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FareShare Gazette Recipes -- April 2010 - P's
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* Exported from MasterCook * Parmesan Walnut Rounds Recipe By : Deirdre Dee Cox Serving Size : 18 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups parmesan cheese -- grated 1 cup all purpose flour 1/4 teaspoon cayenne pepper 1/2 cup butter -- cold 1/3 cup water -- cold 1/4 cup walnuts -- chopped 2 tablespoons dried parsley flakes In a large bowl, combine the cheese, flour and cayenne; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork just until moistened. Shape into two 6-inch logs. In a shallow bowl combine walnuts and parsley. Roll each log in walnut mixture to coat edges. Cut each log into 1/4-inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 degrees F for 12-15 minutes or until bottoms are lightly browned. Remove to cool wire racks to cool. Description: "These cheesy crackers are crisp on the outside & soft on the inside. Enjoy them alone or top the bites with sliced cheese or your favorite spread. Source: "Taste of Home Christmas 2009 page 23" Yield: "36 " Contributed to the FareShare Gazette by Deirdre; 23 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 8g Fat (83.1% calories from fat); 3g Protein; trace Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 176mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Pasta with Spicy Sun-Dried-Tomato Cream Sauce Recipe By : Bon Appétit | October 2000 Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 4 large garlic cloves, finely chopped 1 cup chopped drained oil-packed sun-dried tomatoes 1 cup whipping cream 1 7.25 ounce jar roasted red peppers, drained, chopped 1/2 teaspoon dried crushed red pepper 1 cup chopped fresh basil leaves, divided 1 pound pasta, your choice 1 cup freshly grated Parmesan cheese Salt and Pepper, to taste Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper. Makes (4 main-course) servings. Contributed to the FareShare Gazette by Art; 10 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 25g Fat (95.2% calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 22mg Sodium. Exchanges: 0 Non-Fat Milk; 5 Fat. Back to Recipe List * Exported from MasterCook * Peachy Breakfast Muffins (Cinnamon Hearts) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup whole wheat flour 1 1/2 teaspoons baking soda 1 teaspoon freshly grated orange peel 1 teaspoon very good quality cinnamon (such as China Cassia)* 1/4 teaspoon salt 1 (8-ounce) container lowfat peach yogurt 2/3 cup chopped, dried peaches 1 teaspoon Creme Bouquet** 1/3 cup peach juice 1/4 cup orange-flavored honey 1/4 cup canola oil 1 egg, slightly beaten *Available from Penzeys Spices at www.penzeys.com **Available from Kitchen Krafts at www.kitchenkrafts.com Preheat oven to 375F. Use a nonstick muffin tin or line 12 muffin cups with paper baking cups or grease bottoms only of regular muffin tin. In a large bowl, combine first six ingredients, mixing well. In a medium bowl, combine all remaining ingredients, mixing well. Add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly among the muffin cups. Bake for 14-18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan and serve warm. Makes 12 muffins. "This is a delicous Cinnamon Hearts original! The distinctive flavor of Penzey's China Cassia cinnamon plus the addition of Kitchen Kraft's Creme Bouquet flavoring make the difference! Recipe from Cinnamon Hearts." Contributed to the FareShare Gazette by Marilyn; 14 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 5g Fat (36.8% calories from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1 Fat. Back to Recipe List * Exported from MasterCook * Peachy Pork Ribs Recipe By : Deirdre Dee Cox Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 racks pork baby back ribs -- 4 pounds cut into serving size pieces 1/2 cup water 3 medium peaches -- ripe peeled & cubed 2 tablespoons onions -- chopped 2 tablespoons butter 1 garlic clove -- minced 3 tablespoons lemon juice 2 tablespoons orange juice concentrate 1 tablespoon brown sugar 2 teaspoons mustard -- ground 1/4 teaspoon salt 1/4 teaspoon pepper Place ribs in a shallow roasting pan; add water. Cover and bake at 325 degrees F for 2 hours. Meanwhile, for sauce, places peaches in a blender; cover and process until blended. In a small saucepan, sauté onion in butter until tender. Add garlic, sauté 1 minute longer. Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree, heat through. Coat grill rack with cooking spray before starting the grill. Drain ribs. Spoon some of the sauce over ribs. Grill, covered over medium heat for 8 - 10 minutes or until browned, turning occasionally and brushing with sauce. Description: "Ribs are a wonderful main course to take to picnics because they can be baked in the oven ahead of time. At your event simply finish them off on the grill with a fruity basting sauce." Source: "Taste of Home Holiday & Celebrations 2009 page 87" NOTES : "This is actually my recipe; however, it appeared in a Taste of Home cookbook under my late husband's name (Tom Arnold). When my husband was alive I used to enter recipe contests under his name as well." Contributed to the FareShare Gazette by Deirdre; 25 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 6g Fat (50.4% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Peanut Butter Brownie Trifle Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fudge brownie mix (13x9-inch pan) 1 package (10 ounces) peanut butter chips 2 packages (13 ounces each) miniature peanut butter cups 4 cups cold 2% milk 2 packages(5.1 ounces each) instant vanilla pudding mix 1 cup creamy peanut butter 4 teaspoon vanilla 3 cartons (8-ounces each) frozen whipped topping, thawed Prepare brownie batter according to directions; stir in peanut butter chips. Bake in greased 13x9-inch pan at 350F for 20-25 minutes or until toothpick comes out with moist crumbs (do not overbake). Cool on wire rack; cut in 3/4-inch pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or till soft-set. Add peanut butter and vanilla; mix well. Fold in 1 1/2 cartons whipped topping. Place 1/3 of brownies in a 5-quart glass bowl; top with 1/3 of remaining peanut butter cups. Spoon 1/3 of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Contributed to the FareShare Gazette by Art; 19 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pear Crumble Recipe By : Kezia Sullivan, Sackets Harbor, NY Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium pears -- peeled, cored & sliced 2 teaspoons lemon juice 3 tablespoons sugar 3 tablespoons old-fashioned rolled oats 2 tablespoons flour 1/8 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1 dash ground nutmeg 1 tablespoon butter or margarine -- cold 2 tablespoons chopped nuts Place pear slices in a greased 1 quart baking dish. Sprinkle with lemon juice. In a bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 350 degrees F for 25-30 minutes or until bubbly. Serve warm with ice cream if desired. Serves 2 to 3 Source: "Best of Country Cooking, 2002" Copyright: "Reiman Publications, 2002" NOTES : Originally a pear crumble pie, I shortened this recipe to a crumble when I often was too short on time to make a pie crust from scratch. I've also found canned pears work as well as fresh so that makes it even easier to prepare. The crumble is a very comforting, down home dessert. Bobbie's Note: This was a wonderful dessert. It made enough for 3 large helpings, not just 2. Very easy Contributed to the FareShare Gazette by Bobbie; 17 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 385 Calories; 12g Fat (27.2% calories from fat); 5g Protein; 70g Carbohydrate; 8g Dietary Fiber; 16mg Cholesterol; 60mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Penne with Sausage, Peppers and Broccoli Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Italian sausage 2 cups penne pasta 1/2 bunch broccoli 1 medium sweet red peppers -- coarsely chopped 1/4 cup grated Parmesan cheese Squeeze sausage meat out of casings into large skillet; cook over medium heat, mashing to break up, for 6 to 8 minutes or until no longer pink. Transfer to paper towel-lined plate. Meanwhile in large pot of boiling water, cook penne for about 8 minutes or until tender but firm. RESERVING 3/4 cup of the cooking water, drain pasta and return to pot. Stir in 1/2 cup of the cooking water; cover and keep warm. CUT florets from broccoli; peel and slice stalks. Add to skillet along with red peppers; cook stirring for 1 minute. Stir in remaining pasta water and bring to boil; cover and cook for 4 to 5 minutes or until tender-crisp. RETURN sausage to pan and warm thorough. Add to pasta along with 1/4 teaspoon pepper; toss to combine. Serve sprinkled with cheese. Makes 2 servings. Source: "Canadian Living Magazine, August 1999" S(MC formatting by): "Helen D" NOTES : "This quick supper is easily halved to serve two or three people. Use hot sausage for a flavourful boost of heat and accompany the pasta with crusty bread and a green salad." Bobbie's Note: I used hot Italian Turkey Sausage and high fiber pasta. I also added about 1 teaspoon instant chicken bouillon with water to the vegetables. This was delicious and very easy. Contributed to the FareShare Gazette by Bobbie; 30 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 705 Calories; 40g Fat (50.8% calories from fat); 33g Protein; 55g Carbohydrate; 7g Dietary Fiber; 94mg Cholesterol; 1062mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 6 Fat. Back to Recipe List * Exported from MasterCook * Pickled Jalapeno Peppers Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Jalapeno peppers 1 cup water 1 tablespoon onion powder 1 tablespoon sugar (as you like) 1 tablespoon salt 1 tablespoon celery seed 1 tablespoon mustard seed (About 1 tablespoon of all spices, give or take.) Heat liquid (seasoning and water); then add peppers. Heat thoroughly. Add a pinch of alum in each jar. Can in water bath about 15 minutes. http://www.cooks.com/rec/doc/0,1636,153172-229199,00.html Contributed to the FareShare Gazette by Deirdre; 16 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pickled Jalapenos Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup honey Jalapenos 1 quart cider vinegar Boil honey and vinegar together. Wash jalapenos; slice in halves or cut rings. Remove seed. Pack into sterilized jars; cover with hot syrup; seal. Note: To prevent burnt hands, wear gloves http://www.cooks.com/rec/doc/0,1636,153173-228199,00.html Contributed to the FareShare Gazette by Deirdre; 15 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Poor Man's Potatoes (Patatas al Pobre) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 tablespoons olive oil for frying 2 large Spanish onions -- sliced into rings 6 firm potatoes -- [medium size] peeled and sliced Salt to taste 1 tablespoon sherry vinegar 3 garlic cloves -- minced 1. In a heavy skillet, heat 2 tablespoons oil and fry the onions for 10 minutes, stirring occasionally, until they are golden. 2. Add the remaining oil, allow to heat, then add the potatoes and cook for a further 15-20 minutes, until they are tender. Season with salt and drain off any excess oil. 3. Mix the vinegar and garlic together, pour over the potatoes then stir. Serve immediately. Source: New Tapas, Fiona Dunlop, 2002 Contributed to the FareShare Gazette by Natalia; 28 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 23 Calories; trace Fat (3.2% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable; 0 Other Carbohydrates. |
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