Recipes Included On This Page Shrimp and Scallop Couscous Smearcase - Cheesecake Style Bars Swiss Woods Pancake Syrup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Shrimp and Scallop Couscous Recipe By : Marvin Meuser, Jr, Princeton, IN Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium zucchini -- julienned 1/2 medium green pepper -- julienned 1 tablespoon olive oil 1 1/2 plum tomatoes -- chopped 2 green onions -- chopped 1/2 tablespoon minced fresh basil -- or 1 teaspoon dried 1 1/2 teaspoons chili powder 1/2 garlic clove -- minced 1/4 teaspoon dried oregano 1/4 pound uncooked medium shrimp -- peeled and deveined 1/4 pound bay scallops 1/8 teaspoon salt 1/16 teaspoon pepper Hot cooked couscous -- or rice Thinly sliced fresh basil leaves -- optional In a large skillet, sauté zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink an scallops are opaque. Serve with couscous. Garnish with sliced basil, if desired. Source: "Taste of Home Magazine, August-September 2010" S(MasterCook formatting by): "Bobbie" Start to Finish Time: "0:30" NOTES : When it comes to pleasing guests, this fast and filling seafood skillet from Marvin is a "shore thing". Round out the meal with garlic breadsticks. Tip: To peel shrimp quickly, use a hand held plastic letter opener. It splits the shell and makes deveining easier. Bobbie's Note: This was delicious! I served it on couscous and will try it on rice next time. Contributed to the FareShare Gazette by Bobbie; 29 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 8g Fat (43.8% calories from fat); 12g Protein; 11g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 254mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Smearcase - Cheesecake Style Bars Recipe By : Adapted from a recipe by Rachel Rappaport Serving Size : 24 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the crust: 2 cups flour 2 teaspoons baking powder 3/4 cup sugar 1 pinch salt 1/2 cup vegetable oil 2 large eggs -- at room temperature For the filling: 1 pound cream cheese -- (two 8-ounce packages) at room temperature [do not use low-fat or nonfat] 3/4 cup sugar 1 tablespoon flour 12 ounces evaporated milk 2 teaspoons vanilla extract 3 large eggs -- at room temperature Sprinkling of ground cinnamon -- (optional) For garnish: 1 1/2 cups jam -- of choice (optional) Preheat the oven to 325 degrees F. Have a 9-by-13-inch ungreased pan at hand. For the crust: Combine the flour, baking powder, sugar and salt in the bowl of a stand mixer or hand-held electric mixer. Add the oil and eggs; beat on low speed for a few minutes until a dough forms (not so much like a cake batter). Press into the pan, spreading it evenly the bottom and at least halfway up the sides. For the filling: Combine the cream cheese and sugar in a separate (or cleaned) bowl of a stand mixer or hand-held electric mixer; beat on medium- low speed for 2 minutes. Reduce the speed to low, then add the flour, evaporated milk, vanilla extract and eggs. Mix until smooth; the batter will be quite thin. Pour the filling over the crust in the pan and sprinkle with cinnamon, if desired. Bake for 60 to 70 minutes or until the filling is slightly puffed and set. The cake should not brown. Transfer the pan to a wire rack to cool completely. If using the jam as a topping, spread it over the cooled cake before cutting. Use a clean, dry and hot knife to cut the cake into 24 equal squares, cleaning the knife between cuts. Makes 24 squares Baltimore has a tradition of straightforward food, especially when it comes to satisfying, homey desserts (think Berger cookies). Give credit to the combination of an unpretentious, working-class sensibility and a history of Eastern European immigrants. Take smearcase. I wasn't familiar with it until I read Rachel Rappaport's article in the spring 2008 issue of the late Edible Chesapeake magazine. Smearcase is a Pennsylvania Dutch term referring to cottage cheese, which was probably the original base for the cheesecake-like dessert that goes by the same name. A fourth-generation Baltimorean, Rappaport remembers growing up eating smearcase, an occasional treat her grandfather would bring home from a commercial baker. Finding it on shelves or in bakery cases these days can be hit or miss. It had been about a decade since she'd had it, but with the taste from childhood firmly planted in her mind, she was able to re-create something for her blog, Coconut and Lime, that passed muster with the Old Guard. Her mother, grandfather, aunt and neighbors all gave it a ringing endorsement. It's the real deal as they remembered it. Despite moving onto a number of other projects, including her first cookbook due mid-April, "Everything Healthy Slow-Cooker Cookbook", she remembers the smearcase recipe well, given the strong response she got from readers when she first posted it. Smearcase is lighter and less sweet than a traditional New York-style cheesecake. Rappaport had the great idea to use evaporated milk instead of fresh, which gives the filling a not-too-decadent creaminess. And the crust is more than simply a way to keep the filling from sticking to the pan: Its cakyness balances out the creamy filling. Smearcase is a perfect candidate for a potluck dessert; transport it in the pan, then cut it into squares before serving. The original recipe calls for just a dusting of cinnamon before the cake goes in the oven. I omitted it to give me more options for flavor pairings once baked. Although Rappaport agreed it's blasphemy to tinker with tradition, the simplicity of the recipe makes me want to add interesting toppings to it, such as jam, drizzled chocolate or sliced fruit. Fresh fruit, she agreed, might work well without overwhelming the creamy base. Because smearcase isn't too sweet, it would also be a natural for tea time or even breakfast or brunch. (Rappaport suggested the latter first, I swear. She's obviously a girl after my own heart.) Make it by the book or customize it to suit your tastes. Either way, this almost-forgotten food from a neighboring town is worth revisiting. Adapted from a recipe by Rachel Rappaport in the spring 2008 issue of Edible Chesapeake magazine Source: "Washington Post" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa; 17 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 13g Fat (42.5% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 140mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Swiss Woods Pancake Syrup Recipe By : Debbie Mosimann Serving Size : 32 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Table Syrup (Golden Barrel, King's) 4 cups dark brown sugar 1 stick butter (1/4 pound) 1 cup boiling water 2 tablespoons vanilla 1. Mix all the ingredients except the vanilla together in a saucepan and bring to a boil. Boil gently for 7 minutes, watching so that it does not boil over. (read: sticky mess!) 2. Remove from the heat and stir in the vanilla 3. Allow to cool somewhat and store in quart jars in the refrigerator. 4. Heat to serve Yield: 8 cups Debbie's Notes: "When my mother took over the bakery at S. Clyde Weavers sometime in the 60's she turned to making sticky buns in a big way, and they were ohh so good. Straight from the oven, warm and soft with all that goo... Somewhere along the line someone thought that "goo" might be good on ice cream, and it was. When we opened the inn, I wondered if I couldn't adapt the recipe to make our own pancake syrup and we have been serving it here to rave reviews ever since. It is so easy, holds well in the refrigerator and is best served warm." Used with explicit permission from Debbie Mosimann, Innkeeper Swiss Woods Bed and Breakfast Inn Lancaster County, Lititz, PA http://www.swisswoods.com For recipes from the inn visit www.bedandbreakfastfoodie.com the home page of "Eight Broads in the Kitchen" .. a blog Debbie does with 7 innkeeper friends. Contributed to the FareShare Gazette by Art; 25 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 27g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 2 Other Carbohydrates.

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