Recipes Included On This Page Pear Zucchini Bread Pesto Pasta With Vegetables Poppy Seed Plum Muffins Potato and Zucchini Patties Potato Casserole Potato Dumplings Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pear Zucchini Bread Recipe By :Gwynne Fleener, Coeur d'Alene, ID Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup whole wheat flour 3/4 cup sugar 3/4 cup packed brown sugar 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3 eggs 3/4 cup vegetable oil 3 teaspoons vanilla extract 2 cups ripe pears -- peeled, finely chopped (about 3 medium) 1 cup shredded zucchini 1/2 cup chopped pecans -- or walnuts In a large bowl, combine the first eight ingredients. In another bowl, beat eggs, oil and vanilla. Add the pears and zucchini. Stir into the dry ingredients just until moistened. Fold in nuts. Pour into two greased 9x5x3" loaf pans. Bake at 350 F. for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves. Source: "Quick Cooking - September/October 2001, p. 37" S(MC formatting by): " bobbi744@acd.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4625 Calories; 222g Fat (42.5% calories from fat); 65g Protein; 611g Carbohydrate; 28g Dietary Fiber; 561mg Cholesterol; 2818mg Sodium. Exchanges: 19 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 42 1/2 Fat; 21 Other Carbohydrates. NOTES : Gwynne puts a subtle spin on traditional zucchini bread by adding chopped fresh pears. "The ingredients are simple to assemble and yield two wonderfully moist loaves," she writes. Contributed to the FareShare Gazette by Bobbie; 11 September, 2001. http://www.fareshare.net * Exported from MasterCook * Pesto Pasta With Vegetables Recipe By :www.cooking.com Serving Size : 4 Preparation Time :0:50 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Pesto -- see recipe 1 8 ounce who tiny new potatoes 6 ounces green beans 4 ounces radiatori -- rotini, or other -- dried shaped pasta 1 tablespoon water -- up to 2 2 tablespoons Parmesan cheese -- grated 1. Prepare pesto as directed. Set aside. 2. Cut potatoes into halves if very small or into bite-size pieces. 3. Cut green beans into 2-inch pieces. 4. In a medium saucepan cook potatoes and green beans in a small amount of boiling salted water for about 10 minutes, or until vegetables are tender. Drain well. 5. Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes, or until al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. 6. Return pasta to warm pan. Add potatoes and green beans. 7. In a small mixing bowl, stir together pesto and enough of the water to make a saucy mixture. 8. Pour the pesto mixture and Parmesan cheese over the pasta and vegetables and toss to coat. Serve immediately. Makes 4 side-dish servings Notes : Bring the pesto to room temperature if you've had it stored in the refrigerator or freezer. Or, substitute purchased pesto for homemade. Downloaded from http://www.cooking.com/recipes/rerecite_print.asp?42 Formatted for Mastercook by K. Hudson Lipin, 10/09/98 NOTES : This was very flavorful made with walnut pasta (recipe in this file under Easy Pesto). A nice side dish with Calzones. Contributed to the FareShare Gazette by Bobbie; 7 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 23 Calories; 1g Fat (28.5% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 49mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Poppy Seed Plum Muffins Recipe By :Carol Twardzik, Spy Hill, Saskatchewan, CA Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2/3 cup sugar 1 tablespoon baking powder 1 tablespoon poppy seeds 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 egg 3/4 cup milk 1/4 cup butter or stick margarine -- melted 1/2 cup fresh plums -- finely chopped In a bowl, combine the first six ingredients. In another bowl, beat the egg, milk and butter; stir into dry ingredients just until moistened. Fold in plums. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 F. for 18-22 minutes or until a toothpick comes out clean and muffins are golden brown. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen Description: "Ready in 1 hour or less" Source: "Quick Cooking - September/October 2001, p. 37" S(MC formatting by): " bobbi744@acd.net" Yield: "1 dozen muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 1g Fat (9.1% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates. NOTES : Bring the harvest-fresh taste of ripe plums to the breakfast table with these change-of-pace muffins. Carol tops them with fruit jam. "I don't mind making an extra batch because they freeze so well," she notes. Contributed to the FareShare Gazette by Bobbie; 11 September, 2001. http://www.fareshare.net
	* Exported from MasterCook * Potato and Zucchini Patties Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potatoes -- grated 2 cups grated zucchini 1/2 cup chopped onion 1 cup shredded parmesan cheese or edam cheese 1 tablespoon chopped parsley salt and pepper to taste 2 eggs -- beaten flour 2 teaspoons butter 1 tablespoon corn oil In bowl combine potato, zucchini, onion, cheese, parsley, salt and pepper and eggs. Mix well and form into 3" patties and dust with flour. Heat butter and corn oil in skillet until butter foams. Fry patties on both sides until golden brown. Drain on paper towels. Serves 4 to 6. MC formatted by Hallie. Contributed to the FareShare Gazette by Judy; 16 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 13g Fat (53.5% calories from fat); 12g Protein; 14g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 391mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Potato Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces frozen hash brown potatoes -- slightly thawed 1 can cream of celery soup 1 can potato soup 1 can cheddar cheese soup 1/2 cup chopped onion 1 cup sour cream Mix all ingredients together. Pour into a 9" x 13" baking pan. Bake at 350F. for 1 hour. MC formatted by Hallie. Contributed to the FareShare Gazette by Judy; 16 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 9g Fat (77.4% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Potato Dumplings Recipe By :Tasty Taters by Judith Bosley Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mashed potatoes 2 Tbsps. flour 1 egg -- beaten 1 tsp. baking powder 1 tsp. salt 1/2 tsp. pepper 1 Tbsp. chopped parsley OR 1 tsp. dried parsley Combine all ingredients except parsley and mix thoroughly. Drop batter by small spoonfuls on top of bubbling stew or soup. Sprinkle with parsley. Cover and cook for 10 minutes. Uncover and cook for 10 minutes more. Source : "Tasty Taters by Judith Bosley" Copyright : "1980 Judith Ann Bosley" NOTES : No servings given. Make stew and add potatoes in this form Contributed to the FareShare Gazette by Dee; 5 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 9g Fat (27.9% calories from fat); 12g Protein; 42g Carbohydrate; 5g Dietary Fiber; 191mg Cholesterol; 3169mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.

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