Recipes Included On This Page Pad Thai Noodles (Jennie) Pastine alle Mandorle (Small Almond Pastry) Plum Sauce for Waffles Pork Ribs in a Savory Sauce with Soft Polenta  Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pad Thai Noodles (Jennie) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces rice stick noodles 3 tablespoons peanut oil 3 garlic cloves -- finely chopped 5 ounces pork tenderloin -- chopped into 1/4 pieces 1 1/4 cups peeled shrimp 1 tablespoon palm sugar 3 tablespoons Thai fish sauce 1 tablespoon ketchup 1 tablespoon lime juice 2 eggs -- beaten 1 cup bean sprouts GARNISH 1 teaspoon red chili flakes 3 scallions -- thickly sliced 2 tablespoons fresh cilantro -- chopped Soak noodles in warm water until softened, then drain. Heat the oil in a wok and fry the garlic over a high heat for 30 seconds. Stir in the pork and stir-fry for 2-3 minutes until lightly browned. Stir in the shrimp, then add the sugar, fish sauce, ketchup and lime juice and continue stirring for 30 seconds. Stir in the noodles, then add the bean sprouts and stir-fry for 30 seconds to cook lightly. Turn out on a serving dish and scatter with chili flakes, scallions and cilantro. NOTES : 2 beaten eggs may be added. Contributed to the FareShare Gazette by Jennie; 8 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 14g Fat (65.5% calories from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 94mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. BACK TO JENNIE'S KITCHEN PHOTO   * Exported from MasterCook * Pastine alle Mandorle (Small Almond Pastry) Recipe By :Solo Dolci - The Italian Dessert Cookbook by Anna B. Benson Serving Size : 24 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 3/4 cup blanched almonds -- (175 mL) 1/2 cup sugar -- (125 mL) 1 3/4 cups flour -- (425 mL) 1 teaspoon baking powder -- (5 mL) Grated rind of half a lemon 1 pinch salt 3/4 cup butter -- (175 mL) 12 candied cherries Hard boil 5 of the eggs; let cool. Preheat oven to 325F (160C). Grease and flour a baking sheet. Cut the hard-boiled eggs in half and scoop out the yolks. Discard the whites or use them in another dish. Press the yolks through a sieve. Grind half of the almonds and add 1/4 cup (50 mL) of the sugar to them. Sift the flour, baking powder and salt onto a board or work surface. Add the lemon rind, ground almonds and sieved egg yolks. Mix well; add one raw egg yolk and the butter. Knead lightly and set aside. Cut the rest of the almonds into slivers; cut the cherries in half. Roll out the dough 1/4 inch (6 mm) thick. Cut in round shapes with a cookie cutter or a glass. Place on the prepared baking sheet. Beat 1 egg white lightly with the rest of the sugar; brush onto the cookies. Place a half cherry in the center of each cookie and surround with almond slivers. Bake at 325F (160C) for about 20 minutes or until golden brown. The cookies should be crisp outside and a little chewy inside. From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996; Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102 ISBN 1-56474-185-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 10g Fat (29.0% calories from fat); 4g Protein; 49g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 159mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Plum Sauce for Waffles Recipe By :Edmonton Journal 1994 Serving Size : 32 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 plums -- red or blue pitted and thinly sliced 1/4 cup lemon juice -- (50 mL) 1 tablespoon grated orange peel -- (15 mL) 4 cups sugar -- (1 Liter) 6 ounces liquid fruit pectin [two 3-ounce pouches] Combine all ingredients except pectin in large saucepan. Bring to full rolling boil and boil vigorously 2 minutes stirring constantly. Skim any foam. Stir in pectin, return to full boil and boil 1 minute, stirring constantly. Pour into sterilized pint and half-pint canning jars to 1/8-inch from top. Cover with lids. Process in boiling water bath 5 minutes. Cool. Makes 8 half-pints. Freezer Method: Fill jars to 3/4-inch from top to allow for expansion. Cover and freeze for 6 to 12 months. Serving Ideas: Use on puddings, ice cream or waffles. From The Edmonton Journal; 1994. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; trace Fat (1.9% calories from fat); trace Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fruit; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Pork Ribs in a Savory Sauce with Soft Polenta Recipe By :Italy Anywhere; Lori De Mori: 2000 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slabs baby back ribs 3 tablespoons olive oil or 1/4 cup lard 1 onion -- finely chopped 2 garlic cloves -- finely chopped 1 cup dry white wine 1 1/2 cups tomato sauce Salt 1 dash crushed red pepper -- optional 1/2 cup freshly grated Parmesan cheese If your butcher hasn't already done so, use your fingers to pull away the thin membrane covering the inside of the ribs. Use a cleaver or sharp meat knife to divide each slab into 3 pieces, cutting between the ribs. Heat the oil or lard, onions and garlic in a large, heavy-bottomed skillet and sauté over a medium flame until the onions are golden. Add the ribs to the pan and brown them for a couple of minutes on each side. Pour the wine over the ribs and cook down the alcohol for 5 minutes, stirring occasionally and turning the ribs in the pan to coat them in the pan juices. Stir in the tomato sauce, salt and optional crushed red pepper. Cover the pan and cook over a low flame for 2 to 2 1/2 hours, adding 1/2 cup of water at a time to the sauce if it becomes too dry. It should maintain the consistency of a thick tomato sauce. The ribs are ready when the meat is moist and tender and falls away from the bone. During the final hour that the ribs are cooking prepare some soft polenta. Pour the soft polenta onto a large serving plate. Spoon the ribs and sauce over the polenta, scatter with Parmesan and serve. Serves 4. From Italy Anywhere by Lori De Mori with Jean-Louis De Mori and Antonio Tommasi; 2000. Penguin Books. ISBN 0-670-88539-8 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 10g Fat (66.7% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 560mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 2 Fat.

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.