Recipes Included On This Page Bacon, Egg, and Cheese Pie (Frittata) Baked Tuna with Dill Sauce Baked Vidalia Onions In Sherry Cream Sauce Balsamic Salmon Barbecued Corn with Three Savory Butters Basil-Potato Frittata BBQ Beer Brat Kabobs Beef And Corn Kebabs Blonde Brownies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon, Egg, and Cheese Pie (Frittata) Recipe By :Alanbury House Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 slices bacon, chopped 4 ounces diced onions 3 medium potatoes, cooked with skins on and diced 11 eggs 1 1/4 cups milk 1 teaspoon salt 1/4 teaspoon pepper 4 ounces cheddar cheese, shredded 4 ounces Swiss cheese, shredded Preheat oven to 350 degrees. Saute bacon and onions. Drain fat. Put bacon mixture in the bottom of a 10-inch quiche pan. Sprinkle diced potatoes over mixture. Beat eggs and milk, then add salt and pepper. Pour over potato mixture. Sprinkle the cheeses over the top. Bake for 1 hour and 15 minutes. Alanbury House Bed and Breakfast, Ottawa, Ontario Formatted in MasterCook by Art Guyer Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 23 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 16g Fat (62.4% calories from fat); 17g Protein; 5g Carbohydrate; trace Dietary Fiber; 370mg Cholesterol; 600mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Baked Tuna with Dill Sauce Recipe By :New York Seafood Council Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Tuna steaks (approximately 6 ounces each) 1 teaspoon Salt 1 teaspoon Lemon juice Dill sauce Dill sprigs for garnish (optional) ---- For Dill Sauce: 1/2 cup Sour Cream 1/2 cup yogurt -- unflavored 2 tablespoons Mayonnaise 2 tablespoons Dill -- fresh minced (or 3/4 tsp. Dried dill) 1 teaspoon Dijon mustard Hot pepper sauce (to taste) Salt (to taste) Pepper (to taste) Dill Sauce: Combine sour cream, yogurt, mayonnaise, dill, mustard, and hot pepper sauce. Add salt and pepper to taste. Blend well. Allow sauce to sit for at least 1/2 hour to blend flavors or refrigerate for up to 24 hours. Serve at room temperature. Rinse fish steaks and pat dry with paper towel. Season lightly with salt and pepper. Combine oil and lemon juice and brush or pour to coat both sides of fish steaks. Place 1 inch apart in a lightly oiled baking dish. Bake in an oven preheated to 450ºF for approximately 10 minutes for steaks 1-inch thick. Transfer cooked steaks to a warm platter. Spoon dill sauce over the fish and garnish with fresh dill. Adapted from a recipe provided by the National Fisheries Institute - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 13g Fat (82.7% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 620mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : Formatted in MasterCook and submitted to the FareShare Gazette by Art Guyer; June 13, 2001 <http://www.fareshare.net> * Exported from MasterCook * Baked Vidalia Onions In Sherry Cream Sauce Recipe By :The Junior League of Savannah, Inc, 1980 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Vidalia onion -- or other sweet onion 1/3 cup sherry 1 cup light cream -- *see Note 1/2 teaspoon salt 1/2 teaspoon pepper 2 egg -- beaten 2 tablespoons pimentos -- chopped 4 ounces mushrooms -- sliced 3 tablespoons butter 1/3 cup sharp Cheddar cheese -- grated Drain onions and arrange in shallow baking dish. Combine sherry, cream, salt, pepper, eggs, pimentos and mushrooms. Pour over onions; dot with butter. Sprinkle with grated cheese, cover and bake at 350 F. for 20 minutes. Source : "Savannah Style, p. 104" S(MC formatting by): "bobbi744@acd.net" Copyright : "(c) The Junior League of Savannah, Inc." NOTES : * Sour cream can be substituted for the light cream. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 9 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 17g Fat (70.1% calories from fat); 6g Protein; 11g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 314mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.   * Exported from MasterCook * Balsamic Salmon Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (6-8 oz.) salmon fillets -- or steaks 1/4 cup balsamic vinegar 1/2 teaspoon olive oil 2 cloves garlic -- finely chopped Pour balsamic vinegar, olive oil and garlic in non-stick fry pan large enough to hold salmon in one layer. Cook to reduce until syrupy. Add salmon and cook about 10 minutes on Medium-High temperature, turning once. Serves 2. S(From) : "YNRN11F@prodigy.com to The TNT recipe list." Bobbie's Note: This was a wonderful and very easy way to prepare salmon. It's sophisticated taste belied the ease of preparation. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 28 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; 1g Fat (44.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Fat.   * Exported from MasterCook * Barbecued Corn with Three Savory Butters Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ears corn -- unhusked Three Savory Butters (recipes follow) Carefully peel back husks; remove corn silk. Bring husks up and tie securely with kitchen string. Soak corn in cold water to cover for 30 minutes. Place corn on grid. Grill over medium-high coals 25 minutes or until corn is tender, turning often. Remove string and husks. Serve with your choice of savory butter. Horseradish Butter: 1/2 cup (1 stick) butter or margarine, softened 3 Tbsp. French's® Hearty Deli Brown Mustard 1 Tbsp. horseradish RedHot® Chili Butter: 1/2 cup (1 stick) butter or margarine, softened; 2 Tbsp. Frank's® RedHot® Sauce; 1 tsp. chili powder; 1 clove garlic, minced Herb Butter: 1/2 cup (1 stick) butter or margarine, softened; 2 Tbsp. snipped fresh chives; 1 Tbsp. French's® Worcestershire Sauce; 1 Tbsp. minced fresh parsley; 1/2 tsp. dried thyme leaves; 1/2 tsp. salt, optional Place ingredients for each flavored butter in separate small bowls; beat until smooth. Serve at room temperature. Makes about 1/2 cup each Source : "Easy Home Cooking "Grill" Indoors and Outdoors" Copyright : "Favorite Brand Name Recipes" NOTES : Tip: Try Deep South BBQ Sauce on ribs. Combine 1/2 cup each ketchup and molasses, 1/4 cup each Worcestershire and mustard, and 1/2 teaspoon hickory salt. Brush on ribs during the last 10 minutes of grilling. Serve with corn for a great meal. Contributed to the FareShare Gazette by Dee <Lively50@aol.com>; 25 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 1g Fat (10.7% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1 Grain(Starch).
	* Exported from MasterCook * Basil-Potato Frittata Recipe By :Cooking Light, May 1995, page 85 Serving Size : 4 Preparation Time :0:15 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups diced baking potato -- (1 large) Vegetable cooking spray 1/2 cup thinly sliced onion -- separated into rings 1/4 cup finely grated fresh Parmesan cheese -- divided 1 tablespoon chopped fresh basil 2 tablespoons water 1/2 teaspoon salt 1/2 teaspoon hot sauce 4 egg whites -- lightly beaten 3 eggs -- lightly beaten 1 tablespoon balsamic vinegar Place the diced potato in a medium saucepan; cover with water, and bring to a boil. Cook 7 minutes or until tender. Drain and let cool. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 6 minutes or until tender. Remove from heat, and set aside. Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion. Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium heat until hot. Add egg mixture, and cook 6 minutes or until almost set. Wrap handle of skillet with foil, and broil 1 1/2 minutes. Top with remaining cheese, and broil for 30 seconds or until cheese melts. Drizzle vinegar over the frittata, and cut into 4 wedges. Yield : 4 servings. Serving Ideas : Serve warm. From : igor@digex.net Date : Tue, 28 Jan 1997 11:41:16 -0500 (EST) MC-Recipe Digest : Wednesday, 29 January 1997; Volume 01 : Number 433 Contributed to the FareShare Gazette by Hallie; 24 June, 2001. Untried. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 3g Fat (42.6% calories from fat); 8g Protein; 2g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 379mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * BBQ Beer Brat Kabobs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. Bob Evans® Beer Bratwurst (about 5 links) -- cut into 1-inch pieces 1 medium zucchini -- cut into 1-inch pieces 1 medium yellow squash -- cut into 1-inch pieces 1 medium red onion -- cut into 1-inch pieces 1 green bell pepper -- cut into 1-inch pieces 1 red bell pepper -- cut into 1-inch pieces 2 cups fresh button mushroom caps 2 cups Bob Evans® Barbecue Sauce Soak 6 (10-inch) wooden skewers in water for 30 minutes. Alternately thread bratwurst and vegetables onto skewers. Grill kabobs 12-15 minutes or until brats are cooked through, turning and brushing occasionally with barbecue sauce. Refrigerate leftovers. Source : "Easy Home Cooking "Grill" Indoors and Outdoors" Copyright : "Favorite Brand Name Recipes" Yield : "6 kabobs" Contributed to the FareShare Gazette by Dee <Lively50@aol.com>; 25 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (5.7% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 Vegetable. * Exported from MasterCook * Beef And Corn Kebabs Recipe By :In the Kitchen with Bob: QVC Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup vegetable oil 1/4 cup red wine vinegar 1 tablespoon chopped fresh thyme 2/3 teaspoon cayenne pepper 2 cloves garlic, finely minced 1 1/2 pounds beef top round or London Broil, cut into 1" cubes 4 ears corn, husks removed, cut into 2" to 2-1/2" lengths 2 red bell peppers, seeded, cut into 1-1/2" squares Mix the oil, vinegar, thyme, cayenne, and garlic in a medium-size bowl. Set some aside for basting. Then, add the beef, tossing it to coat it well. Then, cover and place in the refrigerator for about 4 hours to marinate. When ready to grill, remove the beef from the marinade. Place the beef chunks, ears of corn, and bell pepper onto six skewers, alternating the pieces, and leaving a little space between each item. Brush liberally with the marinade. Grill the kebabs over a medium-heat grill for 15-20 minutes. Brush occasionally with the reserved marinade, and turn the skewers regularly. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 12g Fat (97.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Fat; 0 Other Carbohydrates. NOTES : Formatted in MasterCook and submitted to the FareShare Gazette by Art Guyer. June 18, 2001 <http://www.fareshare.net> * Exported from MasterCook * Blonde Brownies Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts 1/3 cup butter 1 cup packed brown sugar 1 egg 2/3 cup semisweet chocolate chips Preheat oven to 350 degrees. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add firmly packed brown sugar and mix well. Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Spread in a 9" x 9" greased pan. Sprinkle chocolate chips on top. Bake for 20 to 25 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 15g Fat (41.7% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 250mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Fat; 2 Other Carbohydrates. NOTES : Formatted in MasterCook and submitted to the FareShare Gazette by Jenn Fliehmann at blacklab@www.xprs.net. June 18, 2001 <http://www.fareshare.net>

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