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FareShare Gazette Recipes --November 1998 - D's



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Delicata Squash Flan
Deluxe Cheesecake
Dinner in a Pumpkin

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                     *  Exported from  MasterCook  *
                    Delicata Squash Flan -Barolo Grill
Recipe By     : Anthony Walker, Chef: Barolo Grill, Denver (Oct98)
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Eggs
                Side Dishes                      Spinach
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   unsalted butter -- plus extra
     1/4  cup           fine dry bread crumbs
   2      small         delicata squash -- peeled and seeded
                        and cut into thin strips
   1      bunch         spinach -- washed and dried
     1/2  cup           freshly grated Parmigiano Reggiano
   4                    eggs
SQUASH: Delicata is also called sweet potato squash. It has 
delicate yellow skin with green striations.
PREPARATION: 350F preheated oven.  Lightly buttered six-bin 
muffin tin; coated with the bread crumbs; tapped to remove excess.
FLAN: Saute the squash in butter for 10 minutes over medium-high 
heat; add 1 cup of water and the spinach. Cook until all the liquid has 
evaporated and the squash is soft. Puree in a food processor; pass 
through a fine sieve into a bowl.  Whisk in the grated Parmigiano 
Reggiano and eggs, pour into muffin bins, place in a roasting pan 
filled halfway with warm water, and bake for 35 minutes. Cool for 10 
minutes. Run a knife around the edges of each flan, invert onto 
plates, and serve warm. 
[160 cals, 9g fat, 52% cff]
SOURCE NOTES.  Blair Taylor, owner of the restaurant, makes it 
a point to take his entire kitchen and dining room staff to Italy once 
a year. 
1)Recipe by Anthony Walker, chef, Barolo Grill, Denver, Colorado.  
Restaurant opened 1993 in Denver's North Cherry Creek. Cuisine of 
Tuscany and Piedmont. 
2) Magazine of LA CUCINA ITALIANA (October 1998:74) 
3) Edited: Pat Hanneman's Kitchen: 
4) Brenda's RecipeCafe:
5) Fareshare 
Recipe Gazette 11/98
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 1034 0 0 5212 0 0
                     *  Exported from  MasterCook  *
                            Deluxe Cheesecake
Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Cheesecakes
                Cream Cheese                     Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          graham cracker crumbs
   2      tablespoons   sugar
     1/4  cup           plus 2 tablespoons butter or margarine -- melted
   1 1/2  teaspoons     ground cinnamon
  24      ounces        cream cheese -- softened
   1      cup           sugar
   3                    eggs
   1      teaspoon      vanilla extract -- divided
   1      carton        commercial sour cream -- (16-ounce)
   3      tablespoons   sugar
My favorite Cheesecake from an old Southern Living.  It's a large cake,
and rich, so you can get as many servings as you think looks right- at
least 12, but probably 16.
Combine crumbs, 2 tablespoons sugar, butter, and cinnamon in a
medium bowl; mix well.  Press into a 10-inch springform pan; set aside.
Beat cream cheese in a large mixing bowl until soft and
creamy.  Gradually add 1 cup sugar, beating until fluffy.  Add eggs, one
at a time, beating well after each addition.  Stir in 1/2 teaspoon
vanilla.  Pour cream cheese mixture into crust; bake at 375 for 25 to
35 minutes or until cheesecake is set.
Beat sour cream on medium speed of electric mixer for 2
minutes.  Add 3 tablespoons sugar and remaining 1/2 teaspoon vanilla;
beat 1 minute longer.  Spread over cheesecake.
Bake at 500 for 5 to 8 minutes or until bubbly.  Cool; chill
8 hours or overnight.  Remove from pan before serving.  Yield: 10 to 12
Posted on FareShare 11-98 by Gayle <>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           Dinner in a Pumpkin
Recipe By     : From  "Haunt Your House for Halloween" Cindy
Serving Size  : 1    Preparation Time :0:00
Categories    : Ground Beef                      Main Dishes
                Pumpkin                          Rice
                Vegetables                       Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Med.          sized pumpkin (4 lbs)
   1 1/2  lbs.          lean ground beef
     1/3  cup           chopped green pepper
     3/4  cup           chopped celery
     3/4  cup           chopped onion
   1      tsp.          salt
     1/4  tsp.          pepper
     1/4  cup           soy sauce
   2      Tbsp.         brown sugar
   1      can           mushrooms -- (4 oz.)
   1      can           cream of chicken soup
   2      cups          cooked rice
                        Black olives
                        Steamed carrot
                        Whole cloves
                        Fresh parsley
Using a sharp knife, cut lid from pumpkin and scoop
out pumpkin seeds and excess membrane with a
scraping tool.  In a large skillet, combine ground
beef, chopped green pepper, chopped celery, and
chopped onion and cook over medium heat until
ground beef is browned.  Add next seven ingredients
to skillet.  Mix well and place mixture into pumpkin 
cavity.  Place lid on pumpkin.  Place pumpkin on a
foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours.
Just before serving, embellish pumpkin by placing
(with toothpicks) black olives to make eyes, a steamed
carrot to make a nose, and whole cloves to make a 
mouth.  Us fresh parsley leaves to make hair around
like opening.  To serve, scoop out part of the baked
pumpkin, along with the meat mixture, onto each plate.
From  "Haunt Your House for Holloween" by Cindy Fuller. 
Posted on FareShare 11-98 by ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : I used a small pie pumpkin and made half the filling. It 
        made enough to generously serve 4. All the filling would  
        not fit in the pumpkin. I did not decorate the pumpkin, 
        but served it with brussels sprouts.


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