Recipes Included On This Page Easy Pear Crisp Eggnog Thumbprints Eggplant Salad Country-Style - Greek Vegan Emeril's Pasta Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Pear Crisp Recipe By : Sweet Indulgences - Splenda Best Recipes Serving Size : 6 Preparation Time :0:15 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup SPLENDA® Granular -- divided 3 graham crackers 1/4 cup light butter 4 tablespoons all-purpose flour -- divided 2 teaspoons ground cinnamon -- divided 3 cups Bartlett pears -- peeled, cored and sliced 1 tablespoon lemon juice 3 tablespoons water HEAT oven to 350F. Spray 8x8-inch baking dish with nonstick cooking spray. PLACE 1/4 cup SPLENDA® Granular, graham crackers, light butter, 2 tablespoons flour and 1 teaspoon cinnamon in bowl of food processor. Blend until crumbly. TOSS remaining SPLENDA® Granular, cinnamon, flour, pears, lemon juice and water until fruit is evenly coated. Place in prepared baking pan. Cover with crumb topping. BAKE 40 to 45 minutes or until bubbling around edges. Serve warm. Makes 6 servings (2X2-inch squares) Copyright : "Sweet Indulgences - Splenda Best Recipes - Vol. 3, No. 22, December 23, 2003 copyright 2003 Publications International Ltd." Source : "Sweet Indulgences - Splenda" T(Baking Time): "0:45" NOTES : Bobbie's Note: We loved this dessert. Contributed to the FareShare Gazette by Bobbie; 4 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 5g Fat (32.9% calories from fat); 2g Protein; 20g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 Fat. * Exported from MasterCook * Eggnog Thumbprints Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter -- softened 1/2 cup sugar 1/4 teaspoon McCormick® ground nutmeg 2 egg yolks 1 teaspoon McCormick® pure vanilla extract 1 1/2 cups all-purpose flour 2 egg whites -- slightly beaten 1 cup walnuts -- finely chopped Rum Filling: 1/4 cup butter -- softened 1 cup sifted confectioners' sugar 1/4 teaspoon McCormick® imitation rum extract 1 teaspoon milk -- (1 to 2) McCormick® ground nutmeg Lightly grease a cookie sheet; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle. Place the egg whites and chopped walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls about 1 inch apart on prepared cookie sheet. Make an indent with your thumb in the center of each ball. Bake in a 375F oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Rum Filling: In a small bowl beat butter until softened. Add confectioner's sugar and beat until fluffy. Beat in rum extract. Beat in enough milk to make spreading consistency. Pipe or spoon about 1/2 teaspoon Rum Filling into the center of each cooled cookie. Sprinkle with additional nutmeg. Prep Time: 40 minutes Cook Time: 10 minutes per batch Makes 20 (2 cookie) servings Source : "http://www.mccormick.com" NOTES : Tender, walnut-encrusted, nutmeg-infused butter cookies are delicious vessels for a creamy, rum-flavored filling. Pipe in the filling just before serving. Contributed to the FareShare Gazette by Suzie; 21 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 7g Fat (64.9% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Eggplant Salad Country-Style - Greek Vegan Recipe By :The Olive and the Caper: Adventures in Greek Cooking Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant -- (about 1 pound) 1/4 medium onion -- chopped 2 garlic cloves -- peeled, chopped (2 to 3) 1 small tomato -- washed, cored, chopped 2 tablespoons chopped fresh flat-leaf parsley leaves 1/2 teaspoon chopped fresh mint leaves 1/2 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano 1/8 teaspoon dry mustard or 1/2 teaspoon prepared mustard 1 1/2 tablespoons red wine vinegar 1 1/2 teaspoons fresh lemon juice 1/4 cup olive oil 1/2 teaspoon salt 1 Pinch freshly ground black pepper Bread -- pita or crackers for serving Preheat the oven to 450 degrees F. Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes. While the eggplant bakes, chop and prepare the other ingredients. Remove the eggplant from oven and set it aside until it's cool enough to handle. Slit the eggplant open lengthwise and scrape the pulp from the skin. Coarsely chop the pulp and transfer it to a large bowl. Add the onion, garlic and tomato to the eggplant, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt and pepper. Stir to blend. Serve right away, accompanied by the bread, or cover and refrigerate for up to 1 week. Makes 2 cups Preparation time: 15 minutes / Total time: 1 hour 15 minutes Cuisine : "Greek" Source : "Tested by Susan Selasky for the Free Press Test Kitchen." S(Formatted by Chupa): "10.17.04" Yield : "2 cups" NOTES : This salad is full of fresh flavors. It can have a little bite from the garlic, so adjust the garlic to your taste. From "The Olive and the Caper: Adventures in Greek Cooking" by Susanna Hoffman (Workman, $29.95). Contributed to the FareShare Gazette by Chupababi; 13 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 14g Fat (72.8% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 273mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Emeril's Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound pepperoni --halved lengthwise 2 tablespoons olive oil 1 onion -- sliced 1/2 pound assorted mushrooms --sliced [portobello, shiitake and button] Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons minced garlic 1/4 cup torn basil 3 cups spinach chiffonade 2 cups veal demi-glace 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese 1 pound fresh fettucine -- cooked al dente Place pepperoni on a hot grill, cut-side down. Grill for 3 minutes per side. Remove from the grill and slice into 1/4-inch thick slices. In a large saute pan, heat the oil. When the oil is hot, add the onions and saute for 6 minutes. Add the mushrooms and saute until soft, about 5 minutes. Season with salt and pepper. Add the grilled pepperoni, garlic, basil and spinach. Saute for 3 minutes or until spinach has begun to wilt. Add the veal demi-glace and bring to a boil. Reduce heat to a simmer. Add the heavy cream and bring back up to a boil. Reduce heat and simmer for 5 minutes. Add the Parmesan cheese and mix well. Add the pasta and toss well. Season with salt and pepper. This recipe yields 4 to 5 servings. Source : "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C79) - from the TV FOOD NETWORK" S(Formatted for MC6): "06-04-2001 by Joe Comiskey" Contributed to the FareShare Gazette by Lynn & Gene in response to a request; 28 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 452 Calories; 44g Fat (86.6% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 134mg Cholesterol; 314mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 8 1/2 Fat.

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