Recipes Included On This Page Carrot, Corn and Bean Salad Chef Brigtsen's Chicken and Andouille Jambalaya Chocolate Chip Scones Chocolate Dessert Pretzel Crab and Red Pepper Frittata Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Carrot, Corn and Bean Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- thinly sliced 2 cups fresh or frozen whole kernel corn 1 15 ounce can kidney beans -- rinsed or black beans 1 medium red or green bell pepper -- cut into thin strips 1/3 cup fresh basil -- and/or parsley snipped 1/4 cup olive oil -- or salad oil 1/4 cup vinegar 2 teaspoons fresh thyme -- snipped OR 1/2 teaspoon dried thyme -- crushed 1 teaspoon sugar 1/4 teaspoon cracked black pepper 1/4 teaspoon crushed red pepper In a large bowl combine carrots, corn, beans, sweet pepper and basil and/or parsley. Set aside. For dressing, in a screw-top jar combine oil, vinegar, thyme, sugar, black pepper, and red pepper. Cover and shake to combine add dressing to vegetable mixture tossing to coat. Cover and chill for 4 to 24 hours. Makes 8 side dish servings. Source : "Better Homes and Gardens Online" S(MC formatting by): "bobbi744@acd.net" NOTES : A perfect way to use peak-season sweet corn. You also can bring a taste of summer to your wintertime table by making this salad with frozen corn. Bobbie's Note: I didn't want completely raw corn in this recipe so parboiled it for about 3 minutes, then drained and rinsed it. This went together very easily. Nice crunch and delicious flavor. We loved it! Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 1 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 7g Fat (24.3% calories from fat); 13g Protein; 38g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chef Brigtsen's Chicken and Andouille Jambalaya Recipe By :Chef Frank Brigtsen, Brigtsen's, New Orleans Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine 3 cups andouille sausage -- in 1/4" rounds 2 cups red, green, and yellow bell peppers -- finely diced 4 cups celery -- finely diced 6 cups yellow onion -- finely diced 2 bay leaves 2 cups chicken -- diced in 1/2" pieces 2 tablespoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground white pepper 1/4 teaspoon cayenne pepper 2 teaspoons dried basil 2 teaspoons dried thyme 2 teaspoons garlic -- minced 2 teaspoons jalapeno pepper -- finely diced 2 cups whole tomatoes -- canned - pureed in j 5 cups chicken stock 3 cups raw rice -- Uncle Ben's converted 2 cups green onions -- thinly sliced Heat the margarine in a large pot over Medium-High heat. Add the andouille and cook, stirring constantly, until the andouille browns, 3-4 minutes. Add 3/4 of the bell pepper, celery and onion as well as the bay leaves. Cook, stirring constantly, until the vegetables become caramelized (very brown), about 12-15 minutes. Add the remaining bell pepper, celery and onion then the chicken, salt, peppers, basil, oregano, thyme, garlic and jalapeno. Cook, stirring constantly for 1-2 minutes. Add the tomatoes and 1 cup of the chicken stock. Reduce heat to Medium-Low and simmer stirring occasionally for 10 minutes. Add the remaining 4 cups of chicken stock and bring to a boil. Stir in the raw rice. Reduce heat to Very Low and simmer until the rice is done, 20-25 minutes. Stir in the green onions and serve immediately. Source : "Appetizer Magazine, Summer 2000, Uncle Ben's Rice" S(MC formatting by): "bobbi744@acd.net" Yield : "8 to 10 servings" Start to Finish Time: "1:00" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 23 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 8g Fat (42.3% calories from fat); 9g Protein; 16g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 2455mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Chocolate Chip Scones Recipe By :Williams Sonoma Kitchen Library Cookbook- Chocolate Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-purpose flour -- sifted plus flour for working the dough 1 tablespoon Baking powder 1/2 teaspoon Salt 1/4 cup Sugar -- plus 2 tablespoons Sugar -- (2 to 3) 3/4 cup Semisweet chocolate chips or 4 ounces Semisweet chocolate roughly into 1/2" pieces 1 1/4 cups Heavy cream -- (double cream) 3 tablespoons Unsalted butter -- melted Position a rack in the middle of an oven and preheat the oven to 425 degrees. Select a heavy-duty baking sheet but do not grease it. Sift together the sifted flour, baking powder, salt and the 1/4 cup sugar into a bowl. Toss together with a fork to mix thoroughly. Mix in the chocolate chips or pieces. Pour in the cream and mix with the fork until the mixture holds together. The dough will be fairly sticky. Transfer the dough to a lightly floured work surface and sprinkle lightly with flour. Knead the dough 10 times, pushing it away from you with the heel of your hand, folding it back over itself and giving it a quarter turn each time. Pat into a 9-inch disk. Brush with the melted butter and then sprinkle with the 2-3 tablespoons sugar. Cut the dough into 12 pie-shaped wedges and transfer each to the baking sheet, leaving about a 1-inch space between the wedges. Bake until the tops are golden brown, 15-17 minutes. Serve warm or at room temperature. Note: These do not keep long. Formatted in MasterCook by Art Guyer. Contributed to the FareShare Gazette by Art Guyer ; 21 June 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 15g Fat (51.3% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Chocolate Dessert Pretzel Recipe By :http://www.allsands.com/Food/Recipes Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsweetened cocoa 1/4 pound butter -- at room temperature 1/4 cup sugar 2 cups flour 1 egg -- beaten 1 teaspoon vanilla extract Cake flour Dissolve cocoa in 3 tablespoons hot water and let cool to room temperature. Cream butter and sugar in a bowl and then at cocoa mixture and beat. When well mixed, beat in flour, one cup at a time, followed by egg and vanilla. Pat and shape dough into long cylinders 7 inches long and 2 inches thick. Wrap with wax paper and refrigerate for 30 minutes, or until firm. Slice dough crosswise into 1/2 inch rounds and roll each piece into a rope about 14-inches long and 1/4 inch thick. Make desired pretzel shape and arrange on ungreased baking sheet. Preheat oven to 350-degrees. Bake 10 minutes. After removing hot pretzels from oven, sprinkle with cake flour while still warm. Cool pretzels on a wire rack after baking to prevent them from getting soggy. (Makes 24 pretzels) Formatted in MasterCook by Art Guyer Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 26 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 4g Fat (43.8% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Crab and Red Pepper Frittata Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs 1/4 tsp salt fresh ground black pepper -- to taste 1 tsp olive oil 1/2 cup red pepper -- sliced 1/4" x 1" 3 green onions -- chopped 1 clove garlic -- minced 1 cup fresh crabmeat 1/2 cup chopped fresh basil 1 tsp chopped fresh thyme 4 oz Provolone cheese -- shredded In a medium-sized bowl, whisk eggs, salt and pepper until frothy. Set aside. Heat oil in heavy medium nonstick skillet over medium heat. Add red pepper, green onions, and garlic and saute a couple minutes until red pepper is crisp tender. Mix in crabmeat and herbs. Turn heat to medium low. Pour eggs over crab mixture in skillet. Stir gently to blend ingredients. Cover skillet and cook until eggs are almost set, about 8 minutes. Meanwhile, preheat broiler. Uncover pan and sprinkle cheese over frittata. Broil until cheese is bubbly and eggs are set, about 1 minute. Serve frittata warm or at room temperature. Formatted in MasterCook by Art Guyer Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 23 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 18g Fat (63.2% calories from fat); 19g Protein; 4g Carbohydrate; 1g Dietary Fiber; 394mg Cholesterol; 495mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

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