Recipes Included On This Page S'Mores Salmon and Mango Salad at The Point Scampi From ChefAlice Sherried Onions Shrimp Scampi [Rao's] Simmered Leeks and Tomatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * S'Mores Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 honey graham cracker 2 Tbsp creamy peanut butter 2 Hershey's kisses 1 Tbsp marshmallow cream [Men's version only] Spread the graham cracker with the peanut butter and dot with Hershey's kisses. (Men can also add 1 Tbsp marshmallow cream) Recipes courtesy of The Peanut Butter Diet © 2001. MC formatted by Hallie. Contributed to the FareShare Gazette by Robin; 16 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Salmon and Mango Salad at The Point Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lettuce -- shredded 1 mango -- peeled and julienned 1/2 pound grilled salmon [leftover] -- chunked 3 tablespoons cucumber -- peeled, seeded and chopped 2 ounces goat cheese -- chopped 2 slices sweet onion -- finely diced Divide the lettuce onto 2 salad plates. Lay out strips of mango on one side of the plate. Pile the salmon neatly on one side of the lettuce. Sprinkle the rest of the ingredients over the lettuce. Serve with your favorite vinaigrette. Description: "This salad was created by Art and Doris Guyer using leftovers and other things in the refrigerator." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 11g Fat (37.5% calories from fat); 11g Protein; 29g Carbohydrate; 5g Dietary Fiber; 30mg Cholesterol; 106mg Sodium. Exchanges: 1 Lean Meat; 2 Vegetable; 1 Fruit; 1 1/2 Fat. NOTES : As with much of our cooking, the amounts are not as important as most people think. Use what you have. This salad needs no additional seasoning. The sweetness of the mango and savory taste of the cheese and grilled salmon make a delightfully tasteful dinner salad. When we grill salmon we like to prepare enough so we have some leftover the next day. Formatted in MasterCook by Art. Contributed to the FareShare Gazette by Art; 23 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scampi From ChefAlice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Marinara sauce 3/4 cups dry white wine Juice of 1 lemon Few drops of Worcestershire sauce Few drops of Tabasco sauce 1 stick butter 3 large shallots, minced 5 cloves garlic, minced -- (5 to 6) 3/4 cup parsley, minced 40 medium shrimp Mix Marinara sauce, wine, lemon juice, Worcestershire sauce and Tabasco sauce. Saute shallots in butter. Add minced garlic, continuing to saute but not allowing garlic to brown. Add shrimp and cook until pink. Add finely minced fresh parsley. Serve over pasta for an entree or with a toasted baguette slice for an appetizer. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 350 Calories; 26g Fat (72.4% calories from fat); 14g Protein; 9g Carbohydrate; 1g Dietary Fiber; 153mg Cholesterol; 711mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 Fat. NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by ChefAlice; 23 September, 2001. www.fareshare.net * Exported from MasterCook * Sherried Onions Recipe By :Elizabeth Baird's Favourites Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium onions -- (medium-large) [1 1/2 pounds/750 grams] 1/4 cup butter -- (50 mL) 1/4 cup dry sherry -- (50 mL) 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon ground coriander -- (1 mL) 1 pinch freshly ground pepper "Onions simmered slowly in butter and sherry develop a wonderful rich flavour and a golden caramel colour. They add an inexpensive but elegant touch to a roast of beef, lamb or pork as well as roast chicken or game poultry. In the fall substitute whole pearl onions for the bigger halved onions; cut a shallow 'x' in the root end of each onion to keep them whole." Peel onions; cut in half from stem to root end. In a large saucepan or skillet, melt butter over medium heat. Add onions in one layer cut side down and cook until cut side is butterscotch brown - 4 to 5 minutes. Turn over and gently fry rounded side for 4 to 5 minutes. Don't worry about browning the whole rounded half. Drizzle sherry over cut side of each onion and sprinkle with salt, coriander and pepper. Cover and cook over very low heat for 1 to 1 1/2 hours, basting the onions every 10 minutes or so with pan juices until browned and glazed. Transfer onions carefully with a slotted spoon to a warmed serving dish or arrange around roast. Makes 6 servings of 2 half onions each. From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 8g Fat (61.5% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 260mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Shrimp Scampi [Rao's] Recipe By :Rao's Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds large shrimp, peeled, deveined -- (U25-30) 1 cup all-purpose flour 1 cup olive oil 1 1/2 cups dry white wine 1 tablespoon Worcestershire sauce -- (or to taste) 2 tablespoons minced garlic 8 tablespoons unsalted butter Salt and Pepper to taste 1 1/2 large lemons, juiced 1/2 cup chicken broth 2 tablespoons Italian parsley, chopped 1. Dredge shrimp in flour, coating all sides. 2. Heat oil in large sauté pan over high heat. When oil is very hot but not smoking, add shrimp and sauté for 2 to 3 minutes or until shrimp have just begun to brown. (Do not crowd pan: sauté shrimp in batches if necessary.) Remove shrimp from pan and drain off all excess oil. 3. Stir in wine, Worcestershire sauce, and garlic. When well combined, whisk in 4 tablespoons butter and salt and pepper and bring to boil. Return shrimp to pan. Stir in lemon juice and broth and return to boil. 4. Using a slotted spoon, remove shrimp from pan to a warm serving platter. 5. Rapidly boil sauce for 2 minutes, whisking in parsley and remaining butter. Pour over shrimp and serve with crusty bread. Description : "Rao's Cookbook" NOTES : Serving size is 7 shrimp per person. Contributed to the FareShare Gazette by Jennie; 24 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 579 Calories; 52g Fat (84.8% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 94mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Simmered Leeks and Tomatoes Recipe By :Elizabeth Baird's Favourites Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup oil -- (75 mL) 2 cups sliced onions -- (500 mL)[3 medium] 8 medium leeks -- (2 bunches) 2 cups chopped peeled tomatoes -- (500 mL) 1/2 cup chicken stock -- (125 mL) 1 tablespoon chopped fresh dill -- (15 mL) or 1 tsp/5 mL crumbled dried dill 1 teaspoon chopped fresh mint -- (5 mL) or 1/2 tsp/2 mL crumbled dry mint 1/4 teaspoon salt -- (1 mL) 1 pinch freshly ground pepper 2 tablespoons chopped fresh parsley -- (25 mL) or chervil 1/3 cup freshly grated parmesan cheese -- (75 mL) [optional] In a heavy saucepan, heat oil and saute onions for 5 to 8 minutes or until golden. Wash and trim the roots and leaves from the leeks and cut each leek crosswise into 2-inch (5 cm) lengths. Add to pan along with the tomatoes, stock, dill, mint, salt and pepper. Mix gently to coat the leeks. Bring to a boil. Cover, reduce heat and simmer gently until leeks are tender, 30 to 35 minutes, stirring occasionally. Taste and add more seasoning if desired. Transfer vegetables to a shallow serving dish and sprinkle with parsley. If serving hot, sprinkle with grated cheese for a nice touch. Or serve at room temperature. You can even reheat. Serve this hot with sausages, any unsauced meat or grilled fish, or at room temperature as a light lunch dish. From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers. I would use it as a side dish as suggested in the recipe or on its own with some slices of toast if you just want a simple veggie dish for lunch. I also think it could be a great dish to take to a picnic or potluck supper. Maybe some of the others in the group have more suggestions. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 26 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 13g Fat (55.5% calories from fat); 2g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 293mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 2 1/2 Fat.

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