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* Exported from MasterCook *
Honey Dijon Pork
Recipe By : Audrey Thibodeau, Mesa, AZ
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
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2 boneless pork loin chops -- (1/2 inch thick)
1/4 teaspoon salt
1 dash pepper
1 tablespoon all-purpose flour
1/2 cup orange juice -- divided
1/2 cup honey
1 tablespoon Dijon mustard
1/4 teaspoon dried basil
2 medium carrots -- cut into 1-inch pieces
1 small onion -- cut into eights
1/2 small green bell pepper -- cut into squares
1/2 small red bell pepper -- cut into square
Sprinkle pork chops with salt and pepper; place in a heavy ovenproof
skillet. In a small bowl, whisk flour and 2 tablespoons orange juice until
smooth; whisk in honey, mustard, basil and remaining orange juice. Pour
over chops. Place carrots and onions around chops. Cover and bake at 350 F.
for 30 minutes. Add peppers; cover and bake 30 minutes longer or until
vegetables are tender and pork is no longer pink.
Yield : 2 servings.
Source : "Reminisce Extra, October '97"
S(Mc Formatting by): "bobbie"
NOTES : "I'm very fond of honey-mustard salad dressing, so I attempted to
duplicate that taste when I created this pork recipe. My husband thinks
it's delicious," reports Audrey. "It's a quick and easy to prepare.
Sometimes I'll put a sweet potato in the oven to bake at the same time,
then I'll have a complete meal for two."
Bobbie's Note: This was very easy and delicious. We also served it with
sweet potatoes. There was LOTS of sauce, so we put some on the potatoes
which was very tasty. Next time I would cut the amount of honey and orange
juice down by a tablespoon or so each.
Contributed to the FareShare Gazette by Bobbie; 9 August 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 374 Calories; 1g Fat (1.8% calories from
fat); 3g Protein; 96g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 393mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 0 Fat;
4 1/2 Other Carbohydrates.
* Exported from MasterCook *
Horseradish Mayonnaise
Recipe By : Don
Serving Size : Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 part creamed horseradish
3 parts mayonnaise
I mix 1 part creamed horseradish with 3 parts mayonnaise and use that
in place of mayonnaise in a variety of recipes, such as deviled eggs
and cole slaw.
I got that from my grandmother who died long before I had even heard
of wasabi. One of my grandfather's favorite cold sandwiches to take
to the field was roast beef topped with horseradish flavored cole
slaw.
I also sometimes mix chili sauce and mayonnaise, about 1 to 1, and
use that instead.
Contributed to the FareShare Gazette by Don; 25 August 2006.
www.fareshare.net
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* Exported from MasterCook *
Hot and Spicy Peanuts
Recipe By : All the Best Mexican Meals by Joie Warner
Serving Size : Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
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1 tablespoon vegetable oil
2 large garlic cloves -- very finely chopped
2 cups salted skinless peanuts
1 tablespoon ground cumin
1 1/2 teaspoons cayenne
1 teaspoon salt
1 teaspoon sugar -- (optional)
Addictive nibbles to serve with ice-cold beer or Margaritas.
Heat oil in medium nonstick skillet over medium-high heat. Add garlic and
cook for a few seconds. Add peanuts, cumin, cayenne and salt; stir until
thoroughly combined and cook for 1 minute or until fragrant. Remove from
heat; stir in sugar if desired. Serve warm or allow to cool and store in an
airtight container for up to 2 weeks.
Makes 2 cups.
Source : "All the Best Mexican Meals by Joie Warner"; page 21
Copyright : "(c)1992 by Flavor Publications; ISBN 0-688-11656-6"
Contributed to the FareShare Gazette by Mary; 24 August 2006.
www.fareshare.net
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* Exported from MasterCook *
Hot Chipped Beef Dip
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
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8 ounces cream cheese
1/2 cup sour cream
2 tablespoons diced onion
2 tablespoons milk
2 tablespoons diced green bell pepper
3 ounces chopped chipped beef
1/4 cup Gruyere cheese
Mix all ingredients in bowl. Divide into small greased ramekins. Bake in a
350F oven for 30 minutes or until hot and bubbly.
Contributed to the FareShare Gazette by Jennie; 27 August 2006.
www.fareshare.net
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* Exported from MasterCook *
Hot Clam Dip
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
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3 tablespoons butter
4 tablespoons flour
2 cans minced clams -- drain, reserve juice
3/4 cup milk
2 egg yolks -- beaten
2 tablespoons chopped fresh chives
1/4 teaspoon hot pepper sauce
1 tablespoon horseradish
1/8 teaspoon salt
1/4 cup bread crumbs
1/2 cup cheddar cheese -- shredded
Butter
Assorted crackers
Preheat oven to 350F. Lightly grease a 1 1/2-quart baking dish.
In a medium saucepan, over medium heat, melt butter. Add flour, 1/2 cup of
reserved clam juice and the milk. Stir continuously until mixture just
starts to boil.
Remove from heat, stir in egg yolks, chives, clams, hot pepper sauce,
horseradish and salt.
Pour mixture into prepared baking dish. Top with bread crumbs and cheddar
cheese. Dot with butter. Bake, uncovered, 45 minutes.
Remove from oven and serve with assorted crackers.
Contributed to the FareShare Gazette by Jennie; 28 August 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 128 Calories; 9g Fat (61.7% calories from
fat); 3g Protein; 9g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 167mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk;
1 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Hot Crab Dip
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound crabmeat
8 ounces cream cheese -- softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 tablespoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese -- grated
1 pinch garlic salt
Paprika -- for garnish
Place cleaned crabmeat in a small bowl and make sure there are no traces of
cartilage. In a large bowl, add cream cheese, sour cream, salad dressing,
lemon juice, Worcestershire sauce, mustard and garlic salt - mix until
smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of
grated cheese. Fold crabmeat into cream cheese mixture.
Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325
degrees F. until mixture is bubbly and browned on top, about 30 minutes.
Serve with crackers.
Yield : "4 cups"
Contributed to the FareShare Gazette by Jennie; 29 August 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 132 Calories; 12g Fat (78.2% calories from
fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 171mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat;
0 Other Carbohydrates.
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