* Exported from MasterCook * Smoked Soft-Shell Crabs Recipe By : Blue Point Oyster Company
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Crab
Grill/Outdoor Cooking Main Dishes
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup applewood chips
1 tablespoon butter or margarine
2 teaspoons garlic -- minced
2 tablespoons fresh basil -- finely chopped
OR 2 tsps dried basil
1/8 teaspoon cayenne
1/2 cup dry vermouth -- divided
4 soft-shell crabs -- cleaned
Vegetable spray or oil for grill grate
Salt to taste
Freshly ground black pepper
1/2 lemon -- cut in wedges Place the wood chips in a bowl, add water to cover by 1 inch, and set
the wood chips aside to soak for at least 30 minutes. Start a grill
that has a cover. Melt the butter or margarine in a large nonstick
skillet. Add the garlic, basil, cayenne, and 1/4 cup of vermouth. Add
the crabs, and saut‚ them over a medium-high flame for 1 minute on each
side. Transfer the crabs to a flat grilling basket or a mesh grate that
has been sprayed or brushed with the vegetable oil. Do not discard the
contents of the skillet. Drain the applewood chips, and place them over
the hot coals. Place the crabs upside down on the grill. Cover the
grill, and hot-smoke the crabs for 4 to 5 minutes. Then turn the crabs
over, and smoke them right side up 4 to 5 minutes longer. The legs and
claws should become partially charred. Transfer the crabs to a serving
platter, sprinkle them with the salt and pepper, and cover them to keep
them warm. While the crabs grill, reheat the skillet, and add the
remaining qtr cup of vermouth, stirring the liquid over medium heat for
about 30 seconds to reduce the alcohol. Spoon the contents of the
skillet over the crabs, and serve the crabs with lemon wedges. Serves 2 to 4. Recipe from http://www.bluepointoysterco.com/crabrec.htm
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Smothered Okra Recipe By : The New York Times Heritage Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Side Dishes
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups coarsely chopped green bell peppers
2 tablespoons vegetable oil
1 clove garlic -- finely minced
1/2 cup chopped onion
3 cups okra -- cut into 1/2" pieces
Salt and pepper -- to taste 1. Place the green bell peppers in a saucepan and add water to cover. Add
salt and bring to a boil. Cook 1 minute and drain. 2. Heat the oil in a skillet and add the garlic and onion. When the onion
is wilted, add the okra. Sprinkle with salt and black pepper. Cook,
stirring, 10 minutes, and add the drained green peppers. Cover and cook
briefly. The vegetables should be tender, but they should retain a somewhat
crisp texture. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Spaghetti Squash with Gingered Tomatoes Recipe By : Bev Bennet in Two's Company (1985)
Serving Size : 2 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Side Dishes
Squash Tomatoes
Vegetarian Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 shallot -- minced
1 piece (1 inch) gingerroot -- or less
2 teaspoons unsalted butter
or olive oil
1 pound canned tomatoes -- chopped and drained
or fresh tomato concasse
1/4 teaspoon nutmeg
1 pinch sugar
salt and pepper
1 1/4 pounds spaghetti squash
cored and cooked -- strains separated While squash is cooking, saute the shallot and gingerroot in the butter in
a small skillet for 5 minutes. Add tomatoes to ginger. Add sugar,
nutmeg, salt and pepper. Simmer for 20 minutes. Serve over strands of spaghetti squash. each 185 cals, 6g fat (26%) Note:
From 25 to 30% of the squash is refuse. Bennet, Bev (1985). Two's Company, A Cookbook for Couples.
New York: Barrons.
Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net TIP: Partially cook a whole spaghetti squash, fork-pricked, in the
microwave on high until soft enough to cut and core. Rub with spice or
herb and finish cooking in the oven (350F) or on the grill. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 5074 0 0 0 0 0 0 0 630 0
* Exported from MasterCook * Spaghetti With White Bean Sauce - Raichlen Recipe By : Steven Raichlen http://www.newchoices.com/
Serving Size : 1 Preparation Time :0:00
Categories : Pasta/Noodles Vegetarian
Volume 2-4, Apr.'99 Main Dishes
Beans Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***SAUCE***
1 tablespoon olive oil
1/4 teaspoon hot pepper flakes -- or to taste
1 clove garlic -- finely chopped
1/2 medium red onion -- finely chopped
1/4 red bell pepper -- finely chopped
1 stalk celery -- finely chopped
1 plum tomato -- finely chopped
reserve juices
1/2 cup cooked white beans -- such as
navy or great northern
freshly ground black pepper -- to taste
1/2 cup vegetable broth
OR cooking liquid from beans
2 tablespoons finely chopped flat-leaf parsley
salt
3 ounces dry spaghetti
2 tablespoons grated parmesan cheese 1. Prepare the sauce. Heat the olive oil in a nonstick frying pan. Add
the pepper flakes, garlic, onion, bell pepper, and celery and cook over
medium heat until lightly browned. 2. Increase the heat to high. Stir in the tomato, beans, and black
pepper and cook for 1 minute. Add the stock or bean liquid and half the
parsley. Mash some of the beans with the back of a fork to help thicken the
sauce. Boil the sauce until thick and richly flavored, about 2 minutes.
Season to taste with salt and additional freshly ground black pepper. 3. While the sauce is cooking, bring 3 quarts of water to a boil in a
large pot. Add the spaghetti and a pinch of salt, and cook for about 8
minutes. Drain. 4. Transfer spaghetti to a shallow bowl and spoon the sauce on top.
Sprinkle with the Parmesan cheese and remaining parsley, and serve at
once. Note: For a quick bean salad the following day, double the amount of
pepper flakes, chopped garlic, red onion, bell pepper, celery, beans, and
parsley, but do not cook. Stir the extra raw vegetables into the extra
beans. Flavor with olive oil, vinegar, salt, and pepper. Posted to FareShare4/16/99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : This recipe takes only a few minutes to make, especially if you
use a food processor for chopping the vegetables. To round out
dinner, serve with garlic bread and a green salad.
* Exported from MasterCook * Spiced Chicken Legs with Apricots and Raisins Recipe By : Quick from Scratch Chicken and other Birds, Time-Life Book
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Apricots
Chicken Fruit
Main Dishes Onions
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tb Cooking oil
4 Chicken thighs
4 Chicken drumsticks
1 1/4 ts Salt
1/2 t Fresh-ground black pepper
1 Onion -- chopped
3 Cloves garlic -- chopped
1 1/4 c Canned low-sodium chicken
- broth
Or homemade stock
1/4 t Allspice
1/4 t Red-pepper flakes
2/3 c Dried apricots -- quartered
1/4 c Dark or golden raisins
1/4 c Fresh parsley -- chopped In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken thighs and drumsticks with 1/4 teaspoon each of
the salt and pepper. Cook the chicken until browned, turning, about
8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat
from the pan. Reduce the heat to moderately low. Add the onion and garlic to the
pan; cook, stirring occasionally, until the onion starts to soften,
about 3 minutes. Add the broth, the remaining 1-1/2 teaspoons salt
and 1/4 teaspoon black pepper, the allspice, and the red-pepper
flakes. Add the chicken, apricots, and raisins. Bring to a simmer,
reduce the heat, and simmer the chicken, partially covered, until
just done, about 20 minutes. Serve topped with the parsley. Source: Quick from Scratch Chicken and other Birds, Time-Life Books.
Shared on FareShare 4-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Spiced Pineapple Upside-Down Cake Recipe By : Taste Of Home Annual Recipes 1997
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Volume 2-4, Apr.'99 Pineapple Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/3 cups butter or margarine -- softened
-- divided
1 cup packed brown sugar
1 20 oz. can pineapple slices -- drained
12 maraschino cherries
1/2 cup chopped pecans
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk In a small saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in
bottom of an ungreased heavy 12-inch skillet or a 13 x 9 x 2-inch baking
pan. Arrange pineapple in a single layer over sugar mixture; place a
cherry in the center of each slice. Sprinkle with pecans and set aside. In a mixing bowl, cream sugar and remaining butter. Beat in eggs and
vanilla. Combine the dry ingredients; add alternately to batter with
buttermilk, mixing well after each addition. Carefully pour over the
pineapple. Bake at 350 degrees for 40 minutes for skillet, or 50 to 60
minutes for baking pan. Immediately invert onto a serving platter. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -
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