Recipes Included On This Page Sauteed Scallops With Mint and Carrots Scallops With Garlic, Ginger & Chives Shrimp Dinner Salad Sugar-Free Pecan Pie 5 Surprise Chocolate Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sauteed Scallops With Mint and Carrots Recipe By : Serving Size : 2 Preparation Time :0:30 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 3/4 pound scallops -- (large sea scallops -- cut in half or quarters) 1 carrot -- in julienne strips 1/4 cup white wine or water 1/4 cup chopped fresh mint leaves Salt and pepper Mint sprigs -- (for garnish) Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops and cook just to brown the outside without cooking through, about 1 minute. Transfer the scallops to a plate and set aside. Add the julienne carrot to the skillet with the white wine and cook until the carrots are brightly colored and just tender, 2 to 3 minutes. Sprinkle the chopped mint over, return the scallops to the skillet and cook, stirring, until the scallops are just opaque through, 2 to 4 minutes. Season to taste with salt and pepper. Spoon the scallops onto individual plates, garnish with sprigs of mint and serve immediately. Source : "http://www.simplyseafood.com" S(MC formatting by): "Posted by JoAnn Pellegrino 6/98 to Kitmailbox" NOTES : Seafood Alternatives: shrimp, cubed white fish There's more to mint than a sprig decorating a dessert. Here you'll find how tasty mint can be when paired with sweetly flavored scallops and carrots. You could also use basil or arugula in the place of mint, each with deliciously different results. Bobbie's Note: I made this recipe according to the original recipe and it was very good. Contributed to the FareShare Gazette by Bobbie; 20 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 6g Fat (26.4% calories from fat); 29g Protein; 8g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 287mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Scallops With Garlic, Ginger & Chives Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh bay scallops* 1/2 lemon - juice of 1/4 cup Unsalted butter 1 teaspoon Oil 1 large Garlic clove -- peeled and finely chopped 1 teaspoon fresh ginger, finely chopped 1/4 cup fresh bread crumbs 1 tablespoon fresh snipped chives 1/4 cup freshly grated Parmesan *If you use the larger sea scallops, halve or quarter them. Rinse scallops under running cold water. Drain and toss with lemon juice. In medium heavy skillet, heat butter and oil until sizzling. Add scallops, garlic and ginger; cook briefly for 1 to 2 minutes, turning scallops over once with tongs. Have ready and buttered 4 individual coquille dishes or a medium gratin dish. Place scallops, along with butter-ginger juices into dish; spread evenly. Sprinkle with bread crumbs, chives and, lastly, the Parmesan. Place dish 5" below broiler element and broil just to melt cheese and lightly toast crumbs, 3 to 5 minutes. Serve at once. From "Nancy Enright’s Canadian Herb Cookbook" 1985. NOTES : Prepared by Doris Guyer, Summer of 2000 Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 19 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 13g Fat (93.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Shrimp Dinner Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium tomato, skinned and seeded 6 spears asparagus, peeled and sautéed 1 cup mushrooms, your choice, peeled and sautéed 4 spring onions, thinly sliced 1/2 pound gorgonzola cheese, crumbled 1/2 cup walnuts, halved or in chunks 1 cup red, seedless grapes 1/3 pound shrimp 1 avocado 1/8 pound butter 1/4 cup olive oil 1/8 cup balsamic vinegar 1 head lettuce, your choice garlic pepper (with salt) to taste To prepare the tomato, bring a small sauce pan of water (enough water to cover the tomato) to a rolling boil. Drop in the tomato for 10 seconds. Immediately remove the tomato and hold under cold running tap water or place in a bowl of ice water to stop it from cooking. When it has cooled, cut out the stem portion of the tomato and the skin should peel off easily. Cut tomato into quarters (top to bottom), scoop out the seeds and cut into the desired sized chunks - set aside. To prepare the asparagus, cut off the woody bottom with a sharp paring knife. You can tell where to cut by, beginning from the bottom, cutting across the stem and moving towards the tip until there is little resistance from the spear. Next, with a vegetable peeler, peel the lower half of each spear. "French cut" (45 degree angle) into 2" pieces and set aside. To prepare the mushrooms, do not put them under running water while using a brush for cleaning. Instead, with a paring knife, lift the outer skin from under the cap and peel it back toward the center. When the mushrooms are peeled rather than washed, they seem much easier to work with and are as clean as they can be. Unless you particularly like them, discard the stems by simply snapping them away from the cap. Cut into 1/4" wide strips - set aside. To prepare the shrimp, be sure to remove both the intestine from the back as well as the little cord in the "belly" area. Do this by "butterflying" the shrimp. With a sharp knife, cut straight down the whole length of the back, just deep enough to expose the intestine and simply lift it out. With the tip of the knife, run it the length of the belly area and take out the tiny little chord. Don't worry, you'll see both of them. Toss them in a bag of white flour, salt and pepper. Set aside. Crumble the gorgonzola - set aside. Cut avocado into bite size pieces - set aside. In a saute pan and over medium high heat, add 1/2 stick of salted butter and bring it to a simmer. Saute the mushrooms first until lightly browned, adding the walnuts to the pan just after the mushroom juice has evaporated. Put the mushrooms and walnuts in a large mixing bowl - set aside. In the same pan (add more butter if the mushrooms absorbed too much), toss in the asparagus and saute just until you can pierce them with a fork. Add to the bowl with the mushrooms and walnuts. Saute the shrimp in the same pan until they just become translucent (change color). Be careful not to over cook. Remove immediately and toss in with the asparagus, mushrooms and walnuts. Wash and thoroughly dry the lettuce. Tear, don't cut the leaves, to the size you like. Put lettuce in a large mixing bowl. Next, add the olive oil and fold, don't toss the lettuce. You're trying to coat the leaves with oil, not make a mess. Do not add vinegar at the same time. Being 99% water, if the vinegar is added to the lettuce at the same time as the oil, it will not allow the oil to fully coat the lettuce. Now add the remaining ingredients to the sautéed ingredients and add the vinegar to all of the now mixed ingredients and fold to coat with the vinegar. Pour everything into the large mixing bowl with the lettuce, fold once more to thoroughly mix the oil and vinegar. Season to taste and serve. Serve with freshly grated parmesan cheese in a side bowl. If you like bread with your salad, try this: in individual saucers, fill each about 2/3 full of extra virgin olive oil. Then, very carefully, slowly pour some balsamic vinegar into the center of the oil until it reaches a diameter of about 2". The vinegar will float in the center of the oil like a little island. This is a dip for the bread. Grated cheese or garlic pepper can be added to the oil/vinegar mixture. Original recipe from FishTalk.com and adjusted by Art Guyer at Art Notes : Formatted in MasterCook by Art http://www.fareshare.net Contributed to the FareShare Gazette by Art; 3 August, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 686 Calories; 67g Fat (85.0% calories from fat); 17g Protein; 9g Carbohydrate; 3g Dietary Fiber; 177mg Cholesterol; 357mg Sodium. Exchanges: 2 Lean Meat; 1/2 Fruit; 13 Fat. * Exported from MasterCook * Sugar-Free Pecan Pie 5 Recipe By :Diane's Traveling Newsletter - Issue #8 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 unbaked crust -- (9-inch) 1 cup featherlite sugar-free maple syrup 4 eggs 1/8 teaspoon salt 1 teaspoon vanilla 6 packages sweet 'n low 2 tablespoons oleo 1 cup pecans Preheat oven to 350 degrees. Beat eggs slightly; add syrup and vanilla. Melt oleo and mix. Add salt and Sweet 'N Low sweetener. Beat well, then add pecans; stir and pour in pie shell and bake for about 60 minutes or until center is firm. MC formatted by Barb at PK using MC Buster 2.0f & SNT on 7/1/98 Contributed to the FareShare Gazette by Sandy; 9 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 11g Fat (79.3% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat. * Exported from MasterCook * Surprise Chocolate Cake Recipe By :June Edwards & Debra Sapiuk in The Hub newspaper; 1980 Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 625 milliliters unsifted all-purpose flour -- (2 1/2 cups) 125 milliliters unsweetened cocoa powder -- (1/2 cup) 15 milliliters baking powder -- (1 tablespoon) 10 milliliters baking soda -- (2 teaspoons) 5 milliliters salt -- (1 teaspoon) 5 milliliters cinnamon -- (1 teaspoon) 175 milliliters soft butter -- (3/4 cup) or soft margarine 500 milliliters sugar (2 cups) 4 eggs 10 milliliters vanilla -- (2 teaspoons) 500 milliliters coarsely grated peeled zucchini -- (2 cups) or other summer squash 125 milliliters milk -- (1/2 cup) 250 milliliters chopped walnuts -- (1 cup) [optional] Preheat oven to 180C (350F). Grease a 25-cm (12-inch) tube or Bundt pan. Combine flour, cocoa, baking powder, baking soda, salt and cinnamon in a medium bowl. Set aside. Beat butter and sugar to blend. Add eggs and vanilla, beating well; stir in zucchini. Alternately stir in dry ingredients and milk, including nuts with last addition. Spoon into prepared pan and bake 60 to 70 minutes or until cake springs back when lightly touched. Cool in pan 15 minutes then turn out onto rack and cool thoroughly.
	If desired, although not necessary as this is a wonderful cake on its own merits, spread with a Lemon Glaze made of 500 mL (2 cups) powdered (icing) sugar, 50 mL (1/4 cup) lemon juice and 5 mL (1 teaspoon) grated lemon rind (optional); stirred together until smooth. From The Hub newspaper in Westlock, Alberta, Canada; 1980; by District Home Economists June Edwards, Debra Sapiuk and Pat Doerksen. Hallie's comments: I have made this cake many times. It is very moist. It is a large cake. I usually leave the walnuts out but sometimes add some raisins and cut back on the sugar a bit. Another version can be made with sour milk or buttermilk instead of fresh milk and cut down on the baking powder and baking soda at least by a half and maybe two- thirds. There are probably lighter versions of this recipe around now that are equally as good. For instance you could replace the butter with approx 125 mL (1/2 cup) vegetable oil. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 12 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 12g Fat (44.3% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 464mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

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