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FareShare Gazette Recipes -- July 2002 - L's

 

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 Layered Salad with Sour Cream Dill Dressing
Lime-Marinated Pork Tenderloins

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* Exported from MasterCook *

               Layered Salad with Sour Cream Dill Dressing

Recipe By     :Farm Journal (1983)
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  new potatoes
     1/2         pound  green beans -- cut diagonally
                        into 1/2-inch slices
  1             medium  summer squash -- cut crosswise
                        into 1/2-inch slices
                        Sour Cream Dill Dressing:
  1 1/2           cups  dairy sour cream
     1/2           cup  mayonnaise
     1/4           cup  minced onion
  2        tablespoons  milk
  2        tablespoons  minced fresh dill
     1/8      teaspoon  fresh ground black pepper
  2             medium  tomatoes -- cut
                        into 1 1/2-inch chunks
  2               cups  shredded romaine

Pour 1 1/2 quarts water into 4-quart Dutch oven. Cover and cook 
over high heat 5 minutes, or until water comes to a boil.

Meanwhile, fill a large bowl with iced water.

Add unpeeled whole new potatoes to Dutch oven. Cover and cook 
4 minutes. Add green beans. Cover and cook 3 minutes. Add squash.

Cover and cook 3 minutes more. Immediately drain all vegetables 
in colander. Plunge colander into iced water and let stand 5 
minutes, or until vegetables are cool. Drain thoroughly.

Meanwhile, prepare Sour Cream Dill Dressing.

Cut potatoes into quarters, then cut each quarter in half 
crosswise.

Place green beans in 2-quart glass bowl. Spread 1/3 cup of the 
dressing over beans. Continue layering with tomatoes, squash 
and potatoes, spreading each layer with 1/3 cup of the dressing.
Top with shredded romaine. Place remaining dressing in center 
of romaine. 

Cover and chill overnight, or at least 3 hours.

Makes 8 servings.

Sour Cream Dill Dressing: Stir together sour cream, mayonnaise, minced
onion, milk, fresh dill and black pepper in bowl until well blended,
using a rubber spatula.

Makes 2 1/4 cups.

Source : Farm Journal (1983)

Contributed to the FareShare Gazette by Sandy; 1 July 2002.
Muzzley@onecom.com
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 167 Calories; 12g Fat (60.6% 
calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 
5mg Cholesterol; 88mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 
Vegetable; 0 Non-Fat Milk; 1 Fat.



                      
* Exported from MasterCook *

                     Lime-Marinated Pork Tenderloins

Recipe By     :Pillsbury Easy Weeknight Meals, September 2000
Serving Size  : 6     Preparation Time :0:15
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     pork tenderloins -- 3/4-pound each
     1/4           cup  frozen limeade concentrate -- thawed
  1         tablespoon  oil
  2                     garlic cloves -- minced
     1/2      teaspoon  salt
     1/4      teaspoon  seasoned pepper blend

Butterfly each pork tenderloin by cutting lengthwise 3/4 of the way
through tenderloin, being careful not to cut completely through.
Open tenderloins; place in re-sealable food storage plastic bag or
shallow nonmetal dish.

In small bowl, combine all remaining ingredients; mix well. Pour 
over tenderloins; turn to coat. Seal bag or cover dish let stand at 
room temperature for 10 minutes to marinate.

Line 13x9-inch pan with foil. Place tenderloins cut side up in 
foil-lined pan. Broil 4 to 6 inches from heat for 12 to 15 minutes 
or until pork is no longer pink in center, turning once.

Cut into serving-sized pieces.

SERVING SIZE: 1/6 of Recipe
Source : "Pillsbury Easy Weeknight Meals, September 2000"
S(MC formatting by): "Gail Shermeyer"
Copyright : "2000 The Pillsbury Company"
Start to Finish Time: "0:30"
Ratings       : Points 0-10 4

NOTES : Ingredient Info:  Pork loin is the large muscle that makes
up most of the meat in a chop. Pork tenderloin is the small, tender
muscle on the opposite side of the chop bone. Whole pork loin is cut
into roasts that can be either roasted or braised. Because it is so
small and tender, pork tenderloin is best cooked quickly. Common
methods include grilling, broiling or roasting at 425F.

Pork tenderloin is tapered at one end. The narrow end cooks more
quickly than the wider end.

Butterflying the tenderloin promotes even cooking. Begin
butterflying the thick end, and stop cutting where the tenderloin
tapers. The butterflied portions are about the same thickness as the
tapered end.

Pork tenderloins are frequently packaged in pairs.

Each tenderloin weighs about 12 ounces.

Bobbie's Notes: This was marvelous! I made a few changes. I did it
on the grill. My two tenderloins weighed almost 3 pounds total. I
did it on the grill for about 16 minutes. I did butterfly it and
that really made the marinade-flavors all through the meat.

Contributed to the FareShare Gazette by Bobbie; 1 July 2002.
bobbi744@attbi.com
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 22 Calories; 2g Fat (92.9% 
calories from fat); trace Protein; trace Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 178mg Sodium.  Exchanges: 0 Vegetable; 
1/2 Fat.
 

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