Recipes Included On This Page Passionfruit Butter Passionfruit Butter 1 Passionfruit Butter 2 Pasta with Asparagus Pepper and Onion Sandwiches Pizza Spaghetti Casserole Potato-Apple-Ham Skillet Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Passionfruit Butter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup passion fruit juice -- fresh or frozen 3/4 cup orange juice 1 tablespoon sugar 1 cup softened butter Combine juices and sugar in a medium saucepan. Heat to boiling. Reduce heat to medium-high for about 10 to 15 minutes or until only 1/2 cup of the mixture remains. Remove from heat. Slowly whisk butter in small amounts until all of the butter is incorporated. Makes about 1 cup. Contributed to the FareShare Gazette by Jennie; 16 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Passionfruit Butter 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 passionfruit 50 grams butter 250 grams sugar 3 eggs -- well beaten 2 lemons -- juice of 1 tablespoon water Hallie's conversion note: there are 454 grams in a pound. Combine all ingredients and cook gently in a double saucepan or bowl over hot water until thick. Do not allow it to boil. Bottle and seal, keep in fridge when opened. Like all butters, the keeping time is limited. Contributed to the FareShare Gazette by Babs; 20 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Passionfruit Butter 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Passionfruit 4 eggs 2 cups sugar 1 tablespoon butter Halve Passionfruit and scoop pulp into a bowl. Beat eggs with sugar in top of a double boiler or in a bowl over a pan of simmering water, until smooth. Add Passionfruit pulp and butter and continue stirring until thick, about 8 minutes. Cool, then pour into clean jars to store. Use as a filling for small tartlets or sponge cakes, or as a spread for bread or scones. Keeps indefinitely in a covered jar in the refrigerator. Contributed to the FareShare Gazette by Suzie; 16 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta with Asparagus Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 garlic cloves, minced 1 teaspoon crushed red pepper flakes Hot pepper sauce (2-3 dashes) 1/4 cup olive or vegetable oil 1 tablespoon butter or margarine 1 pound fresh asparagus, cut into 1-1/2-inch pieces Salt to taste 1/4 teaspoon pepper 1/4 cup shredded Parmesan cheese 1/2 pound mostaccioli or elbow macaroni, cooked and drained In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; sauté until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat. Serve immediately. Yield: 4-6 servings Contributed to the FareShare Gazette by Sandy; 22 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; 3g Fat (81.3% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat. * Exported from MasterCook * Pepper and Onion Sandwiches Recipe By :Quick Cooking Magazine Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices onion -- (1/4-inch thick) 1/4 cup olive oil -- or vegetable oil [I found the olive oil to be better] 1/4 cup cider vinegar or red wine vinegar 4 teaspoons chopped fresh oregano or 1 teaspoon dried oregano 2 garlic cloves -- minced 28 ounces roasted red peppers -- drained [four 7-ounce jars] 1 loaf French bread -- (1 pound) 1 cup shredded mozzarella cheese -- (4 ounces) Place onion slices in a 13- x 9- x 2-inch baking pan. Combine the oil, vinegar, oregano and garlic; brush half over the onions. Set remaining dressing aside. Bake onions, uncovered, at 375F. for 10 minutes or until tender. Add red peppers; bake 10 minutes longer or until heated through. Meanwhile, slice bread in half lengthwise, then cut into fourths. Carefully hollow out bottom of loaf, leaving 1/2 inch shells. (Discard removed bread or save for another use.) Place bread, cut side up, on a baking sheet. Broil 4 inches from the heat for 1 minute or until toasted. Layer onions, red peppers and mozzarella cheese on bottom halves of bread. Drizzle with remaining dressing. Broil 4 inches from the heat for 4 minutes or until cheese is melted. Top with remaining bread. Yield : 4 servings Recipe Source: Quick Cooking Magazine July/August 2002 Issue Submitted by: James McNaughton Contributed to the FareShare Gazette by Stacey; 19 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 352 Calories; 21g Fat (51.8% calories from fat); 11g Protein; 34g Carbohydrate; 9g Dietary Fiber; 25mg Cholesterol; 129mg Sodium. Exchanges: 1 Lean Meat; 6 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pizza Spaghetti Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds hamburger 1 medium onion -- chopped 1 green pepper -- chopped 4 ounces mushrooms -- drained (1 can) 32 ounces spaghetti sauce 10 1/2 ounces pizza sauce -- (1 can) 2 ounces pepperoni 1 teaspoon salt 4 cups uncooked macaroni twists 1 pound mozzarella cheese -- grated Boil the twists 10 minutes and drain. Put chopped onion and peppers in frying pan. Add hamburger and brown. Drain hamburger. Stir in pizza and spaghetti sauce. Add twist, mushrooms and salt. Pour into 13- x 9-inch pan. Add pepperoni and grated mozzarella cheese. Bake at 350F. for 45 minutes. Contributed to the FareShare Gazette by Cora; 21 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato-Apple-Ham Skillet Recipe By :NurseDi 4/25/2002 Serving Size : 6 Preparation Time :1:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups frozen hashbrowns with onions and peppers, thawed 1 large red apple, cored and chopped 1 small onion, chopped 2 tablespoons water 1 tablespoon fresh sage, finely chopped 1 cup diced cooked ham, or ham slices 1 1/2 cups milk 4 eggs, beaten 1/2 cup shredded cheddar cheese 1/4 teaspoon salt Press thawed potatoes between paper towel to remove moisture; set aside. In a 10" ovenproof skillet, combine apple, onion, water, and sage; bring to boiling; reduce heat; cook uncovered, over medium- high heat until onion is tender; remove from heat. Stir in potatoes and ham; if using slices, layer on top of mixture after stirring in potatoes. In medium bowl, combine milk, eggs, cheese and salt; pour into skillet over potato mixture; do not stir. Bake, uncovered, in a 350F oven for 30-35 minutes or just until center appears set. Serve for supper with green salad and vegetable. http://www.recipezaar.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 5g Fat (61.3% calories from fat); 4g Protein; 3g Carbohydrate; 0g Dietary Fiber; 18mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat.

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