Recipes Included On This Page Pickled Mostaccioli (Pickle, NOT salad) Pineapple Beef Curry Pineapple Upside-down French Toast Pizza Pasta Casserole Polynesian Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pickled Mostaccioli (Pickle, NOT salad) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mostaccioli 6 drops yellow food coloring 1 1/2 cups vinegar [Your choice -- I use white] 1 1/2 cups sugar 2 tablespoons prepared mustard 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon coarse pepper 1 teaspoon parsley flakes 1 medium onion -- coarsely chopped 1 medium cucumber -- unpeeled coarsely chopped Prepare pasta according to package directions, adding food coloring to water. Drain, rinse and toss with a small amount of oil to prevent sticking. Place all remaining ingredients in blender or processor container. Blend and pour over pasta. Refrigerate. Let marinate several days, tossing occasionally. Will keep at least four weeks. Contributed to FareShare by Genevieve Genevieve**Pickled Mostaccioli**<gjbakayo@webtv.net> 1 July, 2000 Saturday - - - - - - - - - - - - - - - - - - - Per serving: 3008 Calories (kcal); 9g Total Fat; (2% calories from fat); 63g Protein; 682g Carbohydrate; 0mg Cholesterol; 2556mg Sodium Food Exchanges: 23 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 21 1/2 Other Carbohydrates * Exported from MasterCook * Pineapple Beef Curry Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion 1 apple 1 carrot 2 ounces butter 500 grams minced beef 3 tablespoons flour Salt & pepper 2 cups water 1 dessertspoon curry 2 beef stock cubes 1/3 cup sultanas 15 ounces pineapple pieces -- (1 can) 1/2 lemon -- juice of Chop onion and apple, grate carrot, melt butter and fry onion until transparent. Then add carrot, apple, beef and stir until meat is browned. Pour off surplus fat, stir in flour and curry and cook about a minute. Remove from heat gradually, add water in which stock cubes have been dissolved. Cook stirring until mixture boils and thickens, add sultanas, pineapple and juice. Cover and cook slowly for 1 hour, add salt and pepper. Serve with rice. Contributed to FareShare by L. Wright Leanne**Pineapple Beef Curry**<lulu1964zulu@hotmail.com> 2 July, 2000 Saturday - - - - - - - - - - - - - - - - - - - Per serving: 652 Calories (kcal); 47g Total Fat; (62% calories from fat); 6g Protein; 59g Carbohydrate; 124mg Cholesterol; 512mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1 1/2 Fruit; 9 Fat; 0 Other Carbohydrates * Exported from MasterCook * Pineapple Upside-down French Toast Recipe By :HeartSmart Entertaining Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices egg bread about 3/4-inch/2cm thick -- crusts removed 3 eggs 4 egg whites 1 1/2 cups milk -- (375 ml) 1/4 cup granulated sugar -- (50 ml) 1 teaspoon vanilla -- (5 ml) 1/4 teaspoon cinnamon -- (1 mL) 1 tablespoon soft non-hydrogenated margarine -- (15 ml) 3/4 cup brown sugar -- (175 ml) 8 slices canned pineapple [14-oz/398-mL can] Preheat oven to 350F (180C). Place the bread slices into a large, shallow pan. Beat the eggs and egg whites with the milk, granulated sugar, vanilla and cinnamon. Pour this mixture through a strainer over the bread. Turn the bread slices over and allow them to soak for at least 10 minutes (up to overnight in refrigerator). Brush the margarine over the bottom of a 13- x 9-inch (3.5 L) baking dish. Sprinkle brown sugar evenly over the margarine pressing it down into the bottom. Arrange the pineapple slices in a single layer on the sugar. Place one slice of the soaked bread over each pineapple slice. Bake for 30 to 40 minutes or until the bread is puffed and browned. Remove from the oven and cool for 5 minutes. To serve cut around each slice of bread to separate it from the rest and have neat edges. Invert each slice onto individual plates so that the pineapple slice is up. Drizzle some of the juice over the top. OR you can invert the whole dish onto a serving platter and cut into squares. From HeartSmart(tm) Entertaining; a pamphlet from the Heart and Stroke Foundation of Canada; http://www.heartandstroke.ca; recipes in this booklet are from HeartSmart Cooking for Family and Friends by Bonnie Stern with the Heart and Stroke Foundation of Canada. - - - - - - - - - - - - - - - - - - - Per serving: 332 Calories (kcal); 6g Total Fat; (15% calories from fat); 10g Protein; 62g Carbohydrate; 97mg Cholesterol; 275mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1 1/2 Other Carbohydrates * Exported from MasterCook * Pizza Pasta Casserole Recipe By :Nancy Scarlett of Graham, N. C. Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground beef 1 large onion -- chopped 2 (28 oz.) jars spaghetti sauce 1 16 ounce pkg. spiral pasta -- cooked and drained 4 cups shredded mozzarella cheese -- (16 ounces) 8 ounces sliced pepperoni In a large skillet, cook beef and onions until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13x9x2" baking dishes (or 4 small dishes). Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze if not baking immediately. To serve immediately: Bake casserole, uncovered at 350 F. for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 F. for 35-40 minutes or until heated through. Yield: 2 casseroles that serve 8-10 each or 4 casseroles that serve 4-5 each. Description: "A great recipe for "stocking" the refrigerator." Source: "Quick Cooking Magazine, May/June '99, p. 34" S(MC formatting by): "bobbi744@acd.net" Contributed to FareShare by Bobbie. Bobbie**Pizza Pasta Casserole**<bobbi744@acd.net> 4 July, 2000 Tuesday - - - - - - - - - - - - - - - - - - - Per serving: 5971 Calories (kcal); 476g Total Fat; (72% calories from fat); 307g Protein; 106g Carbohydrate; 1356mg Cholesterol; 9600mg Sodium Food Exchanges: 0 Grain(Starch); 42 1/2 Lean Meat; 17 Vegetable; 0 Fruit; 71 1/2 Fat; 0 Other Carbohydrates NOTES : Pepperoni provides the zip in this pizza-flavored casserole that kids of all ages will enjoy. Nancy relates, " Serve it with a tossed salad and garlic toast, and you'll have a winner every time." Bobbie's Notes: I made a 1/4 recipe of this which was a nice meal for 4. It was very easy and flavorful. Delicious with bread and/or a salad. I did cut the fat and calories by pre-microwaving the pepperoni to remove some of the fat and using low-fat shredded mozzarella. I also drain the fat from the pan after cooking the ground chuck, which I used. I added a bit of extra fresh basil, dried oregano and a little crumbled fennel seed. * Exported from MasterCook * Polynesian Salad Recipe By :Georgesr, Edmonton Freenet 1994 Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rice 1 cup peas -- fresh or frozen 1 1/2 cups chopped celery 1/2 cup chopped green onions 1/2 cup salad oil 3 tablespoons vinegar 1 tablespoon soy sauce 1 tablespoon curry powder 1 teaspoon celery seed 1 teaspoon salt 1/2 teaspoon sugar 2 cans small shrimp -- drained & washed chow mein noodles Cook the rice. You can use either long grain rice or Minute rice. If you are using frozen peas thaw them by heating with the rice for the last 5 minutes. While the rice is cooking, prepare the sauce by combining the salad oil, vinegar, Soya sauce, curry powder, celery seeds, salt and sugar. Open 2 tins of small shrimp, drain and wash with cold water. Combine all of the ingredients in a big bowl and chill in refrigerator. Just prior to serving mix in freshly opened, crisp chow mein noodles. This salad is not a keeper. It is colorful, tasty and definitely crunchy. The noodles, however, get soggy within 1 - 2 hours and makes the dish less effective. Leftovers should be discarded. The quantities should serve 8 portions. - - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 14g Total Fat; (40% calories from fat); 5g Protein; 42g Carbohydrate; 2mg Cholesterol; 422mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

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