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FareShare Gazette Recipes -- October 1998 - S's (Page 4)

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FareShare Chat Recipes.
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Recipes Included On This Page

Stir Fried Shrimp
Stouffer's City Plaza Veal Stew With Vegetables
Strained Eye Balls
 Stuffed Acorn Squash (Mangia!)
Sweet Persimmon Chutney

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                     *  Exported from  MasterCook  *
                            Stir Fried Shrimp
Recipe By     : TVFN/Gourmet Magazine
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Main Dishes
                Seafood                          Shrimp
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR MARINATED SHRIMP***
   2      tablespoons   cornstarch
   2      tablespoons   Sherry
   3      slices        fresh ginger root -- each size of a
                        -- quarter
   1      teaspoon      sesame oil -- (Asian, toasted)
     1/2  teaspoon      salt
   1 1/2  pounds        medium shrimp -- (about 45),
                        -- shelled,deveined
   4      cups          cold water
                        ***FOR CORNSTARCH BROTH***
     1/2  cup           chicken broth
   2      teaspoons     corn starch
   1 1/2  tablespoons   Chinese rice wine -- sake or Scotch
   1      teaspoon      soy sauce
     3/4  teaspoon      sugar
     3/4  teaspoon      salt
   2      tablespoons   peanut oil
   1      clove         garlic -- minced
   4                    scallions -- chopped
     1/2  pound         bean sprouts -- rinsed
   1                    red pepper -- sliced in 1/4-inch
                        -- strips
   1      small         bok choy -- (or chinese
                        -- cabbage), chopped
   1      cup           snow peas
Shell shrimp,leaving the tail and the first joint intact,pat dry.
In a medium bowl, combine cornstarch, sherry, ginger root, sesame oil and
salt.  Add shrimp, tossing the mixture to coat the shrimp well.  Let
them marinate, covered and chilled, for 10 minutes.
In a large sauce pan, bring the cold water to a boil, add the shrimp,
discarding the marinade, and return the water to a boil.  Boil the
shrimp for 1 1/2 minutes and drain them in a colander.
In a bowl, whisk together the broth, cornstarch, rice wine, soy sauce,
sugar and salt.  Set aside.
In a wok or large skillet, heat peanut oil over moderately high heat
until hot but not smoking.  Add garlic, scallions, bean sprouts, red
pepper, bok choy and snow peas.  Cook for 2 minutes.  Stir in cornstarch
broth, cook the mixture, stirring, for 2 to 3 minutes.  Add shrimp and
cook 1 more minute, until the vegetables are just softened and the sauce
is thickened slightly.
Serve over rice or noodles.
from tvfn 9/30 COOKING LIVE SHOW #CL9207
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Recipe courtesy of Gourmet Magazine
Posted to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
             Stouffer's City Plaza Veal Stew With Vegetables
Recipe By     : Stouffer City Plaza, Cleveland, Ohio
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dishes                      Mushrooms
                Onions                           Pork
                Stews                            Veal
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lean boneless veal or pork -- cut into 3/4"
   2      tablespoons   cooking oil
   2      cloves        garlic -- minced
   1      tablespoon    tomato paste
   2                    bay leaves
   1      teaspoon      dried thyme -- crushed
   1      teaspoon      peppercorns -- slightly crushed
   3      cups          chicken or veal stock
   1      large         tomato -- peeled, seeded and
                        -- chopped
  10                    pearl onions -- peeled
  10                    mushrooms -- quartered
   4      stalks        celery -- (2 cups), chopped
   2      medium        carrots -- (1 cup), chopped
     1/2  cup           water
     1/4  cup           all-purpose flour
                        Diced green and red sweet pepper
1.  In a large saucepan, brown the cubed meat, 1/2 at a time, in hot
oil.  Return all meat to saucepan.
2.  Remove from heat.  Stir in the garlic and tomato paste.
3.  In a 6-inch square of double-thickness cheesecloth, wrap the bay
leaves,  thyme and peppercorns and tie with string.  Add to the saucepan, 
along with  the chicken or veal stock.  Bring to boiling.  Cover; simmer 
for 30 minutes.
4.  Add the tomato, pearl onions, mushrooms, celery and carrots to the
saucepan.  Cover the saucepan and simmer for 20 minutes more or till
the  vegetables are tender.
5.  Remove the spices and discard.  Blend water with flour.  Stir into stew.
Cook and stir till thickened and bubbly.  Cook and stir 1 minute more. 
Serve the stew topped with some diced green and red pepper.
Makes 8 servings.
A hearty opening course at this Cleveland hotel, this flavorful stew 
tastes equally good when you make it with veal or pork
Printed in Midwest Living 4/91
Submitted by 6/98
Posted on FareShare 10-13-98 by J Pellegrino <>
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                     *  Exported from  MasterCook  *
                            Strained Eye Balls
Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Kids                             Cream Cheese
                Holidays                         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Eggs
   6      oz            Whipped cream cheese
   7      oz            Green olives -- with pimientos
                        Red food coloring
Recipe by: Creepy Cuisine, Lucy Munroe
Place the eggs in a saucepan and cover them with cold water. Cook over high 
heat until the water begins to boil. Then turn the heat to low and simmer 
for 10 minutes. Place the cooked eggs in cold water. When they are cool 
enough to touch, crack the eggshells all over by rolling them on a hard
surface. Peel away the shells carefully and cut the eggs in half widthwise.
Remove the yolks from the eggs and fill the holes with cream cheese.  You 
won't need the yolks for this recipe. Press an olive into each cream cheese 
eyeball, pimiento facing up, for an eerie green iris and startling red
pupil!  For a final touch, dip the tip of a toothpick in red food coloring 
and draw broken blood vessels in the cream cheese.
  Penny Halsey (ATBN65B).
  Posted on FareShare 10-98 by JoAnn <>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                      Stuffed Acorn Squash (Mangia!)
Recipe By     : Mangia!
Serving Size  : 2    Preparation Time :0:00
Categories    : Cheese                           Mushrooms
                Nuts                             Side Dishes
                Squash                           Vegetables
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         acorn squash
   2      tablespoons   butter
   2      tablespoons   chopped onions
     1/2  cup           chopped broccoli florets
     1/4  cup           chopped mushrooms
   2      tablespoons   chopped celery
   2      tablespoons   chopped walnuts
     1/2  teaspoon      brown sugar
     1/2  teaspoon      soy sauce
   1      tablespoon    chopped fresh basil
     1/4  cup           grated Muenster cheese
Heat oven to 400F.  Cut squash in half and remove the seeds.  Rub the
cut flesh with salt and place flesh side down in a baking dish and bake
for about 35 minutes.  While the squash is baking, saute onion in butter
until clear and add chopped broccoli florets, mushrooms and celery. 
Saute about 4 minutes.  Stir in walnuts and fresh basil, then sprinkle
with brown sugar and soy sauce, adjust seasoning to taste.  Toss to mix
well.  Check baking squash with a fork to see if it glides through the
flesh.  Stuff with vegetable mixture, top with equal amounts of grated
cheese and return to oven for about 5 minutes.
Converted by MC_Buster and Nancy P.
Posted on FareShare 10-98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                         Sweet Persimmon Chutney
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruit                            Onions
                Pickles/Relish & Chutney         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    ripe persimmons -- peeled, rough
                        chopped into 1/2"cubes
   2      oz            coarsely chopped yellow onions
   4      oz            apple cider vinegar
   2      tablespoons   light brown sugar
   1      tablespoon    PURE maple syrup
   1      teaspoon      chili powder
   1      dash          salt -- pepper, and ground
Take all of the ingredients and combine them in a thick pot. Bring to a
slow simmer and cook until the persimmons are tender. You may cook it
even longer for a stronger flavor. Once done, place over top of any dish
you would like. Another idea is to cool the chutney and serve it on the
side of a turkey dinner.
1998, Persimmon IT, Inc.
posted on FareShare 10-1-98 by ddmmom <
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