Recipes Included On This Page Shamefully Easy Meatballs Skinny Mulligan's Shrimp Enchiladas Sour Cream-Lemon Pound Cake Southern-Style Skillet Chicken Sticky Buns Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Shamefully Easy Meatballs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground pork 1/4 cup cornmeal -- mixed with 2 tsp sea salt 1 can mushroom soup 1 can water 2 teaspoons cornstarch 3 tablespoons Cajun rice seasoning -- or any favorite Blend the pork and cornmeal / salt together to form small meatballs and brown in lightly oiled skillet. Add the soup and water and stir to blend well and cook covered on top of stove until the meat is cooked through. Add any seasoning blend you like, I used RIO Rice seasoning that's got a Cajun style flavor. Add the cornstarch blended with either a tsp of water of some of the liquid cooled a bit. when it's slightly thickened, it's ready. Served it over vermicelli but it would have been great over rice too. Contributed to the FareShare Gazette by Martha <flylo@txcyber.com>; 4 February, 2001. <http://www.fareshare.net> MC formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 1470 Calories (kcal); 106g Total Fat; (65% calories from fat); 82g Protein; 41g Carbohydrate; 329mg Cholesterol; 1144mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Skinny Mulligan's Shrimp Enchiladas Recipe By :Dawn Wells, who played Mary Ann and her mother Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pints sour cream 1 cup half and half garlic salt pepper 3 tablespoons all-purpose flour 16 corn tortillas 4 cups grated cheddar cheese 2 pounds small shrimp -- boiled 1 4 ounce can Ortega chilies -- cut into strips In a saucepan gently mix the sour cream and half and half. Add the garlic salt, pepper, and flour to thicken. Cook stirring constantly, over Low heat until the mixture reaches the boiling point, but do not boil. Dip the tortillas in warm oil or butter for 5 seconds on each side to soften. Place a little of the cheese and some of the shrimp on the center of each tortilla, and roll up to make an enchilada. Reserve some cheese and shrimp for topping. Place the enchiladas in a Pyrex baking pan. Spread 2 strips of chilies on each, and arrange additional shrimp over all. cover with cream sauce and top with the remaining cheese. Bake at 350 F. for 10-15 minutes, until bubbly and the cheese melts. Sprinkle with green onions before serving. Makes 16 enchiladas. Source : "Mary Ann's Gilligan's Island Cookbook, 1993, p. 88" S(MC formatting by): "bobbi744@acd.net" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 5 February, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream-Lemon Pound Cake Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 3 tablespoons dry bread crumbs 3 1/2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter -- softened 2 1/2 cups sugar 2 teaspoons lemon extract 3 large eggs 1 1/2 tablespoons grated lemon rind 1/4 cup fresh lemon juice -- divided 8 ounces low-fat sour cream 1 cup powdered sugar Preheat oven to 350. Coat a 10 inch tube pan with cooking spray, and dust with the breadcrumbs. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well- blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake. Source : "Cooking Light April 2000" Yield : "18 slices" Contributed to the FareShare Gazette by Jenn <blacklab@www.xprs.net>; 2 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 9g Total Fat; (25% calories from fat); 4g Protein; 56g Carbohydrate; 54mg Cholesterol; 177mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates * Exported from MasterCook * Southern-Style Skillet Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chicken thighs -- or drumsticks 2 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon vegetable oil 1 1/4 cups chicken broth 10 ounces frozen kale 1 cup onion -- sliced 1 pound sweet potatoes -- peeled and cut into 1" cubes 1 cup Canadian bacon -- diced Skin and trim the chicken by grasping chicken with paper towels and pulling off as much skin and fat as possible. Remove visible fat with kitchen scissors or a sharp knife. Mix flour, salt, and pepper in a gallon-size plastic food bag. Add chicken, 1 or 2 pieces at a time, close bag and shake to coat chicken evenly. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook, turning until brown all over, about 5 minutes. Stir in chicken broth, kale, onion, and sweet potatoes. Cover; simmer 5 minutes to thaw greens. Add Canadian bacon, cover and simmer 18 to 20 minutes, stirring occasionally, until chicken is cooked through and potatoes are tender. Source : "Woman's Day - February 20, 2001 Issue" Yield : "4 servings" Contributed to the FareShare Gazette by Jenn <blacklab@www.xprs.net>; 16 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 667 Calories (kcal); 37g Total Fat; (50% calories from fat); 50g Protein; 31g Carbohydrate; 187mg Cholesterol; 1504mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Sticky Buns Recipe By :Gannett News Service Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 1/4 cup warm water 1/4 cup shortening 1/4 cup sugar 1 cup milk -- scalded OR 1 cup - warm water 1 teaspoon salt 1 egg -- beaten 3 1/4 cups flour -- (3 1/4 to 4) Dissolve yeast in warm water. In a large bowl cream shortening and sugar. Pour hot milk or water over mixture. Cool to lukewarm. Add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually add remaining flour to form a soft dough, beating well. Brush top of dough with softened margarine or butter. Cover and let rise in warm place until double, 1 1/2-2 hours. Punch down and knead. Form rolls (see below) . Let rise again until doubled. Bake according to following instructions. Makes 2 dozen. For Cinnamon Rolls: Divide dough in half. Roll each half into a rectangle, approximately 12x8". Spread with butter and sprinkle with a mixture of 2/3 cup brown sugar and 1 tsp. cinnamon. Roll as a jelly roll. Cut into 1 1/2 inch slices. Place rolls in greased pans, about 3/4 inch apart. Let rise and bake at 350 F. for 30 minutes. Cool and spread with a glaze. For Raisin-Cinnamon Rolls: Make rolls as above but sprinkle with raisins before rolling up. Bake as above. For Pecan Stickies: Place 1/2 cup pecan in bottom of each of two greased 91/2x5x3" pans. Make syrup by slowly heating 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn syrup. Pour half of syrup over each pan of pecans. Prepare Cinnamon Rolls: using only 1/4 cup brown sugar and place rolls on top of pecans and syrup. Let rise until double and bake at 375 F. for about 25 minutes. Remove from oven and turn pan upside down onto a flat plate. Syrup will rundown through the rolls and pecans will be on top. Cuisine : "Amish and Pennsylvania Dutch" Source : "Lansing State Journal, 2-1-99" S(MC formatting by): "bobbi744@acd.net" Yield : "2 dozen" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 22 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 3g Total Fat; (26% calories from fat); 2g Protein; 16g Carbohydrate; 9mg Cholesterol; 97mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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