Recipes Included On This Page Papa Al Couscous Pear Ginger Cake Pineapple Upside Down Cake In A Frying Pan Popovers Pork, Broccoli and Noodle Skillet Potato Bread Abm Ala Brigitte Prune Whip Prune Whip Woodward's Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Papa Al Couscous Recipe By :Hyperion (Restaurant), New York, New York. Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 5 whole garlic cloves -- smashed 2 zucchini -- cubed [about 3/4 pound] 4 medium tomatoes or 8 large plum tomatoes -- (about 2 pounds) cut into 1-inch pieces 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano -- crumbled 1 teaspoon lemon pepper 1/2 teaspoon Herbes de Provence Salt and pepper to taste 4 1/2 cups water -- (4 1/2 to 5) 3 Knorr chicken bouillon cubes 2 bay leaves 1 cup couscous 1/2 lemon -- juice of or to taste 1/3 cup minced fresh parsley leaves Extra-virgin olive oil for drizzling In a casserole set over moderate heat, warm the olive oil until it is hot. Add garlic cloves and cook, stirring, until golden. Add the zucchini and cook, stirring occasionally, for 3 minutes, or until softened. Add tomatoes, oregano, lemon pepper, Herbes de Provence, salt and pepper to taste and cook the mixture, stirring occasionally, for 5 minutes more. Add the water, bouillon cubes, bay leaves, additional salt and pepper to taste, if desired, and simmer the mixture, stirring occasionally for 15 minutes. Add couscous and continue cooking, stirring occasionally, until it reaches porridge-like consistency - about 5 to 10 minutes. Add the lemon juice and parsley. Discard the bay leaves. Serve the couscous drizzled with the extra-virgin olive oil and dusted with freshly grated pepper. Hyperion (Restaurant), New York, New York. Contributed to the FareShare Gazette by Fatima; 25 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 8g Fat (24.6% calories from fat); 8g Protein; 44g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 112mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Pear Ginger Cake Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 20 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour -- (250 mL) 1 cup all-purpose flour -- (250 mL) 1 cup granulated sugar -- (250 mL) 1 teaspoon baking soda -- (5 mL) 1 teaspoon ginger -- (5 mL) 1/2 teaspoon nutmeg -- (2 mL) 1/2 teaspoon salt -- (2 mL) 2 cups thinly sliced peeled pears -- (500 mL) 1/2 cup vegetable oil -- (125 mL) 1/4 cup toasted chopped almonds -- (50 mL) 1/4 cup chopped crystallized ginger -- (50 mL) 2 eggs 1 tablespoon grated lemon rind -- (15 mL) 1 tablespoon lemon juice -- (15 mL) Preheat oven to 350F (180C). Grease a 10-inch (3 L) bundt pan or spray with nonstick baking spray. In mixing bowl, stir together whole wheat flour, all-purpose flour, sugar, baking soda, ground ginger, nutmeg and salt. Add pears. In small bowl, whisk together oil, almonds, crystallized ginger, eggs, lemon rind and juice. Add to dry ingredients all at once, stirring just until moistened. Spoon into prepared pan. Bake for 60 to 70 minutes or until toothpick inserted in center comes away clean. Let stand at least 15 minutes before removing from pan. Cool completely before slicing. Makes 1 bundt cake - 20 servings. From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 6g Fat (39.0% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 122mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pineapple Upside Down Cake In A Frying Pan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple -- crushed or sliced [large can] 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 cup sugar 2 eggs -- yolks and whites separated 1/2 cup milk 1 teaspoon vanilla 2 tablespoons butter 1 cup brown sugar Maraschino cherries Whipped cream Preheat oven to 350F. Drain the juice from pineapple. Set aside. Sift flour. Sift again with baking powder and salt. Set aside. Cream butter or substitute, gradually add; cream well. Set aside. Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and milk alternately, mixing well. Fold in the beaten egg whites and vanilla. Melt butter in large, oven-proof frying pan. Spread brown sugar over pan. Add pineapple (if sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit). Pour cake batter over fruit. Bake 45 minutes. Test with straw to see if cake is baked through. Turn upside-down on serving dish and garnish with maraschino cherries. Whipped cream may be spread over top. (1925 winner of the Hawaiian Pineapple Company Recipe Contest) Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 1 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 463 Calories; 17g Fat (31.6% calories from fat); 5g Protein; 75g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 431mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Popovers Recipe By :Ina Garten Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons unsalted butter -- plus softened butter for greasing pans 1 1/2 cups all-purpose flour -- sifted 1/4 teaspoon kosher salt 3 extra large eggs -- at room temperature 1 1/2 cups whole milk -- at room temperature Preheat oven to 425 F. Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek. Serve hot. Source : "Barefoot Contessa Parties!" S(MC formatting by): "bobbi744@attbi.com" Yield : "12 popovers" NOTES : They're much easier than you expect, and they make any meal feel festive. Bobbie's Note: These were delicious and very easy! Contributed to the FareShare Gazette by Bobbie; 2 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 4g Fat (33.7% calories from fat); 4g Protein; 14g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 73mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Pork, Broccoli and Noodle Skillet Recipe By :Pillsbury Classic Cookbook # 232, Pasta Serving Size : 5 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces uncooked dumpling egg noodles -- (4 cups) 14 ounces frozen 100% broccoli florets [Green Giant Select®] 1 tablespoon margarine or butter 1 pound pork tenderloin -- cut crosswise into 1/4-inch slices 1 cup sliced fresh mushrooms 1 garlic clove -- minced 12 ounces mushroom gravy -- (1 jar) 1 tablespoon Worcestershire sauce In Dutch oven or large saucepan, cook noodles as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until noodles and broccoli are tender. Drain. Return to saucepan; cover to keep warm. Meanwhile, melt margarine in 12-inch non-stick skillet over medium- high heat. Add pork; cook 3 to 5 minutes or until browned, stirring constantly. Add mushrooms and garlic; cook and stir 2 to 4 minutes or until mushrooms are tender. Add gravy and Worcestershire sauce to pork mixture; mix well. Cook and stir over medium-high heat until mixture is bubbly and thickened. Add pork mixture to cooked noodles and broccoli; toss gently to coat. 5 (1 1/2-cup) servings DIETARY EXCHANGES: 2 Starch, 1 Vegetable, 2-1/2 Lean Meat OR 2 Carbohydrate, 1 Vegetable, 2-1/2 Lean Meat Source : "Pillsbury Classic Cookbook # 232, Pasta. 6/2000, p. 38" Copyright : "The Pillsbury Company" Ratings : Points 0-10 7 NOTES : Ingredient Substitutions: Pork or brown gravy can be used in place of the mushroom gravy in this recipe. Use 2 3/4 cups mini- lasagna noodles as a substitute for the egg noodles. Kitchen Tip: Save on preparation time by using chopped or minced garlic from a jar. For another shortcut, use purchased sliced mushrooms. Bobbie's Note: I made this and it was delicious. I did make a few changes. I used an equal amount of fresh broccoli florets, plus thin tender stems. I added them for the last 7 minutes of noodle cooking time. I didn't have a jar of mushroom gravy so substituted a 12 oz jar of Roast Turkey gravy and increased the number of mushrooms a bit. Contributed to the FareShare Gazette by Bobbie; 7 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 5g Fat (30.7% calories from fat); 20g Protein; 5g Carbohydrate; trace Dietary Fiber; 59mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Potato Bread Abm Ala Brigitte Recipe By :366 Low Fat Brand Name Recipes Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 egg or 1/4 cup egg substitute 3 cups better for bread flour 1/4 cup instant mashed potato flakes 1 1/2 teaspoons nonfat dry milk 3 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons dry yeast 1 tablespoon margarine 1. Add ingredients to pan in order listed. If your machine calls for dry ingredients first reverse the order. 2. Program for "Bread" or "regular" setting. 3. Push "start". 4. Remove bread about 4 hours later. 5. Recipe makes one large (3 cups flour) loaf. Source : "366 Low Fat Brand Name Recipes" S(from) : "Brigitte Sealing-Cyberealm" Yield : "1 loaf" NOTES : This was a beautiful white bread which had a lovely texture. Contributed to the FareShare Gazette by Bobbie; 4 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Whip Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mashed prunes 3 egg whites -- beaten stiff 1 pinch salt 1/4 teaspoon vanilla 3 tablespoons sugar 1/2 cup walnuts Whipped Cream Cook prunes. Cool, pit and mash. Mix all ingredients thoroughly, put in buttered baking dish and set in a pan of hot water. Bake about 15 minutes at 350 degrees F. Serve with whipped cream. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 6 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Whip Woodward's Recipe By :Bea Wright Recipes; Woodward's Food Floors Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried prunes Hot water -- to cover 1/4 cup sugar 5 egg whites 1/8 teaspoon salt 1/4 teaspoon cream of tartar or 1/4 teaspoon lemon juice 1/2 cup broken nut meats -- optional Cover 1 pound of dried prunes with hot water and soak for 2 hours. Bring them to the boiling point in the water in which they were soaked and cook gently for 1/2 hour. Add 1/4 cup sugar and cook 10 minutes longer. Drain and pit, then put through ricer or blender. There should be 1 cup of thick prune pulp. Whip 5 egg whites and 1/8 teaspoon of salt until foamy. Add 1/4 teaspoon of cream of tartar or substitute 1/4 teaspoon lemon juice for the cream of tartar, adding to the prune pulp**. Whip the eggs until stiff, fold in prune pulp and 1/2 cup of broken nut meats if desired. Place in a 9-inch baking dish and set in a pan of hot water. Bake at 275 F. for about 1 hour. Serve hot, preferably, with cream or sauce. From Woodward's Food Floors Bea Wright Recipes; Volume VII No. 71. **Clarifying note: If you use cream of tartar, add it to the egg whites; if you use lemon juice instead, add it to the prune pulp not the egg whites. Hallie's note: I used to collect these recipe sheets from Woodward's in the 1960's, 1970's and early 1980's. None of them were dated. Woodward's was a department store that operated only in British Columbia and Alberta as far as I know. Contributed to the FareShare Gazette by Hallie; 7 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; trace Fat (1.3% calories from fat); 5g Protein; 56g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Lean Meat; 3 Fruit; 1/2 Other Carbohydrates.

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