Recipes Included On This Page Hobo Pouches Honey Butter Popcorn Balls Honey Cherry Champagne Sauce Hungarian Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hobo Pouches Recipe By : Bachelor's Degree; a man's guide to cooking Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef round steak -- cubed (454g) 10 ounces frozen peas -- (307g) 4 carrots -- peeled and sliced 1/4-inch thick 1 can mushroom soup 1 envelope onion soup mix 4 pieces aluminum foil about 15 inches long Combine the vegetables and meat in a bowl; spoon onto the center of each piece of foil. Mix the soups together well in a small bowl. Pour over the meat and vegetables, dividing evenly among the four dinners. Close the foil packets securely so they don't leak. Bake at 350F (180C) for one hour or barbecue. From Bachelor's Degree; a man's guide to cooking. Karen DeJong and Lynn Rutherford, London, Ontario. 1985. ISBN 0-9692110-0-7 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 3g Fat (19.1% calories from fat); 6g Protein; 25g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 1198mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Honey Butter Popcorn Balls Recipe By : Serving Size : 11 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup honey 1/4 cup light molasses 1/4 cup light corn syrup 1/2 cup butter 2/3 cup sugar 1 quart popped corn 1 cup chopped roasted cashews Cook honey, molasses, syrup, butter and sugar slowly until mixture reaches soft crack stage, 260 to 270 degrees F. on candy thermometer. Do not over cook. Stir occasionally. Remove from heat. Pour over corn and cashews. Allow to cool a little. Butter your fingers lightly and mold mixture into balls. Cool on buttered cookie sheet. Makes about 11 balls. Contributed to the FareShare Gazette by Margie; 30 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 8g Fat (37.4% calories from fat); trace Protein; 31g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 97mg Sodium. Exchanges: 1 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Honey Cherry Champagne Sauce Recipe By : National Honey Board Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces tart red cherries -- (1 can) 1/4 cup honey 1/4 cup Champagne -- chilled, dry Drain cherries reserving 1/4 cup liquid. Puree cherries in blender; add reserved liquid and honey. Bring mixture to boil in saucepan; reduce heat and simmer. Cook about 15 to 20 minutes or until reduced by half; cool. Just before serving, stir in chilled Champagne. Serving tip: Pool sauce under orange slices for a quick but elegant dessert. S(Formatted by Chupa): "09.28.04" NOTES : Makes about 3/4 cup. Contributed to the FareShare Gazette by Chupababi; 4 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 0g Fat (0.0% calories from fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 Other Carbohydrates. * Exported from MasterCook * Hungarian Chicken Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 chicken thighs 2 tablespoons olive oil 1 large yellow onion -- peeled and chopped 4 ounces mushrooms -- sliced about 1/4-inch thick 2 cups chicken stock 1 quart sour cream 2 tablespoons Hungarian paprika 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon kosher salt 3 cups cooked rice -- or fettuccine Preheat oven to 350 degrees F. Heat oil in heavy skillet on medium high heat. Cook chicken until it is crisp and brown on both sides, about 15 minutes. Remove from the pan and set aside. Turn the heat down to medium low, add the onion and cook it until it is softened and translucent, about 5 minutes. Add the sliced mushrooms and cook for 5 more minutes, stirring constantly. Add remaining 5 ingredients, retaining 2 teaspoons paprika; mix thoroughly. Transfer cooked chicken to the casserole dish and pour sauce over chicken. Sprinkle the top with remaining paprika and bake, uncovered, for 25 minutes. Serving Ideas : Serve over steamed rice or wide egg fettuccine. NOTES : You will need a heavy oven-proof casserole dish. The only thing Hungarian about this old-time recipe is the Hungarian paprika, which is mellow and lacks the bitterness of other paprikas. Yield : 7 servings. Contributed to the FareShare Gazette by Robin; 16 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 888 Calories; 65g Fat (66.1% calories from fat); 44g Protein; 30g Carbohydrate; 1g Dietary Fiber; 239mg Cholesterol; 984mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat.

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