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Index
1. Glazed
Plantains
2. Granola Strawberry Parfait
3. Grilled Caribbean Pork
4. Grilled
Flank Steak
5. Grilled
Pound Cake with Warm Fruit Glaze And Ice Cream
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1. Title: Glazed Plantains
Yield: 4 Servings
Categories: Desserts,
Fruits
Ingredients:
2 Ripe
plantains, peeled
1/2 ts Ground cinnamon or ginger
1 tb Canola oil
4 tb Sugar
4 tb Pineapple juice
Light whipped topping
Slice plantains diagonally 1/4 inch thick, and sprinkle
with cinnamon. Cook
in hot oil over medium heat, turning often, until they
are lightly browned,
7 to 8 min. Sprinkle with sugar. Add juice
and reduce heat to low. Cook
turning often, until plantains are golden brown, 4 to 5
min. Top with
whipped topping.
Posted to MM-Recipes Digest by Jack Smith
<100jsmit@gte.net> on Aug 11,
1998
Source: Steve's Recipe Database
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2. Granola Strawberry Parfait
2 C.
Stonyfield Farm organic low fat plain yogurt
4 to 5 tbsp Strawberry jam
(depending on desired sweetness)
1 tsp.
Grated orange zest
1 to 1 1/4 lbs Strawberries, trimmed
1 1/2 C.
Nature's Path Flax Plus Granola
Fresh Mint leaves
Puree yogurt and jam in a food processor. Stir in orange zest.
Reserve 6 small strawberries for garnish; cut remaining
strawberries into thick slices.
Spoon 2 tbsp. Flax Plus Granola into each glass. Top with two
tbsp. of Stonyfield Farm yogurt mixture and a thick layer of
strawberry slices.
Repeat with a second layer of Flax Plus Granola, Stonyfield
Farm yogurt, and strawberries. Top with a whole strawberry,
and garnish with a few mint leaves.
Serve immediately or refrigerate until needed, up to 6 hours.
Serves 6
Source: Nature's Path Flax Plus Granola
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3.
Meat and Poultry:
Grilled Caribbean Pork
from At Your Service
Southern Recipes, Places and Traditions
___________________________________
INGREDIENTS for Pork:
2 (1-1/2 to 2 pound) pork tenderloins
1 Tablespoon grated fresh gingerroot
3 garlic cloves, mashed
1 Tablespoon hoisin sauce
1 Tablespoon black bean chili paste
2 Tablespoons dark soy sauce
1 Tablespoon molasses
1/2 teaspoon white pepper
1/2 cup olive oil
1/2 bunch cilantro, chopped
Mango Salsa
TO PREPARE Pork:
Place the pork in a sealable food storage bag. Combine
the
pork, gingerroot, garlic, hoisin sauce, chili paste, soy
sauce, molasses, white pepper, olive oil and cilantro in a
bowl and mix well. Pour over the pork and seal the bag.
Marinate in the refrigerator for 8 to 12 hours. Drain
the
pork, discarding the marinade. Place the pork on a grill
rack. Grill, covered, 6 inches from 300- to 400-degree
coals for 12 to 14 minutes or until cooked through, turning
once. Serve sliced with Mango Salsa.
INGREDIENTS for Mango Salsa:
1 mango, diced
2 jalapenos, seeded, chopped
Zest and juice of 2 limes
Chopped red onion to taste
1/2 bunch cilantro, chopped
2 Tablespoons extra-virgin olive oil
Salt and pepper to taste
TO PREPARE Mango Salsa:
Combine the mango, jalapenos, lime zest, lime juice, red
onion, cilantro, olive oil and salt and pepper in a bowl
and mix well. Chill, covered, until ready to serve.
Note: Excellent served with grilled pork or fish. Be
sure
to wear rubber gloves when handling the jalapenos.
SERVES: 12
___________________________________
Copyright 2001 by The Junior League of Gwinnett and North
Fulton Counties, Inc. All rights reserved.
Visit The Junior League of Gwinnett and North Fulton
Counties, Inc. web site (http://www.jlgnf.org) to purchase
copies of At Your Service, or call (678) 775-6724.
The Junior League of Gwinnett and North Fulton Counties, in
Atlanta, Georgia, is a non-profit organization of women
dedicated to voluntarism. We are committed to developing
the potential of women through training, leadership
opportunities, and service. Our purpose is to strengthen
our community by creating and implementing collaborative
volunteer projects. Proceeds from the sale of At Your
Service will provide funding for our Junior League of
Gwinnett and North Fulton Counties' projects.
------------------------------------------------------
4.
Grilled
Flank Steak
Ingredients:
1
cup soy sauce
1/2 cup brown sugar
1/2 cup unsweetened pineapple juice
1/2 cup Italian salad dressing
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1 tsp salt
1 tsp garlic powder
1-1/2 lbs flank steak
Directions:
Prepare
a marinade of all ingredients and marinate steak overnight.
Broil steak over hot charcoal fire for 5 - 10 minutes on each
side, depending on degree of rareness desired. Slice thinly
across the grain.
Source: Recipe Ross
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5. Title: Grilled Pound Cake with Warm Fruit Glaze And
Ice Cream
Yield: 12 Servings
Categories: Desserts
Ingredients:
1 Pound cake
1/2 c Balsamic vinegar
1/2 c Brown sugar
1/2 c Strawberry preserves
1/4 c Maple syrup
2 c Fresh berries
1/2 ga Perry's vanilla ice cream
Grill or broil slices of pound cake and set aside. In a
saute pan bring
vinegar, sugar, preserves and syrup to a brisk boil.
Let reduce to a nice
thick syrup, add fruit and heat until warmed.
Serve strawberries over pound cake with ice cream on
side.
From Clarkson Culinary Institute, ToB Participant
1992-1998, in "Taste of
Buffalo Cookbook 1998". Typed for you by Joan
MacDiarmid.
Posted to MM-Recipes Digest by "Rfm"
on Aug 19, 98
Source: Steve's Recipe Database
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