Recipes Included On This Page Baked Fish Steaks Baked Stuffed Shrimp Beans And Rice Best-Ever Lemon Pie Bourbon and Chocolate Pecan Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Fish Steaks Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Fish steaks -- tamure or hapuka -- (grouper) 1/2 cup Milk 1/2 teaspoon Salt 1 cup Dry bread crumbs 2 ounces Butter Watercress or parsley Sliced lemon 1. Lay the fish in a shallow dish. Pour the milk over the steaks and add salt and pepper. Leave to soak one hour. 2. Drain the milk away and sprinkle with bread crumbs. 3. Lay the steaks in a buttered baking dish. Melt the butter and pour over the fish. 4. Bake in the oven for 30 minutes at 350 degrees F. 5. Serve garnished with sliced lemon and sprinkled with watercress. Source : "Kiwi Cookbook by Alan Armstrong, New Zealand" S(From) : "Jim Bodle" NOTES : I made this recipe with a few variations. I had one 17 oz. grouper fillet and cut all ingredients down. I didn't have butter or regular margarine so sprayed the pan with light olive oil, then after soaking and draining fish, sprinkled on dry bread crumbs and about 1 1/2 T. Parmesan cheese, then dotted with ICBINB Light. This may have been the best fish we have eaten! Very moist and flavorful. Contributed to the FareShare Gazette by Bobbie; 28 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 436 Calories; 16g Fat (33.2% calories from fat); 50g Protein; 21g Carbohydrate; 1g Dietary Fiber; 145mg Cholesterol; 769mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Baked Stuffed Shrimp Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 jumbo shrimp 1/2 teaspoon salt 1 medium onion -- minced 2 tablespoons mayonnaise 1 green pepper -- chopped 2 tablespoons flour 6 tablespoons butter -- divided 1 cup milk 1 cup fresh crab meat 1 tablespoon sherry wine 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard Grated Parmesan cheese Paprika Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat. Sauté onion and pepper in 4 tablespoons butter until soft but not brown. Add the crab meat, dry mustard, Worcestershire sauce, salt and mayonnaise. Set aside. Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixture along with the sherry. Mix well, stuff the split shrimp with the crab meat and dot with extra butter. Sprinkle lightly with Parmesan cheese and paprika. Arrange in shallow baking pan and bake at 350 degrees F. for 25-30 minutes. Yield : 4 to 6 servings. See www.nc-seafood.org Notes : Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 20 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 17g Fat (72.1% calories from fat); 8g Protein; 7g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 391mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Beans And Rice Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried red kidney beans 1/2 pound beef stewing meat -- cubed 1/2 cup regular rice 1 large yellow onion chopped 1/4-inch pieces 1 large green pepper chopped 1/4-inch pieces 1 bay leaf -- optional 1 teaspoon curry powder 1/2 teaspoon salt Wash and sort kidney beans. Put in a small Dutch oven and cover with water. Cover pan and boil for 5 minutes turn off heat and let sit covered for 1 hour. Heat and continue cooking beans after the hour. Make sure the water doesn't boil dry, but keep the beans covered. In a skillet brown stew meat and add to beans with the bay leaf. Cook for 2 hours. Add curry powder and salt rice, onion and green pepper. Cook until all is tender. This will serve at least three. Contributed to the FareShare Gazette by Cora; 23 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; trace Fat (6.8% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 358mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat. * Exported from MasterCook * Best-Ever Lemon Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Best-Ever Lemon Pie** 1 baked 9-inch pie shell 1 1/4 cups sugar 6 tablespoons cornstarch 2 cups water 1/3 cup lemon juice 3 egg yolks 1 1/2 teaspoons lemon extract 2 teaspoons vinegar 3 tablespoons butter **Never-Fail Meringue** 1 tablespoon cornstarch 2 tablespoons cold water 1/2 cup boiling water 3 egg whites 6 tablespoons sugar 1 teaspoon vanilla 1 pinch salt **Best-Ever Lemon Pie** Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick, about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar and stir thoroughly. Pour mixture into deep 9-inch pie shell and let cool. Cover with meringue and brown in oven. **Never-Fail Meringue** Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring, until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F. for 10 minutes or until top is lightly browned. Quoting Ann Landers, "Sorry, I didn't get a calorie count, but let's call this a be-good-to-yourself treat and forget about the calories. Enjoy!" Contributed to the FareShare Gazette by Alice; 16 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 341 Calories; 8g Fat (21.6% calories from fat); 3g Protein; 64g Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Bourbon and Chocolate Pecan Pie Recipe By :Tennessee Quail Ridge Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/4 cup butter -- melted 3 eggs -- slightly beaten 3/4 cup light corn syrup 1/4 teaspoon salt 2 tablespoons bourbon 1 teaspoon vanilla 1/2 cup chopped pecans 1/2 cup chocolate chips 1 pie shell -- (9-inch) Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom of pie shell. Pour filling into shell. Bake in a 375 degree F. oven for 40 to 50 minutes. Yield : 6 to 8 servings. Notes : Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 17 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 486 Calories; 23g Fat (40.9% calories from fat); 5g Protein; 69g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 331mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Fat; 4 Other Carbohydrates.

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