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FareShare Gazette Recipes -- March 2000 - P's

 

 

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Pear And Almond Pancakes
Polenta Primavera

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* Exported from MasterCook *
Pear And Almond Pancakes
Recipe By     :The Modern Diner, Pawtucket, Rhode Island
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads                          Volume 3-3 Mar. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5                     Bartlett pears
  1                 Pk  Buttermilk pancake mix
                        Vanilla
  1                 Pk  Slivered almonds
  10                Oz  Light maple syrup
  10                Oz  Fig filling
  5                 Oz  Cane sugar
                        Whipped butter
                        Powdered sugar
Core, peel and chop pears to 1/2" chunks. Coat in
syrup of 5 ounces water, 5 ounces sugar and
refrigerate overnight. Prepare enough pancake mix for
4 people and add a small amount of vanilla for taste.
Pour batter on griddle and immediately add pears and
preferred amount of almonds to the cakes. Flip
carefully with bubbles appear. 
Heat maple syrup and  fig filling in a saucepan. Top 
pancakes with heated syrup, whipped butter and powdered sugar.
REG shared by Sherilyn Schamber and on Fare Share, March 2000
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 457 Calories (kcal); 21g Total Fat; (39% calories from fat); 
11g Protein; 61g Carbohydrate; 7mg Cholesterol; 399mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fruit; 
3 1/2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
Polenta Primavera
Recipe By     :Betty Crocker Easy Vegetarian
Serving Size  : 4     Preparation Time :0:15
Categories    : Vegetables                      Volume 3-3 Mar. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           16 ounce  tube refrigerated polenta -- cut 1/2-inch slices
  2        tablespoons  olive or vegetable oil
  1              small  red onion -- cut into thin wedges
  2             cloves  garlic -- finely chopped
     1/2         pound  green beans -- cut into 3/4-inch pieces
  1             medium  red bell pepper -- coarsely chopped
  1 1/2           cups  sliced mushrooms -- (4 ounce)
  1              small  yellow summer squash -- cut lengthwise in
                        half
     1/2      teaspoon  fennel seed -- crushed
     1/4      teaspoon  salt
     1/4           cup  finely shredded mozzarella cheese -- (1 ounce)
Cook polenta as directed on package.
While polenta is cooking, heat oil in 10-inch skillet over medium-high
heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally,
until crisp-tender.  Stir in green beans and bell pepper. Cover an cook 
over medium-low heat 8 to 10 minutes, stirring occasionally, until beans 
are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover and 
cook 3 to 5 minutes, stirring occasionally, until squash is crisp-tender.
Serve polenta over vegetable mixture. Sprinkle each serving with cheese. 
VARIATION For the meat lovers in your family, serve cooked Italian sausage 
links on the side.
1 Serving: Calories 185 (Calories from Fat 65); Fat 7g, (Saturated 2g);
Cholesterol 5 mg; Sodium 630 mg; Carbohydrate 30g (Dietary Fiber 6g); 
Protein 7g  
% Daily Value: Vitamin A 20%; Vitamin C 52%; Calcium 8%; Iron 16% 
Diet Exchanges: 1 Starch, 3 Vegetable, 1 Fat
Source: "Betty Crocker Easy Vegetarian, March 2000, p. 28"
Copyright: "2000 by General Mills, Inc."
Start to Finish Time: "0:35"
Ratings : Points 0-10 3
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 48 Calories (kcal); trace Total Fat; (5% calories from fat); 
2g Protein; 11g Carbohydrate; 0mg Cholesterol; 140mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates
NOTES : DID YOU KNOW? Fennel seed has a mild anise, or licorice, flavor and
is often used in Italian sausage. If you don't care for this flavor, just 
leave it out, and you will still have a tasty dish.
Bobbie's Notes: Al and I felt that this was absolutely wonderful. I fried
the polenta in a small amount of olive oil over Medium heat until brown and
crispy, as suggested on the package. 
Posted to FareShare 3-2000 by bobbi744@acd.net
Roberta Banghart**Recipe**Polenta Primavera
March 29, 2000 
FareShare Gazette 
Y3 V03 N08

 

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