Recipes Included On This Page Lean Barbecued Scalloped Potatoes Licorice Twist Lusions Pub Cherry Liqueur Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lean Barbecued Scalloped Potatoes Recipe By :Canadian Living magazine; August 2000 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- sliced 6 Yukon Gold potatoes -- (2 lb/1 kg) peeled and cut into thin rounds 1/2 teaspoon Italian herb seasoning -- (2 mL) 1/4 teaspoon salt -- (1 mL) 1/4 teaspoon pepper -- (1 mL) 2 tablespoons butter -- (25 mL) 2 tablespoons all-purpose flour -- (25 mL) 1 1/4 cups hot chicken stock -- (300 mL) or vegetable stock 2 tablespoons chopped fresh parsley -- (25 mL) 1 teaspoon cider vinegar -- (5 mL) Spread half of the onion in a greased 8-inch (2 L) square foil pan. Top with half of the potatoes. Sprinkle with half each of the Italian herb seasoning, salt and pepper. Repeat layers. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the stock and cook, whisking, for 5 minutes or until thickened. Stir in the parsley and vinegar. Pour over the potatoes. Cover tightly with foil and place on grill over medium-high heat. Close lid and cook for about 30 minutes or until tender. Makes 4 servings. Per serving: about 258 calories; 6g protein; 6g total fat (4g sat. fat); 45g carbohydrate; 3g fiber; 16mg cholesterol; 456mg sodium. % RDI: 3% calcium, 9% iron, 6% vitamin A, 28% vitamin C, 13% folate. Canadian Diabetes Association Food Choice Values: 2 1/2 starchy foods; 1/2 fruits & vegetables; 1 1/2 fats & oils. (These may be different in other countries.) Author's note: A stock-based sauce rather than traditional cream lightens up this satisfying new take on scalloped potatoes. From Canadian Living magazine, August 2000. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 6g Fat (67.0% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 194mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Licorice Twist Recipe By :Vicky Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part Blackcurrant Cordial 1 part Pernod 2 parts Lemonade Build over ice in a highball glass. Contributed to the FareShare Gazette by Art; 28 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lusions Pub Cherry Liqueur Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sweet cherries -- (Bing)(591 mL) 12 2/3 ounces 100° proof Vodka -- (non-flavored)(376 mL) 5 ounces simple syrup -- (148 mL) 2 drops lemon extract -- (2-6 drops) Into a quart jar, add cherries that have been cut in half and pitted. Add alcohol and water to cover cherries. Macerate—tightly covered 2 to 3 weeks at room temperature, shaking daily. Filter through cheesecloth and then through a coffee filter; add simple syrup and lemon extract (optional). Next add (top with) water to bring the total volume up to 25.4 ounces. The liqueur is very good at this point; it will become smoother if it is aged for a few weeks or more. Note : You can also make this recipe using 80° vodka, 16 oz. (476mL). 24% Alcohol by Vol. (48°). Makes 750 ml. Simple syrup — 1 part water to 2 parts sugar, example: 2 cups water to 4 cups sugar Use the same measuring device to measure both the water and sugar. Mix sugar and water together in a covered saucepan. Slowly heat over medium heat, stirring occasionally. Keep below boiling. Sugar is completely dissolved when the mixture becomes crystal clear (20-30 minutes). Do not boil as this degrades the syrup’s stability and causes crystallization—if it does boil, remove it immediately; it still can be used. To avoid boiling altogether, make syrup in a double boiler. Store syrup in clean, airtight bottles at room temperature. Do not let it become contaminated or it will spoil—keep your fingers out! The syrup will keep for 1 to 2 years. Makes approximately 3 cups (24 ounces or 710 milliliters). Brown sugar can be used as a sweetener and for its flavor. Honey that is light colored, usually clover, can also be used. Dark honeys tend to predominate a liqueur’s flavor. None of these sweeteners are used in this book. Cherry Liqueur is one of the most rewarding, whole-flavored liqueurs you can make. There are many varieties of cherry liqueurs on the market; this recipe is a general simulation of many. It is excellent when sipped or in mixed drinks. Make during cherry season to keep the cost reasonable. Well worth the time and effort. Source : http://www.lusionspub.com/cherry.html Contributed to the FareShare Gazette by Fatima; 25 September 2002. - - - - - - - - - - - - - - - - - - -

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