Recipes Included On This Page Sicilian Marzipan Tart with Candied Fruit Smoked Sausage Primavera Stuffed Nasturtium Leaves Sweet-Sour Watermelon and Cucumber Salad Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Sicilian Marzipan Tart with Candied Fruit Recipe By : Tarts Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Pie Dough** 3/4 cup all-purpose flour -- (generous) 1 pinch salt 75 grams cold butter -- (2 1/2 ounces) cut into pieces Cold water **Filling** 300 grams marzipan -- (10 1/2 ounces) 1 5/8 cups ground almonds 150 grams unsalted butter -- (5 1/2 ounces) 1/2 cup superfine sugar 1/2 cup all-purpose flour -- (scant) 2 eggs 1/2 cup golden raisins 1/3 cup mixed candied peel, chopped -- (scant) 1/2 cup natural candied cherries, halved -- (scant) 1/2 cup slivered almonds Lightly grease a 22-cm/9-inch loose-bottom fluted tart pan. Sift the flour and salt into a food processor; add the butter and process until the mixture resembles fine bread crumbs. Tip the mixture into a large bowl and add a little cold water, just enough to bring the dough together. Turn out onto a counter dusted with more flour and roll out the dough 8 cm/3 1/4 inches larger than the pan. Carefully lift the dough into the pan and press to fit. Roll the rolling pin over the pan to neaten the edges and trim the excess dough. Fit a piece of parchment paper into the tart shell, fill with dried beans and let chill for 30 minutes. Meanwhile, preheat the oven to 375F/190C. Remove the pastry shell from the refrigerator and bake blind for 10 minutes in the preheated oven then remove the beans and paper; bake for an additional 5 minutes. Lower the oven temperature to 350F/180C. Grate the marzipan straight onto the base of the warm dough, distributing evenly. Put the ground almonds, butter and sugar in a food processor; pulse until smooth. Add 1 tablespoon of flour and 1 of the eggs; blend, then add another 1 tablespoon of flour and the other egg; blend. Finally add the remaining flour. Scoop the mixture into a bowl; stir in the golden raisins, peel and cherries. Spoon the mixture over the marzipan; sprinkle with the slivered almonds and bake for 40 minutes. Serve warm with light cream or whisk a little almond liqueur and confectionery sugar into mascarpone cheese. Sicilian dessert wine is delicious with this tart. Serves 6. From Tarts; Paragon Books; 2004. MC format by Hallie. Untried. Hallie's Notes: OK, I'll be honest with you: I have not made this and the chances are I won't ever make it because it is a sugar high waiting to happen. However, we've been going through a hot dry summer, I'm tired and more than a little grumpy at the moment so when I spotted this book in the sale bin at Safeway I just felt I had to have it (you know I never buy anything I don't need), on browsing through it I spotted this really carb-o-riffic recipe and the overwhelming urge came upon me to share it with y'all. <G> H. Contributed to the FareShare Gazette by Hallie; 19 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 910 Calories; 64g Fat (60.4% calories from fat); 21g Protein; 74g Carbohydrate; 6g Dietary Fiber; 153mg Cholesterol; 169mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 11 1/2 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Smoked Sausage Primavera Recipe By : Misty Church, St. Petersburg, FL Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces uncooked spaghetti 1 1/2 cups frozen broccoli cuts 1/2 cup julienned sweet pepper [red, yellow and/or green pepper] 1/4 cup coarsely chopped onion 1/2 pound smoked sausage -- cut into 1/2-inch slices 1/4 cup water 3/4 cup evaporated milk 2 tablespoons butter 1/2 teaspoon Italian seasoning 1/4 cup grated Parmesan cheese In a Dutch oven, cook spaghetti according to package directions, adding broccoli, pepper and onion during the last 4 minutes. Meanwhile, in a large skillet, bring sausage and water to a boil. Reduce heat; cover and simmer for 7-8 minutes or until heated through. Add milk, butter and Italian seasoning; cook and stir until butter is melted. Drain spaghetti and vegetables; return to the pan. Add Parmesan cheese and sausage mixture; toss to coat. Yields 4 servings. Source : "Simple and Delicious, September/October 2007, p. 26" S(Mc Formatting by): "Cookie, augmented by Bobbie" Start to Finish Time: "0:25" NOTES : "This recipe is so simple and fast," writes Misty. "My family loves Italian food, and this delicious creamy sauce is a nice change of pace from tomato-based dishes." Bobbie's Note: Yummm! This is a delicious one-dish meal. I made it exactly as listed above but only used half of the amounts for 2 of us. It was a perfect amount. Contributed to the FareShare Gazette by Bobbie; 14 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 328 Calories; 28g Fat (77.1% calories from fat); 13g Protein; 6g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 738mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 Fat. Back to Recipe List * Exported from MasterCook * Stuffed Nasturtium Leaves Recipe By :Herbs for Your Garden Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 nasturtium leaves -- (24 to 30) well washed Paprika -- to taste Nasturtium flowers -- to garnish Herbed Cream Cheese 250 grams creamed cottage cheese -- (1 cup) or farm cheese 1 garlic clove -- crushed with 1 pinch salt Freshly ground black pepper 1/2 lemon -- juice of 6 tablespoons chopped fresh herbs [such as parsley, basil, oregano] 1/4 bunch chives -- snipped (to taste) Shake the nasturtium leaves dry. Spread a thick layer of herb cheese over one half of each leaf. Fold the other half of the leaf over and press lightly to seal. Do not completely close. Lightly sprinkle exposed cheese with paprika. Chill and serve garnished with nasturtium flowers. To prepare Herbed Cream Cheese: In a bowl combine cottage cheese, garlic, pepper, lemon juice and herbs. Serves 6 to 8. From Herbs for Your Garden; Bay Books Gardening Library; rev. ed. 1992. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; 1g Fat (37.5% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 143mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit. Back to Recipe List * Exported from MasterCook * Sweet-Sour Watermelon and Cucumber Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cider vinegar 1 cup water 1/2 cup sugar -- to taste or Splenda to taste 1 tablespoon poppy seeds Salt and pepper to taste 1 bunch scallions -- trimmed and chopped 3 cups seedless watermelon balls -- or small chunks 2 cucumbers -- peeled, seeded and sliced into thin slices Mix together the vinegar, water, sugar and poppy seeds in a bowl and season with salt and pepper to taste. Stir in the chopped scallions. Place the watermelon and cucumber in a serving bowl and pour the marinade over the top. Serve immediately or cover and refrigerate for a couple of hours before serving. Toss gently before serving. Serves 4. Contributed to the FareShare Gazette by Joan; 4 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 1g Fat (7.4% calories from fat); 1g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 2 Other Carbohydrates.

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