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FareShare Gazette Recipes -- November 2002 - P's
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* Exported from MasterCook *
Pan di Spagna (Italian Sponge Cake)
Recipe By :Solo Dolci - The Italian Dessert Cookbook by Anna B.
Serving Size : 16 Preparation Time :0:00
Categories : Volume 5-11 Nov. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs -- separated
1 cup powdered sugar -- (250 mL)
1 teaspoon grated lemon rind -- (5 mL)
1 cup flour -- (250 mL)
1/2 teaspoon baking powder -- (2 mL)
Preheat oven to 325F (160C).
Grease and flour a 9-inch (23-cm) square pan.
Beat the egg yolks and sugar in a mixing bowl until lemon-coloured.
Add grated lemon rind.
In another bowl beat the egg whites until stiff and fold gently into
the yolk mixture.
Add the sifted flour and baking powder to the cake batter; pour into
the prepared pan.
Bake at 325F (160C) for 45 minutes.
Pan di Spagna is used with layers of lemon custard or chocolate
pudding or canned, frozen or fresh fruit.
From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson;
1996; Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102
ISBN 1-56474-185-0
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 8 November 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 82 Calories; 2g Fat (19.1%
calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary
Fiber; 70mg Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch);
1/2 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Panettone Filled with Fruit Pastry Cream
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 5-11 Nov. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
26 ounces panettone bread
Rum mixture from fruit pastry cream
5 ounces semisweet chocolate -- chopped
1/4 stick unsalted butter
1/3 cup sliced almonds -- toasted
**Candied Fruit pastry Cream**
2/3 cup golden raisins
1/2 cup dark rum
1/4 cup unsalted butter
1 1/3 cups amaretti cookies -- crushed
6 tablespoons amaretto liqueur
1 3/4 cups whole milk
4 large egg yolks
2/3 cup sugar
1 1/2 teaspoons vanilla extract
6 tablespoons all-purpose flour
1/3 cup candied fruit -- chopped
2/3 cup chilled whipping cream
Turn panettone upside down. Peel paper off flat end but leave
paper on sides. Using a serrated knife and starting 1/2 inch
from the edge, cut around edge and down to 1 inch from rounded
end of panettone (do not perforate top).
Turn bread rounded side up. Insert serrated knife into side of
bread just above paper and cut 3-inch-long horizontal slit.
Insert knife in slit (do not perforated sides) and cut cylinder-
shaped center of bread free. Insert fingertips into slit; press
down to release cylinder. Remove cylinder; cut horizontally into
4 rounds.
Place bread flat end up in bowl. Brush inside with some of rum
mixture. Spoon 1 cup pastry cream into bread. Top with one bread
round. Brush with some of the rum mixture.
Repeat layering twice with pastry cream, bread rounds and rum
mixture. Cover with remaining bread round.
Turn flat side down onto platter. Chill 4 hours.
Stir chocolate and butter in heavy saucepan over low heat until
smooth.
Peel paper from sides of bread. Pour chocolate mixture over top,
allowing to drip down the sides. Sprinkle with almonds. Chill at
least 6 hours or overnight.
Place raisins in small bowl. Add 1/4 cup rum. Cover and let stand
2 hours. Melt butter in medium saucepan over medium heat. Add
crushed cookies and amaretto and stir to combine. Set aside.
Bring milk to simmer in heavy large saucepan. Using electric
mixer, beat yolks and sugar in a large bowl until thick and pale.
Beat in vanilla.
Sift flour into yolk mixture; whisk to blend. Gradually whisk in
hot milk. Return to saucepan. Whisk constantly over medium heat
until pastry cream boils and is very thick, about 10 minutes.
Transfer to large bowl.
Drain raisins, reserving soaking liquid. Add 1/4 rum to liquid;
reserve for panettone. Mix raisins, candied fruit and cookie
mixture into pastry cream. Chill until cold.
Whisking often, about 1 hour. (Can be made ahead.)
Cover and chill pastry cream and rum mixture separately. Beat
whipping cream in bowl until stiff peaks form. Fold into
pastry cream.
Contributed to the FareShare Gazette by Jennie; 9 November 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 135 Calories; 9g Fat (59.9%
calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary
Fiber; 12mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch);
0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Parmesan Chicken Skillet
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Volume 5-11 Nov. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless skinless chicken breast -- cut
into thin strips
1/2 teaspoon Italian seasoning
2 tablespoons margarine -- (1 1/2 to 2)
1 1/4 cups water
2/3 cup milk
1 cup frozen peas -- or canned, drained
5 1/8 ounces Pasta Roni Angel Hair Pasta
with Parmesan cheese
1 medium tomato -- chopped
Toss chicken with Italian seasoning. Sauté chicken with margarine in
large skillet on High heat 5 minutes or until no longer pink inside.
Add 1 1/4 cups water, milk and peas. Bring to a boil. Stir in pasta,
Special Seasonings (from pasta package) and tomato. Reduce heat to
Medium. Gently boil, uncovered 4-5 minutes or until pasta is tender.
Let stand 3 minutes.
Source : "Pasta Roni box"
S(MC formatting by): "bobbi744@attbi.com"
Start to Finish Time: "0:28"
T(Cooking Time): "0:15"
NOTES : Bobbie's Note: This was delicious with a wonderful flavor.
One of the best uses of a packaged pasta mix we have tried.
Contributed to the FareShare Gazette by Bobbie; 3 November 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 235 Calories; 9g Fat (33.9%
calories from fat); 30g Protein; 8g Carbohydrate; 2g Dietary Fiber;
71mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
* Exported from MasterCook *
Pasta Carbonara
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 5-11 Nov. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound bacon
1/2 cup butter -- (1 cube)
1 cup milk
2 tablespoons wine vinegar
Favorite pasta
2 eggs -- whipped
1/3 cup freshly grated Parmesan -- or Romano cheese
Salt and pepper to taste
Cut bacon up into little pieces and cook until clear in a cube of
butter. Heat milk in a small saucepan and add the bacon and butter.
Add wine vinegar. This will turn the milk to cheese. Simmer for about
15 minutes until the sauce cooks smooth. Boil your favorite pasta.
Drain and return to the pan. Immediately throw in eggs, the above
sauce and Parmesan or Romano cheese. Season with salt and pepper,
toss and serve.
By: The Honorable John E. Baldacci, United States Congressman, Maine
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 438 Calories; 41g Fat (84.3%
calories from fat); 14g Protein; 4g Carbohydrate; 0g Dietary Fiber;
188mg Cholesterol; 745mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Non-Fat
Milk; 7 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Peachy Gingerbread Pudding
Recipe By :Fat Free Living Super Cookbook by Jyl Steinback
Serving Size : 8 Preparation Time :0:00
Categories : Volume 5-11 Nov. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup apple butter -- (50 mL)
1 3/4 cups skim milk -- (425 mL)
1/3 cup brown sugar -- (75 mL)
1/2 cup egg substitute -- (125 mL)
1 1/2 teaspoons ginger -- (7 mL)
1/2 teaspoon cinnamon -- (2 mL)
1 teaspoon vanilla -- (5 mL)
4 cups cubed fat-free French bread -- (1 L)
16 ounces peach slices in juice -- (454 g) drained
1 1/2 tablespoons sugar -- (22 mL)
Preheat oven to 350F (180C).
Lightly spray an 8-inch (20cm) baking dish with non-fat cooking
spray.
In a large bowl, combine the apple butter, milk, brown sugar, egg
substitute, ginger, cinnamon and vanilla. Mix until blended.
Add bread cubes and mix until well coated. Let stand for 15 to 20
minutes. Fold the peaches into the bread mixture. Pour into the
prepared pan; sprinkle with sugar.
Bake for 30 minutes until the top is browned and a knife inserted in
the center comes out clean.
Serve with fat-free Cool Whip or fat-free frozen yogurt.
From Fat Free Living Super Cookbook by Jyl Steinback; 1997;
ISBN 0-446-67313-7.
MC format and metric conversions by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 13 November 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 121 Calories; 2g Fat (13.0%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber;
1mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Phyllo-Wrapped Salmon with Gingered Spinach Filling
Recipe By :Cuisine at Home Magazine (December 2002)
Serving Size : 4 Preparation Time :0:00
Categories : Volume 5-11 Nov. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 tablespoons shallot -- minced
1 tablespoon garlic -- minced
1 tablespoon fresh ginger -- minced
1/2 teaspoon crushed red pepper
1 cup baby spinach leaves -- coarsely chopped
1 pinch salt
1 pinch sugar
1/4 cup butter
1/4 cup olive oil
6 sheets Phyllo pastry
1 tablespoon sesame seeds -- toasted
4 fillets salmon -- skin removed
salt and pepper -- to taste
Herbed Coconut Sauce
1 cup coconut milk -- unsweetened
1/2 cup water
1 tablespoon garlic -- minced
1 tablespoon fresh ginger -- minced
1 tablespoon shallots -- minced
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1 teaspoon fresh lime juice
1/2 teaspoon cornstarch
salt -- to taste
1/4 cup fresh cilantro -- chopped
1/4 cup fresh basil -- chopped
1 small red pepper -- sliced into rings
Heat oil for the filling in a small sauté pan over medium-high heat.
Add shallot, garlic, ginger and pepper flakes. Cook just until
fragrant, about 1 minute.
Toss hot oil with spinach; season with salt and sugar. Remove
from pan and set mixture aside until ready to assemble rolls.
Combine 1/4 cup butter and olive oil and melt in microwave.
Set aside to cool to room temperature.
Lay out 3 of the Phyllo sheets on parchment paper per instructions on
the box. Brush some of the butter-oil mixture on the Phyllo.
Sprinkle half of sesame seeds on the buttered sheets.
Season the salmon with salt and pepper to taste.
To assemble, place fish fillet about 1 inch from the bottom of a
short side of the Phyllo. Arrange half the spinach across the fillet.
Top with a second fillet so the thick portion rests on top of the
thin portion of the fillet below.
To roll, lift the bottom edge of the Phyllo with thumbs and
forefingers; (using the parchment paper to help get started);
keep top fillet in place with the tops of your other fingers and
roll the fillets one half turn (the top fillet is now on the bottom).
Brush the exposed Phyllo with butter, then fold the long sides in,
all the way to the end of the sheet (as if folding a burrito).
Brush these folds with butter-oil mixture, then roll to the end,
brushing any uncoated Phyllo with a little butter.
Transfer to a parchment-lined baking sheet (one with raised edges).
Prepare remaining 3 sheets of Phyllo and assemble second roll as the
first.
Preheat oven to 425F (220C).
Bake wrapped fish until golden and crisp, about 20 minutes; remove
from oven and let rest 5 minutes before slicing.
To serve, slice off about 1/2 inch from the ends of each roll using a
serrated slicing knife. Cut rolls in half, then cut each piece in half
diagonally. Stand two the pieces upright on each serving plate.
Herbed Coconut Sauce:
Combine and simmer unsweetened coconut milk, water, garlic, ginger,
shallot, sugar and red pepper flakes in a small saucepan over
medium-high heat. Reduce to about 1 cup, about 15 minutes.
Strain mixture through a fine mesh strainer and return liquid to a
clean saucepan.
Combine lime juice and cornstarch in a small bowl.
Bring sauce to a boil again and whisk in cornstarch mixture.
Simmer about 1 minute, then season with salt to taste.
Makes 1 cup.
To serve, spoon some of the sauce onto plates, then stand two pieces
of the Phyllo-wrapped salmon on the sauce.
Garnish with herb-chile mixture.
You can wrap the fish in Phyllo and chill it 4 or 5 hours before
baking; the sauce can be made ahead also and rewarmed while the fish
is in the oven.
Halibut or sea bass can be substituted, but increase cooking
time 2 or 3 minutes.
NOTES : From Cuisine at Home Magazine (December 2002).
Prepared by Art and Doris Guyer on November 1, 2002.
Formatted in MasterCook by Art
This recipe and a photo I took when it was served
are available on the FareShare Website at:
http://fareshare.net/phyllosalmon.html
Contributed to the FareShare Gazette by Art; 2 November 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 643 Calories; 52g Fat (71.4%
calories from fat); 22g Protein; 25g Carbohydrate; 3g Dietary Fiber;
75mg Cholesterol; 359mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2
Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Pumpkin Squares #2
Recipe By :originally from Martha Dixon Cookbook, 1963
Serving Size : 1 Preparation Time :0:00
Categories : Volume 5-11 Nov. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 ounces evaporated milk
3 eggs -- beaten
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup sugar
13 ounces pumpkin
1 package yellow cake mix
1/2 cup margarine or butter
Combine milk, eggs, spice, salt, sugar and pumpkin. Pour into
a 13x9-inch baking pan. Crumble margarine or butter into cake
mix and sprinkle on top of the pumpkin mixture.
Bake at 350 F. (180C) for 45 minutes or until a wooden toothpick
inserted in the middle comes out clean.
Serve with whipped cream
Source : "Lansing State Journal 8-26-2002 - Janet Geissler's Readers'
Recipes"
S(MC formatting by): "bobbi744@attbi.com"
Yield : "13 x9" dessert"
NOTES : A nice change of pace from pumpkin pie.
Bobbie's Note: This is a delicious recipe. A real keeper.
Contributed to the FareShare Gazette by Bobbie; 3 November 2002.
www.fareshare.net
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