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FareShare Chat Recipes
June 23, 1999

 

 

 

 

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IRC Chat Number 76

The FareShare Menu

June 23, 1999

Pacific Paradise Cocktail
Cheese-Stuffed Mushrooms
Cold Squash Bisque
Romaine, Spinach, and Fruit Salad with Poppy Seed Dressing
Mediterranean Grilled Chicken Breasts
Barbecued Baby Back Ribs with Cumin and Molasses
Baked Corn and Mushroom Custard
Margarita Pie

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                      *  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.
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                      *  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.
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                     *  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.
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                     *  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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