* Exported from MasterCook * Almond Pear Tart Recipe By : Janet Hazen, Oct 1998
Serving Size : 6 Preparation Time :1:00
Categories : Desserts Pastries
Pears Pies & Tarts
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***PASTRY***
1 1/4 cups flour
1 tablespoon sugar
1 pinch salt
1/2 cup unsalted butter -- cut into bits
and softened
2 tablespoons cold water -- approximately
***FILLING***
1/2 cup sugar
6 tablespoons unsalted butter -- softened
1 large egg
3/4 teaspoon almond extract
1 cup finely ground blanched almonds
4 medium pears
1/4 cup apricot jam For the pastry: In bowl, combine flour, sugar and salt. Cut in butter
using a pastry blender or fingertips to make coarse crumbs. Sprinkle with
enough water to hold dough together. Gather into a ball and flatten to a
5-inch disc; wrap in plastic wrap and refrigerate for 30 minutes. On a lightly floured board, roll out pastry to an 11-inch circle; fit in a
9-inch lightly greased tart pan with removable bottom. Trim edges; place
pan in freezer for 30 minutes. For the filling: In bowl, cream sugar and butter until fluffy; beat in egg
and almond extract. Stir in ground almonds. Spread evenly in pastry shell. Peel pears, cut into halves and remove cores. Cut each half lengthwise
into 1/4-inch slices, being careful not to cut through to the stem end.
Arrange 6 halves spoke fashion on top of almond filling; place 1 pear half
in center. (There will be 1 leftover pear half.) Bake in PREHEATED 375F OVEN for 35 to 40 minutes or until pastry is golden
brown. Transfer to rack. In saucepan, heat jam with 1 tablespoon water
until melted; press through fine sieve. Brush mixture over warm tart; let
cool. Serve at room temperature. INTRO - Almond Pear Tart looks like an expensive dessert from a fancy
pastry shop, but it is easily made at home. The pears are placed in a neat
spoke pattern over a creamy, ground-almond base, then are given a sweet
glaze of apricot jam before baking. The tart is best served at room
temperature. SOURCES - *"IncomPEARable," By Janet Hazen* for the Universal
Press Syndicate Published 10/14/1998. kitpath@earthlink.net for FareShare - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Appetizer Roll-Ups Recipe By : Marcella Funk via Taste of Home Oct/Nov '97
Serving Size : 66 Preparation Time :0:00
Categories : Appetizers Volume 1, Oct. '98
Beef Cream Cheese
Ham Turkey Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Roast Beef:
4 ounces cream cheese -- softened
1/4 cup minced fresh cilantro or parsley
2 tablespoons minced banana peppers -- 2 to 3
1 clove garlic -- minced
1/2 pound thinly sliced cooked roast beef
Ham & Turkey:
12 ounces cream cheese -- softened
1/2 cup shredded carrot
1/2 cup shredded zucchini
4 teaspoons dill weed
1/2 pound thinly sliced fully cooked ham
1/2 pound thinly sliced fully cooked turkey In a bowl combine the cream cheese, cilantro, peppers and garlic.
Spread about 2 tbsp on each slice of beef. Roll up tightly and wrap
in plastic wrap. In another bowl combine cream cheese, carrot,
zucchini and dill. Spread about 2 tbsp on each slice of ham and
turkey. Roll up tightly, wrap in plastic wrap. Refrigerate
overnight. Slice into 1 1/2" pieces. NOTES : Formatted for MasterCook by Cairn Rodrigues
Contributed to FareShare 10-9-98 by cairnann@yahoo.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Brownies Recipe By : Unknown
Serving Size : 16 Preparation Time :0:00
Categories : Apples Bars
Desserts Nuts
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2/3 cup butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup nuts
2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup apples -- chopped
powdered sugar Cream butter and sugar. Add eggs and vanilla. Mix well. Add flour,
baking powder, and salt. Stir well. Stir in apples and nuts. Bake in
well greased 9 X 13 inch pan. Bake for 30 to 35 minutes at 350. When
cooled, sprinkle powdered sugar over the top with flour sifter, then serve. NOTES : These were delicious. A big hit with hubby. Very good with a scoop
of Butter-Pecan Ice Cream. Posted on Fareshare 10-1-98 by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Brunch Strata Recipe By : News Enterprise-Elizabethtown, Ky 9-17-98
Serving Size : 8 Preparation Time :0:00
Categories : Apples Breakfast/Brunch
Sausage Volume 1, Oct. '98
Cheese Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 Pound Sausage
4 Cups French Bread -- cubed
2 Cups Michigan Apples -- peeled and diced
1/4 Cup Green Onions -- sliced
1/3 Cup Black Olives -- sliced
1 1/2 Cups Sharp Cheddar Cheese -- shredded
2 Cups Reduced Fat Milk
8 Eggs
2 Teaspoons Spicy Brown Mustard
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
Paprika
Vegetable Cooking Spray Cook sausage until brown. Drain on paper towels. Set aside.
Coat a 13x9 inch baking pan or dish with cooking spray.
Spread half of bread cubes over bottom.
Crumble sausage over bread. Sprinkle with apples, onions, olives and
cheese. Place remaining bread over top. Beat together milk, eggs, mustard, salt and pepper and pour over bread.
Cover with foil and refrigerate about 4 hours or overnight.
Bake, covered, at 350F for 45 minutes.
Remove foil and continue to bake 15 minutes longer or until center is set. Let stand 15 minutes before serving.
Serve sprinkled with paprika if desired. Formatted to Mastercook by Sarah G. 9-18-98
NOTES : Suggested apples: Empire, Gala, Golden Delicious, Ida Red,
Jonagold, Jonathan, McIntosh or Rome. Sarah in Ky
Posted on FareShare 10-7-98 by Sarah Gruenwald - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Parfait Pudding Recipe By : Sweet and Sugar Free - Karen E. Barkie
Serving Size : 6 Preparation Time :0:00
Categories : Apples Desserts
Eat-Lf Mailing List Nuts
Vegan Vegetarian
Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- PUDDING:
6 cups apples -- chopped
(about 9 apples, peeled and cored)
1/4 cup cornstarch
lemon juice
cinnamon and nutmeg to taste
TOPPING:
1/2 cup chopped walnuts
(orig was 1 cup) Put half of the chopped apples in a blender and blend with cornstarch.
Combine with lemon juice and spices to taste. Pour into the top of a double
boiler and cook over medium heat, stirring, as mixture reaches a boil and
thickens. Add remaining chopped fruit and cook just until tender. Cool. Layer apple pudding and chopped nuts in tall dessert goblets, ending with
nuts. Chill and serve. Top with whipped cream if desired. >From: Irene DiGiuseppe
Posted on FareShare 10-98 by Roberta Banghart - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Raisin Stuffing Recipe By : Lansing CityLimits Mag., (Carole) Eberly's Edibles 10-97
Serving Size : 1 Preparation Time :0:00
Categories : Apples Fruit
Side Dishes Stuffing
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup minced onion
2 cups diced apples
4 cups soft bread crumbs
1/2 cup raisins
1 teaspoon salt
2 teaspoons poultry seasoning
1/2 cup melted butter Combine all ingredients, mixing well. Makes enough to stuff a 6-7 pound
capon or 8-10 pound turkey. From Lansing CityLimits Mag., (Carole) Eberly's Edibles 10-97 MC formatting and posted on FareShare 10-7-98
by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Salsa Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Apples Citrus
Healthwise Sauces
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 medium red Michigan Apples
2 tablespoons lime juice
1/2 cup chopped orange segments
1/2 cup finely chopped onions
1/2 cup finely chopped green pepper
1 finely chopped jalapeno pepper
1 clove garlic -- minced
2 tablespoons chopped fresh cilantro
1 tablespoon cider vinegar
1/2 teaspoon ground cumin
1 teaspoon vegetable oil Core and dice Apples into 1/4 inch pieces. Toss immediately with lime
juice. Stir in remaining ingredients. Chill 2 hours before serving over
fish, chicken or turkey. Yield: 3 cups. Per Serving, 3 tablespoons (31.28 grams): 15
Calories, 0 g fat, 0 mg cholesterol, 11 mg sodium,
1 g fiber, 4 g carbohydrates. Suggested Michigan Apple varieties to use: Empire,
Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome.
Michigan Apple Committee
http://MichiganApples.com
MC formatting and posted on FareShare 10-7-98
by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-Banana Crunch Pie Recipe By : Unknown Source
Serving Size : 8 Preparation Time :0:00
Categories : Apples Bananas
Desserts Pies & Tarts
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 medium apples -- in chunks
2 medium bananas -- in chunks
2 tablespoons lemon juice
1 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar -- packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter or margarine -- softened
9 inch pastry shell -- unbaked Combine fruits and lemon juice; let stand 10 minutes. Combine
flour, sugar and spices; cut in butter till crumbly. Arrange
fruit in pastry shell. Sprinkle with crumb mixture. Bake at 400~F
for 35-40 minutes. Cover top loosely with foil if crumb mixture browns too quickly.
Cut in wedges to serve. MC formatting and posted on FareShare 10-7-98
by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus with Orange Sauce Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Diabetic And Special Diets
Side Dishes Vegetables
Volume 1, Oct. '98 Citrus Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound Asparagus
1/4 cup Orange juice
1 teaspoon Orange peel -- grated
1/2 teaspoon Cornstarch
1 dash Pepper
1 tablespoon Fresh chives -- chopped In a large NONSTICK skillet, bring 1/2" water to boil.
Add asparagus return to a boil. Cover; cook 3 - 5
minutes or until asparagus is tender.* Meanwhile,
in a small saucepan combine orange juice, orange peel,
cornstarch and pepper; mix well. Cook over medium heat
until mixture boils. Remove from heat, stir in chives.
Place drained cooked asparagus on serving platter; top
with chive mixture. Serve immediately. 4 servings.
*TIP: If desired, place asparagus spears in steamer
basket over boiling water. Cover steam 3 - 5 minutes
or until asparagus is tender. Food Exchanges per serving. 1 VEGETABLE EXCHANGE;
CAL: 35; FAT: 0g; CHO: 0mg; SOD: 0mg; SUGARS: 0g; PRO: 2g;
Source: Fast and Healthy Magazine, Mar/Apr, 1995
Brought to you and yours via Nancy O'Brion and
her Meal-Master.
Posted on FareShare 10-98 by Bright - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Autumn Root Vegetable Soup Recipe By : Holidays (1993) Chicago Tribune
Serving Size : 6 Preparation Time :1:00 Categories : Carrots Leeks
Potatoes Soups
Vegetables Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 tablespoons unsalted butter -- divided
1 small leek
1 pound celeriac (celery root)
1/4 pound carrots
1 small baking potato
1 rib celery
4 cups chicken stock -- or broth
1 cup whipping cream -- or
evaporated skim milk
salt and pepper
cayenne pepper
ground nutmeg
1/4 cup sour cream -- for garnish
lime zest -- threads Prep 20, cook 40. Clean, trim/peel, and thinly slice the vegetables. Melt 2 tablespoons
butter in a large saucepan. Add leek and cook gently until soft, about 5
minutes. Add celery root, carrots, potato and celery. Cook until carrots
begin to soften, about 10 minutes. Add stock; heat to boil. Cover; reduce
heat and simmer until vegetables are thoroughly softened, about 20 minutes.
Strain the solids from the liquid, reserving both. Puree the solids in a
food processor or blender. Combine the puree with the reserved liquid and return to the pan. Add
remaining 2 tablespoons butter, whipping cream, salt, pepper, cayenne and
nutmeg. Heat gently, until the soup is just below the boil. Remove from the
heat and adjust the seasoning. Serve hot. Garnish: drizzle with sour cream,
float with a few long threads of lime zest. PER SERVING: 309 cals, 26.0 g
fat, 73.7% - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2135 260 2515 0 0 * Exported from MasterCook * Avocado Pineapple Salad Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Avacados Pineapple
Salads Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
------- ------------ -------------------------------- 1 ripe avocados (depending on size) -- (1 to 2)
1 can chunked pineapple or ripe fresh pineapple
Fresh cilantro
White onion -- thinly sliced
Iceburg lettuce
Lime Peel and slice avocado into bite-sized pieces.
Toss with drained pineapples or fresh pineapples. Add fresh cilantro.
Add very thinly sliced white onion to taste (it doesn't take much.)
Toss with fresh iceburg lettuce. Squeeze fresh lime juice over the top. I found this over on the www.avocado.com website. Sounds good.
Posted on FareShare )Oct 10 '98 by AcaGordie Gordon
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