Recipes Included On This Page Baked Eggplant Stuffed with Ham and Shrimp Bobotie with Yellow Rice Bowtie Pasta with Zucchini Pesto - 7 pts Brandied Tomato Gravy Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Eggplant Stuffed with Ham and Shrimp Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium size eggplants 3 tablespoons olive oil 1 cup chopped yellow onion 1 cup chopped green onion 1/4 cup chopped parsley 1/2 cup chopped green sweet bell pepper 4 garlic cloves -- crushed 1 teaspoon whole thyme 2 bay leaves -- crushed 1/4 pound cured ham -- diced [buy a slice of good ham from your butcher, not the bland, boiled stuff] 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon Tabasco -- or more to taste 1 tablespoon Worcestershire 2 eggs -- beaten 1 cup bread crumbs 1 pound shrimp -- peeled and cut into 1/2-inch pieces 2 tablespoons butter or olive oil 1/2 pound crab meat Grated Parmesan or Romano cheese for garnish Cut off the stems of the eggplants and cut them in half, lengthwise. Boil in salted water until tender, about 10 minutes. Remove and drain. Scoop out most of the center of each and coarsely chop the scrapings. Set aside. In the oil, saute the yellow and green onions, parsley, green pepper, garlic, thyme, bay leaves, ham, salt, pepper, Tabasco, Worcestershire and eggplant scrapings. Simmer gently for 1/2 hour. Take off the burner and stir in the eggs and then the bread crumbs. In a separate pan, saute the shrimp in 2 tablespoon butter for 2 minutes or until it changes color. Add to the eggplant mixture along with the crab meat. Divide the mixture among the eggplant boats and sprinkle with cheese. Place on a greased baking sheet and bake at 350 degrees F. for 30-40 minutes or until the top is browned. Source : "COOKS.COM" S(Internet Address): "www.cooks.com/rec/view/0,1845,151187-232200,00.html" Contributed to the FareShare Gazette by Art; 11 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 10g Fat (37.1% calories from fat); 24g Protein; 14g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 1036mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Bobotie with Yellow Rice Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the yellow rice: 2 cups rice 3/4 cups raisins -- soaked in water for 20 minutes then drained 1 teaspoon turmeric 1 dash salt 2 cinnamon sticks For the bobotie you will need: 1 kilogram minced lamb -- (about 2 pounds) 125 milliliters milk -- (1/2 cup) 1 slice white bread -- (thick slice) crust removed and soaked in milk 2 onions -- roughly chopped Butter Salt 1 tablespoon curry powder 1 chilli -- finely chopped [optional & only if you like your food quite hot] 1/2 cup vinegar 1 tablespoon lemon juice 1 teaspoon brown sugar 1 tablespoon chutney 8 almonds -- crushed (optional) [8 to 10] 3 eggs 1 garlic clove -- crushed and finely chopped 6 bay leaves 1 orange -- sliced in wheels 1 lemon -- sliced in wheels Oil for cooking For the yellow rice: Place all the ingredients, including the raisins in about 750 ml (3 cups) water, bring to the boil and simmer for 15 to 20 minutes. If there is still excess water in the pot when the rice is tender, pour it out carefully. Dot the rice with a few blobs of butter and give it a sprinkling of cinnamon sugar. Cover and keep warm. For the bobotie: Heat the oil in a frying pan; add the garlic, onion and curry powder. Cook over medium heat for three minutes, then add the minced meat. Fry until the meat is almost done then, using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry for a minute or so and then remove from heat. Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes. If you like using almonds, push them into the mince. Beat the eggs and 125 ml (1/2 cup) milk; pour over the meat. Put three bay leaves on top of the milk mixture. Place the dish uncovered in the oven and cook for 30 minutes at 160C (325F). Serve with a plain green salad or chopped tomato, fresh chile and onion, sprinkle with a little vinegar. Serve bobotie hot with the yellow rice. Contributed to the FareShare Gazette by Joan; 6 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Bowtie Pasta with Zucchini Pesto - 7 pts Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bag bowtie pasta 4 small zucchini -- chopped 1 1/2 tablespoons capers 1/4 cup black olives -- pitted 1/2 cup hard ricotta cheese -- grated 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped oregano 4 tablespoons olive oil Salt and pepper Water Boil salted water for the pasta. Add to a food processor the zucchini, capers, olives, ricotta, basil, oregano and olive oil. Process on a high speed until the ingredients are well blended and have the texture of pesto. Boil the pasta for 8-10 minutes. Strain the pasta and mix it in a large bowl with the zucchini pesto. Add salt and pepper to taste. Serves: 4 Description: "7 pts" Source : "Mammas Health.com". S(MC format by Chupa Babi): "12.16.07" Contributed to the FareShare Gazette by Chupa; 16 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Brandied Tomato Gravy Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomatoes -- (8 ounces) 4 tablespoons butter or margarine 2 tablespoons all-purpose flour 14 ounces beef broth -- (1 can) 1 tablespoon brandy 1/2 teaspoon meat-extract paste * 1/4 teaspoon salt 1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside. 2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute. 3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat- extract paste and salt; cook, stirring until gravy thickens and boils. * NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets. Yields 12 servings. Contributed to the FareShare Gazette by Joan; 19 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 52 Calories; 4g Fat (70.5% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. Back to Recipe List

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