Recipes Included On This Page Raisin Walnut Pie Red Beans & Couscous Rustic Rub Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raisin Walnut Pie Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Pillsbury Refrigerated Pie Crusts -- (15 ounce) FILLING: 1 cup raisins 1 cup chopped walnuts 1/4 cup firmly packed brown sugar 2 teaspoons grated orange peel 1/4 teaspoon salt 1 1/2 cups light corn syrup 1 teaspoon orange extract or vanilla 3 eggs Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan. (Refrigerate remaining crust for a later use.) Heat oven to 425 degrees F. In medium bowl, combine all filling ingredients; mix well. Pour into pastry-lined pan. Bake at 425 degrees F. for 10 minutes. Reduce oven temperature to 350 degrees F.; bake an additional 25 to 35 minutes or until knife inserted 1 inch from edge comes out clean. (Center will be slightly soft.) Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Serve with whipped cream, if desired. Serves 10. Posted on FareShare 12-99 by Roberta Banghart <bobbi744@acd.net> Per serving: Calories 400, Calories from Fat 135, Percent Total Calories Join the FareShare Recipe Group at http://fareshare.triod.com - - - - - - - - - - - - - - - - - - NOTES : Delicious, but still very rich. I used the orange peel, but did not have orange extract. * Exported from MasterCook * Red Beans & Couscous Recipe By : Southern Living Serving Size : 8 Preparation Time :0:10 Categories : Volume 2-12, Dec. '99 Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14.5 oz can vegetable broth 1 14.5 oz can diced tomatoes 1 teaspoon salt 1/2 teaspoon crushed red pepper 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 10 ounces couscous 1 15.5 oz can red kidney beans -- rinsed & drained 2 tablespoons olive oil 4 green onions -- sliced 1/2 cup chopped green bell pepper 1/4 cup chopped fresh parsley 1 celery rib -- diced 2 cloves garlic -- minced Bring the first 6 ingredients to a boil in a large saucepan over medium-high heat. Remove from heat and stir in couscous. Let stand for 10 minutes. Fluff with a fork. Stir in kidney beans and remaining ingredients. Serve hot or slightly chilled. Posted on FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com> Join the FareShare Recipe Group at http://fareshare.triod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rustic Rub Recipe By : Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Condiments/Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Tablespoons Paprika 3 Tablespoons Cayenne 5 Tablespoons Fresh Ground Black pepper 6 Tablespoons Garlic Powder 3 Tablespoons Onion Powder 6 Tablespoons Salt 2 1/2 Tablespoons Dried Oregano 2 1/2 Tablespoons Dried Thyme Combine all ingredients and store in an air tight container. Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.triod.com - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.