Recipes Included On This Page Garlic-Stuffed Ribeyes GF Flour Mix Grandma Stewart's Cornbread Grilled Chicken Breasts With Tropical Salsa Grilled Tuna Steaks Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic-Stuffed Ribeyes Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lean ribeye steaks 2 garlic cloves [or as much as you like] sliced into 1/16-inch slices Using a sharp knife, stab the steaks with the knife point and make small slices in the steaks. Insert the slices of garlic into the small incisions. Grill or fry them in a pan. Makes 2 servings. Recipes from In the kitchen with Bob, on QVC Contributed to the FareShare Gazette by Robin <GrassRats@aol.com>; 20 June, 2001 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * GF Flour Mix Recipe By :The Gluten-free Gourmet Cooks Fast and Healthy Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups white rice flour 2 cups potato starch flour 1 cup tapioca flour This is the mix called for in many recipes in this book. The formula is 2 parts white rice flour, 2/3 part potato starch flour and 1/3 part tapioca flour. Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman;1996; ISBN 0-8050-3980-5. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandma Stewart's Cornbread Recipe By :Martha's Grandma Stewart Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups milk or buttermilk 3 big eggs 2 cups coarse yellow cornmeal 1 cup all-purpose flour 2 tsp baking soda [only if buttermilk was used] 2 tsp baking powder 2 tsp sugar 2 tsp salt 1/4 cup bacon drippings or oil or Crisco (However much dry ingredients, flour and cornmeal she used, she used that many cups of liquid (milk) and that many eggs. If she were only making a small batch for dressing, she'd go 1 +1+1 each and cut down on the salt and baking powder accordingly. Heat a large oven-going skillet on the top of the stove with the oil or bacon drippings in it. When very hot, pour the batter into it and 'sear' or fry lightly on the bottom. When little 'puckery oil' spots appear on the surface, take off heat and put into a preheated 450F oven. Depending on the quantity of ingredients, bake for 30 - 40 minutes but watch closely. If you're using this for a dressing, you can omit the sugar. If you want a 'filled' cornbread, you can add a few spoonfuls of canned creamed corn and/or minced onion, garlic and jalapenos. As is, it's very good with pinto beans. Martha's Notes: Grandma was a good cook, she had to be, eldest of 13 children and her own Mother died very young! Her staples for a daily diet were a large lunch complete with fresh cornbread and iced tea, whatever garden vegetables in season, and leftover meat from the dinner meal. She fed field hands, gypsies, whoever was working the hay in the summertime, or working cows in the winter. (No one could gentle horses nor stack hay like the gypsies!!) We often had 'boarding house' tables laid out under the oak trees outside. I helped in her kitchen every summer from the time I was 8 until the time I was about 16 and they moved from the farm. Her 'method' of cornbread was not a real recipe, but designed to feed however many people were eating that mealtime. Contributed to the FareShare Gazette by Martha <flylo@txcyber.com>; 27 June, 2001 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 8g Fat (51.3% calories from fat); 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 60mg Cholesterol; 714mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Chicken Breasts With Tropical Salsa Recipe By :Easy Home Cooking "Grill" Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg. Butterball® Skinless Boneless Chicken breast Fillets 1 Cup cubed mango 1 kiwi -- diced 2 green onions -- chopped 2 Tbsp. chopped fresh cilantro 1 Tbsp. fresh lime juice 1/2 Tsp. red pepper flakes Grill chicken fillets 4-5 minutes on each side or until internal temperature reaches 170F and no longer pink in center. Combine mango, kiwi, onions, cilantro, lime juice and red pepper flakes in a medium bowl. Serve with chicken. Makes 4 servings Formatted by Dee(Lively50@aol.com) 7-15-00 Source : "Easy Home Cooking "Grill" Indoors and Outdoors" Copyright : "Favorite Brand Name Recipes" Contributed to the FareShare Gazette by Dee <Lively50@aol.com>; 25 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4 Calories; trace Fat (2.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit. * Exported from MasterCook * Grilled Tuna Steaks Recipe By :New York Seafood Council Serving Size : 2 Preparation Time :1:15 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Tuna steaks 1/4 cup Red wine vinegar 1/4 cup Olive oil 1/2 teaspoon Basil 1/2 teaspoon Oregano 1/2 teaspoon Thyme 1/4 teaspoon Garlic powder -- or 1 clove, minced Mix ingredients and marinate steaks for 1 hour. Grill 4 - 5 minutes on each side for 1-inch thick steaks. Serve with baked potato and corn-on-the-cob. Preparation time: 15 minutes. Allow 1 hour for marinating. Recipe provided by the University of Delaware Sea Grant Program - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 574 Calories; 38g Fat (60.6% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 5 1/2 Fat; 0 Other Carbohydrates. NOTES : Formatted in MasterCook and submitted to the FareShare Gazette by Art Guyer. June 14, 2001 <http://www.fareshare.net>

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