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FareShare Gazette Recipes -- December 2004 - P's
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* Exported from MasterCook *
Pasta Salad and Dressing by Art
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
2 tablespoons fresh ginger -- finely minced
1 tablespoon garlic -- finely minced
5 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons Caesar dressing
1 tablespoon rice vinegar
1 tablespoon sweet and sour sauce
1 teaspoon dried parsley
2 packets Splenda
Salt and pepper -- to taste
Salad:
3 cups cooked pasta -- finely chopped
1/2 cup sweet onions
2 sweet potatoes -- peeled,
diced and cooked -- (see note)
1 1/2 cups cooked ham -- finely chopped
1 stalk celery -- finely chopped
Combine dressing ingredients in a blender and whir until completely
blended.
Combine salad ingredients gently. Pour dressing over salad and turn over
until covered. Adjust salt and pepper to taste.
Note: Sweet potatoes should be peeled and cubed to about 1/2 inch. Boil
water in a large pot, add potatoes and cook quickly, stirring frequently.
Do not over cook, potatoes should be firm. When done, drain in a colander
and run cold water over them. Allow the potatoes to drain thoroughly.
Contributed to the FareShare Gazette by Art; 18 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 237 Calories; 12g Fat (43.3% calories
from fat); 8g Protein; 26g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol;
401mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable;
0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Peanut Butter Cookies
Recipe By : Woman's Home Companion Cook Book, 1942
Serving Size : 42 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg -- well beaten
Sift flour; measure; add soda, baking powder and salt; sift again.
Cream shortening and peanut butter; gradually add the sugars and cream
thoroughly. Add the well-beaten egg.
Combine the dry ingredients and creamed mixture. Chill.
Form into balls 1 inch in diameter and place on a lightly greased and
floured baking sheet. Flatten with a fork dipped in flour, making a
crisscross pattern.
Bake in a 375 F. oven for 8-10 minutes.
Source : "Woman's Home Companion Cook Book, 1942, p. 810"
S(mastercook formatting by): "Bobbie"
Copyright : "(c) P. F. Collier & Son Corporation"
Yield : "3 1/2 to 4 dozen cookies"
Contributed to the FareShare Gazette by Bobbie in response to a request;
4 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 71 Calories; 4g Fat (51.5% calories
from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 57mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat;
1/2 Other Carbohydrates.
* Exported from MasterCook *
Pfeffernuesse
Recipe By : Woman's Home Companion Cook Book, 1942
Serving Size : 108 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 teaspoon cloves
1 tablespoon cinnamon
1/4 teaspoon black pepper
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon anise seed
1 tablespoon cardamom seed
2 tablespoons shortening
2 1/2 cups powdered sugar
5 eggs -- separated
Grated rind of 1 lemon
1/4 pound candied orange peel -- finely chopped
1/2 pound citron -- finely chopped
Sift flour; measure; add spices, salt and baking soda; sift again. Add
anise seed and cardamom seed.
Cream shortening; add sugar gradually and continue to beat until light. Add
the egg yolks and blend well.
Add the dry ingredients, then the lemon rind and fruit.
Beat the egg whites until stiff, but not dry; fold in.
Chill in the refrigerator for 1 hour; shape into small balls and place on a
line cloth. Let stand uncovered overnight.
In the morning, brush with a thin confectioners' frosting and place on an
ungreased baking sheet.
Bake in a 350 F. oven for 15 to 20 minutes.
Source : "Woman's Home Companion Cook Book, 1942, p. 809"
S(mastercook formatting by): "Bobbie"
Copyright : "(c) P. F. Collier & Son Corporation"
Yield : "9 dozen cookies"
Contributed to the FareShare Gazette by Bobbie in response to a request;
5 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 37 Calories; 1g Fat (12.5% calories
from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 9mg
Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Pie Filling Swirl Cake Bars
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package sour cream white cake mix
1/2 cup sour cream
1/3 cup butter -- softened
1 teaspoon vanilla
2 eggs
21 ounces pie filling -- any flavor (1 can)
1/2 cup sour cream white ready-to-spread frosting
Stir together cake mix, sour cream, butter, vanilla and eggs until well
blended.
Reserve 1 cup of dough in a jelly roll pan, then spread pie filling over
dough.
Drop remaining dough by tablespoons onto pie filling.
Bake 25 minutes at 350 degrees F. or until toothpick inserted near center
comes out clean.
Microwave frosting on half power for 15 seconds. Drizzle over baked bars.
Contributed to the FareShare Gazette by Pat; 8 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 932 Calories; 94g Fat (90.4% calories
from fat); 15g Protein; 7g Carbohydrate; 0g Dietary Fiber; 591mg Cholesterol;
797mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 18 Fat.
* Exported from MasterCook *
Pineapple Macadamia Nut Pie
Recipe By : Timm, via e-mail
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
One 9-inch pie shell
3 eggs
1 cup sugar
1/4 cup dark corn syrup
1/4 cup flour
1/2 cup butter
1/2 teaspoon rum extract
8 ounces crushed pineapple -- drained
1/2 cup macadamia nuts -- crushed
Cream together the butter and sugar. Add eggs one at a time and continue
beating. Add corn syrup, flour, rum extract, pineapple and nuts.
Pour into pie shell and bake at 350 F degrees for approximately 40 minutes
or until firm. Allow cooling before serving.
S(Formatted by Chupa): "10.24.04"
Contributed to the FareShare Gazette by Chupababi; 14 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 342 Calories; 19g Fat (49.2% calories
from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol;
155mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 1/2
Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Preserved Lemons
Recipe By : Helene Siegel and Karen Gillingham
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large lemons -- (3 to 4)
1/2 cup coarse salt
2 bay leaves
1 teaspoon peppercorns
3 small dried red peppers
1 cups lemon juice -- (1 to 1 1/2)
Scrub the lemons with liquid soap and water. Rinse well and cut in quarters
lengthwise. Place on a plate, cover loosely with plastic wrap, and
microwave at high power 1 minute.
Meanwhile, in a small bowl, mix together salt, bay leaves, peppercorns and
red peppers.
Cut lemon pieces in half again lengthwise. Place a layer in bottom of a 1-
quart glass jar. Sprinkle in salt mixture and keep repeating layers,
tamping down with a spoon, until jar is full. Add lemon juice to fill.
Cover tightly and shake to distribute spices. Marinate in the refrigerator
10 to 14 days, shaking the jar daily.
To serve, remove lemon wedges and rinse. Dice to use as a condiment. Or
serve over grilled fish, or thinly sliced and stuffed under the skin of
roasted chicken. Store in a sealed container in the refrigerator up to 1
year.
Source : "Totally Lemons Cookbook"
S(MC Formatted by Dee): ""
Copyright : "©1999 Helene Siegel and Karen Gillingham; ISBN 0-89087-887-0"
Contributed to the FareShare Gazette by Dee in response to a request;
17 December 2004.
www.fareshare.net
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