SHRIMP IN GREEK TOMATO SAUCE WITH FETA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Shrimp, peel and devein
1/2 c Clam juice or fish stock
1/2 lb Feta cheese, sliced 1/4″
-thick, or crumbled cheese
2 c Greek tomato sauce
—–GREEK TOMATO SAUCE—–
3 tb Olive oil
1 Yellow onion, peeled and
-coarsley chopped
1 Clove garlic, minced
5 Very ripe tomatoes, cored
-and coarsley chopped
-(about 4 1/2 cups)
2 tb Chopped parsley
2 ts Whole oregano
1 c Dry red wine
1 Can tomato sauce, 8 oz
1/4 ts Ground cinnamon
1/8 ts Allspice
Salt to taste
Fresh ground black pepper

Greek Tomato Sauce: Heat olive oil in a large, heavy
iron skillet; saute onions and garlic together until
transparent. Add tomatoes, parsley and oregano.
Simmer, covered, until the tomatoes are very tender,
20-25 minutes. Add remaining ingredients and cook
another 20 minutes.
Sauce keeps well refigerated, for 3-4 days. Makes
about 6 cups.

Mix 2 cups of the sauce above with the clam juice.
Place shrimp in the bottom of a heavy skillet or
casserole. Cover with the sauce and top with the Feta.
Place skillet on high heat and bring to a fast simmer,
covered. Reduce heat and cook until shrimp are cooked,
or about 8-10 minutes. Uncover, stir cheese to mix and
serve.

May also be baked at 475 deg F, rather than cooked
on the stove-top. Bake for about 15 minutes,
uncovered, or until bubbly.

Suggestions: Good served over spiral vegetable
flavored pasta.
Substitiue: Rock Shrimp, Scallops or Orange Roughy

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VERA’S MINCE MEAT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Beef
2 1/2 lb Pork
2 lb Raisins
1 1/2 lb Apples
1 lb Dried apricots
1 lb Dried peaches
1/4 lb Citron
2 ts Cinnamon
1 t Cloves
1 t Spice
1 1/2 c Brown sugar
1 c Cider

Grind and mix all ingredients together. Simmer two hours. Can and
seal.

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King Ranch Chicken Lite

Recipe By : Sandy Langston via The Dallas Morning News on 9/25/96
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chicken Poultry
Texas Main Dishes
Potluck Luncheon
Party Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large chicken breast halves — boned and skinned
1 cup water
10 ounces packaged corn tortillas (divided use) —
quartered
1 medium onion (divided use) — diced
1 medium bell pepper (divided use) — diced
2 cups Velveeta light cheese — shredded
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
10 3/4 ounces Campbell’s cream of chicken soup — Healthy
Request
10 3/4 ounces Campbell’s cream of mushroom soup — Healthy
Request
10 ounces canned Ro-tel tomatoes — chopped

Poach chicken in one cup of water for 10 minutes. Remove the chicken
and let cool; reserve broth. When chicken is cool, shred into pieces.
Dip half the tortillas in chicken broth to soften and place tortillas in
a 9x13x2-inch baking dish to cover bottom.

Pour 1/4 cup of broth over tortillas. Layer with half of each of the
chicken, onions and bell pepper. Repeat to make a second layer with
remaining tortillas. broth, chicken and vegetables. Sprinkle the top
with the cheese, garlic and chili powder.

Preheat oven to 350 degrees F. In medium bowl, combine soups and pour
over casserole. Top with the Ro-tel tomatoes. Bake for about 45
minutes. Makes 8 servings.

[Formatted to MasterCook for you by Terri Law on 12/31/96. Posted to
the lists by Terri Law on 12/31/96.]

Cook’s Notes: According to the Dallas Morning News, “the casserole…
is a classic Texas party dish, as ubiquitous as chicken-fried stead. It
combines tortillas, chilies, cheese, tomatoes and onions with the
convenience of canned-soup cooking. No one knows exactly where the dish
originated; the real King Ranch in South Texas disavows any connection.”

Nutritional data by the Cooper Clinic of Dallas, Texas. Per serving:
Calories 353; Fat 10 g; Cholesterol 92 mg; Sodium 984 mg; Percent
calories from fat (%CFF) 24%.

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NOTES : This made-over version of King Ranch Casserole skimps on fat,
not on flavor.

Title: Shaker Sugar Pie (Kh)
Categories: Pies
Yield: 1 servings=7F

1 Unbaked 9-inch pie shell
1 ts Vanilla extract
1/4 c Firmly packed light brown
Sugar
Few grains ground nutmeg
1/2 c Butter or margarine,
Softened
1/4 c Flour
2 c Cream

Prick pie shell and bake at 450 F 5 minutes. Set aside. Reduce oven
temperature to 350 F. Mix the brown sugar with flour until blended.
Spoon over bottom of partially baked pie shell. Combine the cream,
extract, and nutmeg; pour over sugar in pie shell. Dot with the
butter. Bake at 350 F about 55 minutes, or until crust is lightly
browned and filling is set.

MMMMM

Title: Shrimp and Crab Toast on French Baguettes w Fresh Plum Sauc
Categories: Seafood, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

12 sl Baguette, French, sliced
1 1/2 ts Salt, kosher
— 3/4-inch thick,
— sliced diagonally
2 ts Wine, Chinese, rice OR
2 ts Sherry, dry
1 tb Lard, fresh, minced
1/4 lb Shrimp, fresh, shelled,
— deveined
2 ts Water
1/4 lb Crabmeat, fresh
4 ts Cornstarch
1 tb Ginger, minced
1/4 c Waterchestnuts, fresh,
— diced
1 tb Scallion, minced, white
— and light green parts
— only
1 lg Egg white, stiffly beaten

———————————-ASSEMBLY———————————-
Seeds, sesame, black
Ham, Smithfield, minced
Coriander, fresh, whole
Oil, corn OR
Oil, peanut (for frying)
Sauce, plum **

Leave the baguette slices out on a rack overnight to dry, or
place them in a low oven for about 10 minutes per side until dry ot
the touch.

Mince the shrimp and crabmeat to a paste, then combine the paste
minced ginger, minced scallion, lard, salt, rice wine, water,
cornstarch, and waterchestnuts stirring well in one direction to
blend.

Fold in the beaten egg white.

Assembly:
=========

Using a broad-bladed sandwich spreader, mound the shrimp on the
bread slice to a thickness of a scant 3/4 inch, tapering the mound
where it meets the edge of the brad to form a smooth dome.

Sprinkle some sesame seeds and ham bits thinly on top, then press
on a single coriander leaf.

Deep-fry, topping side down, in 350 F oil until the topping is
golden, about 4 minutes.

Using long cooking chopsticks or tongs, turn the toasts to brown
the underside of the baguette.

Remove promptly to paper towels to drain. Serve with warm or
cooled plum sauce.

** This plum sauce can be made from pureed soft plums simmered
with sugar, rice vinegar and plum wine to taste.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

—–

Title: Diabetic Gyros
Categories: Diabetic, Beef
Yield: 8 servings

2 lb Ground beef or lamb or both
4 Green onion; finely chopped
1 c Garlic; minced
1 ts Oregano
1/4 ts Cumin
1/4 ts Parsley
1 ts Salt
1/4 ts Pepper; freshly ground
8 Lg pita

Mix all ingredients except pita, mixing well and kneading until
mixture is stiff. On skewer pack meat mixture about 5″ long and not
more than 2″ in diameter. Put as many “fingers” as possible on a
skewer leaving a 1″ space in between. Cook over hot coals 10-15
minutes, turning frequently. Take pita and slide gyro into center.
Drizzle with sauce. Fold over to eat. Sauce: Tzatziki 1 c yogurt,
1 T mayo,juice of 1 lemon, 2 scallions including green tops,(finely
chopped), cucumber (minced), 5 cloves garlic (minced).
Mix well.

MMMMM

Title: Peanut Buttery Stir-Fry
Categories: Main dish, Vegetarian, Vegan
Yield: 1 serving

1/2 c Brown rice
1/3 c Tofu
4 ts Vegetable oil
1 sm Onion
1 sm Carrot
2 oz Green beans
A few leaves Chinese cabbage
-OR- collards
1 1/2 c Mung beansprouts
1 sm Garlic clove
1 Piece ginger root (1/4-inch)
1 1/2 tb Peanut butter
4 tb Water
2 ts Lemon juice
1 tb Soy sauce
2 tb Soymilk

Cook the rice until tender.

Dice the tofu. Heat 1 teaspoon oil in a wok or frying pan (skillet)
and stir-fry the tofu until lightly browned. Remove from wok.

Slice the onion thinly. Slice the carrot into matchsticks. Chop the
beans finely. Heat 2 teaspoons oil in the wok and stir-fry these
ingredients 2-3 minutes.

Chop the cabbage leaves and add them to the wok along with the
beansprouts. Continue stir-frying until just tender.

Crush the garlic. Grate the ginger finely. Heat the remaining
teaspoon oil in a small saucepan and add the garlic and ginger. Cook
for a minute or two, then stir in the peanut butter and then the
water. Stir until smooth. (This much can be done before the
vegetables start cooking; the rest should wait until they are nearly
ready.) Add the lemon juice, soy sauce and milk, and stir well.

Return the tofu to the wok, and stir in the peanut butter sauce. Mix
well and serve on top of the rice.

* Source: The Single Vegan – by Leah Leneman * Typed for you by Karen
Mintzias

MMMMM

CHICKEN BARLEY CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chicken
2 Stalks celery
1 d Parsley
4 qt Water
1 tb Salt
1/2 c Barley, uncooked
1/2 lb Bacon, cooked/crumbled
2 lg Carrots, cubed
Frozen corn
Frozen peas
1 cn Evaporated milk
Pepper to taste
2 lg Potatoes, cubed

Combine all ingredients in large pot and simmer until
chicken is tender. Submitted By RUFUS@MELBPC.ORG.AU
On TUE, 28 NOV 1995 171617 +1100

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CHICKPEA SOUP – HASA AL-HUMMUS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 cup chickpeas, soaked in water overnight, then
drained 8 cups water 1 Tablespoon olive oil 2 medium
size onions, chopped 8 cloves garlic, chopped into
small pieces 1 small hot pepper, finely chopped 1/2
cup finely chopped coriander leaves 2 teaspoons salt 1
teaspoon pepper I teaspoon ground mustard seeds 1/4
cup lemon juice Place chickpeas and water in a
saucepan and bring to boil. Cover and cook over medium
heat for I hour.
In the meantime, heat oil in a frying pan- then
stir-fry onions, garlic, and hot pepper until they
begin to brown. Add frying pan contents with the
remaining ingredients to the chickpeas. Cover and cook
over medium heat for 1 hour or until chickpeas are
well-cooked. Here’s a basic, yet delicious, chickpea-
based soup.

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PUMPKIN/WINTER SQUASH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
2/3 c Pumpkin*
2 tb Applesauce
2 tb Honey
1 1/2 ts Salt
1 t Cinnamon
1/2 ts Allspice
1/4 ts Nutmeg
1/4 ts Ground cloves
1/2 c Whole Wheat flour
2 1/2 c Bread flour
1 1/2 ts Yeast

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