Recipes Included On This Page Hawaiian Pork Chops Herb-Roasted Potatoes Poupon Huevos Mexicano Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hawaiian Pork Chops Recipe By : Rhubarb Cooking for All Seasons, by LaDonna Thompson (66) Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vinegar 1/2 cup ketchup 1 cup rhubarb 1 tablespoon soy sauce 3 tablespoons brown sugar 1/2 teaspoon salt 4 browned pork chops Mix vinegar, ketchup, rhubarb, soy sauce, brown sugar and salt. Pour over brown chops and simmer for 1 1/2 hours. Add more water if needed. Source : "Rhubarb Cooking For All Seasons" Copyright : "© 1980 by L.M. Thompson, compiler" NOTES : Bobbie's Note: I made half of the sauce and used two 3/4-inch thick pork loin cutlets. It was delicious. I added a little extra water and then removed the top from then pan for the last 15 minutes to cook the sauce down. It was perfect. We served with potato salad and corn on the cob. Contributed to the FareShare Gazette by Bobbie; 2 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; trace Fat (2.0% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 883mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Herb-Roasted Potatoes Poupon Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Dijon mustard 2 tablespoons olive oil 1 garlic clove -- chopped 1/2 teaspoon Italian Seasoning 6 medium red skinned potatoes [approximately 2 pounds] Mix all ingredients together except potatoes. Wash unpeeled potatoes and cut into chunks. Place potatoes in lightly greased 13x9x2-inch baking pan or dish. Toss mustard mixture with potatoes to coat. Bake at 425 degrees for 35 to 40 minutes or until potatoes are tender when pierced with a fork. Stir occasionally. Do not cover while roasting. Serves 4. Contributed to the FareShare Gazette by Patty; 2 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 8g Fat (86.8% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Huevos Mexicano Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs 1/3 cup flour 1 teaspoon baking powder 2 cups ricotta cheese 3/4 pound Pepper-Jack cheese -- cubed small 1/2 pound Cheddar cheese -- cubed small 1/2 cup sautéed onions 1 can chopped green chiles -- (4 ounces) 1/4 cup chopped green onions -- green part included 1/4 cup diced red bell pepper -- sautéed 1 tablespoon chopped cilantro 1/3 cup melted butter TOPPING 1 cup chunky salsa 1 cup sour cream Fresh cilantro 1/2 cup melted butter -- for coating ramekin and sautéing Twelve generously buttered 3-inch ramekins, coated with butter. Whisk eggs until frothy. Add flour and baking powder and whisk until smooth and creamy. Add ricotta cheese and mix. Add remaining ingredients, saving melted butter for last. Spoon fill each ramekin to just below the rim. Place a baking pan with 1 inch of water in it in a preheated 400 degree F. oven. Place 6 ramekins at a time in pan with water. Bake at 400 degrees F. for 15 minutes. Lower oven to 350 degrees F. and continue baking for 30 more minutes or until eggs puff up like domed souffles. Immediately after removal from oven, loosen edges with small knife to prevent "center drop." Using a hot pad or small damp towel to hold ramekin, loosen all around and turn egg out into hand, reversing onto serving platter or individual plates. Top with salsa and a dollop of sour cream, guacamole and chopped cilantro. Put second pan in oven as soon as first one comes out. Reset your oven and then turn down like the first pan. By the time the first ones are eaten, the second batch will be ready. Serve with Spanish rice and refried beans. Serves 6. Contributed to the FareShare Gazette by Patty; 3 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 722 Calories; 63g Fat (77.6% calories from fat); 28g Protein; 12g Carbohydrate; 1g Dietary Fiber; 417mg Cholesterol; 741mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 10 1/2 Fat; 0 Other Carbohydrates.

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