Recipes Included On This Page Salad Sunny Side Up Spareribs with Barbecue Sauce (Pressure Cooker) Stuffed Bell Peppers 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 * Salad Sunny Side Up Recipe By : Gail Hall Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon unsalted butter -- (5 mL) 1 teaspoon olive oil -- (5 mL) 4 ounces back bacon -- ( about 120 g) [aka Canadian bacon] sliced 1/8-inch (3 mm) thick then thinly julienned 4 cups baby greens -- (almost 1 L) 1/2 cup diced tomato -- (1/2 to 3/4 cup) [125 to 175 mL] 2 teaspoons Dijon mustard -- (10 mL) 1 teaspoon crushed garlic -- (5 mL) 2 tablespoons lemon juice -- (30 mL) 1/2 cup olive oil -- (125 mL) 2 tablespoons fresh finely grated Parmesan -- (30 mL) [save half for garnish] 2 teaspoons unsalted butter -- (10 mL) 2 large eggs Freshly ground black pepper for garnish On medium heat, melt the 1 teaspoon (5 mL) unsalted butter in a sauté pan with the 1 teaspoon (5 mL) olive oil. Add the julienned back bacon and sauté until the edges of the bacon are golden brown (about 2 to 3 minutes). Remove from the pan and set aside. Save the pan for frying the eggs. Place the baby greens in a bowl; toss with the tomato and back bacon. In a smaller bowl mix the Dijon mustard, garlic and the lemon juice together. Using a whisk, slowly pour in the 1/2 cup (125 mL) of olive oil in a steady stream, whisking constantly until the oil is incorporated. Mix in 1 tablespoon (15 mL) of the grated Parmesan cheese. Toss the salad with enough dressing to coat well and divide onto two dinner plates. On medium heat, melt 2 teaspoons (10 mL) of butter. Add each egg and fry until the preferred doneness. Top each salad portion with an egg and garnish with the remaining Parmesan and the freshly ground pepper. Serve with thick slices of your favourite rustic bread. Enjoy for lunch or dinner! Note. If the dressing is too thick, stir in a tablespoon or two of water. Gail comments, "While in Paris on my culinary tour last year, I noticed that lots of salads were served with a sautéed egg on top to complete the dish as a main meal. I don't know what it is but the sight of an egg sunny- side up on top of a salad brings a smile to my face and definitely conjures true feelings of warmth and spring." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 639 Calories; 67g Fat (93.2% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 228mg Cholesterol; 138mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Spareribs with Barbecue Sauce (Pressure Cooker) Recipe By : Presto Recipe Book Serving Size : 5 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds spareribs -- (1.5 kilos) Salt and pepper Paprika 1 tablespoon shortening -- (15 mL) 1 large onion -- sliced 1/4 cup catsup -- (60 mL) 2 tablespoons vinegar -- (30 mL) 1 teaspoon Worcestershire sauce -- (5 mL) 1 pinch chili powder 1/4 teaspoon celery seed -- (1 mL) 1/2 cup water -- (125 mL) Cut the ribs into serving-size pieces. Season with salt, pepper and paprika. Heat the pressure cooker and add shortening. Brown the ribs on both sides. Add the sliced onion. Combine the catsup, vinegar, Worcestershire sauce, chili powder, celery seed and water. Pour over the meat. Close the lid securely; place the pressure regulator on the vent pipe and cook for 15 minutes at 15 pounds. Let the pressure drop of its own accord. Serves 5 to 6. From the Presto Pressure Cooker Recipe Book; 1962. MC format and metric conversion by Hallie. Contributed to the FareShare Gazette by Hallie; 5 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 529 Calories; 43g Fat (73.2% calories from fat); 29g Protein; 6g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 282mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 6 Fat; 1/2 Other Carbohydrates. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Stuffed Bell Peppers Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup finely chopped onions 1 garlic clove -- minced 1/3 cup quick cooking oatmeal -- (not instant) 1/4 cup milk 1 egg 1/2 tablespoon Worcestershire sauce 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1/3 cup Ketchup -- chili sauce, salsa or BBQ sauce 4 bell peppers 2 tablespoons butter -- melted 1/4 cup bread crumbs 2 tablespoons grated Parmesan cheese In a large bowl, combine all ingredients but last four ingredients; mix thoroughly with spoon or hands. Slice tops off of peppers, remove seeds and if peppers cannot stand upright, cut a slice off the bottom (be careful not to cut through the pepper. Pack filling into peppers. In a small bowl, mix melted butter, breadcrumbs and grated Parmesan cheese; set aside. Place peppers on a glass pie plate, casserole or roasting pan. It's best to choose a pan that can hold the peppers upright and snug as they will shrink when cooked. Add 1 cup of water and loosely cover with foil. Bake at 350F for 1/2 hour. Spread butter breadcrumbs across the filling of each pepper. Place back in oven and continue baking for 30 more minutes. If topping is not lightly browned, place under broiler until lightly browned. Serving suggestions: serve with a tomato sauce or mushroom sauce. Add a salad for a complete healthy meal. The meat filling can also be used to make a meat loaf in a 5- x 9-inch loaf pan. Allow about 1 hour for cooking uncovered at 350F. Enjoy it hot ... or slice it for sandwiches! Serves 4 Gail says, "I couldn't resist doing this recipe, after I purchased some beautiful red, yellow and orange bell peppers from Doef's and ground beef from Rose Ridge Land and Cattle, both vendors at the Downtown Farmer's Market." 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. Through her company Seasoned Solutions, Gail operates a loft cooking school, culinary tours and consulting service for the agriculture, food and hospitality industries. www.seasonedsolutions.ca MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 532 Calories; 39g Fat (65.7% calories from fat); 25g Protein; 21g Carbohydrate; 3g Dietary Fiber; 169mg Cholesterol; 924mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat; 1/2 Other Carbohydrates. Back to Gail Hall Recipe Index

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