Recipes Included On This Page Shrimp Au Gratin for Two Stuffed Cucumber Sweet Revenge Omelet Soufflé Swiss Woods Spring Strata Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Shrimp Au Gratin for Two Recipe By : Chuck Ozburn, HBWK07A Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound shrimp -- cooked, cleaned 2 tablespoons butter 2 tablespoons flour 2/3 cup evaporated milk 1/3 cup water 1 teaspoon paprika 1 cup sharp cheddar cheese -- cubed 3 slices white bread -- cubed 2 tablespoons butter -- melted Grated Parmesan cheese Arrange shrimp on the bottom of a 1-quart buttered baking dish. Melt butter in a saucepan, add flour and cook the roux gently for 1 to 2 minutes; whisk in the milk and water and cook until sauce is thick and smooth. Add paprika and cheddar cheese, stirring until cheese is melted; pour sauce over shrimp. Toss the bread with melted butter and spread evenly over shrimp. Sprinkle with Parmesan and bake in a pre-heated 400F oven for 15 to 20 minutes or until bubbly and golden brown. Serves 2. NOTES : This was a delicious dish! I did make a few changes that probably didn't change the results. I used 1 cup of fat-free milk, instead of the Evaporated milk and water. I also used shredded Cheddar instead of cubes and wheat bread (I don't buy white bread). Contributed to the FareShare Gazette by Bobbie; 28 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 797 Calories; 52g Fat (58.5% calories from fat); 47g Protein; 35g Carbohydrate; 1g Dietary Fiber; 319mg Cholesterol; 1046mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Non-Fat Milk; 8 1/2 Fat. Back to Recipe List * Exported from MasterCook * Stuffed Cucumber Recipe By : Company's Coming Light Recipes by Jean Pare Serving Size : 40 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cottage cheese -- drained (175 mL) [less than 1% MF) 3 tablespoons margarine -- softened (50 mL) 2 teaspoons chopped chives -- (10 mL) 1/4 ounce beef bouillon packet -- (6.5 g) 1/4 teaspoon Worcestershire sauce -- (1 mL) or more to taste 1 pinch cayenne pepper -- optional 2 medium cucumbers -- (about 9 inches long) 40 round crackers Score the skin of the cucumbers with a fork then with the blade of a long thin knife hollow out the centers. Combine the first 6 ingredients in a small bowl; mash with a fork until thoroughly mixed. Stuff the cucumbers and chill for 2 hours. Cut into scant 1/2-inch (1 cm) slices. Place each slice on a cracker. Makes about 40. Approximate nutritional values 1 slice on a cracker contains 30 calories; trace of cholesterol; 78mg sodium; 2 g fat. From Company's Coming Light Recipes by Jean Pare; 1993. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 14 Calories; 1g Fat (61.7% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 58mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sweet Revenge Omelet Soufflé Recipe By : Lynn Godin Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *The Fruit (do ahead)* 1/2 cup sugar 1/3 cup water 1 teaspoon freshly grated ginger 1 pound plums -- pitted (mixed varieties) *The Omelet* 4 eggs -- separated [at room temperature] 2 tablespoons sugar 2 teaspoons cold water 3/4 teaspoon salt 1/2 teaspoon freshly grated ginger 3 teaspoons butter 1/4 cup brandy - for flaming You will need a skillet that you can put into a 425F oven. Prepare the fruit first. Simmer the sugar, water and ginger for five minutes. Add halved, pitted plums; simmer for five minutes more. Set aside until the omelet is ready. Make the omelet. Beat egg whites with water and salt until stiff. Beat the egg yolks with two tablespoons of sugar and the ginger until thick and lemon-coloured. Fold the whites gently into the yolks. Melt the butter in a 10-inch skillet until it foams then spread the egg mixture in the pan and cook on top of the stove over medium heat for 3 minutes or until it is brown on the bottom. Place in a 425F oven for 8 to 10 minutes or until puffed and golden. Meanwhile reheat the plums. To serve warm the brandy in a flamer (if you have one). Slide the omelet onto a hot platter. Ignite the brandy, pour it over the plums and spoon the flaming fruit over the omelet. Serve in wedges. Hallie's safety note: Remember, always measure the liquor into a separate container when flaming - never pour it directly from the bottle. Author's notes about things to remember about this recipe: 1. Egg whites at room temperature will attain greater volume than cold eggs. 2. Fresh ginger has more flavor and perfume than powdered ginger; don't substitute. 3. Warm brandy will flame quickly. 4. This doesn't have to be a dessert. It makes a superb knosh late at night. Recipe from Dining In by Lynn Godin; Edmonton Journal; 1978. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 19 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 8g Fat (26.6% calories from fat); 7g Protein; 45g Carbohydrate; 2g Dietary Fiber; 220mg Cholesterol; 500mg Sodium. Exchanges: 1 Lean Meat; 1 Fruit; 1 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Swiss Woods Spring Strata Recipe By : Debbie Mosimann Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices Italian bread, 1-inch slices, cubed or torn apart 1/2 medium red pepper, diced 1/4 cup spring onions, sliced 1/2 cup spinach, coarsely chopped or torn apart 1/2 cup yogurt, Greek style 1 tablespoon mustard, Dijon whole seed 12 ounces asparagus tips, sliced on the diagonal 1 cup Emmentaler cheese, grated 1 cup Gruyère cheese, grated 6 large eggs 1 1/2 cups milk Tear the bread slices into small chunks and allow to dry slightly. This is a perfect use for day old bread. Snap off the woody end of the asparagus then slice in 1-inch diagonals. Dice the red pepper. Slice the spring onions. In a sauté pan, gently steam the asparagus, onion and red pepper just till the asparagus turns bright green. Wash the spinach thoroughly and tear into pieces removing any stems. Mix the yogurt, mustard, milk and eggs together with a whisk. In a 2-quart casserole dish or a 9 x 13-inch flat baking dish that has been brushed with olive oil, place half of the bread cubes. Arrange half of the vegetables mixed, across the bread. Sprinkle a cup of the cheese on top of the vegetables. Repeat using the rest of the bread, vegetables and cheese. Pour the egg mixture over the top making sure that all the bread is moistened. Cover with plastic wrap and place in the refrigerator overnight. Uncover and bake at 350F for 40-50 minutes until a knife comes out clean. Serve immediately Servings: 8 Preparation Time: 15 minutes Cooking Time: 50 minutes Inactive Time: 12 hours Innkeeper's Comment: "This recipe just screams spring. I know, the title has entirely too many "s's", but I will also tell you that this has been a roaring hit at the breakfast table these last 2 weeks. The guests here don't seem to mind being the trial runs for all the new recipes coming out of my kitchen. They are happy to offer suggestions and I will admit to changing a recipe because of energetic discussion at the breakfast table. Asparagus is one of those love it or hate it kind of vegetables. When I first started making this strata I would leave an asparagus free zone in one corner. After observing that corner repeatedly return to the kitchen I stopped that and just loaded this flavorful dish with lots of the best asparagus I could find. When local asparagus starts to appear I visit a nearby Amish farm for fresh picked bunches of deep green stems with purple tips. Even those who are not sure they like veggies for breakfast, love this strata. Stratas, literally defined as layers, are a very simple and versatile breakfast or brunch dishes consisting of layers of bread and in this instance, vegetables and cheese. They are hearty and satisfying as well as easy. Assemble this the night before, cover and refrigerate to bake in the morning. I have used a combination of Emmentaler and Gruyère cheese here, the classic fondue mix, but a sharp cheddar will work as well. Feel free to use more spinach, onion and asparagus. It will not ruin the dish!" Used with explicit permission from Debbie Mosimann, Innkeeper Swiss Woods Bed and Breakfast Inn Lancaster County, Lititz, PA http://www.swisswoods.com For recipes from the inn visit www.bedandbreakfastfoodie.com the home page of "Eight Broads in the Kitchen" .. a blog Debbie does with 7 innkeeper friends. Contributed to the FareShare Gazette by Art; 23 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 5g Fat (57.8% calories from fat); 6g Protein; 2g Carbohydrate; 0g Dietary Fiber; 165mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

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