Recipes Included On This Page Kale Pesto (Phytopia) Kenny Rogers Roasters Corn Muffins Keo's Spring Roll Sauce Keo's Thai Spring Rolls Key Lime Pie Key Lime Pie #2 Key Lime Pie #3 Key Lime Pie (Cooking Light) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kale Pesto (Phytopia) Recipe By : PHYTOPIA COOKBOOK by Gollman and Pierce (1998) Serving Size : 12 Preparation Time :0:00 Categories : Healthwise Pesto Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound kale -- remove ribs and stems 4 garlic cloves -- peeled 3/4 cup basil leaves -- or combination of basil and cilantro 1 lemon and/or lime -- juiced 2 tablespoons olive oil; light 1 teaspoon salt -- or garlic salt 1/2 teaspoon black pepper -- or less to taste extra virgin olive oil -- optional 1. Wash and stem the kale. Leaving water on leaves from washing, coarsely chop kale. Place in a large microwavable bowl and cover. Microcook on high (100%) for 4 to 5 minutes. Stir, rotate. Cook another 4 to 5 minutes. Let standing 3 to 5 minutes. Remove cover to cool. 2. Drop garlic into the bowl of a food processor with the motor running. When finely minced, add the basil, cilantro if using, and cooked kale. Process until uniform. (Pat added a little of the kale "juice.") 3. Add juice, olive oil, salt and pepper. Pulse to combine. Serve as you would any pesto: toss with pasta; add to soups and stews. Makes about 3/4 cup. [Per tablespoon Calories 35; Fat 2G (55%cff); Cholesterol 0mg; Sodium 186mg; Potassium 139mg; 3g carbs. High in vitamin A] NOTES : When I saw this idea, I was very enthused. Kale might be nutritious, but often it is tough and chewy. We serve it raw as a decoration; cooked only when I can use the large bunch. Here's a recipe that really works for me. I freeze it into cubes and add it to soups, stews, and salad dressings! I added the cilantro and lime options to the recipe. Posted to FareShare Oct. '98 byPat Hanneman (kitpath@earthlink.net) KitchenPatH Recipes http://home.earthlink.net/~kitpath - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kenny Rogers Roasters Corn Muffins Recipe By : TNT List: Camacho, Prepared by Doris Guyer Serving Size : 12 Preparation Time :0:30 Categories : Breads - Quick Muffins Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2/3 cup sugar 1/4 cup honey 2 eggs 1/2 teaspoon salt 1 1/2 cups all-purpose flour 3/4 cup yellow cornmeal 1/2 teaspoon baking powder 1/2 cup milk 3/4 cup frozen yellow corn 1. Preheat oven to 400 F. 2. Cream together butter, sugar, honey, eggs, and salt in a large bowl. 3. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. 4. Add corn to mixture and combine by hand until corn is worked in. 5. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes. - - - - - - - - - - - - - - - - - - NOTES : This makes a wonderful corn muffin to eat with chili. Makes 12 muffins. Formatted in MasterCook by Art Guyer * Exported from MasterCook * Keo's Spring Roll Sauce Recipe By : Keo's Thai Cuisine Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dim Sum Sauces Thai Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 1/2 cup water 1/2 cup red wine vinegar 1 tablespoon fish sauce (up to 2) OR 1/2 to 1 teas. salt 2 teaspoons red chili peppers -- ground 1/2 whole carrot (or daikon) -- shredded 1/4 cup peanuts (or macadamia nuts) -- coarsely chopped In a small saucepan combine sugar and water; bring to a boil. Reduce heat and simmer for about 10 minutes or until sugar is dissolved. Remove from heat. Stir in red wine vinegar, fish sauce, and red chili peppers. Pour sauce into serving bowl. Chill, then top with carrots and sprinkle with peanuts before serving. Makes 1 cup. Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Keo's Thai Spring Rolls Recipe By : Keo's Thai Cuisine Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Carrots Dim Sum Onions Pork Seafood Shrimp Thai Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground pork, lean 1/4 pound shrimp (or crab meat) -- chopped 10 whole Chinese black mushrooms -- dried 1 ounce bean threads 1 medium onion -- finely chopped 1 whole carrot -- shredded 1/4 pound bean sprouts 1/2 teaspoon ground black pepper 2 teaspoons fish sauce OR 1/2 teaspoon salt 1 teaspoon sugar 1 cup water (lukewarm) 12 rice papers -- quartered 6 cups oil, for deep-frying 48 lettuce leaves 1 bunch fresh mint 1 whole cucumber -- thinly sliced Spring Roll Sauce (recipe follows) In a medium bowl combine pork and shrimp. Soak mushrooms in warm water for 20 minutes; remove stems and chop caps.Soak bean threads in warm water for 20 minutes, then cut into 1 inch lengths. Add mushrooms, bean threads, onion, carrots, bean sprouts,black pepper and fish sauce to pork mixture; mix well. Set mixture aside for 15 minutes to allow flavors to blend. Dilute sugar in lukewarm water. Place rice paper on a flat surface and brush with water until it is pliable. Place 2 teaspoons of filling near the edge of the rice paper, then fold rice paper over the filling. Fold the right side over to enclose filling, then fold over left side. Continue to roll, then seal. Heat oil to 375 degrees for deep frying. Deep fry a few rolls at a time until crisp and golden brown. about 15 minutes. Fry the remaining rolls. Serve by placing a spring roll in a lettuce leaf and top with mint and cucumber slices. Serve with Spring Roll Sauce ( follows in next recipe) Accompany with chili sauce and chopped peanuts, if desired. Makes 48 to 55. Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Key Lime Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Citrus Desserts Pies & Tarts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 T. butter or margarine 1 1/2 c. graham cracker crumbs 6 large egg yolks 1 3/4 c. sweetened condensed milk (1 1/2 cans) 1 1/2 t. lime peel 3/4 c. plus 2 T. fresh lime juice 1 c. heavy cream 2 T. sugar Heat oven to 350. Melt butter in saucepan or bowl. Add crumbs and stir until coated. Press firmly onto bottom and sides of 9" pie plate. Bake 10 minutes until set. Cool completely on wire rack. Beat egg yolks in a large bowl with an electric mixer on medium speed until thick and creamy about 3 minutes. With mixer on low speed add remaining filling ingredients and beat until well blended. Pour into cooked pie crust. Bake 350 for 30-35 minutes or until filling is set. Cool on wire rack no longer then 30 minutes then refrigerate at least 4 hours. Up to 2 hours before serving beat whipping cream with sugar until stiff peaks form. Drop spoonfuls of whipped cream so each piece receives some (I just "frost" the entire pie with it). If you wish to make using a boughten graham cracker crumb crust use the following proportions for the filling: Yolks from 4 eggs, 1 can sweetened condensed milk, 1 t. grated lime peel, 1/2 c. plus 1 T. lime juice. From Women's Day in 1996. It is very, very rich - cut your pieces small. Posted on FareShare 10-98 by Connie - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Key Lime Pie #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cream Cheese Desserts Pies & Tarts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz cream cheese 1 can sweetened condensed milk 1/2 cup fresh lime juice 5 oz whipped topping 1 nine inch ready made graham cracker crust Blend cream cheese and condensed milk until very smooth. Add lime juice (fresh-squeezed is best, with bits of pulp) and mix. Stir in thawed whipped topping and pour into crust. Freeze for a firm pie or refrigerate for six hours. YUM! I use the fat free condensed milk- can't see any difference. And I use my own key limes. It's hardly worth growing your own because I've seen them in the produce section @ 15/$1.00. And I make my own crust, but I think bought is just as good. Posted on FareShare 10-98 by Gayle - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Key Lime Pie #3 Recipe By : Serving Size : 12 Preparation Time :0:25 Categories : Citrus Desserts Gelatin Pies & Tarts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz. fresh key lime juice or unsweetened lime juice 1 tbsp. unflavored gelatin 6 eggs -- separate the whites and yolks 1 tsp. cream of tartar 2 tsp. sugar 20 oz. sweetened condensed milk 2 9 inch graham cracker crusts -- homemade best * *store bought will work just fine and they have the little plastic lid to cover the pie once it has been cut. We serve this at my restaurant and every time someone from Florida comes in they ask if I'm from Florida and want the recipe. Any Floridian will tell you that Key lime pie should not be green (as a key lime is yellow) and it shouldn't be dense due to too much sweetened condensed milk. It should be light, almost chiffon-like and tart not sticky sweet. A pallet cleanser if you will! I use to have a small company that sold these to local restaurants here in Steamboat Springs, Colorado. It was quite popular. I will share it with you and would love to hear if you use it. Place the lime juice in a microwavable bowl and sprinkle the gelatin evenly over the top. Allow the gelatin to soften for 5 minutes. Measure off 4 ounces of the reserved egg whites and place them in a non reactive bowl with the cream of tartar and whip with a hand held blender until the whites are frothy, add the sugar and continue to whip until they form stiff peaks. By now the gelatin is soft, so place it in the microwave and heat it to 160 degrees. About 45 seconds in my microwave, but use a meat thermometer to be sure. Put the 6 egg yolks into a large bowl and whisk them slightly. Then pour the hot lime and gelatin into the bowl whisking briskly so the yolks cook but do not get lumpy. Add the sweetened condensed milk and whisk to incorporate. Gently fold in the beaten egg whites(this gives the pie that chiffon like texture)until just blended. Pour the pie mixture into the prepared crusts and chill for 12 hours before cutting. If using the store bought kind(Keeblers)cover them using the plastic lid provided. When they have set for the 12 hours it is normal for some condensation to form inside the lids. Just wipe it out with a paper towel. These pies have a shelf life of about 5-6 day if properly refrigerated but they do freeze well. Prep Time: 25 minutes Stand: 24:00 Makes: 2 Pies Posted on FareShare 10-98 by Dave Nelson gamechef@cmn.net JoAnn - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Key Lime Pie (Cooking Light) Recipe By : Cooking Light YEAR: 1996 ISSUE: June PAGE: 121 Serving Size : 8 Preparation Time :0:00 Categories : Citrus Desserts Pies & Tarts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon unflavored gelatin 2 tablespoons cold water 1/2 cup fresh lime juice 2 egg yolks 14 ounces fat-free sweetened condensed milk Graham Cracker Crust 3 egg whites -- at room temperature 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/3 cup sugar Lime slices -- optional Preheat oven to 325 degrees. Sprinkle gelatin over cold water in a small bowl; set aside. Combine lime juice and egg yolks in a small heavy saucepan; cook over medium-low heat 10 minutes or until slightly thick and very hot (180 degrees), stirring constantly (do not boil). Add softened gelatin to lime juice mixture; cook 1 minute, stirring until the gelatin dissolves. Place pan in a large ice-filled bowl; stir gelatin mixture 3 minutes or until mixture reaches room temperature (do not allow gelatin mixture to set). Strain gelatin mixture into a medium bowl; discard any solids. Gradually add milk, stirring with a whisk until blended (mixture will be very thick); spoon mixture into Graham Cracker Crust; spread evenly. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust. Bake at 325 degrees for 25 minutes; let cool 1 hour on a wire rack. Chill 3 hours or until set. Cut with a sharp knife dipped in hot water. - - - - - - - - - - - - - - - - - - Serving Ideas : Garnish with lime slices, if desired. NOTES : Yield: 8 servings (serving size: 1 wedge). Nutr. Assoc. : 0 0 0 0 0 0 4938 0 0 0 0

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.