Shrimp Scampi Pasta PENNY FOGELSON (RGJN26B)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Pasta
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cup Defated chicken broth
1/2 pound Angel-hair pasta
2 tablespoon Chopped garlic
1 pound Peeled and deveined shrimp
4 tablespoon Chopped shallots
Pepper to taste
4 tablespoon Chopped parsley

1.Bring a large pot of water to a boil for the pasta. 2.Combine broth, garlic
and 3 tablespoons each of shallots and parsley in a large saucepan.
Bring slowly to a simmer; cook 2 minutes. 3.Add pasta to boiling water; cool
according to directions. 4.Add shrimp to broth, stir well and cook for 2 1/2 to
3 1/2 minutes, or until shrimp are cooked through. Add remaining shallots. 5.
Drain pasta; divide evenly abomg large shallow plates. Arrange shrimp over
pasta and spoon “broth sauce” over shrimp. Sprinkle with pepper, garnish with
remaining parsley. Serve immediately. Serves 6 as an appetizer or 4 as an
entree.

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Popularity: 2% [?]

Empress Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers Wings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic — Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops — Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

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Popularity: 4% [?]

Title: Chocolate Cashew Coconut Clusters
Categories: Desserts, Nuts, Bakery
Yield: 1 servings

2 c Unsalted cashews
1 lb Semisweet chocolate; chopped
Into
8 oz Shredded dried coconut

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees. Toast the cashews on a baking sheet in the preheated
oven for 20 minutes, until uniformly golden brown. Cool the nuts to
room temperature. Toast the coconut on a baking sheet in the
preheated oven for 10 minutes, until lightly golden around the edges.
Cool the coconut to room temperature. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
chocolate in the top half of the double boiler. Use a rubber spatula
to stir the chocolate until completely melted and smooth, about 5 to
6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the
cashews and coconut. Use a rubber spatula to stir until the cashews
and coconut are completely coated with chocolate. Immediately portion
the mixture by heaping tablespoons (approximately 1 1/2 ounces) for
each cluster, onto wax paper. Allow the clusters to harden at room
temperature for 1 hour, then refrigerate for 30 minutes, until firm
enough to handle. Store the clusters in a tightly sealed plastic
container in the refrigerator until ready to serve.

MMMMM

Popularity: 3% [?]

Title: EGG BALLS FOR SOUP
Categories: Eggs, Soups
Yield: 6 servings

8 ea Egg yokes
1/2 tb Wheat flour
1 ts Salt

Take the yokes of 6 hard-boiled eggs and half a
tablespoonfull of wheat flour, rub them smooth with
the yokes of two raw eggs and aa teaspoon of salt; mix
all well together; make it into balls, and drop them
into the boiling soup a few minutes before taking it
up.

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Popularity: 4% [?]

GREEN PAPAYA SALAD (SOM TAM)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Green papaya
1 Garlic clove
3 sm Red or green chilis
1 tb Roast peanuts
1 oz Long beans — chopped into
– 1-inch (2.5 cm) lengths
– OR – French beans
2 tb Lemon juice
3 tb Light soy sauce
1 t Sugar
1 md Tomato
— chopped into segments
2 lg Chinese cabbage leaves

Peel the outer skin from the green papaya and finely shred the flesh on a
cheese grater or chop very finely into long thin shreds. Set aside. In a
mortar, lightly puond the garlic, add the chilis and lightly pound while
occasionally stirring with a spoon to prevent the resulting paste from
thickening. Add the long beans and slightly bruise them. Add the shredded
papaya, lightly pound and stir until all the ingredients are blended
together. Add the lemon juice, soy sauce and sugar and stir into the
mixture. Finally add the tomato, stirring once. Arrange the Chinese
cabbage leaves on a serving dish and turn the yam on to them. Diners
should tear off a section of cabbage leaf to use as a scoop for the yam,
the two being eaten together. This dish is especially good with sticky
rice.

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Popularity: 5% [?]

CHUTNEY PEANUT BUTTER CANAPES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Chunky-style peanut butter
1 pk Cream cheese (3oz)
1/8 ts Seasoned salt
1/4 c Dry red wine
1/4 ts Worcestershire
1 1/2 c Major Grey’s chutney,
-finely chopped
Toasted rye bread slices,
-crusts removed

Blend well the peanut butter, cream cheese, salt, wine
worcestershire and chutney. Spread on toast. Cut into
individual triangles or fingers. Makes 2 cups of
spread.

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Popularity: 3% [?]

MINTED CANTALOUP AND BLUEBERRIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1 c Water
2 tb Mint — crushed
1 c Blueberries
2 c Cantaloupe balls
x Mint — for garnish

Recipe by: Home Cooking, 8/94 Combine sugar, water and crushed mint in
saucepan. Boil for 3 min. Strain and chill. Add blueberries and cantaloupe
balls to syrup. Serve either as a salad or with whipped topping for
dessert.

Serves 3 – 4

Typed for you by Reggie Dwork reggie@netcom.com

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Popularity: 3% [?]

ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Quickbreads
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 tb Orange peel, grated
1 Eggs
3/4 c Orange juice
1/4 c Butter
1 tb Milk
1 t Vanilla

Preheat oven to 400. Grease 12 muffin cups or line with paper
liners; set aside. Combine dry ingredients (including orange peel)
in medium bowl. Combine and add egg, orange juice, melted butter,
milk, and vanilla; mix just until dry ingredients are moistened.
Spoon batter into prepared cups, filling each cup 1/2 full. Bake
18-20 minutes, until golden brown. Let cool in pan on wire rack 5
minutes. Remove from pan. Serve warm or at room temperature.

Nutrition information per muffin: 127 calories, 3 gm protein, 18 gm
carbohydrate, 5 gm fat, 28 mg cholesterol, 196 mg sodium, 1 diabetic
starch/bread exchange, 1 diabetic fat exchange

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005

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Popularity: 5% [?]

FRUIT SOUP #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Fruits
Appetizers Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Minute Tapioca
1 c Water
4 c Fruit juice*
4 c Fresh,canned or dried fruit
2 tb Honey
1/8 ts Salt
1 md Banana sliced
Vanilla or Almond extract to
Taste

* apricot, pineapple, pear, white grape

Cook tapioca in water and juice until it begins to
thicken. Add remaining ingredients, except banana. If
using dried fruit, simmer until soft, Other fruits
will be cooked enough when they come to a boinl. Serve
hot or chilled with banana sliced on top. Delicious
served alone or over cornbread or whole-wheat toast.
**Natures Pantry Cookbook**

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Popularity: 5% [?]

Title: JADE AND RUBY STIR-FRY
Categories: Chinese, Chicken
Yield: 4 servings

2 Boneless, skinless chicken
-breast halves
1 lb Fresh broccoli
2 tb Vegetable oil
1 md Onion, chunked
2 tb Water
2 Medium-size red bell
-peppers, chunked
1/2 lb Fresh mushrooms, quartered
1/3 c Kikkoman Stir-Fry Sauce
1/4 ts Crushed red pepper

Cut the chicken into 1-inch pieces. Cut the broccoli
flowerets into bite-size pieces and the peeled stalks
into thin slices. Heat the oil in a hot wok or large
skillet over high heat. Add the chicken and stir-fry
for 1 minute. Add the broccoli and onion; stir-fry
for 1 minute. Add the water, cover, and cook for 5
minutes, stirring once. Add the bell peppers and
mushrooms; stir-fry for 3 minutes. Add the stir-fry
sauce and crushed red pepper. Cook, stirring, until
the chicken and vegetables are coated with the sauce.

Kikkoman advertisement.

[Country Home; February 1992]

Posted by Fred Peters.

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Popularity: 3% [?]