili Chicken

Chili Colorado (Patty's)

Chocolate Chip Cookies in a Jar

Chocolate Covered Raisin Cookies in a Jar

Chocolate Mousse & Strawberries (Lo-Carb)

Cook’s Bing Cherry Jam

Cranberry Biscotti in a Jar

Cranberry Hootycreeks

Creamy Mushroom and Ham Ravioli

Crock Pot Beef and Pork Barbeque

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                           Cheesecake (Lo-Carb)

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  cream cheese -- at room temperature
  1 1/3           cups  Splenda
  4              large  eggs -- at room temperature
  1         tablespoon  heavy cream
  1           teaspoon  vanilla
                        Butter

Preheat oven to 350F.  Butter a 9-inch cake pan and set aside for now.

Beat cream cheese until smooth; add the eggs and Splenda and beat well. Add
the remaining ingredients and stir to combine until completely mixed.
Spread the mixture evenly into the buttered cake pan and smooth.

Bake for approx 45 minutes, checking to see if the edges are getting
lightly browned. Remove from oven, let cool to room temperature, then place
in the refrigerator overnight.

Serves 12.

Approx 4 grams of carbs per serving.

Contributed to the FareShare Gazette by Polly; 22 September 2004.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 291 Calories; 28g Fat (86.6% calories from 
fat); 8g Protein; 2g Carbohydrate; 0g Dietary Fiber; 147mg Cholesterol; 243mg 
Sodium.  Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 5 Fat.


 
                      * Exported from MasterCook *

                                Cherry Pie

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  32            ounces  pitted tart cherries -- (two 16-ounce cans)
  1 1/2           cups  sugar
     1/3           cup  cornstarch
  1               dash  salt
  1         tablespoon  butter
  3              drops  almond extract -- (3 or 4 drops)
  10             drops  red food coloring
                        Double Crust Pastry

Drain cherries, reserve 1 cup liquid.

In a medium saucepan, combine 3/4 cup sugar, the cornstarch and salt; stir
over medium heat until thickened and bubbly. Cook and stir 1 minute more.
Remove from heat, stir in remaining sugar, the cherries, butter and almond
extract. Stir in the food coloring. Let stand while you prepare pastry.

Line a 9-inch pie dish with half the pastry dough you've rolled out.
Perforate all over bottom and up sides of pastry with fork tines. Pour
cherry pie filling into pastry crust. Roll out second half of dough and
cover the filling leaving dough hanging over edges of pie dish. Trim back
edge of pastry until you have just enough to fold under the edge of the
bottom crust. Pinch the edge all around between your index finger and thumb
to flute the pie crust edge. Cut a piece of foil that will cover the whole
top of pie. Fold foil in have and cut a circle about 3 inches in diameter
out of center. Like cutting a half moon or half circle shape on foil fold.
Open foil and lay across top of pie. It should expose the center of the
crust on top of pie.

Bake on center rack area of a preheated 375-degree F. oven about 70 to 80
minutes. Be sure to cut about 3 slits in top crust for vents. When you see
sauce from pie bubbling out of these vents and crust is golden brown, your
pie is done. Set on rack to cool.

Serves 6 or 8.

Serve with French Vanilla Ice Cream

Contributed to the FareShare Gazette by Patty; 12 September 2004.
www.fareshare.net

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 313 Calories; 2g Fat (6.5% calories from 
fat); 2g Protein; 75g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 70mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1 Fruit; 1/2 Fat; 3 1/2 Other 
Carbohydrates.


 
                       * Exported from MasterCook *

                  Cherry Yogurt Bread for Bread Machine

Recipe By     : ELECTRIC BREAD, by Innovative Cooking Enterprises
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----REGULAR LOAF-----
     1/2           cup  water
  2               cups  white bread flour
     3/4      teaspoon  salt
     1/2           cup  dried cherries
     1/3           cup  low fat cherry yogurt
  2        tablespoons  unsweetened applesauce
  2          teaspoons  brown sugar
  1 1/2      teaspoons  fast rise yeast
                        OR 2 teaspoons active dry yeast
                        -----LARGE LOAF-----
     3/4           cup  water
  3               cups  white bread flour
  1 1/4      teaspoons  salt
     3/4           cup  dried cherries
     1/2           cup  cherry yogurt
     1/4           cup  unsweetened applesauce
  1         tablespoon  brown sugar
  2          teaspoons  fast rise yeast
                        OR 3 teaspoons active dry yeast

This sweet bread, featuring choice dried Bing cherries (or any other
kind), is surprisingly versatile. You can use it in lieu of raisin bread
for French toast or serve it warm with cream cheese and honey for a
dessert bread. The applesauce and yogurt contribute a refreshing
moistness to this light loaf.

+++ regular loaf yields about 8 slices, large about 12 slices

SUCCESS HINTS: Use low fat fruited yogurt. Add the dry cherries whole. If
you want whole cherries, add them at the beep in the fruit/nut cycle. This
recipe can be used with the regular and rapid bake cycles.

S(Formatted by Chupa):   "~"

Recipe By: ELECTRIC BREAD, by Innovative Cooking Enterprises,
PO Box 240888, Anchorage, Alaska  99524-0888

Contributed to the FareShare Gazette by Chupababi; 15 September 2004.
www.fareshare.net

                        - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 396 Calories; 2g Fat (3.9% calories from 
fat); 11g Protein; 84g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 540mg 
Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                             Chewy Maple Bars

Recipe By     : Betty Crocker
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  brown sugar -- packed
     1/2           cup  butter or margarine -- softened
  1           teaspoon  maple flavor
  1                     egg
  1 1/2           cups  Gold Medal all-purpose flour
  1           teaspoon  baking soda
     1/4      teaspoon  salt
     3/4           cup  sliced almonds
                        Maple Icing:
  1                cup  powdered sugar
     1/4      teaspoon  maple flavor
  4          teaspoons  milk -- (4 to 5)

Heat oven to 350F. (if using dark or nonstick pan, heat oven to 325F.).

Lightly grease bottom and sides of rectangular pan, 13 x 9 x 2-inches, with
shortening or spray with cooking spray.

Beat brown sugar, butter, maple extract and egg in large bowl with electric
mixer on medium speed or, mix with spoon. Stir in flour, baking soda, salt
and 1/2 cup of the almonds.

Pat dough in pan with lightly floured fingers. Bake 15 to 20 minutes or
until golden brown. Cool completely, about 45 minutes.

Drizzle with Maple Icing; sprinkle with remaining 1/4 cup almonds. Let
stand 5 minutes until set.

For bars, cut into 6 rows by 4 rows.

Maple Icing:
Mix all ingredients in small bowl with spoon until smooth and thin enough
to drizzle.

Makes 24 bars.

Source : "Gold Medal Cookies & Bars"

Contributed to the FareShare Gazette by Suzie; 3 September 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 106 Calories; 6g Fat (52.7% calories from 
fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 119mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 
1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                      Chicken and Chinese Vegetables

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  chicken broth
  4          teaspoons  cornstarch
  3        tablespoons  dry sherry
  2        tablespoons  soy sauce
  1         tablespoon  oil
  2                     skinless, boneless chicken breast halves
                        cut into 3/4-inch cubes
  1                cup  carrots -- sliced on the
                        diagonal
     1/2        medium  onion -- sliced thin
  1 1/2           cups  pea pods
  1 1/2           cups  sliced mushrooms
  2        tablespoons  water
  1                cup  fresh bean sprouts
  2               cups  chow mein noodles

In a small bowl, combine chicken broth, cornstarch, sherry and soy sauce;
blend well. Set aside.

Heat large skillet over medium high heat; add oil, heat until it ripples.
Add chicken, stir-fry 3 to 4 minutes or until meat is done. Remove from
skillet.

In same skillet, cook and stir carrots 2 minutes, add onion, pea pods,
mushrooms and water. Cover and steam until vegetables are tender-crisp,
about 3 minutes. Add chicken and cornstarch mixture, cook and stir until
mixture is thickened and bubbly. Stir in the bean sprouts. Cook until
mixture is thoroughly heated.

Serve over chow mein noodles.

Serves 4.

* I like my pea pods to snap when I bite into them, so I don't add them
until I add the bean sprouts, otherwise they are limpy.

Contributed to the FareShare Gazette by Patty; 13 September 2004.
www.fareshare.net

              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 219 Calories; 11g Fat (45.7% calories from 
fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 771mg 
Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fat.


 
                      * Exported from MasterCook *

                              Chile Colorado

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    dried Ancho peppers -- finely chopped
                        or dried mild New Mexico red peppers
  4                     dried chipotle peppers -- finely chopped
                        or 4 canned -- finely chopped
  3               cups  water
     1/2           cup  finely chopped onion
  1         tablespoon  snipped fresh oregano
                        or 1 teaspoon dried
  3                     garlic cloves -- minced
  1         tablespoon  olive oil
  1 1/2           cups  chopped tomatoes
     1/4      teaspoon  salt
     1/4      teaspoon  ground cumin

Cut up peppers, discard stems and seeds.

Bring water to boil, remove from heat. Add peppers and let stand for 45 to
60 minutes to soften. DO NOT DRAIN.

Meanwhile in a large skillet, cook onion, oregano and garlic in hot oil for
3 minutes. Remove from heat and set aside.

Place half of the undrained peppers and half of the chopped tomatoes in a
food processor; process until nearly smooth. Strain through a fine sieve to
remove any stems or seeds from tomatoes and peppers. Repeat this process
with the remaining peppers and tomatoes. Add to onion mixture in skillet
along with salt and cumin. Bring to a boil, reduce heat and simmer
uncovered for 20 to 25 minutes.

Serve with huevos rancheros, grilled meats and poultry.

http://www.recipecottage.com/mexican

Contributed to the FareShare Gazette by Gary; 20 September 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 795 Calories; 31g Fat (31.2% calories from 
fat); 28g Protein; 127g Carbohydrate; 49g Dietary Fiber; 0mg Cholesterol; 671mg 
Sodium.  Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 2 1/2 Fat.


 
                      * Exported from MasterCook *

                              Chili Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless skinless chicken breast halves
  1                can  Italian seasoned tomatoes
  1                can  prepared chili with beans
  4             slices  American cheese
  1         tablespoon  olive oil

Heat olive oil in large skillet. When hot quickly brown chicken breasts you
have salt and peppered. Brown on both sides.

Place chicken in bottom of 11x7x2-inch baking dish you have sprayed with
non-stick coating. Top with tomatoes. Bake uncovered at 350 degrees F. for
50 minutes.

Spoon chili with beans over each chicken breast, bake 10 minutes longer.

Top each piece of chicken with a slice of cheese. Return to oven just until
cheese melts.

Serves 4

Contributed to the FareShare Gazette by Patty; 1 September 2004.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 584 Calories; 40g Fat (62.6% calories from 
fat); 52g Protein; 2g Carbohydrate; 0g Dietary Fiber; 175mg Cholesterol; 1693mg 
Sodium.  Exchanges: 7 1/2 Lean Meat; 5 1/2 Fat.


 
                      * Exported from MasterCook *

                         Chili Colorado (Patty's)

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  lean pork loin -- cubed
  6                     Ancho peppers -- if dried,
                        soak in 1 quart hot water until softened,
                        then put in blender and mix until smooth
  1         tablespoon  ground cumin
  2          teaspoons  minced garlic
     1/2      teaspoon  oregano

Saute pork and onion in olive oil until browned. Place in 4-quart Dutch
oven. Add remaining ingredients, stir well. Put lid on pot and place in
preheated 325 degree F. oven for 1 1/2 to 2 hours, or until pork is tender.

Serve over hot fluffy rice.

Serves : 4-5

* some people put onion in it, if you do add it to meat you are browning.

* you can also wrap this in a nice warm flour tortilla like you would a
burrito.

Contributed to the FareShare Gazette by Patty; 16 September 2004.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 7 Calories; trace Fat (33.2% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.


 
                      * Exported from MasterCook *

                     Chocolate Chip Cookies in a Jar

Recipe By     :Christmas-Cookies.com
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  brown sugar
     1/2           cup  white sugar
  1 1/2           cups  semisweet chocolate chips
  2               cups  all-purpose flour
  1           teaspoon  salt
  1           teaspoon  baking soda

Mix the salt and baking soda in with the flour, then layer the ingredients
a large jar. Use scissors to cut a 9 inch-diameter circle from calico.
Place over lid and secure with rubber band. Tie on a raffia or ribbon bow
to cover rubber band.

Enclose a card with the following mixing and baking directions:

Chocolate Chip Cookies

Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients through
a colander to separate the chocolate chips from other ingredients. Beat 1
cup of unsalted butter or margarine in a medium bowl. Beat sifted
ingredients into butter until blended. In a small bowl, beat 1 egg with 1
teaspoon of vanilla. Mix beaten egg mixture into butter mixture until
blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well
apart, onto a greased cookie sheet. Bake 8 minutes or until lightly
browned.

Makes 4 dozen.

Christmas-Cookies.com

Contributed to the FareShare Gazette by Nancy in response to a request;
24 September 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 55 Calories; 2g Fat (25.0% calories from 
fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 72mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                Chocolate Covered Raisin Cookies in a Jar

Recipe By     :Christmas-Cookies.com
Serving Size  : 30    Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  white sugar
     1/2           cup  packed brown sugar
  1                cup  chocolate covered raisins
     1/2           cup  milk chocolate chips
  1 3/4           cups  flour
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda

Mix together the flour, baking powder and baking soda. Layer ingredients in
order given in a quart size wide mouth canning jar. Press each layer firmly
in place making sure you really pack it down before you add the flour
mixture, it will be a tight fit but it will work.

Attach instructions to the jar:

Chocolate Covered Raisin Cookies

Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend
mix.

Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE
DIET MARGARINE. Add 1 egg, slightly beaten, and 1 teaspoon vanilla.

Mix until completely blended. You may need to finish mixing with your hands.

Shape into walnut sized balls. Place 2 inches apart on a parchment lined
cookie sheet. DO NOT USE WAXED PAPER.

Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very
lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to
finish cooling.

Makes 2 1/2 dozen.

Christmas-Cookies.com

Contributed to the FareShare Gazette by Nancy in response to a request;
25 September 2004.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 55 Calories; 1g Fat (15.1% calories from 
fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 41mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                Chocolate Mousse & Strawberries (Lo-Carb)

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  instant sugar-free chocolate fudge
                        pudding mix
                        [1.4-ounce size]
  1                cup  cold skim milk
  1 3/4            cup  light whipped topping
  1              Whole  fresh strawberries

In a large bowl, mix pudding mix and milk until well blended. Fold in
the whipped topping.

Serve with strawberries for dipping.

4 grams carbs per 2-tablespoon serving.

Contributed to the FareShare Gazette by Polly; 23 September 2004.
www.fareshare.net

                       - - - - - - - - - - - - - - - - - - - 



 
                      * Exported from MasterCook *

                          Cook’s Bing Cherry Jam

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               cups  pitted Bing cherries -- chopped
  1            package  powdered pectin -- (2-ounce)
     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

1. Place all ingredients, except the sugar into a 6-quart kettle. Bring to
a full rolling boil that cannot be stirred down.

2. Immediately add sugar. Bring mixture to a full rolling boil and continue
to cook for an additional 2 minutes.

3. Skim mixture.

4. Pour into hot, sterilized jars, leaving 1/4-inch head space. Seal.

5. Process 10 minutes in boiling water bath.

Makes 5 to 6 pints.

Source : "Cooksrecipe.com"
S(Formatted by Chupa): "~"
Yield : "5 pints"

Contributed to the FareShare Gazette by Chupababi; 15 September 2004.
www.fareshare.net

        - - - - - - - - - - - - - - - - - - - 



 
                      * Exported from MasterCook *

                       Cranberry Biscotti in a Jar

Recipe By     :Christmas-Cookies.com
Serving Size  : 32    Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  dried cranberries
                        or cherries
     3/4           cup  pecans
  2               cups  all-purpose unbleached flour
     1/2      teaspoon  cinnamon
  2           teaspoon  baking powder
     2/3           cup  sugar

Layer ingredients in order inside a clean 1-quart jar. Tap gently on the
counter top to settle each layer before adding the next. Add additional
cranberries or pecans to top off the jar.

Attach these directions to the jar:

Cranberry Biscotti

Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on
medium until well combined. Using a wooden spoon, stir in contents of jar
just until combined. Divide into 2 loaves on cookie sheet, chilling if
necessary to make dough easier to handle. Each loaf should be about 9
inches long and 2 inches wide. Bake at 375F for 25-30 minutes or until a
toothpick inserted in the center comes out clean. Cool on sheet for 1 hour.
Cut each loaf diagonally into 1/2 inch thick slices using a serrated
(bread) knife. Place slices on an ungreased cookie sheet. Bake at 325F for
8 minutes, then turn over and bake for 8-10 minutes more or until dry and
crisp. Transfer to wire rack to cool.

Makes 32 cookies.

Christmas-Cookies.com

Contributed to the FareShare Gazette by Nancy in response to a request;
25 September 2004.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 33 Calories; 2g Fat (43.8% calories from 
fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 31mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                          Cranberry Hootycreeks

Recipe By     : Christmas-Cookies.com
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     5/8           cup  all-purpose flour
     1/2           cup  rolled oats
     1/2           cup  all-purpose flour
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
     1/3           cup  brown sugar
     1/3           cup  white sugar
     1/2           cup  dried cranberries
     1/2           cup  white chocolate chips
     1/2           cup  chopped pecans

Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.

Attach a tag with the following instructions:

Cranberry Hootycreeks

Preheat oven to 350 F. Grease a cookie sheet or line it with parchment
paper. In a medium mixing bowl, beat together 1/2 cup softened butter, 1
egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of
ingredients and mix together by hand until well blended. Drop by heaping
spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8
to 10 minutes or until edges are lightly browned. Cool for 2 minutes on
baking sheets, then remove to wire racks to cool completely.

Christmas-Cookies.com

Contributed to the FareShare Gazette by Nancy in response to a request;
26 September 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 




 
                      * Exported from MasterCook *

                     Creamy Mushroom and Ham Ravioli

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             ounces  refrigerated cheese ravioli -- (1 package)
                        or tortellini
  2        tablespoons  margarine or butter
     1/4           cup  chopped red bell pepper
  4 1/2         ounces  sliced mushrooms -- drained (1 jar)
     1/2           cup  water
     3/4           cup  milk
  4          teaspoons  cornstarch
  1           teaspoon  chicken instant bouillon
  1                cup  cubed cooked ham
     3/4           cup  frozen peas

Cook ravioli or tortellini according to package directions. Drain.

Melt margarine in large skillet over Medium heat. Add pepper and mushrooms
and stir fry.

In small bowl, combine water, milk, cornstarch and bouillon. Blend well.
Add to skillet, cook until mixture thickens and boils, stirring constantly.
Stir in ham, peas and ravioli. Heat well.

Serves 4.

Source : "Green Giant"
S(Mc Formatting by): "Bobbie"

NOTES : Bobbie's Note: This was delicious. I used three color cheese
tortellini. I did add some salt and pepper at the table.

Contributed to the FareShare Gazette by Bobbie; 16 September 2004.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 70 Calories; 2g Fat (22.2% calories from 
fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 55mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.


 
                      * Exported from MasterCook *

                     Crock Pot Beef and Pork Barbeque

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  beef -- cubed
                        [use a rump or pot roast]
  1 1/2         pounds  pork loin -- cubed
  2               cups  chopped onions
  2               cups  chopped bell pepper
     1/2           cup  packed brown sugar
  2          teaspoons  salt
  1           teaspoon  dry mustard
  3          teaspoons  chili powder
     1/4           cup  cider vinegar
  2          teaspoons  Worcestershire sauce
  6             ounces  tomato paste -- (1 can)
  16                    sandwich buns -- buttered and
                        toasted under the broiler

In crock pot, combine all ingredients except buns. Cook 1 hour on high,
turn to low setting and cook 7 to 9 hours or until meat is tender. With a
fork, stir barbecue mixture to break up meat pieces. Serve in buns.

Yield : 16 Sandwiches

For regular oven method:

Put all ingredients in a Dutch oven and bake at 325 degrees F. for 4 hours
or until meat is tender.  Stir with fork to break up meat. Serve on the
buttered, toasted buns.

* have some horseradish ready for those who like it.

Contributed to the FareShare Gazette by Patty; 14 September 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 188 Calories; 10g Fat (47.1% calories from 
fat); 14g Protein; 11g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 399mg 
Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other 
Carbohydrates.

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