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FareShare Gazette Recipes-- July 2000 - S's
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* Exported from MasterCook * Savory Beef Casserole Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb steak 1 dessert spoon brown sugar 1 tsp nutmeg 2 cups water 1 dessert spoon "Pick Me Up" (hot sauce) 2 tbsp plain flour 1 tsp salt 1 pinch cayenne pepper 1 dessert spoon vinegar 1 tbsp tomato sauce Mix dry ingredients, roll pieces of steak in it and lay them in a casserole dish, mix liquids and pour over. Cook in moderate oven approx. 2 hours. Contributed to FareShare by Leanne Wright Leanne**Savory Beef Casserole**<lulu1964zulu@hotmail.com> 24 July, 2000 Monday - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scallops in Pastry Cups Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bay scallops 2 teaspoons lemon zest 3 cloves garlic 3 tablespoons fresh dill 2 cups Swiss cheese, -- grated 3 tablespoons mayonnaise 3 tablespoons butter, -- melted Sauté scallops, add garlic and zest. Add dill, remove from heat. Stir, cool to room temp. Add grated Swiss cheese and mayonnaise. Spoon into phyllo cups, bake in 400º oven until cheese melts, squeeze lemon juice on top. Serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seafood Cocktail Sauce (From Down Under) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method
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1 cup mayonnaise
1/2 cup tomato sauce
2 tbsp finely chopped celery
2 tbsp tomato pulp
1 dessert spoon horseradishMix altogether: Chill well, then serve as desired. Contributed to FareShare by Leanne Wright Leanne**Seafood Cocktail Sauce**<lulu1964zulu@hotmail.com> 24 July, 2000 Monday - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seafood Fantasy Cha Han Recipe By :James Fukumoto Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method
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4 tablespoons vegetable oil -- divided use
3 tablespoons butter or margarine -- divided use
1/2 cup chopped onion
3 lup cheong (Chinese sausage)
-- coarsely chopped
1 pound salmon fillet -- in 3/4-inch cubes
1 pound shrimp -- peeled, deveined
and coarsely chopped
1/4 cup black bean sauce with garlic
3 eggs
5 cups cooked rice -- frozen and defrosted
2 tablespoons oyster sauce
1/2 cup slivered almonds
1/2 cup frozen peas -- defrosted
2 teaspoons chopped cilantroHeat 2 tablespoons oil and 2 tablespoons butter until butter foams. Add onion and saute until onions are translucent. Add lup cheong and saute 3-4 minutes. Add salmon and shrimp and toss together until shrimp is pink. Add black-bean sauce, coating all ingredients. Cook 1 minute (do not overcook). Remove to a colander and drain, reserving liquid; cover loosely with foil. Scramble eggs. Add remaining oil to the pan; pour in eggs and stir with a fork to break up pieces, soft-frying about 1 minute. Add rice and combine. Return drained seafood to the rice, tossing carefully. Add oyster sauce and reserved liquid to taste, without making the rice too soggy. Transfer to serving platter, top with peas and cover with foil. Heat remaining tablespoon butter until foamy; sprinkle with almonds and toast over medium heat until lightly brown. Spoon over rice and garnish with cilantro. Description: "1st place winner in Taste of Honolulu Cooking Contest
2000"
Source: "(c) 2000 Honolulu Star-Bulletin"- - - - - - - - - - - - - - - - - - - Per serving: 463 Calories (kcal); 21g Total Fat; (40% calories from fat); 30g Protein; 37g Carbohydrate; 198mg Cholesterol; 228mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Taste of Honolulu drew a record 51,000 people to the grounds of Honolulu Hale this weekend and is expected to net a record $240,000 for Easter Seals Hawaii. With this year's cash added, earnings from all nine years of Taste events will climb over the $1 million mark. More than 20 restaurants sold signature dishes at this year's Taste, with a portion of their proceeds going to Easter Seals. But amateur chefs also took the spotlight in two cooking competitions, a pork rib cook-off and a fried rice competition hosted by Glen Chu of Indigo Eurasian Cuisine. Winner of that contest was James Fukumoto of Ewa Beach for a dish made special by a topping of toasted almonds. His prize: dinner for 10 at Indigo. Submitted to FareShare by Art Guyer Art **Seafood Fantasy Cha Han**; 17 July, 2000 * Exported from MasterCook * Snack Attack Chocolate Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method
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INGREDIENTS FOR CAKE:
2 cups all-purpose flour
2 cups granulated sugar
1 cup butter (2 cubes)
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs -- slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
INGREDIENTS FOR FROSTING:
1/2 cup butter (1 cube)
4 tablespoons cocoa
5 tablespoons buttermilk
4 cups powdered sugar -- (1 box) sifted
1 teaspoon vanilla extract
1 cup walnuts -- choppedTO PREPARE THE CAKE: Preheat oven to 400 degrees. Grease a 9 x 13-inch pan. Sift together flour and sugar. Set aside. In a saucepan over high heat, bring butter, cocoa and water to boil, then pour over sugar and flour mixture. Mix well. Add buttermilk, eggs, baking soda and vanilla to flour mixture and mix well. Pour into prepared pan. Bake 25 minutes at 400 degrees or until toothpick inserted in center of cake comes out clean. TO PREPARE THE FROSTING: In a saucepan over high heat, bring butter, cocoa and buttermilk to boil. Remove from heat. Add sugar, vanilla, and walnuts and beat with a wire whisk until well blended. While frosting is still warm, spread on cooled cake. SERVES 16 TO 20 Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved. To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364. Posted to fareshare by Sandy West Sandy**Snack Attack Chocolate Cake**<rwwest@execnet.net> 24 July, 2000 Monday - - - - - - - - - - - - - - - - - - - NOTES : From Portland's Palate... Collection of Recipes from the City of Roses * Exported from MasterCook * Spicy Grilled Shrimp and Melon Salad Recipe By :Mark Miller of the Coyote Cafe, Santa Fe, New Mexico Serving Size : 3 Preparation Time :2:30 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method
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15 dried chiles de arbol
[or cayenne chiles]
1 1/2 cups olive oil -- for the marinade
1 teaspoon salt
2 cloves garlic -- sliced
1 bunch cilantro -- sliced
2 tablespoons fresh lime juice
35 medium unpeeled shrimp -- heads removed
4 cups watermelon -- cantaloupe
and honeydew mix -- diced in
1/2" pieces
3 tablespoons sugar
1/2 cup mint leaves -- finely chopped
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
3 cups Romaine lettuce -- (rib removed)
cut in wide stripsGrind the chiles in a spice mill to form a powder (about 2 tablespoons). In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator. Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes. Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes, and set aside to cool. Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate. Drain the melons slightly. Peel the shrimp, toss lightly in some of the reserved marinade. Place melons and shrimp on romaine. Mark Miller writes of this recipe: "This is one of my favorite brunch dishes. It combines the searing heat of shrimp marinated with chiles de arbol and the refreshing taste of ripe melons. Mint provides the perfect accent in this dish as it combines well with the fruit flavors and contrasts with the heat of the chiles. The secret to making this salad is to cool the grilled shrimp in their shells at room temperature rather than refrigerating them, which can toughen and dry them out, and to peel them at the last minute. Feel free to use any combination of melons: only the watermelon is a must!" Contributed to FareShare by Robin. Robin**Grill Recipes**GrassRats@aol.com 3 July, 2000 Monday - - - - - - - - - - - - - - - - - - - Serving Ideas : Excellent brunch dish. * Exported from MasterCook * Spicy Thai Style Mussels Recipe By :www.surfcaster.com Serving Size : 2 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method
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1 lb mussels
5 tbsps dry white wine or fish stock
1 oz creamed coconut diluted in
2 tbsps boiling water
shredded basil leaves
4 spring onions -- sliced finely
1 tsp Thai curry paste
Juice of 1 lemonClean mussels then pile into a wok or large frying pan with the spring onions and liquid. Cover tightly and cook over a high heat for 2 minutes. Meanwhile mix the curry paste and creamed coconut. Remove lid. All the mussels should have opened. Discard any that remain firmly shut. Mix the coconut paste into the juices, adding lemon juice to taste. Divide between 2 hot soup plates. Scatter with basil leaves and serve. Source: "www.surfcaster.com" - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 5g Total Fat; (22% calories from fat); 27g Protein; 11g Carbohydrate; 64mg Cholesterol; 654mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Submitted to the Fareshare Gazette on July 19, 2000 by Art Guyer Art **Spicy Thai Style Mussels** ; 19 July, 2000 Wednesday * Exported from MasterCook * Steamed Clams by Robin Recipe By :Robin Jepson Serving Size : 2 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method
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1/2 bottle white wine
6 cloves garlic -- chopped
2 large lemons
2 dozen clams*
1 loaf Italian bread
3 tablespoons fresh parsley -- ChoppedAll these amounts are estimates. It depends on the mood. Prep the clams by putting them into a large bowl. Add ice cold water to 1 inch over the clams. Sprinkle about 1/2 - 3/4 cup cornmeal (makes the clam spit out the sand). Discard any dead (open) clams. Cut into chunks one lemon. Cut the other lemon into 1/2 inch slices, then quarter. Pour the wine into a wok or saute pan. Add the chunked lemon and garlic. Turn stove onto med. high heat. When the wine mixture comes to a rapid boil, add the clams. Cover and let steam until all the clams open. I usually take out the clams as the open or they will get too tough. If you have clams that will not open 5 minutes after the last clam, throw it out as it is probably dead. Put the steamed clams into 2 bowls. Add about 1/2 cup of the liquid from the pot (try not to get anything too close to the bottom as it might be sandy). Serve with bread and sliced lemons. Also great with melted butter. Contributed to the FareShare Gazette by Robin. Robin**Steamed Clams by Robin**<GrassRats@aol.com> 10 July, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : * I usually use Littleneck Clams though when unavailable, I will use almost anything. I sometimes will also add some shrimp to the simmering pot. * Exported from MasterCook * Sweetest Lemon Slice Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method
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Crust:
1/4 Lb Or 125g Butter Or Margarine Melted
1/2 Cup Sugar
1 1/2 Cups Self Raising Flour
1 Beaten Egg
Lemon Filling:
1 Tin Condensed Milk (400gm)
1 Tin Reduced Fat Cream (225g)
Juice Of Three (3) Lemons
Topping:
1 Cup Water
1 Cup Sugar
2 Tablespoons Custard PowderCrust: Fold together and place in lined lamington size tin, cook in moderate over about 20 mins. Lemon Filling: Beat until stiff and pour over cooled base. Topping: Boil all together, make sure base and filling are set and cold before you spread topping on. You may like to set the filling in fridge to make it set quicker. Contributed to FareShare by L. Wright Leanne**Sweetest Lemon Slice**<lulu1964zulu@hotmail.com> 1 July, 2000 Saturday - - - - - - - - - - - - - - - - - - - |
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