Recipes Included On This Page All-Day-Long Crockpot Beef - 7 points Aloo Masala Chaat Apple Bars - Saskatoon Sun Apple Cinnamon Cobbler Apple Pancakes With Cider Syrup Apple Raspberry Jam Galette Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * All-Day-Long Crockpot Beef - 7 points Recipe By :Jo Anne Merrill Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds beef roast -- * see note 1/2 teaspoon black pepper 2 garlic cloves -- minced 1/2 package onion soup mix 2 teaspoons Worcestershire sauce 1 teaspoon steak sauce 3 carrots -- sliced 2 celery stalks -- diced 1 green bell pepper -- chopped 1 yellow onion 1/2 cup water 1/2 cup tomato juice * Use any cut of beef roast desired. 1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time. 2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. 3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. 4. Turn the crockpot to high for 30 minutes or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours. * Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch. Serving Ideas : Serve with mashed potatoes and a healthy bread. NOTES : It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference. Bobbie's Note: This had a wonderful flavor I made it with Eye of the Round roast. The vegetables were very tasty. I served it with small new white potatoes and served it to company. A big hit. The Eye of round roast can be a little tough, but this was quite tender. Contributed to the FareShare Gazette by Bobbie; 8 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 425 Calories; 27g Fat (57.7% calories from fat); 29g Protein; 16g Carbohydrate; 4g Dietary Fiber; 99mg Cholesterol; 714mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Aloo Masala Chaat Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 kilograms potatoes -- (3 1/3 pounds) 3 tomatoes 4 green chilies 1 1/2 ounces Anardanna 1 ounce ginger 2 tablespoons Chaat Masala For the Chaat Masala: 1 teacup slightly roasted coriander seeds 1/2 teacup red chilies 1 teacup roasted cumin seeds 1 teacup Amchur powder 1 tablespoon black pepper 1 3/4 teacup salt 2 tablespoons black salt Apinge Ajwain 2 teaspoons chili powder 2 teaspoons Dhanageera powder 6 tablespoons Oil Salt -- to taste Coriander for decoration Grate the tomatoes. Slice the ginger. Boil the potatoes and cut into big pieces. Apply the chaat masala, dhanageera powder chili powder to the to the potatoes. Roast the Anardanna and powder them. Heat the oil in a vessel. Add the grated tomatoes and cook for three to four minutes. Add the ginger and cook for two minutes. Be sure the oil separates form the tomatoes. Add the green chilies and ajwain and fry again. Add the potatoes and cook on a slow flame. Add the powdered anardanna and salt. Serve hot, garnished with chopped coriander. Hallie's note: As I recall the volume of a teacup is about 6 fluid ounces or 180 milliliters. Since masala is a spice mixture I believe you could easily adjust the quantities to taste. Some of the names are new to me however; I haven't searched the net but there are definitely a couple I can't find in any of my gazillion cookbooks. :) H. Contributed to the FareShare Gazette by Jim in response to a request; 5 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bars - Saskatoon Sun Recipe By :Saskatoon Sun, July 3, 1994 Serving Size : Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1 tablespoon sugar 1 cup lard -- margarine or butter 1 teaspoon salt 2 eggs -- separated, 1/2 cup milk -- (approximately) [add milk to egg yolks to make 2/3 cup] 2 cups cornflakes -- (2 large handfuls) 1 cup sugar 8 apples -- peeled and sliced [8 to 10] 1 teaspoon cinnamon Mix the flour, first amount of sugar and the salt. Cut in the margarine as for a pie crust. Beat the two egg yolks in a cup and add enough milk to make 2/3 of a cup. Mix with flour mixture. Roll out half the dough to cover a jelly roll pan. Sprinkle the cornflakes on top of the dough. Cover with the sliced apples. Add the sugar and cinnamon. Cover with the rest of the crust. Beat the egg whites until stiff and spread over the top crust. Bake about 1 hour at 350-375 F. Make a glaze of powdered sugar and water. Dribble over top after it has cooled about 15 minutes. From the Saskatoon Sun, July 3, 1994 issue. From the Home of Julie Lorenz, proprietor of Little Butte Farm, a bed and breakfast here in Saskatchewan. Typed by Melissa Mierau Submitted By MELISSA MIERAU On 07-05-94 Hallie's note: In July (where I live anyway) toss in a handful of fresh, ripe saskatoons. Mind you, when you are picking saskatoons on a sunny day it is hard to put them in the pail rather than straight into your mouth by the handful. These scrumptious berries are known by the names Juneberries or serviceberries in places other than western Canada by the way. There may be varietal differences according to locale but the basic taste is the same and a handful of sunwarmed berries straight from the bush is scrumptious no matter what they are called. :) H. Contributed to the FareShare Gazette by Jim; 10 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cinnamon Cobbler Recipe By :250 Best Cobblers, Custards, Cupcakes etc. Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 6 cups sliced tart apples -- peeled (about 6 medium) Biscuit Topping: 1 cup all-purpose flour 2 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1 pinch salt 1/4 cup butter 1 egg -- lightly beaten 1/4 cup milk 1/2 teaspoon vanilla Preheat oven to 400 F (200 C). 8-inch (20 cm) round cake pan, lightly greased. In a large saucepan, over medium heat, combine sugar, flour, cinnamon and nutmeg until well blended. Add apples and toss until well blended and coated. Cook, stirring, until apples are almost tender, about 7 to 8 minutes. Spoon apple mixture into prepared cake pan. Prepare biscuit topping: In a large bowl, combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add egg, milk and vanilla and mix well to blend. Drop mounds of spoonfuls to this dough onto apple mixture and bake in preheated oven for 20 to 25 minutes or until topping is golden brown. Cool slightly and serve warm. From 250 Best Cobblers, Custards, Cupcakes, Bread Puddings and More Forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 25 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 9g Fat (25.3% calories from fat); 4g Protein; 57g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 240mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Apple Pancakes With Cider Syrup Recipe By :The American Country Inn and Bed & Breakfast Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----APPLE PANCAKES----- 3 sweet apples 2 eggs 2 cups milk 2 cups biscuit mix -----CIDER SYRUP----- 2 cups apple cider or tangy apple juice 1 cup sugar 1/2 teaspoon grated lemon rind For Apple Pancakes: Peel and core the apples and thinly slice. Beat the eggs, stir the eggs and milk into the biscuit mix. Add the apples. Cook on a buttered griddle. Serve with cider syrup. For Cider Syrup: Add sugar to cider and simmer 10 minutes, add lemon rind and simmer a little longer. Serve apple pancakes with melted butter and the syrup. Warwickshire Inn 5037 Barney Road Traverse City, Michigan 49684 (616)946- 7176 Source : "The American Country Inn and Bed & Breakfast Cookbook Volume One" by Kitty & Lucian Maynard. Typed by Lisa Clarke. Contributed to the FareShare Gazette by Jim; 10 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 414 Calories; 11g Fat (22.9% calories from fat); 8g Protein; 72g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 576mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Apple Raspberry Jam Galette Recipe By :Dana Reinhardt, Executive Chef, Cru Restaurant, Vancouver Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry: 1 cup all-purpose flour 1/4 cup yellow cornmeal 1 teaspoon granulated sugar 1/2 teaspoon salt 1 orange -- zested and zest finely chopped 1/4 cup cold unsalted butter -- cut into pieces 3 tablespoons cold Crisco shortening -- cut into pieces 3 tablespoons sour cream 2 tablespoons ice water Filling: 3 cups tart apples -- peeled and cut into 1-inch pieces 3 tablespoons granulated sugar -- divided 1/2 cup pure raspberry jam 1/2 cup unsalted butter -- room temperature, cut into pieces 1/2 teaspoon ground cardamom -- or cinnamon Pastry : Place the flour, cornmeal, sugar, salt and orange zest in the bowl of a food processor and pulse to combine. Add one third of the butter and shortening. Pulse. Continue with remaining butter and shortening until they become the size of peas. Combine sour cream and water. With processor running add enough sour cream mixture until pastry just comes together. Remove the pastry and divide in two. Wrap with plastic wrap and refrigerate for a minimum of 2 hours. Filling : Preheat the oven to 400F. Roll out the two portions of pastry on a lightly floured surface into rough circles (25 cm diameter). Transfer pastry to a baking sheet lined with parchment paper. Place 1/4 cup raspberry jam in the circle of each. Spread to about 5 cm of edge. Toss the apples with tbsp sugar, butter and cardamom or cinnamon. Scatter over jam. Fold the uncovered borders over the filling (to form a flat pouch), allowing the pastry to pleat. Brush pastry with water. Sprinkle on remaining sugar. Bake the galettes in centre of preheated oven for 35-40 minutes or until the pastry is golden brown. Cool 10 minutes before slicing. Serve with vanilla ice cream or whipped topping. Source : Dana Reinhardt, Executive Chef, Cru Restaurant, Vancouver Prep. Time: 40 minutes. Chilling Time : 2 hours minimum. Baking Time: 40 minutes Makes 2 galettes. Freezing : Not recommended Contributed to the FareShare Gazette by Claudia; 4 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1134 Calories; 75g Fat (58.2% calories from fat); 10g Protein; 110g Carbohydrate; 8g Dietary Fiber; 196mg Cholesterol; 560mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Fruit; 0 Non-Fat Milk; 14 1/2 Fat; 1 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.