Recipes Included On This Page Grapefruit Marmalade Greek Garlic Mayonnaise Sauce (Skordalia) Green Tomato Cake - Hallie's Version Green Tomato Chutney Grilled Chicken Caesar Salad Grilled Rosemary Chicken Rolls Grilled Summer Vegetable Lasagna Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Grapefruit Marmalade Recipe By :Source: Ladysmith Public School Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Grapefruit 12 pounds sugar 8 pints water 1 pinch salt 1 tablespoon butter Cut fruit finely, add water and soak overnight. Boil one hour add sugar and boil 3/4 hour. Add butter, cool slightly and bottle. - - - - - - - - - - - - - - - - - - - NOTES : Formatted in MasterCook by Art Submitted by Leanne Wright to The FareShare Gazette September 10, 2000 * Exported from MasterCook * Greek Garlic Mayonnaise Sauce (Skordalia) Recipe By :Encyclopedia of European Cooking Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 garlic cloves 2 egg yolks 4 ounces ground almonds 2 ounces white breadcrumbs 1/4 teaspoon salt 1/4 teaspoon pepper 1 pint olive oil 1 tablespoon lemon juice 2 teaspoons chopped parsley Pound the garlic in a mortar; add the egg yolks, almonds and breadcrumbs. Stir with a wooden spoon. Add salt and pepper. Add the oil drop by drop, stirring all the time. Stir in the lemon juice and the parsley. Serve with cold fish, cold meats, cooked cold vegetables, potatoes boiled in their skins or anything else you think it might go with. Encyclopedia of European Cooking; edited by Musia Soper; Spring Books; 1962; Hamlyn House. MC formatted and contributed to FareShare by Hallie. FareShare Gazette, 17 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 4569 Calories (kcal); 495g Total Fat; (94% calories from fat); 35g Protein; 29g Carbohydrate; 425mg Cholesterol; 564mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 96 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Green Tomato Cake - Hallie's Version Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups sugar 1 cup vegetable oil 3 eggs 2 teaspoons vanilla 3 cups flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup Craisins 4 cups diced green tomatoes 1 teaspoon grated ginger root 1/8 teaspoon cayenne pepper Preheat oven to 350F. Grease a 9- x 13-inch pan. Cream the sugar, oil, eggs and vanilla until smooth. Sift the flour, salt, baking powder, cinnamon, nutmeg and cayenne pepper into the egg mixture. Mix well. Stir in the craisins, grated ginger and tomatoes. Pour into the prepared pan and bake for 1 hour. Allow to cool for a bit before cutting into squares. Variation: The original recipe called for 1 cup of walnuts and 1 cup of raisins but I'm not altogether fond of walnuts in cakes and the raisins made it too sweet so.... I decided to substitute with more green tomato and Craisins (sweetened dried cranberries). I also cut the sugar back from 2 1/4 cups to 1 3/4 cups and used oil instead of the called for 1 cup of melted shortening. I think I will add more ginger next time. Also, I may play around with using 1 cup sugar and Splenda for the balance of the sweetening. I am also considering using fresh or frozen cranberries instead of Craisins or possibly just plain unsweetened dried cranberries. If I do that I may find I need to increase the sugar/sweetener. The batter was very stiff. The cake was lovely and moist and spicy. I found I needed to add an extra 10 minutes in my oven but it runs a tad on the cool side (getting older - like me). The original recipe also called for the optional sprinkling of coconut over the top of the batter before baking but I didn't use it. MC formatted by Hallie. - - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 13g Total Fat; (39% calories from fat); 3g Protein; 41g Carbohydrate; 31mg Cholesterol; 155mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates * Exported from MasterCook * Green Tomato Chutney Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 juniper berries 4 whole cloves 4 c. coarsely diced green tomatoes 2 c. thinly sliced onion 2 c. coarsely chopped unpeeled tart apples 3/4 c. packed light brown sugar 1/2 c. golden raisins 1/4 c. cider vinegar 2 tbsp. minced fresh ginger 1 garlic clove -- minced Tie juniper berries and cloves together in cheesecloth bag. Place in large stock pot with remaining ingredients and 1/2 cup water. Bring to boil, reduce heat, and simmer until thick (1-1/2 hours). Discard spice bag; taste and adjust seasonings. Cool chutney at room temperature; cover and refrigerate. I hope this is what you needed! Mimi :] Mimi's Cooksbox: http://www.geocities.com/heartland/meadows/5903 Mimi's Mailbox: mimisbox@hotmail.com - - - - - - - - - - - - - - - - - - - Per serving: 1051 Calories (kcal); 6g Total Fat; (4% calories from fat); 7g Protein; 266g Carbohydrate; 0mg Cholesterol; 146mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 4 1/2 Fruit; 1 Fat; 11 Other Carbohydrates NOTES : Julee Rosso, "Great Good Food" Submitted by Sandy West 8 September, 2000 Friday * Exported from MasterCook * Grilled Chicken Caesar Salad #2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves 1/2 cup light Caesar salad dressing -- divided 8 cups torn romaine lettuce 12 cherry tomatoes -- quartered 1/4 cup shredded Parmesan cheese 1 cup garlic-flavored bagel chips 1/2 cup Black olives -- chopped plastic wrap In an 8-inch square baking dish, place chicken breasts. Pour half of Caesar salad dressing over chicken. Turn chicken to coat both sides. Cover with plastic wrap and refrigerate for at least 30 minutes. Divide romaine lettuce among 4 plates. Sprinkle with cherry tomatoes. Cover with plastic wrap and refrigerate until serving time. Grill chicken over medium heat until done, 5 to 6 minutes per side. Cut grilled chicken into strips. Place hot grilled chicken over romaine and tomatoes. Sprinkle with remaining salad dressing, Parmesan cheese, olives and bagel chips. Source : "http://www.homenfamily.com/cookbook/grill/index.html" Contributed to the FareShare Gazette by Art; 25 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 5g Total Fat; (24% calories from fat); 30g Protein; 4g Carbohydrate; 72mg Cholesterol; 314mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art * Exported from MasterCook * Grilled Rosemary Chicken Rolls Recipe By :Curt and Art Guyer (Son and Father, of Course) Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boned and skinned chicken breast halves 1 cup marinade (your favorite) * 8 sprigs fresh rosemary 4 teaspoons red onion -- finely diced 2 teaspoons parmesan cheese -- dried * We usually used a soy sauce-based marinade for this recipe and therefore no other seasonings are used. Place chicken breasts between plastic wrap and pound flat (gently) to about 1/4 inch thick. Marinate for 3 to 4 hours in the refrigerator. Remove about 30 minutes before serving time. Preheat grill (medium). Let chicken come to room temperature (5 minutes or so). Remove from marinade and drain excess liquid off chicken. Lay out flat. Place two sprigs of rosemary, one teaspoon of onion, and 1/2 teaspoon cheese on the leading edge of each breast. Roll the chicken into a tight roll. Fasten each roll with two toothpicks. Brown chicken rolls directly over heat source for about 2 minutes per side. Move chicken off of direct heat, close grill cover and cook for approximately 5 minutes. Turn the rolls once during the cooking and keep checking for doneness. You don't want to overcook, but since they are rolled, they take a little longer. To serve, remove the toothpicks, unroll slightly, and remove rosemary sprigs. Of course, I eat mine with a very hot pepper and onion salsa on the side :}.... Description: "These marinated chicken breast rolls cook quickly and taste great hot off the grill." Source: "Original" - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 2g Total Fat; (12% calories from fat); 28g Protein; 1g Carbohydrate; 69mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Submitted by Art Guyer to The FareShare Gazette September 11, 2000 * Exported from MasterCook * Grilled Summer Vegetable Lasagna Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Grilled vegetables: 3 large red or yellow bell peppers -- seeded and each cut lengthwise into quarters Cooking spray 3 medium yellow squash -- each cut lengthwise into 1/4-inch slices 1 large red onion -- cut into 1/4-inch slices Tomato puree: 4 pounds tomatoes -- cut lengthwise into quarters 1/3 cup vodka 1 1/2 teaspoons salt White sauce: 2 1/2 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 2 cups fat-free milk Remaining ingredients: 4 quarts water 12 uncooked lasagna noodles 1 cup chopped fresh basil 3/4 teaspoon freshly ground black pepper 1 cup finely shredded Gruyere cheese -- (4 ounces) 1/2 cup grated fresh Parmesan cheese -- (2 ounces) 1. Prepare grill. 2. To prepare grilled vegetables, place bell peppers, skin sides down, on a grill rack coated with cooking spray; cook 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. 3. Place squash and onion on grill; cook 5 minutes on each side or until tender. 4. To prepare tomato puree, place tomatoes in a large Dutch oven. Cover and cook over medium heat 30 minutes or until tender, stirring occasionally. Place tomatoes in a blender or food processor; process until smooth. Return to pan. Stir in vodka; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in 1-1/2 teaspoons salt. (You will have 5 cups puree.) 5. To prepare white sauce, combine flour, 1/4 teaspoon salt, and nutmeg in a medium saucepan; gradually add the milk, stirring with a whisk. Cook over medium-high heat until thick (about 7 minutes), stirring constantly. Set aside. 6. Bring water to a boil in a large stockpot. Add noodles; return to a boil. Cook, uncovered, 10 minutes or until noodles are done, stirring occasionally. Drain. 7. Preheat oven to 375 degrees. 8. Spread 1/3 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over white sauce; top with one-third of grilled vegetables, 1/3 cup basil, 1/3 cup white sauce, and 1/2 cup tomato puree. Sprinkle with 1/4 teaspoon black pepper, 1/4 cup Gruyere, and 2 tablespoons Parmesan. Repeat layers twice, ending with noodles. Spread remaining white sauce, 1-1/2 cups tomato puree, remaining Gruyere, and remaining Parmesan over noodles. Bake at 375 degrees for 45 minutes or until bubbly and top is browned. Remove from oven; let stand 15 minutes. Note: You will have 2 cups of leftover tomato puree. Cover and refrigerate for 1 week, or freeze up to 3 months. This recipe has a number of components, but all can be made ahead, particularly the tomato puree and the white sauce. You can substitute 3 (8-ounce) cans of tomato puree for the homemade tomato puree. You can also use a grill pan to prepare the vegetables indoors. Source : "Cooking Light Online Cooking Class" Copyright : "Southern Progress Corporation, 2000. All rights reserved." Per serving: 116 Calories (kcal); 2g Total Fat; (20% calories from fat); 5g Protein; 16g Carbohydrate; 4mg Cholesterol; 594mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook By Art Join our Free Recipe Exchange Group; visit us at http://www.fareshare.net Contributed to FareShare by Art. FareShare Gazette; 2 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 116 Calories (kcal); 2g Total Fat; (20% calories from fat); 5g Protein; 16g Carbohydrate; 4mg Cholesterol; 594mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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