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FareShare Gazette Recipes -- June 2009 - P's

 

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Recipes Included On This Page

Peach Bread Pudding with Peach Sauce

Pina Colada Dip

Poulet Roti Et Boulettes De Viande (Roast Chicken and Meatballs)

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* Exported from MasterCook *

Peach Bread Pudding with Peach Sauce

Recipe By : Edmonton Journal 1994
Serving Size :   Preparation Time :0:00
Categories : Volume 12-06 Jun 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf French bread -- or 2 baguettes
4 cups whole milk -- (1 L)
3 eggs -- lightly beaten
2 cups sugar -- (500 mL)
2 tablespoons vanilla extract -- (30 mL)
1 teaspoon ground cinnamon -- (5 mL)
1 cup golden raisins -- (125 mL)
1 peach -- peeled and chopped
**Peach Sauce**
1 pound ripe peaches -- (454 gm)
1/3 cup icing sugar -- (75 mL)
2 tablespoons orange juice -- (30 mL)

Preheat oven to 375 F.

Tear the bread into 1-inch pieces and place in a very large bowl. Pour in
the milk and let the bread soak until saturated, about 30 minutes; stir
briskly with a wooden spoon.

Coat a 13 x 9-inch dish with baking spray or butter it lightly.

Stir together the eggs, sugar, vanilla, cinnamon, raisins and peach. Pour
the mixture into the prepared baking dish and bake until the pudding is
set, about 1 hour.

Peach Sauce
Coarsely puree the peaches in a food processor or blender. Add the
confectioners' sugar and orange juice. Chill.

Serve the pudding with cold peach sauce. If you're feeling generous, you
could offer an alternative of hot butterscotch sauce discreetly laced with
bourbon or rum. Just before serving, fold in a diced peach.

From The Edmonton Journal; 1994. MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 6 June 2009.
www.fareshare.net



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* Exported from MasterCook *

Pina Colada Dip

Recipe By : Edmonton Journal May 1995
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-06 Jun 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pints strawberries -- for dipping
1/2 cup yogurt, skim milk
1/3 cup crushed pineapple in juice -- drained
2 tablespoons coconut flakes
1 teaspoon sugar

Rinse and pat the berries dry with paper towels; set aside.

Whisk the dip ingredients to blend thoroughly.

Makes about 3/4 cup; enough for 6 servings (about 2 tablespoons dip
per 8 medium strawberries).

Approximate nutritional information per serving (dip only):
78 calories, 1 g fat, 21 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g
protein.

From The Edmonton Journal, May 1995. MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 3 June 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 59 Calories; 1g Fat (12.3% calories from 
fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 21mg 
Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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* Exported from MasterCook *

Poulet Roti Et Boulettes De Viande (Roast Chicken and Meatballs)

Recipe By : Micheline-Mongrain-Dontigny
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-06 Jun 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds roasting chicken -- (3 to 4 pounds)
Salt and pepper
1 medium onion -- sliced
2 tablespoons butter
1 tablespoon dry mustard
1 pound ground beef
1 egg
1/2 cup dry breadcrumbs

Heat oven to 350F.

Mix butter with dry mustard well.

Lay onion slices on the bottom of a shallow roasting pan large enough to
contain chicken with meatballs placed around chicken.

Season chicken with salt and pepper. Cover chicken with mustard butter and
place chicken on top of onions.

Roast uncovered, for 2 hours, baste every 15 minutes if possible.

While chicken is roasting, prepare meatballs. Mix together ground beef,
egg, dry breadcrumbs, salt and pepper. Shape mixture into meatballs.

Forty five minutes before end of cooking, arrange meatballs around chicken,
turning once when half-cooked. If there is not enough liquid in the pan,
you can add a little water; there should be about 3/4 inch (2 cm) of
cooking juice.

Serve with rice and green vegetables.

Formatted for MC by Sherilyn

Cuisine: "French Canadian"
Source: "Traditional Quebec Cooking"
S(MC Formatted By): "Sherilyn September 2004"
Copyright: "1995 Micheline-Mongrain-Dontigny ISBN 2-9804058-2-5"

NOTES : "In my childhood, this was a family favorite, usually served on
Sundays. My mother, to our request, served it with boiled white rice soaked
with plenty of cooking juices. These meatballs cooked around chicken absorb
extra flavour from the chicken cooking juices. If you have unexpected
guests, this dish comes in handy to extend the number of servings for your
meal."

Contributed to the FareShare Gazette by Bobbie in response to a request;
16 June 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 680 Calories; 51g Fat (69.2% calories from 
fat); 43g Protein; 8g Carbohydrate; 1g Dietary Fiber; 229mg Cholesterol; 291mg 
Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 7 Fat.

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