This issue "G" 09-21-09

A CraftELady Mailing

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Hi Everyone!

I hope you enjoy the recipes!
[Archives ] http://www.acrafteladymailing.com/recipes/archives.html

Index
1. Griess Pudding in Holunder Apple Sauce
2. Grilled Banana Boats
3. Grilled Ginger-Lime Swordfish & Vegetables
4. Grilled Pineapple
5. GROUND-BEEF BARBECUED
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1. Title: Griess Pudding in Holunder Apple Sauce
Yield: 4 Servings
Categories: Desserts, Puddings

Ingredients:

      2 c Milk
      1    Box of Griesspudding mix
      2 sm Apples
      1    Lemon untreated you want to
           Use peel too
      7 oz Lilac juice
2 1/2 oz -3oz of sugar
      1 pk Instant vanilla sauce

Bring milk to a boil. Remove from heat and stir in the Griesspudding
powder. Continue stirring for another minute. Rinse large muffin tin with
cold water and fill 4 sections with mixture. Cool for 3hours. Peel and
decore apples. Cut them into slices. Wash and peel lemon. Cut lemon in half and juice lemon. Pour lemon juice, 14oz water, lilac juice, and finely
chopped lemon peel and sugar into pot. Take out 3 tbsp and mix in bowl with vanilla sauce powder. Bring lilac juice to a boil. stir in vanilla sauce.
Bring to boil again. Add apple slices and boil on low heat for 1-2 min.
Arrange pudding on a deep dish. Pour lilac sauce over pudding.

NOTE: to get juice out of berries you steam them and then pour in a
cheesecloth or dish towel and squeeze hard until the juice comes out.
Griess is made of semolina flour.

Posted to MM-Recipes Digest by "Kendig - von Fehrn"
   on Nov 19, 1998

Source: Steve's Recipe Database
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2. Title: Grilled Banana Boats
Yield: 4 Servings
Categories: Try, Kids, Desserts, Fruits

Ingredients:

      4 x Firm bananas
    1/4 c Peanut butter
      1 tb Chocolate chips

     Cut wedge in inside curve of unpeeled banana about 1/2 inch wide by 1/2 inch deep. (Cut through banana peel but leave it attached at one end.)
Discard wedge of banana. Fill banana with peanut butter; dot with
chocolate chips. Lay strip of banana peel back over chocolate chips.
     Grill bananas, wedge sides up, 5 to 6 inches from medium coals 8 to 10
minutes or until peels are black and bananas begin to soften. Remove strip
of peel. Eat with spoon. 4 bananas.

Per serving: calories: 220 fat: 9 (fat 37%) protein: 5 carb: 33 chol: 0
sodium:80 Mistyped for you by Elizabeth Wood.

Posted to MM-Recipes Digest by "Rfm" on Oct 26, 98

Source: Steve's Recipe Database
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3. Grilled Ginger-Lime Swordfish & Vegetables

Prep Time:10 mins.
Ready In: 26 mins.
Serves: 4

Ingredients:
------------
3/4 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. lime juice
1-1/2 tsp. minced peeled gingerroot
1/4 tsp. ground red pepper
4 swordfish steaks, 1-1/2 inch thick (about 2 lb.) *
2 red, yellow or green bell peppers , cut into quarters
2 small zucchini , cut in half lengthwise
2 cups hot cooked MINUTE White Rice

Preparation:
------------
MIX mayo, juice and seasonings; reserve 1/4 cup.

BRUSH fish and vegetables with remaining mayo mixture. Place fish and vegetables
      on grill over hot coals or rack of broiler pan 5 to 7 inches from heat.

GRILL, covered, or broil 5 to 8 minutes on each side or until fish flakes easily
       with fork. Serve with reserved 1/4 cup mayo mixture. Serve with rice.

Ingredient Note:
-----------------
*Or substitute mahi mahi or catfish steaks for swordfish.

Shared by Warren
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4. Title: Grilled Pineapple
Yield: 6 Servings
Categories: Fruits, Grilling, Desserts

Ingredients:

      1 md Pineapple
      1 tb Butter; melted
      1 tb Packed brown sugar
    1/8 ts Curry powder
    1/2 c Nonfat vanilla yogurt
      2 tb Toasted coconut

Cut pineapple crosswise into six 3/4-inch-thick slices. Stir together
butter, brown sugar and curry powder. Grill pineapple slices on an
uncovered grill directly over medium coals for 6 to 8 minutes or till
heated through, turning once and brushing once or twice with butter
mixture. Combine yogurt and coconut. To serve, cut pineapple slices in
half. Serve warm with yogurt. Yield: 6 servings. Per serving: 115 Calories;
3g Fat (22% calories from fat); 2g Protein; 23g Carbohydrate; 5mg
Cholesterol; 35mg Sodium

Recipe by: Russie Crombie

Posted to EAT-LF Digest by Betsy Burtis on Aug 23,
98, converted by MM_Buster v2.0l.

Source: Steve's Recipe Database
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5. GROUND-BEEF BARBECUED
    by Tiffany Taylor
So much more flavor than the barbecue stuff that comes in cans! Serve on hard rolls with lettuce, tomato slices, and pickles.
INGREDIENTS:

1/2 cup finely chopped onion
2 tbsp vegetable oil
1-1/2 lbs ground chuck
1/4 cup ketchup
1/4 cup bottled barbecue sauce
1/4 cup tomato paste
2 tbsp vinegar
1 tbsp brown sugar
1 tbsp prepared mustard
1 tsp hot pepper sauce
1/2 tsp ground cloves
1/4 tsp garlic powder
Salt and pepper to taste

DIRECTIONS:

In a large skillet over medium heat, saute onion in oil until lightly browned. Add ground chuck; cook and stir, breaking up meat, until browned. Drain fat.
In a medium bowl, combine ketchup, barbecue sauce, tomato paste, vinegar, brown sugar, mustard, hot pepper sauce, cloves, garlic powder, salt, and pepper; mix well. Add to meat mixture; mix well. Simmer over low heat, stirring occasionally, 15 to 20 minutes.
Nutritional Info: Per serving: 384 cal, 28 g fat, 85 mg cholesterol, 10 g carbohydrates, 1 g fiber, 21 g protein, 421 mg sodium

Source: Recipe Ross

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