Recipes Included On This Page Seven Layer Mexican Dip Shrimp Tempura W/ Lemon & Olive Mayonnaise Sour Cream Rhubarb Crumb Pie Southern Ham and Peaches (Foil Bags) Spanakopitta Spinach Pie Spinach and Oyster Rissoles Springtime Pudding Steamed Brown Bread Stilton Party Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Seven Layer Mexican Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Avocados Beans and Legumes Cheese Dips And Spreads Onions Tomatoes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Large Can Refried Beans 2 Cans Jalapenos -- or chilies 2 Tomatoes -- or more 1 Onion -- (optional) 16 Ounces Sour Cream 2 Avocados -- (2 to 4) 2 Packages Taco Seasoning Shredded Cheese -- (Mozzarella and cheddar 1 Cans Olives -- (1 to 2) 1. Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chilies as a layer). Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer. 2. Put a layer of sour cream on top of the refried beans, taco seasoning and chilies. 3. Next put a layer of well mixed/mashed avocados (enough to cover the pan, I use a cake pan normally) on top of everything else. 4. Next sprinkle cheeses on top. I think the more cheese the better myself *grin*! 5. Next cut up tomatoes and add as many as you like; I like to use at least 2 cut up tomatoes. 6. Last put chopped up olives on top. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up. Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too. Contributed to FareShare 6-2000 by Sandy West<rwwest@execnet.net> Source: "Rachel Hosford Spence --ALASKA <JSRKH@ACAD1.ALASKA.EDU>" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Tempura W/ Lemon & Olive Mayonnaise Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Main Dishes Seafood Shrimp Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Corn oil (for deep-frying) 3/4 cup (or more) ice water 1 large egg 1 Pinch salt 3/4 cup unbleached all purpose flour 24 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied Lemon and Olive Mayonnaise (see recipe) Pour enough oil into heavy large pot to reach depth of 3 inches. Heat oil over medium-high heat to 380F. Whisk 3/4 cup ice water, egg and pinch of salt in medium bowl until frothy. Add flour and stir with whisk just until blended and small lumps remain. Working in batches, immediately dip shrimp into tempura batter to coat; shake excess batter back into bowl. Add shrimp to hot oil and fry until shrimp curl and coating is crisp, about 3 minutes. Using tongs, transfer shrimp to paper towels; drain. Sprinkle with salt. Transfer shrimp tempura to platter; serve shrimp immediately with Lemon and Olive Mayonnaise. Lemon And Olive Mayonnaise: 3/4 cup mayonnaise 2 tablespoons chopped pimiento-stuffed green olives 2 tablespoons minced preserved lemon (peel only) * or 1 1/2 teaspoons grated lemon peel 1/2 teaspoon hot pepper sauce Stir all ingredients in small bowel to blend. Season with black pepper. Can be made 1 day ahead. Cover and refrigerate. *Lemon preserved in a lemon juice and salt brine is used most often in Moroccan cuisine. Makes about 1 cup. Description: "Japan meets Morocco in this inventive dish. For a light coating, don't over mix the tempura batter." Cuisine: "Bon Appetit" Source: "Bon Appetit March 2000" - - - - - - - - - - - - - - - - - - - NOTES : MC formatted by Art Guyer Japan meets Morocco in this inventive dish. For a light coating, don't overmix the tempura batter. A few lumps of flour are O.K. Find preserved lemons at a specialty foods store, or use the grated peel of a regular lemon. * Exported from MasterCook * Sour Cream Rhubarb Crumb Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies and Tarts Rhubarb Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rhubarb 1 1/2 cups sugar, 1/3 cup flour, all-purpose 1 cup sour cream, light 1/2 cup flour 1/2 cup brown sugar 1/2 cup butter -- softened 10 inch pie shell -- unbaked Cut rhubarb and mix with strawberries if desired. Place in a 10" unbaked pie shell. Combine sugar, flour and sour cream, pour over the top of the rhubarb. Mix together the flour, brown sugar and butter to make crumbs. Sprinkle over the top of the pie. Bake at 450ºF for 15 minutes. Reduce heat and bake at 350ºF for an additional 30 minutes, or until the pie is set. Posted to FareShare 6-2000 by Jennie <BarFav@aol.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southern Ham and Peaches (Foil Bags) Recipe By :Reynolds(r) Serving Size : 4 Preparation Time :1:40 Categories : Ham Main Dishes Peaches/Nectarines Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Reynolds(r) Hot Bags(r) Foil Bag, large size 1 1/2 pound center-cut ham slice 1/3 cup maple-flavored syrup 1 tablespoon Dijon mustard 1 tablespoon margarine, melted 1 tablespoon flour 4 medium peaches, sliced PREHEAT grill to medium-high or oven to 450°F. OPEN foil bag. Place ham in foil bag. Combine syrup, mustard, margarine and flour. Pour over ham in foil bag. Arrange peaches in an even layer over ham. TO SEAL, double fold open end of foil bag. Place foil bag in a 1-inch deep pan. TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 20 to 25 minutes in covered grill OR BAKE 25 to 30 minutes in supporting pan in oven. USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Nutrition Information: (Per Serving) calories 489 grams fat 25 milligrams cholesterol 92 milligrams sodium 2484 grams carbohydrates 30 grams protein 35 Posted on FareShae 6-2000 by Art; - - - - - - - - - - - - - - - - - - - NOTES : MC formatted by Art Guyer http://www2.rmc.com/reynoldskitchens/kitchenconnection/index.asp * Exported from MasterCook * Spanakopitta Spinach Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. Fresh Spinach 2 Tbs. Olive Oil 12 Green Onions (Include Green Tops) -- Chopped 1 pound Feta Cheese 2 Tbs. Fresh Flat-Leaf Parsley -- Chopped 2 Tbs. Fennel or Dill -- Chopped Freshly Ground Pepper to Taste 1 Pinch Freshly Grated Nutmeg (Optional) 12 Filo Sheets -- (12 to 14) Rinse and stem the spinach, chop into small pieces or tear into shreds. Rinse again and drain well to thoroughly dry. In a large saute pan over medium heat, warm the olive oil. Add the spinach and chopped green onions and saute until the spinach wilts and cooks down, approximately 5-minutes. Transfer to a sieve and drain well, chop coarsely again and set aside. In a medium mixing bowl mash the Feta cheese with a fork. Add the parsley, dill or fennel and the spinach mixture to the Feta cheese and thoroughly combine all ingredients. Brush an ovenproof 9" x 13" baking pan with olive oil. Lay 6 Filo sheets in the pan, lightly brushing each with oil before adding the next layer. Spoon the spinach mixture over the top of the Filo and spread evenly. Lay 6 to 8 more Filo sheets on top, brushing each one with oil before adding the next layer. Cover and chill for about 30 minutes to set. Pre-heat oven to 350-F degrees. Bake until golden, about 30 minutes. Let cool for 5 to10-minutes to set, then cut squares and serve at once. Source : "Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day!" - - - - - - - - - - - - - - - - - - - NOTES : Formatted and Posted on FareShare 6-2000 by Art Guyer.   * Exported from MasterCook * Spinach and Oyster Rissoles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Oysters Seafood Spinach Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1 tablespoon vegetable oil, plus 2 teaspoons 1 1/4 pounds fresh spinach -- stemmed, cleaned and patted dry Salt Freshly ground pepper 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1/4 pound goat cheese 24 small oysters -- freshly shucked Dough: 3 cups flour 1 1/2 teaspoons salt 3/4 teaspoon baking powder 6 tablespoons solid vegetable shortening 1 egg 3/4 cup milk Solid vegetable shortening for deep-frying In a large saute pan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the spinach. Season with salt and pepper. Saute until wilted. Add the shallots and the garlic. Continue to saute for 1 minute. Remove from the heat and cool completely. In a mixing bowl, combine the wilted spinach and the cheese. Mix well. Season the mixture with salt and pepper. For the dough: Sift the flour, salt and baking powder into a mixing bowl. Cut in the shortening until it resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it into a thick dough. Break the dough into 24 equal pieces. On a lightly floured surface, roll the dough pieces into thin rounds, about 2 1/2 to 3 inches in diameter. Spoon a heaping tablespoon of the filling in the center of each round and place an oyster on top of the filling. Season the oyster with salt and pepper. Fold over and crimp the edges with a fork. Heat the shortening in a deep pot or an electric fryer to 360 degrees F. Fry the pies, a couple at a time, until golden brown. Drain on paper towels, season with salt and pepper and serve immediately. Cuisine: "Seafood Chat 6-17-2000" Yield: "24 Portions" - - - - - - - - - - - - - - - - - - - NOTES : Recipe courtesy Emeril Lagasse, 1999 EMERIL LIVE SHOW #EM1C68 Formatted and posted on FareShare 6-2000 by Art Guyer Offered in a FareShare Recipe Chat in June 2000 * Exported from MasterCook * Springtime Pudding Recipe By :Gloria Matoga in The Best of Social Services Serving Size : 6 Preparation Time :0:00 Categories : Bread Pudding Desserts Rhubarb Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups diced rhubarb 3 cups bread cubes -- rather large 1 cubes cut from white bread 3 or 4 days old 2 eggs 1 cup sugar -- divided 1/2 cup milk 1/4 cup butter 1 teaspoon vanilla Brush a shallow dish (approximately 6 in. x 10 in.) generously with soft butter. Preheat oven to 350F. Wash, trim and dice enough rhubarb to make about 3 cups. Mix with 1/2 cup of the sugar and set aside. Sprinkle the bread cubes with the milk. Cream the butter; gradually blend in the remaining 1/2 cup of sugar. Beat in the eggs, one at a time. Stir in the vanilla. Add the soaked bread cubes and the rhubarb; stir to mix. Transfer to the prepared baking dish and bake until set, approximately 40 to 45 minutes. Serve warm with hard sauce or cream. From Gloria Matoga in The Best of Social Services; a celebrity cookbook. (no date given) Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Brown Bread Recipe By :Out of Old Nova Scotia Kitchens by Marie Nightingale Serving Size : 1 Preparation Time :0:00 Categories : Breads - Quick Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 1/2 cup cornmeal 1/2 cup whole-wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup molasses 1 cup sour milk Grease a 1 1/2-quart mould. Sift the flour, cornmeal, whole-wheat flour, baking soda and salt into a bowl. Add the molasses and sour milk. Stir until well mixed. Pour into the prepared mould and steam for 2 1/2 to 3 hours. From Out of Old Nova Scotia Kitchens by Marie Nightingale; 1970. MC formatted and posted on Fareshare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stilton Party Cheesecake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cheese Cheesecakes Cream Cheese Desserts Volume 3-6, June 2000 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces English Blue Stilton 16 ounces cream cheese 3 eggs 1/2 cup sugar 1/4 cup flour 1 cup sour cream 2 tablespoons dry vermouth or lemon juice 1 teaspoon vanilla 2 tablespoons butter or margarine -- melted 1 cup crushed crisp ginger cookies Set oven at 325 degrees F Crumble Stilton into a bowl. Cut in cream cheese and beat with an electric mixer until well blended. Beat in eggs, one at a time until smooth and creamy. Stir in flour, sour cream and dry vermouth or lemon juice until well blended. Combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan. Pour cheese mixture over. Bake in slow oven (325 degrees) 1 hour, or until firm. Turn off heat and let cake cool in oven for 1 hour. Cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate. Loosen cake from spring-form side with a narrow knife and remove side when ready to serve. Makes a 9 inch cake Description: "A grand finale to any meal, the delicate aroma and taste that are uniquely Stilton come through beautifully." Source: "Recipe by Tuxford & Tebbutt" Copyright: "Copyright 1997, 1998, 1999, 2000 STILTON U.S." - - - - - - - - - - - - - - - - - - - NOTES : Formatted and Posted on FareShare 6-2000 by Art Guyer

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