Recipes Included On This Page Chocolate Mousse Tarts Cinnamon Honey Butter Clam Chowder Cracker Barrel Old Country Store's Hash Brown Casserole Cranberry Scones Creme De Cacao Balls Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chocolate Mousse Tarts Recipe By : CHRISTMAS WITH SOUTHERN LIVING Serving Size : 1 Preparation Time :2:00 Categories : Volume 2-12, Dec. '99 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 Vanilla Wafer Cookies 1 Package (8 oz.) Cream Cheese -- Softened 1 Package (3 oz.) Cream Cheese -- Softened 2/3 Cup Sugar 6 Large Eggs 8 Squares (1 oz.) Semisweet Chocolate -- Melted 1/3 Cup Whipping Cream 1 Tablespoon Vanilla Extract Sweetened Whipped Cream Chocolate Syrup 24 Maraschino Cherries with Stems -- Garnish Line 24 muffin pans with paper liners. Place a vanilla wafer in each liner; set aside. Beat cream cheese in a large mixing bowl at medium speed of an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, on at a time, beating after each addition. Add melted chocolate, whipping cream, and vanilla; beat at low speed just until blended. Spoon evenly into liners. Bake at 325 degrees for 14 to 16 minutes. Cool in pans on wire racks. Cover and chill. To serve, pipe or dollop sweetened whipped cream in center of tarts; drizzle with chocolate syrup. Garnish, if desired. Yield: 2 dozen. Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Honey Butter Recipe By : SOUTHERN LIVING 1989 Serving Size : 1 Preparation Time :0:10 Categories : Volume 2-12, Dec. '99 Condiments/Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Butter -- Softened 3 Tablespoons Honey 1/2 Teaspoon Cinnamon Cream butter until light and fluffy. Add honey and cinnamon, beating until well blended. Serve with pancakes, waffles, or toasted bagel slices. - - - - - - - - - - - - - - - - - - NOTES : Yield: 1 cup. Join the FareShare Recipe Group at http://fareshare.tripod.com * Exported from MasterCook * Clam Chowder Recipe By : SOUTHERN LIVING 1989 Serving Size : 8 Preparation Time :1:00 Categories : Volume 2-12, Dec. '99 Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Whole Shelled Clams, undrained (10 oz) 1 Tablespoon Margarine 1/3 Cup Celery -- Chopped 1/3 Cup Onion -- Chopped 1 1/4 Cups Peeled Potatoes -- Diced 1 Tablespoon Cornstarch 1 Cup Milk 1 Can Evaporated Milk (12 oz) 1/2 Teaspoon Salt 1/8 Teaspoon White Pepper 1 Dash Hot Sauce 1 Dash Paprika Drain clams; reserve 1/2 cup liquid. Set clams aside. Combine clam liquid, margarine, celery, onion, and potato in a Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Combine cornstarch and milks; add to potato mixture. Add clams, salt, and remaining ingredients. Cook over medium heat, stirring constantly, until thickened. Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cracker Barrel Old Country Store's Hash Brown Casserole Recipe By : n/a Serving Size : 0 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen hash browns - (2 lbs) Salt -- to taste Freshly-ground black pepper -- to taste 16 ounces sour cream 1 can cream of chicken soup 1 stick butter 1/2 cup chopped onion 2 cups grated sharp Cheddar cheese Place potatoes in a greased 9- by 13-inch pan. Season with salt and pepper. In a bowl add minced onions, and mix together with sour cream and cream of chicken soup. Pour soup mixture over potatoes; sprinkle with Cheddar cheese and butter, that you have cut into cubes. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt. NOTES : Cracker Barrel does not use sour cream, you might want to try some chicken broth to bind everything together. I would keep two cans in mind, starting with one, and then trying another. You would also want to use the shredded and not the cubed hash browns. Oh yes, I would also omit the cream of chicken soup. I would add just enough broth to make sure everything is moistened, but do not soak the potatoes. NOTES : Cracker Barrel does not use sour cream, you might want to try some chicken broth to bind everything together. I would keep two cans in mind, starting with one, and then trying another. You would also want to use the shredded and not the cubed hash browns. Oh yes, I would also omit the cream of chicken soup. I would add just enough broth to make sure everything is moistened, but do not soak the potatoes. Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Source: "CopyKat Recipes at http://www.copykat.com" Formatted for MC5: "08-20-1999 by Joe Comiskey - joecomiskey@netzero.net" Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Scones Recipe By : High-Flavor Low-Fat Vegetarian Cooking, Steven Raichlen Serving Size : 9 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups quick cooking oatmeal 1 1/8 cups all-purpose unbleached white flour -- (plus flour for rolling the dough) 1/4 cup sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons butter 1/3 cup nonfat yogurt 1 egg -- beaten 1 tablespoon canola oil 1/3 cup cranberries OR dried cherries 1/4 cup raisins Preheat the oven to 400 °F. Grind the oats to a fine powder in a food processor fitted with a metal chopping blade. Grind in the flour, 3 tablespoons of the sugar, and the baking powder, baking soda, and salt. Cut in the butter. In a separate mixing bowl, combine the yogurt, egg, oil, cranberries, and raisins. Add the oat mixture to the wet ingredients and stir just to mix. (Over stirring will make the scones tough.) The dough should be the consistency of biscuit dough. Add flour as necessary. Turn the dough onto a lightly floured work surface and roll it into a rectangle 12 inches long, 6 inches wide, and about 1 1/2 inches thick. Cut the dough into nine 4x2" rectangles and transfer to a nonstick baking sheet. (Alternatively, you can make round scones.) Sprinkle the scones with the remaining 1 tablespoon of sugar. Bake the scones for 12 to 15 minutes or until firm and lightly browned on top. Transfer the scones to a cake rack to cool. Posted to FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creme De Cacao Balls Recipe By : SOUTHERN LIVING CHRISTMAS COOKIES Serving Size : 1 Preparation Time :0:01 Categories : Volume 2-12, Dec. '99 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups Crushed Chocolate Sandwich Cookies 1 Cup Finely Chopped Walnuts 1 Cup Powdered Sugar -- Sifted 1/3 Cup Creme De Cacao 2 Tablespoons Dark Corn Syrup Additional Powdered Sugar -- Sifted Combine first 3 ingredients. Add creme de cacao and syrup; mix well. Chill 1 hour. Shape dough into 1 inch balls; roll in additional powdered sugar. Place in an airtight container; chill overnight. Yield: 4 dozen. Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - -