Recipes Included On This Page Tomato Sherbet with Green Tomato Sauce Turkey-Stuffed Portobello Mushrooms Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Tomato Sherbet with Green Tomato Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sherbet: 6 large ripe tomatoes 2 cups white sugar 2 lemons -- juice and grated zest only 2 ounces grated fresh ginger Sauce: 3 large green tomatoes 2 cups brown sugar 1 pinch ground cloves With a very sharp knife, chop the tomatoes, being very careful not to lose any of the juice. In a nonreactive pan, heat the tomatoes together with the sugar, lemon juice, zest, and ginger. Cook until the sugar is completely melted and the ginger is well incorporated. Cool to room temperature and strain through a chinoise or fine-mesh sieve. Freeze in a rotary freezer or an electric sorbet maker. For the sauce, chop green tomatoes. Simmer in a nonreactive pan with the sugar, the cloves, and 1 cup of water. Cook for about 1 hour, replacing the water as needed. The texture should be pourable but thick. When the tomatoes have been reduced almost to a liquid, remove from heat and cool briefly; strain through a chinoise or fine-mesh sieve and chill. Serve in a pool on a glass plate with a scoop or two of sherbet on top. Description: "Tomatoes" Source: "Miss Ruby's Cornucopia: The Best Recipes form America's Natural Harvest by Ruth Adams Bronz, Harper Collins, 1991." S(Formatted by Chupa Babi): "Aug 2009" Yield: "2 cups" Contributed to the FareShare Gazette by Chupa; 2 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; trace Fat (2.3% calories from fat); 2g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Turkey-Stuffed Portobello Mushrooms Recipe By : EatingWell Serving Size : 4 Preparation Time :0:40 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 sweet onion -- thinly sliced lengthwise 2 teaspoons cider vinegar 1/2 teaspoon chopped fresh rosemary 3/4 teaspoon ground sage 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/8 teaspoon ground nutmeg 1 pound ground turkey, 93%-lean 4 medium-large portobello mushrooms -- stems and gills removed 1 tablespoon Worcestershire sauce 1/2 cup finely shredded fontina cheese 1. Position rack in the lowest position; preheat oven to 400F. 2. Place oil and onion in a large skillet over medium heat. Cook, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar. 3. Meanwhile, combine rosemary, sage, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushrooms on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet. 4. Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with cheese. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more. Tip: The dark gills found on the underside of a portobello are edible, but if you like, can scrape them off with a spoon. Note: A "healthy" recipe found in the October/November 2009 issue of "Health Monitor" magazine, found in the office of one of our doctors. Contributed to the FareShare Gazette by Art; 21 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 3g Fat (66.5% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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