Shrimp Greek style *****

Recipe By : 60 Minute Gorumet
Serving Size : 4 Preparation Time :20:00
Categories : Ethnic Seafood
Pasta Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 teaspoon garlic — finely chopped
2 cups tomatoes — peeled seeded
1/2 can white wine, dry
salt and pepper
1/4 cup basil, fresh — chopped
1 teaspoon oregano, dried
1 1/2 pounds shrimp, fresh — devained
1/8 teaspoon red pepper flakes
1/2 pound feta cheese — crumbled

Heat 2 tablespoons of the oil in a skillet and add the garlic. Cook briefly,
stirring, and add the tomatoes. Cook about 1 minute and add the wine, salt,
and pepper. Add the basil and oregano. Cook over moderate heat about 10
minutes.
Heat the remaining 3 tablespoons of oil in a large skillet and add the shrimp.
Cook quickly, about 1 minute, just until shrimp turn red. Stir as they cook.
Sprinkle with red pepper flakes. Preheat oven to 400 degrees. Spoon the shrimp
and any pan juices into a small baking dish. Sprinkle the shrimp with the
crumbled feta sheese and spoon the tomato sauce over.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 1638 0 0 1016 4928 0 0

Title: Glazed Sweet Onions
Categories: Appetizers
Yield: 6 servings

2 lg Spring sweet onions,
-approximately 1 pound each
2 tb Butter
1/4 c Packed light brown sugar
1 t Dried thyme
Salt to taste
Pepper to taste
1 tb Water
1 t Cornstarch

Peel and cut onions into three slices each; set aside. Place butter
in a 2-quart rectangular glass dish; microwave on high 30 seconds or
until melted. Tilt dish to coat with melted butter. Combine sugar,
thyme, salt and pepper; sprinkle over butter. Place onion slices in
dish; cover with vented plastic wrap. Redistributing and turning,
slices over midway through cooking, microwave on high 10 minutes.

Pour liquid into a 1-cup glass measure while onions stand covered 5
minutes. Combine water and cornstarch; add to liquid in glass measure.
Stirring midway through cooking, microwave on high 1 1/2 minutes, or
until thickened. Pour over onion slices to serve.

Nutrient data per serving: 104 calories; 1 gram protein; 3.5 grams fat
(32% of total calories); 18 grams carbohydrates; 2 grams dietary
fiber; 10 milligrams cholesterol; 183 milligrams sodium.

MMMMM

Title: Beef ‘N Barley Dinner
Categories: Main dish
Yield: 5 servings

1 lb Lean ground beef
1/2 c Chopped green pepper
1/2 c Chopped onion
1 Garlic clove; minced
2 1/2 c Water
16 oz Canned tomatoes, chopped
— (undrained)
6 oz Tomato paste
3/4 c Medium QUAKER Barley*
1 tb Sugar
1/2 ts Salt (optional)

In a 4-quart saucepan or Dutch oven, brown ground beef. Add green pepper,
onion and garlic. Cook until onion is tender; drain. Add remaining
ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to
50 minutes or until barley is tender, stirring occasionally.

Five 1-cup servings

*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
medium barley. Prepare recipe as directed above except simmer 15 to 20
minutes or until barley is tender, stirring occasionally.

Nutrition Information: 1 cup
* Calories 340
* Protein 23g
* Carbohydrate 37g
* Fat 12g
* Cholesterol 55mg
* Dietary Fiber 6g
* Sodium 475mg
* Percent Calories from Fat: 31%

Exchanges: Starch/Bread 1, Meat 2, Vegetable 3-1/2

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Crab Cocktail

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Appetizers

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

2 c Canned crabmeat,picked over

1 tb Seasoned mayonnaise

2 Juice of limes

Salt to taste

Coarsely ground black pepper

1 ts Fresh tarragon leaves,choped

1 ts Parsley

1. Mix crabmeat with just enough mayonaisse to moisten.

2. Add lime juice, salt and a generous grinding of pepper; mix well.

3. Spoon crabmeat mixture into small glass cups set in crushed ice.

4. Sprinkle chopped tarragon over each cocktail and serve.

– – – – – – – – – – – – – – – – – –

Title: RHUBARB HEAVENLY HASH
Categories: Desserts, Fruits/nuts
Yield: 5 servings

1 c Cream, whipping
2 tb Confectioners sugar
1/2 ts Vanilla
1/2 c Marshmallows, minature
1 1/2 c Rhubarb sauce, thickened
2 tb Almonds; whole, toasted

In a medium bowl with electric mixer, beat cream, sugar, and vanilla
until stiff peaks form. Fold in marshmallows. In a 1 quart compote
dish, layer 1/4 of the cream, 1/3 of Rhubarb sauce, and 1/4 of
almonds. Repeat twice. Top with remaining cream and almonds.
Refrigerate until ready to serve.

~–

—–

CUCUMBER-CREAM SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium Cucumbers, peeled, seeded — and chopped (3 cups)
1 small Onion — chopped (1/4 cup)
3 tablespoons Butter or margarine
1/4 cup All-purpose flour
3 cups Chicken broth
1 cup Whipping cream

In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine
about
15 minutes or till tender.
Stir in flour. Add chicken broth and whipping cream; cook and stir till
thickened and bubbly. Pour half the mixture into blender container or food
processor.
Cover and blend till mixture is smooth. Set aside.
Repeat with remaining mixture. Cover and chill.
Garnish with additional cucumber slices, if desired.
Makes 10 to 12 servings.

Microwave Cooking Directions: Use ingredients as listed above. In a 2-quart
nonmetal bowl or casserole place cucumbers, onion, and butter or margarine.
Cover with waxed paper and cook in a countertop microwave oven on high power
about 7 minutes or till onion is tender. Stir in flour. Add chicken broth and
cream.
Cover and micro-cook 8 minutes or till thickened and bubbly, stirring every
two
minutes. Blend half the mixture in blender container or food processor till
smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed
above.

Recipe From: Better Homes and Garden, Soups Stews Cook Book Copyright 1978
by
Meredith Corporation, Des Moines, Iowa

– – – – – – – – – – – – – – – – – –

Title: GEORGIA PEACH PIE
Categories: Pies, Desserts
Yield: 10 servings

————-c————–
1/4 ts Salt
————-f————–
1/2 c Sugar
2 tb Freshly squeezed lemon juice
2 tb Milk
2 c All-purpose flour
3/4 c Butter
8 Peaches,peeled,1″ slices
1/4 c All-purpose flour
1 ts Grated lemon peel

Prepare Crust: In large bowl,combine 2 cups flour and salt;using
pastry blender or two knives,cut in butter until mixture resembles
coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over
flour mixture;toss with fork to blend lightly but evenly.When mixture
forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly
floured surface roll our half dough to 12″ circle;fit into 9″
pie plate;trim,leaving 1″ overhang.Roll out remaining half dough to
12″ circle;using sharp knife cut circle into ten strips,each about 1″
wide;set aside.Heat oven to 375 degrees. Prepare filling: In large
bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated
peel;toss well.Pour filling into prepared crust.Arrange reserved
strips of dough in lattice pattern over filling;trim strips to match
lower of crust overhang.Dampen overhang lightly with water;turn up
over ends of strips and seal.Flute edge decoratively.Brush lattice
strips and edge of crust with milk;bake 50 minutes until bubbling and
crust is golden brown.

MMMMM

Dutch Dandruff^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable shortening
Flour
1 can (16 oz) dark chocolate
Frosting
Maraschino cherries
1 Fruit roll up for tongue
1 can (3 1/2 oz) coconut flakes
—–TOOLS—–
Bowl
Mixer
2 (9") cake pans
Wire cooling rack
Knife
Ziploc bag
Scissors
Cake plate

With an adult’s help, preheat oven to temperature on package.

Grease the inside of both cake pans with vegetable shortening, then lightly
dust with flour. Prepare and bake cake according to package directions. After
removing cake from pans, allow to cool on wire rack for at least 1/2 hour.

Place one layer upside down on cake plate. Spread a thin layer of frosting on
top only, then carefully place the second layer on top of the first layer.

Fill ziploc bag with the rest of the frosting and twist the top tightly shut.
Using scissors, cut off a TINY bottom corner of the bag.

To decorate: Think of the top of the cake as the top of a human head and
imagine a part running down it’s middle. Now, using the plastic bag of icing as
a pastry bag, squeeze a stream of frosting hair falling from the imaginary part
down the side of the c
Using a dab of frosting, glue two cherries on the cakes face for eyes and one
for a nose. then, using clean scissors, carefully cut a piece of fruit roll
into
the shape of a tongue. Fold tongue in half lengthwise to form a realistic
crease
down the middle
Sicko serving suggestion: Stick a sterilized comb or afro pick in the side of
your cakes head!
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
1 pk (18 1/2oz) devils food cake mix, pkus ingredients specified on package

– – – – – – – – – – – – – – – – – –

Title: STIR FRIED BEEF AND BROCCOLI IN OYSTER SAUCE
Categories: Main dish, Meats, Oriental
Yield: 4 servings

3/4 lb Flank steak
1 tb Soy sauce
1 tb Rice wine
2 tb Water
1 tb Cornstarch
1/8 c Vegetable oil
3 ea Cloves garlic, minced
1 ts Chopped fresh ginger root
6 ea Green onions, chopped
1/3 c Water
1 lb Broccoli cut into florets
1 x ———–sauce————
2 tb Oyster sauce
1 tb Soy sauce
1 tb Rice wine
1 tb Cornstarch

Cut meat across the grain into very thin slices.
Place in a bowl and combine with soy sauce, rice wine,
water and cornstarch. Allow to marinate at least 10
minutes. Meanwhile prepare remaining ingredients and
stir together sauce mixture. Heat oil in a wok or
large skillet. Add meat and cook, stirring
constantly, until meat is about 75 per cent cooked.
Remove and reserve. Scrape out pan if necessary and
return to heat. Add another 2 tablespoons oil if
needed and heat. Add garlic, ginger and green onions
and cook 30 to 60 seconds until fragrant. Stir in
cut-up broccoli and add water. Cover and cook 3
minutes. Re-add beef to pan and combine well. Add
sauce to mixture and bring to boil. Cook until
thickened and beef and broccoli are cooked through.
Serve with steamed rice.

—–

6 medium potatoes, peeled, quartered
1/4 cup milk
1 tbsp butter
generous pinch nutmeg
salt pepper
2 tbsp olive oil
2 medium onions chopped
1 tbsp fimely chopped parsley
1 tsp each, dried thyme, sage
1 lb lean ground beef
1/4 cup water
2 medium carrots, finely chopped
2 tbsp all purpose flour
1 beef bouillon cube
1 tsp granulated sugar
1 tsp ketchup, dijon mustard, worcestshire sauce
salt pepper

Makes 4 servings.

For topping. place potatoes in large saucepan of cold, salted water. Bring to
a boil then simmer partially covered 20 minutes or until very tender. Drain.
Add milk, butter, nutmeg,k salt pepper to taste. Mash potatoes until smooth
and fluffy. Keep warm.

For filling. Heat oil in large skillet over medium heat. Add onions, parsley,
thyme and sage. Cook 5 minutes or until onions have softened slightly. Add
beef and water to pan stirring frequently to break up meat, cook until no
longer pink. Stir in carrots, cover, reduce heat and cook 15 minutes stirring
occasionally.

Stirring continously add flour, bouillon cube, sugar, ketchup, mustard,
worcestshire sauce, salt pepper to taste. Cook 5 minutes, skim and discard
fat.

Place meat mixture in buttered ovenproof casserole dish about 9 inches square.
Spread potato mixture on top. Score topping using the prongs of fork.

Bake in preheated 350F oven 30 to 40 minutes until potatoes are golden brown
and filling is hot.