* Exported from MasterCook * Judi's Pacific Paradise Cocktail #2 Recipe By : Judimae Phelps
Serving Size : 6 Preparation Time :0:00
Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 5 cups Orange juice
2 cups Pineapple juice
3 Jiggers rum
2 Jiggers vodka
2 Jiggers Midori
2 Jiggers apricot brandy
2 Slices honeydew melon -- cut into small chunks
Crushed ice -- about 1/2 cup
--(more if needed) Put all ingredients in blender and blend for a minute until nice and
frothy. Pour into old-fashioned glasses and serve over ice. Judimae's comments : This is one of our favorite drinks during the
summer before a nice outdoor barbecue. Enjoy! I made this on the spur of the moment for my sister when she came
out to California many years ago. She asked me what it was called
and I quickly came up with the name of a Pacific Paradise Cocktail. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com Discussion :
[ ] Interesting combo. Is Midori a Japanese brandy?
[Judimae] No. Midori is a melon-flavored liqueur. It is on the sweet
side. It's great with any type of melon especially honeydew. Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999,
by Judimae. - - - - - - - - - - - - - - - - - - 
* Exported from MasterCook * Cheese-Stuffed Mushrooms Recipe By : Adapted from Fun Foods
Serving Size : 36 Preparation Time :0:00
Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 pound Roquefort cheese
3 ounces cream cheese -- softened
2 tablespoons butter -- softened
2 tablespoons onion -- grated
1 teaspoon Worcestershire sauce
26 medium fresh mushroom caps -- *
Parsley -- or
Paprika -- for garnish * Remove stems and save for other use. Cream cheeses and butter until smooth. Stir in onion and
Worcestershire. Mound mixture with a spoon into mushroom
caps or pipe in with a pastry bag fitted with a large star tube. Garnish with parsley or paprika. (I usually use a little of each). Judi's Note: If you wish, you can poach the mushrooms in a little
boiling lemon water for 3 or 4 minutes to get rid of the raw mushroom
taste. Make sure you drain and chill before stuffing. This makes 36 appetizer mushrooms. Source : Adapted recipe from Fun Foods, The Junior League
of Greater Lakeland, Florida. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com Discussion :
[ ] How do you think Stilton would work there in place of Roquefort, Judi?
[Judimae] Oh just great! Even gorgonzola cheese.
[ ] I wonder what that would be like if a person placed the
stuffed mushies on the BBQ grill for a few minutes?
[Judimae] The rooms might burn on the bottom, not sure.
[ ] Or under the broiler then? Just for a moment.
[Judimae] I think you have better control over that one.
Yes, I bet it would enhance the flavor of the cheese if
it is only for just a little bit. Adapted from Fun Foods, Junior League, Greater Lakeland, Florida
Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cold Squash Bisque Recipe By : The Whole World Cookbook, 101 Productions
Serving Size : 6 Preparation Time :0:00
Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 cups chicken stock
3 cups zucchini -- sliced
1/2 cup onion -- chopped
1/4 cup long-grain white rice
1 tablespoon curry powder -- more if you
like a stronger curry taste
1/2 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup cold milk
1/2 cup half and half -- or cream
Plain yogurt or sour cream
Green onions, sliced -- for garnish
Or fresh chives -- chopped Simmer together all ingredients except milk, cream, yogurt and
garnishes until squash and rice are tender. Put through sieve or food
mill (you could probably put in blender and process lightly). Chill 6 hours or overnight. Just before serving stir in milk and half and half or cream. Top each
bowl with a dollop of yogurt or sour cream. Garnish with onions or chives. Source : The Whole World Cookbook, 101 Productions Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com Discussion :
[ ] I assume you could use pretty well any summer squash?
[Judimae] Oh sure, you can use a combination of pattypan, zucchini,
long green alone or combination. Some of them of course may take a
little longer to cook that's all.
[ ] True, but probably no longer than it would take to make the rice
tender.
[Judimae] Yes, of course. Just a little longer.
[Judimae] Do you guys get a pear-shaped summer squash?
It has a slightly tougher skin, but if you cook it a
few minutes longer it comes out just as tender. In
Louisiana it's called an alligator squash. Why I don't know.
[ ] Oh, for sure, Judi. We picked chayotte wild in Hawaii, before
we ever knew what they were called. LOL
[Judimae] That's it. Chayote squash. Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Romaine, Spinach, and Fruit Salad with Poppy Seed Dressing Recipe By : Adapted recipe from Pillsbury, Menus to Celebrate Spring
Serving Size : 8 Preparation Time :0:00
Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***DRESSING***
1/4 cup orange juice
2 tablespoons white wine vinegar
2 Green onions -- chopped
1/4 cup sugar
1/4 teaspoon salt
White pepper -- to taste
1/3 cup vegetable oil
1 tablespoon poppy seed
***SALAD***
5 cups torn romaine lettuce
3 cups spinach -- remove stems
1 cup honeydew melon -- cubed
1 cup cantaloupe -- cubed
1 cup strawberries -- halved In a blender or food processor bowl with metal blade, combine orange
juice, vinegar, onions, sugar, and salt. Cover; blend well. While
machine is running, slowly add the oil, blend until the dressing is
thick and smooth. Add poppy seed; blend just a few seconds to mix. In large serving bowl, combine all the salad ingredients; toss
to mix well. Pour dressing over salad; toss to coat. To Make Ahead: Prepare the dressing and salad ingredients a day
ahead. Refrigerate them separately until serving time. Drain off any
accumulated fruit juices before tossing the salad together. Whisk the
dressing before tossing the salad together. Hope you enjoy this! Source : Adapted recipe from Pillsbury, Menus to Celebrate Spring.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - -
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