Recipes Included On This Page Baggy Ice Cream Banana Cream Cheesecake Beef Sate Strips Braised Rib Roast With Melted Tomatoes (Kosher) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baggy Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1 tablespoon sugar 1/2 teaspoon vanilla 1/2 large zipper bag ice 6 tablespoons salt Mix milk, sugar and vanilla together in sandwich size ziplock bag. Fill larger bag halfway with ice and add the salt. Place small bag inside large bag with ice and salt. Shake together for 6 minutes. Wash off small bag in ice water before eating or remove to bowl. Be careful or you'll taste the salt from the shaking process. Add favorite flavorings for variations. > Art's 2 cents: This recipe was passed on to my from a distant cousin. We are working together on our family tree. So, I asked her and this is what she: "Art, It's hard to describe. On consistency, lets see, have you ever had a fudgesicle? It has a consistency close to that of a fudgesicle, but in a bowl. It almost has a watery texture to it and it melts very fast. Nothing like real ice cream, but it was fun to make with Matthew. :) Flavor, if you follow the recipe, it has a slightly over- powering sugar flavor to it (for plain vanilla). We made it a second time, but we tripled the batch, so I didn't cut back on the sugar. If I make a single batch again, I would cut back. When we made the chocolate, we actually still added the vanilla and just squeezed in some chocolate syrup. We put all ingredients in a butter bowl with a lid. Gave it a shake, and poured it into the "smaller" baggy. Then just slipped that into the big bag with ice and salt and shook it up. I hope this helps you..... Nic" Contributed to the FareShare Gazette by Art Guyer 18 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 4g Fat (28.6% calories from fat); 4g Protein; 19g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 38430mg Sodium. Exchanges: 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Banana Cream Cheesecake Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box regular cake mix 4 eggs 3 tablespoons vegetable oil 1/3 cup packed brown sugar -- plus 1/2 cup brown sugar 1 medium banana -- peeled and sliced 16 ounces cream cheese -- softened 1 1/2 cups milk 2 tablespoons lemon juice 1 envelope whipped topping mix -- prepared Preheat oven at 300 degrees F. Reserve 1 cup dry cake mix. Combine remaining cake mix, 1 egg, oil and 1/3 cup brown sugar in large bowl (mixture will be crumbly). Press crust mixture evenly into bottom and quarter of the way up the sides of a greased 13 x 9 x 2-inch pan. Arrange banana slices on crust. In same bowl blend cream cheese with 1/2 cup brown sugar. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed slowly add milk and lemon juice; mix until smooth. Pour into crust. Bake at 300 degrees F. for 45-55 minutes or until center is firm. When cool, spread topping over cheesecake, chill before serving. Store in refrigerator Contributed to the FareShare Gazette by Jennie; 11 April 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 10g Fat (65.4% calories from fat); 3g Protein; 8g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Beef Sate Strips Recipe By : Publications International, LTD. Serving Size : 5 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup A-1(r) Steak Sauce 1/3 cup chunky peanut butter 2 tablespoons teriyaki sauce 1 pound beef flank steak -- thinly sliced 1 cup green onion -- 1-inch pieces 1/2 cup beef broth 1 teaspoon cornstarch 5 lime wedges -- for garnish Hot cooked rice In small bowl, combine steak sauce, peanut butter and teriyaki sauce. Place steak strips in glass dish; coat with 2/3 cup prepared steak sauce mixture. Cover; chill 1 hour, stirring occasionally. Soak 5 (12-inch) wooden skewers in water for at least 30 minutes. Remove steak strips from marinade. Alternately thread steak strips and onion pieces onto skewers. Grill over medium heat for 6 to 8 minutes or until done, turning occasionally. Meanwhile, in small saucepan, over medium heat, cook and stir remaining steak sauce mixture, beef broth and cornstarch until mixture thickens and begins to boil. Garnish steak with lime wedges. Serve over rice with prepared sauce. Makes 5 servings. Source : "A-1(r) Steak Sauce Great Grilling" Copyright : "1995 Nabisco Inc. ISBN 0-7853-1182-3" Contributed to the FareShare Gazette by Susie; 14 April 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 9g Fat (56.5% calories from fat); 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 491mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Braised Rib Roast With Melted Tomatoes (Kosher) Recipe By : "Kosher by Design Entertains" by Susie Fishbein Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 standing beef rib roast (5 to 6 pounds) Sea salt and freshly ground black pepper -- to taste 4 tablespoons margarine 2 onions -- peeled, roughly chopped 4 cloves garlic -- peeled, cut into chunks 2 beefsteak tomatoes -- cut into large chunks 6 sprigs thyme -- remove leaves, discard stems Preheat the oven to 450 degrees. Season the rib roast with salt and pepper. Melt the margarine in a large ovenproof pot or Dutch oven. Add the roast into the hot margarine, turning it to sear evenly on all sides, about 3 to 4 minutes per side. Try not to manipulate the meat while it is searing. The meat will release itself when it is properly seared. Add the onions, garlic and tomatoes to the pot. Add the thyme leaves. Saute 3 to 4 minutes. Add water to come up halfway on the roast. Place the pot, uncovered, into the oven for 1 hour, 30 minutes, until a thermometer inserted in the center reads between 150 and 160 degrees. Remove the roast from the oven and let it stand for 10 minutes. Slice and serve the roast with the tomatoes and onions from the pot. Serves: 6 Preparation time: 15 minutes Total time: 30 minutes Source: "Detroit Free Press, 19 April 2005" S(MC Format by Chupa Babi): "041905" NOTES : Susie Fishbein writes that "this recipe is elegant enough to be the centerpiece of a formal dinner, but simple enough to follow using single rib steaks." The recipe calls for cooking the roast to 150 to 160 degrees because the author tends to like meat more well done. Adjust the final internal temperature to your desired degree of doneness. Contributed to the FareShare Gazette by Chupa 21 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 8g Fat (70.0% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

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