Recipes Included On This Page Pennette Pasta ala Capricciosa Pineapple Polenta Crunch Pound Cake Pork Chops And Golden Rice Pork, Spinach and Onion Stir-Fry Potato Corn Salad With A Cilantro Buttermilk Dressing Prosciutto Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pennette Pasta ala Capricciosa Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafood Italian Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. pennette pasta (penne) 10 oz. mazzancolle (large shrimp) 7 oz. smoked salmon 1/4 cup brandy 5 oz. tomatoes 1/2 cup cream 7 oz. Parmigiano cheese grated garlic hot pepper Saute mazzancolle and salmon. Drain oil and add brandy. In the meantime, prepare tomatoes with garlic and hot pepper by saute ing briefly together. Add this tomato sauce to the fish preparation. Separately, boil the pasta in slightly salted water until al dente. Drain. Add the pasta together with cream and Parmigiano cheese to the tomato and fish sauce, mixing well. Serve hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Polenta Crunch Pound Cake Recipe By : Woman's Day Holiday Cooking and Entertainment, 1998 Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Pineapple Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PINEAPPLE CARAMEL: 8 tb Butter 10 tb Light brown sugar 1 1/4 c Pineapple chunks, fresh or Canned -- drained POLENTA CRUNCH TOPPING: 3/4 c Granulated sugar 3/4 c All-purpose flour 8 tb Unsalted butter (1 stick)-- cold 2 tb Polenta POLENTA POUND CAKE: 1 c Unsalted butter (2 sticks) 1 c Granulated sugar 1 1/2 ts Vanilla extract Zest of 1 orange Zest of 1 lemon 1 c Minus 2 tb all-purpose flour 4 tb Polenta 1/2 t Baking powder 1/4 t Baking soda 1/2 t Salt 8 eggs Preheat oven to 325 degrees F. In medium skillet, over low heat, cook butter 5 minutes, until browned and nutty scented. Carefully pour browned butter into a 9-inch round baking dish. Sprinkle brown sugar over butter. Place pineapple chunks on top; bake for 15 minutes. Meanwhile, in small bowl, combine sugar and flour. Chop butter into small cubes and flake into dry ingredients until mixture forms a fine "crumb" texture. (Do not allow mixture to become a "dough.") Set aside. Remove pineapple caramel from oven and cool to room temperature. (Everything up to this point may be made ahead of time.) In large bowl, cream butter until light and fluffy; add sugar, vanilla, orange zest and lemon zest. Combine thoroughly. In medium bowl, sift together flour, polenta, baking powder, baking soda and salt; set aside. Add eggs one by one to butter-sugar mix, making sure each egg is completely mixed in before adding the next. Add flour mixture; continue to mix 1 minute. Pour cake mix over pineapple caramel, spreading evenly with a spatula. Top cake with polenta crunch topping. Bake for 50 minutes, or until toothpick poked into center comes out clean. Per serving: About 848 cal, 7 g pro, 98 g car, 59 g fat, 51% cal from fat, 228 mg col, 472 mg sod, 1 g fiber. Woman's Day Holiday Cooking and Entertainment, 1998 Shared with FareShare 5-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Chops And Golden Rice Recipe By : Susan Sawyer Serving Size : 6 Preparation Time :0:00 Categories : Ground Chicken/Turkey Main Dishes Pork Rice Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pork chops -- (seasoned w/s&p) 2 tablespoons oil 1/2 chopped onion 1 cup raw rice 2 1/2 cups chicken broth 1 teaspoon curry powder -- (to taste), up to 2 1/2 cup sour cream 2 tablespoons parsley Brown chops in oil. drain. Add onion and rice. Dissolve curry powder in broth, then add to pan. Cover and cook slowly over medium heat 25 minutes (or until pork chops are done). Remove chops, stir sour cream into rice and warm through. Sprinkle with chopped parsley and serve. Serves 4 to 6. Source: My sister, Chris Pierce MC formatted by Mega-bytes using MC Buster. Posted on FareShare 5-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : This was very simple and delicious. The combination of flavors was very interesting. I omitted the oil and used cooking spray and used fat free sour cream. * Exported from MasterCook * Pork, Spinach and Onion Stir-Fry Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Onions Pork Spinach Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork tenderloin -- trimmed and sliced Thinly 1/2 pound spinach -- trimmed, washed and torn 2 tablespoons vegetable oil 2 tablespoons garlic -- minced 2 cups peeled and sliced onions (use Vidalias) 1 tablespoon soy sauce juice of 1/2-1/3 lime 1/4 cup chives -- minced, for garnish Preheat a wok or large skillet over high heat until it begins to smoke. Immediately add half the oil, and the pork. Cook until the pork browns (stir it once or twice) and no pink is left. Then remove with a slotted spoon and keep warm. Lower the heat to medium and add the remaining oil. Add the garlic and the onions and cook, stirring occasionally. When the garlic just begins to color, add the spinach and, stirring frequently, cook until the spinach wilts. Add the pork back in and stir for about a minute. Add the soy sauce and the lime juice. Serve immediately and top with the minced chives. Maks 4 servings. Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Corn Salad With A Cilantro Buttermilk Dressing Recipe By : Fran Clinton, Quick and Easy ivillage.com 1999 Serving Size : 6 Preparation Time :0:00 Categories : Salads Volume 2-5 May '99 Corn Potatoes Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 pounds red potatoes -- cooked and quartered 2/3 cup corn -- cooked OR 8-3/4-ounce canned -- drained 1 cup cilantro -- minced 2/3 cup mayonnaise 2/3 cup buttermilk 1/2 cup chopped green chilies In a large mixing bowl, combine the potatoes with the corn and chilies. By hand or in a food processor, mix cilantro with the mayonnaise and buttermilk. Add dressing to the potato mixture until mixed through and keep chilled until ready to serve. Excellent with roasted or grilled chicken, ribs or steaks. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prosciutto Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Sauces Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb. prosciutto, sliced thin and then cut in strips 1 piece prosciutto skin 1 finely chopped onion 2 Tbs. olive oil 6 fresh tomatoes or 1 can tomatoes 2 basil leaves Parsley Warm oil in skillet with prosciutto skin. Let skin render slowly, then add onion and cook until soft. Add tomatoes and simmer. Add prosciutto strips, basil leaves, chopped and freshly ground black pepper and simmer for 1/2 hour. Serve with plenty of chopped parsley. - - - - - - - - - - - - - - - - - -

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