Title: SPICY SHRIMP AND AVOCADO SALSA
Categories: Sauces, Seafood, Vegetables, Tex-mex
Yield: 1 bowl

1 Yellow Bell pepper
1 Red Bell pepper
4 Roma tomatoes
6 Tomatillos, husks removed
4 Garlic cloves
1 sm White onion, peeled and
-quartered (6 oz)
2 Jalapenos, stems removed
1 c Loose packed chopt cilantro
1/4 c Tomato juice
2 ts Coarse salt
2 ts Maple syrup (real maple)
4 ts Fresh lime juice
2 Avocados, peeled, seeded and
-diced
1 lb Cooked shrimp, peeled and
-diced
Tortilla chips

Remove stems from Bell peppers. Split peppers in
half, lengthwise and lightly oil the skin. In an
oven-proof pan, arrange peppers (skin-side up),
tomatoes, tomatillos, garlic, onion and Jalapenos.
Broil under high heat 10 to 15 minutes, or until skins
of the peppers are charred and the tomatoes and
tomatillos are blistered and soft. Allow vegetables to
cool.
Peel skin from peppers. In a food processor, combine
broiled vegetables (including any liquid from the pan)
with cilantro, tomato juice, salt, maple syrup and
lime juice; blend to yield a coarse puree.
Just before serving, add avocado and shrimp and mix
well. Serve with warm fried tortilla chips.

—–

Title: ARTICHOKE DIP 1
Categories: Dips, Appetizers
Yield: 4 servings

1 c Parmesan cheese
1 c Mayonnaise
1 1/2 cn Artichoke hearts
1 x Garlic powder

Combine equal amounts Parmesan cheese and mayonnaise. Add garlic
powder. Add artichoke hearts and combine with cheese mixture. May be
served cold or heated 10 to 20 minutes in 350F oven or until cheese is
melted (do not heat in microwave). Serve with chips or as a spread on
french bread.

—–

Pasta with Light Clam Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Low Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil (or less)
3/4 cup Green onions — finely sliced
2 Garlic cloves, minced — or
three cloves
1 1/2 cups Chopped clams, canned — juice
drained and reserved (2 — 6.5 oz. cans)
1 cup Undiluted Lite evaporated — skimmed milk, divide
1/4 teaspoon Salt (optional)
1/8 teaspoon Ground white pepper
2 teaspoons Cornstarch
6 ounces Dry pasta — cooked and
(linguini, spiral — etc.)
1 cup Tomato — chopped
2 tablespoons Fresh basil — chopped
Fresh basil leaves for — garnish

In 10-inch non-stick skillet, heat oil; saute onions and garlic until
tender. Add reserved clam juice, 1/2 c evaporated skimmed milk, salt and
pepper. Cook uncovered over medium heat for 5 minutes, stirring
occasionally. In small bowl, gradually stir remaining 1/2 cup evaporated
skimmed milk into cornstarch. Add to skillet, stirring constantly, until
sauce thickens.
Add clams; heat. DO NOT BOIL. Toss hot pasta with tomatoes, basil and sauce.=
Garnish with basil leaves if desired.

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PAHT THAI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Dried rice stick noodles
2 tb Vegetable oil
1 tb Coarsely chopped garlic
8 Shrimps, peeled and deveined
1 Egg — lightly beaten
1 tb Fish sauce
2 ts Sugar
2 tb Coarsely chopped peanuts
— (dry-roasted type)
1 c Bean sprouts
4 Slender green onions
— sliced in 1 inch lengths
1 Lime — quartered lengthwise

Paht Thai is a noodle dish almost everyone seems to like. A tangle of
slender rice noodles is sauteed with garlic, shallots, and an orchestra of
sweet, sour, and salty ingredients that play a piquant symphony of Thai
flavors. A handful of fresh bean sprouts provides a cooling contrast to
the hot, seasoned noodles, and circles of lime invite you to bring sourness
to center stage as you begin to eat.

Traditional ingredients are salty dried shrimp; crispy pieces of fried,
pressed bean curd; sweet-sour nuggets of pickled white radish; chopped
peanuts; flat, green garlic chives; and a balanced chorus — sweet, sour,
salty, hot — of palm sugar, tamarind, vinegar, lime, brown bean sauce, and
crushed dried red chilies.

Thai cooks blithely tinker with the classic formula to create signature
versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant
in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I
love its accessible ingredients, simple steps, and delicious results.

Instructions: ÿÿÿÿÿoak rice noodles in warm water to cover for 15
to 20 minutes. Meanwhile, prepare all the remaining ingredients and place
them next to the stove, along with a small serving platter. When the
noodles are very limp and white, drain and measure out 2 1/2 cups. Set
these by the stove as well.

Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon
of the oil and swirl to coat the surface. When the oil is very hot, drop a
piece of the garlic into the pan. If it sizzles immediately, the oil is
ready. Add the garlic and toss until golden, about 30 seconds. Add the
shrimp and toss until they turn pink and are opaque, no more than 1 minute.
Remove from the pan and set aside.

Add the egg to the pan and tilt the pan to spread it into a thin sheet. As
soon as it begins to set and is opaque, scramble it to break it into small
lumps. Remove from the pan and set aside with the shrimp.

Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
softened noodles. Using a spatula, spread and pull the noodles into a thin
layer covering the surface of the pan. Then scrape them into a clump again
and gently turn them over. Hook loops of noodles with the edge of the
spatula and pull them up the sides, spreading them out into a layer again.
Repeat this process several times as the stiff, white noodles soften and
curl into ivory ringlets. Add the fish sauce and turn the noodles so they
are evenly seasoned. Add the sugar and peanuts, turning the noodles a few
more times.

Reserving a small handful for garnish, add the bean sprouts, along with the
green onions and shrimp-egg mixture. Cook for 1 minute, turning often.
Transfer the noodles to the serving platter and squeeze the juice of 2 lime
wedges over the top. Garnish with remaining bean sprouts and lime wedges
and serve at once.

Serves 1 as a main course, 2 as an appetizer.

Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2

From: stigle@cs.unca.edu (Sue Stigleman)

– – – – – – – – – – – – – – – – – –

Title: OLIVE PROFUMATE (FENNEL ORANGE-SCENTED OLIVES)
Categories: Appetizers, Italian, Snacks, Vegetarian
Yield: 2 cups

1 Garlic clove, finely sliced
Zest of 1 orange, cut into
— small pieces
1/2 tb Fennel seeds
2 c Oil cured black olives

At least several hours before planning to serve them, mix the garlic,
zest fennel seeds with the olives. Leave them at room temperature
fro several hours, or cover keep in the refrigerator for up to 2
weeks. Serve at room temperature by themselves or as part of an
antipasto.
**NOTE: Avoid using Kalamata olives coz they are too salty
California Black Olives coz they are too bland.

—–

Title: SPICY SICHUAN PEANUT SAUCE
Categories: Chinese, Sauces
Yield: 1 cups

1 c Peanut butter
1/4 c Soy sauce
1/4 c Asian sesame oil
3 tb Rice vinegar (not seasoned)
2 tb Finely chopped garlic
2 tb Grated peeled fresh
-gingerroot
1 1/2 ts Asian chili paste or 1 ts
-dried hot red pepper
-flakes, or to taste
1 tb Hoisin sauce or to taste
1 1/2 tb Fresh lime juice
3/4 c Water

In a blender or food processor blend all ingredients
together with salt to taste until smooth. Transfer
sauce to a jar with a tight fitting lid. Sauce keeps,
covered, and chilled, 1 week.

Appeared in the Dec 1994 issue of Gourmet magazine.
Submitted By ERIC HUNT On
THU, 19 JAN 95 172313 CST

—–

Title: SAUSAGE-STUFFED MUSHROOMS
Categories: Appetizers
Yield: 3 servings

2 Italian sweet sausages
1/4 ts Fennel seeds
pn Red pepper flakes (optional)
1/4 c Yellow onion, minced
1 Garlic clove, minced
Olive oil, as necessary
1/4 c Parsley, chopped
1/4 c Black olives, chopped
1/3 c B‚chamel sauce, thick
Salt pepper
12 Mushrooms, large
Parmesan cheese

Remove sausage meat from casings and crumble into a small skillet. Saut‚
gently, stirring often, until meat is thoroughly done. Season with fennel
and, if desired, red pepper flakes. With a slotted spoon, remove sausage to
a bowl, leaving the rendered fat in the skillet.
Saut‚ onion and garlic in the fat, adding a little olive oil if
necessary, until tender and golden, about 25 minutes. Stir in chopped
parsley and add to reserved sausage meat.
Stir (imported) olives and b‚chamel into the sausage mixture; combine
thoroughly. Taste the mixture and season with salt and pepper if necessary.
Pull the stems off the mushrooms and save for another use. Wipe mushroom
caps with a damp cloth and season lightly with salt and pepper. Fill each
cap generously with the stuffing. Arrange caps in a lightly oiled baking
dish. Sprinkle the tops of the stuffing with Parmesan cheese to taste.
Bake at 450øF. for about 15 minutes or until bubbling and well browned.
Let settle for 5 minutes before serving.

—–

Cheesy Enchiladas

Recipe By : Kraft Creative Kitchens
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fat free cream cheese — softened
8 ounces fat free cheddar cheese — shredded
1/4 cup green onions — sliced
6 flour tortillas — 6 inch
8 ounces salsa

Mix cream cheese, cheddar cheese onions until well blended.

Spoon 1/3 cup cheese mixture onto center of each tortilla roll
up. Place, seam side down, in a 12 x 8 baking dish. Pour salsa
over tortillas cover.

Bake at 350F for 25-30 minutes or until thoroughly heated. Top
with fresh cilantro, if desired.

– – – – – – – – – – – – – – – – – –

Per enchilada: 210 cal, 2.5 g fat 10 mg chol. (this is from Kraft/ I
haven’t had
time to input the fat free ingredients into Mastercook yet).

RICE POBLANO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Poblano peppers, roasted
— peeled and seeded
1 md Onion — coarsely chopped
1 Garlic clove
7 c Chicken stock — divided
1 tb Vegetable oil
1 c Uncooked rice*
1 t Salt
2 c Cooked shredded chicken
1 c Heavy cream
8 oz Monterey Jack cheese — cubed

Combine peppers, onion and garlic with 1/2 cup chicken
stock in blender; process until smooth. Heat oil in
4-quart Dutch oven over medium-high heat until hot.
Pour poblano mixture into hot oil and cook sauce for 5
minutes, stirring constantly. Add remaining chicken
stock, rice, and salt. Bring to a boil. Reduce heat
and simmer 15 to 20 minutes or until rice is tender.
Add chicken and cream; heat thoroughly. Place heaping
tablespoon cubed cheese in bottom of each bowl. Ladle
soup over cheese and serve immediately.

*Recipe based on regular-milled long grain white rice.
If using other types of rice refer to rice cooking
chart.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Hand Ice Mold Dragons Blood Punch

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Apple juice
Cranberry juice
Ginger ale
New rubber glove
Red food coloring
1 pound Coffee can
Water

To make the hand, fill a new rubber glove with water.
Tie at the wrist with string and freeze one or two days. Unmold. Sometimes a
finger will fall off when unmolding, this only addts to the goulish effect. To
make a base for the hand, fill a one-pound coffee can about 1/3 full with
water.
Insert the hand and freeze until firm.

To make the punch: Mix equal parts of apple and cranberry juice and ginger
ale.
Refrigerate. When ready to serve, place half the mixture in the punch bowl.
Insert hand ice mold in the center. Fill bowl with remaining punch. FOR ADDED
EFFECT, PLACE A FEW DROPS OF RED FOOD COLORING ON THE TIPS OF THE FINGERS JUST
BEFORE SERVING.

– – – – – – – – – – – – – – – – – –