Recipes Included On This Page Mango and Coconut Stir-fry Meatloaf for 1 Mr. Food's Amish Beef Barley Soup Mr. Food's Parmesan Garlic Rolls Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mango and Coconut Stir-fry Recipe By : Asian Cooking by Linda Doeser Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 coconut 1 large ripe mango 2 limes -- juice and finely grated rind 1 tablespoon sunflower oil 1/2 ounce butter 2 tablespoons clear honey Crème fraiche to serve Prepare the coconut flakes by draining the water from the coconut and peeling the flesh with a vegetable peeler. Peel the mango. Cut the stone out of the middle of the fruit. Cut each half of the mango into slices. Place the mango slices in a bowl and pour the lime juice and rind over to marinate them. Meanwhile, heat a wok, then add 2 teaspoons of the oil. When the oil is hot add the butter. When the butter has melted stir in the coconut flakes and stir-fry for 1 to 2 minutes until the coconut is golden brown. Remove and drain on paper towel. Wipe out the wok. Strain the mango slices, reserving the juice. Heat the wok again and add the remaining oil. When the oil is hot add the mango and stir-fry for 1 to 2 minutes, then add the juice and allow to bubble and reduce for 1 minute. Stir in the honey, sprinkle the coconut flakes on top and serve with crème fraiche. Serves 4. Author's comments: "Choose a ripe mango for this recipe. If you buy one that is a little under-ripe, leave it in a warm place for a day or two before using." "You can sometimes buy 'fresh' coconut that has already been cracked open and is sold in pieces ready for use from the supermarkets but buying the whole nut ensures greater freshness. Choose one that is heavy for its size and shake it so that you can hear the liquid sloshing about. A 'dry' coconut will almost certainly have rancid flesh. You can simply crack the shell with a hammer, preferably with the nut inside a plastic bag but it may be better to pierce the two ends with a sharp nail or skewer first in order to collect and save the coconut milk. An alternative method is to drain the milk first then heat the nut briefly in the oven until it cracks. Whichever method you choose, it is then fairly easy to extract the flesh and chop or shave it." From Asian Cooking by Linda Doeser; 2001. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 15g Fat (79.7% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Fruit; 3 Fat. Back to Recipe List * Exported from MasterCook * Meatloaf for 1 Recipe By : Lynne Oberst-Bishop, Dorrie, CA Serving Size : 1 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg -- beaten 1/4 cup frozen corn -- thawed 1/4 cup seasoned bread crumbs 1 teaspoon Dijon mustard 4 ounces ground beef 2 ounces bulk pork sausage 1 tablespoon catsup -- (1 to 2 tablespoons) In a bowl, combine the first five ingredients. Add meat and mix well. Shape into a 5 x 3-inch loaf. Place in a an ungreased shallow baking pan. Bake, uncovered, at 350 F. for 15 minutes. Drizzle with catsup. Bake 20 minutes longer or until meat is no longer pink. Serves 1. Source: "Taste of Home - August/September 1999" S(Mc Formatting by): "Bobbie" NOTES : "When I dine alone, I often fix myself this hearty, flavorful mixture," Lynn says. "Combining meat, bread and vegetables, it can be a complete meal." Contributed to the FareShare Gazette by Bobbie in response to a request; 30 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 591 Calories; 36g Fat (55.6% calories from fat); 31g Protein; 34g Carbohydrate; 3g Dietary Fiber; 309mg Cholesterol; 1184mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 5 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Mr. Food's Amish Beef Barley Soup Recipe By : Art Ginsburg Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 pound beef stew meat -- cut into 1/2-inch chunks 1 onion -- chopped 8 ounces sliced fresh mushrooms 3 carrots -- coarsely diced 1 can diced tomatoes -- (14.5-ounce) not drained 8 cups beef broth 1/2 teaspoon salt 1/2 teaspoon black pepper 3/4 cup quick-cooking pearl barley In a soup pot, heat oil over high heat. Add beef, onion, mushrooms and carrots; sauté 6 to 8 minutes or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt and pepper; bring to a boil. Reduce heat and simmer on low 30 minutes, stirring occasionally until beef is tender. Add barley and simmer an additional 15 to 20 minutes or until barley is tender. Serve immediately. Serves 8. For some great dunking, serve up this soup with our Parmesan Garlic Rolls. Source: "Mr Food TV Show: Air date 1/16/12" S(mastercook formatting by): "Bobbie" Copyright: "Copyright © 2012 Ginsburg Inc." T(Cooking Time): "1:00" NOTES : This is great to serve after a bone-chilling barn-raising. So call Becky and Amos over for some real hearty soup-slurping goodness! The Pennsylvania Dutch people take advantage of their gardens whenever possible, and this easy version of a classic hearty Amish Beef Barley soup is chock full of veggies for a healthy stick-to-your-ribs main dish soup. Bobbie's Note: This was one of the best soups we have had. I cooked the beef a little longer than suggested. Contributed to the FareShare Gazette by Bobbie; 27 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 9g Fat (36.3% calories from fat); 24g Protein; 10g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 1459mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Mr. Food's Parmesan Garlic Rolls Recipe By : Art Ginsburg Serving Size : 8 Preparation Time :0:10 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- (1/2 stick) melted 1/4 cup grated Parmesan cheese 1 tablespoon sesame seeds 1/2 teaspoon garlic powder 1 package refrigerated bread sticks -- (10-ounce) Preheat oven to 375 degrees F. In a medium bowl, combine butter, Parmesan cheese, sesame seeds and garlic powder; mix well. On a flat surface, unroll bread stick dough without separating into individual bread sticks. Brush half butter mixture over top and roll up again. Separate along perforations into individual rolls. Coat both sides of each roll with remaining butter mixture and place on a rimmed baking sheet. Bake 12 to 14 minutes or until golden. Serve warm. Notes: Warm some spaghetti sauce for serving along with these as a dipping sauce. Serves: 8 Source: "Mr Food TV Show: Air date 1/16/12" S(mastercook formatting by): "Bobbie" Copyright: "Copyright © 2012 Ginsburg Inc." T(Cooking Time): "0:12" NOTES : Perfect for dunking in warm spaghetti sauce, our easy homemade Parmesan Garlic Rolls can take the edge off our appetites before any meal; as well as be the perfect bread basket go-along. Also very good with Amish Beef Barley Soup. Bobbie's Note: These were wonderful. Dunked in the Amish soup or just nibbled. Contributed to the FareShare Gazette by Bobbie; 27 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 7g Fat (89.8% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat.

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