Recipes Included On This Page Scallops 'N Bacon Shrimp Po 'Boy Pasta Salad Spiced Peaches Bread Spinach Turnovers (Fast Fetaya - Lebanese) Swiss Almond Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Scallops 'N Bacon Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound scallops -- fresh or frozen 1/4 cup butter or margarine -- melted 2 tablespoons lemon juice 1/2 teaspoon salt 1 dash white pepper Sliced bacon Paprika Thaw frozen scallops; wash, removing any shell particles. Combine butter, lemon juice, salt and pepper. Pour mixture over scallops and let stand for 30 minutes, turning once. Drain. Cook bacon in a skillet until it begins to ruffle, but is still flexible. Drain on paper towels and cool. Wrap each scallop in 1/2 slice bacon, sprinkle with paprika and secure with a toothpick. Place scallops on foil and broil indirectly over medium hot coals for 5 minutes. Turn, sprinkle with paprika and broil second side 5-7 minutes or until bacon is crisp and brown. Recipes from the private collection of John Farris © 1992 Judith Ann Bosley ISBN: 0-030809-12-2 Notes : Bacon and scallop flavors blend over charcoal fire. Contributed to the FareShare Gazette by Dee; 29 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 12g Fat (55.2% calories from fat); 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 566mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Shrimp Po 'Boy Pasta Salad - 7 points Recipe By : Serving Size : 4 Preparation Time :0:25 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1/3 cup seafood cocktail sauce 1 tablespoon light sour cream or nonfat sour cream 2 tablespoons mayonnaise Salad: 7 ounces uncooked small shell pasta -- (2 cups) 12 ounces frozen cooked salad shrimp -- thawed and drained 1/4 cup coarsely chopped green bell pepper 1/4 cup sliced green onions 1 stalk celery -- thinly sliced 1 medium tomato -- seeded and coarsely chopped leaf lettuce -- shredded 1. In small bowl, combine all dressing ingredients; blend well. Refrigerate. 2. Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well. 3. In large bowl, combine cooked pasta and all remaining ingredients except lettuce. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 1 hour to blend flavors. To serve, arrange lettuce on individual serving plates; top with salad. Dietary Exchanges: (1 1/2 cups = 1 serving) 3 starch, 2 1/2 very lean meat, 1 fat--OR--3 Carbohydrate, 2 1/2 very lean meat, 1 fat Weight - Watcher's Points - 7. Source : "Pillsbury Classic Cookbooks #217, Lotsa Pasta, March '99, p.57" S(MC formatting by): "Pamela Creeden 3/4/99." Start to Finish Time: "1:25" Serving Ideas: In place of the leaf lettuce, serve this salad over shredded iceberg lettuce and pass the hot pepper sauce for extra seasoning. NOTES : Recipe fact: One of Louisiana's signature foods is the po' boy sandwich. Also called a poorboy, the sandwich consists of a French roll filled with shrimp, crayfish or crabmeat salad. This pasta salad is based on the flavors of the po' boy sandwich. Kitchen tip: To freshen the flavor of frozen shrimp, rinse them with cold water and drain them well. Contributed to the FareShare Gazette by Bobbie; 13 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 6g Fat (82.1% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 52mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Spiced Peaches Bread Recipe By :Tootie's Special Recipe collection Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/8 teaspoon ground mace 1 cup granulated sugar 1/2 cup butter, at room temperature 2 large eggs, at room temperature 1 1/2 teaspoons vanilla extract 2 cups peaches*** -- diced and peeled 1/2 cup chopped toasted, silvered almonds** Preheat oven to 350F. Spray or butter and lightly dust a 9 x 5 x ?-inch loaf pan. In a small bowl, stir together flour, baking powder, salt and spices. In a large bowl, with mixer, cream together sugar and butter for 2 minutes or until light and fluffy. One at a time, add eggs, beating well after each addition. Beat in vanilla until blended. Stir in flour mixture just to combine. Stir in peaches and almonds. Scrape batter into prepared pan and spread evenly. Bake for 55 to 65 minutes or until a cake tester inserted in center comes out clean. Remove pan to a wire rack. Cool for 10 minutes before removing bread from pan; finish cooling on rack. Store completely cooled bread in an airtight container in refrigerator. Allow bread to reach room temperature before serving. *To remove peach skins, dip peaches into boiling water for 30 seconds and then into ice water. Peel off skin with a small paring knife. **To toast almonds, place then in a single layer on a baking sheet and bake at 350 F for 5 to 7 minutes, shaking a couple of times, until nuts are lightly browned. ***Tootie Notes: I purchased a jar of spiced peaches, omitted the spices and prepared as above. Be sure to drain the peaches well. This turned out just dandy. Another little secret: bake in a bunt pan well sprayed. Take enough of the spiced peach juice from the jar and mix with powdered sugar to make a glaze. When bread is cool, poke holes in the top with a toothpick and drizzle the glaze over the bread. When it soaks into the bread, eat a piece and fall out dead. YUMMY! S(from) : "LVFG53A@prodigy.com (MRS IRA M. DENNIS) to TNT" Yield : "1 loaf" NOTES : Bobbie's Note: I made this with fresh peaches and it was exceptionally good. I wish to try it with the spiced peaches too. Contributed to the FareShare Gazette by Bobbie; 14 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; trace Fat (1.4% calories from fat); 2g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Spinach Turnovers (Fast Fetaya - Lebanese) Recipe By :Sue Cochran, CHE Serving Size : 10 Preparation Time :0:20 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package refrigerated buttermilk biscuit 1/2 pound fresh spinach -- cleaned, chopped 1 onion -- diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon lemon juice 1 tablespoon olive oil 1/4 cup pine nuts Preheat oven to 375 degrees F. Remove uncooked biscuits from container, separate, cover and let stand on a floured bread board about 10 minutes, until warm. Mix the chopped spinach with all other ingredients to make the filling. Roll out individual biscuits to a 1/8-inch thickness. Put 1 tablespoon of filling mixture in the center of each. Fold to form a triangle and press edges together with a fork. Place on a greased cookie sheet. Bake in the oven 20 minutes. Serve hot or at room temperature. Source : "Culinary Hearts Cuisine" Contributed to the FareShare Gazette by Chupa; 23 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 3g Fat (64.2% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Swiss Almond Chicken Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast halves 4 slices dried beef **Sauce** 1/4 cup margarine 3 cups fresh sliced mushrooms 1/4 cup chopped onion 3 tablespoons flour 1/8 teaspoon black pepper 1/8 teaspoon marjoram leaves 1/8 teaspoon thyme 1 cup milk 1 1/2 cups Swiss cheese 1/3 cup cooking sherry 1/2 cup slivered almonds 1/3 cup bacon bits Sauté mushrooms and onions in margarine; stir in flour, pepper and herbs. Gradually add milk and cook, stirring constantly until thickened. Remove from heat and stir in shredded Swiss cheese and sherry. Skin and de-bone chicken. Wrap one slice dried beef around each breast; place pieces in a sprayed foil pan over medium coals. Cook 10-15 minutes; cover with sauce and bake with grill cover down for about 1 hour. Garnish with almonds and bacon bits. Recipes from the private collection of John Farris © 1992 Judith Ann Bosley ISBN: 0-030809-12-2 Notes: Chicken wrapped in dried beef is delicious. Contributed to the FareShare Gazette by Dee; 29 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1117 Calories; 59g Fat (48.9% calories from fat); 118g Protein; 20g Carbohydrate; 2g Dietary Fiber; 238mg Cholesterol; 8462mg Sodium. Exchanges: 1/2 Grain(Starch); 16 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

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