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FareShare Gazette Recipes --February 2001 - P's (Page 2)

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Pineapple Knockout Drop Cookies
Poblano and Rosemary Potato Quesadillas
Popover Basics
Pork with Green Peppers and Pineapple
Pumpkin Cookies

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                      * Exported from MasterCook *
                     Pineapple Knockout Drop Cookies
Recipe By     :Dawn Wells and her mother
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  light brown sugar
     1/2           cup  shortening -- or butter
  1                     egg -- unbeaten
  1           teaspoon  vanilla extract
     3/4           cup  crushed pineapple
  2               cups  sifted all purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  salt
     1/2      teaspoon  baking soda
     1/2           cup  raisins
     3/4           cup  chopped walnuts
In a large bowl, blend together the sugar, shortening, egg and vanilla.
Drain and add the pineapple.
In a separate bowl sift together the flour, baking powder, salt and baking
soda. Stir the dry ingredients into the pineapple mixture. Add the raisins
and walnuts. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at
375 F. for 12 minutes, until lightly browned
Makes 3 dozen cookies.
Source :   "Mary Ann's Gilligan's Island Cookbook"
S(Formatted by):   "bobbi744@acd.net"
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
5 February, 2001.
<http://fareshare.net>
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                      * Exported from MasterCook *
                 Poblano and Rosemary Potato Quesadillas
Recipe By     :Chile Pepper Magazine, April 2001
Serving Size  : 6     Preparation Time :0:25
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  feta cheese, drained and crumbled
  4        tablespoons  mozzarella cheese, part skim milk, grated
     1/2      teaspoon  olive oil
  1                     onion, diced
  1                     potato, peeled and diced
  1         tablespoon  fresh rosemary
  1                     poblano pepper, seeded and toasted
     1/2                zucchini, cubed
  2             cloves  fresh garlic, minced
  1                     scallion, sliced
  1           teaspoon  fresh oregano, chopped
  6            10 inch  flour tortillas, heated
  1                cup  your favorite salsa
  2        tablespoons  fresh cilantro, coarsely chopped
1. In a medium-sized bowl, mix the cheeses together and set aside, covered,
in the refrigerator until ready to use.
2. In a hot sauté pan over medium hear, sauté in 1/2 teaspoon of olive oil,
the onion and the next 4 ingredients for 3 minutes, stirring. Fold in the
herbs. Set aside.
3. Place the tortillas in a hot dry sauté pan over medium heat or on a hot
grill and spoon 2 tablespoons of the veggie saute and 2 tablespoons of the
mixed cheeses on to each tortilla.
4. Fold the tortillas in half and toast each side for 1-2 minutes until the
cheese starts to melt.
5. Cut each tortilla in thirds and arrange on a serving plate garnished with
Ancho Chile Salsa and the cilantro. Serve warm.
NOTES :
Chile Pepper Magazine says:  These quesadillas are easy to make and are gone
almost as fast as they are made.  Quesadillas are folded corn or flour
tortillas filled with cheese and whatever sounds good, toasted to melt the
cheese and served. This recipe gives you a great peppy first course
appetizer or a nice luncheon for six. Add a chile chipotle or toasted chile
del arbol or two. This adds a wonderful smoky flavor but take care as this
chile packs a delicious wallop!
Contributed to the FareShare Gazette by Art; 
25 February, 2001.
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 4 Calories (kcal); trace Total Fat; (92% calories from fat); 
trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates
                       Exported from MasterCook *
                              Popover Basics
Recipe By     :Marianne Lesher, Old Louisville Inn, Louisville, KY
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        See Text Below:
Popovers are simple and light and they can chase the chill from an endless
afternoon walk home from school or brighten a house bound weekend morning.
Marianne Lesher, owner of the Old Louisville Inn in Louisville, KY should
know. Popovers are her signature dish, always available at breakfast ad
requested by repeat guests. "They're a simpler alternative to a sweet
bread," she says, "and lower in fat too."
Of course popovers are also wonderfully tasty.  "When you break one open,
it's nice and hot," Lesher says. "so with a little strawberry jam, it's
just very good."
A good popover is something like fried chicken - a crisp crust wrapping a
tender center. The chewy, eggy middle is softer than homemade bread but has
enough structure to avoid gooiness. They're not just for breakfast. At
lunch, popovers baked in miniature muffin tins can be sliced open, stuffed
with chicken salad and put back together. Winter dinners can feature a
popover baked with herbs or cheese broken open on a plate.
Popovers actually are a pioneer classic. According to "The Dictionary of
American Food and Drink" by John F. Mariani, the popover was created by a
group of settlers from Maine, who founded Portland, OR. in the 1870s. They
created a variation of English Yorkshire pudding by cooking a light batter
in custard cups with meat drippings. The result was christened with the
alliterative name. "Portland Popover Pudding."
A real popover needs no leavening to puff although some cookbooks have
cheaters' versions using baking soda or powder. It might seem easier, but
it's not worth it.
Lesher shares several secrets to a good popover:
1. Preheat the oven. Some older cookbooks do not require this step, but it
does make a difference to the "pop" that makes the popover.
2. Don't over-mix the batter. About 20 strokes with a wooden spoon should
do it; any more and risk tough popovers flattened by the four's
over-activated gluten. "If it's still lumpy, let it sit for five minutes
more. The liquid eventually will absorb the flour.
3. Use popover pans. Muffin pans are shorter, with a wider top opening.
Popover pans, available at specialty cookware stores, are tall and narrow.
Their shape pushes the batter higher. Muffin pans are fine if you're only
after a good afternoon snack though. The taste is the same, and only a
coupe of inches are lost from the height.
4. Don't open the oven door during cooking. The heat and steam will escape,
leaving behind flat, doughy popovers.
5. Poke a hole in the top of each cooked popover as soon as they're out of
the oven.
Source :  "Gannett News Service,Lansing State Journal, 2-18-2000"
S(MC formatting by):  "bobbi744@acd.net"
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
23 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                  Pork with Green Peppers and Pineapple
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  pork -- very lean, tender
                        seasonings
  2        tablespoons  oil
  1              small  green pepper
  2          teaspoons  cornflour
                 pinch  sugar
  1              small  red pepper
                        Sauce:
  3               ring  pineapple
  2          teaspoons  cornflour
  1         tablespoon  sherry
  1         tablespoon  sugar
  1         tablespoon  apple -- or pear
     1/4          pint  chicken stock
  1         tablespoon  soy sauce
  2        tablespoons  vinegar
  4        tablespoons  pineapple syrup
Serve with long grain rice.
Cut meat into pieces, blend cornflour, seasoning and sugar and roll meat
in this. Fry in hot oil for about 5 mins, then add the diced peppers.
Continue cooking for several minutes. Cut each ring of pineapple off into
several pieces, core, slice, but do not peel the apple or pear.
Blend cornflour with all other ingredients, add to the meat with the fruit,
bring to the boil and cook until thickened and very hot.
Contributed to the FareShare Gazette by Leanne <lulu1964zulu@hotmail.com>; 
16 February, 2001.
<http://www.fareshare.net>
MC formatted by Jenn.
                     - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                             Pumpkin Cookies
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  shortening
  1 1/2           cups  brown sugar
  1 1/2            cup  pumpkin
  1           teaspoon  vanilla
  2 1/4            cup  flour
     1/2      teaspoon  salt
     1/2      teaspoon  nutmeg
     1/2      teaspoon  cinnamon
  4          teaspoons  baking powder
Cream together shortening and sugar. Add pumpkin and vanilla blend well. In
another bowl combine the dry ingredients. Combine the dry ingredients with
the pumpkin mixture. For a change of taste add chocolate chips, nuts or
raisins. Drop by rounded teaspoonfuls on a cookie sheet. Bake at 400 for 15
minutes. Cookies will not turn brown on top. Be careful not to over cook.
                      - - - - - - - - - - - - - - - - - - - 

 

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