Recipes Included On This Page Sausage Balls Seafood Seasoning Rub Shrimp Provencal Simple Chicken Francese Smoked Beef Brisket Spicy Grilled Shrimp and Melon Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sausage Balls Recipe By : SOUTHERN LIVING 1998 Serving Size : 24 Preparation Time :1:00 Categories : Appetizers Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Biscuit Mix 1 Pound Ground Hot Pork Sausage 1 10 Ounce Pac Sharp Cheddar Cheese -- Shredded Combine all ingredients in a large bowl, pressing mixture together with hands. Shape into 3/4 inch balls, and place on lightly greased baking sheets. Bake at 400 degrees for 15 to 18 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - NOTES : Freshly shredded cheese is a must. for ease, use a food processor to shred cheese, and then process half of sausage mixture at a time until blended. Freeze uncooked sausage Balls, if desired. Bake frozen balls at 400 degrees for 18 to 20 minutes. Posted on Fare Share 1-1-2000 by Alaska Michael <mmclaughlin@micronet.net> * Exported from MasterCook * Seafood Seasoning Rub Recipe By : SOUTHERN LIVING 1993 Serving Size : 1 Preparation Time :0:05 Categories : Condiments/Seasonings Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Teaspoons Ground Bay leaf 1 1/2 Teaspoons Dry Mustard 1 1/2 Teaspoons Black Pepper 1 Teaspoon Salt 3/4 Teaspoon Ground Nutmeg 1/2 Teaspoon Ground Celery Seeds 1/2 Teaspoon Ground Cloves 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Paprika 1/2 Teaspoon Ground Red pepper Combine all ingredients; store mixture in an airtight container. sprinkle on seafood or chicken before grilling. Posted on Fare Share 1-1-2000 by Alaska Michael <mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - NOTES : Yield: about 1/4 cup * Exported from MasterCook * Shrimp Provencal Recipe By : The American Diabetes Association's Easy & Elegant Entrees Serving Size : 4 Preparation Time :0:00 Categories : Diabetic Shrimp Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 tablespoons shallots -- chopped 1 clove garlic -- crushed 1/2 tomato -- peeled and coarsely -- chopped 1/4 pound tomato sauce 1/8 teaspoon cayenne pepper 1 pound shrimp -- shelled, deveined and boiled 5 minutes until they just turn pink 2 tablespoons dry white wine 1 tablespoon fresh parsley -- chopped In a large skillet over medium heat, heat the oil. Saute‚ the shallots and garlic 2 minutes. Add the chopped tomato, tomato sauce, cayenne pepper and salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce the heat to low and let simmer uncovered 10 minutes. Stir in the shrimp and wine. Continue to cook 5 minutes. Remove from the heat and transfer to a serving platter. Sprinkle with parsley and serve. Per serving: calories 177, fat 5.5g, 29% calories from fat, cholesterol 172mg, protein 23.9g, carbohydrates 6.0g, fiber 1.0g, sodium 179mg. Exchanges: 2 Lean Meat. Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom Posted on FareShare 1-2000 by Roberta Banghart <bobbi744@acd.net> - - - - - - - - - - - - - - - - - - NOTES : Prep: 15 min, Cook: 15 min. * Exported from MasterCook * Simple Chicken Francese Recipe By : David Rosengarten's TASTE Serving Size : 2 Preparation Time :0:00 Categories : Volume 3-1 Jan. 2000 Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Boneless Skinless Chicken Breast Halves Salt -- to taste Freshly-ground black pepper -- to taste 1 Egg -- well beaten Flour -- for dredging 6 tablespoons Butter 1 cup Dry white wine Cut the chicken breast into 6 pieces of roughly equal size. Place chicken pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Add 4 tablespoons of the butter to a sauté pan large enough to hold the 6 cutlets in a single layer. Melt the butter over medium-high heat; when the foaming starts to subside, the butter is ready. While the butter is heating, place the flour on a wide plate. Place each cutlet in the flour, and coat lightly. Place the beaten egg in a wide, shallow bowl. Dip the floured cutlets in the egg. Remove them, making sure to let the excess egg drip off, and add them immediately to the foaming butter. Sauté the cutlets, turning once, until the cutlets are golden on the outside, just cooked on the inside (about two minutes per side). Remove the cutlets and hold in a single layer. Spill the butter out of the sauté pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved cutlets to the pan, turning them until they are coated with the sauce. Divide cutlets among 2 plates, pour remaining sauce over them, serve immediately. This recipe yields 2 servings. Oosted on FareShare 1-2000 by Alaska Michael <mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Beef Brisket Recipe By : Recipe Courtesy of Emeril Lagasse Serving Size : 12 Preparation Time :14:00 Categories : Beef Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Hickory chips 10 Pounds Beef brisket, untrimmed Rustic Rub Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350 degrees F for 4 hours. Reduce the heat to 125 degrees F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. Yield: 12 to 15 servings BBQ SAUCE 4 cups tomato ketchup 2 cups Worcestershire sauce 1 small onion, minced 1 tablespoon minced garlic Drizzle of apple cider vinegar Juice of four lemons Salt and black pepper In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. Yield: 8 cups Posted on Fare Share 1-1-2000 by Alaska Michael <mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Grilled Shrimp and Melon Salad Recipe By : Mark Miller of the Coyote Cafe, Santa Fe, New Mexico Serving Size : 3 Preparation Time :2:30 Categories : Fruit Seafood Shrimp Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 dried chilies de arbol (or cayenne chilies) 1 1/2 cups olive oil -- for the marinade 1 teaspoon salt 2 cloves garlic -- sliced 1 bunch cilantro -- sliced 2 tablespoons fresh lime juice 35 medium unpeeled shrimp -- heads removed 4 cups Watermelon/Cantaloupe/Honeydew Mix -- diced 3 tablespoons sugar 1/2 cup mint leaves -- finely chopped 2 tablespoons fresh lime juice 1 tablespoon rice wine vinegar 3 cups Romaine lettuce (rib removed) -- cut in wide strips Grind the chilies in a spice mill to form a powder (about 2 tablespoons). In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator. Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes. Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes, and set aside to cool. Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate. Drain the melons slightly. Peel the shrimp, toss lightly in some of the reserved marinade. Place melons and shrimp on romaine. Mark Miller writes of this recipe: "This is one of my favorite brunch dishes. It combines the searing heat of shrimp marinated with chilies de arbol and the refreshing taste of ripe melons. Mint provides the perfect accent in this dish as it combines well with the fruit flavors and contrasts with the heat of the chilies. The secret to making this salad is to cool the grilled shrimp in their shells at room temperature rather than refrigerating them, which can toughen and dry them out, and to peel them at the last minute. Feel free to use any combination of melons: only the watermelon is a must!" Posted on FareShare 1-2000 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Excellent brunch dish.