Recipes Included On This Page Pan Fried Polenta with Corn, Mustard Greens and Goat Cheese Papaya Custard Prudhomme Cajun Greens and Fettucine - Southern American Prune Quick Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pan Fried Polenta with Corn, Mustard Greens and Goat Cheese Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 2 garlic cloves -- minced 4 cups water 1 cup coarse-ground yellow corn meal 1/2 teaspoon salt Pepper to taste 1 1/4 cups fresh corn kernels 2 tablespoons grated parmesan cheese 1/2 bunch mustard greens 1 tablespoon olive oil 1 ripe tomato sliced into 1/2-inch rounds 3 ounces goat cheese In a saucepan heat the butter on medium heat. Add garlic and cook for a minute, stirring. Add 3 cups of water and bring to a boil. While the water heats, whisk together the cornmeal, salt and 1 cup of water. When the water is boiling pour the meal into to pan and cook for 40 minutes, stirring every 10 minutes. After 40 minutes, stir in the corn and cook for 5 minutes. Add the pepper and parmesan cheese. Pour the polenta into a lightly oiled 8x8 pan and smooth with spatula. Chill for at least 1 hour in the fridge. Cut away the stalks of the mustard greens and cut the leaves into bite-sized pieces. Now cut the polenta into hour large triangles. Heat the olive oil in a large frying pan over medium-high heat. When the oil is hot, add the polenta triangles. pan-fry the polenta until it is golden brown and then turn it over and do the same on the other side. When done remove the polenta. Add the remaining 1/3 cup of water to the pan. Cook the greens until tender. Broil the polenta with a slice of tomato and the goat cheese on top. When melted, serve on a bed of greens. Source : Planet Organics. Formatted by Chupa Babi in MC: 10.31.06 Contributed to the FareShare Gazette by Chupa; 20 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Papaya Custard Recipe By : The Nero Wolfe Cookbook Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups light cream 3 large eggs -- plus 1 egg yolk 1 1/2 cups papaya pulp -- pureed [2 to 3 papayas] 1/2 teaspoon salt 1/4 cup sugar 1 orange -- juice and rind 1/2 cup toasted coconut Heat the cream, beat the eggs and yolk; mix together with the papaya puree, salt, sugar, orange juice and grated orange rind until well blended. Pour into individual custard cups and place in a pan of hot water. Bake at 325F for 40 to 45 minutes or until a toothpick comes away clean when inserted in the custard. Garnish with toasted coconut. Variation - instead of individual cups, use a 1-quart baking dish and unmold the custard onto a serving plate. Garnish with slices of papaya and top with the coconut. From The Nero Wolfe Cookbook by Rex Stout (1886-1975) and the editors of The Viking Press; 1973. This recipe is mentioned in "Gambit". MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prudhomme Cajun Greens and Fettucine - Southern American Recipe By : Paul Prudhomme's Fork in the Road Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SEASONING MIX: 2 1/2 teaspoons salt 2 teaspoons sweet paprika 1 3/4 teaspoons onion powder 1 1/2 teaspoons dried sweet basil leaves 1 1/4 teaspoons garlic powder 1 teaspoon dry mustard 3/4 teaspoon white pepper 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper CREAMY MIXTURE: 12 ounces nonfat cottage cheese 5 ounces evaporated skim milk -- (1 5-ounce can) 3 tablespoons balsamic vinegar 3 tablespoons all-purpose flour GREENS: 3 cups chopped onions 1 cup chopped celery 1 cup apple juice 4 cups chopped fresh mushrooms 4 cups chopped mustard greens 4 cups chopped collard greens 4 cups chopped chard 3 1/2 cups vegetable stock, in all 3 cups cooked fettuccine Combine the seasoning mix ingredients in a small bowl. Place the creamy mixture ingredients in a blender and puree until smooth and creamy; set aside. Preheat a heavy 5-quart pot, preferably non-stick, over high heat to 350 degrees F, about 4 minutes. Add the onions, celery and 2 tablespoons of the seasoning mix; cook, checking the bottom of the pot occasionally for sticking, until the vegetables start to brown, about 8 minutes. Add the apple juice, clear the bottom of the pot of any brown bits, then add the mushrooms and the remaining seasoning mix. Stir and cook until most of the liquid evaporates, about 7 to 8 minutes. Add all the greens and 3 cups of the stock, stir and cook for 6 minutes. Add the pureed creamy mixture and stir well. CAUTION : Dishes using these creamy mixtures can "break" or curdle easily if they are brought to a full boil. Therefore, bring the liquid just to a gentle boil, stir immediately, then reduce the heat to low and simmer, stirring occasionally, for 10 minutes. Add the remaining 1/2 cup stock, stir, and add the fettuccine. Stir and cook until the pasta is heated throughout, about 5 to 6 minutes. Serve immediately. Serves 4 Per serving: Calories 392 Protein 23g Fat 2g Carbohydrates 73g 5% calories from fat Source : Paul Prudhomme's Fork in the Road Formatted by Chupa Babi in MC: 10.27.06 Chef Prudhomme writes, "When I was growing up in the country, we picked greens fresh from our garden near the house. If you don't have a vegetable garden, purchase your greens as close to making this dish as possible." Contributed to the FareShare Gazette by Chupa; 3 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 1g Fat (2.9% calories from fat); 18g Protein; 35g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 1645mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat. * Exported from MasterCook * Prune Quick Bread Recipe By : Don Calkins Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1/4 teaspoon salt 1 teaspoon baking soda 1 egg 1/4 cup Canola oil 1/2 cup molasses -- unsulphered 3/4 cup prune pulp -- unsweetened, cooked 1/4 cup water -- from stewing prunes 1 cup soured milk Cover prunes with water and stew until soft. Allow to cool. Reserve 1/4 of the water and run the remainder through a food processor. 3/4 cup takes about 1/3 of a bag. Heat oven to 350 degrees F. Grease 5 x 9-inch loaf pan. Sift together dry ingredients. Beat egg with oil, then add and mix in molasses, prune pulp, prune water and soured milk. Add dry ingredients to liquids and mix thoroughly. Pour into pan and bake for 1 hour 15 minutes. Let cool in pan. This is a very stiff dough compared to most quick breads and makes a rather heavy loaf. It goes real good with cream cheese or other soft mild cheese or cheese spread. Flour - anything will work but I use 1/2 hard winter red wheat and 1/2 hard spring white wheat. Soured milk - to 1/2 cup of instant milk, add water to make a cup. Allow to completely dissolve. Put 1 tablespoon of vinegar in bottom of 1+ cup container and pour milk over it stirring constantly. Allow to sit 5 minutes to clabber. I always use this as a substitute for buttermilk. Contributed to the FareShare Gazette by Don; 5 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 4g Fat (24.3% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 121mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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