Recipes Included On This Page Baked Onion by Martha Baked Vidalia Onion Bang Bang Chicken Bran Muffins (Sugar Free) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Onion by Martha Recipe By :Martha Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large sweet onion butter salt other seasonings I have a small glass bowl that one onion fits into exactly. I peel the onion and cut an X in the center and squish butter, salt, and whatever other flavorings I want. I microwave it on 'defrost' a few minutes at a time and test for doneness after each session. Takes about 3 times at 2 - 3 minutes each time, depending on the size of the onion. A whole onion is a bit much for a side dish for one person, but a half of a big sweet onion is about right, or even quartered if there are several other side dishes too. This is great with just about any meat dish. If you're grilling meats outside, you can do the same thing with an onion in heavy foil, when the foil feels 'squishy' the onion is about done. I'll then open the top up to let some of the grill smoke flavor get inside. It's also good to pan your steaks up and save the juices that may 'sweat' off them. Use those juices dribbled over the butter in the center cut of the onion to make it taste even more 'compatible' with a steak dinner. Contributed to the FareShare Gazette by Martha; 19 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; trace Fat (3.4% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable. * Exported from MasterCook * Baked Vidalia Onion Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Vidalia onion or other sweet onion 2 teaspoons butter or margarine 1/4 teaspoon salt -- optional Pepper -- to taste Garlic salt -- to taste, optional Quarter onion halfway through and open slightly. Place on an 18x12-inch piece of heavy duty foil. Place butter in center of onion; sprinkle with seasonings. Fold foil to seal tightly. Bake at 350 F. for 60-70 minutes or until onion is tender. Open foil carefully to allow steam to escape. Source : "Taste of Home Magazine, April/May, '97, p. 12" S(MC formatting by): "Bobbie" NOTES : Submitted to magazine by Norman Dunham, Rogersville, Tenn. Delicious served with meat for a nice change of pace side dish. Bobbie's Note; These were delicious. Very sweet and tender. Contributed to the FareShare Gazette by Bobbie; 17 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 4g Fat (62.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 307mg Sodium. Exchanges: 1 Vegetable; 1 Fat. * Exported from MasterCook * Bang Bang Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breasts, around 250g each 1/2 cucumber, peeled 1 carrot, peeled 2 celery stalks 2 tsp sesame oil 2 tbsp peanut butter 1 tbsp sweet chile sauce 2 tsp castor sugar 2 tbsp soy sauce 1 tbsp rice or white vinegar 1 small red chile, finely sliced 3 spring onions, finely sliced 1 tsp sesame seeds Sea salt and pepper 8 lettuce leaves Poach the chicken in enough salted water to cover for 15 minutes, skimming occasionally, then turn off the heat and leave to steep for 15 minutes. Cut the cucumber in half lengthwise and scoop out and discard the seeds. Then cut the cucumber, carrot and celery into 5cm sections, slice each section lengthwise and cut each slice into matchsticks. In a bowl, combine the sesame oil with the peanut butter, sweet chile sauce, sugar, soy, vinegar and chile until you have a murky paste. Gradually whisk in up to 100ml of water until it is thick and runny. Adjust the flavourings. Drain the chicken and finely shred. Toss the chicken, carrot, cucumber, celery and spring onions in a little extra sesame oil and rice vinegar, salt and pepper, and arrange on lettuce leaves. Spoon the sauce over the top, sprinkle with sesame seeds and serve with rice or noodles. Prep: 15 min Cook: 30 min Contributed to the FareShare Gazette by Bill 3 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 7g Fat (70.3% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 571mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Bran Muffins (Sugar Free) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All Bran cereal (no substitutions) 2 cups plus 2 tablespoons milk 1/3 cup canola oil 1/2 cup sugar or sugar substitute 2 eggs or equivalent amount of liquid egg substitute 1 1/3 cups flour 1 tablespoon baking powder 1 tablespoon cinnamon 1/2 cup or more raisins, walnuts, blueberries or raspberries (optional) This recipe must be mixed with a rubber spatula, wooden spoon or fork for the best results. Preheat oven to 375 degrees F. Cover cereal completely with milk and let the cereal soak up all the milk. (This takes 10 to 15 minutes.) Add the oil, sugar and eggs to the wet bran and mix thoroughly. Add the remaining ingredients, choice of an addition and gently but thoroughly mix the batter together. Grease 4-5 large muffin sections or about 10-12 regular size muffin sections. Fill each muffin section to the top. Bake 20-35 minutes (depending on the size of muffin sections) or until an inserted toothpick comes out clean but moist. Add 1 extra egg when doubling or 2 extra eggs when tripling this recipe. Margie's Note: Although this recipe is similar to other bran muffin recipes, it is much moister and will remain so for two days. Contributed to the FareShare Gazette by Margie, 2 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 6g Fat (52.2% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 122mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates.

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