Recipes Included On This Page Fauxscargot (Shiitake Mushrooms in Angel Hair Pasta Nests) - Vegan Fluffernutter Frosting ..TNT French Country Potato Salad with Turkey Fresh Corn Madeleines (French) Fruit Salad (Raves) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fauxscargot (Shiitake Mushrooms in Angel Hair Pasta Nests) - Vegan Recipe By :The Vegetarian Meat and Potatoes Cookbook by Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 3 garlic cloves -- minced 1 tablespoon minced shallot 12 small shiitake mushroom caps -- (12 to 24) 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/3 cup dry white wine -- sherry or mirin 1 teaspoon fresh lemon juice 1 tablespoon minced fresh parsley Salt and freshly ground black pepper 2 cups hot cooked angel hair pasta 1. Heat oil in skillet over medium heat. Add garlic and shallot. Cook until fragrant, 30 seconds. 2. Add mushrooms, oregano, basil, wine, lemon juice, parsley and salt and pepper to taste. Simmer until mushrooms are tender and liquid reduces slightly, about 2 minutes. Keep warm. 3. To serve, use a fork to twirl a few hot pasta strands around it into a coil. Carefully transfer the "nest" onto small plate or hollow of escargot dish. Tuck a mushroom into the center. Repeat with remaining pasta and mushrooms until you have enough to serve. Drizzle hot garlic-herb sauce over each. Serve hot. Note: To save time, assemble in advance and reheat when ready to serve. NOTES : Mushroom morsels, sautéed in garlicky olive oil and nestled in coiled strands of pasta. Contributed to the FareShare Gazette by Fatima; 15 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 14g Fat (93.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Fluffernutter Frosting ..TNT Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Marshmallow Fluff 1/2 cup peanut butter 1/3 cup butter or margarine -- softened 1/4 teaspoon vanilla 1/4 teaspoon salt 1 1/3 cups confectioners' sugar 2 tablespoons milk In small bowl with mixer at low speed, combine Fluff, peanut butter and butter until blended. Increase speed to medium. Beat in confectioners' sugar, alternately with milk, adding just enough milk to make frosting smooth and spreadable. Beat in vanilla. Makes enough to fill and frost 2 8-or 9-inch layers. Source : "The Yummy Book from Kraft Marshmallow Fluff" S(MCFormatted by Dee): "" Copyright : "No Copyright Available" Contributed to the FareShare Gazette by Dee; 15 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 8g Fat (61.5% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * French Country Potato Salad with Turkey Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces frozen French-cut green beans -- (1 pkg.) 1 large baking potato -- (about 1/2 pound), cut into 2 1/2x1/2x1/2-inch strips 1 cup water 4 ounces cooked turkey breast -- cut into 2 1/2x1/2x1/2-inch strips -- (3/4 cup) 3 tablespoons chopped fresh parsley 1 teaspoon dried basil 1/2 teaspoon dried sage 1/4 teaspoon chicken flavour bouillon 3 tablespoons prepared low-cal Italian salad dressing Cook green beans according to directions; drain. In a large non-stick skillet, combine the potato strips and 3/4 cup of the water. Cover and cook over medium heat for 8 to 10 minutes, or until tender. Add remaining 1/4 cup water, turkey, parsley, basil, sage and bouillon; cook until thoroughly heater. Stir in cooked green beans. Place on serving platter and drizzle with salad dressing. Serve immediately. Contributed to the FareShare Gazette by Dancer; 23 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; trace Fat (3.4% calories from fat); 10g Protein; 12g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 24mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Fresh Corn Madeleines (French) Recipe By :Sue Cochran, CHE Serving Size : 7 Preparation Time :0:20 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons unsalted margarine 1 small onion -- minced 1 cup unbleached flour 1 cup polenta -- or yellow cornmeal 1 tablespoon baking powder 2 egg white 1 tablespoon corn oil 1 cup skim milk 1 cup fresh corn kernels -- or frozen, thawed In a small skillet on medium high heat, melt margarine. Add onion and cook, stirring occasionally, until limp, about 5 minutes; set aside. In a bowl, blend flour, polenta or cornmeal and baking powder. In a separate bowl whisk egg whites, milk and oil until blended. Stir minced onion, milk mixture and corn into flour mixture until just blended. Spray madeleine pans or petite muffin pans with a non-stick spray. While still wet, sprinkle pans with corn meal. Shake out excess. Spoon batter into pans, fill to rim. Bake in a 350-degree-F. oven until firm to touch, depending on pan size, 10-15 minutes for madeleines and 25 minutes for mini-muffins. Cool slightly, then invert pans to remove, easing free with thin spatula if necessary. Serve hot or at room temperature. Serving size is 3 to 5 madeleines. Source : "Culinary Hearts Cuisine" Contributed to the FareShare Gazette by Chupa; 22 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 5g Fat (15.6% calories from fat); 8g Protein; 52g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 244mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Fruit Salad (Raves) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces canned pineapple 4 bananas 3 large apples Nuts -- grapes or maraschino cherries -- to garnish [see Note**] Dressing: 1/2 cup sugar 3 tablespoons flour 2 tablespoons butter 2 eggs -- beaten 1 tablespoon lemon juice Note** - I always use all of the nuts, grapes and/or maraschino cherries instead of just garnishing. They mix in well. Drain pineapple, reserving juice; set fruit aside while making dressing. In the top of a double boiler, mix sugar, flour and eggs. Add 1 cup juice (all the liquid works) from pineapple. Cook until thick. (This also works great in the microwave; cook mixture a minute at a time and stir until thick.) Remove from heat and add butter. When cool, add lemon juice. Dice fruit and mix with dressing. Chill. Garnish with nuts, grapes, or maraschino cherries. Serve. Contributed to the FareShare Gazette by Valerie; 2 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 5g Fat (18.4% calories from fat); 3g Protein; 43g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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