Artichoke stuffed with shrimp

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Side Dish
Vegetables Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium artichokes — about 3″ across
1 1/2 pounds raw small shrimp
6 tablespoons lemon juice
2 3/4 teaspoons salt
1/2 teaspoon tarragon
1/4 teaspoon black pepper
1 cup mayonnaise

To prepare artichokes, remove the stems, cut 1/2″ off of top and snip off
sharp tips of leaves and cook. Don’t over cook. Remove chokes of artichoke
by carefully spreading leaves and pulling out innermost ones and scrape away
the fuzzy choke with a spoon. To cook shrimp, bring 1 quart water to a
boil, add 1 tablespoon lemon juice and 2 teaspoons salt. Add shrimp and
bring to a boil. Reduce heat and simmer 3 to 5 minutes till shrimp turns
pink. Reserve 1/2 cup water shrimp was cooked in, then drain, peel and
clean the shrimp. Reserve 18 shrimp for garnish. Place remaining shrimp in
blender with reserved liquid, the remaining 5 tablespoons lemon juice,
seasonings and 1 cup mayonnaise. Blend until shrimp are broken up, chill in
refrigerator, where it will become considerably thicker until ready to fill
artichokes.

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BARBARA’ INCREDIBLE BROWNIES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter
5 ts Carob powder
1 c Honey
2 Eggs
3 ts Vanilla (or 4)
3/4 c Oat flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Walnuts — broken

preheat oven to 350 deg. Grease 8 in square baking pan. Set aside.
In a small saucepan over low heat, melt butter and carob powder, stirring
until thoroughly mixed; remove from heat and cool slightly. In a small
bowl, beat together honey and eggs; slowly add carob mixture, beating until
blended. Stir in vanilla, to taste.
In a medium bowl, sift oat flour, baking powder and salt; add walnuts ( or
other nuts). using a spatula, stir in carob mixture and mix. Pour mixture
into prepared pan and bake for 25 minutes. When done, the center will still
be somewhat gooey, but the edges will be cakelike. Cool 10-15 minutes
before cutting into squares. If squares are too soft to cup, refrigerate
pan 15 min or longer,m until firm enough to cut.

NOTE: Carob powder can be found at health food and specialty stores. NOTE:
to make your own oat flour, pulse one cup uncooked oatmeal in a blender
container or bowl of a food processor until finely ground; about 30
seconds.

Per serving: Calories/brownie 149 (5 % from protein 57% from carbohydrate,
38%from fat) Protein 2 grams, fat 7 grams, cholesterol 37 mg, carbohydrate
24 grams, sodium 145 mg. Exchanges 1 1/2 fat From the files of Frances
Keeney posted on Genie 6/8/93 (from the Oregonian Foodday, Tues June
1,1993

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Title: Three Milk Cake – Pastel De Tres Leches
Categories: Dessert, Mexican
Yield: 1 Servings

Cake
1 1/2 c All-purpose flour
1 tb Baking powder
4 Eggs; separated
1 1/2 c Sugar
1/2 c Milk
Fresh strawberries and mint
-leaves for
— garnish (optional)
Topping
1 cn (12-oz) evaporated milk
1 cn (14-oz) sweetened condensed
-milk
2 c Milk
1 cn (16-oz) sour cream
1 c Sugar
1/2 c Water; heated
3 Egg whites

Recipe by: Houston Chronicle, May, 1997

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking
pan. Sift flour with baking powder. In large bowl with clean beaters, beat
egg whites until frothy. Add sugar gradually, beating to form stiff peaks.
Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into
prepared pan and bake until edges are golden brown, about 40 to 45 minutes,

Remove from oven and let cool on a rack. Topping: Combine milks and sour
cream (do not beat). Pour Topping over cake and let sit until all the
mixture is absorbed, 20 to 30 minutes.

Prepare Meringue and refrigerate: Combine sugar and water in a saucepan.
Let sit until sugar is dissolved. In clean electric mixer bowl with clean
beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating
constantly until meringue holds stiff peaks. Store in refrigerator. This
can be served immediately but is best made 24 hours ahead and chilled. The
meringue will keep, covered, 2 days in the refrigerator.

Before serving, cut cake into squares and spread Meringue over each.
Garnish as desired with fresh berries and mint leaves.

“This dessert is a favorite on the menus at many Houston Mexican and South
American restaurants. Arnaldo Richards of Pico’s reworked a previously
published recipe to fit a 13-by-9-by-2-inch pan, which is more common to
home cooking. ” Houston Chronicle, May, 1997

Formatted for you by: Bill Webster

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Title: JANSSON’S TEMPTATION
Categories: Vegetables, Swedish
Yield: 4 servings

6 md Sized potatoes, peeled and
-cut into 2×1/4 inch strips
-2 tbsp butter
2 md Size onions, thinly sliced
1 3-1/2 oz can Swedish anchovy
-fillets
1 ds Of pepper
2 tb Bread crumbs
3 tb Butter
3/4 c Cream or half and half

Preheat oven to 400F. Keep potato strips incold water
to prevent discoloration. Melt 2 tbsp butter in
skillet and add onions; cook until soft but not brown,
about 5 minutes. Pat potatoes dry. Arange layers of
potatoe, onion and anchovies in a greased 1 1/2 to 2
quart baking dish. Begin and end with potatoes. Dot
casserole with butter and sprinkle with pepper and
bread crumbs. Pour cream around the casserole. Bake in
the center of the oven until the potatoes are tender
and most of the liquid is absorbed, about 45-60
minutes. Serves 4-6.

Origin: Cookbook Digest, Nov/Dec 1991 Shared by:
Sharon Stevens

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Title: CREAMY FRUIT SALAD-WW
Categories: Salads, Fruit
Yield: 6 servings

1 c Strawberries; quartered
1 c Cantaloupe; chunked
6 ea Strawberries; whole
1 ea Apple; cored and chopped
20 ea Grapes; seedless green
1/2 c Pineapple; chunked
1/2 c Mandarin orange sections*
1 1/2 c Topping*
2 T Coconut; shredded toasted

In 2 quart bowl combine fruits except whole berries; cover with
plastic wrap and refrigerate until well chilled, at least 2 hours. To
serve: into each of 6 parfait or sundae glasses spoon 2 T whipped
topping* thawed frozen non-dairy) and top each portion with 1/4 c.
fruit mixture. Top each portion of fruit with 1 T whipped topping,
then an equal amount of remaining fruit mixture. Spoon 1 T whipped
topping onto each portion of fruit, sprinkle with 1 t coconut, and
granish with 1 berry. 1 serving=116 calories.

MMMMM

Title: SMOKED TROUT TARTLETS
Categories: Appetizers, Seafood
Yield: 48 servings

——————–PHYLLO TART SHELLS——————–
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14×18″

——————-SMOKED TROUT FILLING——————-
2 pk Cream cheese, low-fat (8 oz)
1/2 lb Trout fillets; smoked, skin
–and pin bones removed
1/3 c Scallions; chopped (2 scall
4 ts Horseradish; well drained
1 c Cucumber; shredded

To make phyllo tartlet shells: Preheat oven to 325
degrees F. Lightly coat 2 mini-muffin pans with
nonstick cooking spray. In a small bowl, whisk
together egg white, oil and salt.
Lay a sheet of phyllo on a work surface and with a
pastry brush, lightly coat it with the egg-white
mixture. Lay a second sheet smoothly on top, taking
care to line up the edges before setting the sheet
down. (Once you set down the sheet, it cannot be
moved.) Brush with the egg-white mixture and repeat
with 1 more sheet. Lay a fourth sheet on top but do
not brush it.
With a knife, cut the dough into 4 strips
lenghtwise and 5 strips crosswise, making 24 squares.
Press squares into muffin cups and bake for 8 to 12
minutes, or until golden brown and crisp. Transfer the
tartlets to a rack and let cool. Repeat the procedure
with the remaining 4 sheets of phyllo and egg-white
mixture. (The baked tartlet shells may be stored in a
closed container at room temperature for 1 week or in
the freezer for up to 2 months.)

To make smoked trout filling: In a food
processor, combine cream cheese and smoked trout;
process until fairly smooth. Add scallions and
horseradish and pulse until just combined.
(Alternatively, finely mince the smoked trout with a
knife and combine with the cream cheese, scallion and
horseradish in a small bowl.) (The smoked filling may
be made ahead and refrigerated for up to 2 days.)
Shortly before serving, spoon or pipe about 1 heaping
tsp. of filling into each tartlet shell and garnish
with shredded cucumber.

50 calories per piece: 3 g protein, 2 g fat, 5 g
carbohydrate; 94 mg sodium; 5 mg cholesterol.

**“The rich, creamy filling contrasts with the
pleasant crunch of the tartlet shell.” ~-From Eating
Well, May/June 1993.

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Title: Gourmet Dog Biscuits
Categories: Misc, Pets
Yield: 1 Servings

12-16 ounces raw liver
1 1/2 lb White flour
8 oz Quaker Oats
3 Bouillon cubes, meat or
Chicken flavored
1 c Water- approx.
2 Eggs, beaten

Recipe received from Thora.

Preheat oven to 350. Grease 3 cookie sheets. Chop the
liver finely, or put briefly in a blender. Mix flour
and oats, crumble in the bouillon cubes, add eggs and
the chopped liver. Add enough water to make a firm but
slightly sticky dough. Spread evenly on the cookie
sheets, about 1/2″ thick. Dip a small dog-cookie
cutter in flour before cutting out each portion. Bake
1 hour. Can be kept for about 2 weeks. Store in
refrigerator.

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Basic Chicken Marinade

Recipe By : Marinades by Jim Tarantino
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Specialties Garlic! Wonderful Garlic!
Healthy And Hearty Make Ahead
Marinades Bastes Timesavers-30 Minutes Or Les
Outdoor Grilling Roasting Skillet Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup orange juice
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon worcestershire sauce
1/4 cup canola oil
3 cloves garlic — pressed
1/4 cup fresh parsley — chopped
1 teaspoon dried oregano
kosher salt — to taste
black peppercorns — freshly ground

Combine the orange juice, lemon juice, mustard, and worcestershire in a
nonreactive mixing bowl. Whisk in the oil a little at a time. Add the
garlic, parsley, oregano, salt and pepper.

Makes about 1-1/2 cups.

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Serving Ideas : Chicken breasts (3-4 hours), chicken wings (4-6 hours).

NOTES : This combination of citrus, mustard, and herbs, is one of the author’s
favorite year round recipes for chicken breasts. This marinade is perfect for
the grill or the skillet.

Sweet and Sour Soybeans

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sweet-sour sauce (see below)
2 Tablespoons Salad oil
1 Each Large onion cut 1″ squares
2 Each Large carrots cut 1/4″ slice
1 Each Clove garlic — minced/pressed
1 Each Green Peppers,Sweet,Fresh,Seeded
3/4 Cup Fresh pineapple chuncks
2 Each Tomatoes — cut in wedges
2 1/2 Cups Cooked soybeans

Prepare sweet-sour sauce and reserve.

In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup
each brown sugar and wine vinegar; and 1/3 cup vegetable stock. Heat oil in a
wide frying pan over high heat; add onion, carrots, and garlic and cook
stirring for about 3 minutes or until vegetables are crisp-tender. Add green
pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook
for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue
to cook, stirring, until sauce bubbles and thickens.

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Nutr. Assoc. : 0 0 1000 260 620 0 1129 1514 1400

West Indies Pepper Pot Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Salt Pork
1 1/2 pounds Short Rib of Beef — 3″ pieces
1 1/2 pounds Stew Beef — cut into 2″ cubes
12 cups Water
1/2 teaspoon Dried Thyme
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
Lg Onion — peeled diced
Cloves Garlic — crushed
Scallions — with some tops *
2 tablespoons Salad oil
Lg Green Pepper — cleaned **
10 ounces Fresh Spinach, washed — trimm
10 ounces Fresh Kale — washed trimmed
1 can Okra — drained (15 1/2 oz.)
Med Sweet Potatoes — ***
Lg Tomato — peeled cubed

* cleaned and sliced ** and chopped *** peeled and cubed Put salt pork
and short rib pieces in a large kettle; brown ribs on all sides. Add stew
beef and brown on all sides. Pour in water and slowly bring just to a boil.
Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour,
occassionally removing any scum that rises to the top. While meat is
simmering, saute onion, garlic, and scallions in heated oil in a skillet
until tender. Add green pepper and saute 1 minute. Remove from heat and set
aside.
After meat has cooked 1 hour, add sauteed vegetables and other ingredients to
the kettle. Continue to cook slowly, covered, about 30 minutes, until
vegetables and meat are cooked. Remove from heat and cool slightly. Take out
short ribs and cut off and discard any fat. Cube meat and return to kettle.
Reheat, if necessary. Serves 8.

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