Recipes Included On This Page Heisser-Kraut Salat (German) Herb-Rubbed Grilled Scallops Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Heisser-Kraut Salat (German) Recipe By : The New Cook Book; 1905 Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cabbage head Butter Vinegar -- (quantity unknown) Water Slice as fine as possible half a hard crisp cabbage. Should be in shreds; put in frying pan with butter and cook slightly, turning carefully. Pour over it vinegar and water; cover closely until cooked. Serve hot with boiled pickled pig's knuckle that has been carefully and slowly cooked until almost jellied. Hallie's note: I don't know how much vinegar as there is no indication anywhere in the recipe. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns. Edited by Grace E. Denison (Lady Gay of Saturday Night). The Musson Book Co., Limited, Toronto. Entered according to Act of the Parliament of Canada, in the year one thousand nine hundred and five, by Dan A. Rose, at the Department of Agriculture. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Herb-Rubbed Grilled Scallops Recipe By : The Herald-Mail ONLINE Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon dried tarragon 1/2 teaspoon dried thyme leaves 3/4 teaspoon dried oregano 3/4 teaspoon garlic powder 3/4 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 pound sea scallops -- rinsed and patted dry 1/4 teaspoon salt Fresh lemon wedges Herb-rubbed grilled scallops are low in calories, fat, carbohydrates and cholesterol. Look to the grill instead of the deep fryer to keep them healthy and flavorful. In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak. In a small bowl combine the tarragon, thyme, oregano, garlic powder, pepper and oil. Add the scallops and toss to coat. Cover the bowl and refrigerate for 2 to 10 hours. When ready to cook, preheat a gas grill to medium-high or prepare a charcoal grill. Divide the scallops between the skewers, threading them through the sides. Season with salt. Grill until the scallops are golden brown on both sides and opaque in the center, about 4 minutes per side. Serve with lemon wedges. Serves 4. The Herald-Mail ONLINE. http://www.herald-mail.com/ Contributed to the FareShare Gazette by Art; 26 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 4g Fat (29.5% calories from fat); 19g Protein; 4g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 317mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fat.

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