Recipes Included On This Page Easy Refrigerator Pickles Eggplant-Ricotta "Sandwiches" Eggs Benedict Bread Pudding Eggs Not-So-Benedict with Creamy Spinach Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Refrigerator Pickles Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups thinly sliced cucumber 2 cups thinly sliced onion 1 1/2 cups white vinegar 1 cup sugar 1/2 teaspoon salt 1/2 teaspoon mustard seeds 1/2 teaspoon celery seeds 1/2 teaspoon ground turmeric Place half of cucumber in a large glass bowl and top with half of onion. Repeat procedure with remaining cucumber and onion. Combine vinegar and remaining ingredients in a saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and marinate in refrigerator 4 days. Serving Size: 1/4 cup Description : "These pickles are crisp, refreshing, and both sweet and sour—everything a perfect pickle should be. Thank you Alice Flake of Tacoma, Washington, for the recipe." Source : "Cooking Light, April 1997, p.177" Copyright : "© Cooking Light" Yield : "12 cups" NOTES : Pickles can be stored in refrigerator for up to 1 month. Contributed to the FareShare Gazette by Chupababi; 17 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; trace Fat (0.7% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Eggplant-Ricotta "Sandwiches" Recipe By :Vegetariana, by Nava Atlas, page 150 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound part-skim ricotta cheese 1/4 cup grated Parmesan cheese 2 medium eggplants -- more round than long 1 recipe Quick Tomato-Herb Pasta Sauce 1 1/2 cups grated mozzarella cheese Eggplant slices filled with ricotta cheese make a nice change of pace from Eggplant Parmigiana. Combine the cheeses in a mixing bowl, mix well; set aside. Peel each eggplant and slice crosswise into 8 slices. Broil several slices at a time, brushed with a little oil, in the broiler of your oven, until both sides are lightly browned and tender but firm. Turn the oven to 350F. Oil one or two shallow baking dishes, as needed; pour in just enough pasta sauce to coat the bottom. Make "sandwiches" by spreading the ricotta mixture on one eggplant slice and covering it with another slice of the same size. Arrange in the baking dishes; top with more sauce and sprinkle with the grated mozzarella. Bake for 25 to 30 minutes. Serve at once. Source : "Vegetariana, by Nava Atlas, revised edition" Copyright : "© 1993 by Nava Atlas. ISBN: 0-316-05743-6" NOTES : Bobbie's Note: I made half of this recipe. It was delicious. We had a longer-thinner eggplant so had a total of 5 "sandwiches" (10 slices). Contributed to the FareShare Gazette by Bobbie; 14 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 11g Fat (39.7% calories from fat); 17g Protein; 20g Carbohydrate; 6g Dietary Fiber; 39mg Cholesterol; 241mg Sodium. Exchanges: 2 Lean Meat; 2 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Eggs Benedict Bread Pudding Recipe By : Gourmet 12/97 Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 English muffins 3 cups broccoli florets -- (1 inch) 6 ounces Canadian bacon 1 teaspoon vegetable oil 4 large hard boiled eggs 1 cup Jarlsberg cheese -- coarsely grated 2/3 cup chicken broth 3 large uncooked eggs 1/4 cup fresh lemon juice 1 cup heavy cream 1 cup milk 1 tablespoon unsalted butter -- softened Split muffins. In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours or in a 250 degree F. oven for one hour. Butter a 13 x 9 x 2-inch baking pan. In a large saucepan of boiling salted water cook broccoli until crisp- tender, about 3 minutes. Drain broccoli under cold running water and drain well. Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes. Drain bacon well on paper towel. Chop hard boiled eggs. Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard boiled eggs, bacon, broccoli, Jarlsberg and salt and pepper to taste. In a small heavy saucepan bring broth to a boil. In a bowl whisk together 2 uncooked eggs and lemon juice. Whisk half of broth mixture in a stream into egg mixture and whisk mixture into broth remaining in pan. Cook mixture over moderately low heat, stirring, until thickened (do not let boil). In bowl whisk together remaining uncooked egg, cream, milk and salt and pepper to taste; whisk in lemon mixture in a stream until combined well. Pour custard slowly and evenly over muffins in baking dish. Butter tops and quarter them. Arrange muffin pieces on top of custard, buttered side up. Chill pudding, covered, at least one hour and up to 12. (If chilling pudding 12 hours, bottom muffin layer will develop a custard-like consistency. Preheat oven to 350 degrees F. Bake pudding in middle of oven until custard is set, about 30 minutes. Serves 6 as a brunch main course. Contributed to the FareShare Gazette by Jennie; 10 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 449 Calories; 27g Fat (54.5% calories from fat); 19g Protein; 33g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 882mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat. * Exported from MasterCook * Eggs Not-So-Benedict with Creamy Spinach Sauce Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 English muffins 4 eggs -- poached 4 slices large tomato -- (thick slices) [hothouse, beefsteak or "ugly" work well] 1 cup baby spinach -- sautéed Salt and fresh ground pepper to taste 1 cup milk 2 tablespoons Knorrs Cream of Spinach soup mix Raw baby spinach leaves for garnish Assemble (bottom to top): 1/2 English muffin, slice of tomato, sautéed spinach, poached egg. Meanwhile, bring 1 cup of milk to a simmer. Add the soup mix and simmer another two minutes. Sauce will begin to thicken. Spoon sauce over assemble muffins (approximately 3 tablespoons each). Garnish with a crank of fresh black pepper and spinach leaves. **Tomatoes can be substituted by sautéed mushrooms or asparagus. Baby arugula can replace spinach. Serves two but recipe can be doubled, tripled etc. Source : presented by Highland Manor Bed & Breakfast Contributed to the FareShare Gazette by Dee; 12 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 416 Calories; 15g Fat (32.0% calories from fat); 22g Protein; 50g Carbohydrate; 6g Dietary Fiber; 391mg Cholesterol; 468mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

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