Recipes Included On This Page Chicken Salad with Grapes & Apples Chicken, Andouille and Shrimp Jambalaya Creole Seasoning Blend Chocolate and Orange Pecan Shortbreads Cold Vegetable Pizza Crab Cakes (Jennie's) Cranberry Loaf Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Chicken Salad with Grapes & Apples Recipe By : grocery store pamphlet Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup 1% plain yogurt -- (125 mL) 1/4 cup light mayonnaise -- (60 mL) 2 tablespoons chopped fresh tarragon leaves -- (30 mL) 2 tablespoons chopped green onion -- (30 mL) 1 teaspoon cider vinegar -- (5 mL) 1/4 teaspoon salt -- (1 mL) 1/4 teaspoon pepper -- (1 mL) 2 cups chopped poached chicken breast -- (500 mL) or turkey breast 1 1/2 cups chopped apple, unpeeled -- (375 mL) 1 cup seedless red grapes, halved -- (250 mL) 1/2 cup thinly sliced celery -- (125 mL) 6 cups mixed baby greens -- (1.5 L) [about half a 312g package or about 6 ounces] 1/4 cup toasted walnut halves, chopped -- (60 mL) Blend the yogurt, mayonnaise, tarragon, onion, vinegar, salt and pepper until well combined. Add the chicken, apple, grapes and celery; toss to coat evenly. Adjust seasonings to taste. Spoon the salad over the mixed greens. Sprinkle with the walnuts and serve. Hallie's comment: Although this recipe calls for fresh tarragon it may not be available everywhere and while dried tarragon is OK I think a bit of finely chopped fresh fennel might work very well here as a substitute - might even be better than the tarragon actually. From a Sobey recipe pamphlet. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 3g Fat (69.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chicken, Andouille and Shrimp Jambalaya Recipe By : Emeril Lagasse, modified by Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons canola oil, or more as necessary 4 pounds chicken, cut into pieces * 1 1/2 teaspoons Creole Seasoning, plus more for seasoning chicken and shrimp ** 1 pound andouille sausage, cut into bite-sized pieces 2 large onions, finely chopped 5 medium ribs celery, finely chopped 1 red bell pepper, seeded and finely chopped 1 bunch scallions, tops separated from bottoms, both chopped 10 cloves garlic, pressed or minced 1 small can tomato paste 1 can (4 ounces) chopped green chilies, drained 1 teaspoon dried thyme, crumbled 2 bay leaves 1 teaspoon salt, or to taste Generous amount of freshly ground black pepper, to taste 1/2 teaspoon Louisiana hot sauce, or to taste 4 cans chicken stock, more if necessary 2 cups fresh tomatoes, chopped 4 cups long grain rice 2 pounds jumbo shrimp, peeled and deveined 1 cup chopped fresh parsley * I used about 2 pounds of boneless, skinless chicken thighs and 2 pounds of boneless, skinless chicken breasts. ** Don't have Creole Seasoning? There is a recipe at the end of this description. In a very large, heavy Dutch oven or stovetop casserole, heat the oil over high heat. Season the chicken with the Creole Seasoning on all sides. Add the chicken pieces to the hot pan, in batches if necessary; sauté until browned on all sides, 6 to 8 minutes. Transfer chicken pieces to a large bowl and set aside. Add the sausage to the drippings in the pan, reduce the heat to medium high; sauté, stirring frequently, until sausage is browned on all sides, 4 to 5 minutes. Remove the sausage with a slotted spoon and transfer to the bowl with the chicken. Add the onions, celery, bell pepper, chopped scallion bottoms and garlic; sauté over medium heat until vegetables are tender, about 5 minutes. Return the chicken and sausage to the pan, along with the 1 1/2 teaspoons Creole Seasoning, tomato paste, canned chilies, thyme, bay leaf, salt, pepper, hot sauce, stock and tomatoes and bring to a simmer, stirring well to mix. Cover pan, reduce heat to low and cook for 45 minutes or until the chicken is very tender and the broth has absorbed the flavors of the sausage and seasonings. Increase the heat to high and add the rice and chopped green onion tops. Stir well and bring to a boil. Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked and has absorbed all the liquid. Season the shrimp with Creole Seasoning. Sauté the shrimp in a separate pan until just turning pink, about 4 - 5 minutes depending on size. Remove the Dutch oven from the heat, taste, and adjust seasoning if necessary. Remove the bay leaves and gently stir in the seasoned shrimp and parsley. Let stand for 15 minutes, covered, before serving. Yield: 12 servings Creole Seasoning Blend: 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano, crushed 2 tablespoons dried basil, crushed 1 tablespoon dried thyme 2 tablespoons black pepper 1/2 tablespoon cayenne pepper 5 tablespoons paprika 1 tablespoon salt, or more to taste In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container. Note: Prepared by Art on December 8, 2010. With added hot sauce at the table, this was met with rave reviews and was enough for two nights. We did add more broth when it was warmed up. Contributed to the FareShare Gazette by Art; 12 December 2010. - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chocolate and Orange Pecan Shortbreads Recipe By : Amy Tong, Carson, CA, Holiday Cookie Contest Serving Size : 24 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unsalted butter 1 cup sugar 2 tablespoons grated orange rind 1 teaspoon vanilla extract 2 teaspoons orange extract 3 1/2 cups Gold Medal all-purpose flour 1/4 teaspoon salt 1 1/2 cups finely chopped pecans 1 cup miniature semisweet chocolate chips Heat oven to 350 F. In a large bowl beat butter and sugar with electric mixer on Medium speed until combined. Beat in orange rind, vanilla and orange extracts. On low speed beat in flour and salt. Stir in pecans and chocolate chips. Divide dough in half, shape into 2 flat discs. Wrap 1 disc in plastic wrap. On lightly floured surface roll unwrapped dough to about 1/4 inch thick. Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into desired shapes). On ungreased cookie sheet place cookies about 1/2 inch apart. Repeat with second disc. Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack. Source: "Betty Crocker #258 - Christmas Cookies, December 14, 2010" S(MC Formatted by:): "Bobbie" Yield: "24 to 30 cookies" Start to Finish Time: "2:15" NOTES : Top: Don't use too much flour on your work surface when rolling the dough, as it could affect the texture of the baked cookies. Bobbie's Note: These are absolutely delicious. They took some time but didn't stick when rolled out. I did find that rolling them a little less than the 1/2 inch thick suggested gave better results. Contributed to the FareShare Gazette by Bobbie; 20 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 11g Fat (75.0% calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 24mg Sodium. Exchanges: 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cold Vegetable Pizza Recipe By : Candice Valencia Serving Size : Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large cans Pillsbury Crescent rolls 16 ounces Cream cheese 1 1/2 cups finely shredded cheddar 2/3 cup mayonnaise 1 package dry ranch dressing mix Assorted fresh veggies, enough to cover * * zucchini, green onions, tomatoes (seeds and pulp removed), broccoli (chopped fine), cauliflower (chopped fine) Spread crescent roll dough in one lightly greased baking sheet. Press seams together. Bake 15 minutes at 350F. Mix together cream cheese, mayonnaise and ranch dressing mix; spread over cooled crust. Place raw vegetables on top. Chill. Notes: Mine. Made for my Brunswick Seniors class party 12/21/2010. Contributed to the FareShare Gazette by Candice; 23 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Crab Cakes (Jennie's) Recipe By : Cuisine Mar/Apr 1998 Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter -- melt in sauté pan 1/3 cup red pepper -- diced 1/3 cup celery -- diced 1/3 cup yellow onion -- diced 1/2 cup dried bread crumbs 1/4 cup scallions -- minced 1/4 cup mayonnaise 1 egg 2 tablespoons minced parsley 2 teaspoons Worcestershire sauce 2 teaspoons lemon juice 2 teaspoons Old Bay Seafood seasoning 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon Tabasco sauce 1 pound lump crabmeat -- (3 cups) Melt butter in sauté pan. Add the red pepper, onion, celery and saute 5 minutes or until tender. Cool slightly. Combine this mixture with remaining ingredients, except crab. Gently pick through crabmeat for any pieces of shell. Use your fingers to carefully blend the crab into the seasoned breadcrumb mixture. This preserves the large pieces of crab. Gently pack crab mixture about 1-inch thick into a 2 1/2-inch ring. Don't pack tightly. Chill the refrigerator for at least one hour. Broil the cakes for 3-4 minutes or until browned. Turn them over, gently holding cakes with your fingers so they don't fall apart. Finish broiling the other side for 3-4 minutes. Paint plates with chipotle Rémoulade. Yield: "10 crab cakes" NOTES : Serve these crab cakes with chipotle Rémoulade or with poached eggs and red pepper sauce. Garnish with chives. In order to make wilted chives stand up, thread with thin spaghetti. Use lime wedge also. Jennie's comments. "I was reading a recipe for crab cakes for appetizers for New Year's Eve and as usual was reading the reviews of the recipe and figured, "why bother, mine are better anyway"! So, here is the recipe I start with and then change it to suit me. I don't broil the crab cakes, I bake them. For those with sea food allergies I often substitute tuna for the crab and it is equally enjoyable. If they are appetizer servings, I make small balls instead of cakes (and for more formal dinners serve them on Asian soup spoons). I will include my own sauce recipe (Pomegranate Caper Sauce) instead of that called for in the original recipe." Contributed to the FareShare Gazette by Jennie; 29 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 9g Fat (65.7% calories from fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 341mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cranberry Loaf Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup graham cracker crumbs 1/2 cup packed brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup chopped cranberries 1 cup raisins 1/2 cup chopped walnuts 1 tablespoon orange zest 1 egg -- beaten 1 cup orange juice 1/3 cup vegetable oil In a large bowl, mix together flour, crumbs, brown sugar, baking powder and salt. Stir in cranberries, raisins, nuts and orange rind. Add beaten egg, orange juice and oil. Stir until blended. Scrape into a greased 9- by 5- by 3-inch loaf pan. Bake in a preheated 350 degrees F oven for 1 hour, or until inserted toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely. Serves 12. Wrap tightly to freeze. Let come to room temperature before slicing and serving. Approximate nutritional values Per serving: 251 calories; 11 g fat (1 g saturated fat; 39 percent calories from fat); 37 g carbohydrates; 18 mg cholesterol; 241 mg sodium; 4 g protein; 2 g fiber. Source: "Kate Lawson, Detroit News Food Writer" S(Formatted by Chupa Babi): "Dec 2010" Yield: "1 loaf" Contributed to the FareShare Gazette by Chupa; 15 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 10g Fat (36.8% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 Fat; 1/2 Other Carbohydrates.

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