Recipes Included On This Page Baked Catfish Fillets With Horseradish Sauce Baked Chili-Cheese Spread Baked Scallops by Art Barley Cookies Burgundy Roast Ham Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Catfish Fillets With Horseradish Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Catfish fillets 1 Tablespoon Lemon juice Egg whites 2 Tablespoons Sour cream 1 Tablespoon Grated onion 1 Clove garlic 1/4 Teaspoon Dry mustard 1/4 Teaspoon White pepper 2 Tablespoons Butter or margarine 2 Tablespoons Flour 1 Cup Milk 4 Teaspoons Prepared horseradish Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish. Contributed to the FareShare Gazette by Art; 21 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 286 Calories; 14g Fat (45.4% calories from fat); 31g Protein; 8g Carbohydrate; trace Dietary Fiber; 126mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Baked Chili-Cheese Spread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons yellow cornmeal 1 tablespoon chili powder 24 ounces cream cheese -- softened 2 large eggs 2 teaspoons garlic powder 1 1/2 teaspoons ground cumin 8 ounces green chiles -- diced (canned) 1 cup green onions -- sliced 16 ounces salsa -- any flavor 2 cups shredded cheddar cheese -- (8 ounces) Preheat oven to 325F. Heavily grease bottom and side of 9-inch springform pan. Combine cornmeal and chili powder. Sprinkle over side and bottom of prepared pan. Beat cream cheese, eggs, garlic powder and cumin in large mixer bowl until smooth; stir in chiles and 1/2 cup green onions. Pour half of batter into pan. Spoon 1 cup salsa on top of batter; sprinkle 1 1/2 cups cheddar cheese over salsa. Spread remaining batter on top of cheese. Bake for 55 - 60 minutes or until edges are set but center still moves slightly. Cool completely in pan on wire rack; remove side of springform pan. Spread remaining salsa on top; sprinkle with remaining cheese and green onions. Serve with tortilla chips, crackers and/or sliced baguettes. Source : "Ortega" NOTES : Printed in The Virginia Pilot, November 13, 2002 Formatted in MasterCook By Art Join our Free FareShare Gazette Recipe Exchange Group at Contributed to the FareShare Gazette by Art; 30 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 14g Fat (76.1% calories from fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 233mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Baked Scallops by Art Recipe By :Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttery round crackers -- (Ritz) finely crushed 1 tablespoon dried parmesan cheese 1 teaspoon dried basil 1 teaspoon garlic powder Black pepper -- to taste Salt -- to taste 2 tablespoons butter or margarine 1 small red bell pepper -- cored, seeded and finely diced 1/3 sweet onion -- finely diced 2 cups mushrooms -- finely chopped 1 tablespoon garlic -- minced 1 pound sea scallops -- drained and patted dry 1/2 cup butter -- melted 1/4 cup dry white wine 1/2 lemon -- juiced 1 tablespoon chopped fresh parsley -- for garnish 1. Preheat oven to 350F (175 degrees C). Lightly grease a baking dish large enough to hold the scallops, leaving space between each of them. 2. Combine crushed crackers, parmesan cheese and seasonings in a small bowl. Set aside. 3. Sauté bell pepper, onion, garlic, and mushrooms in 2 tablespoons butter or margarine until pepper is tender and onions are transparent. Set aside. 4. Press scallops into cracker mixture so they are evenly coated, and place them in the greased baking dish. Spoon mushroom mixture around scallops. 3. In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops. 4. Bake in preheated oven until scallops are lightly browned, about 15 - 20 minutes. Garnish with chopped parsley. Prep Time: approximately 15 Minutes. Cook Time: approximately 20 Minutes. Ready in: approximately 35 Minutes. Notes : I put about 20 Ritz crackers in our small food processor and beat them into fairly fine crumbs. Then I added the parmesan cheese and seasonings to the processor and finished the job. I also used the food processor to finely dice the pepper, onion, garlic and mushrooms. I used two baking dishes so I could leave plenty of room between the scallops for the vegetables. I served this with buttered noodles and green peas. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 12 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 389 Calories; 30g Fat (69.6% calories from fat); 21g Protein; 9g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 480mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat. * Exported from MasterCook * Barley Cookies Recipe By :The Natural Foods Sweet-Tooth Cookbook Serving Size : 24 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups barley flour -- (375 mL) 1/2 cup buckwheat flour -- (125 mL) 1/2 cup chestnut flour -- (125 mL) or sweet rice flour 1/4 cup roasted sesame seeds -- (50 mL) 1/4 teaspoon sea salt -- (1 mL) 2 tablespoons sesame oil -- (30 mL) or sunflower seed oil 1 1/2 cups apple juice -- (375 mL) 1 teaspoon cinnamon -- (5 mL) Preheat oven to 350F (180C). Using a dry cast-iron skillet, pan-roast the flours over a medium flame until they give off a nutty fragrance. Stir constantly to prevent burning. Pour flour into a bowl and let cool. Mix flours, seeds and salt together. Add oil, rubbing it into the dough with your fingers to make a mealy consistency. Add liquid, a small amount at a time. As soon as the dough becomes soft and holds together, stop adding liquid and knead for about 5 minutes. Then pinch off pieces of dough and roll into 1-inch (2.5 cm) balls. Brush cookie sheet with oil and press dough onto surface with the tines of a moistened fork. Flatten out each ball to a 2-inch (5 cm) diameter. Sprinkle with cinnamon. Bake for 20 minutes. Makes 24 2-inch/5-cm cookies. Author's note: This light tea cookie is almost like a cracker. It stores well in an airtight container. From The Natural Foods Sweet-Tooth Cookbook by Eunice Farmilant; 1973. Hallie's comment: I'm not sure about the choice of use of either sesame oil or sunflower seed oil as they are very different in flavour; the sesame seed oil being much stronger. I think I would try the sunflower seed oil first. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 1g Fat (20.8% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat. * Exported from MasterCook * Burgundy Roast Ham Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds fresh ham [shank or butt half] 1/2 cup firmly packed brown sugar 1 tablespoon cornstarch 2 tablespoons burgundy wine -- (2 to 3) or claret Whole cloves 1 cup burgundy wine -- or claret Place ham, fat side up, on a rack in a shallow roasting pan. Insert roast meat thermometer in center of thickest part of lean so that tip does not rest on bone or in fat. Roast, uncovered, at 325F for 2 1/2 to 3 hours. (Allow 35 to 40 minutes per pound.) About 30 minutes before end of roasting time, prepare glaze by mixing the brown sugar and cornstarch together. Blend in the 2 or 3 tablespoons Burgundy or claret, stirring until smooth. Remove ham from oven. To score fat, see recipe, Smithfield Ham (page 14). Spread glaze over ham. Pour the 1 cup Burgundy or claret around the ham. Return to oven and roast 30 minutes longer or until thermometer registers 185F. Baste frequently with the wine. Remove ham to a warm serving plate; remove thermometer. If sauce in pan is too thick, blend in enough wine until of desired consistency. Serve sauce hot in a separate dish to be spooned over each serving. Source : "Finest OLD SOUTHERN Recipes" Copyright : "©1972, 1971, 1967, 1965 Culinary Arts Press, Inc." Contributed to the FareShare Gazette by Bobbie; 26 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 463 Calories; 30g Fat (58.7% calories from fat); 35g Protein; 11g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates.

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