Recipes Included On This Page Smoked Soft-Shell Crabs Smothered Okra Spaghetti Squash with Gingered Tomatoes Spaghetti With White Bean Sauce - Raichlen Spiced Chicken Legs with Apricots and Raisins Spiced Pineapple Upside-Down Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Smoked Soft-Shell Crabs Recipe By : Blue Point Oyster Company Serving Size : 4 Preparation Time :0:00 Categories : Seafood Crab Grill/Outdoor Cooking Main Dishes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup applewood chips 1 tablespoon butter or margarine 2 teaspoons garlic -- minced 2 tablespoons fresh basil -- finely chopped OR 2 tsps dried basil 1/8 teaspoon cayenne 1/2 cup dry vermouth -- divided 4 soft-shell crabs -- cleaned Vegetable spray or oil for grill grate Salt to taste Freshly ground black pepper 1/2 lemon -- cut in wedges Place the wood chips in a bowl, add water to cover by 1 inch, and set the wood chips aside to soak for at least 30 minutes. Start a grill that has a cover. Melt the butter or margarine in a large nonstick skillet. Add the garlic, basil, cayenne, and 1/4 cup of vermouth. Add the crabs, and saut‚ them over a medium-high flame for 1 minute on each side. Transfer the crabs to a flat grilling basket or a mesh grate that has been sprayed or brushed with the vegetable oil. Do not discard the contents of the skillet. Drain the applewood chips, and place them over the hot coals. Place the crabs upside down on the grill. Cover the grill, and hot-smoke the crabs for 4 to 5 minutes. Then turn the crabs over, and smoke them right side up 4 to 5 minutes longer. The legs and claws should become partially charred. Transfer the crabs to a serving platter, sprinkle them with the salt and pepper, and cover them to keep them warm. While the crabs grill, reheat the skillet, and add the remaining qtr cup of vermouth, stirring the liquid over medium heat for about 30 seconds to reduce the alcohol. Spoon the contents of the skillet over the crabs, and serve the crabs with lemon wedges. Serves 2 to 4. Recipe from http://www.bluepointoysterco.com/crabrec.htm Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smothered Okra Recipe By : The New York Times Heritage Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Side Dishes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups coarsely chopped green bell peppers 2 tablespoons vegetable oil 1 clove garlic -- finely minced 1/2 cup chopped onion 3 cups okra -- cut into 1/2" pieces Salt and pepper -- to taste 1. Place the green bell peppers in a saucepan and add water to cover. Add salt and bring to a boil. Cook 1 minute and drain. 2. Heat the oil in a skillet and add the garlic and onion. When the onion is wilted, add the okra. Sprinkle with salt and black pepper. Cook, stirring, 10 minutes, and add the drained green peppers. Cover and cook briefly. The vegetables should be tender, but they should retain a somewhat crisp texture. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Squash with Gingered Tomatoes Recipe By : Bev Bennet in Two's Company (1985) Serving Size : 2 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Side Dishes Squash Tomatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 shallot -- minced 1 piece (1 inch) gingerroot -- or less 2 teaspoons unsalted butter or olive oil 1 pound canned tomatoes -- chopped and drained or fresh tomato concasse 1/4 teaspoon nutmeg 1 pinch sugar salt and pepper 1 1/4 pounds spaghetti squash cored and cooked -- strains separated While squash is cooking, saute the shallot and gingerroot in the butter in a small skillet for 5 minutes. Add tomatoes to ginger. Add sugar, nutmeg, salt and pepper. Simmer for 20 minutes. Serve over strands of spaghetti squash. each 185 cals, 6g fat (26%) Note: From 25 to 30% of the squash is refuse. Bennet, Bev (1985). Two's Company, A Cookbook for Couples. New York: Barrons. Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 5074 0 0 0 0 0 0 0 630 0 * Exported from MasterCook * Spaghetti With White Bean Sauce - Raichlen Recipe By : Steven Raichlen http://www.newchoices.com/ Serving Size : 1 Preparation Time :0:00 Categories : Pasta/Noodles Vegetarian Volume 2-4, Apr.'99 Main Dishes Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SAUCE*** 1 tablespoon olive oil 1/4 teaspoon hot pepper flakes -- or to taste 1 clove garlic -- finely chopped 1/2 medium red onion -- finely chopped 1/4 red bell pepper -- finely chopped 1 stalk celery -- finely chopped 1 plum tomato -- finely chopped reserve juices 1/2 cup cooked white beans -- such as navy or great northern freshly ground black pepper -- to taste 1/2 cup vegetable broth OR cooking liquid from beans 2 tablespoons finely chopped flat-leaf parsley salt 3 ounces dry spaghetti 2 tablespoons grated parmesan cheese 1. Prepare the sauce. Heat the olive oil in a nonstick frying pan. Add the pepper flakes, garlic, onion, bell pepper, and celery and cook over medium heat until lightly browned. 2. Increase the heat to high. Stir in the tomato, beans, and black pepper and cook for 1 minute. Add the stock or bean liquid and half the parsley. Mash some of the beans with the back of a fork to help thicken the sauce. Boil the sauce until thick and richly flavored, about 2 minutes. Season to taste with salt and additional freshly ground black pepper. 3. While the sauce is cooking, bring 3 quarts of water to a boil in a large pot. Add the spaghetti and a pinch of salt, and cook for about 8 minutes. Drain. 4. Transfer spaghetti to a shallow bowl and spoon the sauce on top. Sprinkle with the Parmesan cheese and remaining parsley, and serve at once. Note: For a quick bean salad the following day, double the amount of pepper flakes, chopped garlic, red onion, bell pepper, celery, beans, and parsley, but do not cook. Stir the extra raw vegetables into the extra beans. Flavor with olive oil, vinegar, salt, and pepper. Posted to FareShare4/16/99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : This recipe takes only a few minutes to make, especially if you use a food processor for chopping the vegetables. To round out dinner, serve with garlic bread and a green salad. * Exported from MasterCook * Spiced Chicken Legs with Apricots and Raisins Recipe By : Quick from Scratch Chicken and other Birds, Time-Life Book Serving Size : 4 Preparation Time :0:00 Categories : Poultry Apricots Chicken Fruit Main Dishes Onions Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Cooking oil 4 Chicken thighs 4 Chicken drumsticks 1 1/4 ts Salt 1/2 t Fresh-ground black pepper 1 Onion -- chopped 3 Cloves garlic -- chopped 1 1/4 c Canned low-sodium chicken - broth Or homemade stock 1/4 t Allspice 1/4 t Red-pepper flakes 2/3 c Dried apricots -- quartered 1/4 c Dark or golden raisins 1/4 c Fresh parsley -- chopped In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon each of the salt and pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan. Reduce the heat to moderately low. Add the onion and garlic to the pan; cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the broth, the remaining 1-1/2 teaspoons salt and 1/4 teaspoon black pepper, the allspice, and the red-pepper flakes. Add the chicken, apricots, and raisins. Bring to a simmer, reduce the heat, and simmer the chicken, partially covered, until just done, about 20 minutes. Serve topped with the parsley. Source: Quick from Scratch Chicken and other Birds, Time-Life Books. Shared on FareShare 4-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Pineapple Upside-Down Cake Recipe By : Taste Of Home Annual Recipes 1997 Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Volume 2-4, Apr.'99 Pineapple Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups butter or margarine -- softened -- divided 1 cup packed brown sugar 1 20 oz. can pineapple slices -- drained 12 maraschino cherries 1/2 cup chopped pecans 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup buttermilk In a small saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in bottom of an ungreased heavy 12-inch skillet or a 13 x 9 x 2-inch baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. In a mixing bowl, cream sugar and remaining butter. Beat in eggs and vanilla. Combine the dry ingredients; add alternately to batter with buttermilk, mixing well after each addition. Carefully pour over the pineapple. Bake at 350 degrees for 40 minutes for skillet, or 50 to 60 minutes for baking pan. Immediately invert onto a serving platter. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -

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