Recipes Included On This Page Balsamic Salmon Balsamic Strawberries Black-Eyed Pea Dip Blackberry Dumplings Bobbie's Roasted Chicken Brownie Pudding Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Balsamic Salmon Recipe By :Source Unknown Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces salmon fillets -- (12 to 16 oz.) or steaks [two 6-8 oz. fillets or steaks] 1/4 cup balsamic vinegar 1/2 teaspoon olive oil 2 garlic cloves -- finely chopped This is one of the sender's favorite ways of cooking salmon. Pour balsamic vinegar, olive oil and garlic in non-stick fry pan large enough to hold salmon in one layer. Cook to reduce until syrupy. Add salmon and cook about 10 minutes on Medium-High temperature, turning once. Source : "Source Unknown" S(From) : "YNRN11F@prodigy.com to The TNT recipe list." NOTES : Bobbie's Note: This was a wonderful and very easy way to prepare salmon. It's sophisticated taste belied the ease of preparation. Contributed to the FareShare Gazette by Bobbie; 6 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 7g Fat (29.8% calories from fat); 34g Protein; 3g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 115mg Sodium. Exchanges: 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Balsamic Strawberries Recipe By :Mollie Katzen; Reversing Heart Disease Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints strawberries 4 teaspoons sugar -- (4 to 6 tsp.) 1 tablespoon balsamic vinegar Clean the strawberries by wiping them with a damp paper towel. (If they are washed directly in water, they will absorb it and their flavor will become dilute.) Hull the strawberries and halve or slice them, depending on their size. Place them in a shallow pan (a 10-inch glass pie pan works well) and sprinkle with sugar. Cover tightly with plastic wrap and let sit for at least several hours, stirring them or shaking the pan every now and then. (If they are going to sit for much longer than 3 or 4 hours, cover and refrigerate them, but allow them to return to room temperature before serving.) Sprinkle on the vinegar within a half hour of serving and serve in small individual bowls. Note : A traditional Italian way to serve fresh berries is simply to let them sit and macerate for a few hours with a small amount of sugar, then to drizzle in a little vinegar just before serving. Perfectly rip berries taste exquisite prepared this way. It is also a magical way to salvage imperfect berries, especially those that may have been picked too soon and would otherwise suffer the fate of being considered boring and disappointing. Balsamic vinegar is a special aged variety made in Modena, Italy. It is deep reddish brown and has a full-bodied, slightly sweet flavor that sets it apart from other vinegars. In recent years it has become widely popular and increasingly available in the United States. It can be found in specialty or gourmet shops, as well as in some grocery stores, either with the other vinegars or in the gourmet department. If you can't get balsamic vinegar, substitute another variety. If not exactly transcendent, the result will still be good. The strawberries can be sliced and sugared up to a day in advance. The vinegar should be applied within 30 minutes of serving. Yield : 4 cups. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; trace Fat (6.6% calories from fat); 1g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Fruit; 1/2 Other Carbohydrates. * Exported from MasterCook * Black-Eyed Pea Dip Recipe By :The Biker Cookbook by Spuds Murphy Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups black-eyed peas, canned 3 tablespoons bacon drippings 8 ounces canned tomatoes or 2 peeled fresh tomatoes 1 cup chopped onion 1 tablespoon chopped jalapeno pepper 1/2 cup grated sharp cheddar cheese Salt and pepper -- to taste In a saucepan, sauté the onion in the bacon drippings. Add peas, tomatoes and jalapeno pepper. Mash mixture until chunky. Add cheese. Stir over low heat until the cheese is melted. Serve warm with tortilla chips. From The Biker Cookbook by Spuds Murphy; Gramercy Books (Random House); 1998. ISBN 0-517-20565-3 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 4g Fat (45.2% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 166mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Blackberry Dumplings Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups blackberries -- with juice 2/3 cup sugar 1/2 cup milk 2/3 cup all-purpose flour 1/3 cup shortening Cinnamon In small mixing bowl combine flour, milk, and shortening, set aside. Combine berries and sugar in kettle, mixing well but carefully not to mash berries. Bring to full boil. Take the flour mixture and drop by spoonfuls into the boiling fruit. Reduce heat and continue to boil gently, turning the dumplings until they are cooked through. Serve hot with lots of butter on top and a shake of cinnamon. Old fashion Yummie Can Use Peaches, Cherries, Blueberries or Apples instead of Blackberries. Also can be made to go over Pancakes, Waffles, Sponge or Jam Cakes. Just delete the Dumplings. Contributed to the FareShare Gazette by Julie; 4 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 9g Fat (39.7% calories from fat); 2g Protein; 30g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Bobbie's Roasted Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds whole roasting chicken -- giblets removed and reserved [defrosted if frozen] -- (3 1/2 to 4 lb.) Lemon juice Garlic powder Dried parsley Dried rosemary -- crushed Dried tarragon -- crushed Black pepper **Optional: Vegetables -- such as carrots, turnips, sweet potatoes -- red potatoes onions -- in medium pieces Rinse chicken, remove giblets and any extra fat. Reserve neck and giblets for other use. Heat oven to 375F. Place chicken, breast side up, on broiler pan without rack. Rub generously with lemon juice, sprinkle generously with seasonings. Insert meat thermometer into meatiest part of leg, not touching bone. If desired, scatter vegetables around chicken. Roast in 375 degree F. oven until thermometer registers 180 F. and vegetables are tender, basting all with pan juices. Serve chicken with vegetables. Source : "Original recipe" S(MC formatting by): "bobbi744@attbi.com" NOTES : Al and I both found this flavor combination delicious. It looks elegant, but is very easy. I used the cooked neck meat and gizzard cut up in the rice water plus skimmed pan juice to pour over 1 cup (dry) of Uncle Ben's Garlic and Butter Rice. Delicious Contributed to the FareShare Gazette by Bobbie; 21 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. * Exported from MasterCook * Brownie Pudding Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons instant-coffee powder -- (optional) 2 tablespoons boiling water -- plus 1 3/4 cups boiling water 1 cup all-purpose flour 3/4 cup unsweetened cocoa 1/2 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 4 tablespoons butter or margarine -- melted 1 teaspoon vanilla extract 1/2 cup packed brown sugar Whipped cream or vanilla ice cream -- (optional) Preheat oven to 350F. In cup, dissolve coffee powder in 2 tablespoons boiling water, if using. In bowl, combine flour, 1/2 cup cocoa, granulated sugar, baking powder and salt. In 2-cup measuring cup, combine milk, melted butter, vanilla and coffee, if using. With wooden spoon, stir milk mixture into flour mixture until just blended. Pour into ungreased 8-inch square baking dish. In small bowl, thoroughly combine brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over batter. Carefully pour remaining 1 3/4 cups boiling water evenly over mixture in baking dish; do not stir. Bake 30 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve hot with whipped cream, if you like. Contributed to the FareShare Gazette by Valerie; 30 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 7g Fat (25.4% calories from fat); 4g Protein; 43g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

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