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FareShare Gazette Recipes -- December 1998 - P's

 

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Paper Bag Apple Pie
Party Dip
Party Peanut Crisp by Lipton
Pea Soup
Pesto Torte
Pignolia Crescents, Nanny's
Poached Kumquats
Pork Roast With Wild Mushroom Ragout
Pumpkin Pie, The Ultimate

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                    *  Exported from  MasterCook  *
                           Paper Bag Apple Pie
Recipe By     : Shirley Johnston
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Volume 3, Dec. '98
                Apples                           Pies & Tarts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      9 inch        pie shell
                        ***FILLING***
     1/2  cup           sugar
   2      tablespoons   flour
     1/2  teaspoon      cinnamon
   5      large         baking apples -- sliced
   2      tablespoons   lemon juice
                        ***TOPPING***
     1/2  cup           sugar
     1/2  cup           flour
     1/2  cup           butter
For the filling: Combine sugar, flour, cinnamon and sprinkle over apple
slices.  Mix together well and spoon into pie shell.  Drizzle with the
lemon juice.
For the topping: Combine sugar, flour and butter until crumbly. 
Sprinkle over apples to cover.  Put pie in large brown paper bag; fold
over twice and fasten with paper clips.  Place on a cookie sheet for
easier handling.  Bake 1 hour at 425 degrees.  Remove from paper bag and
serve with ice cream, whipped cream or top with slice of cheese.
Notes:Mary Aslanis of Redlands warned cooks not to be concerned that the
paper bag will burn; it won't.  But the paper bag will get browner and
there will be a slight odor from this.  By putting the pie in a paper
bag the topping will be a little different from the usual crumb topping
on apple pies.  For best tasting results, bake the pie on the day you
plan to serve it.  The topping tends to lose its crumbly feature on the
second day but still tastes good.
All contributors stressed using a UNRECYCLED paper bag and sealing it
shut (after sliding the pie in) with staples or paper clips.  NO PEEKING
UNTIL PIE IS DONE as this is the secret of the pie.  If the bag is
recycled, that will be printed on the bag.
recipe from http://www.inlandempireonline.com/food/cook-and-tell/index.shtml
Formatted and Posted to FareShare 12/98 by JoAnn Pellegrino 
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                     *  Exported from  MasterCook  *
                                Party Dip
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Volume 3, Dec. '98
                Cheese                           Cream Cheese
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         package cream cheese -- softened
   1      jar           salsa
                        shredded Monterey Jack or cheddar cheese
                        or a combination
                        Doritos
Spread the cream cheese in the bottom of a microwave safe dish. Spread the
salsa over it. Place a layer of the shredded cheese over the salsa. 
Microwave on high about 4 minutes or until all the cheeses are melted. 
Use the Doritos to scoop up this tasty delight. I prefer the salsa to have 
a little heat to it but it's a matter of personal taste.
Posted to FareShare 12-98 by Grazie <GAdams1350@aol.com>
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                     *  Exported from  MasterCook  *
                       Party Peanut Crisp by Lipton
Recipe By     : Taste Tested Recipe from The Lipton Kitchens
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Nuts
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      envelope      Lipton Recipe Secrets Onion Soup Mix
     3/4  cup           all-purpose flour
     3/4  cup           margarine or butter -- softened
     1/2  cup           firmly packed brown sugar
   1                    egg
   1      teaspoon      ground cumin (optional)
   1      cup           spoon-size shredded wheat cereal
   1      cup           natural whole almonds
   1      cup           unsalted peanuts
This festive crisp is great for any host or hostess! Just wrap in
decorative boxes with ribbons. 
Preheat oven to 350F. Line jelly-roll pan with aluminum foil; spray 
with nonstick cooking spray and set aside. 
In large bowl, with electric mixer, combine onion soup mix, flour,
margarine, brown sugar, egg and cumin until well blended. Stir in
remaining ingredients; spread into prepared pan. Bake 25 minutes or
until golden brown. 
Cool completely on wire rack.  To serve, break into pieces. 
Store in airtight container up to 2 weeks. 
Makes 1-1/2 pounds (40 pieces) peanut crisp. 
Taste Tested Recipe from The Lipton Kitchens
From http://www.lipton.com/recipe-index.html
Posted to FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                                 Pea Soup
Recipe By     : Joanne Weir
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups,Stocks & Chowder           Volume 3, Dec. '98
                Beans/Legumes                    Carrots
                Ham                              Onions
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    smoked ham hocks -- 375 grams each
   1 1/2  cups          yellow split peas -- (10 1/2 oz.)330 grms
   2      tablespoons   unsalted butter
   1                    yellow onion -- coarsely chopped
   1                    carrot -- peeled and chopped
   8      cups          chicken stock
                        salt
                        freshly ground pepper
                        Fresh flat leaf Italian Parsley -- chopped
In a soup pot over medium heat, melt the butter add the onions and carrots 
and saute, then add ham hocks, peas and stock.  Boil for 50 to 60 minutes.  
Remove from heat and remove ham hocks and let stand until cool.  Using a 
blender, puree the soup until smooth.  Return puree to clean pot, place over 
medium heat, add salt and pepper.  While the soup is heating, cut the meat
from the ham hocks, cut into small pieces and add to the pot.  Garnish with 
parsley.  Add cream if desired.
This can be made with yellow or green split peas. They two can be served
together in one bowl, for a pretty effect.
Posted on FareShare 12-98 by BarFav <*BarFav@aol.com>
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                     *  Exported from  MasterCook  *
                               Pesto Torte
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Cheese
                Cream Cheese                     Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         cream cheese -- room temp.
     3/4  cup           ricotta cheese
     3/4  cup           butter -- room temperature
   1      cup           prepared pesto sauce
                        crackers
Blend cheeses and butter with an electric mixer until fluffy. Line mold 
or dish with saran wrap. Layer cheese and pesto. Chill, unmold and serve 
with crackers.  
(Serves 12)
This is often made in a small quiche dish so you can get several layer 
going. When you unmold it, you can decorate the top with a star or wreath 
design in pesto which you can apply using a plastic stencil, or even 
dropping it through the center of a hollow cookie cutter.
I use an old-fashioned contraption which is a cone-shaped colander on a 
tripod. I suspect it was for making jelly or cheese in its previous life.
But for me it is the ideal mold for making my traditional Pesto Christmas 
tree.
First I double the recipe.  I line the cone with plastic wrap and spritz 
my hands with water before placing first a small cone-shaped piece at the 
bottom.  Then add a dab of Pesto.  Next a small disk, layed gently over the 
pesto, then more pesto. Keep alternating until you have a small tree.  Top 
with a slice of Star Fruit, skewered on a pick and place on a pedestal dish. 
Posted to FareShare 12-98 by muckerheide@mediaone.net
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                     *  Exported from  MasterCook  *
                       Pignolia Crescents, Nanny's
Recipe By     : Grace Adams
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies                          Italian
                Desserts                         Volume 3, Dec. '98
                Holidays
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Pignolia nuts
   1 3/4  c             flour
   1      stick         butter/soft
   1      t             vanilla
     1/4  t             salt
   1                    egg white, beaten
Preheat oven to 350.
Finely grind half of the nuts. Mix all ingredients but the egg white. 
Shape by rounded teaspoon into 2" crescent, one inch apart on 
ungreased sheet.  Press nuts into dough. Brush with egg white. 
Bake 15 minutes.
Italian Cookies posted on FareShare 12-98 by Grazie Adams 
<GAdams1350@aol.com>
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                     *  Exported from  MasterCook  *
                             Poached Kumquats
Recipe By     : marketreport.com
Serving Size  : 1    Preparation Time :0:00
Categories    : Citrus                           Fruit
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        kumquats
                        simple sugar syrup
Kumquats are a springtime citrus fruit with a unique attribute.  Unlike
other citrus fruits, their skin is actually sweeter than the tart pulp
inside, says Wemischner.
To poach kumquats, use a lighter syrup made with two parts water to one
part sugar.  And cook them for half an hour or until they are tender. 
You can also poach them in aromatic honey and ginger, says Wemischner.
Serve the kumquat syrup over vanilla ice cream with crushed toasted pine
nuts, "a very Mediterranean, Spanish treatment." Alternatively, use
almonds instead of pine nuts.
The syrup can also be used as a basis for an ice cream or sorbet.
Recipe from http://marketreport.com/recipe21.htm#Poached Kumquats Posted
to Fareshare 12/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
            Pork Roast With Wild Mushroom Ragout - Marge Perry
Recipe By     : Marge Perry, New Jersey (Bergen Record, 1998)
Serving Size  : 5    Preparation Time :0:00
Categories    : Crockpot                         Main Dishes
                Pork                             Healthwise
                Mushrooms                        Tomatoes
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  ounces        fresh shiitake mushrooms
                        OR 8-medium mushrooms
   1      pound         portobello mushrooms
     3/4  ounce         mixed dried wild mushrooms
                        or 1-cup -- such as
                        porcini and shiitake
   2 1/2  ounces        sun-dried tomatoes or 1-cup
   1      cup           thinly sliced onion
   1      cup           canned crushed tomato -- divided use
   2      tablespoons   fresh thyme leaves
   1 3/4  pounds        boneless pork loin rib roast -- trimmed
                        all visible fat
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
TWO-FOR-ONE: Slice the roast diagonally into thick pieces for the first
night and serve with rice or potatoes. For the second meal, cut the meat
into 3/4-inch pieces and reheat with the mushrooms and more crushed 
tomato. Toss with cooked pasta, and you've got a delicious, no-fuss pasta 
dinner.
1. Remove stems from fresh mushrooms. Quarter the shiitakes. Quarter the
portobello and cut into 1/4-inch-thick slices. Dry mushrooms: shake clean 
in a strainer/sieve.
2. Combine fresh and dried mushrooms, sun-dried tomatoes, onion, 1/2 cup 
crushed canned tomatoes, and fresh thyme in the bowl of the slow cooker 
and toss.
3. Sprinkle the entire surface of the meat with salt and pepper; place on
top of the vegetables. Pour the remaining 1/2 cup crushed tomatoes over
meat and cook on low for 8 hours.
4. Remove pork from pot; allow to stand 5 to 10 minutes before cutting 
into 1/2-inch slices.
5. Serve mushroom ragout remaining in slow cooker with sliced pork.
Servings: 5. Per serving: 443 calories, 8.9 grams dietary fiber, 13.5 
grams fat 27% cff), 4.4 grams saturated fat, 99 milligrams cholesterol, 
600 milligrams sodium.
Recipe by Marge Perry for the Bergen Record, Hackensack, N.J
http://www.bergen.com/food/marge1209199812095.htm Dec 9, 1998
Posted on FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net>
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Nutr. Assoc. : 0 0 0 1169 0 20183 0 3160 0 0 3130 32775 0 1365
                     *  Exported from  MasterCook  *
                        Pumpkin Pie, The Ultimate
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Nuts
                Pies & Tarts                     Pumpkin
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Preheat Oven to 350 F.
                        FOR CRUST:
   1 1/4  C.            all-purpose FLOUR
     1/2  C.            Powdered SUGAR
     1/2  C.            BUTTER -- (1 stick)  chilled,
                        cut into pieces
Blend in processor till mixture resembles coarse meal.
Add 3 T. Whipping cream and process until moist clumps form. Gather dough 
into ball.  Flatten into disk. Wrap in plastic; Chill 15 minutes...........
Roll out dough on floured surface to 14" round. Transfer dough to 9" Glass 
Pie dish. Trim overhang to 1", Fold overhang under. Make cut in crust edge 
at 1/2" intervals. Blend alternate edge pieces inward.  
Freeze 15 minutes................
*Mix together the following:
2 Tbls. Softened BUTTER
1/3 C. Fine Crushed WALNUTS
1/3 C. BROWN SUGAR
Line crust with foil, pressing firmly. Bake until sides are set, 
about 10 minutes.
Remove foil. Bake crust until pale brown, about 10 minutes more. reduce OVEN 
temperature to 325x
FOR FILLING:
Using whisk, mix in bowl until no lumps remain.
1 1/4 Cup SUGAR
1 T. Packed golden BROWN SUGAR
1 T. CORNSTARCH
2 tsp. Ground CINNAMON
3/4 tsp. Ground GINGER
1/4 tsp. SALT (generous)
Blend in:
1 16 oz can solid Pack PUMPKIN
3/4 C. WHIPPING CREAM
1/2 C. SOUR CREAM
3 Large EGGS, beaten to blend.
Pour in filling.  Bake until filling puffs at edges and center is almost 
set, about 55 minutes.  Cool on rack. Cover; chill until cold 
(can be made 1 day ahead). 
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