Recipes Included On This Page Pasta with Chicken, Mushrooms, Olives, and Eggplant Pasta with Smoked Chicken Peanut Barbecue Shrimp Peanut Butter Bread Pedemoleque (Little Boy’s Foot) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta with Chicken, Mushrooms, Olives, and Eggplant Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Italian Chicken Eggplant Main Dishes Mushrooms Pasta/Noodles Side Dishes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Thin spaghetti 1 md Eggplant -- about 2 lb 1 tb Salt 1 c Onion -- diced 3 Cloves garlic -- crushed 2 Boneless chicken breasts - skinned and cut into 1-inch cubes 3 tb Olive oil 1/4 t Crushed red pepper 1/4 t Italian herb seasoning 4 Italian black olives -- pitted and sliced 1/2 c Fresh italian parsley -- chopped 6 lg Mushrooms -- sliced 1/3 c Romano cheese -- freshly grated Boil water to cook the pasta. Slice the eggplant, and soak in cold water and 1 tablespoon of salt for 10 minutes, rinsing often. In a large skillet or wok, saute the onion, garlic, and chicken cubes in oil for 5 minutes with the crushed pepper and Italian herb seasoning. Drain and dry eggplant. Cut into small cubes and add to a baking sheet. Broil for 5 minutes to brown. Add the eggplant to the chicken mixture with the olives, parsley, and mushrooms and saute 3 to 5 minutes. Drain spaghetti; add it to the sauce and mix thoroughly. Sprinkle with the Romano cheese. Serve immediately. Variations: 1) Add diced red peppers or tomatoes. 2) Use short-shape pasta and serve for buffet. 3) Substitute diced zucchini instead of mushrooms. 4) Eliminate hot pepper and add whole pignoli (pine) nuts or roasted almonds. This recipe makes 6 small pasta servings. As a main dish it will serve 3 to 4. Shared on FareShare 4-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta with Smoked Chicken Recipe By : McCall's Magazine, Jan. '99 "Fast Low-fat Family Dinners" Serving Size : 4 Preparation Time :0:00 Categories : Cheese Chicken Main Dishes Pasta/Noodles Spinach Tomatoes Volume 2-4, Apr.'99 Peas/Pea Pods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bell-flower shaped pasta -- radiatore (ruffles) or rotelle (spiral) 1 6 ounce bag baby spinach leaves 1 1/4 cups skim milk 2 tablespoons unsifted flour 1/2 cup fat-free chicken broth 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup frozen green peas 4 plum tomatoes -- seeded/in chunks 1/4 pound diced skinless smoked chicken -- or turkey breast 1/4 cup snipped chives 1/4 cup grated Parmesan cheese 2 teaspoons unsalted butter Cook pasta according to package directions. Drain; return pasta to pot. Put spinach in 2 quart microwave-safe bowl. Cover with vented plastic wrap; microwave on High for 3 minutes, until tender. Uncover; let cool slightly. Squeeze dry; coarsely chop. In saucepan, whisk milk, flour, broth, salt and pepper until smooth. Bring to a boil, whisking frequently. Reduce heat; simmer 1 minutes or until slightly thickened. Add peas; cook 1 minute. Add tomatoes; cook 1 minute, until slightly softened. Add chicken, chives, Parmesan cheese and butter; heat. Pour sauce over pasta; add spinach; toss to mix. Makes 4 servings. Per serving: 373 calories, 21 g protein, 58 g carbohydrate, 6 g fat, 26 mg cholesterol, 1, 017 mg sodium. McCall's Magazine, Jan. '99 "Fast Low-fat Family Dinners" MC formatting and Posted on FareShare 4-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Barbecue Shrimp w/Chayote and Red Pepper Salad Recipe By : 1996 Lifetime Entertainment (TV website) Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Peppers Salads Seafood Shrimp Volume 2-4, Apr.'99 Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lbs. large shrimp -- peeled/deveined (1/2 to 2 lbs) (about 24) shells reserved 1 cup peanut sauce -- (recipe follows)OR American Spoon Foods Peanut Sauce 1/2 cup chicken stock -- or canned broth 2 tablespoons unsalted butter -- at room temp. chayote and Red pepper salad -- (recipe below) 2 tablespoons chopped fresh chives How to Prepare: 1. Thread 6 shrimp each on 4 skewers and set on a large late. Brush the shrimp on both sides with 1/2 cup of the peanut sauce. 2. Cover and refrigerate for 1 hour. Prepare a charcoal or gas grill or preheat broiler. Combine the reserved shrimp shells and the stock in a small saucepan, bring to a simmer over high heat, and simmer for 2 to 3 min. Stir in the remaining 1/2 cup peanut sauce and return to a simmer. 3.Remove the pan from the heat and stir in the butter until melted. Strain the sauce and keep it warm. Grill or broil the skewered shrimp for 2 to 3 min. on each side, basting from time to time with the sauce remaining on the plate. Slide the shrimp off the skewers onto a tray or plate. 4.Arrange the chayote salad in the center of four plates and spoon the warm sauce around the salad. Arrange 6 shrimp around each salad, sprinkle with the chives, and serve. PEANUT SAUCE (Makes 2 cups): 2 tablespoons fresh lemon juice 1/4 cup molasses 2 tablespoons Worcestershire sauce 2 tablespoons vegetable oil 1 tablespoon plus 1 teaspoon cider vinegar 3/4 cup beer 1 teaspoon pure chile powder 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1 bay leaf 1/4 cup natural creamy peanut butter How to Prepare: 1. Put all the ingredients in an medium saucepan and bring to a boil, stirring constantly. Lower the heat and simmer for 3 to 4 min. Remove the bay leaf and let cool. 2. Use the sauce immediately, or store in a tightly sealed container in the refrigerator for up to 3 weeks. CHAYOTE AND RED PEPPER SALAD: (Makes about 2 cups) 2 chayotes (mirlitons), peeled, cut in half, and pits removed 1 large red bell pepper, cored, seeded, and cut into julienne 1/2 teaspoon olive oil Juice of 2 limes Salt and freshly ground pepper How to Prepare: 1. Slice the chayotes as thin as possible and cut into julienne. 2. Combine the chayote and bell pepper in a bowl. 3. Add the olive oil and lime juice and season with salt and pepper. 4. Toss well and let sit for 15 to 20 min. before serving. Copyright credit: 1996 by Larry Forgione © 1996 Lifetime Entertainment Services. All rights reserved. MC formatting and posting on FareShare 4-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Bread Recipe By : The Fannie Farmer Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Peanut Butter Breads - Quick Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white flour 1/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup peanut butter 1 cup milk 1 egg -- beaten Preheat oven to 350 degrees. Grease a loaf pan. Put flour, sugar, baking powder, and salt in large bowl. Add peanut butter, milk, and egg; mix until well blended. Spoon into loaf pan; bake for about 50 to 55 minutes. Remove from the pan and cool on a rack. * Makes 1 loaf * * If you use "Chunky" peanut butter, there will be bits of peanuts in the bread. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pedemoleque (Little Boy’s Foot) Recipe By : Susan Feniger and Mary Sue Milliken Serving Size : 40 Preparation Time :0:00 Categories : Candies Volume 2-4, Apr.'99 Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter 1 cup Firmly-packed light brown sugar 1 cup Granulated sugar 1 cup Water 1 pinch Baking soda 1/4 cup Shelled and skinned peanuts -- toasted 1/4 cup Cashews -- toasted Thoroughly butter an 8- by 12-inch roasting pan and place it in the freezer for 5 to 10 minutes. Combine the brown and granulated sugars and the water in a heavy stainless steel saucepan over medium heat and, stirring occasionally, cook until sugars have dissolved and the mixture is simmering. Increase the heat to high and, without stirring, simmer syrup until it reaches 300 degrees on a candy thermometer (hard crack stage). Remove from the heat and add baking soda and nuts, mixing thoroughly to make sure they are evenly blended in. Pour the mixture onto the buttered pan and allow to cool completely. Lift off and break brittle into bite-sized pieces. The candy will keep in an airtight glass jar for several weeks. This recipes yields about 40 pieces of brittle. Comments: To toast nuts, preheat oven to 350 degrees. Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6208 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-18-1997 Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -

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