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FareShare Gazette Recipes --November 1998 -- P's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Pinwheel Cookies #2
Pistachio Coins
Pizza Casserole
Polenta Lasagne
Polenta Rounds (appetizers)
Prawn Cocktail 2000
Pumpkin Waffles - Kitchenlink
Pumpkin-Apple Muffins from Suzanne

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                     *  Exported from  MasterCook  *
                          Pinwheel Cookies #2
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Butter
     2/3  c             Sugar
   2 1/2  c             Flour
   1                    Egg
   3      tb            Milk
   2      ts            Baking powder
     1/4  t             Salt
   1      t             Vanilla
   1      square        bitter chocolate
Add square bitter chocolate, melted, to half of dough. Roll chocolate
dough out thin on waxed paper, roll plain dough in same way, place on 
chocolate dough.
Press layers firmly, roll like jelly roll. Chill thoroughly, slice thin. 
Bake in oven 400 F. 10 minutes. 
Source: Chloe Trout, Clear Creek Velley Grange, Fairfield County, OH
Posted on FareShare 11/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                             Pistachio Coins
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Cookies
                Desserts                         Nuts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For dough :
                        Parchment paper for lining baking sheets
   1      large         egg
     1/4  teaspoon      almond extract
     1/4  teaspoon      pure lemon extract
   2      cups          all-purpose flour
     1/3  cup           shelled natural pistachios (about 1 1/2 ounces)
     3/4  cup           sugar
     1/8  teaspoon      salt
   2      sticks        unsalted butter -- (1 cup)  softened
                        For topping:
   3      tablespoons   unsalted butter
   2      ounces        fine-quality white chocolate such as Lindt
   6      tablespoons   shelled natural pistachios (about 2 ounces)
     1/4  cup           dried cranberries
Preheat oven to 350F and line 2 large baking sheets with parchment paper. 
Make dough: 
In a small bowl whisk together egg and extracts. In a food processor pulse
together flour, pistachios, sugar, and salt until combined well 
(do not finely grind nuts). Add butter in pieces and pulse just until 
mixture resembles coarse meal. Add egg mixture with motor running and 
pulse just until dough forms a ball. Turn dough out onto a work surface 
and with heel of hand press dough together just until smooth and cohesive. 
Form level teaspoons of dough into balls and arrange about 1 inch apart on
baking sheets. With your thumb gently make an indentation in center of 
each ball, pressing down almost to bottom.
Bake cookies in batches in lower third of oven until bottoms are pale
golden, about 12 minutes. Cool cookies on baking sheets on racks 5 minutes 
and transfer with a spatula to racks to cool completely.
Make topping: 
In a small heavy saucepan melt butter and chocolate over low heat, 
stirring until smooth, and remove pan from heat. Coarsely chop (keeping 
separate) pistachios and cranberries.
Working with 10 cookies at a time, spoon 1/4 teaspoon chocolate mixture 
into each indentation and sprinkle pistachios and cranberries over 
chocolate  centers.  Let chocolate centers set 30 minutes. Cookies keep, 
layered between sheets of wax paper in an airtight container at cool room 
temperature, 10 days. 
Makes about 80 cookies. 
Gourmet December 1997 
Contributed to FareShare by Aleeda Crawley 11/10/98 
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                     *  Exported from  MasterCook  *
                             Pizza Casserole
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Casseroles
                Cheese                           Ground Beef
                Main Dishes                      Onions
                Pasta/Noodles                    Peppers
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1      medium        onion -- chopped
   1      medium        green pepper -- chopped
     1/2  teaspoon      garlic powder
     1/2  pound         sliced pepperoni
   1      can           mushroom stems and pieces -- (4 ounces)  drained
   1      jar           spaghetti sauce -- (32 ounces)
   3      cups          rigatoni or other small pasta -- cooked and drained
   2      cups          shredded mozzarella cheese -- (8 ounces)
In a large skillet, cook beef, onion, green pepper and garlic powder 
until meat is browned and vegetables are tender; drain. Stir in pepperoni, 
mushrooms and spaghetti sauce. Place noodles in a greased 
13-in. x 9-in. x 2-in. baking dish. Top with the beef mixture; sprinkle 
with cheese. Bake, uncovered, at 375 for 35-40 minutes or until bubbly. 
Let stand for 10 minutes before serving. Yield: 8-10 servings.
Quick Cooking Magazine (Reiman Publ. Website)
Posted on FareShare by AcoGordie 
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                     *  Exported from  MasterCook  *
                  Polenta Lasagne (Al Forno Restaurant)
Recipe By     : Chef-Owners Johanne Killeen & Geroge Germon, Al Forno
Serving Size  : 6    Preparation Time :0:00
Categories    : Polenta                          Volume 2, Nov. '98
                Cheese                           Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   olive oil
   3      teaspoons     kosher salt
   2      cups          coarse cornmeal
   3      cups          canned tomatoes in heavy puree -- chopped
   6      tablespoons   Gorgonzola -- crumbled
  12      tablespoons   bechamel sauce
     1/2  cup           Pecorino Romano -- freshly grated
     1/2  cup           fontina cheese -- shredded
Bring 8 1/2 quarts of water to a boil in a large, heavy pot.  Add olive oil 
and salt.  Slowly add the cornmeal in a steady stream, stirring constantly.
After all the cornmeal has been added, cook, stirring, over low heat
until the polenta pulls away from the side of the pot as you stir, about
20 minutes. The polenta should be thick, smooth, and creamy.
Pour the polenta into a 9 inch square pan, smoothing the top with a
rubber spatula. The polenta will stiffen as it cools. After 2 hours, you 
will be able to cut the polenta into 12 squares, or refrigerate ( up to 24 
hours) until ready to use.
Preheat the oven to 375 F.  Cut each square of polenta in half horizontally.
Pour 6 cups of chopped tomato into a 9x12 inch baking pan. Cover with
12 polenta halves. Top with the Gorgonzola, half of the bechamel, and
the remaining polenta halves. Sprinkle with the Pecorino Romano and
fontina cheeses, drizzle on the remaining bechamel, and pour on the
remaining cup of tomatoes.
Bake for 45 to 50 minutes.
Serves 6 as a first course.
Chefs Johanne Killeen and George Germon are married and run a restaurant 
called "Al Forno" in Providence, RI. Much of the food they serve involves 
grilling as George has a passion for making fires and cooking food on them. 
Many of their recipe ideas are brought back from Tuscany.
This recipe is from their book  Cucina Simpatica, Robust Trattoria
Cooking, Harper Collins ISBN 0 06 016119 1
Posted to FareShare 11/98 by JoAnn Pellegrino <>
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                     *  Exported from  MasterCook  *
                       Polenta Rounds (appetizers)
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Appetizers
                Cheese                           Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        roll Polenta
   1      pound         Mozzarella cheese -- grated
   8      ounces        sundried tomatoes -- chopped
Slice the polenta into 1/2-inch rounds; 20 slices.
Preheat a grill pan on medium heat. Grill Polenta rounds
for 4 minutes or until crisp and golden. Turn and continue to cook.
Sprinkle with cheese and tomatoes and continue to cook until cheese begins
to melt. 
Category: Vegetarian. Event: Dinner Party-Formal. Pan: Grill. 
Number of Servings: 20 slices. Source:  Kaiser Bakeware and Berndes
cookware (20 Nov 98) web site in Charlotte, NC 
Posted on FareShare 11-98 by Pat Hanneman <>
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                     *  Exported from  MasterCook  *
                       Prawn Cocktail 2000 - Smith
Recipe By     : Delia Smith, Appetizers: Great Food (bbc)
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Sauces
                Seafood                          Shrimp
                Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        jumbo bay shrimp -- in shells
   1      head          romaine lettuce -- or similar
     1/2  bunch         arugula leaves -- or rocket
   1                    avocado; ripe and firm
                        cayenne pepper -- to taste
   1                    lime -- cut
                        into six wedges
                        **FOR THE SAUCE**
   1 3/4  cups          mayonnaise -- preferably homemade
     1/2  cup           worcestershire sauce
   3      drops         tabasco sauce -- or to taste
     1/2  tablespoon    fresh lime juice
   2      tablespoons   ketchup -- preferably organic ketchup without sugar
                        salt and black pepper -- to taste
The very best version or this is made with prawns (either fresh or 
frozen in their shells) that you have cooked yourself. Failing that, buy  
large cooked prawns in their shells, or if you can only get shelled prawns 
cut the amount to 1 pound (450 g).
If frozen, put the prawns in a colander and allow to defrost thoroughly at 
room temperature for about 1 hour. After that, heat a large solid skillet 
or wok and dry-fry the prawns for 4-5 minutes until the gray turns a
vibrant pink. As soon as they are cool, reserve 6 in their shells for a
garnish and shell the remainder. Then take a small sharp knife; make a cut 
along the back of each shelled prawn and remove any black thread. 
Place the prawns in a bowl. cover with plastic wrap and keep in the 
refrigerator until needed.
To make the Cocktail Sauce, prepare homemade mayonnaise. Add the rest of
the ingredients, stir and taste to check for seasoning (salt and 
pepper). Keep the Sauce covered with plastic wrap in the refrigerator until 
When you are ready to serve, shred the lettuce and arugula fairly 
finely and divide them among 6 stemmed glasses. Peel and chop the 
avocado into small dice and scatter this in each glass among the lettuce.
Top with the prawns and the Sauce. Sprinkle each with a dusting of the 
cayenne pepper and garnish with 1 section of the lime and 1 of the 
unpeeled prawns per glass. Serve with brown bread and butter. 
ABOUT THE RECIPE: This recipe is part of my 'sixties' revival 
menu. In those days it used to be something simple but really luscious, 
yet over the years it has suffered from some very poor adaptations, not 
least watery prawns and inferior sauces. So here, in all its former glory, 
is a starter quite definitely fit for the new millennium! -- Delia Smith  
in GREAT FOOD, 1998 (BBC).  See also: *  
*FareShare Gazette: 11/06/98 by (
In the sixties, lemon juice would have been added, but Delia finds lime 
juice improves the flavor. 
Posted on FareShare by Pat Hanneman. 
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                     *  Exported from  MasterCook  *
                       Pumpkin Waffles - Kitchenlink
Recipe By     : kitchenlink e-newsletter and archive
Serving Size  : 8    Preparation Time :0:00
Categories    : Pancakes/Waffles                 Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           pumpkin puree
   1      cup           sour cream
   1      cup           milk
   4                    eggs -- separated
   8      tablespoons   unsalted butter -- melted
     1/4  cup           packed dark brown sugar
   1 3/4  cups          all-purpose flour
   2      teaspoons     baking powder
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
     3/4  teaspoon      cinnamon
     1/4  teaspoon      ground nutmeg
Whisk together the pumpkin, sour cream, milk, egg yolks, melted butter and
brown sugar in a mixing bowl. Set aside.
In another mixing bowl, combine the flour, baking powder, baking soda,
salt, cinnamon and nutmeg. By hand, stir the dry ingredients into the
liquid ingredients. Set aside.
In a separate bowl, beat the egg whites until soft peaks form. Whisk one
third of the beaten whites into the batter to lighten it. Then fold in the
remaining whites.
To make waffles, follow the manufacturer's instructions on your waffle
iron. Serve with maple syrup.
1) on the Internet. 
2) [url:
"Weekend waffle," Wednesday, August 19, 1998 By ANN BURGER, Post and 
Courier Food Editor] 
3) As edited by for mastercook 10/98
Notes: These pumpkin waffles will spice up a cool morning. A dollop of 
sour cream, a drizzle of honey or sprinkling of chopped pecans or raisins 
make tasty garnishes. 
Makes 8 waffles, serves 8. Make these fresh.
Posted on FareShare 11-98 by Pat Hanneman 
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                     *  Exported from  MasterCook  *
                    Pumpkin-Apple Muffins from Suzanne
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Apples
                Breads - Quick                   Muffins
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    slightly beaten eggs
   2      cups          sugar
     1/2  cup           oil
   1      cup           pumpkin
   2 1/4  cups          flour
   1      Tablespoon    pumpkin pie spice
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   2      cups          chopped apple
Combine eggs, sugar, oil, and pumpkin, mix well. Combine flour, pie
spice, soda, and salt in a large bowl. Make a well in center. Pour
pumpkin mixture into well, stir just till dry ingredients are moistened.
Stir in apples. Spoon batter into muffin tins (lightly sprayed with
Pam). Sprinkle streusel topping over muffins. Bake in 350 oven, 35-40
min or till toothpick tests clean. 
Streusel topping:
Cut 2 t. margarine into 1 T flour, 2 T sugar, and 1/4 t. cinnamon.  (I 
usually dble. this amt. )  Freezes well
Posted on FareShare 11-98 by Gayle <>
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