Recipes Included On This Page Balsamic Peaches Basic Sugarless Vegetarian Mincemeat Beef Pepper Stir-Fry - WW 4 Points Blueberry Peach Cobbler Blueberry Pie - Ramona Bow Tie Pasta Piquant Bow Ties with Bacon, Onion and Tomato Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Balsamic Peaches Recipe By :Rocco DiSpirito (c) 2001 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup balsamic vinegar 1 vanilla bean, split and seeds removed 4 donut peaches -- pits removed and peels on 1 cup créme fraiche or plain yogurt Mint sprigs -- (optional) 1. In a large bowl, combine vinegar, scraped vanilla bean, and vanilla seeds. Mix with a whisk. 2. Add donut peaches and toss to coat with marinade. Marinate peaches 2 hours, or more, if desired. Turn every once in a while in marinade to cover evenly. 3. To serve, remove peaches from vinegar and fill hole with scoop of créme fraiche. Garnish with mint sprigs, if desired. Recipes courtesy of Rocco DiSpirito (c) 2001 Contributed to the FareShare Gazette by Robin; 7 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 17g Fat (85.5% calories from fat); 2g Protein; 5g Carbohydrate; 0g Dietary Fiber; 53mg Cholesterol; 27mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat. * Exported from MasterCook * Basic Sugarless Vegetarian Mincemeat Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup Apple pulp -- some skins 1/2 large Lemon with peel -- ground 1 medium Orange with peel -- ground 1 cup Seedless raisins -- ground 1 cup Seedless raisins -- whole 3/4 teaspoon Nutmeg 3/4 teaspoon Cloves 3/4 teaspoon Allspice -- (optional) 1/2 teaspoon Salt -- (optional) 2 tablespoons Flour or 1 tb Arrowroot flour 1 cup Currants or more raisins 2 teaspoons Cinnamon 1/4 cup Date sugar -- (optional) 1 1/2 teaspoons Rum flavoring -- (optional) Quarter and core apples, but do not peel. Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade. Remove seeds from lemon and orange, grind and add to apples. Grind 1 cup raisin. Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired. Add flavoring and mix again. Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning. (1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.) If any jars fail to seal, freeze for later use. To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and place in sharp-freeze section of freezer until frozen. Thaw overnight in the refrigerator before using. Makes 1 quart, enough for 2 8-inch pies. Source : Canning and Preserving without Sugar by Norma M. MacRae, R.D. Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by Elizabeth Rodier Oct 93 Contributed to the FareShare Gazette by Sandy; 9 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; trace Fat (1.8% calories from fat); 1g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 0 Fat. * Exported from MasterCook * Beef Pepper Stir-Fry - WW 4 Points Recipe By : Serving Size : 4 Preparation Time :0:08 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean boneless sirloin steak 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon ground pepper 1/4 teaspoon salt 2 cloves garlic -- minced vegetable cooking spray 3 medium-size green peppers -- seeded in 1/4" wide 1 teaspoon olive oil 1 tablespoon balsamic vinegar 1. Partially freeze steak; trim fat. Slice steak diagonally across grain into 1/4-inch-thick strips; cut strips into 2-inch pieces. Combine rosemary and next 3 ingredients in a large heavy-duty, zip-top plastic bag. Add steak; seal bag, and shake to coat steak. Refrigerate 15 minutes, turning bag once. 2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add pepper strips; cook 6 minutes or until tender, stirring often. Remove from skillet; set aside. 3. Add oil to skillet, and place over medium-high heat until hot. Add steak; cook 4 minutes, stirring often. Return pepper strips to skillet, and add vinegar. Cook 2 minutes or until thoroughly heated. Serve immediately. Weight Watcher Points: 4 Source : "Weight Watchers Cook Quick Cook Healthy Cookbook, pg. 91" S(Busted by): " Pamela S. <swan@internetwis.com> on 12/29/98. " NOTES : Bobbie's Note: This was very delicious. I served it with a side dish of Cherry Tomato and Herb Stir-Fry and corn on the cob. The beef I used was leftover sirloin steak and only required warming. Contributed to the FareShare Gazette by Bobbie; 19 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; 1g Fat (71.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Blueberry Peach Cobbler Recipe By :Emeril Lagasse: August 2001 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds peaches -- (6-8 peaches) 1/4 cup light brown sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 2 cups blueberries 2 tablespoons butter 1/2 cup sugar -- and a separate 1/4 cup sugar 1 egg 1/2 cup milk 1 cup flour 1 tablespoon baking powder 1 tablespoon vanilla extract A slight twist on the straight berry, or mixed berry desert this summer. Emeril Lagasse whips up a very simple cobbler that beautifully combines the flavors and colors of two fruits you might not think of pairing together -- peaches and blueberries. 1. Start with the blueberries. Combine 2 cups fresh blueberries, 1/2 cup sugar and 2 tbsp butter in a small saucepan over medium heat. Cook, stirring until a syrup forms for 6 to 7 minutes. Remove from heat and let cool. 2. Now, the 2 lbs of fresh peaches: pit and peel them, then chop the 2 lbs of fresh peaches (enough to make 3 1/2 cups) you can leave the skin on if you prefer. Toss peaches in a large mixing bowl with 1/4 cup packed light brown sugar, 1/4 tsp grated nutmeg, 1 tsp ground cinnamon and 1 tsp salt. Let sit for a few minutes to absorb flavor. 3. For the cobbler topping: In another large mixing bowl, mix 1/4 cup sugar and 1 egg in a bowl and whisk. Add 1 tbsp baking powder, 1 cup flour, 1 tbsp vanilla extract, and 1/2 cup milk. Beat well with a wire whisk until the mixture is smooth and resembles a cake batter. 4. To layer use a 3 quart rectangular casserole dish, spread the peach mixture evenly across the bottom. Spoon the blueberry mixture evenly over the peaches. Then pour the batter evenly over the blueberries. 5. Bake in a 375 degree oven, bake cobbler for 30 to 35 minutes, or until golden brown. Cool for 10 minutes, in order for flavors to meld before serving. Serve warm with ice cream and fresh mint. Recipe courtesy of Emeril Lagasse (c) 2001. Contributed to the FareShare Gazette by Robin; 29 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 4g Fat (14.9% calories from fat); 4g Protein; 52g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 497mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.
	* Exported from MasterCook * Blueberry Pie - Ramona Recipe By :Ramona Cooper Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups frozen blueberries -- defrost & drained 1 1/4 cup nutrasweet spoonful 3 tablespoons all-purpose flour 2 teaspoons grated lemon peel 2 teaspoons ground cinnamon pie pastry for double crust 9-inch pie 1 teaspoon fresh lemon juice 1 tablespoon butter or margarine Combine first 5 ingredients and mix well. Line 9-inch pie plate with pastry. Fill. Sprinkle with lemon juice; dot with 1 tablespoon butter (in 4 pieces around pie). Adjust top crust, cutting slits for escape of steam. Seal. Brush with milk and sprinkle a couple of pinches of sugar onto top of crust. Bake at 400 degrees for 35 to 40 minutes. Serve warm if desired. "Better Homes & Gardens New Cookbook" (with minor changes by Ramona) Posted to RecipeLu by Sewgoode <Sewgoode@aol.com> on Nov 2, 1997. Contributed to the FareShare Gazette by Sandy; 9 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 2g Fat (22.0% calories from fat); 1g Protein; 17g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 1/2 Fat. * Exported from MasterCook * Bow Tie Pasta Piquant Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium tomatoes -- diced 2 tablespoons red wine vinegar 1/4 cup chopped fresh basil 1/4 cup olive oil 1/4 cup butter 1 clove garlic -- minced 1 1/2 cups fresh bread crumbs 8 ounces bow tie pasta 2 cups shredded green cabbage 1/2 cup blanched slivered almonds -- toasted * Toss together tomatoes, vinegar and basil; set aside. Stir together olive oil, butter and garlic in skillet over medium heat; cook until bubbly. Stir in bread crumbs; cook stirring constantly, until crumbs are golden brown. Remove from heat. Cook pasta in large pot of boiling water according to package directions; stir in shredded cabbage during last minute of cooking. Drain. Toss pasta with tomato mixture. Toss with bread crumb mixture and almonds. Serve at once. * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. Source : "Almond Board of California, http://www.almondsarein.com/" S(MC formatting by): "Hanneman/Buster/MasterCook 1998/Ap" NOTES : Bobbie's Notes: This was delicious and a change of pace from other pastas. The butter and oil can be cut back to about 3 T. of each without changing the dish much. Contributed to the FareShare Gazette by Bobbie; 8 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 17g Fat (80.4% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bow Ties with Bacon, Onion and Tomato Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon -- chopped fine 2 tablespoons olive oil 1 large onion -- chopped 1/2 pound farfalle -- (bow-tie pasta) 1 tomato -- chopped 1/4 cup water 1/4 teaspoon dried hot red pepper flakes -- or to taste 1/3 cup finely chopped parsley flakes 1/4 cup freshly grated Parmesan cheese In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 tablespoon of the fat from the skillet, add the oil, and in the fat cook the onion over moderate heat, stirring until it is golden brown. In a kettle of boiling salted water cook the pasta until it is al dente. While pasta is cooking, stir the tomato into the onion mixture with the 1/4 cup water, the red pepper flakes, and salt to taste. Simmer the sauce, stirring for 5 minutes, and stir in the parsley and the bacon. Drain the pasta well, add it to the sauce, and toss. Add the Parmesan cheese and toss again. Pass the additional cheese at the table. Serve immediately. Recipe can be easily doubled. Source : Nancy's Notes - September 11, 2001 Sandy Greathouse <Muzzley@onecom.com> Contributed to the FareShare Gazette by Sandy; 9 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 20g Fat (78.0% calories from fat); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 210mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat.

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