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FareShare Gazette Recipes -- January 2009 - P's
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* Exported from MasterCook * Pan-Seared Pork Tenderloin with Brussels Sprouts Recipe By : Detroit News 2007 Serving Size : Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices bacon -- chopped 1 teaspoon coarse salt 1 teaspoon coarsely ground black pepper 2 tablespoons grated lemon peel -- divided 1 pork tenderloin 1 pound Brussels sprouts -- stem end trimmed, cut in eights In a heavy medium skillet cook the bacon over medium-high heat until it is crispy, about 5 minutes. Remove it with a slotted spoon to a paper towel- lined plate to absorb the excess fat. Meanwhile, in a small bowl, mix the salt, pepper and 1 teaspoon of lemon zest. Coat the pork liberally with the salt mixture; press to make the coating stick. Heat a medium saucepan of water to a boil. Add the pork to the bacon drippings in the skillet; sear it on all sides until browned about 7 minutes. Reduce the heat to medium low and cover. Cook the pork, turning it once, until a thermometer inserted in its thickest portion shows it is done. Meanwhile add the Brussels sprouts to the boiling water, heat to a boil. Cook until the vegetables are crisp-tender and the leaves start to separate, about 3 minutes, drain. Add the sprouts to the skillet with the pork drippings; cook, stirring often, over medium high heat until they are tender, about 2 minutes. Season with some of the remaining salt mixture to taste and sprinkle them with the bacon. Spoon the sprouts onto a serving plate. Slice the pork thinly, arrange the slices over the sprouts. Sprinkle the remaining lemon zest over the pork. Contributed to the FareShare Gazette by Connie; 9 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pig Pickin' Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Duncan Hines butter cake mix 1/2 cup vegetable oil 4 large eggs 1 can mandarin oranges 1/2 cup chopped walnuts -- (optional) Remove 4 tablespoons of juice from the mandarin oranges and set aside. Mix remaining ingredients together; pour into 3 greased layer cake pans or one 9 x 13-inch baking pan. Bake at 350F until cake springs back, about 20 minutes for layer cake, 30 minutes for loaf cake. Cool. Frost with the following. Combine one box instant vanilla pudding with 1 (20-ounce) can of crushed pineapple. Let stand five minutes. Fold in 12 ounces of Cool Whip topping. Frost cooled cake. Added Clarification: Jennie**Comment: re orange juice (written while laughing) As per the instructions given with the recipe for Pig Pickin' cake: 1. Remove 4 tablespoons of juice and set aside. Where to set this minuscule amount of juice will vary cook to cook. The recipe isn't explicit because I am sure the chef didn't wish to offend anyone, thereby leaving it to each individual's imagination. There are those who would place it in a small jar to be left in the back of the refrigerator until no one remembered what it was. There are those who would throw it in with the regular orange juice. There are those, from reading other versions of this recipe, just add it to the cake. And, there are those who are carefree and uninhibited who would probably just toss it down the drain. The choice is definitely yours which is a direction not usually found in recipes. As for the oranges remaining in the can. No one told you to set those aside! You were clearly told to mix everything else up. I don't know about it's being a Canadian thing since the recipe was developed in the south and I don't think southern Canada qualifies. Right now I am in Florida, but I do spend the other half of the year in New York state tucked right up there near the St. Lawrence River with my nearest city (about 20 minutes away) being Cornwall, Ontario. So, with the disqualification of its being a Canadian thing, after careful and deliberate thought, (in the interests of good will and harmony the rest of the sentence is bleeped by H with a very large grin [Jennie said I could!]). <BG> Jennie ---> Hallie is standing by ready to hand Gonzo the smelling salts (as soon as she can stop laughing). Contributed to the FareShare Gazette Cake Mix Challenge by Jennie; 24 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 14g Fat (86.2% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Pissaladiere Recipe By : Celebrating Christmas by Pamela Westland Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 green bell pepper 1 red bell pepper 4 tablespoons olive oil -- (60 mL) 1 pound tomatoes -- (450 g) [peeled and chopped] 1/2 teaspoon dried oregano -- (2 mL) 1/2 teaspoon sugar -- (2 mL) 1 pinch salt 1 pinch freshly ground black pepper 3 onions -- peeled and thinly sliced 1 9 inch shortcrust pie shell, baked -- (22.5 cm) 3 tablespoons grated Parmesan cheese -- (45 mL) 1 can anchovies in olive oil -- to garnish [small can] -- optional 12 black and green olives -- to garnish (about) Grill or broil the peppers, turning frequently, until the skins are black on all sides. Place them in cold water and rub the skins off. Halve the peppers, remove the cores and seeds; pat dry with paper towels. Slice the peppers thickly and set aside. Heat 2 tablespoons (30 mL) of the oil in a heavy pan; add the chopped tomatoes and sprinkle with the oregano and sugar. Season to taste with salt and pepper. Cook over a low heat, uncovered, for about 15 minutes, stirring occasionally, until the mixture has formed a thick puree. Turn into a bowl and set aside to cool. Heat the remaining 2 tablespoons (30 mL) of oil in the cleaned pan and fry the onions over medium heat until they are translucent. Set aside to cool. Heat the oven to 350F/180C/Gas 4. Cover the base of the pie shell with the cheese, onions and tomato puree. Arrange the pepper slices on top. Make an open lattice pattern with the anchovies and garnish with the olives in the spaces. If the pie is to be served to vegetarians, strips of pastry can be used to form the lattice instead of anchovies. Bake in the oven for 30 minutes. Serve hot. Serves 6. From Celebrating Christmas by Pamela Westland; Anness Publishing Limited, 1993. MC format by Hallie. Untried. In the photo that accompanied the recipe they had cut some pastry into small holly leaf shapes and placed these around the rim of the pie shell prior to baking the shell. Contributed to the FareShare Gazette by Hallie; 1 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 10g Fat (62.6% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Pork Loin Stuffed with Mashed Baby Potatoes, Cheddar Cheese and Bacon Recipe By : Gail Hall on Edmonton AM Serving Size : 10 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 strips bacon 1 1/2 cups finely diced onion 2 garlic cloves -- crushed 4 cups potatoes -- rinsed and diced (skin on) Sea salt and freshly ground pepper -- to taste 1 cup grated cheddar cheese 3 pounds pork loin 2 tablespoons mustard [Dijon or seed mustard, etc.] Sea salt and freshly ground pepper -- to taste **Glaze** 1 cup apple cider [or 1 cup apple juice and 2 tablespoons white vinegar) 1 cup dark beer 2 tablespoons molasses 1 sprig fresh rosemary 1 sprig fresh sage -- (optional) or 1/2 teaspoon dried sage In a frying pan, sauté bacon and onion for about 5 minutes (until onions are translucent). Drain excess fat and add garlic to pan, stir and set aside. Cook potatoes in boiling, salted water until tender and drain. Mash potatoes with onion and bacon mixture and season with salt and pepper to state. Stir in grated cheddar and cool completely. Butterfly the pork loin. Place stuffing on one side of the loin leaving a 1-inch border without stuffing. Fold the top side over. Tie with butcher twine. Season the outside with mustard and salt and pepper. Place on a baking sheet or roasting pan. Roast at 375 F for about 45 to 60 minutes or until the internal temperature is 145 F. Remove from oven, cover with foil and let rest before it is carved. **Glaze** Combine glaze ingredients in a saucepan and bring to a boil. Simmer until half the volume remains. Strain and serve with sliced pork. The stuffed pork loin is one of those great dishes where you'll want to ensure you've got leftovers! Serve with or without the glaze. Serves 8 to 10. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. www.cbc.ca/edmontonam/ Gail Hall is well known in Edmonton as a culinarian and food activist. Through her company Seasoned Solutions, Gail operates a loft cooking school, culinary tours and consulting service for the agriculture, food and hospitality industries. www.seasonedsolutions.ca MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 10g Fat (36.1% calories from fat); 22g Protein; 17g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 189mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Praline Pumpkin Dessert Recipe By : Betty Crocker Holidays November 2000 Serving Size : 12 Preparation Time :0:10 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces pumpkin puree -- (1 can) 12 ounces evaporated milk -- (1 can) 3 eggs 1 cup sugar 4 teaspoons pumpkin pie spice 1 package Betty Crocker SuperMoist white cake mix 1 1/2 cups chopped pecans -- or walnuts 3/4 cup butter or margarine -- melted Heat oven to 350 F. Grease rectangular pan, 13x9x2 inches. Mix pumpkin, milk, eggs, sugar and pumpkin pie spice until smooth. Pour into pan. Sprinkle cake mix (dry) over pumpkin mixture. Sprinkle with pecans. Pour melted margarine over top. Bake uncovered 50 to 60 minutes or until knife inserted in center of dessert comes out clean. Makes 12 servings. Source: "Betty Crocker Holidays November 2000, p. 83" S(MC formatting by): "Bobbie" Start to Finish Time: "1:10" Serving Ideas. This fabulous pumpkin dessert is delicious with a scoop of cinnamon ice cream or a dollop of whipped cream. NOTES Success Hint: Be sure to use canned pumpkin, not pumpkin pie mix, for this yummy dessert. Bobbie's Note This was very easy and delicious. One I will make when I want a pumpkin dessert for a large group. It served about 16. We had it with whipped cream. Contributed to the FareShare Gazette Cake Mix Challenge by Bobbie; 25 January 2009. www.fareshare.net ---> I would think that Splenda granular could be used in place of the sugar, either partially or completely, if a person wanted to cut back on the carbohydrates. H - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 25g Fat (64.7% calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 167mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Punch Bowl Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- (18.25 ounces) 10 ounces instant vanilla pudding and pie filling [two 5-ounce packages] 5 cups milk 6 bananas 42 ounces cherry pie filling [two 21-ounce cans] 40 ounces crushed pineapple -- drained [two 20-ounce cans] 6 ounces flaked coconut 16 ounces frozen whipped topping -- thawed 1/4 cup chopped walnuts Bake cake mix according to package directions for 2 layers; let cakes cool. Prepare the pudding according to package with the 5 cups of milk. In a large punch bowl, start with one layer of the cake, broken up into pieces. Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained pineapple, one can pie filling and half of the coconut. Repeat in the same order with the remaining ingredients. Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve. Contributed to the FareShare Gazette Cake Mix Challenge by Jennie; 26 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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