Recipes Included On This Page Baja Shrimp Dip in a Breadbowl Baked Mussels with Pesto Breadcrumbs Baked Savoury Roll with Onion Sauce - Irish Banana Cake Braised Lamb Shanks Bruschetta Cubana Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baja Shrimp Dip in a Breadbowl Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/4 cup chopped green onions 1 garlic clove -- thinly sliced 12 ounces cooked shrimp -- chopped fine enough for each bite to include shrimp 3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup coarsely chopped cilantro -- loosely packed 2 tablespoons finely chopped jalapeno peppers 1 tablespoon lime juice 1/4 teaspoon salt 1/4 teaspoon white pepper 3/4 cup shredded fresh cabbage 1 pound round sourdough loaf Tortilla chips (optional) Yield : 4 cups 20 minutes preparation time. Baja Shrimp Dip in a Breadbowl (Recipe #154228) Adapted from a local Newspaper. Prep time does not include chill time. Contributed to the FareShare Gazette by Claudia in response to a request; 20 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 268 Calories; 26g Fat (83.7% calories from fat); 10g Protein; 1g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 291mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Baked Mussels with Pesto Breadcrumbs Recipe By : Jackie Mills Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dry white wine 1 1/2 pounds fresh mussels, whole -- scrubbed 1/2 cup bread crumbs -- plain 8 slices bacon -- cooked and crumbled 3/4 cup shredded Parmesan cheese -- 3 ounces 1/4 cup pesto sauce For broiling: Kosher salt See http://fareshare.net/mussel_info.html for information on purchasing, storing, preparing, cooking and eating mussels. Heat a large skillet over medium-high heat. Add wine and mussels; cover and cook 3 to 5 minutes. Discard any unopened mussels; reserve cooking liquid. Allow mussels to stand until cool enough to handle. Open mussels and discard top shells. Detach meat and return to bottom half. Combine breadcrumbs, bacon, cheese and pesto sauce in a small bowl; mix well. Pour 1/2 inch Kosher salt into a large baking pan. Place mussels on top of salt in baking pan. Spoon 1/2 teaspoon of reserved cooking liquid over each mussel. Top with heaping teaspoon of breadcrumb mixture. Broil 5 1/2 inches from heat 3 minutes or until breadcrumbs are lightly browned. Serve immediately. Makes 4 to 6 appetizer servings. Suggested Wine: Martinelli Gewurztraminer, Russian River Valley Source : "Coastal Living" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 15 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 15g Fat (48.7% calories from fat); 23g Protein; 12g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 776mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Baked Savoury Roll with Onion Sauce - Irish Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Baked Savoury Roll: 1/4 small cabbage 1 ounce nuts 2 medium carrots 1 teaspoon mixed herbs 1 leek 1 teaspoon yeast extract -- (e.g. Vecon or Marmite) 4 mushrooms 1 teaspoon cornflour 1 onion 8 ounces vegetarian short-crust pastry 2 tablespoons vegetable oil Onion Sauce: 1/2 pint soya milk 1 ounce flour 1 ounce vegetarian margarine 1/2 small onion -- chopped finely and sautéed Savoury Roll: Chop or mince the vegetables finely; grate the nuts. Heat the oil and cook the onion for 2-3 minutes. Add the remaining vegetables and cook for another 3-4 minutes. Take off the heat; add the nuts, herbs, yeast extract and cornflour. Mix well and leave to cool. Roll the pastry into a large square approximately 1/8-inch thick. Spread the vegetable mixture evenly to 1/2 inch from edge. Dampen the edges and roll up firmly. Press down the edges. Bake in a hot oven - 200C/400F/gas mark 6 for 30 minutes. Serve with onion sauce. Onion Sauce: Melt the margarine, add the flour and cook for 2-3 minutes. Add the soya milk and stir well to prevent lumps. Bring to the boil and simmer for 5 minutes, then add the onion and serve. Source : "Vegetarian Society of Ireland" S(Formatted by Chupa Babi in MC): "." Contributed to the FareShare Gazette by Chupa; 28 June 2006. www.fareshare.net ---> The ingredient 'cornflour' here is the one we know in North America as 'cornstarch'. H. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Banana Cake 2 1/2 cups sugar 1 cup shortening -- or butter 4 eggs 1 cup sour cream 2 teaspoons baking soda 3 cups all purpose flour 1 tablespoon vanilla extract 6 ripe bananas -- mashed (2 1/2 cups) Pourable Fudge Frosting 1/2 cup buttermilk 1 cup sugar 1/3 cup dark corn syrup 1/3 cup cocoa 1 dash salt 1/2 pound butter -- divided 2 1/2 cups powdered sugar 1 teaspoon vanilla extract Banana Cake Preheat the oven to 350F. Grease and flour three 9-inch cake pans and set aside. Cream together the sugar and shortening or butter. It will be dry and crumbly. Add the eggs an beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and vanilla and mix well. Divide evenly between the cake pans. Bake for 30-35 minutes. Original recipe from Penzey's spices catalog. Pourable Fudge Frosting Over medium-high heat, combine buttermilk, sugar, corn syrup, cocoa, salt and half of the butter. Bring mixture to a boil. When mixture reaches the soft-ball stage, remove from heat. Add remaining butter, powdered sugar and vanilla. This will have a "pouring consistency." Contributed to the FareShare Gazette by Gonzo in response to a request; 20 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 715 Calories; 39g Fat (47.2% calories from fat); 4g Protein; 93g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 448mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 6 Other Carbohydrates. * Exported from MasterCook * Braised Lamb Shanks Recipe By : Jeanne McNamara, Camillus, NY Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lamb shanks 1 cup beef broth 1/4 cup soy sauce 2 tablespoons brown sugar 1 garlic clove -- minced 2 teaspoons prepared mustard Place lamb in a greased 2 1/2-quart baking dish. Combine broth, soy sauce, brown sugar, garlic and mustard; pour over the meat. Cover and bake at 325 degrees F. for 1 1/2 to 2 hours or until the meat is tender. Serves 2. Source : "Taste of Home Holiday Recipe Card Collection, 2000" NOTES : This was delicious. The recipe didn't mention how lovely the sauce was. We de-fatted it and thickened it with a bit of flour. It was great over the meat and anything like potatoes or rice. I must have had two very large lamb shanks, as there was enough meat for 4. There was a lot of sauce and if I didn't want the gravy, I would cut the amount to about half. I also cut much of the visible fat off the shanks. Contributed to the FareShare Gazette by Bobbie; 6 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; trace Fat (2.5% calories from fat); 8g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2763mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Bruschetta Cubana Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large tomatoes -- seeded and chopped 1 large sweet onion -- diced 4 cloves garlic -- pressed 1/4 cup olive oil 2 tablespoons white vinegar 2 teaspoons ground cumin 1/2 teaspoon salt 1/2 teaspoon black pepper -- freshly ground 12 slices Cuban or soft French Bread -- 3/4-inch-thick 3 cloves garlic -- pressed 1/2 cup butter -- softened 1/4 cup fresh cilantro -- chopped Combine first 8 ingredients in a medium bowl; chill. Flatten each bread slice with a spatula or rolling pin. Combine garlic and butter in a small bowl and spread evenly over each side of bread slices. Heat a large skillet over medium-high heat. Add flattened bread, in batches. Top with a smaller skillet or press down with a spatula to flatten bread a little more; cook 2 minutes on each side or until golden brown. Repeat procedure with remaining flattened bread slices. Spoon tomato mixture evenly over each bread slice. Sprinkle with cilantro. Serve immediately. Source : "Coastal Living" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 24 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 12g Fat (88.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 171mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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