Recipes Included On This Page Parsnip Oven-Fries with Yogurt Curry Dipping Sauce Passion fruit Custard Slice Passiona Syrup (From Down Under) Pasta Salad (Good For Picnics) Peanut Slice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Parsnip Oven-Fries with Yogurt Curry Dipping Sauce Recipe By :Canadian Living Magazine; March 2000 Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound parsnips -- (500 g) 1 tablespoon vegetable oil -- (15 ml) 1 teaspoon ground cumin -- (5 ml) 1 teaspoon ground coriander -- (5 ml) 1/4 teaspoon salt -- (1 ml) 1/4 teaspoon pepper -- (1 ml) 1/2 cup low-fat plain yogurt -- (125 ml) 1/4 teaspoon curry paste -- (1 ml) 1 small green onion -- minced Preheat oven to 425F (220C). Grease a baking sheet. Peel the parsnips and cut them into 2- x 1/2-inch (5 x 1cm) sticks. Toss the parsnip sticks, oil, cumin, coriander, salt and pepper together in a bowl. Transfer to the greased baking sheet and bake, turning occasionally, for 30 to 40 minutes until browned and tender. Stir the yogurt, curry paste and minced onion together in a small bowl. Serve with the parsnips as a dipping sauce. Per serving: about 135 cal; 3g pro.; 4g total fat; 1g sat.fat; 22g carb.; 3g fibre; 2mg chol; 176mg sodium. From Canadian Living magazine; March 2000. - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 4g Total Fat; (31% calories from fat); 1g Protein; 18g Carbohydrate; trace Cholesterol; 154mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Passion fruit Custard Slice Recipe By :Leanne Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Base: 1 1/2 cups Self Raising Flour 1/2 cup sugar 125 g melted butter or margarine 1 beaten egg First Layer: 90 g melted copha 1 tin sweetened condensed milk juice of 2 lemons Second Layer: 1 cup water 1/4 cup sugar pulp of 2-3 passion fruit 1 heaped tablespoon custard powder Base: Beat together and spread in a 7" x 11" slice tray. Bake in oven 400 degrees for 200 degrees Celsius until lightly browned (approx. 15 mins). Pat down mixture with a wooden spoon during baking. Allow to cool. 1st Layer: Place in bowl and mix with wooden spoon until thick. Spread over cooled pastry base. Second Layer: Place sugar and custard powder in small saucepan, add a little water and stir until smooth paste. Add rest of water and passion fruit. Place on stove and cook, stirring until mixture becomes thick. Spread over 1st layer. Store in refrigerator. Submitted to Fareshare by Leanne Wright Leanne**Passion fruit Custard Slice**<lulu1964zulu@hotmail.com> 9 July, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 1562 Calories (kcal); 27g Total Fat; (14% calories from fat); 24g Protein; 316g Carbohydrate; 104mg Cholesterol; 397mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 21 Other Carbohydrates * Exported from MasterCook * Passiona Syrup (From Down Under) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 passion fruit 2 teas citric acid 2 cups sugar 600 ml water Boil water, add sugar and acid when dissolved, add passion pulp. Bottle when cold. If soda water is added to syrup in glass it improves the drink. Iced water may be used. Contributed to FareShare by Leanne Wright Leanne**Passiona Syrup**<lulu1964zulu@hotmail.com> 24 July, 2000 Monday - - - - - - - - - - - - - - - - - - - Per serving: 1688 Calories (kcal); 1g Total Fat; (0% calories from fat); 3g Protein; 433g Carbohydrate; 0mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 27 Other Carbohydrates * Exported from MasterCook * Pasta Salad (Good For Picnics) Recipe By :NORVELLE@uga.cc.uga.edu (Alisa Norvelle) Serving Size : 10 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----Salad Makings----- 1 package cheese tortellini 1 can artichoke hearts 1 carrot - thinly sliced Broccoli florets -- (or asparagus) 1 red pepper -- sliced into strips 3 green onions -- sliced thinly Parmesan cheese -----Dressing----- 1 clove garlic Salt and pepper 1 teaspoon mustard 1/3 cup balsamic vinegar 2/3 cup 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 by Sandy. Sandy**Bring-Along Italian Pasta Salad**<rwwest@execnet.net> 14 July, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 15g Total Fat; (80% calories from fat); 2g Protein; 6g Carbohydrate; 6mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : I often take this on picnics because it keeps fairly well since it has no mayonnaise. * Exported from MasterCook * Peanut Slice Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Self Raising Flour 1/2 cup coconut 1/2 cup brown sugar 1 cup salted peanuts 125 g margarine (*no eggs required) Melt margarine and add to the dry ingredients, press firmly into slab tin and cook for 15-20 minutes. Ice with lemon icing while still warm. Contributed to FareShare by Leanne Wright Leanne**Peanut Slice**<lulu1964zulu@hotmail.com> 24 July, 2000 Monday - - - - - - - - - - - - - - - - - - - Per serving: 1313 Calories (kcal); 114g Total Fat; (76% calories from fat); 2g Protein; 78g Carbohydrate; 0mg Cholesterol; 1216mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 22 1/2 Fat; 4 1/2 Other Carbohydrates

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