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FareShare Gazette Recipes -- October 2000 - P's (Page 1)

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Recipes Included On This Page

Patchwork Veggie Pizza
Peach Melba Bread Pudding
Peanut Butter Spiders
Pecan Catfish with Banana Pepper Sauce
Pepper Steak (Sirloin)
Peppered Beef Tenderloin
Pineapple Cream Cheese Spread
Popcorn Balls (Caramel)

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                      * Exported from MasterCook *
                          Patchwork Veggie Pizza
Recipe By     :Grace Yaskovic - Branchville, New Jersey
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              tubes  refrigerated crescent rolls -- (8 oz each)
  8             ounces  cream cheese -- softened
     1/4           cup  Italian salad dressing
  1                cup  chopped broccoli
  1                cup  chopped carrots
  1                cup  chopped cucumbers
  1                cup  chopped tomato
Unroll crescent dough and place on an ungreased baking sheet; press 
seams together to form a 15x12-inch rectangle. Bake at 375F for 11-13 
minutes or until golden brown; cool completely. Combine the cream 
cheese and salad dressing; spread over crust to within 1 inch of 
edge.
With a knife, mark off 20 squares.
Fill each square with one vegetable to make a patchwork design or 
the quilt pattern of your choice.
Refrigerate or serve immediately.
Source :   "Taste of Home Oct/Nov 97"
Per serving: 61 Calories (kcal); 6g Total Fat; (79% calories from 
fat); 1g Protein; 2g Carbohydrate; 13mg Cholesterol; 62mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates
NOTES :
Diabetic Exchanges: One serving (prepared with reduced-fat crescent 
rolls and fat-free cream cheese and salad dressing) equals 1 
vegetable,  1/2 starch, 1/2 fat; also, 98 calories; 274 mg sodium; 1 
mg cholesterol; 12 gm carbohydrate; 4 gm protein; 4 gm fat
Kim C.
archangl@cyberstreet.com
Contributed to the FareShare Gazette by Neris; 28 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                        Peach Melba Bread Pudding
Recipe By     :Better Homes and Garden Cook Book 
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  cream cheese
     2/3           cup  sugar
  4                     eggs
  1                cup  milk
  3        tablespoons  Amaretto
                        or 1/2 tsp. almond extract
  1           teaspoon  grated lemon peel
  1           teaspoon  vanilla
  3 1/2           cups  dry bread cubes -- (1/2 inch)
  29            ounces  canned peach halves -- (1 can)
  3        tablespoons  seedless raspberry jam
  4          teaspoons  sugar
     1/4      teaspoon  ground cinnamon
     1/4           cup  sliced almonds
                        **Raspberry Sauce**
  10            ounces  frozen red raspberries
                        [in quick-thaw pouch]
  2        tablespoons  sugar
  2          teaspoons  cornstarch
  1         tablespoon  seedless raspberry jam
  1           teaspoon  lemon juice
Heat oven to 325F.
In a mixer bowl beat cream cheese and the 2/3 cup sugar with an 
electric mixer on medium speed till smooth.  Add eggs; beat till 
blended.  On low speed, beat in milk, Amaretto, lemon peel and 
vanilla.
Place bread cubes in a greased 12- x 7 1/2- x 2-inch baking dish; 
pour egg mixture atop.
Place peach halves, cut side up, atop egg mixture.  (Do not allow 
egg mixture to flow into center of peach halves.)  Spoon 1 teaspoon 
jam into each peach center.
Combine remaining sugar and cinnamon; sprinkle over peaches.  Top 
with almonds.
Bake in a 325F over 40 to 45 minutes or till set. Cool slightly.
Serve warm with Raspberry Sauce.
**Raspberry Sauce**
Thaw one 10-oz package frozen red raspberries (in quick-thaw pouch).
Sieve to remove seeds; discard.
In a small saucepan combine 2 tablespoons sugar and 2 teaspoons 
cornstarch; add raspberry mixture.
Cook and stir till thickened and bubbly. Cook 1 minute more.  Remove 
from heat. Stir in 1 tablespoon seedless raspberry jam and 1 tsp 
lemon juice.
Makes 1 cup.
Or just forget the Raspberry Sauce and serve slightly warm with 
whipped cream or vanilla ice cream.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Mary Martinez; 10 October, 
2000. <http://fareshare.net>
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                      * Exported from MasterCook *
                          Peanut Butter Spiders
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Round salted crackers
                        Peanut butter
                        Pretzel sticks
                        Raisins
                        Sugar -- (optional)
Take a cracker and spread peanut butter on it, then take three pretzel 
sticks and lay them across the peanut buttered cracker. Then put another 
cracker on top. Last you put peanut butter on two raisins and stick them 
on top for eyes. Sprinkle with sugar if wanted.
From http://kidsexchange.abo ut.com
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 22 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                  Pecan Catfish with Banana Pepper Sauce
Recipe By     :Ray Overton, author of The South: New American Cooking 
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  pecan halves -- (4 oz/125 g) plus
                        extra for garnish
  1                cup  mayonnaise -- (8 fl oz/250 ml)
  1                     shallot -- chopped
  1                     banana chile -- seeded and finely chopped
  2        tablespoons  chopped sweet pickle relish
  2        tablespoons  chopped fresh dill
                        juice of 1 lemon
                        salt and freshly ground pepper to taste
  6                     catfish fillets -- about 6 oz (185 g) each
  1                cup  buttermilk -- (8 fl oz/250 ml)
  2                     eggs
  1           teaspoon  Tabasco or other hot-pepper sauce
     1/2           cup  all-purpose (plain) flour 
  1                cup  yellow cornmeal -- (5 oz/155 g)
                        salt and freshly ground pepper to taste
                        peanut oil for deep-frying
                        lemon wedges
Mississippi is the catfish capital of the world, raising more of this 
low-fat, firm-textured whitefish than any other place. Here, typical 
Southern ingredients--buttermilk, cornmeal, pecans and banana peppers-
-complement the fish.
1. To make the sauce, preheat the oven to 400 F (200 C). Spread the 
pecans on a baking sheet and toast, stirring occasionally, until lightly 
browned and aromatic, about 8 minutes. Transfer to a plate and let cool.
2. In a food processor, pulse 1 cup (4 oz/125 g) of the cooled pecans 
just until they resemble a coarse meal. Do not over-process. Remove all 
but 1/4 cup (1oz/30 g) of the pecan meal and set aside. Add the 
mayonnaise, shallot, banana chile, pickle relish, dill, lemon juice, 
salt and pepper to the food processor. Pulse until well-blended but 
still somewhat chunky. Transfer to a serving bowl, cover and refrigerate 
until serving.
3. Line a baking sheet with parchment (baking) paper. Rinse the fish 
fillets and pat dry with paper towels. In a shallow bowl, whisk together 
the buttermilk, eggs and Tabasco. In a separate shallow bowl, stir 
together the flour, cornmeal, reserved pecan meal, salt and pepper. Drop 
each fillet into the buttermilk mixture, then coat evenly with the 
cornmeal mixture, shaking off any excess. Set aside on the lined baking 
sheet.
4. Pour peanut oil to a depth of 1 inch (2.5 cm) into a large, heavy 
frying pan and heat to about 360 F (180 C) on a deep-frying 
thermometer. Working in batches if necessary, fry the fillets, turning 
once, until golden brown and opaque throughout, about 3 minutes on each 
side. Using a slotted spatula, transfer to paper towels to drain. Keep 
warm until all the fillets are cooked.
5. Transfer to warmed individual plates. Garnish with lemon wedges and 
pecan halves. Pass the chilled sauce at the table.
This recipe was taken from the Discovery Channel's Home Matters episode 
that aired on Tuesday, Sept. 26, at 1 p.m. ET/PT.   It was demonstrated 
by Home Matters guest Ray Overton, author of The South: New American 
Cooking.
Source :  "Discovery Channel's Home Matters"
S(MC Format by Art)
Per serving: 657 Calories (kcal); 50g Total Fat; (66% calories from 
fat); 33g Protein; 24g Carbohydrate; 169mg Cholesterol; 339mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 
5 Fat; 0 Other Carbohydrates
Contributed to the FareShare Gazette by Art; 5 October 2000. 
<http://fareshare.net>
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                      * Exported from MasterCook *
                          Pepper Steak (Sirloin)
Recipe By     :Jean Bunders - Wauzeka, Wisconsin
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  boneless sirloin steak
  2        tablespoons  cooking oil
  1                     garlic clove -- minced
  1           teaspoon  ground ginger
  1           teaspoon  salt -- optional
     1/2      teaspoon  pepper
  3              large  green peppers -- thinly sliced
  2              large  onions -- thinly sliced
     3/4      teaspoon  beef bouillon granules
     3/4           cup  hot water
  8             ounces  sliced water chestnuts -- drained [1 can]
  1         tablespoon  cornstarch
     1/4           cup  soy sauce
     1/4           cup  cold water
     1/2      teaspoon  sugar
Cut steak into 2-in x 1/8-inch strips. In a large skillet or wok, brown 
steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 
minute. Remove meat and keep warm. Add green peppers and onions to 
skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve 
bouillon in hot water; add to skillet with water chestnuts. Combine 
cornstarch, soy sauce, cold water and sugar; stir into skillet. Add 
meat. Cook and stir until mixture boils; cook and stir 2 minutes more.
Source :   "Taste of Home Feb/Mar 96"
Per serving: 86 Calories (kcal); 5g Total Fat; (47% calories from fat); 
2g Protein; 10g Carbohydrate; trace Cholesterol; 1087mg Sodium Food
Exchanges : 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 
1 Fat; 0 Other Carbohydrates
NOTES : Diabetic Exchanges: One serving (prepared with low-sodium 
bouillon and light soy sauce and without added salt) equals 3 vegetable, 
2 lean meat; also, 188 calories; 453 mg sodium; 29 mg cholesterol; 16 gm 
carbohydrate; 15 gm protein; 8 gm fat
Kim C.
Contributed to the FareShare Gazette by Neris; 27 October, 2000.
<http://fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                         Peppered Beef Tenderloin
Recipe By     :Margaret Ninneman - La Crosse, Wisconsin
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  dried oregano
  1           teaspoon  paprika
  1           teaspoon  dried thyme
  1           teaspoon  salt -- optional
     1/2      teaspoon  garlic powder
     1/2      teaspoon  onion powder
     1/2      teaspoon  pepper
     1/2      teaspoon  white pepper
     1/8      teaspoon  cayenne pepper
  1                     beef tenderloin -- (3 pounds)
Combine seasonings and rub over entire tenderloin. Place on a rack in a 
roasting pan. Bake, uncovered, at 425 until meat is cooked as desired. 
Allow approximately 45-50 minutes for rare or until a meat thermometer 
reads 140F, 55-60 minutes for medium-rare (150F), 62-65 minutes for 
medium (160F), and 67-70 minutes for well-done (170F). 
Let stand 10 minutes before carving.
Source :   "Taste of Home Aug/Sept 96"
Per serving: 4 Calories (kcal); trace Total Fat; (15% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 267mg Sodium Food
Exchanges : 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates
NOTES : After seasoning, the uncooked tenderloin may be wrapped tightly
          and refrigerated overnight for a more intense flavor.
          Diabetic Exchanges: One 3-oz serving (prepared without salt)
          equals 4 lean meat; also, 179 calories; 67 mg sodium; 61 mg
          cholesterol; 1 gm carbohydrate; 28 gm protein; 7 gm fat
Kim C.
Contributed to the FareShare Gazette by Neris; 27 October, 2000.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                       Pineapple Cream Cheese Spread
Recipe By     :Rita Addicks - Weimar, Texas
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  fat-free cream cheese -- softened
  8             ounces  crushed pineapple in juice -- drained [1 can]
In a bowl, combine cream cheese and pineapple. Chill.
Source :   "Taste of Home Feb/Mar 96"
Yields 1 1/8 cups
Per serving: 177 Calories (kcal); 1g Total Fat; (2% calories from fat); 
5g Protein; 41g Carbohydrate; 2mg Cholesterol; 155mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 
Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Diabetic Exchanges: One serving (1 Tbsp) equals a free food; 
also, 21 calories; 68 mg sodium; 0 cholesterol; 3 gm carbohydrate; 2 gm
protein; 0 fat
Kim C. <archangl@cyberstreet.com>
Contributed to the FareShare Gazette by Neris; 27 October, 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                              Popcorn Balls (Caramel)
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         quarts  popped popcorn
  14            ounces  light caramels
     1/4           cup  light corn syrup
  2        tablespoons  water
Keep popcorn warm in a 200 degree oven. Melt caramels in top of double 
boiler over simmering water. Add corn syrup and water and mix until 
smooth. Slowly pour over popcorn in a large bowl. Stir to mix well. With 
greased hands, shape into balls about the size of softballs. Let cool 
completely before wrapping with plastic wrap.
From http://kidsexchange.abo ut.com
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 22 October, 2000.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
 

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