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FareShare Gazette Recipes -- June 2004 - H's

 

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Recipes Included On This Page

Ham & Corn Chowder
Honey-Lime Sweet Potatoes

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                       * 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.

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