* Exported from MasterCook * Raspberry Brownies, REG Recipe By : Brownies, Bars, and Biscotti!
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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Method
3 Oz Unsweetened Baking Chocolate
1/3 C Butter -- Or Margarine
2 Eggs
1 1/4 C Sugar
1 Tsp Vanilla
3/4 C All-Purpose Flour
1/4 C High-Quality Raspberry
Preserves Preheat oven to 350 F. Grease an 8-inch square pan. Melt chocolate and butter over low heat. Set aside. Beat eggs and sugar together until frothy. Add vanilla. Slowly add
the chocolate mixture, mixing well. Add flour, beating until smooth.
Spread batter in the prepared pan. Drop spoonfuls of raspberry preserves onto batter. Zigzag a knife or
spatula through the batter to marble in the preserves. Bake 25
minutes. Place pan on a wire rack and allow to cool completely
before cutting into squares. Any high-quality fruit preserves may be substituted. REG shared by Sherilyn Schamber
and to FareShare, Jan, 2000 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Rhubarb Crisp Recipe By : SOUTHERN LIVING 1992
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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1 Cup Regular Oats -- Uncooked
2/3 Cup Sugar
1/3 Cup Flour
1/3 Cup Butter -- Melted
1/2 Teaspoon Ground Cinnamon
6 Cups Rhubarb -- Chopped
1 Cup Sugar Combine uncooked oats, 2/3 cup sugar, flour, melted butter, and
cinnamon, and set aside. Combine chopped rhubarb and 1 cup sugar;
toss mixture gently, and place in a greased 8 inch square baking
dish. Top rhubarb mixture with oats mixture. Bake at 350 degrees
for 45 minutes or until lightly brown. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roast Pork With Spiced Cherry Sauce Recipe By : SOUTHERN LIVING, 1989
Serving Size : 8 Preparation Time :3:00
Categories : Pork Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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4 Pounds Rolled Boneless Pork Loin Roast
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Sage
1 Can Pitted Sour Cherries (16 oz)
12 Whole Cloves
1 3 Inch Stick Cinnamon
1 1/2 Cups Sugar
1/4 Cup White Vinegar
1/4 Cup Cornstarch
1 Tablespoon Lemon Juice
1 Tablespoon Butter -- Melted
4 Drops Red Food Coloring
Purple and Green Kale -- Optional
Lemon Wedges and Rind -- Optional Sprinkle roast with seasonings. Place roast, fat side up, on rack in
a shallow roasting pan. Insert meat thermometer into thickest part
of meat. Bake at 325 degrees for 1 1/2 to 2 hours or until meat
thermometer registers 160 degrees (30 to 35 minutes per pound). Drain cherries; reserve liquid, and add water to make 3/4 cup, if
necessary. Tie cloves and cinnamon in a cheesecloth bag. Combine 1/2
cup cherry liquid, sugar, vinegar and spice bag in a saucepan. Bring
to a boil; reduce heat, and simmer, uncovered, 10 minutes. Remove
spice bag. Combine cornstarch and remaining 1/4 cup cherry liquid;
stir into hot liquid. cook over medium heat, stirring constantly, 1
minute or until thickened and bubbly. Stir in cherries, lemon juice,
butter and red coloring. Place roast on a platter; if desired, garnish with kale and lemon
wedges and rind. Serve with sauce. Posted on Fare Share 1-1-2000 by Alaska Michael
<mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roasted Chicken with Lemon-Parsley Sauce Recipe By : Cook's Magazine May 1988
Serving Size : 4 Preparation Time :0:45
Categories : Chicken Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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1 lemon
4 tablespoons butter
2 whole chicken breasts -- split
Salt
fresh ground black pepper
1/3 cup chopped parsley COOKING AND SERVING:
Heat oven to 450°F. Squeeze 1/4 cup lemon juice. Melt the butter in
a small saucepan or in the microwave. Sprinkle chicken with salt and
pepper. Put chicken in a baking dish skin side up and drizzle with
half of the butter. Bake until skin is crisp and golden brown and
juices run clear, about 25 to 30 minutes. Put chicken on a serving
platter and keep warm. Stir the lemon juice and remaining butter into pan juices, scraping
the pan with a wooden spoon to deglaze. Add the parsley and season
to taste with salt and pepper. Pour sauce over chicken and serve
immediately. Posted on FareShare 1-2000 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - NOTES : Parsley's sweet flavor balances the tang of lemon in this
simple pan sauce. PARSLEY: Used in ancient Greece and Rome, parsley's bright, green
leaves, slender stringy stalks, and sweet flavor, contribute to a
range of dishes and sauces, including those using fines herbes
(parsley, tarragon, chervil, and chives) or a bouquet garni.
* Exported from MasterCook * Roasted Garlic Potato Boats Recipe By : 365 Ways to Cook Vegetarian, Kitty Morse
Serving Size : 2 Preparation Time :0:00
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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2 large baking potatoes -- scrubbed
2 heads garlic -- papery husks removed
2 tablespoons grated Parmesan cheese
5 tablespoons butter
1/2 cup plain yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fines herbs Preheat oven to 375°F. Wrap each potato in aluminum foil. With
tines of a fork, poke a few holes in potatoes. Wrap heads of garlic
in aluminum foil. Bake until potatoes and garlic bulbs are soft,
about 55 minutes to 1 hour. When potatoes are cooked, slice off top fourth lengthwise. Let cool
5 minutes. With a spoon, scoop out potatoes into a small bowl,
leaving 1/2-inch of shell intact. Sprinkle each shell with Parmesan
cheese. With a fork, mash potatoes. Add 3 tablespoons of butter, yogurt,
salt, pepper, and herbs. Unwrap garlic and gently squeeze out each
clove into mashed potato mixture. Mix well. Fill each shell with potato mixture. Dot with remaining 2
tablespoons butter. Return stuffed potatoes to oven and bake until
heated through, 10-15 minutes. Posted to FareShare 1-2000 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Rosemary Carrots Recipe By : SOUTHERN LIVING 1991
Serving Size : 4 Preparation Time :0:30
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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2 1/4 Cups Carrots -- Thinly sliced
1/2 Cup Water
1 Tablespoon Brown Sugar
1 Tablespoon Chives -- Chopped
1 Teaspoon Chicken Bouillon Granules
1/2 Teaspoon Fresh Rosemary
1/8 Teaspoon Pepper Combine carrots and water in a saucepan; bring to a boil. Cover,
reduce heat, and simmer 7 to 8 minutes or until carrots are crisp-
tender. Drain, reserving 2 Tablespoons liquid. Combine reserved
liquid, brown sugar, and remaining ingredients in a saucepan. Bring
mixture to a boil over medium heat, stirring constantly; pour over
carrots, and toss. Posted on Fare Share 1-1-2000 by Alaska Michael
<mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - | 
