Recipes Included On This Page Mediterranean Robust Garden Pasta Sauce Moist Chocolate Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Recipe List * Exported from MasterCook * Mediterranean Robust Garden Pasta Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 2 garlic cloves -- crushed 1 orange bell pepper -- seeded and cut into 1/2-inch wide strips 1 1/2 cups sliced zucchini 1 cup crimini mushrooms -- or porcini or wild mushrooms -- sliced into thirds 1/2 cup whole Alphonso olives 1 teaspoon dried oregano Fresh rosemary -- to taste 1 pinch fresh mint 1/2 lemon -- juice of 1. In a large frying pan, heat the oil over medium heat. Saute the garlic until golden. Add the peppers and saute until slightly soft. Add the zucchini and cook another 2-3 minutes, or until tender. Add the mushrooms and olives, and cook another 3-5 minutes. Add the herbs and lemon juice. 2. Toss and remove from heat. Serve immediately over pasta or risotto. Yields 2 1/2 cups. Author : Adapted from The Pepper Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998). Source: Care2.com Formatted by Chupa Babi: 03.21.08 The greatest summer pasta sauce ever, this one uses tender zucchini, sweet peppers and tangy olives along with earthy mushrooms to make a main meal dish that celebrates the earth's incredible abundance. Spooned over your favorite pasta or risotto, this sauce sums up the best of Mediterranean bounty and flavor. Contributed to the FareShare Gazette by Chupa; 22 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Moist Chocolate Cake Recipe By : Irene Peery Serving Size : 9 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 215 grams cake flour -- (7 ounces) 200 grams sugar -- (7 ounces) 5 grams baking soda -- (0.16 ounce) [1 teaspoon?] 3 grams salt -- (0.1 ounce) [1/2 teaspoon?] 84 grams unsweetened chocolate -- (3 ounces) 30 grams butter -- (no substitutes) (1 ounce) 235 milliliters buttermilk -- (1 cup) 120 milliliters vegetable oil -- (1/2 cup) 1 egg 5 milliliters vanilla extract -- (1 teaspoon) FROSTING: 100 grams sugar -- (3.2 ounces) 10 grams cornstarch -- (1/3 ounce) 3/4 grams salt -- (1 pinch?) 28 grams unsweetened chocolate -- chopped (1 ounce) 120 milliliters hot coffee or water -- (1/2 cup) 20 grams butter -- (2/3 ounce) 3 milliliters vanilla extract -- (1/2 teaspoon) In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted. In a small mixing bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. Pour into a greased 8-inch square baking dish. Bake at 350 degrees F (180C) for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. For frosting: in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake. Contributed to the FareShare Gazette by David in response to a request; 20 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 455 Calories; 25g Fat (46.9% calories from fat); 5g Protein; 58g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 400mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates. Back to Recipe List

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