Recipes Included On This Page Margarita, Quick and Good Mary's Pork Chops Mexican Green Chile and Cilantro Pesto Microwave Shrimp Scampi Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Margarita, Quick and Good Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can frozen limeade 1 can gold tequila 3 cans ice 1 can beer DO NOT PUT BEER IN THE BLENDER! Pour a beer into a nice pitcher. Put limeade (right out of freezer) in your blender. Fill the can with tequila and add it to the blender. Put about 3 cans of ice in the blender. Whir it just until it is good and slushy ... about 10 seconds. Pour the limeade mixture into the pitcher and stir gently. Pour the margarita into salt-rimmed glasses and enjoy. We can't believe how good these are. Note: This is a proportional recipe. The limeade can may be any size. A 12 ounce can will result in 4 good sized drinks. Art Guyer From the Beach in Kitty Hawk, NC Contributed to the FareShare Gazette by Art; 1 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; 0g Fat (0.0% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg Sodium. * Exported from MasterCook * Mary's Pork Chops Recipe By :Mary Dunn Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops -- brown in skillet (4-6) 1 onions -- sliced thin 1 can cream of chicken soup 1/4 cup ketchup 1 tablespoon Worcestershire sauce Brown your pork chops in a skillet and then add the thinly sliced onion until tender. Mix the cream of chicken soup and ketchup and Worcestershire sauce all together and then add to the pork chops and onions and cook on low or in a slow cooker. Simmer on low until pork chops are tender. Serve with potatoes, rice or noodles. Note: you can add the potatoes (quartered) in with the pork chops and everything to cook along with the sauce. Delicious!!! Formatted and posted to TNT by Sherry Chapman Message From "Sherry Chapman" <SherryChapman@prodigy.net to The TNT Recipes List. NOTES : These are easy to make. I know that the combination of cream of chicken soup, ketchup and Worcestershire sauce sound horrible but belive me, this makes such a delicious sauce or gravy to serve over potatoes. Bobbie's Note: These were very good. The gravy is slightly sweet, but very tasty. Contributed to the FareShare Gazette by Bobbie; 6 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 290 Calories; 17g Fat (52.4% calories from fat); 25g Protein; 9g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 520mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Mexican Green Chile and Cilantro Pesto Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh cilantro 1 cup shredded Parmesan cheese -- (4 oz.) 3/4 cup pine nuts -- toasted 1 can ORTEGA Whole Green Chiles -- (4 oz.), drained 4 large garlic cloves -- peeled 1 tablespoon lime juice 1/2 cup vegetable oil PLACE cilantro, cheese, pine nuts, chiles, garlic, lime juice and salt in food processor; cover. Process until finely grated. Process, while slowly adding oil, for 1 minute or until almost smooth. SERVE over pasta or as a dip for vegetables. Source : "Meals.com and Nestle" Yield : "2 Cups" NOTES : Whole green chiles add flavor and spark to this creamy pesto made with Parmesan cheese, fresh cilantro and toasted pine nuts. Stir it into hot pasta to serve with breadsticks, a green salad and iced tea. Or try it as a dip for fresh vegetables or a spread for your gourmet sandwiches. Chupa's notes: To make this more authentic, I used unsalted shelled pumpkin seeds instead of pine nuts and Mexican Jack cheese. If you have a Mexican grocery near, ask for a hard white cheese (like parmesan). To lower the fat, I made the following additions and replacements: 1/4 cup cheese, 1/4 cup pumpkin seeds, 1/4 cup corn oil, 2 tablespoons lime juice. Add 1/2 cup flat leaf parsley leaves to the cilantro. And 1/8 to 1/4 teaspoon red pepper flakes to up the heat!! Use 1 can (4 ounces) black olives minced, gently folded in the pesto, before tossing with pasta or serving as a dip. Contributed to the FareShare Gazette by Fatima; 10 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 477 Calories; 46g Fat (83.7% calories from fat); 14g Protein; 6g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 345mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat. * Exported from MasterCook * Microwave Shrimp Scampi Recipe By :N/A Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 tablespoons dried parsley flakes* 2 tablespoons lemon juice 1 large garlic clove -- chopped fine 1/2 teaspoon salt 1 pound jumbo raw shrimp -- peeled and deveined Paprika 1 cup rice -- cooked & hot In a microwave safe 2 quart casserole, place in butter and cook until melted. Remove and stir in parsley flakes, lemon juice, garlic and salt. Add shrimp, toss to coat. Cover and microwave at high for 3 to 5 minutes. Cooking time will vary with the size of shrimp. When cooked, shrimp will be pink. Serve over hot cooked rice and sprinkle with paprika. Source : "http://www.kitchenlink.com" NOTES : I added some white wine ...about 1 cup to the "broth". Frozen, cooked and cleaned shrimp are okay to use, just watch them so they don't get overcooked. Recipe is easily doubled. I used fresh parsley. MC Formatted by Dee Contributed to the FareShare Gazette by Dee; 10 July 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 375 Calories; 23g Fat (55.8% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 503mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 4 1/2 Fat.

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