Recipes Included On This Page Lemon Olives With Vermouth Lemon-Rosemary Pork Tenderloin Little Red Croquettes - Vegan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lemon Olives With Vermouth Recipe By :"Deli Food to make at home", Murdoch Books Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 11 ounces whole green olives or stuffed olives 1/2 cup dry vermouth 2 tablespoons lemon juice 1 tablespoon shredded lemon rind 1/3 cup extra virgin olive oil Rinse and drain 340 g (11 oz) whole green or stuffed olives. Layer in a wide-neck, 750 ml (24 fl oz) sterilized jar with 1/2 cup (125 ml/4 fl oz) dry vermouth, 2 tablespoons lemon juice, 1 tablespoon shredded lemon rind and 1/3 cup (80 ml/2 3/4 fl oz) extra virgin olive oil. Shake well, seal and marinate in the refrigerator overnight. Store in the refrigerator. Return to room temperature before serving. Marinated olives are delicious on their own or as part of an antipasto platter, and will generally keep refrigerated for up to 6 months. To successfully store the olives, it is important to sterilize the storage jar first by rinsing with boiling water and placing the jar in a warm oven until it is completely dry. Contributed to the FareShare Gazette by Natalia; 1 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-Rosemary Pork Tenderloin Recipe By :Carol Birkemeier of Nashville, IN Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- finely chopped 2 tablespoons olive oil -- or canola oil 1 tablespoon lemon juice 1 teaspoon minced fresh rosemary -- OR 1/4 tsp dried 1 teaspoon minced fresh thyme -- OR 1/4 tsp dried 1 teaspoon grated lemon peel 1 clove garlic -- minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 pork tenderloins -- (1 lb each) Combine first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. Bake, uncovered, at 400F for 45-50 minutes or until meat thermometer reads 160 F. Cover with foil; let stand for 10 minutes before slicing. Diabetic Exchange: 3 lean meat Source : "Light and Tasty Magazine, Premiere Issue, Jan/Feb 2001" S(MC formatting by): "bobbi744@attbi.com" NOTES : "This moist tender pork is seasoned with a wonderful herb- lemon rub that I created," says Carol. "Even my husband, who is a chef, thinks this dish is special enough for company." Contributed to the FareShare Gazette by Bobbie; 26 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; 3g Fat (80.6% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Little Red Croquettes - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked short grain brown rice 3 cups whole grain breadcrumbs 1 1/2 cups finely ground walnuts 4 broccoli stalks -- trimmed and peeled 1 red bell pepper 1/2 pound mushrooms 1 carrot 1 stalk celery 1/2 large white onion 4 garlic cloves 1/2 cup nutritional yeast flakes 1/4 cup fresh lemon juice 1/4 cup finely chopped fresh parsley 2 tablespoons olive oil 2 tablespoons paprika [yep that’s TWO TABLESPOONS] 1 tablespoon ground sage 2 teaspoons ground sage 2 teaspoons rosemary 2 teaspoons sea salt A few dashes of sea kelp A few dashes of cayenne pepper Oil for frying Place all the veggies in your food processor and pulse until they are very finely minced. Gently heat the oil in a skillet or pan and sauté the minced veggies for just a few minutes, until they are tender. Place all ingredients in a large bowl and mix well, until everything is thoroughly combined. If the mixture seems too wet, add more breadcrumbs until it is of a consistency that will be shaped easily. Scoop out 1/3 of a cup handfuls of the mixture and shape into small, thick croquettes, about 2 1/2 inches in diameter. Heat the vegetable oil over medium-high heat and add the croquettes to pan, a few at a time. Fry until crispy and browned on both sides. Drain on paper towels and keep warm in a 250 F oven until all the croquettes are cooked. Serve alone or with a gravy or dipping sauce; tofu sour cream or soy yogurt tzaziki are excellent or try a sweet chutney, salsa or relish. Serves 4 ­ 6, depending on appetites. Source : "VeganMania.com - Kreeli's Vegan Cookery Site" Contributed to the FareShare Gazette by Fatima; 23 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 5g Fat (43.1% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 661mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 1 Fat.

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