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FareShare Gazette Recipes -- October 2000 - P's (Page 2)
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* Exported from MasterCook * Pork Chop Stack Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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4 Pork Chops
4 thick slices Apple -- unpeeled
4 thick slices Sweet Potato -- peeled
4 thick slices Red Onion
1/2 tsp. dried Savory
1/8 tsp. ground Nutmeg
Salt and Black Pepper to taste
1 Tbs. Butter or MargarineTrim any excess fat from the pork chops, and heat a few of the pieces in a heavy skillet over medium-high heat until the skillet is well greased. Discard the fat, and brown each of the pork chops lightly on both sides. Prepare four pieces of heavy-duty aluminum foil about 12 inches long. Place a pork chop in the center of each piece of foil. Top each pork chop with an apple slice, sweet potato slice, and red onion slice. Evenly distribute the savory over the top of each stack. Do the same with the nutmeg, salt, and pepper. Ad a dab of butter to the top of each pork chop stack, and securely seal the meat in the foil. Slowly grill over moderate coals; it should take 40 minutes to 1 hour, depending on the thickness of the pork chops. Turn the packet 3 or 4 times while grilling. Serve warm. Happy Outdoor Cooking! Source : "http://www.recipe-a-day.com" S(MC formatting by): "bobbi744@acd.net" Copyright : "Copyright 1998 by The Big Network. All rights reserved." Per serving: 716 Calories (kcal); 39g Total Fat; (48% calories from fat); 28g Protein; 67g Carbohydrate; 136mg Cholesterol; 315mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Today's recipe is for a grilled main course that features the versatile pork chop; and you could also prepare it with lamb chops. It makes for a wonderful display of grilled meat with thick slices of fruit and vegetables, all in one tasty package. The apple makes the chop tender and juicy, while the foil keeps it from drying out on the grill. Make sure to grill over moderate coals, so your dinner won't be cooked on the outside while still undone in the center. Bobbie's Note: This was delicious. I used thick cup boneless pork loin chops. I cooked the sweet potato slices in the microwave for a couple of minutes, to be sure they were done. These took about 47 minutes on the grill. Contributed to the FareShare Gazette by Bobbie; 23 October, 2000. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - | ||
* Exported from MasterCook * Powdered Sugar Replacement Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups non-fat dry milk powder 2 cups cornstarch 1 cup granulated sugar replacement Combine all ingredients in food processor or blender. Whip until well blended and powdered. Yields 4 cups. Exchange : 1/4 cup (60 mL): 1 bread 1/2 non-fat milk or 1/2 bread Calories 1/4 cup (60 mL): 81 MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 28 October 2000; <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune-Pecan Cookies Recipe By :Down-Home Diabetic Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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1 egg
7 dried prunes
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1 Pinch salt
24 pecan halvesIn a blender, puree egg and prunes until finely chopped. Pour into a mixing bowl. Add sugar. Combine the flour, baking soda and salt; add to prune mixture and mix well. Drop by rounded teaspoonfuls onto baking sheets coated with non-stick cooking spray. Top each cookie with a pecan half. Bake at 350F for 13-15 minutes or until golden brown. Remove to wire racks to cool. Description : "I like to keep these cookies on hand for unexpected company. They not only taste terrific, they're very eye-catching." Source : "Down-Home Diabetic Cookbook" Yield : 2 dozen Per serving: 1275 Calories (kcal); 29g Total Fat; (19% calories from fat); 22g Protein; 239g Carbohydrate; 187mg Cholesterol; 691mg Sodium Food Exchanges : 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 5 Fat; 6 1/2 Other Carbohydrates Kim C. Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - | |||
* Exported from MasterCook * Pumpkin and Chocolate Loaf Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice -- * see note
1/2 teaspoon salt
1/2 cup margarine
1 cup sugar
2 large eggs
3/4 cup pumpkin puree
3/4 cup semisweet chocolate chips
3/4 cup black walnuts -- finely chopped
--- Spicy glaze: ---
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons light cream* If pumpkin pie spice is not available, use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon each of ginger and cloves. 1. Grease bottom and sides of 9 x 5 x 3-inch loaf pan. Set oven to 350 degrees. 2. Combine flour with soda, salt and pumpkin pie spice. 3. Cream margarine in large mixing bowl. Gradually add sugar and cream at high speed of mixer until light and fluffy. Blend in eggs; beat well. 4. Turn mixer to low speed and add dry ingredients, alternating with pumpkin. Begin and end with dry ingredients; blend well after each addition. 5. Stir in chocolate morsels and 1/2 cup finely chopped walnuts. 6. Pour into prepared pan and sprinkle with remaining walnuts. Bake for 65-75 minutes or until cake springs back when lightly touched in center. Cool, then glaze with spice glaze. SPICE GLAZE: Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon cinnamon. Blend in 1-2 tablespoons light cream until the consistency desired (should be thin). Contributed to the FareShare Gazette by Jennie; 17 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread with Raisins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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1/3 cup vegetable oil
1/2 teaspoon ground cloves
1 cup pumpkin puree -- fresh or canned
3 eggs
1 cup flour
2 teaspoons ground cinnamon
1/2 cup raisins
2 1/3 cups Bisquick
1 pinch ground nutmegPreheat oven to 350 degrees F. Grease 9x5-inch loaf pan. Mix all ingredients together with wooden spoon. Pour into prepared pan. Bake for 45 minutes. Test with knife, if the knife comes out clean the bread is done. If it is not done put back in oven for 10 minutes. Cool before removing from pan. Store in plastic bag. 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 * Pumpkin Cake Roll Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped nuts
1 cup powdered sugar
6 ounces cream cheese
4 tablespoons butter
1/2 teaspoon vanillaBeat eggs for five minutes, gradually add sugar, pumpkin, lemon juice. Sift together flour, cinnamon, ginger, nutmeg, salt, and fold into creamed mixture. Spread in 15 x 10 x1" greased and floured jelly roll pan. Top with nuts. Bake in 375º oven for 15 minutes. Turn out onto a towel sprinkled with powdered sugar. Cool. Unroll. Beat last four ingredients until smooth and spread over cake. Roll up, chill overnight and slice. Contributed to the FareShare Gazette by Jennie; 17 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Cookies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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1/2 cup shortening
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups canned pumpkin
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnutsPreheat oven to 375 degrees F (190 degrees C). Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside. Sift dry ingredients, then blend into the "wet" ingredients. Fold in the nuts and raisins. Mix well. Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 minutes. Cool. Best eaten if you let them "ripen" for a day. Store in a sealed container. Makes 3 dozen. MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pancakes With Hot Cider Syrup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon coriander -- ground
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin -- mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla
4 egg whites -- stiffly beaten
HOT CIDER SYRUP:
1 1/2 cups apple cider
1 cup brown sugar
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples -- peeled
cored and thinly slicedIn a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg. In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle. In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes. NOTES : Formatted in MasterCook By Art Visit our recipe site at http://fareshare.net Contributed to the FareShare Gazette by Art; 31 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie (Diabetic) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method
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Pastry for single 9-inch pie
16 ounces pumpkin -- (1 can)
12 ounces evaporated skim milk -- (1 can)
3 eggs
5 1/2 teaspoons Equal(r) for Recipes
or 18 packets Equal(r) sweetener
or 3/4 cup Equal(r) Spoonful(tm)
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clovesRoll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Beat pumpkin, evaporated milk, and eggs in medium bowl; beat in remaining ingredients. Pour mixture into pastry shell. Bake in preheated 425 degree oven 15 minutes; reduce heat to 350 degrees and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack. 8 servings. Serving size: 1 slice Exchanges : Bread Exchange - 1 1/2; Fat Exchange - 1 Calories - 175; Total Fat - 7g; Cholesterol - 86mg; Sodium - 208mg; Carbohydrate - 22g; Protein - 8g MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; <http://fareshare.net> - - - - - - - - - - - - - - - - - - - |
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