Recipes Included On This Page Pea Soup (Doug's) Peanut Butter Pinwheel Cookies Pizza Crust Using a Master Banking Mix Potato and Veggie Pancakes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pea Soup (Doug's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Smoked pork hock 4 Garlic cloves 1 Dried chile pepper Water to cover 1 cup dried green peas, rinsed 1 carrot, chopped 1 stalk celery, chopped 1/2 onion, chopped (baseball-sized) Cover the pork hock with water; add the garlic and chile pepper. Bring water to a boil, reduce heat and let simmer for 2 hours. Remove the hock and set aside. Strain the liquid and add the peas, carrot, celery and onion. Return the mixture to a simmer for a couple hours. When the peas are soft, strip off the meat from the hock and add it to the soup. Continue simmering for another half hour. Reserve about 1 cup of the soup. Puree the rest of the soup in batches, as necessary. Combine the reserved soup and the puree and serve. Doug's Notes: Many years ago when on our way to SoCal, we stopped at Solvang and went to Pea Soup Andersen's to sample the soup. Of course we bought a package of their peas and the recipe that was enclosed. Over the 30 - 40 years that have elapsed since that time, I have made many pots of pea soup, some of them identical to Andersen's. Today I did another pot of pea soup. This turned out just great and Marie informed me that I could do that one again! Contributed to the FareShare Gazette by Doug; May 22, 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Peanut Butter Pinwheel Cookies Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 1 cup packed brown sugar 1 cup smooth peanut butter 1 egg 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt **FILLING** 6 ounces semi sweet chocolate chips 1 teaspoon butter 1. In a large bowl beat butter until fluffy; gradually beat in sugar until light and fluffy. 2. Beat in peanut butter, egg and vanilla until smooth. 3. Combine flour, baking soda and salt; gradually mix half into peanut butter mixture. 4. Using hands mix in remaining flour mixture to form a stiff dough; refrigerate for 45 minutes. 5. Meanwhile prepare the filling. Melt chocolate with butter in a bowl over hot (not boiling) water. Let cool. 6. Divide chilled dough in half. On a lightly floured surface roll each half into 10 X 8-inch rectangle. 7. Spread each rectangle with half the chocolate mixture. 8. Starting from long side roll up each rectangle jelly roll style to form 2 long rolls. Wrap separately seam side down in plastic wrap. 9. Chill until firm or up to 12 hours. 10. Using a sharp knife, cut into 1/4 inch slices. Place 1 1/2 inches apart on a lightly greased baking sheet. 11. Bake at 375 degrees F. for 10-12 minutes of until lightly browned. Transfer to wire rack to cool. Notes: Can be stored in an airtight container for up to 1 week. Makes about 40 cookies. Source: "Canadian Living - July 1995" S(MC formatting by): "RecipeLu on Feb 19, 1998." Yield: "40 cookies" Contributed to the FareShare Gazette by Bobbie; 1 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 8g Fat (57.0% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 140mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pizza Crust Using a Master Banking Mix Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Master Baking Mix 1/4 cup water See Chupa's Healthy All-Purpose Master Baking Mix Recipe. Preheat oven to 450F. Place ingredients in a bowl and stir until blended. Let dough "rest" for 5 minutes while you prepare a lightly greased pizza pan. Wash hands and then lightly grease your fingers. Gently press the dough flat into the pizza pan spreading evenly into a large pie shape. If the dough is too wet, add a slight sprinkling of flour on top of dough as you spread and press (do not get the dough too dry). Top with tomato sauce, spices, Italian cheese and your choice of toppings. Bake for 10 to 20 minutes or until topping is bubbly and crust is a light golden brown. Makes one 12-14" pizza crust. Shelf Life: 3 to 4 days in the refrigerator. Author Note: Make your own homemade pizza using this quick crust recipe and top with tomato sauce, cheese and healthy toppings. No more waiting for the delivery guy and paying high prices. By the time he gets to your house, you can have this made. Contributed to the FareShare Gazette by Chupa; May 22, 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Back to Recipe List * Exported from MasterCook * Potato and Veggie Pancakes Recipe By : Debbie Mosimann, Swiss Woods B&B Serving Size : Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups shredded potatoes 2 tablespoons flour 2 eggs, beaten 2 tablespoons butter, melted 1/4 cup grated sharp cheddar cheese 1/4 cup diced onion 1/4 cup diced red or green peppers any other veggies up to 1 cup may be chopped and readied 1 bunch parsley (1/8 cup chopped) 1/8 teaspoon freshly grated pepper 1/2 teaspoon salt oil or butter for the griddle Cook and cool potatoes. Preheat a griddle or frying pan. Add some oil or butter or a combination of both. Peel and grate potatoes with a coarse grater. Add flour, eggs, cheese, onion, peppers, parsley, butter and seasonings. Mix in any other veggies you have chopped and ready. Mix gently with a spoon till combined. Drop onto hot griddle using a large spoon. I use a medium ice cream scoop that hold about 1/4 cup. Do not pack or form as these are better if they are somewhat loosely connected. Press only enough to shape and hold together. Fry till golden brown flipping once. Serve hot. Note: Friday, August 21, 2009 This recipe is one of those that has a basic formula and can go in any direction that the produce in your fridge leads. The recipe is more of a road map allowing you to take a variety of detours, all wonderful. Today I put in chopped spinach, onion, thinly sliced mushrooms, green peppers and a bunch of herbs. One of my favorite variations includes fresh corn sliced off the cob right into the mixture. There is no end to the veggies you can grate or chop into these. These hold beautifully in a 250F oven till serving time. Swiss Woods www.swisswoods.com Debbie Mosimann Bed and Breakfast Foodie Art's Notes: This is from the Swiss Woods B&B Inn where we like to stay when we go to Lancaster County in Pennsylvania. Debbie Mosimann is a gracious host and a wonderful cook. The breakfasts there are always magnificent and the grounds are beautiful. If you would like to see photos I took there last year, check out this link: http://www.pbase.com/thepoint/200908swiss Contributed to the FareShare Gazette by Art; 30 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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