Recipes Included On This Page Fleischkuechle French Dip Roast Fresh Blackberry Pie Fried Fish Nugget Appetizers Frosted Pumpkin Muffins Frozen Berries with Hot White Chocolate (Lo-Carb) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fleischkuechle Recipe By : Rachel Wipf Haisch Serving Size : Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Dough-- 1 egg 1 teaspoon sugar 1 teaspoon sour cream 1 1/2 cup buttermilk 1 teaspoon baking powder 1 teaspoon baking soda 1 dash salt 5 1/2 cups flour --Filling-- 2 pounds lean ground beef 1/2 cup bread crumbs warm water -- to moisten 1 tablespoon minced onion salt and pepper -- to taste This is my favorite German dish. I just love going to North Dakota because so many restaurants have it on the menu. Make dough as soft as you can and still be able to handle it. Let it set for at least one-half hour. You may save some dough to be used the next day. Mix filling ingredients so the filling sticks together. Cut dough into 3x3-inch squares. Add 1 tablespoon filling to each square. Moisten or pinch tight to seal. Deep fry in lard for two minutes on each side. This freezes well. To cook frozen Fleischkuechle, heat for 20 minutes in slow oven. Rachel Wipf Haisch's Recipe North Dakota State Libraries Germans from Russia Heritage Collection http://www.lib.ndsu.nodak.edu/grhc/history_culture/recipe/fleischk.html Contributed to the FareShare Gazette by Nancy in response to a request; 8 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Dip Roast Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- quartered/sliced 1 beef bottom round roast -- (about 3 lbs.) 1/2 cup dry white wine -- or water 3/4 ounce au jus gravy mix -- (1 package) 1/8 teaspoon seasoned pepper Place onion in slow cooker. Trim excess fat from roast. Cut meat in half if needed to fit in slow cooker. Place in slow cooker. In a small bowl, stir wine, au jus mix and seasoned pepper until blended. Pour over roast. Cover and cook on high for 6 hours or on low for 12 hours until very tender. Remove meat from liquid. Let stand for 5 minutes before thinly slicing across grain. Strain broth if desired, taste for salt. Serve with hard french rolls for sandwiches, use liquid for dipping. Serves 4-6. S(From): "WRCOC@aol.com" Yield : "4 to 6 servings" NOTES : Bobbie's Note: This was delicious. We used U-Bake type French bread split instead of French Rolls. I used the wine, not water. I cooked it on High and it took about 5 hours. It was completely done. Contributed to the FareShare Gazette by Bobbie; 29 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; trace Fat (3.3% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Fresh Blackberry Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for double crust pie 1 1/4 cups sugar 1/4 cup flour 1/8 teaspoon salt 4 cups fresh blackberries Line a 9-inch pie plate with bottom pastry crust. Poke holes all over with fork tines. Combine sugar, flour and salt; add blackberries tossing gently to coat. Pour berry filling into prepared pie crust pastry. Dot all over with butter. Roll out second piece of pastry and lay over top of pie and dish. Fold top crust under bottom crust and flute edges. Cut 2 or 3 slits in top for steam vents. Place on center rack location of oven. Bake in a preheated 375-degree F. oven for 75 minutes or longer until crust is golden brown and berry syrup is starting to bubble up through vents. Be sure and use the piece of foil with hole cut out of center over the top of your pie while baking. Contributed to the FareShare Gazette by Patty; 12 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; trace Fat (0.2% calories from fat); 1g Protein; 46g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 45mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Other Carbohydrates. * Exported from MasterCook * Fried Fish Nugget Appetizers Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- beaten 1/2 cup dry bread crumbs 1/2 cup shredded cheddar cheese 1/4 cup finely chopped onion 1 teaspoon bottled minced garlic 1 1/2 teaspoons snipped fresh parsley 1/4 teaspoon dry dill weed -- crushed 1/4 teaspoon ground black pepper 1/2 teaspoon salt -- or to taste 1 1/2 cups flaked cooked fish Oil -- for deep frying Tartar sauce and cocktail sauce -- for dipping In a bowl, combine the first 8 ingredients; mix well. Stir in the flaked, cooked fish. Roll into one-inch balls. Heat oil in deep fryer or deep heavy pot to 375 degrees F. or until oil is very hot but not smoking. Fry fish nuggets for 2 minutes or until golden brown; drain on paper towels. Do not crowd nuggets in hot oil, they need room to fry evenly. Serve with dipping sauces. Yields 2 1/2 dozen (30). Contributed to the FareShare Gazette by Patty; 7 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 1g Fat (46.5% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Frosted Pumpkin Muffins Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package pound cake mix 2 eggs 1 cup pumpkin -- pureed 1/3 cup water 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 16 ounces cream cheese frosting 1/2 cup walnuts -- finely chopped In a mixing bowl, combine the cake mix, eggs, pumpkin, water, pumpkin pie spice and baking soda. Beat on medium speed for 3 minutes. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F. for 18 -22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Frost cooled muffins. Sprinkle with pecans, if desired. Store in the refrigerator. Source : "Taste of Home's Holiday Recipe Card Collection 2004" Yield : "1 1/2 dozen" Contributed to the FareShare Gazette by Jenn; 30 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 7g Fat (44.1% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Frozen Berries with Hot White Chocolate (Lo-Carb) Recipe By :Recipe courtesy Ina Garten Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds good white chocolate -- coarsely chopped 2 1/2 cups heavy cream 2 tablespoons pure vanilla extract 2 1/4 pounds frozen mixed berries or frozen raspberries Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts. About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve. Note : You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well. Recipe Summary Difficulty : Easy Prep Time: 5 minutes Cook Time: 8 minutes Yield : 8 to 10 servings User Rating: No Rating Source : "http://www.foodnetwork.com Episode#: IG1C04" S(MC Formatted by Dee): "" Copyright : "© 2003 Television Food Network, G.P." Contributed to the FareShare Gazette by Dee; 30 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 28g Fat (94.5% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 102mg Cholesterol; 28mg Sodium. Exchanges: 0 Non-Fat Milk; 5 1/2 Fat.

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