Recipes Included On This Page Garlic Vinegar German (Breakfast) Pizza Ginger-Peach Puffy Omelet Green Beans Braised with Mint & Potatoes Grilled Chicken Sandwich with Roasted Red Onion and Garlic Mayonnaise Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic Vinegar Recipe By :Cooking Light Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red wine vinegar 2 tablespoons minced shallots 5 garlic cloves -- crushed 4 garlic cloves -- peeled Add this flavored vinegar to soups and stews to round out the flavor, or drizzle it over cooked greens. It also gives a subtle hint of garlic to sweet-and-sour cabbage. Combine the first 3 ingredients in a wide-mouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally. Strain vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard shallots and crushed garlic cloves. Pour into a decorative bottle. Thread peeled garlic cloves onto a bamboo skewer; place in bottle. Seal with a cork or other airtight lid; store in a cool, dark place. I have made this and kept in the pantry, cool, dark and dry for several months. Great to have on hand. Contributed to the FareShare Gazette by Gary; 31 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; trace Fat (0.9% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Other Carbohydrates. * Exported from MasterCook * German (Breakfast) Pizza Recipe By :Marsha Benda, Round Rock, TX Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 3 cups frozen shredded hash brown potatoes 1/8 teaspoon salt 1 pinch pepper 4 eggs -- lightly beaten 1/2 pound fully cooked ham -- julienned 1/2 cup shredded Cheddar cheese In a medium nonstick skillet over Low heat, melt butter. Add potatoes, salt and pepper; cover and cook for 15 minutes, stirring occasionally. Pour eggs over the potatoes; sprinkle with ham. Cover and cook for 10- 12 minutes or until the eggs are set. Sprinkle with cheese; cook, uncovered, until melted. Cut into wedges. Source : "Country Woman Magazine, March-April 1996, p. 35" S(MC formatting by): "bobbi744@acd.net" NOTES : Bobbie's Note: This was delicious. I did make a few changes. I used 3 eggs and 1/4 cup egg beaters. I also cut the margarine down to 3 tablespoons. The two of us ate this for breakfast. If I was serving this for company, I would add some rolls or toast. Contributed to the FareShare Gazette by Bobbie; 12 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 14g Fat (82.4% calories from fat); 6g Protein; trace Carbohydrate; trace Dietary Fiber; 155mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Fat. * Exported from MasterCook * Ginger-Peach Puffy Omelet Recipe By :American Egg Board Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 3/4 ounces sliced peaches in fruit juice -- (1 can) OR 1 cup sliced fresh peaches 1 tablespoon brown sugar 1/8 teaspoon ground ginger 1/4 cup crumbled gingersnap cookies -- (about 5) 2 1/2 teaspoons butter -- divided 4 eggs -- separated 1/2 teaspoon cream of tartar Drain peaches, reserving 1/4 cup juice or substitute water. In small saucepan, toss together peaches, brown sugar and ginger. Cook over low heat, stirring occasionally, until warmed through. Cover and keep warm. In small bowl, stir together gingersnaps and 1 1/2 teaspoons of the butter. Set aside. In large mixing bowl at high speed, beat egg whites with 1/4 cup of the reserved juice or water and cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. In small mixing bowl at high speed, beat egg yolks until thick and lemon- colored. Gently, but thoroughly, fold yolks into whites. In 10-inch omelet pan over medium-high heat, heat remaining 1 teaspoon butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.) Bake in preheated 350°F oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes. Loosen edges with spatula. With sharp knife, cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill with reserved peaches and sprinkle with reserved gingersnaps. Tip skillet. With pancake turner, fold omelet in half and invert onto warmed plate with a quick flip of the wrist. Cut in half or into wedges. Serve immediately. *To make handle ovenproof, wrap completely with aluminum foil. Courtesy of the American Egg Board http://www.aeb.org/ Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 29 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 14g Fat (64.2% calories from fat); 11g Protein; 6g Carbohydrate; trace Dietary Fiber; 387mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Green Beans Braised with Mint & Potatoes Recipe By :The Food of Greece by Vilma Liacouras Chantiles Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil & margarine -- mixed 1 cup Tomato juice or sauce 1 pound Fresh green beans -- trimmed & cut 1 tablespoon Chopped fresh parsley -- optional 2 medium Potatoes -- peeled Salt & freshly ground pepper Chopped fresh mint Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between; partially cover the pan and simmer for 25 minutes then stir and season with salt, pepper and 2 tablespoons chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese. From "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias Contributed to the FareShare Gazette by Hallie; 4 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; trace Fat (1.5% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 224mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable. * Exported from MasterCook * Grilled Chicken Sandwich with Roasted Red Onion and Garlic Mayonnaise Recipe By :July/August 1997 Cuisine Magazine Serving Size : 6 Preparation Time :1:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Blend into Basic Mayonnaise: 3 slices red onion (1/2-inch slices), roasted 1 head garlic, roasted 2 tablespoons olive oil For the Sandwich: 1 loaf -- Focaccia bread, sliced 1/2 cup olive oil, for marinade 2 halves -- chicken breast, grilled and sliced 5 portobello mushrooms, grilled and sliced 1 1/2 tablespoons olive oil, for sautéing 2 tablespoons garlic, finely minced 6 cups fresh spinach, cleaned 1/4 pound gruyere cheese, thinly-sliced 1. Cut top off garlic to expose cloves. Slice onion. Drizzle with olive oil. Roast at 375F for 40 minutes. Add to basic mayonnaise and blend till smooth. 2. Marinate the chicken and mushrooms in olive oil for 10 minutes. Grill over high heat, and then slice. 3. In hot saute pan, cook garlic in oil for 15 seconds. Add all the cleaned spinach. Compact the spinach, toss and stir. Cook just till wilted. 4. Slice Focaccia to form a top and a bottom. Lightly brush each cut side with olive oil. Place both pieces under your broiler so that the cut side is toasted. 5. Layer ingredients like spokes on a wheel. This spreads them out evenly so there's filling in every bite. Start with chicken, then spinach, then mushrooms, and finally cheese. 6. After adding the cheese, run the sandwich under broiler to melt cheese. Add plenty of the mayonnaise and replace top. Serve by cutting into 6 pie-shaped wedges HOW WE DID IT: 1. We used 2 tablespoons prepared, minced garlic. Adding that and a little olive oil to 1/2 cup commercial mayonnaise. 2. We used pre-sliced portobello mushrooms instead of whole caps. We grilled the chicken and the mushrooms in our George Foreman Grill. 3. Again we used prepared, minced garlic in this step. 4. We could not get Focaccia here on the beach, so we used a pre- cooked commercial thick pizza crust. This worked OK, but we had to quarter the crust before we could cut it into half. That was a bit tricky; we hope to try this again using Focaccia. 5. We added sliced black olives to the filling. 6. Instead of gruyere cheese (not available here on the beach), we used provolone. While this recipe has many steps, none is complicated and it was fun to make AND it was delicious to eat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 19 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 5g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1 Fat.

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