Recipes Included On This Page Trappers Indian Tacos Triple Delights Cookies, Sun-Maid Raisin Recipe Tropical Fruit Bars Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Trappers Indian Tacos Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Indian Taco fry bread mix for large group Good size mixing bowls 12 cups flour 9 tablespoons baking powder 7 cups lukewarm water -- (7 to 8) Mix and flip ingredients a "few" times only, do need to be moist only so it sticks together. Cut in hand-size 1/2 pieces, cook in hot oil at least 1 - 1 1/2 inches deep until golden brown. Note - test oil with small piece first to see if temperature is good, needs to lightly bubble around dough. Make your favourite chili (and I use Bison meat). Then cut up lettuce in shreds, bite size pieces of fresh tomato and your favourite shredded cheese. Put taco bread on plate, then lettuce, tomatoes and cheese topping and add hot sauce if desired. Now enjoy!!! Contributed to the FareShare Gazette by John; 5 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple Delights Cookies, Sun-Maid Raisin Recipe Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- softened 1 1/2 cups firmly packed brown sugar 2 large eggs 2 teaspoons vanilla 1 cup semi-sweet chocolate chips -- melted 2 cups flour 2 teaspoons baking soda 2 1/2 cups rolled oats 1 cup Sun-Maid raisins Heat oven to 350 degrees F. Grease a cookie sheet. Combine butter, brown sugar, eggs and vanilla; beat well. Thoroughly stir in melted chocolate. Combine flour and baking soda. Add to butter mixture; mix well. Stir in oats and raisins. Drop by tablespoons onto greased cookie sheets. Bake in upper third of oven at 350 degrees F. for 10 to 12 minutes or just until cookies are browned around the edges. Remove cookies from cookie sheets to wire racks to cool completely. Store in container with tight fitting lid. Yield : 4 dozen cookies Contributed to the FareShare Gazette by Patty; 8 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 4g Fat (39.3% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Tropical Fruit Bars Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 60 ounces crushed pineapple with syrup -- drained [3 large cans] [do not substitute!] 2 cups flour 2/3 cups butter -- melted (150 grams) 1/2 cup sliced almonds -- and 2/3 cup sliced almonds 1/2 cup sugar -- and 2/3 cup sugar 16 ounces cream cheese -- softened 2 eggs 2 teaspoons vanilla 2/3 cup flaked coconut Drain pineapple. Combine flour, butter, 1/2 cup sliced almonds and 1/2 cup sugar until crumbly. Press into 9 x 13-inch glass pan. Bake at 350F. for 12 minutes. Beat cream cheese, eggs, 2/3 cup sugar, vanilla and pineapple. Pour over crust. Top with coconut and 2/3 cup almonds. Continue baking 35 to 40 minutes till golden brown. Cool on wire rack. Refrigerate at least 2 hours before cutting into bars. Notes : This recipe can be cut in half and freezes well. Contributed to the FareShare Gazette by Rayna; 10 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 469 Calories; 32g Fat (59.7% calories from fat); 9g Protein; 39g Carbohydrate; 2g Dietary Fiber; 100mg Cholesterol; 227mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 6 Fat; 1 1/2 Other Carbohydrates.

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