Recipes Included On This Page Patchwork Veggie Pizza Peach Melba Bread Pudding Peanut Butter Spiders Pecan Catfish with Banana Pepper Sauce Pepper Steak (Sirloin) Peppered Beef Tenderloin Pineapple Cream Cheese Spread Popcorn Balls (Caramel) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Patchwork Veggie Pizza Recipe By :Grace Yaskovic - Branchville, New Jersey Serving Size : 20 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tubes refrigerated crescent rolls -- (8 oz each) 8 ounces cream cheese -- softened 1/4 cup Italian salad dressing 1 cup chopped broccoli 1 cup chopped carrots 1 cup chopped cucumbers 1 cup chopped tomato Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15x12-inch rectangle. Bake at 375F for 11-13 minutes or until golden brown; cool completely. Combine the cream cheese and salad dressing; spread over crust to within 1 inch of edge. With a knife, mark off 20 squares. Fill each square with one vegetable to make a patchwork design or the quilt pattern of your choice. Refrigerate or serve immediately. Source : "Taste of Home Oct/Nov 97" Per serving: 61 Calories (kcal); 6g Total Fat; (79% calories from fat); 1g Protein; 2g Carbohydrate; 13mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Diabetic Exchanges: One serving (prepared with reduced-fat crescent rolls and fat-free cream cheese and salad dressing) equals 1 vegetable, 1/2 starch, 1/2 fat; also, 98 calories; 274 mg sodium; 1 mg cholesterol; 12 gm carbohydrate; 4 gm protein; 4 gm fat Kim C. archangl@cyberstreet.com Contributed to the FareShare Gazette by Neris; 28 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Melba Bread Pudding Recipe By :Better Homes and Garden Cook Book Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 2/3 cup sugar 4 eggs 1 cup milk 3 tablespoons Amaretto or 1/2 tsp. almond extract 1 teaspoon grated lemon peel 1 teaspoon vanilla 3 1/2 cups dry bread cubes -- (1/2 inch) 29 ounces canned peach halves -- (1 can) 3 tablespoons seedless raspberry jam 4 teaspoons sugar 1/4 teaspoon ground cinnamon 1/4 cup sliced almonds **Raspberry Sauce** 10 ounces frozen red raspberries [in quick-thaw pouch] 2 tablespoons sugar 2 teaspoons cornstarch 1 tablespoon seedless raspberry jam 1 teaspoon lemon juice Heat oven to 325F. In a mixer bowl beat cream cheese and the 2/3 cup sugar with an electric mixer on medium speed till smooth. Add eggs; beat till blended. On low speed, beat in milk, Amaretto, lemon peel and vanilla. Place bread cubes in a greased 12- x 7 1/2- x 2-inch baking dish; pour egg mixture atop. Place peach halves, cut side up, atop egg mixture. (Do not allow egg mixture to flow into center of peach halves.) Spoon 1 teaspoon jam into each peach center. Combine remaining sugar and cinnamon; sprinkle over peaches. Top with almonds. Bake in a 325F over 40 to 45 minutes or till set. Cool slightly. Serve warm with Raspberry Sauce. **Raspberry Sauce** Thaw one 10-oz package frozen red raspberries (in quick-thaw pouch). Sieve to remove seeds; discard. In a small saucepan combine 2 tablespoons sugar and 2 teaspoons cornstarch; add raspberry mixture. Cook and stir till thickened and bubbly. Cook 1 minute more. Remove from heat. Stir in 1 tablespoon seedless raspberry jam and 1 tsp lemon juice. Makes 1 cup. Or just forget the Raspberry Sauce and serve slightly warm with whipped cream or vanilla ice cream. MC formatted by Hallie. Contributed to the FareShare Gazette by Mary Martinez; 10 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Spiders Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Round salted crackers Peanut butter Pretzel sticks Raisins Sugar -- (optional) Take a cracker and spread peanut butter on it, then take three pretzel sticks and lay them across the peanut buttered cracker. Then put another cracker on top. Last you put peanut butter on two raisins and stick them on top for eyes. Sprinkle with sugar if wanted. From http://kidsexchange.abo ut.com MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 22 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Catfish with Banana Pepper Sauce Recipe By :Ray Overton, author of The South: New American Cooking Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pecan halves -- (4 oz/125 g) plus extra for garnish 1 cup mayonnaise -- (8 fl oz/250 ml) 1 shallot -- chopped 1 banana chile -- seeded and finely chopped 2 tablespoons chopped sweet pickle relish 2 tablespoons chopped fresh dill juice of 1 lemon salt and freshly ground pepper to taste 6 catfish fillets -- about 6 oz (185 g) each 1 cup buttermilk -- (8 fl oz/250 ml) 2 eggs 1 teaspoon Tabasco or other hot-pepper sauce 1/2 cup all-purpose (plain) flour 1 cup yellow cornmeal -- (5 oz/155 g) salt and freshly ground pepper to taste peanut oil for deep-frying lemon wedges Mississippi is the catfish capital of the world, raising more of this low-fat, firm-textured whitefish than any other place. Here, typical Southern ingredients--buttermilk, cornmeal, pecans and banana peppers- -complement the fish. 1. To make the sauce, preheat the oven to 400° F (200° C). Spread the pecans on a baking sheet and toast, stirring occasionally, until lightly browned and aromatic, about 8 minutes. Transfer to a plate and let cool. 2. In a food processor, pulse 1 cup (4 oz/125 g) of the cooled pecans just until they resemble a coarse meal. Do not over-process. Remove all but 1/4 cup (1oz/30 g) of the pecan meal and set aside. Add the mayonnaise, shallot, banana chile, pickle relish, dill, lemon juice, salt and pepper to the food processor. Pulse until well-blended but still somewhat chunky. Transfer to a serving bowl, cover and refrigerate until serving. 3. Line a baking sheet with parchment (baking) paper. Rinse the fish fillets and pat dry with paper towels. In a shallow bowl, whisk together the buttermilk, eggs and Tabasco. In a separate shallow bowl, stir together the flour, cornmeal, reserved pecan meal, salt and pepper. Drop each fillet into the buttermilk mixture, then coat evenly with the cornmeal mixture, shaking off any excess. Set aside on the lined baking sheet. 4. Pour peanut oil to a depth of 1 inch (2.5 cm) into a large, heavy frying pan and heat to about 360 °F (180 °C) on a deep-frying thermometer. Working in batches if necessary, fry the fillets, turning once, until golden brown and opaque throughout, about 3 minutes on each side. Using a slotted spatula, transfer to paper towels to drain. Keep warm until all the fillets are cooked. 5. Transfer to warmed individual plates. Garnish with lemon wedges and pecan halves. Pass the chilled sauce at the table. This recipe was taken from the Discovery Channel's Home Matters episode that aired on Tuesday, Sept. 26, at 1 p.m. ET/PT. It was demonstrated by Home Matters guest Ray Overton, author of The South: New American Cooking. Source : "Discovery Channel's Home Matters" S(MC Format by Art) Per serving: 657 Calories (kcal); 50g Total Fat; (66% calories from fat); 33g Protein; 24g Carbohydrate; 169mg Cholesterol; 339mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Contributed to the FareShare Gazette by Art; 5 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pepper Steak (Sirloin) Recipe By :Jean Bunders - Wauzeka, Wisconsin Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless sirloin steak 2 tablespoons cooking oil 1 garlic clove -- minced 1 teaspoon ground ginger 1 teaspoon salt -- optional 1/2 teaspoon pepper 3 large green peppers -- thinly sliced 2 large onions -- thinly sliced 3/4 teaspoon beef bouillon granules 3/4 cup hot water 8 ounces sliced water chestnuts -- drained [1 can] 1 tablespoon cornstarch 1/4 cup soy sauce 1/4 cup cold water 1/2 teaspoon sugar Cut steak into 2-in x 1/8-inch strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. Add green peppers and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more. Source : "Taste of Home Feb/Mar 96" Per serving: 86 Calories (kcal); 5g Total Fat; (47% calories from fat); 2g Protein; 10g Carbohydrate; trace Cholesterol; 1087mg Sodium Food Exchanges : 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Diabetic Exchanges: One serving (prepared with low-sodium bouillon and light soy sauce and without added salt) equals 3 vegetable, 2 lean meat; also, 188 calories; 453 mg sodium; 29 mg cholesterol; 16 gm carbohydrate; 15 gm protein; 8 gm fat Kim C. Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Peppered Beef Tenderloin Recipe By :Margaret Ninneman - La Crosse, Wisconsin Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon dried oregano 1 teaspoon paprika 1 teaspoon dried thyme 1 teaspoon salt -- optional 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon pepper 1/2 teaspoon white pepper 1/8 teaspoon cayenne pepper 1 beef tenderloin -- (3 pounds) Combine seasonings and rub over entire tenderloin. Place on a rack in a roasting pan. Bake, uncovered, at 425 until meat is cooked as desired. Allow approximately 45-50 minutes for rare or until a meat thermometer reads 140F, 55-60 minutes for medium-rare (150F), 62-65 minutes for medium (160F), and 67-70 minutes for well-done (170F). Let stand 10 minutes before carving. Source : "Taste of Home Aug/Sept 96" Per serving: 4 Calories (kcal); trace Total Fat; (15% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges : 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : After seasoning, the uncooked tenderloin may be wrapped tightly and refrigerated overnight for a more intense flavor. Diabetic Exchanges: One 3-oz serving (prepared without salt) equals 4 lean meat; also, 179 calories; 67 mg sodium; 61 mg cholesterol; 1 gm carbohydrate; 28 gm protein; 7 gm fat Kim C. Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Cream Cheese Spread Recipe By :Rita Addicks - Weimar, Texas Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fat-free cream cheese -- softened 8 ounces crushed pineapple in juice -- drained [1 can] In a bowl, combine cream cheese and pineapple. Chill. Source : "Taste of Home Feb/Mar 96" Yields 1 1/8 cups Per serving: 177 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 41g Carbohydrate; 2mg Cholesterol; 155mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Diabetic Exchanges: One serving (1 Tbsp) equals a free food; also, 21 calories; 68 mg sodium; 0 cholesterol; 3 gm carbohydrate; 2 gm protein; 0 fat Kim C. <archangl@cyberstreet.com> Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Popcorn Balls (Caramel) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 quarts popped popcorn 14 ounces light caramels 1/4 cup light corn syrup 2 tablespoons water Keep popcorn warm in a 200 degree oven. Melt caramels in top of double boiler over simmering water. Add corn syrup and water and mix until smooth. Slowly pour over popcorn in a large bowl. Stir to mix well. With greased hands, shape into balls about the size of softballs. Let cool completely before wrapping with plastic wrap. From http://kidsexchange.abo ut.com MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 22 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -

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