Recipes published in ‘Hersheys’

Mediterranean Fettuccine With Shrimp And Spin

Recipe

15 Aug

MEDITERRANEAN FETTUCCINE WITH SHRIMP AND SPIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Fettuccine, uncooked
1 c Plain, non-fat yogurt
1/2 c Crumbled feta cheese
2 Garlic cloves — minced
1 tb Chopped fresh dill — OR…
1 t -Dried dill
1/2 ts Freshly ground black pepper
12 oz Medium frozen shrimp
— thawed
10 oz Frozen chopped spinach
— thawed
Salt to taste

In this dish, the shrimp and spinach are cooked with
the pasta.

Prepare pasta according to package directions. While
the pasta is cooking, stir together the yogurt, feta
cheese, garlic, dill and pepper in a large mixing bowl.

Two minutes before the pasta is done, stir the shrimp
and spinach into the pot with the pasta. Cook two
minutes.

Drain the pasta, shrimp and spinach thoroughly. Stir
into the yogurt mixture and season to taste with salt.
Serve immediately.

Each serving provides: 537 Calories; 43 g Protein; 67
g Carbohydrates; 11 g Fat; 299 mg Cholesterol; 641 mg
Sodium. Calories from Fat: 19%

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Filed under: Chocolate, Cookies, Hersheys

Three Bean Salad

Recipe

5 Apr

2 cans cut green beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 med. purple onion, chopped
2 med./lg. tomatoes, chopped
2 cloves garlic, minced
1/2 Tbs. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
Balsamic vinegar

Combine the beans, vegetables, and herbs in a bowl. Pour balsamic vinegar over
whole lot, cover, and chill. I’m not sure how much b. vinegar I use for this,
but I would guess about 2 c. I cover the salad about 2/3 way. You could
probably get by with less, but I like to let as much of it marinate as
possible. This is great in warm weather and keeps awhile in the fridge.

Filed under: Cheese, Chocolate, Hersheys

Pureed Apple-Squash Soup

Recipe

25 Jun

Pureed Apple-Squash Soup

Recipe By: Jewish Holiday Cookbook by Gloria Kaufer Greene
Serving Size: 8
Preparation Time: 1:00
Categories: Jewish Holidays Soups/Stews

Amount Measure Ingredient Preparation Method
4 lbs butternut or acorn squash
3 c chicken broth
1/4 c margarine kosher
1 lg onion diced
4 med tart apples peeled and diced
salt to taste

Peel squash: cut into large chunks, removing and discarding all seeds and
fibers. Put broth into large saucepan or soup pot and add squash pieces.
Bring to a boil over high heat; then lower heat, cover and simmer 20-25
min, or until squash is very tender.

Meanwhile, melt margarine in a large skillet or saucepan over med-high
heat; then saute onion until it’s tender, but not browned. Add the apples
and saute until they’re tender.

In batches, using a blender or food processor, (fitted with steel blade),
process apples, onion, and baked squash broth so the mixture can be easily
pureed. (Reserve the remaining broth.)

Stir the pureed mixture back into the pot containing the reserved broth.
If the soup is too thick, stir in additional broth as desired. (The soup
may be made ahead to this point.) Shortly before serving, reheat the soup,
stirring often. Season with salt if desired.
—–

Notes: Squash may be cooked in the microwave. Just puncture whole squash
with a fork in several places. Cook on high until slightly tender. Cut
open and remove seeds and fibers. Remove from peel and cut into chunks.
Proceed with remainder of recipe. Squash will finish cooking in broth.

Jen’s not: I have not tried this recipe yet.

Filed under: Chocolate, Cookies, Hersheys

Pork with Green Beans and Mushrooms

Recipe

17 Jun

Title: Pork with Green Beans and Mushrooms
Categories: Pork, Oriental, Meats, Wok
Yield: 5 servings

4 c Green beans, fresh or frozen
1 1/2 c Sliced fresh mushrooms
-OR
1 c Canned mushrooms
1 c Shredded pork
1 md Onion, sliced
1 tb Soya sauce
Salt
3/4 c Water
3 tb Oil
1 1/2 tb Corn starch, dissolved in
1/2 c Water

1. Slice and prepare all ingredients.

2. Place oil in wok and heat up moderately. Add pork and onions to
wok and stir fry together two minutes. Add soya sauce, beans, salt
and 3/4 cup of water. Cover wok and cook ingredients a full 6 minutes
under medium high heat. List cover of wok several times to stir
ingredients do that all will be cooked through. Ad the end of six
minutes, add mushrooms. Cook a further 3 minutes, with wok covered.
Lift cover once or twice to stir ingredients to mix them. Mix corn
starch in 1/2 cup of water. Lift cover off wok, add starch solution
to form gravy. Shut heat off.

NOTE: Ground beef or chicken may be substituted for the meat above.

MMMMM

Filed under: Cookies, Hersheys, Lauri

Cooked Quinoa Or Teff

Recipe

11 Jul

COOKED QUINOA OR TEFF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 c Quinoa or 1/2 cup teff
2 c Water
1/4 ts Salt, optional

Servings: 4

Directions:

Quinoa only: measure into a saucepan half full of cold water. Swish quinoa
briskly with your hand, then pour it into a fine strainer to drain. Repeat
two or more times, until your water runs clear and doesn’t foam when
agitated. Drain again.

Bring quinoa or teff, water and salt to a boil. Reduce heat and simmer,
covered, for 15 to 20 min, until the water is absorbed. Remove from heat,
and cover for 5 min more.

Note: Add quinoa or teff to soups in either of two ways: 1) Add them,
uncooked to the pot a half hour before serving time 2) Add them cooked
(left-over) to the pot 10 min before serving. (If frozen, allow 20 min.)

From “The Yeast Connection Cookbook” by William G Crook, MD Marjorie Hurt
Jones, RN

Courtesy of Theresa Merkling

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Filed under: Cookies, Hersheys, Lauri

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House Of Munch

Recipes published in ‘Hersheys’

Mediterranean Fettuccine With Shrimp And Spin

Three Bean Salad

Pureed Apple-Squash Soup

Pork with Green Beans and Mushrooms

Cooked Quinoa Or Teff

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