Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 i found a photo of a turkey - art - body is a pineapple, legs are celery stalks, head is a tomato. it's a vegetable-turkey. I thought someone here might like to see it -- http://www.reviewjournal.com/lvrj_home/1998/Nov-25-Wed-1998/photos/lifestyle.jpg * Exported from MasterCook * Pumpkin, Mushrooms and Butterfly Pasta Recipe By :Bev Bennett Serving Size : 2 Preparation Time :0:00 Categories : 12Dec Grains & Pasta {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small cooking pumpkin -- halved, seeded salt and white pepper 2 teaspoons butter -- divided, (for baking) 1 tablespoon butter -- for sauteing 1 large shallot -- peeled, minced 1/4 teaspoon crushed dried thyme 1 cup sliced shiitake mushrooms 1/4 cup broth -- (chicken/veg) 1/3 cup grated Parmesan cheese 2 tablespoons chopped walnuts 6 ounces cooked butterfly pasta 1. Season pumpkin halves with salt and pepper to taste. Place on baking sheet, cut sides up. Top each cavity with half the butter (for baking). Bake at 325F until tender, 45 to 60 minutes. Remove from oven. Peel and dice enough pumpkin to measure 2 cups. (Reserve any leftover for a side dish or soup.) 2. Melt remaining butter in small skillet. Add shallot and saute over low heat 5 minutes. Add thyme and mushrooms and saute until mushrooms are tender, 5 minutes. Stir in pumpkin, broth and cream and simmer 1 minute to heat. Stir in grated cheese and walnuts. Season to taste with salt and pepper. Stir in pasta and toss to coat. Serve immediately. Makes 2 servings. Source: " Los Angeles Times 1999-12-09 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 709 Calories; 20g Fat (22.9% calories from fat); 21g Protein; 128g Carbohydrate; 16g Dietary Fiber; 36mg Cholesterol; 383mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 Fat. NOTES : Italians cherish pumpkin as an autumn ingredient and use it in a variety of seasonal specialities. Ideas: pumpkin stuff ravioli; baked pumpkin with pine nuts and raisins; pumpkin tossed with pasta. In this recipe, pumpkin is baked until tender, cut into chunks and mixed with butterfly pasta, mushrooms, walnuts and plenty of cheese and cream. The result is an earthy dish sparked with fleck of golden pumpkin. This recipe was inspired by one in Evan Kleiman's book -- Angeli Caffe: Pizza, Pasta, Panini (William Morrow 1997). She uses butternut squash in her dish. Nutr. Assoc. : 2406 0 0 0 0 1492 3386 0 0 0 2836 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2003 Report Share Posted January 15, 2003 At 1/14/03 11:25 AM, Pat wrote: >i found a photo of a turkey - art - body is a pineapple, legs are celery >stalks, head is a tomato. it's a vegetable-turkey. I thought someone here >might like to see it -- >http://www.reviewjournal.com/lvrj_home/1998/Nov-25-Wed-1998/photos/lifestyle.jp\ g This is great! I printed out the picture. Maybe I'll serve this next Thanksgiving (if I remember I have it by then :-) Or it would make a great centerpiece. Miriam Until we extend the circle of our compassion to all living things, we will not ourselves find peace. - Albert Schweitzer It is our choices that show what we truly are, far more than our abilities. - J.K. Rowling, Harry Potter & The Chamber of Secrets Quote Link to comment Share on other sites More sharing options...
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