Recipes Included On This Page Salmon Manicotti Sautéed Apples for Breakfast Scallop Bake Seafood Stew, Art's Other One Smoky Guacamole Steamed Persimmon Pudding Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salmon Manicotti Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 1/2 ounces canned pink salmon 12 manicotti noodles -- cooked 10 ounces frozen chopped spinach -- drained 1/2 pound ricotta cheese 1 egg -- slightly beaten 1/4 cup grated Parmesan cheese ------------SAUCE------------- 2 1/2 tablespoons flour 1 teaspoon dill -- crumbled 1/2 teaspoon salt 2 cups milk 2 tablespoons lemon juice Sauce : blend flour and milk till smooth, add seasonings and cook, stirring constantly, till it thickens. Remove from heat and stir in lemon juice. Drain salmon. Mash with a fork. Combine cheese and egg. Stir in salmon and spinach. Fill manicotti with mixture. Cover the bottom of a shallow baking dish with a small amount of sauce. Arrange the manicotti over it. Top with remaining sauce and sprinkle with Parmesan cheese. Bake 30-35 minutes at 350F. Contributed to the FareShare Gazette by Sandy; 30 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 403 Calories; 21g Fat (46.9% calories from fat); 38g Protein; 15g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol; 1143mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Sautéed Apples for Breakfast Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 apple Butter -- for frying [or a mixture of butter and canola oil] Sugar -- to taste Cinnamon -- to taste Peel, core and slice one apple per person. Heat frying pan with enough butter (or mixed butter and canola oil) to generously coat bottom of frying pan. Sauté apples, stirring, until tender and lightly brown. Sprinkle with sugar and cinnamon to taste and continue stirring until sugar dissolves. Serve over pancakes, french toast or waffles. IF any apples are left, :-), enjoy with vanilla ice cream. Contributed to the FareShare Gazette by Genevieve; 10 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scallop Bake Recipe By :Cooking Out Loud in the Library/Lansing CityLimit Mag Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds scallops 1/2 pound fresh mushrooms 4 sprigs parsley 1/2 teaspoon salt 1/2 cup bread crumbs 1/8 teaspoon pepper 1/4 cup margarine 1 tablespoon lemon juice Wash scallops. Chop mushrooms and parsley coarsely. Mix with crumbs, salt and pepper. Melt margarine. Spread scallops in a small baking dish. Spread mixture over them. Pour margarine and lemon juice over all. Bake for 15 minutes at 350°F. Source : "Cooking Out Loud in the Library/Lansing CityLimit Mag." NOTES : Bobbie's Note: This was very good. The topping was very flavorful, but didn't overwhelm the delicate flavor of the scallops. Contributed to the FareShare Gazette by Bobbie; 18 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 10g Fat (33.4% calories from fat); 28g Protein; 15g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 612mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Seafood Stew, Art's Other One Recipe By :Art Guyer Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart chicken stock -- lightly seasoned 1/2 medium sweet onion -- finely chopped 4 medium potatoes -- peeled and diced 4 stalks celery -- finely diced 1 tablespoon butter 1/2 pint oysters -- picked clean 1 pound tuna steak -- or tuna bits 1 pound catfish fillets 1 can corn -- undrained 1/3 pound shrimp -- peeled and deveined 1 teaspoon Old Bay spice 1 teaspoon oregano 1/2 teaspoon garlic pepper -- (with salt) Salt -- to taste In a large pot, bring chicken stock almost to a boil; reduce heat. Add onions, potatoes and celery. Stir frequently. Sauté oysters in butter just until they begin to curl around the edges. Remove pan from heat and set aside. While vegetables are cooking, wash and "clean" seafood, cutting fish into 1-inch cubes. When potatoes are about 3/4 done, add tuna and catfish pieces. When fish is about done, add corn, shrimp and seasonings. Cook until the shrimp turn pink. Adjust salt to taste; for a bit of spice add a dash or two of hot sauce. Serve at once. NOTES : This recipe makes about 5 quarts of stew. Made with homemade chicken stock on October 12, 2002. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 15 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 6g Fat (25.6% calories from fat); 25g Protein; 13g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 1001mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.   * Exported from MasterCook * Smoky Guacamole Recipe By :ATCO Blue Flame Kitchen Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- peeled 1 tablespoon fresh lime juice -- (15 mL) 3/4 cup mayonnaise (175 mL) 2 canned chipotle peppers in adobo sauce -- plus 1 teaspoon adobo sauce -- (5 mL) 3/4 cup light sour cream -- (175 mL) 2 avocados -- halved, pitted and peeled 1/4 teaspoon salt -- (1 mL) 1/2 cup fresh cilantro leaves -- (125 mL) 1/4 cup chopped green onion -- (50 mL) Combine all ingredients except green onion in a food processor; process until smooth. Transfer mixture to a bowl. Stir in green onion. Cover and refrigerate for at least 1 hour or up to 2 days. Serve with tortilla chips or raw vegetables. Yield : 2 1/2 cups (625 mL) Hot Pepper Caution: Hot peppers cause severe skin and eye irritation. Wear rubber gloves when handling hot peppers and avoid touching any exposed skin. Chipotle peppers give this guacamole a spicy bite and a hint of smoky flavour. ATCO Blue Flame Kitchen www.atcoblueflamekitchen.com. Contributed to the FareShare Gazette by Art; 27 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 7g Fat (74.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Steamed Persimmon Pudding Recipe By :1st Traveler's Choice Internet Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pureed persimmons [about 3 with skins removed] 2 teaspoons baking soda 8 tablespoons butter -- at room temperature 1 1/2 cups sugar 2 eggs 1 tablespoon lemon juice 2 tablespoons rum 1 cup flour 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup broken walnuts -- or pecans 1 cup raisins **Custard Sauce** 4 egg yolks -- beaten 1 dash salt 1/4 cup sugar 2 cups milk 1 teaspoon vanilla Fill a kettle large enough to hold a 2-quart pudding mold or even a bundt pan with enough water to come halfway up the sides of mold. Let water come to a boil over medium heat while you are mixing pudding batter. The mold must have a lid or be snugly covered with foil while steaming (a coffee can and lid works well, or just fit foil tightly over bundt pan, poking a hole where the tip from bundt pan is so that steam won't settle in on the batter). Also, there must be a rack on bottom to allow water to flow and move beneath the mold. Grease the mold! Put the persimmon puree in a small bowl and stir in baking soda. Set aside while mixing the other ingredients (the persimmon mixture will become still). Cream butter and sugar. Add the eggs, lemon juice, and rum. Beat well, Add flour, cinnamon, and salt and stir to blend. Add persimmon mixture. Mix well and add raisins and nuts. Spoon batter into mold. Cover and steam for 2 hours. Remove from kettle and let rest for 5 minutes. Turn out onto rack to cool or cool slightly and serve warm with a warm custard sauce. Slice into cake-sized portions and place in a favorite individual serving bowl and ladle the custard sauce over pudding. Garnish with a crystallized violet and place on dinner plate prepared with an arrangement of fresh fruits. Custard Sauce: In a heavy saucepan, mix egg yolks, dash of salt, and sugar. Gradually stir in milk (scalded and slightly cooled). Cook over low heat, stirring constantly until mixture coats a metal spoon. Remove from heat and cool in cool water for 2 minutes and add vanilla. Chill. Makes 2 cups. From : 1st Traveler's Choice Internet Cookbook Contributed to the FareShare Gazette by Gary; 17 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 477 Calories; 17g Fat (32.7% calories from fat); 7g Protein; 74g Carbohydrate; 1g Dietary Fiber; 192mg Cholesterol; 649mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 3 Fat; 3 Other Carbohydrates.

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