Recipes Included On This Page Cherry Cranberry Shakes Chocolate Pudding and Pie Filling Mix Chocolate Pudding Mix Chocolate Pudding Mix 2 Coffee Slushie Coffee Smoothie Crab Cakes Cranberry Vodka Slush Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cherry Cranberry Shakes Recipe By : Gayle L., Yucaipa, California Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cranberry juice -- chilled 1 cup cherry soda -- chilled 1 tablespoon milk or half-and-half cream 3/4 teaspoon vanilla extract 1 cup vanilla ice cream -- softened Place all of the ingredients in a blender; cover and process until smooth. Pour into chilled glasses. This frothy pink drink has been enjoyed for many years. "The combination of cranberry juice and cherry soda is tongue tingling," Gayle says. Source : "TOH Newsletter" S(MC Formatted by Dee): "" Copyright : "(c) 2005 Reiman Media Group, Inc" Yield : "3 1/2 cups" Contributed to the FareShare Gazette by Dee; 5 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 2g Fat (31.2% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Pudding and Pie Filling Mix Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unsweetened cocoa powder -- plus 2 tablespoons unsweetened cocoa powder 3 1/4 cups granulated sugar 1 1/3 cups cornstarch 1/2 teaspoon salt Press cocoa powder through a fine sieve. In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 6-cup container with a tight-fitting lid. Seal container. Label and date with contents. Store in a cool dry place. Uses within 3 to 4 months. Makes about 6 cups Chocolate Pudding and Pie Filling Mix. Makes : Chocolate Cream Pie, Chocolate-filled pirouette cookies, creamy chocolate pudding, layered chocolate And Vanilla dessert Contributed to the FareShare Gazette by Pat in response to a request; 1 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pudding Mix Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups instant nonfat dry milk 5 cups granulated sugar 3 cups cornstarch 1 teaspoon salt 2 1/2 cups unsweetened cocoa Mix all ingredients until they are well blended. Store mix in an airtight container. To use, stir the mix in the container before measuring out 2/3 cup of the mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute. Remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools. Source : "http://www.recipegoldmine.com/mixes/mixes8.html" S(MC Formatted by Dee): "" Copyright : "(c) 2000-2005 Recipe Goldmine, LLC" Contributed to the FareShare Gazette by Dee in response to a request; 4 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pudding Mix 2 Recipe By : Carol Mann Serving Size : Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups instant dry milk -- (5 envelopes) 2 cups sugar 1 cup cornstarch 1 1/3 cups unsweetened cocoa Mix all together in zip-lock bag and store in pantry. TO MAKE PUDDING: Mix 1 cup mix, 1 cup water, 1 cup milk in a saucepan and bring to a boil (stirring constantly). Remove from heat and add 1 tablespoon butter and 1 teaspoon vanilla. Contributed to the FareShare Gazette by Carol in response to a request; 3 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coffee Slushie Recipe By : Original Recipes by the Maxwell House Creative Kitchens Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cold brewed double-strength coffee 8 Coffee Ice Cubes 1/2 cup ice cream -- coffee, chocolate or vanilla -- softened Place all the ingredients in a blender container; cover. Blend on high speed until the ice cubes are crushed. Pour into tall glasses. Serve immediately. For Coffee Ice Cubes: Pour cooled, brewed coffee into ice cube trays. Freeze until solid. Use to chill coffee beverages without diluting the flavor. Source : "Maxwell House Coffee Drinks & Desserts Cookbook" S(MC Formatted by Dee): "" Copyright : "(c) 1999 Life-Time Media, Inc" Contributed to the FareShare Gazette by Dee; 9 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 4g Fat (46.9% calories from fat); 1g Protein; 8g Carbohydrate; 0g Dietary Fiber; 15mg Cholesterol; 29mg Sodium. Exchanges: 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Coffee Smoothie Recipe By : Original Recipes by the Maxwell House Creative Kitchens Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cold brewed coffee 1 cup frozen yogurt -- coffee, vanilla or chocolate Additional frozen yogurt -- optional Place the coffee and frozen yogurt in a blender container; cover. Blend on high speed until smooth. Pour into tall glasses. Top each serving with scoops of additional frozen yogurt if desired. Serve immediately. Banana-Coffee Smoothie: Add half of a small banana to the blender with the coffee and frozen yogurt. Chocolate-Coffee Smoothie: Add 2 tablespoons of chocolate syrup to the blender with the coffee and frozen yogurt. Source : "Maxwell House Coffee Drinks & Desserts Cookbook" S(MC Formatted by Dee): "" Copyright : "(c) 1999 Life-Time Media, Inc" Contributed to the FareShare Gazette by Dee; 10 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 1g Fat (16.2% calories from fat); 3g Protein; 14g Carbohydrate; 0g Dietary Fiber; 6mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Crab Cakes Recipe By : Steve Durkee Serving Size : 3 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Dungeness crabmeat or Peekytoe crabmeat -- cleaned 2 tablespoons chopped fresh chives 1/4 cup minced red bell pepper 1 tablespoon freshly squeezed lime juice 2 tablespoons mayonnaise 1 teaspoon togarashi -- (Japanese spice) 1/2 cup bread crumbs Salt and Pepper 2 teaspoons butter -- or ghee 1 slivered Magroot leaf Serve with 1 cup of Hollandaise with the following added: 1/4 to 1/2 teaspoon of Chipotle Puree or to taste. Place the crabmeat, chopped chives, minced red bell pepper, lime juice, mayonnaise, togarashi, magroot leaf and 1/4 cup bread crumbs in a bowl. Toss together and season to taste with salt and pepper. Fill three 2 3/4-inch bottomless ring molds with the crab mixture and pack tightly. Dust the top and bottom of the molds with the remaining 1/4 cup bread crumbs. Just prior to serving, saute crab in molds in a very hot pan with butter for 1 or 2 minutes on each side until golden brown. Blot on paper towel, carefully remove from molds. Place a generous swirl of Hollandaise on plate, place crab cake on top. Drizzle plate with lemon-infused extra-virgin olive oil. Plate with 3 large cilantro leaves per serving and cross the cake with 2 chives. Serves 3. Contributed to the FareShare Gazette by Mary-Anne; 3 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 11g Fat (61.2% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Cranberry Vodka Slush Recipe By : Carol Mann Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 12 ounces vodka 1 1/2 quarts Cran-raspberry juice 6 ounces lemonade concentrate 1 cup diluted orange juice -- (not concentrate) Mix all together and freeze in containers or zip-lock bags. One hour before serving, place in punch bowl and mix until slushy. Spoon into cups. NOTES : Refreshing in the summer, Cranberry Vodka Slush is also wonderful for a Christmas party. For a festive touch, place a ring of greens or holly around the base of the punch bowl. Contributed to the FareShare Gazette by Carol; 19 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 4g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Other Carbohydrates.

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