Recipes Included On This Page Steamed Clams With Vermouth And Cream Stuffed Figs with Marsala Summer Berry Puddings Sweet Potato Fries Sweetheart Cookie Puzzle Szechuan Shrimp Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Steamed Clams With Vermouth And Cream Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dozen clams (cherrystone or littleneck) 4 tablespoons butter 1 large yellow onion -- minced 5 cloves garlic -- pressed or minced 1/2 cup bottled clam juice 1 tablespoon fresh lemon juice 3 tablespoon fresh parsley -- chopped 1/2 cup dry vermouth (or dry white wine) 1/2 cup whipping cream Freshly ground black pepper Scrub and rinse the clams in cold water. Place in a large bowl and cover with cold water. Allow to soak for one hour; drain. In a 12-quart pot melt the butter over low heat. Add the onion and saute for 4-5 minutes, or until softened, but not brown. Add the garlic, clam juice and lemon juice. Simmer, covered 3-4 minutes. Add the drained clams, parsley and vermouth. Bring to a simmer and cook, covered for 2 minutes. Add the cream and black pepper and continue simmering until the clams are fully open. Serve immediately in bowls with plenty of broth and bread for dipping. 2 servings (or 6 appetizer servings). Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 29 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 801 Calories (kcal); 49g Total Fat; (58% calories from fat); 48g Protein; 29g Carbohydrate; 262mg Cholesterol; 686mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Stuffed Figs with Marsala Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sweet marsala 1/4 cup orange juice 2 tablespoons sugar 12 dried Calimyrna figs 3 ounces Neufchatel cheese, softened (or dairy free tofu cream cheese) 1/4 cup grated fresh Parmesan cheese ( use dairy free parmesan or soymage) 1 tablespoon chopped pine nuts Garnish orange rind curls mint sprigs pine nuts Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat; cover and let stand 15 minutes. Remove figs from pan with slotted spoon; set aside, and keep warm. Bring Marsala mixture to a boil; cook 10 minutes or until reduced to 1/4 cup. Combine cheeses and chopped pine nuts is a small bowl; stir until well- blended. Cut each fig, to but not through, stem end. Stuff about 1 1/2 teaspoons cheese mixture into center of each fig. Spoon 1 tablespoon Marsala sauce onto each dessert plate; arrange 3 stuffed figs on top of sauce. Garnish with orange rind curls and mint sprigs and pine nuts, if desired. Note: To cut down on fat grams use fat free cream cheese. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Summer Berry Puddings Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 grams raspberries 150 grams blueberries 250 grams strawberries, sliced 1/3 cup caster sugar 1/3 cup apple & black current juice extra caster sugar 30 slices white bread 1 teaspoon arrowroot whipped cream and extra berries to serve Combine berries sugar and juice in a small pan; stir gently over a low heat without boiling until sugar is dissolved. Simmer uncovered, without stirring for about 5 minutes, or until juices are released from fruit; strain. Reserve liquid. Lightly grease four ovenproof dishes (1 cup capacity) sprinkle with extra caster sugar, shake away excess. Cut 4 x 7.5cm rounds and 4 x 6.5cm rounds from the bread. Cut crusts from remaining bread, cut bread into strips to fit sides of the dishes. Brush one side of smaller bread rounds and strips with reserved liquid. Line dishes with bread rounds and strips, dipped side down. Divide berry mixture among dishes, top with larger rounds; brush with liquid. Cover with plastic wrap; weight down each puddle with a small can. Refrigerate overnight. Before serving, blend remaining liquid with arrowroot in a small pan, stir over low heat until boiling and thickened. Turn puddings onto serving plates. Serve with whipped cream, remaining liquid and extra berries. Choose berries that are clean, bright and plump and are a uniform size. They are best stored uncovered in the refrigerator in a bowl or container, lined with absorbent paper; they should not be washed until ready to use. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 503 Calories (kcal); 7g Total Fat; (12% calories from fat); 15g Protein; 93g Carbohydrate; 2mg Cholesterol; 1009mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
	* Exported from MasterCook * Sweet Potato Fries Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Thawed orange juice -concentrate 1 teaspoon Onion powder 1/2 teaspoon Salt 1/8 teaspoon Ground red pepper (cayenne) 1 pound Sweet potatoes, cut into -1/2" sticks Preheat oven to 450F Line a cookie sheet with foil and spray with Pam. In a medium bowl combine orange juice concentrate, onion powder, salt and cayenne. Add potato sticks and turn to coat. Arrange coated potato sticks on the oiled foil in a single layer. Bake 10 min; turn carefully, bake 10 more minutes or until tender The total batch has 416 calories, 1 gram of fat, and tastes pretty good. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 8 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1067mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Sweetheart Cookie Puzzle Recipe By :matejka@bga.com (Anita A. Matejka) Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margarine -- softened 1 cup granulated sugar 2 teaspoons vanilla 2 cups rolled oats -- uncooked 1 1/4 cups unbleached flour 2 cups M&Ms plain chocolate candy Preheat oven to 350F. Lightly spray 2 baking sheets with cooking spray; set aside. In a mixing bowl, combine margarine, sugar and vanilla. In another mixing bowl, combine oats and flour. Mix wet ingredients with dry ingredients just until moistened. Divide dough in half. Pat each half of dough into heart shape about 1/4-inch thick on prepared baking sheets. To decorate, gently press M&M's into dough in a pattern or phrase of your choice. With a sharp knife, cut through dough to form 10 random shapes. Do not separate. Bake for 18 minutes or until lightly browned. Carefully cut through pieces again to separate. Cool 5 minutes on baking sheet. Remove and cool completely on wire rack. NOTES : The serving size depends on how big you decide to cut out the shapes. This recipe makes two 10-inch heart shaped cookie puzzles. Recipe from matejka@bga.com (Anita A. Matejka) Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 18 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 3545 Calories (kcal); 192g Total Fat; (48% calories from fat); 43g Protein; 423g Carbohydrate; 0mg Cholesterol; 2141mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 38 Fat; 13 1/2 Other Carbohydrates * Exported from MasterCook * Szechuan Shrimp Recipe By :Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons dark sesame oil, divided 4 cups small broccoli florets 2 pounds large shrimp, peeled and deveined 8 garlic cloves, minced 1/3 cup sugar 1/2 cup rice vinegar 1/4 cup ketchup 2 tablespoons cornstarch 1 tablespoon red chili paste 1 (8-ounce) can sliced water chestnuts, drained 3 cups hot cooked rice 1 1/2 tablespoons thinly sliced green onion tops Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli, and saute 4 minutes. Add 1 teaspoon sesame oil, shrimp, and minced garlic, and saute 4 minutes or until the shrimp are done. Combine sugar and next 4 ingredients (sugar through chili paste). Add to skillet; cook 1 minute, stirring constantly. Stir in sliced water chestnuts. Serve over rice, and sprinkle with green onions. Serving size: 1 cup shrimp mixture and 1/2 cup rice. NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 12 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 43g Carbohydrate; 0mg Cholesterol; 121mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

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