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 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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> - - - - - - - - - - - - - - - - - - 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> - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - * 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 - - - - - - - - - - - - - - - - - - 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> - - - - - - - - - - - - - - - - - - * 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> - - - - - - - - - - - - - - - - - - Serving Ideas : Sauteed Mushrooms

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