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FareShare Gazette Recipes -- October 1998 - P's (Page 2)

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Recipes Included On This Page

Peppered Cranberry Relish
Pesto Party Squares
Pickled Tiny Corn on the Cob
Pizza Chicken Roll-ups
Pork & Vegetable Stew With Cornmeal Dumplings
Potato Fan Club Sandwich

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                   *  Exported from  MasterCook  *
                        Peppered Cranberry Relish
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cranberries                      Pickles/Relish & Chutney
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      ounces        fresh cranberries (2 bags)
   1      cup           fresh lime juice
   2      T.            shallots chopped
   1      t.            salt
   1      bunch         cilantro
   1                    jalapeno -- seeded
   1      T.            garlic -- fresh chopped
   2      cups          sugar
Combine all ingredients in food processor and blend. Taste for
seasoning: add more jalapenos or salt to taste. (Remember, relish will 
get hotter as it sits.) Refrigerate. Makes about 1 quart.
note: I don't add all the salt in the beginning. Start with half.
Posted to FareShar 10-98 e by Kathy Gross Peachs76@aol.com
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                     *  Exported from  MasterCook  *
                           Pesto Party Squares
Recipe By     : Pampered Chef
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Cream Cheese
                Pesto                            Tomatoes
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          round buttery crackers -- (about 30), crushed
   3      tablespoons   butter or margarine -- melted
  16      ounces        cream cheese -- softened
   7      ounces        prepared pesto
   8      ounces        sour cream -- divided
   3                    eggs
   4                    green onions with tops -- thinly sliced
   1                    plum tomato -- seeded and chopped
Preheat oven to 325F.  Using dough and pizza roller, finely crush
crackers in  sealed plastic bag.  In 1 quart batter bowl, combine cracker 
crumbs and  butter; mix well.  Press crumb mixture onto bottom 
of 9" x 13" baker. Bake 15 minutes.  Using whisk, whisk cream cheese and 
pesto in 2 quart batter bowl until well blended.  Add 1/3 cup of the 
sour cream and eggs; whisk until smooth.  Pour mixture over crust.  Bake 
20 - 25 minutes or until center is set; remove to cooling rack.  
Carefully spread remaining sour cream over hot filling using scraper.  
Cool; refrigerate at least 3 hours.  Just before serving, cut into 
squares.  Sprinkle with green onions and tomato.
Yield : 40 squares
Typed and Busted by Carriej999@AOL.com
Posted on FareShare 10-10-98 by J Pellegrino<gigimfg@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                       Pickled Tiny Corn on the Cob
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Corn                             Pickles/Relish & Chutney
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Bring to full boil:
   6      cups          cider vinegar
   6      cups          sugar
   2      sticks        cinnamon (break in pieces if you want some
   1      in            jar)
   1      T             turmeric
   4      t             mustard seed
   1      T             salt
   6      cans          tiny ears -- (16oz.) (6 to 8)
Add drained canned corn, heat, pack in pint jars. Pour in liquid to
cover.  Either store in fridge or process in simmering  water bath for
10 minutes.  Allow to stand for a day or 2.
8 pints.
This can be made and stored in the fridge without processing.  Pile them
in a bowl next to cubes of sharp cheese. The sauce is actually the
pickle solution for bread and butter pickles.
Posted on FareShare 10-8-98 by Gayle/ddmmom ddmmom@popalex1.linknet.net
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                     *  Exported from  MasterCook  *
                          Pizza Chicken Roll-ups
Recipe By     : Quick Cooking - July/August 1998
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Cheese
                Chicken                          Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless skinless chicken breast halves
  12                    pepperoni slices
   8                    mozzarella cheese slices -- divided
   1      15 oz can     pizza sauce
                        minced fresh parsley -- optional
Flatten chicken to 1/4-inch thickness.  Place three slices of pepperoni
and one slice of cheese on each.  Roll up tightly; secure with toothpicks. 
Place in a greased 11x7x2-inch baking dish.  Spoon pizza 
sauce over roll-ups.  Cover and bake at 350 for 35-40 minutes.  
Uncover; top with the remaining cheese.  Bake 5-10 minutes longer or 
until cheese is melted. Sprinkle with parsley if desired.
Posted on FareShare 10-10-98 by J Pellegrino<gigimfg@ix.netcom.com>
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                    *  Exported from  MasterCook  *
              Pork & Vegetable Stew With Cornmeal Dumplings
Recipe By     : Prevention's Stop Dieting and Lose Weight
Serving Size  : 5    Preparation Time :0:00
Categories    : Healthwise                       Main Dishes
                Onions                           Peas/Pea Pods
                Pork                             Stews
                Sweet Potatoes                   Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        boneless pork top loin -- trimmed of fat
   2      teaspoons     canola oil
   2      medium        onions -- cut in thin wedges
   1      clove         garlic -- minced
   4      cups          beef broth
   1      teaspoon      dried marjoram
     1/2  teaspoon      dried thyme
     1/4  teaspoon      ground black pepper
   2      cups          sweet potatoes -- peeled and cubed
   2      cups          frozen peas
   3      tablespoons   flour -- unbleached
   3      tablespoons   cold water
                        ***DUMPLINGS***
     1/4  cup           flour -- unbleached
     1/4  cup           cornmeal
   1      tablespoon    minced fresh parsley
     3/4  teaspoon      baking powder
     1/8  teaspoon      dried marjoram
   3      tablespoons   skim milk
   1      tablespoon    canola oil
For the Stew: Cut the pork into 1" pieces.  Spray an unheated 4-quart
Dutch oven with nonstick cooking spray.  Add the oil and swirl to coat
the bottom.  Heat over medium-high heat.  Add the pork, onions and
garlic.  Cook and stir until the meat is well browned.  Stir in the
stock or broth, marjoram, thyme, and pepper.  Cover and bring to a boil
then reduce the heat and simmer about 30 minutes or until the meat is
tender.  Stir in the sweet potatoes.  Cover and simmer for 20 minutes. 
Stir in the peas.  Cover and simmer about 5 minutes more or until the
vegetables are just tender.  In a small bowl, combine the flour and
water.  Stir into the pork mixture.  Cook and stir over medium heat
until the mixture thickens and begins to boil.  Cook and stir for 1
minute more.
For the Dumplings: While the stew is cooking, in a small bowl, stir
together the flour, cornmeal, parsley, baking powder and marjoram.  In
another small bowl, stir together the milk and oil.  Add to the flour
mixture and stir with a fork just until all the flour is moistened. 
Spoon the cornmeal mixture into 5 mounds on top of the stew.  Reduce the
heat, cover and simmer for 10-12 minutes, or until dumplings are no
longer doughy in the center.
From: Betsy Burtis ebburtis@ix.netcom.com
Posted on FareShare 10-13-98 by J Pellegrino gigimfg@ix.netcom.com
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                     *  Exported from  MasterCook  *
                         Potato Fan Club Sandwich
Recipe By     : 
Serving Size  : 21   Preparation Time :0:00
Categories    : Bacon                            Diabetic And Special Diets
                Poultry                          Sandwiches
                Tomatoes                         Turkey
                Volume 1, Oct. '98               Potatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Russet potatoes -- scrubbed/5 lbs.
                        Kikkoman soy sauce
   1 1/2  pounds        Smoked turkey -- thinly
   1 1/2  pounds        Tomatoes -- sliced 1/3 inch
   1 1/2  pounds        Cooked crisp bacon
  72                    Lettuce leaves
                        GARLIC MAYONNAISE
   1 1/4  cups          Mayonnaise
     3/4  ounce         Green onions -- minced
     1/2  ounce         Garlic -- minced
   1 1/4  tablespoons   Dijon-style mustard
   1 1/4  teaspoons     White wine vinegar
Pierce potatoes with tines of fork; rub generously with soy sauce.
Bake in 400 degree oven 1 hour until fork tender. Remove from oven; keep 
hot. Slicing crosswise, without cutting completely through, cut 5 slits 
into each potato. Fill each slit with 1/2 teaspoon garlic mayonnaise. 
Fill two of slits with 1/2 ounce turkey and tomato. Fill remaining 3 
slits with 1/3 ounce bacon and 1 lettuce leaf.
Serves 21.
For Garlic Mayonaise:  Mix ingredients; cover and refrigerate.
SOURCE:* Kikkoman Brochure POSTED BY: Jim Bodle
Posted on FareShare 10-98  by Bright bright@twave.net
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