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Recipes Included On This Page

Scallops with Bacon and Mushrooms
Seventeenth-Century Bread
Shrimp, Peppers & Pea Pods Stir Fry
Snow Peas & Bell Pepper Ribbons
Spudnuts
Standard Roll Dough for Sweet Rolls and Breads - Quick Method
Stir-Fried Peppers With Scallops
Strawberry-Fudge Mud Pie
Summer Fruit Tart
Sweet Cardamom Bread
Sweet Cucumber Pickles

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* Exported from MasterCook * Scallops with Bacon and Mushrooms Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound sea scallops 2 1/2 slices bacon -- diced 4 large mushrooms -- sliced parsley lemon slices 1/4 cup dry bread crumbs 1/8 teaspoon salt 1 dash black pepper 1 dash paprika Cook diced bacon until crisp. Remove bacon to paper towel, leaving fat in pan. Meanwhile combine bread crumbs, salt, black pepper and paprika on a sheet of waxed paper. Dredge scallops in mixture. Cook in fat (adding a little oil if they are sticking) with mushroom slices for 8-10 minutes on Medium heat. Add bacon back to pan just before serving. Sprinkle with parsley. Serve with lemon slices. Yield : "2 to 3 servings" Serving Ideas: I served this with hot rolls and buttered spinach. Rice pilaf and a spinach salad would also go well with this dish NOTES : Bobbie's Note: This was a combination of several recipes. Many had the scallops wrapped with bacon, but I used far less bacon in this recipe. The crumb mixture was from another recipe. I added the mushrooms which were in other scallop recipes. We liked this a lot. Contributed to the FareShare Gazette by Bobbie; 3 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 4g Fat (21.6% calories from fat); 22g Protein; 10g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 434mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat.

* Exported from MasterCook * Seventeenth-Century Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 1 cup whole wheat flour 1 cup corn flour 1/2 cup rye flour 1 1/2 cups flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 cups water -- warm The water may need to be adjusted to give the proper texture. Tested in DAK R2D2. Contributed to the FareShare Gazette by Jim; 2 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Shrimp, Peppers & Pea Pods Stir Fry Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds shrimp -- cleaned and split 1/2 onion -- sliced and cut in half 1/4 pound mushrooms -- sliced 1 red bell pepper -- sliced 1/2 pound pea pods -- stringed and blanched 1 tablespoon sesame oil 2 teaspoons soy sauce 1 tablespoon oyster sauce 1 garlic -- pressed 1 tablespoon sesame seeds -- toasted Heat oil in wok. Fry garlic 1 minute. Add shrimp, fry 3 minutes until pink. Add mushroom, peppers and pea pods. Fry 2 minutes. Add soy and oyster sauce. Toss.

In separate small pan, heat pan to hot. Don't use any oil. Fry seeds until light brown. Remove wok from heat. Garnish.

Stir-fry with seeds. NOTE : Don't stir any meat or fish too much or it will create too much liquid. Makes 2 to 3 servings. Contributed to the FareShare Gazette by Dancer^; 1 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 359 Calories; 10g Fat (26.2% calories from fat); 50g Protein; 15g Carbohydrate; 4g Dietary Fiber; 345mg Cholesterol; 607mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 1 Fat.

* Exported from MasterCook * Snow Peas & Bell Pepper Ribbons Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound snow peas -- stem ends and strings removed 1/2 teaspoon salt 2 medium red bell peppers -- (3/4 pound), cored and sliced into 1/8-inch julienne strips 2 medium yellow bell peppers -- (3/4 pound), cored and sliced into 1/8-inch julienne strips 2 tablespoons olive oil 1 tablespoon softened butter Freshly ground black pepper Bring 2 quarts of water to a boil in a large saucepan. Add snow peas and salt. Bring back to a boil; drain and immerse the peas in ice water to stop the cooking. Drain and pat dry. (May be prepared up to one day in advance. Keep refrigerated overnight.) Heat oil in a large skillet. Add pepper strips and sauté over high heat, stirring constantly until peppers are slightly softened, about 1 minute. Add the snow peas in two batches, stirring until vegetables are heated through, about 1 minute. Remove from heat and stir in butter. Season to taste with pepper, and serve immediately. Contributed to the FareShare Gazette by Dancer^; 19 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 4g Fat (52.2% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat.

* Exported from MasterCook * Spudnuts Recipe By :Favorite Eastern Star Recipes - Olde Family Favorites Serving Size : Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages compressed yeast 1/2 cup warm water -- (125 mL) 1 cup sugar -- (250 mL) plus 1 teaspoon sugar -- (5 mL) 4 cups milk -- (1 liter) 5 eggs -- well beaten 1 cup butter or margarine -- (250 g) 1 1/2 teaspoons salt -- (7 mL) 2 cups mashed potatoes -- (500 mL) 2 teaspoons nutmeg -- (10 mL) optional Flour Hot oil or lard -- for frying Dissolve yeast in warm water and 1 teaspoon sugar. Scald milk; cool. Add yeast to cooled milk; add remaining sugar, eggs, butter, salt, mashed potatoes and nutmeg. Stir well; add enough flour to make a soft dough. Let rise until double in bulk. Knead; roll out to 1/2-inch (approx. 1 cm) thickness. Cut with large doughnut cutter or sealer ring. Fry in hot oil until golden brown. Contributed by Mrs. Betty Rushford to the Favorite Eastern Star Recipes - Olde Family Favorites cook book; (no date on my copy). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3700 Calories; 249g Fat (59.6% calories from fat); 70g Protein; 310g Carbohydrate; 9g Dietary Fiber; 1573mg Cholesterol; 6815mg Sodium. Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 4 Non-Fat Milk; 47 Fat; 13 1/2 Other Carbohydrates.

* Exported from MasterCook * Standard Roll Dough for Sweet Rolls and Breads - Quick Method Recipe By :The Five Roses Cook Book; 1938 edition Serving Size : Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Foundation Sponge** 1/4 cup lukewarm water -- (50 mL) 1 tablespoon sugar -- (15 mL) [level tablespoon] 1 yeast cake [compressed - or fresh - yeast] 1 1/2 cups scalded milk -- (375 mL) 2 1/2 cups sifted all-purpose flour -- (625 mL) **Dough** 1 egg -- (1 to 4) 1/4 cup butter -- (50 mL) [1/4 to 1/2 cup] 1/4 cup sugar -- (50 mL) [1/4 to 1/2 cup] 1 1/2 teaspoons salt -- (7 mL) All-purpose flour [as needed to make a soft dough] 1 1/2 cups floured raisins -- currants or nut meats -- if desired Grated lemon peel -- if desired **Foundation Sponge** Add sugar and broken yeast cake to lukewarm water. Allow mixture to stand until yeast is soft. Scald milk and allow it to become lukewarm. Add milk to softened yeast; mix well, then add flour to make a batter that is quite thick. Cover closely and set in a warm place until mixture is light and is full of bubbles. **Dough** Let the Foundation Sponge rise until light and full of bubbles. Beat until smooth. Cream butter, sugar and eggs the same as when mixing a cake. Add to the sponge. Beat well. Add salt and 1 cup of flour. Mix well, then add more sifted flour to make a soft dough. Knead until smooth. If nuts, raisins or currants are used, they should be kneaded in at this point. Round up the dough, place in ungreased bowl. Cover with cloth and lid and let rise at 82 to 86 F. until doubled. Mould as desired, let rise and bake as directed. From The Five Roses Cook Book; 1938 ed. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1778 Calories; 54g Fat (27.2% calories from fat); 37g Protein; 285g Carbohydrate; 9g Dietary Fiber; 311mg Cholesterol; 3733mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1 Lean Meat; 9 1/2 Fat; 4 Other Carbohydrates.

* Exported from MasterCook * Stir-Fried Peppers With Scallops Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon light soy sauce 2 teaspoons yellow bean sauce 2 tablespoons rice wine or dry sherry 1 teaspoon sugar 1 teaspoon toasted sesame oil 1 pound fresh scallops 1/2 pound red bell peppers -- chopped 1/4 pound green bell peppers -- chopped 1 1/2 tablespoons garlic -- chopped 2 teaspoons ginger -- chopped Combine the sauce ingredients and set aside. Wash the scallops, pat them dry with paper towels and set aside. Core and seed the peppers and cut them into 1-inch squares. Heat wok. Add oil, green onions, garlic and ginger and stir-fry for 10 seconds. Then add the peppers and stir fry for 2 minutes. Stir in the scallops and the sauce ingredients. Continue to cook for another 4 minutes. Serve at once. Contributed to the FareShare Gazette by Dancer^; 10 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; trace Fat (5.0% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Strawberry-Fudge Mud Pie Recipe By :Better Homes And Gardens Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons margarine or butter -- melted 1 1/2 cups finely crushed chocolate wafers -- (30 wafers) 1 pint chocolate ice cream or coffee-flavored ice cream* 1/2 cup toasted coarsely chopped almonds 1 pint strawberry ice cream 1/3 cup fudge ice-cream topping Whipped cream -- (optional) 1 Whole strawberries -- (optional) 1. In a medium bowl stir together the crushed wafers and melted margarine or butter. Turn the chocolate crumb mixture into a 9-inch pie plate. Spread crumb mixture evenly in pie plate. Press on bottom and sides to form a firm, even crust. Chill about 1 hour until firm. 2. In a medium mixing bowl soften chocolate or coffee-flavored ice cream, using a wooden spoon to stir and press against side of bowl. Spread softened chocolate or coffee-flavored ice cream evenly atop cookie crust; sprinkle with toasted almonds. Freeze until firm (about 1 hour). 3. In a clean bowl soften strawberry ice cream as described above. Remove pie from freezer and spread strawberry ice cream atop almond layer. Return to freezer. 4. In a small saucepan heat and stir the fudge topping just until heated through. Cool the topping slightly. Remove the pie from the freezer and drizzle the top of pie with fudge topping in a lacy design. Return to freezer immediately. Freeze for 4 hours or until firm. 5. To serve, let pie stand at room temperature about 10 minutes. Garnish pie with whipped cream and whole strawberries, if desired. For easier slicing, place pie plate atop a warm, wet towel. Slice the pie and serve immediately. Prep : 25 min. Freeze: 5 hours Source : "Better Homes and Gardens Online" S(MC formatting by): "bobbi744@attbi.com" Copyright : "© Copyright 2002 Meredith Corporation." NOTES : For a lighter version, use chocolate and strawberry low-fat or fat- free frozen desserts and skip the whipped cream. *Note: For this versatile pie, you can vary the flavors of ice cream and ice-cream topping. Contributed to the FareShare Gazette by Bobbie; 21 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 6g Fat (40.9% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 45mg Sodium. Exchanges: 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

* Exported from MasterCook * Summer Fruit Tart Recipe By :BHG Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 cup shortening 4 tablespoons cold water -- (4 to 5) 1/4 cup sugar 2 tablespoons cornstarch 1 can evaporated fat-free milk -- (12 ounce) [1-1/2 cups] 1/4 cup refrigerated or frozen egg product -- thawed 1/2 teaspoon vanilla 2 fresh medium nectarines -- thinly sliced or peeled peaches -- thinly sliced 2 fresh plums -- thinly sliced 2 kiwi fruit -- peeled and sliced 1/2 cup fresh blueberries -- raspberries and/or blackberries 2 tablespoons honey 1 tablespoon rum -- or orange juice 1. For tart pastry, in a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until the mixture resembles fine crumbs. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form into a ball. 2. On a lightly floured surface, roll dough from center to edge into a 13- inch circle. Ease into an 11-inch tart pan with removable bottom. Trim to edge of pan. Prick bottom and side well with fork. Bake in a 450-degree F. oven for 10 to 12 minutes or until golden. Cool in pan on a wire rack. 3. For filling, in a heavy medium saucepan combine sugar and cornstarch. Stir in evaporated milk and egg product. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Cover surface with plastic wrap; chill in the refrigerator for 1 hour. 4. Spread the filling in the baked tart shell. Arrange the nectarines, plums and kiwi fruit on top of filling. Sprinkle with the berries. Combine the honey and rum or orange juice; brush over fruit. Cover and chill for up to 1 hour. Good Food, Good Health Eating Plan Exchanges: 1-1/2 fat/sugar. Source : "Better Homes and Gardens Online" S(MC formatting by): "bobbi744@attbi.com" Copyright : "© Copyright 2001 Meredith Corporation." NOTES : A pudding-like mixture fills this fruit-topped tart. Use any type of in-season fruit you like. Contributed to the FareShare Gazette by Bobbie; 17 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 5g Fat (30.9% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 55mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Sweet Cardamom Bread Recipe By :Company's Coming - Breads by Jean Pare; 1996 Serving Size : 3 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk -- (500 mL) 6 tablespoons butter -- (100 mL) or solid margarine 3/4 cup sugar -- (175 mL) 1 1/2 teaspoons salt -- (7 mL) 2 teaspoons sugar -- (10 mL) 1/2 cup warm water -- (125 mL) 1/2 ounce active dry yeast -- (16 grams) 3 large eggs 1 tablespoon ground cardamom -- (15 mL) 9 cups all-purpose flour -- (2.2 L) approximately [see note 1] **Glaze** 2/3 cup icing sugar -- (150 mL) 2 teaspoons water -- (10 mL) [two to three teaspoons] 1/3 cup glazed cherries, quartered -- (75 mL) 1/2 cup finely chopped walnuts -- (125 mL) or pecans Note 1: In Canada all-purpose flour can be used for bread; in the U.S. better results may be obtained by using bread flour. Scald the milk in a pan; remove from the heat. Add the butter or margarine, 3/4 cup (175 mL) sugar and the salt. Stir until the butter is melted and the sugar and salt are dissolved. Set aside to cool to lukewarm. Stir the 2 teaspoons (10 mL) of sugar into the warm water in a small bowl. Sprinkle the yeast over the top; let stand for 10 minutes then stir to dissolve the yeast. Beat the eggs in a large bowl. Add the cardamom, then the milk mixture and the yeast mixture. Stir. Work in enough flour until the dough pulls away from the sides of the bowl then turn out onto a floured work surface. Knead for 8 to 10 minutes or until smooth and elastic. Place into a greased bowl, turning once to coat the dough. Cover with a damp towel and place in a warm place, such as the oven with the light on and the door closed, for about 1 1/4 hours or until doubled in bulk. Punch down the dough. Divide into 3 equal portions and place in 3 greased 9x5x3-inch (22x12x7-cm) loaf pans.

Again cover with a towel and place in a warm place to rise for about 45 minutes or until doubled in size. Bake at 350F (180C) for 40 to 45 minutes. Turn out onto racks to cool. Makes 3 loaves. **Glaze** Mix the icing sugar (powdered sugar) and water in a small bowl so that you have a just barely pourable glaze. Drizzle over the loaves. Yield : "3 loaves" From Company's Coming - Breads by Jean Pare; 1996; ISBN 1-895455-09-X. Company's Coming Publishing Limited Box 8037, Station "F" Edmonton, Alberta Canada T6H 4N9 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2062 Calories; 37g Fat (16.2% calories from fat); 52g Protein; 377g Carbohydrate; 12g Dietary Fiber; 271mg Cholesterol; 1447mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 6 Fat; 5 1/2 Other Carbohydrates.

* Exported from MasterCook * Sweet Cucumber Pickles Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 50 small cucumbers 20 quarts water 5 cups salt 5 quarts vinegar 5 cups sugar 5 cinnamon sticks 60 whole cloves Combine water, salt & cucumbers, cover and let stand 2 days. Drain; discard liquid. Combine cucumbers, sugar, vinegar, cinnamon & cloves, bring to boil. Boil 3 minutes, seal immediately into hot sterilized jars. Yields 5 quarts. Contributed to the FareShare Gazette by Jim; 12 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1591 Calories; 20g Fat (9.7% calories from fat); 26g Protein; 399g Carbohydrate; 58g Dietary Fiber; 0mg Cholesterol; 102703mg Sodium. Exchanges: 4 Grain(Starch); 18 Vegetable; 3 Fat; 17 Other Carbohydrates.

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