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FareShare Gazette Recipes -- November 2004 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pastira - Greek Macaroni Cake
Pear Gingerbread Pudding

Plum Cobbler with Cinnamon Biscuits

Potato, Ham and Cheese Bake

Pumpkin Ravioli With Leek And Sage Broth - 6 pts

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                      * Exported from MasterCook *

                      Pastira - Greek Macaroni Cake

Recipe By     :Carl J. Verro
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5                     eggs
  1 1/2           cups  white sugar
  1              pound  ricotta cheese
  1           teaspoon  salt
  1                cup  milk
  1           teaspoon  vanilla extract
  2        tablespoons  butter
     1/4         pound  thin egg noodles

1. Beat eggs and sugar, add Ricotta, milk, and vanilla. Mix thoroughly.

2. Cook macaroni, drain, put in large mixing bowl and melt butter over top.

3. Add egg/Ricotta mixture, stirring in thoroughly. Pour into thoroughly
buttered 6x10 inch pan.

4. Bake for 1 hour at 350 degrees F (175 degrees C); let cool, then
refrigerate before serving.

Makes 20 servings.

Cuisine : "Greek"
Source : "Allrecipes"
S(Formatted by Chupa): "10.17.04"

Contributed to the FareShare Gazette by Chupababi; 25 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 74 Calories; 6g Fat (68.5% calories 
from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 63mg Cholesterol; 
157mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat.


 
                       * Exported from MasterCook *

                         Pear Gingerbread Pudding

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     pears -- peeled,
                        cored and chopped
  2        tablespoons  liquid honey
                        Gingerbread Top
     1/4           cup  olive oil
     1/4           cup  butter
     1/2           cup  Splenda
     1/4           cup  molasses
  1                     egg
     3/4           cup  all purpose flour
  1           teaspoon  cinnamon
     1/2      teaspoon  baking soda
     1/4      teaspoon  ground cloves
     1/4           cup  chopped candied ginger
  1               dash  salt
     2/3           cup  hot water

Spread the chopped pears in an 8 X 8-inch baking dish; drizzle with the
honey and stir around.

In a large bowl beat the oil, butter and Splenda until fluffy. Beat in the
molasses and egg until well combined.

In separate bowl mix together flour, cinnamon, baking soda, cloves and
salt. Stir into the molasses mixture, alternating with the hot water...3
additions of dry to 2 of water. Fold in the chopped ginger, then pour over
the pears.

Bake in a 350F (180C)oven until a tester comes out dry, about 30-35 minutes.

Serve warm with low cal Cool whip.

Pear Gingerbread pudding, adapted and changed from Cdn Living

Contributed to the FareShare Gazette by Doug; 6 November 2004.
www.fareshare.net

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                      * Exported from MasterCook *

                   Plum Cobbler with Cinnamon Biscuits

Recipe By     : Bon Appétit, August 2004
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Filling:
  4             pounds  plums -- (about 12 large)
                        halved, pitted and cut into 1/2-inch
                        slices
  1                cup  sugar
  2 1/2    tablespoons  cornstarch
  1           teaspoon  vanilla extract
                        Biscuits:
  2               cups  all purpose flour
  5        tablespoons  sugar -- divided
  1         tablespoon  baking powder
     1/2      teaspoon  salt
     1/2      teaspoon  ground cinnamon -- divided
     1/2           cup  chilled unsalted butter -- (1 stick)
                        cut into 1/2-inch cubes
     3/4           cup  whipping cream -- plus
  2        tablespoons  whipping cream
  1              large  egg
                        Vanilla ice cream

Preheat oven to 400F.

Filling.

Toss plums, sugar, cornstarch, and vanilla in large bowl  to coat. Transfer
to 13x9x2-inch glass baking dish. Bake until thick and bubbling at edges,
about 30 minutes.

Meanwhile, prepare biscuits.

Whisk flour, 3 tablespoons sugar, baking powder, salt, and 1/4 teaspoon
cinnamon in large bowl to blend. Add butter; rub in with fingertips until
coarse meal forms. Whisk 3/4 cup whipping cream and egg in small bowl to
blend.

Stir cream mixture into flour mixture just until blended. Gently knead in
bowl until dough comes together, about 5 turns.

Remove plums from oven and stir gently. Break off golf-ball-size pieces of
dough and arrange over hot plums, spacing apart. Brush dough with remaining
2 tablespoons cream.

Mix remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl.
Sprinkle over dough. Bake cobbler until fruit is bubbling, biscuits are
browned, and tester inserted into center of biscuits comes out clean, about
30 minutes. Cool slightly.

Serve hot or warm with vanilla ice cream.

8 servings.

Source : "Epicurious.com"
S(Formatted by Chupa): "10.17.04"

Contributed to the FareShare Gazette by Chupababi; 28 November 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 355 Calories; 11g Fat (27.8% calories 
from fat); 3g Protein; 64g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 
333mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 0 Non-
Fat Milk; 2 Fat; 2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Potato, Ham and Cheese Bake

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  frozen hashbrown potatoes -- thawed
  1                cup  milk
  4                     eggs
     1/4      teaspoon  pepper
  1                cup  cubed ham
     1/4           cup  sliced green onions -- with tops
     1/2           cup  red bell pepper, diced
  4             ounces  Cheddar cheese -- shredded (1 cup)

Heat oven to 375 degrees F.

Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake
10 minutes.

Combine milk, eggs and pepper in medium bowl; beat until well mixed. Stir
in ham, 2 tablespoons green onions and 2 tablespoons red pepper. Sprinkle
half of cheese over potatoes. Pour egg mixture over cheese.

Bake for 35 to 40 minutes or until knife inserted in center comes out
clean. Top with remaining cheese, green onions and red pepper. Let stand 10
minutes before serving.

Yield : 6 servings

Serve with fresh fruit.

Hash browns form a hearty crust for this easy brunch dish. Good for
Christmas morning.

Preparation - 10 minutes. Baking - 35 minutes. Standing - 10 minutes.

Contributed to the FareShare Gazette by Pat; 18 November 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 146 Calories; 11g Fat (65.3% calories 
from fat); 10g Protein; 3g Carbohydrate; trace Dietary Fiber; 150mg 
Cholesterol; 175mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.


 
                      * Exported from MasterCook *

             Pumpkin Ravioli With Leek And Sage Broth - 6 pts

Recipe By     : Vegetarian Times, December 1997, page 33
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14            ounces  solid-pack pumpkin -- (1 can)
  1              large  leek -- with white and
                        light green parts -- well rinsed and
                        thinly sliced
     1/4           cup  Parmesan cheese -- freshly grated
                        (optional)
                        or soy substitute
     1/2      teaspoon  fennel seeds -- coarsely crushed
  2 3/4           cups  vegetable broth -- (one 14-ounce can)
     1/4      teaspoon  salt
  1         tablespoon  fresh sage -- chopped
     1/4      teaspoon  grated nutmeg
     1/8      teaspoon  ground white pepper
  1 1/2         pounds  fresh pasta sheets -- (purchased or
                        homemade)
     1/4           cup  water
  1           teaspoon  cornstarch

Broth : In large nonstick skillet, heat oil over medium heat. Add leek and
cook, stirring often, until softened, about 5 minutes. Add broth, sage and
pepper and simmer 5 minutes. In small cup, mix cornstarch and water. Pour
into broth mixture and simmer, stirring often, until thickened slightly,
about 3 minutes. (Sauce may be prepared up to 2 hours before serving. Let
stand at room temperature. Reheat just before serving.)

In medium bowl, mix pumpkin, cheese, fennel seeds, salt and nutmeg. Cut
pasta sheets into 2 1/2- by 15-inch strips. Arrange one strip on a lightly
floured surface. Spoon filling by heaping teaspoonfuls down center of one
pasta sheet, making 6 mounds per strip and spaced about 1 inch apart. Using
a pastry brush dipped in water, wet edges of pasta around mounds. Place
another pasta strip over first, pressing firmly around filling. Cut into
squares around filled areas; press edges of each ravioli firmly to seal.
Transfer to a dry kitchen towel or sheet of wax paper. Repeat with
remaining pasta strips and filling. Place ravioli in plastic freezer bag
and freeze up to 2 months.

To cook: Drop frozen ravioli into a large pot of boiling water. Return to
boil; and boil until pasta is al dente (slightly firm to the bite), 5 to 8
minutes depending on thickness of pasta. Drain well and transfer to shallow
serving bowl. Top with warm broth.

Weight Watcher Points: 6

8 servings lacto/vegan

S(Formatted by Chupa): "10.17.04"

NOTES : If you are adept at preparing homemade pasta this recipe provides a
chance to showcase your talent. Otherwise, purchase fresh pasta sheets from
a specialty foods store or Italian market.

Contributed to the FareShare Gazette by Chupababi; 27 November 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 76 Calories; 2g Fat (24.9% calories 
from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 
675mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 
1/2 Fat.

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