Recipes Included On This Page Singapore Sling Slow Cooker Turkey Breast With Creamy Sauce Spicy Basil Chicken Summer Fruit Crumble Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Singapore Sling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce lime juice 2 1/2 ounces pineapple juice Angostura bitters 1/4 ounce Benedictine 1/2 ounce cherry brandy 1/4 ounce Cointreau or triple sec 7/8 ounce gin 1/4 ounce grenadine 1 pineapple slice 1 glace cherry Add the lime juice to a mixing glass. Add the pineapple juice and a dash of Angostura bitters. Pour in the Benedictine. Add the cherry brandy next and the cointreau or triple sec. Add the gin. Fill the mixing glass with ice cubes. Put the top half of the cocktail shaker on. Slap it down firmly to seal. Holding the top and bottom, shake vigorously over your shoulder for about 20 seconds. When you see condensation on the outside of the shaker and it feels very cold, the Singapore Sling is mixed. Tap the side of the shaker to loosen the two halves. You may need to rock the glass back and forth to release it. Place the strainer over the shaker and strain into the long glass. Top up the drink with crushed ice. Drizzle with the grenadine so that it oozes down the edges of the drink. Add two straws, a slice of pineapple and a glace (glazed) cherry. It is now ready to serve. Notes: The Singapore Sling you get in a bar today bears little resemblance to the original recipe developed at Singapore's Raffles Hotel around 1910. It has been passed down orally over the past 100 years and got lost in translation. This recipe is based on one printed at the Raffles Hotel and is said to be a close approximation of the original drink. Contributed to the FareShare Gazette by Art; 1 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 1g Fat (3.7% calories from fat); 1g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Slow Cooker Turkey Breast With Creamy Sauce Recipe By : Butterball Makes Any Dinner Special Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 frozen turkey breast -- thawed 10 3/4 ounces cream of chicken soup -- (1 can) 1/2 cup chicken bouillon 1 teaspoon rosemary 1/2 teaspoon thyme 1/2 teaspoon garlic powder paprika ---Creamy Sauce--- Drippings Fat Milk 1/3 cup all-purpose flour 1/2 teaspoon tarragon 1/4 teaspoon salt 1 dash pepper Place turkey breast skin side up in 5-quart slow cooker. Combine soup, bouillon or wine and seasonings; pour over turkey breast. Sprinkle with paprika. Cover and cook on high setting for 1 hour then turn to low setting for 6 to 7 hours. Internal temperature of breast should reach 170 F when done. Slice and serve with creamy sauce. Sauce: Pour drippings into large liquid measure. Spoon 3 tablespoons fat into saucepan. Remove any remaining fat from drippings. To the drippings, add enough milk to make 3 cups. Blend flour into fat. Gradually add liquid and seasonings. Stir and cook over medium heat 8 to 10 minutes or until thickened into smooth sauce. Serves about 6. Bobbie's Note: This was a delicious way to serve turkey breast. Very tender and juicy. Mine was falling off the bones. Contributed to the FareShare Gazette by Bobbie; 10 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 2g Fat (29.3% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 418mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Spicy Basil Chicken Recipe By : Jennie B. Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast -- sliced 2 tablespoons garlic -- minced 2 jalapeno chile peppers -- sliced 1/2 cup red bell pepper -- sliced 1/2 cup onion -- sliced 1 cup Thai basil leaves -- 1/2-inch cubes 1 tablespoon oyster sauce 2 tablespoons fish sauce 1 Tablespoon Soy sauce 1/2 teaspoon palm sugar 2 tablespoons vegetable oil 1 dash salt Heat a large sauté pan to medium high heat. Add the oil, garlic and jalapeno; stir for 1/2 minute, then add the chicken and stir for another 1/2 minute. Add onion and red bell pepper, stir, then add all of the seasonings which have been well mixed together. Add the basil leaves just before turning off the heat. Cuisine: "Thai Food" Contributed to the FareShare Gazette by Jennie; 26 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 16g Fat (57.8% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 410mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. BACK TO JENNIE'S KITCHEN PHOTO Back to Recipe List * Exported from MasterCook * Summer Fruit Crumble Recipe By : Martin's Food Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ripe peaches, peeled and sliced 2 cups fresh or frozen blueberries or raspberries, thawed 2 tablespoons brown sugar, firmly packed 1 tablespoon cornstarch 1/4 cup all-purpose flour 1/4 cup quick oats 1/4 cup brown sugar, lightly packed 1/4 teaspoon ground cinnamon 2 tablespoons canola oil Preheat oven to 350F. Combine fruit, 2 tablespoons brown sugar and cornstarch in a large bowl and toss gently. Spoon fruit mixture into a shallow 1 1/2-quart baking dish. Set aside. Combine flour, 1/4 cup brown sugar and cinnamon in a small bowl. Add oil; stir with a fork until dry ingredients are moistened and mixture is crumbly. Sprinkle topping over fruit mixture. Bake for 30 minutes or until topping is lightly browned. Cool slightly before serving. Makes 4, 1 cup servings Prep time: 10 minutes Cook time: 30 minutes Note: This easy crumble recipe uses less sugar but will still satisfy the sweet tooth. Serve warm with low fat or fat free frozen yogurt or ice cream. Contributed to the FareShare Gazette by Art; 4 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 7g Fat (64.0% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat.

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