Recipes Included On This Page Chipotle Orange Steak Fajitas Chocolate Walnut Squares Coconut Curry Prawns Cornbread Stuffing with Pomegranate - 6 pts Creamy Ranch Pork Chops & Rice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chipotle Orange Steak Fajitas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds London Broil steak, trimmed of fat and scored on both sides 1/8 inch in a diagonal pattern 2 medium limes 2 medium oranges 3 cloves garlic, coarsely chopped 2 teaspoons chili powder, Ancho 1 teaspoon ground cumin kosher salt 1/2 tablespoon vegetable oil sweet onions, cut into wedges 4 ounces white button mushrooms, wiped with a damp cloth flour tortillas 1 jar bell peppers, fire-roasted red and yellow red leaf lettuce, washed and dried and torn into small pieces 1 plum tomato, seeded and chopped cilantro, rinsed and dried cheddar cheese, grated salsa sour cream Begin by using your microplane zester to grate 1 lime and 1 orange for their zest. Then place the 2 limes in the microwave for 20 seconds to soften them a bit. Cut them open and juice them into a measuring cup. The limes yield 1/4 cup of juice. Next, cut the oranges in half and squeeze them into the measuring cup. The oranges yield an additional 1/2 cup of juice. In a resealable storage bag, combine the juices, garlic, Ancho chili powder, cumin, 1/4 teaspoon of salt, and vegetable oil. Put the scored (shallow slices in a criss-cross pattern) steak in the marinade and turn it several times to coat. Place the entire bag in refrigerator for about 7 hours (anywhere between 4 and 24 hours is good, but much longer and the acid in the lime juice will change the texture of the meat). Remove the bag from the refrigerator 30 minutes before cooking it on the grill. When you are ready to slap it on the grill, pat it dry with paper towels. Heat the grill for a few minutes on medium heat. Prior to putting the steak on the grill, put some of the Vidalia onion wedges and the mushrooms on the grill. Grill the veggies until just softened. Cook the steak for about 10 minutes on each side; remove the steak from the grill and check the temperature with a digital meat thermometer. It should reach 130F, which corresponds to medium-rare, when allowed to rest. Let the steak rest for a few minutes to seal in the juices. While waiting, cut up the vegetables into good sized pieces. Too small and the texture of the veggies will be lost. Too big and you'll pull out large chunks when you bite into the fajitas. Rather than cutting the steak vertically, make the cuts on a diagonal (closer to horizontal than straight up and down). This makes the strips fuller and really adds to the experience of fajitas. The steak is served on the cutting board with the hot and cold sides also on the table. When ready to eat, heat the tortillas in the microwave on a dinner plate between dampened paper towels. Everyone helps themselves, placing steak, cheese, and veggies on the tortillas. Wonderful! Contributed to the FareShare Gazette by Art Guyer 24 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 1g Fat (26.2% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat. * Exported from MasterCook * Chocolate Walnut Squares Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 2 cups sugar -- quartered 4 eggs -- lightly beaten 1 tablespoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 2 cups walnuts -- chopped 2 ounces unsweetened chocolate -- melted FROSTING: 5 tablespoons all-purpose flour 1 cup milk 1 cup butter -- softened 1 cup confectioner's sugar 2 teaspoons vanilla extract In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of the batter into a greased 13" x 9" baking pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan. Bake at 350F for 30-35 minutes or until cake tests done. Cool completely. For frosting, mix flour and milk in a saucepan. Cook and stir over medium heat until a thick paste forms, about 10 minutes. Cool completely. In a mixing bowl, cream butter and confectioners' sugar. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 minutes. Frost cake. Store in the refrigerator. Yield: 20-24 Description: "Yes! The amount of vanilla is correct!" Contributed to the FareShare Gazette by Art Guyer 22 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 359 Calories; 24g Fat (57.8% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 216mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Coconut Curry Prawns Recipe By : Sawyer Monckton Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound prawns -- peeled and cleaned Coconut Curry Sauce: 2 tablespoons canola oil 1 onion -- diced fine 1 carrot -- diced fine 1 rib celery -- diced fine 2 tablespoons curry powder -­ moistened with water 13 1/2 ounces unsweetened coconut milk -- light (1 can) 1 1/2 cups chicken stock 1 tablespoon sugar 1 ounce sherry Salt and black pepper 2 cups jasmine rice -- cooked In a 2-quart saucepot, heat the oil over medium-high heat. Saute the vegetables and curry paste stirring constantly for 5 minutes. Add the coconut milk, chicken stock, sugar, sherry and season with salt and pepper. Simmer for 30 minutes then transfer to a blender and blend to a smooth consistency. Return the sauce to the saucepot, add the prawns and simmer for five minutes. Serve immediately over aromatic Jasmine Rice. Source : "Pacific International Rice Mills www.pirmi.com" S(MC Format by Chupa Babi): "052505" Contributed to the FareShare Gazette by Chupa; 31 May 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 7g Fat (62.3% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 821mg Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cornbread Stuffing with Pomegranate - 6 pts Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup arils from 1 large Pomegranate 2 tablespoons olive oil 1 cup chopped dried apricots 1 cup raisins 1 cup chopped celery 1/2 cup sliced green onion 1 box seasoned bread stuffing mix [1-box of (12 1 ounce ) (2 bags)] -- or cornbread stuffing mix 1/2 cup chopped parsley 1/2 cup butter or margarine -- (1 stick) melted 1 large egg -- lightly beaten 2 cups chicken broth -- (2 to 3) Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Preheat oven to 350°F. Place oil in a large skillet or Dutch oven and heat until hot. Sauté apricots, raisins, celery and onion for 5 minutes. Remove from heat. Place the stuffing mix in a large bowl; add apricot mixture, the arils, parsley, melted butter, egg and 2 cups of the broth; toss well. Add additional chicken broth if a moister stuffing is desired. Use part of the mixture to stuff a 12-20-pound turkey; bake remaining (or all) stuffing in a shallow buttered baking dish. To bake stuffing separately from bird, cover dish with foil; bake in a 350ºF. oven for 25 minutes. Uncover; bake 10-15 minutes more or until stuffing is golden brown. Makes 12 servings Time to table: 30 minutes prep, plus 35 minutes baking Note: Recipe can be halved; using 1 egg yolk instead of 1 whole egg. Use to stuff Cornish hens or roasting chickens. Variation: For ham or sausage stuffing, stir 2 cups diced cooked ham or 1 pound drained cooked, crumbled sausage into bread stuffing mix with the apricot mixture. POM Wonderful Recipes Formatted by Chupa Babi for MC Contributed to the FareShare Gazette by Chupa 17 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 11g Fat (55.4% calories from fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 223mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat. * Exported from MasterCook * Creamy Ranch Pork Chops & Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 4 boneless pork chops -- 3/4" thick 1 can Campbell's(r) Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup -- (3.4 oz.) 1/2 soup can milk 1 pkg. ranch salad dressing mix -- (1 oz.) Paprika Ranch-Style Rice HEAT oil in skillet. Add chops and cook until browned. ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 5 min. or until done. Sprinkle with paprika. SERVE with Ranch-Style Rice. Serves 4. Ranch-Style Rice: Add remaining salad dressing mix to water when making rice. Prep/Cook Time: 15 min. Contributed to the FareShare Gazette by Bobbie 16 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 3g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: 1/2 Fat.

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