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FareShare Gazette Recipes -- October 2001 - W's

 

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Recipes Included On This Page

Walnut Pumpkin Pie
Wild Blackberry Vinaigrette

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                      * Exported from MasterCook *
                            Walnut Pumpkin Pie
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              6 oz.  graham cracker pie crust, 9 inch
  1             15 oz.  Pumpkin
  1             14 oz.  Eagle Brand Condensed Milk
  1                     egg
  1 1/4      teaspoons  ground cinnamon
     1/2      teaspoon  ground ginger
     1/2      teaspoon  ground nutmeg
     1/2      teaspoon  salt
     1/4           cup  firmly packed brown sugar
  2        tablespoons  all-purpose flour
  2        tablespoons  cold margarine
     3/4           cup  chopped walnuts
Heat oven to 425F.
Combine pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, 
ginger, nutmeg, and salt.  Mix well. Pour into crust. Bake 15 
minutes, remove pie.
Reduce oven temperature to 350F.
Combine sugar, flour, and remaining 1/2 teaspoon cinnamon; cut in 
margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture 
over pie.
Bake 40 minutes at 350F. or until knife inserted comes out clean.
Contributed to the FareShare Gazette by Jennie; 25 October, 2001.
www.fareshare.net
             - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 311 Calories; 17g Fat 
(46.5% calories from fat); 7g Protein; 37g Carbohydrate; 2g 
Dietary Fiber; 31mg Cholesterol; 353mg Sodium.  Exchanges: 1/2 
Grain(Starch); 1 Lean Meat; 3 Fat; 2 Other Carbohydrates.
                      * Exported from MasterCook *
                       Wild Blackberry Vinaigrette
Recipe By     :John Kallas
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  olive oil
  3        tablespoons  balsamic vinegar
  1         tablespoon  hot mustard (such as Grey Poupon)
     1/4           cup  (or more) wild blackberry jam
  1         tablespoon  Italian seasoning
In a jar with a lid, mix the olive oil, vinegar, mustard, 
blackberry jam and Italian seasoning. Let sit overnight before 
serving.
Makes about 3/4 cup
 >From the Oregonian
Notes :
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 2 October 2001.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 123 Calories; 14g Fat 
(95.9% calories from fat); trace Protein; 1g Carbohydrate; trace 
Dietary Fiber; 0mg Cholesterol; trace Sodium.  Exchanges: 0 
Grain(Starch); 0 Fruit; 2 1/2 Fat.

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