Recipes Included On This Page Shrimp with Aromatic Herbs - Greek 7 pts Smoked Salmon Ravioli on Jicama & Shaved Fennel Salad Southern-fried Stuffed Chicken with Roasted Red Pepper & Sweet Onion Gravy Squash With Beef Rice Stuffing Sun-dried Tomato and Asiago Cheese Bread Sweet Potato Soufflé - Wilkes Boarding House Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Shrimp with Aromatic Herbs - Greek 7 pts Recipe By : From "The Philosopher's Kitchen." Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup extra virgin olive oil 2 garlic cloves -- minced 3/4 cup assorted fresh aromatic herbs -- such as mint, rosemary, sage and basil 1 bay leaf -- crumbled 1 1/2 pounds medium shrimp -- peeled and deveined Salt and freshly milled pepper Lemon wedges Puree the oil, garlic, herbs and bay leaf in a food processor. Place the shrimp in a bowl and toss with this mixture. Cover with plastic wrap and refrigerate for 2 to 3 hours to allow the flavors to mingle. Place the shrimp and herb mixture in a nonstick skillet and cook cover medium-high heat until the shrimp are pink and firm, about 1 minute per side. Season to taste with salt and pepper. Season with lemon wedges. Serves 4. Cuisine : "Greek" Source : "Detroit Free Press" S(Formatted by Chupa): "10.17.04" Contributed to the FareShare Gazette by Chupababi; 30 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 21g Fat (56.3% calories from fat); 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 259mg Cholesterol; 252mg Sodium. Exchanges: 5 Lean Meat; 0 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Smoked Salmon Ravioli on Jicama & Shaved Fennel Salad Recipe By : Chef Robert Barral for Morning Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Jicama Salad: 1 red onion -- julienne 1 fennel bulb -- shaved 2 ounce jicama -- julienne 1/2 cup lemon juice 1/2 cup olive oil Salt and pepper to taste 12 ounce smoked salmon-- sliced 5 ounce crab meat 1/2 bunch scallions -- sliced thin 1 ounce lemon juice 1/2 cup celery yellow leaves -- chopped 1/2 cup capers -- chopped 1 cup white bread crumbs 1 teaspoon Old Bay spice 1/2 cup tarragon leaves -- chopped Salt and pepper to taste 3 ounces sour cream 2 ounces red salmon caviar -- for decoration 1) Cut the vegetables into fine julienne and place in a bowl. Toss with the lemon and oil vinaigrette until well coated and season with salt and pepper. Reserve and keep cold. 2) Make the crabmeat salad. Combine in bowl all the ingredients and here again season appropriately. Keep on ice till the raviolis are made. 3) Make the raviolis: Slice the smoked salmon very thin, if it is already sliced, arrange the smoked salmon slices on a cutting board and place the crabmeat filling in small scoops on top of the salmon. Cover the crab meat salad with a layer of smoked salmon and define the surroundings of the raviolis. Press strongly with finger to make sure that the bottom slice of salmon sticks to the top one then with a sharp knife cut the raviolis. 4) Place the jicama salad in the center of the plate, the raviolis lining on the side with a dollop of sour cream on top and caviar. Surround with basil oil and a few leaves of Mesclun greens. Served chilled. Recipe for 4 Source : "http://tv3.wcax.com/js/recipes/smoksalr.htm" S(Formatted by Chupa): "10.17.04" Copyright : "1996-2001 WCAX-TV" Contributed to the FareShare Gazette by Chupababi; 29 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 370 Calories; 32g Fat (76.2% calories from fat); 9g Protein; 13g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 317mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Southern-fried Stuffed Chicken with Roasted Red Pepper & Sweet Onion Gravy Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces cream cheese -- softened 1 cup dry chicken flavored stuffing mix 1/2 cup finely shredded Romano Cheese 1/2 cup chopped sweet onions 1/4 cup minced fresh basil or 1 1/2 tablespoons dried basil leaves -- crushed 4 large boned chicken breast halves 4 ready-to-serve bacon slices or prepare your own 1 large egg 1 cup milk 1 cup Bisquick baking mix 2 teaspoons Creole seasoning 1 teaspoon black pepper Salt to taste Olive oil Roasted Red Pepper and Sweet Onion Gravy: 1 large sweet onion -- halved vertically 1 large red bell pepper -- halved and seeded Reynold's Wrap Release non-stick Foil 1 tablespoon olive oil 1/4 teaspoon Morton Kosher salt 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 2 teaspoons Creole seasoning 2 tablespoons minced fresh basil or 2 teaspoons dried crushed Basil Salt and pepper to taste Stir together first 5 ingredients in a medium sized bowl. Set aside. Salt and pepper chicken on both sides. Place between two sheets of plastic wrap. With flat side of meat mallet, flatten meat to 1/4-inch thickness. Spread 1/4 of cream cheese mixture on skinless side of each chicken breast. Top with 1 slice of bacon. Roll chicken breast up jelly-roll fashion, lifting skin and tucking roll under skin. Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture. Pour oil to a depth of 2 inches in a large deep skillet; heat to 350 degrees F. Fry chicken rolls 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on wire rack over paper towels. Spoon 1/4 cup roasted red pepper and sweet onion gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle remaining gravy over plated chicken rolls. Roasted Red Pepper and Sweet Onion Gravy: Dice onion half; set aside. Place onion slices and bell pepper halves, cut sides down, on baking sheet lined with aluminum foil; drizzle with oil, and sprinkle with salt. Broil 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in zip-lok bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves and dice into 1/2-inch cubes. Reserve diced pepper and remaining half. Dice roasted onion, set aside. Melt butter in a large skillet over medium high heat. Add reserved diced raw onion, saute' 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, for 5 minutes or until flour mixture is caramel colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, cook, stirring constantly, until thickened. Process gravy mixture and reserved bell pepper half in a food processor until pureed. Combine gravy and reserved diced roasted peppers, diced roasted onions, basil and black pepper. Yield : 4 Servings Footnote : When I make this, I remove the skin from the chicken breast. When I roll them up, I use a 6-inch wooden skewer to weave in and out of lapped over chicken sides so they will stay closed. After meat is cooked and drained, remove wooden skewers. Contributed to the FareShare Gazette by Patty; 23 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 337 Calories; 26g Fat (68.3% calories from fat); 10g Protein; 17g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 814mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non- Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Squash With Beef Rice Stuffing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium acorn squash -- washed, halved or butternut squash 1 pound ground beef 1/2 cup onion -- chopped 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces tomato sauce 2 teaspoons Worcestershire sauce 1/2 teaspoon thyme 2 cups cooked rice 1/2 cup mozzarella cheese -- shredded Wash, halve and seed squash. Put cut-side down in shallow baking pan. Bake at 300F. for 45 minutes or until almost fork-tender or microwave on High for 25 minutes. Meanwhile, brown ground beef. Add onion and cook until tender and brown. Add salt, pepper, tomato sauce, Worcestershire sauce and thyme. Simmer for a few minutes. Stir in rice. Turn squash, cut-side up. Divide meat mixture evenly and fill squash halves. Put back in oven and bake for 40 minutes or microwave for 7-8 minutes. Sprinkle with shredded Cheddar cheese. Bake for 10 minutes longer or microwave for 2 more minutes. Serves 6. Source : "Source Unknown" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : Note: This is a really delicious dish. I add several mushrooms, sliced, to the ground beef and onion mixture before adding the other ingredients. For the two of us I cut the ingredients in half and stuff one large acorn squash, in two halves. I do this in the microwave. Contributed to the FareShare Gazette by Bobbie; 25 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 449 Calories; 23g Fat (45.0% calories from fat); 19g Protein; 44g Carbohydrate; 4g Dietary Fiber; 73mg Cholesterol; 522mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sun-dried Tomato and Asiago Cheese Bread Recipe By : from gail's recipe swap - paniyn Serving Size : Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tablespoons extra virgin olive oil 1 teaspoon lemon juice 2 tablespoons sugar 2 tablespoons powdered milk 1 teaspoon salt 2 1/2 cups bread flour 1/2 cup amaranth flour -- or wheat bran 2 tablespoons sun-dried tomatoes -- chopped 1/4 cup Asiago Cheese -- grated 1 teaspoon dried basil 1/2 teaspoon pepper 1 teaspoon yeast Place all ingredients into bread machine in order given. Bake according to bread machine directions for regular bake. Makes 1 (1 1/2 lb) loaf Yield : "1 one and a half pound loaf" Contributed to the FareShare Gazette by Chupababi in response to a request; 2 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Soufflé - Wilkes Boarding House Recipe By : Sema Wilkes, Savannah, Ga. Serving Size : 10 Preparation Time :0:25 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds sweet potatoes -- peeled & sliced 1 teaspoon salt 1 1/2 cups sugar 2 large eggs 1/2 cup raisins 1 lemon -- grated rind & juice 1/2 teaspoon nutmeg 1/2 cup evaporated milk 1/2 cup pecans -- chopped 1/4 pound butter -- softened (1 stick) 1/2 cup shredded coconut 3 cups miniature marshmallows Preheat oven to 350 degrees F. Boil potatoes in salted water to cover until tender, about 30 minutes. Mash and whip potatoes. Add sugar, eggs, raisins, lemon rind and juice, nutmeg, milk, pecans, butter and coconut; mix well. Pour into greased 9x13-inch casserole dish and bake for 30 minutes. Remove from oven, sprinkle top with marshmallows and return to oven until marshmallows are brown, about 5 minutes. Serves 10. Source : "Wilkes Boarding House" S(mastercook formatting by): "Bobbie" NOTES : This recipe is from the cookbook purchased at Mrs. Wilkes' Boarding House. Address for book: Mrs.L.H.Wilkes 107 West Jones Street Savannah, Ga. 31401 Cost: $11.95 plus $2.50 S&H Bobbie's Note: We had this dish while eating at the Boarding House in Savannah. We loved it and I made it for Thanksgiving and even those who don't usually like sweet potatoes enjoyed it. I used 1 cup of Splenda and 1/2 cup sugar and evaporated skim milk. Contributed to the FareShare Gazette by Bobbie; 30 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 456 Calories; 15g Fat (29.0% calories from fat); 5g Protein; 79g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 354mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

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