* Exported from MasterCook * Potato Muffins Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads - Quick Muffins
Onions Potatoes
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 egg yolks
2 egg whites stiffly beaten
3 cups grated potatoes
2 grated onions
1/2 cup flour
1 Tb salt
1/2 tsp. baking powder
3 Tbs. chicken fat or melted butter Preheat oven to 400F, grease a muffing tin. Beat egg yolks, stir in potatoes, onions ,flour, salt, baking powder and
either chicken fat or melted butter. fold in the stiffly beaten egg
whites. pour into the greased muffin tins, and fill 2/3 full. Bake at
400 for about 25 minutes. NOTE: I always add more onion because i like it that way, what you can
do is make a tiny patty out of a bit of the batter, then fry it in a pan
it to the batter, and add more salt at the same time if you prefer. This can also be made in a loaf pan, but I prefer using the muffin tins. That
way when i eat all of them, I don't feel like such a pig....LOL Posted on FareShare 10-98 by Beverly bevmed@ingress.com
- - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prosciutto Caramelle Recipe By : La Cucina Italiana via Sacto Bee 12/10/97
Serving Size : 12 Preparation Time :0:15
Categories : Appetizers Italian
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 12 slices prosciutto
3 ounces fresh ricotta cheese
2 tablespoons minced basil
salt -- to taste Trim slices of prosciutto into even rectangles. Stir ricotta, basil
and salt til smooth. Spoon 1 scant teaspoonful of ricotta onto each
slice. Roll into a neat bundle and twist the ends so it looks like a
piece of hard candy. Contributed to FareShare 10-9-98 by cairnann@yahoo.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pumpkin Biscuits (Libbys) Recipe By : Libbys Pumpkin
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Pumpkin
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 1/2 cups all-purpose baking mix
1/3 cup dry NESTLÉ CARNATION® Nonfat Dry Milk
1/4 cup packed brown sugar
1 1/4 teaspoons pumpkin pie spice
3/4 cup LIBBY'S Pure Pumpkin
1 tablespoon water
Pumpkin Maple Sauce -- (recipe follows) COMBINE baking mix, dry milk, sugar and pumpkin pie spice in medium
bowl. Stir in pumpkin and water just until moistened. KNEAD 10 times on lightly floured surface. Roll dough to 1/2-inch
thickness; cut into 12 biscuits. Place biscuits on ungreased baking
sheet about 2 inches apart. Bake in preheated 425ø F. oven for 8 to 10
minutes or until golden brown. Spoon sauce over warm biscuits. FOR PUMPKIN MAPLE SAUCE: HEAT 1 cup maple syrup, 1 cup LIBBY'S Pure
Pumpkin and 1/4 teaspoon ground cinnamon in small saucepan until warm. Recipe from http://www.libbyspumpkin.com
Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pumpkin Cranberry Bread (Libbys) Recipe By : Libbys Pumpkin
Serving Size : 16 Preparation Time :0:00
Categories : Breads - Quick Cranberries
Pumpkin Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups granulated sugar
1 3/4 cups LIBBY'S Pure Pumpkin -- (15-ounce can)
1/2 cup vegetable oil
1 cup fresh -- frozen, or
-- sweetened dried
-- cranberries COMBINE flour, pumpkin pie spice, baking powder and salt in large bowl.
Combine eggs, sugar, pumpkin and vegetable oil in small mixer bowl; beat
just until blended. Add pumpkin mixture to flour mixture; stir just
until moistened. Fold in cranberries. Spoon batter into 2 greased and
floured 9 x 5-inch loaf pans. BAKE in preheated 350ø F. oven for 55 to 60 minutes or until wooden
pick inserted in center comes out clean. Cool in pans for 5 to 10
minutes; remove to wire racks to cool completely. Makes 2 loaves Recipe from http://www.libbyspumpkin.com
Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pumpkin Dutch Apple Pie (Libbys) Recipe By : Libbys Pumpkin
Serving Size : 8 Preparation Time :0:00
Categories : Apples Desserts
Pies & Tarts Pumpkin
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***APPLE LAYER***
1 unbaked 9-inch deep-dish pie shell
2 cups green apples -- peeled, cored,thinly
-- sliced
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
***PUMPKIN LAYER***
2 eggs -- lightly beaten
1 1/2 cups LIBBY'S Pure Pumpkin
1 cup NESTLÉ CARNATION Evaporated Milk
1/2 cup granulated sugar
2 tablespoons butter or margarine -- melted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Crumble Topping -- (recipe follows) FOR APPLE LAYER: COMBINE apples with sugar, flour, lemon juice and
cinnamon in medium bowl; pour into pie shell. FOR PUMPKIN LAYER: COMBINE eggs, pumpkin, evaporated milk, sugar,
butter, cinnamon, salt and nutmeg in medium bowl; pour over apples. BAKE in preheated 375ø F. oven for 30 minutes. Remove from oven;
sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or
until custard is set. Cool completely on wire rack. CRUMBLE TOPPING: COMBINE 1/2 cup all-purpose flour, 1/3 cup chopped
walnuts and 5 tablespoons granulated sugar in medium bowl. Cut in 3
tablespoons softened butter with pastry blender or two knives until
mixture resembles coarse crumbs. Note: The pie shell should have a 4 cup volume and a high fluted edge. Recipe from http://www.libbyspumpkin.com
Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pumpkin Meringue Pie (McCalls) Recipe By : McCalls Magazine, November '98
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies & Tarts
Pumpkin Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Pastry for single crust pie
Filling:
1 15 ounce can solid-packed pumpkin
1/2 cup packed dark brown sugar
1/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 1/2 cups heavy cream
1 large egg whites -- slightly beaten
Meringue:
3 large egg whites -- at room temperature
1/4 teaspoon cream of tartar
1/2 cup superfine sugar Set oven rack in lowest position. Preheat oven to 400 F. On floured
surface, with floured rolling pin, roll chilled pastry to 13 inch round.
Fit into 9 inch pie plate; trim edge to 3/4 inch overhand. Fold edge
under; crimp. Freeze 10 minutes. Filling: in large bowl, whisk pumpkin sugar, eggs,vanilla, cinnamon,
ginger, nutmeg, salt and cloves. Whisk in heavy cream. Brush pastry shell
with egg white; pour in filling. Bake 55-60 minutes, until filling is set but still jiggly in center (if
crust browns too quickly, cover with foil). Remove pie plate to wire rack;
immediately prepare meringue. Meringue: In small bowl, beat egg whites and cream of tartar until soft
peaks form. Gradually beat in superfine sugar until stiff, but shiny peaks
form. Spread meringue over hot pie, swirling into peaks and making sure to
seal at edge of crust all around. Bake 8-10 minutes, until peaks are
golden. Let cool completely on wire racks. Makes 8 serving; Per serving: 529 calories, 8 g protein, 56 g
carbohydrate, 32 g fat, 134 mg cholesterol, 287 mg sodium MC formatting and posted on FareShare 10-13-98
by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pumpkin Praline Pie Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Nuts
Pies & Tarts Pumpkin
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 9" unbaked pastry pie shell
1 16 ounce can Pumpkin
1 14 ounce can condensed milk
2 Eggs
1 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1/2 teaspoon Ground ginger
1/2 teaspoon Salt
Pecan halves
3 tablespoons Dark brown sugar
3 tablespoons Whipping cream Preheat oven to 375 degrees. In large bowl,blend pumpkin,condensed
milk, eggs, spices and salt; pour into pastry shell. Bake 50 to 55 minutes
or until knife inserted near center comes out clean. Arrange pecans in
circle on pie. In small saucepan, combine remaining ingredients; cook and
stir until sugar dissolves. Simmer 5 minutes; remove from heat. Cool, 5
minutes; spoon over pecans. Refrigerate leftover pie. Makes one 9" pie. MC formatting and posted on FareShare 10-13-98
by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pumpkin Sour Cream Pie Recipe By : New York Times Cookbook by Craig Claiborne
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies & Tarts
Pumpkin Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 cups canned pumpkin
1 cup sour cream
3 eggs -- separated
1 cup sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves In the top of double boiler, combine 1/2 cup sugar, salt, spices, and
pumpkin. Add the egg yolks one at a time. Add sour cream and mix well.
Cook over hot water until thick, stirring constantly. Beat egg whites until they form soft peaks. Gradually beat in the
remaining sugar. Fold into the pumpkin mixture. Turn into three-quarters baked pie shell and bake in 350 degree oven
for forty five minutes. Serve with whipped cream, if desired. Serves 8. New York Times Cookbook by Craig Claiborne.
http://www.foodetc.com/weekend.html#1 MC formatting and posted on FareShare 10-13-98
by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - -
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