Recipes Included On This Page Caramelized Scallops on Warm Asparagus and Tomato Salad Cherry Brandy Cordial Cherry Liquor Chicken and Corn Chowder Choose Your Fruit Coffee Cake Coffee Cooler Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Caramelized Scallops on Warm Asparagus and Tomato Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh asparagus -- trimmed and sliced diagonally 1 carrot -- peeled and sliced diagonally 2 green onions -- sliced 1/2" thick 5 tablespoons chicken stock cracked black pepper 2 Roma tomatoes -- sliced 1 teaspoon brown sugar 2 teaspoons red wine vinegar 2 teaspoons extra-virgin olive oil 24 plump scallops -- see note Dressing: 1/4 cup vegetable stock -- or chicken stock 1 canned artichoke 1 teaspoon extra-virgin olive oil 1 tablespoon lemon juice Note : Typically sea scallops come about 30 per pound. Preheat oven to 400F (200C). Place the asparagus, carrot, onions and stock in a small pan. Season to taste with cracked pepper and bring to a boil. Cook 2 to 3 minutes or until vegetables are tender. Stir in the tomatoes and keep warm. Dissolve the sugar in the vinegar and set aside. Heat a frying pan with an ovenproof handle and add the oil. Season scallops on both sides with pepper and sear in hot pan for 1 minute. Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes. Turn the scallops over, then remove them from the pan. Place the vegetables in the center of 4 warm plates, allowing the stock to spread out. Surround with six scallops and serve the dressing on the side. DRESSING : Heat the chicken stock and boil the artichoke in it for 2 to 3 minutes. Place in a blender and puree, gradually adding the oil and lemon juice. Description : "Light on calories, fat and sodium. Combines a variety of tastes and textures and is quick to make." NOTES : Formatted in MasterCook by Art From "Fresh and Healthy" (Ten Speed Press, 2001) by Sally James. Sally James is an Australian award-winning cookbook writer. Contributed to the FareShare Gazette by Art; 30 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 4g Fat (34.9% calories from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 285mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cherry Brandy Cordial Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fresh cherries 1/2 cup sugar 3 cups Brandy -- 80 proof Pierce cherries with a fork and put in a glass jar along with 2 cups of Brandy. Be sure that the fruit is covered. Leave for 1 month. Strain. Add additional cup of brandy and 1/2 cup of sugar. Stir well to dissolve. Leave until clear. Notes : This turned out great, although since I used the cheapest possible brandy, it was a little raw, but still was very tasty. Next time I will use better brandy. Source : Badger's Beer Page, http://www.nwlink.com/~badger/cord6.htm Contributed to the FareShare Gazette by Fatima; 25 September 2002. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Liquor Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- In wide mouth gallon jar place: 1 1/2 pounds stemmed and pitted ripe cherries [I use Bing cherries.] 1 pound sugar 1 fifth brandy -- (26 ounces approx.) [In Canada it would be about a 750 milliliter bottle] Close jar. Bury in linen closet or under the sink for 2 or 3 months. Strain liquor through wet coffee filters and decant. The cherries are good on ice cream or used with pineapple for an upside down cake. Contributed to the FareShare Gazette by Genevieve; 24 September 2002. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken and Corn Chowder Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonstick cooking spray 1 pound boneless skinless chicken breasts -- cut into 1/2-inch pieces 3 cups thawed frozen whole-kernel corn 3/4 cup coarsely chopped onion -- (about 1 medium) 1 tablespoon water -- (1-2) 1 cup diced carrots 2 tablespoons finely chopped jalapeno pepper -- * (optional) 1/2 teaspoon dried oregano leaves 1/4 teaspoon dried thyme leaves 3 cups fat-free reduced-sodium chicken broth 1 1/2 cups reduced-fat (2%) milk 1/2 teaspoon salt Spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Remove chicken. Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender. Place 1 cup corn mixture in food processor or blender. Process until finely chopped, adding 1 to 2 tablespoons water to liquefy mixture; reserve. Add carrots, jalapeno pepper, if desired, oregano and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown. Return chicken to saucepan. Stir in chicken broth, milk, reserved corn mixture and salt; bring to a boil. Reduce heat to low and simmer, covered, 15 to 20 minutes. *Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling. Makes 4 servings Source : "FBNR Soups & Stews, Vol. 7, No. 4, March 12, 2002" Copyright : "©2002 Publications International, Ltd." NOTES : Bobbie's Note: This was a wonderful chowder. I served it as a main course with Italian bread and fresh veggies. I added the jalapeno pepper. Contributed to the FareShare Gazette by Bobbie; 6 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 1g Fat (9.9% calories from fat); 27g Protein; 3g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 352mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable. * Exported from MasterCook * Choose Your Fruit Coffee Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups raspberries -- or peaches, apples -- pineapple 1 tablespoon lemon juice 1/2 cup sugar 3 tablespoons cornstarch 1 1/2 cups flour 1/2 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1/8 teaspoon mace 1/2 cup butter 1 egg -- slightly beaten 1/2 cup milk 1/2 teaspoon vanilla 1/4 cup sugar 1/4 cup all-purpose flour 2 tablespoons butter 1/4 cup chopped walnuts In a medium saucepan combine fruit and 1/2 cup water. Simmer, covered, for 5 minutes or till fruit is tender. Stir in lemon juice. Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened. Cool. In a mixing bowl stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace and 1/4 teaspoon salt. Cut in 1/2 cup margarine or butter till mixture resembles fine crumbs. Combine egg, milk, and vanilla. Add to flour mixture, mixing till blended. Spread half the mixture in a greased 9x9x2 baking pan. Spread the cooled fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour; cut in the 2 tablespoons butter till mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan. Bake in a 350F. oven for 40 to 45 minutes or till done. Cool. Contributed to the FareShare Gazette by Jennie; 13 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 12g Fat (38.2% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 169mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Coffee Cooler Recipe By :Women's Circle Serving Size : 50 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts strong cold coffee -- (4 liters) 1 cup sugar -- (250 mL) 2 quarts vanilla ice cream -- (2 liters) 1 tablespoon vanilla -- (15 mL) 1 quart whole milk -- (1 liter) Combine coffee, milk and vanilla. Add sugar and stir until dissolved. Chill thoroughly and pour over ice cream that has been spooned into a punch bowl. Serves about 50 small punch cups. Contributed by Sue Thomas to Women's Circle; no date. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 71 Calories; 3g Fat (37.1% calories from fat); 1g Protein; 10g Carbohydrate; 0g Dietary Fiber; 12mg Cholesterol; 27mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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