Recipes Included On This Page Easy Baked Corn Easy Squash Bake Easy Tomato Pudding Elizabeth's Thai-style Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Baked Corn Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 2 tablespoons flour 1 1/4 cups milk 2 cups fresh cut corn (may be thawed frozen) 1 tablespoon sugar 2 eggs, beaten Melt butter in saucepan and add flour and blend well. Slowly add milk and whisk constantly and bring to a boil. Add corn, sugar, salt and pepper to taste stirring constantly. Add eggs and blend well. Pour into a greased casserole dish or individual ceramic ramekins and bake 350F for 25 to 40 minutes. Yield: 4 to 5 servings. Contributed to the FareShare Gazette by Joan; September 23, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 8g Fat (59.7% calories from fat); 3g Protein; 10g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Easy Squash Bake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked sliced yellow summer squash 2 cups crushed crackers (butter type such as Ritz) 1 cup grated cheddar cheese 1 cup chopped onion 1 egg fork beaten 3/4 stick butter or margarine, softened salt and pepper, to taste grated nutmeg, to taste Mix all together and pour into a buttered casserole dish and bake at 350F for 45 minutes to one hour. Yield: 6 servings Contributed to the FareShare Gazette by Joan; September 24, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 6g Fat (65.3% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Easy Tomato Pudding Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart stewed tomatoes 2 large biscuits, or 2 thick slices of day old bread sugar, to taste salt and pepper, to taste 2 tablespoons butter or margarine Season home made stewed or can stewed tomatoes to your liking. (I like basil, garlic, etc.) Pour into mixing bowl. Crumbled the biscuits or bread into tomatoes. Add sugar, salt and pepper to taste if needed. Pour mixture into an 8-x-8-inch pan. Dot top with butter or margarine. Bake at 350F about 50 minutes or until tomatoes bubble around edges. Let sit for 5 minutes before serving. Yield 6 to 8 servings. Contributed to the FareShare Gazette by Joan; September 23, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 3g Fat (40.9% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 71mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Elizabeth's Thai-style Chicken Recipe By : Elizabeth VE7YL Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chicken thighs **Sauce** 90 milliliters chopped green onions -- (1/3 cup) [white and green parts] [set half aside for garnish] 2 garlic cloves -- minced 15 milliliters finely chopped fresh ginger -- (1 tablespoon) [peeled] 15 milliliters lemon juice -- (1 tablespoon) 45 milliliters Ketjap manis -- (3 tablespoons) [Ketjap manis is a sweet Indonesian soy sauce] 30 milliliters peanut butter -- (2 tablespoons) 15 milliliters soy sauce -- (1 tablespoon) 15 milliliters toasted sesame oil -- (1 tablespoon) 30 milliliters chopped fresh flat-leafed parsley -- for garnish [2 tablespoons] Arrange the chicken in a single layer in a shallow oven-proof baking dish. For the sauce: combine half of the chopped green onions with the rest of the sauce ingredients and whisk until well mixed. Pour the sauce over the chicken pieces making sure that they are thoroughly coated with the mixture. Bake in a pre-heated moderate oven (375F/190C) for 40 to 50 minutes or until the chicken no longer releases pink juices when you test it with a sharp skewer or knife. Garnish with the remaining half of the chopped green onions and the chopped parsley. Elizabeth says she has been making this for ages and the original recipe called for Hoisin sauce and hot pepper sauce for which she has substituted Ketjap Manis. If you like things spicier you can use hot pepper sauce to taste. Ketjap Manis is available in many supermarkets these days and most Asian food stores carry it. Elizabeth removes the skin from the chicken thighs but it will work either way. Contributed to the FareShare Gazette by Hallie; 30 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 454 Calories; 33g Fat (65.8% calories from fat); 35g Protein; 3g Carbohydrate; 1g Dietary Fiber; 158mg Cholesterol; 444mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

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