Recipes Included On This Page Pineapple Knockout Drop Cookies Poblano and Rosemary Potato Quesadillas Popover Basics Pork with Green Peppers and Pineapple Pumpkin Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* 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> - - - - - - - - - - - - - - - - - - - * 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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