Recipes Included On This Page Foil Dinners Fresh Peach Ice Cream (Cooks) Frittata à la Mamma Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Foil Dinners Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- lean ground meat Lipton Onion Soup Heinz 57 Sauce garlic powder -- to taste meat tenderizer lemon pepper -- to taste aluminum foil Season lean ground meat with Lipton Onion Soup, Heinz 57 sauce, garlic powder, meat tenderizer. lemon pepper. Or season to your taste. Patty out meat into fairly thick patties. Using individually sheets of aluminum foil put a patty of meat in foil and top with favorite toppings. He cut mushrooms in one bowl and green peppers in another and so on and everyone decided what they wanted in their foil dinner. I topped mine with chunks of potatoes, baby carrots onions, bell pepper, mushrooms. Top off with a chunk of margarine and fold each up with foil standing on top. Can be done down in the coals, on the grill or in the oven. A complete meal. Contributed to the FareShare Gazette by Lynn; 17 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .   * Exported from MasterCook * Fresh Peach Ice Cream (Cooks) Recipe By :Cooks Illustrated Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium-size ripe peaches -- peeled pitted and cut into 1/2-inch pieces -- (about 2 cups) 1/2 teaspoon juice from 1 lemon 1 Pinch salt 1 cup sugar -- plus 6 tablespoons sugar 1 1/4 cups whole milk 1 1/3 cups heavy cream 6 large egg yolks 1 teaspoon vanilla extract 2 tablespoons vodka Makes about 1 quart. Introduction : When made with ripe, in-season peaches and a rich custard base, homemade peach ice cream delivers an ultra-fresh, creamy- smooth sensation that commercial brands can't match. Both the cooked peaches and the custard mixture must be cooled to 40 degrees before you churn them. Since they are fine in the refrigerator overnight, you may want to prepare them the day before you plan to churn and serve the ice cream. You'll get the very best results from using in-season, fully ripened peaches, but in a pinch, you can substitute 2 cups IQF (individually quick frozen) sliced peaches and replace the vodka with peach-flavored liqueur (alcohol ensures the fruit's tenderness). The ice cream is at its peak when eaten within four hours of churning. Covered, it will keep in the freezer for up to two days. 1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size non-reactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours. 2. Position sieve over medium bowl set in an ice-water bath; set aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan with remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon, until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees. (During the early stages of cooking, there is a thin layer of foam on top of the custard. When the steam begins to rise from the custard and the foam has almost totally subsided, it is near 180 degrees. The mixture must not boil or the eggs will curdle.) Remove custard from heat, and pour it through fine-mesh sieve into bowl placed over ice-water bath. Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours. 3. Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat, until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours. 4. Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer's instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container. Freeze until firm, about 2 hours. LEANER FRESH PEACH ICE CREAM Makes about 1 quart Follow recipe for Fresh Peach Ice Cream: . increasing number of peaches to 4 . decreasing sugar to 1 cup . increasing whole milk to 1 1/2 cups . decreasing heavy cream to 1/4 cup . decreasing eggs yolks to 4 . decreasing vodka to 1 1/2 tablespoons . Each time a sugar addition is called for, add 1/3 cup. http://www.cooksillustrated.com Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 17 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 695 Calories; 40g Fat (51.6% calories from fat); 8g Protein; 75g Carbohydrate; 0g Dietary Fiber; 438mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 1/2 Fat; 4 1/2 Other Carbohydrates.   * Exported from MasterCook * Frittata ŕ la Mamma Recipe By :courtesy of Rocco DiSpirito (c) 2001 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bell pepper -- chopped 1 onion -- chopped 1 garlic clove -- minced 2 potatoes -- diced 12 eggs 1 teaspoon salt 4 cranks fresh ground pepper 1 tablespoon grated parmesan 3 tablespoons olive oil 1. In an omelet pan, sauté onions, pepper and garlic in olive oil for 5 minutes. Add potatoes. Sprinkle all with salt and pepper. Continue to cook until potatoes are soft. 2. In mixing bowl, lightly beat eggs with salt and pepper. Pour egg mixture over vegetables in the omelet pan. Sprinkle with cheese. Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown. 3. Using a plate if necessary, flip frittata. Cook until eggs are cooked through. Serve warm or at room temperature. Recipes courtesy of Rocco DiSpirito (c) 2001 Contributed to the FareShare Gazette by Robin; 7 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 12g Fat (59.9% calories from fat); 9g Protein; 9g Carbohydrate; 1g Dietary Fiber; 281mg Cholesterol; 352mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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