Recipes Included On This Page Crisp Scallops With Horseradish Lime Sauce Crockpot Baked Sweet Potatoes Crockpot Chicken and Sausage Gumbo Crockpot Glazed Corned Beef Crunchy Chocolate Raisin Fudge Cucumber and Apricot Sandwiches Cucumber Chicken Pita Sandwiches Cumin Crisps Curried Coriander Beef Steak Curried Pumpkin Bisque Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Crisp Scallops With Horseradish Lime Sauce Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **For sauce** 1/2 cup mayonnaise 2 tablespoons drained bottled horseradish 1 1/2 teaspoons fresh lime juice 1/2 teaspoon freshly grated lime zest 1/8 teaspoon freshly ground black pepper **For scallops** 6 graham crackers -- (5- by 2 1/2-inch) 1 teaspoon coarse sea salt 1 pound sea scallops -- (about 24) Vegetable oil for deep frying 1 large egg -- beaten lightly Make sauce: In a bowl, whisk together sauce ingredients and chill, covered. Prepare scallops: Put graham crackers in a re-sealable plastic bag and with a rolling pin lightly crush until crumbs are coarse. In a bowl, stir together crumbs and salt. Discard small tough muscle from side of each scallop and halve any large scallops. Pat scallops dry. In a 4-quart heavy saucepan, heat 11/2 inches oil to 365 degrees F. on a deep fat thermometer. Working in batches of six, dip scallops in egg to coat, letting excess drip off; roll in crumb mixture. Fry scallops, stirring gently, for 2 minutes, until browned or cooked through. Transfer scallops as cooked with a slotted spoon to paper towels to drain and season with salt and pepper. Serve scallops on a platter with sauce. Makes 24 pieces. Contributed to the FareShare Gazette by Dancer^; 9 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 4g Fat (64.7% calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Crockpot Baked Sweet Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium sweet potatoes -- or yams Wash potatoes. Drain but do NOT dry. Set in the crockpot. Cover and cook on low for 4 to 6 hours (depending on size of potatoes). Makes 4 servings. Contributed to the FareShare Gazette by Dancer^; 2 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; trace Fat (2.5% calories from fat); 3g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 2 1/2 Grain(Starch). * Exported from MasterCook * Crockpot Chicken and Sausage Gumbo Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup all-purpose flour 1/3 cup cooking oil 3 cups water 12 ounces fully cooked smoked sausage links -- quartered lengthwise and sliced 1 1/2 cups chopped cooked chicken or 12-ounces skinless boneless chicken breasts or thighs -- cut into 2 cups sliced okra or one 10-oz package frozen whole okra -- partially thawed and cut into 1/2-inch slices 1 cup chopped onion 1/2 cup chopped green sweet pepper 1/2 cup chopped celery 4 garlic cloves -- minced 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground red pepper 3 cups hot cooked rice To ease a last minute time crunch, make the roux ahead of time. When cooked, the roux should be a coppery color, similar to a tarnished penny. For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool. In a 3 1/2-, 4- or 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper and ground red pepper. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Skim off fat. Serve over the hot cooked rice. Makes 4 to 6 servings. Contributed to the FareShare Gazette by Dancer^; 5 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 19g Fat (40.4% calories from fat); 7g Protein; 56g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 294mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Crockpot Glazed Corned Beef Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds corned beef brisket -- (3 to 5 pounds) 2 tablespoons prepared mustard 1/2 teaspoon cream-style horseradish 2 tablespoons red wine vinegar 1/4 cup molasses In a slow cooker, cover corned beef with water. Cover and cook on low 10 to 12 hours or until tender. Drain corned beef; place on a broiler pan or ovenproof platter. Preheat over to 400 degrees F. In a small bowl, combine mustard, horseradish, vinegar and molasses. Brush on all sides of meat. Bake, brushing with sauce several times, about 20 minutes or until meat begins to brown. Cut into thin slices. Makes 4 servings. Contributed to the FareShare Gazette by Dancer^; 19 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 951 Calories; 67g Fat (64.9% calories from fat); 66g Protein; 16g Carbohydrate; trace Dietary Fiber; 243mg Cholesterol; 650mg Sodium. Exchanges: 7 1/2 Lean Meat; 7 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Crunchy Chocolate Raisin Fudge Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup diet margarine 1 1/3 cups non-fat dry milk 2/3 cup cocoa powder 1 cup sugar -- (artificial equivalent) 1/3 cup evaporated non-fat milk 2 teaspoons vanilla 1 cup Rice Krispies 1/4 cup raisins Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla. Mix until almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 10-inch long rolls. Wrap in clear plastic wrap. Chill until firm. Cut into 1/2-inch-thick slices. Store in refrigerator. Makes 40 servings. Contributed to the FareShare Gazette by Dancer^; 12 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; 1g Fat (20.0% calories from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cucumber and Apricot Sandwiches Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cucumber 4 ounces reduced-fat cream cheese -- Neufchatel 2 tablespoons snipped fresh basil 8 slices firm-textured whole wheat bread 2 large apricots -- pitted and thinly sliced or 1 nectarine -- pitted and thinly sliced 1/2 cup arugula leaves -- or cilantro sprigs 1. Peel cucumber. Cut cucumber in half lengthwise and scoop out seeds. Thinly slice cucumber; set aside. In a small bowl stir together the cream cheese, basil and if desired, 1/8 teaspoon salt. 2. Spread about 1 tablespoon cheese mixture on one side of each bread slice. Top four bread slices with cucumber, apricot and arugula. Top with remaining bread slices, cream cheese side down. To serve, cut each sandwich in half diagonally. Makes 4 sandwiches Cool as a you-know-what, this crunchy, fruit-studded cream-cheese sandwich will taste refreshing in summer. Try it with a cup of gazpacho. Start to Finish: 15 minutes Source : "Better Homes and Gardens Online" S(mastercook formatting by): "bobbi744@comcast.net" Copyright : "© Copyright 2002 Meredith Corporation." Contributed to the FareShare Gazette by Bobbie; 12 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 5g Fat (53.9% calories from fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 162mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cucumber Chicken Pita Sandwiches Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup plain yogurt 1/4 cup finely chopped cucumber 1/2 teaspoon dried dillweed 1/4 teaspoon dried mint -- crushed 4 large pita bread rounds 4 lettuce leaves 6 ounces fully cooked chicken breast -- thinly sliced 1 small tomato -- thinly sliced 1/3 cup crumbled feta cheese For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed and mint. Set aside For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately. Make-ahead tip: Prepare dressing; cover and chill up to 6 hours. Nutrition facts per serving: 377 calories, 14 g total fat, 5 g saturated fat, 55 mg cholesterol, 793 mg sodium, 43 g carbohydrate, 1 g fiber, 18 g protein, 6% vitamin A, 9% vitamin C, 19% calcium, 16% iron. Description : "When it's too hot to cook, try this refreshing sandwich." Source : "Better Homes and Gardens On-Line" S(MC formatting by): "bobbi744@comcast.net" Copyright : "Copyright 2000 Meredith Corp." Contributed to the FareShare Gazette by Bobbie; 12 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 4g Fat (18.1% calories from fat); 9g Protein; 37g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 479mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cumin Crisps Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 2 tablespoons sugar 6 tablespoons rice wine vinegar or other mild white vinegar 1 tablespoon cumin seeds 2 tablespoons butter -- melted 1/2 cup water -- or more as needed Heat oven to 450 degrees F. and set rack on the middle level. Have ready, two non-stick baking sheets or line the baking sheets with parchment paper. Whisk together the flour and sugar in a bowl, then whisk in the vinegar until smooth. The batter will be quite thick. Stir in the cumin seeds and butter and whisk again, then stir in enough water to make a smooth, spreadable mixture. Let rest for 10 minutes. Drop teaspoons of the batter several inches apart on the baking sheets and, with a pastry brush or spatula, spread the batter very thin - as thin as paper - into any shape you like. Don't be tempted to layer the batter. (Alternately, the batter can be spread paper-thin into one big sheet, which can be broken, after baking, into irregular pieces.) Bake for 5 to 7 minutes, until light brown and crisp on the edges. Cool on the baking sheets; the crackers will crisp further as they cool. Serve immediately or store in an airtight container for a few days. Makes 40 to 50 crackers. Contributed to the FareShare Gazette by Dancer^; 3 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; 1g Fat (28.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Curried Coriander Beef Steak Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander seed 1 teaspoon sugar 1/2 teaspoon curry powder 1/2 teaspoon celery salt 1/2 teaspoon garlic salt 1/4 teaspoon salt 1 1/2 pounds strip loin grilling steaks -- each 6 ounces 12 large fresh prawns -- or shrimp (optional), shells removed and tails on Combine seasonings in small bowl. Rub steaks all over with seasoning mixture; refrigerate for 30 minutes. If serving prawns as part of meal, soak 4 bamboo skewers in water for 30 minutes. Broil or grill steaks using medium-high heat, turning once, for 5 to 7 minutes per side for medium or cook to desired doneness. Transfer to platter; tent with foil and let stand for 5 minutes. Meanwhile, thread 3 prawns onto each skewer and broil or grill for 2 minutes per side, turning only once. Serve each steak with a skewer of prawns placed over rice pilaf. ---> Hallie's comment: for any of you who haven't yet discovered it coriander seed was, in my opinion, made to go with meat. The leaves from this plant are well-known as cilantro. There are slight variations of course but the plant is an easily-grown annual member of the carrot family and will produce seeds the same year as sown in my garden. Any of you who remember jawbreaker candies will know that the little seed found in the center was a coriander seed. Two other well-known members of this family are caraway and lovage - all excellent plants to have in the cook's garden. Lovage is a perennial and the other two will easily self-seed if allowed to do so. :) Contributed to the FareShare Gazette by Dancer^; 8 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; trace Fat (18.1% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 589mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Curried Pumpkin Bisque Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Olive oil -- or canola oil 1 medium white onion -- diced 1 garlic clove -- diced 2 cups pumpkin puree 4 cups chicken stock 1 bay leaf 1 pinch sugar 1/3 teaspoon curry powder -- or to your taste 1 pinch nutmeg 2 cups half-and-half Salt and pepper Toasted coconut Slowly saute onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree, chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil then lower heat to simmer. Cook 20 to 30 minutes. Taste for seasoning. Add half-and-half and simmer another 10 minutes. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. Reheat gently and serve with toasted coconut. Contributed to the FareShare Gazette by Dancer^; 14 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 1g Fat (7.8% calories from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2154mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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