IRC Chat Number 76 The FareShare Menu June 23, 1999
	Hot Weather Cooking by Judimae (Continued) * Exported from MasterCook * Mediterranean Grilled Chicken Breast Recipe By : Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist Serving Size : 6 Preparation Time :0:00 Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lemon juice -- freshly squeezed 1/2 cup olive oil 4 cloves garlic -- finely minced 1/4 cup fresh basil leaves -- minced 1/2 teaspoon salt 6 Chicken breasts -- skin and bones removed 1 cup sun-dried tomato pesto ***SUN-DRIED TOMATO PESTO*** 4 ounces sun-dried tomatoes -- dried * 1/4 cup pine nuts 1/4 cup Parmesan cheese -- freshly grated 2 tablespoons fresh basil -- chopped 2 cloves garlic -- chopped 1/4 cup olive oil 1/4 teaspoon salt * Not packed in olive oil); reconstituted (simmer in water until tender), and drained. In a large bowl place the lemon juice, olive oil, garlic, basil, and salt. Mix the ingredients together well. Add the chicken breasts and let them marinate for 1 hour at room temperature (put them in the refrigerator for several hours to be safe). Grill the chicken breasts for 3 to 5 minutes on each side, or until they are just cooked through. Serve each chicken breast with a dollop of the Sun-Dried Tomato Pesto. SUN-DRIED TOMATO PESTO: In a food processor, place the sun-dried tomatoes and roughly puree them. Add the remainder of the ingredients and puree them so that a smooth paste is formed. Makes 1 cup. Judi's Notes: Make up a double portion of this pesto; 1 cup will probably not be enough. Source : Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com Discussion : [ ] Judi, have you made the pesto? Is it good, and what else could you use it on? Sounds wonderful. [Judimae] I have made the pesto, it is delicious and the 1 cup never lasts. [ ] How many lemons does it take for two cups of lemon juice? [Judimae] Well I think I had about 4 or 5 out and used them all. Formatted for MasterCook by Hallie. Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecued Baby Back Ribs with Cumin and Molasses Recipe By : Bon Appetit Magazine, July 1999 Serving Size : 8 Preparation Time :0:00 Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 87 ounces beef broth [6 cans 14 1/2-ounce size] 1 cup tomato paste 3/4 cup red wine vinegar -- plus 2 tablespoons red wine vinegar 1/4 cup honey 1/4 cup hot pepper sauce 4 pounds baby back pork ribs Cut into 5- to 6-rib sections ***RUB*** 1 1/2 tablespoons ground cumin 1 1/2 tablespoons chili powder Freshly ground pepper ***BARBECUE SAUCE*** 36 ounces hickory smoke barbecue sauce [2 18-ounce bottles] 2 tablespoons steak sauce 2 tablespoons mild-flavored light molasses 5 cloves garlic -- minced Mix broth, tomato paste, 3/4 cup vinegar, honey, and hot sauce in large pot. Bring to simmer. Add ribs. Cover and simmer until tender, turning occasionally; about 1 hour. Transfer ribs to baking sheet and cool. Rub ribs with cumin, chili powder, and ground pepper. Cut between bones into individual ribs. (This can be made 1 day ahead or early in the morning. Cover and chill.) Prepare barbecue (medium heat). Mix barbecue sauce; steak sauce, molasses, garlic, and 2 tablespoons vinegar in medium bowl. Brush ribs generously with sauce. Grill until just lightly charred, turning and basting often with more sauce, about 7 to 8 minutes. Source : Bon Appetit Magazine, July 1999 Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com Formatted for MasterCook by Hallie. Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Corn and Mushroom Custard Recipe By : The Complete Book of Vegetable Cookery, by Myra Waldo Serving Size : 8 Preparation Time :0:00 Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 1/2 pound mushrooms -- sliced 1/2 cup onion -- minced 1/2 cup celery -- finely chopped 40 ounces cream-style corn [2 20-ounce cans] 2 tablespoons parsley -- minced 4 tablespoons pimiento -- chopped 1 teaspoon salt 1/2 teaspoon pepper 2 Eggs 1/2 cup milk 1 cup soft bread crumbs 1 cup cheddar cheese -- grated Melt the butter in a skillet. Add the mushrooms, onion, and celery; saute 10 minutes. Add the corn, parsley, pimiento, salt and pepper. Beat the egg with the milk; add to corn mixture. Turn into a buttered 2-quart baking dish. Sprinkle with the crumbs and cheese. Bake in a 350 degree F. oven 50-55 minutes, or until a knife inserted in the center comes out clean. This makes 8 generous servings. Note : This can be made the day before and reheated (cover for 15 minutes) in a 350 degree F. oven for approximately 25 minutes or until hot and bubbly. Source : The Complete Book of Vegetable Cookery, by Myra Waldo Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com Formatted for MasterCook by Hallie. Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Margarita Pie Recipe By : Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist Serving Size : 8 Preparation Time :0:00 Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups pretzels -- finely crushed 1 1/3 cups sugar 1/2 cup butter -- melted 1 Lime -- zested [outer green part grated off] 1/2 cup lime juice -- freshly squeezed 14 ounces sweetened condensed milk -- [1 can] 2 tablespoons Gold tequila 2 tablespoons Triple sec 1 cup heavy cream -- whipped 2 drops green food coloring -- optional 1/2 cup heavy cream -- whipped 12 Pretzels 12 Mint leaves In a medium bowl place the crushed pretzels, sugar, and melted butter. Mix the ingredients together well and press them in a 9-inch buttered pie pan. Chill the crust in the refrigerator for 1 hour. In another medium bowl, place the lime zest, lime juice, sweetened condensed milk, tequila, and triple sec. Mix the ingredients together. Fold in the 1 cup of heavy cream, whipped, and the green food coloring. Pour the mixture into the pie crust. Freeze the pie for 4 hours. When ready to serve, decorate the pie with 1/2 cup of whipped cream, pretzels, and mint leaves. Let pie stand at room temperature for 10 minutes before slicing. Source : Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist. Shared and MM by Judi Mae Phelps. jphelps@slip.net or jphelps@best.com Formatted for MasterCook by Hallie. Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - -