Recipes Included On This Page Pasta with Feta Cheese and Greens Persian Sugar Pickled Garlic Pork Chops in Normandy Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta with Feta Cheese and Greens Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pasta -- cooked [tubes, corkscrews or shells] 1 bunch fresh greens -- (large bunch) variety of ***GREENS INCLUDING*** kale, collard greens, dandelion greens, escarole, mustard greens, spinach 1 large onion 2 tablespoons olive oil 3 ounces feta cheese -- crumbled Trim stems and tear all greens into bits. (This is a good thing to do in advance if you can.) Dice lots of onion and cook in a large skillet (wok works even better) in the olive oil. When the onion is translucent add the greens...stuff the pan as full as possible. Mollie's pasta rules: 1. do not drain all water from the noodles when draining 2. do not over or under cook pasta, pasta should be "toothy" 3. pasta does not always have to be eaten hot. Source : Posted to MassRecipes dot com By Lynn and Chris Cage on Apr 5, 1997. Formatted by Chupa Babi in MC: 11.24.04 NOTES : This is an excellent vegetarian dish. Chris and Lynn rate *****! Excellent for the next day's lunch box, even cold. Serving Ideas : Good with roasted red bell peppers, fruit and bread Contributed to the FareShare Gazette by Chupa; 14 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Persian Sugar Pickled Garlic Recipe By : "Garlic" by Janet Hazen Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 heads garlic 1 cup sugar 2 cups red wine vinegar 2 cups water 6 whole cloves -- (the spice) 2 tablespoons peppercorns Separate garlic cloves but do not peel. Place all ingredients in a large heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from time to time. Reduce heat to moderate and cook 5 minutes. Cool to room temperature. Transfer to a large glass or ceramic jar; large enough to hold garlic and the liquid. Tightly seal. Refrigerate at least 1 month before serving. The garlic improves with age for as long as 15 years. Source : "Garlic" by Janet Hazen (Chronicle Books) Formatted by Chupa Babi in MC: Contributed to the FareShare Gazette by Chupa; 9 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Chops in Normandy Sauce Recipe By : Little Winter Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 grams butter -- (1 1/4 ounces) 12 French shallots 2 garlic cloves -- chopped 4 thick pork chops -- trimmed of fat 375 milliliters apple cider [1 1/2 cups; 12 fluid ounces] 1 tablespoon white wine vinegar -- (15 mL) 3 teaspoons French mustard -- (15 mL) 1 green apple -- cored and cut into 8 slices 2 teaspoons brown sugar -- (10 mL) 60 milliliters cream [1/4 cup; 2 fluid ounces] 2 teaspoons cornstarch -- (10 mL) [what is called cornstarch in North America is called cornflour in the UK and Australia] 1 Small fresh thyme sprigs -- to garnish Heat half the butter in a large heavy-based frying pan. Add the shallots and garlic; cook for 3 to 4 minutes or until soft. Remove and set aside. Add the chops to the pan. Cook over high heat, turning once, for 2 to 3 minutes or until browned. Reduce the heat and return the shallots and garlic to the pan. Pour in the combined cider, vinegar and mustard. Cover and simmer for about 20 minutes or until the pork chops are tender; the cooking time will depend on the thickness of the chops. Meanwhile, heat the remaining butter in a small frying pan. Add the apple slices and brown sugar. Cook, turning occasionally, for 3 minutes or until the apple has lightly browned and softened. Remove and set aside. Remove the pork chops from the pan, cover with foil and keep warm. Combine the cream and cornstarch/cornflour then add to the cider mixture. Whisk quickly for 5 to 10 minutes or until the sauce has thickened slightly (remember, cornstarch has to cook in order to thicken). Add the apple and pork chops; heat through for 5 minutes. Garnish with the thyme sprigs. Serves 4. Preparation time: 25 minutes. Total cooking time: 55 minutes. From Little Winter Cookbook; Murdoch Books; 1998. ISBN: 0 86411 712 4. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 416 Calories; 27g Fat (58.2% calories from fat); 24g Protein; 19g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

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