Fettuccine with Shrimp and Herb Sauce

Recipe By :

Serving Size : 2 Preparation Time :0:00
Categories : Shrimp Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lipton creamy herb soup mix
8 oz Shrimp — partially thawed
6 oz Fettuccini — cooked
1 3/4 c Milk
1/2 c Peas — partially thawed
1/4 c Parmesan — grated

Mix soup mix with milk and bring to boiling. Add shrimp and peas and
simmer 3 minutes until shrimp are tender. Toss with hot noodles and
cheese. Makes 2 servings.

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Per serving: 281 Calories; 9g Fat (30% calories from fat); 32g Protein; 1=
6g Carbohydrate; 201mg Cholesterol; 274mg Sodium

Szechuan Stir-Fry

Recipe By : Jo Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Chinese Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes — crushed
2 tablespoons oil — * see note
1 tablespoon ginger root — minced
1 garlic clove — crushed
1 pound broccoli stalks — sliced
and flowerettes
2 celery stalks — diagonally cut
1/4 cup waterchestnuts, canned — chopped
6 green onions — diagonally cut
1 green bell pepper — julienned
1 red bell pepper — julienned
2 cups cooked beef — cut in 1 x 3″ slice

* Use your choice of oils, or use canola or peanut oil with dash of sesame oil
added.

Prepare all vegetables and meat before beginning to cook this recipe. In
small bowl, combine sherry, oyster sauce, water, pepper flakes and the
cornstarch. Mix well.

1. Heat pan over medium heat and add the oil.
2. Stir in ginger and garlic and stir-fry one minute.
3. Add broccoli; stir-fry 3 minutes.
4. Add red and green peppers, celery and green onions; stir-fry 3 minutes.
5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3 minutes.
6. Add the waterchestnuts and stir-fry one minute more.

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Title: Cranberry Upside-Down Cake
Categories: Cakes
Yield: 10 servings

1 x -Dottie Cross TMPJ72B 1/4 c Thawed frozen nonfat
1 x Butter; 1 x -egg substitute
1 x -or non-stick vegetable oil 1 x -(equivalent to 1 egg)
2 c Cranberries 1/4 c Nonfat milk
1 3/4 c Sugar 1/4 c Freshly squeezed orange
juic
1/2 c Water 1 ts Grated orange zest
1 c Cake flour 1/2 ts Vanilla
1 1/2 ts Baking powder 1 c Low-fat whipped topping
1/2 c Applesauce 1 tb Orange liqueur

Lightly butter bottom and sides of 9-inch round baking pan or spray with
non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water
in large saucepan. Bring to boil. Reduce heat and simmer until slightly
thickened to syrupy consistency, about 10 minutes. Pour into prepared pan.
Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar
and baking powder into large bowl. In another bowl stir applesauce, egg
substitute, nontfat milk, orange juice, orange zest and vanilla until
blended. Stir into dry ingredients just until blended. Pour over cranberry
mixture. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted
in center comes out clean. Let cake cool in pan about 5 minutes. Loosen
cake around edges of pan. Place inverted serving platter over cake and turn
both upside down. Shake gently then remove pan. Serve warm with whipped
topping blended with orange liqueur. Makes 10 servings. Each serving
contains about: 215 calories, 81 mg sodium, 0 cholesterol and 1 gram fat.
Source: L.A. Times Newspaper Reformatted by: CYGNUS, HCPM52C

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Title: Lefse
Categories: Breads, Christmas
Yield: 6 servings

2 c Milk, scalded
1/2 c Lard
1 tb Salt
4 c Flour

Add lard, salt and 2 cups flour to scalded milk and mix well over low
heat. Remove from fire. Sift 2 cups of flour on board, add warm
dough and work in flour. Knead well and cool. This dough can be
rolled immediately or kept in a cool place for a couple of days. May
be stored in a plastic bag. Make a small patty, about hamburger size,
with even sealed edges as you would for pastry. Flour board lightly
and with a Scandinavian rolling pin roll patty in all directions,
keeping the dough round. Roll lightly, stretching dough until it is
almost as large as the lefse baker. Use pointed stick to handle
dough when it is transferred from the board to the baker. Brown
lightly, prick air bubbles, turn and brown other side. It may be
necessary to change heat control from high to low. This is a soft
bread. Serve with butter, or butter and sugar. (Note: I don’t have
either a Scandinavian rolling pin or a lefse baker, so I use a
regular rolling pin and a griddle. This is like a Swedish tortilla!
We usually spread butter and sprinkled sugar over the lefse then
rolled them up and DEVOURED them!)

MMMMM

Title: Tar Heel Barbecued Baked Beans
Categories: Beans
Yield: 6 Servings

1 lb Dried pinto beans
3 Onions – 2 chopped, 1 thinly
-sliced
2 lg Green peppers, coarsely
-chopped
2 Cloves garlic, mashed
2 tb Peanut oil
3 tb Prepared mustard
2 tb Chili powder
Salt
8 oz Can tomato sauce
1/4 c Chili sauce
1/2 c Cider vinegar
1/4 c Raw vinegar
1 ds Hot pepper sauce

1. Soak and cook beans. Drain, reserving 2 cups of the broth.

2. Cook chopped onions, green peppers, and garlic in peanut oil until
onions are lightly browned. Add remaining ingredients, except sliced
onion, and including beans and broth.

3. Pour into a large, oiled casserole. Place the slices of onion
evenly over the top and bake 45-60 minutes in 350 degree oven. Serves
6-8.

A good brown bread and cole slaw accompany this dish very well.

Source: Bean Banquets From Boston to Bombay

From The Cookie Lady’s Files Posted by: COOKIE-LADY [Cookie]

MMMMM

Spoon Bread Topping

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

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

1 Garlic clove,fresh,pressed

1 1/3 c Milk

1 tb Butter or margarine

1/2 ts Salt

1 pn Nutmeg

1/4 c Yellow cornmeal

2 Eggs,separated

3/4 c Cheddar cheese,grated sharp

1. In heavy saucepan, combine garlic, milk, butter, salt and nutmeg;

gradually stir in cornmeal.

2. Bring to a full boil, stirring constantly; boil 1 minute; until thick,

then remove from heat.

3. Beat egg yolks lightly.

4. Stir a small amount of hot mixture into yolks, then mix yolks into hot

cornmeal.

5. Stir in cheese.

6. Beat egg whites until barely stiff; fold into cornmeal mixture.

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Title: Lemon Butter
Categories: Penndutch, Puddings, Sauces
Yield: 1 servings

2 c Sugar
1/2 c Butter
3 Egg, well beaten
1/2 c Water
3 Lemon, juice of
3 Lemon, grated rind of

Cream the butter and sugar thoroughly; add the eggs and mix well. Add
the water and lemon juice and rind. Cook in top of double boiler
until thick.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

Title: Twinkies
Categories: Dessert
Yield: 1 Recipe

1 Pkg Yellow Cake Mix
1 c Milk
1 Pkg Vanilla Pudding Mix
5 Tbsp Flour
1 c Water
1 c Sugar
1/2 c Oil
1/2 Tsp Salt
4 Eggs
1/2 c Crisco
1 Tbsp Vanilla
1/2 c Margarine

Combine cake mix, pudding, water, oil and eggs. Bake in 9×15 for 35
min. at 350. Heat 1 c. milk and flour; cool. Beat remaining
ingredients. until fluffy and add milk mix. Beat well. Remove cake
from pan when cool. Cut lengthwise, place 1/2 on pan for bottom,
spread with filling, replace second 1/2 on top. Cut “Twinkie” size.

MMMMM

Date: Sun, 12 Sep 93 13:10:07 CDT
From:

White Beans, Rice and Red Cabbage (or _What to Do With Red Cabbage_)

2 cans White or Navy Beans, (mash half and keep half whole)
2 cups cooked brown basmati rice
3 slices of a tender red cabbage, diced and sauted in balsamic vinegar
or saute cabbage in apple juice, and add lemon juice
1/2 cup diced figs (4 fresh figs), or favorite fruit (ie. apple, cranberry)
1/2 large vidalia onion, diced and sauted
2 tsp powdered cinnamon

Heat white beans, mash half or 2/3 of them. Mix in rice and remaining whole
beans. Add red cabbage, figs and onion (dice red cabbage and onion in food
processor if not fully diced yet). Spice with cinnamon. Serves 4.

Redibase Vegetable Soup

Recipe By : Redibase Products
Serving Size : 1 Preparation Time :0:00
Categories : Redibase Recipes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. butter or margarine — or oil
1/4 Cup celery — diced
1/4 Cup carrot — diced
2 Tbsp. onion — minced
1/2 Cup peeled potatoes — diced and cooked
1/4 Cup frozen peas
1/4 Cup frozen corn
1 Small tomato — seeded and diced
2 Tbsp. sweet red pepper — diced
4 Cups water
4 Tsp. Vegetable Redi-Base
2 Tsp. dried basil
Salt and pepper to taste

Sauté celery, carrot, onion and red pepper in oil until onion is soft. Add
water
, Vegetable Redi-Base, corn, peas, and potatoes. Bring to boil. Simmer until ve
getables are cooked. Add tomato and basil. Season for salt and pepper. Simmer 5
minutes. Serve. Serves 4.

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