Recipes Included On This Page Sage Garnish San Francisco Pork Chops Sesame Ginger Chicken Smoky Cheddar Potatoes Soft Breadsticks Swiss Steak from Valoria Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sage Garnish Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Olive oil Butter Fresh sage leaves Pour a little olive oil and butter into a skillet. Drop in fresh sage leaves. They will darken in a few seconds. Remove them to a paper towel. They become instantly crisp and make a wonderful, tasty garnish. Contributed to the FareShare Gazette by Alice; 6 August 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. Exchanges: . * Exported from MasterCook * San Francisco Pork Chops Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops -- 1/2 to 3/4 inch thick, about 1 1/2 pounds. 1 tablespoon oil 1 garlic clove -- minced Sauce: 2 teaspoons oil 4 tablespoons dry sherry or broth 4 tablespoons soy sauce 2 tablespoons brown sugar 1/4 teaspoon crushed red pepper 2 teaspoons cornstarch 2 tablespoons water Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Saute garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 tablespoons if needed to keep sauce from cooking down too much. Turn once. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve. Tips : Boneless pork loin chops can be used. Trim fat and pound to 1/4 inch thickness. Cooking takes only 20 minutes. I've actually gotten a taste for this recipe in the past and had to make it. Contributed to the FareShare Gazette by Valerie; 23 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 315 Calories; 20g Fat (59.3% calories from fat); 24g Protein; 7g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 1089mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Sesame Ginger Chicken Recipe By :Nancy Johnson, Connersville, IN Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons soy sauce 2 tablespoons honey 1 tablespoon sesame seeds -- toasted 1/2 teaspoon ground ginger 4 boneless skinless chicken breast halves 2 green onions with tops -- cut in thin strips In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-inch thickness. Grill over medium-hot coals, turning and basting frequently with soy sauce mixture, for 8 minutes or until juice run clear. Garnish with onions. Source : "Taste Of Home Magazine June-July '96, p. 32" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : "Why grill plain chicken breasts when a simple ginger-honey basting sauce can make them extra special?" asks Nancy. "This tempting chicken is a wonderful summer main dish since it's quick and light. We love it." Bobbie's Note: These were wonderful. We really enjoyed the flavor and the chicken was very juicy. The chicken did stick a bit on the first side. Next time I would brush that side with the sauce, then begin the cooking. Contributed to the FareShare Gazette by Bobbie; 7 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 3g Fat (13.2% calories from fat); 28g Protein; 10g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 592mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Smoky Cheddar Potatoes Recipe By :Betty Crocker Summer Get-Togethers, June 2000 Serving Size : 6 Preparation Time :0:10 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes -- cut into 1-inch chunks 1/2 teaspoon salt 2 tablespoons margarine or butter 1 cup shredded cheddar cheese -- (4 ounces) 2 tablespoons Betty Crocker® Bac-Os® bacon flavor chips 2 medium green onions -- sliced (2 tablespoons) Heat coals or gas grill. Place potatoes on 30x18-inch piece of heavy-duty aluminum foil. Sprinkle potatoes with salt; dot with margarine. Sprinkle with cheese and bacon chips. Wrap foil securely around potatoes. Pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions. 6 servings. Diet Exchanges: 1 1/2 Starch, 2 Fat Source : "Betty Crocker Summer Get-Togethers, June 2000, p. 35" S(MC formatting by): "Gail Shermeyer <4paws@netrax.net>" Copyright : "Betty Crocker" Start to Finish Time: "1:10" ratings : Points 0-10 5 NOTES : Success Hint: Use Yukon Gold potatoes for a pretty color and rich, buttery taste. If you don't have heavy-duty aluminum foil, wrap potatoes in two layers of regular-strength foil. Bobbie's Note: I made this with three Yukon Gold potatoes and cut all other ingredients in half. It made two very generous helpings. I cooked these in a 400 F oven for 1 hour wrapped in heavy-duty foil and placed on a cookie sheet. I did not pierce the foil. They came out perfectly. Contributed to the FareShare Gazette by Bobbie; 21 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 6g Fat (32.4% calories from fat); 7g Protein; 23g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 303mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Soft Breadsticks Recipe By :Nancy Johnson, Connersville, IN Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 2 teaspoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk 3 tablespoons butter or margarine -- melted 2 teaspoons sesame seeds In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10 x 5 x 1/2-inch rectangle; cut into 12 breadsticks. Place butter in a 13x9x2-inch baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds. Bake at 450F. for 14-18 minutes or until golden brown. Serve warm. Makes 12 breadsticks. Source : "Taste Of Home Magazine, June-July '96, p. 32" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : "I've been making these tasty breadsticks that go with almost any meal for years," relates Nancy. "Since they use ingredients like flour, sugar, baking powder and milk, it's convenient and inexpensive to mix up a batch." Bobbie's Note: These were delicious. They got quite crispy when cooked for about 16 minutes, the time it took for them to get light brown. Next time, I would cut them into only 10 breadsticks as they tend to stretch and get quite thin when transferred to the pan. Contributed to the FareShare Gazette by Bobbie; 2 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 4g Fat (38.3% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 186mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Swiss Steak from Valorie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef round or chuck -- cut in serving sized pieces 1/4 cup flour -- (1/4 to 1/3 cup) 1 packet onion soup mix 8 ounces tomato sauce 2 teaspoons parsley flakes 1/4 cup water Pound meat with edge of saucer or meat mallet to tenderize and flatten it to 1/4 to 1/2 inch thickness. Coat meat with flour by shaking in a paper bag or dredging on a sheet of wax paper, bowl or plate. Place meat in 2-quart baking dish. Sprinkle with soup mix. Combine remaining ingredients in a 2-cup measure. Pour over meat. Cover with aluminum foil. Cook at 325F. for 1 1/2 hours. Contributed to the FareShare Gazette by Valerie; 29 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 535 Calories; 30g Fat (51.1% calories from fat); 49g Protein; 15g Carbohydrate; 2g Dietary Fiber; 143mg Cholesterol; 1337mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

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