Recipes Included On This Page Sauteed Shrimps And Scallops With Cilantro Shashlik Caucasian - From The Russian Tea Room Smoked Chicken Louisianne Strawberry-Pecan Pie Summer Squash Slaw Sweet Rusks - Anise Toast Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sauteed Shrimps And Scallops With Cilantro - Ivillage Recipe By : Fran Clinton, Quick and Easy ivillage.com 1999 Serving Size : 4 Preparation Time :0:00 Categories : Seafood Volume 2-5 May '99 Main Dishes Scallops Shrimp Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup diced green pepper 1 large garlic clove -- minced 1/2 pound scallops 1/2 pound shrimp -- cleaned 2 cups chopped tomatoes 1/3 cup cilantro -- chopped 1 teaspoon chili powder Over medium-high heat, heat olive oil in a saute pan and then add green pepper. Saute for 1 minute and then add scallops, shrimp and garlic. Saute for 3 minutes, stirring or shaking pan frequently, and add tomatoes, cilantro and chili powder. Saute until tomatoes reduce and form a sauce (about 7 minutes). Serve over rice or angel-hair pasta with steamed squash as a side dish. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shashlik Caucasian - From The Russian Tea Room Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-5 May '99 Lamb/Goat Main Dishes Onions Peppers Rice Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Boneless lamb -- cut into 2" cubes 1 Small clove garlic minced 4 Celery tops -- coarsely chopped 1 c Cooking oil 2 ts Lemon juice 1 t Salt 1 t Pepper 1 Bay leaf 1 t Dillweed 3 Tomatoes -- quartered 2 Onions -- cut in wedges 2 Green peppers -- cut in 1" squares Hot cooked rice Place lamb in large bowl or shallow dish. In screw top jar combine oil, lemon juice, salt, pepper, bay leaf, dill, garlic, and celery. Shake well and pour over the lamb. Cover and marinate in refrigerator for 6 to 8 hours or overnight, stirring occasionally. On each of 4 long skewers, thread lamb, tomato, onion, and green pepper; repeat, using 4-5 cubes of lamb on each skewer. Grill shashlik over medium coals 12-16 minutes, turning once. (or, place shaslik on rack in shallow baking pan, 4 inches from broiler. Broil 10 minutes, turning once, for medium rare.) Brush meat and vegetables with additional marinade, if desired. Serve on a bed of hot cooked rice. If desired, garnish with fresh dill. Yield: 4 servings. Recipe found at http://www.culinary.com/foodtext/direct.shtml Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Chicken Louisianne Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-5 May '99 Chicken Grill/Outdoor Cooking Main Dishes Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Chicken breasts - boneless MARINADE: 1 tb Louisiana Gold Pepper Sauce 1 t Garlic - diced 1 t Black pepper - cracked 1 oz Red wine - dry 1 c Olive oil 1/2 c Louisiana cane syrup 3 tb Worcestershire sauce FOR MARINADE: Combine all marinade ingredients and using a wire whisk, stir to ensure that all seasonings are well blended. Add chicken breasts and cover with the marinade. Allow to sit at room temperature for 30 minutes. FOR SMOKING: Prepare home style smoker according to manufacturer's instructions. Have available chips of pecan wood and sugar cane if possible. In the water pan, place one quart of water and two cans of Barq's root beer. The root beer will give the chicken a taste that is certainly unique. Once smoker is ready, place water pan in position and add small amounts of pecan wood and sugar cane to hot coals. Place chicken breasts on middle smoker rack and cook according to directions. Check for doneness at one hour. The chicken breasts may be eaten warm on colored lettuces as an entree salad or sliced cold and served with sweet mustard as an appetizer. From the files of Earl Shelsby From: Gail Shipp Date: 21 Aug 96 Yield: 4 This recipe has made me decide that I need a home smoker! Recipe found at http://www.culinary.com/foodtext/direct.shtml Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry-Pecan Pie Recipe By : Taste of Home Magazine Serving Size : 6 Preparation Time :0:00 Categories : Desserts Nuts Strawberries Taste Of Home Volume 2-5 May '99 Pies & Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Sugar 1/4 cup All-purpose flour 1 teaspoon Ground nutmeg 1 teaspoon Ground cinnamon 2 cups Fresh strawberries -- chopped 1 cup Pecans -- chopped Pastry for double-crust 9" pie 1 tablespoon Butter or margarine -- 1-2 tbl In a bowl, combine sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. Line pie plate with bottom crust. Add filling; dot with butter. Top with a lattice crust. Bake at 375 degrees for 50 minutes or until crust is golden brown and filling is bubbly. Posted on FareShare 5-13-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: This was a wonderful combination. I made a mistake and added the cinnamon and nutmeg to the flour for crust instead of the filling. I was able to get about half of it out and into the filling, but it was delicious that way. I might add half of the seasonings for a pie to the crust again. * Exported from MasterCook * Summer Squash Slaw Recipe By : Quick Cooking Magazine Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-5 May '99 Peppers Salads Squash Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small yellow summer squash -- julienned 2 small zucchini -- julienned 1 small sweet red pepper -- julienned 1/3 cup sliced onion 3 Tablespoons vegetable oil 2 Tablespoons cider or white wine vinegar 1 Tablespoon mayonnaise 1 teaspoon sugar 1/2 teaspoon dillweed 1/2 teaspoon garlic salt 1/4 teaspoon celery salt 1/4 teaspoon pepper In a large bowl, combine squash zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon. Yield: 10 servings. Recipe from Mary Ann Kosmas in Quick Cooking Magazine Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Rusks - Anise Toast (Paxemadskia) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 2-5 May '99 Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour (I use unbleached) 1 T baking powder 1/8 t salt 2/3 cup oil 3 large eggs 1 cup sugar 1 t anise seeds (I use 1 Tablespoon) Beat eggs, sugar, and anise seeds until blended. Add oil as though you were making mayo. Sift dry ingredients, add to oil mix and beat to combine well. Oil either one 8 1/2 x 4 1/2 inch pan, or three 6x3 inch pans. Scoop batter into them. Bake at 350F for about 45 minutes, or maybe a little less for smaller pans. Remove from pans and allow to cool. Cut into 1/2 or 1/3 inch slices. Cut the slices in half or even thirds if you use the larger pan. Place on ungreased cookie sheet. Dry slowly at 250F turning once or twice. The recipe says for 1/2 hour, but it takes me a lot longer than that. I don't really know how long--just until they're dry. Contributed to FareShare 5-99 by Gayle/ddmmom - - - - - - - - - - - - - - - - - -

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