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FareShare Gazette Recipes -- October 1998 - P's (Page 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Potato Muffins
Prosciutto Caramelle
Pumpkin Biscuits (Libbys)
Pumpkin Cranberry Bread (Libbys)
Pumpkin Dutch Apple Pie (Libbys)
Pumpkin Meringue Pie (McCalls)
Pumpkin Praline Pie
Pumpkin Sour Cream Pie

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                     *  Exported from  MasterCook  *
                              Potato Muffins
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads - Quick                   Muffins
                Onions                           Potatoes
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    egg yolks
   2                    egg whites stiffly beaten
   3      cups          grated potatoes
   2                    grated onions
     1/2  cup           flour
   1      Tb            salt
     1/2  tsp.          baking powder
   3      Tbs.          chicken fat or melted butter
Preheat oven to 400F, grease a muffing tin.
Beat egg yolks, stir in potatoes, onions ,flour, salt, baking powder and
either chicken fat or melted butter.  fold in the stiffly beaten egg
whites.  pour into the greased muffin tins, and fill 2/3 full.  Bake at
400 for about 25 minutes.
NOTE: I always add more onion because i like it that way, what you can 
do is make a tiny patty out of a bit of the batter, then fry it in a pan
it to the batter, and add more salt at the same time if you prefer.  
This can also be made in a loaf pan, but I prefer using the muffin tins.  That 
way when i eat all of them, I don't  feel like such a pig....LOL
Posted on FareShare 10-98 by Beverly bevmed@ingress.com
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                     *  Exported from  MasterCook  *
                           Prosciutto Caramelle
Recipe By     : La Cucina Italiana via Sacto Bee 12/10/97
Serving Size  : 12   Preparation Time :0:15
Categories    : Appetizers                       Italian
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      slices        prosciutto
   3      ounces        fresh ricotta cheese
   2      tablespoons   minced basil
                        salt -- to taste
Trim slices of prosciutto into even rectangles.  Stir ricotta, basil
and salt til smooth.  Spoon 1 scant teaspoonful of ricotta onto each
slice.  Roll into a neat bundle and twist the ends so it looks like a
piece of hard candy.
Contributed to FareShare 10-9-98 by cairnann@yahoo.com
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                     *  Exported from  MasterCook  *
                        Pumpkin Biscuits (Libbys)
Recipe By     : Libbys Pumpkin
Serving Size  : 12   Preparation Time :0:00
Categories    : Biscuits/Scones                  Pumpkin
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          all-purpose baking mix
     1/3  cup           dry NESTL╔ CARNATION« Nonfat Dry Milk
     1/4  cup           packed brown sugar
   1 1/4  teaspoons     pumpkin pie spice
     3/4  cup           LIBBY'S Pure Pumpkin
   1      tablespoon    water
                        Pumpkin Maple Sauce -- (recipe follows)
COMBINE baking mix, dry milk, sugar and pumpkin pie spice in medium
bowl.  Stir in pumpkin and water just until moistened.
KNEAD 10 times on lightly floured surface.  Roll dough to 1/2-inch
thickness; cut into 12 biscuits.  Place biscuits on ungreased baking
sheet about 2 inches apart.  Bake in preheated 425° F.  oven for 8 to 10
minutes or until golden brown.  Spoon sauce over warm biscuits.
FOR PUMPKIN MAPLE SAUCE: HEAT 1 cup maple syrup, 1 cup LIBBY'S Pure
Pumpkin and 1/4 teaspoon ground cinnamon in small saucepan until warm.
Recipe from http://www.libbyspumpkin.com
Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Pumpkin Cranberry Bread (Libbys)
Recipe By     : Libbys Pumpkin
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads - Quick                   Cranberries
                Pumpkin                          Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          all-purpose flour
   1      tablespoon    pumpkin pie spice
   2      teaspoons     baking powder
     1/2  teaspoon      salt
   2                    eggs
   2      cups          granulated sugar
   1 3/4  cups          LIBBY'S Pure Pumpkin -- (15-ounce can)
     1/2  cup           vegetable oil
   1      cup           fresh -- frozen, or
                        -- sweetened dried
                        -- cranberries
COMBINE flour, pumpkin pie spice, baking powder and salt in large bowl. 
Combine eggs, sugar, pumpkin and vegetable oil in small mixer bowl; beat
just until blended.  Add pumpkin mixture to flour mixture; stir just
until moistened.  Fold in cranberries.  Spoon batter into 2 greased and
floured 9 x 5-inch loaf pans.
BAKE in preheated 350° F.  oven for 55 to 60 minutes or until wooden
pick inserted in center comes out clean.  Cool in pans for 5 to 10
minutes; remove to wire racks to cool completely.
Makes 2 loaves 
Recipe from http://www.libbyspumpkin.com
Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Pumpkin Dutch Apple Pie (Libbys)
Recipe By     : Libbys Pumpkin
Serving Size  : 8    Preparation Time :0:00
Categories    : Apples                           Desserts
                Pies & Tarts                     Pumpkin
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***APPLE LAYER***
   1                    unbaked 9-inch deep-dish pie shell
   2      cups          green apples -- peeled, cored,thinly
                        -- sliced
     1/4  cup           granulated sugar
   2      teaspoons     all-purpose flour
   1      teaspoon      lemon juice
     1/4  teaspoon      ground cinnamon
                        ***PUMPKIN LAYER***
   2                    eggs -- lightly beaten
   1 1/2  cups          LIBBY'S Pure Pumpkin
   1      cup           NESTL╔ CARNATION Evaporated Milk
     1/2  cup           granulated sugar
   2      tablespoons   butter or margarine -- melted
     3/4  teaspoon      ground cinnamon
     1/4  teaspoon      salt
     1/8  teaspoon      ground nutmeg
                        Crumble Topping -- (recipe follows)
FOR APPLE LAYER: COMBINE apples with sugar, flour, lemon juice and
cinnamon in medium bowl; pour into pie shell.
FOR PUMPKIN LAYER: COMBINE eggs, pumpkin, evaporated milk, sugar,
butter, cinnamon, salt and nutmeg in medium bowl; pour over apples.
BAKE in preheated 375° F.  oven for 30 minutes.  Remove from oven;
sprinkle with Crumble Topping.  Return to oven; bake for 20 minutes or
until custard is set.  Cool completely on wire rack.
CRUMBLE TOPPING: COMBINE 1/2 cup all-purpose flour, 1/3 cup chopped
walnuts and 5 tablespoons granulated sugar in medium bowl.  Cut in 3
tablespoons softened butter with pastry blender or two knives until
mixture resembles coarse crumbs.
Note: The pie shell should have a 4 cup volume and a high fluted edge.
Recipe from http://www.libbyspumpkin.com
Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                      Pumpkin Meringue Pie (McCalls)
Recipe By     : McCalls Magazine, November '98
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Pies & Tarts
                Pumpkin                          Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for single crust pie
                        Filling:
   1      15 ounce can  solid-packed pumpkin
     1/2  cup           packed dark brown sugar
     1/4  cup           sugar
   2      large         eggs
   2      teaspoons     vanilla extract
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground ginger
     1/2  teaspoon      grated nutmeg
     1/4  teaspoon      salt
     1/8  teaspoon      ground cloves
   1 1/2  cups          heavy cream
   1      large         egg whites -- slightly beaten
                        Meringue:
   3      large         egg whites -- at room temperature
     1/4  teaspoon      cream of tartar
     1/2  cup           superfine sugar
Set oven rack in lowest position. Preheat oven to 400 F. On floured
surface, with floured rolling pin, roll chilled pastry to 13 inch round.
Fit into 9 inch pie plate; trim edge to 3/4 inch overhand. Fold edge 
under; crimp. Freeze 10 minutes.
Filling: in large bowl, whisk pumpkin sugar, eggs,vanilla, cinnamon,
ginger, nutmeg, salt and cloves. Whisk in heavy cream. Brush pastry shell
with egg white; pour in filling.
Bake 55-60 minutes, until filling is set but still jiggly in center (if
crust browns too quickly, cover with foil). Remove pie plate to wire rack;
immediately prepare meringue.
Meringue: In small bowl, beat egg whites and cream of tartar until soft
peaks form. Gradually beat in superfine sugar until stiff, but shiny peaks
form. Spread meringue over hot pie, swirling into peaks and making sure to
seal at edge of crust all around. Bake 8-10 minutes, until peaks are
golden. Let cool completely on wire racks.
Makes 8 serving; Per serving: 529 calories, 8 g protein, 56 g 
carbohydrate, 32 g fat, 134 mg cholesterol, 287 mg sodium
MC formatting and posted on FareShare 10-13-98 
by bobbi744@acd.net ICQ#2099532
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           Pumpkin Praline Pie
Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Nuts
                Pies & Tarts                     Pumpkin
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      9"            unbaked pastry pie shell
   1      16 ounce can  Pumpkin
   1      14 ounce can  condensed milk
   2                    Eggs
   1      teaspoon      Ground cinnamon
     1/2  teaspoon      Ground nutmeg
     1/2  teaspoon      Ground ginger
     1/2  teaspoon      Salt
                        Pecan halves
   3      tablespoons   Dark brown sugar
   3      tablespoons   Whipping cream
Preheat oven to 375 degrees. In large bowl,blend pumpkin,condensed
milk, eggs, spices and salt; pour into pastry shell. Bake 50 to 55 minutes 
or until knife inserted near center comes out clean. Arrange pecans in 
circle on pie. In small saucepan, combine remaining ingredients; cook and 
stir until sugar dissolves. Simmer 5 minutes; remove from heat. Cool, 5 
minutes; spoon over pecans. Refrigerate leftover pie. Makes one 9" pie.
MC formatting and posted on FareShare 10-13-98 
by bobbi744@acd.net ICQ#2099532
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Pumpkin Sour Cream Pie
Recipe By     : New York Times Cookbook by Craig Claiborne
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Pies & Tarts
                Pumpkin                          Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          canned pumpkin
   1      cup           sour cream
   3                    eggs -- separated
   1      cup           sugar
     1/4  tsp.          salt
   1      tsp.          cinnamon
     1/2  tsp.          ginger
     1/4  tsp.          nutmeg
     1/8  tsp.          cloves
In the top of double boiler, combine 1/2 cup sugar, salt, spices, and
pumpkin. Add the egg yolks one at a time. Add sour cream and mix well.
Cook over hot water until thick, stirring constantly.
Beat egg whites until they form soft peaks. Gradually beat in the
remaining sugar. Fold into the pumpkin mixture.
Turn into three-quarters baked pie shell and bake in 350 degree oven
for forty five minutes. Serve with whipped cream, if desired. 
Serves 8.
New York Times Cookbook by Craig Claiborne.
http://www.foodetc.com/weekend.html#1
MC formatting and posted on FareShare 10-13-98 
by bobbi744@acd.net ICQ#2099532
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