Recipes Included On This Page Pampered Chef Mediterranean Couscous Salad Pampered Chef Tropical Couscous Pudding Pecan Brittle (Cookbook Winner) Preserved Kumquats Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pampered Chef Mediterranean Couscous Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1/2 teaspoon salt 1 cup couscous 2 cup Red Bell Pepper -- chopped 2/3 cup pitted black olives -- cut in half 3 tablespoons Olive Oil vinaigrette 1 cup fresh mint -- chopped 1 cup feta cheese -- crumbled Romaine lettuce Salt and Pepper In couscous pot bring water and salt to a boil. Stir in couscous. Remove from heat. Cover and let stand 5 minutes, or until water is absorbed. Transfer couscous to a large bowl. Fluff couscous with fork to separate grains. Cool slightly. Gently stir in chopped red bell pepper, halved olives, chopped mint into couscous. Stir in vinaigrette and fold in the feta cheese. Season with salt and pepper. Arrange romaine lettuce leaves on individual serving plates, 3 to 4 leaves per plate. Spoon salad onto lettuce. Serve. This can be served with pita bread, Greek flat bread, or any Mediterranean type of bread. Source : pamperedchef.com Contributed to the FareShare Gazette by Fatima; 6 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 7g Fat (30.7% calories from fat); 8g Protein; 29g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 598mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Pampered Chef Tropical Couscous Pudding Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups water 1/2 cup couscous 1 tablespoon unsalted butter 1 cup banana -- chopped 1 tablespoon packed light brown sugar 1 1/2 cups whipping cream -- chilled plus 2 tablespoons whipping cream -- chilled 5 tablespoons cream of coconut -- (Coco Lopez) 1 tablespoon light rum 1/2 cup dried pineapple -- minced 1 1/2 cups fresh pineapple -- diced In couscous pot bring water to a boil. Stir in couscous. Remove from heat. Cover and let stand until water is absorbed. Fluff with fork. Melt butter in non stick fry pan over medium heat. Add banana and brown sugar. Sauté until banana is soft. About 1 minute. Cool With electric mixer or wire whisk, beat cream in large bowl until soft peaks form. Fold in cream of coconut. Reserve 6 tablespoons for garnish. Fold in minced dried pineapple, 1 cup fresh pineapple, couscous and banana into remaining whipped cream mixture in large bowl. Divide mixture into 6 parfait dessert glasses. Top each pudding with 1 tablespoon of the reserved whipped cream. Sprinkle each with fresh pineapple and serve. Tips : Be creative with this recipe. You can also add mango, papayas, Or try topping with chopped macadamia nuts. Source : pamperedchef.com Contributed to the FareShare Gazette by Fatima; 6 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 457 Calories; 29g Fat (55.1% calories from fat); 4g Protein; 49g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pecan Brittle Recipe By : Serving Size : 8 Preparation Time :0:10 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup light corn syrup 1/8 teaspoon salt 2 cups pecan halves -- or cashews 1 teaspoon butter 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 teaspoon baking soda In a greased 2 quart glass measure, cook sugar, corn syrup and salt on high 2 to 3 minutes, until boiling. Cook an additional 4 minutes. Stir in nuts, butter, vanilla and cinnamon. Cook 2 minutes. Immediately stir in baking soda until light and foamy. Quickly pour onto a buttered cookie sheet, spread. Cool. Break into pieces. Makes 1 pound. Cleanup : Fill measuring cup with water and heat on high 10 minutes. This is a "Cinnabon" pecan brittle clone - only better and fresher! Contributed to the FareShare Gazette by Judy; 8 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 19g Fat (46.7% calories from fat); 2g Protein; 46g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 221mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Preserved Kumquats Recipe By :A Hundred Years of Island Cooking Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ripe kumquats -- (4 cups) 1 tablespoon baking soda Water 2 cups sugar 2 cups water 2 tablespoons grated ginger root Select kumquats which are free from blemishes. Remove stems; wash and drain. Add baking soda to the fruit; mix and let stand for 15 minutes. Rinse and drain the kumquats twice then put into a large saucepan. Add enough water to barely cover the fruit. Bring to a boil, reduce heat and simmer for about 10 minutes or until tender. Drain. Combine the sugar and the 2 cups of water in another saucepan. Bring to a boil, stirring constantly, until the syrup reaches 238F. (soft ball stage). Reduce heat; add ginger and kumquats and cook until the kumquats are glazed, about 3 minutes. Store in the refrigerator. Makes 4 cups. From - A Hundred Years of Island Cooking; a collection of recipes from Hawaiian Electric Company. 1991. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; trace Fat (0.0% calories from fat); trace Protein; 50g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 474mg Sodium. Exchanges: 0 Vegetable; 3 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.