Recipes Included On This Page Stir-Fried Shrimp with Eggs Strawberry Sour Cream Popovers Sugar Heart Cookies Sugar Plum Ring Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Stir-Fried Shrimp with Eggs Recipe By : Serving Size : 4 Preparation Time :0:00z Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh shrimp -- or frozen (raw) 1 cup bean sprouts 3 tablespoons vegetable oil 1 teaspoon salt 6 eggs -- slightly beaten 1/2 teaspoon salt 1/8 teaspoon white pepper 1/4 cup chopped green onions -- with tops 1/4 teaspoon sesame oil Peel shrimp. (If shrimp are frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cut shrimp into 3/4" pieces. Rinse bean sprouts in cold water, drain. Heat wok or 12 inch skillet until very hot. Add vegetable oil. rotate wok to coat side. Add shrimp; stir-fry 1 minute. Add bean sprouts and 1 teaspoon salt; stir-fry 1 minute. Remove shrimp and bean sprouts from wok to strainer. Mix egg, 1/2 teaspoon salt and the white pepper. Add shrimp, bean sprouts, eggs, onions and sesame oil to wok; cook and stir until eggs are thickened throughout but still moist. Submitted to FareShare 2-2001 by bobbi744@acd.net Source: "Betty Crocker Cookbook #59, 30 Minutes or Less, July '1991, p. 31" S(MC formatting by): "bobbi744@acd.net" NOTES : Bobbie's Note: This was very easy and wonderful. I had precooked shrimp so only put them in the pan briefly to warm, then added the bean sprouts and then just added the remaining ingredients. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 7 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 18g Total Fat; (63% calories from fat); 21g Protein; 3g Carbohydrate; 367mg Cholesterol; 969mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Strawberry Sour Cream Popovers Recipe By :Marianne Lesher, Old Louisville Inn, Louisville, KY Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Popovers: 4 eggs 2 cups sour cream 2 cups flour 5 tablespoons sugar -- plus some for coating 1/4 teaspoon salt Strawberry Sauce: 3 tablespoons sugar 2 tablespoons cornstarch 1 quart frozen strawberries 1 tablespoon orange liqueur -- or orange juice, optional Popovers: To make the popovers: Butter 6 popover cups and sprinkle with sugar. Heat oven to 450 F. Beat eggs until foamy, then combine with sour cream in a bowl. Sift flour into a separate bowl. Add sugar and salt and stir again into bowl. Add liquid from first bowl and beat until smooth. Divide butter among popover cups. Place on a cookie sheet, if your cups are not attached, and bake 15 minutes. Reduce heat to 350 F. and bake 20 minutes more. To serve, place a split-open popover on a small plate and top with strawberry sauce. Strawberry Sauce: Combine sugar and cornstarch in a saucepan and stir until completely mixed. Add berries and set aside for 20 minutes, stirring occasionally. Add liqueur and heat over medium flame until mixture boils, stirring occasionally. Remove from heat, spoon over popovers and serve. If you have extra sauce, serve it over other breakfast breads, such as waffles and French toast, or with ice cream. Source : "Gannett News Service, Lansing State Journal, 2-18-2000" S(MC formatting by): "bobbi744@acd.net" Yield : "6 to 12 popovers" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 22 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugar Heart Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup sugar 2 large eggs 3 1/2 cups flour 1/4 teaspoon salt 1 tablespoon baking powder 1/3 cup milk 2 teaspoons vanilla sugar -- red crystals Soften butter to room temperature. Place in a bowl and blend in sugar gradually. Add eggs one at a time, beating until mixture is light and fluffy. Set aside. Sift together flour, salt, and baking powder. Set aside. Mix milk with vanilla. Set aside. Stir dry ingredients alternately with milk mixture into creamed egg mixture to form the dough. Chill overnight. Preheat oven to 400 degrees. Roll dough 1/8" thick on a floured surface and cut with a heart-shaped cookie cutter. Sprinkle with red sugar. Put one inch apart on greased baking sheet. (You can also use this recipe any time of the year with a different cookie cutter - i.e. shamrock, Christmas tree, etc.) Bake cookies about 8 minutes or until lightly browned on the bottoms. Cool on racks. Yield : "4 dozen" Contributed to the FareShare Gazette by Jenn <blacklab@www.xprs.net>; 25 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 8g Total Fat; (42% calories from fat); 3g Protein; 23g Carbohydrate; 37mg Cholesterol; 168mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Sugar Plum Ring Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 2 tablespoons butter -- or margarine 3/4 cup milk 2 teaspoons lemon juice 2 tablespoons butter -- or margarine pinch salt 1/3 cup dried apricot -- chopped 1/4 cup prunes 2 tablespoons castor sugar Sift flour and salt, rub in butter, add milk and mix to soft dough. Knead slightly, roll out to oblong about 15 x 9 inch. Scatter fruit over dough after the sugar and lemon juice and extra butter is added and mixture allowed to cool. Roll up into ring and seal join. Cut slits at outside edge about 1 1/4 apart. Put on greased tray. Bake 15 - 20mins in Hot oven. Served sliced and spread with butter. Contributed to the FareShare Gazette by Leanne <lulu1964zulu@hotmail.com>; 11 February, 2001. <http://www.fareshare.net> MC formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g Protein; 31g Carbohydrate; 19mg Cholesterol; 467mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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