Recipes Included On This Page Pecan Burgers (Vegan) Pizza Chicken Poached Stuffed Pear in Pastry Prosciutto and Parmesan Pinwheels 2 Pumpkin Nut Cups Pumpkin Vinaigrette Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pecan Burgers (Vegan) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup grated carrot 1/2 cup celery 2 tablespoons onion 2 tablespoons fresh parsley 3 slices whole wheat bread 3/4 teaspoon salt 1/8 teaspoon thyme 1/8 teaspoon basil 1/2 cup tomato juice 1 cup ground pecans 1 egg 1/4 cup whole wheat flour Make bread into crumbs. Grate carrot. Cut celery and onion fine. Combine carrot, celery, onion, parsley, bread crumbs, salt, thyme, basil, juice, pecans, egg and flour. Mix together well. Form into patties. Brown in a skillet with a small amount of oil. Iren Rundell: "Vegetarian Delights" Contributed to the FareShare Gazette by Chupa; 11 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 10g Fat (54.6% calories from fat); 4g Protein; 15g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 436mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Pizza Chicken Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 boneless skinless chicken thighs [about 1 1/2 pounds] 1/2 teaspoon salt 1/4 teaspoon pepper 1 small onion -- sliced 2 medium bell peppers -- cut into strips 2 cups spaghetti sauce 16 ounces rotini pasta 1 cup mozzarella cheese -- shredded Remove fat from chicken. Sprinkle chicken with salt and pepper. Place chicken in 3 1/2- to 6-quart slow cooker. Top chicken with onion and bell peppers. Add spaghetti sauce. Cover and cook on LOW heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Cook and drain pasta as directed on package. Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese. Source : "#169 Jan 2001 Betty Crocker Comfort Casseroles page 51" Copyright : "2001 by General Mills, Inc." Yield : "4 to 8 servings" Start to Finish Time: "6:11" T(Cooking Time): "6:00" NOTES : Substitution: For a bit more color, use 1 yellow bell pepper and 2 red or green bell pepper. Variation : Six boneless pork chops can be substituted for the chicken thighs. Brown the pork chops, then continue as directed. Bobbie's Note: This was delicious. I served it in bowls, using the boneless, skinless chicken thighs. The spaghetti sauce I used with Green Peppers and Mushroom sauce. Contributed to the FareShare Gazette by Bobbie; 21 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 7g Fat (44.9% calories from fat); 5g Protein; 13g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 502mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Poached Stuffed Pear in Pastry Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 peeled and cored pears 4 cups water 1 cup sugar 2 teaspoons vanilla 1/2 cup lemon juice 2 1/2 pints raspberries 1 puff pastry sheet -- 10 x 15 inches Put first five ingredients in a stainless steel pan and bring to a boil. Simmer on low until pears are slightly soft. Drain pears completely and set on paper towels to dry completely and cool. Preheat oven to 350F. Thaw out puff pastry and cut into 6 equal squares, stuff pears with raspberries. Take on square of puff pastry at a time and roll out to fit up around pear. Slice thin strip from pastry to tie around pear. Wrap the rest of pastry around pear to look like a beggar's purse. Take thin strip of pastry to tie at top. Repeat for other pears. Bake at 350F. for 20-25 minutes until pastry is golden brown. L'Auberge Provencale White Post, Virginia Contributed to the FareShare Gazette by Gary; 27 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 416 Calories; 16g Fat (34.2% calories from fat); 4g Protein; 66g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 3 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Prosciutto and Parmesan Pinwheels 2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen puff pastry sheets -- thawed [17.5-ounce package] 5 ounces prosciutto -- thinly sliced 5 ounces Parmesan cheese -- thinly sliced 2 teaspoons prepared mustard 1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray. 2. Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet. 3. Bake 10 to 12 minutes. Prep Time: 10 Minutes. Cook Time: 10 Minutes. Ready In: 20 Minutes. Very easy appetizer. Absolutely delicious. Contributed to the FareShare Gazette by Polly; 19 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 288 Calories; 19g Fat (58.8% calories from fat); 15g Protein; 15g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 901mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pumpkin Nut Cups Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- softened 3 ounces cream cheese -- softened 1 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup canned pumpkin 1 egg yolk 1 tablespoon half-and-half or 1 tablespoon light cream or 1 tablespoon milk 4 teaspoons unsalted butter -- melted 1 tablespoon rum or 1/4 teaspoon rum flavoring 1 teaspoon vanilla 1/8 teaspoon ground cinnamon 1/2 cup coarsely chopped pecans 1/4 cup packed brown sugar 1 tablespoon unsalted butter -- melted 1/8 teaspoon ground nutmeg 1. In a medium mixing bowl beat the 1/2 cup butter and the cream cheese with an electric mixer until well mixed. Stir in flour. Divide dough into 24 balls, 1 inch in diameter; press the dough evenly into bottom and up sides of twenty-four 1 3/4-inch muffin pans. Bake in a 325-degree F. oven for 10 minutes. 2. Combine the 1/2 cup brown sugar, the pumpkin, egg yolk, cream or milk, the 4 teaspoons butter, rum or rum flavoring, vanilla, cinnamon and nutmeg. Spoon into warm prebaked cups. 3. Stir together pecans, 1/4 cup brown sugar and 1 tablespoon butter; sprinkle over pumpkin mixture. Bake in the 325-degree F. oven 25 minutes. Cool in pans for 10 minutes. Loosen and remove cups from pans. Serve warm or cool. Source : "http://ww4.bhg.com/bhg/food/index.jhtml" Copyright : "© Copyright 2003 Meredith Corporation." Yield : "2 dozen" NOTES : MC Formatted by Dee Contributed to the FareShare Gazette by Dee; 7 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 6g Fat (54.7% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 14mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Vinaigrette Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons pumpkin puree 1/4 cup vinegar -- use cider or balsamic 1 garlic clove 1 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup olive oil Finely chop or mash the clove of garlic Put all ingredients except the olive oil into a bowl. Whisk all ingredients together. Mix well. Add olive oil and whisk well NOTES : It is important to mix the olive oil in last as salt will not dissolve in oil. I used a combination of cider and balsamic vinegar. Contributed to the FareShare Gazette by Jennie; 10 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1005 Calories; 108g Fat (94.3% calories from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1070mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 21 1/2 Fat; 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.