* Exported from MasterCook * Dad's Favorite Casserole Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Asparagus Casseroles
Cheese Ground Beef
Main Dishes Rice
Spinach Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 box spinach -- (10 oz.) cooked and
drained
1 Lb. lean ground beef -- cooked and drained
2 cans cream of mushroom soup
1 can asparagus spears -- with juice
1 cup cooked white rice
salt and pepper to taste
1 slice processed American cheese -- (8 3/4 oz.) diced
1 slice processed American cheese -- (8 3/4 oz.)
additional Mix all ingredients together thoroughly, pour into casserole evenly. Top
with 8 more slices of American cheese. Cook covered in a 350 degree oven
for 15 minutes, uncover and cook 15 additional minutes. Posted on FareShare 10-98 by Lynn Thomas - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Dainty Cucumber Sandwiches Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cucumbers
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 small onion -- peeled and cut into
chunks
1 cucumber -- peeled and cut into
chunks
1 package cream cheese -- (8 ounce) softened
1/4 teaspoon salt
1 dash garlic powder
1 dash red pepper
2 loaves thin-sliced bread (like -- (16-oz.)
Pepperridge Farm) Place onion and cucumber in processor, and run 3-5 seconds. Stop,
scrape sides, and run 5 more seconds, or until vegetables are finely
chopped. Remove and drain well. Press on strainer. Set aside. Cut cheese in chunks, and process until smooth. With motor running, add
vegetables and seasonings and process until well combined. Scrape sides
and run processor until ready to spread. Make sandwiches as desired.
Posted on FareShare 10-8-98 by Gayle/ddmmom - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Dark Chocolate and Pumpkin Cheesecake Recipe By : Marcel Desaulniers, Death by Chocolate
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Cream Cheese Desserts
Nuts Pumpkin
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup pecan pieces
6 Dark Chocolate Fudge Cookies
1 teaspoon unsalted butter -- melted
8 ounces semisweet chocolate -- broken into 1/2" pcs
1/4 cup brewed coffee -- full strength
3/4 pound cream cheese -- softened
3/4 cup granulated sugar
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
2 teaspoons unsalted butter -- melted
1 pound cream cheese
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1/4 teaspoon cinnamon -- ground
1/4 teaspoon allspice -- ground
1/8 teaspoon ground cloves
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate -- broken into 1/2" pcs Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8
minutes. Remove form the oven and allow to cool to room temperature.
Lower oven temperature to 300 F. In a food processor fitted with metal
blade, chop the cookies and the pecans until they are crumbs (yield about
2 cups of crumbs), about 20 to 30 seconds. Set aside. Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter. Use
hands to press 1 cup of crumbs to a uniform level and thickness on the
butter bottom of pan. Set aside. To prepare the chocolate cheesecake, heat 1 inch of water in the bottom
half of a double boiler over medium-high heat. Place the semisweet
chocolate and coffee in the top half of the double boiler. Tightly cover
the top with film wrap and allow to heat for 6 to 8 minutes. Remove from
heat and stir until smooth. Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt
in a bowl of an electric mixer fitted with a paddle. Beat on low for 1
minute and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, one
at a time, beating on high for 20 seconds and scraping down the bowl
after each addition. Then beat mixture for 1 minute more on high. Add 1
tsp. vanilla and beat on medium for 15 seconds. Add the melted chocolate
mixture and beat on medium for 30 seconds. Remove bowl from the mixer.
Use a rubber spatula to finish mixing the batter until it is smooth and
thoroughly combined. Pour cheesecake mixture into the prepared
springform pan, spreading evenly. Keep at room temperature while preparing pumpkin cheesecake batter. To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan
with 1 tsp. butter. Line the pan with an 8-inch square of parchment
paper. Coat the parchment paper with the remaining teaspoon of butter.
Set aside until needed. Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2
tsp. salt in the bowl of electric mixer fitted with a paddle. Beat on
low for 1 minute and on medium for 2 minutes. Scrape down sides of bowl,
then beat on medium for 2 more minutes and on high for 3 minutes. Scrape
down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and
scraping down bowl after each addition. Add 1 tsp. vanilla and beat on
medium for 15 seconds, then beat on high for 2 more minutes. Add the
pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30
seconds. Remove the bowl from the mixer. Use a rubber spatula to finish
mixing the batter until it is smooth and thoroughly combined. Pour the
pumpkin cheesecake mixture into the prepared cake pan, spreading evenly. Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on
the bottom rack of the 300 F oven (the bottom rack should be at least 3
inches below the center rack). Place both cheesecakes on the center rack
of the oven and bake for 1 hour and 10 minutes, until the internal
temperature of the cheesecake fillings reaches 170 degrees F. Turn off
the oven and allow the cheesecakes to remain in the oven for an
additional 20 minutes. Remove form the oven and cool at room
temperature for 20 minutes. Refrigerate the chocolate cheesecake for 1
hour, but keep pumpkin cheesecake at room temperature (do not remove
either cake from pan. To prepare the ganache, heat the heavy cream, butter, and sugar in a 2
1/2-quart saucepan over medium-high heat. When hot, stir to dissolve
sugar. Bring the mixture to a boil. Place the chocolate in a stainless
steel bowl. Pour the boiling cream over the chocolate and allow to
stand for 5 minutes. Stir until smooth. Allow to cool to room
temperature. Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled
chocolate cheesecake. Spread evenly over the top of the cake. Invert the
pumpkin cheesecake onto the layer of ganache. Gently press down on the
cake to set in place. Wrap the entire springform pan with film wrap and
refrigerate for 3 hours. The cheesecake can now be released from the springform. Remove film wrap
and wrap a damp, hot towel around the sides of the pan (the towel should
be large enough to completely wrap around and cove the sides of the
pan) and hold around the pan form 1 minute. Carefully release and remove
the springform pan. Using a cake spatula, smooth the sides of the cake
with 2 to 3 Tbsps. of the ganache. Spread the remaining ganache evenly
across the top of the cake. press remaining cookie/pecan crumbs into the
sides of the cake, coating evenly. Refrigerate for at least 30 minutes
before cutting and serving. Heat the blade of the serrated slicer under hot water before cutting and
run it under hot water after making each slice. - - - - - - - - - - - - - - - - - - NOTES : I made this Thanksgiving of 1997. For the decorations I used the
pecan/cookie pieces also on top of the cake approximately 2 inches around
the edge of the cake. Then I evenly spaced whole pecan pieces on top of
the edging. In the center of the top of the cake I used Chocolate fall
leaves (bought from grocery store) placed haphazardly around. This cheesecake is very time intensive but sooo..worth it. I can't say
enough about it! Owners Cooking for Fun (CFF)
URL: https://members.tripod.com/~CookingForFun
mailto:devriesb@ican.net
CFF Shared by Bill & Lei Devries
https://members.tripod.com/~CookingForFun
Posted on FareShare 10-98 by Candice Valencia
* Exported from MasterCook * Diane's Chocolate Cherry Bars Recipe By : diane@keyway.net
Serving Size : 1 Preparation Time :0:00
Categories : Bars Cakes
Cherries Chocolate
Desserts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 package fudge cake mix
1 can cherry fruit filling -- (21 oz.)
1 teaspoon almond extract
2 eggs -- beaten
frosting:
1 cup sugar
5 tablespoons butter or margarine
1/3 cup milk
1 package semi-sweet chocolate pieces -- (6 oz.) (1 c.) Preheat oven to 350 degrees. Using solid shortening or margarine (not oil),
grease and flour* 15x10-inch jelly roll or 13x9-inch pan. In large bowl,
combine cake mix, filling, almond extract and eggs. By hand, stir until
well mixed. Pour into prepared pan. Bake jelly roll pan for 20 to 30
minutes; 13x9-inch pan for 25 to 30 minutes or until toothpick inserted in
center comes out clean. While bars cool, prepare frosting. Frosting: In
small saucepan, combine sugar, butter and milk. Boil, stirring constantly
1 minute. Remove from heat, stir in chocolate pieces until smooth. Pour
over partially cooled bars. Makes about 3 dozen bars. My mother-in-law
used to think I went to a lot of trouble making this until she watched me
stir it together in about 3 minutes one day. *use coco to "flour" the pan. Posted on FareShare 10-7-98 by midge - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Dijon Herbed Chicken (Lowfat) Recipe By : Reynolds Wrap Kitchens
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Green Beans/Wax Beans
Healthwise Main Dishes
Potatoes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons Dijon-style mustard
1 tablespoon reduced calorie mayonnaise
1 tablespoon Parmesan cheese -- grated
2 medium red potatoes -- thinly sliced
2 tablespoons water
2 chicken breast halves -- skinless, boneless
1 package frozen whole green beans -- (9 oz.)
2 tablespoons sliced green onions
1 teaspoon dried basil leaves Preheat oven to 450 degrees F. Tear off two12x18-inch sheets of heavy
duty aluminum foil. Spray each foil sheet with nonstick cooking spray,
set aside. In small bowl, combine mustard, mayonnaise and Parmesan
cheese; set aside. Arrange half of potato slices on lower half of each
foil sheet. Sprinkle water evenly over potatoes. Place chicken on top
of potatoes. Rinse frozen green beans under cold water until broken
apart, drain well. Arrange green beans around chicken. Spread mustard
mixture evenly over chicken. Sprinkle chicken and vegetables with
onions and basil. Fold upper half of foil over food, meeting bottom
edges of foil. Allowing space for heat circulation and expansion, seal
edges together making a tight 1/2-inch fold. Fold again. Repeat to
seal each side. Place foil packets on a cookie sheet. Bake 25
minutes. Using pot holder or oven mitts, transfer packets to dinner
plates. To serve, cut an "X" in top of each packet. Fold foil back. Nutrition information per serving: 491calories, 45 grams protein, 60
grams carbohydrate, 7.5 grams fat (13.7 percent total calories), 103
milligrams cholesterol, 327 milligrams sodium. From http://www.rmc.com/wrap/
Formatted and contributed to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Disneyland's Oatmeal Raisin Cookies Recipe By : Disneyland via Los Angeles Times
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts
Fruit Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 1/4 cups flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 1/8 cups shortening
1 3/4 cups brown sugar -- packed
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
4 cups rolled oats
2 1/2 cups dark raisins Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl.
Set aside until needed. Cream shortening with brown sugar and granulated sugar until fluffy. Beat
in eggs and vanilla until smooth. Mix in reserved flour mixture until well
blended, about 2 minutes. Add oats and raisins. Mix until blended,
about 1 minute. Using ice cream scoop (size #24), scoop out cookie dough
into 4 dozen large balls. Place about 6 balls on each lightly greased
baking sheet, pressing down until about 1/4-inch thick and 3 inches
in diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly,
then remove cookies from sheets and cool on racks. Posted on FareShare 10-8-98 by Pat Hanneman
Mail To: kitpath@earthlink.net
KitchenPatH Recipes http://home.earthlink.net/~kitpath - - - - - - - - - - - - - - - - - - | 
