Recipes Included On This Page Pasta with Dark Greens - Italian Pork Back Ribs (Doug's) Poutine a Trou Poutines Rapees Pumpkin Cheese Ball Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta with Dark Greens - Italian Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds broccoli raab -- turnip, mustard or dandelion greens Kosher salt 1 pound orecchiette -- penne or other pasta 1/4 cup extra-virgin olive oil 4 garlic cloves -- chopped 4 anchovy filets in oil -- drained and finely chopped 1 pinch dried red pepper flakes -- or to taste Freshly ground pepper and salt In a large pot, bring 2 to 3 quarts of water to a boil. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips. When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water. Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside. In a large, heavy skillet or a wok, heat the olive oil over medium- high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the anchovies, pressing them so they "melt" into the oil. Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat. Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately with a loaf of the thick-crusted, whole-grain bread. Makes 4 to 6 servings. Source : The Top One Hundred Italian Dishes by Diane Seed (Ten Speed Press) Formatted by Chupa Babi in MC: 11.06.05 Cook Note: If you prefer, the greens can be cooked ahead and held up to 8 hours. (Refrigerate them if it will be more than two hours, then bring them back to room temperature before using.) You won't get to reuse the cooking water from the pasta, but you will be able to put the finished dish on the table in just minutes. Reader's Note: People in Mediterranean cultures, who have been big fans of bitter greens, such as dandelion and chicory, for centuries, boil them as a matter of course. Authorities on Italian cuisine recommend cutting the greens crosswise into 1-inch pieces before plunging them into the salted, boiling water. Then wring out the excess water, chop them up, and proceed with the desired recipe. Cookbook author Diane Seed, in The Top One Hundred Italian Dishes (Ten Speed Press), suggests tossing dandelion greens or rapini with a chunky- shaped pasta, like penne, orecchiette or ziti. Seed, who teaches cooking classes in south Italy, suggests cooking the pasta in the same water used to boil the greens, which not only adds flavor to the pasta, but saves time, to boot. She favors turnip greens in the following recipe, but broccoli raab (rapini), mustard or dandelion greens work just as well. For the best flavor, use a strong, fruity extra-virgin olive oil. Serve with a loaf of thick-crusted, whole-grain bread. Contributed to the FareShare Gazette by Chupa; 9 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 9g Fat (96.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 2 Fat. * Exported from MasterCook * Pork Back Ribs (Doug's) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork back ribs -- (900 +/- grams) trimmed, the membrane on the inside removed; cut into serving portions 1/2 cup soy sauce -- I used mushroom soy sauce 3 tablespoons liquid honey 3 tablespoons Hoisin sauce 2 tablespoons cane sugar vinegar 2 tablespoons ginger wine -- if this not available use dry sherry and about 1 tablespoon minced ginger 3 garlic cloves -- minced fine 4 tablespoons chicken stock [some left over from that chicken!] Combine above ingredients, I get this all together and give it one minute in the microwave to dissolve honey and then I would marinate the ribs with this overnight OR, it also works this way: place ribs in a pan and cover with marinade, turn heat to simmer and let it go, turning the ribs every 15 minutes. Then place them in a broiler pan and slow broil until done to your liking. Serve with rice or for a different idea, perogies which gives a totally new approach to spare ribs! I have used this recipe for years, and it works both ways. Cheers, Doug in BC where today it is raining Contributed to the FareShare Gazette by Doug; 6 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 1g Fat (8.1% calories from fat); 5g Protein; 18g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 4772mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Poutine a Trou Recipe By : Out of Old Nova Scotia Kitchens by Marie Nightingale Serving Size : Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry: 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup shortening 1 tablespoon water Filling: 5 cups diced apple 3/4 cup raisins 3/4 cup cranberries 1/4 cup fresh fat pork -- diced Brown Sugar Sauce: 1 cup brown sugar 1/2 cup water 1/2 teaspoon vanilla Pastry - Combine the dry ingredients and cut in the shortening. Add enough water to make a dough. Roll out and make circles of any desired size. Fill each circle with the filling. Filling - Combine the filling ingredients and fill each circle. Bring the edges of the circle together to make a ball. Place on a baking sheet with the pinched edges underneath. Make a hole in the top of each poutine. Bake in a 400F oven for 40 to 50 minutes. Serve with the Brown Sugar Sauce, which is poured into the hole of each poutine. Brown Sugar Sauce - Boil the sugar and water for about 10 minutes or until the thin syrup stage is reached. Add the vanilla. Author's note. "Poutine" is the French word for pudding; "trou" means a hole so we might call this favourite Acadian dessert "Pudding with a Hole". Each poutine is an individual serving and can be made larger or smaller according to the size of the pastry circles. From Out of Old Nova Scotia Kitchens (a collection of traditional recipes of Nova Scotia and the story of the people who cooked them) by Marie Nightingale; 1970 (eleventh printing May 1978). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poutines Rapees Recipe By : Out of Old Nova Scotia Kitchens by Marie Nightingale Serving Size : 20 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh lean pork OR 1 pound salted fat pork -- cubed 20 raw potatoes -- peeled 2 cups mashed potatoes -- (or more) Salt and pepper 1 small onion -- grated Cut the lean pork in small pieces. If using salted fat pork, first place in a bowl of water and let stand to remove the salt. Grate the raw potatoes and squeeze the water out. Combine with an equal amount of the mashed potatoes. Add salt, pepper and onion. Shape into flat patties or balls, filled with pieces of pork in the centre. Simmer two hours over low heat. Serve hot with the liquid remaining after cooking or with molasses. Yields 20 poutines. Note : Poutines may also be boiled. After filling the patties with pork, roll in flour and drop gently into boiling salted water. Cooking time: about 2 hours. "A holiday dish served by the Acadians, particularly on New Year's Day. They adopted the recipe from the Germans and used it to such an extent that it is commonly thought to be exclusively French." From Out of Old Nova Scotia Kitchens (a collection of traditional recipes of Nova Scotia and the story of the people who cooked them) by Marie Nightingale; 1970 (eleventh printing May 1978). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; trace Fat (22.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 49mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat. * Exported from MasterCook * Pumpkin Cheese Ball Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1/2 cup canned pumpkin 1 cup crushed pineapple -- well drained 2 cups cheddar cheese -- shredded (8 ounces) 1 package dried beef -- chopped very fine [2.5 ounce package] 1 tablespoon sweet onion -- finely chopped Mix everything together well. Refrigerate until cold. Serve with crackers or vegetables. Contributed to the FareShare Gazette by Jennie in response to a request; 18 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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