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FareShare Gazette Recipes --December 1999 - R's

 

 

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Recipes Included On This Page

Raisin Walnut Pie
Red Beans & Couscous
Rustic Rub

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                     *  Exported from  MasterCook  *
                            Raisin Walnut Pie
Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Pillsbury Refrigerated Pie Crusts -- (15 ounce)
                        FILLING:
   1      cup           raisins
   1      cup           chopped walnuts
     1/4  cup           firmly packed brown sugar
   2      teaspoons     grated orange peel
     1/4  teaspoon      salt
   1 1/2  cups          light corn syrup
   1      teaspoon      orange extract or vanilla
   3                    eggs
Prepare pie crust according to package directions for ONE-CRUST FILLED PIE 
using 9-inch pie pan. (Refrigerate remaining crust for a later use.)
Heat oven to 425 degrees F. In medium bowl, combine all filling 
ingredients; mix well. Pour into pastry-lined pan. Bake at 425 degrees F. 
for 10 minutes. Reduce oven temperature to 350 degrees F.; bake an 
additional 25 to 35 minutes or until knife inserted 1 inch from edge comes 
out clean. (Center will be slightly soft.)
Cover edge of crust with strips of foil after 15 to 20 minutes of baking 
to prevent excessive browning. Serve with whipped cream, if desired.
Serves 10. 
Posted on FareShare 12-99 by Roberta Banghart <bobbi744@acd.net>
Per serving: Calories  400,  Calories from Fat  135, Percent Total Calories
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NOTES : Delicious, but still very rich. I used the orange peel, but did not 
have orange extract. 
                     *  Exported from  MasterCook  *
                           Red Beans & Couscous
Recipe By     : Southern Living
Serving Size  : 8    Preparation Time :0:10
Categories    : Volume 2-12, Dec. '99            Beans
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      14.5 oz can   vegetable broth
   1      14.5 oz can   diced tomatoes
   1      teaspoon      salt
     1/2  teaspoon      crushed red pepper
     1/2  teaspoon      dried basil
     1/2  teaspoon      dried oregano
  10      ounces        couscous
   1      15.5 oz can   red kidney beans -- rinsed & drained
   2      tablespoons   olive oil
   4                    green onions -- sliced
     1/2  cup           chopped green bell pepper
     1/4  cup           chopped fresh parsley
   1                    celery rib -- diced
   2      cloves        garlic -- minced
     Bring the first 6 ingredients to a boil in a large saucepan over
medium-high heat.  Remove from heat and stir in couscous.  Let stand for 10
minutes.  Fluff with a fork.  Stir in kidney beans and remaining ingredients.
Serve hot or slightly chilled.
Posted on FareShare 12-99 by 
Lyn Hillman <lhillman@na.ko.com>
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                     *  Exported from  MasterCook  *
                                Rustic Rub
Recipe By     : Emeril Lagasse
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Condiments/Seasonings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Tablespoons   Paprika
   3      Tablespoons   Cayenne
   5      Tablespoons   Fresh Ground Black pepper
   6      Tablespoons   Garlic Powder
   3      Tablespoons   Onion Powder
   6      Tablespoons   Salt
   2 1/2  Tablespoons   Dried Oregano
   2 1/2  Tablespoons   Dried Thyme
Combine all ingredients and store in an air tight container.
Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net>
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