Recipes Included On This Page Pecan Raisin Bread Pepper Jack Chicken Pesto Bread Pesto Chicken Penne Pesto Ravioli with Chicken Plum Barbeque Sauce Plum Crisp Plum Pie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pecan Raisin Bread Recipe By : Lora Sexton, Wellington,TX Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons water -- (70F to 80F) 8 teaspoons butter 1 egg 6 tablespoons sugar 1/4 cup nonfat dry milk powder 1 teaspoon salt 4 cups bread flour 1 tablespoon active dry yeast 1 cup finely chopped pecans 1 cup raisins In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add pecans and raisins. Yield: 1 loaf (2-1/2 pounds, 16 slices). Editor's Note: If your bread machine has a time-delay feature, we recommend you do not use it for this recipe. Serves 16, (1 two and one-half-pound loaf) Source: "Simple & Delicious - January/February 2007, p. 61" S(Mc Formatting by): "Cookie, augmented by Bobbie" NOTES : "We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf," shares Lora. "It smells terrific and the taste oh-so good!" Tip - This bread is perfect for French Toast. Contributed to the FareShare Gazette by Bobbie; 18 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 3g Fat (13.1% calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 166mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pepper Jack Chicken Recipe By : Linda Foreman, Locust Grove, Oklahoma Serving Size : 6 Preparation Time :0:20 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boneless skinless chicken breast halves [5 ounces each] 1 small green bell pepper -- cut into thin strips 1 small orange bell pepper -- cut into thin strips 1 small sweet red pepper -- cut into thin strips 10 3/4 ounces condensed Southwest-style Pepper Jack soup [1 can] -- undiluted 1/2 cup chunky salsa 1/8 teaspoon chili powder 4 1/2 cups hot cooked rice In a 3-quart slow cooker, combine the chicken, peppers, soup, salsa and chili powder. Cover and cook on low for 5-6 hours or until chicken juices run clear. Serve with rice. Yields 6 servings. Source: "Simple & Delicious - January/February - 2008" S(Mc Formatting by): "Cookie, augmented by Bobbie" Copyright: "Reiman Media Group, Inc. 2008" T(Cooking Time): "5:00" NOTES. Simmer up a low-fat, delicious meal with just a few basic ingredients. Your family is sure to love this colorful medley with tender chicken and a zippy cheese sauce. Linda shares the recipe. Contributed to the FareShare Gazette by Bobbie; 17 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 321 Calories; 2g Fat (5.6% calories from fat); 31g Protein; 41g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 81mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Pesto Bread Recipe By : Vicki Caparulo Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1 cup warm water 2 tablespoons extra virgin olive oil 1/2 cup pesto sauce 1 teaspoon salt 1/4 cup pine nuts 3 1/2 cups flour Dissolve the yeast in the water and add 1/2 cup of the flour. Let this sit for 10 to 15 minutes to give the yeast a chance to get going. Add the oil, pesto and salt; stir well. Add the flour, a cup at a time until the dough is the consistency of brownie batter. Add the pine nuts. Add more flour until the dough is pulling away from the sides of the bowl. Turn the dough out onto a floured counter and knead more flour as necessary until the dough has formed a smooth ball. Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Let the dough rise for 1 1/2 to 2 hours or until it has doubled in size. Punch the dough down and divide it into rolls or shape into bread. Bake in 400F oven for 30 minutes for bread, about 15 minutes for rolls. This recipe is especially great for making a tri-colored braided loaf of bread with Red Pepper bread and Olive Oil bread - all of which I think have been included in the past archives. NOTE. This recipe was developed by Vicki Caparulo (google her name) who is a great friend and a wonderful teacher. Contributed to the FareShare Gazette by Jennie in response to a request; 8 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 667 Calories; 26g Fat (35.6% calories from fat); 19g Protein; 88g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 745mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pesto Chicken Penne Recipe By : Bill Hilbrich, Saint Cloud, MN Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup penne -- or medium tube pasta 2 tablespoons grated Parmesan cheese 2 tablespoons sour cream 2 tablespoons prepared pesto 1 cup cubed cooked chicken Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat. Serves 2. Source: "Cooking for 2, Fall 2006, p. 41" Copyright: "Reiman Publications, 2006" NOTES : "Served with a side dish of vegetables, this makes a filling meal for two," writes Bill. "Sometimes I use cooked shrimp instead of chicken." Tip. Use extra pesto on grilled chicken, add to vegetable soup or serve as an appetizer with fresh vegetables. Shown served with Tomato Pepperoni Salad. Bobbie's Note: This was a wonderful dish. So easy and delicious. I'm going to try it with shrimp next time. I used home made pesto. I used rotini pasta. Contributed to the FareShare Gazette by Bobbie; 5 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 5g Fat (75.4% calories from fat); 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 10mg Cholesterol; 101mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Pesto Ravioli with Chicken Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil -- or vegetable oil 1 pound boneless skinless chicken breast strips for stir-fry 3/4 cup chicken broth 9 ounces refrigerated cheese-filled ravioli -- (1 package) 3 small zucchini -- cut into 1/4-inch slices 1 large red bell pepper -- thinly sliced 1/4 cup basil pesto Parmesan cheese -- freshly grated (if desired) Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese. Makes 4 servings. Source: "Betty's Best The Best Recipes from 2002, #194 March, 2003, p. 32" S(MasterCook formatting by): "Mary [mnmpoms] February, 2003" Copyright: "©2003 by General Mills, Inc." T(): "0:15" NOTES. Substitution: You can make this pasta dish without the chicken. Just omit the first step and consider using sausage-filled ravioli for added flavor. Cut the pesto down to 3 tablespoons. Success Hint: Be sure to use a 12-inch skillet, or you'll have a difficult time tossing the chicken, ravioli and vegetables with the pesto. This recipe makes 4 hearty servings! Bobbie's Note: This was delicious! Will make again! Contributed to the FareShare Gazette by Bobbie; 14 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 3g Fat (40.3% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Plum Barbeque Sauce Recipe By : not sure - in my archives disk Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup onion -- chopped 1/4 cup butter 1/4 cup chile sauce 2 teaspoons Dijon mustard 16 1/2 ounces purple plums -- cooked, finely chopped 6 ounces frozen lemonade -- thawed Cook onion by sautéing in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce. Note: number of servings is a made up number. It depends on how you use it. Contributed to the FareShare Gazette by PJ in response to a request; 7 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 6g Fat (95.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 74mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Plum Crisp Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1/3 cup ground walnuts 1 tablespoon ground walnuts 1/2 cup granulated sugar 1/4 cup brown sugar -- firmly packed 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/2 cup unsalted butter -- melt and cool 2 1/4 pounds prune plums -- pitted and quartered Melt and cool the butter to room temperature. Preheat the oven to 375 degrees F. In a large bowl, whisk together the flour, walnuts, 1/4 cup granulated sugar, the brown sugar, cinnamon and cardamom. Slowly drizzle in the butter and combine with a fork until crumbly. Do not allow to ball but break up the forming balls if needed. You want about 1 inch or smaller crumbs. In another large bowl, combine the plums and the remaining 1/4 cup of granulated sugar and toss well. Spoon the fruit into a buttered 2-quart gratin or shallow casserole dish, mounding the fruit in the center. Evenly sprinkle the crumbs on top of the fruit. Bake the crisp until the fruit is bubbling and the topping browned, 50 to 55 minutes. Serve hot or warm. Serving suggestions: Serve with whipped creme fraiche, vanilla or basil ice cream. Serves 8 - 10. Note. If needed you might use nutmeg in place of the cardamom but I am a cardamom addict. Serving Ideas: whipped creme fraiche, basil or French vanilla ice cream NOTES. This recipe was modified from Claudia Flemings Last Course: The Desserts of the Gramercy Tavern. Contributed to the FareShare Gazette by PJ in response to a request; 8 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 12g Fat (46.9% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 3mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Plum Pie Recipe By : not sure - in my archives disk Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pastry for double crust pie 6 cups thick-sliced prune plums -- unpeeled 1 teaspoon grated orange rind -- coarsely grated 2 teaspoons orange juice 1/2 cup sugar 2 teaspoons quick cooking tapioca 1/2 teaspoon cinnamon 2 teaspoons unsalted butter 1/4 teaspoon coriander Roll out bottom pastry and fit into 9 inch pie plate. Do not trim. In large bowl, combine plums, orange rind and juice. In a small bowl, combine sugar, tapioca, cinnamon and coriander. Add sugar mixture to plums and let stand 15 minutes. Spoon plum mixture into pie shell, mounding slightly in the center. Melt butter and drizzle over filling. Roll out pastry top and prepare lattice top if desired. Trim and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 375F and continue baking for 35 minutes or until pastry is golden. Let cool on rack and serve while still warm. Contributed to the FareShare Gazette by PJ in response to a request; 9 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 1g Fat (14.5% calories from fat); trace Protein; 17g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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