SHRIMP PASTA *** (DCJR89A)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Twist pasta — small
1 lb Cooked shrimp — shelled dev
1/2 c Chopped parsley
1/2 c Olive oil — divided
4 tb Lemon juice
1 t Tarragon — crushed
1/4 ts Rosemary — crushed
1/2 ts Salt — to taste
1/8 x Tabasco sauce

Try this one from THE PASTA SALAD BOOK by Nina Graybill Maxine
Rapoport. Have not tried it myself but it looks great!
Cook pasta until al dente, drain well toss with 2 tble. oil.
Set aside to cool.
Cut some of the shrimp into smaller pieces if desired Throughly
mix remaining oil, lemon juice, herbs, salt Tabasco sauce. Taste
adjust seasonings.
In a serving bowl, toss the pasta, shrimp, dressing parsley.
Cover let flavors blend about 1/2 hour. (Refrigerate if salad won’t
be served for more than 1/2 hour.) Just before serving, toss again.
FROM: JANA SWANSON (DCJR89A)

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Popularity: 6% [?]

Cream Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon Salt
1 tablespoon Flour
1 teaspoon Dry mustard
1 tablespoon Sugar
2 tablespoons Butter
2 Egg yolks
3/4 cup Cream
1/4 cup Vinegar

Mix flour, salt, mustard and sugar in the top of a double boiler. Add
butter and stir til mixed. While beating, add the egg yolks; stir well.
Add the cream and lastly the vinegar.cook over hot water until it
thickens. Strain if necessary. chill and serve cold.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Popularity: 4% [?]

Parmesan Thin Crust Pizza Dough

Recipe By : Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon active yeast
2 cups bread flour
1/4 teaspoon salt
1/2 cup parmesan cheese — freshly grated
1 Tablespoon olive oil
2/3 cup water — lukewarm

Put ingredients in the bread machine according to the instructions of your
machine. Use the dough cycle.

Pizza dough may be refrigerated, in a loosely wrapped plastic bag, for up
to one week. Remove dough when needed, roll it out, top with your favorite
ingredients and bake.

If using pizza pans , the oven should be preheated for at least 30
minutes at 500 degrees F.

If using stone the oven should be preheated for 1 hour at 500 dgrees F. to
heat the stone porperly.

Bake 15 to 20 minutes.

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Popularity: 3% [?]

PAD PUK GAI (Chicken W/ Bok Choy)***hkrt62b

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Chicken
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cup Bok choy — fresh (cut into b
1 cup Chicken; breast — sliced
4 tablespoon Vegetable oil
1 teaspoon Garlic — fresh minced
1/4 teaspoon Fish sauce — (or to taste)
1 cup Mushrooms — fresh (cut up)
1 Med Onion — (sliced)
1 Red bell pepper
2 Green onion — 1″
1/2 cup Celery — sliced
1/4 teaspoon Msg

Fat grams per serving: Approx. Cook Time: :12 Directions: In wok, cook garlic
and chicken in hot oil and med. heat for 8-10 minutes. Add onions and fish
sauce. Cook for 5 minutes. Add all remaining ingredients. Stirring constantly,
cook for 7-8 minutes longer. Serve hot with rice. SOPIT MERRELL (HKRT62B)

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Popularity: 8% [?]

CHESAPEAKE OYSTER BISQUE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Oysters
1 Bay leaves
2 Onions
2 Celery stalks
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

Slice onions. Dice celery. Drain oysters and save
liquid. Oysters may be chopped or left whole as
desired. Add water to oyster liquid to make 1 qt. In
stock pot, combine bay leaf, one onion, and bay leaf
and simmer for about 1 hour uncovered. Remove from
heat; allow to cool for about 1 hour, strain, and set
aside. In butter, saute remaining onion and celery;
cook for about 5 minutes or till pale in color. Add
flour and stir well, but DO NOT BROWN. Add some
strained oyster stock: stir well tp prevent lumps from
forming. Add remaining stock and heat till hot and
thickened (about 10-15 minutes). Add oysters and
cream. Heat about 5 minutes more. Add sherry and ladle
into serving bowls and garnish with chopped parsley.

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Popularity: 7% [?]

Title: GRILLED CHICKEN SALAD WITH CILANTRO PESTO MAY
Categories: Poultry
Yield: 8 Servings

1 1/2 lb Boneless skinless chicken
Breasts
1/4 lb Poblano peppers — roasted
And diced
1/3 lb Red, yellow, and green bell
Peppers — roast, peel,
Dice
2 Stalks celery — minced
1 Granny Smith apple –
Minced
1 tb Lime juice
3/4 c Cilantro Pesto — See
Recipe
1 1/2 c Mayonnaise
1 bn Fresh cilantro — chopped
1 ts Salt
1 ts Black pepper

Grill the chicken, preferably over wood. Chill and
dice. Mix in the remaining ingredients and season to
taste with salt and pepper.

See the recipe “Cilantro Pesto” in this cookbook for
ingredients and

directions for preparing the Cilantro Pesto.

CHEF’S NOTE: All the peppers used should be roasted
and diced. The bell pepper mixture should consist of
equal parts red, yellow, and green peppers, roasted,
peeled, and diced. Total amount of bell peppers should
equal 1/3 cup.

Recipe By : Mark Haugen of Tejas, Minneapolis, MN

From: Date:

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Popularity: 11% [?]

Honey Beer Mustard

Recipe By : COOKING RIGHT SHOW #CR9636
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup dry mustard powder
1 Cup full flavored beer such as lager or ale
1/2 Cup malt or cider vinegar
1/2 Teaspoon freshly ground white pepper
4 whole eggs, lightly beaten
2 Tablespoons honey
Salt to taste

Mix the mustard, beer, vinegar and pepper together in a stainless steel bowl
and let sit at room temperature for at least 3 hours. Place bowl over a pan
of simmering water (making a double broiler) and stir in eggs. Continue
stirring until mixture thickens (4-6 minutes). Stir in honey and season with
salt.

Pack in a clean cook jar and refrigerate for up to 6 months. Flavor will
improve with age.

Yield: Approximately 3 cups

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Popularity: 17% [?]

MARASCHINO PARTY CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Flour
1 1/3 c Sugar
3 ts Baking powder
1 t Salt
1/2 c Shortening
1/4 c Maraschino cherry juice
16 Maraschino cherries cut into
-eighths
1/2 c Milk
1/2 TO
2/3 c Egg whites, unbeaten
– 4 large eggs
1/2 c Chopped nuts

Sift together in mixing bowl flour, sugar, baking powder and salt. Add
shortening, cherry juice, cherries and milk. Mix on slow to medium speed
for 2 minutes. Add egg whites and continue beating 2 more minutes. Add
nuts. Bake in two layers in 350 degree oven for 30 to 35 minutes.
Ice with 7 minute icing and decorate with cherries.

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Popularity: 24% [?]

Hearty Pizza Hero

Recipe By : Van den Bergh Foods, Inc.
Serving Size : 8 Preparation Time :0:10
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 loaf French bread — split and toasted
—-Sauce—- — * see note
1/2 tsp olive oil
8 ozs mushrooms — sliced
1 c bell peppers — chopped
1/2 c onions — chopped
14 1/2 ozs crushed tomatoes
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
—-Toppings—-
1/2 tsp olive oil
1 sm onion — sliced 1-inch thick
1 sm bell pepper — sliced 1-inch thick
10 slices low-fat bacon — cooked and crumbled
6 low-fat ham slices — sliced diagonally
5 slices fat-free swiss cheese singles
5 slices fat-free american cheese singles

Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook
mushrooms, peppers, and onions until tender. Add crushed tomatoes, tomato
sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper.
Simmer all ingredients until bubbling or 15 minutes. Let cool and set
aside. In another skillet, heat remaining oil over medium heat. Cook
remaining onion and bell pepper until tender; set aside. Top both halves of
bread evenly with sauce. Then, top with cooked onion, bell pepper, bacon,
ham, and cheeses. Bake for 16 minutes or until cheese has melted.

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Per serving: 172 Calories; 5g Fat (26% calories from fat); 15g Protein; 16g
Carbohydrate; 20mg Cholesterol; 1556mg Sodium

NOTES : * A 14 ounce jar of pizza sauce may be substituted.

Popularity: 4% [?]

Title: MUSTARD PORK CHOP IN FOIL
Categories: Meats, Diabetic
Yield: 1 servings

Stephen Ceideburg
1/4 ts Vegetable or olive oil
1 Thick slice onion
5 oz Boneless pork chop
1 ts Prepared mustard
Salt and pepper to taste
Sprig of rosemary or
1/4 ts Dried rosemary, optional

Hands on time: 5 minutes. Baking time: 20 to 30
minutes.

Preheat oven to 350 degrees.

Tear heavy-duty foil to make a 12-inch square; smear
foil with oil. Place onion slice on half of foil. Trim
fat from chop, spread both sides with mustard, place
on onion, sprinkle with salt and pepper, top with
rosemary if desired. Close foil to form triangle, roll
edges and crimp firmly to seal, turning sealed edges
upward. (A surprising amount of juices are generated
during cooking.) Place in baking pan (lest those
juices leak) and bake 20 to 30 minutes, depending on
thickness of chop, or until chop is no longer pink in
center.

Transfer packet to dinner plate, open and turn chop
with onion and juices onto plate. Serve, if desired,
with potato or sweet potato baked in same oven.

Per serving: 219 calories (41 percent from protein, 5
percent from carbohydrate, 54 percent from fat), 22
grams protein, 3 grams carbohydrate, 13 grams fat, 74
milligrams cholesterol, 325 milligrams sodium.

Exchanges: 1/2 vegetable, 3 1/2 meat.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

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Popularity: 11% [?]