Recipes Included On This Page Appetizer Meatballs Art's Krab-Stuffed Flounder Asian Fish Rolls In Rice-Paper Wrappers Avocado Dip Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Appetizer Meatballs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Ground beef 1 Egg -- lightly beaten 1/2 cup Soft bread crumbs 1/4 cup Milk 1/3 cup Onion -- finely chopped 1 teaspoon Salt 1/2 teaspoon Worcestershire sauce Sauce: 1/2 cup Ketchup 1/2 cup Onion -- chopped 1/3 cup Sugar 1/3 cup Vinegar 1 tablespoon Worcestershire sauce 1/8 teaspoon Pepper Recipe by: Taste Of Home DEC/JAN 1996 Combine the first 7 ingredients; mix well. Shape into 1" balls. In a skillet over medium heat, brown meatballs; drain. Place in a 2-1/2 qt baking dish. Combine sauce ingredients. Pour over meatballs. Bake, uncovered at 350 degrees for 50-60 minutes or until meatballs are done. Yield: about 3 dozen. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 2030 Calories (kcal); 128g Total Fat; (56% calories from fat); 88g Protein; 133g Carbohydrate; 581mg Cholesterol; 4247mg Sodium Food Exchanges: 1/2 Grain(Starch); 11 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 19 Fat; 7 Other Carbohydrates * Exported from MasterCook * Art's Krab-Stuffed Flounder Recipe By :Art Guyer Serving Size : 2 Preparation Time :1:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 flounder fillets 1/2 cup onion -- finely chopped 1/2 cup celery -- finely chopped 1 tablespoon garlic -- minced 1 stick margarine -- melted [divided] 1 pound crabmeat (or artificial crab) 2 slices bread -- cut in small pieces 2 large eggs -- lightly beaten 1/2 teaspoon Tabasco sauce 1/2 tablespoon dried parsley 4 ounces ham -- diced 1 tablespoon sherry garlic pepper -- (with salt) to taste 1 lemon -- juice of 1. Saute the onion, celery, and garlic in half of the butter for 5 minutes, until soft. 2. Mix the sautéed vegetables with the remaining ingredients, except the fish and lemon juice. 3. Spray a baking dish with vegetable spray and place the flounder in the dish. Stuff the fish with the mixture (pile the mixture on top the filets and pressing it down). 4. Add the lemon juice to the remaining butter and pour over the fish. 5. Bake in a 350 degree oven for 30-40 minutes, until the fish flakes easily and the stuffing is hot. S(MC Format by Art) NOTES : If crab mixture is left, spray a small baking dish with vegetable spray and press mixture into it. Cook with the flounder and serve on the side or eat the next day. I used artificial crab for this dish and it was great. I know it would really be good with real lump crabmeat. Contributed to the FareShare Gazette by Art; 25 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 833 Calories (kcal); 59g Total Fat; (63% calories from fat); 50g Protein; 25g Carbohydrate; 298mg Cholesterol; 1638mg Sodium Food Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates * Exported from MasterCook * Asian Fish Rolls In Rice-Paper Wrappers Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tomato-Ginger Dipping Sauce: 3/4 c Tomato puree 2 tablespoon Lime juice 1 t Grated gingerroot 1 t Reduced-sodium soy sauce 1/2 teaspoon Sesame oil 1/2 teaspoon Chile paste or 1 teaspoon finely chopped hot chile Asian Fish Rolls Recipe: 2 c Bean sprouts 2 c Shredded napa (Chinese) cabbage 2 c Chinese pea pods, cut into julienne strips 18 6" rice-paper wrappers 3/4 lb Finely chopped cooked sea bass or whitefish (2 cups) 1/3 c Chopped fresh cilantro leaves 3 tablespoon Finely chopped unsalted roasted peanuts For Tomato-Ginger Dipping Sauce: Mix all ingredients in small glass or plastic bowl. Cover and refrigerate until serving time. For Asian Fish Roll Recipe: Prepare Tomato-Ginger Dipping Sauce. Heat 1 inch water to boiling or place steamer basket in 1/2 inch water (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover and cook or steam 2 minutes. Immediately rinse in cold water; drain. Repeat with cabbage and pea pods. Place rice-paper wrappers, 2 at a time in bowl of hot water 45 seconds. Remove and place on plate. When completely soft, separate wrappers. Place about 2 tablespoons fish, 1 tablespoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts in center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides in over folded end. Fold remaining end down, wrapping around roll. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 3g Total Fat; (11% calories from fat); 14g Protein; 43g Carbohydrate; 0mg Cholesterol; 3164mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Avocado dip Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- flesh of 2 small or 1 large avocado 150 g silken tofu 2 tablespoons lemon juice 1 teaspoon chopped chili (or use 1 tablespoon sweet chili sauce) 1 clove crushed garlic freshly ground black pepper Combine avocado flesh with remaining ingredients and mash or use a food processor until well blended. Best made the day it will be used. Cover with plastic wrap and keep refrigerated until needed. Rosemary's healthy dips: Serve dips with oven baked corn chips or with a platter of raw vegetables such as strips of red and yellow capsicum, carrot or celery sticks, baby corn and green beans, asparagus or broccoli pieces that have been steamed for 1-2 minutes, then plunged into a bowl of iced water (this keeps them tender and crisp and maintains their bright colour). Further information: For more of Rosemary Stanton's advice on food and nutrition consult: Rosemary Stanton's Complete Book of Food & Nutrition (Simon & Schuster, revised edition 1995, rrp $29.95) Eating for Peak Performance (Allen & Unwin, second edition, 1994, rrp $14.95). © Burke's Backyard 1998 Burke's Backyard, PO Box 929 Willoughby, NSW 2068 Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 8 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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