* Exported from MasterCook * Marinated Mushrooms Recipe By : Elizabeth Powell
Serving Size : 16 Preparation Time :24:00
Categories : Appetizers Salads
Vegetables Volume 2, Nov. '98
Artichokes Marinades
Mushrooms Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds mushrooms
2 cans artichoke hearts -- drained
3/4 cup water
1/4 cup olive oil
1 clove garlic -- chopped
1/4 teaspoon peppercorns
1/4 teaspoon ground thyme
1/4 cup cider vinegar
2 tablespoons salt
1/4 teaspoon dried basil
1 tablespoon bay leaf
1/4 cup fresh lemon juice Slice mushrooms in half through stems. Quarter artichoke hearts.
Combine artichoke hearts and mushrooms. Combine remaining ingredients
and heat, but do not boil. Pour over mushrooms and artichoke hearts.
Refrigerate overnight. Remove peppercorns and bay leaf before serving. Posted on FareShare 11-98 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Marinated Shrimp Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Seafood
Volume 2, Nov. '98 Artichokes
Mushrooms Shrimp Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds fresh shrimp -- cooked & peeled
2 jars artichoke hearts -- drained
2 jars button mushrooms
1 small can black olives -- pitted and drained
1 whole green pepper -- minced
1 tablespoon grated onions
1 clove garlic -- minced
3 tablespoons fresh parsley -- minced
1 pint Italian salad dressing
1/2 teaspoon salt
1/4 teaspoon black pepper Place shrimp, artichoke hearts, mushrooms, olives, and peppers in a deep
ceramic or glass bowl. Mix remaining ingredients thoroughly and pour over
shrimp mixture. Cover and marinate in refrigerator for 24 hours before
serving, stirring occasionally. Posted on FareShare 11-98 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Maryland Crab Shells (Pasta) - FC Recipe By : Family Circle Nov 1998
Serving Size : 8 Preparation Time :1:00
Categories : Crab Main Dishes
Pasta/Noodles Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 40 jumbo pasta shells
approximately 1-pound shells
2 tablespoons chopped sweet green pepper
1 tablespoon chopped red onion
1/4 cup butter
1 1/2 pounds lump crabmeat -- picked through
1/2 teaspoon black pepper
1 teaspoon Old Bay seasoning
1 egg -- slightly beaten
2 1/2 cups milk
1 cup mayonnaise
3 tablespoons all-purpose flour
1/2 cup grated Parmesan cheese PANTRY: Crabmeat blend may be substituted for lump crabmeat. 1. Heat oven to 350 F. 2. Cook pasta according to package directions. Drain; rinse and cool. 3. Meanwhile, saute green pepper and onion in 1 tablespoon butter in
skillet until softened, for 3 to 5 minutes. combine crabmeat, sauteed
vegetables, black peepper, 1/2 teaspoon Old Bay seasoning, egg, 1/2 cup
milk and mayonnaise in a bowl. 4. Melt 1/2 tablespoon butter in each of two 11x 7 x 2-inch baking dishes.
Spoon filling into shells. Arrange shells in each baking dish. 5. Melt remaining 2 tablespoons butter in saucepan over medium-low heat.
Whisk in flour; fradually whisk in remaining milk; cook until slightly
thickened. Stir in Parmesan. Drizzle sauce evenly over shells. Sprinkle
with remaining Old Bay seasoning. 6. Bake in 350 F oven for 30 minutes or until bubbly. Let cool 10 minutes. Makes 8 servings. [Nutrient value per serving: 659 calories, 35 g fat
( 10g saturated), 32 g protein, 53 g carbohydrate, 2 g fiber, 687 mg
sodium, 149 mg cholesterol.] Editiors note: For a lighter meal, reduced-fat margarine, skim milk and
light mayonnaise may be substituted for the full-fat-varieties above. Two
egg whites may also be substituted fo the whole egg. --Rita Phelps
[11/1/98] family circle magazine: see also www.familycircle.com
Posted on FareShare 11-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Meiwa Pie Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Citrus Desserts
Fruit Pies & Tarts
Spirits Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 kumquats (we have a meiwa kumquat tree)
about 1/2 the size of a golfball
1 cup sugar
1 tsp salt
3 eggs -- slightly beaten
3 cups milk (i had cold goat milk)
1/4 cup key lime juice
2 tbsp cornstarch plus
1/4 cup milk to blend
4 tsp tequila
baked pie shell This amount made enough for one deep dish pie and a little 'custard' left
over for something else, about 3/4 cup left. A graham cracker shell would
have been much better, but I used what I had. It did get soggy, even
though I baked it first. Halve the kumquats, remove seeds and press out the small pulp. Put pulp
and skins in a strainer. Lower into the milk in a saucepan. Slowly bring
to a simmer. Blend eggs, sugar and salt until well blended and creamy
Remove the strainer from the milk and Add egg mixture to the milk along
with the thickener (blend cornstarch with milk) Add the key lime juice,
the milk will break a little, but cook it till the cornstarch starts to
thicken the whole liquid. Will eventually make a custard.
I scooped out the little flesh from the kumquats and added back to the
milk (now custard), even better would have been to grate some of the skin
in for color and added flavor, too. (For presentation, this probably
should have been left smooth.) Just before pouring into the baked pieshell, add the tequila. I wanted a
flavoring like vanilla, but knew that would not have worked.
Bake at 400* for about 10 minutes to set up, then lower to 300*.
I used a bain marie and baked for about 50 more minutes. Actually, I had the oven temperature varying, as I was warming a turkey on
low, and cooking dressing at a higher temp for awhile. You may have to add
more water to the water-bath, use hot water, if necessary.
I just turned the oven off and allowed to set up and cool, but this is
much better, firmer custard, etc, if you allow it to chill several hours
before serving. Very light flavor, not very sweet. Unusual and pretty
good! Martha (in Texas)
http://www.geocities.com/heartland/fields/5505/
Posted on FareShare 11-98 by Mary Wells <flylo@txcyber.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Mexican Goulash Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Diabetic And Special Diets
Volume 2, Nov. '98 Ground Beef
Pasta/Noodles Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 pound Lean ground beef
1 1/2 cups Raw macaroni
1/2 cup Onion -- chopped
1/4 teaspoon Garlic powder
1/4 cup Green pepper -- chopped
1/4 teaspoon Pepper
3 cups Tomato juice -- Hunt's No
Salt
1/4 teaspoon Chili powder Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3 ingredients in cast-iron skillet until meat is brown
and vegetables are tender. Drain off fat. Add tomato juice, macaroni,
and spices. Simmer until liquid is almost absorbed. Note: Served with a salad, this makes a delicious meal. Nutrients per serving: Calories 323, fat 11g, cholesterol 49mg,
carbohydrate 36g, sodium 64mg. Exchanges: Bread 2, Meat 2, Vegetable 1. Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry,
Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton.
Posted on FareShare 11-98 by Bright<bright@twave.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Mild Salsa Picada - Willy & Jose's Cantina, Las Vegas, N Recipe By : Chef Franciso Kiko Granados,Sams Town Casino, Las Vegas
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Tomatoes
Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 large tomatoes -- diced
1 medium onion -- chopped
1 medium green bell pepper -- in sm. squares
1/2 cup fresh cilantro -- chopped
1 small jalapeno -- chopped
2 cloves garlic -- minced
4 tablespoons fresh lime juice -- (or lemon juice)
salt -- to taste Mix ingredients together in a bowl. If prepared ahead, cover and
refrigerate. Makes about 4 cups. Recipe appeared in The Las Vegas Review Journal 11/25/98
Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Minestrone "Forgotten" Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crockpot
Volume 2, Nov. '98 Soups
Vegetables Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound Lean beef stew meat
6 cups Water
1 can (28 oz.) tomatoes with liquid -- cut up
1 Beef bouillon cube
1 medium Onion -- chopped
2 tablespoons Minced dried parsley
2 1/2 teaspoons Salt -- optional
1 1/2 teaspoons Ground thyme
1/2 teaspoon Pepper
1 medium Zucchini -- thinly sliced
1 can (16 oz.) garbanzo beans -- drained
1 cup Uncooked small elbow or -- shell macaroni
1/4 cup Grated Parmesan cheese (opt) In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley,
salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or
until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45
minutes more, or until the vegetables are tender. Sprinkle individual
servings with Parmesan cheese if desired. Diabetic Exchanges: One serving (without added salt and Parmesan cheese)
equals 2 vegetable, 1-1/2 starch, 1 meat. Also, 246 CALORIES, 453mg SODIUM, 33mg CHOLESTEROL, 30gm
CARBOHYDRATE, 19gm PROTEIN, 6gm FAT. From "Taste of Home" magazine, Collector's Edition
Typed for you by Iris Grayson Posted on FareShare 11-98 by Bright<bright@twave.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Mom's Favorite Soup Recipe By : Carlson-Arbogast Farms Bean Appetit, Bean Package
Serving Size : 12 Preparation Time :0:00
Categories : Beans/Legumes Soups
Carrots Ham
Healthwise Main Dishes
Onions Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 24 ounce pkg Bean Appetit Souper Mix -- (16 bean mix)*
2 cups diced or ground LEAN ham -- (2 to 3)
1 1/2 cups onions -- chopped
1 cup carrots -- diced
6 chicken bouillon cubes
2 teaspoons garlic -- minced
1 teaspoon cumin
2 quarts water Check beans for foreign material under water. Rinse and drain. Soak beans
for approximately one hour. (I brought to a boil and boiled for 2 minutes,
then soaked beans for the hour.) Drain.
Combine all ingredients in a large soup pot. Bring to a boil. Reduce heat
and simmer for 1 1/2 to 2 hours. Season with salt and pepper to taste. Makes 12 one cup servings. Variations: The following may be added: chopped tomatoes, rice, barley,
catsup, barbeque sauce, chili powder and green chilies
Nutritional Facts: per 1/4 cup dried beans: 158 calories, 1 g fat, 2%CFF,
0 cholesterol, 8 grams dietary fiber, 12 mg sodium MC formatting and posted to FareShare 11-98
by bobbi744@acd.net ICQ# 12099532 The Company Address for the company that produce this wonderful bean
mixture is: Carson-Abrogast Farm
4795 Reed Road
Howard City, MI 49239 NOTES : Beans/legumes used: Beans: Yellow Eye, Cranberry, Red Kidney, Navy, Pinto, Great Northern,
Swedish Brown, Adjuki, Cannellini Peas: Yellow, Green, Blackeye Lentils: Red, Green Limas: Baby, Christmas This was the best bean soup ever!!!! - - - - - - - - - - - - - - - - - -
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