Recipes Included On This Page Oatmeal Chocolate Chip Cookies (Jennie's) Obi-Wan Kebabs Oyster Hots Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Oatmeal Chocolate Chip Cookies (Jennie's) Recipe By : Jennie Serving Size : 16 Preparation Time :0:20 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 1/2 cup sugar 1/2 cup brown sugar 1/2 teaspoon vanilla 1 egg 1 tablespoon water 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup oatmeal 3 cups chocolate chips 2 cups raisins 1/2 cup walnuts Cream shortening and sugars, add vanilla, mix egg with water and add to creamed mixture. Stir in flour, soda and salt. Add oats, chocolate chips and walnuts. Drop by large tablespoonful on greased cookie sheet, bake in 350F. oven for 18 minutes. NOTE : Depending on how big these cookies are will determine the length of time they are baked. My cookies are about the size of a tennis ball when I place them on the cookie sheet and it takes 18 minutes. They are full of chocolate chips and raisins with just a little cookie batter to hold them all together. Contributed to the FareShare Gazette by Jennie; 7 July 2002. BarFav@aol.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 22g Fat (42.4% calories from fat); 5g Protein; 62g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 4 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Obi-Wan Kebabs Recipe By :The Star Wars Cook Book by Robin Davis; 1998 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breasts 4 small red new potatoes 3 zucchini 3 corn on the cob Olive oil Salt and pepper -- to taste Soak 8 wooden skewers in water for 30 minutes. Preheat oven to 375F (190C). Put a chicken breast on a cutting board. Using a knife, cut the meat in 1-inch (2.4-cm) strips. Now cut across the strips to make 1-inch cubes. Repeat with remaining chicken breast. Set aside. Wash the cutting board and knife thoroughly with soap and warm water. Rinse and dry the cutting board. Put a small potato on the cutting board and cut it in half. Repeat with remaining potatoes and set aside. Put a zucchini on the cutting board. Trim off the stem and the base. Then cut the zucchini into 1-inch rounds. Repeat with the remaining zucchini and set aside. Put an ear of corn on the cutting board. Cut the corn into 1-inch (2.4-cm) rounds. epeat with remaining corn. Carefully push one round of corn onto the skewer. Follow with a potato half, chicken cube and zucchini slice. Begin again with the corn and continue until there are only 2 inches (5 cm) left on the skewer. Using a pastry brush, brush the meat and vegetables with olive oil and sprinkle with salt and pepper. Grill or broil until vegetables are tender and chicken is cooked through, turning frequently, about 30 minutes. Makes 8 kebabs. From The Star Wars Cook Book by Robin Davis; 1998; (c) Lucasfilm Ltd.; published by Chronicle Books; ISBN 0-8118-2184-6. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 July 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 7g Fat (33.0% calories from fat); 18g Protein; 15g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 55mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable. * Exported from MasterCook * Oyster Hots Recipe By :Soup of the Day Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups fish stock -- [See Below] 2 potatoes -- cut into a fine julienne 2 carrots -- cut into a fine julienne 1 jalapeno pepper -- cut into fine slivers 1/2 teaspoon grated lemon peel Salt and white pepper -- to taste 1/4 teaspoon thyme 1 pint standard oysters -- liquid strained 1 lemon -- juice of [2-3 tablespoons] *Garnish:* paper thin rounds of lemon -- sprinkled with thyme Bring the stock to a boil in a large saucepan. Add potatoes, carrots, jalapeno slivers, lemon zest, thyme, salt and pepper to taste. Reduce heat, leave uncovered and simmer until the vegetables are tender - about 15 minutes. Slip the oysters with their liquid into the simmering stock and cook just until their edges curl - about 2 minutes. Remove from heat, stir in lemon juice, and adjust for seasoning. Ladle into bowls, top each with a lemon slice and sprinkling of thyme. Serve immediately. Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 9 July 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 6g Fat (45.7% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 247mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.   * Exported from MasterCook * Fish Stock (one quart) Recipe By :Soup of the Day Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1 carrot -- chopped 1 stalk celery -- with leaves, chopped 4 cups water -- (4 - 5 cups) 1 Twist lemon peel Salt and white pepper Bay leaf 1 1/2 pounds fish trimmings -- heads and bones, even shrimp shells 1 cup white wine -- optional Slowly bring all ingredients to a boil in a large saucepan, skimming when necessary. Partially cover, and cook at a medium heat for 20-30 minutes. Freeze for later use if you wish. NOTE : If you freeze the stock in ice cube trays, you can pop them into plastic bags and use as much or as little as you want at any time. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 9 July 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; trace Fat (3.3% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit.

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