FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- October 2004 - G's
|
|
|
||
|
|
|||
|
|
* Exported from MasterCook *
Garlic and Soy Grilled Pork Chops
Recipe By : Arthur Agatston, M.D.
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless center-cut pork loin chops -- trimmed
fat
1 tablespoon light soy sauce
2 teaspoons minced garlic
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh herbs -- for garnish
Sprinkle the pork chops all over with soy sauce, garlic, paprika, salt and
pepper. Cover and refrigerate at least 20 minutes or up to 2 hours.
Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill
or broiler.
Cook the pork chops 4 inches from the heat, turning once halfway through
cooking time, for 10-12 minutes or, until a thermometer inserted in the
center of a chop registers 155 F. and the juices run clear. Garnish with
the herbs.
Makes 4 servings.
Source : "The South Beach Diet Cookbook, p. 262"
S(MC formatting by): "Bobbie"
Copyright : "(c) 2004 Arthur Agatston, M.D."
NOTES : Grill up chunks of fresh vegetables alongside these lip-smacking
pork chops for an irresistible outdoor feast. Bell pepper, sweet onion, and
zucchini would work quite nicely.
Bobbie's Note: This was wonderful; flavorful, tender and very filling. We
served it with a bean salad and broccoli.
S(Mc Formatting by): "Bobbie"
Contributed to the FareShare Gazette by Bobbie; 11 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6 Calories; trace Fat (7.2% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
418mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
* Exported from MasterCook *
Golden Popcorn Balls
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart popped corn
1 cup dark corn syrup
2 cups brown sugar
1/2 cup butter -- (1 stick/1/4 pound)
1 cup canned milk
1/3 cup white corn syrup
Combine dark syrup, brown sugar and butter; bring to a boil. Add the milk
and white syrup and bring to a boil again. Boil to soft ball stage. Pour
over popped corn; mix well and make into balls.
Contributed to the FareShare Gazette by Margie; 30 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 283 Calories; 9g Fat (27.9% calories
from fat); trace Protein; 53g Carbohydrate; 0g Dietary Fiber; 25mg Cholesterol;
156mg Sodium. Exchanges: 2 Fat; 3 1/2 Other Carbohydrates.
* Exported from MasterCook *
Grandmother's Mile-High Pie
Recipe By : Cook's Magazine September 1988
Serving Size : 8 Preparation Time :1:30
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PIE PASTRY:
1/4 pound butter -- chilled
2 cups white flour
1/2 teaspoon salt
1/4 teaspoon granulated sugar
3 tablespoons vegetable shortening -- chilled
5 tablespoons cold water
PIE FILLING:
5 large Granny Smith apples -- (2 1/2 pounds)
or any variety good for pie
1 lemon
1 1/2 tablespoons white flour
1 cup granulated sugar
1 tablespoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 egg
1 1/2 tablespoons butter
For the pastry, cut the chilled butter into 1/4-inch pieces. To make dough
by hand, put the flour, salt, and sugar in a medium bowl. Cut butter and
shortening into dry ingredients with a pastry blender or work quickly with
fingertips until mixture resembles a coarse meal with some pea-sized pieces
remaining. Add 1/4 cup cold water, tossing with a fork. Add 1 more
tablespoon water, if necessary, so that the dough just holds together. Or,
put flour, salt, sugar, butter and shortening into the workbowl of a food
processor fitted with the metal blade and pulse until mixture resembles a
coarse meal. Add water and pulse until dough holds together. Divide the
dough into two discs, one slightly larger than the other. Wrap in plastic
and chill for at least 20 minutes.
(Can wrap and refrigerate overnight, or freeze up to 1 month.)
For the filling, peel, core and slice the apples over a large bowl. Grate
the zest from the lemon into the bowl and squeeze in 1 tablespoon lemon
juice. Sprinkle the apples with the flour, sugar, cinnamon, nutmeg, vanilla
and salt; toss to combine.
COOKING
Adjust oven rack to middle position and heat oven to 425F.
In a small bowl, beat the egg lightly. On a lightly floured work surface,
roll out the larger disc of dough to an 11-inch round and ease it into a 9-
inch pie pan. Pile the apple filling into the pie shell and dot with
butter. Roll out the remaining dough and put it over the apples. Seal, trim
and flute the crust. Cut decorative slashes in the top pastry and brush
with the beaten egg.
Transfer pie to a foil-lined baking sheet and bake for 15 minutes. Reduce
heat to 350F. and continue baking until pie crust is golden and apples are
tender, about 50 minutes.
(Can cool, cover and refrigerate pie up to 3 days. Reheat for 20 minutes in
a 300F. oven.)
NOTES : Apple pie with a distinctive pastry crust.
The flaky crust, made from a combination of vegetable shortening and
butter, has a rich, buttery taste. Use Granny Smith apples for this pie.
Contributed to the FareShare Gazette by Robin; 19 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 432 Calories; 19g Fat (39.8% calories
from fat); 5g Protein; 62g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol;
316mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 1/2
Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Green Gooseberry And Elderflower Jam
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 7/8 pounds green gooseberries
5 1/4 cups water
5 elderflower heads -- (5 to 6)
4 1/8 pounds sugar warmed
Top, tail (trim) and wash the gooseberries.
Put them in a preserving pan with the water and the elderflowers tied up in
a muslin bag.
Simmer for about 30 minutes till the gooseberries are soft and the contents
of the pan are reduced by about a third.
Remove the elderflowers; add the warmed sugar slowly and cook, stirring,
until it has dissolved. Then boil rapidly till setting point is reached,
about 15 minutes. Be particularly careful not to overcook this jam or you
will spoil its colour.
Cool a little, turn into warm jars cover and store in a cool place.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
NOTES : Gooseberry jam is simply delicious flavoured like this with
elderflowers. To get the best out of it save it up for the winter and use
it in tarts and steamed puddings. It's a good idea too, to bottle a
gooseberry syrup perfumed with elderflowers for use in fruit salads and
sweet sauces all the year round. A spoonful of it will improve a gooseberry
pie or flan and it seems to have a special affinity with blackberries.
Contributed to the FareShare Gazette by Chupababi; 19 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
|
|
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. |
Art Guyer operates this project.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links
