IRC Chat Number xx The FareShare Menu October 7, 1998 Greek Shrimp with Pasta -- With Feta Cheese, Yummy! Shrimp And Caramelized Onions -- Just smell it! Peppered Pork Tenderloin w/ Raspberry Bourbon Sauce Broiled Crab Cakes -- Love that Seafood. Ruth's Peaches & Cream Cheesecake -- Dessert anyone?
	* Exported from MasterCook *   Greek Shrimp with Pasta Recipe By : From: jtw@CS.Arizona.EDU (Jane T. Waddell) Serving Size : 2 Preparation Time :0:00 Categories : FareShare Chat 002   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1/4 cup olive oil   1 tablespoon garlic -- minced or crushed   1 1/3 cups chopped tomatoes   1/3 cup dry white wine   salt and pepper   1/3 cup fresh basil -- 1 1/2 T. dried   1/2 teaspoon oregano   1 pound peeled and deveined shrimp   1/2 teaspoon red pepper flakes   1/2 pound rigatoni -- raw   1/3 cup Feta cheese -- crumbled Preheat oven to 400 F. Set a large pot of water on the stove to boil. In a large bottomed pot, saute the garlic in half the olive oil. Cook briefly, then add the tomatoes. Cook briefly, then add the wine, salt, pepper, basil and oregano. Simmer on low heat for about 10 minutes. Meanwhile, saute the shrimp briefly in remaining olive oil. Sprinkle with pepper flakes as they cook. Remove the shrimp from heat when they lose their opacity. Put the shrimp in a baking pan. Sprinkle with crumbled Feta Spoon tomato sauce over Feta Bake about 10 minutes. Meanwhile cook rigatoni. To serve, spoon mixture over rigatoni. Found on the Web MC formatting by bobbi744@acd.net Contributed to #FareShare IRC chat, 7 October 1998, by Bobbi   - - - - - - - - - - - - - - - - - -       * Exported from MasterCook *   Shrimp And Caramelized Onions Recipe By : Cooking Light Card Serving Size : 2 Preparation Time :0:00 Categories : FareShare Chat 002   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   Vegetable cooking spray   1 cup thinly sliced purple onion -- separated in rings   1/4 cup dry sherry   2 tablespoons water   1 tablespoon cider vinegar -- plus   1 teaspoon cider vinegar   1 teaspoon fresh ginger root -- peeled/grated   1 teaspoon honey   1/8 teaspoon pepper   1 tablespoon thinly sliced green onion tops   12 ounces medium fresh shrimp -- peeled/deveined Coat a non-stick skillet with cooking spray; place over Medium heat until hot. Add purple onion; saute 10 minutes. Add sherry and next 5 ingredients; cook 3 minutes or until liquid evaporates. Remove from heat; stir in green onions, and set aside. Place shrimp on a rack coated with cooking spray; place rack in a shallow roasting pan. Boil 5-6 minutes from heat for 2 minutes on each side or until done. Serve with onion mixture. Yields 2 main dish servings. Per 4-oz. shrimp serving; 157 calories, 1.7 g. fat, 221 mg. cholesterol. MC formatting by bobbi744@acd.net ICQ#2099532 Contributed to #FareShare IRC chat, 7 October 1998, by Bobbi   - - - - - - - - - - - - - - - - - -       * Exported from MasterCook *   Peppered Pork Tenderloin with Raspberry Bourbon Sauce Recipe By : HotRod Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 002   Amount Measure Ingredient -- Preparation Method ------- ------------ --------------------------------   1 piece pork tenderloin -- trimmed   1 tablespoon 5 peppercorn blend -- cracked   1/2 cup beef stock   1/2 cup chicken stock   1 ounce bourbon -- pref Jack Daniels   2 1/2 tablespoons raspberries -- fresh or frozen  [2 to 3 tablespoons]   1 teaspoon finely diced shallots Make sure that tenderloin is trimmed of excess fat and "silver skin". Next take the loin rub with a little oil then roll in cracked pepper until coated. I,n a pot saute shallots until soft. Add stocks; bring to a boil then thicken stock with roux, which is 1/2 butter and 1/2 flour (For this dish approx. 1 tbsp. of each.) Once the sauce is thickened, add raspberries and bourbon. Let simmer for 20 - 30 minutes. Now the pork should be charbroiled, brown evenly on all sides. It can be finished either on the char-broiler or in the oven. Cook till still slightly pink in the center. Add some sauce to a plate, then slice pork on the bias, then arrange on the top of the sauce. Contributed to #FareShare IRC chat, 7 October 1998, by Chef   - - - - - - - - - - - - - - - - - -       * Exported from MasterCook *   Broiled Crab Cakes Recipe By : Diabetes Forecast, Oct. '97 Serving Size : 6 Preparation Time :0:00 Categories : FareShare Chat 002   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 1/2 pounds backfin crab meat -- picked clean   2 tablespoons low-fat mayonnaise   2 tablespoons Dijon mustard   3 tablespoons onion -- minced   1 each egg   1 dash Tabasco sauce Combine all ingredients and shape into 6 patties. Cover and allow to set in fridge for 2 hours. Broil the patties (6 inches from the heat source 5 minutes per side or until golden brown. NOTES : Serving size: 3 oz (or 1/6 of recipe). Exchanges : 3 Very Lean Meat, 1/2 Fat. Calories 131, Calories from fat 38, Total fat 4 grams, Saturated fat 1 gram, Cholesterol 132mg, Carbohydrate 1 gram, Dietary fiber 0 grams, Sugars 1 gram, Protein 20 grams Contributed to #FareShare IRC chat, 7 October 1998, by Bright   - - - - - - - - - - - - - - - - - -       * Exported from MasterCook * Ruth's Peaches and Cream Cheesecake Recipe By : Ruth Grosh Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 002   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   **FILLING**   3/4 cup flour   1/2 teaspoon salt   1 teaspoon baking powder   3 1/4 ounces package vanilla pudding mix -- (dry)   3 tablespoons margarine -- softened   1 egg   1/2 cup milk   **TOPPING**   1 can sliced peaches -- drained,  [reserve juice]   8 ounces cream cheese -- softened   1/2 cup sugar   4 tablespoons reserved juices -- or a little more   1 tablespoon sugar   1/2 teaspoon cinnamon Preheat oven to 350F. Grease bottom and sides of 9-inch deep dish or regular pie pan. Combine FILLING ingredients into mixing bowl. Beat 2 minutes at medium speed. Pour into pie pan. Drain peaches and reserve the juice; place peaches over the batter in the pan. Combine cream cheese, 1/2 cup sugar, and 4 - 5 tablespoons of juices in small mixer bowl. Beat 2 minutes at medium speed. Spoon to within 1 inch of edge of batter and peaches in pan. Combine 1 tablespoon sugar and cinnamon; sprinkle over cream cheese topping. Bake at 350F for 30 - 35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator. Formatted in MasterCook by Art Guyer. Contributed to #FareShare IRC chat, 7 October 1998, by Art   - - - - - - - - - - - - - - - - - -