Recipes Included On This Page Coconut Shrimp with Spicy Banana Dipping Sauce Corn Pie Cream of Zucchini Soup Curried Chicken and Almond Rolls Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Coconut Shrimp with Spicy Banana Dipping Sauce Recipe By :Morgan's Mango Restaurant's Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Equipment: Deep fryer Food processor --- Batter: 12 ounces cold beer 3 tablespoons coconut milk 3 tablespoons concentrated coconut cream (Coco Lopez) 5 tablespoons flour Dipping Sauce: 1 fresh banana 1/4 red bell pepper 1/4 medium white onion 1 clove garlic 1 Pinch ginger, chopped 1 Pinch cumin 1 Pinch coriander 1 tablespoon cilantro 1 dash fresh lemon juice Hot sauce to taste 1/4 cup vegetable oil Salt and pepper to taste --- 24 large shrimp 1 pound finely shredded coconut 1. Beer batter: In a bowl, mix beer, coconut milk and coconut cream. To this mix, add flour and continue mixing until batter obtains a think consistency. Let stand for 30 minutes. 2. Dipping Sauce: Put peeled banana, bell pepper, onion, garlic, ginger, cumin, coriander, cilantro, hot sauce and lemon juice in food processor. While processing, slowly add vegetable oil until mixture emulsifies. Add salt, pepper and additional hot sauce to taste. 3. Shrimp: Wash, remove head, peel and de-vein shrimp. Dip shrimp into beer batter and place in a flat pan. Cover shrimp with shredded coconut and place in refrigerator for several minutes before deep frying. 4. Deep fry shrimp and serve immediately with dipping sauce FOR A PHOTO OF THIS DISH, VISIT: html://fareshare.net/cocoshrimp.html Source : "Chile Pepper Magazine, February 2001" S(MC Format Art) Per serving: 227 Calories (kcal); 17g Total Fat; (67% calories from fat); 9g Protein; 10g Carbohydrate; 55mg Cholesterol; 57mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Contributed to the FareShare Gazette by Art; 18 December, 2000. <http://fareshare.net> Art**Recipe: Coconut Shrimp with Spicy Banana** - - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 17g Total Fat; (67% calories from fat); 9g Protein; 10g Carbohydrate; 55mg Cholesterol; 57mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Corn Pie Recipe By :Good Housekeeping's Around the World Cook Book; 1958 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for 2-crust pie 2 cups cooked rice -- (500 mL) 1/4 pound crumbled crisp bacon -- (125 g) 2 cups sliced cooked chicken -- (500 mL) or canned chicken or cooked turkey 15 ounces creamed corn -- (500 mL) 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon pepper -- (1 mL) Cream Start heating the oven to 400F (200C). Line a deep, fluted 9-inch pie plate with half of the pastry. Arrange the rice, bacon bits, sliced chicken and corn in layers in the pastry-lined pie plate. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Repeat the layers and sprinkle with the rest of the salt and pepper. Cover with the top crust. Make several slits in the crust; brush with some cream. Bake for about 30 minutes or until golden. From Good Housekeeping's Around the World Cook Book; 1958 edtion. Hallie's comments: The recipe only called for chicken but I think it would be equally good with leftover cooked turkey. Another possibly interesting substitution would be leftover stuffing for the rice. MC formatted by Hallie. Untried. Hallie**Recipe: Corn Pie Contributed to the FareShare Gazette by Hallie; 24 December, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 381mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cream of Zucchini Soup Recipe By :The Zucchini Cookbook by Paula Simmons; 1974 ed. Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 3 chicken bouillon cube 2 cups sliced zucchini -- * see note 1 cup whole milk -- or skim Salt and pepper -- to taste 1 tablespoon minced parsley 4 teaspoons sour cream * - You can use the firm flesh of a large zucchini but peel it if the skin is tough. You can also use frozen zucchini slices for this recipe. You can just slice the zucchini into freezer bags, seal and freeze without blanching (although blanching definitely is a good idea to help prevent deterioration, especially for longer term storage). Dissolve the bouillon cubes in the boiling water; add the zucchini and cook until tender. Transfer to a blender and process until smooth. If you are doing this in a blender leave the little filler hole open to allow the steam to escape or you may have the whole lid pop off. Return to the heat; add the milk and season to taste. Heat but do NOT boil. Serve hot, sprinkled with shopped parsley and a teaspoon of sour cream. Hallie's notes: I add a little garlic and cayenne or hot pepper sauce (whatever is handy) to this. I also often toss in a bit of tarragon or oregano. Occasionally I add a coarsely chopped onion to the water while cooking the zucchini. From The Zucchini Cookbook by Paula Simmons; 1974 edition; ISBN 0-914718-10-X MC formatted by Hallie. Hallie**Recipe: Cream of Zucchini Soup Contributed to the FareShare Gazette by Hallie; 26 December 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); 4g Total Fat; (47% calories from fat); 3g Protein; 5g Carbohydrate; 11mg Cholesterol; 596mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Curried Chicken and Almond Rolls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped cooked chicken 1 cup mayonnaise 3/4 cup shredded Monterey Jack cheese 1/3 cup finely chopped almonds 1/4 cup chopped parsley 1 small onion-finely chopped 2 tsp curry powder 2 tsp lemon juice 1/2 tsp salt and pepper 1 loaf whole wheat sandwich bread 1/4 cup butter-melted 1 sprigs fresh dill (optional) In large bowl, combine chicken, mayo, cheese, almonds, parsley, onion, curry, lemon juice, salt and pepper; blend well. Cover and refrigerate for 30 minutes. Trim crusts from bread and flatten slices with a rolling pin. Spread about 2 tbsp of chicken mixture on each slice and roll up. Cut each roll in half and secure with a toothpick. Place on a baking sheet seam side down and brush with melted butter. Bake in 375º F oven for 15 minutes. To freeze, let cool and freeze uncovered on the baking sheet, then transfer to an airtight container. To reheat, bake frozen rolls on baking sheet at 400º F for 10 minutes or until hot. Remove toothpicks before serving. Makes 36 rolls. Contributed to the FareShare Gazette by Neris; 16 December, 2000. <http://fareshare.net> Neris**Appetizer Contest Recipe: Curried Chicken and Almond Rolls** <neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 1916 Calories (kcal); 213g Total Fat; (94% calories from fat); 24g Protein; 5g Carbohydrate; 152mg Cholesterol; 2426mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net

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