Recipes Included On This Page Passion Fruit Punch Pasta Lamb Salad Pecan Rice Pilaf Pilafian's Pilaf Pineapple Peach Custard Pie Pork Baby Back Ribs With Jamaican Jerk Marinade Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Passion Fruit Punch Recipe By : Ma Chance's French Caribbean Creole Cooking Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 passion fruit -- unpeeled 1/2 cup sugar 4 cups water 1/4 cup dark rum Remove seeds from passion fruits and cut into small pieces. Place in a bowl. In a separate bowl, combine and blend sugar, water and rum. Pour over fruit and blend thoroughly. Let mixture stand, covered, for 3 to 4 hours. Crush and strain fruit, preserving liquid only. Chill. Serve with a twist of lime and ice. Makes 6 glasses. Note - extra rum or brandy may be added to taste. From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise Duzant Chance; 1985; G.P. Putnam's Sons. ISBN 0-399-13035-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; trace Fat (1.1% calories from fat); trace Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Pasta Lamb Salad Recipe By :American Lamb Council Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Dressing** 6 ounces sour cream -- (190 mL) 2 ounces mayonnaise -- (60 mL) 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon black pepper -- (1 mL) 1/2 teaspoon oregano -- (2 mL) 3 tablespoons lemon juice -- (45 mL) 1 tablespoon honey -- (15 mL) **Salad** 12 ounces spinach egg noodles -- (375 g) 2 cups cooked lamb sirloin -- (500 mL) or leg cut in 1/2-inch (1-cm) cubes -- chilled 2 medium bell peppers -- chopped 5 1/2 ounces black olives -- (180 grams) drained and sliced 6 ounces Swiss cheese -- (315 grams) grated 2 medium tomatoes -- chopped 1 cup walnuts Combine sour cream, mayonnaise, salt, pepper, oregano, lemon juice and honey. Chill. Cook noodles as directed on package; rinxe and drain. Refrigerate until chilled. Combine remaining ingredients with chilled noodles. Toss with chilled dressing. Chill thoroughly before serving. Hallie's note: I haven't tried this yet but cold lamb has a wonderful taste and this sounds like a good use for a bit of leftover (ha ha) lamb leg. This could also be good using potatoes instead of noodles. From American Lamb Council in The New Look of American Lamb; 1985. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 February, 2002. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 961 Calories; 59g Fat (53.1% calories from fat); 35g Protein; 81g Carbohydrate; 10g Dietary Fiber; 144mg Cholesterol; 889mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 8 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pecan Rice Pilaf Recipe By :The Grains Cookbook - Bert Greene Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 large shallot -- minced 1/3 cup wild rice 1 1/4 cups water 1/2 cup long-grain white rice 3/4 cup beef stock 1/4 cup dry white wine 1 small bay leaf 1 dash hot pepper sauce 1/2 cup frozen peas -- thawed 2 tablespoons chopped parsley 1/4 cup pecan halves -- toasted and coarsely chopped 1 teaspoon chopped mint -- (optional) Melt the butter in a medium saucepan over medium heat. Add the shallot; cook for 2 minutes. Stir in the wild rice and the water, and heat to boiling. Reduce the heat to medium-low and simmer, covered, for 30 minutes. Add the white rice, beef stock, wine, bay leaf and hot pepper sauce to the wild rice. Heat to boiling, then reduce the heat to medium- low. Simmer, covered, until both rices are tender and almost all the liquid has been absorbed, about 25 minutes. Discard the bay leaf. Stir the peas into the rice mixture; cook, covered, for 5 minute more. Remove the cover and raise the heat slightly if the mixture is too wet. Add the parsley and pecan and sprinkle with mint, if desired. Note : To toast the pecans, heat a small skillet over medium heat. Add the pecans and toast until golden, stirring frequently, for 6-8 minute. The Grains Cookbook - Bert Greene http://southernfood.about.com/library/print00/p00331c.htm Contributed to the FareShare Gazette by Gary; 5 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 11g Fat (38.6% calories from fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 487mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
	* Exported from MasterCook * Pilafian's Pilaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 1 handful fine egg noodles 1 large garlic clove -- minced 1/2 cup chopped onion 1 cup sliced mushrooms 1/2 teaspoon dried dill weed 1 cup white rice -- (regular, uncooked) 2 cups chicken broth 1/2 teaspoon salt -- (or to taste) 1/2 cup lightly toasted pine nuts -- (optional) Melt butter in a 2-quart saucepan over medium heat. Stir in noodles and let them brown (do not let butter of noodles burn). Add garlic, onion, mushroom and dill weed. Saute 3 minutes. Stir in rice and saute until it takes on a whitish, non-translucent appearance. Meanwhile, heat the broth and salt to boiling in another pan. Pour over rice mixture and stir briefly. Cover pan tightly and simmer 25- 30 minutes (steam will subside toward end of cooking time). Do not peek. Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired. www.pilafian.com/dem/pilaf.html Contributed to the FareShare Gazette by Gary; 10 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 8g Fat (37.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 513mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Pineapple Peach Custard Pie Recipe By :The Peach Sampler compiled by Eliza Mears Horton Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- single crust pastry dough 21 ounces peach pie filling -- (1 can) 8 1/4 ounces crushed pineapple -- drained (1 can) 1 cup sour cream 3 ounces cream cheese -- softened [1 package] 2 eggs 1/3 cup sugar Pastry : Line a 9 inch pie plate, trim pastry to 1/2 inch beyond edge of pie plate. Flute edge; do not prick pastry. Bake at 450 F. for 5 minutes. Cool thoroughly. In a mixing bowl combine pie filling and drained crushed pineapple; turn into the partially baked pastry shell. In mixer bowl with electric mixer or rotary beater, beat together sour cream and cream cheese; add eggs and sugar, beating mixture until smooth. Place pie shell on oven rack; pour sour cream-egg mixture over peach-pineapple layer. To prevent over browning, cover edge of pie with foil. Bake at 375 F. for 15 minutes. Remove foil; bake for 15 to 20 minutes more or until crust is golden and filling is set. Cool on rack. Cover, chill to store. Serves 6-8. Source: "The Peach Sampler - compiled by Eliza Mears Horton, p. 18" S(MC formatting by): "bobbi744@attbi.com" Copyright : "(c) 1983 by Eliza Mears Horton, ISBN - 0-960-99660-5" Contributed to the FareShare Gazette by Bobbie; 17 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 11g Fat (57.9% calories from fat); 3g Protein; 15g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pork Baby Back Ribs With Jamaican Jerk Marinade Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides pork baby back ribs OR your favorite type of ribs JERK MARINADE 1/2 cup dark soy sauce 1/4 cup distilled white vinegar 1/4 cup honey 1/4 cup olive oil 1 tablespoon ground coriander 1 tablespoon freshly ground black pepper 2 teaspoons freshly ground nutmeg 2 teaspoons ground allspice 1 teaspoon ground cinnamon 1/2 cup chopped cilantro sprigs 1/2 cup minced green onions green and white parts 1 tablespoon minced fresh thyme leaves 10 cloves garlic -- finely minced 1/4 cup finely minced ginger 3 Scotch bonnet chiles OR 6 very finely minced Serrano chiles including seeds OR 2 tablespoons chile sauce Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Then place the ribs in a rectangular dish or baking pan. To make the marinade, combine all the marinade ingredients and Stir well. Makes 2-3/4 cups. Coat the ribs evenly on both sides with the marinade. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor; marinate for up to 8 hours. If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once. Cuisine : "Mediterranian & Caribbean" Contributed to the FareShare Gazette by Michael; 1 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 14g Fat (55.2% calories from fat); 1g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 3 Fat; 1 Other Carbohydrates.

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