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FareShare Gazette Recipes --August 1999 - P's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pan-Grilled Quesadillas
Pasta Stuffed Tomatoes
Peach and Sour Cream Pie with Crumb Topping
Peach Pecan Pie
Penne with Portobello Mushroom Ragu
Polenta with Garlicky Greens

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                     *  Exported from  MasterCook  *
                         Pan-Grilled Quesadillas
Recipe By     : Vegetarian Dinner in Minutes, Linda Gassenheimer
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans/Legumes                    Cheese
                Mexican                          Volume 2-8 August '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cloves        garlic
     1/4  cup           sliced red onion
   2      7.5 oz cans   sliced red pimientos -- drained (1 cup)
   1      19 oz can     white beans -- (navy or cannellini)
                        rinsed & drained
                        several drops hot pepper sauce
                        salt & freshly ground pepper to taste
  12      8 inch        flour tortillas
   1      cup           shredded Monterey jack cheese
   3      medium        jalapeno peppers -- seeded & chopped
     1/2  cup           chopped fresh cilantro
Using a food processor fitted with the chopped blade, pulse briefly to chop
garlic, onion, and pimiento.  Add beans and hot pepper sauce and puree.  If
mixing by hand, mash beans with a fork, chop pimiento, crush garlic, dice 
onion, and mix together, adding hot pepper sauce.  Add salt and pepper to 
taste.
Spread 6 tortillas with bean mixture.  Sprinkle cheese, jalapenos, and 
cilantro on top.  Cover each with 1 of the 6 remaining tortillas.  To cook, 
heat two large nonstick frying pans on high heat.  When hot, place 1 
quesadilla in each pan.  Heat 1 minute, turn over, heat 1 minute more, and 
remove to a cutting board.  Continue until all 6 que adillas are cooked.  
Cut each quesadilla into 4 wedges.  Place 6 wedges on each plate.
Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com>
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Serving Ideas : Chayote Slaw
                     *  Exported from  MasterCook  *
                          Pasta Stuffed Tomatoes
Recipe By     : Vegetarian Dinner in Minutes, Linda Gassenheimer
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta/Noodles                    Tomatoes
                Vegetables                       Vegetarian
                Volume 2-8 August '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           uncooked small pasta
                        (acini, pepe, alphabets, or orzo)
   4      medium        ripe tomatoes
     1/4  cup           chopped red onion
   2      tablespoons   fresh lemon juice
   1 1/2  tablespoons   olive oil
                        salt & freshly ground pepper to taste
   2      cups          chopped fresh mint
   3      cloves        garlic
     1/4  cup           freshly grated Parmesan cheese
Bring a pot filled with 3 to 4 quarts of water to a boil.  Add pasta and 
cook, uncovered, 10 minutes.  Meanwhile, remove stems from tomatoes, wash, 
and cut in half.  Take a small slice off the bottom of each half so that it 
sits upright.  With a serrated knife*, cut around the inside edges and 
remove pulp and seeds, leaving the shell intact.  Chop pulp in a food 
processor or by hand.  Remove to a bowl.  Measure 1 1/2 cups of pulp and 
return to bowl of food processor or to a separate bowl if mixing by hand.  
Add onion, lemon juice, and olive oil, and mix well.  Add salt and pepper to 
taste.  Remove 3/4 cup of sauce and reserve for bean salad.  Add mint, 
garlic, and Parmesan cheese to bowl and process, or mix just until smooth.  
Drain pasta in a colander, place in a bowl, and mix with sauce.  Add more 
salt and pepper, if desired.  Spoon stuffing into 8 tomato halves and place 
on a serving platter leaving space in the center for the bean salad.
Typed by Karen C. Greenlee <greenlee@bellsouth.net>
Cuisine:   "Italian"
Posted to FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com>
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Serving Ideas : Italian White Bean Salad
NOTES : remove  the insides of tomatoes.
                     *  Exported from  MasterCook  *
               Peach and Sour Cream Pie with Crumb Topping
Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Peaches/Nectarines
                Volume 2-8 August '99            Pies & Tarts
                Fruit
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR SWEET DOUGH:
   1      c             Unbleached flour
   2 1/2  tb            Granulated sugar
     1/8  t             Salt
     1/4  t             Baking powder
     1/4  c             Cold unsalted butter (1/2 stick) 
                          -- cut in 8-10 pieces
   1      lg            Egg -- lightly beaten
                        FILLING:
   2      lb            Ripe peaches (about 5 large)
     1/2  c             Sour cream
     1/2  c             Granulated sugar
   2      tb            Unbleached flour
     1/8  t             Freshly grated nutmeg
   3      lg            Eggs
                        For crumb topping:
     1/2  c             Unsalted butter -- (1 stick)
     1/2  c             Packed light brown sugar
     1/2  t             Ground cinnamon
   1 1/4  c             Unbleached flour
  To prepare sweet dough: Combine flour, sugar, salt and baking powder
  in mixing bowl; stir well to mix. Add butter and rub in finely,
  using fingertips or pastry blender, making sure that mixture does
  not become pasty but remains cool and powdery.  Stir in egg with
  fork; continue stirring until dough masses together.  
  Scrape dough out onto work surface and knead gently 2 or 3 times.
  Shape dough into ball and wrap in plastic wrap.  Refrigerate several
  hours or until firm.  Preheat oven to 350 degrees F.  On lightly
  floured surface, roll dough into 12-inch round, about 1/8 inch
  thick.  Ease dough into 9-inch glass pie pan.  Trim away all but a
  half-inch of excess dough.  Fold overhanging dough under to form
  neat edge; flute edge.
  To prepare filling: Peel and slice peaches.  Spoon peaches into
  crust.   Place sour cream in mixing bowl.  Mix together granulated
  sugar, flour and nutmeg in separate dish, then whisk into sour
  cream.  Whisk in eggs, 1 at a time.  Pour mixture over peaches,
  shaking pie pan slightly so that sour cream mixture combines well
  with peaches.  
  To prepare crumb topping: Melt butter in small saucepan.  Remove
  from heat.  Stir in brown sugar and cinnamon, then the flour.  Let
  stand 1 minute.  Rub mixture with fingertips until fine crumbs form.
  Scatter crumbs evenly over filling.
  Bake pie on middle rack about 40 minutes or until crust and crumbs
  are golden and filling is set.  Let pie cool on rack. Refrigerate 
  leftovers.
  Yield: 8 servings. 
  Source: Nick Malgieri.
  Shared on FareShare 8-99 and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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                     *  Exported from  MasterCook  *
                             Peach Pecan Pie
Recipe By     : Detroit Free Press, August 4, 1999
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun/Creole                     Cookies
                Desserts                         Nuts
                Peaches/Nectarines               Rhubarb
                Pies & Tarts                     Volume 2-8 August '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Favorite crust for a 9 to 10-inch pie
                        Filling:
   2      lbs.          fresh ripe peaches -- (2 to 3)
   1                    egg
   5 2/3  tablespoons   butter -- melted and cooked
   2      tablespoons   flour
     3/8  cup           sugar -- (3/8 to 1)
                        depending on the
                        peach sweetness -- * see below
   2      tablespoons   rum
     1/2  teaspoon      almond extract
     1/4  teaspoon      cinnamon
                        freshly grated nutmeg -- to taste
                        Crumb topping:
     1/4  cup           sugar
     1/4  cup           flour
     1/4  teaspoon      cinnamon
                        freshly grated nutmeg -- to taste
     1/2  cup           chopped pecans
   4      tablespoons   unsalted butter
Line a 9- or 10-inch pie plate with the pastry  crust; chill for 30 minutes. 
Meanwhile, peel the peaches, remove the pits and cut each peach into 8 wedges. 
Preheat the oven to 400 degrees. 
To prepare the filling: In a large mixing bowl, combine the egg and melted 
butter. Gradually whisk in the flour, sugar, rum, almond extract, cinnamon 
and nutmeg. Stir in the peach wedges and spoon the filling into the pie shell. 
To prepare the topping: In a medium mixing bowl, combine the sugar, flour, 
cinnamon, nutmeg and pecans. Cut in the butter, using a pastry blender or two 
knives. The mixture should have a coarse, crumbly consistency. (If using a 
food processor, add the sugar, flour and spices first, cut in the butter and 
add the pecans last.) Spoon the topping over the peaches. 
Bake the pie for 15 minutes. Reduce the heat to 300 degrees and bake 40 to 50 
minutes longer.  Remove from the oven and cool slightly. Serve warm with ice 
cream or cool with whipped cream.
Makes 8 servings. 
*I used about 3/4 cup sugar
From "A Celebration of Seasons: A Cook's Almanac" by Steven Raichlen
(Poseidon Press,  $18.95)
Tested by Susan Selasky for the Free Press Test  Kitchen
Posted on Fareshare 8-99 and MC formatting by bobbi744@acd.net 
344 calories (50% from fat), 19 grams fat (9 grams sat. fat), 43 grams
carbohydrate, 3 grams
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NOTES : This was wonderful with a very interesting flavor. 
                     *  Exported from  MasterCook  *
                   Penne with Portobello Mushroom Ragu
Recipe By     : The Complete Italian Vegetarian Cookbook, Jack Bishop
Serving Size  : 4    Preparation Time :0:00
Categories    : Mushrooms                        Pasta/Noodles
                Tomatoes                         Volume 2-8 August '99
                Wine                             Onions
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        portobello mushrooms -- (about 8 ounces)
   3      tablespoons   extra virgin olive oil
   1      medium        onion -- minced
   1      teaspoon      minced fresh rosemary leaves
                        salt & freshly ground black pepper
     1/2  cup           dry red wine -- such as Chianti
   1 1/2  cups          canned whole tomatoes, drained -- chopped
   1      pound         penne
                        freshly grated Parmigano-Reggiano cheese
Bring 4 quarts of water to a boil in a large pot for cooking the pasta.
Remove and discard the mushroom stems.  Wipe the caps clean.  Cut mushrooms 
in half; slice each half crosswise into 1/4-inch thick strips.  Set aside.
Heat the oil in a large skillet.  Add onion and saute over medium heat until 
translucent, about 5 minutes.  Add the mushrooms and cook, stirring
occasionally, until they are quite tender and have begun to give off some
liquid.  Stir in rosemary and salt & pepper to taste and cook for 30 seconds 
more.
Add the wine and simmer until it reduces by half, about 3 minutes.  Add the
tomatoes and simmer until the sauce thickens considerably, 10 to 15 minutes.
Adjust the seasonings.
When the water comes to a boil, add salt to taste and the penne.  Cook until 
al dente and then drain.
Toss the penne with the mushroom sauce and mix well.  Divide among individual
bowls and serve immediately with grated cheese passed separately at the table.
Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com>
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                     *  Exported from  MasterCook  *
                       Polenta with Garlicky Greens
Recipe By     : The Complete Italian Vegetarian Cookbook, Jack Bishop
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 2-8 August '99            Grains
                Spinach                          Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          medium-grind cornmeal
                        salt
   1 1/2  pounds        chard
                        --preferably with red veins
   1 1/2  pounds        flat-leaf spinach
     1/4  cup           extra virgin olive oil
   2      medium        onions -- thinly sliced
   6      cloves        garlic -- slivered
                        freshly ground black pepper
   2      tablespoons   unsalted butter
Cook the cornmeal in 8 cups simmering water with 2 teaspoons salt added as
described in Steps 1 and 2 on page 181.
While polenta is cooking, remove and discard the stems from the chard and
spinach.  Tear off the green portions from either side of the rib that runs 
down the center of each chard leaf.  Discard the ribs.  Tear any large chard 
and spinach leaves in half.  Wash the leaves in successive bowls of cold 
water until grit no longer appears in the bottom of the bowl.  Shakes the 
leaves to remove excess water but do not dry them.  Set aside.
Heat the oil in a large saucepan.  Add the onions and saute over medium heat
until translucent, about 5 minutes.  Stir in the garlic and cook until golden, 
about 2 minutes.
Add the greens to the pan.  Stir to coat the leaves with the oil.  Season with 
salt and pepper to taste.  Cover and cook, stirring 2 or 3 times, until the 
greens are tender, 5 to 7 minutes.  Remove the cover and simmer until some 
of the liquid evaporates, 2 to 3 minutes.  The greens should be moist but not 
swimming in liquid.
When the polenta has finished cooking, stir in the butter and add more salt 
if needed.  Divide the polenta among large individual bowls.  Spoon some of 
the greens over each portion.  Serve immediately.
Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com>
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Serving Ideas : Sauteed Mushrooms

 

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