Recipes Included On This Page Ham & Corn Chowder Honey-Lime Sweet Potatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ham & Corn Chowder Recipe By : Corn Lovers Cook Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces cream style corn -- (2 15-oz. cans) 1 tablespoon minced onion 1 1/2 cups cooked ham -- chopped 1 1/2 cups milk Salt and pepper -- to taste 1 cup grated Cheddar cheese Parsley In a large saucepan, combine all of the ingredients. Over medium heat, cook the mixture for about 15 minutes, stirring often. Garnish with parsley and serve. Serves 4-6. Source : "Corn Lovers Cook Book Edited & Compiled by Margaret M. Barrett" S(Scanned and Formatted For): "MC-Cookbooks by Mary November, 2003" Copyright : "©1999 by Golden West Publishers; 3rd printing ©2003 ISBN 1-885590-46-6" located on page 12 NOTES : Bobbie's Note: This was surprisingly tasty. I cut the recipe in half for the two of us. I cooked it on a low heat in the Microwave. Contributed to the FareShare Gazette by Bobbie; 20 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 18g Fat (61.2% calories from fat); 19g Protein; 6g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 888mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Honey-Lime Sweet Potatoes Recipe By : Adapted from Williams-Sonoma, Essentials of Grilling Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 sweet potatoes -- peeled and cut crosswise into slices 1/2 inch thick Melted unsalted butter for brushing -- plus 2 tablespoons butter 1/2 cup honey -- at room temperature 1/4 cup fresh lime juice Salt and freshly ground pepper -- to taste Bring a saucepan three-fourths full of water to a boil over high heat. Add the sweet potato slices and boil for 10 minutes. Drain and let cool. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush the potato slices with the melted butter. Grill the potato slices over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until fork- tender, 4 to 5 minutes per side. Meanwhile, in a small saucepan over low heat, mix the honey and lime juice until smooth. Add the 2 Tbs. butter and stir until melted. Season with salt and pepper. Brush the sweet potatoes on both sides with the glaze and grill them briefly, turning once, about 30 seconds per side. Serve hot. Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003). Notes: Often labeled "yam" in markets, the best sweet potato to use for this dish has dark reddish orange skin and vibrant orange, moist flesh. The smoke from the grill will permeate the potato's sweet flesh, while the heat will caramelize its natural sugars. Contributed to the FareShare Gazette by Sue; 24 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 259 Calories; 4g Fat (14.1% calories from fat); 2g Protein; 56g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 57mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.