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FareShare Gazette Recipes -- March 2006 - N's

 

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NapaStyle Salsa di Parmigiano - Veggie
No Bake Oatmeal Cookies

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                     * Exported from MasterCook *

                NapaStyle Salsa di Parmigiano - Veggie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Parmesan cheese -- broken
into 1-inch chunks
8 ounces Asiago cheese -- broken
into 1-inch chunks
1 tablespoon chopped garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 teaspoon pepper flakes
1 1/2 cups extra-virgin olive oil

Place all of the ingredients in the bowl of a food processor. Pulse for
about 10 seconds, to break the cheese into small granules. (Use a rubber
spatula to scrape down and recombine between every couple of pulses.)
Transfer the salsa to a sealed container and refrigerate for up to a week.
Bring to room temperature before serving.

Source : "NapaStyle newsletter"
S(MC format by Chupa Babi): "02.14.06"
Copyright : "2006 NapaStyle Inc."
Yield : "2 cups"

NOTES : Chef's Note: This is addicting! Serve it as a topping for bread,
toss with pasta, spoon over fresh sliced tomatoes, the possibilities are
endless.

Contributed to the FareShare Gazette by Chupa; 7 March 2006.
www.fareshare.net

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Per Serving (excluding unknown items): 592 Calories; 57g Fat (85.9% calories from 
fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 875mg 
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 9 1/2 Fat.


 

                          * Exported from MasterCook *

                             No Bake Oatmeal Cookies

Recipe By : Ilene D. Warfield
Serving Size :   Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine -- (1 stick)
2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1/2 cup peanut butter
2 1/2 cups minute oats
1/2 cup pecans -- chopped

Boil margarine, sugar, cocoa and milk for 1 1/2 minutes. Add peanut butter,
oats and chopped nuts. Mix well.

Drop by teaspoonfuls onto waxed paper. Let set until cooled.

Randy Rigg

The Chocolate Recipes Archive - July 1996
This archive was compiled by Monee Kidd <mck@choco.com>.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie in response to a request;
18 March 2006.
www.fareshare.net

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