Recipes Included On This Page Hallie's Smoked Goose Salad Hearty Potato Soup Herb Seasoned Shrimp & Crawfish Hot Chocolate Float Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hallie's Smoked Goose Salad Recipe By :Hallie of FareShare Serving Size : 4 Preparation Time :0:30 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The following quantities are approximate 2 cups diced smoked goose 2 celery ribs -- chopped 1 apple -- diced 1/2 medium sweet orange pepper -- coarsely chopped 1/2 cup pecans -- coarsely chopped 1 pinch kosher salt 1 teaspoon jalapeno pepper sauce -- or to taste 1/2 lemon -- juice of 1/2 cup low fat mayonnaise Toss all the ingredients lightly together and serve with buttered toasted Italian bread. Serves 4. Recipe and MC format by Hallie of FareShare. Contributed to the FareShare Gazette by Hallie; 9 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 9g Fat (66.4% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat. * Exported from MasterCook * Hearty Potato Soup Recipe By : Dotty Egge - Pelican Rapids, Minnesota Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups cubed peeled potatoes 5 cups water 2 cups chopped onion 1/2 cup chopped celery 1/2 cup thinly sliced carrots 1/4 cup butter 4 teaspoons chicken bouillon granules 2 teaspoons salt 1/4 teaspoon pepper 12 ounces canned evaporated milk 3 tablespoons chopped fresh parsley Snipped chives -- optional In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 to 8 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30 to 60 minutes longer or until heated through. Garnish with chives if desired. Yield : 8 to 10 servings (about 3 quarts). Source : "Taste Of Home All-Time Best Slow Cooker Recipe Cards" Copyright : "2005 Reiman Media Group Inc." NOTES : For a busy-day supper, my family loves to have big steaming, scrumptious bowls of this hearty soup, along with fresh bread from our bread machine. Contributed to the FareShare Gazette by Suzie; 11 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 5g Fat (70.4% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 634mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Herb Seasoned Shrimp & Crawfish Recipe By : Cajun Coast Visitors & Convention Bureau Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chopped celery 1 1/2 cups chopped onion 2 tablespoons minced garlic 3/4 cup olive oil 1 cup sliced fresh mushrooms 1 cup sliced canned artichoke hearts 1/2 cup chopped sun-dried tomatoes 3/4 pound shrimp -- peeled and de-veined 3/4 pound crawfish tails, whole 2 tablespoons snipped fresh basil 2 tablespoons snipped fresh oregano 1 tablespoon Creole seasoning 1/2 cup chopped green onions French bread -- sliced lengthwise Shredded Swiss cheese In a large saucepan, cook celery, onion and garlic in oil over Medium heat until tender. Add mushrooms, artichoke hearts and sun-dried tomatoes; cook for 3-4 minutes. Add shrimp and crawfish. Stir in basil, oregano and Creole seasoning; cook over High heat for 3 minutes. Add green onions; cook over Medium heat for 2 to 3 minutes. Place bread halves; cut side up, on baking sheet. Spoon shrimp mixture onto each bread half. Sprinkle with cheese. broil until cheese melts. Cut each half into 4 pieces. Serves 4. Source : "Midwest Living Magazine Advertisement" S(Mc Formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 17 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 578 Calories; 43g Fat (66.6% calories from fat); 33g Protein; 16g Carbohydrate; 4g Dietary Fiber; 220mg Cholesterol; 526mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 8 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Hot Chocolate Float Recipe By : Essentials ­ Chocolate -- Edited by Jane Donovan Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chocolate chips 3 tablespoons sugar 1 1/4 cups water 2 cups whole milk 1/4 cup light cream 1/2 teaspoon vanilla extract 4 scoops vanilla ice cream Ground cinnamon to decorate Place the chocolate chips, sugar and water in a heavy saucepan and slowly bring to a boil. Boil, stirring constantly, for 2 minutes. Stir in the milk, cream and vanilla. Heat through (do not boil). Beat with a wire whisk until frothy, then pour into four warmed mugs. Carefully place a scoop of vanilla ice cream on top of each mug. Sprinkle with cinnamon and serve immediately. Makes 4 servings Essentials ­ Chocolate -- Edited by Jane Donovan Contributed to the FareShare Gazette by Claudia; 18 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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