Recipes Included On This Page Pasta Sauce with Beef and Pork Potatoes Doug Pumpkin Brandy Cheesecake Pumpkin Coconut Tart Pumpkin Sheet Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pasta Sauce with Beef and Pork Recipe By : Bob and Linda Reilly, Juniata College Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Meatballs: 2 pounds ground beef 1 cup fresh breadcrumbs 1/2 cup finely grated parmesan cheese 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/8 teaspoon ground cayenne pepper 2 garlic cloves -- minced 2 eggs 3 tablespoons olive oil ... Sauce: Salt and pepper 2 pounds pork spareribs -- * 3 tablespoons olive oil 3/4 cup chopped onions 2 garlic cloves -- minced 6 ounces tomato paste -- (1 can) 1 teaspoon dried oregano 1 tablespoon dried basil 1 teaspoon dried red pepper flakes 1 1/2 teaspoons kosher salt 1 bay leaf 28 ounces crushed tomatoes -- (1 can) preferably Italian 28 ounces tomato sauce -- (1 can) 1/2 teaspoon sugar 2 tablespoons fresh parsley -- roughly chopped 4 small pickled pepperoncini or 2 large pickled pepperoncini Cooked meatballs -- (see recipe) 1 pound dried pasta for serving Grated Parmesan for serving * The thicker the cut the better -- say 2 inches high by 4 to 5 inches wide is perfect. Meatballs: In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed. Sauce: Sprinkle salt and pepper all over pork. Place large pot over medium-high heat; when hot, add olive oil and brown until pork meat is rare. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Let spareribs cool so you can handle them. Carefully remove the bones and fatty tissue. Slice the remaining chunks of meat in 3/4-inch chucks and set aside. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine. Add canned tomatoes and tomato sauce, then 4-1/2 cups water. Stir in sugar, parsley and pepperoncini. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 2-1/2 hours or more, stirring regularly. Return pork to sauce with 1 hour remaining on sauce cooking time. [Do not overcook the pork; it becomes dry and chewy.] About 20 minutes before serving, add meatballs to pot. Add water to sauce as needed to get the consistency you want. Prepare whatever pasta you plan to serve. Apply sauce as you prefer. Yields 6 to 8 servings. Note: Professors at Juniata College in Pennsylvania, annually prepare dinners for small groups of students as a fund-raising event. This was a recipe from one of the dinners held this week and attended by our granddaughter, Talia. It was served with homemade cheese ravioli. Contributed to the FareShare Gazette by Art; 14 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 767 Calories; 59g Fat (68.5% calories from fat); 37g Protein; 24g Carbohydrate; 5g Dietary Fiber; 204mg Cholesterol; 1667mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 3 1/2 Vegetable; 9 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Potatoes Doug Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 potatoes Olive oil Butter Rosemary Finely chopped garlic Boiled 4 red taters until medium done, then took them out, let them cool. Placed them in an oven dish, with olive oil/butter mixture, took the potato masher and smashed the top down somewhat, turned them and smashed again which gave a sorta flat top. The drizzled olive oil over top, snipped rosemary and finely chopped garlic over the potatoes and into the oven for half an hour at about 375F. The oven finished cooking them and melded the herbs and garlic into the taters! I will do this one again! Partial cooking in the water makes it a little difficult to smash the top down, and turning the potato 180 degrees made it a little easier. Contributed to the FareShare Gazette by Doug; 17 November 2009. www.fareshare.net ---> This looks very yummy, Doug. Did you mean potatoes with red skins or the ones that are red all the way through (I've grown both kinds). Mind you, it probably wouldn't make a lot of difference which potatoes a person used. This is one of those 'recipes' that really doesn't call for specific quantities as it is the basic ingredients and method that are important. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; trace Fat (1.1% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Grain(Starch). Back to Recipe List * Exported from MasterCook * Pumpkin Brandy Cheesecake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the graham cracker crust: 1/2 stick unsalted butter -- (1/8 pound) 1 tablespoon flour 1/2 cup graham cracker crumbs 2 tablespoons confectioners' sugar For the pumpkin cheesecake mixture: 1 1/2 cups cream cheese (room temperature) 1 cup granulated sugar 1/4 cup heavy cream 5 eggs -- (whole) 1/4 cup sour cream 1 tablespoon vanilla 1 cup pumpkin puree 3 tablespoons brandy 1 1/2 tablespoons cinnamon 1/2 teaspoon cloves 1 teaspoon ginger For the spiced nuts: 2 cups toasted walnuts 1/2 cup brown sugar 1 tablespoon cinnamon 1/2 cup granulated sugar 1 tablespoon butter 3 tablespoons water Pumpkin gives a rich, tangy flavor and a beautiful creamy orange color to cheesecake. Top it with spiced candied walnuts, which make a great snack even on their own! Graham Cracker Crust: In a bowl mix together flour, cookie crumbs and sugar. Melt butter and stir into the mixture. Press mixture into the bottom of a greased 8" cake pan. Bake at 350F for 7 to 10 minutes until edge is a golden brown. Set aside and cool completely before pouring in the cheesecake mixture. Pumpkin Cheesecake Mixture: Cream the cream cheese in a mixer bowl with a paddle until light and fluffy and scrape well. Add the sugar and mix until well-combined and then scrape mixture well. Add the heavy cream and mix just until combined then scrape mixture well. Add the eggs and mix just until combined then scrape mixture well. Add the sour cream, pumpkin, vanilla, brandy and spices then mix until combined. Scrape mixture well. Baking: Spray the sides of the cooled cake pan with cooking spray. Pour in the cheesecake batter and place in oven in a water bath. Bake at 350F for 45 minutes to 1 hour until center is firm. If you're not sure about it being done, good trick is to first feel the edge of the cheesecake, then the center. The edge will be cooked before the center, and the center should feel the same as the edge. Cool the cheesecake completely before taking it out of the pan. Top cheesecake with candied nuts and, if you'd like, dollops of whipped cream. For the Spiced Nuts: In a sauce pan mix sugars and cinnamon. Mix in water well and place on stove until it gets bubbly. Add butter and stir. Take off heat and stir in nuts. Place nuts on a wax paper-lined baking sheet. Do not touch candied nuts with hands for this mixture is extremely hot! Let cool until ready to garnish. Pastry chef Angela D'Urso co-owns Sweet Creations, 609 Davol St., Fall River, Mass., with her husband, Paolo. Source: Waynesboro Record Herald Contributed to the FareShare Gazette by Art; 8 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pumpkin Coconut Tart Recipe By : EatingWell Magazine Serving Size : 10 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Crust: 1 1/4 cups white whole-wheat flour 1/2 cup slivered almonds -- toasted 1 tablespoon sugar 1/2 teaspoon salt 4 tablespoons cold unsalted butter -- cut into small pieces 4 tablespoons cold reduced-fat cream cheese -- (Neufchâtel) ... For Filling: 1 1/2 cups canned unseasoned pumpkin puree 3/4 cup sugar 2 tablespoons dark rum 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large eggs 1 cup lite coconut milk ... For Garnish: 1/3 cup unsweetened coconut chips or flaked coconut -- toasted (optional) Preheat oven to 350F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray. To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack. To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling. Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired. Make Ahead Tip: Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days. Cover and refrigerate the cooled tart for up to 1 day. Equipment: 11-inch round or 8-by-12-inch rectangular removable-bottom pan Recipe by EatingWell Magazine. Contributed to the FareShare Gazette by Art; 10 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 10g Fat (51.1% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pumpkin Sheet Cake Recipe By : Nancy Baker, Boonville, MO Serving Size : 24 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces solid-pack pumpkin -- (1 can) 2 cups sugar 1 cup vegetable oil 4 eggs 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt FROSTING 5 tablespoons butter or margarine -- softened 3 ounces cream cheese -- softened (1 pkg.) 1 teaspoon vanilla extract 1 3/4 cups confectioners' sugar 3 teaspoons milk -- (up to 4 teaspoons) Chopped nuts In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350F for 25-30 minutes or until cake tests done. Cool. For frosting, beat the butter, cream cheese and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add enough milk to reach desired spreading consistency. Frost cake. Sprinkle with nuts. Yields 20-24 servings. Source: "Taste of Home Magazine, Oct-Nov '95, p. 40 also TOH Holiday Recipe Cards" S(MC formatting by): "Dee(Lively50)using NoteTab Light" Yield: "20 to 24 servings" Notes : "The pastor of our church usually cuts his message short on carry- in dinner days when he knows this sheet cakes is waiting in the fellowship hall. ( I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare." - Nancy Baker - Boonville, Missouri This is a wonderful cake. We served it at a party and several people had a second piece. Contributed to the FareShare Gazette by Bobbie; 15 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 14g Fat (52.9% calories from fat); 2g Protein; 25g Carbohydrate; trace Dietary Fiber; 46mg Cholesterol; 197mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

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