Recipes Included On This Page Shrimp and Asparagus Fettuccine Smoked Salmon-Whiskey Bisque Southwestern Chicken Soup Spinach Or Tri-Color Matzo Balls (Kosher) Spinach Shrimp Fettuccine Stuffed Pork Tenderloin with Cilantro Lime Pesto Sweet-Potato Pancakes Swirled Cheesecake Nibbles Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Shrimp and Asparagus Fettuccine Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 2 cloves garlic -- chopped 1 cup asparagus -- chopped 1/2 cup red bell pepper -- finely chopped 1 pound uncooked shrimp -- peeled and deveined salt and pepper 2 tablespoons butter 2 tablespoons sherry 1 teaspoon fresh thyme -- or 1/4 teaspoon dried 8 ounces fettuccine -- cooked as directed Place the oil and garlic in frying pan over medium heat and saute until fragrant. Add asparagus and bell pepper and cook 1 to 2 minutes or until tender. Stir in shrimp, salt and pepper and saute a further 3 to 5 minutes, until shrimp are tender and no longer translucent. Add butter, sherry and thyme and sir until butter has melted. Pour sauce over hot fettuccine and toss well Serve at once. Contributed to the FareShare Gazette by Jennie 19 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 19g Fat (89.8% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 4 Fat. * Exported from MasterCook * Smoked Salmon-Whiskey Bisque Recipe By : Kaye Mabry Adams Serving Size : Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter 1/3 cup all-purpose flour 1 quart Fish Stock (See Below) 1 quart half-and-half 1/4 cup whiskey 2 tablespoons unsalted butter 1 tablespoon Worcestershire sauce 2 teaspoons lemon juice 1 teaspoon hot sauce 1/2 teaspoon salt 1/4 teaspoon Old Bay seasoning 1/4 teaspoon ground white pepper 8 ounces smoked salmon, chopped 2 tablespoons dry sherry (optional) Garnishes: smoked salmon and fresh tarragon sprigs Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 5 minutes. Gradually whisk in Fish Stock. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Whisk in half- and-half and next 8 ingredients. Cook until thoroughly heated. Stir in chopped smoked salmon, and, if desired, sherry. Garnish each serving, if desired. Time: Prep: 30 minutes; Cook: 40 minutes FISH STOCK: 2 cups V-8 splash of fish sauce 1/4 cup whiskey 2 garlic cloves, pressed 1 large fish bouillon cube 1 bay leaf 1 teaspoon dried tarragon Sauté first 3 ingredients in hot oil in a large Dutch oven over medium-high heat until lightly browned. Stir in 2 quarts water and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 2 hours and 30 minutes. Pour mixture through a wire-mesh strainer into a large bowl, discarding vegetables. Refrigerate up to 3 days, if desired. Stock Yield: 1 quarts. Prep: 15 minutes, Cook: 2 hours 30 minutes Total Yield: "3 quarts" Contributed to the FareShare Gazette by Art Guyer 30 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwestern Chicken Soup Recipe By : Terri Stevens, Ardmore, Oklahoma Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound boneless skinless chicken breasts, cut 1/2" cubes 1/4 cup finely chopped onion 2 cloves garlic -- minced 2 tablespoons olive oil 1 15 1/4 ounce can whole kernel corn -- drained 1 15 ounce can black beans -- rinsed and drained 1 14 1/2 ounce can chicken broth 1 10 ounce can diced tomatoes with green chilies -- undrained 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon chili powder 1/16 teaspoon cayenne pepper -- (1/16 to 1/8) plain yogurt minced fresh cilantro In a large frying pan, saucepan or cookpot, cook the chicken, onion and garlic in oil until tender. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 120-15 minutes. Garnish with yogurt and cilantro. Source: "Taste of Home Magazine, February-March 2005, p. 32" S(MC formatting by): "bobbi744" Yield: "4 main-dish servings" Bobbie's Note: This was easy and had a wonderful flavor. I used the 1/8 teaspoon of cayenne pepper in the recipe and since it was a bit too spicy, would use half of that next time. It may have been very hot as we used Rotel Chili Fixings tomatoes. Contributed to the FareShare Gazette by Bobbie 22 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 448 Calories; 9g Fat (17.8% calories from fat); 25g Protein; 68g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 603mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Spinach Or Tri-Color Matzo Balls (Kosher) Recipe By : "Kosher by Design Entertains" by Susie Fishbein Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs -- plus 1 egg white 2 tablespoons olive oil 3 ounces fresh baby spinach leaves 1 cup matzo ball mix (usually both bags from a box) Water or chicken stock In a medium bowl whisk the eggs and the oil. In the bowl of a food processor fitted with the steel blade, process the spinach until it's pureed. Squeeze the water out of the spinach. Add the spinach puree into the egg mixture. Whisk to incorporate. Sprinkle in 1 cup of the matzo ball mix. Stir it with a fork, mixing as little as possible. Don't overwork it. Chill the mixture in the freezer for 20 minutes. Meanwhile, bring a pot of water or chicken stock to a boil. Wet your hands in a bowl of cold water. Using your hand, and manipulating the mixture as little as possible, scoop out a Ping Pong ball size of the mixture. Form it into a ball with your fingertips, using no real pressure. Turn the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes. Serve with some of the broth or water. Serves: 6 Preparation time: 10 minutes Total time: 1 hour (including freezing time) Due to the high water content of fresh spinach, the spinach matzo balls may be a little harder to roll than the other two flavors. If this occurs, add some extra matzo ball mix or matzo meal, 1 teaspoon at a time, until the batter can be rolled into balls. Use as little extra as possible so the matzo balls remain light and fluffy. See the cook's note for variations. NOTES : Cook's note: To make tri-color matzo balls, for each color use only 1/2 to 3/4 cup matzo ball mix and substitute for the spinach 3 tablespoons tomato paste to make red ones and 1 teaspoon turmeric to make yellow. Source: "Detroit Free Press, 19 April 2005" S(MC Format by Chupa Babi): "041905" Contributed to the FareShare Gazette by Chupa 23 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 6g Fat (87.0% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat. * Exported from MasterCook * Spinach Shrimp Fettuccine Recipe By : Kirstin Walker, Chesapeake, Virginia Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound uncooked fettuccine 1 6 ounce package baby spinach 4 cloves garlic -- minced 2 tablespoons olive oil 1 pound uncooked medium shrimp -- peeled, deveined 2 medium plum tomatoes -- seeded and chopped 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 cup shredded Parmesan cheese Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the spinach and garlic in oil for 2 minutes or until spinach begins to wilt. Add the shrimp, tomatoes, Italian seasoning and salt; saute for 2-3 minutes or until shrimp turn pink. Drain the fettuccine and add to skillet and toss to coat. Sprinkle with Parmesan cheese Yield: 8 servings. Source: "Taste of Home Magazine, April-May, 2005" S(MC formatting by): "bobbi744 " Start to Finish Time: "0:20" NOTES : "I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it," Kirstin writes. "It's easy and light and fits into my busy schedule." Bobbie's Note: This was a wonderful dish. I cut the amount of fettuccine down to about 12 ounces. Next time I would add 1 more plum tomato. Contributed to the FareShare Gazette by Bobbie 18 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 4g Fat (78.6% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Stuffed Pork Tenderloin with Cilantro Lime Pesto Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pork tenderloin 3 large cloves garlic, peeled 1/2 onion, cut into chunks 1/2 cup lightly packed fresh cilantro 2 tablespoons lime juice 1 teaspoon ORTEGA® Diced Jalapeños 2 tablespoons corn oil 1/2 cup shredded Monterey Jack or crumbled cotija cheese Topping: ORTEGA® Green Chile Picante Sauce PREHEAT oven to 400°F. Roasted pork tenderloin is kept moist by a filling of spicy cilantro-lime pesto and a layer of cheese. Makes an especially attractive presentation, great for entertaining. CUT tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch thickness. PLACE garlic, onion, cilantro, lime juice and jalapeños in food processor or blender; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10 to 15 seconds or until mixture is slightly smooth. Spread half of cilantro mixture over tenderloin; top with cheese. Roll up; secure with string. Spread remaining cilantro mixture over top. Place on rack in roasting pan. BAKE for 55 to 60 minutes or until internal temperature of 170°F is reached. Cool for 5 minutes. Remove string; slice. Serve with picante sauce. Makes 4 servings. Contributed to the FareShare Gazette by Art Guyer 28 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 13g Fat (43.8% calories from fat); 36g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 85mg Sodium. Exchanges: 5 Lean Meat; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Sweet-Potato Pancakes Recipe By : Cook's Magazine November 1987 Serving Size : 12 Preparation Time :1:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds sweet potatoes -- about 6 2 eggs -- (2 to 3 eggs) 3 tablespoons white flour 1 tablespoon honey Salt Pepper 6 tablespoons butter -- or more if needed PREPARATION: Peel sweet potatoes and cut into quarters. Cook in boiling, salted water until tender, about 30 minutes. Drain and grate in a food processor or by hand. Cool. In a large bowl, lightly whisk 2 of the eggs. Add the flour, honey, and sweet potatoes. Texture should be that of cooked oatmeal. If mixture is too dry, add the remaining egg. Season to taste with salt and pepper. Pancake mixture can be made to this point several hours ahead. COOKING AND SERVING: Melt the butter in a large, heavy frying pan over medium-low heat. Drop batter by tablespoons into the frying pan and flatten with the back of a spoon. Cook until lightly browned, turning once, about 2 minutes total. Keep the pancakes warm while frying the rest of the batter. Serves 8 to 12 Description: "Cooked sweet potatoes mixed in an egg batter and fried in butter." Cuisine: "American" NOTES : A colorful take-off on potato pancakes, these are perfect holiday fare. The batter can be made entirely ahead and fried quickly at the last minute. Contributed to the FareShare Gazette by Art Guyer 27 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 7g Fat (37.4% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 79mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Swirled Cheesecake Nibbles Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 vanilla wafer cookies 1 2/3 cups toll house swirled morsels, divided 2 8 oz. packages softened cream cheese 1/2 cup sugar 2 tablespoons flour 2 large eggs 1 teaspoon vanilla Preheat oven to 350. Place 36 2-inch foil bake cups on baking sheet with sides. Place one vanilla wafer, bottom side down, on bottom of each cup. Place 5-6 morsels on top of each wafer. Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup. Bake for 15-17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining swirled morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. Contributed to the FareShare Gazette by Connie 29 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 1g Fat (28.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.