Recipes Included On This Page Mango Margarita Margarita Sorbet with Lime Zest Confit Mussels in Tomato-Basil Wine Sauce My Butternut Squash Flan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mango Margarita Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup fresh orange juice 1 large mango -- seeded and chopped 1/4 cup Key lime juice 1/3 cup tequila 1/4 cup Cointreau 1/4 cup Simple Sugar Syrup -- recipe below ice cubes For best flavor and texture, chill ingredients before preparing. Combine first 6 ingredients in a blender, cover with lid and process until smooth. Add ice to make 4 cups; process until smooth. Makes 4 cups Simple Sugar Syrup: 1 cup sugar 1 cup water Combine sugar and water in a small saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil; boil 15 minutes or until syrup is reduced to 3/4 cup. Makes 3/4 cup. Source : "Coastal Living" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 25 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; trace Fat (2.2% calories from fat); 1g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Fruit; 1/2 Other Carbohydrates. * Exported from MasterCook * Margarita Sorbet with Lime Zest Confit Recipe By :Everyday Cooking Collection - Mexican Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lime juice -- (175 mL) [About 10 limes. Keep the zests.] 1 cup sugar -- (250 mL) 2 cups milk -- (500 mL) 1/4 cup tequila -- (50 mL) 1/4 cup triple sec liqueur -- (50 mL) Sugar to taste -- for the glasses 8 thin slices lime to garnish **Zest Confit** Zest of 4 limes 1/4 cup sugar -- (50 mL) 1/4 cup water -- (50 mL) In a bowl, combine the lime juice, sugar, milk, tequila and triple sec. Mix well. Continue to mix in an ice cream maker or place in a loaf pan and freeze for at least 1 hour. Grate with a fork or put in a food processor for a few seconds. Freeze for 1 hour then mix with a fork. In a small saucepan, combine the lime zests, sugar and water. Let simmer over low heat for 8 minutes or until it has the consistency of syrup. Rim 4 margarita glasses with sugar. Serve the sorbet in the glasses, garnished with the lime zest confit and slices of lime. 4 servings. Preparation Time: 15 minutes plus freezing time. Cooking Time: 8 minutes. From The Everday Cooking Collection - Mexican Recipes. (c) 1999 Direct Source Special Products Inc. ISBN 1-896306-48-9 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 414 Calories; 4g Fat (10.2% calories from fat); 4g Protein; 77g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 4 Other Carbohydrates. * Exported from MasterCook * Mussels in Tomato-Basil Wine Sauce Recipe By : Jackie Mills Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 small onion -- chopped 6 garlic cloves -- minced 1 cup dry white wine 2 large tomatoes -- coarsely chopped 3 pounds fresh mussels, whole -- scrubbed 1/4 cup fresh basil -- chopped 2 teaspoons lemon rind -- grated 1/4 teaspoon freshly ground black pepper 2 tablespoons butter 1 Serve with: warm, crusty bread See http://fareshare.net/mussel_info.html for information on purchasing, storing, preparing, cooking and eating mussels. Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic; saute 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels. Remove mussels with a slotted spoon and place in serving bowls. Add basil, lemon rind and pepper to liquid in pan; add butter and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread. Makes 4 servings. Suggested Wine: Donnafugata Chiaranda, Sicily Source : "Coastal Living" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 28 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 505 Calories; 24g Fat (46.2% calories from fat); 42g Protein; 20g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 1043mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat. * Exported from MasterCook * My Butternut Squash Flan Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash -- cut in 1 large pieces , seeded -- (not peeled) 2 tablespoons maple syrup 1 teaspoon freshly grated nutmeg 2 tablespoons all-purpose flour 1 pouch instant leavening powder Preheat the oven to 350 F. Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in a large pot. Add squash pieces. Fill pot with enough water, taking care the squash is not bathing in water. Cover and bring the water to a boil over high heat. Then lower heat and steam over medium heat until the squash is very tender, about 30 minutes. Transfer the squash to a food processor (preferably a handmill) and blend until smooth and creamy. Add a pinch of salt to squash mixture. Mix strained squash with 2 tablespoons maple syrup, 1 teaspoon freshly grated nutmeg and 2 tablespoons all-purpose flour. Mix well. Add 1 pouch instant leavening powder. Bake at 375F for 35 minutes. Check with a bamboo stick that mixture is cooked but still moist inside. Dot the top with butter and bake some more until golden. Inspired by Giada de Laurentiis 'Baked Butternut Squash Gratin' Contributed to the FareShare Gazette by Claudia; 1 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 463 Calories; 1g Fat (1.7% calories from fat); 9g Protein; 119g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 36mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Other Carbohydrates.

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