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FareShare Gazette Recipes -- November 2003 - F's

 

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Recipes Included On This Page

Fettuccine with Herbed Shrimp
Fig and Lemon Chicken

Five Minute Double Layer Chocolate Pie

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                      * Exported from MasterCook *

                      Fettuccine with Herbed Shrimp

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  peeled deveined shrimp -- fresh or frozen
  6             ounces  packaged dried plain fettuccine -- and/or
                        spinach fettuccine
  2               cups  sliced fresh mushrooms
  1              large  onion -- chopped (1 cup)
  2             cloves  garlic -- minced
  1         tablespoon  olive oil -- or cooking oil
     1/4           cup  dry white wine
  1         tablespoon  instant chicken bouillon granules
  1         tablespoon  snipped fresh basil
                        or 1 teaspoon dried crushed basil
  1 1/2      teaspoons  snipped fresh oregano
                        or 1/2 teaspoon crushed dried oregano
  1           teaspoon  cornstarch
     1/8      teaspoon  pepper
  2             medium  tomatoes -- peeled, seeded, and
                        chopped
     1/4           cup  grated Parmesan cheese
     1/4           cup  snipped parsley

Thaw shrimp, if frozen. Cut shrimp in half lengthwise, set aside.

Cook pasta according to package directions. Drain; keep warm.

Meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil
until onion is tender but not brown.

In a small mixing bowl stir together wine, bouillon granules, basil,
oregano, cornstarch and pepper. Add to saucepan. Cook and stir until
thickened and bubbly.

Add shrimp to wine mixture. Cover and simmer about 2 minutes or until
shrimp turn opaque. Stir in tomatoes; heat through.

Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and
parsley.

Toss to mix.

Makes 4 main-dish servings.

Source : "Better Homes and Gardens On-Line"
S(MC formatting by): "bobbi744 at comcast.net"

NOTES : A white wine and herb sauce dresses the shrimp and pasta in this
elegant entree.

Bobbie's Note: This was delicious. I cut the recipe in half increasing the
pasta, shrimp and wine by a tiny bit. I also added a little water and mixed
the pasta into the pan before serving and garnishing. This would be a great
company dish.

Contributed to the FareShare Gazette by Bobbie; 28 November 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 100 Calories; 5g Fat (49.6% calories 
from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 
102mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 
1 Fat.


                      * Exported from MasterCook *

                          Fig and Lemon Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:05
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    chicken thighs
  2                     lemons -- 1 sliced, 1 halved
     1/4           cup  brown sugar
     1/4           cup  white vinegar
     1/4           cup  water
  1 1/2         pounds  dried figs
                        Salt -- to taste
  1           teaspoon  dried parsley
  1         tablespoon  chopped fresh parsley

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and
brown sugar glaze.

Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
Squeeze juices from halved lemon into a small bowl, then stir in brown
sugar, vinegar and water; set aside.

Place figs and sliced lemon segments in the bottom of an 11x16-inch
baking/roasting dish. Arrange chicken thighs on top, then pour vinegar
mixture over chicken. Finally, sprinkle with salt and dried parsley to
taste.

Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting
frequently (turn figs if they begin to brown).

With a slotted spoon, remove chicken, figs and lemon slices from baking
dish and place on a warm platter. Skim fat from cooking juices, then pour
over chicken as sauce. Garnish with fresh parsley and serve with rice or
pilaf.

Contributed to the FareShare Gazette by Chupa; 3 November 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1067 Calories; 45g Fat (36.4% calories 
from fat); 54g Protein; 123g Carbohydrate; 21g Dietary Fiber; 237mg Cholesterol; 
239mg Sodium.  Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 
4 1/2 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                  Five Minute Double Layer Chocolate Pie

Recipe By     :
Serving Size  : 8     Preparation Time :0:05
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  cold milk
  2           packages  instant chocolate pudding mix -- (4 serving)
                        or lemon or other flavor
  8             ounces  Cool Whip whipped topping -- thawed, divided
  1                     prepared graham cracker pie crust
                        [9-inch/6 ounce]

Beat milk, pudding mix and 1/2 of the whipping topping in a medium bowl
with a wire whisk for 1 minute. (Mixture will be thick.) Spread in crust.

Spread remaining whipped topping over pudding layer in crust. Enjoy
immediately or refrigerate until ready to serve. Garnish as desired.

Source : "Jello, Ready Crust, Cool Whip advertisement"
S(MC formatting by): "bobbi744 at comcast.net"
Start to Finish Time: "0:05"

NOTES : Bobbie's Note: This was easy, set up quickly and delicious. A great
pie for a last minute dessert. I used Fat-Free Cool Whip, skim milk and a
light graham cracker pie crust to cut the fat and calories.

Contributed to the FareShare Gazette by Bobbie; 23 November 2003.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg 
Sodium. 

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