Recipes Included On This Page Honey Corn Bread Honey-Bourbon Grilled Pork Tenderloin Hot Chipped Beef Dip Hot Clam Dip Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Honey Corn Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs 1 cup whipping cream 1/4 cup vegetable oil 1/4 cup honey In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small mixing bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9- inch square baking pan. Bake at 400 degrees F. for 20-25 minutes or until a wooden pick inserted in the center comes out clean. Yield : 8 servings Joan's note: another summer time recipe great for barbecues ! I love cornbread and have over 100 corn bread recipes. Contributed to the FareShare Gazette by Joan; 21 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 359 Calories; 19g Fat (48.3% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 346mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Honey-Bourbon Grilled Pork Tenderloin Recipe By : Cooking Light, May 1995 Serving Size : 9 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound lean pork tenderloins Marinade: 1/2 cup diced onion 1/2 cup lemon juice 1/2 cup bourbon whiskey 1/4 cup honey 1/4 cup low-sodium soy sauce 1 tablespoon minced peeled gingerroot 2 tablespoons olive oil 4 garlic cloves -- minced 1/2 teaspoon salt 1/4 teaspoon pepper Vegetable cooking spray Sauce: 3 tablespoons all-purpose flour 1 1/4 cups water Trim fat from pork. Combine marinade in a large zip-top heavy-duty plastic bag. Add pork; seal bag and marinate in refrigerator for 30 minutes. Remove pork from bag, reserving marinade. Sprinkle salt and pepper over pork. Prepare grill. Place the pork on grill rack coated with cooking spray. Cover and cook for 30 minutes or until meat thermometer registers 160F, turning and basting pork occasionally with 1/2 cup marinade. Remove and let rest while preparing sauce; keep warm. Place flour in a small saucepan. Gradually add remaining marinade and water, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Cut the pork into 1/2-inch-thick slices; serve with sauce. Contributed to the FareShare Gazette by Art; 29 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 3g Fat (33.2% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 387mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Hot Chipped Beef Dip Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1/2 cup sour cream 2 tablespoons diced onion 2 tablespoons milk 2 tablespoons diced green bell pepper 3 ounces chopped chipped beef 1/4 cup Gruyere cheese Mix all ingredients in bowl. Divide into small greased ramekins or one quiche pan. Bake in a 350F. oven for 30 minutes or until hot and bubbly. Contributed to the FareShare Gazette by Jennie; 12 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Clam Dip Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 4 tablespoons flour 2 cans minced clams -- drain, reserve juice 3/4 cup milk 2 egg yolks -- beaten 2 tablespoons chopped fresh chives 1/4 teaspoon hot pepper sauce 1 tablespoon horseradish 1/8 teaspoon salt 1/4 cup bread crumbs 1/2 cup cheddar cheese -- shredded Butter Assorted crackers Preheat oven to 350F. Lightly grease a 1 1/2-quart baking dish. In a medium saucepan, over medium heat, melt butter. Add flour, 1/2 cup of reserved clam juice and the milk. Stir continuously until mixture just starts to boil. Remove from heat, stir in egg yolks, chives, clams, hot pepper sauce, horseradish and salt. Pour mixture into prepared baking dish. Top with bread crumbs and cheddar cheese. Dot with butter. Bake, uncovered, 45 minutes. Remove from oven and serve with assorted crackers. Contributed to the FareShare Gazette by Jennie; 13 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 12g Fat (64.5% calories from fat); 6g Protein; 9g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 226mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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