Recipes Included On This Page Artichoke Cheese Dip Asparagus and Salmon Frittata Asparagus Brunch Bread Aunty Leilani's Pinenesse Logs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Artichoke Cheese Dip Recipe By :Sheri Mitchell Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup mayonnaise 1/2 cup shredded Cheddar cheese 1/2 cup shredded Monterey Jack cheese 1/8 teaspoon onion salt 1 teaspoon dried dill weed 1/8 teaspoon lemon pepper 1/2 (14 ounce) can artichoke hearts, drained 1. Preheat oven to 350 degrees F (175 degrees C). 2. Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish. 3. Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread. Contributed to the FareShare Gazette by Neris; 13 December, 2000. <http://fareshare.net>Neris**Appetizer Contest recipes** <neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 22g Total Fat; (90% calories from fat); 5g Protein; trace Carbohydrate; 25mg Cholesterol; 254mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Asparagus and Salmon Frittata Recipe By :Dish It Out (Ep.#3-24); Food Network Canada Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound asparagus -- (125 gm) 8 eggs 1/4 cup freshly chopped chives -- (50 ml) 1/4 cup chopped fresh parsley -- (50 ml) Salt -- to taste Cracked black pepper -- to taste 2 tablespoons olive oil -- (25 ml) 1/2 cup thinly sliced sweet onion 1 small red pepper -- diced 1/2 pound salmon fillet -- cut into 1-inch cubes Preheat oven to broiler setting. Trim about 2 inches off the bottom of asparagus spears and cut remaining asparagus into 2 inch pieces. Fill a medium pot with salted water. Bring to a boil and blanch asparagus for 2 minutes. Drain and reserve. Combine eggs in medium bowl with half the herbs. Stir with fork only until blended. Season with salt and pepper. Meanwhile, heat half the olive oil in a 10-inch non-stick skillet (preferably with heat proof handle). Add the onions and sauté on medium high heat for about 3 to 4 minutes or until soft and golden. Add the red pepper and sauté for 1 minute. Add the salmon and continue to sauté for about 2 minutes, until salmon is just opaque. Add blanched asparagus. Immediately pour egg mixture over top and reduce heat to low. Let frittata set for about 5 minutes on low heat, until firm but still wet on top. Finish cooking the frittata under broiler if desired for 1 minute or until golden. Sprinkle with remaining herbs. Dish It Out; Asparagus And Salmon Frittata (Ep.#3-24); Food Network Canada MC formatted by Hallie Hallie**Recipe: Asparagus and Salmon Frittata**; Contributed to the FareShare Gazette by Hallie; 19 December 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 18g Total Fat; (59% calories from fat); 23g Protein; 4g Carbohydrate; 404mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Asparagus Brunch Bread Recipe By :Canadian Living Cooks; Food Network Canada Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus spears -- (500 g) 4 ounces Black Forest ham -- (125 g) [sliced 1/4 inch/5 mm thick] 1 green onion 2 cups all-purpose flour -- (500 mL) 1 tablespoon baking powder -- (15 mL) 1/2 teaspoon salt -- (2 mL) 1/2 teaspoon pepper -- (2 mL) 2 eggs 1 1/4 cups milk -- (300 mL) 3 tablespoons melted butter -- (50 mL) 1 cup shredded Asiago cheese -- (250 mL) or old Cheddar cheese [4 oz/125 g] Preheat oven to 375 degrees F (190 degrees C). Holding each asparagus spear at base and halfway up stalk, bend just until stalk snaps at natural breaking point. Pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil. Arrange spears in 2 layers in water. Cover and cook for 2 minutes or until bright green and still crisp. Drain; chill under cold water. Drain; set aside on towels. Cut ham into 1/4-inch (5 mm) wide strips; cut into about 1-inch (2.5 cm) lengths to make strips. Trim end from green onion; halve stalk lengthwise and slice thinly crosswise. Set aside. In large bowl, stir together flour, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and butter; pour over flour mixture. Sprinkle with green onion and 3/4 cup (175 mL) of the cheese; stir with wooden spoon just until smooth. Spoon half of the batter into greased 9-inch (2.5 L) square metal cake pan, spreading over bottom. Arrange half of the asparagus in single layer over top. Sprinkle with ham. Spoon in remaining batter, spreading evenly. Arrange remaining asparagus over top. Sprinkle with remaining cheese. Bake for 50 to 60 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Invert wire rack over pan. Holding both tightly together, invert pan to turn bread out onto rack. Remove pan. Invert serving platter onto bread. Holding rack and platter together, quickly invert. Remove rack. Serve warm or at room temperature. (Make-ahead: Bread can be cooled, covered with plastic wrap and set aside for up to 4 hours.) Canadian Living Cooks; Asparagus Brunch Bread (ep. #21); Food Network Canada. http://www.foodtv.ca/recipes/can_living_cooks/asparagus_bread.htm MC formatted by Hallie. Untried. Hallie**Recipe: Asparagus Brunch Bread Contributed to the FareShare Gazette by Hallie; 30 December, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 7g Total Fat; (31% calories from fat); 7g Protein; 28g Carbohydrate; 64mg Cholesterol; 394mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Aunty Leilani's Pinenesse Logs Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg. (8 oz.) Cream Cheese 1 C. Macadamia Nuts 1 Can (8 oz.) Crushed Pineapple 2 T. Round Onion, Chopped Fine 1/4 C. Bell Pepper, Chopped 1 Pinch Salt Seven simple steps to follow: 1) Drain the crushed pineapple. 2) Mix slightly softened cream cheese with pineapple, onion and bell pepper. 3) Add a pinch of salt. 4) Add only half cup Or nuts to cream cheese mixture. 5) Shape into 2 logs and roll logs into remaining macadamia nuts. 6) Wrap in waxed paper or plastic wrap and refrigerate. 7) Serve with crackers. This recipe serves approximately 20. Contributed to the FareShare Gazette by Neris; 16 December, 2000. <http://fareshare.net> Neris**Appetizer Contest Recipe: Aunty Leilani's Pinenesse Logs**<neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 5g Total Fat; (88% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net

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