Recipes Included On This Page Bacon Braised with Red Wine and Cherries Bialys Brandied Apricot Cobbler Broccoli Apple Salad Buttermilk Pie My Way Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon Braised with Red Wine and Cherries Recipe By :adapted by Hallie Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red wine 1 cup fresh pitted sweet cherries 3/4 cup canned sour cherries 1 cup Craisins or other sweetened dried cranberries 2 tablespoons brown sugar 2 tablespoons extra-virgin olive oil 4 garlic cloves -- crushed 1/2 cup cider vinegar 1/4 cup cherry juice -- (from the canned cherries) 2 tablespoons quince paste 6 bay leaves -- (fresh if possible) 3/4 pound pancetta 3/4 pound Canadian back bacon This is my adaptation of a recipe by Kylie Kwong from Cooking with Heart and Soul. I had to make a lot of changes because of the availability, or lack thereof, of some of the ingredients. You can find her original version at http://www.abc.net.au/kyliekwong/recipes/s952509.htm where it is called 'Luscious bacon braised with red wine and fresh cherries'. I never expected to use bacon and cherries in the same recipe but Buddy and I both thought it was delicious. Combine all the ingredients except the pancetta and bacon in a large bowl. Cut the meat into slabs about 3/4-inch thick. Put into the bowl and coat well with the marinade. Cover and refrigerate for 3 to 4 hours. Turn occasionally. Preheat oven to 400F (200C). Place the meat in an oven-proof casserole or roasting pan. Pour the marinade over it. Cover and bake for 35 minutes then remove the cover and continue to bake for another 20 minutes. Arrange the meat on a platter and spoon the cherries and pan juices over the top. Serves 6 people. I served it with green peas and baked potato. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 29 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 9g Fat (35.1% calories from fat); 16g Protein; 22g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 1557mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Bialys Recipe By :Canadian Living Holiday Best ­ 2001 Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons granulated sugar 1 1/4 cups warm water 2 teaspoons active dry yeast 1/3 cup whole wheat flour 1 1/2 teaspoons salt 2 2/3 cups bread flour 1/2 cup very finely chopped mild white onion 1 tablespoon dry bread crumbs 1 tablespoon poppy seeds 1 teaspoon vegetable oil 1. In large bowl, dissolve sugar in warm water. Sprinkle yeast over top; let stand until frothy (about 10 minutes). Stir in the whole wheat flour and salt. Gradually add bread flour, mixing with wooden spoon until very shaggy dough forms. Knead in mixer with dough hook until very smooth and elastic (about 12 minutes) or by hand (about 15 minutes). Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 2 hours. 2. Punch down dough and divide in half. Form each into ball; cover and let rest for 15 minutes. Shape each into 10-inch long rope. Cut ropes into 5 pieces. Stretch each piece into ball, pinching ends under. Flatten to about 3 inches in diameter. Place on floured work surface and cover with damp cloth. Let rise until doubled in bulk (about 45 minutes). 3. In bowl, mix together onion, bread crumbs, poppy seeds and oil. Set aside. 4. Press well into centre of each bun. Stretch well to 2 inches (5 cm) in diameter and 5 mm thick on bottom, being careful not to deflate dough around well. Spoon heaping teaspoonful of the onion mixture into each well, pressing to adhere. Cover and let rise for 30 minutes. 5. Heat bread or pizza stone or baking sheet on centre rack in 450F (230C) oven. With floured spatula, carefully slide half the bialys, one at a time, onto heated stone. Spray inside of oven with 1/3 cup water, avoiding light bulbs and closing door quickly to seal in steam. Bake until golden (13 to 15 minutes). Transfer to rack and let cool. Repeat with remaining bialys. Serve warm or at room temperature. Bialys are traditional Jewish onion and poppy seed-topped buns that originated in Bialystok in Poland. In New York they are almost as popular as bagels. Canadian Living Holiday Best ­ 2001 Contributed to the FareShare Gazette by Claudia; 1 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 2g Fat (9.0% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 328mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Brandied Apricot Cobbler Recipe By : Linda Zimmerman And Peggy Mellody Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar -- plus 1 tablespoon sugar 1 tablespoon cornstarch 1/4 cup high-quality brandy 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest -- grated 1/2 teaspoon ground nutmeg 2 pounds ripe apricots -- peeled or unpeeled, pitted, sliced; about 18-20 (4 cups) 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 4 tablespoons cold unsalted butter -- cut into pieces 2 large egg yolks 1/3 cup sour cream Preheat the oven to 400 F. Mix 3 tablespoons of the sugar, cornstarch, brandy, lemon juice, zest and nutmeg in a 2- or 3-quart baking dish. Stir in the apricots and toss to evenly coat. Put the flour, remaining sugar, baking powder and salt into a large bowl; stir to mix well. Add the butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like coarse crumbs. Beat the yolks and sour cream with a fork to blend. Pour over the flour mixture and stir with a fork just until the dough is moistened. Drop spoonfuls of the batter over the apricots. Sprinkle the cobbler with the remaining sugar. Bake for 30 to 35 minutes or until the topping is golden brown and the filling is bubbling. Let cool 10 minutes before serving. Serves 6. Source : "Cobblers, Crumbles & Crisps And Other Old-Fashioned Fruit Desserts" Copyright : "1991 by Linda Zimmerman and Peggy Mellody ISBN 0-517-57489-6" NOTES : Any variety of apricot makes a superb cobbler. Contributed to the FareShare Gazette by Suzie; 2 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 326 Calories; 12g Fat (33.8% calories from fat); 4g Protein; 51g Carbohydrate; trace Dietary Fiber; 97mg Cholesterol; 222mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Broccoli Apple Salad Recipe By : Vera Schmidt, Celina, OH Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups broccoli florets 1 large red apple -- chopped 1/2 cup vanilla yogurt 1/4 cup chopped walnuts -- optional 1/4 cup raisins 1 tablespoon chopped onion In a medium bowl, combine all ingredient. Cover and refrigerate until serving. Yield : 2 servings. Diabetic Exchanges; 2 vegetables, 2 fruit Source : "Reminisce Extra, October '97" S(Mc Formatting by): "Bobbie" NOTES : "My husband and I agree - this salad is one of our favorites. The yogurt gives it a unique flavor, and the nuts add extra crunch," explains Vera. "I don't remember where I discovered this recipe, but it's nutritious, tasty and adds color to any meal." Bobbie's Note; This was lovely fresh flavored salad. It made enough for 4. Contributed to the FareShare Gazette by Bobbie; 27 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 11g Fat (37.5% calories from fat); 9g Protein; 34g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 51mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Buttermilk Pie My Way Recipe By : adapted by Hallie Serving Size : 16 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 1 cup butter or margarine -- melted (250 mL) 2 1/2 cups Splenda -- (625 mL) 6 tablespoons all-purpose flour -- (100 mL) 2 cups buttermilk -- (500 mL) 2 teaspoons vanilla -- (10 mL) 2 tablespoons lime juice -- (30 mL) 1/4 teaspoon freshly grated nutmeg -- (1 mL) 2 unbaked 9-inch (22 cm) pie shells Beat the eggs until frothy. Add the butter, Splenda and flour; beat until smooth. Stir in the buttermilk, vanilla, lime juice and nutmeg. Pour into the pie shells. Bake at 350F (180C) for about 45 to 55 minutes or until the center is firm. Freezes well. Makes 2 pies. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 16 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 14g Fat (79.4% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 112mg Cholesterol; 176mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

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