Recipes Included On This Page Marinated Mushroom and Onion Salad Meatball Stew Mix-In-Pan Carrot Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Marinated Mushroom and Onion Salad Recipe By : Gail Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups mushrooms -- washed and halved or if small enough, left whole 1 cup finely sliced white onions 1/2 cup Blue Kettle Roasted Garlic Vinaigrette -- * [1/2 to 3/4 cup] Sea salt and freshly ground pepper -- to taste 1 tablespoon chopped fresh basil or sorrel or your favourite herb Mix all ingredients except fresh herbs. Chill. Garnish with fresh herbs just before serving. * Gail says, "I normally prepare my dressings from scratch, but Blue Kettle, a local company, makes great dressings. We used their Roasted Garlic Vinaigrette on this salad and it was very well received." Yields 6 x 1 cup servings. Hallie's note. The recipe for Gail's Roasted Garlic Vinaigrette appeared in the FareShare Gazette on 5 July 2009. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. Contributed to the FareShare Gazette by Hallie; 11 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; trace Fat (11.6% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Meatball Stew Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup fresh bread crumbs 3 tablespoons fresh parsley 1 teaspoon salt 1/2 teaspoon oregano 1/4 teaspoon basil 1 egg 1/4 cup milk 2 tablespoons oil 1 cup green peppers -- cut in strips 32 ounces canned dark red kidney beans -- undrained [two 16-ounce cans] 28 ounces Italian tomatoes -- (1 can) cut up [I use my own canned tomatoes] 15 ounces tomato sauce -- (1 can) 1 bay leaf 1/2 teaspoon oregano 1/2 teaspoon basil Shredded cheddar cheese Combine ground beef, bread crumbs, parsley, salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, egg and milk. Mix lightly but well. Shape into 32 meatballs. Heat pressure cooker, add oil. Brown the meatballs a few at a time, removing when browned. Drain all but 2 tablespoons fat. Sauté green pepper for 5 minutes. Return meatballs to cooker and add remaining ingredients except cheese. Bring to pressure. Cook 20 minutes. May thicken if desired using cornstarch. Serve in soup bowl and sprinkle with sharp cheddar cheese. ---> When the 20 minutes is up you should cool the pressure cooker immediately. When the pressure has dropped sufficiently to open the cooker then you can, if desired, add the thickening agent; don't add it before cooking. H. Contributed to the FareShare Gazette by Connie; 17 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Mix-In-Pan Carrot Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon ground nutmeg 1 1/2 cups shredded carrots 2 large eggs -- beaten 1/2 cup vegetable oil 1/4 cup water 1/2 teaspoon vanilla extract Powdered sugar Place flour, sugar, cinnamon, salt, baking soda, baking powder and nutmeg in an 8- or 9-inch cake pan; stir with a fork. Add carrots, eggs, oil, water and vanilla; mix well. Bake at 350F for 30 minutes or until center tests done. Cool and sprinkle with powdered sugar. Description: "This recipe appeared in CAPPER'S July 18, 1995." Source: "Good Things To Eat * Fall 2007" T(Bake): "0:30" Contributed to the FareShare Gazette by Bobbie; 18 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 15g Fat (47.9% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 Fat; 1 1/2 Other Carbohydrates.

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