Recipes Included On This Page Ginger, Lemon & Walnut Muffins Grandma's Lima Beans Greek Celebration Oranges Guacamole Salad Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Ginger, Lemon & Walnut Muffins Recipe By : Memorable Muffins by JoAnne Cats-Baril Serving Size : 12 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Grated peel of 2 lemons 2 tablespoons fresh ginger 1 cup sugar 1/2 cup unsalted butter 2 eggs 1 cup sour cream -- or yogurt 1/2 cup chopped walnuts 1/2 teaspoon ground ginger 1 teaspoon baking soda 2 cups flour Put lemon peel, fresh ginger and sugar in food processor bowl; process until all large pieces are broken down. Add to butter and beat until fluffy. While beating, add eggs and sour cream. Add nuts and dry ingredients all at once; fold gently into batter. Bake in greased muffin tin at 400F. for 20 minutes or until done. Yields approximately 12 muffins. Comment: "This unusual muffin is especially good with fish or Chinese food; it is also suitable for afternoon tea. I like to let it cool to room temperature - the flavours blend and balance better that way." From Memorable Muffins; savoury or sweet, a special start to a morning or a meal by JoAnne Cats-Baril in Harrowsmith Magazine; Number 71; January/February 1987. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 16g Fat (47.2% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 129mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Grandma's Lima Beans Recipe By : Doris Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 pound Fordhook lima beans, frozen 1 tablespoon butter 1/2 cup milk 1 teaspoon Splenda, or one packet salt and pepper, to taste Bring water to a rapid boil. Add lima beans and cook until beans are fork tender (no longer hard). Remove from heat and drain most of the water from the beans. Return to the hot burner, add butter, milk and Splenda. Stir until butter has melted and milk is warm. Season with salt and pepper to taste. Serve immediately. Note: DO NOT LEAVE THE STOVE AREA WHILE WATER IS BOILING AND BEANS ARE COOKING! The sauce on these beans is good enough to eat on bread like gravy. Recipe captured for our favorite granddaughter, the budding chef! Love ya. Contributed to the FareShare Gazette by Art; 23 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; 4g Fat (78.1% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 12mg Cholesterol; 47mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat. Back to Recipe List * Exported from MasterCook * Greek Celebration Oranges Recipe By : Edmonton Journal Cook Book '75 Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large oranges 2 cups Metaxa brandy 1 tablespoon mint sauce or 1/2 tablespoon mint syrup mint leaves -- to garnish Peel 4 large eating oranges, removing all white from pulp and separating sections. Cut orange skins into small julienne bits and put into boiling water for 1/2 hour or until skin is tender. Change water three times during this process to remove bitterness but have the new water boiling when it is poured on. Meanwhile heat 2 cups of Metaxa just to the boiling point (do not boil) and pour over the orange section in a small, deep bowl. Let stand 15 minutes, pour off the Metzxa and the juices of the orange sections into a pot and heat 15 more minutes over a low flame. Toss the orange sections with 1 tablespoon of mint sauce or 1/2 tablespoon of mint syrup; add the Metaxa sauce and the drained orange rind, toss again and chill well. Decorate with mint leaves, spoon some sauce over each serving. Serves 6. Author note: "The richness of the slightly sweet Metaxa 5-Star combines with the scent and juice of the oranges to offer a heavenly end to a fine meal. A few fresh mint leaves tucked here and there add zest and color to this charming dessert." Hallie's note: Go easy on the mint as it can be overpowering. From Edmonton Journal Cook Book '75. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; trace Fat (2.0% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: 1/2 Fruit. Back to Recipe List * Exported from MasterCook * Guacamole Salad Recipe By : Barefoot Contessa at Home Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint grape tomatoes -- halved 1 yellow bell pepper -- seeded and 1/2-inch diced 1 can black beans -- (15-ounce) rinsed and drained 1/2 cup small diced red onion 2 tablespoons minced jalapeno peppers -- seeded (2 peppers) 1/2 teaspoon freshly grated lime zest 1/4 cup freshly squeezed lime juice (2 limes) 1/4 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon minced garlic 1/4 teaspoon ground cayenne pepper 2 ripe Haas avocados -- seeded, peeled and 1/2-inch diced Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic and cayenne pepper; pour over the vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature. Contributed to the FareShare Gazette by Art; 3 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 1g Fat (3.9% calories from fat); 7g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

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