Recipes Included On This Page Shrimp, Asparagus and Bacon Salad (Bobbie's) Sour Cream Ice Cream with Mango Sauce Sweet and Sour Cabbage (Barbara's) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Shrimp, Asparagus and Bacon Salad (Bobbie's) Recipe By : Original recipe by Bobbie Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh asparagus -- cut into 3/4-inch pieces 1/2 cup shredded Cheddar cheese 1/3 cup mayonnaise or salad dressing, or slightly more if needed 1/2 cup sliced green onions with tops or chopped sweet onions 1/4 cup sweet pickle relish -- (scant) 1/4 teaspoon salt 1 celery stalk -- sliced 1/3 pound cooked shrimp [cut in half if large] 1 cup iceberg lettuce -- torn into bite-size pieces 1 cup spinach -- torn into bite-size pieces 3 slices bacon -- cut up, cooked Cook asparagus in boiling water until crisp-tender. Drain and chill with ice cubes. Mix asparagus, cheese, mayonnaise, green onions, relish, salt, celery and shrimp in a large bowl. Chill until ready to serve. Add greens and bacon, stir to mix. Serves 2 generously. S(MC formatting by): "bobbie" Notes: We served this with bran muffins. Al and I both loved this salad. I took ideas from several shrimp salad recipes I found and used ingredients that we like and had on hand. Contributed to the FareShare Gazette by Bobbie; 3 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 14g Fat (53.4% calories from fat); 12g Protein; 16g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 874mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sour Cream Ice Cream with Mango Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups heavy cream -- or whipping cream 1 pint sour cream 2 tablespoons minced candied ginger 1 tablespoon grated lemon zest 3/4 cup light brown sugar -- packed To serve: -- Mango Sauce Combine the heavy cream, sour cream, ginger, lemon zest and brown sugar in a chilled mixing bowl; whisk just to mix. Freeze the mixture in an ice cream maker according to manufacturer's instructions. To serve, scoop out the balls with an ice cream scoop and place in chilled bowls or dessert plates. Pour the mango sauce over the ice cream and serve. Serves 8 Author Note: Food mavens who came of age in the seventies will remember a simple but stunning dessert consisting of fresh strawberries dipped in sour cream, then in brown sugar. The combination gave me the idea for this dizzyingly rich ice cream, which is accompanied by a fresh mango coulis. Florida Mango Sauce 2 cups diced ripe mango 2 tablespoons confectioners sugar, or to taste 1 tablespoon fresh lemon juice, or to taste 1/2 cup fresh orange juice, or water Puree the mango with the confectioners sugar and lemon juice in a food processor. Add enough of the orange juice to obtain a pourable sauce. Correct the flavorings, adding sugar or lemon juice to taste. Force the sauce through a strainer, pressing with the back of a wooden spoon to extract the juice from the pulp. cover and refrigerate until serving. Makes about 1 1/2 cups. Author Note: Here's a Floridian's answer to the classic raspberry sauce served in restaurants up North. Besides ice cream, mango sauce is delicious spooned over a slice of pound cake topped with fresh berries. Cuisine: "Latin American/Hispanic" Source: "Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993." S(Formatted by Chupa Babi): "June 2010" Contributed to the FareShare Gazette by Chupa; 28 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 34g Fat (79.0% calories from fat); 3g Protein; 17g Carbohydrate; 0g Dietary Fiber; 107mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Non-Fat Milk; 7 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sweet and Sour Cabbage (Barbara's) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1 Vidalia onion -- finely chopped [or other sweet onion] 2 tablespoons balsamic vinegar -- to 3 1 medium green cabbage -- cored and cut crosswise into 1/2-inch strips [6 to 8 cups strips] 1 tablespoon brown sugar -- to 2 tablespoons, or other sweetener Salt and freshly ground black pepper [plenty of both] Heat the olive oil in a large nonstick frying pan. Add the onions and cook over medium-low heat for 20 to 25 minutes or until deep golden brown, stirring often. The secret here is to cook the onions slowly to caramelize the sugars. Add 2 tablespoons balsamic vinegar and bring to a boil. Stir in the cabbage, 1 tablespoon brown sugar, a little salt and lots of pepper. (If there's too much cabbage for the pan, start with half the cabbage. When it cooks down, add the remainder.) Cook the cabbage over medium-low heat, stirring occasionally, for 30 to 40 minutes or until cooked through but not soft. It should have a little crunch. Just before serving, correct the seasoning, adding vinegar, sugar, salt, or pepper to taste. The cabbage should be a little sweet, a little sour, and very peppery. Serves 4. Author Note: Sometimes the best recipes are those with the fewest ingredients and the simplest preparation. Consider my wife's sweet and sour cabbage. Most of the sweetness comes from the balsamic vinegar and Vidalia onions, so you don't need very much sugar. Cuisine: "Eastern European" Source: "High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995." S(Formatted by Chupa Babi): "June 2010" Contributed to the FareShare Gazette by Chupa; 26 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; 5g Fat (68.5% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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