Recipes Included On This Page Garlic-Parsley Finger Sandwiches Gingered Salmon Greek Potato Stew Green Irishman Grilled Bratwurst with Peppers and Onions Grilled Vegetable Couscous Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic-Parsley Finger Sandwiches Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches chopped parsley 2 cloves fresh garlic -- pressed 1/2 cup mayonnaise 1 loaf thin white bread -- (large loaf) Combine parsley, garlic and mayonnaise; mix well. Spread mixture between two slices of bread and cut diagonally to make four finger sandwiches. Refrigerate until ready to use. These can be made early on the day to be used, but not the day before. Makes 6 servings. Contributed to the FareShare Gazette by Dancer^; 15 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 16g Fat (93.6% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Gingered Salmon Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices salmon 2 tablespoons flour 1/8 teaspoon salt 1/8 teaspoon pepper 3 tablespoons butter 1/2 cup orange juice 1 tablespoon lemon juice 4 teaspoons brown sugar 1/4 cup white raisins 10 gingersnaps 1 tablespoon sour cream Mix flour, salt and pepper together and dredge salmon in it. Fry in hot butter until brown. Add other ingredients and simmer 15 minutes or it can be put in a casserole and baked in a preheated oven at 350 degrees F. for 15 minutes. Contributed to the FareShare Gazette by Dancer^; 10 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 9g Fat (44.4% calories from fat); 10g Protein; 15g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 210mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Greek Potato Stew Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds potatoes -- peeled and cubed 1/3 cup olive oil 2 garlic cloves -- minced 3/4 cup whole pitted Kalamata olives 1 1/3 cups chopped tomatoes 1 teaspoon dried oregano Salt and pepper to taste In a large sauté pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes and oregano. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper. Makes 6 servings. Contributed to the FareShare Gazette by Dancer^; 30 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 12g Fat (40.6% calories from fat); 4g Protein; 36g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Green Irishman Recipe By :Kate Lawson, Gannett News Service Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces green creme de menthe 2 ounces heavy cream 1 ounce Bunratty Potcheen Ice Shake ingredients with ice. Makes one drink. Source : "Lansing State Journal, March 14, 2003" S(mastercook formatting by): "bobbi744@attbi.com" Yield : "1 cocktail" NOTES : The clear, smooth spirit known as Bunratty Potcheen (or Poitin) was banned in Ireland in 1661 because of a Crown-imposed levy on spirits, but ironically was approved for export. It has been illegally made in home stills by farmers, barkeeps and experts for enjoyment ever since. The clear liquor has a smooth, dry extra-strong taste and a delightfully changing aftertaste that a sweetens as it develops. Potcheen is a versatile spirit that can be enjoyed neat, on the rocks or with a mixer such as tonic or Sprite. Bunratty Potcheen can also take the place of other spirits in cocktails ranging from martinis to Margaritas. Bunratty Potcheen is available nation-wide in a bottle and a traditional crock. Contributed to the FareShare Gazette by Bobbie; 16 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 21g Fat (94.5% calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 78mg Cholesterol; 21mg Sodium. Exchanges: 0 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Grilled Bratwurst with Peppers and Onions Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 large red bell pepper -- cut into 1/4-inch rings 1 large yellow bell pepper -- cut into 1/4-inch rings 1 large onion -- cut into 1/4-inch slices 8 uncooked bratwurst 4 hard rolls -- halved and buttered -- optional Garnish: Dill pickles Mustard Prepare grill. In a bowl drizzle oil over pepper rings and onion slices, tossing to coat well. Grill peppers and onions on an oiled rack set 5 to 6 inches over glowing coals 3 minutes on each side or until tender. (Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately-high heat.) Transfer peppers and onions to a bowl. Grill bratwurst, turning them, until golden and just cooked through (about 160 degrees on an instant-read thermometer), 20 minutes. Put a pair of brats, cut in half lengthwise and stacked on each roll. Top with peppers, onions, pickles and mustard. Contributed to the FareShare Gazette by Dancer^; 15 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 6g Fat (24.0% calories from fat); 7g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 312mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fat. * Exported from MasterCook * Grilled Vegetable Couscous Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium zucchini 1 small red or green bell pepper 1 teaspoon olive oil 1 garlic clove 1/4 teaspoon salt 1 1/4 cups chicken broth 1 cup uncooked Couscous Trim zucchini and slice lengthwise into 1/4-inch-thick slices. Quarter bell pepper lengthwise discarding the seeds. Brush zucchini with olive oil. Grill both on lightly oiled rack 5-6 inches over glowing coals until zucchini is tender and pepper is crisp tender (about 5 minutes per side). Cut zucchini into 1/4-inch and pepper into 1/2-inch pieces. Mince garlic and mash to a paste with salt. Bring broth to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork and in large serving bowl toss with vegetables and garlic/salt paste. Source : Riceselect.com Contributed to the FareShare Gazette by Fatima; 5 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; 2g Fat (32.9% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 376mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fat.

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