Recipes Included On This Page Peanut Butter Carob Fudge - Vegan Pesto Pesto Tortellini and Vegetable Salad Prune Plum Galette Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peanut Butter Carob Fudge - Vegan Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carob chips 1/2 cup honey 2 cups creamy peanut butter 1 cup chopped nuts In a double boiler, melt the carob chips and honey. When carob chips are melted, remove from stove; add the peanut butter and chopped nuts. Stir well until blended. (You can add Chinese Noodles if desired.) Pour into 9x13-inch oiled pan. Refrigerate until set then cut into squares. Keep refrigerated. Can be frozen. Source : Milly C @ chetday.com MC formatted by Chupa Babi: 082706 Contributed to the FareShare Gazette by Chupa; 30 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh basil leaves -- packed 1/4 cup grated Parmesan cheese 1/2 cup olive oil 3 tablespoons pine nuts -- or walnuts 3 garlic cloves -- finely minced Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again. Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container. Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week or freeze for a few months. http://www.dianaskitchen.com/page/sauce/pesto.htm S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 7 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Tortellini and Vegetable Salad Recipe By : Sheila Lukins Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 8 ounces tortellini -- cheese-filled 2 bell peppers One each red and yellow, cleaned and cut into matchstick pieces 1 small red onion -- cut into 1/4-inch dice 3 scallions including 2 inches of green, thinly sliced 1 shallot -- peeled and finely diced 3/4 cup frozen peas -- thawed and cooked in boiling water for 3 minutes 1/2 cup pitted black olives -- chopped 1/4 cup pesto sauce -- prepared [or see the pesto recipe below] Salt and pepper -- to taste Bring a large pot of salted water to a boil with a tablespoon of olive oil. Cook the tortellini according to package directions. Drain, reserving 1 cup of the cooking water. Remove tortellini to a bowl and toss with 3 tablespoons of the pasta water. Add the peppers, onion, scallions, shallot, peas, olives and pesto to the tortellini; toss to combine. If the "sauce" is too thick add another tablespoon of the pasta water. Season with salt and pepper. Let rest at room temperature. Refrigerate for up to 1 day before serving. Bring to room temperature 30 minutes before serving. Pesto: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh basil leaves -- packed 1/4 cup grated Parmesan cheese 1/2 cup olive oil 3 tablespoons pine nuts -- or walnuts 3 garlic cloves -- finely minced Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again. Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container. Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week or freeze for a few months. http://www.dianaskitchen.com/page/sauce/pesto.htm Description : "Ready-made cheese tortellini are a key ingredient in this quick and easy main-course salad." Source : "Parade Magazine, August 27, 2006" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 7 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 10g Fat (41.2% calories from fat); 9g Protein; 25g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 336mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Prune Plum Galette Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all purpose unbleached flour 1/2 teaspoon salt 3/4 cup butter -- cut in chunks 3 tablespoons ice cold water 2 tablespoons lemon juice Filling: 1 1/2 pounds prune plums -- pitted and halved and some quartered 1/4 cup Splenda Make pastry by hand or in food processor. Chill for half an hour. Mix 2 tablespoons fine cornmeal with 2 tablespoons Splenda. Place pastry on a floured surface and roll out to a 14-inch circle; transfer to parchment lined baking sheet and sprinkle the cornmeal and Splenda over pastry, leaving a 2-inch border all around. Lay the cut plums, cut side up, some cut side down in a single layer over cornmeal/Splenda mixture and sprinkle with the remainder of the Splenda. Fold the 2-inch edge over the fruit so that it is enclosed all around the edges, but the center is open. Beat together one egg yolk with 1 tablespoon milk and brush over the pastry, then sprinkle with a little sugar for a glaze. Bake in 425F oven for 15 minutes, then cut down to 350F until done. This is a great dessert, and may be changed to other fruit filling if desired. Doug's notes: Marie has made this quite a number of times and it always turns out great. Her usual pastry is a lard never fail pastry, which I first got in Manitoba, in 1960, very short. This one however is quite different and she has had good success with it each time she has made it. A firmer pastry, ideal for a galette, which is free formed. Marie has done it several times; she said it was quite easy to make, more so than a regular pie; she had no problem with the recipe, other than she cannot recall where or when she found it, but some time ago; it is a favourite, because she is comfortable making it, and can vary the fruit with no problem. She has done it with peaches....mmmmmmmm good! Cheers, Doug & Marie in BC Contributed to the FareShare Gazette by Doug; 28 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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