Recipes Included On This Page Pastira - Greek Macaroni Cake Pear Gingerbread Pudding Plum Cobbler with Cinnamon Biscuits Potato, Ham and Cheese Bake Pumpkin Ravioli With Leek And Sage Broth - 6 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pastira - Greek Macaroni Cake Recipe By :Carl J. Verro Serving Size : 20 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 eggs 1 1/2 cups white sugar 1 pound ricotta cheese 1 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 2 tablespoons butter 1/4 pound thin egg noodles 1. Beat eggs and sugar, add Ricotta, milk, and vanilla. Mix thoroughly. 2. Cook macaroni, drain, put in large mixing bowl and melt butter over top. 3. Add egg/Ricotta mixture, stirring in thoroughly. Pour into thoroughly buttered 6x10 inch pan. 4. Bake for 1 hour at 350 degrees F (175 degrees C); let cool, then refrigerate before serving. Makes 20 servings. Cuisine : "Greek" Source : "Allrecipes" S(Formatted by Chupa): "10.17.04" Contributed to the FareShare Gazette by Chupababi; 25 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 6g Fat (68.5% calories from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 63mg Cholesterol; 157mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Pear Gingerbread Pudding Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pears -- peeled, cored and chopped 2 tablespoons liquid honey Gingerbread Top 1/4 cup olive oil 1/4 cup butter 1/2 cup Splenda 1/4 cup molasses 1 egg 3/4 cup all purpose flour 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/4 cup chopped candied ginger 1 dash salt 2/3 cup hot water Spread the chopped pears in an 8 X 8-inch baking dish; drizzle with the honey and stir around. In a large bowl beat the oil, butter and Splenda until fluffy. Beat in the molasses and egg until well combined. In separate bowl mix together flour, cinnamon, baking soda, cloves and salt. Stir into the molasses mixture, alternating with the hot water...3 additions of dry to 2 of water. Fold in the chopped ginger, then pour over the pears. Bake in a 350F (180C)oven until a tester comes out dry, about 30-35 minutes. Serve warm with low cal Cool whip. Pear Gingerbread pudding, adapted and changed from Cdn Living Contributed to the FareShare Gazette by Doug; 6 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Cobbler with Cinnamon Biscuits Recipe By : Bon Appétit, August 2004 Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 4 pounds plums -- (about 12 large) halved, pitted and cut into 1/2-inch slices 1 cup sugar 2 1/2 tablespoons cornstarch 1 teaspoon vanilla extract Biscuits: 2 cups all purpose flour 5 tablespoons sugar -- divided 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon -- divided 1/2 cup chilled unsalted butter -- (1 stick) cut into 1/2-inch cubes 3/4 cup whipping cream -- plus 2 tablespoons whipping cream 1 large egg Vanilla ice cream Preheat oven to 400F. Filling. Toss plums, sugar, cornstarch, and vanilla in large bowl to coat. Transfer to 13x9x2-inch glass baking dish. Bake until thick and bubbling at edges, about 30 minutes. Meanwhile, prepare biscuits. Whisk flour, 3 tablespoons sugar, baking powder, salt, and 1/4 teaspoon cinnamon in large bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Whisk 3/4 cup whipping cream and egg in small bowl to blend. Stir cream mixture into flour mixture just until blended. Gently knead in bowl until dough comes together, about 5 turns. Remove plums from oven and stir gently. Break off golf-ball-size pieces of dough and arrange over hot plums, spacing apart. Brush dough with remaining 2 tablespoons cream. Mix remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Sprinkle over dough. Bake cobbler until fruit is bubbling, biscuits are browned, and tester inserted into center of biscuits comes out clean, about 30 minutes. Cool slightly. Serve hot or warm with vanilla ice cream. 8 servings. Source : "Epicurious.com" S(Formatted by Chupa): "10.17.04" Contributed to the FareShare Gazette by Chupababi; 28 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 11g Fat (27.8% calories from fat); 3g Protein; 64g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 333mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 0 Non- Fat Milk; 2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Potato, Ham and Cheese Bake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups frozen hashbrown potatoes -- thawed 1 cup milk 4 eggs 1/4 teaspoon pepper 1 cup cubed ham 1/4 cup sliced green onions -- with tops 1/2 cup red bell pepper, diced 4 ounces Cheddar cheese -- shredded (1 cup) Heat oven to 375 degrees F. Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake 10 minutes. Combine milk, eggs and pepper in medium bowl; beat until well mixed. Stir in ham, 2 tablespoons green onions and 2 tablespoons red pepper. Sprinkle half of cheese over potatoes. Pour egg mixture over cheese. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining cheese, green onions and red pepper. Let stand 10 minutes before serving. Yield : 6 servings Serve with fresh fruit. Hash browns form a hearty crust for this easy brunch dish. Good for Christmas morning. Preparation - 10 minutes. Baking - 35 minutes. Standing - 10 minutes. Contributed to the FareShare Gazette by Pat; 18 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 11g Fat (65.3% calories from fat); 10g Protein; 3g Carbohydrate; trace Dietary Fiber; 150mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Pumpkin Ravioli With Leek And Sage Broth - 6 pts Recipe By : Vegetarian Times, December 1997, page 33 Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces solid-pack pumpkin -- (1 can) 1 large leek -- with white and light green parts -- well rinsed and thinly sliced 1/4 cup Parmesan cheese -- freshly grated (optional) or soy substitute 1/2 teaspoon fennel seeds -- coarsely crushed 2 3/4 cups vegetable broth -- (one 14-ounce can) 1/4 teaspoon salt 1 tablespoon fresh sage -- chopped 1/4 teaspoon grated nutmeg 1/8 teaspoon ground white pepper 1 1/2 pounds fresh pasta sheets -- (purchased or homemade) 1/4 cup water 1 teaspoon cornstarch Broth : In large nonstick skillet, heat oil over medium heat. Add leek and cook, stirring often, until softened, about 5 minutes. Add broth, sage and pepper and simmer 5 minutes. In small cup, mix cornstarch and water. Pour into broth mixture and simmer, stirring often, until thickened slightly, about 3 minutes. (Sauce may be prepared up to 2 hours before serving. Let stand at room temperature. Reheat just before serving.) In medium bowl, mix pumpkin, cheese, fennel seeds, salt and nutmeg. Cut pasta sheets into 2 1/2- by 15-inch strips. Arrange one strip on a lightly floured surface. Spoon filling by heaping teaspoonfuls down center of one pasta sheet, making 6 mounds per strip and spaced about 1 inch apart. Using a pastry brush dipped in water, wet edges of pasta around mounds. Place another pasta strip over first, pressing firmly around filling. Cut into squares around filled areas; press edges of each ravioli firmly to seal. Transfer to a dry kitchen towel or sheet of wax paper. Repeat with remaining pasta strips and filling. Place ravioli in plastic freezer bag and freeze up to 2 months. To cook: Drop frozen ravioli into a large pot of boiling water. Return to boil; and boil until pasta is al dente (slightly firm to the bite), 5 to 8 minutes depending on thickness of pasta. Drain well and transfer to shallow serving bowl. Top with warm broth. Weight Watcher Points: 6 8 servings lacto/vegan S(Formatted by Chupa): "10.17.04" NOTES : If you are adept at preparing homemade pasta this recipe provides a chance to showcase your talent. Otherwise, purchase fresh pasta sheets from a specialty foods store or Italian market. Contributed to the FareShare Gazette by Chupababi; 27 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 2g Fat (24.9% calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 675mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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