Recipes Included On This Page Skewered Shrimp (Julia) Strawberry-Jalapeno Barbecue Ribs Swiss Chard, Bacon, And Ricotta Raviolis With Tomato Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Skewered Shrimp (Julia) Recipe By :Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Seafood Volume 3-3 Mar. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 Raw large shrimp 1/3 cup olive oil Salt Pepper 1 drop hot pepper sauce 1 drop soy sauce 1/2 teaspoon thyme -- dill or tarragon 30 Wooden skewers (7-8 inches long) 15 Strips bacon 2 quarts water Fold shrimp gently in a mixing bowl with olive oil, a sprinkle of salt and pepper, with drops of hot pepper sauce and soy sauce and, if you wish one of the spices (thyme, dill or tarragon). Let steep 20 minutes. Meanwhile, soak pointed wooden skewers in cold water (to keep then from burning). Cut bacon in half crosswise; drop then in water and blanch (boil slowly) for 5 minutes, then drain, rinse and dry them. Skewing: Push the sharp end of a skewer through one end of a piece of bacon, then the large end of a shrimp, the middle part of a bacon strip, the tail of the shrimp and bacon end. Keep in plastic on ice until cooking. Barbecuing or broiling: Barbecue bacon-side down first, then bacon- side up a minute or so on each side. Or Broil bacon-side up first, then bacon-side down - a minute or so on each side close under the hot broiler element. Serve at once. - - - - - - - - - - - - - - - - - - - Per serving: 1185 Calories (kcal); 119g Total Fat; (89% calories from fat); 29g Protein; 1g Carbohydrate; 81mg Cholesterol; 1582mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates NOTES : MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Contributed to Fare Share by Sherilyn Schamber, March 2000 March 16, 2000 FareShare Gazette Year 3 Volume 03 Number 04   * Exported from MasterCook * Strawberry-Jalapeno Barbecue Ribs Recipe By :Better Homes and Gardens Serving Size : 0 Preparation Time :0:00 Categories : Meats Volume 3-3 Mar. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped onion 1 clove garlic, minced 1 tablespoon cooking oil 1/2 cup catsup 1/2 cup strawberry preserves or strawberry jam 1/4 cup cider vinegar or beer 2 jalapeno peppers, seeded and finely chopped 1 tablespoon bottled steak sauce 1 teaspoon chili powder 4 pounds pork loin back ribs 1/2 teaspoon ground cumin 1/4 teaspoon garlic salt 1/4 teaspoon ground red pepper For sauce, in a small saucepan cook the onion and garlic in hot oil until tender. Stir in the catsup, strawberry preserves or jam, vinegar or beer, jalapeno peppers, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside. Trim fat from ribs. In a small mixing bowl stir together the cumin garlic salt, and red pepper. Sprinkle cumin mixture evenly over both sides of ribs; rub into surface. Cut ribs into serving-size pieces. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce occasionally during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs. Better Homes and Gardens Steaks, Ribs, Chops and All the Fixin's That Make 'Em Great Publisher: Meredith Books Shared in CFF by: Tonia Anderson [toniaa@dconn.com] Art Guyer**Strawberry-Jalapeno Barbecue Ribs** March 31, 2000 FareShare Gazette Y3 V03 N09 - - - - - - - - - - - - - - - - - - - Per serving: 273 Calories (kcal); 15g Total Fat; (44% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 1964mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates NOTES : MC formatted by Art Guyer   * Exported from MasterCook * Swiss Chard, Bacon, And Ricotta Raviolis With Tomato Sauce Recipe By :Tonia Anderson [toniaa@dconn.com] Serving Size : 2 Preparation Time :0:45 Categories : Pasta Volume 3-3 Mar. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For filling: 3 slices bacon 3 cups chopped Swiss chard (about 1/2 pound) stems discarded, leaves washed and chopped 1/2 teaspoon minced garlic 1/2 cup ricotta cheese 2 tablespoons freshly grated Parmesan cheese 24 won ton wrappers*, thawed if frozen 1 cup prepared tomato sauce, heated *available at Asian markets and most supermarkets Make filling: In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board. Chop bacon fine. Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking. Cook chard and garlic, stirring, until chard is tender, about 2 minutes. Transfer chard mixture to a bowl and cool. To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste. Bring a large saucepan of salted water to a gentle boil. Put a won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air. Seal edges well and transfer raviolis to a kitchen towel. Make more raviolis with remaining wrappers and filling in same manner, turning them occasionally to dry slightly. Cook raviolis in water at a gentle boil 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once raviolis have been added.) With a slotted spoon transfer raviolis as cooked to a kitchen towel to drain. Divide raviolis between 2 plates and spoon sauce over them. Garnish raviolis with remaining tablespoon bacon. - - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 13g Total Fat; (70% calories from fat); 10g Protein; 2g Carbohydrate; 39mg Cholesterol; 203mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : MC formatted by Art Guyer at Art CFF Shared by Tonia Anderson toniaa@dconn.com Art Guyer**Swiss Chard, Bacon, And Ricotta Ravioli With Tomato Sauce ** March 23, 2000 FareShare Gazette Year 3 Volume 03 Number 06

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