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FareShare Gazette Recipes -- November 2003 - C's
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* Exported from MasterCook *
Calzone And Filling
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 loaves frozen bread dough
Defrost as per directions on package.
1 1/2 cups Ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 pound Mozzarella -- cut into cubes
1/3 cup Prosciutto -- or ham
Roll out defrosted dough and spread lightly with olive oil.
Mix all filling ingredients.
Divide in half and spread half on each calzone. Roll dough up like a jelly
roll and press down on edges to seal. Brush top of calzone with oil.
Lightly oil 2 cookie sheets and place calzones on sheets.
Bake at 450F for 20 minutes until tops are golden.
Serve hot.
Contributed to the FareShare Gazette by Art; 9 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 184 Calories; 12g Fat (61.9% calories
from fat); 15g Protein; 2g Carbohydrate; 0g Dietary Fiber; 108mg Cholesterol;
623mg Sodium. Exchanges: 2 Lean Meat; 1 1/2 Fat.
* Exported from MasterCook *
Capellini, Chickpeas and Vegetables with Creamy Curry Sauce (Vegan)
Recipe By :Adapted from Vegan Planet, by Robin Robertson
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 medium to large yellow onion -- minced
1 carrot -- thinly sliced
1 red bell pepper -- seeded and chopped
3 garlic cloves -- minced (3 to 4)
3 teaspoons curry powder
[you can use up to 2 tablespoons]
28 ounces diced tomatoes with juice -- (1 can)
1 cup frozen green peas -- thawed
1 cup cooked chickpeas -- drained and rinsed
or one 15-oz. can chickpeas
[I use about a cup, it depends on how
dominant you want the chickpeas to be in
the sauce -- 1 to 1 1/2 cups]
1 14 ounce can unsweetened coconut milk
12 ounces soft silken tofu -- drained
Sea salt and freshly ground black pepper
16 ounces capellini
[I like to use whole wheat capellini]
1 cup chopped unsalted dry-roasted peanuts
or cashews or pistachios -- depending on
allergies
2 scallions -- minced
In a large sauté pan heat olive oil over medium heat.
Add onion, carrot and bell pepper. Cover and cook until softened, about
five minutes. Add the garlic and curry.
Stir to blend, then add tomatoes and juice and simmer 5-7 minutes.
Add peas and chickpeas. Reduce to low heat.
In a food processor combine coconut milk, tofu, salt and pepper to taste.
Process until smooth. Stir into vegetable mixture and simmer gently.
Top cooked capellini with the sauce and sprinkle with chopped peanuts and
scallions.
Serve hot.
Source : "A Cook's Wares®"
Contributed to the FareShare Gazette by Chupa; 6 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 228 Calories; 11g Fat (40.4% calories
from fat); 11g Protein; 25g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;
57mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Caramel Making: Cold Water Testing Method
Recipe By : Connie
Serving Size : Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)
For the cold water method (instead of thermometer) you do this:
Take a cup of cold water and drop some of the mixture you are cooking into
it. Reach in with a finger and grab the mixture and roll it into a ball with
your finger inside the cup.
At THREAD, the mixture spins into a 3-inch thread in the glass. At
SOFT BALL, it will form into a ball when pressed together but does not hold
its shape. FIRM BALL shapes into a ball that will stay in shape, while HARD
BALL forms a ball that is firm, hard but not crunchy. CRACK falls into the
cold water in a sheet that hardens, while HARD CRACK is just that - it
sheets into the water in a crisp sheet that can be broken.
This is a process much easier shown then explained (I learned this from my
grandma). You could check with your county extension office and they might
be able to send you some additional information.
Contributed to the FareShare Gazette by Connie; 29 November 2003.
Formatted in MasterCook by Art
http://www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Caramel-Pecan Chews
Recipe By : Southern Living
Serving Size : Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup light corn syrup
3 cups whipping cream
3 cups chopped pecans
1 teaspoon vanilla
Combine sugar, syrup and 1 cup whipping cream in a heavy pan; cook over
medium heat until mixture reaches thread stage or candy thermometer
registers 230F.
Stir in 1 cup whipping cream, cook stirring constantly until mixture
reaches 230F.
Stir in remaining 1 cup whipping cream and continue cooking, stirring
constantly until thermometer registers 240F.
Remove from heat, add pecans and vanilla.
Pour into a buttered 13x9-inch pan. Cool.
Cut into 1 1/2 x 1/2-inch strips; wrap in wax paper or plastic wrap.
Contributed to the FareShare Gazette by Connie; 29 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Caramels #1
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 can sweetened condensed milk
3 cups whipping cream
2 cups light corn syrup
2 cups sugar
1 teaspoon vanilla
Nuts -- optional
Heat over double boiler until warm, set aside: sweetened condensed milk and
whipping cream.
Bring to a boil in a large, heavy sauce pan: corn syrup and sugar. Bring to
hard boil stage.
Add whipping cream mixture at 5 minute intervals keeping mixture boiling
all the time, stirring with a wooden spoon.
Cook to firm ball stage. Remove from heat and add 1 teaspoon vanilla and
nuts. Pour into a buttered pan, let set for 24 hours, cut and wrap.
Some of my notes: DO NOT DOUBLE! Nuts are optional of course. I use my
pressure cooker to cook this. Whenever I have tested this candy with a
thermometer it has not worked out right. If I test it with the cold water
method it comes out just right. Don't attempt to make this unless you have
lots of time and a very strong arm. But all the stirring is worth it
because they are the best Caramels you have ever tasted!
S(from): "Pandora987"
Contributed to the FareShare Gazette by Bobbie; 19 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Caramels #2
Recipe By :
Serving Size : 88 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
2 cups sugar
2 cups light corn syrup
2 cups whipping cream -- divided
2 teaspoons vanilla extract
Combine butter, sugar, corn syrup and one cup whipping cream in a large
Dutch oven.
Cook over low heat, stirring gently, until sugar dissolves.
Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals
from sides of pan.
Uncover and cook, stirring occasionally, until candy thermometer registers
224 degrees F. Stir in remaining 1 cup whipping cream.
Continue to cook mixture over medium heat to firm ball stage (248F).
Stir in vanilla. Pour into a buttered 13- x 9- x 2-inch pan. Let cool about
five hours.
Cut into squares and wrap individually in wax paper.
Yield : 2 3/4 pounds.
Source : "Southern Living Annual Recipes"
S(mastercook formatting by): "and submitted to Take5 by Sherilyn Palmer
Ottawa, Ontario, Canada (dojspalm at web.net)"
Contributed to the FareShare Gazette by Bobbie; 19 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 4g Fat (46.6% calories from
fat); trace Protein; 10g Carbohydrate; 0g Dietary Fiber; 13mg Cholesterol; 32mg
Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Caramels #3
Recipe By : Carol
Serving Size : Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound butter -- (not margarine)
4 cups sugar
3 1/2 cups white Karo syrup
1/4 teaspoon salt
1 quart half and half
1 tablespoon vanilla
Chopped pecans -- (optional)
Bring butter, sugar, Karo syrup and salt to a boil. Gradually add half and
half and bring to a boil again. Gently boil for 1 - 1 1/2 hours stirring
frequently until it reaches 240 degrees F. on a candy thermometer. Remove
from heat and stir in vanilla and nuts, if desired. Pour into 2 buttered
cookie sheets or sheet cake pans. When cool, cut into squares and wrap
individually with waxed paper.
NOTES : These caramels simply melt in your mouth. Once my friend shared
this recipe with me, it became an immediate family favorite during the
holidays.
Contributed to the FareShare Gazette by Carol; 20 November 2003.
www.fareshare.net
--- Hallie's note: Karo syrup is a brand of corn syrup available in the
U.S. and sometimes in Canada.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 7651 Calories; 479g Fat (55.2% calories
from fat); 32g Protein; 845g Carbohydrate; 0g Dietary Fiber; 1351mg Cholesterol;
4685mg Sodium. Exchanges: 4 Non-Fat Milk; 96 1/2 Fat; 53 1/2 Other Carbohydrates.
* Exported from MasterCook *
Carrot Meat Loaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 cup oats
1 egg
1 envelope onion soup mix
or beefy onion soup mix
1/2 cup milk
1 medium carrot -- grated
Blend carrot and milk to pulp; mix together with all ingredients.
If freezing, package in family size portions in zip bags.
Label and freeze.
I use 6 pounds of ground beef and package it in three 2-pound loaves.
To bake: defrost then bake 350F for and hour or till cooked through.
Serves 6 generously.
S(from): "Robbyn Snider"
NOTES : Bobbie's Note: I tried this by making only one 2 pound meatloaf.
It cut beautifully and had a lovely flavor. I would definitely make this
one again.
Contributed to the FareShare Gazette by Bobbie; 10 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 618 Calories; 44g Fat (64.2% calories
from fat); 32g Protein; 23g Carbohydrate; 4g Dietary Fiber; 163mg Cholesterol;
709mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable;
0 Non-Fat Milk; 6 1/2 Fat.
* Exported from MasterCook *
Charleston Crab Pot Pie (Southern American)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
4 leeks -- chopped
1/3 cup all-purpose flour
2 1/2 cups milk
1 pound crabmeat -- flaked and
cartilage removed
[fake crab works fine]
1 cup frozen peas
1/4 cup dry sherry -- (optional)
1 1/2 teaspoons Cajun seasoning
2 tablespoons butter -- melted
1 teaspoon Dijon-style mustard -- (optional)
2 sheets frozen phyllo dough -- thawed
[17x12-inch rectangle]
1/8 teaspoon ground red pepper -- {1/8 to 1/4)
optional
1. In a large skillet melt the 3 tablespoons butter over medium heat. Cook
and stir leeks in hot butter for 2 to 3 minutes or until tender. Add the
flour to the skillet; cook and stir about 1 minute. Stir in the milk; cook
and stir until mixture begins to boil. Stir in the crabmeat, peas, dry
sherry (if desired), Cajun seasoning and if desired, the ground red
pepper. Spoon the crab mixture into a 2-quart square baking dish.
2. In a small bowl stir together the 2 tablespoons melted butter and, if
desired, the Dijon-style mustard. Brush one sheet of phyllo dough with
butter mixture; fold in half crosswise. Repeat with other sheet. Stack the
two sheets.
Using a sharp knife, trim phyllo to about a 9-inch square. Place phyllo
stack over crab mixture; tuck edges under. Brush any remaining butter
mixture over top.
Bake in a 375 degree F oven for 25 to 30 minutes or until heated through.
Serve immediately.
Source : "Ladies Home Journal"
Copyright: "© Copyright 2003 Meredith Corporation."
Contributed to the FareShare Gazette by Chupa; 6 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 326 Calories; 15g Fat (41.4% calories
from fat); 21g Protein; 26g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol;
504mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2
Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Chicken and Prosciutto Tortellini with Portobello White Wine Sauce
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Buitoni Chicken and Prosciutto Tortellini
Pasta -- In dairy case
1/2 jar Bertolli Portobello-White Wine Sauce
This is not really a recipe, but a dish that was so delicious I couldn't
help keeping it for the future.
Cook tortellini according to package directions.
Meanwhile, heat sauce in microwave cup. Pour sauce over pasta.
S(mastercook formatting by): "bobbi"
Yield : "2 to 3 servings"
Serving Ideas : Serve with a green vegetable and salad.
NOTES : Delicious. A great dish to make when staying in Florida.
Contributed to the FareShare Gazette by Bobbie; 11 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chinese Custard Tarts
Recipe By :Chinese Cooking Class Cookbook; Australian Women's Weekly
Serving Size : 30 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**Pastry**
3 cups flour
6 ounces lard -- (185 grams)
5 tablespoons hot water
1 pinch salt
**Custard**
3 eggs
1/3 cup sugar
1 1/2 cups milk
A few drops of yellow food colouring -
optional
Comment : The yellow food colouring gives the characteristic deep
colour but it can be omitted without changing the taste.
Preheat oven: 475-500F (250-260C) for electric ovens; for gas
ovens 400-450F (200-230C). Grease the tart/patty pans.
Pastry
Sift the flour and salt into a bowl. Rub the lard into the flour
until the mixture resembles fine breadcrumbs.
Mix in enough hot water to form a firm dough. Knead lightly on a
lightly floured surface. Roll out to 1/8-inch (3 mm) thickness.
Cut out with a 3-inch (8 cm) fluted cutter. Press into the
prepared pans.
Custard
Beat the eggs and sugar together. Gradually add the milk.
Mix in the food colouring if using. Mix well.
Carefully pour the custard into the pastry shells.
Bake in a preheated hot oven for 10 minutes. Reduce the heat
to moderately hot: electric oven 425-450F (220-230C); gas
oven 375F (190C). Cook a further 10 to 15 minutes or until set.
Makes about 30 tarts.
From Chinese Cooking Class Cookbook by The Australian Women's Weekly;
1996. ISBN 0 949128 73 2.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 1 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 7g Fat (50.5% calories
from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol;
16mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
1 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Choc 'n' Spice Profiteroles
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2/3 cup water
1/4 cup butter -- diced
1 1/2 teaspoons butter -- diced
2 eggs -- beaten
1 1/4 cups whipping cream
1 tablespoon powdered sugar
2 teaspoons coffee flavoring
4 ounces semisweet chocolate -- broken in pieces
2 tablespoons Tia Maria
2 tablespoons light corn syrup
2 teaspoons superfine sugar
Preheat oven to 400F. (205C.). Lightly grease several baking sheets.
Sift flour and 1/2 teaspoon of cinnamon onto waxed paper. Pour water into a
saucepan. Add 3 1/2 tablespoons butter and heat gently until butter melts.
Do not allow water to boil before butter melts. Rapidly bring to a boil,
remove form heat and add flour all at once. Using a wooden spoon, stir
quickly to form a smooth mixture. Return pan to medium heat a few seconds
and beat well until dough forms a smooth ball and leaves sides of pan
clean.
Remove from heat and cool slightly. Gradually add eggs, a little at a time,
beating well after each addition to form a smooth shiny dough. Transfer
dough to a pastry bag fitted with a 3/4-inch plain tube. Pipe 24 small
balls onto greased baking sheets.
Bake in preheated oven 20 minutes, then reduce oven temperature to 350F.
(175C.) and continue cooking 15-20 minutes longer or until well risen,
crisp and sound hollow when tapped on bottoms. Make a slit in side of each
pastry to allow steam to escape. Cool on a wire rack.
Whip cream, powdered sugar and coffee flavoring until thick. Spoon into a
pastry bag fitted with a small star tube. Pipe cream into pastry or use a
teaspoon to fill pastry with cream. Arrange profiteroles in a pyramid-shape
on a serving dish.
Melt chocolate and remaining butter in a heatproof bowl set over a pan of
gently simmering water. Stir in Tia Maria and corn syrup and continue
stirring until sauce is smooth and coats back of a spoon. Spoon chocolate
sauce over profiteroles and let stand a few minutes. Mix remaining 1/2
teaspoon of cinnamon with superfine sugar and sprinkle over profiteroles.
NOTE : Profiteroles are at their best served 2 hours after assembling when
they have softened slightly.
Contributed to the FareShare Gazette by Bobbie; 26 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 451 Calories; 34g Fat (66.9% calories
from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 154mg Cholesterol;
137mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk;
6 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Cranberry Apple Crisp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Argo Corn Starch
1/3 cup packed light brown sugar -- (1/3 to 1/2 cup)
1 teaspoon cinnamon
5 cups tart apples -- peeled and cubed (5 To 6)
1 cup fresh cranberries
or frozen cranberries -- thawed
1/2 cup Karo Light Corn Syrup
1 1/2 cups granola cereal
Preheat the oven to 350 F.
In a large bowl, combine the cornstarch, brown sugar and cinnamon. Add the
apples, cranberries and corn syrup; toss to mix well.
Spoon into greased 2 quart baking dish. Sprinkle with granola.
Bake 50 minutes or until apples are tend and the juices that bubble up in
the center are shiny and clear. Cool slightly; serve warm.
Source : "Argo-Karo Advertisement"
S(mastercook formatting by): "bobbi744 at comcast.net"
Yield : "6 to 8 servings"
T(Cooking Time): "0:50"
NOTES : This was delicious. Very tasty and crunchy.
Contributed to the FareShare Gazette by Bobbie; 16 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 96 Calories; trace Fat (1.2% calories
from fat); trace Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
7mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Cranberry Cravings Cake - Duncan Hines®
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cream cheese -- softened
1/4 cup whole berry cranberry sauce
1/2 cup frozen non-dairy whipped topping -- thawed
2 tubs Duncan Hines® Creamy Home-Style Cream
Cheese Frosting
1 package Duncan Hines® Moist Deluxe® Classic
Yellow Cake Mix
1 cup cranberry juice
1/3 cup frozen orange juice concentrate -- thawed
1/3 cup Crisco® Pure Vegetable Oil
3 large eggs
1 teaspoon red food coloring
Crisco® No-Stick Cooking Spray
In a medium size bowl, blend together cream cheese and cranberry sauce.
Gently fold whipped topping into cream cheese mixture. Chill until ready
to assemble cake.
Preheat oven to 350 F. Grease the sides and bottom of three 8-inch
baking pans with no-stick cooking spray. Flour lightly.
Blend dry mix, cranberry juice, orange juice concentrate, vegetable oil,
eggs and food coloring in large bowl at low speed until moistened (about
30 seconds). Beat at medium speed for 2 minutes. Pour one-third of the
batter in each pan. Bake immediately.
Bake 20-23 minutes or until toothpick inserted in center comes out
clean. Cool in pan on wire rack for 15 minutes. Cool completely before
assembling.
Place one layer on serving platter. Spread with half the cream cheese
mixture. Top with second layer and remaining cream cheese mixture. Top
with remaining layer. Frost top and sides of cake with frosting. Garnish
with fresh cranberries, orange twists and orange zest curls, if desired.
Refrigerate cake until ready to serve.
Makes 12 servings - One three-layer cake
DuncanHines.com
Contributed to the FareShare Gazette by Chupa; 18 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 75 Calories; 5g Fat (53.7% calories
from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 57mg Cholesterol;
43mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat.
* Exported from MasterCook *
Cranberry-Pecan Tassies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
3 ounces cream cheese -- softened
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 teaspoon vanilla
1 Dash salt
1/3 cup cranberries -- finely chopped
3 tablespoons chopped pecans
1. For pastry, in a mixing bowl beat the butter and cream cheese until
combined. Stir in the flour. Wrap in plastic wrap and chill in refrigerator
for 1 hour, if desired.
2. Shape the dough into 24 balls; place in ungreased 1 1/2-inch muffin pans.
Press dough evenly against bottom and up sides of each muffin cup.
3. For the filling, in a mixing bowl beat together the egg, brown sugar,
vanilla, and salt just until smooth. Stir in cranberries and pecans. Spoon
filling into the pastry-lined muffin cups.
4. Bake tassies in a 325-degree F oven for 30 to 35 minutes or until pastry
is golden brown. Cool in pans on wire racks. Remove from pans by running a
knife around the edges. Store in airtight container.
Source : "http://ww4.bhg.com/bhg/food/index.jhtml"
Copyright : "© Copyright 2003 Meredith Corporation."
Yield : "2 dozen"
NOTES : MC Formatted by Dee
Contributed to the FareShare Gazette by Dee; 7 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 101 Calories; 6g Fat (52.0% calories
from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol;
66mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Creamy Herbed Pork Chops
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork-chops -- bone-in
2 teaspoon butter
2 teaspoon vegetable oil
2 small onions -- sliced
2 tablespoons all-purpose flour
1 1/2 cups milk
1 tablespoon chopped fresh sage and thyme
or 1/2 teaspoon dried
1 dash nutmeg
Salt and pepper
In a non-stick skillet over medium-high heat, brown chops, about 5
minutes on each side. Reduce heat, cover and cook for 10 to 15 minutes or
until chops are no longer pink in center. Remove to platter and keep warm.
Pour off any excess fat in pan. Add butter, oil, and onions. Stir fry
until onions are golden.
Add flour and mix until smooth. Blend in milk and cook, stirring until
gravy thickens and comes to a boil. Add herbs and seasonings to taste.
Simmer for 2 minutes. Pour over chops and serve.
MICROWAVE DIRECTIONS:
Brown chops on top of stove as above.
Meanwhile, microwave butter and oil in a 4 cup/1 Litre bowl, uncovered on
HIGH for 30 seconds. Add onions and cook on HIGH, covered, for 3 minutes
stirring twice. Add flour and toss with onions. Gradually blend in milk.
Cook on HIGH, uncovered, for 3 to 4 minutes stirring twice, until mixture
boils and is thickened. Add herbs and seasonings to taste. When sauce is
ready, drain any fat from frypan.
Increase stove-top heat to Medium-High. Quickly stir sauce into skillet,
mixing to stir up browned bits.
Pour sauce over chops and serve.
NOTES : Bobbie's Note: This was delicious. I made half of the recipe for
two of us. I did it on the stove top using fresh basil and dried thyme. I
served it with green beans and boiled Yukon Gold potatoes.
Contributed to the FareShare Gazette by Bobbie; 22 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 129 Calories; 7g Fat (50.8% calories
from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol;
66mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Non-Fat Milk;
1 1/2 Fat.
* Exported from MasterCook *
Creamy Pumpkin Soup
Recipe By :JennieB
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 1/4 cups onion -- chopped
1/4 cup shallots -- chopped
2 garlic cloves -- finely chopped
2 stalks celery -- finely chopped
1/2 teaspoon marjoram
1/4 teaspoon thyme
2 cups canned pumpkin -- or 15-ounce can
3 cups chicken broth
1 1/2 cups milk
1/4 cup peanut butter
MELT butter in large saucepan over medium-high heat. Add onion, shallots
garlic and celery; cook, stirring occasionally, for 3 to 5 minutes or until
tender. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and
pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring
occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and
peanut butter
TRANSFER mixture to blender or food processor (in batches, if necessary);
cover. Blend until smooth. Return to saucepan. Cook over medium heat,
stirring occasionally, for 5 minutes or until heated through
NOTES : I substituted 1/2 cup milk with heavy cream. After processing the
soup, I found the texture not to be acceptable, so I strained the soup.
I garnished this soup with porcini cream -- 1/2 ounce porcini mushrooms
ground fine in a coffee grinder and mixed with cream which has been
whipped.
Contributed to the FareShare Gazette by Jennie; 8 November 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 203 Calories; 12g Fat (52.0% calories
from fat); 9g Protein; 17g Carbohydrate; 4g Dietary Fiber; 19mg Cholesterol;
518mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable;
0 Non-Fat Milk; 2 Fat.
* Exported from MasterCook *
Custard Tarts (Pasteis de Nata)
Recipe By :The Cooking of Spain and Portugal
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 puff pastry shells
**Custard**
5 egg yolks
1/2 cup sugar -- (125 mL)
1 cup heavy cream -- (250 mL)
1 pinch salt
2 teaspoons confectioner's sugar -- (10 mL)
1/4 teaspoon ground cinnamon -- (1 mL)
Preheat oven to 400F ((205C).
**Custard**
In the top of a double boiler, beat the egg yolks with a whisk or electric
beater until they are well combined.
Set the pan over water that is barely simmering; gradually stir in the
sugar, cream and salt.
Cook over low heat, stirring constantly with a wooden spoon, until the
mixture thickens enough to coat the spoon lightly.
Strain the custard through a fine sieve into a mixing bowl and cool to
room temperature, stirring it occasionally to prevent a crust from forming
on its surface.
Line 12 individual tart tins with the puff pastry or use purchased pastry
shells.
Spoon the custard into the pastry shells to within 1/8-inch (2 mm) of the
top. Place the tins on a baking sheet.
Bake in the middle of the oven for 20 minutes or until the tops are a
light gold colour and a knife inserted in the center of the custard comes
out clean.
Let the tarts cool in the tins for 4 to 5 minutes then run the blade of a
knife around the edges of the tarts to loosen them slightly. Lift them out
with a narrow spatula.
Mix the confectioner's sugar and cinnamon together; sprinkle over the tops
of the tarts.
Serve at room temperature.
From The Cooking of Spain and Portugal; Time Life Foods of the World;
1969.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 1 November 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 386 Calories; 27g Fat (63.3% calories
from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 116mg Cholesterol;
139mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
5 1/2 Fat; 1/2 Other Carbohydrates.
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