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Cooking For Fun
Cookbook Swap

About twice a year, subscribers to CFF exchange cookbooks with each other.
This page is a review of some of those books, along with a recipe.
Thanks to all for sharing with us, and for participating in the CFF Cookbook Swaps!

These recipes were both taken from my cookbook swap with Tabitha. The book is Classic African, introduced by Rosamund Grant and has some cracking recipes. I just wish I could get all the ingredients :-( I made and served them together with pilau rice.

                     *  Exported from  MasterCook  *

                        East African Roast Chicken

Recipe By     : Classic African
Serving Size  : 4    Preparation Time :25:00
Categories    : Ethnic                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      4 pound       chicken
   2      tablespoons   butter, plus extra for basting
   3      cloves        garlic -- crushed
   1      teaspoon      fresh gound black pepper
   1      teaspoon      ground turmeric
     1/2  teaspoon      ground cumin
   1      teaspoon      dried thyme
   1      tablespoon    coriander -- chopped
   4      tablespoons   thick coconut milk
   4      tablespoons   medium-dry sherry
   1      tablespoon    tomato puree
                        salt and chilli powder

Wash and dry the chicken. Put the butter and remaining ingredients into a bowl and mix to a thick paste.  Ease the skin of the chicken away from the flesh and rub generously with the mixture. Rub more over the skin, legs and wings and into the neck cavity.

Place the chicken into a roasting tin, cover loosely with foil and and marinate overnight in the fridge.

Pre-heat the oven to190C/ 375F/Gas 5. Cover chicken with clean foil and roast for an hour, then turn chicken over and baste with the pan juices. Cover again with the foil and cook for 30 minutes.

Remove foil and place breast-side up. Rub it with extra butter and roast for an extra 10-15 minutes, until meat juices run clear and the skin is golden-brown.

                   - - - - - - - - - - - - - - - - - -

                     *  Exported from  MasterCook  *

                         Ethiopian Collard Greens

Recipe By     : Classic African
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         collard greens
   4      tablespoons   olive oil
   2      small         red onions -- chopped
   1                    garlic clove -- crushed
     1/2  teaspoon      fresh root ginger -- grated
   2                    green chiles -- seeded and sliced
     2/3  cup           vegetable stock
   1                    red pepper -- sliced
                        salt and pepper -- to taste

Wash the greens and strip the leaves from the stalks. Steam the leaves for about 5 minutes until slightly wilted. Set aside on a plate to cool and place in a colander and press out excess water.

Using a large knife, slice the greens very thinly.

Heat oil in a suacepan and fry the onions until browned. Add garlic and ginger and stir-fry with the onions for a few minutes, then add the chillies and a little of the stock and cook for 2 minutes.

Add the greens, red pepper and remaining stock. Season, mix well and cover then cook over a low heat for about 15 minutes.

                   - - - - - - - - - - - - - - - - - -

NOTES : I used spring cabbage instead of collard greens.

Received in Spring 1999 Cookbook Swap by Helen from Tabitha.

I arrived home from work to find my package from Lisa containing two cookbooks. They are great. I've never seen either of them before. The first one is called: Sunset less than 7 ingredients Cook Book (short simple and delicious recipes). That's right up my alley. There are some wonderful recipes included which I will post later. The second book is called "The Best of Seasons" by Judy Schultz. The author has prepared about 15 recipes for each month of the year and they range from appetizers to main courses to side dishes, desserts and beverages. Each month also has a "Fast Track Menu", which includes meals which can be prepared in under 20 min. It's a nice combination of recipes preparing food from scratch, but also offers some recipes using some prepared mixes. I am really looking forward to preparing some of the recipes. Thanks Lisa, the books are great!

Received in Spring 1999 Cookbook Swap by Brenda from Lisa.

Finally this morning after two months of waiting my cookbook from Bev arrived im my mail box.  Somehow I think there was a glitch in this end with the Postal System with late delivery but it finally arrived and it is awesome.

It is the Tasha Tudor Cookbook - Recipes and Reminicences from Corgi Cottage.  Traditional and handed down from generation to generation recipes recalling an old-fashioned New England lifestyle.

It is just such a pretty book that I'm sorta quite scared to use it and get it marked.  The pictures are all in colour and its all glossy and I don't want to make a mess of it. There are all different personal comments on each recipe which really do give it the more personal touch.

So thank you very much Bev, it is a book worth treasuring for years.

Looking through it she states that Roast beef is only a once a year treat for her family which sounds really weird to me as a Roast Beef can be a weekly thing for us, especially a Saturday nite dinner with the family. Tasha is also very staunch about the use of farm fresh products, always stating farm fresh eggs or farm raised chickens or farm fresh milk or cream.

A recipe that from the book which looks really yummy is Becky's Birthday Cake - with Tasha's comments: "This recipe has been the family birthday cake for as long as I can remember. For many of my daughter Bethany's birthday parties we placed the cake on a wood shingle raft, surrounded it with flowers, and floated it down our stream. We also had a shingle raft and a candle for each child's
sandwich. We positioned the guests downstream, and when the right moment came we would light the candles and send the cake and its flotilla of shingle boats out into the stream. It was dark by then, so you could imagine the suprise of the guests at the sudden appearance of this fairy convoy. Once, the cake took off into a faster current and my sn Seth had to wade in to rescue it. I traditionally ice this cake with Boiled White Frosting tinted pink.

Becky's Birthday Cake
1 farm fresh egg at room temperature, separated
4 tablespoons unsalted butter softened
3/4 cup sugar
1 1/2 cups cake flour sifted
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1/2  teaspoon vanilla extract

Preheat the oven to 350 degrees F.  Grease and flour 2 8 inch round cake tins, cut rounds of waxed paper to fit the bottoms, and grease and flour the paper.

Beat the egg yolk in a small bowl.

In a large mixing bowl, cream butter and sugar well, then add the well beaten yolk. Sift together the dry ingredients and add them to the mixture, alternating with the milk.  Mix well. Beat the egg white until stiff. Fold in the egg white and the vanilla.

Pour the batter into the prepared tins.

Place in the preheated oven and bake for approx 30 min, until the cake is done when tested with cake tester.  Take care not to overbake.

Remove the cakes from the oven and set them on racks to cool. Cool them in their tins for 10 min then remove them from the tins peel off the waxed paper and allow them to finish cooling. When cooled completely frost them with Boiled White Frosting.

Boiled White Frosting
2 farm fresh egg whites at room temperature
1 1/2 cups suar
1/2 cup water
1/2 teaspoon vanilla extract

In a bowl beat the egg whites until they are very stiff but not dry. In the top of a double boiler, over hot water, combine the sugar and the water. Place on the stove and stir until the sugar is dissolved.  Boil without stirring until the mix spins a thread when blown from a spoon - 242 degrees on a candy thermometer. Add the syrup to the egg whites in a thin stream.  This takes two people, one to beat constantly and othe other to pour steadily. Add the vanilla and continue beating until the mix reaches spreading consistency. When frosting has cooled sufficiently you may ice your cooled cakes with it.

Received in Spring 1999 Cookbook Swap by Jo from Bev.

Today I received 3 wonderful cookbooks from Helen (UK)!

1. Italian Cooking by Anne Ager (great!!! I didn't have any Italian cookbooks and was actually looking for one :-)

2. Salads and Vegetables - Sallie Morris (just perfect for my new list :-)

3. Warming Casseroles - Audrey Hundy (got Peter jumping up and down with joy!)

Also a great feature with all of these books is that they use both the metric system and "the other one" ;-), so I'll be able to understand them and give the alternative measures as well! Thanks Helen, perfect choices!! Here one recipe from each of them.

Crema di prosciutto - Parma ham mousse (Italian Cooking)
300 milliliter single cream (1/2 pint)
6 tablespoons Marsala
100 gram Ricotta; or curd cheese (4 oz)
150 milliliter chicken stock (1/4 pint)
225 gram Parma ham pieces; (8 oz) and
2-3 slices Parma ham
15 gram powdered gelatin (1/2 oz)
3 tablespoons hot water
-to garnish-
2 tablespoons pistachio nuts; coarsely chopped
  parsley sprigs; or basil leaves

Preparation time: 30 minutes, plus chilling.

Put the cream into a liquidizer with the Marsala, cheese, chicken stock and Parma ham pieces. Blend until smooth. Dissolve the gelatin in the hot water and blend into the ham mixture. The mixture has a strong flavor and should not need additional seasoning. Line a lightly oiled 450 gram/1 lb loaf tin with Parma ham slices, spoon the mousse mixture in and chill for 2-3 hours until set. Turn the mousse out on to a serving dish and garnish with the pistachio nuts and parsley or basil. Serve with fingers of hot toast. Serves 6

Mandarin noodles (Salads and Vegetables)
1 small cucumber; halved lengthways
225 gram dried noodles; (8 oz) or whole-wheat spaghetti
100 gram bean-sprouts (4 oz)
4  spring onions; white parts sliced finely
100 gram cold roast pork (4 oz); shredded (optional)
4 tablespoons peanut oil
1 tablespoon sesame oil
2 tablespoons light soy sauce
1 teaspoon sugar; optional
freshly ground black pepper
-to garnish-
spring onion curls; green parts
1 teaspoon sesame seeds

1. Scoop out the cucumber seeds and cut the flesh into 4 cm/1-1/2 inch lengths and then into matchstick pieces. Sprinkle with salt and leave for 15 minutes.

2. Cook the noodles in salted boiling water for 12 to 15 minutes or according to packet directions. Drain, refresh in cold water and drain thoroughly.

3. Dry-fry the sesame seeds for garnish in a frying pan until lightly toasted, and reserve.

4. Mix the peanut and sesame oils together with the soy sauce and sugar. Taste and adjust the seasoning.

5. Pile the noodles on to a serving dish. Toss lightly with the cucumber, bean sprouts, sliced onion and pork (if using).

6. Pour over the prepared dressing and toss. Garnish with the spring onion curls and sesame seeds.

Serves 6
Preparation time: 25 minutes, plus standing
Cooking time: 12-15 minutes

Aubergines Taverna (Warming Casseroles)
750 gram aubergines (1-1/2 lb); trimmed and sliced
25 gram butter (1 oz)
garlic salt
freshly ground pepper
1 teaspoon dried thyme
425-gram can chopped tomatoes (15 oz)
1 tablespoon honey
2 tablespoons Parmesan cheese; finely grated
25 gram pine kernels (1 oz)

Oven: 190 C, 375 F, Gas Mark 5

1. Put the aubergine slices into boiling salted water, bring back to the boil and simmer for 5 minutes.

2. Drain well, then arrange in a well-buttered shallow casserole, dot with butter and sprinkle with the garlic salt, black pepper and thyme. Pour the tomatoes over the top to cover the aubergines, then drizzle the honey over the surface. Add more salt and pepper.

3. Cover closely with a lid or foil and cook in the center of a preheated oven for 20 minutes.

4. Remove the cover, sprinkle with Parmesan cheese and scatter the pine kernels over the top. Return to the oven for a further 15-20 minutes or until the cheese and nuts are browned.

Serves 6
Preparation time: 5-10 minutes.
Cooking time: 40-45 minutes

Received in Spring 1999 Cookbook Swap by Tabitha from Helen.

I received my cookbook in the mail yesterday from Brenda!  It's a beautiful cookbook with recipes from B & B's all over Canada. It's really nice!!!  Called Rise & Dine Canada: Savory Secrets from Canada's Bed & Breakfast Inns. There is another one for the US called Rise & Dine: Savory Secrets from America's Bed & Breakfast Inns. Thank you Brenda!! Your cookbook is on its way. Without further ado, here's a recipe from it. Definitely on my "to try soon" list!!!

Strawberry-Oatmeal Muffins
From: Riverdell Estate, Dartmouth, NS, Canada
"A great snack anytime!" Isabel Christie
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup quick-cooking rolled oats
1/4 cup butter or margarine
1/2 cup sugar
1 egg, beaten
1 cup milk
1/2 teaspoon almond extract
1 cup hulled and diced fresh strawberries (or frozen
Strawberries, thawed, well drained, and diced)
Melted butter
Ground nutmeg

Preheat oven to 400F. Mix together flour, baking powder, cinnamon, salt, and oats. Cream together butter, sugar, and egg. Stir dry ingredients into creamed mixture alternately with milk. Add almond extract. Fold in prepared strawberries. Spoon into a greased 12 cup-muffin pan. Bake 25 minutes or until golden brown. Brush with melted butter and sprinkle with nutmeg. Makes 1 dozen muffins.

Received in Spring 1999 Cookbook Swap by Lisa from Brenda.

Just wanted to let you all know that I received my cookbook a couple of days ago and I love it!!  My partner was Jan in California and the cookbook she sent is titled: Healthy One-Dish Meals in Minutes and it is perfect for me. I live by myself and when I do cook, I like to make one dish meals and something that doesn't take too long to prepare. The book has 200 no-fuss, low-fat recipes and has lots of good pictures, too.  THANK YOU Jan!!  It was hard to pick just one recipe, but here goes:

Zesty Ziti
1 tbsp. olive oil
1 clove garlic, minced
2 c. baby carrots
8 stalks asparagus, cut into 2" lengths
4 scallions, cut into 2" lengths
2 c. Italian green beans
1 can (16 oz.) chicken broth, defatted
1 can Italian-style stewed tomatoes
1 can (16 oz.) vegetarian beans in tomato sauce
1 c. water
3 c. uncooked ziti
1 c. shredded mozzarella cheese
1 tbsp. grated Romano cheese
1/4 c. seasoned dry bread crumbs

Preheat the oven to 400 degrees. Lightly coat a 9"x13" baking dish with cooking spray.  In a large pot, warm the oil over medium-high heat. Add the garlic and cook for one minute, or until softened but not browned. Add the carrots, asparagus, scallions and green beans and mix well. Add the broth, tomatoes, beans and water and bring to a boil.

Spread the ziti evenly over the bottom of the baking dish. When the vegetables come to a boil, carefully pour or spoon the mixture over the ziti. Make sure the ziti is covered completely.

Bake for 20 minutes or until hot and bubbling. Sprinkle with the mozzarella and Romano. Top with the bread crumbs and bake for 10 minutes or until the crumbs brown. Let stand for 10 minutes before serving.  ENJOY!!

Received in Spring 1999 Cookbook Swap by Jennifer from Jan.

I received my book from my swap partner Jo in New Zealand. It's called The Omanga Hospice Recipe Book. The book "provides much needed funds for continued hospice care in the Hutt Valley and Wairarapa."

Here's a recipe from this very nice book. I love Chicken Veronique, and have made it quite often, but not quite like this. The addition of the orange marmelade sounds interesting. I'll have to try it soon. There is also a very nice lemon pudding, and it gives the oven temp in farenheit not celcius so I don't
have to look it up to translate...LOL.

Thanks again Jo :-)

Chicken Veronique
from Hillary Timmins, New Zealand

4 whole chicken breasts-split, boneless and skinless
2 tbsp butter or margarine
1 1/2 tbsp orange marmalade
1/2 tsp dried tarragon
1/2 cup dry white wine
1/2 cup cream
2 Tbs cornflour (cornstarch) and water
1 1/2 cups seedless green grapes

Sprinkle chicken lightly with salt. In a wide frying pan over medium heat, melt the butter and add chicken. Cook until lightly browned on both sides (about 10 minutes)

Stir in marmalade, tarragon and wine. Bring to a boil, cover, reduce heat and simmer until meat is no longer pink in the thickest part (about 15 min). Lift out the chicken and keep warm.

Add cream to pan juices, and bring to the boil, stirring, over low heat. Combine cornstarch and water, and add to sauce. Mix in grapes and quickly return to boiling. Pour over chicken. Serves 4 to 6.

My comments: I add the chicken back to the pan to have the sauce penetrate the chicken more, and to warm it up further. This is a very easy, yet elegant looking and tasting dish. Makes a great dinner party fare because it's quick and easy to do. Garnish with bit of parsley or dill, and add some extra grapes as garnish as well, if you like. Serve with rice. Pick a good white wine to make the sauce with, and then serve that same wine with dinner.

Now for dessert!  my favorite part of the meal.

Lemon Delicious Pudding
3 Tbs lemon juice
3 Tbs sugar
3 Tbs flour
3 egg yolks, beaten
1 cup milk
3 tsp butter, melted
3 egg whites, stiffly beaten

Combine ingredients in order given, folding in beaten egg whites last. Pour into a greased flat dish. Place in a pan of water and bake at 350 for 45 minutes when the custard should be set.

Received in Spring 1999 Cookbook Swap by Bev from Jo.

Fruit of the Spirit - 50 Years of Recipes and Rememberances
Snyder Memorial Baptist Church

This is a fundraiser for this church sent to me by Lori Coultas.  This is a terrific compiliation book. I personally like these books because they are usually made up of tried and true recipes that people are "known" for. I had a hard time picking just one favorite recipe but this is the one that is most intriguing to me and I must make it soon!

Miami Beach Birthday Cake
Patty Thomson
1 cup chocolate chips
1/3 cup butter
1/2 cup graham cracker crumbs
1/2 cup chopped walnuts
1/2 cup butter
1 1/2 cups plus 2 tbs sugar
1 1/4 cups sour milk
2 cups sifted flour
1 tsp baking soda
1 tsp salt
2 eggs
1 tsp vanilla
1 cup whipping cream

Melt 1/3 cup chocolate chips. Grease & flour bottoms of two 9" round cake pans. Combine graham cracker crumbs and melted butter. Stir in walnuts & 2/3 cup chocolate chips. Set aside.  Cream butter. Gradually add 1 1/2 cups sugar & continue  creaming until light and fluffy. Add eggs, one at a time, beating well after each. Blend in melted chocolate and vanilla. At low speed, add dry ingredients. Mix well after each addition. Pour into pans. Sprinkle tops with reserve crumb mixture.

Bake at 375* for 30-40 minutes or until cake springs back when touched lightly in the center. Cool on racks with crumb side up. Beat cream with 2 tbs sugar until stiff. Fill and frost sides with whipped cream keeping layers with crumb side up. (I use 2 cups of cream and frost the whole cake.) Refrigerate. Cutting it is easier with a serrated knife, or even better, an electric knife.

Received in Spring 1999 Cookbook Swap by Lauri from Lori.

Guerrilla Cooking
by Mel Walsh

The book was a great surprise on a day I wasn't feeling too well.  My sugar level has been quite high....of course I've been a bad girl lately--all those year end dinners!

The book is mostly for microwave oven cooking, but you can always adapt. I did a great "Baked Steak" and it was awesome. My daughter ate all of her portion!  Desserts, dips, soups and more are included.

Received in Spring 1999 Cookbook Swap by Carole in NJ from Michelle in California.

The cookbook I received from my partner, Iara, is called "Family Favorites For Everyday Meals and Special Occasions." I have looked through it and have decided on a recipe I am going to try tomorrow night.

Spicy Crab-Stuffed Avocados
1/2 cup mayonnaise
1/2 cup celery minced
1/4 cup pickled hot peppers
1 Tbsp. prepared mustard
A few drops of Tabasco
A few drops Worcestershire sauce
pinch of salt
juice of half a lemon
6 oz of canned crab
2 ripe avocados

In a bowl mix first 8 ingredients and 2 tsp. of lemon juice cover and refrigerate. Drain crab meat. In a bowl crumble and refrigerate. Peel avocados. Slice in length lengthwise. Remove pits. Dip cut sides in remaining lemon juice. Cover 4 plates with watercress. Place avocados in the center. Stuff with crab meat. Spoon spicy mayonnaise on top. Garnish with tomatoes and olives and serve.

Received in Spring 1999 Cookbook Swap by Anne in Oregon from Iara in New Jersey.

I just received my delivery from my "swap" buddy!!!!!!!  Who is Carole in New Jersey! I was totally blown away! :) I received two beautiful color scheme, how did you know? A box of Chocolate Tea Biscuits, decaf hazelnut coffee and a hand a TERRFIC cookbook, Starbucks Passion, delicious desserts! This was all presented in a lovely wicker basket! I can't wait to bake!

"Starbucks Passion for Coffee"....the book is very delectable. The colors of the pages reflect the tones of coffee.....beige, brown and rust....they appear tasteful and delicious; good enough to eat. Initially the book starts out with a very detailed history of coffee, down through the ages, techniques for its use and preparation. I very much enjoy cookbooks that give a look into its contents not just recipes. It specifically looks at different types of coffee beans and their use.

There are 25 listed recipes in the cookbook itself....they are "coffee" edible desserts! Apple Brown Betty, Cinnamon-Swirl Biscuits, Blueberry Coffee Cake and Pear Ginger Muffins are just to name a few.
I can't wait to try them!

Received in Spring 1999 Cookbook Swap by Michelle in California from Carole in New Jersey

My partner , Jennifer Smith, sent me "The Ryman Remembers" which is "recipes and recollections" from the Ryman Auditorium in Nashville. It's a beautiful book with wonderful pictures, stories and, of course, recipes! Jennifer, did you know that I was born and raised in GA? I've been in CA for 10 years and haven't had a decent breakfast since I've been here! I miss Southern food!!!! Thank you so much - it was an excellent choice!

BTW - did you know that turkey tetrazzini was named for singer Luisa Tetrazzini? (The Ryman Remembers - pg 112)

Received in Spring 1999 Cookbook Swap by Jan in California from Jennifer in Tennessee

I received my cookbook today.  My swap partner was Lauri and she sent me a wonderful book called  "The Art Of Chocolate " by Elaine Gonzalez and beautiful photographs by Frankie Frankeny, by Chronicle Books. It is a cookbook to make a chocoholic like myself go into ecstasy. It features beautiful chocolate desserts for special occasions. Has great techniques with step by step instructions to insure that you are successful in preparation of these chocolate recipes. She also included a pageant picture of herself as Mrs. Illinois for 1999. From the looks of the picture if Lauri is competing again this year I would say that you are a shoe in for winning. Really beautiful and a winning smile. I will be posting some of
the recipes from the book this week.  Thanks again Lauri - it was a wonderful choice and I am a very happy participant in this cookbook swap.

Received in Spring 1999 Cookbook Swap by Lori from Lauri in Florida.

Received my swap package from Janet.  What a wonderful surprise - not 1 cookbook but 4!!! An egg cookbook which  I can always use to spice up breakfast. A chicken, a chicken and fish and a wonderful muffin cookbook.  Really outdid herself.  Thank you Janet!

Received in Spring 1999 Cookbook Swap by Florence in Texas from Janet.

I just received my cookbook from Anne. The book that she sent to me used to be her Father's. He cooked for a hobby. I know I will enjoy all the delicious recipes. I will post my first recipe today and very soon, I will copy some more. I would like to thank you, Anne, for the great gift

Lime- Broiled Chicken
By Mildred Miller & Bascha Snyder 1974
Place skin side up on rack 6 inches from broiler heat.
1 broiler,cut in serving pieces.
Brush with sauce of:
1/4 cup oil
1/4 cup lime juice
1 teaspoon chopped onion
1 teaspoon tarragon (optional)
1 teaspoon salt
freshly ground pepper
1/4 teaspoon tabasco sauce.

Broil slowly until tender, turning and basting occasionally; cook about 1-1/4 hours, or if you prefer you can bake  in oven at 350 F for 1 1/4 hours.

Received in Spring 1999 Cookbook Swap by Iara in New Jersey from Anne in Oregon.

Florence was my swap partner, and I returned home from vacation on Sunday to find a nice package from her waiting for me.  In it was just a trove of treasures!  She sent a package of tortilla flour, along with a recipe, 2 packages of fajita seasoning mix, and 3 cookbooks.  They are Le Cordon Bleu Home Collection series, one on tarts & pastries, one on desserts, and one on CHOCOLATE!!!!!  The pictures are just lovely!  I haven't been able to look at the recipes yet because I've been drooling over all the beautiful color pictures!!  Thanks so much Florence!

Received in Spring 1999 Cookbook Swap by Janet from Florence in Texas.

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