Recipes Included On This Page Pan-fried Garlic Bread With Mushrooms Pasta Salad (Good for Picnics) Peach and Cherry Compote in Basil Syrup Peanut Butter Sheet Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pan-fried Garlic Bread With Mushrooms Recipe By :Joanne Weir "From Tapas to Meze" Serving Size : 6 Preparation Time :0:00 Categories : Breads Mushrooms Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons fresh parsley -- 30 mL; chopped 2 garlic cloves -- minced 2 garlic cloves -- peeled 6 slices extra virgin olive oil -- 60 mL 2 tablespoons butter -- 30 mL 1/2 pound mushrooms -- 250 g; morels, -- oyster or brown -- mushrooms, cut into -- 1-inch chunks 1 pound mushrooms -- 500 g; button -- mushrooms, halved 1 cup chicken stock -- 250 mL salt -- to taste fresh ground pepper -- to taste Combine the parsley and the 2 minced garlic cloves and chop together until fine. Set aside. Cut the bread slices in half on the diagonal. Heat 1 tablespoon of the oil and all of the butter in a large skillet. Toss the bread cubes in the skillet, stirring to coat all sides lightly with the oil and butter. Saute the bread, uncovered, until golden on all sides, about 5 minutes. Remove from the pan and rub with the whole garlic cloves. Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat. Add the mushrooms and saute, uncovered, until golden and cooked through, 5 to 8 minutes. Increase the heat to high, add the chicken stock and reduce volume by half, about 5 minutes. Season with salt, pepper and the reserved chopped parsley and garlic. Place the bread on serving plates and distribute the mushrooms and sauce evenly on top. Serve immediately. Per serving: 250 calories, 6 gm protein, 28 gm carbohydrates, 13 gm fat, 4 gm saturated fat, 10 mg cholesterol, 324 mg sodium. Source : Joanne Weir "From Tapas to Meze" Contributed to FareShare 6-2000 by Hallie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Salad (Good for Picnics) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Artichokes Broccoli Carrots Pasta and Noodles Salads Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----Salad Makings----- 1 Pkg Cheese Tortellini 1 Can Artichoke Hearts 1 Carrot -- thinly sliced Broccoli Florets -- (or asparagus) 1 Red -- sliced into strips 3 Green Onions -- sliced thinly Parmesan Cheese -----Dressing----- 1 Clove Garlic Salt And Pepper 1 Tsp Mustard 1/3 C Balsamic Vinegar 2/3 C Olive Oil Basil Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makings (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parmesan and refrigerate. You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini. Contributed to FareShare 6-2000 by Sandy Source: "NORVELLE@uga.cc.uga.edu (Alisa Norvelle)" S(From): "Contributed to FareShare 6-2000 by Sandy " - - - - - - - - - - - - - - - - - - - NOTES : I often take this on picnics because it keeps fairly well since it has no mayonnaise. * Exported from MasterCook * Peach and Cherry Compote in Basil Syrup Recipe By :1996 by The Hearst Corporation Serving Size : 1 Preparation Time :0:00 Categories : Cherries Desserts Peaches/Nectarines Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 cup cherry juice -- Dole makes one 3/4 cup fresh basil leaves 4 ripe fresh peaches (1 unpeeled -- chopped fine; 3 peeled and sliced) 3 tablespoons granulated sugar -- or to taste 1 3 inch strip lemon zest 1/2 cup pitted/halved ripe sweet Bing cherries -- Rainier and/or Queen Anne cherries cherries on the stem -- for garnish tiny fresh basil sprigs -- for garnish 1. Bring the water, cherry juice, basil leaves, the chopped peach with its pit, sugar, and lemon zest to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 10 minutes. Taste and adjust sugar, adding more if desired. Remove from the heat and let stand, covered, for 10 minutes. Strain the mixture through a fine sieve into a bowl. 2. Add the remaining 3 sliced peaches and cherries to the warm syrup and let stand until room temperature; then cover and chill. Serve chilled, garnished with cherries and basil sprigs. Each serving: About 130 calories, 1 g protein, 32 g carbohydrate, 0 g fat, 0 mg cholesterol, 9 mg sodium.<p> Posted to FareShare Gazette 6-2000 by bobbi744@acd.net - - - - - - - - - - - - - - - - - - - NOTES : A lovely combination, this dessert has such great flavor it seems much more complex than it really is. Serves 4. Work Time: 30 minutes + 2 hours chilling time. Hallie's comments - Bobbi, the basil is something that never would have occurred to me but it sounds most interesting and makes me wonder what other herb/spice/cherry/fruit combinations would work well. Some real 'food for thought' here. Thanks. * Exported from MasterCook * Peanut Butter Sheet Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Peanut Butter Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c. peanut butter 1 c. water 2 sticks margarine 2 c. flour 2 c. sugar 1 t. salt 1/2 c. buttermilk 1 t. baking soda 2 eggs Frosting: 1 stick margarine 1/2 c. peanut butter 6 T. buttermilk 1 t. vanilla 4 c. powdered sugar Bring peanut butter, water and margarine to a rapid boil. Pour over flour, sugar, salt and baking soda. Mix and add eggs and buttermilk. Pour into greased sheet cake pan (jelly roll pan). For frosting: bring margarine, peanut butter and buttermilk to a boil. Add powdered sugar and vanilla. Frost while cake is hot. Posted on FareShare 6-2000 by CGarlitz - - - - - - - - - - - - - - - - - - -

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