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FareShare Gazette Recipes -- November 2001 - P's
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* Exported from MasterCook * Pastry with Cheese and Meat (Borek) Recipe By :Encyclopedia of European Cooking; 1969 Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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8 ounces all-purpose flour -- (225 g)
3 ounces melted butter -- (90 g)
2 eggs
2 tablespoons cold water -- (30 mL)
2 ounces cream cheese -- (60 grams)
3 ounces cooked minced meat -- (90 g)
Salt
Make a dough with the flour, a third of the butter, 1 egg and the water. Roll into 2 balls and leave for 15 minutes in a cold place. Roll each piece very thinly, spread with melted butter. Repeat until all the butter is used up. Roll out as thinly as possible into 2 rounds - paper thin is perfect. Grease a round shallow baking tin and spread one round on the bottom. Pinch it with the finger tips to crumple it. Mix the cheese, minced meat and salt well together; place on the pastry. Put the other round on top. Damp and seal the edges. Beat the second egg; brush the top and bake in a moderate oven (about 350F/180C) for 35 minutes. From the Encyclopedia of European Cooking - Turkish cooking; edited by Musia Soper; revised 1969 edition; Spring Book - Hamlyn House, England. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1764 Calories; 100g Fat (51.1% calories from fat); 39g Protein; 176g Carbohydrate; 6g Dietary Fiber; 622mg Cholesterol; 986mg Sodium. Exchanges: 11 1/2 Grain(Starch); 2 Lean Meat; 18 1/2 Fat. * Exported from MasterCook * Pearl Barley and Pine Nut Casserole Recipe By :Cooking - The Art of Innocent Alchemy; 1975 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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1/2 cup pine nuts -- (125 mL)
1/2 cup butter or margarine -- (125 mL)
1 cup chopped onion -- (250 mL)
1 cup Pearl barley -- (250 mL)
1 cup chopped parsley -- (250 mL)
1/2 cup chopped chives -- (125 mL)
6 cups beef bouillon -- (1.5 L)
1 teaspoon salt -- (5 mL)
1 teaspoon pepper -- (5 mL)Saute the pine nuts in the butter until they are golden brown. Remove from pan and divide the nuts, setting half aside. The other half add to the chopped onions and saute for 5 minutes. When the onions have cooked add the pearl barley and brown. Stir well and remove from heat. Add the parsley, chives, bouillon and seasonings. Stir well and pour into casserole or baking dish. Sprinkle with pine nuts. Bake at 350F (180C) for one hour. Stir occasionally while baking. Contributed by Jeanne M. Reitzell to Cooking - The Art of innocent Alchemy; a guide to the mundane & the unusual in cooking; to benefit the Analytical Psychology Club and the C.G. Jung Institute of Los Angeles; 1975. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 529 Calories; 34g Fat (55.1% calories from fat); 12g Protein; 49g Carbohydrate; 10g Dietary Fiber; 62mg Cholesterol; 2825mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 6 Fat. * Exported from MasterCook * Pineapple Cream Slice Recipe By :Cakes & Slices Cookbook; Australian Women's Weekly Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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**Base**
2 cups sweet biscuit crumbs -- (250 g/500 mL)
[graham wafer or vanilla wafer crumbs]
3 ounces melted butter -- (90 g)
1 teaspoon ground cinnamon -- (5 mL)
**Topping**
450 grams crushed pineapple -- (16-oz can)
1 tablespoon gelatin powder, unsweetened -- (15 mL)
1/4 cup castor sugar -- (50 mL)
[very fine granulated sugar]
1 cup cottage cheese -- (250 mL)
1 tablespoon lemon juice -- (15 mL)
200 grams sour cream -- (8 ounces)
1/4 cup chopped nuts -- (50 mL)Grease a 19cm x 29 cm (7 1/2- x 11 1/2-inch) lamington pan (any baking pan with sides such as a sheet cake pan). **Base** Reserve 1/4 cup crumbs for topping and combine remainder with butter and cinnamon in bowl. Press remaining crumbs evenly into prepared pan, refrigerate 30 minutes. **Topping** Drain pineapple, reserve 1/2 cup of the syrup. Combine the syrup with the gelatin and the sugar in a saucepan. Stir constantly over heat without boiling until dissolved. Cool. Pass the cottage cheese through a sieve into a large bowl. Stir in the lemon juice, pineapple, sour cream and gelatin mixture. Pour the topping over the base. Sprinkle with the reserved crumbs and crushed nuts. Refrigerate until firm. Keeping time: 2 days. From the Cakes & Slices Cookbook; Australian Women's Weekly; ISBN 0 949128 10 4. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 8g Fat (67.0% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 109mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Pork Roast Information Recipe By :Info by Martha Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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(See Below)I don't think I'd use a crock pot for a good pork roast. Pork in large chunks are notoriously greasy while cooking, much water and fat cook out. In a crock pot, unless you could put the roast on a rack, I think it would end up swimming in it's own greasy juice. I actually prefer a good fresh pork roast to most of the cured hams. Just dredge in a little seasoned flour and sear on all sides in a hot (oven going) skillet with a little oil in the skillet. Either place meat on a rack or cook over celery, onions, etc. Studding it with garlic is great for pork. You can grate fat garlic cloves on the big side of your cheese grater and they make perfect slivers for coating meats. I have become enamored with a 'throw together' rub consisting of a little dijon mustard, honey, and agave juice (tequila with a little lime juice will work if you can't find the agave). Pork takes seasonings very well. If I'm lazy, I just cut the tops off a whole head of garlic and stand that in the pot with the pork roast. After 30 - 45 minutes, you can spear the cloves out of their husks and mash/rub this onto the meat. To cook with the roast, I'd foil wrap some sweet potatoes and bake while the roast is cooking. Also good are foil 'roasted' onions. Just peel and cut an "x" in the top and poke a bit of butter in and salt before wrapping in foil. Onions don't take very long to cook, so check often for softness. Depending on the size, a medium roast shouldn't take over 1 1/2 - 2 hours to cook at 325F. As always, let it stand on the counter at least 5 - 10 minutes before slicing. Martha Contributed to the FareShare Gazette by Martha; 3 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net | ||
* Exported from MasterCook * Pretzel Salad by Elki Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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Crust:
1 1/2 sticks margarine
1/4 cup white sugar
2 cups crushed pretzels
1 (8 oz.) pkg. cream cheese
2 cups cool whip
1 cup white sugar
1 (6 oz. box strawberry jello
2 cups pineapple juice or water
2 (10 oz.) pkg. frozen strawberries
1 15 1/2 ounce can crushed pineapple.Mix crust ingredients and press in bottom of 9x13 inch pan. Bake at 350 for 10 minutes. While crust cools beat next 3 ingredients. Spread on top of cooled crust. Blend next 3 ingredients. Add crushed pineapple. Refrigerate until partially set. Spread over second layer. Contributed to the FareShare Gazette by elki756; 5 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 19g Fat (62.8% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 430mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 1/2 Fat. * Exported from MasterCook * Pumpkin Fruit Roll Ups Recipe By :Amarillo Globe-News Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin pie mix 1 cup unsweetened apple sauce Liberally spray 15x10x1-inch nonstick jelly roll pan with nonstick cooking spray, or line bottom and sides with foil. In medium bowl, combine pie mix and apple sauce. Spread mixture evenly over bottom of pan; smooth with spatula. Dry in 140- to 150-degree oven for 8 to 10 hours, or until surface is no longer sticky to touch. Remove from oven; cool slightly. Loosen edges with metal spatula. Starting at narrow end, lift up corners, peel back slowly. If foil liner is used, peel off foil. Cut into desired lengths. Roll up and wrap tightly in plastic wrap. Makes one 15x10-inch roll. NOTES : (c)1999 Amarillo Globe-News Contributed to the FareShare Gazette by Sandy; 3 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Pumpkin Honey Oatmeal Cookies Recipe By :Pumpkins and Squashes by Caroline Boisset (1997) Serving Size : 66 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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2 cups self-rising flour
1/2 teaspoon baking soda
3/4 cup cold butter -- cut into bits
2 cups oats, rolled [old fashioned oats]
3/4 cup packed light brown sugar
1/2 cup pumpkin puree
1/4 cup honeyOVEN 375F/190C Non-stick cookie sheets and/or cooking spray. LARGE BOWL - Stir together the flour and baking soda. Rub in the butter until the mixture resembles cornmeal. Mix in the oatmeal and sugar, crumbling any lumps with your fingers. Stir in the pumpkin puree and honey. Work the dough together with your hands. TIP : Chill the dough before handling. Shape the dough into balls about the size of walnuts. Place these on the prepared backing sheets, spacing them about 2 inches apart. Bake 9 to 11 minutes, until gold brown. Let cool a minute before transferring to a rack to cool. Pat Hanneman bookshelf SELF-RISING FLOUR - 8-cups all-purpose flour, 5 tbs baking powder, 2 tbs sugar, 1 tbs salt. (8.5 cups). /Hartwig's Make your own. Contributed to the FareShare Gazette by Sandy; 3 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 2g Fat (41.1% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pumpkin Nut Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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1 cup soft butter or margarine
3 cups sugar
3 eggs
1 teaspoon vanilla
16 ounces pumpkin -- (1 can)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon grated nutmeg
3 cups sifted flour
1 cup chopped walnuts
1 cup raisinsCream butter and add sugar gradually. Beat in eggs and vanilla. Add pumpkin and mix well. Combine flour, salt, soda, baking powder and spices. Blend with pumpkin mixture. Add walnuts and raisins. Place batter in two 9" x 5" greased and floured loaf pans or six small loaf pans, greased or sprayed and floured. Bake at 350` for about 60 minutes. (About 45 minutes for the small pans.) Test for doneness with wooden pick. Let stand for 10 minutes. Remove from pans. Cool on rack. Wrap in plastic and store in fridge. Good with a little cream cheese or sweet butter. MC format by Hallie. Contributed to the FareShare Gazette by Genevieve; 16 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 4g Fat (15.1% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates. | |||
* Exported from MasterCook * Pumpkin Soup Recipe By :CASTLE MARNE Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter
1 large onion -- diced
40 ounces diced fresh pumpkin -- OR
3 cups pumpkin puree
6 cups chicken stock
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 cup fresh parsley -- chopped
CroutonsIn a large saucepan, melt the butter and saute the onion for 4 to 6 minutes or until golden. Mix in the pumpkin and chicken stock and cook on medium heat for 10 minutes. Remove 1 cup of the liquid and whisk in the flour. Return the flour mixture to the soup and cook, stirring occasionally, for 5 minutes. Stir in the salt and parsley. Serve immediately with the croutons. CASTLE MARNE DENVER, COLORADO Contributed to the FareShare Gazette by Sandy; 3 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 2g Fat (23.6% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 1764mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Pumpkin Tart With Caramel Rum-Raisin Sauce Recipe By :Lansing State Journal, 11-19-2001, Pillsbury recipe Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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Crust:
15 ounces Pillsbury(r) Refrigerated Pie Crust (1 kg.)
[softened as directed on package]
Filling:
3/4 cup sugar
1/2 teaspoon ginger
3/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 cup milk
15 ounces pumpkin -- (1 can)
2 eggs
Sauce:
1 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup dark rum
1/4 cup dark corn syrup
1/2 cup raisinsFound originally in Lansing State Journal, 11-19-2001, Pillsbury recipe 1. Place cookie sheet in oven on middle rack; heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on package for one-crust filled pie. 2. In large bowl, combine all filling ingredients; blend well. Pour into crust-lined pan. 3. Place tart on cookie sheet in oven. Bake at 450°F. for 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour. 4. In medium saucepan, combine all sauce ingredients; mix well. Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator. Servings : 12 servings Prep Time : 35 Minutes (Ready in 2 Hours 25 Minutes) SERVING SIZE: 1/12 of Recipe Source : "Pillsbury.com" S(MC formatting by): "bobbi744@home.com" Copyright : "(c) 2001 The Pillsbury Company" NOTES : This article Eat Dessert First by Kathleen Lavey made several suggestions for interesting Holiday desserts. Contributed to the FareShare Gazette by Bobbie; 20 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 3g Fat (12.9% calories from fat); 2g Protein; 44g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Pumpkin-Mallow Dessert Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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Crust -- (350F oven)
1 cup soft butter or margarine
2 cups flour
1/2 cup powdered sugar
Filling
10 1/2 ounces miniature marshmallows
2 cups canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups whipping creamCrust Blend flour, butter and powdered sugar. Press into 9 x 13 sprayed pan. Bake until light golden brown. (20 to 25 minutes.) Cool. Filling Combine marshmallows, pumpkin, cinnamon, ginger, and salt in double boiler over simmering water. (Or in heavy bottomed pan over very low heat.) Stir often until marshmallows melt and mixture is blended. Cool to room temperature. Whip cream and fold into pumpkin mixture. Pour into cooked crust. Refrigerate at least 4 to 6 hours to set. Cut in squares. Top with whipped cream and a bit of crystallized ginger. Serves 15 to 18 happy people. This is a rich and lovely dessert that is very much a part of our holiday menus. Contributed to the FareShare Gazette by Genevieve; 14 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 10g Fat (40.7% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. |
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