* Exported from MasterCook * Cabbage Chicken Toss Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cabbage Chicken
Volume 2, Nov. '98 Leftovers
Salads Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 medium chicken breast halves -- skinless boneless
cooked and shredded
4 cups shredded green cabbage
4 cups shredded red cabbage
4 cups shredded Napa cabbage
1 tablespoon finely shredded lemon peel
1 teaspoon salt
3 3/8 teaspoons pepper
1 tablespoon cooking oil
1 fresh squeeze lemon Combine everything, gently toss to mix well.
A food processor makes short work of shredding the cabbages. Posted on FareShare 11-98 by Iara <BNLIMPEX@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Canned Pear Salad Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Cheese
Pears Salads Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- canned pear halves
homemade mayo
grated sharp cheese
romaine lettuce torn in small bits Place the torn lettuce on a plate, put a pear half, hollow side up on
the lettuce, top with a dollop of mayo, sprinkle with the grated
cheese. Guaranteed to bring back fond memories of the good ole days. Posted on FareShare 11-98 by Gayle <ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Carolina Rice Bread Recipe By : The Ultimate Bread Machine Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Bread Machine
Rice Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 1/4 teaspoons yeast
3 cups bread flour
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons powdered milk
1 tablespoon butter or margarine
3/4 cup white rice -- well cooked
3/4 cup water
1 large egg
1 teaspoon lemon juice Place all ingredients in machine and push start! Do not use timer. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf
Posted on NVN #133987 by Laguda on 06/11/94, MM format
Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Casserole of Baked Bananas w/Prunes* Recipe By : Everyday BANANA Recipes, Banana Distributing Co
Serving Size : 8 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Bananas
Desserts Fruit Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 10 BANANAS
1 1/4 lb prunes
juice of 2 lemons
2 large cups brown sugar 1.Soak prunes overnight in enough water to cover.
2.In the morning add one cup of granulated sugar and cook until plump
and round. Cook.
3.Remove Stones from prunes. Place layer of prunes in bottom of
casserole. Next cover with layer of bananas which have been halved
lengthwise.
4.Sprinkle lemon juice and brown sugar over bananas. Repeat until
casserole is filled, sprinkling well with brown sugar.
5.Bake forty minutes in hot oven. Yield: Serves 8-10
See 104 Things To Do With A Banana
* From Everyday BANANA Recipes, Banana Distributing Co., New Orleans,
published by Bauerlein, Inc. New Orleans, 1927.
Recipe found at http://www.dmgi.com/caserolp.html
Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cheddar Cheese Muffins -E.A.T. Recipe By : Goodies to Go, Lexington, MA in Carry-Out Cuisine*
Serving Size : 24 Preparation Time :0:45
Categories : Breads - Quick Cheese
Muffins Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups milk
2 tablespoons active dry yeast
12 tablespoons unsalted butter -- OR
1 1/2 sticks butter -- cut up
6 ounces crumbed cheddar cheese
6 cups all-purpose flour Scald the milk and cool it to lukewarm. Dissolve the yeast in 1 cup of it.
Then add the second cup of milk. Set the milk-yeast mixture aside. Put the
cheese, butter, flour in the bowl of an electric mixer and mix on low
speed until crumbly and pea-sized. Add the milk-yeast mixture and mix for
1 to 2 minutes until the batter is evenly moist. Pour the batter into
buttered muffin tins and let rise in a warm place until doubled in bulk.
Bake in a preheated 375F oven for 12 to 15 minutes, or until done. PER BISCUIT: 212 calories, 10g fat (40% cff). *mc THESE tangy muffins created by Eli Zabar have an unusual texture. Don't be
alarmed if the dough seems soft; it will work out in the end. * INFO * The recipe is from E.A.T., NEW YORK CITY (UPPER EAST SIDE). It
appeared in CARRY-OUT CUISINE, Recipes from America's Finest Gourmet Food
Shops, by Phyllis Meras (1982: Houghton Mifflin 039532212). Transcribed
for Master cook (*mc) by kitpath@earthlink.net for RecipeCafe 11/30/98.
Posted on FareShare 11-98 by Pat Hanneman
Nutr. Assoc. : 0 0 0 0 2536 0 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chocolate Chip Cranberry Cheese Bars Recipe By : Nestle's/Carnation Recipe card
Serving Size : 36 Preparation Time :0:00
Categories : Bars Chocolate
Cranberries Cream Cheese
Desserts Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup butter or margarine -- softened
1 cup packed brown sugar
2 cups all-purpose flour
1 1/2 cups quick or old-fashioned oats
2 teaspoons grated orange peel
2 cups chocolate chips -- (12 oz. pkg.)
1 cup dried cranberries -- (4 oz. )
8 ounces cream cheese -- softened
1 14 ounce can sweetened condensed milk -- (1 1/4 cup) Beat butter and brown sugar in a large mixer bowl until creamy. Gradually
beat in flour, oats and orange peel until crumbly. Stir in chocolate chips
and cranberries; reserve 2 cups of this mixture. Press remaining mixture
onto bottom of greased 13x9" baking pan. Bake in preheated 350 F. oven for 15 minutes. Beat cream cheese in small
mixer bowl until smooth. Gradually beat in sweetened condensed milk. Pour
over hot crust; sprinkle with reserved flour mixture. Bake for an
additional 25-30 minutes or until center is set. Cool in pan on wire rack. Yield: about 3 dozen bars. MC formatting and posting on FareShare 11-98 by
bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Clams Sauteed in Sake Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Clams
Seafood Volume 2, Nov. '98
Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- *see below* Just wanted to send a really easy recipe my friends here in Japan
taught me. Saute fresh clams in good sake and add some soy sauce when the shells
have all popped open. It doesn't take very much sake. Maybe a half
cup for 1/2 pound. I like the sake so I always use a little extra. Hope everyone
enjoys this. This dish takes very little time and even my husband,
who dislikes seafood, likes these clams. Enjoy!! Posted on FareShare 11-98 by KennyM100@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Classic Bolognese Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Bacon
Ground Beef Italian
Main Dishes Sauces
Veal Vegetables
Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup heavy cream
10 ounces pancetta -- diced
1 cup small diced carrots
3/4 cup small diced celery
1 cup small diced onions
3/4 pound ground chuck
1/2 pound ground veal
1/2 cup dry white wine
1 tablespoon minced garlic
2 tablespoons Italian tomato paste -- diluted in
10 tablespoons meat stock
1 cup whole milk
Salt and black pepper In a small sauce pot, bring the cream up to a simmer and reduce by 1/3.
About 6 tablespoons of cream should be remaining. In a sauce pot, render the
pancetta over medium heat, about 8 minutes, or until almost all the fat is
rendered. Stir in the carrots, celery, and onions. Season with salt and
pepper. Sauté the vegetables for about 3 minutes or until the vegetables
are translucent. In a mixing bowl, combine the meats. Season the meats with
salt and pepper. Increase the heat and stir in the meat. Brown the meat for
5 minutes, or until the meat is medium brown in color. Stir in the wine,
garlic and diluted tomato paste, and reduce the heat to very low. Cook
partially covered for 2 hours. From time to time stir in a tablespoon or
so of the milk, by the end of the two hours the milk should be incorporated.
Stir in the reduced cream. Season with salt and black pepper. Yield: 4 servings - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Coconut Cup Cookies Recipe By : Bon Appetit, March '96
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Coconut
Cookies Desserts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Nonstick vegetable oil spray
1 cup sweetened shredded coconut (about 4 oz.)
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup butter -- melted, cooled (1/2 stick)
2 refrigerated pie crusts (15 oz. package)
-- room temp.
1/4 cup apricot jam or orange marmalade -- (about) Preheat oven to 375°F. Spray 12-cup muffin pan with vegetable oil spray.
Mix coconut, sugar, egg and vanilla in medium bowl. Stir in butter.
Unfold 1 crust on work surface. Using 3-inch-diameter cutter, cut out 12
rounds from crust, patching crust scraps as needed to form 12 rounds.
Press rounds gently into prepared muffin cups; bake until light brown,
about 10 minutes. Drop about 1/2 teaspoon jam, then 1 scant tablespoon
coconut filling into each warm pastry. Bake until filling is brown, about 15 minutes. Cut around cookies to
loosen. Using spatula, transfer cookies to rack and cool. Repeat cutting,
forming and baking with remaining crust, jam and filling to makes 12
more cookies. Makes 24 Bon Appétit, March 1996 (Marjorie Thompson: West Sacramento, California)
Contributed to FareShare by Aleeda Crawley 11/10/98
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