Recipe: Misc. Recipes Chat Room - 1997-07-13 (06)

Betsy, NY (1:28:42 pm) : Date: Thu, 7 Jul 1994 14:03:26 -0400
From: Elaine Henzler HENZLEEF@SNYBUFVA.CS.SNYBUF.EDU
Subject: Strawberry recipes

STRAWBERRY PIE - SUGAR FREE

1 baked 9 inch pie shell
4 cups sliced or whole strawberries
Glaze:
1 box jello sugar free vanialla pudding, cooked type (not instant) 4
serving size
1 box jello sugar free strawberry jello, 4 serving size
2 1/2 cups cold water

In a saucepan mix pudding mix, jello mix and 2 1/2 cups water.
Stir over medium heat until mixture comes to a full boil. Remove
from heat. Cool in refrigerator until slightly thickened. Arrange
strawberries in pie shell. Pour cooled mixture over berries. Chill
until set. Serve with whipped cream!

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Betsy, NY (4:56:02 pm) : These 2 recipes are from the Enoch Pratt Free
Library (by the way I found them using TKL search for the work friendship)

FRIENDSHIP CAKE (Recipe 1)

These recipes include a 10-day cake starter and a 30-day
fruit starter meant to be shared with friends.

FRIENDSHIP CAKE STARTER

Day 1: Put 1 cup flour, 1 cup sugar and 1 cup milk in mixing
bowl, stir and cover with foil. Keep in a cool place but do not
refrigerate.
Days 2, 3 and 4: Stir mixture and cover again.
Day 5: Add another cup each flour, sugar and milk. Stir and
cover.
Days 6, 7, 8 and 9: Stir and cover.
Day 10: Stir and remove 3 cups putting 1 cup in each of three
containers. Give a container to three friends who can use this
as their beginner starting the above at Day 2.

FRIENDSHIP CAKE

1 c sugar 2 t baking powder
2 c flour 1 t salt
3 eggs 1 1/2 t baking soda
2 t vanilla 2/3 c oil
1 1/2 t cinnamon topping (see recipe below)

Stir these ingredients into remaining starter batter, mixing
by hand. Add 1/2 cup nuts, raisins, apples or 1/c cup
applesauce, drained crushed pineapple or blueberries, or any
combination of these, but don't exceed 1 cup total.

TOPPING

1/c soft butter
1 c brown sugar
1 T flour
1 t cinnamon

Stir ingredients together, making a paste. Spread on cake
batter before baking.

Bake at 350 degrees in a greased and floured pound cake pan
for 45 minutes to 1 hour.

Other versions of this recipe add approximately 3 cups of
combinations of nuts, raisins, and apples and such including 1
cup
of chocolate chips.

FRUIT STARTER

2 1/2 c sugar
1 29 oz can sliced peaches in heavy syrup cut in bite size pieces
2 c sugar
1 20 oz can of crushed pineapple in heavy syrup
2 c sugar
2 10 oz jars of Maraschino cherries

Put 2 1/2 cups sugar and peaches in a large glass or plastic
container and stir this mixture every day for 10 days with a
wooden or plastic spoon, not one of metal. If a friend has given
you a half or full cup of starter then add it to the above
mixture, otherwise this serves as your own starter.

Day 10: Add 2 cups of sugar and pineapple. Stir
occasionally.

Day 20: Add 2 cups sugar and cherries, drained.

Continue to stir the mixture occasionally for 10 more days.

Day 31: Divide the fruit into three parts to make three
cakes. Also divide the liquid, which is the cake starter, to
share with friends. It should yield from about 1/2 to 1 cup for
five friends. The starter should be used to begin another batch
within 3 to 5 days. The fruit can be frozen.

One variation in some recipes is to add 1/2 to 1 cup of
brandy to the starter.

FRIENDSHIP FRUITCAKE

1 box butter cake mix, golden or yellow
1 3 1/2 oz package vanilla instant pudding mix
2/3 cup oil
1 c coconut
4 eggs
1 c pecans or walnuts
1/3 of the starter fruit

Bake in a Bundt or tube pan at 300 degrees for one hour or
until a toothpick comes out clean. Let cool for 5 minutes then
turn onto plate to cool. Freezes well.

Source: Baltimore Sun 11/18/92

FRIENDSHIP CAKE (Recipe 2)

BRANDIED FRUIT STARTER

1 15 1/4 oz can pineapple chunks
1 17 oz can apricot halves
1 16 oz can sliced peaches
1 10 oz jar maraschino cherries
1 1/4 c sugar
1 1/4 c brandy
Friendship cake, recipe below

Combine all ingredients in a clean, non-metal bowl and stir
gently. Cover and let stand at room temperature for three weeks,
stirring fruit twice a week. Starter is now ready to use.

Reserve one cup starter at all times or you will have to
start all over again. To replenish starter, add one cup sugar
and one of the four fruits; add another fruit every week for the
next three weeks, stirring gently each time. Cover and let
stand at room temperature three days before using. Apricot or
peach brandy can be used and fruit cocktail substituted for
peaches or apricots.

FRIENDSHIP CAKE

1 c butter or margarine melted
1 3/4 c sugar
3 c all purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t salt
1/4 t ground cloves
1/4 t ground nutmeg
2 c drained brandied fruit starter
2 eggs
1 c chopped pecans
1/4 c brandied fruit juice (such as
apricot or peach brandy)
powdered sugar

Combine butter and sugar in a large bowl and beat well.
Combine next six ingredients; add eggs and beat well again.
Coarsely chop brandied fruit and add to batter, add pecans and
juice and mix well. Pour into a greased, floured 10-in bundt pan
and bake at 350 degrees for one hour. Cool ten minutes and turn
out onto a wire rack to finish cooling. Sprinkle with powdered
sugar.

Source: Baltimore Evening Sun 5/1/91
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Judy/AZ (6:35:44 pm) : This is a very refreshing salad on a hot day.

MELON, CUCUMBER AND TOMATO SALAD

1 honeydew melon
1 lb. fresh tomatoes
1 cucumber

MINT DRESSING:

2 tablespoons red wine vinegar
6 tablespoons salad oil
1 tablespoon chopped parsley
2 teaspoons chopped chives
2 teaspoons chopped mint
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper

Cut melon into 1-inch cubes or make melon balls with a melon baller. Place
melon in a large bowl. To peel tomatoes, bring a pan of water to a boil. Dip
each tomato into the boiling water, count to 8 and remove. This allows you
to slip the skin off the tomato almost effortlessly. Repeat with remaining
tomatoes. Quarter the tomatoes and remove and discard seed and juice. Cut
wedges in half again. Add to melon. Peel cucumber. Cut into 1-inch cubes.
Combine with the melon and tomatoes. Combine all dressing ingredients in a
food processor or blender. Process or blend until combined. Pour over salad
and toss gently to distribute dressing evenly. Cover and refrigerate for
several hours before serving. Mixture should be icy cold. Serves 8.