Recipes Included On This Page Cherry Cake Cherry Clafoutis (Clafoutis aux Cerises) Cherry Crunchy Cake (Pastel Crujiente de Ciruelas) Cherry Flan Cherry Pudding Cake Classic Down Home Macaroni and Cheese Crab Cake Sandwiches with Caper Mayonnaise Cream of Wheat (Semolina) and Cherry Cake Creamy Ham and Vegetable Stew Crumble aux Cerises Griottes (Sour Cherries Crumble) Crunchy Fried Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cherry Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams fresh Bing cherries -- washed and dried (1 pound) 250 grams flour -- (1/2 pound) 125 grams sugar -- (1/4 pound) 3 whole eggs 1/4 ounce yeast -- (1 pouch) Oetker or Fleishman 60 milliliters whipping cream -- (1/4 cup) Icing sugar Butter to prep mold Mix together the eggs and sugar until colour turns pale yellow. Then add flour, yeast and cream. Mix well. Coat cake pan with butter and icing sugar. Pour batter into cake pan and sprinkle icing sugar on top. Spread cherries on top.* Bake on medium heat (350F) for 30 minutes. Check by inserting a skewer in the middle of cake. It should come out clean and dry. Then, the cake is ready. * Rolling cherries in flour and shaking them for excess flour before adding them to the cake will prevent them from "sinking" to the bottom of the pan cake. (Gâteau aux cerises -- From Gastronomie lyonnaise - Anne-Marie GAUTHIER, DELTA 2000, Ed. S.A.E.P. - Forwarded by my friend Brigitte - Translated and forwarded by her friend Claudia) Prep. and baking: 45 minutes. Contributed to the FareShare Gazette by Claudia; 1 August 2006; www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Clafoutis (Clafoutis aux Cerises) Recipe By : odelices.com - Sophie Dudemaine Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 150 grams cherries -- not pitted (about 1/4 pound) 1 whole egg -- plus 1 egg yolk 60 grams sugar -- (about 2 ounces) 40 grams flour -- (about 1 1/3 ounces) 100 milliliters whole milk -- (about 3 fl. ounces) 100 milliliters light cream -- (about 3 fl. ounces) 1 teaspoon vanilla extract -- (5 mL) 1 teaspoon Kirsch -- (5 mL) 1. Preheat oven to 450F (Gas 6/230C). 2. Break eggs in a large bowl. Add sugar and vanilla and whisk. Add flour, then milk and cream. Mix, then add Kirsch. 3. Spread cherries evenly and pour slowly mixture on top. Bake for 35 minutes at 450F (Gas 6/230C). Allow to cool and serve. (odelices.com - Sophie Dudemaine) Translated and forwarded by Claudia Preparation time: 10 minutes. Baking time: 35 minutes For 4 Contributed to the FareShare Gazette by Claudia; 13 August 2006. www.fareshare.net ---> Don't forget to warn your guests that the cherries aren't pitted or you may be faced with the costs of repairing a broken tooth. <grin> Personally, I would take the time to pit them for all kinds of reasons. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 9g Fat (35.8% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cherry Crunchy Cake (Pastel Crujiente de Ciruelas) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kilogram cherries -- (2.2 pounds) 4 tablespoons brown sugar -- (Demerara) One small cinnamon stick 1 medium lemon 1/4 glass red wine 300 grams flour 150 grams unsalted butter One pinch salt 40 grams unsalted sunflower seeds -- peeled 2 tablespoons Demerara sugar 1 teaspoon cinnamon powder In a heavy saucepan, place cherries, sugar, lemon peel and red wine. Cover and bring to a boil then lower the temperature and simmer for 20 minutes. Preheat oven to 180C (350F). Pour flour in a saucepan. Add butter pieces by pieces and mix slowly. The best way is to take a handful of flour and butter, mix them between your fingers and let it fall in the mixing dish. Continue mixing gently until you get a texture similar to bread crumbs. Add sugar, flower seeds, salt and mix well. Remove lemon peel and place cherries in a baking dish. If there is too much juice from the cherries, keep some aside. Spread the crumbling dough on top of the cherries, covering them completely. Bake for 40 minutes at 180C (350F). Optional : You can add one cup cornflakes to the crumble dough before spreading it on top of the cherries. Serve with vanilla ice cream, whipped cream, yoghurt. For a sweeter mixture, you can add honey or demerara sugar. In this recipe, cherries can be replaced with 5 apples, peeled, seeded and sliced. For 4 persons. A Spanish recipe from http://www.euroresidentes.com/Recetas/Postres/crujiente_ciruelas.htm) Translated and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 19 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 694 Calories; 32g Fat (40.7% calories from fat); 11g Protein; 95g Carbohydrate; 6g Dietary Fiber; 82mg Cholesterol; 12mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Fruit; 6 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry Flan Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 400 grams black cherries -- (3/4 pound) 2 tablespoons sour cherries jam -- (30 mL) 200 grams flour -- (about 6 ounces) 6 eggs 3/4 liter milk -- (25 fluid ounces) 150 grams granulated sugar -- (5 ounces) 1 teaspoon pure vanilla extract -- (5 mL) Pit cherries and chop them. Beat whole eggs with granulated sugar. Add vanilla extract and beat until mixture turns pale yellow. Add flour. Add hot milk. Bring to a boil and mix until you get a smooth cream. Add 300 grams (9 1/2 ounces) chopped cherries and sour cherries jam. Pour mixture into a non-stick buttered mold (about 2 inches high). Bake at low temperature for approximately 40 minutes. Insert a bamboo stick in the middle to check is cake is ready. Remove from stove and let cake rest for 10 minutes until cooled enough to be sliced. Top cake with remainder of the cherries. Source : http://gastronomie.philagora.org/entremet/flan-cerises.htm Translated and forwarded by Claudia. Contributed to the FareShare Gazette by Claudia; 22 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Pudding Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cherries -- pitted, thawed if frozen 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt -- (necessary) 1 1/2 cups sugar 1/2 cup milk 3 tablespoons unsalted butter -- melted 1 teaspoon vanilla extract 1 tablespoon cornstarch 1 cup boiling water Preheat oven to temperature 350F. Place fruit in the bottom of a buttered 9 inch square or 10-inch round cake pan or baking dish. Combine flour, baking powder, salt and half the sugar in a mixing bowl. Add milk, butter and vanilla. Using an electric mixer, beat until smooth. Spread batter over fruit. Combine remaining sugar and cornstarch and sprinkle over batter. Pour boiling water over mixture. Bake 45 minutes or until tester comes out clean when inserted in center. Preparation Time: 10 minutes. Cooking Time: 45 minutes Serves 8 From http://www.chefs.com/Recipes/RecipeDetails.aspx?id=31780 There have been numerous recent studies that show that cherries are a very healthy fruit. They are high in fiber and anti-oxidants. This recipe was adapted from an old cookbook that my mother-in-law had at home. She used to vacation in Michigan, which is known for its excellent cherries and berries. Contributed to the FareShare Gazette by Claudia; 16 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 5g Fat (16.3% calories from fat); 3g Protein; 58g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 138mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Classic Down Home Macaroni and Cheese Recipe By : Art Guyer Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1/4 cup flour 1 1/4 cups milk 3/4 pound Velveeta Prepared Cheese Product -- cut up 16 ounces elbow macaroni -- uncooked 1 1/2 cups cottage cheese 1 cup shredded cheddar cheese 1 1/2 cups corn flakes 2 tablespoons butter -- melted Cook pasta according to package instructions. Drain well, shaking to get water out of the center of the pasta. Preheat oven to 350F. Melt 1/4 cup butter in large saucepan on low heat. Add flour; mix well. Cook about 2 minutes, stirring constantly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add Velveeta cheese and cook until melted, stirring frequently. Add cottage cheese and macaroni; mix lightly. Spoon into a lightly greased 2-quart casserole dish; sprinkle with shredded cheese. Sprinkle cornflakes over the casserole and drizzle with melted butter. Bake about 25 minutes or until heated through. Remove from oven and let sit for 5 or 10 minutes before serving. S(Formatted in MC By): "Art Guyer" Start to Finish Time: "1:00" NOTES : After looking at several recipes on line, this is what I put together -- prepared on August 10, 2006. Contributed to the FareShare Gazette by Art; 13 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 351 Calories; 13g Fat (33.8% calories from fat); 15g Protein; 43g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 341mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Crab Cake Sandwiches with Caper Mayonnaise Recipe By : Ladies' Home Journal Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices firm white bread 2/3 cup mayonnaise 1/2 cup finely chopped red sweet pepper 4 tablespoons finely chopped green onions 2 tablespoon fresh lemon juice 2 large eggs 2 tablespoons chopped fresh parsley 2 tablespoons grainy mustard 1 teaspoon salt 1/2 teaspoon ground red pepper 2 pounds cooked fresh lump crabmeat -- or jumbo crabmeat flaked and cartilage removed 1/2 cup mayonnaise 2 teaspoons grated lemon peel 2 teaspoons fresh lemon juice 2 teaspoons capers -- chopped 1/4 teaspoon salt 1 cup plain dry breadcrumbs 4 tablespoons olive oil -- divided 12 soft rolls -- split and lightly toasted 12 slices tomato 1. For crab cakes, pulse bread in food processor to fine crumbs. Whisk together the 2/3 cup mayonnaise, red sweet pepper, green onion, 2 tablespoon lemon juice, eggs, parsley, mustard, 1 teaspoon salt and the ground red pepper in a medium bowl. Gently fold in crab, then the fresh crumbs. Cover with plastic wrap and refrigerate 2 hours, until cold. 2. Meanwhile for caper mayonnaise, combine the 1/2 cup mayonnaise, lemon peel and 2 teaspoon lemon juice, capers, and 1/4 teaspoon salt in a small bowl. Cover and refrigerate up to 24 hours. 3. Spread dry breadcrumbs in a 9-inch pie plate. Lightly pack a level 1/2- cup measure with crab mixture and drop onto breadcrumbs; press lightly and gently turn to coat all sides and shape into a 3x1-inch-thick cake. Place on a cookie sheet. Repeat to form 12 cakes total. 4. Heat oven to 350 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 3 crab cakes and cook 2 minutes per side, until browned and crisp. Transfer to a cookie sheet. Wipe out skillet. Repeat with remaining oil and crab cakes. Bake crab cakes 8 to 9 minutes (12 to 14 minutes, if refrigerated), until heated through. 5. Spread roll tops with caper mayonnaise. Arrange crab cakes on roll bottoms; top with tomato and roll tops. Makes 12 sandwiches. Contributed to the FareShare Gazette by Art; 6 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 24g Fat (85.7% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 405mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cream of Wheat (Semolina) and Cherry Cake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 grams Bing cherries -- (12 ounces) 150 grams fine semolina -- (Cream of Wheat*) [5.3 ounces] 3/4 liter milk -- (3 cups) 1 teaspoon vanilla extract 4 eggs 200 grams granulated sugar -- (7 ounces or 4/5 cup) 40 grams unsalted butter -- (1.4 ounces) * It is recommended to use regular cream of wheat, NOT the instant one. Cream of Wheat (Semolina) and Cherry Cake (Gâteau de semoule aux cerises) (http://www.odelices.com/recette.php?num=133) For 6 Preparation - 40 minutes. Baking - 40 minutes Bring milk to a boil. Add vanilla extract. Lower heat; add semolina a little at a time, stirring constantly for 3 to 4 minutes. Remove from heat, allow to cool. Preheat oven to 220C (Gas 7, 400F). Wash cherries and pit them. When the semolina mixture is lukewarm, add sugar, eggs and cherries. Add extra butter after dicing it; pour mixture into a buttered cake pan. The cake pan should be placed in another pan containing 2 cups boiling water (bain-marie). Bake for 40 minutes. Translated and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 12 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 13g Fat (37.8% calories from fat); 8g Protein; 40g Carbohydrate; 0g Dietary Fiber; 173mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Creamy Ham and Vegetable Stew Recipe By : Better Homes and Gardens Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 carrots -- peeled and cut into 1-inch pieces 1 cup peeled diced potato -- (1 medium) 1 medium onion -- cut into chunks 1 cup frozen peas 1 cup cubed ham 10 3/4 ounces condensed reduced-sodium cream of celery soup [1 can] 4 ounces process cheese dip -- (1/2 cup) In a large saucepan, combine the water, carrots, potato and onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add peas and ham. Return to boiling; reduce heat. Cover and cook for 5 minutes more. Stir in soup and cheese dip. Cook and stir until heated. Diabetic Exchange: vegetables: 1, fat: 1.5 Makes 4 main-dish servings Start to Finish: 35 minutes Source : "Better Homes and Gardens - http://www.bhg.com" S(Mc Formatting by): "bobbie" Copyright : "(c) Copyright 2006 Meredith Corp." NOTES : Bobbie's Note: This was a wonderful dish. Very hearty and filling, plus a lot of flavor without any added seasoning. Contributed to the FareShare Gazette by Bobbie; 8 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; trace Fat (3.8% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable. * Exported from MasterCook * Crumble aux Cerises Griottes (Sour Cherries Crumble) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 800 grams sour cherries -- (28 ounces) 1 tablespoon rice cream -- or tapioca powder 120 grams flour -- (4 ounces) 120 grams unsalted butter -- (4 ounces) 120 grams granulated sugar -- (4 ounces) 120 grams ground hazelnuts -- (4 ounces) Mix lightly flour, butter, sugar and hazelnut. Reserve in fridge. Remove pits from cherries; mix them with rice cream, then spread them in a baking dish. Sprinkle dough on top. Bake for 30 minutes at 180C (350F). From http://www.recette-dessert.com/crumble-aux-cerises-griottes-r299.htm Translated and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 20 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Fried Chicken Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 fryers -- cut up, about 9 pounds chicken parts 2 cups flour 5 teaspoons paprika 3 teaspoons garlic salt 1 teaspoon pepper 4 eggs -- beaten 6 tablespoons water 4 cups crushed corn flakes 2 cups flour 1/2 cup butter 1 cup oil Wash chicken parts and pat dry with paper towels. Prepare two large baking pans by putting paper towels in the bottom of the pans and setting cooling racks into or onto the pans. Set aside. Combine 2 cups flour, paprika, garlic salt and pepper in a food storage bag and set aside. Whisk together eggs and water and set aside. Combine crushed corn flakes with 2 cups flour and set aside. Preheat oven to 350F. Put chicken in plastic bag and toss to coat; a few pieces at a time, until all pieces have been coated. I use my Cajun Batter Bowl for this step. Dip coated chicken in egg and water mixture; roll chicken in the corn flake mixture. Heat oil and butter in skillet(s) over medium heat; add chicken and brown on all sides. When chicken has browned and steamed a little, remove from skillet and place on wire racks and place baking pans in the preheated oven. Let the chicken finish cooking there until it is tender and juices run clear (180F internal temperature to be certain). Fried chicken recipe serves 12. Notes : I bought 3 fryers on sale earlier this week. The day before I fried the chicken, I cut them up, reserving all of the good pieces and the rest of the chicken, bones and skin separately. The morning of the "frying" I heated a large stock pot and added olive oil. When hot, I dumped the chicken "scraps" into the pot and sautéed for about 10 minutes, turning frequently. I then added chopped onions, celery, carrots, fresh parsley, black pepper and Italian seasonings. I cooked this mixture for another 10 minutes, stirring frequently, then added enough water to nearly cover the scraps and vegetables. After cooking at a slow boil for about 30 minutes, I added about 3/4 bottle of white wine and reduced the flame to a simmer. I cooked this for a couple of hours, stirring frequently and adding water when necessary. I strained the "soup" into another sauce pan and discarded the scraps and vegetables. I then used the broth to make gravy after frying the chicken. The chicken and the gravy turned out great. Contributed to the FareShare Gazette by Art; 28 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 409 Calories; 28g Fat (61.5% calories from fat); 7g Protein; 33g Carbohydrate; 2g Dietary Fiber; 91mg Cholesterol; 615mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat; 0 Other Carbohydrates.

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