Recipes Included On This Page Margarita Jalapeno Salsa Mashed Potatoes and Root Vegetables Mediterranean Zucchini Eggplant Soup Mint and Apple Jelly Mint Dressing Mint Jelly Mint Sauce Minted Coconut Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Margarita Jalapeno Salsa Recipe By :Hotter than Hell by Jane Butel; 1987 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cubed tomato -- (125 mL) [half-inch cubes] 1/2 cup chopped onion -- (125 mL) [chopped medium fine white or red onion] 4 jalapeno peppers -- or more finely minced 1 garlic clove -- minced 1/2 teaspoon salt -- (2 mL) or to taste 1/4 cup tequila -- (50 mL) [gold or white] Remove the seeds and ribs from the chiles for a milder salsa. Combine all ingredients and let stand at least 30 minutes at room temperature. Taste and adjust seasonings. Makes about 1 1/2 cups. Author's notes: Jane Butel says she likes this sauce on seafood, chicken and any kind of chops. From Hotter than Hell - Hot & spicy Dishes from Around the World by Jane Butel; 1987; HP Books; ISBN 0-89586-542-4 (pbk.) MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (7.3% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Mashed Potatoes and Root Vegetables Recipe By :Cuisine 1/01 Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Yukon Gold Potatoes -- peeled and cut into chunks 1 cup yellow sweet potato -- peeled and diced 1/2 cup rutabaga -- peeled and diced 1/2 cup turnip -- peeled and diced 1 tablespoon Kosher salt 1/4 cup heavy cream 1/4 cup milk 1 tablespoon unsalted butter 1 pinch nutmeg 1 pinch white pepper Place potatoes and vegetables and salt in a large pot and add enough cold water to cover by 1/2". Cover pot and bring to boil. Reduce heat a simmer until vegetables are soft, but not falling apart. Test for doneness with a fork. While the potatoes are cooking, warm the milk, cream, butter, nutmeg, and pepper in a small saucepan. Drain cooked vegetables then return them to saucepan and heat, stirring constantly to evaporate excess water. Mash the potatoes, using potato ricer, electric mixer, food mill, or by hand with a masher. Once mashed, gradually stir in warm milk mixture until desired consistency is reached. Serve hot! Contributed to the FareShare Gazette by Jennie; 29 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 4g Fat (80.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 575mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Mediterranean Zucchini Eggplant Soup Recipe By :Source Unknown Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1/2 clove garlic -- crushed 1/4 cup olive oil 1 pound eggplant -- in 1/2" dice 3 tablespoons flour 1 can beef broth 3 cans water 1 2 1/2 ounce jar sliced mushrooms 2 cups zucchini -- shredded (1 med.) 1 1/2 teaspoons salt 1/4 teaspoon rosemary 1/4 teaspoon thyme 1 teaspoon sugar 1 small piece dried hot chili pepper -- OR 1/4 teaspoon red pepper flakes 1 tablespoon lemon juice parsley In Dutch oven, saute onion and garlic in olive oil until onion is tender. Peel eggplant and dice. Add to onions and saute for 5 minutes. Stir in flour. Add beef broth, water, mushrooms, shredded zucchini, salt, rosemary, thyme and sugar. Remove seeds, then crumble hot chili peppers and add to soup with lemon juice. Bring to a boil. Simmer, uncovered, stirring occasionally for 30 minute. Sprinkle with parsley. Makes 2 quarts, serves 4. MC formatting by bobbi744@acd.net NOTES : Bobbie's Note: This is very good. Thick and heavy with lots of interesting flavors. Contributed to the FareShare Gazette by Bobbie; 3 August, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 14g Fat (57.5% calories from fat); 6g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1131mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mint and Apple Jelly Recipe By :Cooking with Herbs; Australian Women's Weekly; 1989 Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kilogram Granny Smith apple -- (2 1/4 pounds) 1 1/2 liters water -- (6 cups) 75 milliliters lemon juice -- (1/3 cup) 75 milliliters chopped fresh mint -- (1/3 cup) 750 milliliters sugar -- (3 cups) approx. 30 milliliters chopped fresh mint -- (2 tablespoons) [extra] Chopped unpeeled apples, do not discard seeds. Combine apples, seeds, water, juice and mint in large saucepan; bring to boil, reduce heat, simmer, covered for about 40 minutes or until apples are very soft. Strain mixture through a fine cloth into a large bowl. Allow liquid to drip through cloth slowly; do not squeeze or press pulp as this will make a cloudy jelly; discard pulp. Measure apple liquid, pour into large clean saucepan, add 3/4 cup sugar to each 1 cup liquid (mixture should not be more than 5 cm/2 inches deep at this stage). Stir over low heat, without boiling, until sugar has dissolved, bring to boil. Boil, uncovered, without stirring, for about 30 minutes or until jelly sets when tested on a cold saucer. Remove from heat, stand for 10 minutes. Stir in the extra mint. Pour into hot sterilized jars; seal when cold. Makes about 3 cups. From Cooking with Herbs; an Australian Women's Weekly publication; 1989; ISBN 0 949892 58 0. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; trace Fat (0.3% calories from fat); trace Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 2 Other Carbohydrates.
	* Exported from MasterCook * Mint Dressing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/3 cup water 1 tablespoon lemon juice 1/2 cup loosely packed fresh mint leaves Combine sugar, water, and lemon juice in a small saucepan; bring to a boil, stirring occasionally. Remove from heat. Combine sugar mixture and mint leaves in container of an electric blender or food processor; process until leaves are finely chopped. Cover and chill dressing 2 to 3 hours. Serve dressing over fresh fruit. Description: "You'll love the freshness of this simple mint dressing- -especially over summer's fresh fruit." Source : "Southern Living CD Cookbook" Copyright : "1987, 1994 Oxmoor House, Inc." Yield : "1 cup" Start to Finish Time: "3:15" Contributed to the FareShare Gazette by Dee; 11 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 0g Fat (0.0% calories from fat); trace Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Mint Jelly Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups white grape juice 1/2 cup water 3 1/2 cups sugar 3/4 cup fresh mint leaves -- crushed 2 drops green food coloring 1 package liquid pectin -- (3-ounce) Combine grape juice, water, sugar, crushed mint leaves, and food coloring in a large Dutch oven. Bring to a rolling boil, stirring constantly; cook 1 minute. Add pectin, and bring to a full rolling boil. Boil 1 minute, stirring frequently. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Source : "Southern Living CD Cookbook" Copyright : "1987, 1994 Oxmoor House, Inc." Yield : "4 (half-pint) jars" Start to Finish Time: "0:20" Contributed to the FareShare Gazette by Dee; 11 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 0g Fat (0.0% calories from fat); trace Protein; 48g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 3 Other Carbohydrates. * Exported from MasterCook * Mint Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped fresh mint leaves 1/4 cup light corn syrup 1 1/2 tablespoons vinegar 1 1/2 teaspoons cornstarch 1/4 cup water Combine mint leaves, corn syrup, and vinegar in a small saucepan. Combine cornstarch and water, stirring until blended. Add to mint mixture. Cook over medium heat until mixture thickens and bubbles, stirring constantly. Strain sauce, if desired. Source : "Southern Living CD Cookbook" Copyright : "1987, 1994 Oxmoor House, Inc." Yield : "1/2 cup" Start to Finish Time: "0:10" Contributed to the FareShare Gazette by Dee; 11 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; trace Fat (0.0% calories from fat); trace Protein; 17g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 1 Other Carbohydrates. * Exported from MasterCook * Minted Coconut Sauce Recipe By :Saucery; Australian Women's Weekly; 1993 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil -- (15 mL) 1 medium onion -- chopped (150g) 1 garlic clove -- crushed 1 small fresh red chili pepper -- seeded and chopped 1 tablespoon curry powder -- (15 mL) 2 teaspoons lemon juice -- (10 mL) 1/2 cup cream -- (125 mL) 1 cup coconut cream -- (250 mL) 2 tablespoons chopped fresh coriander leaves -- (30 mL) [cilantro] -- or to taste 1 tablespoon chopped fresh mint -- (15 mL) Heat the oil in a pan. Add onion, garlic, chili pepper and curry powder. Cook, stirring, until onion is soft. Stir in juice and creams. Simmer, uncovered, about 5 minutes or until thickened. Stir in herbs. Serves 6. Makes about 1 3/4 cups (430 mL). From Saucery; an Australian Women's Weekly publication; 1993; ISBN 1 86396018 X. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 21g Fat (85.3% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.

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