Recipes Included On This Page Peanut Butter Cookies by Jennie Peanutty Raisin Drops from Raisin Made Peppered Oregano Pork - Greek Plum Pot Pie Pork Chop and Hash Brown Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peanut Butter Cookies by Jennie Recipe By : Jennie Bartlett Serving Size : 48 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white sugar 1 cup brown sugar 1/2 cup Crisco -- (shortening) 2 eggs -- unbeaten 1 cup peanut butter 1 teaspoon baking soda -- dissolved in 1 tablespoon hot water 3 cups flour Salt Cream sugar and Crisco. Add eggs, peanut butter. Dissolve soda in water, add flour and salt. Form into small balls, place on ungreased cookie sheet, flatten cookie with fork. Bake 8 to 10 minutes in a 350F. oven. Contributed to the FareShare Gazette by Jennie; 29 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 3g Fat (35.4% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Peanutty Raisin Drops from Raisin Made Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1/2 cup peanut butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 large egg 1 2/3 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup Sun-Maid raisins Heat oven to 350 degrees F. Combine butter, peanut butter, sugar, brown sugar and egg; beat until well blended. Combine flour, baking soda, baking powder and salt. Add to butter mixture; mix well. Stir in raisins. Drop by tablespoons onto ungreased cookie sheets. Bake in upper third of oven at 350 degrees F. for 12 to 15 minutes or until cookie is browned around the edges. Remove from oven, let sit 1 minute. Remove to wire racks to cool completely. Store in container with tight fitting lid. Yield : 3 dozen cookies Contributed to the FareShare Gazette by Patty; 9 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 5g Fat (45.0% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Peppered Oregano Pork - Greek Recipe By : Meze, Small Bites, Big Flavors by Rosemary Barron Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces pork tenderloin -- cut into 1/4-inch-thick diagonal strips 1 teaspoon finely cracked pepper 7 tablespoons extra-virgin olive oil 8 bay leaves -- broken into large pieces 2 cloves garlic 1 tablespoon dried Greek oregano -- crumbled Juice of 1 small lemon Coarse sea salt to taste 3 cups shredded cabbage Put the meat in a bowl. Sprinkle with the pepper, 2 tablespoons olive oil and the bay leaves. Crush the garlic cloves with the side of a heavy knife and add to the bowl. Cover and refrigerate for 1 hour. In a heavy skillet over low to medium-low heat, heat 1 tablespoon of the olive oil. Add the pork, bay leaves and marinade; discard the garlic. Saute the meat for about 6 minutes or until browned on all sides. Sprinkle with the oregano. Reduce heat to low and add the lemon juice. Stir to scrape up the browned bits from the bottom of the pan. Simmer for a minute or two, then stir in 2 tablespoons of the olive oil. Spoon everything onto one side of a warmed platter. Sprinkle with salt and keep warm. Return the skillet to low heat and add the remaining 2 tablespoons olive oil. Add the cabbage and stir to scrape up all the pan juices and any remaining browned bits. Increase heat to medium-low and continue cooking and stirring for 1 minute or until the cabbage softens. Transfer to the platter and arrange alongside the meat. Sprinkle with salt and serve immediately. Makes 2 main-course servings. Cuisine : "Greek" Source : "Detroit Free Press" S(Formatted by Chupa): "10.17.04" NOTES : The meat in this dish is cut into thin strips, refrigerated for at least an hour in a peppery garlic and bay-scented marinade, then quickly sauteed. Serve with black olives, feta cheese, country bread and a glass of ouzo or tsipouro for a tasty, informal supper. From "Meze, Small Bites, Big Flavors" by Rosemary Barron (Chronicle Books, $18.95). Contributed to the FareShare Gazette by Chupababi; 8 January 2005. www.fareshare.net ---> Bay leaves used in cooking come from the plant Laurus nobilis (Sweet Bay), which as far as I know is the only member of the laurel family that is not poisonous. The Sweet Bay leaves are great when used to add flavour to a dish but in large quantities they have properties which make them slightly narcotic. This is most likely one of the reasons why, for most recipes, the leaves are used whole and removed before the dish is served. If you are fortunate enough to have access to fresh bay leaves rather than the dried ones you will know that they are much more flavourful. Hallie - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 654 Calories; 53g Fat (73.0% calories from fat); 37g Protein; 7g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 105mg Sodium. Exchanges: 5 Lean Meat; 1 Vegetable; 9 1/2 Fat. * Exported from MasterCook * Plum Pot Pie Recipe By : 1000 Low Fat, Salt, Sugar & Cholesterol Recipes Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kilogram plums -- pitted and sliced [2 pounds 4 ounces] 1/2 cup superfine sugar [I think any granulated sugar will work] 1 tablespoon lemon juice 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 cup granulated sugar 1 egg -- beaten 2/3 cup buttermilk 6 tablespoons butter -- melted and cooled Heavy cream to serve Preheat the oven to 375F (190C). Lightly grease an 8 3/4-cup casserole with butter. Using a large bowl, combine the plums, superfine sugar, lemon juice and 1/4 cup of the all-purpose flour. Spoon the coated plums into the bottom of the prepared casserole, spreading them out evenly. Sift the remaining flour, together with the baking powder, into a large bowl and add the granulated sugar. Stir well to combine. Add the beaten egg and cooled, melted butter. Mix everything together gently to form a soft dough. Place spoonfuls of the dough on top of the fruit mixture until it is almost completely covered. Bake the pot pie in a preheated 375 F. (190C) oven for 35 to 40 minutes until the topping is golden brown and the plums are bubbling. Serve the pot pie piping hot, with heavy cream. Makes 6 servings. From 1000 Low Fat, Salt, Sugar & Cholesterol Recipes; Paragon Publishing; 2003. ISBN 0-75255-804-8 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 446 Calories; 14g Fat (27.4% calories from fat); 8g Protein; 75g Carbohydrate; 4g Dietary Fiber; 63mg Cholesterol; 319mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non- Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pork Chop and Hash Brown Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces condensed cream of mushroom soup -- (1 can) 1/2 cup milk 1/2 cup sour cream 1/2 teaspoon salt 1 cup shredded Cheddar cheese 24 ounces frozen hash browns -- thawed [use the shredded type potatoes] 3 ounces french fried onions -- (1 can) 6 pork chops -- (3 ounces each) 1 tablespoon olive oil Combine first 4 ingredients in a bowl. Mix well. Add half the cheese, all the potatoes and half the french fried onions. Mix well. Spoon into 13x9x2-inch baking dish you have sprayed with non-stick spray. Brown pork chops in oil in medium hot skillet, quickly on both sides. Arrange over potato mixture. Bake, covered, at 350 degrees F. for 40 minutes. Top with remaining cheese and french fried onions. Bake uncovered 5 more minutes. If you use pork chops that are too thick they will not be tender. Contributed to the FareShare Gazette by Patty; 20 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 381 Calories; 28g Fat (66.9% calories from fat); 29g Protein; 2g Carbohydrate; 0g Dietary Fiber; 105mg Cholesterol; 373mg Sodium. Exchanges: 4 Lean Meat; 0 Non-Fat Milk; 3 Fat.

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