Recipes Included On This Page Pear And Almond Pancakes Polenta Primavera Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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