Recipes Included On This Page Easy Vanilla Slice With Passionfruit Icing Fried Rice With Cilantro and Peas Grilled Chicken and Shrimp Herbed Yogurt Cheese Marbled Chocolate Cheesecake Slice Taco Casserole Vanilla Slice " Krempita" White Fish Poached in Wine Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Vanilla Slice With Passionfruit Icing Recipe By :Cakes & Slices Cookbook; Australian Women's Weekly Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 grams Morning Coffee biscuits -- (1/2 pound) * 300 milliliters thickened cream -- (1 1/4 cups) 1 cup milk 85 grams vanilla instant pudding -- (3 ounces) **Passionfruit Icing** 1 cup powdered sugar 2 passion fruit 1 teaspoon soft butter * I think you could use graham wafers or sweetmeal crackers? Cover the base of a 23-cm (9-inch) square pan with the biscuits, plain side down. Combine the cream and milk in a large bowl; add the pudding mix. Beat with a rotary beater for about 1 minute or until smooth. Pour the pudding mixture over the biscuits. Top with a single layer of biscuits, plain side down. Top with the icing. Refrigerate overnight before cutting. Passionfruit Icing: Combine the sifted powdered (icing) sugar, passionfruit pulp and butter in a small heatproof bowl. Stir over hot water until the icing is spreadable. Will keep for 1 day. From the Cakes & Slices Cookbook; Australian Women's Weekly; ISBN 0 949128 10 4. MC formatted and contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca>. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Rice With Cilantro and Peas Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh cilantro sprigs 4 scallions 2 teaspoons cumin seeds 1 tablespoon vegetable oil 4 cups chilled cooked white rice 1 tablespoon seasoned rice vinegar 1 tablespoon soy sauce 1 cup frozen peas Chop cilantro and thinly slice scallions. In a large nonstick skillet cook cumin seeds in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add rice and fry, stirring occasionally, until heated through, about 3 minutes. Add vinegar and soy sauce, stirring to coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, scallions, and peas and stir-fry until heated through, about 2 minutes, seasoning with salt if necessary. Posted to FareShare 6-2000 by bobbi744@acd.net Source: "Gourmet Magazine - February 1999" - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 4g Total Fat; (46% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 302mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates   * Exported from MasterCook * Grilled Chicken and Shrimp Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound medium shrimp -- peeled and deveined 4 chicken breast halves (boneless -- skinless) [Spicy Marinade] 2/3 cup white wine vinegar 1/2 cup soy sauce 2 tablespoons minced ginger 2 tablespoons olive oil 2 tablespoons sesame oil 2 large garlic cloves -- minced 2 teaspoons Tabasco. pepper sauce 2 green onions -- sliced Place shrimp on skewers. (If using wooden skewers, soak in water while preparing marinade.) In 13 x 9-inch baking dish combine Spicy Marinade ingredients. Place skewered shrimp and chicken breasts in mixture; toss to mix well. Cover and refrigerate at least 2 hours and up to 24 hours, turning occasionally. About 30 minutes before serving, preheat grill to medium heat, placing rack 5 to 6 inches above coals. Place skewered shrimp and chicken on grill rack. Grill shrimp 3 to 4 minutes; grill chicken breasts 6 minutes, turning once and brushing with marinade occasionally. Or : Preheat broiler. Place skewered shrimp and chicken on broiler pan. Broil 4 inches from heat as above. NOTES : Formatted for MasterCook by Art Guyer Posted on FareShare 6-2000 Source : "Tabasco. pepper sauce" - - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 16g Total Fat; (51% calories from fat); 25g Protein; 8g Carbohydrate; 173mg Cholesterol; 2228mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Herbed Yogurt Cheese Recipe By :Canadian Living Magazine September 1997 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups 1% plain yogurt -- (750mL) 4 teaspoons chopped fresh oregano -- (20 mL) 1 tablespoon chopped fresh parsley -- (15 ml) 2 teaspoons chopped green onions -- (10 ml) 2 teaspoons extra virgin olive oil -- (10 ml) 1/4 teaspoon salt -- (1 ml) Place yogurt in cheesecloth-lined sieve set over a bowl. Cover and let drain in refrigerator for 48 hours or until reduced to about 1 cup (250 mL). Transfer drained yogurt to a bowl and stir in oregano, parsley, onion, oil and salt. Mold on a plate with a spatula or press into a serving bowl. Can be covered and refrigerated for up to 1 day. Makes 1 cup (250 mL). Drained yogurt is very versatile. Serve as a potted cheese in a ramekin or molded attractively on a plate surrounded by crackers or breadsticks. You can also form it into small balls and roll in chopped toasted nuts. From Canadian Living Magazine, September 1997 edition. Per 1 tablespoon (15 mL): 24 cal.; 2 g protein; 1 g total fat (trace sat. fat); 2 g carb.; 2 mg chol.; 52 mg sodium. MC formatted and contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca>. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marbled Chocolate Cheesecake Slice Recipe By :Best Recipes from the Weekly; Australian Women's Weekly Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 185 grams butter -- (6 1/2 oz approx) 1/4 cup cocoa 1 cup sugar 2 eggs 1 cup plain flour 250 grams cream cheese -- (1/2 pound) 1/3 cup sugar -- extra 1 teaspoon vanilla 1 egg -- extra Preheat oven to 350F. (180C). Grease a lamington tin (16cm x 26cm) (6 1/4- x 10 1/4-inch pan). Melt the butter with the cocoa. Remove from the heat; add sugar; beat in the eggs. Stir in the flour and beat until smooth. Pour the mixture into the prepared pan. Beat the cream cheese, vanilla and extra sugar together. Add the extra egg. Pour over the chocolate mixture and swirl through with a knife for a marbled effect. Bake for 40 minutes. Cool in pan and cut when cold. From Best Recipes from the Weekly; Australian Women's Weekly; ISBN 0 949892 21 1. MC formatted and contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca>. - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Taco Casserole Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Lean ground beef 1 small onion -- chopped 1/2 teaspoon garlic powder 1 envelope taco seasoning mix 1 can tomato sauce -- (8 oz.) 1 cup sour cream 1 cup cottage cheese 2 cups crushed tortilla chips 2 cups grated Monterey Jack Cheese -- (8 oz) Preheat oven to 350F. In a skillet, brown the beef, remove from heat and drain all excess fat. Add onion, garlic powder, taco seasoning mix and tomato sauce to beef; mix and set aside. In a medium sized bowl combine cottage cheese and sour cream and set aside. Place half the crushed tortilla chips in the bottom of a 2 1/2-quart casserole dish that has been coated with nonstick spray. Add enough meat mixture on top to cover the chips, then cover the meat mixture with half the sour cream mixture. Sprinkle with half the grated cheese. Repeat layers. Bake uncovered; for 30 to 35 minutes, until cheese melts and casserole is heated through. Can be put together ahead of time and baked when needed. Can serve with taco sauce. From Mr. Food Cookbook Posted on FareShare 6-2000 by Shirley <Shirley579@aol.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Slice " Krempita" Recipe By :Dennis Valcich, Australia Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- puff pastry 6 egg yolks 150 gr sugar 150 gr flour 1 litre milk 300 ml thickening cream 1 teaspoon gelatin 1 vanilla stick 1 teaspoon vanilla sugar 1 teaspoon grated orange skin Place pastry on flat tray and bake for 15 minutes at 220 C. To make cream (filling), mix egg yolks with flour and some cold milk. Boil milk with vanilla stick, sugar and orange zest. Remove vanilla stick, pour milk slowly to egg mixture, con stantly mixing. Simmer on very low heat for 10 minutes constantly mixing. Remove from heat and add dissolved gelatin in some cold water. Mix well. Let the filling cool off. Mix vanilla sugar with some cream and add to filling while still warm. Spread filling over baked pastry, top with whipped cream and cover with second baked pastry sheet. Place into refrigerator and cut into vanilla slices just before serving. Sprinkle with icing sugar and serve with fresh fruit in season. Formatted in MasterCook by Art Guyer Posted on FareShare 6-2000 Source : "Maestral, July 1999, p.32" - - - - - - - - - - - - - - - - - - - NOTES : A photo of this dessert is located at: http://fareshare.net/vanilla-slice.html * Exported from MasterCook * White Fish Poached in Wine Recipe By :The Magic Of Microwave Cookbook Serving Size : 2 Preparation Time :0:00 Categories : Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter OR margarine 1/2 small onion -- chopped 1/2 teaspoon parsley 1/4 teaspoon basil 1/2 teaspoon lemon juice Salt and pepper 8 white fish(2 medium fillets) -- €(8 to 10) 1/4 cup white wine Place butter, onion, parsley, basil and lemon juice in 8x8"or 9x9" baking dish. MICROWAVE 40 SECONDS on HIGH. Salt and pepper fish fillets. Arrange fillets in dish, turning to coat with butter. Sprinkle with white wine. Cover with plastic wrap. MICROWAVE 3 MINUTES on HIGH, or until fish flakes easily with a fork. http://recipe.epicurean.com Recipe of the Week Source: The Magic Of Microwave Cookbook Entered: 08/28/1997 Submitted by: Linda Wilson E-mail: lwilson@gatecom.com MC formatting by bobbi744@acd.net ICQ #12099523 Posted to FareShare 6-2000 Source: "http://recipe.epicurean.com Recipe of the Week" - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 12g Total Fat; (88% calories from fat); trace Protein; 3g Carbohydrate; 31mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : This easily cooked while I finished a side-dish of Fried Rice NOTES : Bobbie's Notes: This was easy and delicious.

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