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FareShare Gazette Recipes -- September 1999 - P's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pasta with Creole Ragu
Peppermint Cake
Philly 3-Step Cheesecake, Ruth's Mocha version
Phony Whipped Cream
Potato Bread
Potato Lasagna
Pronto's Phyllo-Wrapped White Chocolate Cheesecake

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                     *  Exported from  MasterCook  *
                          Pasta with Creole Ragu
Recipe By     : 150 Vegan Favorites, Jay Solomon
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice/Pasta                       Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    canola oil
   2      large         carrots -- chopped
   1      medium        yellow onion -- diced
   1                    green bell pepper -- seeded & diced
   1      large         celery stalk -- diced
   2      cloves        garlic -- minced
   1      28 oz can     stewed tomatoes
   1      6 oz can      tomato paste
   3      quarts        water (to 4 quarts) PLUS 3/4 cup
   1      tablespoon    dried parsley
   2      teaspoons     dried oregano
     1/2  teaspoon      black pepper
     1/2  teaspoon      ground cayenne
   2      teaspoons     Tabasco sauce -- (to 3 tsp)
                        OR other bottled hot sauce
  12      ounces        linguine OR spaghetti
In a large saucepan, heat the oil over medium heat.  Add carrots, onion, 
bell pepper, celery, and garlic and cook, stirring, until the vegetables 
are tender, about 7 minutes.  Add the tomatoes, tomato paste, the 3/4 cup of 
water, parsley, oregano, pepper, cayenne, and hot sauce, and bring to a 
simmer over medium-high heat.  Reduce the heat to medium-low and cook for 
about 15 minutes, stirring occasionally.  As the sauce cooks, cut the chunks 
of tomatoes into smaller pieces with the edge of a large spoon.
Meanwhile, in a large saucepan, bring the 3 to 4 quarts of water to a boil 
over medium-high heat.  Add the linguine or spaghetti, stir, and return to 
a boil.  Cook over medium heat until al dente, 8 to 10 minutes, stirring 
occasionally.  Drain in a colander.
Transfer the pasta to serving plates and ladle the sauce over the top.  
Serve at once.
Typed by Karen C. Greenlee <greenlee@bellsouth.net>
Lyn Hillman **Pasta w/Creole Ragu** lhillman@na.ko.com
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                             Peppermint Cake
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cake flour -- sifted
   1      teaspoon      baking soda
     1/3  cup           vegetable shortening -- softened
     1/4  cup           granulated sugar substitute
   1                    egg
   2      ounces        baking chocolate -- melted
     1/2  teaspoon      peppermint oil
   2      teaspoons     vanilla extract
     1/2  cup           unflavored milk
     1/4  cup           skim milk
  Sift flour, baking soda and salt together.  Cream shortening and sugar
  replacement until light and fluffy.  Add egg and beat well.  Add
  chocolate, peppermint oil and vanilla and blend thoroughly.  Beat in
  yogurt.  Add flour mixture and milk alternately in small amounts.  Beat
  well after each addition.  Pour batter into two well-greased 9-in. pans or
  one 9" X 13" pan.  Bake at 350 degrees for 30 to 40 minutes or until cake
  tests done.
  Food Exchange per serving:  1/2 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 82;
  Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
  Brought to you and yours via Nancy O'Brion
Bright ** Recipes for Diabetics from Fido Net ** bright@twave.net
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
              Philly 3-Step Cheesecake, Ruth's Mocha version
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Cheesecakes                      Desserts
                Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      oz.           Philly brand cream cheese
     1/2  C.            sugar
     1/2  tsp.          vanilla
   2                    eggs
   3      oz.           bittersweet baking chocolate
   1 1/2  Tbsp.         butter
   1 1/2   tsp.         instant coffee crystals
   1                    premade graham cracker crust [9"]
1. Mix cream cheese, sugar, and vanilla with electric mixer on medium speed
until well-blended.  Add eggs, beating until blended.
2. Melt butter, chocolate, and coffee crystals together in top of double
boiler.  Stir until crystals dissolve [or until you get sick of it...:) ]
Add to cream cheese mixture.
3. Pour into crust.
4. Bake at 350F for 40 minutes or until center is almost set.  Cool.
Refrigerate 3 hours or overnight.
To make it even more sinful, top with real, homemade, whipped cream.  Hide
from the kids!
Submitted by Bright Larkin [fareshare@twave.net]
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           Phony Whipped Cream
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Desserts                         Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      t             Granulated gelatin
   1      T             Cold water
   2 1/2  T             Boiling water
     1/2  c             Iced water
     1/2  c             Instant nonfat dry milk
     1/2  t             Vanilla
   2      T             Vegetable oil
   3      T             Sugar = artifical sweetener
  Chill a small mixing bowl and beaters. Meanwhile, soften gelatin in cold
  water, then dissolve it over boiling water. Allow to cool to tepid. Placed
  iced water and nonfat dry milk in chilled bowl and beat until stiff peaks
  form. Continue beating, adding remaining ingredients and gelatin, until
  blended. Place bowl in freezer for 15 minutes, then transfer to
  refrigerator. Occasionally stir gently to keep mixture smooth and well
  blended.
  Note Any artifical sweetener liquid or powdered may be used as long as it
  is equivalent to 3 Tablespoons of sugar.
  1 serving = 2 Tablespoons 2 Tablespoons = free exchange.
  CHO 1, PRO 1, FAT 1, Cal 15, Na 7
Posted by PHILLIP BOWER
Bright ** Recipes for Diabetics from Fido Net ** bright@twave.net
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
NOTES : Servings: 24
                     *  Exported from  MasterCook  *
                               Potato Bread
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Breads                           Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      cups          Flour
   2      packages      Yeast
   1      cup           Water -- lukewarm
     1/3  cup           Shortening
   1      cup           Sugar
   3      teaspoons     Salt
   2      cups          Mashed potatoes
   2      cups          Potato water
   3                    Eggs
Dissolve yeast in lukewarm water.
Add shortening, sugar and salt to mashed potatoes and potato water.
When cool, add yeast and eggs; stir in enough flour to make a stiff dough.
Pour out on lightly floured board; knead well.
Put a little oil on top and turn over.
Place in refrigerator, covered with wet towel.  Let rise to double size. 
Roll out the size rolls or loaves you want; let rise to double again.
Bake at 350 degrees until golden brown. 
Robin ** Potato Recipes ** GrassRats@aol.com
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
NOTES : From the Deranged Spud's web site.
                     *  Exported from  MasterCook  *
                              Potato Lasagna
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lbs           Potatoes -- sliced
   1      lb            Ground beef
     1/2  cup           Onion -- chopped
     1/2  cup           Celery -- diced
   1      can           Tomato sauce -- 8 oz.
                        Salt and pepper
     1/4  tsp           Oregano
   1      clove         Garlic -- crushed
   1      cup           mushrooms -- sliced
   1      Tbl           Butter
     1/4  cup           Black olives -- sliced
     1/2  cup           Cheddar cheese -- grated
Line bottom and sides of greased 9 x 13 casserole dish with potatoes. 
Saute onion, celery, garlic and mushrooms in butter. Add beef and brown 
well.  Add the rest of ingredients, except cheese and pour in casserole 
dish.   Sprinkle top with cheddar cheese. 
Bake at 400 degrees for 35 to 40 minutes. 
Robin ** Potato Recipes ** GrassRats@aol.com
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
NOTES : From the Deranged Spud's web site.  Serves 6
                     *  Exported from  MasterCook  *
            Pronto's Phyllo-Wrapped White Chocolate Cheesecake
Recipe By     : 
Serving Size  : 12    Preparation Time :0:00
Categories    : Cheesecakes                      Desserts
                Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2 lb White chocolate, melted
  1 1/2 lb Cream cheese
  1 1/4 c  Granulated sugar
  1 1/2 ts Grated orange or lemon rind
      3    Eggs
    1/2 c  Cream plus 3 Tb
    1/2 ts Vanilla
     12    Phyllo sheets
           Melted butter
1. While chocolate melts in double boiler, use a mixer on low speed and blend
cheese, sugar and orange or lemon rind until smooth. (Do not use low-fat 
cheese in this recipe) Beat in eggs one at a time, followed by cream and vanilla. 
2. Add a little of the cheese mixture to the warmed chocolate, then stir this
mixture into remaining cheese mixture. 
3. Spoon mixture into a buttered 9-inch layer cake pan, lined with parchment 
paper. Set in a pan, and pour in hot water until it reaches halfway up the 
pan. Bake in a 350 F. oven, adding more water if needed, until set and 
lightly browned on top, about 1 hour. 
4. Remove from oven, let cool, and refrigerate for at least 4 hours. 
5. To serve, lightly brush each 8 - 12- inch square of phyllo pastry with 
melted butter. Gently remove each slice of cheesecake from pan. Wrap a sheet 
of prepared phyllo pastry around each piece, folding until cake is covered 
with three layers. Trim excess pastry. 
6. Brush each dessert with additional melted butter. Place on a baking sheet 
and bake in a 350 F. oven for 10 minutes, or until phyllo begins to brown.
Transfer to dessert plates and decorate with fruit purees.
  Taken from the Toronto Daily Star's "Starweek"
  magazine, the recipe was printed in response to a
  reader's request for the cheesecake recipe from Pronto
  Ristorante.
Submitted by Bright Larkin [fareshare@twave.net]
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
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