Recipes Included On This Page Red Bean Fritters Rigatoni With Shrimp In Tomato & Feta Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red Bean Fritters Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked red beans 2 garlic cloves -- finely minced (2 to 3) 1/2 cup all-purpose flour 1 teaspoon baking powder Salt to taste 1/4 teaspoon ground red pepper 1 egg Vegetable oil for deep frying Grind the red beans in a food mill, blender or processor, then mix well with the remaining ingredients. Shape into small fritters and deep-fry in oil preheated to 375 degrees F., about 1 minute or until golden brown. Remove and drain on paper towels. Makes about 2 dozen fritters. Source : "www.neworleanseasyfood.com" Yield : "2 dozen fritters" Contributed to the FareShare Gazette by ChupaBabi; 14 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (15.1% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Rigatoni With Shrimp In Tomato & Feta Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup finely chopped onion 1 garlic clove -- minced 6 tablespoons olive oil 1/2 cup dry white wine 42 ounces plum tomatoes -- including the juice coarsely chopped [three 14- to 16-ounce cans] 2 tablespoons finely chopped fresh parsley leaves [preferably flat-leafed] 1/2 teaspoon dried basil -- crumbled 1/2 teaspoon dried oregano -- crumbled 3/4 teaspoon salt Dried hot red pepper flakes -- to taste if desired 1 1/2 pounds medium shrimp -- (about 34), shelled -- deveined if desired and rinsed 1 pound dried rigatoni -- or other tubular pasta 1/2 pound Feta -- crumbled In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened; add the wine and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm. In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste; transfer the mixture to a lightly oiled 4-quart shallow glass baking dish and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450 degree F. oven for 20 minutes or until the Feta is bubbling and the top is slightly crusty. Makes 6 servings. Contributed to the FareShare Gazette by Dancer^; 5 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 16g Fat (50.3% calories from fat); 25g Protein; 11g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 452mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 2 1/2 Fat.

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