Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Scribe to our Free Recipe Gazette.

FareShare Recipes

Cookbooks
Gifts
Electronics

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members
Guest Book | Feedback | Links | Top

FareShare Gazette Recipes -- November 1998 -- C's (Page 2)

Page C1 | Page C2 | Page C3 | Page C4

 

Please visit the FareShare stores, where we have great cookbooks, fine gifts, and an outstanding selection of electronic good.

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cornmeal Waffles - Joy Of Cooking
Crab And Tomato Quesadillas
Crab Cakes - Williamsburg
Crab Salad With Yogurt Mustard Dressing
Cracker Barrel Biscuits
Craisin Oatmeal White Chocolate Chunk Cookies
Cran-Apple Cheesecake

Use Your Browser's "Back" Button to
Return to This Recipe List

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                    *  Exported from  MasterCook  *
                     Cornmeal Waffles - Joy Of Cooking
Recipe By     : All New All Purpose Joy of Cooking*
Serving Size : 8 Preparation Time :0:00
Categories : Pancakes/Waffles Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1      cup           all-purpose flour
1 cup cornmeal -- preferably stone ground
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup maple syrup
5 tablespoons unsalted butter -- melted
2 large egg yolks -- at room temperature
2 large egg whites
Preheat waffle iron. Whisk together in a large bowl the flour, cornmeal,
baking powder, salt and baking soda. In another bowl, whisk together the
buttermilk, maple syrup and egg yolks.
Pour the wet ingredients over the dry ingredients and gently whisk them
together, mixing just until combined. Beat the egg whites until the peaks
are stiff but not dry, then fold into the batter.
Spoon a rounded -1/2 cup of batter (or a little more than the amount
recommended by your waffle iron's manufacturer) onto the hot iron. Spread
the batter to within -1/4-inch of the edge of the grids, using the back of
a metal spatula, wooden spoon or ladle. Close the lid and bake until the
waffle is golden brown. Serve immediately, or keep warm in a single layer
on a rack in a 200-degree oven while you finish cooking the rest. Serve
with bacon and pure maple syrup.
SOURCES: 1) From "The All New All Purpose Joy of Cooking," by Irma S.
Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner). 2) [url:
http://www.charleston.net/pub/entertain/food/waffles0819.htm "Weekend
waffle," Wednesday, August 19, 1998 By ANN BURGER, Post and Courier Food
Editor] 3) As edited by kitpath@earthlink.net for mastercook 10/98
Posted on FareShare 11-98 by Pat Hanneman 
Notes: These cornmeal waffles are great with sausages at breakfast, but
they can also be cut into wedges and served with a dinner of roasted
chicken, grilled shrimp, smothered pork chops or beef stew. Makes 8
waffles, each 6-1/2 inches round.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Crab And Tomato Quesadillas -BA
Recipe By     : Bon Appetit Aug 1998
Serving Size : 4 Preparation Time :0:15
Categories : Crab Volume 2, Nov. '98
Appetizers Cheese
Cream Cheese Main Dishes
Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1 1/2  cups          packed grated Monterey Jack cheese -- approx 6 oz.
2 ounces cream cheese -- room temperature
1/4 cup chopped fresh cilantro
2 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
Additions:
8 ounces crabmeat -- drained
1 cup chopped seeded plum tomatoes
1/2 cup chopped green onions
1 tablespoon minced seeded jalapeno chili
8 medium flour tortillas -- 7- to 8-inch
5 tablespoons vegetable oil -- approximately
Mix first 6 ingredients in medium bowl to blend. Season cheese mixture to
taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.
Bring to room temperature before continuing.)
Mix crabmeat, tomatoes, green onions and chili in large bowl. Spread 
cheese mixture over half of each tortilla. Spoon crabmeat mixture atop cheese
mixture, dividing equally. Sprinkle with salt and pepper. Fold tortillas
in half. Press gently to seal.
Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium
heat. Working in batches, cook quesadillas in skillets until cheese melts
and tortillas are golden brown, adding more oil as needed, about 3 minutes
per side. Cut quesadillas into wedges and serve.
Serves 4

Bon Appetit August 1998 "These sophisticated crab quesadillas need only
six minutes of stove time. Citrus, green onions and Monterey Jack
cheese provide delicate flavor; when teamed with a salad, the
quesadillas make a light and lovely meal. Pour a dry Gewurztraminer,
and finish with melon accented with fresh mint."
1998 www.food.epicurious.com
Posted on FareShare 11-98 by Pat Hanneman <kitpath@earthlink.net>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                         Crab Cakes - Williamsburg
Recipe By     : Mr Food, Colonial Williamsburg Cookbook
Serving Size : 8 Preparation Time :0:15
Categories : Volume 2, Nov. '98 Crab
Main Dishes Seafood
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/2  cup           plain bread crumbs
1/2 cup mayonnaise
1 egg
2 scallions -- thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
2 cans lump crab meat
or 13-oz total -- drained and cleaned
2 tablespoons butter
In a medium bowl, combine all the ingredients except the crab meat; mix
well. Fold in the crab meat, being careful not to break it up. Form into 8
equal-sized patties. Melt the butter in a large skillet over medium heat.
Saute the patties for 3 to 4 minutes per side or until browned. Serve
immediately.
Note: Imitation crab meat will work fine, too. And if you make smaller
patties, you'll have a great party appetizer. Serve them with tartar sauce
for dipping.
Air date: November 10, 1998, from Williamsburg where crab cakes were 
served in colonial times. Mr Food's TV Recipes courtesy of
http://homearts.com/dynamo/
Posted on FareShare 11-98 by Pat Hanneman (kitpath@earthlink.net)
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
             Crab Salad With Yogurt Mustard Dressing -Gourmet
Recipe By     : Gourmet Aug 1994
Serving Size : 2 Preparation Time :0:45
Categories : Volume 2, Nov. '98 Crab
Main Dishes Salad Dressings
Salads
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/4  cup           plain yogurt
2 tablespoons sour cream
1/8 teaspoon paprika
2 teaspoons Dijon mustard
fresh lemon juice to taste
1 cup lump crab meat -- picked over
1 scallion -- chopped fine
1 celery rib -- chopped fine
toast points -- optional accompaniment
In a bowl whisk together yogurt, sour cream, paprika, mustard, lemon juice
and salt and pepper to taste. Add crab meat, scallion, and celery and toss
salad gently.
Serve salad with toast points. Serves 2
Gourmet August 1994 Archive: www.food.epicurious.com 1998
Posted on FareShare 11-98 by Pat Hanneman <kitpath@earthlink.net>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                         Cracker Barrel Biscuits
Recipe By     : Gloria Pitzer's Secret Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Biscuits/Scones
Breads - Quick
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2      cups          Bisquick
2/3 cup Real buttermilk
Work together Bisquick and buttermilk to smooth dough.  Dip hand in just
enough Bisquick to kneed dough in bowl until smooth and elastic. Shape
dough into 16 thin patties, placing 1 atop another forming 8 biscuits in
greased 9" round baking pan.
Bake at 450~ 16 to 18 minutes or until golden.  Wipe tops at once in 
butter. They split easily because of the way you formed them with
the 2 pieces.
To make BONANZA Copycats, add 4 tsp sugar.  Shape into 6 patties, 1" 
thick, 3" round.
Place close together in greased round baking pan.  Wipe tops in soft 
butter. Bake at 450~ 18 minutes or until brown. Cool 10 minutes before
serving. Split with thumbs instead of cutting with knife. These do not
keep well. Right out of oven wipe tops again with dabs of more butter to
keep surface soft and tender.
Source: Gloria Pitzer's Secret Recipes Quarterly, Summer-1995.
Recipe posted at http://www.culinary.com
Posted to FareShare 11/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
              Craisin Oatmeal White Chocolate Chunk Cookies
Recipe By     : Craisin Advertisement
Serving Size : 30 Preparation Time :0:00
Categories : Chocolate Cookies
Cranberries Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     2/3  cup           butter or margarine -- softened
2/3 cup brown sugar
2 eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6 ounce pkg. Craisins (sweetened dried cranberries)
2/3 cup white chocolate chunks
Preheat oven to 375 F. Using an electric mixer, beat butter or margarine
and sugar together in a medium mixing bowl until light and fluffy. Add
eggs, mixing well. Combine oats, flour, baking soda and salt in a separate
mixing bowl. Add to butter mixture in several additions, mixing well after
each addition. Stir in dried cranberries and white chocolate chunks. Drop
by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes or until golden brown.
Makes 2 1/2 dozen.
MC formatting and posting on FareShare 11-98 by 
bobbi744@acd.net ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Cran-Apple Cheesecake
Recipe By     : A Month of Cheesecakes, Philadelphia Cream Cheese booklet
Serving Size : 10 Preparation Time :0:00
Categories : Apples Cheesecakes
Cranberries Cream Cheese
Desserts Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/3  cup           margarine
1/3 cup sugar
1 egg
1 1/4 cups flour
16 ounces cream cheese -- softened
2/3 cup sugar
2 tablespoons flour
3 eggs
1/2 cup sour cream
1 cup apple -- peeled/chopped
1/2 cup cranberries -- coarsely chopped
3/4 cup cinnamon
Combine margarine and sugar until light and fluffy. Blend in eggs. Add
flour; mix well. Spread dough onto bottom and sides of 9 inch springform
pan. Bake at 450 F. for 10 minutes.
Combine cream cheese, 1/3 cup sugar and flour, mixing at Meidum speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in sour cream. Toss apples and cranberries with
remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over
crust. Bake at 350 F. for 50 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill.
Serves 10-12.
A Month of Cheesecakes, Philadelphia Cream Cheese booklet
MC formatting and posting on FareShare 11-98 by
bobbi744@acd.net ICQ# 12099532
                   - - - - - - - - - - - - - - - - - -  
 

Page C1 | Page C2 | Page C3 | Page C4

FareShare Chat Recipes.FareShare Gazette Recipes.

Bright Larkin, Hallie du Preez, and Art Guyer are the co-founders of this project.

Please visit the FareShare stores, where we have great cookbooks, fine gifts, and an outstanding selection of electronic good.

Top of Page

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Guest Book | Feedback | Links

Scribe to our Free Recipe Gazette.Search our Recipe Archives.  Click Here!
Please send any comments, suggestions, or questions on the website to the Webmaster
And Stop By Sites Belonging to Two of the Founders.
Art Guyer at The Point
Hallie's Alberta North Country Life or Hallie and Buddie's Photo Collection Site