Recipes Included On This Page Pasta Nicoise Salad Pineapple Cranberry Sauce Pumpkin Soup from Scratch Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pasta Nicoise Salad Recipe By : Adapted from Pasta for All Seasons by Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound penne -- ziti, or other tubular pasta 1/2 cup extra-virgin olive oil 2 cups fresh green beans -- blanched 1 1/2 cups cooked cannelloni beans -- drained and rinsed 1 cup halved cherry tomatoes 1/2 cup Nicoise olives -- pitted [any oil-cured olive will do] 1/4 cup minced fresh flat-leaf parsley 1/4 cup white wine vinegar 1 garlic clove -- pressed 2 teaspoons Dijon mustard 1/2 teaspoon salt Freshly ground black pepper Salad greens -- for serving 1. Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it, rinse under cold water, and place in a large bowl. Toss with 1 tablespoon of the oil and add the green beans, cannellini beans, tomatoes, olives and parsley. 2. To make the dressing, combine the vinegar, garlic, mustard, salt, and pepper to taste in a small bowl. Whisk in the remaining oil and add to the pasta and vegetables. Toss gently to combine. Taste to adjust the seasonings, if necessary. 3. Divide the salad greens among individual plates, top with the pasta salad and serve. Serves 4. "This vegetarian version of the classic salad from Nice, France, uses pasta instead of tuna but delivers all the great taste of the original. A delicious chilled main dish perfect for al fresco lunches, suppers or picnics. Fresh vegetables, beans, olive oil and rich flavor make it a great Mediterranean health-salad, high in fiber and rich with vitamin and mineral nutrition." Source: "Care2.com" S(Formatted by Chupa Babi): "09.16.08" Adapted from Pasta for All Seasons by Robin Robertson (Harvard Common Press, 2000). Contributed to the FareShare Gazette by Chupa; 12 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 27g Fat (94.1% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 304mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pineapple Cranberry Sauce Recipe By : Don Calkins Serving Size : 32 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 ounces crushed pineapple [two 20-ounce cans] 12 ounces cranberries 2 cups sugar 1 tablespoon cornstarch Dump pineapple, cranberries and sugar into heavy pot or crockpot and simmer until the cranberries are soft. Mash together using a potato masher. Mix together 1 tablespoon cornstarch and 2 tablespoons water, add an equal amount of the hot sauce then mix the whole thing into the remainder of the sauce. Cook for 5 minutes and process. Yields 8 cups. Note: Having a gazillion (est. 250,000) recipes on your computer, good recipe sorting software and a little imagination can lead to things. This all started last summer when I was looking for a new way to cook a pork roast. One of the recipes I ran into called for cooking it in pineapple chunks and cranberries. I immediately tho't that combination would make a good sauce. So when cranberries became available I started playing around and ended up with the following. I've used it on turkey, pork and ham to good effect. Contributed to the FareShare Gazette by Don; 30 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; trace Fat (0.6% calories from fat); trace Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pumpkin Soup from Scratch Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups mashed cooked pumpkin -- see below for directions for cooking fresh pumpkin 1 large sweet onion -- chopped 2 stalks celery -- finely chopped 1 tablespoon minced garlic 6 fresh carrots [finely chopped or grated] 3 tablespoons melted butter or margarine 1/2 teaspoon salt 1 dash pepper 2 teaspoons thyme 4 tablespoons chopped parsley 1 pint half-and-half Step 1 - Cooked pumpkin. Yes, you can used canned pumpkin, however it's easy to make your own from a fresh pumpkin. See below for directions to prepare fresh pumpkin! Step 2 - Gather the other ingredients. Step 3 - Chop the onion and celery. Use an electric chopper or food processor until the pieces are about 1/8 in size. Mince garlic. Step 4 - Sauté the onion, celery, and garlic in butter until tender in a large pot. Step 5 - Add remaining ingredients, except half-and-half. Cover and simmer 30 minutes, stirring occasionally. If soup is to thick, add vegetable or chicken broth to thin. Step 6 - Add half-and-half, and heat through. Serve warm. Makes 8 small servings. Note. Doris made this on October 28, 2008, for our Daughter's birthday. She used a Crook-necked Pumpkin and baked it in the oven (see below). Cooking Fresh Pumpkins: Pumpkins are not just for carving. They're a very edible winter squash, the most popular member of the squash family. Pumpkins have a rich flavor, they're highly nutritious, and they have a long storage capability. They are a wonderful source of beta carotene, which is converted to vitamin A in the body. Just one half cup of cooked pumpkin, supplies the daily requirement of Vitamin A with only 38 calories! Pumpkins are also a tasty source of carbohydrates and potassium. While growing on the vine, pumpkins are green. They turn bright orange only when fully ripe. When buying a pumpkin to use for cooking or baking, select one that's unblemished and free of cracks and decay spots. A fresh pumpkin should have a bit of stem left in place. Store a whole, uncut pumpkin in a cool dry place and it will last for several months. Mention pumpkin recipes and most people think of pumpkin pie but this versatile vegetable can be used in many other delectable desserts and in bread, muffins, soups, stews, side dishes. Pumpkins and most other varieties of winter squash can be used interchangeably in recipes. Use pumpkins in recipes calling for squash or even sweet potatoes. The Right Pumpkin Pumpkins that make the best Jack-O'-Lanterns, don't make the best pies. Though you may like big bright deep-ribbed orange pumpkins for carving, their tough skin is hard to peel and their flesh is very stringy and sometimes watery and tasteless. For cooking and baking, choose smaller standard pie types with sweet, deep orange flesh and a smooth, often stringless texture. Baby Pam, Small Sugar Pumpkins, New England Pie Pumpkins, Spooktacular, and Mystic Pumpkins are some examples of round, small to medium size pie pumpkins. Traditional varieties like these are an excellent choice for pies or any pumpkin recipe! Most of these varieties have a bright orange skin and thick straight stems and are popular for fall decorations too. A few newer varieties of ornamental pumpkins are becoming increasingly popular as pie pumpkins: > Lumina Pumpkins are medium-sized lightly ribbed white pumpkins with bright orange flesh that's great for cooking and baking. Add a ghost white lumina pumpkin to your fall display for striking contrast and use it later for pies. A white lumina would also make a great looking tureen for pumpkin soup! > The Fairytale Pumpkin is a very unique eating and ornamental pumpkin. Its thick but tender, deep orange flesh is full of flavor for baking. The distinctive coach-like shape and warm russet color make it perfect for fall decorating too. > The Jarradale Pumpkin is a flattened grayish-blue stingless variety from Australia. It has a thick, meaty, deep orange flesh with wonderful pumpkin flavor. Its strange coloration and unusual shape will enhance your fall displays until you're ready to bake it into a pie. > A favorite variety of pumpkin for pies, bread and fall pumpkin recipes is the crook-necked pumpkin. Popular in the Northeast US, these large squash/pumpkins have a smooth tan skin with a very long neck that's all solid orange flesh. The only seeds are in a small rounded cavity on one end. Crook-necked pumpkins are full of flavor, stringless, and by far the easiest pumpkin to peel and cook. From Pumpkin To Puree. To process a crook-necked pumpkin, first wash it under running water to remove all traces of soil, the then dry it with a paper towel. Place it on a cutting board and cut into 3" to 4" pieces. Cut the hollow end that holds the seeds in half, scrape out the seeds with a large spoon. Peel each the pieces with a vegetable peeler. Cut into smaller pieces and cook in a large saucepan or stock pot until soft in a small amount of boiling water. Begin testing for doneness after 20-30 minutes. Cook until very tender. To make a smooth pulp for use in recipes, use a strainer, food mill or food processor to puree the cooked pumpkin. The puree should be about the consistency of applesauce. Use in any recipe calling for pumpkin puree or canned pumpkin, in pies, bread, muffins, soups and casseroles -- 2 cups equal one 16-ounce can. The puree may be may be refrigerated up to 3 days. It can also be frozen for several months. Freeze in containers with the amounts needed for your favorite pumpkin recipes. To cook round pumpkins, place the pumpkin on a newspaper. Use a chef's knife, cut downward into the pumpkin and slice it in half. Scoop out the strings and seeds. Cut the halves into sections and wash. Use a sharp paring knife or vegetable peeler to remove the orange skin. Pumpkins can be baked instead of cooked before pureeing. Place pumpkin halves, cut side down, on a shallow baking dish. Bake at 350F for 30 minutes or longer, depending on the size of the pumpkin and the thickness of the pulp. Test for doneness by piercing with the pulp with a fork. When tender, remove from the oven and cool before handling. Spoon out the baked pulp and follow the above directions for pureeing. To cook a small pumpkin in the microwave, cut it in half and remove the seeds. Wrap each half loosely in plastic wrap. Place the halves, cut side down on a microwave safe plate. Microwave on high for about 7 minutes per pound or until tender. Spoon out the pulp and follow the above directions for pureeing. Contributed to the FareShare Gazette by Art; 1 November 2008. www.fareshare.net ---> I'd like to add my Toonie's worth to this comprehensive piece of information from Art. You can also use some of the squashes, such as butternut, buttercup and even Hubbard in the same way as pumpkins for making pies, breads, soups etc. They are not as sweet as the pumpkins developed with a mind to pie-making but you can easily adjust the sweetness to your own taste and they do have a great flavour. Also, if the only pumpkins you have available are what we used to call field pumpkins (the big hard-skinned type used for carving) then don't despair. It is true they are not as sweet and tender as pie pumpkins but you can overcome this to some extent by baking them in the oven as described above, which uses a dry heat rather than a moist heat to cook them, whizz the heck out of them in a food processor (for less manual labour), then sweeten and season them in the usual way for pies and so on. Of course, if you have used wax candles inside them you will have to cut away all the wax and smoked bits before cooking them. By the way, when I microwave butternut squash, I cut them in half, scoop out the seeds, sprinkle with a little salt and pepper and dab a bit of butter in the cavities, put them on a plate and lightly cover the plate with an inverted plastic bowl, preferably one with a pouring spout of some sort so there is a place for the steam to escape and the bowl doesn't turn into a rocket. I've changed to this method rather than plastic wrap after struggling to remove the shrinkled (my own word) and stuck wrap without getting a nasty burn which can result in a lot of bad words. Oh, if you don't know what a Toonie is, Canada replaced its $2 paper note (yes, we really had one of those) with a coin a few years ago. Some years earlier we replaced our $1 paper note with a coin that had an image of a loon on it, an act which was met with mixed feelings, so naturally it became known as a Loonie. The common name for the $2 coin was a matter of natural progression, a love of alliteration and just possibly the result of watching the comics on television too much as youngsters. <VBG> H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; trace Fat (4.4% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

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