Recipes Included On This Page Peanut Butter and Chocolate Cake Pirogi Pockets Pulled Pork with Roasted Red Peppers, Sun-Dried Tomatoes and Tortellini Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Peanut Butter and Chocolate Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margarine 1/4 cup unsweetened cocoa powder 1 cup water 1/2 cup buttermilk 2 eggs 2 cups all-purpose flour 2 cups white sugar 1/2 teaspoon baking soda 1 teaspoon vanilla extract 1 cup peanut butter 1 1/2 tablespoons vegetable oil 1/4 cup unsweetened cocoa powder 1/2 cup margarine 6 tablespoons buttermilk 1 teaspoon vanilla extract 3 1/2 cups confectioners' sugar Directions Preheat oven to 350F (175C). Grease and flour a 9x13 inch pan. In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside. In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake. Original Recipe Yield 1 - 9x13 inch pan Contributed to the FareShare Gazette by Art; 26 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pirogi Pockets Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 onion -- finely chopped 1 garlic clove -- finely chopped 12 ounces mushrooms -- trimmed and thinly sliced 1 large potato -- peeled and coarsely grated 1 cup vegetable stock 1/4 cup no-fat sour cream 1 tablespoon chopped fresh dill Salt and freshly ground black pepper Cayenne pepper 6 small pita bread rounds Heat the oil in a large nonstick skillet. Lightly brown the onion and garlic over medium heat. Stir in the mushrooms, potato, and vegetable stock. Cook the mixture, stirring often, until most of the liquid has evaporated and the vegetables are soft, 8 to 10 minutes. Stir in the sour cream and bring to a boil. Stir in the dill and salt, black pepper and cayenne to taste: The mixture should be highly seasoned. Spoon the hot filling into the pita breads and serve at once. Makes 6 pockets Source: "High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995." S(Formatted by Chupa Babi): "June 2010" Yield: "6 pockets" Contributed to the FareShare Gazette by Chupa; 14 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 4g Fat (13.9% calories from fat); 8g Protein; 46g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 597mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Pulled Pork with Roasted Red Peppers, Sun-Dried Tomatoes and Tortellini Recipe By : J.M. Hirsch Serving Size : Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon black peppercorns 1 teaspoon cumin 1 teaspoon kosher salt 6 cups water 1 1/2 pounds pork tenderloin, trimmed and cut into 2-inch lengths 1 12 ounce package cheese tortellini 1 8 1/2 ounce jar oil-packed julienne-cut sun-dried tomatoes 1 12 ounce jar roasted red peppers, drained and thinly sliced 1 tablespoon red wine vinegar 1/4 cup creme fraiche 1/2 teaspoon hot sauce -- (1/2 to 1) 2 cloves garlic, minced Salt and ground black pepper, to taste In a medium saucepan over high, combine the peppercorns, cumin, salt and water. Bring to a boil, then add the pork. Return the pork to a boil, then reduce heat to simmer and cooked for 40 minutes, or until an instant thermometer reads 160F at the center of the pork, or until the meat is fork tender. Drain the pork, discarding the solids in the water, then return the pork to the pan. Use 2 forks to pull and tear apart the meat into strands and chunks. Bring a second medium saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside. Meanwhile, add the sun-dried tomatoes, roasted red peppers, red wine vinegar, creme fraiche, hot sauce and garlic to the pork. Warm the mixture over low heat. When the pasta is cooked, add it to the pork mixture, then toss well. Season with salt and pepper. Notes by Author: Pulled pork goes beyond the bun! By J.M. Hirsch, AP Food Editor We all know pulled pork makes a killer sandwich. But I wanted to see how it held up to another carb -- pasta. So I started by making a basic pulled pork. But instead of barbecue sauce, I used a blend of sun-dried tomatoes, roasted red peppers, creme fraiche and garlic. This combination would offer bold flavors and colors, and would work better with the pasta than barbecue sauce would. But I did want a hint of that tangy, spicy barbecue flavor, so I spiced the sauce with red wine vinegar (cider vinegar would be good, too) and a splash of hot sauce. Diced canned chipotle peppers in adobo sauce would be a great alternative. Then I tossed the whole thing with pulled pork tenderloin and fresh cheese tortellini. While any pasta would work, I liked the creaminess added by the cheese in the tortellini. Contributed to the FareShare Gazette by Art; 13 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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