Recipes Included On This Page Red Potato Salad with Bacon Red Skin Potato Salad with Warm Honey and Dill Dressing Red White and Blue Potato Salad Roasted Chile Frittata Ruby Grapefruit Terrine with Tea Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red Potato Salad with Bacon Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds new red potatoes, cooked and chunked 1 small red onion, diced 1/2 cup celery, chopped 3 tablespoons vinegar 1 pound cooked bacon, crumbled 2 cups mayonnaise (it says in parenthesis Kraft) That's all my recipe says, but I'm sure anyone on this list can figure out how to make this salad. Obviously the potatoes are cooked and chunked up to the size of the individual taste. The red onion is chopped, and then all is mixed together. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Other Carbohydrates. NOTES : Formatted in MasterCook and submitted to the FareShare Gazette by Ann Taylor at <MRST123@aol.com> June 18, 2001 <http://www.fareshare.net> * Exported from MasterCook * Red Skin Potato Salad with Warm Honey and Dill Dressing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound small red skin new potatoes 4 strips bacon 1 cup red or green onions, chopped 6 tbsp honey 6 tbsp apple cider vinegar 1/2 tsp cornstarch mixed with 1/2 tsp cold water 2 tbsp chopped fresh dill 1 bunch watercress, chopped into bite size pieces Cook potatoes in 1 quart lightly salted water until tender but firm, about 15 to 20 minutes. Drain. When potatoes are cool enough to handle, cut in half or quarters, depending on the size. Place potatoes in a large bowl. Meanwhile, saute bacon in medium size skillet until slightly crisp. With a slotted spoon, transfer bacon to a paper toweling to drain. Saute onion in bacon drippings until softened, about 3 minutes. Add honey and cider; cook over medium heat for 2 minutes. Stir in cornstarch mixture. Bring to a boil and cook, stirring until thickened, about 2 minutes. Remove from heat. Crumble bacon, stir into dressing along with the dill. Add the chopped watercress to the bowl with the potatoes and pour the warm dressing over all. Toss gently. Serve immediately. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 2g Fat (19.1% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 51mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1 Other Carbohydrates. NOTES : Formatted in MasterCook by Art Guyer Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Red White and Blue Potato Salad Recipe By :Gail Platts Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small, unpeeled, red potatoes White Vinegar 1/3 cup Blue Cheese Dressing (Maries) 2/3 cup mayonnaise Black olives, sliced Red onions, diced Bacos or bacon bits I cook my small, unpeeled, red potatoes until al dente, drain, quarter them, and toss with white vinegar. For the dressing I use 1/3 cup blue cheese dressings (Maries) and 2/3 cup mayo. I add black olives and red onions and top with bacos or bacon bits. by Gail Platts - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; 10g Fat (99.4% calories from fat); trace Protein; 0g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 69mg Sodium. Exchanges: 1 Fat. NOTES : Formatted in MasterCook by Art Guyer. Submitted to the FareShare Gazette by Gail Platts at GEPlatts@aol.com June 19, 2001 <http://www.fareshare.net> * Exported from MasterCook * Roasted Chile Frittata Recipe By :Mary Sue Milliken and Susan Feniger Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large eggs, lightly beaten 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon good-quality chile powder -- (1 to 2) 1/2 bunch cilantro leaves, finely chopped 1 tablespoon olive oil 1 small onion, finely chopped 1 1/2 roasted red bell peppers, sliced into strips 2 poblano chiles, roasted, peeled, seeded, and diced 1 cup grated Manchego or Jack cheese cilantro sprigs for garnish In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk until evenly blended and set aside. Heat the olive oil in an ovenproof 10-inch non-stick skillet over medium heat. Saute the onion 5 to 6 minutes, until softened and slightly golden. Add the red pepper and poblano and cook 2 minutes more. Pour the egg mixture into the pan, swirling to make an even layer. Reduce the heat to medium-low, scatter the cheese over the top and cook, covered, until the eggs are nearly set. (Shake the pan occasionally to prevent sticking.) Turn on the broiler and place the pan under the broiler for a minute or two to set the top. Remove from heat and let cool in the pan for 10 minutes. Place a round platter on top of the pan and invert to remove. Garnish with cilantro, cut into wedges, and serve warm or at room temperature. Recipe from Cooking with Too Hot Tamales, by Mary Sue Milliken and Susan Feniger (William Morrow, 1997) Serves 6 to 8 Authors Note: Italian frittatas, or omelets, are a great choice for weekend brunch since they can be cooked ahead and served at room temperature. One of our pet peeves is over-cooked eggs, so take your time and cook the eggs slowly and just run them under the broiler very briefly, simply to firm the top, not to brown too much. Formatted in MasterCook by Art Guyer Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 23 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 2g Fat (97.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 355mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat. * Exported from MasterCook * Ruby Grapefruit Terrine with Tea Sauce Recipe By :Sunset More Low-fat Recipes Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large red grapefruit -- (8 or 9) about 1 pound each 3 tablespoons frozen orange juice concentrate -- thawed [45 mL] 1 tablespoon sugar -- (15 mL) 1 tablespoon unflavored gelatin -- (15 mL) [about 1 1/2 envelopes] **Tea Sauce** 1 1/2 cups grapefruit juice -- (375 mL) 2 tablespoons sugar -- (25 mL) 1 tablespoon black tea leaves -- (15 mL) 1 tablespoon cornstarch -- (15 mL) 2 tablespoons cold water -- (25 mL) Preparation time: about 1 hour; Chilling time: at least 8 hours. Cut peel and all white membrane from 8 of the grapefruit. Holding fruit over a bowl to catch juice, cut segments free and drop into bowl. Carefully drain juice from bowl then measure juice and segments. You need 2 1/2 cups juice and 6 cups segments. If necessary, segment or squeeze another grapefruit. Set aside 8 to 10 of the best-looking segments to use for garnish; cover and refrigerate until ready to use. In a 4 1/2- x 8-inch metal loaf pan, neatly layer remaining segments to within 1/2-inch of pan rim. In a 1- to 2-quart pan, blend 1 cup of the grapefruit juice (reserve remainder for sauce), orange juice concentrate, sugar and gelatin. Let stand for 5 minutes to soften gelatin; stir over low heat until gelatin is dissolved. Pour gelatin mixture over grapefruit in pan. Cover; refrigerate until firm (at least 8 hours) or for up to 1 day. Prepare Tea Sauce: In a 2- to 3-quart pan, mix 1 1/2 cups grapefruit juice and 2 tablespoons sugar. Bring to a boil over medium-high heat. Add 1 tablespoon black tea leaves; reduce heat, cover and simmer for 5 minutes. Pour mixture through a fine strainer. Mix 1 tablespoon cornstarch with 2 tablespoons cold water; stir into tea mixture. Bring to a boil over medium-high heat, stirring; let cool. To serve: Dip chilled terrine briefly in hot water to within 1/2 inch of pan rim. Uncover terrine. Invert a platter over pan; holding pan and platter together, invert both. Lift off pan. Pour equal portions of Tea Sauce on 8 to 10 dessert plates. With a sharp knife, carefully cut terrine into 8 to 10 equal slices. Set slices on sauce; garnish with reserved grapefruit segments. Makes 8 to 10 servings. Terrines are typically savory dishes of meat or vegetables, but this one is a marvelously refreshing grapefruit dessert. From Sunset More Low-Fat Recipes; Sunset Publishing Corporation; 1993; ISBN 0-376-02480-1. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; trace Fat (0.9% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Other Carbohydrates.

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