Recipes Included On This Page Maple Glazed Salmon Meatloaf Dinner (Doug's) Mini 'Tatin' Apple Tart (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Maple Glazed Salmon Recipe By : Cooking Light, September 2010 Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons paprika 1 teaspoon chili powder 1 teaspoon ground ancho chili powder 1/2 teaspoon ground cumin 1 tablespoon brown sugar 6 salmon fillets -- 6-ounces each Cooking spray 1/4 cup maple syrup 1 tablespoon Jack Daniels Original recipe from Cooking Light, September 2010; modified by Art. Preheat broiler. Combine dry ingredients; rub spice mix evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Combine syrup and JD; brush fillets evenly with mixture; broil 1 minute. Serving = 1 fillet each. Description: "Put together a big batch of this spice rub, and keep it in an airtight container; use it to add flavor to meat and fish." Serving Ideas : Serve with couscous or steamed rice. Note: Prepared by Art, September 2010 Contributed to the FareShare Gazette by Art; 29 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 6g Fat (23.3% calories from fat); 34g Protein; 11g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Meatloaf Dinner (Doug's) Recipe By : Doug Serving Size : Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Leftover cooked pork butt 1 slice cooked ham -- (about 6 ounces) 8 ounces ground veal Rolled oats -- (2 handfuls) 2 eggs 1 cup apple juice -- (approximately) 1 tablespoon ground black pepper So last week while they were here I did a pork butt in the crockpot, and had it as pulled pork on a bun, along with other stuff of course! Today I took what was left of that pork butt, added one 6-ounce slice of cooked ham, 8 ounces of ground veal, mixed it all together with about two handfuls of rolled oats, two eggs along with about a cup of apple juice and added about a tablespoon of ground black pepper, put it all through the grinder. Stuck it all in one of those neat meat loaf pans, two piece thingy with the top pan having a holey bottom, so that the fat will collect in the bottom section....great gadget!. Hope y'all can figure out what I did with this "recipe". As I have a Kitchen-Aid complete with meat grinder, I use that a lot. It allows me to buy our own pork, beef, chicken etc and grind it myself. We have been using that accessory ever since we bought the Kitchen Aid. So if anyone is in trouble with the "recipe" just holler! Cheers, Old Doug in BC and the meat loaf was just great, served it with veggies and perogies! Cook in the oven at 180C (350F) for about 2 hours or until internal temperature reaches 170F. Contributed to the FareShare Gazette by Doug; 6 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Mini 'Tatin' Apple Tart (Gail Hall) Recipe By : Gail Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces puff pastry (about 1/4 package of puff pastry) 1/2 cup white granulated sugar 1/4 cup water 3 cups cubed apples (peeled, seeded and cut in 3/4-inch cubes) 1/4 teaspoon cinnamon (optional) To garnish: caramel sauce Vanilla Ice-cream or Creme Fraiche Preheat oven to 400 F. Butter 6 ramekins or line 6 muffin cups with paper cups. Roll out puff pastry and cut circles the same size as the ramekins or muffin cups. Place on a plate, cover and refrigerate the puff pastry circles until ready to use. In a medium skillet, bring water and sugar to a boil and let boil at high heat until volume begins to evaporate and sugar starts to brown or caramelize. Add apples and let simmer 5 to 10 minutes, stirring frequently until apples soften and start to turn brown in colour. Note: if apples are soft and not browning, add the cinnamon for colour and stir. Divide apples and syrup evenly in the muffin tins or ramekins. Place on a baking sheet in case the syrup spills over. Cover each of the apple servings with the pastry. Bake for 15 to 20 minutes until the pastry is golden. Let cool several minutes too before turning over onto individual dessert plates (puff pastry is on the bottom). Serve hot with vanilla ice cream and caramel if desired. Gail's comments: "This dessert is easy and makes use of fresh apples that are so plentiful at this time of year. These mini 'tatin' apple tarts are adapted from my recipe for the larger, famous French upside-down 'tart tatin', named after two French sisters who lived in the Loire Valley and earned their living making it." Yields 6 servings. "Try it with the caramel sauce recipe below - I guarantee you won't buy pre-made caramel sauce once you taste it and realize how easy it is to make. The sauce will last a week in the refrigerator and several months in the freezer." Caramel Sauce Yields 1 1/3 cups. 1 cup sugar 1 1/2 cups cream 1/8 teaspoon salt 1/2 teaspoon vanilla Heat a cast iron or heavy bottomed skillet until quite hot and sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber colour and keep the heat low to prevent caramel from acquiring a scorched taste. Add the cream slowly (the sugar will harden) and hold at simmering temperature, continually stirring until all the caramel dissolves and the sauce is of a smooth, thick consistency (from 8 to 10 minutes). Add salt and vanilla and blend well. Cool and store. If too thick, thin with cream to desired consistency. Serve over vanilla ice cream. 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. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Back to Gail Hall Recipe Index

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