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FareShare Gazette Recipes -- November 1998 - Y's

 

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Yorkie's Seafood Casserole
Yukon Gold Potato and Artichoke Salad

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                      *  Exported from  MasterCook  *
                        Yorkie's Seafood Casserole
Recipe By     : Betty Coolie
Serving Size  : 5    Preparation Time :0:00
Categories    : Casseroles                       Crab
                Main Dishes                      Scallops
                Seafood                          Shrimp
                Volume 2, Nov. '98               Lobster
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         shellfish but 1/3 crabmeat -- cooked
   3      slices        soft bread crumbs -- cubed
     1/2  cup           milk
   4                    eggs, hard-boiled -- chopped
   1      teaspoon      onion -- chopped
   1      teaspoon      Worcestershire sauce
   1      cup           Mayonnaise
Mix all.  Bake in a 350 degree oven for about 20 minutes.  Serves 5.
                   - - - - - - - - - - - - - - - - - - 
NOTES : Yorkie's Restaurant, Camden, From Betty Coolie.
A crab, scallop, and lobster combination works well !
Posted on FareShare 11-98 by Jack Coffin 
                      *  Exported from  MasterCook  *
          Yukon Gold Potato and Artichoke Salad -Un Grand Cafe*
Recipe By     : Un Grand Cafe, Chicago, Mark Dorian (chef) Bistro (1998)
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Volume 2, Nov. '98
                Artichokes                       Potatoes
                Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  pounds        yukon gold potatoes OR substitute russets
   1                    lemon -- halved
   4      large         artichokes
   1 2/3  cups          water
     1/3  cup           olive oil
     1/3  cup           dry white wine
   6                    peppercorns
   6                    coriander seeds
   2      sprigs        fresh thyme or 1/2-tsp dried
     1/2                red onion -- very thinly sliced
   3                    green onions -- thinly sliced diagonally
   1                    tomato -- peeled, seeded and chopped
  10                    black olives - brine cured -- pitted and chopped
                        such as Nicois or Kalamata
   6                    basil leaves -- thinly sliced
                        ***DRESSING***
     1/4  cup           fresh lemon juice
   2      tablespoons   Dijon mustard
     3/4  cup           olive oil
COOK POTATOES in large pot of boiling salted water until just tender, 
about 22 minutes.  Drain well. Cool. Cut into 1-inch pieces.
PEEL THE ARTICHOKES AS FOLLOWS: Halfway fill large bowl with cold water.
Squeeze in juice from half of lemon. Cut second lemon half in half. Cut 
off stem from 1 artichoke and rub exposed area with cut side of lemon piece.
Bend each leaf back and snap off where it breaks naturally. Continue until
light green leaves are exposed. Cut off top 2 inches of artichoke above
heart. Using small sharp knife, cut off all dark green areas. Cut 
artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut 
out choke and pink inner leaves from each section and discard. Place 
artichoke heart sections in water with lemon juice. Repeat with remaining 
artichokes.
Combine 1+2/3 cups water, olive oil, wine, peppercorns, coriander and 
thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to
saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices.
(Potatoes and artichokes can be made 1 day ahead. Cover separately and
refrigerate.)
Mix potatoes, artichoke slices, red onion, green onions, tomato, olives 
and basil in large bowl.
FOR DRESSING, mix lemon juice and mustard in medium bowl. Gradually whisk
in olive oil. Mix into salad. Season to taste with salt and pepper. 
*RESTAURANT TRENDS Translated into easy home menus. Bon Appetit (sep 95)
article, "100 Chef's Recipes Made Easy."  Rustic and colorful. This recipe
mailed to you on 11/18/98(Wed) by kitpath@earthlink.net 
[601cals, 42g fat]
Un Grand Cafe 2300 N. Lincoln Park W. (Belden Ave.), Chicago, 312-348-8886
French Bistro $30-$50 Dining Outdoors, Quiet for Conversation, Very Busy -
Reservations a Must, Romantic, Weekend Brunch, Game, Parking/Valet - Univ
of Chicago rates it "extraordinary"
Posted on FareShare 11-98 by Pat Hanneman 
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