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FareShare Gazette Recipes -- September 2004 - P's
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* Exported from MasterCook *
Pan-Glazed Chicken with Cherries
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar Dickinson's® Pure Bing Cherry Preserves
6 skinless chicken breast halves
1 tablespoon olive oil
4 tablespoons balsamic vinegar
Salt and white pepper
Sprinkle both sides of chicken with salt and white pepper.
Heat oil in a large nonstick pan over medium high heat.
Brown chicken breast on both sides. Cook meat for 5-6 minutes. Remove
chicken and keep warm.
Add Preserves and vinegar to the pan drippings and cook for 5 minutes.
Return chicken to the pan and heat through.
Makes 6 servings.
Source : "dickinsonfamily.com"
S(Formatted by Chupa): "~"
Serving Ideas : Serve with wild rice and steamed broccoli. Substitute any
flavor Dickinson's Traditional Preserves.
NOTES : This dish is elegant enough for company, quick enough for a
"desperation dinner" and convenient enough for any cook.
Contributed to the FareShare Gazette by Chupababi; 17 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 151 Calories; 4g Fat (23.0% calories from
fat); 27g Protein; 1g Carbohydrate; 0g Dietary Fiber; 68mg Cholesterol; 77mg
Sodium. Exchanges: 4 Lean Meat; 0 Fruit; 1/2 Fat.
* Exported from MasterCook *
Pasta Bolognese
Recipe By : Food and Wine Quick from Scratch
Serving Size : 4 Preparation Time :0:15
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/4 pound sliced bacon -- cut crosswise
into 1/4-inch strips
1 onion -- chopped
1/2 pound ground beef
1 cup canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 teaspoon dried oregano
3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
3/4 pound spaghetti
2 tablespoons fresh parsley -- chopped
In a large frying pan, heat the butter and bacon over moderately low heat.
Cook until the bacon renders some of its fat, about 3 minutes. Add the
onion and cook, stirring occasionally, until starting to soften, about 3
minutes longer. Stir in the ground beef and cook until the meat is no
longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano,
salt, and pepper. Simmer, stirring occasionally, until the sauce thickens,
about 25 minutes. Stir in the cream and remove from the heat.
In a large pot of boiling, salted water, cook the spaghetti until just
done, about 12 minutes. Drain and toss with the sauce and the parsley.
Prep. time: 15 minutes. Cooking time: 33 minutes
Serves 4
Source : "Family Time Daily Recipe"
S(mastercook formatting by): "Bobbie"
Copyright : "Copyright © 1999 - 2003 FamilyTime.com, Inc."
T(Cooking Time): "0:33"
NOTES : Don't spend hours cooking Bolognese sauce. This tastes just as good
when cooked for less than half-an-hour.
Tips Wine Recommendation: Chianti pairs well with this classic sauce. A
zinfandel from California would be an American alternative.
Bobbie's Note: I tried to find a recipe that is much like the Pata
Bolognese served at Bravos restaurant. It was not quite as tomatoey, but
very similar. It was delicious. Not a lowfat choice, but excellent.
Recipe By : Food and Wine Quick from Scratch, Susan Rich, Laura
Russell, 1997 American Express Publishing Corp.
Contributed to the FareShare Gazette by Bobbie; 10 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 684 Calories; 33g Fat (45.3% calories from
fat); 22g Protein; 69g Carbohydrate; 3g Dietary Fiber; 105mg Cholesterol; 582mg
Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-
Fat Milk; 5 1/2 Fat.
* Exported from MasterCook *
Pat's Bing Cherry Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
1 tablespoon cornstarch
1/3 cup water
3 tablespoons brandy
1 pounds sweet Bing cherries -- halved and pitted
1/4 teaspoon almond extract
In medium saucepan, combine sugar and cornstarch. Stir in water and brandy.
Cook over medium heat, stirring constantly, until mixture thickens and
boils. Stir in cherries and almond extract. Cook just until cherries are
heated through. Serve sauce warm or, cover and refrigerate to serve
chilled.
Makes about 2 cups.
Source : "basketsbypat.com"
S(Formatted by Chupa): "~"
Yield : "2 cups"
Contributed to the FareShare Gazette by Chupababi; 17 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 49 Calories; trace Fat (0.0% calories from
fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Other Carbohydrates.
* Exported from MasterCook *
Peach Soufflé with Blueberries (Lo-Carb)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups frozen peaches -- thawed and patted
dry
2 tablespoons sugar
2 tablespoons Splenda
2 egg yolks
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg
5 egg whites -- at room temperature
1/2 teaspoon cream of tartar
1/8 teaspoon cinnamon
1/2 cup blueberries
Preheat oven to 350 degrees F.
In blender or food processor, puree peaches. Transfer to medium bowl and
stir in sugar, Splenda, egg yolks, lemon juice and nutmeg. Set aside.
In large, clean bowl, using an electric mixer, beat egg whites at medium
speed until foamy. Add cream of tartar and beat on high speed until stiff
peaks form.
Stir one-quarter of egg white mixture into peach mixture to lighten. Gently
fold peach mixture back into remaining egg white mixture.
Scrape into 1 1/2-quart soufflé or baking dish and sprinkle with cinnamon.
Place dish in larger dish or baking pan, then place on bottom rack of oven.
Pour 1 inch of hot water into large baking dish or pan so it surrounds
soufflé dish.
Bake 50 to 60 minutes or, until batter is puffed and lightly browned. Do
not open oven door during baking.
Serve immediately with blueberries. Soufflé will fall as it cools.
Makes 4 servings
Contributed to the FareShare Gazette Lo-Carb Desserts recipe challenge
by Judy; 19 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 89 Calories; 3g Fat (27.7% calories from
fat); 6g Protein; 10g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 73mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Peaches in Sauternes
Recipe By : Recipe courtesy Ina Garten
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ripe yellow peaches -- or white peaches (6
to 8)
3 tablespoons sugar
1 bottle good Sauternes -- (375 ml.)
1 tablespoon orange-flavored liqueur
[recommended: Grand Marnier]
Bring a pot of water to a boil and immerse the peaches in the water for 1
to 2 minutes, until the skins come off easily. Remove them with a slotted
spoon and place them in a bowl of cold water to stop the cooking. Peel the
peaches then slice them in wedges off the pit and into a bowl. Stir in the
sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2
hours, or overnight. Serve cool but not cold.
Recipe Summary
Difficulty : Easy
Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 2 minutes
Yield : 4 to 6 servings
User Rating: No Rating
Source : "http://www.foodnetwork.com Episode#: IGSP02"
S(MC Formatted by Dee): ""
Copyright : "© 2003 Television Food Network, G.P."
Contributed to the FareShare Gazette by Dee; 29 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 36 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 9g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace
Sodium. Exchanges: 1/2 Other Carbohydrates.
* Exported from MasterCook *
Peanut Butter and Chocolate Cookie Jar Mix
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/2 cup brown sugar
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup peanut butter chips -- *
1/2 cup chocolate chips -- *
* or you can use 8 peanut butter cups -- cut into pieces
Mix together the flour, baking powder and baking soda in a medium bowl. Set
aside.
Layer ingredients in order given in a one quart canning jar. Press each
layer into place. It will be a tight.
Attach these directions to Jar:
Peanut butter and Chocolate Cookies
Sift out the chips and set aside. Empty remaining cookie mix into large
mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or
margarine, softened at room temperature. Add in 1 egg, slightly beaten, and
1 teaspoon vanilla.
Mix until completely blended. Mix in chips or peanut butter cups.
Shape into walnut sized balls. Place 2 inches apart on greased cookie
sheets.
Bake at 375 degrees F for 12 to 14 minutes until edges are lightly browned.
Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies.
Contributed to the FareShare Gazette by Nancy in response to a request;
24 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 88 Calories; 2g Fat (20.1% calories from
fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 46mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Peanut Butter Balls
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chunky peanut butter -- (I prefer Jiff)
1/4 pound butter -- (1 stick)
1 pound powdered sugar
3 cups Rice Krispies
1 large Hershey bar -- (family-sized bar)
12 ounces milk chocolate chips
1 paraffin wax cake -- grated
1 tablespoon white corn syrup -- (Karo in the U.S.)
Mix together well and roll into 1-inch balls. Refrigerate balls covered, 2
to 3 hours.
In double boiler, melt together 1 large Hershey bar, the big family-sized
bar, 1 (12-oz.) package milk chocolate chips, 1 cake grated paraffin wax, 1
tablespoon white Karo syrup
Using a 6-inch wooden skewer, dip balls into chocolate and sit on waxed
paper to set up. If you want to be real fancy, after dipping a ball, you
can roll it in crushed peanuts.
Store in covered container at room temperature in cool dry place.
Contributed to the FareShare Gazette by Patty; 10 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Peanut Butter Bars (Lo-Carb)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sugar-free peanut butter
2 tablespoons melted butter
1/2 teaspoon liquid sugar-free sweetener
1/4 cup Splenda
1/3 cup vanilla whey powder
Combine peanut butter and butter in microwave safe bowl and heat to
melting point. Mix in the Splenda and liquid sweetener well. Add the
protein powder and combine thoroughly. Separate into four even
portions, and shape into bar shaped form. Place on waxed paper and
refrigerate until totally firm.
Servings 4 bars - Approx 2 carbs per bar
Contributed to the FareShare Gazette by Polly; 24 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 51 Calories; 6g Fat (99.5% calories from
fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol;
59mg Sodium. Exchanges: 1 Fat.
* Exported from MasterCook *
Peanut Butter Cookie Mix in a Jar
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup firmly packed dark brown sugar
1 1/2 cups firmly packed powdered sugar
[Clean inside of jar with a dry paper
towel
after this layer]
3/4 cup cocoa powder
[Clean inside of jar with a dry paper
towel
after this layer]
1 1/2 cups flour -- mixed with
1 teaspoon baking powder -- and
1/4 teaspoon salt
Layer ingredients in order given in a 1 quart 'wide mouth' canning jar.
Be sure to pack everything down firmly before adding the flour mixture, it
will be a tight fit
Instructions to attach to Jar:
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 1 stick butter or margarine, softened at room temperature
1/2 cup creamy peanut butter
1 egg, slightly beaten
1 teaspoon vanilla
3. Mix until completely blended. You will need to use your hands to finish
mixing.
4. Shape into walnut sized balls and place 2 inches apart on a parchment
lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork.
5. Bake at 350F. for 9 to 11 minutes until edges are browned. Cool 5 minutes
on baking sheet then transfer to a cooling rack to finish cooling.
Makes 3 dozen cookies.
Contributed to the FareShare Gazette by Dee in response to a request;
25 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 23 Calories; trace Fat (10.2% calories from
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 29mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Peanut Butter Cup Cookies in a Jar
Recipe By :Christmas-Cookies.com
Serving Size : 30 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup white sugar
1/2 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cup candies -- (e.g.. Reese's)
cut into 1/2-inch pieces
Mix together the flour, baking powder and baking soda. Set aside.
Layer ingredients in order given in a 1-quart "wide mouth" canning jar.
Press each layer firmly in place. It will be a tight fit. Add chopped
peanut butter cups last.
Attach these directions to jar:
Reese's Peanut Butter Cup Cookies
Remove peanut butter cups from jar. Set aside.
Empty remaining cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE
DIET MARGARINE. Add in 1 egg, slightly beaten and 1 teaspoon vanilla.
Mix until completely blended. You will need to finish mixing with your
hands.
Mix in peanut butter cups.
Shape into walnut sized balls. Place 2 inches apart on greased cookie
sheets.
Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are
lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to
finish cooling.
Makes 2 1/2 dozen cookies.
Christmas-Cookies.com
Contributed to the FareShare Gazette by Nancy in response to a request;
28 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 59 Calories; 1g Fat (22.6% calories from
fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 53mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Peanut Butter Cups (Lo-Carb)
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsalted butter
1/4 cup peanut butter -- (Sugar F-R-E-E)
4 squares unsweetened baking chocolate -- (4 ounces/114 grams)
1/3 cup Splenda
4 ounces coconut cream
Melt the butter carefully on low heat. Slowly stir in the remaining
ingredients. Pour the mixture into ice cube trays and allow to cool.
Approx 7 Grams Carbs for entire batch.
Contributed to the FareShare Gazette by Polly; 23 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Pork Chops Ole'
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 center-cut 1/2-inch-thick loin chops
2 tablespoons oil
seasoned pepper -- to taste
seasoned salt -- to taste
3/4 cup raw long grain rice
1 1/2 cups chicken broth
8 ounces tomato sauce -- (1 can)
1 tablespoon taco seasoning mix
4 ounces chopped green chilies -- (1 can)
1/2 cup shredded cheddar cheese
In large non-stick skillet, pour in oil. When oil is hot, brown pork chops
quickly on both sides. Sprinkle with salt and pepper after draining on
paper towels.
In same skillet brown the rice.
Prepare a 13x9x2-inch baking dish or pan by spraying with non-stick coating.
Combine browned rice, broth, tomato sauce and taco seasoning well, add some
salt and stir in green chilies. Arrange chops on top of rice mixture.
Cover with foil and bake 1 1/2 hours in a 350 degree F. oven. Uncover,
sprinkle with the cheese. Return to oven until cheese melts.
Serves 6.
Contributed to the FareShare Gazette by Patty; 22 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 100 Calories; 8g Fat (70.9% calories from
fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 511mg
Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Port Wine and Bing Cherry Salad
Recipe By :Arizona Tart
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Bing cherries -- drained, reserve
liquid
3 ounces cherry Jell-O -- (84 g; 1 package)
1 cup cherry juice -- (225 ml)
1 cup port wine -- (225 ml)
1 cup slivered almonds -- (225 ml)
1 1/2 tbsp Knox gelatin -- (20 ml)
Optional Garnishes:
whipped cream or Cool Whip
toasted sliced almonds
fresh chopped Bing cherries
Heat the cherry juice and port wine in a medium saucepan. When it is hot,
remove from heat source.
Melt Jell-O in the hot liquid.
Add the almonds and whole Bing cherries to the hot liquid.
Add the 1 1/2 tablespoons (20 ml) gelatin; dissolve.
Pour into your favorite prepared Jell-O molds and chill for at least 3-5
hours or overnight.
Serve on a serving dish with your choice of garnish or place in pretty wine
glasses and garnish as desired.
Source : "online-cookbook.com"
S(Formatted by Chupa): "~"
NOTES : This is an elegant side dish for Easter dinners or Christmas and
Thanksgiving Dinners. It goes so very well with all roasted meats. Geared
to an adults palate, however, every kid who ever ate it BECAUSE it was for
grown-ups adored it!!
The wonderful flavor of Bing Cherries enhanced and enriched with Port Wine
.. simply irresistible! If you have game meats, such as pheasant, grouse or
venison you will make this a standard for your meals, it is excellent.
Contributed to the FareShare Gazette by Chupababi; 18 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 305 Calories; 19g Fat (66.9% calories from
fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Fat.
* Exported from MasterCook *
Potato and Leek Soup #2
Recipe By : Miriam Podcameni Posvolsky
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 potatoes
2 leeks -- (white part only)
6 cups chicken stock
salt and white pepper -- to taste
2 tablespoons butter
1 cup half and half -- or heavy cream
green onions
1. Peel and slice the potatoes.
2. Slice the leek, place it in a colander and run water over it several
times to clean the dirt.
3. Melt the butter and add the potatoes and leeks to the pot.
4. Cook stirring 5 minutes.
5. Pour in the stock, season with salt and pepper. Bring to a boil, turn
down heat and simmer until potatoes are cooked.
6. Put it all through a blender.
7. Return to pot. Bring to a boil again, add half and half.
8. Serve sprinkled with green onions.
Note : If you chill it, it will make a delicious Vichyssoise.
Miriam Podcameni Posvolsky
Rio de Janeiro, Brazil
NOTES : This was delicious. I made it as directed but used evaporated
skimmed milk instead of the cream. Very rich and flavorful. I would also
like to try it using the Light Half and Half that is in the markets.
Contributed to the FareShare Gazette by Bobbie; 25 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 143 Calories; 7g Fat (43.6% calories from
fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 1660mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
* Exported from MasterCook *
Pumpkin Spice Bars
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package spice cake mix
16 ounces pumpkin -- cooked or canned
8 ounces cream cheese -- softened
2 teaspoons vanilla extract
1 pound confectionery sugar
1 cup flaked coconut -- lightly toasted
1/2 cup vegetable oil -- or canola oil
4 large eggs
1 teaspoon cinnamon
Preheat oven to 350F degrees. Grease a jelly roll pan (large baking sheet
with a small edge all the way around).
In a large bowl using a mixer, at low speed blend cake mix with salad oil,
eggs, and pumpkin. Blend until moistened. Then mix at medium speed for 2
minutes. Pour into prepared pan; bake until top is firm to touch; about 25
minutes.
Meanwhile, at low speed beat cream cheese, vanilla and cinnamon. Add
confectionery sugar; beat until smooth. spread evenly over completely
cooled cake. Sprinkle with toasted coconut.
To serve, cut in 2-inch bars.
Note from Cheri: Judy, a reader from Sevierville, Tennessee sent in this
wonderful spice bar recipe that has all the flavors of fall.
Source : "Fabulous Foods Dessert Recipe Letter"
S(MC Formatted by Dee): ""
Copyright : "© 2003 FabulousFoods.com"
Contributed to the FareShare Gazette by Dee; 24 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 43 Calories; 4g Fat (84.4% calories from
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 18mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat.
* Exported from MasterCook *
Pumpkin Tomato Bruschetta
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sliced French Bread
2 tablespoons melted butter
4 tablespoons olive oil
2 garlic cloves -- smashed
Topping
5 plum tomatoes -- diced
1/4 cup olive oil
2 large garlic cloves -- crushed
3 grinds black pepper
20 fresh basil leaves -- chopped
3 teaspoons vinegar
1 1/2 teaspoons dried basil
1 teaspoon Kosher salt
3 tablespoons water
10 ounces pumpkin
Slice bread, toast lightly and spread with the olive oil, butter and
garlic which has been mixed together.
Mix together topping ingredients (pumpkin may be canned pureed pumpkin or
cooked diced pumpkin).
Serve toast and topping.
Contributed to the FareShare Gazette by Jennie; 29 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Pumpkin Tortellini with Gorgonzola Cheese Sauce
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
3 tablespoons minced shallots
1 cup pumpkin puree
3 tablespoons heavy cream
3 tablespoons grated Parmesan cheese
1 pinch nutmeg
1/2 pound gorgonzola cheese
1/2 cup heavy cream
1/4 cup chicken broth
1/4 cup Madeira
1 garlic clove-- smashed
Heat 2 tablespoons butter, add shallots and saute for one minute. Add
pumpkin and cook until mixture is slightly dry. Season with salt and
pepper. Stir in cream and cook 2 minutes. Remove from heat and stir in
cheese and nutmeg. Place 2 teaspoons in a wonton square and fold over to
make a triangle, bring two ends together to make a hat.
SAUCE : Crumble cheese in top of double boiler, whisk in remaining
ingredients.
The soup was a pumpkin peanut soup, I sent the recipe for that one last
year. There were many more courses, some of the dishes called for squash
for which we substituted pumpkin.
Contributed to the FareShare Gazette by Jennie; 30 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Pumpkin Vinaigrette
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons pumpkin puree
1/4 cup vinegar -- use cider or
balsamic
1 clove garlic
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup olive oil
Finely chop or mash the clove of garlic
Put all ingredients except the olive oil into a bowl.
Whisk all ingredients together. Mix well.
Add olive oil and whisk well
NOTES : It is important to mix the olive oil in last as salt will not
dissolve in oil. I used a combination of cider and balsamic vinegar.
Contributed to the FareShare Gazette by Jennie; 30 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 251 Calories; 27g Fat (94.3% calories from
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 268mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
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