Recipes Included On This Page Blueberry Cointreau Pie Blueberry Liqueur Brown Sugar Peach Pie Bulgur and Lentil Salad with Ham and Tomatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Blueberry Cointreau Pie Recipe By :Joan Witter's recipe Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups blueberries -- divided 3/4 cup sugar 1/2 cup water 2 tablespoons cornstarch 1 tablespoon butter 1 tablespoon Cointreau 1/4 cup toasted slivered almonds baked single crust 10" pie shell 1 pint whipping cream 2 tablespoons sugar 1/4 teaspoon almond extract Simmer 1 c. of blueberries, sugar and water for 10 minutes. Strain or puree in blender. Dissolve cornstarch in a little cold water. Add to puree. Cook until thick. Add butter and Cointreau. Cool. Add toasted almonds. Gently add to 3 cups blueberries. Pour into baked pie shell. Chill for at least 2 hours. Top with whipping cream whipped with 2 T. sugar and 1/4 teaspoon almond extract or use whipped topping. Joan Witter's recipe/MC formatting by bobbi744@acd.net ICQ#12099532 NOTES : Can substitute whipped topping for whipped cream. Contributed to the FareShare Gazette by Bobbie; 24 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 26g Fat (59.5% calories from fat); 3g Protein; 37g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.   * Exported from MasterCook * Blueberry Liqueur Recipe By :Making Liqueurs for Gifts by Mimi Freid; 1988 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fresh blueberries -- (750 mL) 1 whole clove 1/2 cup sugar syrup -- (125 mL) or to taste 2 cups vodka -- (500 mL) 1 lemon wedges -- scraped peel Rinse berries with cool water and lightly crush. Add vodka, lemon peel and clove. Pour into a dark bottle and store for 3 to 4 months. Strain through dampened cheesecloth squeezing out as much juice as possible. Add sugar syrup to taste and store another 4 weeks. Author's notes: Use a wide mouth quart jar. Blackberries could also be used. Do not rinse berries until ready to use; if freezing the berries, freeze before rinsing. Liqueur will tend to be on the watery side. Try adding glycerin if a thicker consistency is desired. Good for baking. Yields 3 cups. From Making Liqueurs for Gifts by Mimi Freid; Storey Publishing Bulletin A-101; 1988. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; trace Fat (3.7% calories from fat); trace Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.   * Exported from MasterCook * Brown Sugar Peach Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pastry for 9 inch lattice top pie 3/4 cup brown sugar 1/3 cup all-purpose flour 3 tablespoons light corn syrup 1 tablespoon lemon juice 1/3 cup butter or margarine -- softened 6 large fresh peaches -- peeled/sliced OR 1 29-ounce can sliced peaches -- drained Combine brown sugar, flour, corn syrup, lemon juice and butter. Cook and stir over Low heat until sugar is dissolved; cool slightly. Arrange sliced peaches in pastry-lined 9 inch pie plate; pour brown sugar mixture over fruit. Adjust lattice crust; seal, Bake at 400 F for 35 minutes. Cool before serving. Source : "The Peach Sampler, Eliza Mears Horton" S(MC formatting by): " bobbi744@acd.net ICQ#12099532" NOTES : " The Caramel Sauce makes the difference!" Contributed to the FareShare Gazette by Bobbie; 24 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 8g Fat (35.0% calories from fat); 1g Protein; 31g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.   * Exported from MasterCook * Bulgur and Lentil Salad with Ham and Tomatoes Recipe By :Carol Foster Serving Size : 6 Preparation Time :0:20 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 medium onion -- chopped 1 clove garlic -- minced 1 jalapeno pepper -- seeded and minced 4 cups low-sodium chicken broth 1 cup lentils -- rinsed picked over 1 cup bulgur wheat -- cracked 1 1/2 cups cooked ham -- shredded about 6 oz 4 large plum tomatoes -- in 1/2" dice 3/4 cup chopped parsley 1/4 cup lemon juice salt and freshly ground pepper In a large saucepan, melt butter over Medium-Low heat. Add onion and cook, stirring occasionally, until slightly softened, 3-5 minutes. Add garlic and jalapeno pepper. Cook, stirring occasionally, 3 minutes longer. Add broth and 1 cup water. Bring to a boil over Medium-High heat. Add lentils and bulgur and stir briefly. Reduce heat to low, cover and cook until just tender, 18-20 minutes. Drain well and place in a large bowl. Add ham, tomatoes, parsley and lemon juice. Toss until well blended. Season with salt and pepper to taste. Serve warm or at room temperature. Serves 5-6. Source : "365 Main-Course Salads # 161, p. 120" S(MC formatting by): "bobbi744@acd.net" Yield : "5 to 6 servings" Start to Finish Time: "0:48" T(Cooking Time): "0:28" NOTES : This satisfying salad gets plenty of heat from fresh jalapeno pepper and tartness from lemon juice, so it's flavor-packed entirely without oil. The salad remaining tantalizing even after 2 days in the refrigerator, but be sure to serve it warm or at room temperature. Contributed to the FareShare Gazette by Bobbie; 9 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 10g Fat (30.6% calories from fat); 23g Protein; 26g Carbohydrate; 11g Dietary Fiber; 30mg Cholesterol; 522mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.