Recipes Included On This Page Beef Stroganoff Sandwich Boston Cream Pie #2 Broiled Sea Scallops with Orange-Butter Sauce Brown Sugar Shortbread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Beef Stroganoff Sandwich Recipe By : Taste of Home, Dec/Jan '93, p. 57 Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Cheese Ground Beef Main Dishes Taste Of Home Tomatoes Vegetables Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground beef 1/2 cup chopped onion 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1 loaf French bread loaf butter or margarine -- softened 2 cups sour cream 2 tomatoes -- seeded & diced 1 large green pepper -- diced 3 cups shredded Cheddar cheese In a skillet brown ground beef and onion. Drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half. Butter both halves and place on baking sheets. Remove meat mixture from the heat. Stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. Bake at 350 F. for 20 minutes or until the cheese is melted. Bake longer for crispier bread. MC formatting and posting on FareShare 5-13-99 by bobbi744@acd.net ICQ#12099532 - - - - - - - - - - - - - - - - - - NOTES : Beef Cook-off winner by Julie Terstriep or Industry, IL Bobbie's Notes: This was very tasty. I cut the recipe down to 1/4. I used fat-free sour cream and it worked fine. * Exported from MasterCook * Boston Cream Pie #2 Recipe By : Source Unknown Serving Size : 6 Preparation Time :0:00 Categories : Cakes Chocolate Desserts Using Cake/Brownie Mixes Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package regular vanilla pudding mix 1 3/4 cups milk 9 inch yellow cake layer -- (sm mix) 1 square unsweetened chocolate 1 tablespoon butter 3/4 cup confectioner's sugar 1 dash salt Combine pudding mix and milk. Cook as directed. Cool with surface covered. Split cake layer sideways in half. Beat cooled pudding. Spread between layers of cake. Melt chocolate and butter in Microwave. Combine hot milk, confectioners' sugar and salt. Gradually add chocolate mixture. Blend well. Quickly spread on cake. Store in refrigerator. contributed to FareShare 5-99 by chefmad <chefmad@macconnect.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Sea Scallops with Orange-Butter Sauce Recipe By : Pierre Franey, Executive Chef at Le Pavillion in New York C Serving Size : 4 Preparation Time :0:00 Categories : Seafood Volume 2-5 May '99 Main Dishes Scallops Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb Sea scallops Salt Freshly ground white pepper -- to taste 2 tb Olive oil 4 Sprigs fresh thyme or 1 tb Fresh rosemary -- chopped or 2 ts Dried rosemary 2 ts Garlic -- finely chopped 1/8 t Red pepper flakes 2 tb Lemon juice 1/2 c Orange juice -- freshly - squeezed -- pulp included 4 tb Butter -- room temperature 3/4 c Ripe tomatoes -- diced and seeded 1/4 c Fresh coriander -- chopped or Parsley Place the scallops in a mixing bowl with the salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice. Blend well and refrigerate for 1 hour. Meanwhile, place the orange juice in a saucepan and cook over high heat until it is reduced by half. Add the butter, tomatoes, and coriander, and cook briefly until the combination is well-blended. Season with salt and pepper. Keep warm. Heat a broiler or a grill until it is quite hot. Divide the scallops into four equal batches and place them on 4 skewers. Brush with the marinade. Place the skewers on the grill or under the broiler, and cook about 3 minutes. Turn the skewers and cook for another 3 minutes on the other side or until it is done. Serve immediately with the orange butter sauce. Shared on FareShare 5-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com Source: Pierre Franey, Executive Chef at Le Pavillion in New York City. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Sugar Shortbread Recipe By : Quick Cooking Magazine Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-5 May '99 Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter (no substitutes) -- softened 1/2 cup packed brown sugar 2 1/4 cups all purpose flour In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3"-thick rectangle measuring 11" x 8". Cut into 2" x 1" strips. Place 1" apart on ungreased baking sheets. Prick with a fork. Bake at 300F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Recipe from Shriley Gardiner in Quick Cooking Magazine Posted on FareShare 5-99 by Robin <GrassRats@aol.com> Yield: 3-1/2 doz. - - - - - - - - - - - - - - - - - -

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