Recipes Included On This Page Garlic Lover's Eggplant Green Salsa Dressing Green Tomato Pie with Raisins Grilled Lamb Shanks Ground Turkey Sloppy Arts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic Lover's Eggplant Recipe By : Serving Size : 8 Preparation Time :0:45 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggplants 10 garlic cloves 1/2 cup all-purpose flour 1/2 cup buttermilk baking mix 1 teaspoon oregano 1/2 teaspoon black pepper 1 large egg Olive oil Salad oil 1. Cut eggplant into 1/2-inch slices. Place in single layer on paper towels. Sprinkle with salt and set aside for 30 minutes. 2. Using garlic press, press 6 garlic cloves and place into mixing bowl. Add flour, biscuit mix, oregano, pepper, slightly beaten egg and enough water to make batter the consistency of pancake batter. 3. Pour half olive oil and half salad oil to a depth of 1/4 inch in a skillet over medium heat. Crush four garlic cloves with flat edge of knife; add to oil and saute until lightly browned. Press the cloves against sides of pan just before removing to release more of the garlic flavor. 4. Coat each eggplant slice with batter; fry, being careful not to brown too fast. (Do not burn.) Serve immediately. NOTES : If you like garlic, you will like this dish. Lots of garlic and herbed batter make this eggplant recipe different and delicious. Contributed to the FareShare Gazette by Robin; 12 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 2g Fat (15.7% calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Green Salsa Dressing Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup green tomatoes -- coarsely chopped 1 fresh jalapeno pepper -- or chili pepper 2 garlic cloves -- peeled and crushed 2 scallions -- green and white parts, cut into l-inch lengths 1/3 cup water 2 tablespoons chopped fresh cilantro leaves 1/4 cup vegetable oil 1 teaspoon salt 1 tablespoon fresh lime juice Combine green tomatoes, pepper, garlic, scallions and water in a 4-cup glass measure or small microwave-safe mixing bowl. Cover tightly with plastic wrap. Microwave at High for two minutes. Let stand one minute. Prick plastic to release steam. Remove from oven and uncover carefully. Scrape into a blender or food processor. Add remaining ingredients and blend until smooth. Source : Garden Pathways © 1997-2003 Don Gue Yield : "1 2/3 cups" NOTES : A variety of Mexican salsa, this dressing can be used as a topping for beans and rice or mixed with beans to make a salad. Contributed to the FareShare Gazette by Chupababi; 7 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 11g Fat (87.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 433mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Green Tomato Pie with Raisins Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 really green tomatoes -- (4 to 5) [2 1/2 cups coarsely grated] Pastry for an 8 -inch 2-crust pie 1 1/2 cups brown sugar 3 tablespoons flour Rind of 1 lemon -- grated finely 6 tablespoons lemon juice 1/2 cup golden raisins 1/4 teaspoon salt 1/4 teaspoon allspice 1/4 cup minced candied ginger Put tomatoes through a coarse grater or a food processor's large shredder. Put in a colander and let drain overnight. Prepare double pie crust. Line 8-inch pie pan with half. Roll out second half and set aside. Mix remaining ingredients with tomatoes. Place in pie shell and cover with top crust. Prick holes in crust. Bake in 450 degree F. oven for 10 minutes. Reduce heat to 350 degrees F. and bake 40 minutes longer or until golden brown. Source : Garden Pathways © 1997-2003 Don Gue NOTES : In many American homes the beginning of fall is heralded by a green tomato pie. Made with the fruits that were saved from the first frost, it is a delightful dessert. Contributed to the FareShare Gazette by Chupababi; 5 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; trace Fat (0.5% calories from fat); 1g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Grilled Lamb Shanks Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lamb shanks 1 carrot -- peeled and sliced 1 onion -- diced 1 stalk celery -- diced 3 fresh parsley sprigs 3 fresh thyme sprigs 1 head garlic -- cut in half across the cloves 1 piece ginger root -- 2 inches long peeled and sliced 6 peppercorns 1/2 cup peanut oil -- any oil will substitute 1 bottle red wine Arrange the shanks in a large, shallow baking dish. Scatter the vegetables, herbs, garlic, ginger root and peppercorns over the top. Pour in the oil and the wine. Turn the shanks over in the marinade to coat evenly. Cover and refrigerate overnight. Position a rack in the center of the oven and preheat the oven to 350 F (180 C). Transfer the shanks to a heavy pot with a lid and pour the marinade evenly over the top. Cover and cook in the center of the oven until fork tender, about 2 hours. During cooking, turn the shanks over from time to time. Remove from the oven and let cool, then refrigerate overnight in the marinade. Drain the shanks over a pot, catching the marinade. Place the marinade over medium-high heat and cook until reduced to a good coating consistency. Arrange the shanks on a griller (broiler) tray and slip under the griller (broiler). Grill (broil) until glazed and crisp, about 5 minutes, then turn and grill until glazed and crisp on the second side and heated through, 2-3 minutes longer. Serve the shanks at once with the reduced sauce spooned around them. Contributed to the FareShare Gazette by Jennie; 17 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 18g Fat (86.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Ground Turkey Sloppy Arts Recipe By :Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Non-fat cooking spray 2 pounds ground turkey 2 medium onions -- chopped 1 tablespoon minced garlic 1/4 cup chopped celery 28 ounces crushed tomatoes -- (1 can) 12 ounces tomato paste -- (1 can) 1/2 cup Splenda 2 tablespoons quick-cooking rolled oats 1/3 cup red wine or cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons liquid smoke 1 teaspoon dry mustard 1/2 teaspoon seasoned salt 1/2 teaspoon chili powder 1/4 teaspoon black pepper 1 dash Tabasco sauce or cayenne pepper Spray saute pan with non-fat cooking spray. Brown turkey with onions, celery and garlic over medium-high heat about 6 to 8 minutes. Drain. Transfer the turkey and onions to a slow cooker. Stir in the remaining ingredients. Cover and cook on low 6 to 7 hours. Serve on rolls or sliced bread. Formatted in MasterCook by Art. Contributed to the FareShare Gazette by Art; 25 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 10g Fat (34.4% calories from fat); 24g Protein; 19g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 708mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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