Recipes Included On This Page Gingersnap Baked Apples Glazed Apples and Sausages Glazed Ham with Sweet Potatoes and Apples Greek Garlic Sauce -- Scorthalia Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gingersnap Baked Apples Recipe By :Sunset Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 two-inch gingersnaps -- broken in pieces 2 tablespoons firmly packed brown sugar 4 sweet apples -- (Fuji are good) 1/4 cup butter or margarine 1/2 cup whipping cream or half and half Whirl gingersnaps and brown sugar in blender to make fine crumbs. Cut around core 3/4 of the way down apple. Scoop out 1 1/2-inch-wide cavity, leaving bottom intact. Set apples slightly apart in a shallow 2- to 3-quart baking dish. Spoon 1 tablespoon cookie mixture into each cavity and top with 1/2 teaspoon butter. Sprinkle apples with remaining mixture. Bake in a 375F oven until apples are tender when pierced with a knife, about 45 minutes. Transfer to serving dish and pour cream around each one. Recipe from Sunset. Contributed to the FareShare Gazette by Genevieve; 27 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 23g Fat (86.0% calories from fat); 1g Protein; 8g Carbohydrate; 0g Dietary Fiber; 72mg Cholesterol; 131mg Sodium. Exchanges: 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Glazed Apples and Sausages Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork sausage links 2 large tart apples -- peeled and sliced 1 large onion -- chopped 1/3 cup water 1/4 cup brown sugar Cook the sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. Cook over medium heat for 5 to 8 minutes, stirring occasionally. Add the sausages, heat through. Contributed to the FareShare Gazette by Genevieve; 21 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 511 Calories; 46g Fat (81.0% calories from fat); 14g Protein; 11g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 760mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Glazed Ham with Sweet Potatoes and Apples Recipe By :BHG Recipe Card Library Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fully cooked ham slice 18 ounces sweet potatoes -- (vacuum packed) 2 small apples -- cored and cut into thin wedges 1 teaspoon finely shredded orange peel 3/4 cup orange juice 2 teaspoons cornstarch 1 teaspoon soy sauce 1 teaspoon grated gingerroot 1 garlic clove -- minced Trim excess fat from ham; cut into 4 equal portions. Cut up any large sweet potatoes. Arrange sweet potatoes and apple wedges in a baking dish. Arrange ham pieces atop sweet potatoes and apples. In a saucepan combine orange peel, orange juice, cornstarch, soy sauce, gingerroot and garlic. Cook and stir till thickened and bubbly. Pour over ingredients in baking dish. Bake covered in a 375F oven for 15 minutes. Uncover and bake about 10 minutes more till apples are just tender. Source : BHG Recipe Card Library (c) 1990. Contributed to the FareShare Gazette by Cora; 5 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 1g Fat (3.3% calories from fat); 2g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 98mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1 Fruit. * Exported from MasterCook * Greek Garlic Sauce -- Scorthalia Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 garlic cloves -- (6 to 8) 1 teaspoon salt 2 cups breadcrumbs or 2 mashed potatoes 1/2 cup olive oil 1/4 cup vinegar Clean and crush garlic with salt in a mortar. Add either the mashed potatoes or the breadcrumbs. Pound well until a smooth paste is obtained. Add olive oil and vinegar alternately in very small quantities, stirring the sauce with the pestle. Or, mash potatoes in electric mixer, add garlic paste and olive oil with the vinegar very slowly until completely absorbed. Continue to beat until the sauce is stiff enough to hold its shape. Serve with boiled or fried fish, fried aubergines (eggplant) or zucchini (green squash) and with beetroot salad. With Nuts: Pound with the garlic 1/2 cup blanched and ground almonds or walnuts. Blender garlic Sauce: In an electric blender, put: 3 to 4 cloves garlic 1/2 teaspoon salt 2 or 3 tablespoons wine vinegar 1 cup soft breadcrumbs 1/2 cup water 5 tablespoons olive oil Blend until garlic sauce is smooth. If the garlic sauce is thin, add 1 or 2 tablespoons dry breadcrumbs. This is terrific over hot steamed veggies, fish, or as a dip for vegetables and or bread, crackers, etc. Source : "GreekCusine.com" Contributed to the FareShare Gazette by Fatima; 8 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 18g Fat (95.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 356mg Sodium. Exchanges: 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

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