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FareShare Gazette Recipes -- January 1999 - P's

 

 

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Pesto Cherry Tomatoes
Potato Casserole

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                     *  Exported from  MasterCook  *
                          Pesto Cherry Tomatoes
Recipe By     : Detroit Free Press Food Section
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Nuts
                Pesto                            Tomatoes
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pint          cherry tomatoes -- rinsed, stems
                        removed (halved -- if desired)
     1/2  cup           prepared pesto
   2      tablespoons   balsamic vinegar
     1/4  cup           finely chopped walnuts
     1/4  cup           fresh minced parsley
Place all ingredients in a bowl and toss to coat. Let marinate for 3 or
more hours. Serve in a bowl.
Makes about 12 servings; analysis based on 1 serving.  From Annabel Cohen
Tested by Susan Selasky for the Detroit Free Press Test Kitchen
88 calories (80% from fat), 8 grams fat (1 gram sat. fat), 4 grams
carbohydrate, 2 grams protein, 39 mg sodium, 1 mg cholesterol, 
82 mg calcium, 1 gram fiber 
http://www.freep.com/ (December 21, 1998)
MC formatting and posting on FareShare 1-99 
by Roberta Banghart <bobbi744@acd.net> ICQ# 12099532
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                     *  Exported from  MasterCook  *
                             Potato Casserole
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 4, Jan. '99               Casseroles
                Potatoes                         Side Dishes
                Quick And Easy
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        peeled and thinly sliced potatoes
                        diced onions
                        cream of mushroom soup
                        grated cheese
                        milk
thin the mushroom soup with a little bit of milk, but keep it fairly thick. 
peel and thinly slice several potatoes (depends on how many you are feeding)
place one layer in a buttered or oiled casserole dish.  sprinkle some diced 
onions on, add some mushroom soup, and sprinkle some on top. make another 
layer on top of the soup layer, and add the ingredients. you can build 
the layers as much as you want, for the amount of people you are serving.  
NOTE: i like cheddar or velveeta cheese, and you can use any cream soup. i 
can occasionally get Campbell's cream of shrimp soup and have used that as 
well. in fact, i don't see why you cant use a bit of the cheddar cheese soup
instead of the grated cheese, but don't dilute it. 
i have also thrown in some frozen peas or any leftover meat or veggies i 
might have around. it's a good basic dish.
Posted on FareShare 1-99 by Bev in NYC <bevmed@ingress.com>
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