* Exported from MasterCook * Paper Bag Apple Pie Recipe By : Shirley Johnston
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Volume 3, Dec. '98
Apples Pies & Tarts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 9 inch pie shell
***FILLING***
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
5 large baking apples -- sliced
2 tablespoons lemon juice
***TOPPING***
1/2 cup sugar
1/2 cup flour
1/2 cup butter For the filling: Combine sugar, flour, cinnamon and sprinkle over apple
slices. Mix together well and spoon into pie shell. Drizzle with the
lemon juice. For the topping: Combine sugar, flour and butter until crumbly.
Sprinkle over apples to cover. Put pie in large brown paper bag; fold
over twice and fasten with paper clips. Place on a cookie sheet for
easier handling. Bake 1 hour at 425 degrees. Remove from paper bag and
serve with ice cream, whipped cream or top with slice of cheese. Notes:Mary Aslanis of Redlands warned cooks not to be concerned that the
paper bag will burn; it won't. But the paper bag will get browner and
there will be a slight odor from this. By putting the pie in a paper
bag the topping will be a little different from the usual crumb topping
on apple pies. For best tasting results, bake the pie on the day you
plan to serve it. The topping tends to lose its crumbly feature on the
second day but still tastes good. All contributors stressed using a UNRECYCLED paper bag and sealing it
shut (after sliding the pie in) with staples or paper clips. NO PEEKING
UNTIL PIE IS DONE as this is the secret of the pie. If the bag is
recycled, that will be printed on the bag. recipe from http://www.inlandempireonline.com/food/cook-and-tell/index.shtml
Formatted and Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Party Dip Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Volume 3, Dec. '98
Cheese Cream Cheese Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 large package cream cheese -- softened
1 jar salsa
shredded Monterey Jack or cheddar cheese
or a combination
Doritos Spread the cream cheese in the bottom of a microwave safe dish. Spread the
salsa over it. Place a layer of the shredded cheese over the salsa. Microwave on high about 4 minutes or until all the cheeses are melted.
Use the Doritos to scoop up this tasty delight. I prefer the salsa to have
a little heat to it but it's a matter of personal taste. Posted to FareShare 12-98 by Grazie <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Party Peanut Crisp by Lipton Recipe By : Taste Tested Recipe from The Lipton Kitchens
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Nuts
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 envelope Lipton Recipe Secrets Onion Soup Mix
3/4 cup all-purpose flour
3/4 cup margarine or butter -- softened
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon ground cumin (optional)
1 cup spoon-size shredded wheat cereal
1 cup natural whole almonds
1 cup unsalted peanuts This festive crisp is great for any host or hostess! Just wrap in
decorative boxes with ribbons. Preheat oven to 350F. Line jelly-roll pan with aluminum foil; spray
with nonstick cooking spray and set aside. In large bowl, with electric mixer, combine onion soup mix, flour,
margarine, brown sugar, egg and cumin until well blended. Stir in
remaining ingredients; spread into prepared pan. Bake 25 minutes or
until golden brown. Cool completely on wire rack. To serve, break into pieces.
Store in airtight container up to 2 weeks. Makes 1-1/2 pounds (40 pieces) peanut crisp. Taste Tested Recipe from The Lipton Kitchens
From http://www.lipton.com/recipe-index.html
Posted to FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pea Soup Recipe By : Joanne Weir
Serving Size : 1 Preparation Time :0:00
Categories : Soups,Stocks & Chowder Volume 3, Dec. '98
Beans/Legumes Carrots
Ham Onions Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 smoked ham hocks -- 375 grams each
1 1/2 cups yellow split peas -- (10 1/2 oz.)330 grms
2 tablespoons unsalted butter
1 yellow onion -- coarsely chopped
1 carrot -- peeled and chopped
8 cups chicken stock
salt
freshly ground pepper
Fresh flat leaf Italian Parsley -- chopped In a soup pot over medium heat, melt the butter add the onions and carrots
and saute, then add ham hocks, peas and stock. Boil for 50 to 60 minutes.
Remove from heat and remove ham hocks and let stand until cool. Using a
blender, puree the soup until smooth. Return puree to clean pot, place over
medium heat, add salt and pepper. While the soup is heating, cut the meat
from the ham hocks, cut into small pieces and add to the pot. Garnish with
parsley. Add cream if desired. This can be made with yellow or green split peas. They two can be served
together in one bowl, for a pretty effect. Posted on FareShare 12-98 by BarFav <*BarFav@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pesto Torte Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese
Cream Cheese Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3/4 pound cream cheese -- room temp.
3/4 cup ricotta cheese
3/4 cup butter -- room temperature
1 cup prepared pesto sauce
crackers Blend cheeses and butter with an electric mixer until fluffy. Line mold
or dish with saran wrap. Layer cheese and pesto. Chill, unmold and serve
with crackers.
(Serves 12) This is often made in a small quiche dish so you can get several layer
going. When you unmold it, you can decorate the top with a star or wreath
design in pesto which you can apply using a plastic stencil, or even
dropping it through the center of a hollow cookie cutter. I use an old-fashioned contraption which is a cone-shaped colander on a
tripod. I suspect it was for making jelly or cheese in its previous life.
But for me it is the ideal mold for making my traditional Pesto Christmas
tree. First I double the recipe. I line the cone with plastic wrap and spritz
my hands with water before placing first a small cone-shaped piece at the
bottom. Then add a dab of Pesto. Next a small disk, layed gently over the
pesto, then more pesto. Keep alternating until you have a small tree. Top
with a slice of Star Fruit, skewered on a pick and place on a pedestal dish. Posted to FareShare 12-98 by muckerheide@mediaone.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pignolia Crescents, Nanny's Recipe By : Grace Adams
Serving Size : 4 Preparation Time :0:00
Categories : Cookies Italian
Desserts Volume 3, Dec. '98
Holidays Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 c Pignolia nuts
1 3/4 c flour
1 stick butter/soft
1 t vanilla
1/4 t salt
1 egg white, beaten Preheat oven to 350. Finely grind half of the nuts. Mix all ingredients but the egg white.
Shape by rounded teaspoon into 2" crescent, one inch apart on
ungreased sheet. Press nuts into dough. Brush with egg white. Bake 15 minutes. Italian Cookies posted on FareShare 12-98 by Grazie Adams
<GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Poached Kumquats Recipe By : marketreport.com
Serving Size : 1 Preparation Time :0:00
Categories : Citrus Fruit
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- kumquats
simple sugar syrup Kumquats are a springtime citrus fruit with a unique attribute. Unlike
other citrus fruits, their skin is actually sweeter than the tart pulp
inside, says Wemischner. To poach kumquats, use a lighter syrup made with two parts water to one
part sugar. And cook them for half an hour or until they are tender.
You can also poach them in aromatic honey and ginger, says Wemischner. Serve the kumquat syrup over vanilla ice cream with crushed toasted pine
nuts, "a very Mediterranean, Spanish treatment." Alternatively, use
almonds instead of pine nuts. The syrup can also be used as a basis for an ice cream or sorbet. Recipe from http://marketreport.com/recipe21.htm#Poached Kumquats Posted
to Fareshare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pork Roast With Wild Mushroom Ragout - Marge Perry Recipe By : Marge Perry, New Jersey (Bergen Record, 1998)
Serving Size : 5 Preparation Time :0:00
Categories : Crockpot Main Dishes
Pork Healthwise
Mushrooms Tomatoes
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 1/2 ounces fresh shiitake mushrooms
OR 8-medium mushrooms
1 pound portobello mushrooms
3/4 ounce mixed dried wild mushrooms
or 1-cup -- such as
porcini and shiitake
2 1/2 ounces sun-dried tomatoes or 1-cup
1 cup thinly sliced onion
1 cup canned crushed tomato -- divided use
2 tablespoons fresh thyme leaves
1 3/4 pounds boneless pork loin rib roast -- trimmed
all visible fat
1/2 teaspoon salt
1/4 teaspoon pepper TWO-FOR-ONE: Slice the roast diagonally into thick pieces for the first
night and serve with rice or potatoes. For the second meal, cut the meat
into 3/4-inch pieces and reheat with the mushrooms and more crushed
tomato. Toss with cooked pasta, and you've got a delicious, no-fuss pasta
dinner. 1. Remove stems from fresh mushrooms. Quarter the shiitakes. Quarter the
portobello and cut into 1/4-inch-thick slices. Dry mushrooms: shake clean
in a strainer/sieve. 2. Combine fresh and dried mushrooms, sun-dried tomatoes, onion, 1/2 cup
crushed canned tomatoes, and fresh thyme in the bowl of the slow cooker
and toss. 3. Sprinkle the entire surface of the meat with salt and pepper; place on
top of the vegetables. Pour the remaining 1/2 cup crushed tomatoes over
meat and cook on low for 8 hours. 4. Remove pork from pot; allow to stand 5 to 10 minutes before cutting
into 1/2-inch slices. 5. Serve mushroom ragout remaining in slow cooker with sliced pork. Servings: 5. Per serving: 443 calories, 8.9 grams dietary fiber, 13.5
grams fat 27% cff), 4.4 grams saturated fat, 99 milligrams cholesterol,
600 milligrams sodium. Recipe by Marge Perry for the Bergen Record, Hackensack, N.J
http://www.bergen.com/food/marge1209199812095.htm Dec 9, 1998
Posted on FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 1169 0 20183 0 3160 0 0 3130 32775 0 1365
* Exported from MasterCook * Pumpkin Pie, The Ultimate Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Nuts
Pies & Tarts Pumpkin
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Preheat Oven to 350 F.
FOR CRUST:
1 1/4 C. all-purpose FLOUR
1/2 C. Powdered SUGAR
1/2 C. BUTTER -- (1 stick) chilled,
cut into pieces Blend in processor till mixture resembles coarse meal. Add 3 T. Whipping cream and process until moist clumps form. Gather dough
into ball. Flatten into disk. Wrap in plastic; Chill 15 minutes........... Roll out dough on floured surface to 14" round. Transfer dough to 9" Glass
Pie dish. Trim overhang to 1", Fold overhang under. Make cut in crust edge
at 1/2" intervals. Blend alternate edge pieces inward.
Freeze 15 minutes................ *Mix together the following:
2 Tbls. Softened BUTTER
1/3 C. Fine Crushed WALNUTS
1/3 C. BROWN SUGAR Line crust with foil, pressing firmly. Bake until sides are set,
about 10 minutes.
Remove foil. Bake crust until pale brown, about 10 minutes more. reduce OVEN
temperature to 325x FOR FILLING:
Using whisk, mix in bowl until no lumps remain. 1 1/4 Cup SUGAR
1 T. Packed golden BROWN SUGAR
1 T. CORNSTARCH
2 tsp. Ground CINNAMON
3/4 tsp. Ground GINGER
1/4 tsp. SALT (generous)
Blend in:
1 16 oz can solid Pack PUMPKIN
3/4 C. WHIPPING CREAM
1/2 C. SOUR CREAM
3 Large EGGS, beaten to blend. Pour in filling. Bake until filling puffs at edges and center is almost
set, about 55 minutes. Cool on rack. Cover; chill until cold
(can be made 1 day ahead). - - - - - - - - - - - - - - - - - -
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