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FareShare Gazette Recipes -- March 1999 - P's (Page 2)

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Recipes Included On This Page

Pineapple-Cheese Pesach Kugel
Portuguese Vegetable Stew - Jump Up
Picante Pot Roast

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                    *  Exported from  MasterCook  *
                      Pineapple-Cheese Pesach Kugel
Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Jewish                           Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Eggs
   2       c            Milk
   1       pt           Cottage cheese
   3       tb           Lemon juice
   1       tb           Lemon rind -- grated
     3/4   c            Sugar
           ds           Salt
   8       oz           Can crushed pineapple
   6                    Matzos -- broken, moistened,
     1/4   c            Margarine -- melted
     1/4   c            Cinnamon sugar
                        ---OPTIONAL TOPPING---
   2       c            Sour cream
   3       tb           Sugar
   1       tb           Lemon juice
  Beat eggs with milk and cottage cheese.  Add lemon juice, lemon 
rind, sugar, salt and pineapple.  Add matzo and mix again.  
Grease a 9 x 13-in. pan; pour in mixture and drizzle melted 
margarine on top.  Sprinkle with cinnamon sugar.  Bake for one 
hour in a preheated 350 degree F. oven.  If desired, just before 
serving top with sour cream mixed with sugar and lemon juice.  
Heat at 450 degrees F. for 10 minutes.  
Recipe by California Kosher. 
From the MM database of Judi M. Phelps. or
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                   Portuguese Vegetable Stew - Jump Up
Recipe By     : Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Lowfat                           Stews
                Vegetarian                       Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        butternut squash -- peeled and cored
                        or other winter squash
   2      large         sweet potatoes -- peeled
   4                    carrot
   2      tablespoons   vegetable oil -- PLUS
   2      tablespoons   oil for saute -- optional
                        or cooking spray
   1      large         yellow onion -- peeled
   1      large         red bell pepper -- cored
   3      ounces        chopped roasted jalapenos -- peeled and seeded
   4                    garlic cloves -- chopped
   1 1/2  teaspoons     marjoram
   2      inches        cinnamon stick
   1 1/2  teaspoons     ground cumin
   1      tablespoon    hot paprika
   3      cups          chopped peeled tomatoes -- with juice
                        or 28-oz canned
     1/4  pound         cabbage
   1 1/2  cups          cooked kidney beans
                        or cannellini beans
                        salt -- to taste
PREPARATIONS:  3 cups 3/4-inch dice squash; 3 cups 3/4-inch dice sweet
potato; 2 cups sliced carrots 1/4-inch rounds. Cut red bell pepper and
cabbage into 1-inch long slices or strips (that 2 cups cabbage, all of the
red bell).  Roasted jalapenos available in small cans: 1/4-inch dice;
drain. Instead of jalapenos, try roasted mixed chile peppers. They are sold
in small (4 oz) cans labeled mild, medium and hot. 
1. Preheat oven to 400F (200C). Lightly spray a heavy 12 by 18 inch shallow
baking pan or broiler pan. Toss the squash, potatoes and carrots in half
the vegetable oil and spread in a layer on the baking pan. Roast 20
minutes, until barely tender. See aside.
2. Meanwhile, cook the onion in the remaining oil (if using) in a large,
heavy stockpot over medium heat until softened, about 5 minutes. Add the
bell pepper and jalapenos and cook, stirring for another 5 minutes until
softened. Add the garlic, marjoram, and spices and cook until fragrant,
about 2 minutes.  Add the tomatoes and their juice and simmer 20 minutes,
until slightly reduced. Add the cabbage and salt. simmer for 10 minutes,
then add the roasted vegetables and cooked legumes. (See tip.) Simmer
gently for 20 to 30 minutes until the vegetables are tender. Remove the
cinnamon stick and serve.
TIP:  May be made ahead to this point and finished in the oven. Place in a
large casserole for serving. Bake, covered, preheated oven for
approximately 40 minutes at 325; 25 minutes at 350. 
>Adapted from page 79 in Jump Up and Kiss Me Cookbook by Jennifer Trainer
Thompson (1996: Ten Speed).  EACH SERVING 246 cals, 6g fat (20% cff)
estimated by MasterCook using spray not oil to saute onion.  
From desk of (Pat Hanneman) 3/99 
Formatted in MasterCook by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
NOTES : There's something about spicy vegetarian food that encourages
conversation. This stew is light, zesty and colorful. Add bread 
and a salad and you have a comforting casual dinner for six. Add a         
dessert and entertain. This thick, aromatic stew of fall vegetables bring 
together sweet winter squash, sweet potatoes, and carrots with cabbage and 
tomatoes.  The cinnamon, marjoram, and cumin are often found combined in 
Mexican dishes. Allow time to roast the vegetables. 
             *  Exported from  MasterCook  *

                  Picante Pot Roast

Recipe By     :
Serving Size  :  8   Preparation Time :0:00
Categories    :  FareShare Gazette Recipes

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4 lb beef roast
1 tbsp vegetable oil
2 each medium onions, cut into wedges
1 can (8 oz) tomato sauce
1 cup picante sauce
1 1/4 tsp ground cumin
1/2 tsp oregano leaves, crushed or ground
2 each garlic cloves, minced
1 each green pepper, coarsely chopped

Pour oil into crock pot or dutch oven; add meat; mix spices and
sauces in bowl and pour over meat; cook slowly in dutch oven, and
check meat for tenderness after 2 hours. If added to crock pot
instead, turn on LOW and let cook 6-8 hours. In either case, re-
move meat to serving plate and keep warm; bring sauce to a boil and
stir frequently until thickened (about 5 minutes). Skim fat from
sauce, and serve with additional picante sauce over meat. 

Makes 6-8 servings.

Contributed to the FareShare Gazette by UNKNOWN
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