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FareShare Gazette Recipes -- January 2004 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Pasta Snacks
Pasteles de Guayaba (Cuban Guava and Cream Cheese Pastries)

Pecan Cheese Crackers

Penne in Tomato Sauce with Crabmeat

Penne Pasta with White Beans & Sun Dried Tomato Sauce - LF Vegan

Peppered Beef Skewers With Onion-Horseradish

Pork Loin with Dried-Plum Stuffing

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                      * Exported from MasterCook *

                               Pasta Snacks

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  uncooked pasta -- such as
                        wagon wheels, bowties or cork screws)
  2        tablespoons  grated Parmesan cheese
  1         tablespoon  ground walnuts
     1/8      teaspoon  garlic salt
                        Vegetable oil for deep frying

Cook pasta according to package directions; drain. Rinse in cold water 
and drain well. Spread cooked pasta on paper towels to remove additional 
water.

Heat 2 inches of vegetable oil in a deep fat fryer or deep saucepan to 400
degrees F.

Fry pasta a few at a time, until a golden color, about 30 to 45 seconds.
Remove with a slotted spoon; drain thoroughly.

Mix Parmesan cheese, ground walnuts and garlic salt; toss with fried pasta.

Store in air tight container.

Makes 2 1/2 cups.

Contributed to the FareShare Gazette by Dancer^; 23 January 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 15 Calories; 1g Fat (67.0% calories from fat); 
1g Protein; trace Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 88mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

       Pasteles de Guayaba (Cuban Guava and Cream Cheese Pastries)

Recipe By     : Alex Garcia, TV Food Network Episode#: MP1B63
Serving Size  : 16    Preparation Time :0:30
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  cream cheese
  1              pound  butter -- softened
  1              pound  flour
  1 1/2         pounds  guava paste
                        Sugar -- for sprinkling

Blend the cream cheese, butter and flour until well mixed. Wrap in plastic
wrap and refrigerate for at least 30 minutes.

Preheat oven to 375 degrees F.

Roll out the dough into a 1/4-inch thick square. Cut the rolled dough into
16 to 20 squares.

A little off center of each square, place 1 tablespoon guava paste.

Fold the dough over the guava paste, forming a triangle. Press the edges
shut.

Place the pasteles onto a cookie sheet and sprinkle them with a thin layer
of sugar.

Bake until the pasteles are evenly browned, about 25 minutes.

Source : " 2003 Television Food Network"
Yield : "16 pastries"

Contributed to the FareShare Gazette by Chupababi; 11 January 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 525 Calories; 33g Fat (56.0% calories from fat); 
5g Protein; 53g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 320mg Sodium.  
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fruit; 6 1/2 Fat.


 
                      * Exported from MasterCook *

                          Pecan Cheese Crackers

Recipe By     :
Serving Size  : 72    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  shredded sharp cheddar cheese
  1                cup  butter or margarine -- at room temperature
                        [2 sticks]
  3               cups  self-rising flour
     1/2      teaspoon  cayenne pepper -- (or more to taste)
  2               cups  finely chopped pecans

Preheat the oven to 350 degrees F.

In the bowl of an electric stand mixer or in the food processor fitted with
a steel blade, place shredded cheese and softened butter. Beat or process
until well combined. Add flour, cayenne pepper and pecans. Beat or process
a bit more, or until pecans have just been incorporated.

Shape the dough into four logs, about 1-1/4 inches in diameter.

The dough may appear dry, so more butter may be needed.

Wrap in plastic wrap or waxed paper and chill 1 hour or freeze for about 20
minutes.

Slice logs into 1/4 inch rounds and bake in batches on ungreased baking
sheets until crisp but not browned, 12 to 15 minutes.

With a metal spatula, remove the crackers to a wire rack to cool.

Serve at once or store in an airtight container for up to a week.

This dough may be frozen, baked or unbaked, for up to 6 months.

Makes 6 dozen.

These irresistible cheesy wafers are addicting; the pecans add texture and
flavor.

Contributed to the FareShare Gazette by Dancer^; 8 January 2004.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 66 Calories; 5g Fat (63.5% calories from fat); 
2g Protein; 4g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 131mg Sodium.  
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat.


 
                      * Exported from MasterCook *

                   Penne in Tomato Sauce with Crabmeat

Recipe By     : Cook's Magazine April 1990
Serving Size  : 4     Preparation Time :0:30
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  olive oil
  1             medium  onion -- minced
  3        tablespoons  minced fresh Italian parsley
  28            ounces  Italian plum tomatoes -- (1 can) chopped
                        coarse
                        juices reserved
     1/4           cup  dry white wine
     1/2         pound  crabmeat -- picked over & flaked
                        Salt
                        Ground black pepper
  12            ounces  penne

Heat olive oil in a medium skillet.

Add the onions and parsley; saute until onions soften, about 3 minutes. Add
reserved juices from the canned tomatoes; simmer until thickened slightly,
about 10 minutes. Add the tomatoes and wine; simmer to blend flavors, about
5 minutes. Add the crabmeat; simmer until heated through, about 3 minutes.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon
salt and penne; cook until just tender, about 9 minutes. Drain and return
penne to the soup kettle. Add sauce; toss to combine. Serve immediately.

NOTES : Quick and simple saute with robust pasta.

Medium shells or rotini can be substituted for the penne in this recipe.
The tomato sauce and bits of crabmeat adhere to the crevices and rough
surfaces of these pastas.

Contributed to the FareShare Gazette by Robin; 13 January 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 227 Calories; 15g Fat (59.1% calories from fat); 
12g Protein; 11g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 184mg Sodium.  
Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat.


 
                      * Exported from MasterCook *

     Penne Pasta with White Beans & Sun Dried Tomato Sauce - LF Vegan

Recipe By     : National Pasta Association
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sliced onions
  1           teaspoon  minced garlic
  1                cup  vegetable broth -- or more if needed
  30            ounces  white cannelloni beans -- (2 cans)
                        drained & rinsed,
                        or 3 cups home-cooked cannelloni beans
                        with 1 1/2 cups cooking liquid
  1                cup  sun-dried tomatoes -- quartered
                        [not oil packed]
  1           teaspoon  dried thyme
                        or 2 teaspoons minced fresh thyme
  1           teaspoon  dried basil
                        or 1 tablespoon fresh basil -- cut in thin ribbons
                        Salt & pepper
  1              pound  whole wheat penne pasta
  2        tablespoons  chopped parsley

Combine the onions, garlic, and 1/4 cup broth in a large pot.

Simmer over moderately high heat until the onions are soft, about 5
minutes.

Stir in the beans with their liquid (or an equivalent amount of water if
using canned beans), the sun-dried tomatoes, thyme, basil, and remaining
3/4 cup broth.

Bring to a simmer and cook, uncovered, over moderate heat, stirring often,
until all the flavors are well blended, 15 to 20 minutes.

Thin, if desired, with additional vegetable broth. Season to taste with
salt and pepper. Keep warm.

Bring a large pot of water to boil over high heat. Add the pasta and boil
until al dente, about 12 minutes.

Drain and transfer to a warm bowl. Add the sauce and toss to coat. Serve on
warm plates, topping each portion with 1/2 tablespoon chopped parsley.

Contributed to the FareShare Gazette by Chupababi; 11 January 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 87 Calories; 1g Fat (13.5% calories from fat); 
4g Protein; 17g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 671mg Sodium.  
Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

               Peppered Beef Skewers With Onion-Horseradish

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     garlic cloves -- pressed
  2        tablespoons  soy sauce
  1         tablespoon  pepper
  1              pound  tender beef -- such as
                        top sirloin or loin
                        about 3/4 to 1-inch thick
                        and trimmed of fat
                        Onion Horseradish Marmalade;
  1              pound  red onion -- diced
  1         tablespoon  olive oil
  1         tablespoon  firmly packed brown sugar
     1/3           cup  red wine vinegar
     1/3           cup  white wine
  2          teaspoons  prepared horseradish

In a bowl, mix garlic, soy and pepper.

Cut beef into 1/4-inch-thick strips about 3 inches long.
Mix with seasonings.
Cover and chill for 1 hour or up until the next day.

Weave slender skewers through the meat, keeping strips flat.

Place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold
your hand at grill level for only 2-3 seconds).
Turn to brown evenly, about 3 to 4 minutes.

Serve meat, on or off skewers, with marmalade.

Onion-Horseradish Marmalade:

In a 10- to 12-inch frying pan over medium-high heat, mix onions, olive
or salad oil, and brown sugar.

Cover; stir occasionally until any juices have evaporated and onion is
golden brown, about 8 minutes.

Add red wine vinegar, white wine and horseradish; stir often, uncovered,
until liquid evaporated, about 6 minutes.

Serve warm or cool.

If made ahead, let cool, cover and chill up to 3 days.

Makes about 1 cup.

Contributed to the FareShare Gazette by Dancer^; 4 January 2004.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 115 Calories; 4g Fat (29.6% calories from fat); 
2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 529mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                    Pork Loin with Dried-Plum Stuffing

Recipe By     :Wayne Kalyn "Power Up Your Plate", recipes by Judy Lockhart
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        STUFFING:
                        Cooking spray
  1 1/3           cups  finely chopped red onion
     1/2           cup  finely chopped celery
  2                     garlic cloves -- minced
  1                cup  finely chopped dried plums
     1/3           cup  finely chopped pecans
  1         tablespoon  grated orange rind
     1/4           cup  fresh orange juice -- (about 1 orange)
  2        tablespoons  minced fresh parsley
  1         tablespoon  chopped fresh thyme
  1         tablespoon  chopped fresh rosemary
     1/2      teaspoon  salt
     1/4      teaspoon  freshly ground black pepper
  1                     pork loin -- (2-pound) trimmed
     1/4      teaspoon  salt
     1/4      teaspoon  freshly ground black pepper
                        SAUCE:
  1         tablespoon  all-purpose flour
  1 1/2           cups  fat-free -- less-sodium chicken
                        broth, divided
     1/4           cup  port
  1         tablespoon  Dijon mustard
     1/4      teaspoon  salt
     1/8      teaspoon  freshly ground black pepper
                        Flat-leaf parsley -- (optional)

Preheat oven to 425F.

To prepare stuffing, heat a large skillet coated with cooking spray over
medium heat. Add onion, celery, and garlic; cook 7 minutes or until
tender, stirring frequently. Remove from heat. Stir in dried plums and
next 8 ingredients (dried plums through 1/4 teaspoon pepper); set aside.

Slice pork lengthwise, cutting to, but not through, other side. Open
halves, laying pork flat. Place plastic wrap over pork; pound to 1/2-inch
thickness using a meat mallet or rolling pin.

Spread stuffing over pork, leaving a 1-inch border. Roll up tightly;
secure at 1 1/2-inch intervals with twine. Rub pork with 1/4 teaspoon salt
and 1/4 teaspoon pepper. Place pork on a rack in a broiler pan coated with
cooking spray. Bake at 425 for 40 minutes or until a meat thermometer
inserted in center of pork registers 155, turning the pork after 20
minutes. Place pork on a cutting board; let stand 10 minutes. Cut into
thin slices.

To prepare sauce, whisk together the flour and 1/4 cup broth. Place
roasting pan over medium heat. Add port, stirring to loosen browned bits.
Whisk in flour mixture, mustard, and 1 1/4 cups broth. Cook 2 minutes or
until slightly thick, stirring frequently with a whisk. Stir in 1/4
teaspoon salt and 1/8 teaspoon pepper. Serve with pork. Garnish with
parsley, if desired.

Serving size: 3 ounces pork and 3 tablespoons sauce

Source : "Cooking Light, January 2004, page 140"
S(Formatted by): "ChupaBabi"
Copyright : "2004 Southern Living, Inc."

NOTES : Stuff pork up to a day ahead. Two tablespoons dried plums in each
serving provide 1.5 grams fiber. A mixture of dried plums and apricots
works well, too.

Contributed to the FareShare Gazette by ChupaBabi; 30 January 2004.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 29 Calories; 1g Fat (24.6% calories from fat); 
3g Protein; 3g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 302mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other 
Carbohydrates.

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