Recipes Included On This Page Bacon Wrapped Barbeque Shrimp Baked Papayas Banana Cake With Caramel Icing Banana Caramel Spice Pie Barbecued Lamb with Garlic-Mint Sauce Bay Scallops and Shells Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon Wrapped Barbeque Shrimp Recipe By :Jan at Seafoodrecipe.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 large shrimp -- peeled and deveined 8 slices bacon, halved barbecue seasoning -- to taste 1. Preheat oven to 450 degrees F (230 degrees C). 2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery- -and a real shame. 3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in. 4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack. Makes 2 to 4 servings Source: "Submitted by: Jan at Seafoodrecipe.com" - - - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); trace Total Fat; (15% calories from fat); 5g Protein; trace Carbohydrate; 36mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Submitted to the FareShare Gazette by Art Guyer Art **Bacon Wrapped Barbeque Shrimp**; 18 July, 2000 Tuesday * Exported from MasterCook * Baked Papayas Recipe By :Cooking with Fruit Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cottage cheese, creamed -- small curd 3 tablespoons hot chutney 1 tablespoon curry powder -- medium such as Madras 1/2 cup diced tart apple 2 tablespoons golden raisins 4 medium papayas -- fully ripe halved and seeds removed -- each about 12 to 16 ounces 1/4 cup lightly salted butter -- melted Preheat the oven to 450F. Beat the cottage cheese, chutney and curry powder together; stir in the apple and raisins. Spoon the mixture into the seed hollows in the papaya halves distributing it evenly. Place the filled papayas into a baking dish and pour 1 tablespoon of the melted butter over each. Bake on the middle rack of the oven for about 15 minutes. If you want to serve smaller portions you can cut the halves in half AFTER baking. From Cooking with Fruit by Rolce Redard Payne and Dorrit Speyer Senior, Wings Books, 1992; ISBN 0-517-12353-3. - - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 4g Total Fat; (22% calories from fat); 11g Protein; 20g Carbohydrate; 12mg Cholesterol; 324mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Banana Cake With Caramel Icing Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 g butter, softened 1 cup castor sugar 3 eggs 1 cup mashed bananas [3 or 4 over-ripe bananas] 2 cups self raising flour CARAMEL ICING THAT NEVER GOES SUGARY 1 1/2 Cups Brown Sugar 1/3 Cup Milk 2 1/4 Tablespoons Butter 1 Pinch Salt 3/4 Cups Icing Sugar CAKE: Grease a 20cm round cake pan, cover and grease. Cream butter and sugar in a small bowl with mixer until light and fluffy, beat in eggs one at a time, beating well after every addition. Transfer mixture to a large bowl, stir in bananas then sifted flour, mix well. Pour mix into prepared pan, bake in moderate oven for 45 mins, or until cooked when tested. Let stand in tin for 5 mins, turn onto wire rack to cool. Spread icing over cake when cool. ICING: Place all the ingredients except icing sugar in saucepan over steady heat stirring constantly until mixture begins to boil. Boil steadily without stirring 4-5 minutes. Allow to cool until warm, beat in sifted icing sugar, adding more if necessary to give a spreading consistency. Leanne's Note: You can add a cup of walnuts to the cake mixture for an extra nice touch!!!! Contributed to FareShare by L. Wright Leanne**Banana Cake With Caramel Icing**<lulu1964zulu@hotmail.com> 1 July, 2000 Saturday - - - - - - - - - - - - - - - - - - - Per serving: 1643 Calories (kcal); 42g Total Fat; (22% calories from fat); 19g Protein; 307g Carbohydrate; 642mg Cholesterol; 689mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 20 Other Carbohydrates * Exported from MasterCook * Banana Caramel Spice Pie Recipe By : Serving Size : 8 Preparation Time :0:10 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large ripe banana -- sliced 1 Keebler Ready Crust shortbread pie crust -- (6 ounce) 2 cups cold milk 2 (4 serving) pkgs. Jell-O white chocolate or vanilla instant 1/2 teaspoon ground cinnamon 1 8 ounce tub Cool Whip(r) -- thawed caramel dessert topping Place banana slices in bottom of crust. Pour milk into large bowl. Add pudding mixes and cinnamon. Beat with wire whisk 1 minute. Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set. Serve with caramel topping. Source : "Kraft and Ready Crust Magazine Insert Booklet" S(MC formatting by): "bobbi744@acd.net" Copyright : "(c) 1999 Kraft Foods, Inc (c)1999 Ready Crust-Keebler" Start to Finish Time: "4:10" T(Refrigeration Time): "4:00" - - - - - - - - - - - - - - - - - - - Per serving: trace Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : This was delicious. It set up in only about 3 hours. By far the BEST banana cream pie I have tasted. I used one package of each of the puddings (the White chocolate was sugar-free). Contributed to FareShare by Bobbie Banghart Bobbie**The BEST Banana Cream Pie!**<bobbi744@acd.net> 29 July, 2000 Saturday * Exported from MasterCook * Barbecued Lamb with Garlic-Mint Sauce Recipe By :Cook's Magazine September 1984 Serving Size : 6 Preparation Time :0:30 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 1/4 cup minced fresh parsley 1/4 cup minced fresh mint 1 clove garlic -- minced 3 1/2 pounds leg of lamb -- (3 1/2 to 4 pounds) boned & butterflied 1. Combine oil, parsley, mint, garlic, and salt and pepper to taste. Coat lamb with some of this sauce and set aside. 2. Heat grill. 3. Grill lamb over medium coals 8 to 10 minutes per side for medium rare. Brush lamb frequently with remaining sauce while grilling. Brush again as soon as it is removed from grill. Serve immediately. Contributed to FareShare by Robin. Robin**Grill Recipes**GrassRats@aol.com 3 July, 2000 Monday - - - - - - - - - - - - - - - - - - - Per serving: 801 Calories (kcal); 72g Total Fat; (81% calories from fat); 38g Protein; trace Carbohydrate; 144mg Cholesterol; 119mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates NOTES : Leg of lamb coated in olive oil, mint, parsley and garlic, and grilled. Nutr. Assoc. : 0 0 0 3383 0 3895 * Exported from MasterCook * Bay Scallops and Shells Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups scallops, steamed 1 cup celery. finely chopped 1/4 cup green onion, chopped 1/4 cup low-fat cottage cheese 1 tablespoon lemon juice 1 tablespoon fresh dill, chopped 1 tablespoon Italian dressing 6 ounces large pasta shells, cooked In a blender, combine cottage cheese with lemon juice and dill until smooth. Pour cheese mixture into a bowl; add scallops, celery and onion and mix. In a separate bowl, mix drained pasta with Italian dressing. Spoon salad mixture into shells. Bay Scallop Information Bay Scallops: What has 50 eyes (all blue) and swims by snapping its shell together? Why, the scallop, of course! There are over 400 species of scallops, but only a few that are harvested in the U.S. Scallop aficionados consider the small, less plentiful bay scallop the very best. The only part of the scallop eaten by American consumers is the adductor muscle, which controls the swimming motion. Selection: In this country, scallops are almost always sold as shucked meat. The bay scallop meat is about 1/2 inch in diameter and averages 70 to 90 meats to the pound. Plan to purchase 1/4 to 1/3 pound of scallops per serving. Look for scallops with an ivory or pinkish color and firm meat. Preparation: Bay scallops are very firm with a delicate, sweet flavor. They may be baked, broiled, sautéed or stir-fried. - - - - - - - - - - - - - - - - - - - Per serving: 11 Calories (kcal); trace Total Fat; (24% calories from fat); 2g Protein; trace Carbohydrate; 3mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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