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FareShare Gazette Recipes -- November 2001 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pastry with Cheese and Meat (Borek)
Pearl Barley and Pine Nut Casserole
Pineapple Cream Slice
Pork Roast Information
Pretzel Salad by Elki
Pumpkin Fruit Roll Ups
Pumpkin Honey Oatmeal Cookies
Pumpkin Nut Bread
Pumpkin Soup
Pumpkin Tart With Caramel Rum-Raisin Sauce
Pumpkin-Mallow Dessert

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                      * Exported from MasterCook *
                   Pastry with Cheese and Meat (Borek)
Recipe By     :Encyclopedia of European Cooking; 1969
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  all-purpose flour -- (225 g)
  3             ounces  melted butter -- (90 g)
  2                     eggs
  2        tablespoons  cold water -- (30 mL)
  2             ounces  cream cheese -- (60 grams)
  3             ounces  cooked minced meat -- (90 g)
                        Salt
Make a dough with the flour, a third of the butter, 1 egg and the 
water. Roll into 2 balls and leave for 15 minutes in a cold place. 
Roll each piece very thinly, spread with melted butter.
Repeat until all the butter is used up.
Roll out as thinly as possible into 2 rounds - paper thin is perfect.
Grease a round shallow baking tin and spread one round on the bottom. 
Pinch it with the finger tips to crumple it. Mix the cheese, minced 
meat and salt well together; place on the pastry. Put the other round 
on top. Damp and seal the edges.
Beat the second egg; brush the top and bake in a moderate oven (about 
350F/180C) for 35 minutes.
From the Encyclopedia of European Cooking - Turkish cooking; edited by 
Musia Soper; revised 1969 edition; Spring Book - Hamlyn House, 
England.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 13 November, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 1764 Calories; 100g Fat (51.1% 
calories from fat); 39g Protein; 176g Carbohydrate; 6g Dietary Fiber; 
622mg Cholesterol; 986mg Sodium.  Exchanges: 11 1/2 Grain(Starch); 2 
Lean Meat; 18 1/2 Fat.
                      * Exported from MasterCook *
                   Pearl Barley and Pine Nut Casserole
Recipe By     :Cooking - The Art of Innocent Alchemy; 1975
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  pine nuts -- (125 mL)
     1/2           cup  butter or margarine -- (125 mL)
  1                cup  chopped onion -- (250 mL)
  1                cup  Pearl barley -- (250 mL)
  1                cup  chopped parsley -- (250 mL)
     1/2           cup  chopped chives -- (125 mL)
  6               cups  beef bouillon -- (1.5 L)
  1           teaspoon  salt -- (5 mL)
  1           teaspoon  pepper -- (5 mL)
Saute the pine nuts in the butter until they are golden brown. Remove 
from pan and divide the nuts, setting half aside.
The other half add to the chopped onions and saute for 5 minutes. When 
the onions have cooked add the pearl barley and brown. Stir well and 
remove from heat.
Add the parsley, chives, bouillon and seasonings. Stir well and pour 
into casserole or baking dish.
Sprinkle with pine nuts.
Bake at 350F (180C) for one hour. Stir occasionally while baking.
Contributed by Jeanne M. Reitzell to Cooking - The Art of innocent 
Alchemy; a guide to the mundane & the unusual in cooking; to benefit 
the Analytical Psychology Club and the C.G. Jung Institute of Los 
Angeles; 1975.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 10 November, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 529 Calories; 34g Fat (55.1% 
calories from fat); 12g Protein; 49g Carbohydrate; 10g Dietary Fiber; 
62mg Cholesterol; 2825mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean 
Meat; 1 Vegetable; 6 Fat.
                      * Exported from MasterCook *
                          Pineapple Cream Slice
Recipe By     :Cakes & Slices Cookbook; Australian Women's Weekly
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Base**
  2               cups  sweet biscuit crumbs -- (250 g/500 mL)
                        [graham wafer or vanilla wafer crumbs]
  3             ounces  melted butter -- (90 g)
  1           teaspoon  ground cinnamon -- (5 mL)
                        **Topping**
  450            grams  crushed pineapple -- (16-oz can)
  1         tablespoon  gelatin powder, unsweetened -- (15 mL)
     1/4           cup  castor sugar -- (50 mL)
                        [very fine granulated sugar]
  1                cup  cottage cheese -- (250 mL)
  1         tablespoon  lemon juice -- (15 mL)
  200            grams  sour cream -- (8 ounces)
     1/4           cup  chopped nuts -- (50 mL)
Grease a 19cm x 29 cm (7 1/2- x 11 1/2-inch) lamington pan (any baking 
pan with sides such as a sheet cake pan).
**Base**
Reserve 1/4 cup crumbs for topping and combine remainder with butter 
and cinnamon in bowl.
Press remaining crumbs evenly into prepared pan, refrigerate 30 
minutes.
**Topping**
Drain pineapple, reserve 1/2 cup of the syrup.
Combine the syrup with the gelatin and the sugar in a saucepan. Stir 
constantly over heat without boiling until dissolved. Cool.
Pass the cottage cheese through a sieve into a large bowl. Stir in the 
lemon juice, pineapple, sour cream and gelatin mixture.
Pour the topping over the base. Sprinkle with the reserved crumbs and 
crushed nuts. Refrigerate until firm.
Keeping time: 2 days.
From the Cakes & Slices Cookbook; 
Australian Women's Weekly; ISBN 0 949128 10 4.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 28 November, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 110 Calories; 8g Fat (67.0% 
calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 
18mg Cholesterol; 109mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean 
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
                      * Exported from MasterCook *
                          Pork Roast Information
Recipe By     :Info by Martha
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        (See Below)
I don't think I'd use a crock pot for a good pork roast. Pork in large 
chunks are notoriously greasy while cooking, much water and fat cook 
out. In a crock pot, unless you could put the roast on a rack, I think 
it would end up swimming in it's own greasy juice.
I actually prefer a good fresh pork roast to most of the cured hams.  
Just dredge in a little seasoned flour and sear on all sides in a hot 
(oven going) skillet with a little oil in the skillet. Either place 
meat on a rack or cook over celery, onions, etc. Studding it with 
garlic is great for pork. You can grate fat garlic cloves on the big 
side of your cheese grater and they make perfect slivers for coating 
meats.
I have become enamored with a 'throw together' rub consisting of a 
little dijon mustard, honey, and agave juice (tequila with a little 
lime juice will work if you can't find the agave).  Pork takes 
seasonings very well. If I'm lazy, I just cut the tops off a whole 
head of garlic and stand that in the pot with the pork roast. After 30 
- 45 minutes, you can spear the cloves out of their husks and mash/rub 
this onto the meat. 
To cook with the roast, I'd foil wrap some sweet potatoes and bake 
while the roast is cooking. Also good are foil 'roasted' onions. Just 
peel and cut an "x" in the top and poke a bit of butter in and salt 
before wrapping in foil. Onions don't take very long to cook, so check 
often for softness. 
Depending on the size, a medium roast shouldn't take over 1 1/2 - 2 
hours to cook at 325F. As always, let it stand on the counter at least 
5 - 10 minutes before slicing. 
Martha
Contributed to the FareShare Gazette by Martha; 3 November, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% 
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg 
Cholesterol; 0mg Sodium.  Exchanges: .
NOTES : 
Formatted in MasterCook by Art
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                      * Exported from MasterCook *
                          Pretzel Salad by Elki
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
  1 1/2         sticks  margarine
     1/4           cup  white sugar
  2               cups  crushed pretzels
  1       (8 oz.) pkg.  cream cheese
  2               cups  cool whip
  1                cup  white sugar
  1                     (6 oz. box strawberry jello
  2               cups  pineapple juice or water
  2       (10 oz.) pkg.  frozen strawberries
  1       15 1/2 ounce can  crushed pineapple.
Mix crust ingredients and press in bottom of 9x13 inch pan. Bake at 
350 for 10 minutes.
While crust cools beat next 3 ingredients.  Spread on top of cooled 
crust.
Blend next 3 ingredients.  Add crushed pineapple.  Refrigerate until 
partially set. Spread over second layer.
Contributed to the FareShare Gazette by elki756; 5 November, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 258 Calories; 19g Fat (62.8% 
calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 
21mg Cholesterol; 430mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 3 1/2 Fat.
                      * Exported from MasterCook *
                          Pumpkin Fruit Roll Ups
Recipe By     :Amarillo Globe-News
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  pumpkin pie mix
  1                cup  unsweetened apple sauce
Liberally spray 15x10x1-inch nonstick jelly roll pan with nonstick 
cooking spray, or line bottom and sides with foil. In medium bowl, 
combine pie mix and apple sauce. Spread mixture evenly over bottom of 
pan; smooth with spatula. Dry in 140- to 150-degree oven for 8 to 10 
hours, or until surface is no longer sticky to touch. Remove from 
oven; cool slightly. Loosen edges with metal spatula. Starting at 
narrow end, lift up corners, peel back slowly. If foil liner is used, 
peel off foil. Cut into desired lengths. Roll up and wrap tightly in 
plastic wrap. Makes one 15x10-inch roll.
NOTES : (c)1999 Amarillo Globe-News
Contributed to the FareShare Gazette by Sandy; 3 November, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% 
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg 
Cholesterol; 0mg Sodium.  Exchanges: .
                      * Exported from MasterCook *
                      Pumpkin Honey Oatmeal Cookies
Recipe By     :Pumpkins and Squashes by Caroline Boisset (1997)
Serving Size  : 66    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  self-rising flour
     1/2      teaspoon  baking soda
     3/4           cup  cold butter -- cut into bits
  2               cups  oats, rolled [old fashioned oats]
     3/4           cup  packed light brown sugar
     1/2           cup  pumpkin puree
     1/4           cup  honey
OVEN  375F/190C  Non-stick cookie sheets and/or cooking spray.
LARGE BOWL - Stir together the flour and baking soda. Rub in the 
butter until the mixture resembles cornmeal. Mix in the oatmeal and 
sugar, crumbling any lumps with your fingers. Stir in the pumpkin 
puree and honey. Work the dough together with your hands.
TIP : Chill the dough before handling. Shape the dough into balls 
about the size of walnuts.  Place these on the prepared backing 
sheets, spacing them about 2 inches apart.
Bake 9 to 11 minutes, until gold brown. Let cool a minute before 
transferring to a rack to cool.
Pat Hanneman bookshelf
SELF-RISING FLOUR - 8-cups all-purpose flour, 5 tbs baking powder, 2 
tbs sugar, 1 tbs salt. (8.5 cups). /Hartwig's Make your own.
Contributed to the FareShare Gazette by Sandy; 3 November, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 46 Calories; 2g Fat (41.1% 
calories from fat); trace Protein; 6g Carbohydrate; trace Dietary 
Fiber; 6mg Cholesterol; 80mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                            Pumpkin Nut Bread
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  soft butter or margarine
  3               cups  sugar
  3                     eggs
  1           teaspoon  vanilla
  16            ounces  pumpkin -- (1 can)
  1           teaspoon  baking soda
  1           teaspoon  baking powder
  1 1/2      teaspoons  salt
  1 1/2      teaspoons  ground cinnamon
  1           teaspoon  ground cloves
     1/2      teaspoon  grated nutmeg
  3               cups  sifted flour
  1                cup  chopped walnuts
  1                cup  raisins
Cream butter and add sugar gradually. Beat in eggs and vanilla. Add 
pumpkin and mix well.
Combine flour, salt, soda, baking powder and spices. Blend with 
pumpkin mixture. Add walnuts and raisins.
Place batter in two 9" x 5" greased and floured loaf pans or six small 
loaf pans, greased or sprayed and floured.
Bake at 350` for about 60 minutes. (About 45 minutes for the small 
pans.) Test for doneness with wooden pick. Let stand for 10 minutes. 
Remove from pans. Cool on rack.
Wrap in plastic and store in fridge.
Good with a little cream cheese or sweet butter.
MC format by Hallie.
Contributed to the FareShare Gazette by Genevieve; 16 November, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 213 Calories; 4g Fat (15.1% 
calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 
23mg Cholesterol; 215mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                               Pumpkin Soup
Recipe By     :CASTLE MARNE
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter
  1              large  onion -- diced
  40            ounces  diced fresh pumpkin -- OR
  3               cups  pumpkin puree
  6               cups  chicken stock
  3        tablespoons  all-purpose flour
     1/2      teaspoon  salt
     1/4           cup  fresh parsley -- chopped
                        Croutons
In a large saucepan, melt the butter and saute the onion for 4 to 6 
minutes or until golden. Mix in the pumpkin and chicken stock and cook 
on medium heat for 10 minutes.
Remove 1 cup of the liquid and whisk in the flour. Return the flour 
mixture to the soup and cook, stirring occasionally, for 5 minutes. 
Stir in the salt and parsley. Serve immediately with the croutons.
CASTLE MARNE
DENVER, COLORADO
Contributed to the FareShare Gazette by Sandy; 3 November, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 77 Calories; 2g Fat (23.6% 
calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 
4mg Cholesterol; 1764mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 
Vegetable; 1/2 Fat.
                      * Exported from MasterCook *
                Pumpkin Tart With Caramel Rum-Raisin Sauce
Recipe By     :Lansing State Journal, 11-19-2001, Pillsbury recipe
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
  15            ounces  Pillsbury(r) Refrigerated Pie Crust (1 kg.) 
                        [softened as directed on package]
                        Filling:
     3/4           cup  sugar
     1/2      teaspoon  ginger
     3/4      teaspoon  cinnamon
     1/8      teaspoon  cloves
     1/2           cup  milk
  15            ounces  pumpkin -- (1 can)
  2                     eggs
                        Sauce:
  1                cup  firmly packed brown sugar
     1/4           cup  whipping cream
     1/4           cup  dark rum
     1/4           cup  dark corn syrup
     1/2           cup  raisins
Found originally in Lansing State Journal, 11-19-2001, Pillsbury 
recipe
   1.  Place cookie sheet in oven on middle rack; heat oven to 450F. 
Place pie crust in 10-inch tart pan with removable bottom as directed 
on package for one-crust filled pie.
   2.  In large bowl, combine all filling ingredients; blend well. 
Pour into crust-lined pan.
   3.  Place tart on cookie sheet in oven. Bake at 450F. for 35 to 50 
minutes or until crust is deep golden brown. Cool 1 hour.
   4.  In medium saucepan, combine all sauce ingredients; mix well. 
Cook over medium heat until mixture comes to a boil, stirring 
constantly. Reduce heat to low; simmer 5 minutes, stirring constantly.
Serve sauce with tart. Store in refrigerator.
Servings : 12 servings
Prep Time : 35 Minutes (Ready in 2 Hours 25 Minutes)
SERVING SIZE: 1/12 of Recipe
Source :   "Pillsbury.com"
S(MC formatting by):   "bobbi744@home.com"
Copyright :   "(c) 2001 The Pillsbury Company"
NOTES : This article Eat Dessert First by Kathleen Lavey made several 
suggestions for interesting Holiday desserts.
Contributed to the FareShare Gazette by Bobbie; 20 November, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 210 Calories; 3g Fat (12.9% 
calories from fat); 2g Protein; 44g Carbohydrate; 1g Dietary Fiber; 
39mg Cholesterol; 35mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                          Pumpkin-Mallow Dessert
Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust -- (350F oven)
  1                cup  soft butter or margarine
  2               cups  flour
     1/2           cup  powdered sugar
                        Filling
  10 1/2        ounces  miniature marshmallows
  2               cups  canned pumpkin
  1           teaspoon  ground cinnamon
     1/2      teaspoon  ground ginger
     1/2      teaspoon  salt
  2               cups  whipping cream
Crust
Blend flour, butter and powdered sugar. Press into 9 x 13 sprayed pan. 
Bake until light golden brown. (20 to 25 minutes.) Cool.
Filling
Combine marshmallows, pumpkin, cinnamon, ginger, and salt in double 
boiler over simmering water. (Or in heavy bottomed pan over very low 
heat.) Stir often until marshmallows melt and mixture is blended. Cool 
to room temperature.
Whip cream and fold into pumpkin mixture. Pour into cooked crust. 
Refrigerate at least 4 to 6 hours to set.
Cut in squares. Top with whipped cream and a bit of crystallized 
ginger.
Serves 15 to 18 happy people.
This is a rich and lovely dessert that is very much a part of our 
holiday menus.
Contributed to the FareShare Gazette by Genevieve; 14 November, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 217 Calories; 10g Fat (40.7% 
calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 
36mg Cholesterol; 78mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Vegetable; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

 

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