Recipes Included On This Page Pineapple-Cheese Pesach Kugel Portuguese Vegetable Stew - Jump Up Picante Pot Roast Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pineapple-Cheese Pesach Kugel Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Jewish Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs 2 c Milk 1 pt Cottage cheese 3 tb Lemon juice 1 tb Lemon rind -- grated 3/4 c Sugar ds Salt 8 oz Can crushed pineapple -drained 6 Matzos -- broken, moistened, -drained 1/4 c Margarine -- melted 1/4 c Cinnamon sugar ---OPTIONAL TOPPING--- 2 c Sour cream 3 tb Sugar 1 tb Lemon juice Beat eggs with milk and cottage cheese. Add lemon juice, lemon rind, sugar, salt and pineapple. Add matzo and mix again. Grease a 9 x 13-in. pan; pour in mixture and drizzle melted margarine on top. Sprinkle with cinnamon sugar. Bake for one hour in a preheated 350 degree F. oven. If desired, just before serving top with sour cream mixed with sugar and lemon juice. Heat at 450 degrees F. for 10 minutes. Recipe by California Kosher. From the MM database of Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese Vegetable Stew - Jump Up Recipe By : Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Lowfat Stews Vegetarian Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds butternut squash -- peeled and cored or other winter squash 2 large sweet potatoes -- peeled 4 carrot 2 tablespoons vegetable oil -- PLUS 2 tablespoons oil for saute -- optional or cooking spray 1 large yellow onion -- peeled 1 large red bell pepper -- cored 3 ounces chopped roasted jalapenos -- peeled and seeded 4 garlic cloves -- chopped 1 1/2 teaspoons marjoram 2 inches cinnamon stick 1 1/2 teaspoons ground cumin 1 tablespoon hot paprika 3 cups chopped peeled tomatoes -- with juice or 28-oz canned 1/4 pound cabbage 1 1/2 cups cooked kidney beans or cannellini beans salt -- to taste PREPARATIONS: 3 cups 3/4-inch dice squash; 3 cups 3/4-inch dice sweet potato; 2 cups sliced carrots 1/4-inch rounds. Cut red bell pepper and cabbage into 1-inch long slices or strips (that 2 cups cabbage, all of the red bell). Roasted jalapenos available in small cans: 1/4-inch dice; drain. Instead of jalapenos, try roasted mixed chile peppers. They are sold in small (4 oz) cans labeled mild, medium and hot. 1. Preheat oven to 400F (200C). Lightly spray a heavy 12 by 18 inch shallow baking pan or broiler pan. Toss the squash, potatoes and carrots in half the vegetable oil and spread in a layer on the baking pan. Roast 20 minutes, until barely tender. See aside. 2. Meanwhile, cook the onion in the remaining oil (if using) in a large, heavy stockpot over medium heat until softened, about 5 minutes. Add the bell pepper and jalapenos and cook, stirring for another 5 minutes until softened. Add the garlic, marjoram, and spices and cook until fragrant, about 2 minutes. Add the tomatoes and their juice and simmer 20 minutes, until slightly reduced. Add the cabbage and salt. simmer for 10 minutes, then add the roasted vegetables and cooked legumes. (See tip.) Simmer gently for 20 to 30 minutes until the vegetables are tender. Remove the cinnamon stick and serve. TIP: May be made ahead to this point and finished in the oven. Place in a large casserole for serving. Bake, covered, preheated oven for approximately 40 minutes at 325; 25 minutes at 350. >Adapted from page 79 in Jump Up and Kiss Me Cookbook by Jennifer Trainer Thompson (1996: Ten Speed). EACH SERVING 246 cals, 6g fat (20% cff) estimated by MasterCook using spray not oil to saute onion. From desk of kitpath@earthlink.net (Pat Hanneman) 3/99 Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : There's something about spicy vegetarian food that encourages conversation. This stew is light, zesty and colorful. Add bread and a salad and you have a comforting casual dinner for six. Add a dessert and entertain. This thick, aromatic stew of fall vegetables bring together sweet winter squash, sweet potatoes, and carrots with cabbage and tomatoes. The cinnamon, marjoram, and cumin are often found combined in Mexican dishes. Allow time to roast the vegetables.   * Exported from MasterCook * Picante Pot Roast Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : FareShare Gazette Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lb beef roast 1 tbsp vegetable oil 2 each medium onions, cut into wedges 1 can (8 oz) tomato sauce 1 cup picante sauce 1 1/4 tsp ground cumin 1/2 tsp oregano leaves, crushed or ground 2 each garlic cloves, minced 1 each green pepper, coarsely chopped Pour oil into crock pot or dutch oven; add meat; mix spices and sauces in bowl and pour over meat; cook slowly in dutch oven, and check meat for tenderness after 2 hours. If added to crock pot instead, turn on LOW and let cook 6-8 hours. In either case, re- move meat to serving plate and keep warm; bring sauce to a boil and stir frequently until thickened (about 5 minutes). Skim fat from sauce, and serve with additional picante sauce over meat. Makes 6-8 servings. Contributed to the FareShare Gazette by UNKNOWN www.fareshare.net - - - - - - - - - - - - - - - - - -