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FareShare Gazette Recipes -- May 2004 - H's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Helen's Microwave Shortbread
Herb Roasted Potatoes Poupon

Homemade Strawberry Ice Cream

Honey Curried Peaches

Honey-Dijon Chicken Breasts

Honey-Garlic America's Cut Pork Chops

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                       * Exported from MasterCook *

                       Helen's Microwave Shortbread

Recipe By     : Helen Jackson, Auckland New Zealand
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  butter/margarine
     1/3           cup  icing sugar
     1/2           cup  high grade flour
     1/2           cup  cornflour
     1/2      teaspoon  baking powder
     1/2      teaspoon  vanilla essence
     1/2      teaspoon  almond essence
     1/4      teaspoon  salt
                        toasted flaked almonds to decorate

Line a 9-inch microwave pie plate with baking paper (I use waxpaper and it works
fine).

Beat together butter and icing sugar until blended, slowly add flour, cornflour,
baking powder, essences and salt. Pat into plate, mark into 8 wedges and prick
with a fork. Sprinkle over almonds.

Elevate in microwave and cook on medium for 7-8 minutes until puffed and set.
Cool for 5 minutes and then cut.

Source:  "http://www.foodlovers.co.nz/recipes/display.php?id=470"
Yield:  "8 wedges"

Contributed to the FareShare Gazette by Chupa 6 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 20 Calories; trace Fat (0.2% calories from 
fat); 0g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 97mg Sodium.  
Exchanges: 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Herb Roasted Potatoes Poupon

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  Dijon Mustard
  2              Tbsp.  Olive Oil
  1              clove  Garlic, minced
     1/2          tsp.  Italian Seasoning
  6             medium  Red Skinned Potatoes

Wash unpeeled potatoes and cut each one into 6 wedges.  Mix remaining
ingredients together in a small bowl.  Place potatoes in lightly greased
13x9x2" baking dish or pan.  Toss mustard mixture with potatoes making sure
all potatoes are coated well.

Bake at 425 degrees for 35 to 40 minutes or until potatoes are fork tender
and nice and brown.  Stir occasionally.  Do not cover while roasting.

Contributed to the FareShare Gazette by PattyG, 3 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 75 Calories; 8g Fat (88.2% calories from 
fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 250mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                      Homemade Strawberry Ice Cream

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              Tbsp.  Flour
     1/2          tsp.  Salt
  1 1/2           cups  Sugar
  3               cups  whole Milk
  3              large  Eggs
  2              pints  Strawberries, hulled and crushed
  1              Tbsp.  fresh Lemon Juice
  1 1/2           cups  Heavy Whipping Cream
  1              Tbsp.  Vanilla

In heavy 3-quart saucepan, mix flour, salt and 1 cup sugar; Stir in milk.
Cook over medium heat until mixture thickens slightly and boils, stirring
frequently.  Boil 1 minute.

In medium bowl, with wire whisk, beat eggs slightly.  Gradually beat about 
1 cup hot milk mixture into eggs to warm them and keep them from curdling.
Pour egg mixture in steady stream, into hot milk mixture in saucepan,
beating rapidly with whisk to prevent lumps.

Cook over low heat, stirring constantly, until mixture thickens and coats
back of spoon well, about 30 seconds.  Mixture should reach 160 degrees, but
do not boil or mixture will curdle.

Strain custard through sieve into large bowl, put a sheet of waxed paper
directly onto surface of custard so film will not form.  When cool,
refrigerate at least 3 hours.

While custard is chilling, in medium bowl, stir crushed strawberries with
lemon juice and remaining 1/2 cup sugar, refrigerate at least 20 minutes to
blend flavors.

Pour custard, cream, vanilla and strawberry mixture into 4-6 quart ice cream
can or freezer chamber of ice cream maker.  Freeze according to the ice
cream freezer's manufacturer's directions.  Serve when hardened or freeze in
containers.  If your going to serve in a day or so, I like to make balls
with the ice scoop and freeze, so it is all ready to go.

Yield:  2-1/2 quarts or 20 servings

Note:  Fresh Peaches may be substituted for Strawberries.  Be sure to
peel Peaches before crushing.

Contributed to the FareShare Gazette by PattyG 13 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 158 Calories; 8g Fat (47.7% calories from 
fat); 3g Protein; 18g Carbohydrate; trace Dietary Fiber; 57mg Cholesterol; 86mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 
Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                          Honey Curried Peaches

Recipe By     : Edmonton Journal 1994
Serving Size  : 9     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    peaches
  1           teaspoon  orange zest -- (5 mL)
  1 1/2           cups  orange juice -- (375 mL)
     1/4           cup  lemon juice -- (50 mL)
     2/3           cup  honey -- (150 mL)
  2          teaspoons  curry powder -- (10 mL)
  2             3 inch  cinnamon sticks

Drop peaches into boiling water, then remove from water in 1 to 2 minutes
when skins loosen. Run under cold water and peel off skins. Cut fruit
into thick slices.

In 8-quart kettle, heat orange peel, juices, honey and
cinnamon sticks together. Stir in curry powder. Add peach wedges and
bring to boil.

Boil gently 5 minutes, stirring occasionally. Skim any
foam.

Portion into sterilized pint or half-pint canning jars. Process in
boiling water bath for 5 minutes.

Makes 9 half-pints.

 From The Edmonton Journal; 1994.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie, 5 May 2004
www.fareshare.net

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Per Serving (excluding unknown items): 162 Calories; trace Fat (1.7% calories from 
fat); 1g Protein; 43g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  
Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.


 
                       * Exported from MasterCook *

                       Honey-Dijon Chicken Breasts

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     skinless boneless chicken breasts
     1/2           cup  apple juice -- or white Zinfandel
                        wine
     1/4           cup  olive oil
     1/4           cup  honey
     1/4           cup  Dijon-style mustard
  4             cloves  garlic -- minced
     1/2      teaspoon  ground pepper
     1/4      teaspoon  salt

Place chicken breasts in a re-sealable plastic bag set in a bowl.  For marinade, in
a small bowl, combine wine or apple juice, oil, honey, mustard, garlic, pepper,
and salt.

Pour marinade over chicken; seal bag.  Marinate in the refrigerator for 8 to 24
hours, turning bag occasionally.

Drain chicken, discarding marinade.  Place chicken on the grill rack directly over
medium heat; grill for 12 to 15 minutes or until no longer pink (170 degrees),
turning once halfway through grilling.

Source:  "Simply Perfect Grilling 2004 (Better Homes & Gardens)"

Contributed to the FareShare Gazette by Jenn 7 May 2004
www.fareshare.net

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Per Serving (excluding unknown items): 367 Calories; 10g Fat (25.3% calories from 
fat); 55g Protein; 12g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 315mg 
Sodium.  Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 
Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                  Honey-Garlic America's Cut Pork Chops

Recipe By     : Fabulous Food Associations - National Pork Producers Council
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless center cut pork chops
                        [each 1 1/2 inches thick]
     1/4           cup  bottled lemon juice
     1/4           cup  honey
  2        tablespoons  soy sauce
  1         tablespoon  dry sherry
  2                     garlic cloves -- minced

Combine marinade ingredients and pour over chops in heavy plastic bag,
seal. Refrigerate 4 to 24 hours.

Light grill. Remove chops from marinade (discarding marinade) and grill
chops over medium-hot coals 12 to 15 minutes, turning once.

Serves 4

Source : "Family Time Daily Recipe"
S(mastercook formatting by): "Bobbie"
Copyright : "Copyright  1999 - 2003 FamilyTime.com, Inc."
T(Cooking Time): "0:15"

NOTES : The honey and garlic really make these pork chops delightful!

Bobbie's Note: This was absolutely delicious!! I used 1 1/2 inch thick
boneless sirloin chops. I marinated them for 24 hours.  I grilled them for
15 minutes.

Contributed to the FareShare Gazette by Bobbie; 17 May 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 79 Calories; trace Fat (0.6% calories from 
fat); 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 519mg 
Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 1 Other Carbohydrates.

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