Recipes Included On This Page Picnic Potato Salad Spud Poached Pears with Tea Ice Cream Pork Veggie Stir Fry Potato Frittata Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Picnic Potato Salad Spud Recipe By : Stuffed Spuds by Jeanne Jones Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 baked potatoes 2 tablespoons chopped onion 2 tablespoons chopped sweet pickle 1 small celery rib with leaves -- finely chopped 2 tablespoons chopped pimento 1 hard-cooked egg -- chopped 1/3 cup mayonnaise 1 teaspoon prepared mustard 1 teaspoon cider vinegar 1/4 teaspoon salt 2 pinches freshly ground black pepper 1 tablespoon capers -- (optional) Cool the potatoes to room temperature. Cut a thin slice from the top of each potato. Remove the pulp, being careful not to tear the shells. Set the shells aside. Dice the pulp. Combine the diced potato, onion, pickle, celery, pimento and hard-cooked egg; stir gently until well mixed. Combine the mayonnaise, mustard, vinegar, salt and pepper; mix thoroughly. Add the capers if desired. Combine the potato mixture and mayonnaise mixture; mix well and heap into the potato shells. If you wish to serve this cold, place in the refrigerator and chill. From Stuffed Spuds by Jeanne Jones; 1982; M Evans and Company Inc. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 532 Calories; 34g Fat (55.3% calories from fat); 9g Protein; 53g Carbohydrate; 5g Dietary Fiber; 119mg Cholesterol; 686mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Poached Pears with Tea Ice Cream Recipe By : Chef John Cordeaux in Dietitians of Canada Cook Great Food Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Tea Ice Cream* Shallow metal pan 2/3 cup 1% milk -- (150 mL) 3 tablespoons Earl Grey tea leaves -- (45 mL) 3/4 cup granulated sugar -- (175 mL) 1/4 cup liquid honey -- (50 mL) 2 tablespoons skim-milk powder -- (25 mL) 4 ounces light cream cheese -- (125 g) 1 cup lower-fat plain yogurt -- (250 mL) 1/2 cup light sour cream -- (125 mL) *Pears* 2 cups water -- (500 mL) 1/3 cup liquid honey -- (75 mL) 2 tablespoons lemon juice -- (25 mL) 1 teaspoon vanilla -- (5 mL) 6 pears -- peeled but stems attached Seasonal fruit to garnish [such as raspberries, strawberries, orange slices and/or kiwi fruit slices] Tea Ice Cream: In a saucepan slowly heat the milk and the tea leaves. Add the sugar, honey and skim-milk powder, stirring until dissolved. Cool. Strain. Whisk in the remaining ice cream ingredients until smooth. Refrigerate for at least 2 hours. Pour into a metal pan; cover and freeze for 2 hours or until almost firm. Transfer, in chunks, to a food processor; puree until smooth. Return to the pan; cover and freeze until firm. Pears: In a saucepan combine the water, honey, lemon juice and vanilla; bring to a boil. Add the pears, cover; reduce the heat and simmer for 10 to 12 minutes or until tender, turning once. Transfer everything to a bowl; cover and chill. To serve, let the Tea Ice Cream stand at room temperature for 10 minutes. Place each pear on a dessert plate; drizzle with 1 tablespoon (15 mL) of the syrup. Add a scoop of ice cream and garnish with fruit. Serves 6. Dietitian Kim Arrey notes: "Ice cream lovers take heart - this unusual homemade ice cream is high in taste and lower in fat. The pears, which add fiber and Vitamin C, can be left unpeeled for additional fibre." Tip - Use medium-ripe pears in this recipe. From Chef John Cordeaux and Dietition Kim Arrey in Dietitians of Canada Cook Great Food; 2001; Robert Rose Inc. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 5g Fat (15.3% calories from fat); 4g Protein; 54g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 128mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pork Veggie Stir Fry Recipe By : Jamilla Ivits, Cambridge, Ontario Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons reduced-sodium soy sauce 1 tablespoon lemon juice 1 teaspoon sugar 1 teaspoon cornstarch 1 teaspoon lemon pepper 1 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 1 pound pork tenderloin -- cut into 1/4-inch strips 1 cup thinly sliced carrot 4 teaspoons canola oil -- divided 1 cup thinly sliced zucchini 1/2 cup thinly sliced celery 2 cups sliced mushrooms 5 cups torn spinach In a bowl, combine the first 7 ingredients; add the pork and toss to coat. In a nonstick skillet or wok, stir fry the carrots in 2 teaspoons of oil for 2 minutes. Add the zucchini and celery; stir fry for 2 minutes. Add the mushrooms; stir fry for 2-3 minutes longer or until the veggies are crisp tender. Remove and keep warm. Stir fry the pork with the marinade in batches in the remaining oil for 2-3 minutes or until the meat is no longer pink. Return the vegetable mixture and all of the pork to the pan. Add the spinach. Stir fry for 1-2 minutes or until the spinach is tender. Serve 4. Source: "The Best of Country Cooking 2003" S(ISBN): "0-89821-358-4" Copyright: "Reiman Media Group, Inc., 2003" NOTES : This stir fry is chockful of good for you veggies and pork. Bobbie's Note: This was a very good dish with lots of color and flavor. I did add just a little water near the end of cooking to make it moist served over brown rice. Contributed to the FareShare Gazette by Bobbie; 23 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 9g Fat (35.4% calories from fat); 27g Protein; 10g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 640mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Potato Frittata Recipe By : Kraft Serving Size : 6 Preparation Time :0:15 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 milliliters sliced unpeeled cooked potatoes -- (2 cups) 3 green onions -- sliced 125 milliliters finely chopped ham -- (1/2 cup) 125 milliliters Kraft TexMex Shredded Cheese -- (1/2 cup) 6 eggs 60 milliliters milk -- (1/4 cup) 100 milliliters Miracle Whip dressing -- (1/3 cup) 1 milliliter salt -- (1/4 teaspoon) 1 milliliter black pepper -- (1/4 teaspoon) Preheat oven to 180C (350F). Mix potatoes, onions and ham. Spoon into greased 23cm (9-inch) pie plate. Sprinkle with cheese. Using a wire whisk, beat the eggs and milk in a small bowl until well blended. Add dressing, salt and pepper; mix well. Pour evenly over the potato mixture. Bake for 25 to 30 minutes or until the center is set. Let stand 10 minutes. Cut into wedges and serve. Preparation time: 15 minutes. Total Time: 45 minutes. Serves 6. From a Kraft ad; kraftcanada.com. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 5g Fat (59.3% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 213mg Cholesterol; 148mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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