Recipes Included On This Page Spinach Sausage Quiche Strawberry-Glazed Carrots Sunburst Peach Tart Sunflower Carrot Patties Sweet and Sour Zucchini Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Spinach Sausage Quiche Recipe By :HP Books Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9" pie crust 8 ounces Italian sausage, out of the casing 1/4 cup chopped green onion 1 clove garlic, minced 1 package (10 oz.) frozen chopped spinach, -- well drained 1/2 cup seasoned croutons 1 1/2 cups Monterey jack cheese, -- shredded 3 eggs, -- slightly beaten 1 1/2 cups half and half 2 tablespoons grated Parmesan cheese Paprika Preheat oven to 400ºF. Bake pie shell for 7 minutes. Remove from oven and set aside. Reduce oven temperature to 375ºF. In a medium skillet, cook sausage, green onion and garlic over medium high heat until sausage is done, stirring occasionally. Drain sausage mixture. Stir in spinach and croutons. Sprinkle first cheese, then sausage mixture in the pastry shell. In a medium bowl, combine eggs and half and half with a fork or whisk until well mixed but not frothy. Pour egg mixture over sausage mixture in the pastry shell. Bake 30 minutes. Sprinkle with Parmesan cheese and paprika. Bake an additional 15 minutes or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving. Contributed to FareShare by Jennie. FareShare Gazette; 20 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 236 Calories (kcal); 16g Total Fat; (61% calories from fat); 5g Protein; 18g Carbohydrate; 24mg Cholesterol; 291mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Strawberry-Glazed Carrots Recipe By :Old-Fashioned Honey Recipes Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium carrots 2 tablespoons butter 2 tablespoons honey 1 cup frozen strawberries -- unthawed [The type that are frozen in a block with syrup.] 1/8 teaspoon salt Peel carrots and cut in half. Cook until just slightly soft (tender). Do not overcook. (Use small amount of water to cook them in.) In small skillet blend butter, honey and frozen strawberries with juice and bring to a boil. Add carrots and simmer until well-glazed. Source : Old-Fashioned Honey Recipes. Bear Wallow Books. Nashville, IN, 1980. Contributed to FareShare by Mtmolle329. FareShare Gazette; 28 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunburst Peach Tart Recipe By :adapted from Cooking in Colour; 1984 Serving Size : 6 Preparation Time :1:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces butter -- (75 g) 4 ounces caster sugar -- (125 g) * 3 Eggs 5 ounces all-purpose flour -- (150 g) Grated rind of 1 lemon 14 ounces canned sliced peaches -- (397 g) 2 ounces hazelnuts -- chopped * Caster sugar is very fine sugar; we also call it berry sugar. If you don't have it on hand you can whirl regular granulated sugar in the food processor for a few seconds - don't overdo it or you will have powdered sugar. If you can't do that then just use regular granulated sugar. Preheat oven to 350F (180C; Gas 4). Grease an 8-inch (20cm) springform pan and line it with greased paper. Drain the canned peaches thoroughly. In a large bowl cream the butter and sugar together until light and fluffy. Beat the eggs in, one at a time; beat well after adding each one. Mix together the flour and lemon rind; fold into the egg mixture. Pour the batter into the prepared springform pan and smooth the top. Arrange the peach slices in a circular pattern on top of the cake batter. Sprinkle with the chopped hazelnuts. Bake for approximately 45 minutes. Near the end of the baking time warm a serving dish. Removed the baked tart from the pan and transfer it to the warmed serving dish. Serve immediately with cream. Source - adapted from Cooking in Colour - 700 recipes for every occasion; edited by Norma MacMillan and Wendy James; New World Marketing; 1984. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 10 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 17g Total Fat; (60% calories from fat); 6g Protein; 19g Carbohydrate; 125mg Cholesterol; 145mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Sunflower Carrot Patties Recipe By :an old Rodale cookbook Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shredded carrots -- (grated) 2 small onions -- shredded (grated) 3/4 cup finely ground sunflower seeds 2 eggs -- well beaten 2 tablespoons oil 1/2 teaspoon celery salt 1 teaspoon dill weed 1 tablespoon chopped parsley oil -- (to saute) Combine all ingredients and mix well. Chill, then shape into patties. Saute the patties in oil until nicely browned on both sides. Serve hot or cold with tomato sauce, if desired. My variation: Omit celery salt and dill weed. Add 1/2 teaspoon salt, 1 teaspoon Italian seasoning and a bit of garlic. Spray patties with pan spray, and cook on grilling machine. Serve with marinara sauce. Contributed to FareShare by Genevieve. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 567 Calories (kcal); 37g Total Fat; (57% calories from fat); 16g Protein; 46g Carbohydrate; 374mg Cholesterol; 999mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Sweet and Sour Zucchini Recipe By :The Zucchini Cookbook by Paula Simmons; 1974 ed. Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small zucchini -- sliced 1/8 cup apple juice, frozen concentrate -- undiluted 1/8 cup cider vinegar 1 garlic clove -- crushed 1/2 teaspoon dill weed Combine all the ingredients and simmer for 5 minutes or until the zucchini is barely tender; stir occasionally. From The Zucchini Cookbook by Paula Simmons; 1974 edition; ISBN 0-914718-10-X MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 13 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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