Recipes Included On This Page Chicken Roll-ups Coconut Shrimp with Sauce at the Beach Colcannon Colcannon (Mashed Potatoes with Cabbage and Scallions) Colcannon Potatoes Cottage Pie - AWW Cottage Pie a la ChefAlice Crustless Lemon Pie  Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken Roll-ups Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boneless skinless chicken breast halves 6 slices deli ham -- thin slices 3 slices Swiss cheese -- halved 1 medium tomato -- seeded and diced 1/3 cup dry bread crumbs 2 tablespoons Parmesan cheese -- grated 1 teaspoon dried parsley 1/2 teaspoon rubbed sage 1/4 cup butter -- melted Flatten chicken to 1/2" thickness. Layer ham, Swiss cheese and tomato on each piece of chicken. Fold sides over and tuck in ends; secure with toothpicks. In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and sage. Brush chicken with butter, then coat with crumb mixture. Place, seam side down, in an ungreased shallow 3-quart baking dish. Bake, uncovered, at 350 degrees for 45 - 55 minutes or until chicken juices run clear. Source : "Taste of Home's Treasury of Home Cooking Vol. 4, 2001" Contributed to the FareShare Gazette by Jennifer; 5 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 24g Fat (68.3% calories from fat); 18g Protein; 7g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 310mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Coconut Shrimp with Sauce at the Beach Recipe By :Art Guyer Serving Size : 2 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 6 ounces beer -- cold 3 tablespoons light coconut milk 2 1/2 tablespoons flour -- or more if needed 1/2 teaspoon baking powder Dipping Sauce: 3/4 cup orange marmalade 2 1/2 tablespoons Dijon mustard 2 1/2 tablespoons horseradish Salt and pepper -- to taste 1 dash hot sauce -- optional --- 12 large shrimp 1/2 pound unsweetened coconut meat -- finely shredded 1. Beer batter: In a bowl, mix beer and coconut milk. To this mix, add flour a little at a time and continue mixing until batter obtains a thick consistency. Stir in baking powder. Let stand for 20 - 30 minutes. Drink remainder of beer. 2. Dipping Sauce: Combine marmalade, mustard, and horseradish. Add salt, pepper and hot sauce to taste. 3. Shrimp: Wash, remove head, peel (leaving tail on) and de-vein shrimp. Place half of coconut onto a pan lined with wax paper. Dip shrimp into beer batter, dragging it around a bit to make certain it is well coated, and place into coconut on the pan. Cover shrimp with remaining coconut, making certain all of shrimp has plenty of coconut on it. Place in refrigerator for at least 5 minutes before deep frying. 4. Gently deep fry shrimp and serve immediately with dipping sauce. When the coating is brown, the shrimp are done. Source : "Art Guyer, from a collection of recipes" S(MC Format by Art) Copyright : "C Art Guyer on the Beach" NOTES : Art's Comments: I pan fried these, using about a quarter-inch of oil in the bottom of a large pan. We ate our salad before I cooked the shrimp, then served them piping hot with oven fries. Contributed to the FareShare Gazette by Art; 25 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1189 Calories; 76g Fat (54.8% calories from fat); 18g Protein; 123g Carbohydrate; 26g Dietary Fiber; 55mg Cholesterol; 559mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 14 Fat; 5 1/2 Other Carbohydrates. * Exported from MasterCook * Colcannon Recipe By :Bon Appetit March 1999 Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds russet potatoes -- peeled & quartered 1 3/4 cups chicken stock -- or canned low-salt broth 3 large carrots -- peeled and cut into 1/4-inch dice 1 rutabaga -- peeled and cut into 1/4-inch dice 6 tablespoons butter -- (3/4 stick) 1 small Savoy cabbage head -- sliced Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot; mash until smooth. Bring stock to boil in heavy large saucepan. Add carrots and rutabaga. Cover and boil until tender, about 8 minutes. Using slotted spoon, transfer carrots and rutabaga to medium bowl. Add butter to stock in pan and bring to boil. Add cabbage; simmer uncovered until tender, stirring frequently, about 8 minutes. Stir cabbage-stock mixture into potatoes. Mix in carrots and rutabaga. Season to taste with salt and pepper. Source : Bon Appetit March 1999 Contributed to the FareShare Gazette by Natalia; 6 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 12g Fat (47.2% calories from fat); 3g Protein; 26g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 767mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Colcannon (Mashed Potatoes with Cabbage and Scallions) Recipe By :The Cooking of the British Isles; Time Life; 1969 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes -- (about 2 lbs/ 1 kg) peeled and quartered 4 cups finely shredded green cabbage -- (about 1 lb/ .5 kg) 4 tablespoons butter -- (50 mL) 1 cup lukewarm milk -- (250 mL) 6 medium scallions -- including two inches of the green tops -- cut lengthwise 1 in half and crosswise into 1/8-inch slices 1 teaspoon salt -- (5 mL) 1 tablespoon finely chopped fresh parsley -- (15 mL) Drop the quartered potatoes into enough lightly salted boiling water to cover them by 2 inches (5 cm). Boil briskly until they are tender but not falling apart. Meanwhile, place the cabbage in a separate pot; pour in enough water to cover completely and bring to a boil. Boil rapidly, uncovered, for 10 minutes; drain thoroughly in a colander. Melt 2 tablespoons (25 mL) of the butter over moderate heat in a heavy 8- to 10-inch skillet. When the foam begins to subside, add the cabbage and cook, stirring constantly, for a minute or two. Cover the skillet and set aside off the heat. Drain the potatoes and return them to the pan. Shake over low heat until they are dry and mealy. Mash them to a smooth puree with a fork or potato ricer. Beat into them the remaining 2 tablespoons (25 mL) of butter then 1/2 cup (125 mL) of the milk, 2 tablespoons (25 mL) at a time. Use up to 1/2 cup (125 mL) more milk if necessary to make a puree thick enough to hold its shape in a spoon. Stir in the cooked cabbage and the scallions; add the salt and a few grindings of pepper. Taste for seasoning. Transfer the colcannon to a heated serving bowl, sprinkle with parsley and serve at once. Makes 4 to 6 servings. From The Cooking of the British Isles; Time Life Foods of the World; 1969. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 14g Fat (41.4% calories from fat); 6g Protein; 37g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 695mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
	* Exported from MasterCook * Colcannon Potatoes Recipe By :Delia Smith's Winter Collection, BBC Books 1995 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds potatoes -- (700 g) such as Desiree or King Edward -- peeled and cut into chunks 8 ounces firm green cabbage -- (225 g) finely sliced/shredded 12 spring onions -- trimmed and finely sliced including the green parts 75 milliliters single cream -- (3 fl oz) or 5 tablespoons top of the milk [see Hallie's note*] 3 ounces butter -- (75 g) nutmeg salt freshly milled black pepper [Hallie's note: When milk is pasteurized but not homogenized some of the cream separates from the milk and floats to the top of the bottle. When I was young (yes, I'm older than homogenized milk <G>) that is the way it always came and if Mum wanted cream for some special use she would skim a bit of that off the top before shaking the bottle for regular use.] Prepare and cook the potatoes 25 min. Meanwhile melt 1 oz (25 g) butter in a large frying pan and saute the cabbage for about 3 min­utes, keeping it on the move until it's tender and slightly golden at the edges. Then add the chopped spring onions and continue to cook for another minute. Next drain the potatoes, return them to the pan, cover with a clean tea- cloth and leave them aside for 2 minutes to allow the cloth to absorb the excess steam. Now, using an electric hand whisk, add the nutmeg, cream and remaining butter. Whisk the potatoes to a light fluffy mass before tasting and seasoning. Then final­ly stir in the contents of the frying pan and serve with or without extra melted butter. 4 servings Source : Delia Smith's Winter Collection, BBC Books 1995 Contributed to the FareShare Gazette by Natalia; 6 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 17g Fat (50.6% calories from fat); 5g Protein; 34g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 193mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Cottage Pie - AWW Recipe By :All-Time Favourites from The Australian Women's Weekly Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil -- (10 mL) 1 kilogram minced beef -- (2 1/4 pounds) [ground beef] 2 medium onions -- chopped (300g) 2 garlic cloves -- crushed 2 sticks celery -- chopped 1/2 teaspoon mixed herbs -- (2 mL) 2 cups beef stock -- (500 mL) 1 tablespoon Worcestershire sauce -- (20 mL) 1/3 cup tomato paste -- (80 mL) 1/4 cup dry red wine -- (60 mL) 1/2 cup frozen peas -- (60 grams) 1 cup grated cheddar cheese -- (125 g) **Kumara Topping** 600 grams kumara -- (1 1/4 lb.) [orange-fleshed sweet potato] 3 medium potatoes -- (600 g/1 1/4 lb) chopped 1/2 teaspoon ground nutmeg -- (2 mL) Heat oil in large pan. Cook meet, onions and garlic, stirring, until the meat is browned. Stir in the celery, dried herbs, stock, sauce, tomato paste and wine. Simmer, uncovered, about 30 minutes or until the sauce thickens. Add peas. Pour meat mixture into a 2.5 liter (10-cup) ovenproof dish. **Kumara Topping** Boil, steam or microwave kumara and potatoes until tender; drain. Force the mixture through a coarse sieve. Stir in the nutmeg. Spread Kumara Topping over the meat mixture; sprinkle with cheese. Bake, uncovered, in moderate oven ((350F/180C) for about 20 minutes or until the topping is browned. Serves 4 to 6. Can be made a day ahead and stored, covered, in the refrigerator. Suitable for freezing without the topping. From All-Time Favourites from the Australian Women's Weekly; 1997; ISBN 1 86386 058 9. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 290 Calories; 12g Fat (39.0% calories from fat); 12g Protein; 31g Carbohydrate; 5g Dietary Fiber; 30mg Cholesterol; 1501mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cottage Pie a la ChefAlice Recipe By :ChefAlice Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ground beef Minced onions Carrots -- steamed to soften Beef base Demi Glace Golden Potatoes with skin Cheddar cheese In a skillet, brown the beef with the onions and diced carrots. Add a little beef base so meat does not burn. Season with salt and pepper to taste. (beef base is salty, so adjust salt to taste) When the meat and vegetables are cooked, add a little demi-glace mixed with a little water to thin. Steam the potatoes with skin on. Mash. Put meat mixture in casserole, top with mashed potatoes and then top with grated cheddar cheese. Bake in oven until meat is bubbly and potatoes are a light golden brown. Contributed to the FareShare Gazette by Alice; 11 March 2002. 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 * Crustless Lemon Pie Recipe By :Edmonton Journal 1994 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lemon pie filling 1 small lemon -- juice and grated rind of 1 egg white -- beaten stiff Make the lemon pie filling according to package directions, reducing the sugar by 1 tablespoon. Stir in the juice and finely grated rind of 1 lemon or lime. Beat the egg whites, as called for in the meringue, but do not sweeten. While the pudding is still hot, fold in the egg white. Pour into an attractive glass dish (or individual dishes) and chill. From The Edmonton Journal; 1994. NOTES : *Juice and grated rind of 1 small lemon or lime MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 524 Calories; 10g Fat (16.6% calories from fat); 8g Protein; 105g Carbohydrate; 1g Dietary Fiber; 195mg Cholesterol; 135mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 2 Fat; 7 Other Carbohydrates.

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