Recipes Included On This Page Paskha (Pot Cheese) Peach And Cranberry Muffins - Low Fat Polenta-base Pizza Prosciutto and Parmesan Pinwheels Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Paskha (Pot Cheese) Recipe By :Good Housekeeping's Around the World Cook Book; 1958 Serving Size : 24 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup unsalted butter -- (150 mL) 2/3 cup granulated sugar -- (150 mL) 2 pounds dry large-curd cottage cheese -- (900 g) 2 egg yolks 1/8 teaspoon salt -- (.5 mL) 1/3 cup seedless raisins -- (80 mL) 1 tablespoon candied citron -- finely chopped [15 mL] 1/4 pound blanched almonds -- ground [125 grams] 1 egg 2/3 cup heavy cream -- (150 mL) 1 teaspoon vanilla extract -- (5 mL) In the large bowl of an electric mixer beat the butter with the sugar until very light and fluffy. Rub the cottage cheese through a very fine sieve or food mill into the butter mixture. Add the egg yolks and beat until smooth and fluffy. Add the salt, raisins, citron and ground almonds. Beat the whole egg until frothy. Whip the cream with the same beater. Fold the egg and cream into the cheese mixture. Heat the whole thing in a saucepan over very low heat, stirring constantly, until bubbles form around the edge of the pan. Remove from the heat and continue to stir until the mixture cools. Stir in the vanilla. Line a 6-cup (1.5-L) glass or plastic mixing bowl with a piece of dampened cheesecloth. Fill with the cottage cheese mixture and cover the top with dampened cloth. Set a small plate over the cheese. Invert the bowl on the plate; set in a pie plate so that the moisture that drains off the cheese will be contained. Refrigerate overnight. To serve: Gently unmold the cheese using a spatula. Remove the cheesecloth. You can arrange edible flowers and leaves around the base for decoration if you wish. To keep with the tradition of serving this at Easter, dip a toothpick into cocoa powder and outline a cross and a crescent on the sides of the Paskha. Slice and serve in wedge-shaped pieces. Makes 24 servings. From Good Housekeeping's Around the World Cook Book; 1958 edition. Hallie's notes: For some reason I like to make this at Christmas and serve it with fruit cake or shortbread rather than at Easter. Instead of decorating with the cross and crescent I sometimes just give it a very light dusting of powdered sugar (Emeril style but less). This is somewhat time-consuming but really is not difficult to make and tastes delicious. I have made it with regular salted butter when I didn't have any unsalted (sweet) butter on hand and couldn't really notice any particular difference. Dry-curd cottage cheese is usually found in plastic bags in the dairy section rather than in tubs like the creamed cottage cheese. Look for the kind that has quite large curds. If you can't find candied citron you can substitute mixed candied peel or even mixed glace fruit but the citron is nicer. MC formatted by Hallie. Hallie**Recipe: Paskha (Pot Cheese) Contributed to the FareShare Gazette by Hallie; 23 December, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 11g Total Fat; (69% calories from fat); 2g Protein; 9g Carbohydrate; 49mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Peach And Cranberry Muffins - Low Fat Recipe By :Dish It Out; (Ep.#3-13); Food Network Canada Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups all-purpose flour -- (400 ml) sifted 1/2 cup bran -- (125 ml) 1/2 teaspoon cinnamon -- (2.5 ml) 1 pinch ground cloves 1/2 teaspoon soda -- (2.5 ml) 1 teaspoon baking powder -- (5 ml) 1 pinch salt 1/2 cup sugar -- (125 ml) 1/2 cup dried cranberries -- (125 ml) 1/2 cup peach nectar -- (125 ml) 1 egg 1/4 cup vegetable oil -- (60 ml) 1/2 cup buttermilk -- (125 ml) 1 teaspoon vanilla -- (5 ml) Preheat oven to 350 F. Prepare a medium muffin tin by brushing or spraying with oil. In a medium bowl, sift together all the dry ingredients, except the sugar. Add the sugar and cranberries and stir to combine. In a medium bowl combine the wet ingredients and whisk until combined. Pour the liquid into the dry ingredients and stir with a wooden spoon until just combined and some flour still remains visible. Do not over mix. Spoon batter into muffin tins that have been lined with papers or sprayed with oil. Bake in the middle rack of an oven at 350 F. for approximately 25 minutes or until golden. Makes about 12 medium muffins. Dish It Out; Peach And Cranberry Muffins - Low Fat (Ep.#3-13); Food Network Canada. MC formatted by Hallie. Untried. Hallie**Recipe: Peach And Cranberry Muffins - Low Fat Contributed to the FareShare Gazette by Hallie; 26 December 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 5g Total Fat; (29% calories from fat); 3g Protein; 25g Carbohydrate; 16mg Cholesterol; 68mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Polenta-base Pizza Recipe By :Pizzas and Snacks; Australian Women's Weekly; 1998 Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups water -- (875 mL) 1 cup polenta -- (170 g) 1/2 cup grated parmesan cheese -- (40 g) 1/3 cup tomato paste -- (80 mL) 2 cups shredded mozzarella cheese -- (200 g) **Topping** 2 tablespoons olive oil -- (30 ml) 2 medium onions -- sliced (300 g) 2 garlic cloves -- crushed 1/4 cup pine nuts -- (40 g) 1 medium red bell pepper -- sliced [200 g] 1/2 cup black olives -- (80 g) 1/4 cup shredded fresh basil leaves Bring the water to a boil in a large pan; add the polenta (cornmeal) and simmer for 10 minutes, stirring occasionally, until it is very thick. Stir in 1/2 cup parmesan cheese. Spread the mixture onto an oil 31-cm (roughly 12-inch) pizza pan; refrigerate for 15 minutes. Spread the tomato paste over the chilled polenta. Combine the shredded mozzarella and the rest of the parmesan cheese; sprinkle over the tomato paste. **Topping** Heat oil in a pan; add onion, garlic and pine nuts. Cook, stirring, until the onion is soft. Add the red bell pepper slices and cook, stirring, until softened. Stir in the olives and basil. Arrange the topping over the cheese then sprinkle with the remaining cheeses. Bake in a moderately hot oven (400-425F / 200-210C) for 20 minutes or until browned. From a lovely little book in the Australian Women's Weekly "Make it Tonight" series; Pizzas and Snacks; 1998; ISBN 1 86396 097 X. MC formatting by Hallie. Hallie**Polenta-base Pizza**; Contributed to the FareShare Gazette by Hallie; 12 December, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 652 Calories (kcal); 31g Total Fat; (41% calories from fat); 26g Protein; 69g Carbohydrate; 59mg Cholesterol; 751mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Prosciutto and Parmesan Pinwheels Recipe By :Adapted from Gourmet Magazine by Robin Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Parmesan cheese -- finely grated 1 puff pastry sheet (from pkg frozen sheets) -- thawed 1 large egg -- beaten slightly 2 ounces thinly sliced prosciutto Black Pepper -- Freshly ground On a lightly floured surface, arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange 1/2 sheet with the long side facing you and brush edge of far side with some egg. Arrange 1/2 of prosciutto evenly on top of pastry, avoiding egg- brushed edge, and top with 1/2 cheese. Starting with the side nearest you, roll pastry jelly roll fashion and wrap in wax paper. Make another log in the same manner. Chill pastry logs wrapped in plastic, seam sides down, until firm at least 3 hours and up to 3 days. Preheat oven 400 degrees and lightly grease 2 large baking sheets. Cut logs crosswise into 1/2 inch-thick pinwheels and arrange, cutside down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly as cheese is extremely hot. Serve and enjoy! NOTES: One of my favorite party munchie as it can be made so far in advance. The original recipe called for Gruyere cheese and sage. I do not use salt as the is plenty coming from the prosciutto and cheeses. Contributed to the FareShare Gazette by Robin <GrassRats@aol.com>; 18 December, 2000. <http://fareshare.net> Robin**Appetizer Contest Recipe: Prosciutto and Parmesan Pinwheels <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 3g Total Fat; (60% calories from fat); 4g Protein; trace Carbohydrate; 29mg Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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