Recipes Included On This Page Chocolate - Berry Charlotte Chocolate-Orange Charlotte Russe Cilantro Ginger Chicken Clam-Cream Cheese Dip Clams With Angel Hair Pasta Clay Pot Shrimp W/Bean Thread Noodles - Goong Ope Mawdi Cocktail Meatballs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chocolate - Berry Charlotte Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Gelatin Desserts Raspberries Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope unflavored gelatin 8 ladyfingers -- split in half/8-10 4 ounces semisweet chocolate -- chopped 1/3 cup whipping cream 1 1/2 cups whipping cream 2/3 teaspoon vanilla fresh raspberries fudge ice- cream topping Place unflavored gelatin and 1/4 cup cold water in a small saucepan; let stand 5 minutes. Cook and stir over low heat till gelatin dissolves; set aside. Line 1/2 quart souffle dish with plastic wrap. Carefully arrange ladyfinger halves, standing, them upright, around sides of dish; set aside. Melt semisweet chocolate with 3 tablespoons water in another saucepan over low heat. Stir in 1/3 cup whipping cream till smooth. Stir gelatin mixture. Remove from heat. Cool to room temperature, stirring occasionally. Place the 1 1/2 cups whipping cream, powdered sugar, and vanilla in a mixing bowl; beat with an electric mixer on medium speed till soft peaks form ( tips curl). Gently fold chocolate mixture into whipped cream mixture. Turn into ladyfinger lined dish; spread top evenly spread top evenly. Cover and chill for 4 to 6 hours or till set. To serve, invert dish onto a serving platter and un mold charlotte. Carefully remove plastic wrap. Garnish with additional whipped cream, fresh raspberries or strawberries, and fudge ice cream topping. Makes 6 to 8 serving. Posted on FareShare 10-98 by Iara <BNLIMPEX@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Orange Charlotte Russe Recipe By : The New Settlement Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Chocolate Citrus Desserts Gelatin Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes unflavored gelatin 1/4 cup frozen orange juice concentrate 2 ounces unsweetened chocolate -- grated 2 cups milk 1 cup sugar 1 teaspoon vanilla 2 cups heavy whipping cream 12 lady fingers -- split candied cherries -- coarsely chopped optional chopped pistachio nuts -- optional Soak the gelatin in the cold orange juice concentrate for 5 minutes. Melt chocolate in double boiler, add milk and sugar, cook 5 minutes or until smooth. Add gelatin and stir until dissolved. When cold, add vanilla. Beat cream until very stiff. gradually drizzle in the chocolate and fold in the gelatin mixture. Line a quart sized mold, sprayed with pam, with split lady fingers. Fill with the custard mixture. More lady fingers can go on the top if you wish. Chill the dish for at least one hour. Unmold and serve with more whipping cream. If desired sprinkle with bits of candied cherries and pistachio nuts. What is a Charlotte Russe? When gelatin was first packaged it was flavorless and called jelly powder. The "jelly" could be made with any fruit juice and placed in an "ice box" to thicken and firm. As soon as the gelatin would begin to thicken, whipped cream would be folded in. The result was called a "cream". When the gelatin mixture was layered with angel food cake or lady fingers it was called a Charlotte Russe. The New Settlement Cookbook. Posted on FareShare 10-6-98 by L. Thomas <lynnthomas@juno.com> Lynn - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cilantro Ginger Chicken Recipe By : Reynolds Wrap Kitchens Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dishes Marinades Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast halves -- (4) boneless, -- skinless 1/2 cup Lawry's Teriyaki Marinade with Pineapple -- Juice 1 can crushed pineapple -- undrained (8 oz.) 2 tablespoons chopped fresh cilantro 1/2 teaspoon Lawry's Garlic Powder with Parsley 1/2 teaspoon minced fresh ginger Pierce chicken several times with a fork. Combine Lawry's Teriyaki Marinade, pineapple, cilantro, garlic powder and ginger in an 8-inch glass baking dish. Add chicken and turn to coat with marinade. Cover with Reynolds Wrap Heavy Duty Aluminum Foil. Refrigerate 1 hour or overnight. Grill chicken over medium heat 10 to 15 minutes, or until done, turning occasionally. Cover chicken with Reynolds Wrap Heavy Duty Aluminum Foil to keep warm until serving time. From http://www.rmc.com/wrap/ Formatted and contributed to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Clam-Cream Cheese Dip Recipe By : Mrs. J. Charles Thomas Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Cream Cheese Dips/Spreads Seafood Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Minced Clams (7 1/2 Ozs.) -- drained 1 Pkg Cream Cheese (8 Oz.) -- softened 1 Tbsp Lemon Juice 1 Tsp Worcestershire Sauce 1/8 Tsp Pepper 1 Tbsp Mayonnaise 1/2 Tbsp Chopped Parsley 1/4 Tsp Prepared Mustard 1/2 Tbsp Chopped Chives Or Green Onion Tops Mix all ingredients with softened cream cheese. Heat through before serving. Good with club crackers or potato chips. May be served cold, but delicious hot. Serves 6 to 8 Source: "Mountain Measures"-- Junior League of Charleston, WV ed. 1974 Typed for you by billspa@icancect.net Posted on FareShare 10-10-98 by J Pellegrino<gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Clams With Angel Hair Pasta Recipe By : Land O LakesŪ Great Pasta, #21 Serving Size : 6 Preparation Time :0:00 Categories : Clams Main Dishes Onions Pasta/Noodles Seafood Tomatoes Volume 1, Oct. '98 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PASTA*** 6 Ounces uncooked dried angel hair pasta --capellini ***SAUCE*** 3 Tablespoons olive or vegetable oil 1 Medium onion -- chopped --1/2 cup 1/4 Cup chopped fresh basil leaves* 2 Tablespoons chopped fresh parsley 1 Tablespoon chopped fresh marjoram leaves** 1 Teaspoon finely chopped fresh garlic 1/2 Cup dry white wine --or chicken broth 13 Ounces canned minced clams -- drained --reserve 2 tablespoons juice 1 Can whole tomatoes -- cut up --14 to 16-ounce 1/2 Cup freshly grated Parmesan cheese Cook pasta according to package directions. Rinse with hot water; drain. Set aside; keep warm. Meanwhile, in 10-inch skillet heat oil; stir in onion, basil, parsley, marjoram and garlic. Cook over medium heat, stirring constantly, until onion is soft (2 to 3 minutes). Reduce heat to medium; stir in wine, 2 tablespoons reserved clam juice and tomatoes. Cook, stirring occasionally, until sauce is slightly thickened (10 to 15 minutes). Stir in clams. Continue cooking, stirring occasionally, until clams are heated through (2 to 4 minutes). Serve sauce over cooked pasta; sprinkle with Parmesan cheese. YIELD: 6 servings. *1 tablespoon dried basil leaves can be substituted for 1/4 cup chopped fresh basil leaves. **1 teaspoon dried marjoram leaves can be substituted for 1 tablespoon chopped fresh marjoram leaves. Posted on FareShare 10-98 by Cathy Crane <jazzmin@azstarnet.com > - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Clay Pot Shrimp W/Bean Thread Noodles - Goong Ope Mawdi Recipe By : Unknown Serving Size : 6 Preparation Time :0:00 Categories : Ethnic Pasta/Noodles Seafood Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Bean Thread Noodles 2 tb Vegetable Oil 1/4 c Cilantro Pesto (See Recipe) 1 tb Fresh Ginger, Finely Chopped 1 lb Shrimp, Peeled & Deveined 1/3 c Coarsely Chopped Green Onion 1/4 c Chicken Stock 2 tb Fish Sauce (Nam Pla) 1 tb Oyster Sauce 1 tb Chinese Rice Wine Or: Dry Sherry 1 t Dark Soy Sauce 1 t Asian Sesame Oil 1 t Sugar 1/4 t Salt 1 Handful Cilantro Leaves -----CILANTRO PESTO----- 1 t Whole White Or Black Peppercorns 2 tb Coarsely Chopped Fresh Cilantro Roots Or Leaves And Stems 2 tb Coarsely Chopped Garlic CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute. Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture. Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once. Posted to FareShare 10/98 by J.Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocktail Meatballs Recipe By : HELEN LEACH (Amy Stinson) Serving Size : 15 Preparation Time :1:45 Categories : Appetizers Ground Beef Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound hamburger 1/2 cup bread crumbs 1/3 cup onions -- minced 1/4 cup milk 1 egg 1 tablespoon parsley 1/8 teaspoon pepper 1/2 teaspoon worcestershire sauce 12 ounces chili sauce -- (heinz) 10 ounces grape jelly Mix first eight ingredients and shape into one inch balls. Use a 13 by 9 pan and place one inch of water in it. Place meatballs in pan and bake at 350 for 45-60 minutes. Mix chili sauce and jelly and heat in a sauce pan on the stove until they melt. Add meatballs to the sauce and heat about thirty minutes, stir while heating sauce and meatballs from the low fat archives. Posted on FareShare 10-10-98 by J Pellegrino<gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -

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