Recipes Included On This Page Maple-Glazed Chicken Wings Melon en Surprise (Surprise Melon) Mexican Pinwheels Mushrooms in Sour Cream (Tejfeles Gomba) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Maple-Glazed Chicken Wings Recipe By :Submitted by Janice Henck, Clarkston, GA Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds whole chicken wings -- (2 to 3) 1 cup maple syrup 2/3 cup chili sauce 1/2 cup onion -- finely chopped 2 tablespoons Dijon mustard 2 teaspoons Worcestershire sauce 1/4 teaspoon crushed red pepper flakes -- (1/4 to 1/2) Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag or shallow glass container, combine remaining ingredients. Reserve 1 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Grill chicken, covered, over Medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Yields: 6-8 servings. Submitted to FareShare 12-2000 by bobbi744@acd.net. Source: "Taste of Home insert" S(MC formatting by): "bobbi744@acd.net" Contributed to the FareShare Gazette by Bobbie; 12 December, 2000. <http://fareshare.net> Bobbie**Maple-Glazed Chicken Wings**<bobbi744@acd.net> - - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 29g Carbohydrate; 0mg Cholesterol; 68mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : "some wonderful maple syrup that I brought back from my last trip to Vermont is what inspired my recipe," claims Janice. "These wings have been a hit with family and friends. They're very versatile; use them for TV snacks, hors d'oeuvres for parties or showers, or appetizers; or double or triple the recipe for a main dish." she further suggests. Editor's Note: The wings may be baked in a 375 F. oven for 30-40 minutes or until juices run clear. * Exported from MasterCook * Melon en Surprise (Surprise Melon) Recipe By :Good Housekeeping's Around the World Cook Book; 1958 Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cantaloupe -- or other small melon 2 cups fresh fruit -- (500 mL) Sugar 1/4 cup Marsala wine -- (60 mL) or 1 tablespoon Kirsch 6 ounces cream cheese -- (150 g) softened 2 tablespoons milk -- (30 mL) Chopped nuts Start this dish at least a couple of hours before you intend to serve it. Peel the whole cantaloupe, muskmelon, honeydew melon or other small melon. Cut a piece off one end to make a 4- to 5-inch round opening. Scoop out the seeds then remove most of the melon flesh in bite-sized pieces leaving a wall thick enough to contain the filling. Toss the melon pieces with about 2 cups of fresh raspberries or strawberries, fresh, frozen or canned pineapple chunks or peach slices, grapes etc. Sprinkle lightly with sugar and 1/4 cup of Marsala wine, sweet sherry or 1 tablespoon of Kirsch. Fill the center of the melon with the tossed fruit mixture; replace the top. Blend the softened cream cheese with 2 tablespoons of milk and use this mixture to frost the outside of the melon. Sprinkle the chopped nuts over the cheese. Refrigerate for 1 to 2 hours. To serve, stand the melon on a plate and surround it with leftover fruit. One melon makes 3 or 4 servings. From Good Housekeeping's Around the World Cook Book; 1958 edition. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 29 December, 2000. Hallie*Recipe: Melon en Surprise (Surprise Melon) - - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 15g Total Fat; (66% calories from fat); 5g Protein; 13g Carbohydrate; 48mg Cholesterol; 143mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Mexican Pinwheels Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (8 oz.) pkg. cream cheese, softened 2 minced green onions 1/4 cup chopped bell pepper (optional) 1/2 cup salsa (may add more) 4 (12") flour tortillas Mix together the softened cream cheese, onions, bell pepper and salsa. Spread mixture on tortillas; roll up jelly roll fashion and refrigerate until set. (Flavors will enhance the longer it sets). Just before serving, slice "jelly rolls" into bit size pieces and arrange on platter. Serve with your favorite salsa. Contributed to the FareShare Gazette by Neris; 13 December, 2000. <http://fareshare.net> Neris**Appetizer Contest Recipes**<neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Mushrooms in Sour Cream (Tejfeles Gomba) Recipe By :Good Housekeeping's Around the World Cook Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mushrooms -- (450 g) 3 tablespoons butter or margarine -- (45 mL) 1 large onion -- minced 1/3 cup water -- (80 mL) 1 teaspoon salt -- (5 mL) 1 teaspoon paprika -- (5 mL) 1/2 teaspoon pepper -- (2 mL) 1/4 cup chopped parsley -- (60 mL) 1 cup sour cream -- (250 mL) Start about 1 hour before you intend to serve. Wipe the mushrooms; trim off the ends; slice lengthwise. Heat the butter in a frying pan until quite hot but not burning; add the onion and saute until golden. Add the mushrooms and water; cook until tender, about 15 minutes, adding more water if needed. Add the salt, paprika, pepper and half of the parsley. Stir in the sour cream; heat. Serve garnished with the rest of the chopped parsley. Serve on toast, with omelets or in place of a vegetable. From Good Housekeeping's Around the World Cook Book; 1958 edition. MC formatted by Hallie. Hallie**Recipe: Mushrooms in Sour Cream (Tejfeles Gomba) Contributed to the FareShare Gazette by Hallie; 21 December, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 21g Total Fat; (75% calories from fat); 5g Protein; 11g Carbohydrate; 49mg Cholesterol; 660mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

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