Recipes Included On This Page Hawaiian Ham Herbed Potato Wedges Homemade Potato Tots (Tater Tots) Honey Brined Turkey Breast Hot Chili Sauce - 3 pts Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Hawaiian Ham Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- sliced 1 bell pepper -- sliced [red, green, orange, yellow] 1 cup pineapple chunks in juice 1/2 cup golden raisins -- or regular 2 teaspoons mustard powder 1/4 cup brown sugar -- or less 1 tablespoon cornstarch Salt -- optional 1/3 cup vinegar 1 teaspoon Worcestershire sauce 1 tablespoon soy sauce, low sodium -- or less 3 cups lean cooked ham Slice the onion, pepper and put them in the pan with the golden raisins and the pineapple with the juice. Cook. The raisins will plump and the onions and pepper soften. When you reach the correct softness add the ham steak and cook according to directions. Mine was 2 minutes each side. Do Note: This ham was precooked completely and only required heating. While the onions mix is cooking before adding the ham, mix the mustard to the soy sauce if using the soy, if not, to the Worcestershire sauce. Whisk until well blended. Set aside. After the ham is cooked and you have placed the ham in a warm oven or covered to keep the warmth [note this won't take long at all] simply add the mustard mix to the pan and cook until you reach desired thickness. When finished put on the ham and serve. If desired for those who can use it, add a touch of butter to the mustard mix when you add it in and let melt completely while you are cooking. For those who can't use butter buds. NOTES : First this recipe was made from one on cooks.com. That one baked the plain ham in the oven covered in sauce. I used Hatfield low fat low sodium prebaked maple Hamsteaks. No they weren't cubed. I didn't want them cubed. I used Braggs apple cider vinegar because it is the sweetest vinegar I have found so far and desired that in this ham. The mustard was Colemans. I used red pepper but feel free to use your favorite color. The flavor went extremely well with the maple ham. Contributed to the FareShare Gazette by Philocrates; 6 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; trace Fat (2.2% calories from fat); 2g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 171mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Herbed Potato Wedges Recipe By : R.V. Taibbi, Honolulu, Hawaii Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons grated Parmesan cheese 1 tablespoon dried basil 1/4 teaspoon salt -- optional 1/4 teaspoon pepper 1 large baking potato -- unpeeled, cut into wedges 2 teaspoons vegetable oil In a shallow bowl, combine Parmesan cheese, basil, salt if desired and pepper. Brush cut sides of potato wedges with oil; dip into cheese mixture. place in a greased 8 inch square pan. Bake, uncovered, at 400 F. for 20-25 minutes or until tender. Yield: 2 servings. Source: "Taste of Home insert, April/May, 2000" S(MC formatting by): "Bobbie" NOTES : "I'm a widower and cook mainly for myself. This recipe is simple and I've used it many times, explains R.V. Taibbi." Since it makes enough for two, I'll wrap half of the baked potato wedges in foil and freeze them for another time. Then I simply warm them in the toaster oven or microwave." Bobbie's Note: These were very good. The thinner wedges were cooked perfectly, the thicker, not quite done. Contributed to the FareShare Gazette by Bobbie; 13 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 7g Fat (39.8% calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 412mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fat. Back to Recipe List * Exported from MasterCook * Homemade Potato Tots (Tater Tots) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium potatoes, cooked, peeled, and hot 1 tablespoon flour 1 dash pepper 1 teaspoon salt or seasoned salt 4 ounces cheddar cheese, shredded 2 tablespoons onions, finely minced canola oil or vegetable oil Add minced fresh onion if desired, these are great because you just prepare and freeze and just remove from the freezer when needed. Finely shred or use a ricer while potatoes are still hot. Stir in flour, salt, pepper, cheese and onion. Heat 1/4-inch oil in heavy pan. Form into small balls and drop in oil; fry until slightly golden. Drain on paper towels, then freeze for tater tot casseroles or to serve alone. When ready to serve, remove from freezer. Bake in single layers on a greased baking sheet at 400 degrees F. until desired doneness. Makes approximately 40 tater tots. Contributed to the FareShare Gazette by Art; 21 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 5g Fat (69.8% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Honey Brined Turkey Breast - CW 10/09 Recipe By : Deirdre Dee Cox Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts apple cider -- or juice 1/2 cup kosher salt 1/3 cup honey 2 tablespoons Dijon mustard 1 1/2 teaspoons crushed red pepper flakes 1 fresh rosemary sprig 2 large oven roasting bags 1 bone-in turkey breast -- (4 to 5 pounds) 1 tablespoon Crisco® Pure Olive Oil In a Dutch oven, bring the first five ingredients to a boil. Cook and stir until salt and honey are dissolved. Stir in rosemary. Remove from the heat; cool to room temperature. Refrigerate until chilled. Place a large oven roasting bag inside a second roasting bag; add turkey breast. Carefully pour brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 8 hours or overnight, turning occasionally. Line the bottom of a large shallow roasting pan with foil. Drain turkey and discard brine; place on a rack in prepared pan. Pat dry. Bake, uncovered, at 325F for 30 minutes. Brush with oil. Bake 1 1/2 to 2 hours longer or until a meat thermometer reads 170F (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving. Yields 8 servings. Editor’s Note: This recipe was tested with Morton brand kosher salt. It is best not to use a pre-basted turkey breast for this recipe. However, if you do, omit the salt in the recipe. 8 Servings Prep: 50 min. + chilling. Bake: 1 3/4 hours Honey-Brined Turkey Breast published in Country Woman October/November 2009, p31 Description: "Here’s a traditional turkey breast with a sweet and spicy zest. This moist and savory recipe also makes great leftovers. Deirdre Dee Cox, Milwaukee, WI" Source: "http://www.tasteofhome.com/recipes/Honey-Brined-Turkey-Breast" S(scanned & formatted by): "Deirdre Dee (zosha) March 2010" Copyright: "Country Woman magazine Oct/Nov 2009" NOTES : This came in 3rd in the Country Woman Turkey contest. Contributed to the FareShare Gazette by Deirdre; 1 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; trace Fat (2.4% calories from fat); trace Protein; 41g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5695mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fruit; 0 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Hot Chili Sauce - 3 pts Recipe By : Mille Chan's Kosher Chinese Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 dried hot chili peppers [each about 1 1/2 inches long] 1/2 cup warm water 6 tablespoons corn oil 3 garlic cloves -- minced 1 1/4 pounds red bell peppers -- seeded and coarsely chopped 6 tablespoons soy sauce Soak the peppers in warm water until very soft. Drain and chop fine. In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook, stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn the garlic. Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for about 30 minutes, until most of the liquid has evaporated and the peppers are very soft. Makes 2 cups (8 quarter cup servings) Description: "3 pts" S(Formatted by Chupa Babi): "12.01.07" Copyright: "1990" Yield: "2 cups" NOTES : This is a delicious hot sauce that you can substitute for commercial Chinese chili paste. Add it to a cooking sauce or use it as a condiment for dishes such as lo mein or wonton. A note of warning about working with fresh or dried hot chili peppers: Be careful not to touch your eyes with your fingers after handling hot peppers. Coat your fingers with corn oil before touching the peppers. Contributed to the FareShare Gazette by Chupa; 26 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 10g Fat (78.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 773mg Sodium. Exchanges: 1 Vegetable; 2 Fat.

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