Recipes Included On This Page Pasta Snacks Pasteles de Guayaba (Cuban Guava and Cream Cheese Pastries) Pecan Cheese Crackers Penne in Tomato Sauce with Crabmeat Penne Pasta with White Beans & Sun Dried Tomato Sauce - LF Vegan Peppered Beef Skewers With Onion-Horseradish Pork Loin with Dried-Plum Stuffing Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta Snacks Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces uncooked pasta -- such as wagon wheels, bowties or cork screws) 2 tablespoons grated Parmesan cheese 1 tablespoon ground walnuts 1/8 teaspoon garlic salt Vegetable oil for deep frying Cook pasta according to package directions; drain. Rinse in cold water and drain well. Spread cooked pasta on paper towels to remove additional water. Heat 2 inches of vegetable oil in a deep fat fryer or deep saucepan to 400 degrees F. Fry pasta a few at a time, until a golden color, about 30 to 45 seconds. Remove with a slotted spoon; drain thoroughly. Mix Parmesan cheese, ground walnuts and garlic salt; toss with fried pasta. Store in air tight container. Makes 2 1/2 cups. Contributed to the FareShare Gazette by Dancer^; 23 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; 1g Fat (67.0% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pasteles de Guayaba (Cuban Guava and Cream Cheese Pastries) Recipe By : Alex Garcia, TV Food Network Episode#: MP1B63 Serving Size : 16 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cream cheese 1 pound butter -- softened 1 pound flour 1 1/2 pounds guava paste Sugar -- for sprinkling Blend the cream cheese, butter and flour until well mixed. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 375 degrees F. Roll out the dough into a 1/4-inch thick square. Cut the rolled dough into 16 to 20 squares. A little off center of each square, place 1 tablespoon guava paste. Fold the dough over the guava paste, forming a triangle. Press the edges shut. Place the pasteles onto a cookie sheet and sprinkle them with a thin layer of sugar. Bake until the pasteles are evenly browned, about 25 minutes. Source : "© 2003 Television Food Network" Yield : "16 pastries" Contributed to the FareShare Gazette by Chupababi; 11 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 525 Calories; 33g Fat (56.0% calories from fat); 5g Protein; 53g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 320mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fruit; 6 1/2 Fat. * Exported from MasterCook * Pecan Cheese Crackers Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shredded sharp cheddar cheese 1 cup butter or margarine -- at room temperature [2 sticks] 3 cups self-rising flour 1/2 teaspoon cayenne pepper -- (or more to taste) 2 cups finely chopped pecans Preheat the oven to 350 degrees F. In the bowl of an electric stand mixer or in the food processor fitted with a steel blade, place shredded cheese and softened butter. Beat or process until well combined. Add flour, cayenne pepper and pecans. Beat or process a bit more, or until pecans have just been incorporated. Shape the dough into four logs, about 1-1/4 inches in diameter. The dough may appear dry, so more butter may be needed. Wrap in plastic wrap or waxed paper and chill 1 hour or freeze for about 20 minutes. Slice logs into 1/4 inch rounds and bake in batches on ungreased baking sheets until crisp but not browned, 12 to 15 minutes. With a metal spatula, remove the crackers to a wire rack to cool. Serve at once or store in an airtight container for up to a week. This dough may be frozen, baked or unbaked, for up to 6 months. Makes 6 dozen. These irresistible cheesy wafers are addicting; the pecans add texture and flavor. Contributed to the FareShare Gazette by Dancer^; 8 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 5g Fat (63.5% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat. * Exported from MasterCook * Penne in Tomato Sauce with Crabmeat Recipe By : Cook's Magazine April 1990 Serving Size : 4 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 medium onion -- minced 3 tablespoons minced fresh Italian parsley 28 ounces Italian plum tomatoes -- (1 can) chopped coarse juices reserved 1/4 cup dry white wine 1/2 pound crabmeat -- picked over & flaked Salt Ground black pepper 12 ounces penne Heat olive oil in a medium skillet. Add the onions and parsley; saute until onions soften, about 3 minutes. Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes. Add the tomatoes and wine; simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes. Drain and return penne to the soup kettle. Add sauce; toss to combine. Serve immediately. NOTES : Quick and simple saute with robust pasta. Medium shells or rotini can be substituted for the penne in this recipe. The tomato sauce and bits of crabmeat adhere to the crevices and rough surfaces of these pastas. Contributed to the FareShare Gazette by Robin; 13 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 15g Fat (59.1% calories from fat); 12g Protein; 11g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 184mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Penne Pasta with White Beans & Sun Dried Tomato Sauce - LF Vegan Recipe By : National Pasta Association Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sliced onions 1 teaspoon minced garlic 1 cup vegetable broth -- or more if needed 30 ounces white cannelloni beans -- (2 cans) drained & rinsed, or 3 cups home-cooked cannelloni beans with 1 1/2 cups cooking liquid 1 cup sun-dried tomatoes -- quartered [not oil packed] 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme 1 teaspoon dried basil or 1 tablespoon fresh basil -- cut in thin ribbons Salt & pepper 1 pound whole wheat penne pasta 2 tablespoons chopped parsley Combine the onions, garlic, and 1/4 cup broth in a large pot. Simmer over moderately high heat until the onions are soft, about 5 minutes. Stir in the beans with their liquid (or an equivalent amount of water if using canned beans), the sun-dried tomatoes, thyme, basil, and remaining 3/4 cup broth. Bring to a simmer and cook, uncovered, over moderate heat, stirring often, until all the flavors are well blended, 15 to 20 minutes. Thin, if desired, with additional vegetable broth. Season to taste with salt and pepper. Keep warm. Bring a large pot of water to boil over high heat. Add the pasta and boil until al dente, about 12 minutes. Drain and transfer to a warm bowl. Add the sauce and toss to coat. Serve on warm plates, topping each portion with 1/2 tablespoon chopped parsley. Contributed to the FareShare Gazette by Chupababi; 11 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 1g Fat (13.5% calories from fat); 4g Protein; 17g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 671mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Peppered Beef Skewers With Onion-Horseradish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 garlic cloves -- pressed 2 tablespoons soy sauce 1 tablespoon pepper 1 pound tender beef -- such as top sirloin or loin about 3/4 to 1-inch thick and trimmed of fat Onion Horseradish Marmalade; 1 pound red onion -- diced 1 tablespoon olive oil 1 tablespoon firmly packed brown sugar 1/3 cup red wine vinegar 1/3 cup white wine 2 teaspoons prepared horseradish In a bowl, mix garlic, soy and pepper. Cut beef into 1/4-inch-thick strips about 3 inches long. Mix with seasonings. Cover and chill for 1 hour or up until the next day. Weave slender skewers through the meat, keeping strips flat. Place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level for only 2-3 seconds). Turn to brown evenly, about 3 to 4 minutes. Serve meat, on or off skewers, with marmalade. Onion-Horseradish Marmalade: In a 10- to 12-inch frying pan over medium-high heat, mix onions, olive or salad oil, and brown sugar. Cover; stir occasionally until any juices have evaporated and onion is golden brown, about 8 minutes. Add red wine vinegar, white wine and horseradish; stir often, uncovered, until liquid evaporated, about 6 minutes. Serve warm or cool. If made ahead, let cool, cover and chill up to 3 days. Makes about 1 cup. Contributed to the FareShare Gazette by Dancer^; 4 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 4g Fat (29.6% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 529mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pork Loin with Dried-Plum Stuffing Recipe By :Wayne Kalyn "Power Up Your Plate", recipes by Judy Lockhart Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STUFFING: Cooking spray 1 1/3 cups finely chopped red onion 1/2 cup finely chopped celery 2 garlic cloves -- minced 1 cup finely chopped dried plums 1/3 cup finely chopped pecans 1 tablespoon grated orange rind 1/4 cup fresh orange juice -- (about 1 orange) 2 tablespoons minced fresh parsley 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pork loin -- (2-pound) trimmed 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper SAUCE: 1 tablespoon all-purpose flour 1 1/2 cups fat-free -- less-sodium chicken broth, divided 1/4 cup port 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Flat-leaf parsley -- (optional) Preheat oven to 425F. To prepare stuffing, heat a large skillet coated with cooking spray over medium heat. Add onion, celery, and garlic; cook 7 minutes or until tender, stirring frequently. Remove from heat. Stir in dried plums and next 8 ingredients (dried plums through 1/4 teaspoon pepper); set aside. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin. Spread stuffing over pork, leaving a 1-inch border. Roll up tightly; secure at 1 1/2-inch intervals with twine. Rub pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place pork on a rack in a broiler pan coated with cooking spray. Bake at 425° for 40 minutes or until a meat thermometer inserted in center of pork registers 155°, turning the pork after 20 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into thin slices. To prepare sauce, whisk together the flour and 1/4 cup broth. Place roasting pan over medium heat. Add port, stirring to loosen browned bits. Whisk in flour mixture, mustard, and 1 1/4 cups broth. Cook 2 minutes or until slightly thick, stirring frequently with a whisk. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with pork. Garnish with parsley, if desired. Serving size: 3 ounces pork and 3 tablespoons sauce Source : "Cooking Light, January 2004, page 140" S(Formatted by): "ChupaBabi" Copyright : "2004 Southern Living, Inc." NOTES : Stuff pork up to a day ahead. Two tablespoons dried plums in each serving provide 1.5 grams fiber. A mixture of dried plums and apricots works well, too. Contributed to the FareShare Gazette by ChupaBabi; 30 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 1g Fat (24.6% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 302mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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