Recipes Included On This Page Peach Bread Pudding with Peach Sauce Pina Colada Dip Poulet Roti Et Boulettes De Viande (Roast Chicken and Meatballs) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Peach Bread Pudding with Peach Sauce Recipe By : Edmonton Journal 1994 Serving Size : Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf French bread -- or 2 baguettes 4 cups whole milk -- (1 L) 3 eggs -- lightly beaten 2 cups sugar -- (500 mL) 2 tablespoons vanilla extract -- (30 mL) 1 teaspoon ground cinnamon -- (5 mL) 1 cup golden raisins -- (125 mL) 1 peach -- peeled and chopped **Peach Sauce** 1 pound ripe peaches -- (454 gm) 1/3 cup icing sugar -- (75 mL) 2 tablespoons orange juice -- (30 mL) Preheat oven to 375 F. Tear the bread into 1-inch pieces and place in a very large bowl. Pour in the milk and let the bread soak until saturated, about 30 minutes; stir briskly with a wooden spoon. Coat a 13 x 9-inch dish with baking spray or butter it lightly. Stir together the eggs, sugar, vanilla, cinnamon, raisins and peach. Pour the mixture into the prepared baking dish and bake until the pudding is set, about 1 hour. Peach Sauce Coarsely puree the peaches in a food processor or blender. Add the confectioners' sugar and orange juice. Chill. Serve the pudding with cold peach sauce. If you're feeling generous, you could offer an alternative of hot butterscotch sauce discreetly laced with bourbon or rum. Just before serving, fold in a diced peach. From The Edmonton Journal; 1994. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pina Colada Dip Recipe By : Edmonton Journal May 1995 Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints strawberries -- for dipping 1/2 cup yogurt, skim milk 1/3 cup crushed pineapple in juice -- drained 2 tablespoons coconut flakes 1 teaspoon sugar Rinse and pat the berries dry with paper towels; set aside. Whisk the dip ingredients to blend thoroughly. Makes about 3/4 cup; enough for 6 servings (about 2 tablespoons dip per 8 medium strawberries). Approximate nutritional information per serving (dip only): 78 calories, 1 g fat, 21 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. From The Edmonton Journal, May 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 1g Fat (12.3% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 21mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Poulet Roti Et Boulettes De Viande (Roast Chicken and Meatballs) Recipe By : Micheline-Mongrain-Dontigny Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds roasting chicken -- (3 to 4 pounds) Salt and pepper 1 medium onion -- sliced 2 tablespoons butter 1 tablespoon dry mustard 1 pound ground beef 1 egg 1/2 cup dry breadcrumbs Heat oven to 350F. Mix butter with dry mustard well. Lay onion slices on the bottom of a shallow roasting pan large enough to contain chicken with meatballs placed around chicken. Season chicken with salt and pepper. Cover chicken with mustard butter and place chicken on top of onions. Roast uncovered, for 2 hours, baste every 15 minutes if possible. While chicken is roasting, prepare meatballs. Mix together ground beef, egg, dry breadcrumbs, salt and pepper. Shape mixture into meatballs. Forty five minutes before end of cooking, arrange meatballs around chicken, turning once when half-cooked. If there is not enough liquid in the pan, you can add a little water; there should be about 3/4 inch (2 cm) of cooking juice. Serve with rice and green vegetables. Formatted for MC by Sherilyn Cuisine: "French Canadian" Source: "Traditional Quebec Cooking" S(MC Formatted By): "Sherilyn September 2004" Copyright: "©1995 Micheline-Mongrain-Dontigny ISBN 2-9804058-2-5" NOTES : "In my childhood, this was a family favorite, usually served on Sundays. My mother, to our request, served it with boiled white rice soaked with plenty of cooking juices. These meatballs cooked around chicken absorb extra flavour from the chicken cooking juices. If you have unexpected guests, this dish comes in handy to extend the number of servings for your meal." Contributed to the FareShare Gazette by Bobbie in response to a request; 16 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 680 Calories; 51g Fat (69.2% calories from fat); 43g Protein; 8g Carbohydrate; 1g Dietary Fiber; 229mg Cholesterol; 291mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 7 Fat.

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