Recipes Included On This Page Yorkie's Seafood Casserole Yukon Gold Potato and Artichoke Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Yorkie's Seafood Casserole Recipe By : Betty Coolie Serving Size : 5 Preparation Time :0:00 Categories : Casseroles Crab Main Dishes Scallops Seafood Shrimp Volume 2, Nov. '98 Lobster Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound shellfish but 1/3 crabmeat -- cooked 3 slices soft bread crumbs -- cubed 1/2 cup milk 4 eggs, hard-boiled -- chopped 1 teaspoon onion -- chopped 1 teaspoon Worcestershire sauce 1 cup Mayonnaise Mix all. Bake in a 350 degree oven for about 20 minutes. Serves 5. - - - - - - - - - - - - - - - - - - NOTES : Yorkie's Restaurant, Camden, From Betty Coolie. A crab, scallop, and lobster combination works well ! Posted on FareShare 11-98 by Jack Coffin * Exported from MasterCook * Yukon Gold Potato and Artichoke Salad -Un Grand Cafe* Recipe By : Un Grand Cafe, Chicago, Mark Dorian (chef) Bistro (1998) Serving Size : 6 Preparation Time :0:00 Categories : Salads Volume 2, Nov. '98 Artichokes Potatoes Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 pounds yukon gold potatoes OR substitute russets 1 lemon -- halved 4 large artichokes 1 2/3 cups water 1/3 cup olive oil 1/3 cup dry white wine 6 peppercorns 6 coriander seeds 2 sprigs fresh thyme or 1/2-tsp dried 1/2 red onion -- very thinly sliced 3 green onions -- thinly sliced diagonally 1 tomato -- peeled, seeded and chopped 10 black olives - brine cured -- pitted and chopped such as Nicois or Kalamata 6 basil leaves -- thinly sliced ***DRESSING*** 1/4 cup fresh lemon juice 2 tablespoons Dijon mustard 3/4 cup olive oil COOK POTATOES in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces. PEEL THE ARTICHOKES AS FOLLOWS: Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Bend each leaf back and snap off where it breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes. Combine 1+2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.) Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl. FOR DRESSING, mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper. *RESTAURANT TRENDS Translated into easy home menus. Bon Appetit (sep 95) article, "100 Chef's Recipes Made Easy." Rustic and colorful. This recipe mailed to you on 11/18/98(Wed) by kitpath@earthlink.net [601cals, 42g fat] Un Grand Cafe 2300 N. Lincoln Park W. (Belden Ave.), Chicago, 312-348-8886 French Bistro $30-$50 Dining Outdoors, Quiet for Conversation, Very Busy - Reservations a Must, Romantic, Weekend Brunch, Game, Parking/Valet - Univ of Chicago rates it "extraordinary" Posted on FareShare 11-98 by Pat Hanneman - - - - - - - - - - - - - - - - - -

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