Recipes Included On This Page Onion Crunch Potatoes Orange Danish Orange Glory Rolls Oriental Berry-Beef Salad Oriental Pork Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Onion Crunch Potatoes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Baking Potatoes 1 Tbsp. Butter, melted 1 tsp. bottled minced Garlic 1 tsp. Pepper 1 tsp. dried Thyme, crushed 1 tsp. Salt 2 large Eggs 1/4 cup Milk or Half and Half 1 cup dry Bread Crumbs 1 tsp. dried Italian Seasoning 1 large Onion, cut into 1/4" thick rings Heat Oven to 450 degrees Scrub and cut into thick slices or wedges the potatoes, leave skin on. Arrange potatoes overlapping slightly in lightly grease 13x9x2" baking pan. Brush butter over potatoes with basting brush. Sprinkle potatoes with garlic and dry spices except for Italian seasoning, you have mixed together. Wisk eggs and milk together. On waxed paper, combine bread crumbs and Italian seasoning together. Dip onion rings in egg wash, drain excess and then coat well with crumb mixture. Arrange onion rings in single layer over potatoes. Bake at 450 degrees turning onions once until onions are nice and golden brown and crisp, and potatoes are tender, about 45-50 minutes. Contributed to the FareShare Gazette by PattyG, 4 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 2g Fat (12.0% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 402mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Orange Danish Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dry yeast 1/4 cup warm water 1/3 cup butter 3/4 cup milk -- warmed 1/3 cup sugar 2 teaspoons salt 2 teaspoons orange rind -- grated 2 large eggs -- unbeaten 4 1/2 cups flour 1/3 cup butter 1 cup confectioner's sugar 1 cup walnuts -- chopped fine 1/3 cup orange juice 3 tablespoons sugar Soften yeast in warm water. Combine butter and milk, cool to lukewarm. Add sugar, salt, orange rind, eggs and softened yeast. Gradually add flour to form a stiff dough, beating after each addition. Cover and let stand 30 minutes. Prepare Nut Filling: Cream butter and confectioner's sugar, add nuts, stir thoroughly. Roll out dough to 22 x 12 inch rectangle on a floured surface. Spread half the dough with nut filling. Fold uncovered dough over the filling. Cut into 1" strips. Twist each strip 4 or 5 times, then hold one end down on baking sheet (covered with parchment paper) for center of roll. Curl remaining strip around center as for a pinwheel, tucking other end under. Cover, let rise in warm place 45 to 60 minutes. Bake in a moderate oven, 375 º for 15 minutes until light brown. Prepare glaze of orange juice and sugar. Brush tops of rolls, return to oven and bake 5 minutes longer until deep golden brown. Contributed to the FareShare Gazette by Jennie, 4 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 426 Calories; 18g Fat (37.3% calories from fat); 10g Protein; 58g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 479mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Orange Glory Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 cups sugar 1 cup orange juice and pulp 1/4 cup grated rind of orange 2 packages yeast 1/2 cup lukewarm water 1/2 cup sugar 1/4 cup shortening 2 teaspoons salt 1 cup boiling water 3/4 cup cold water 2 eggs 7 cups flour (or 8) Melted butter For syrup, combine first 4 ingredients and boil six minutes, stirring constantly. Soften yeast in lukewarm water. Combine sugar, shortening and salt in 1 cup boiling water. Cool to lukewarm by adding 3/4 cup cold water. Blend in two unbeaten eggs and dissolved yeast mixture. Gradually add 7 to 8 cups flour, beating well after each addition to form a stiff dough. Toss on a floured board until dough is no longer sticky. Divide in 3 portions. Roll out each portion to a 10" x 12" rectangle. Brush with melted butter and roll, jelly roll fashion. Cut rolls 1" wide. Pour half of the syrup in a buttered pan. Place rolls in pan. Let rise in a warm place until doubled in size. Pour remaining syrup over rolls. Bake in a 375 deg. oven, 15-20 minutes. Remove and let stand 1 minute. Turn out on a serving plate. Allow syrup to drain into rolls. Serve warm. Note: These rolls freeze well. Reheat before serving Contributed to the FareShare Gazette by AliciaCooks 6 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 13g Fat (39.6% calories from fat); 1g Protein; 42g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 445mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Oriental Berry-Beef Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon pepper 1/2 pound trimmed beef tenderloin 1 large garlic clove -- crushed Cooking spray 1 cup halved strawberries 2 tablespoons low-sodium soy sauce 2 teaspoons sugar 2 teaspoons white vinegar 1/4 teaspoon ground ginger 2 cups hot cooked Chinese noodles 1 teaspoon dark sesame oil 1/8 teaspoon salt 1/8 teaspoon pepper 2 cups torn spinach 2 teaspoons sesame seeds -- toasted Sprinkle 1/2 teaspoon pepper over beef; rub beef with garlic. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef; cook 2 minutes or until browned, turning occasionally. Cook over medium-low heat 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from skillet; let stand 5 minutes. Cut into 1/4- inch-thick slices; set aside. Combine strawberries and next 4 ingredients (strawberries through ginger) in a blender; process until smooth. Set aside. Combine noodles, oil, salt, and 1/8 teaspoon pepper; toss gently to coat. Spoon 1 cup noodle mixture onto each of 2 plates; top each with 1 cup spinach. Arrange beef slices evenly over spinach; spoon 1/3 cup strawberry dressing over each salad. Sprinkle with sesame seeds. Description : "This may sound like an unusual combination of flavors, but the strawberries add a fresh sweetness to the soy sauce dressing." Source : "Cooking Light, July/August 1996, p.132" Copyright : "© Cooking Light" Contributed to the FareShare Gazette by Jennie; 16 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 4g Fat (43.7% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 758mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Oriental Pork Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups thin strips of cooked pork 1/2 cup cashew halves -- or pieces 2 carrots -- julienned 1 celery rib -- julienned 1 bunch green onions -- sliced in half-inch pieces Fresh spinach leaves **Dressing** 1/3 cup olive oil 1/4 cup rice vinegar or white wine vinegar 2 tablespoons soy sauce 1 teaspoon ground ginger 1/4 teaspoon pepper In medium bowl, combine all salad ingredients, except spinach leaves. **Dressing** In a jar with tight lid or in the blender, combine all dressing ingredients. Mix well. Pour 1/2 of the dressing over salad mixture; toss gently to mix. Serve on spinach lined salad plates. Pass around remaining dressing at table. Yields six 3/4-cup servings. Contributed to the FareShare Gazette by Patty; 26 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 12g Fat (84.7% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 358mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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