Recipes Included On This Page All-Crab Cioppino Apple Rice Pudding Aromatic Spinach Salad With Southeast Asian Vinaigrette Artichokes with Tomato-Tapenade Vinaigrette (Spieler) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * All-Crab Cioppino Recipe By : Blue Point Oyster Company Serving Size : 4 Preparation Time :0:00 Categories : Seafood Crab Main Dishes Onions Pasta/Noodles Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium Dungeness crabs 2 large onions -- finely chopped. 1/2 cup olive oil 3 large clove garlic -- minced or mashed 2 cans tomato sauce -- (8 ounces each) crab butter from 3 crabs 1 teaspoon salt 1/2 teaspoon freshly ground black pepper hot cooked spaghetti sprinkled with -- Parmesan and freshly ground black pepper chopped fresh parsley Crabs should be 7 to 8 pounds total, cleaned and cracked. Scrub crab well. In a very large kettle, saute onions in olive oil until golden. Stir in garlic, tomato sauce, crab butter, salt, and pepper. Simmer for 5 minutes, stirring occasionally. Add crab, simmer for 10 minutes. Taste sauce and correct seasonings. Serve onto heated shallow platters with spaghetti alongside, spooning sauce over crab and spaghetti. Sprinkle with parsley. Serves 4 to 6. Recipe from http://www.bluepointoysterco.com/crabrec.htm Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Rice Pudding Recipe By : Uncle Ben's Rice Serving Size : 6 Preparation Time :0:30 Categories : Desserts Apples Rice Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup converted rice 1 cup evaporated milk 1 tablespoon butter 16 ounces canned sliced apples -- or one can 1/4 cup maple syrup whipped cream 1) Cook rice according to package directions, using evaporated milk and butter in place of water. (PANTRY: Uncle Ben's Original Converted Rice) 2) Once rice is finished cooking, add sliced apples and maple syrup. Stir. 3) Top with whipped cream. 4) Serve warm or cold. Source: Uncle Ben's Newsletter, "Appetize," Vol. 1 No. 1 (1999). Posted to FareShare by kitpath@earthlink.net 4/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aromatic Spinach Salad With Southeast Asian Vinaigrette Recipe By : SPINACH by Willoughby and Schlesinger Serving Size : 4 Preparation Time :0:00 Categories : Spinach Salads Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch flat leaf spinach stemmed and well washed 1/2 cup fresh basil leaves 1/2 cup mint leaves 1/2 cup cilantro leaves 1 carrot -- peeled and shredded 1 red bell pepper -- seeded and julienned 1 cup very thinly sliced red cabbage 1/4 cup soy sauce 1/3 cup fresh lime juice 1/4 cup fish sauce -- optional 2 tablespoons sugar 2 tablespoons sesame oil 1 teaspoon red pepper flakes -- or to taste salt and black pepper -- freshly ground to taste 1/2 cup roughly chopped unsalted peanuts In a large bowl, combine the spinach, basil, mint, cilantro, carrot, pepper and cabbage, toss gently and set aside. In a small bowl, combine the soy sauce, lime juice, fish sauce, sugar, sesame oil, red-pepper flakes and salt and pepper and mix well. Pour the dressing over the spinach mixture, toss well to coat, sprinkle with chopped peanuts and serve. Makes 4 servings, each 240 calories, 20 grams fat. (Source: Going for the Green: Spinach, by John Willoughby and Chris Schlesinger, NY Times News Service, April 1999) Posting to FareShare from kitpath@earthlink.net 4/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichokes with Tomato-Tapenade Vinaigrette (Spieler) Recipe By : Marlena Spieler, The Classic Barbecue and Grill Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Volume 2-4, Apr.'99 Artichokes Grill/Outdoor Cooking Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 artichokes -- peel stems, trim 10 cloves garlic -- finely chopped 1/2 cup fresh parsley -- chopped 3/4 cup olive oil 3 tablespoons vinegar salt and black pepper **Tomato-Tapenade Vinaigrette** 1 clove garlic (up to 2 cloves) -- finely chopped 2 teaspoons tapenade or other black olive paste 1 tablespoon red wine vinegar 1 tablespoon tomato puree 1 tablespoon fresh parsley -- chopped 1/3 cup olive oil Prepare a charcoal fire or preheat a gas grill. Cook the artichokes in boiling water for 15 minutes, then drain upside down. Open up the artichoke leaves and pull out the pale inner leaves. Using a teaspoon, scrape out the fuzzy choke and discard. Place in a dish. Mix together the garlic, parsley, oil, vinegar, salt, and pepper. Spoon the mixture into each artichoke, placing some between the leaves. Pour any remaining mixture over the artichokes and leave for a few minutes to marinate. Cook the artichokes over medium hot coals, turning every so often until they are cooked through and lightly charred in places (the outer leaves will be discarded as you eat the artichokes). To make the vinaigrette, blend the garlic with the tapenade, vinegar, tomato puree, and parsley. Whisk in the oil (it will need to be restirred just before serving). Serve the artichokes with the vinaigrette as a dipping sauce for the leaves. Recipe from The Classic Barbecue and Grill Cookbook by Marlena Spieler, page 56, ISBN 0-7894-0421-4 Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -