Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- October 2000 - P's (Page 2)

Page P1 | Page P2

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pork Chop Stack
Powdered Sugar Replacement
Prune-Pecan Cookies
Pumpkin and Chocolate Loaf
Pumpkin Bread with Raisins
Pumpkin Cake Roll
Pumpkin Cookies
Pumpkin Pancakes With Hot Cider Syrup
Pumpkin Pie (Diabetic)

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * Exported from MasterCook *
                             Pork Chop Stack
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     Pork Chops
  4       thick slices  Apple -- unpeeled
  4       thick slices  Sweet Potato -- peeled
  4       thick slices  Red Onion
     1/2          tsp.  dried Savory
     1/8          tsp.  ground Nutmeg
                        Salt and Black Pepper to taste
  1               Tbs.  Butter or Margarine
Trim any excess fat from the pork chops, and heat a few of the pieces in 
a heavy skillet over medium-high heat until the skillet is well greased.  
Discard the fat, and brown each of the pork chops lightly on both sides.
Prepare four pieces of heavy-duty aluminum foil about 12 inches long. 
Place a pork chop in the center of each piece of foil.
Top each pork chop with an apple slice, sweet potato slice, and red onion 
slice. Evenly distribute the savory over the top of each stack. Do the 
same with the nutmeg, salt, and pepper.
Ad a dab of butter to the top of each pork chop stack, and securely seal 
the meat in the foil. Slowly grill over moderate coals; it should take 40 
minutes to 1 hour, depending on the thickness of the pork chops. Turn the 
packet 3 or 4 times while grilling. 
Serve warm.  Happy Outdoor Cooking!
Source :  "http://www.recipe-a-day.com"
S(MC formatting by):  "bobbi744@acd.net"
Copyright :  "Copyright 1998 by The Big Network. All rights reserved."
Per serving: 716 Calories (kcal); 39g Total Fat; (48% calories from fat); 
28g Protein; 67g Carbohydrate; 136mg Cholesterol; 315mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 
Fruit; 5 1/2 Fat; 0 Other Carbohydrates
NOTES : Today's recipe is for a grilled main course that features the 
versatile pork chop; and you could also prepare it with lamb chops. It 
makes for a wonderful display of grilled meat with thick slices of fruit 
and vegetables, all in one tasty package.
The apple makes the chop tender and juicy, while the foil keeps it from 
drying out on the grill. Make sure to grill over moderate coals, so your 
dinner won't be cooked on the outside while still undone in the center.
Bobbie's Note: This was delicious. I used thick cup boneless pork loin 
chops. I cooked the sweet potato slices in the microwave for a couple of 
minutes, to be sure they were done. These took about 47 minutes on the 
grill.
Contributed to the FareShare Gazette by Bobbie; 23 October, 2000.
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
 
 
                      * Exported from MasterCook *
                        Powdered Sugar Replacement
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  non-fat dry milk powder
  2               cups  cornstarch
  1                cup  granulated sugar replacement
Combine all ingredients in food processor or blender.  Whip until well 
blended and powdered.
Yields 4 cups.
Exchange : 1/4 cup (60 mL): 1 bread 1/2 non-fat milk or 1/2 bread
Calories 1/4 cup (60 mL): 81
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 28 October 2000;
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                           Prune-Pecan Cookies
Recipe By     :Down-Home Diabetic Cookbook
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg
  7                     dried prunes
     1/2           cup  sugar
  1                cup  all-purpose flour
     1/2      teaspoon  baking soda
  1              Pinch  salt
  24                    pecan halves
In a blender, puree egg and prunes until finely chopped. Pour into a 
mixing bowl. Add sugar. Combine the flour, baking soda and salt; add to 
prune mixture and mix well. Drop by rounded teaspoonfuls onto baking 
sheets coated with non-stick cooking spray. Top each cookie with a pecan
half. 
Bake at 350F for 13-15 minutes or until golden brown. Remove to wire 
racks to cool.
Description :    "I like to keep these cookies on hand for unexpected 
company. They not only taste terrific, they're very eye-catching."
Source : "Down-Home Diabetic Cookbook"
Yield : 2 dozen
Per serving: 1275 Calories (kcal); 29g Total Fat; (19% calories from 
fat); 22g Protein; 239g Carbohydrate; 187mg Cholesterol; 691mg Sodium 
Food Exchanges : 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 
Fruit; 5 Fat; 6 1/2 Other Carbohydrates
Kim C.
Contributed to the FareShare Gazette by Neris; 27 October, 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                        Pumpkin and Chocolate Loaf
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4           cups  all-purpose flour
  1           teaspoon  baking soda
  2          teaspoons  pumpkin pie spice -- * see note
     1/2      teaspoon  salt
     1/2           cup  margarine
  1                cup  sugar
  2              large  eggs
     3/4           cup  pumpkin puree
     3/4           cup  semisweet chocolate chips
     3/4           cup  black walnuts -- finely chopped
                        --- Spicy glaze: ---
     1/2           cup  powdered sugar
     1/8      teaspoon  ground cinnamon
     1/8      teaspoon  ground nutmeg
  2        tablespoons  light cream
* If pumpkin pie spice is not available, use 1 teaspoon cinnamon, 1/2 
teaspoon nutmeg, 1/4 teaspoon each of ginger and cloves.
1. Grease bottom and sides of 9 x 5 x 3-inch loaf pan. Set oven to 350 
degrees.
2. Combine flour with soda, salt and pumpkin pie spice.
3. Cream margarine in large mixing bowl. Gradually add sugar and cream 
at high speed of mixer until light and fluffy. Blend in eggs; beat well.
4. Turn mixer to low speed and add dry ingredients, alternating with 
pumpkin. Begin and end with dry ingredients; blend well after each 
addition.
5. Stir in chocolate morsels and 1/2 cup finely chopped walnuts.
6. Pour into prepared pan and sprinkle with remaining walnuts. Bake for 
65-75 minutes or until cake springs back when lightly touched in center. 
Cool, then glaze with spice glaze.
SPICE GLAZE:
Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon 
cinnamon. Blend in 1-2 tablespoons light cream until the consistency 
desired (should be thin).
Contributed to the FareShare Gazette by Jennie; 17 October, 2000.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                        Pumpkin Bread with Raisins
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  vegetable oil
     1/2      teaspoon  ground cloves
  1                cup  pumpkin puree -- fresh or canned
  3                     eggs
  1                cup  flour
  2          teaspoons  ground cinnamon
     1/2           cup  raisins
  2 1/3           cups  Bisquick
  1              pinch  ground nutmeg
Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan.
Mix all ingredients together with wooden spoon. Pour into prepared pan. 
Bake for 45 minutes. Test with knife, if the knife comes out clean the 
bread is done. If it is not done put back in oven for 10 minutes. Cool 
before removing from pan. Store in plastic bag.
From http://kidsexchange.abo ut.com
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 22 October, 2000.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                            Pumpkin Cake Roll
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs
  1                cup  sugar
     2/3           cup  pumpkin
  1           teaspoon  lemon juice
     3/4           cup  flour
  1           teaspoon  baking powder
  2          teaspoons  cinnamon
  1           teaspoon  ginger
     1/2      teaspoon  nutmeg
     1/2      teaspoon  salt
  1                cup  chopped nuts
  1                cup  powdered sugar
  6             ounces  cream cheese
  4        tablespoons  butter
     1/2      teaspoon  vanilla
Beat eggs for five minutes, gradually add sugar, pumpkin, lemon juice.  
Sift together flour, cinnamon, ginger, nutmeg, salt, and fold into 
creamed mixture.  Spread in 15 x 10 x1" greased and floured jelly roll 
pan.  Top with nuts.  Bake in 375 oven for 15 minutes.
Turn out onto a towel sprinkled with powdered sugar.  Cool.  Unroll.  
Beat last four ingredients until smooth and spread over cake.  Roll up, 
chill overnight and slice.
Contributed to the FareShare Gazette by Jennie; 17 October, 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                             Pumpkin Cookies
Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  shortening
  1 1/4           cups  packed brown sugar
  2                     eggs
  1           teaspoon  vanilla extract
  1 1/2           cups  canned pumpkin
  2 1/2           cups  all-purpose flour
  4          teaspoons  baking powder
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  ground nutmeg
  1                cup  raisins
  1                cup  chopped walnuts
Preheat oven to 375 degrees F (190 degrees C).
Cream shortening and sugar, then add the eggs. Mix well.  Add vanilla 
and pumpkin. Set aside.
Sift dry ingredients, then blend into the "wet" ingredients. Fold in 
the nuts and raisins. Mix well.
Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 
minutes. Cool.
Best eaten if you let them "ripen" for a day.  Store in a sealed 
container.
Makes 3 dozen.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 27 October, 2000.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                  Pumpkin Pancakes With Hot Cider Syrup
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  2        tablespoons  sugar
  4          teaspoons  baking powder
     3/4      teaspoon  salt
     1/2      teaspoon  coriander -- ground
  1           teaspoon  cinnamon
     1/2      teaspoon  nutmeg
  1 1/2           cups  milk
  1                cup  canned pumpkin -- mashed
  4                     egg yolks
  4             ounces  melted butter
  1         tablespoon  vanilla
  4                     egg whites -- stiffly beaten
                        HOT CIDER SYRUP:
  1 1/2           cups  apple cider
  1                cup  brown sugar
  1                cup  corn syrup
  2             ounces  butter
  2        tablespoons  lemon juice
     1/8      teaspoon  cinnamon
     1/8      teaspoon  nutmeg
                        Grated rind from 1 lemon
  2                     apples -- peeled
                        cored and thinly sliced
In a large bowl, sift together flour, sugar, baking powder, salt, 
coriander, cinnamon and nutmeg. In a separate bowl, combine milk, 
pumpkin, egg yolks, butter and vanilla. Pour combined liquid ingredients 
into dry ingredients and stir until just blended. Carefully fold in egg 
whites. Cook pancakes on a light oiled griddle.
In a small saucepan, combine apple cider, brown sugar, corn syrup, 
butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. 
Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for 
several minutes more. Serve over pancakes.
NOTES : Formatted in MasterCook By Art
Visit our recipe site at http://fareshare.net
Contributed to the FareShare Gazette by Art; 31 October 2000.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                          Pumpkin Pie (Diabetic)
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for single 9-inch pie
  16            ounces  pumpkin -- (1 can)
  12            ounces  evaporated skim milk -- (1 can)
  3                     eggs
  5 1/2      teaspoons  Equal(r) for Recipes
                        or 18 packets Equal(r) sweetener
                        or 3/4 cup Equal(r) Spoonful(tm)
     1/4      teaspoon  salt
  1           teaspoon  ground cinnamon
     1/2      teaspoon  ground ginger
     1/4      teaspoon  ground nutmeg
     1/8      teaspoon  ground cloves
Roll pastry on floured surface into circle 1 inch larger than inverted 
9-inch pie pan. Ease pastry into pan; trim and flute edge.
Beat pumpkin, evaporated milk, and eggs in medium bowl; beat in remaining 
ingredients. Pour mixture into pastry shell. Bake in preheated 425 degree 
oven 15 minutes; reduce heat to 350 degrees and bake until knife inserted 
near center comes out clean, about 40 minutes. 
Cool on wire rack.
8 servings. Serving size: 1 slice
Exchanges : Bread Exchange - 1 1/2; Fat Exchange - 1
Calories - 175; Total Fat - 7g; Cholesterol - 86mg; Sodium - 208mg;
Carbohydrate - 22g; Protein - 8g
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris;
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 

Page P1 | Page P2

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

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.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!