Recipes Included On This Page Pear Sorbet Pineapple Pecan Cookies (Drink Coffee's) Polish Stuffed Eggs Prosciutto-Wrapped Pork Tenderloin with Port-Almond Veloute Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pear Sorbet Recipe By : Deirdre Dee Cox Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 small pears -- peeled and sliced 3/4 cup sweet white wine -- or apple juice 1/3 cup sugar 4 1/2 teaspoons lemon juice Prep: 20 min. + freezing In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pears are tender. Cool slightly. Pour into a food processor; cover and process for 1-2 minutes or until smooth. Transfer to a 13-inch x 9-inch dish. Cover and freeze for 4 hours or until firm. Just before serving, process again in a food processor for 1-2 minutes or until smooth. Spoon into dessert dishes. Yield: 4 servings. Pear Sorbet published in Country Woman September/October 2006, p41 Description: "A touch of sweet white wine and citrus makes this lovely pear sorbet so refreshing. You can use canned pears when fresh ones aren't available. And lime juice is a nice substitute for lemon." Source: "http://www.tasteofhome.com/recipes/Pear-Sorbet" S(scanned & formatted by): "Deirdre Dee (zosha) March 2010" Copyright: "Country Woman magazine Sept/Oct 2006" NOTES : This came in second place in the Country Woman pear recipe contest. Contributed to the FareShare Gazette by Deirdre; 30 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 1g Fat (3.6% calories from fat); 1g Protein; 48g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 2 Fruit; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pineapple Pecan Cookies (Drink Coffee's) Recipe By : Milwaukee Journal Sentinal You Asked For It Column Serving Size : 24 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup toasted pecans -- coarsely chopped 1/2 cup unsalted butter -- (1 stick) room temperature 1 cup packed brown sugar 1 egg -- room temperature 1 teaspoon vanilla extract 1/2 cup canned crushed pineapple -- drain and reserve liquid to use in frosting **Pineapple Cream Cheese Icing** 1/2 cup unsalted butter -- (1 stick) room temperature 4 ounces cream cheese -- room temperature 2 cups powdered sugar -- sifted 1 teaspoon reserved pineapple juice -- about 1-2 tsp Connie Carlson, Ottumwa, Iowa, requested the recipe for Pineapple Pecan Cookies from Drink Coffee, 415 Bay Shore Drive, Sister Bay. Rachel Haas, owner, sent the recipe and wrote: "I am, once again, thrilled to receive your recipe request. The Pineapple Pecan Cookie is actually one of those old family hand-me-downs. I had to call my grandmother and ask permission for it to be published. She is just tickled pink to think that her mother's recipe is so popular! She actually said, 'Well, of course. Give it to them! I don't have a patent on it!' " Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking powder, salt and pecans. In another bowl, using an electric or hand-held mixer, cream butter and sugar until light and fluffy, about three minutes. Add egg and vanilla beating until well combined. Mix in dry ingredients. Add drained pineapple. Drop 1-inch portions of dough onto greased cookie sheets spacing them about 2 inches apart. Bake in preheated oven 12 to 15 minutes or until edges are golden. Remove from oven and let cool 1 minute and then transfer to a cooling rack. When completely cooled, top with frosting. Pineapple cream cheese frosting: Using electric mixer beat butter until very smooth. Beat in cream cheese until well combined. Add sugar until frosting is smooth. Pour in pineapple juice. If a softer, more glaze-like frosting is desired, add more pineapple juice. Place a mounded circle of frosting in center of each cookie. Makes about 2 dozen. Source: "http://www.jsonline.com/features/recipes/69694207.html" S(Formatted for MasterCook): "by Deirdre Dee (zosha) 3-2010" Contributed to the FareShare Gazette by Deirdre; 28 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 10g Fat (42.9% calories from fat); 2g Protein; 27g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Polish Stuffed Eggs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 hard-boiled eggs 1 small bunch dill -- finely chopped 3 sprigs flatleaf parsley -- stalks removed, leaves chopped 2 tablespoons sour cream Salt and pepper Dried breadcrumbs Butter for frying Cut NON-SHELLED eggs lengthways in halves, using heavy, very sharp chef's knife ­ shells will crack on edges, but it's normal. Remove whites and yolks, reserving empty shells. Chop eggs finely (could be done in a food processor). Add dill, parsley, sour cream, salt and pepper to taste and mix well. Stuff empty shells with egg mixture, level the surface. Cover surface with breadcrumbs and fry gently (breadcrumbed side down) in hot butter until breadcrumbs are golden. Serve hot, warm or in room temperature. Yields 4 servings. Note: serve eggs as a starter, accompanied with some lettuce leaves, radishes and sliced cucumber or as an accompaniment to sorrel soup. Contributed to the FareShare Gazette by Natalia; 10 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 7g Fat (65.9% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 215mg Cholesterol; 67mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. Back to Recipe List * Exported from MasterCook * Prosciutto-Wrapped Pork Tenderloin with Port-Almond Veloute Recipe By : Ryan King Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter -- divided 4 tablespoons all-purpose flour 3 cups chicken broth -- divided Salt and ground black pepper 2 shallots -- thinly sliced 1/4 cup sliced almonds 2 ounces port wine 2 pork tenderloins -- (about 2 pounds total), cut into 8 thick medallions 4 slices prosciutto -- halved lengthwise 2 tablespoons canola oil Heat the oven to 400F. In a medium saucepan over medium-high, melt 4 tablespoons of the butter. Cook until lightly browned, then add the flour. Cook, stirring often, until the mixture forms a thickly, lightly browned paste (roux). Add 2 cups of the broth, then reduce heat to medium-low and cook for 30 minutes, stirring often. Season with salt and pepper. Meanwhile, in a sauté pan over medium-low, melt the remaining 2 tablespoons of butter. Add the shallots and sauté until translucent, then add the almonds and cook for 5 minutes. Add the port and stir, scraping the bottom of the pan to deglaze it. Add the thickened roux to the shallots and almonds, mixing well. The sauce will be quite thick. Add the remaining cup of chicken broth to thin as desired. Cover and set aside. Wrap each pork medallion in a strip of prosciutto. Season with salt and pepper. In an oven-safe sauté pan over medium-high, heat the canola oil. Add the wrapped pork medallions and sear the tops and bottoms until nicely browned. Place the pan in the oven to cook for another 8 minutes. To serve, spoon the Port-almond sauce onto plates and place a pork medallion over it. Start to finish: 40 minutes Servings: 8 Contributed to the FareShare Gazette by Art; 12 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 24g Fat (57.5% calories from fat); 35g Protein; 6g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 3431mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 3 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.