Recipes Included On This Page Baked Eggs and Ham Basmati Rice with Cinnamon Saffron Bourbon Flank Steak Butter Chicken (Indian Chicken in Tomato Cream Sauce) Buttermilk Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Eggs and Ham Recipe By : Carolyn Crump, of Center, TX Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup seasoned croutons 2 tablespoons ham -- chopped 1 tablespoon butter or margarine -- melt 2 eggs 1 tablespoon cheddar -- shred In a greased shallow 2-cup baking dish toss the croutons, ham and butter. Break the eggs carefully on top. Sprinkle with cheese. Bake, uncovered, at 350F. for 15 to 18 minutes or until eggs reach desired doneness. Makes 1 serving. Source : "Taste of Home, Aug/Sept '95, p.16" S(MC formatting by): "Waldine Van Geffen" NOTES : Carolyn sends us this hearty recipe that is easy to do for 1 or 2. Bobbie's Note: This was wonderful. A really different flavor with the seasoned croutons. The eggs came out perfectly. We will do this again soon. I doubled this for 2. Contributed to the FareShare Gazette by Bobbie; 8 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 327 Calories; 25g Fat (69.8% calories from fat); 17g Protein; 8g Carbohydrate; 1g Dietary Fiber; 465mg Cholesterol; 603mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Fat. * Exported from MasterCook * Basmati Rice with Cinnamon Saffron Recipe By : Recipe courtesy Madhur Jaffrey Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon saffron threads 3 tablespoons hot milk 1/4 teaspoon ground cardamom 1/4 teaspoon sugar 2 cups basmati rice 2 tablespoons corn oil -- peanut or olive oil or ghee 2 medium cinnamon sticks 2 2/3 cups water 1 teaspoon salt Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or wooden potato masher. Put the crushed saffron in a small cup. Add the hot milk, cardamom and sugar. Mix with a toothpick or the handle of a small spoon and set aside for 3 hours. Put the rice in a bowl and wash in several changes of water. Drain, add fresh water to cover generously and leave to soak for 30 minutes. Drain. Pour the oil in a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat. When the oil is hot, put in the cinnamon sticks. Stir for 10 seconds, then add the rice. Reduce the heat to medium-low and stir the rice around until the grain look translucent, about 2 minutes. Add 2 2/3 cups of water and the salt. Bring to a boil. Cover. Reduce the heat to very, very low and cook for 25 minutes. Turn off the heat. Lift the lid and quickly dribble the saffron milk in any haphazard pattern. Quickly cover again and leave for 10 minutes. Mix the rice very delicately with a slotted spoon before serving. A wonderful rice for a formal dinner or party. The quantities can easily be increased. Recipe courtesy Madhur Jaffrey Contributed to the FareShare Gazette by Robin in response to a request; 20 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 9g Fat (21.2% calories from fat); 9g Protein; 70g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 606mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bourbon Flank Steak Recipe By : CooksRecipes Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soy sauce -- plus 2 tablespoons soy sauce 1/2 cup water 1/2 cup bourbon 3 tablespoons packed brown sugar 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 2 garlic cloves -- finely minced Freshly ground pepper to taste 2 pounds flank steak -- (1 steak) Combine first 8 ingredients in a large zipper-style plastic bag, mixing well. Add the steak; seal bag securely, removing as much air as possible, and place in a large bowl. Marinate for 8 hours or overnight in refrigerator, turning occasionally. Remove steak from marinade, reserving marinade. Grill, uncovered, over medium-hot coals (350* to 400*F / 175* to 205*C) 5 to 6 minutes on each side or until desired doneness, basting occasionally with reserved marinade. Discard any remaining marinade. To serve, slice steak diagonally across the grain into thin slices. Cook's Note: To broil, place steak on a rack in a broiler pan. Broil 5- inches from heat (if using electric oven, door should be partially opened) for 5 minutes. Turn steak; brush with reserved marinade, and broil an additional 4 to 6 minutes or until desired doneness. Art's Notes: Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 4 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 16g Fat (45.9% calories from fat); 31g Protein; 11g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 1872mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Butter Chicken (Indian Chicken in Tomato Cream Sauce) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Spice Blend: 1 tablespoon garam masala seasoning 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne Sauce: 3 tablespoons butter 1 large onion -- chopped (about 1 cup) 2 teaspoons jarred minced garlic 1 tablespoon tomato paste 15 ounces tomato sauce -- (1 can) 14 1/2 ounces diced tomatoes in juice -- (1 can) 1 skinless rotisserie chicken -- boned out and pulled into 1 1/2 by 1/2-inch chunks 10 ounces frozen peas -- (1 box) placed in a colander and run under hot water to thaw 1/3 cup heavy whipping cream Hot basmati rice -- for serving Pita bread -- warmed according to 1 package directions, for serving To make the spice blend: Stir the ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm. Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread. Variation - If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Add to the pan along with the garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce and continue with the recipe. Serve over basmati rice. A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family- pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is, as Indian cookbook author Julie Sahni describes it, "meltingly tender". Serve with spinach, quickly cooked in oil and garlic to complete the meal. Contributed to the FareShare Gazette by Robin in response to a request; 22 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 8g Fat (57.1% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 426mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Buttermilk Pie Recipe By : The United States Regional Cook Book Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 4 tablespoons flour 3 egg yolks 1 cup sugar 2 cups buttermilk 1 teaspoon lemon extract 2 9 inch pie shells Meringue 2 egg whites 3 tablespoons granulated sugar 1/4 teaspoon flavouring -- (1/4 to 1) Blend butter and flour. Beat the egg yolks and sugar together; add to the flour mixture along with the buttermilk and lemon extract. Line two pie pans with pastry. Pour in the filling and bake in a very hot oven (425F) for 10 minutes; reduce heat to moderate (350F) and continue baking for 20 to 25 minutes or until set. Remove from the oven; cover with meringue and bake as directed. Meringue: Beat egg whites until stiff; add sugar and flavoring gradually; beat until well blended. Spread over filling and bake in a moderate oven (350F) until a delicate brown, 10 to 12 minutes. Makes two 9-inch pies. From The United States Regional Cook Book; edited by Ruth Berolzheimer, Director, Culinary Arts Institute; 1947. MC format by Hallie. Untried. Yield : "2 pies" Buttermilk is milk which is left after churning butter. It differs, depending on whether fresh or sour milk is being churned and on whether the cream is taken off. (These days most of the buttermilk we see in supermarkets is from milk which has been at least partially skimmed.) Buttermilk contains all the casein of milk. This casein, following acidification, undergoes changes which render it more soluble and more digestible. It contains all the mineral salts found in milk and a proportion of lactose which has not yet been transformed into lactic acid. Contributed to the FareShare Gazette by Hallie; 29 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 11g Fat (36.5% calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 258mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

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