Recipes published in ‘Glossary’

Cherry Macaroon Parfaits

Recipe

21 Jun

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 6 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ozs fat-free vanilla pudding
3 c skim milk
21 ozs cherry pie filling
1/4 tsp almond extract
6 Chocolate Coconut Macaroons — crumbled
8 ozs Cool Whip Lite®

Prepare vanilla pudding with milk according to package directions. Combine
cherry pie filling and almond extract. Alternate layers of pudding,
crumbled cookies, and filling in 6 dessert dishes. Then, garnish each
serving with whipped topping.

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Per serving: 293 Calories; 6g Fat (20% calories from fat); 6g Protein; 51g
Carbohydrate; 2mg Cholesterol; 160mg Sodium

Filed under: Glossary, Info Tips, Information

Shrimp Pasta*** (Dcjr89A)

Recipe

21 Sep

SHRIMP PASTA *** (DCJR89A)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Twist pasta — small
1 lb Cooked shrimp — shelled dev
1/2 c Chopped parsley
1/2 c Olive oil — divided
4 tb Lemon juice
1 t Tarragon — crushed
1/4 ts Rosemary — crushed
1/2 ts Salt — to taste
1/8 x Tabasco sauce

Try this one from THE PASTA SALAD BOOK by Nina Graybill Maxine
Rapoport. Have not tried it myself but it looks great!
Cook pasta until al dente, drain well toss with 2 tble. oil.
Set aside to cool.
Cut some of the shrimp into smaller pieces if desired Throughly
mix remaining oil, lemon juice, herbs, salt Tabasco sauce. Taste
adjust seasonings.
In a serving bowl, toss the pasta, shrimp, dressing parsley.
Cover let flavors blend about 1/2 hour. (Refrigerate if salad won’t
be served for more than 1/2 hour.) Just before serving, toss again.
FROM: JANA SWANSON (DCJR89A)

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Filed under: Glossary, Info Help, Info Tips, Information

Sauteed Fennel And Zucchini

Recipe

2 Aug

Sauteed Fennel And Zucchini

Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 fennel bulbs — thinly sliced
4 zucchini — sliced
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano
Salt and pepper
1/4 cup toasted pine nuts

In a large skillet, heat the oil over medium-high heat. Add the fennel and
zucchini and cook, stirring constantly until the vegetables are cooked through
but still crisp-tender, about 7 to 8 minutes. Stir in the vinegar and oregano
and season to taste with salt and pepper. This can be made ahead and reheated
at this point. Add the pine nuts and cook over medium heat for 2 minutes
longer. Serve hot.

Yield: 4 to 6 servings

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Filed under: Glossary, Info Help, Info Tips, Information

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Recipes published in ‘Glossary’

Cherry Macaroon Parfaits

Shrimp Pasta*** (Dcjr89A)

Sauteed Fennel And Zucchini

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