Recipes Included On This Page Hallie's Patriotic Potato Salad Ham Stuffed Eggplant Honey Glazed Chicken Breasts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hallie's Patriotic Potato Salad Recipe By :Hallie Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound white potatoes 1 pound all-red potatoes -- see note* 1/2 cup chopped green onions 1/2 cup chopped celery 1/2 cup chopped parsley 4 hard-boiled eggs 1 teaspoon salt -- or to taste 5 grinds black pepper -- or to taste (5 to 6) 1/2 cup mayonnaise 5 drops Angostura bitters 1/2 teaspoon Chipotle pepper sauce -- or to taste paprika -- for decoration Boil the potatoes until just done. Chill well and then cut into bite- sized pieces. Add the onions, celery, parsley, salt and pepper. Mix gently. Mix together the mayonnaise, Angostura bitters and pepper sauce. Stir into the salad. Sometimes I add a little Dijon mustard. If desired, garnish the top with sliced hard-boiled eggs just before serving. Sprinkle paprika over the top. Note : There are potatoes that have red flesh as well as red skins. For those in the U.S.: you could use a mixture of 1/3 white potatoes, 1/3 all-red potatoes and 1/3 blue banana potatoes (they have blue flesh). If you don't have the colored potatoes, just use what you have and enjoy! MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 20 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 19g Fat (70.9% calories from fat); 6g Protein; 12g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol; 517mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Ham Stuffed Eggplant Recipe By :The Junior League of Savannah Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant 1/4 cup ham -- chopped or in strips 1/4 cup onions -- minced 1/4 cup mushrooms -- sliced 3 tablespoons butter salt and pepper -- to taste 1/4 cup sour cream -- (1/4 to 1/2) Parmesan cheese Cut eggplant in half lengthwise. Remove pulp, leaving 1/4 inch pulp in shell. Sprinkle shell with salt and invert on paper towel. Chop eggplant pulp as small as possible and saute with ham, onion and mushrooms in butter until onion vegetables are soft. Add salt and pepper to taste. Remove from heat and stir in sour cream (enough to make mixture moist, but not runny.) Spoon mixture into eggplant halves and sprinkle Parmesan cheese over top. Bake in 350 F. oven for 30 minutes or until hot and bubbly. Makes 2-4 servings. Source : "Savannah Style, p. 99" S(MC formatting by): "bobbi744@acd.net" Copyright : "(c) The Junior League of Savannah, Inc." Yield : "2 to 4 servings" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 11 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 13g Fat (70.0% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 211mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Honey Glazed Chicken Breasts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 skinless boneless chicken breast halves 1/2 cup orange juice 1/2 cup honey 2 tablespoons lemon juice 1/4 teaspoon salt Preheat oven to 375 degrees. Grease 13" x 9" pan. Place chicken in pan. Mix remaining ingredients; pour over chicken. Cover and bake 20 minutes; turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 2g Fat (6.0% calories from fat); 27g Protein; 26g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 167mg Sodium. Exchanges: 4 Lean Meat; 0 Fruit; 1 1/2 Other Carbohydrates. NOTES : Formatted in MasterCook and submitted to the FareShare Gazette by Jenn Fliehmann at blacklab@www.xprs.net. June 18, 2001 <http://www.fareshare.net>

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