Recipes published in ‘New America’

Crispy Caterpillar Cocoons

Recipe

17 Jun

Crispy Caterpillar Cocoons^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Tube refrigerated crescent
Rolls
8 Brown serve sausages
1 Squeeze bottle yellow
Mustard
—–TOOLS—–
Frying pan
Metal tongs
Paper towels
Knife
Cutting board
Carrot peeler
Cookie sheet

With an adult’s help, preheat the oven according to directions on crescent roll
package.

Prepare the sausages according to package directions.
Use tongs to remove the cooked sausages from the frying pan and place them on
paper towels. Allow them to cool fopr 10-15 minutes.

With an adult’s help, carefully cut the sausages in half lengthwise. Then use
the rounded tip of a carrot peeler to scoop out a long, shallow trough down the
length of each half. Squeeze a thin line of mustard into each through.

Separate the cresent roll dough into its precut triangle pieces, and lay them
flat on an ungreased cookie sheet. To form insect larve, take two sausage
halves
and, with their mustard sides touching, put them together to form a whole.
Place
a whole larve on a baking sheet and bake accoring to package instructions.

(Allow the little buggers to cool 15-20 minutes before chowing down on their
tender torsos. Serves 4 goo gobblers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

Filed under: Desserts, New America

Route 19 Shrimp Chowder

Recipe

26 Aug

Title: ROUTE 19 SHRIMP CHOWDER
Categories: Shrimp, Soups
Yield: 3 quarts

1 lb Unpeeled medium-size fresh
– shrimp
3 tb Butter or margarine
3 tb All-purpose flour
1 tb Curry powder
2 c Chicken broth
2 Bottles clam juice (8-ounce
– each)
2 c Half-and-half
4 md Baking potatoes, peeled
– coarsely chopped (4 cups)
1 lb Grouper or Amberjack fillet
– cut into bite size pieces

Peel and devein shrimp; set aside.

Melt butter in a large Dutch oven over low heat; add flour and curry
powder, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth, stirring until smooth. Add clam juice,
half-and-half, and potato; stir well. Bring to a boil; reduce heat,
and simmer uncovered, 20 minutes or until potato is tender.

Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until
shrimp turn pink. Serve immediately.

—–

Filed under: Healthy And, New America, Salads

Lowfat Fettuccine Alfredo with Asparagus

Recipe

3 Jan

Lowfat Fettuccine Alfredo with Asparagus

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Cream Cheese
Healthwise Main Dishes
Pasta Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons red onion — finely chopped
2 1/2 cups aspargus with tight tips, diag. sliced — tough ends
removed
1 teaspoon mashed and chopped BAKED garlic* — about 2 cloves
1/3 cup nonfat dry milk
1 1/2 cups skim milk — or as needed
1 1/2 tablespoons Wondra instant-blending flour
2 tablespoons Neufchatel cheese — NOT fat-free
2/3 cup grated parmesan cheese
9 ounces fettuccine — cholesterol-free
1/2 cup arugula — chopped

Heat a medium-size nonstick saute pan. Remove from the heat and spray with
vegetable oil spray. Add the onion and saute over Medium heat unitl limp,
about 5-10 minutes. Add the asparagus and the garlic, cover the pan, and
turn off the heat. (The steam from the onion will cook the asparagus.)
In a large skillet, combine the dry milk and skim milk and whisk until
blended. Add the flour, stir and cook over Medium-High heat until thickened.
In a small bowl, add 2 Tbsp. of the hot sauce to the cream cheese and stir
until smooth. Return this mixture to the hot sauce. Add the Parmesan cheese
and stir until melted. Keep hot. If the mixture becomes too thick, thin it
out with small amounts of skim milk. The consistency should be like cream,
not gravy.
Cook the fettuccine in boiling water according to the package directions
until it is al dente and drain. Add the hot pasta and the garlic and the
vegetables to the sauce in the skillet. Stir and cook over Medium-Low heat
until heated through. Serve garnished with the chopped arugula.

– – – – – – – – – – – – – – – – – –

NOTES : MC formatting and posted by bobbi744@sojourn.com
* To Bake Garlic: Preheat the oven to 350° Place a whole head of garlic in a
small baking pan. Drizzle one teaspoon of olive oil over the head of garlic,
add 1/4 cup water to the pan. Bake the garlic, loosely covered with aluminum
foil, for 45-60 minutes or until the cloves are soft. The cloves will slip
right out of their skins to be mashed, chopped or served whole. The whole
garlic cloves can be served as a side dish with any roast meat, the mashed
garlic cloves are also delicious mixed with hot homemade mashed potatoes.

Filed under: New America, Soups, Vegetable Dishes

Rocky Road Candy

Recipe

10 Jan

Title: Rocky Road Candy
Categories: Candies, Chocolate
Yield: 4 servings

6 oz Chocolate chips
1 oz Chocolate, unsweet.
1 tb Butter
2 Eggs
1 1/4 c Powdered sugar
1/2 ts Vanilla
2 c Peanuts, salted cocktail
2 c Marshmallows, mini

Melt chocolate pieces, chocolate and butter in a large saucepan over
low heat, stirring until smooth. Remove from heat.

Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in
chocolate mixture. Stir in peanuts and marshmallows. Drop by
teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in
refrigerator; remove just before serving. Makes about 4 dozen.

Posted by: Debbie Carlson, cooking echo, August 5, 1991

MMMMM

Filed under: Appetizers, Fish, Healthy And, New America

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Recipes published in ‘New America’

Crispy Caterpillar Cocoons

Route 19 Shrimp Chowder

Lowfat Fettuccine Alfredo with Asparagus

Rocky Road Candy

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