Recipes Included On This Page Mexican-Style Shrimp Salad Microwave Salmon Mojito Isleno Mr. Food's Warm Bacon Dressing Muffuletta Sandwich Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mexican-Style Shrimp Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound medium-sized cooked shrimp 1 large ripe Haas avocado -- medium diced 1 medium ripe tomato -- chopped 1 handful cilantro leaves -- rinsed and chopped 1/4 large sweet Italian red onion 1 can Snap-E-Tom -- red Clamato OR V8 juice Mix all lightly and refrigerate several hours prior to serving. Serve in cocktail dishes that have the edges dipped in salt. Garnish with a lime wedge. This is the kind of shrimp salad you might be served in a local Mexican restaurant where we live. We've concocted a pretty close clone here! :) Contributed to the FareShare Gazette by Laurie; 21 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6 Calories; trace Fat (11.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Vegetable. * Exported from MasterCook * Microwave Salmon Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Microwave Salmon Arrange salmon steaks in a round micro-safe dish, large ends out. (I usually interleave the thin ends.) Sprinkle each side with onion powder, white pepper, dried dill-weed and lemon juice. Cover with waxed paper and micro on high. In my 900 watt oven, two steaks take 4-5 minutes. depending on their size. Try not to overcook. Do not add salt before cooking. These come our moist and delicious. We stopped ordering salmon in restaurants because it's usually much better at home. S(MC formatting by): "Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL" NOTES : Bobbie's Note: Al and I liked this a lot. No fuss, no work, delicious! Contributed to the FareShare Gazette by Bobbie; 6 June 2003. 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 * Mojito Isleno Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup corn oil 1 medium yellow onion -- chopped 1 cup tomato sauce 1/3 cup alcaparrado -- drained or manzanilla olives 2 bay leaves 2 Italian frying peppers -- seeded and chopped 1 teaspoon salt 2 teaspoons black pepper 2 roasted red peppers -- drained and cut into strips Heat the oil in a heavy pot. Add the onion and sauté over medium heat until translucent. Add the rest of the ingredients and bring to a boil. Reduce the heat to low and cook for 15 minutes. NOTE : You can use green bell peppers instead of the frying peppers and red onions instead of yellow, if desired. http://www.recipehound. com/Recipes/0479.html Contributed to the FareShare Gazette by Gary; 13 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 796 Calories; 74g Fat (79.7% calories from fat); 6g Protein; 36g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 3621mg Sodium. Exchanges: 0 Grain(Starch); 6 Vegetable; 14 1/2 Fat. * Exported from MasterCook * Mr. Food's Warm Bacon Dressing Recipe By :Mr. Food TV Show - Airdate 1/17/03 Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bacon -- diced 1/2 cup apple cider vinegar 1 tablespoon fresh lemon juice 1/4 cup sugar 1/2 teaspoon black pepper In a large skillet, cook the bacon over medium-high heat until crisp. Add the remaining ingredients; mix well and serve warm. About 1 3/4 cups. Source : "Mr. Food TV Show - Airdate 1/17/03" S(mastercook formatting by): "bobbi744@comcast.net" Copyright : "© 2003 by Ginsburg Enterprises Inc." Yield : "1 3/4 cups" Serving Ideas : This is great served over sliced tomatoes, boiled potatoes, steamed green beans, spinach salad or any tossed green salad. NOTES : Bobbie's Note: This was very basic and oh so good! I served it over a spinach salad with onion and sliced mushrooms added. Contributed to the FareShare Gazette by Bobbie; 12 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 354 Calories; 28g Fat (71.6% calories from fat); 17g Protein; 8g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 906mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Muffuletta Sandwich Recipe By :Bon Appetit Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pimiento stuffed green olives -- chopped 1 cup Kalamata olives -- pitted and chopped 1/4 cup roasted red peppers, drained -- (from a jar) 1/2 cup olive oil 1/4 cup chopped fresh parsley 2 tablespoons white wine vinegar 4 garlic cloves -- minced 1 8 inch round loaf sourdough bread 4 ounces coppacola -- thinly sliced 4 ounces salami -- thinly sliced 6 ounces provolone cheese -- thinly sliced Mix the first seven ingredients in a large bowl. Set olive mixture aside. Using a serrated knife, cut bread horizontally in half. Scoop out bread from each half, leaving 3/4 to 1-inch thick shells. Spoon 3/4 cup olive mixture over cut sides of each bread half (reserving remaining mixture for another use). Layer meats and cheese over olive mixture in bottom half of bread. Place other half of bread, olive side down, atop sandwich. Wrap in foil. Place on large plate. Top with another large plate and weight with heavy skillet. Chill at least one hour and up to six hours. Cut into wedges and serve. Contributed to the FareShare Gazette by Jennie; 27 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 40g Fat (85.9% calories from fat); 10g Protein; 5g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 1079mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates.

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