Creole Garlic and Shrimp Appetizer

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Butter or margarine,softened

2 tb Minced fresh parsley

1 tb Minced shallots (heaping)

4 Cloves garlic,minced

1/4 ts Paprika

1/8 ts Cayenne pepper

1/8 ts Salt

2 ts Pernod

1/2 ts Lemon juice

1 1/2 lb Shrimp,shelled and deveined

Flour

Olive oil

1/2 Juice of lemon

3/4 c Dry white wine

1. Cream butter with wooden spoon for several minutes.

2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon lemon

juice; mix well and set aside.

3. Coat shrimp with flour.

4. Heat olive oil in large skillet; shake flour from shrimp and add shrimp

to skillet.

5. Saute shrimp very quickly, about 3 minutes; when they start to turn

pink, cook them on other side.

6. Drain oil from skillet.

7. Add 1/2 cup lemon juice and the wine and shake pan briefly over heat,

about 1 minute.

8. Add reserved garlic butter and toss shrimp quickly with wooden spoon.

9. When butter is melted, serve shrimp immediately.

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Title: Grilled Squab Vietnamese-Style
Categories: Ethnic, Fowl
Yield: 4 servings

Stephen Ceideburg
4 Squab, about 1 lb. each,
-washed, dried and trimmed
-of fat
1/4 c Fish sauce or Chinese light
-soy sauce
2 tb Minced shallots
2 Cloves garlic, minced
2 ts Sugar
2 ts Olive oil
1 ts Toasted sesame oil
1/2 ts Freshly ground black pepper

Slightly sweet, slightly sally, this Asian marinade caramelizes on the
grill. Two Cornish game hens may be substituted for squab. Grill the
split hens for 7 to 8 minutes per side.

Place each squab on its back on a cutting board. With a sharp knife or
poultry shears, split the bird in half through the breast bone. Cut
out the backbone.

In a shallow, non aluminum dish, mix remaining ingredients. Add the
squab, turn to coat evenly, cover and marinate in the refrigerator
for 2 hours or over night. Drain the squab and reserve the marinade.
Prepare a charcoal or gas grill and grill the squab for about 6
minutes. Baste once with reserved marinade; discard marinade. Turn
and cook for about 6 minutes longer, or until the juices run clear
when pierced with a fork.

170 CALORIES FOR EACH OF 8 SERVINGS: 20 G PROTEIN, 9 G FAT, 1 G
CARBOHYDRATE; 129 MG SODIUM; 79 MG CHOLESTEROL.

From “Eating Well”, Jan/Feb, 1992.

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HOT JAPANESE SPINACH SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh spinach
— washed and drained
1/2 lb Fresh bean sprouts
— washed and drained
1 tb Sugar
2 ts Distilled white vinegar
1 tb Kikkoman Soy Sauce
2 ts Sesame seed — toasted

Place spinach and bean sprouts in 2-quart microwave-safe baking dish.
Cover; microwave on High 2 minutes. Toss vegetables; cover and microwave
on High 3 minutes. Meanwhile, combine sugar, vinegar, soy sauce and
sesame seed, stirring until sugar dissolves; pour over vegetables and toss
to combine.

Source: MICROWAVE MAGIC with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Title: Miso Soup
Categories: Soups/stews, Ethnic
Yield: 2 servings

1 Onion, diced 4 ts (heaping) miso (soybean
1/3 c Carrot, minced Paste
1 Cabbage leaf, minced 4 c Water
2 ts Oil 2 ts Tahini

Saute onion, carrot, and cabbage in oil for 5 minutes. Add miso, water and
tahini; bring to boiling. Reduce heat and simmer 20 to 30 minutes.

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Title: BANANA CREAM PIE 3
Categories: Diabetic, Desserts, Pies
Yield: 8 sweet ones

1 Vanilla wafer crumb crust
-(see 2/2)
1 1/2 ts Granulated gelatin
1/4 c Cold water
1 1/2 c Hot skim milk
1/4 c Of flour
1/2 c Cold skim milk
2 Eggs beaten
Sugar substitute equivalent
-to 3 tablespoons sugar
1 1/2 ts Pure vanilla extract
1 lb Firm-ripe bananas

Prepare pie crust and chill 2 hours or longer before
filling. Soak gelatin in cold water and set aside.
Heat 1 1/2 cups of milk in the top of a double boiler
over simmering water. In a small bowl combine flour,
salt and 1/2 cup of cold milk; mix until smooth and
without lumps. Slowly pour i/2 cup of the hot milk
into the bowl with the flour mixture; stir to mix
well. The slowly pour contents of the bowl back into
the pot of hot milk. Cook and stir over simmering
water until thick and smooth. Pour mixture slowly on
top of beaten eggs, stirring constantly. Return to top
of double boiler. Cook and stir over simmering water
about 4 minutes; remove from heat. Add gelatin,
sweetener and vanilla; mix well to dissolve gelatin.
Cool and chill until mixture begins to gel. Peel
bananas, slice thin and measure 1 1/2 cups. Arrange 1
cup of sliced bananas in bottom of pie shell, then
carefully spoon and pour filling evenly on top.
Arrange remaining 1/2 cup sliced bananas on top and
garnish with the vanilla crumbs saved when making pie
shell. Cover whole pie carefully with plastic wrap.
Chill 2-3 hours, until set and firm. To serve, cut
into eight equal pieces. 9"pie = 8 servings CHO PRO
FAT CAL FIBER SODIUM CHOL (g) (g) (g) – (g) (mg) (mg)
:24 5 7 174 0.8
174 79 Food Exchanges per serving 1 fruit
exchange plus 1 low-fat milk exchange..you can use
unsalted margarine to eliminate salt.

Shared by Al Massery

alvism@aol.com Shared by Al

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TARTE TATIN (A ‘REVERSED’ APPLE PIE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
300 g Puff pastry (2/3 lb
200 g Sugar (7 oz)
100 g Butter (3 1/2 oz)
2 kg Apples (4 3/8 lb), peeled,
— cored, cuted in halves

For a 26 cm (10.2 in) diameter pie form

Roll out the pastry ( 2 mm, 1/10 in, thick) to a 30 cm (11.8 in) disc and
leave it to rest in the refrigerator.

Pre-heat the oven to 220 oC (435 oF).

Butter a 26cm-diameter disc of baking parchment and carefully line the base
of the tin with it. Spread the sugar over the paper, shaking it evenly over
the surface, place in the middle of the oven and bake for some 8 minutes to
caramelize the sugar. Keep care !! Caramelize to light golden brown !! Then
add the butter, let it melt, tttooto and leave to cool a little.

(You can try without baking parchment: it’s difficult to unmold !!)

Place the halved apples vertically side by side (i.e. they MUST be higher
than the rim of the tin !). Bake for some 25 minutes (at the same
temperature), tttooto.

‘Line’ (i.e. cover) the apples with the pastry disc . Bake for 20 … 25
minutes (at the same temperature), tttooto.

Let cool 5 minutes on a rack, then turn over and unmold the ‘tarte tatin’
on a plate, remove the baking parchment.

The ‘tarte tatin’ look now like an apple pie 🙂

Serving: warm or lukewarm with ‘creme chantilly’

(tttooto ÿake the tin out of the oven !!)

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GREEK CHOPPED MEAT STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — chopped
1 Stalk celery — chopped
2 tb Butter
1 lb Ground beef
1 Liver from turkey
– finely chopped
1 lb Mild breakfast sausage
1/2 c Dry red wine
2 tb Tomato paste
2 tb Chopped fresh parsley
1 tb Chopped fresh dill
3/4 lb Roasted chestnuts
– peeled coarsely chopped
1/4 lb Pignoli nuts
1/2 c White raisins
1/4 c White rice
1 c -water
1 lb White bread crumbs
Salt and pepper to taste

Brown onions and celery in butter. Add beef, liver,
and sausage and cook until brown. Add wine and tomato
paste, then herbs, and simmer until meat is tender.
Add nuts, raisins, and rice. Stir in water and cook,
covered, until the rice is done. Mix in bread crumbs
and season to taste. Stuff loosely into the turkey.
Stuffs a 10-12 pound turkey. —

– – – – – – – – – – – – – – – – – –

CORNY COUSCOUS WITH DRIED CRANBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Grains Rcrockett
Side Dishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups chicken broth
1 tablespoon butter
1/2 teaspoon salt
3/4 cup dried sweetened cranberries
2 cups frozen corn kernels — thawed
1/2 teaspoon cinnamon
1 10oz box dry couscous

In a medium pot, bring the chicken broth, butter and salt
just to a boil. Add the cranberries, corn and cinnamon and
stir to combine. Remove from the heat and stir in the
couscous. Cover and let sit for 5 minutes. Fluff with a
fork and serve.

Per serving: 317 calories, 10 gm protein, 64 gm
carbohydrates, 4 gm fat, 5 mg cholesterol, 2 gm saturated
fat, 204 mg sodium

– – – – – – – – – – – – – – – – – –

NOTES :

With a nice interplay of sweet (the cranberries) and savory
(the corn), this dish has even more than flavor to
recommend it: It takes 15 minutes or less from start to
finish.

Title: ORANGE PECAN GEMS
Categories: Cookies
Yield: 60 servings

1 pk DUNCAN HINES Moist Deluxe
-Orange Supreme Cake Mix
1 cn Vanilla lowfat yogurt (8 oz)
1 Egg
2 tb Butter or margarine,
-softened
1 c Finely chopped pecans
1 c Pecan halves

1. Preheat oven to 350’F. Grease baking sheets.

2. Combine cake mix, yogurt, egg, butter and chopped
pecans in large bowl. Beat at low speed with electric
mixer until blended. Drop by rounded teaspoonfuls 2″
apart onto greased baking sheets. Press pecan half
onto center of each cookie. Bake at 350’F. for 11-13
minutes or until golden brown. Cool 1 minute on baking
sheets. Remove to cooling racks. Cool completely.
Store in sirtight container.

Makes 4 1/2 to 5 dozen cookies.

TIP: Cookies may be stored in an airtight container in
freezer for up to 6 months.

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Title: Saskatoon Pie
Categories: Canadian, Pies
Yield: 1 servings

4 c Saskatoon berries; called
-Serviceberries in the US
1/4 c -Water
2 tb Lemon juice
3/4 c Sugar, granulated
3 tb Flour
Pastry for double crust pie

In a saucepan, simmer saskatoon berries in water for 10 minutes. Add
lemon juice. Stir in granulated sugar mixed with flour. Pour into
pastry lined pie plate. Dot with butter. Cover with top crust; seal
and flute edges. Bake in 425F oven for 15 minutes; reduce heat to
350F oven and bake 35-45 minutes longer or until golden brown.

SOURCE: the sixties chapter, _A Century of Canadian Home Cooking_ by
Carol Ferguson and Margaret Fraser

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