Title: FRESH ASPARAGUS-SHRIMP RICE
Categories: Fish, Seafood, Vegetables
Yield: 6 servings

1 c Rice,long-grain
1 lb Asparagus,fresh
2 tb Margarine
1 1/2 lb Shrimp,peeled deveined
2 Garlic cloves,finely chopped
1 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper

1. Cook rice following package directions, salt optional. Reserve.
2. Clean and slice asparagus into 1 1/2″ pieces. Heat 1 tablespoon of
the margarine in large nonstick skillet. Add asparagus; stir-fry 3
minutes. Remove from skillet. Reserve.
3. Add remaining 1 tablespoon margarine to skillet. Add shrimp;
stir-fry over high heat 2 minutes. Stir in garlic; stir-fry 1 minute
more. Stir in lemon juice, salt and pepper.
4. Stir asparagus and rice into skillet. Heat to serving temperature.
Garnish with lemon wedges, if you wish.
(Joanie Winters, Ocean Springs MS)

—–

LOW CALORIE IRISH TRIFLE CUPS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Skim or 1% milk
1 pk 3.4 oz instant French
-vanilla pudding mix
1 1/2 c Cubed frozen fat free
-golden pound cake
4 ts Sherry or fruit juice
1 c Fresh raspberries
8 tb Light cool whip

1. In a small bowl, combine milk and pudding; beat
until well blended. Let stand 5 minutes.

2. Meanwhile, divide cake cubes evenly among 4 8 oz
dessert cups.

3. Divide half of raspberries evenly among dessert
cups. Spoon pudding over raspberries. Top with
remaining berries.

4. Spoon 2 Tablespoons cool whip over each trifle cup.
Refrigerate.

Source: Pillsbury Fast and Healthy Magazine,
March/April 1993

Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat

Per serving: 400 calories

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PRIMAVERA CONTADINA – DALLA CASA BUITONI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Olive oil
1 1/4 c Diced onion (1 medium)
1 T Chopped garlic
1 c Sliced zucchini (1 small)
1 c Sliced yellow squash (1 med)
1 c Green or yellow bell pepper
-strips
1 3/4 c CONTADINA Recipe Ready Diced
-Tomatoes, drained (juice
-reserved — 14.5 oz)
2/3 c CONTADINA Italian Style
-Tomato Paste (6 oz)
3/4 c Warm water
1/2 t Salt (opt)
1/8 t Pepper
2 T Chopped fresh basil
-OR
1 t Dried basil, crushed
1 pk CONTADINA Refrigerated
-Linguine
Sliced ripe olives (opt)
Chopped fresh basil (opt)

In medium skillet, heat oil, saute onion and garlic for 1 minute. Add
zucchini, yellow squash and bell pepper; saute for 3-4 minutes. Stir
in reserved tomato juice, Italian paste, water, salt and pepper;
simmer for 5-8 minutes or until vegetables are tender. Stir in
tomatoes and basil; simmer for 1 minute. Prepare pasta according to
package directions. Serve sauce over pasta; garnish with olives and
basil. Makes 6 servings. Per Serving: Calories: 220; Fat: 5 grams,
Cholesterol: 50 milligrams, Sodium: 580 milligrams, Protein: 8 grams.

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Title: CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
Categories: Ice cream, Chocolate
Yield: 24 servings

-Eileen Shaughnessy-XSPC52B
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip
Cookie Dough (large size)
Or use homemade cookie dough

Take the chocolate cookie dough out of fridge and leave out till
needed. Scald milk until bubbles form around edge. Remove from heat.
Add sugar and salt. Stir until dissolved. Stir in half and half,
vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze
as directed by your ice cream machine’s instructions. Once ice cream
has been through the entire ice cream machine process and is now a
chilled soft ice cream, add the chocolate chip cookie dough. Just
break up the dough as best you can with your hands and drop it in
small clusters into the soft ice cream. Try to mix it around to
ensure that the cookie dough is evenly distributed throughout the ice
cream. Put the ice cream in the freezer for several hours until
hardened. Origin: We pretty much took our vanilla ice cream recipe
and added the chocolate chip cookie dough. You can easily use the
Pillsbury cookie dough, but it’s cheaper and better to use homemade.
Our Mrs. Field’s Chocolate Chip Cookie Dough recipe makes this
especially yummy! —–

MMMMM

HIGHLAND SAUSAGE ROLL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main Dish
Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Venison (trimmed weight)
6 oz Belly of pork (trimmed wt.)
2 oz Pitted prunes
1 sm Onion
Remains of a pot of tea
3 tb Port
Allspice, thyme or Worcester
1 lb Ready-made puff pastry
Beaten egg to glaze

Mince the meats fairly finely, chop the onion very
finely and mix together. Season with a good grinding
of pepper – but no salt – and some allspice, thyme or
a few shakes of Worcester sauce. Pour on the port and
mix well, then cover and leave for several hours or
overnight to allow the flavours to blend. Cover the
prunes with cold tea and leave to soak for several
hours.

Season the sausagemeat with salt and roll it into a
long, fat sausage shape. Roll the pastry out to a
rectangle and lay the “sausage” down the length of it.
Lay the whole drained prunes on top of the meat. Damp
one long edge with beaten egg, roll up carefully and
seal. Alternatively you may like to enclose the
sausage in a decorative pastry plait. In this case,
roll the pastry out to a square, lay the “sausage”
down the centre and place the whole drained prunes on
top. Cut the pastry diagonally into 1/2-inch strips on
either side of the meat. Damp the end of each pastry
strip with beaten egg then fold the strips alternately
from each side, over the meat to create a plait
effect. Seal the pastry ends.

Slide the pastry parcel on to a damp baking sheet and
glaze the top. If you have made a sausage roll,
decorate it with pastry leaves and make one or two
steam slits in the top of the pastry. Bake at 425 F
(220 C) gas mark 4 for a further 25 minutes or so.

Source: Philippa Davenport in “Country Living”
(British), November 1988.

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Five Spice Pasta

Recipe By : The Pasta Machine Cookbook, Donna Rathmell German, pg 81
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pasta Machine
Low Fat Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Extruder: — (hand:)
1 1/3 C Semolina Flour — (1 C)
1 Tsp 5 Spice Powder Blend — (1 t)
1 Egg Beaters® 99% Egg Substitute — or equiv to 1, (1)
1 Tbsp Vegetable Oil — optional, (0)
1 Tbsp Water — to 2 T, (1 – 2 T)

Add in the order of your machine and push extrude for the extruder
machines.

Original recipe calls for 1 egg.

I do not use the oil in any of my pasta recipes.

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NOTES : Cal 243
Fat 4 g
CFF 15%

Title: Lemon Filling (For Blitz Torte, Etc.)
Categories: Cakes
Yield: 1 servings

1/4 c Flour
1 c Sugar
1/4 ts Salt
1/3 c Water
2 Egg Yolks, Beaten
2 ts Lemon Rind, Grated
1 ts Butter
1/4 c Lemon Juice

Blend flour, sugar and salt in a saucepan; add water, stir until
smooth. Place over moderate heat, stir constantly until thick and
clear. (7-8 min.) Beat egg yolks, add a little hot mixture, beat
thoroughly, return to saucepan, stir vigorously; and cook another 2
min. Remove from heat. Blend in rind and butter, then lemon juice.
Cool. From Meta Givens Modern Encyclopedia of Cooking.

MMMMM

Title: NUTTY WHITE CHUNK COOKIES
Categories: Cookies
Yield: 6 servings

2 1/4 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
1 c Light brown sugar, firmly
-packed
1/2 c White sugar
3/4 c Salted butter, softenend
2 lg Eggs
2 ts Pure vanilla extract
1 c (4 oz) pecans, chopped
1 1/2 c (8 oz) white chocolate bar,
-coarsely chopped

Preheat oven to 300 In medium bowl combine flour, soda
and salt. Mix well with a wire whisk. Set aside. In
large bowl with an electric mixer blend sugars at
medium speed. Add butter and mix to form a grainy
paste, scraping down side of bowl. Add eggs and
vanilla, and beat at medium speed until light and
fluffy. Add the flour mixture, pecans and white
chocolate, and blend at low speed until just combined.
Do not overmix. Drop by rounded tablespoons onto
ungreased cookie sheets 2 inches apart. Bake 20-22
minutes or until edges just begin to turn golden
brown. Use a spatula to transfer cookies immediately
to a cool flat surface.

—–

FIHSERMAN’S CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Bacon cut in small pieces
1 t Paprika
1/2 c Chopped onion
1 c Diced raw potato
1 cn (6.5-oz) chopped clams
-with liquid
1/4 c White wine
1 c Crab legs/imitation crab
1 c Shrimp
1 c Scallops halved/quartered
1 t Salt
1/2 ts Pepper
1 Bay leaf
1/2 ts Thyme
2 1/2 c Skim milk
1/3 c Instant mashed
-potatoes to thicken
Any other shellfish you
-like

In a heavy soup pot or kettle, brown the bacon
with the
paprika, onion and potato, sauteing until potato
and onions are
soft and bacon is cooked. Add the clams, wine, crab
legs,
shrimp, scallops and nay other seafood or fish.
Season with
salt and pepper, bay leaf and thyme. Stir in the
milk and heat
over low flame, stirring constantly. Do not allow
mixture to
boil. When seafood and fish are thoroughly heated
through,
thicken chowder by adding instant potatoes. Remove
bay leaf and
serve. Chowder may be prepared ahead, refrigerated,
then
reheated in a crock pot or over very low heat.

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Barbecue Sauce au Justin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Sauces

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

2 c Onion, chopped

1/2 c Wine vinegar

1/2 c Bell pepper, chopped

4 ts Salt

1/2 c Olive oil

1/4 c Louisiana hot sauce

2 tb Garlic, chopped

1 1/2 c Dry red wine

2 c Ketchup

1/2 ts Celery seed

2 tb Parsley, dried

1 c Steak sauce

2 tb Lemon juice

Saute onions and bell pepper in olive oil. Add garlic, wine and the

rest of the ingredients. Bring to a boil. Cover, then cook over a low

fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING

SAUCE.

From Justin Wilson’s “Outdoor Cooking With Inside Help”

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