Recipes Included On This Page Shrimp Risotto Shrimp Salad by Art Skipper's Night Off Cornmeal Cookies Sour Cream Coffee Cake Stovies Stuffed Mushrooms (With Water Chestnuts) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Shrimp Risotto - 9 Points Recipe By :Curtis Aikens, Food In A Flash Show #FF2002 (TVFN) Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 bottle clam juice -- (8 ounces) 1 tablespoon unsalted butter 1 teaspoon Italian seasoning 1 bay leaf 1/2 cup arborio rice 1 small carrot 1/2 cup white wine 1/2 pound shrimp 2 firm ripe tomatoes salt & black pepper 1. Bring water & clam juice to boil over high heat. Reduce heat to simmer. 2. Melt butter in saute pan over medium-high heat. Stir in Italian seasoning & bay leaf. Add rice. Stir until coated with herb butter. 3. Pour 1/2 cup hot broth into pan with rice. Cook 1 minute over medium- high heat until broth evaporates. Stir carrot into pan. Add 1/2 cup broth. Stir. When broth has been absorbed into rice mixture, add wine & shrimp to pan. Cook about 1 minute add remaining broth. Stir well. Cook until rice is al dente. 4. Stir in chopped tomato, salt & pepper to taste. Serve at once. Approximately 2 servings. NOTES : Bobbie's Note: This was a delicious dish. We served it with broccoli and it was a very filling dinner. Contributed to the FareShare Gazette by Bobbie; 25 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 402 Calories; 8g Fat (19.8% calories from fat); 27g Protein; 44g Carbohydrate; 1g Dietary Fiber; 188mg Cholesterol; 257mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Shrimp Salad by Art Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup mayonnaise 1/8 cup finely chopped onion 2 tbsp. sweet pickle relish 2 tbsp. lemon juice 1/2 tsp. seasoned salt 1/2 tsp. Old Bay Seafood Seasoning 1 lb Shrimp -- cooked and chopped into small pieces lettuce tomato wedges parsley -- (garnish) Combine mayonnaise, onion, sweet pickle relish, lemon juice and seasonings. Mix until thoroughly blended. Add shrimp and blend well. Adjust seasonings to taste. Serve on bed of lettuce with tomato wedges and parsley to garnish. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 22 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 332 Calories; 25g Fat (67.0% calories from fat); 23g Protein; 5g Carbohydrate; trace Dietary Fiber; 182mg Cholesterol; 565mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Skipper's Night Off Cornmeal Cookies Recipe By :The Drag Queen's Cookbook & Guide to Sensible Living Serving Size : 25 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg -- beaten 6 ounces peach yogurt -- (180 grams) 1/2 cup packed brown sugar -- (125 mL) 1/2 cup margarine -- (125 mL) 1 cup unbleached flour -- (250 mL) 1 cup cornmeal -- (250 mL) 1/2 teaspoon baking soda -- (2 mL) 1/2 teaspoon grated nutmeg -- (2 mL) 1/4 teaspoon baking powder -- (1 mL) Preheat oven to 375F (190C). Mix egg, yogurt, brown sugar and margarine in a medium-sized bowl. Stir in the remaining ingredients. Drop dough by rounded littlespoons (teaspoons) onto ungreased cookie sheets. Bake 6 - 8 minutes or until light brown. Submitted by Miss Toya Makes. From a delightful book I found on a bargain counter in the book store: The Drag Queen's Cookbook & Guide to Sensible Living by Honey Van Campe; 1996; published by Winter Books, an imprint of Pontalba Press, 4417 Dryades Street, New Orleans, Louisiana, 70115; ISBN 0-9653145-7-X MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 4g Fat (39.0% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
	* Exported from MasterCook * Sour Cream Coffee Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Duncan Hines white cake mix 1 box instant vanilla pie filling 1/2 cup sour cream 1/2 cup oil 1/4 cup milk 4 eggs 1/4 cup sugar 1/2 cup nuts 2 tablespoons cinnamon Put first 6 ingredients into mixing bowl together and beat for 7 minutes on high speed. Now mix together: 1/4 cup sugar, 1/2 cup nuts, 2 tbsp. cinnamon. Pour half of the batter into a well greased and floured tube pan. Then sprinkle half of the nut mixture on top of the batter and swirl. Pour the remaining batter on top of this and again sprinkle the rest of the nut mixture over it. Bake at 350 F. Contributed to the FareShare Gazette by elki756; 18 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 24g Fat (77.5% calories from fat); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Stovies Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups leftover gravy -- beef or chicken -- whatever 4 potatoes -- peeled and cut into chunks 1 onion -- chopped medium fine salt freshly ground black pepper -- to taste Cut up the potatoes into a pot with the gravy, add enough water to cover the spuds, if necessary, add the onion, salt and pepper, and cook, in the gravy until potatoes are done. Do not add too much water, as you want the potatoes to absorb the flavour of the gravy, while they are cooking. They will of course, add their own water content to the gravy. These are just great, when there is leftover gravy from any roast, and if they are served with cold roast whatever, add another dimension to "leftovers"! MC format by Hallie. Contributed to the FareShare Gazette by Doug; 1 October 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; trace Fat (1.3% calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable. * Exported from MasterCook * Stuffed Mushrooms (With Water Chestnuts) Recipe By :The Drag Queen's Cookbook & Guide to Sensible Living; Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 large mushrooms 3 ounces cream cheese -- (90 g) 2 tablespoons milk -- (30 mL) 1 teaspoon Worcestershire sauce -- (5 mL) 1/4 cup chopped water chestnuts -- (50 mL) 2 tablespoons chopped green onions -- (30 mL) Salt -- to taste Wipe mushrooms and remove stems. Chop stems finely. Mix cheese, milk and Worcestershire sauce until well blended. Add other ingredients and blend. Fill mushroom buttons with mixture and bake on ungreased cookie sheet 12 to 15 minutes at 350F (180C). Submitted by Miss Foyer D'Amour. From a delightful book I found on a bargain counter in the book store: The Drag Queen's Cookbook & Guide to Sensible Living by Honey Van Campe; 1996; published by Winter Books, an imprint of Pontalba Press, 4417 Dryades Street, New Orleans, Louisiana, 70115; ISBN 0-9653145-7-X MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 22 Calories; 2g Fat (67.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 18mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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