Recipes Included On This Page OK Cafe Roasted Sweet Potatoes and Apples Orange and Peach Jelly Orange Liqueur Biscuits (Cookies) Oven-Fried Zucchini Sticks Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * OK Cafe Roasted Sweet Potatoes and Apples Recipe By : OK Cafe, Atlanta, Georgia Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Dijon mustard 1 1/2 teaspoons packed brown sugar 1/4 teaspoon ground ginger 2 tablespoons olive oil 1/2 cup apple cider 1 1/2 teaspoons finely chopped fresh rosemary 1 bay leaf 3/4 pound sweet potatoes -- (about 2 medium), peeled and cut into 1-inch cubes 2 Granny Smith apples -- quartered, cored and cut into thick slices Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. In the baking dish, combine the mustard, brown sugar, ginger, olive oil, cider, rosemary and bay leaf. Add the sweet potatoes and apples and stir well to coat. Bake for 45 to 50 minutes or until the apples are golden brown and the sweet potatoes are tender. Notes: Rosemary and mustard are the surprise ingredients that give this hot side dish its savory-sweet appeal. Serve it with roast chicken, beef, or pork for a nice dinner or to accompany soup or corn chowder for a hot lunch. Serves 4 Hands on time: 15 minutes Total time: 1 hour Source: "Atlanta Georgia-Constitution, 2007 GOLDEN WHISK AWARDS" S(Formatted by Chupa Babi): "Sept 2011" Contributed to the FareShare Gazette by Chupa; 28 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 7g Fat (35.2% calories from fat); 1g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 58mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Orange and Peach Jelly Recipe By : The Wharf Street Cafe Vegetarian Cookbook by Jill Gibbon Serving Size : Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large fresh peach 1/4 pint water -- (140 mL) 2 teaspoons agar-agar 3/4 pint orange juice -- (425 mL) 1/2 lemon -- juice of 1 tablespoon honey Slice the peach thinly. Bring the water to the boil and stir in the agar-agar until it dissolves. Take the pot off the heat and beat in the orange juice, lemon juice and honey. Scald a serving bowl with boiling water and arrange the peach segments over the bottom. Pour in the jelly and leave to set in the fridge. Author's note: jellies made with agar-agar are firmer than those made with gelatine. From The Wharf Street Cafe Vegetarian Cookbook by Jill Gibbon; 1986. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Orange Liqueur Biscuits (Cookies) Recipe By : Cooking in Colour; 1976. Serving Size : 36 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 hard-boiled egg yolks 8 ounces all-purpose flour -- (2 cups/225g) 4 ounces caster sugar -- (1/2 cup/125g) [very fine granulated sugar] Salt Ground cinnamon 4 ounces butter -- (1/4 pound/ 125g) 2 tablespoons orange liqueur -- (30mL) Push the egg yolks through a sieve into a mixing bowl. Sift in the flour and mix well. Make a well in the center; add the sugar, a pinch of salt and a pinch of cinnamon. Cut the butter into pieces and work into the mixture, a little at a time. Work in the liqueur and roll the paste into a ball. Dust lightly with flour and leave in a cool place (not the refrigerator) for at least 1 hour. Preheat the oven to 375F (190C/Gas 5). Grease and line a cookie sheet. Roll the paste out thinly and cut out shapes with fancy pastry cutters. Place the biscuits on the prepared baking tray and bake for 10 to 15 minutes, until lightly golden. Remove carefully from the paper and cool on a wire rack. Makes about 36 cookies. Overall timing: 45 minutes plus chilling. Suitable to freeze the unbaked dough; cut out and bake after thawing. From Cooking in Colour edited by Norma MacMillan and Wendy James; 1976 edition. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 3g Fat (50.6% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 26mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat. Back to Recipe List * Exported from MasterCook * Oven-Fried Zucchini Sticks Recipe By : EatingWell Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Canola oil cooking spray 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 2 tablespoons cornmeal 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks 2 egg whites, lightly beaten Preheat oven to 475F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat; arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Source: EatingWell Magazine Active Time: 20 Minutes Total Time: 30 Minutes 4 servings Contributed to the FareShare Gazette by Art; 3 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 1g Fat (3.7% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fat.

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