Recipes Included On This Page Pasta with Country Ham and Oysters PB&J Energy Bars [Contest Winner] Peanut Butter Dip Pizza Sandwiches Prize Corn Bread Pizza Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta with Country Ham and Oysters Recipe By :Corwynn Darkholmes, Wolfsong2000@HotMail.com Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 6 ounces country cured ham, cut into small cubes 1 1/2 cups heavy cream 3/4 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon cayenne 1/4 teaspoon black pepper 1/4 teaspoon white pepper 18 small shucked oysters, with their liquor 8 thinly sliced green onions 1 pound dried spaghetti In a large skillet, melt butter over medium heat. Add ham and cook, stirring frequently, for 3 to 4 minutes, or until the ham is tinged a deep golden brown. Add the cream, thyme, basil, cayenne and both peppers. Cook, stirring occasionally, over medium heat, for 3 minutes or until sauce has slightly thickened. Add oyster liquor and cook , stirring occasionally, for 3 more minutes. Add oysters and green onions and cook, stirring occasionally, for 2 minutes or until the edges of the oysters begin to curl. Remove skillet from heat but keep warm. Bring a large saucepan of salted water to a boil over high heat. Cook spaghetti in boiling water 8 to 10 minutes or until al dente, drain in colander. Serving suggestions: Transfer the pasta to individual serving plates. Spoon the sauce over the spaghetti. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 422 Calories; 45g Fat (92.7% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 153mg Cholesterol; 156mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 9 Fat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 4 August 2002. www.fareshare.net * Exported from MasterCook * PB&J Energy Bars Recipe By :Healthy Lunchbox Alternatives by Kathleen Lavey Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups old-fashioned oats 1 cup flour 1 cup chopped walnuts 1 teaspoon cinnamon 1/2 teaspoon baking powder 1 pinch salt 3/4 cup butter -- cut into pieces 1/2 cup smooth peanut butter 3/4 cup packed brown sugar -- (lightly) 1 egg 1 teaspoon vanilla 2/3 cup no-sugar-added raspberry fruit spread Preheat oven to 350 F. Spray a 13x9-inch pan with non-stick cooking spray. Place oats, flour, walnuts, cinnamon, baking powder and salt in a bowl and whisk to blend. Melt butter in a large Microwave bowl, then whisk in peanut butter and brown sugar until well blended. Whisk in egg and vanilla, then stir in dry ingredients using a large spatula. Spread half of the batter evenly over the bottom of the pan, then spread the fruit spread evenly over the oat base. Top with an even layer of remaining oat batter. Bake for 25 minutes or until just beginning to turn golden; a toothpick inserted will come out with a few moist crumbs still clinging and the sides will have begun to separate from the pan. Cool completely on a rack before cutting into 24 bars. Store at room temperature for up to four days in a sealed container or bag. Source : "Lansing State Journal 8-2602002" S(MC formatting by): "bobbi744@attbi.com" Yield : "24 bars" Contributed to the FareShare Gazette by Bobbie; 30 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 12g Fat (62.2% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Peanut Butter Dip Recipe By :Chef R. Nelson of MSU - Sch of Hospitality Bus Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup creamy peanut butter 2 tablespoons hot water 2 tablespoons light soy sauce 2 tablespoons peanut oil 2 tablespoons sugar Mix ingredients together. Serve at room temperature along with slices of carrots, broccoli, celery, snow peas, snap peas and cauliflower. 6 servings. This doubles easily for a big crowd. Recipe By : Chef Robert Nelson of MSU - School of Hospitality Business Source : "Healthy Lunchbox Alternatives - Kathleen Lavey - Lansing State Journal, 8-29-2002" S(MC formatting by): "bobbi744@attbi.com" NOTES : This recipe would be great for a tail-gate party or a lunch box. Contributed to the FareShare Gazette by Bobbie; 30 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 5g Fat (67.7% calories from fat); trace Protein; 4g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pizza Sandwiches Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bread -- buttered on 1 side 1/4 cup tomato puree 1/4 cup shredded Mozzarella cheese 1/4 teaspoon Italian seasoning 8 slices pepperoni Preheat sandwich grill. Put two slices bread in sandwich grill, buttered side down. Put two tablespoons tomato puree and two tablespoons shredded Mozzarella cheese on each slice bread. Sprinkle with Italian seasoning and top with pepperoni. Cover with remaining slices bread, buttered side up. Close grill, catching latch. Grill 2-3 minutes or until desired doneness is reached. Contributed to the FareShare Gazette by Genevieve; 31 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 5g Fat (25.2% calories from fat); 8g Protein; 28g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 453mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Prize Corn Bread Pizza Recipe By :Jackie Scurrah Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pizza Toppings of your choice 1 1/2 cups grated cheese 3/4 cup pizza sauce Batter Dry Ingredients: 1 cup flour 1 cup yellow cornmeal 1/2 teaspoon salt 1 teaspoon sugar 2 teaspoons baking powder, heaped oregano, basil, and Italian seasoning to your taste Batter Wet Ingredients: 1 1/4 cups sour milk or butter milk 1 egg 1/4 cup olive oil Prepare pizza toppings, grated cheese and sauce and have ready everything you will need before you do the batter. You will need to work quickly once you pour the batter into the pan. Heat a 10 - 12 inch cast iron fry pan that contains 1/4 c. cooking oil of your choice (I used olive) in an oven heated to 450F. The pan and oil will need to be very hot when the batter is poured in, so place the pan in the hot oven while you prepare the batter. Combine batter dry ingredients, blend then set aside. Beat together wet batter ingredients; add to dry ingredients and beat well. Remove hot fry pan from the oven and pour in HALF the batter tipping back and forth to evenly distribute in the hot oil. Quickly spread on the sauce, toppings and cheese, RESERVING 1/4 cup sauce and 1/2 cup cheese for top of pizza at half time. Then pour on the second half of the batter spreading evenly. Return the fry pan to the oven for 20 to 25 minutes. At about 10 - 12 minutes, remove pan from the oven, spread on the reserved sauce and cheese and return to the oven to finish baking. Rest for a few minutes then cut into wedges. Yum! Delicious cold in a lunch box too. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 16g Fat (48.0% calories from fat); 9g Protein; 29g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 420mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Jackie; 4 August 2002. scurrah@shaw.ca www.fareshare.net

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