Recipes Included On This Page Helen's Microwave Shortbread Herb Roasted Potatoes Poupon Homemade Strawberry Ice Cream Honey Curried Peaches Honey-Dijon Chicken Breasts Honey-Garlic America's Cut Pork Chops Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Helen's Microwave Shortbread Recipe By : Helen Jackson, Auckland New Zealand Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound butter/margarine 1/3 cup icing sugar 1/2 cup high grade flour 1/2 cup cornflour 1/2 teaspoon baking powder 1/2 teaspoon vanilla essence 1/2 teaspoon almond essence 1/4 teaspoon salt toasted flaked almonds to decorate Line a 9-inch microwave pie plate with baking paper (I use waxpaper and it works fine). Beat together butter and icing sugar until blended, slowly add flour, cornflour, baking powder, essences and salt. Pat into plate, mark into 8 wedges and prick with a fork. Sprinkle over almonds. Elevate in microwave and cook on medium for 7-8 minutes until puffed and set. Cool for 5 minutes and then cut. Source: "http://www.foodlovers.co.nz/recipes/display.php?id=470" Yield: "8 wedges" Contributed to the FareShare Gazette by Chupa 6 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; trace Fat (0.2% calories from fat); 0g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Other Carbohydrates. * Exported from MasterCook * Herb Roasted Potatoes Poupon Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Dijon Mustard 2 Tbsp. Olive Oil 1 clove Garlic, minced 1/2 tsp. Italian Seasoning 6 medium Red Skinned Potatoes Wash unpeeled potatoes and cut each one into 6 wedges. Mix remaining ingredients together in a small bowl. Place potatoes in lightly greased 13x9x2" baking dish or pan. Toss mustard mixture with potatoes making sure all potatoes are coated well. Bake at 425 degrees for 35 to 40 minutes or until potatoes are fork tender and nice and brown. Stir occasionally. Do not cover while roasting. Contributed to the FareShare Gazette by PattyG, 3 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 8g Fat (88.2% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 250mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Homemade Strawberry Ice Cream Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsp. Flour 1/2 tsp. Salt 1 1/2 cups Sugar 3 cups whole Milk 3 large Eggs 2 pints Strawberries, hulled and crushed 1 Tbsp. fresh Lemon Juice 1 1/2 cups Heavy Whipping Cream 1 Tbsp. Vanilla In heavy 3-quart saucepan, mix flour, salt and 1 cup sugar; Stir in milk. Cook over medium heat until mixture thickens slightly and boils, stirring frequently. Boil 1 minute. In medium bowl, with wire whisk, beat eggs slightly. Gradually beat about 1 cup hot milk mixture into eggs to warm them and keep them from curdling. Pour egg mixture in steady stream, into hot milk mixture in saucepan, beating rapidly with whisk to prevent lumps. Cook over low heat, stirring constantly, until mixture thickens and coats back of spoon well, about 30 seconds. Mixture should reach 160 degrees, but do not boil or mixture will curdle. Strain custard through sieve into large bowl, put a sheet of waxed paper directly onto surface of custard so film will not form. When cool, refrigerate at least 3 hours. While custard is chilling, in medium bowl, stir crushed strawberries with lemon juice and remaining 1/2 cup sugar, refrigerate at least 20 minutes to blend flavors. Pour custard, cream, vanilla and strawberry mixture into 4-6 quart ice cream can or freezer chamber of ice cream maker. Freeze according to the ice cream freezer's manufacturer's directions. Serve when hardened or freeze in containers. If your going to serve in a day or so, I like to make balls with the ice scoop and freeze, so it is all ready to go. Yield: 2-1/2 quarts or 20 servings Note: Fresh Peaches may be substituted for Strawberries. Be sure to peel Peaches before crushing. Contributed to the FareShare Gazette by PattyG 13 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 8g Fat (47.7% calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary Fiber; 57mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Honey Curried Peaches Recipe By : Edmonton Journal 1994 Serving Size : 9 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 peaches 1 teaspoon orange zest -- (5 mL) 1 1/2 cups orange juice -- (375 mL) 1/4 cup lemon juice -- (50 mL) 2/3 cup honey -- (150 mL) 2 teaspoons curry powder -- (10 mL) 2 3 inch cinnamon sticks Drop peaches into boiling water, then remove from water in 1 to 2 minutes when skins loosen. Run under cold water and peel off skins. Cut fruit into thick slices. In 8-quart kettle, heat orange peel, juices, honey and cinnamon sticks together. Stir in curry powder. Add peach wedges and bring to boil. Boil gently 5 minutes, stirring occasionally. Skim any foam. Portion into sterilized pint or half-pint canning jars. Process in boiling water bath for 5 minutes. Makes 9 half-pints. From The Edmonton Journal; 1994. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie, 5 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; trace Fat (1.7% calories from fat); 1g Protein; 43g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Honey-Dijon Chicken Breasts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 skinless boneless chicken breasts 1/2 cup apple juice -- or white Zinfandel wine 1/4 cup olive oil 1/4 cup honey 1/4 cup Dijon-style mustard 4 cloves garlic -- minced 1/2 teaspoon ground pepper 1/4 teaspoon salt Place chicken breasts in a re-sealable plastic bag set in a bowl. For marinade, in a small bowl, combine wine or apple juice, oil, honey, mustard, garlic, pepper, and salt. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, discarding marinade. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170 degrees), turning once halfway through grilling. Source: "Simply Perfect Grilling 2004 (Better Homes & Gardens)" Contributed to the FareShare Gazette by Jenn 7 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 367 Calories; 10g Fat (25.3% calories from fat); 55g Protein; 12g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 315mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Honey-Garlic America's Cut Pork Chops Recipe By : Fabulous Food Associations - National Pork Producers Council Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless center cut pork chops [each 1 1/2 inches thick] 1/4 cup bottled lemon juice 1/4 cup honey 2 tablespoons soy sauce 1 tablespoon dry sherry 2 garlic cloves -- minced Combine marinade ingredients and pour over chops in heavy plastic bag, seal. Refrigerate 4 to 24 hours. Light grill. Remove chops from marinade (discarding marinade) and grill chops over medium-hot coals 12 to 15 minutes, turning once. Serves 4 Source : "Family Time Daily Recipe" S(mastercook formatting by): "Bobbie" Copyright : "Copyright © 1999 - 2003 FamilyTime.com, Inc." T(Cooking Time): "0:15" NOTES : The honey and garlic really make these pork chops delightful! Bobbie's Note: This was absolutely delicious!! I used 1 1/2 inch thick boneless sirloin chops. I marinated them for 24 hours. I grilled them for 15 minutes. Contributed to the FareShare Gazette by Bobbie; 17 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; trace Fat (0.6% calories from fat); 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 519mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.