Recipes Included On This Page Salad Of Fennel Pears, Persimmons And Toasted Pecans Salad With Sage Kumquat Vinaigrette Sesame Cookies Shrimp Pasta Salad with Cilantro Pesto Shrimp Plate Shrimp Stuffed Mirletons Smoked Almonds Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salad Of Fennel Pears, Persimmons And Toasted Pecans - Ash Recipe By : John Ash 12/98 Serving Size : 6 Preparation Time :0:00 Categories : Fruit Salads Nuts Pears Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --FIG VINAIGRETTE-- 1/2 cup coarsely chopped dried figs 1 1/2 cups apple juice or cider 1 teaspoon minced fresh thyme or 1/2 teaspoon dried 1 tablespoon minced shallot 1/4 cup sherry vinegar 1/4 cup olive oil Salt Ground black pepper --SALAD-- 3 cups mixed savory greens -- see pantry note 2 firm Fuyu persimmons -- sliced thinly into rounds 2 ripe pears -- sliced in wedges 1 medium fennel bulb -- sliced thinly 1/2 cup pecan halves -- lightly toasted This is a great salad for the winter months that takes advantage of seasonal ingredients. To make it more of a substantial course, drape some paper-thin slices of prosciutto or coppa salami around the plate. PANTRY NOTE: mixed greens, such as arugula, watercress, tat tsoi, endive and/or radicchio. 1. To prepare vinaigrette: Combine figs and apple juice in small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 6 to 8 minutes, or until liquid is reduced by 1/3. 2. Pour fig mixture into blender; puree. Pour into mixing bowl. Whisk in thyme, shallot, vinegar and olive oil. Season to taste with salt and pepper. Serve immediately, or store, covered and refrigerated, for up to 5 days. 3. To prepare salad: Arrange greens, persimmons, pears and fennel attractively on plates. Drizzle with vinaigrette; top with pecan halves. Yield: 6 servings salad; about 1 1/4 cups vinaigrette. 209 cals, 13g fat. >MC by kitpath FUYU is a little smaller and flatter than the Hachiya. The Fuyu's great virtue is that it can be eaten while still firm because, by nature, it is sweeter than the Hachiya and doesn't have the puckery after taste. It's perfect to use in winter salads; I even throw it into quick stir-fries with chicken, snow peas and bean sprouts. Recipe by John Ash, Dec 1998 Posted to FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 4421 0 4446 1280 0 0 0 0 0 0 0 0 25 3276 0 * Exported from MasterCook * Salad With Sage Kumquat Vinaigrette Recipe By : Victoria Magazine, March 1993 Serving Size : 4 Preparation Time :0:00 Categories : Fruit Salad Dressings Salads Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***VINAIGRETTE*** 6 fresh sage leaves -- (2 1/2"), (pref -- pineapple sage) 1/4 cup chopped fresh pineapple 4 kumquats -- sliced & seeded 1/2 teaspoon chopped shallot 1/8 teaspoon chopped -- blanched garlic salt and pepper to taste 6 tablespoons champagne vinegar -- (or red wine -- vinegar) 1 1/2 cups vegetable oil ***SALAD*** 4 small oranges 8 cups lamb's lettuce -- or arugula, or -- small leaf greens 8 red radish roses 4 white radish roses 4 hearts palm -- drained, canned, -- sliced 1 small navel orange -- cut into thin -- wedges pesticide free pineapple sage blossoms For vinaigrette, combine it all in a blender or food processor, drizzling oil in last of all. Cover and set aside. To make salad. Slice both ends of the four oranges. Use a grapefruit knife to hollow out centers of oranges to create a vase. Save orange pulp for use another time. Stuff a few leaves in each vase. Whisk vinaigrette and pour on 4 serving plates. Arrange orange vases, lettuce, radish roses, hearts of palm and orange wedges on plate. Garnish with blossoms. Yield: 4 servings From: Victoria Magazine, March, 1993 Recipe found at http://www.sw.ru/~bob/foods/rec.food.recipes/salads/kumquat-vinaigrette Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sesame Cookies, Nanny's Recipe By : Grace Adams Serving Size : 1 Preparation Time :0:00 Categories : Cookies Italian Desserts Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c unbleached all purpose flour 2 lg. eggs, beaten 2/3 c milk 1 1/4 c semolina flour or pastry flour grated zest of one lemon 1 T baking powder 1 egg beaten with 1 T water for egg wash 2/3 c sugar 1 c Crisco or 1/2 c Crisco and 1/2 c butter 2 c sesame seeds The original recipe calls for lard which gives the cookies the proper texture and flavor. Preheat the oven to 350. Lightly grease 2 cookie sheets. Mix the flours and baking powder; then add the sugar and mix. Add the lard, or Crisco and/or butter and work into flour until it resembles coarse corn meal. Add the eggs and lemon zest, then add milk a little at a time and work until a ball of dough is formed. Divide into 4 pieces. Roll each piece on floured surface into a rope about 12 inches long and the thickness of your middle finger. Cut the ropes into 2 inch pieces. Dip each piece into the egg wash, roll in sesame seeds to coat on all sides and place 1 inch apart on the cookie sheets. Bake for 20 to 25 minutes or until nicely browned. Cool on wire racks. Italian Cookies posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Pasta Salad with Cilantro Pesto - Texas Recipe By : TEXAS THE BEAUTIFUL Cookbook, 1995 Serving Size : 4 Preparation Time :0:30 Categories : Seafood Main Dishes Pasta/Noodles Peppers Shrimp Tomatoes Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried rotelle pasta 1 1/2 tablespoons olive oil 1/2 pound shrimp in the shell 1 large ripe tomato -- chopped 1 green bell pepper -- seeded and chopped 1 red bell pepper -- seeded and chopped 4 tablespoons chopped fresh cilantro 2 green onions with tender greens -- minced 1/4 cup cooked black beans -- cooled and drained 1/4 cup cilantro pesto -- see recipe toasted pine nuts Pesto is combined with succulent shrimp from the Gulf in a colorful pasta salad. Grilled chicken breast may be substituted for the shrimp. For a smoother, creamer consistency, add 1/4 cup mayonnaise to the pesto. 1. Bring saucepan three-fourths full of water to a rolling boil, add the pasta and cook until al dente, about 10 minutes, or as directed. Drain well and place in a bowl. Add the olive oil and toss to coat evenly. Let cool at room temperature. 2. Refill the saucepan three-fourths full of water and bring to a boil. Add the shrimp and boil until they turn pink and curl slightly, 2 to 3 minutes. Drain and place under cold running water to cool. Peel and devein the shrimp, then chop. 3. In a bowl, combine the shrimp, tomato, bell peppers, cilantro, green onions, pasta and black beans. Stir to mix. Add the pesto and toss to coat all the ingredients evenly with the sauce. 4. Sprinkle the salad with pine nuts and serve at once SERVES 4; each 239 cals, 10g fat. Recipe from Texas The Beautiful Cookbook. (1995: Patsy Swendson and June Hayes; Pub. Collins). Posted on FareShare by >kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 679 0 0 0 0 1372 0 2604 * Exported from MasterCook * Shrimp Plate Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Cream Cheese Seafood Shrimp Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Crean Cheese 1/2 C. MAYONNAISE 1 Can Tiny SHRIMP (drained/cleaned) GREEN ONIONS -- sliced fine Grated HARD BOILED EGGS BLACK SESAME SEEDS Mix together cream cheese and mayonnaise, Spread on a large dinner plate. Top with Shrimp, onons, hard boiled eggs and black sesame seeds, one at a time. The plate looks beautiful. Serve with crackers and small knife from spreading. Posted on FareShare 12-98 by Bev Janson <claycooker@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Stuffed Mirletons -- Artis’ Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Main Dishes Onions Seafood Shrimp Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Mirletons (vegetable pears) 1 lb. shrimp 3 shallots (green onions) -- sliced 1/3 medium green pepper -- chopped 1 small onion -- chopped 5 stems parsley 1 clove garlic -- minced (1 to 2) 1 1/4 cups bread crumbs salt and pepper butter Here's our favorite way to cook mirletons. (We also called them vegetable pears.) I watched Artis cook these and wrote the recipe to include in my newly-wed repertoire in 1957. You can also use minced ham. Very lean ground beef or pork sausage, browned and drained, works, but we're not as fond of these as we are of the shrimp or ham. After baking, they can be cooled, frozen on a cookie sheet, and wrapped in foil to be served later. Thaw, open package, and reheat in oven at 350, until top is crispy again. Cut mirletons in half, place in boiling water. boil until tender. Or, cut in half and microwave, cut side down, covered, for as long as it takes. Allow to cool, and scrape out pulp. saving shells. Saute seasoning until limp. Cut up raw shrimp and add to seasoning. Cook until shrimp start turning pink. Add pulp, cook down a little. Add 1/2 bread crumbs, cook a little longer. If the filling is still too soft, add more bread crumbs. Season. Place stuffing in shells, sprinkle bread crumbs over top. Dot with butter, or spray with PAM. Bake at 350° until crumbs are brown. serving # depends on appetites- hubby easily eats 2 halves. Contributed to FareShare 12 '98 by Gayle/ddmmom <ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Almonds Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Nuts Snacks Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon Liquid Smoke flavoring 2 teaspoons water 1 cup unblanched Almonds 1 teaspoon oil salt Mix liquid smoke and water. Add almonds & toss to coat almonds. Place in shallow pan, cover and let stand overnight. Add oil to almonds. Toss until well covered. Roast in 300° about 25 minutes, stirring frequently. Sprinkle w/salt Makes 1 Cup. From 1950 issue of Mpls Tribune (similar to commercial ones!) Posted on FareShare 12-98 by Bev Janson <claycooker@aol.com> - - - - - - - - - - - - - - - - - -

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