Recipes Included On This Page Ginger Liqueur Green Corn Pudding Grilled Potatoes With Garlic Cream -- Low Fat Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ginger Liqueur Recipe By :Making Liqueurs for Gifts by Mimi Freid; 1988 Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup crystallized ginger -- (125 mL) 2 cups vodka -- (500 mL) 1/2 cup sugar syrup -- (125 mL) Add all ingredients together. Steep for 2 weeks. Strain and it is ready to serve. This liqueur has a real zing to it and will be enjoyed by a true ginger lover. Makes a unique addition to meat and poultry marinades. Container to use - quart jar. Yields more than 1 pint. From Making Liqueurs for Gifts by Mimi Freid; Storey Publishing Bulletin A-101; 1988. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 September, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1444 Calories; trace Fat (0.6% calories from fat); trace Protein; 107g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 7 Other Carbohydrates. * Exported from MasterCook * Green Corn Pudding Recipe By :Elizabeth Baird's Favourites Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 3/4 cup light cream -- (175 mL) 2 tablespoons finely chopped green onions -- (25 mL) or fresh chives 1 tablespoon finely chopped fresh parsley -- (15 mL) 1/2 teaspoon salt -- (2 mL) 1 pinch freshly ground black pepper 1 pinch cayenne 2 cups corn kernels -- (500 mL)[3 to 4 cobs] 1/2 cup grated old cheddar cheese -- (125 mL) 3/4 cup bread crumbs -- (175 mL)[fine but NOT dry] 2 tablespoons melted butter -- (25 mL) Boiling water "Green corn" is what fresh corn used to be called to distinguish it from the dry kernels that were available all year. Green corn pudding is a savoury custard that came to Canada with the Loyalists. In a large bowl, beat together eggs and cream. Mix in the chives, parsley, salt, pepper, cayenne, corn and cheese. Measure out 1/4 cup (50 mL) of the bread crumbs; combine with the butter and reserve. Mix the remaining crumbs into the corn custard. Transfer the custard to a well-buttered 8-inch square (2 L) ovenproof dish (a cake pan works well). Place the dish in a larger shallow pan; pour enough boiling water into the outer pan to come 2/3 up the sides of the custard dish. Bake at 350F (180C) for 25 to 30 minutes or until a skewer inserted in the middle comes out clean. Remove the custard dish from the pan. Sprinkle the reserved buttered crumbs over the surface and set on a rack 4 inches (10 cm) from the broiler. Broil for 2 to 3 minutes to brown the crumbs. Cut into squares and serve immediately. From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 14g Fat (50.4% calories from fat); 8g Protein; 22g Carbohydrate; 2g Dietary Fiber; 155mg Cholesterol; 385mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Potatoes With Garlic Cream -- Low Fat Recipe By :Family Circle Tasty Low Fat Recipe Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 potatoes 1/4 cup (60g/2oz) light sour cream 100 g (3 1/2 oz) low-fat natural yogurt 2 cloves crushed garlic 1/4 teaspoon paprika 1 tablespoon chopped garlic chives parsley chopped red capsicum Cook potatoes until tender. Drain, when cold cut into 1 cm (1/2 inch) slices. Brown both sides on a lightly greased griddle pan or grill. Serve hot with light sour cream combined with low-fat natural yogurt, garlic, paprika and chives. Sprinkle with parsley and a little chopped red capsicum to top. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; trace Fat (1.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by L.Wright; 12 September, 2001. http://www.fareshare.net

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