Recipes Included On This Page Ginger Snaps Golden Crispy Oven-Fried Chicken - 12 pts Gourmet Potato Soup from The Upper Room B&B Grand Marnier Cranberry Muffins Grandma's Chocolate Cookies Greens with Pears and Pecans Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ginger Snaps Recipe By : Rose Reisman Serving Size : 30 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 tablespoons butter or margarine 2 tablespoons vegetable oil 2 tablespoons molasses 1 large egg 1 cup all-purpose flour 1/2 teaspoon baking soda Preheat oven to 350 F. Spray two baking sheets with vegetable spray. 1. In a large bowl and using a whisk or electric beater, combine brown sugar, cinnamon, ginger, molasses, butter (or margarine), oil and egg. 2. In another bowl, stir together flour and baking soda. With a wooden spoon, stir the mixture into the wet ingredients until everything is combined. 3. Drop by the tablespoon, spaced well apart, onto prepared baking sheets. 4. Bake one sheet at a time in the centre of the oven for 10 to 12 minutes or until the cookies are golden brown and still slightly soft. (Rose Reisman ­ Thornhill Post, Dec. 05) See RoseReisman.com for more recipes and cookbooks. Makes about 30 cookies. Contributed to the FareShare Gazette by Claudia; 31 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; 2g Fat (29.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Golden Crispy Oven-Fried Chicken - 12 pts Recipe By : Cooking With Faith by Faith Ford Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds chicken breasts, skin removed -- cut into 10 pieces 2 tablespoons Cajun season -- plus 2 teaspoons Cajun seasoning 1 cup buttermilk 1 tablespoon freshly squeezed lemon juice 1 teaspoon grated lemon zest Olive oil -- for brushing or spraying 1 1/2 cups crushed cornflakes 1 cup plain dried bread crumbs 1. Rinse the chicken and pat it dry with paper towels. Rub the 2 tablespoons Cajun seasoning onto the chicken and place it in a marinating dish. Whisk together the buttermilk, lemon juice and lemon zest. Pour the mixture over the chicken, cover the dish and let marinate in the refrigerator for at least 30 minutes or overnight. 2. Preheat the oven to 400 degrees F. Coat a large baking pan with olive oil. 3. In a wide, shallow bowl, combine the cornflakes, bread crumbs and the 2 teaspoons of Cajun seasoning. Roll each piece of chicken in the crumbs, pressing them onto the chicken to make sure the coating adheres well. 4. Place the chicken in the prepared baking pan, leaving a small space between each piece. Spray or drizzle the chicken pieces lightly in olive oil and bake for 20 minutes. Rotate the pan and spray or drizzle again with olive oil. Bake for 20 more minutes, until the juices run clear. Serve hot. Serves 4 to 5. S(MC format by Chupa Babi): "112805" NOTES : In her new cookbook, Cooking With Faith, comic actress Faith Ford shares her down-home cooking recipes, southern classics that have been passed down from one generation of her family to the next. Recipe from Cooking With Faith: 125 Classic and Healthy Southern Recipes by Faith Ford, Copyright April, 2004. Contributed to the FareShare Gazette by Chupa in response to a request; 3 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 1g Fat (18.8% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 172mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Gourmet Potato Soup from The Upper Room B&B Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups diced potatoes 1/2 cup diced celery 1/4 cup diced onion 1 1/2 cups water 2 chicken bouillon cubes 1 tablespoon flour 2 cups milk 1/4 teaspoon salt 8 ounces sour cream French onion dip In large saucepan, combine first 5 ingredients. Cover and cook about 30 minutes or until tender. Add 1 cup of milk and heat through. In medium bowl, blend sour cream dip and flour. Gradually stir in remaining 1 cup milk. Pour into potato soup and allow to thicken, stirring constantly. Do not boil. Garnish with grated cheese if desired. *For fewer calories: Use 1/3 container of dip, 1/2 container of sour cream or you could try fat free sour cream. Source : Pamela Lanier’s Bed and Breakfasts, Inns and Guesthouses International Formatted in MC by Chupa Babi Chupa Note: Increase onion to 1 cup, add 1/2 cup diced carrot, 1/2 cup green bell pepper, 1/2 cup red bell pepper. If you use regular sour cream, add 1/2 corn kernels drained. If you've the stomach for the heat: add 1/2 teaspoon red pepper flake at the very beginning. Contributed to the FareShare Gazette by Chupa in response to a request; 16 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grand Marnier Cranberry Muffins Recipe By : Food Lion Grocery Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups orange juice 1/4 cup Grand Marnier liqueur 3/4 cup canola oil 2 cups chopped cranberries -- (frozen OK) 2 1/2 cups all purpose flour 1 cup whole wheat flour 1 1/2 cups sugar 2 tablespoons baking powder 1/2 teaspoon salt 1 1/2 tablespoons chopped orange zest 4 egg whites -- (or 2 whole eggs) Preheat the oven to 400 degrees F. Combine the orange juice, the Grand Marnier and the oil; set aside while you prepare the batter. In a large bowl, combine the flours, sugar, baking powder, salt and orange zest. In another bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist. Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been fitted with paper liners. Bake for 25 minutes or until golden brown and puffed. Makes 16 muffins. Prep time: 30 minutes | Cooking time: 25 minutes | Servings: 8 Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 1 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 418 Calories; 21g Fat (43.5% calories from fat); 4g Protein; 57g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 528mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 4 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Grandma's Chocolate Cookies Recipe By : Jennie Bartlett Serving Size : 60 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 cup brown sugar 1 egg 2 cups flour 3/4 cup cocoa 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup coffee raisins Cream together butter and sugar, add egg. Mix together flour, cocoa, salt, baking powder, baking soda; add to creamed mixture with coffee. Stir in raisins. Chill dough. Roll into walnut size balls and bake on ungreased baking sheet in a 350F. oven for 15 minutes. Cool. Frost with confectioner's sugar glaze and dip tops into crushed Spanish peanuts. Regarding the amount of raisins in this recipe - my only response is "until you have enough". Some people like a lot of raisins, while others will tolerate a few and those who just don't want any - if you like a lot, I would probably start with 1 1/2 cups and adjust from there. No matter how many you put in, or don't, they will be fine - and I have found over the years that no matter how many I put in, there aren't ever quite enough in the cookies I manage to get to eat. Contributed to the FareShare Gazette by Jennie; 26 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 2g Fat (37.0% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Greens with Pears and Pecans Salad Recipe By : Food Lion Grocery Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pecan halves 2 tablespoons cider vinegar 1 tablespoon chopped shallots Sea salt -- to taste Freshly ground black pepper -- to taste 7 tablespoons extra-virgin olive oil 1 quart baby salad greens -- * washed and dried 4 Seckel pears -- quartered, cored and sliced 1/4 pound blue cheese -- crumbled [preferably made with buttermilk] * (such as mizuna, arugula, or watercress) Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and toast in the oven until they smell nutty, about 7 to 10 minutes. Stir the pecans once or twice as they toast. Transfer the pan to a wire rack to cool. In a small bowl, whisk together the vinegar, shallots, salt and pepper. Slowly drizzle in the oil, whisking to incorporate. Taste and correct the seasonings. In a large bowl, toss together the greens, pears, cheese and dressing. Taste and add more salt and pepper if necessary. Sprinkle the nuts on top and serve immediately. Prep time: 20 minutes | Cooking time: 7 to 10 minutes | Servings: 4 Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 2 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 402 Calories; 41g Fat (89.2% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 396mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 7 1/2 Fat; 0 Other Carbohydrates.

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