This issue "G" 
01-22-15

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. G I Fruit Bars
2. Gaelic Potatoes
3. Garlic Scampi Recipe
4. G'dempte Chicken
5. Gourmet Grouper Fillets Recipe
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1. G I Fruit Bars

Base: Cookies

Number of Servings: 6

Ingredients:
1 Cup(s) Fruit, Dried Pitted Cut Fine
1/3 Cup(s) Sugar
1/2 Cup(s) Water
1 Tablespoon(s) Lemon Juice
1 Tablespoon(s) Lemon Rind, Grated
1 Cup(s) Flour, Unbleached Sifted
1 Cup(s) Brown Sugar, Lightly Packed
1/2 Teaspoon(s) Salt
8 Tablespoon(s) Butter or margarine
1 1/2 Cup(s) Oats, quick
3 Tablespoon(s) Milk

Directions:
Preheat the oven to 350 degrees F. Cook fruit, sugar, and water until thick. Cool. Mix flour, brown sugar, and salt. Cut in shortening until mixture resembles meal. (at least 1 minute in a food processor). Add oatmeal and mix well. Add milk and blend. Pack half the dough into greased 8-inch square pan. Spread fruit mixture on top. Spread remaining flour mixture over fruit. Bake 40 minutes. Cool and cut into bars. Makes about 2 dozen 1 X 2-inch bars. From Better Homes & Garden's Homemade Cookies Cookbook, via The HomeBBS.

Nutrition (calculated from recipe ingredients)
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Calories: 490
Calories From Fat: 148
Total Fat: 16.8g
Cholesterol: 2.9mg
Sodium: 329mg
Potassium: 216.6mg
Carbohydrates: 81.6g
Fiber: 3.2g
Sugar: 50.1g
Protein: 5.5g

Source: FreeGroups.net

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2. Gaelic Potatoes

Base: Vegetables

Ingredients:
4 Russet potatoes
1/2 Pound(s) Traditional Irish bacon or Thick-cut bacon
2 Tablespoon(s) Butter
2 Cup(s) Thinly sliced onions
2 Cloves garlic
1 Bay leaf
1 Sprig thyme, OR 1 teaspoon Dried thyme
4 Cup(s) Chicken broth
Salt and pepper, to taste
8 Ounce(s) Grated cheddar cheese

Directions:
Preheat oven to 350 F. Thinly slice the potatoes and cover with water to remove the starch. Meanwhile, slice the bacon into thin strips. In a large Dutch oven, melt the butter over moderate heat. Add the bacon and onions, and saute until the onions have become translucent. Add the garlic, bay leaf, thyme and chicken stock. Bring to a boil. Drain the potatoes and add to the boiling mixture, stirring so the potatoes don't stick to the bottom. Cook about 10 minutes, then salt and pepper to taste. Remove the garlic and bay leaf. Place in an oven proof casserole large enough to hold the potatoes and remaining liquid. Cover with the grated cheddar cheese. Place in the preheated oven and bake 20 to 30 minutes until the potatoes are tender. Reprinted in The Sacramento Bee March 11, 1998. Recipe by: Chef James Moore of Fado Irish Pub, Chicago, ILPosted Mar 14, 1998

Nutrition (calculated from recipe ingredients)
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Calories: 882
Calories From Fat: 438
Total Fat: 49.1g
Cholesterol: 112.4mg
Sodium: 1510.3mg
Potassium: 2149.7mg
Carbohydrates: 74.9g
Fiber: 8.5g
Sugar: 7.6g
Protein: 35.1g

Source: FreeGroups.net
     

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3. Garlic Scampi Recipe

No more excuses to grab a tv dinner

From, "Little Rock Cooks, Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1/2 cup butter
1 teaspoon salt
3 cloves garlic, crushed
1/4 cup chopped parsley
2 pounds large raw shrimp
2 teaspoons grated lemon peel
2 tablespoons lemon juice
6 lemon wedges

TO PREPARE:
Preheat oven to 400 degrees; melt butter in 13 x 9 x 2-inch baking dish in oven.  Add salt, garlic and one tablespoon parsley; mix well.  Arrange cleaned shrimp in single layer in baking dish; bake, uncovered, for 5 minutes.  Turn shrimp and sprinkle with lemon peel, lemon juice and remaining parsley and bake 8 to 10 minutes, until tender.  Arrange shrimp on heated serving platter (or individual plates if used as first course), pour garlic butter over all, and garnish with lemon wedges.

SERVES: 6

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4. G'dempte Chicken

Ingredients:
1 1/2 Chickens, quartered
1 Onion
2 Celery stalks
Salt
3/4 Cup(s) Water
Paprika
Garlic and onion powder optional

Directions:
Slice onions and cut up celery stalks into quarters. Place them on the bottom of a Dutch oven or skillet. Add 1 teaspoon salt and the water. Arrange chicken pieces on top in a single layer. Sprinkle with salt and cover well with paprika. Other seasonings are optional. Cook on high flame for 15 minutes. Then lower flame and cook additional hour.

VARIATIONS:
1. Add 3-4 sliced potatoes around the pot and between chicken quarters. Sprinkle potatoes generously with paprika and seasonings.
2. Use a whole chicken.
3. Instead of water, use chicken broth or dry white wine Posted to JEWISH-FOOD digest V97 #310 on Nov 27, 1997

Nutrition (calculated from recipe ingredients)
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Calories: 76
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 374.4mg
Potassium: 466.2mg
Carbohydrates: 17g
Fiber: 4.2g
Sugar: 8.1g
Protein: 2.3g

Source: FreeGroups.net

  ------------------------------------------------------
5. Gourmet Grouper Fillets Recipe

Don't spend time fishing around for dinner plans

From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

3/4 cup grated Parmesan cheese
1/2 cup (1 stick) butter, softened
3 Tablespoons mayonnaise
3 Tablespoons chopped green onions
2 teaspoons chopped chives
6 (8-ounce) grouper or other mild white fish filets, 1 inch thick
1/4 cup lemon juice
Pepper to taste
Garnish: Lemon slices and chives

TO PREPARE:

Combine the Parmesan cheese, butter, mayonnaise, green onions and 2 teaspoons chives in a small bowl and mix well.  Place the fish on a lightly greased rack in a broiler pan.  Drizzle with the lemon juice and sprinkle with pepper.  Broil 6 inches from the heat source for 8 to 10 minutes or until the fish flakes easily.  Remove from the oven.  Spread the fish with the Parmesan cheese mixture.  Return to the oven.  Broil for 2 minutes or until the Parmesan cheese mixture is light brown and bubbly.  Garnish with lemon slices and chives.

SERVES:  6

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