Recipes Included On This Page Garlic Bread Ginger Ice Cream Green Pea Ravioli in Lemon Broth Grilled Tomatoes and Green Onions (Lo-Carb) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Garlic French bread Butter This has been my mom's recipe for as long as I can remember: chop your garlic, as much or as little as you would like and then melt the garlic with butter. When it is just starting to flavor the butter, you will be able to smell the aroma. This takes a few minutes. But the longer you simmer the butter and garlic the stronger it will be. Cut your French bread lengthwise first, then into sections. I like my pieces to be about a good inch. Then spoon your butter onto both sides of the bread. Wrap in foil and bake in 350 oven for about 20-30 minutes. You can also bbq the bread with this recipe since it is wrapped in foil. Either way your garlic bread turns out soft and full of flavor. Contributed to the FareShare Gazette by Hildegaard; 18 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Ice Cream Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups heavy cream 1 cup whole milk 2 ounces fresh ginger -- peeled and roughly chopped to yield a generous 1/3 cup 3/4 cup granulated sugar 6 large egg yolks 1/2 teaspoon vanilla extract In a heavy saucepan, combine the cream, milk, ginger and half of the sugar. Stir and bring to a boil over medium-high heat. Remove from the heat and let stand for 1 hour to allow the ginger to infuse into the cream and milk. Reheat the cream and ginger mixture until hot but not boiling (175°F on an instant-read thermometer). Meanwhile, use a whisk or hand-held mixer to beat the remaining sugar and the yolks in a medium bowl until thick and pale yellow, about 2 minutes. Whisk about 1/2 cup of the hot cream mixture into the yolk mixture, then stir the warmed yolk mixture back into the remaining cream. Heat the mixture slowly over medium low, stirring constantly, until it's thick enough to coat the back of a wooden spoon and a line drawn on the spoon with a fingertip remains intact (180°F on an instant-read thermometer). Remove from the heat and strain through a fine sieve into a medium bowl. Stir in the vanilla. Set the bowl in a larger bowl filled with ice water and stir the custard occasionally until it reaches room temperature. Cover the bowl and refrigerate until cold (about 40°F), about 1 hour. Freeze in an ice-cream maker, following the manufacturer's instructions. Yield: "3 1/2 cups" NOTES : Ginger ice cream is delicious on its own or sprinkled with candied ginger. It's also a great accompaniment to just about any seasonal fruit pie or tart. Contributed to the FareShare Gazette by Jennie in response to a request; 28 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Pea Ravioli in Lemon Broth Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Filling 1 cup baby peas -- thawed 1 small shallot -- finely chopped 1 1/2 teaspoons olive oil 3 tablespoons freshly grated Parmesan 3 tablespoons fine fresh bread crumbs 18 won-ton wrappers 1 quart chicken broth 1 garlic clove -- smashed 1 teaspoon finely grated lemon zest Garnish: fresh chervil or parsley and cooked peas MAKE FILLING: Force peas through the fine disk of a food mill into a bowl to remove skins. Cook shallot in olive oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea purée with Parmesan and crumbs. Season with salt and pepper. FILL RAVIOLI: Put 1 won-ton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and mound a level teaspoon of filling onto center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal. Moisten 1 end of the long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal. Transfer to a dry kitchen towel and make 17 more ravioli in same manner. COOK RAVIOLI: Bring broth, garlic, zest and salt and pepper to taste to a simmer in a saucepan. Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain in a colander. Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic. NOTES : Ravioli may be made, but not cooked one day ahead and chilled, covered, in a pan lined with a dry kitchen towel. Contributed to the FareShare Gazette by Jennie in response to a request; 28 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 2g Fat (20.7% calories from fat); 6g Protein; 15g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 646mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Grilled Tomatoes and Green Onions (Lo-Carb) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 1 tablespoon fresh lemon juice -- or wine vinegar 2 tablespoons fresh basil, chopped 1 tablespoon shallots, chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 large tomatoes -- cut into 1 thick slices, 3/4-inch thick 10 green onions -- (10 to 12) trimmed including green tops 1 Sprigs fresh basil or parsley Position on oiled grill pan made for this purpose. Big rectangle pan full of holes. Have pan 4-6 inches above coals. In a small bowl, stir together the oil, lemon juice or vinegar, chopped basil, shallots, salt and pepper. Arrange the tomatoes and onions in oiled grill pan. Grill, turning them two or three times and brushing with basting mixture, about 5 minutes. Transfer the tomatoes and onions to a platter and garnish with basil or parsley sprigs. Serves 4 5 carbs per serving Contributed to the FareShare Gazette by Pat; 17 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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