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FareShare Gazette Recipes -- March 2007 - N's

 

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NapaStyle Pizzettas with Olive Tapenade and Pecorino Cheese

New England Rum Pie

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* Exported from MasterCook *

NapaStyle Pizzettas with Olive Tapenade and Pecorino Cheese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic cloves -- minced
1 jar olive paste tapenade -- (8 to 10-ounce)
9 ounces store bought pizza dough
2 tablespoons fresh thyme leaves
1/4 pound Pecorino cheese -- thinly sliced
Salt and pepper

Preheat oven to 375 degrees F.

Stir the garlic into the tapenade.

Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces
and roll them out to 1/8-inch (if possible, roll out to desired thickness
by using a pasta machine). Cover the top of the rolled out dough with olive
paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on
top of pizzetta. Season with salt and pepper, to taste.

Bake the pizza for 15 minutes or until light brown (a cracker like thinness
and texture). Let cool for about 10 minutes and serve.

6 Servings

Source : Napa Style by Michael Chiarelo.
Formatted by Chupa Babi in MC; 11.14.06

Contributed to the FareShare Gazette by Chupa; 10 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 2 Calories; trace Fat (4.6% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace 
Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable.


 

* Exported from MasterCook *

New England Rum Pie

Recipe By : 395 Squadron Royal Canadian Air Cadets Cook Book
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1 dash cinnamon
1/3 cup melted butter
12 ounces cream cheese -- softened
1/2 cup sugar
2 eggs
5 tablespoons rum
1 cup sour cream
3 tablespoons sugar
Nutmeg

Combine crumbs, 3 tablespoons sugar, cinnamon and butter; mix well. Press
mixture into a 9-inch pie pan.

Blend cream cheese, 1/2 cup sugar, egg and 2 tablespoons rum; beat until
smooth. Pour filling into crust; bake for 15 minutes at 375F.

Combine remaining rum, sour cream and sugar; mix until smooth. Pour over
filling; sprinkle with nutmeg. Bake 5 minutes longer.

Yields 8 servings.

From 395 Squadron Royal Canadian Air Cadets Cook Book; Edmonton, Alberta,
Canada. MC format by Hallie. Untried but on my 'to do' list.

Hallie's note: This recipe is from a cookbook I picked up at a used book
sale; the frontispiece and the back cover are both missing. I know it was
not published recently as there are no metric measures or equivalents given
for any of the recipes and it has been quite a few years since a cookbook
published in Canada has not had either metric only or a combination of
metric and Imperial or American measures.

Contributed to the FareShare Gazette by Hallie; 5 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 457 Calories; 31g Fat (63.0% calories from 
fat); 7g Protein; 34g Carbohydrate; trace Dietary Fiber; 133mg Cholesterol; 316mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 Fat; 1 1/2 
Other Carbohydrates.

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