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FareShare Gazette Recipes -- August 2002 - I's

 

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Recipes Included On This Page

Ice Cream Basic
Italian Garden Frittata

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                       * Exported from MasterCook *

                             Ice Cream Basic

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  milk
  1                cup  sugar
     1/4      teaspoon  salt
  4               cups  light cream
  4        tablespoons  vanilla
                        ice
                        rock salt

Scald milk, add the sugar to the milk and allow to cool slightly.

Add light cream and vanilla stir until well blended.
Allow to cool to room temperature.

Pour into ice cream freezer, turn crank for 20 to 30 minutes.

Remove the plunger, pack with ice and salt and allow to stand for
about 30 minutes.

Contributed to the FareShare Gazette by Suzie; 25 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 775 Calories; 50g Fat (59.1% calories 
from fat); 10g Protein; 68g Carbohydrate; 0g Dietary Fiber; 175mg Cholesterol; 
289mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 10 Fat; 4 Other Carbohydrates.
 
                       * Exported from MasterCook *

                         Italian Garden Frittata

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     eggs
  1         tablespoon  fresh sage -- coarsely chopped
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
     1/2           cup  Romano cheese -- grated
  1           teaspoon  olive oil
  1              small  zucchini -- sliced
  2                     green onions -- sliced
  2                     Italian plum tomatoes -- thinly sliced
                        lengthwise

In a medium bowl, combine eggs, sage, salt, pepper and 1/4 cup of
the cheese; beat well. Set aside.

Heat oil in a medium ovenproof nonstick skillet over medium heat
until hot.
Add zucchini and onions; cook and stir 2 minutes or until zucchini
is tender.
Add egg mixture; cook 2 minutes or until egg mixture is almost set,
lifting edges occasionally to allow uncooked egg mixture to flow to
bottom of skillet.

Top frittata with tomato slices; sprinkle with remaining 1/4 cup
cheese.
Broil 4-6 inches from  heat for 1-3 minutes or until top is set and
begins to brown.

Source : "Pillsbury Fuss-Free Meals"

S(MCFormatted/Posted by Dee): ""

Copyright : " 2002 The Pillsbury Company"

Serving Ideas : This frittata is perfect with melon wedges and tall
glasses of iced tea.

NOTES : Parmesan cheese can be used in place of Romano cheese.
Both are Italian hard cheeses; Romano has a sharper flavor than
Parmesan because it's made with goat's milk. Parmesan is made with
cow's milk.

Substituting 8 egg whites for 4 of the whole eggs will reduce the
cholesterol by about 215 milligrams and fat by about 5 grams per
serving of this recipe.

Contributed to the FareShare Gazette by Dee; 17 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 212 Calories; 14g Fat (59.2% calories 
from fat); 16g Protein; 5g Carbohydrate; 1g Dietary Fiber; 389mg Cholesterol; 
551mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 
1 1/2 Fat.

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