Recipes Included On This Page Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops) Sealover's Seafood Lasagna Singapore Chilli Crab Soused Mackerel Spicy Carrot Pudding Spicy Stuffed Softshells Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Pork Chops 1 Garlic Clove -- Minced 1 teaspoon Caraway Seeds -- Crushed 2 teaspoon Hungarian Paprika -- Mild * 1/2 teaspoon Salt Pepper -- As Desired 1 cup White Wine -- Dry 1 cup Sour Cream (Optional) * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. Posted to FareShare by Sandy West FareShare Gazette; 21 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 15g Total Fat; (58% calories from fat); 23g Protein; 1g Carbohydrate; 74mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Sealover's Seafood Lasagna Recipe By :Herbie Sealover Serving Size : 12 Preparation Time :0:30 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces lasagna noodles, uncooked 1 cup onions, chopped 2 tablespoons margarine or butter 8 ounces cream cheese, softened 1 1/2 cup cream style cottage cheese 1 egg -- beaten 2 teaspoons dried basil 2 cans cream of mushroom soup 1/2 cup milk 1/3 cup white wine 2 pounds shelled cooked shrimp -- (35 count) 1 pound crabmeat 1/2 cup (2 ounces) sharp American cheese, shredded 1/4 cup Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Old Bay Seasonings Cook noodles according to package directions; drain. Arrange a layer of noodles in bottom of greased 13x9x2-inch baking dish. Cook onions in butter or margarine till tender; blend in cream cheese. Stir in cottage cheese, egg, basil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons Old Bay. Spread half over noodles. Combine soup, milk and wine. Stir in shrimp and crabmeat; spread half over cottage cheese layer. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, in a 350F oven for 45 minutes. Top with American cheese. Bake 2 to 3 minutes more. Let stand 15 minutes before serving. Submitted to the Cookbook by Herbie Sealover Cookbook Available by sending a message to: Chris Seidel <chrissygirl@hotmail.com> Source : "Look What's Cooking At Vietnam Veterans of America, Baltimore Chapter 451" S(The Virginian-Pilot, May 2000): "Copyright : "1998" Start to Finish Time: "1:30" Per serving: 74 Calories (kcal); 3g Total Fat; (36% calories from fat); 8g Protein; 2g Carbohydrate; 33mg Cholesterol; 408mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette <http://www.fareshare.net> Contributed to FareShare by Art. FareShare Gazette; 28 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 79 Calories (kcal); 3g Total Fat; (38% calories from fat); 9g Protein; 2g Carbohydrate; 48mg Cholesterol; 413mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Singapore Chilli Crab Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons fresh garlic 2 tablespoons fresh ginger 1 teaspoon fresh lemongrass 1/2 medium onion 8 tablespoons oil 2 fresh red chillies 3/4 cup tomato sauce 1/4 cup sweet chilli sauce 1 1/2 teaspoons salt 1 1/2 tablespoons sugar 2 1/4 cups water 4 fresh blue swimmer crabs (cleaned & halved) 1 egg beaten 4 slices white bread -- toasted Blend the garlic, ginger, lemongrass, onion and chillies to a fine paste, using 1/2 cup of water to moisten the mix. Heat oil in large wok or pot. Add the blended ingredients and fry until fragrant. Add the tomato sauce, chilli sauce, salt, sugar and water. Stir, and when it comes to the boil, add the crab. Allow to simmer, cover and stir occasionally for approximately 10 to 15 minutes. Turn off the heat, add the beaten egg to sauce and mix well. Serve with triangles of toast to mop up the sauce. Available in Maeve O'Meara & Joanna Savill's book "Lamingtons & Lemongrass" published by Allen & Unwin Source : "Alvin Tan at the Seri Nonya Restaurant, Sydney" Copyright : "1999 Australian Broadcasting Corporation" Per serving: 356 Calories (kcal); 28g Total Fat; (70% calories from fat); 3g Protein; 24g Carbohydrate; trace Cholesterol; 1218mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates NOTES : Formatted in MasterCook By Art Contributed to FareShare by Art FareShare Gazette; 22 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 356 Calories (kcal); 28g Total Fat; (70% calories from fat); 3g Protein; 24g Carbohydrate; trace Cholesterol; 1218mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Soused Mackerel Recipe By :Out of Old Nova Scotia Kitchens Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- mackerel pickling spice vinegar butter Preheat oven to 350F (180C). Clean and cut the fish into serving sized pieces. Arrange in layers in a non-reactive baking dish. Tie a some pickling spice in a small cloth bag; leave a couple of inches of string to make it easier to remove the bag later. Place the spice into the dish. Dot the fish with butter. Add enough vinegar to cover. Bake for about 30 minutes. Serve either hot or cold. Herring may be prepared in the same way. From : Out of Old Nova Scotia Kitchens; a collection of traditional recipes of Nova Scotia by Marie Nightingale; 1978. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 12 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Carrot Pudding Recipe By :Old Amish Recipes Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- sifted 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon ground cloves 1 teaspoon nutmeg 2 tablespoons brown sugar 1 cup chopped suet 1/2 cup raisins 1/2 cup currants 1/2 cup candied citron 2 cups cooked carrots, mashed 1 cup dark molasses 1 egg -- beaten 1 teaspoon grated lemon peel [yellow part only] Sift together flour, salt, soda and spices. Add brown sugar, suet and fruits. Mix carrots with molasses, egg and grated lemon peel. Blend into dry ingredients. Pour into a greased mold. Cover tightly and steam 3-4 hours. Source : Old Amish Recipes. Nashville, IN: Bear Wallow Books. 1980 Contributed to FareShare by Mtmolle329. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Stuffed Softshells Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 jumbo soft crabs 1 pound backfin crab meat 12 Ritz crackers (finely crushed) 1 1/2 tablespoons Old Bay seafood seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon mustard 2 tablespoons mayonnaise 2 egg whites (lightly beaten) flour to coat soft crabs peanut oil for frying lettuce -- lemon and tomato wedges for garnish Toss backfin crab meat with cracker crumbs, Old Bay, salt and pepper. Mix together mustard, mayonnaise and egg whites. Add to crab meat and mix lightly. Stuff soft crab cavity with mixture. Pile high enough to make a mound in center of soft crab. Shape with hands. Coat with flour. Brown on back first in about an inch of oil in electric fry pan at 375 degrees. Turn and brown on top side. Remove from oil with large slotted spoon. Drain on paper towels. Serve on lettuce leaf. Garnish with lemon and tomato wedges. Per serving: 35 Calories (kcal); 4g Total Fat; (95% calories from fat); trace Protein; trace Carbohydrate; 2mg Cholesterol; 196mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook By Art Join our Free Recipe Exchange Group; visit us at http://www.fareshare.net Source : "http://www.crabplace.com" Contributed to FareShare by Art. FareShare Gazette; 25 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 4g Total Fat; (95% calories from fat); Trace Protein; trace Carbohydrate; 2mg Cholesterol; 196mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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