Recipes Included On This Page Baked Wild Mushroom Pate with Brandy Cream and Truffle Oil Banana Split Bread Beefy Vegetable Barley Soup Beth's Oatmeal Cookies Betty's Pate - Vegan Bobbie's Beef, Vegetable, Barley Soup Broccoli Cauliflower Cheese Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Wild Mushroom Pate with Brandy Cream and Truffle Oil Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- finely chopped 3 shallots -- finely chopped or 1 small red onion -- finely chopped 2 tablespoons truffle oil 1/2 pound wild mushrooms -- sliced [bay boletes are best] 2 tablespoons brandy 2 eggs 1/3 cup double cream -- or whipping cream salt and pepper 2 tablespoons parsley Fry the mushrooms in the truffle oil with the shallots and garlic for about 4 minutes until excess moisture is driven off. Combine all of the ingredients in a food processor and puree to a smooth consistency. Pour the mixture into 6 well-oiled individual ramekins and put them into a flan dish with 2 cm (almost 1 inch) of water and cook bain-marie style for 25 minutes at 180c/350f/Gas 4. Cool and turn out onto a medium size plate. Source : Frank’s Recipes Formatted by Chupa Babi in MC: 01.30.06 Contributed to the FareShare Gazette by Chupa; 14 February 2006. www.fareshare.net ---> Boletus mushrooms have tubes instead of gills and are a very meaty mushroom; delicious if you can get to them before the bugs do (which isn't easy). Boletus edulis (porcini (Italy); cepes (France) is generally considered to be one of the choicest of the group. I've never heard of 'bay' boletes - too bad the author didn't give a botanical name. A few ramblings from an old mushroom hunter. <G> H. ---> Art's Notes: BAY BOLETUS (Xerocomus badius) Bay Boletus mushrooms are well known for their full flavor and meaty texture. They become very soft when cooked with risottos or omelets, or simply fried with a little garlic. Mushrooms are an excellent, natural part of a healthy diet. Dried mushrooms contain around 20% protein and are also high in riboflavin. They are free of fat, sodium and cholesterol, low in calories while being a good source of niacin (vitamin B3) and pantothenate (vitamin B5). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Split Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1 cup granulated sugar 1 large egg 1 cup mashed ripe bananas -- (about 2 large) 3 tablespoons milk 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup semisweet chocolate chips 1/2 cup chopped pecans Preheat oven to 350F. Grease and flour (1) 9x5-inch or (2) 7 1/2x3 1/2-inch loaf pans. In large mixing bowl, cream butter, sugar and egg with an electric mixer. Beat until fluffy, about 3 minutes. Set aside. In small bowl, mix bananas and milk. Set aside. Sift together flour, baking powder, baking soda and salt. Alternately add dry ingredients and banana mixture to creamed butter mixture, stirring after each addition with rubber spatula until dry ingredients are blended. Stir in chocolate chips and pecans. Spoon into prepared pan(s). Bake 50 to 60 minutes. Cool in pan or wire rack 10 minutes before removing. Finish cooling on wire rack. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 15 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 16g Fat (43.6% calories from fat); 4g Protein; 43g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 314mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Beefy Vegetable Barley Soup Recipe By : Betty Crocker New Slow Cooker Meals Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds beef stew meat 1/2 cup frozen chopped onion -- thawed 1/2 cup uncooked medium barley 28 ounces beef broth -- (two 14-ounce cans) 1 cup water 1 teaspoon dried thyme leaves 1 teaspoon dried marjoram leaves 1 teaspoon salt 1 pinch pepper 2 cups frozen mixed vegetables -- thawed Cut beef into bite-size, if desired. In 3 1/2- to 4-quart slow cooker, mix all ingredients, except vegetables. Cover; cook on Low heat setting for 8 to 10 hours. Add vegetables. Increase heat to High. Cover; cook 20 to 30 minutes more until vegetables are crisp-tender. 6 servings (1 1/2 cups each) From Betty Crocker New Slow Cooker Meals Prep. : 20 minutes. Start to Finish : 8 hours 50 minutes. Contributed to the FareShare Gazette by Claudia; 10 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 10g Fat (35.2% calories from fat); 32g Protein; 10g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 1140mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Beth's Oatmeal Cookies Recipe By : Nancy Atherton Serving Size : 72 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine 2 jumbo eggs 2 cups all-purpose flour 1 teaspoon cinnamon 2 cups old-fashioned rolled oats 2 cups water 1 cup granulated sugar 5 tablespoons raisin water -- (see below) 1 teaspoon salt 1/2 teaspoon nutmeg 1 cup raisins 1/2 cup chopped walnuts -- (optional) In a small saucepan, combine raisins with water and bring to a boil; lower heat and simmer, uncovered, for 5 minutes. Set aside to cool. When cool, reserve 5 tablespoons raisin water, then drain raisins in colander. In large mixing bowl, cream shortening and sugar. Add eggs and raisin water and mix well. Blend dry ingredients into creamed mixture. Add nuts, if using. Add raisins and combine well. Drop by heaping teaspoonfuls, 2 inches apart, onto greased baking sheets. Bake for 10-15 minutes, or until golden brown and firm on top when touched with your finger. Cool on wire racks. Source : "Aunt Dimity's Death" S(Mc Formatting by): "Bobbie" Yield : "6 dozen cookies" Contributed to the FareShare Gazette by Bobbie; 22 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 3g Fat (43.6% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Betty's Pate - Vegan Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 2 packages firm tofu -- pressed and drained of most of the whey 2 envelopes Lipton Recipe Secrets - Onion 1 teaspoon garlic powder Break up the tofu into large pieces before pressing to make it easier to express the whey from the curd. Put all of the ingredients into a food processor and blend until it has the consistency of a pate or spread. Chill and serve with vegan crackers or veggies. Source Betty for VegWeb Recipes Formatted by Chupa Babi in MC: 02.06.06 Contributed to the FareShare Gazette by Chupa; 15 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bobbie's Beef, Vegetable, Barley Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 large onion -- chopped 1 clove garlic -- finely minced 1/2 cup pearl barley 1 1/2 cups coleslaw mixture 3/4 cup frozen corn 3/4 cup frozen green beans 1/2 cup frozen peas 1 large carrot -- chopped 2 stalks celery -- chopped 1 can chopped tomatoes 1 small can V-8® vegetable juice 2 cups beef broth or 1 can plus 1 cup water & 1 beef bouillon cube 1 tablespoon Worcestershire sauce 1/2 teaspoon dried basil salt and pepper -- to taste Brown beef, onion and garlic. Drain all fat. Add barley, tomatoes, juice and beef broth. Cook for about 20 minutes. Add remaining ingredients and more water as necessary. Cook until barley is tender. Makes 6 or more main dish servings. Source : "Bobbie's Concoction" S(Formatted for MasterCook by): "Bobbie" Yield : "6 main dish servings" NOTES : This recipe was my copy of a very delicious soup that we had at our church soup and bread luncheon. It was very thick and yummy. Add more juice and/or water if you wish a thinner soup. Amounts of vegetables are very flexible. Zucchini and other vegetables could be added. Contributed to the FareShare Gazette by Bobbie; 26 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 373 Calories; 21g Fat (49.4% calories from fat); 20g Protein; 28g Carbohydrate; 6g Dietary Fiber; 64mg Cholesterol; 647mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Broccoli Cauliflower Cheese Soup Recipe By : Betty Corliss, Stratton, CO Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cauliflower flowerets 3/4 cup broccoli florets 1/4 cup chopped onion 1/4 cup halved thinly sliced carrot 1 tbsp butter -- (1 to 2) 1 1/2 cups 2% low-fat milk -- divided 1/2 teaspoon chicken bouillon granules 1/4 teaspoon salt 1 dash pepper 2 tablespoons flour 1/3 cup cubed process cheese -- (Velveeta) In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter for 5 minutes or until vegetables are crisp tender. Stir in 1 1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for about 5 minutes or until vegetables are tender, stirring occasionally. Combine the flour and remaining milk until smooth; add to the saucepan. Bring to a boil. Cook and stir for 1 to 2 minutes or until thickened. Reduce heat. Add cheese and stir until melted. Serve immediately. Makes 2 servings. Source : "Cooking for 2 Magazine, Premiere Issue, p. 29-30" S(Formatted for MasterCook by): "Sheryl Donner augmented by Bobbie" Copyright : "2004 Reiman Publications" Start to Finish Time: "0:30" NOTES : "Even my husband who's never been a fan of broccoli likes this creamy soup," relates Betty. "It's a great way to use vegetables from our garden." Bobbie's Note: This was very good and rich tasting, even though I use skim milk and low-fat Velveeta. I might add just a bit more cheese, as the flavor was barely there. I would also add a little more broccoli and cauliflower. Contributed to the FareShare Gazette by Bobbie; 20 February 2006. www.fareshare.net ---> Bobbie, instead of adding more Velveeta, try upping the cheese flavour by adding some parmesan instead or maybe a little jalapeno jack; it may not need much to give it that little extra oomph. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 10g Fat (42.8% calories from fat); 9g Protein; 20g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 529mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

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