Heat the oil and add the shallots and saute. Add the water, bouquet
garni and bring to a boil and simmer, covered for 10 minutes. Add the
asparagus and simmer for 5 minutes or until tender. Add the shrimp
and simmer just until the shrimp turn pink. Add the mushrooms and
simmer to heat through (if too much liquid has evaporated, add more
to keep level constant). Remove the soup from the heat, remove the
bouquet garni and stir in the lime juice to taste and cilantro.
Adjust seasoning with salt and crushed red pepper. This recipe yields
4 servings.

Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6673 broadcast 04-25-1998) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

05-08-1998

Recipe by: Michele Urvater

Converted by MM_Buster v2.0l.

Source

MMMMM——————-RICOTTA-STYLE FILLING————————
1 1/2 lb Firm tofu
1/4 c Lemon juice
2 ts Dried basil; -=OR=-
2 tb -Fresh chopped basil
2 ts Honey
1 ts Salt
1 Garlic clove
1 1/2 c Tomato sauce

Wash, peel and slice eggplant into 1/4″ pieces. Spread slices out on
racks or paper towels, then sprinkle with lemon juice and salt. Let
stand 5-10 min then wipe off with paper towels. While eggplant is
standing, mix flour, cornmeal, oregano, garlic powder and black
pepper together in a bowl. Preheat oven to 350. Dredge eggplant
slices in flour-cornmeal mix. Lay on cookie sheet spread with the
oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare
the tofu filling. Process the tofu, lemon juice, basil, honey, salt
and garlic in food processor to a fine grainy texture like ricotta
cheese.

Cover bottom of 8×8″ pan with 1/3 of the tomato sauce. Use half the
oven fried eggplant slices to cover the bottom of the pan. Then
spread the tofu filling over, reserving 1/2 cup for the top. Next,
cover the tofu filling with the rest of the eggplant slices, and pour
the remaining tomato sauce over the top. Arrange reserved tofu mix in
small dollops over the top. Bake about 45 min or until dollops are
slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
Carbs 36 g.

FROM: MADELINE HIMY (NFBH49A)

Source

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut
in half.

** The following fish can be used: cod, sea bass, mahimahi or red
snapper fillets that are cut into 1-inch pieces.

*** Crabmeat should be thawed, drained and cartilage removed.

Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven
until onion is tender. Stir in remaining ingredients except seafood.
Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add
clams; cover and simmer until clams open, 5 to 10 minutes. (Discard
any clams that have not opened.) Carefully stir in shrimp, fish and
crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp
are pink and fish flakes easily with fork, 4 to 5 minutes.

Date: 6/28/96 7:27 AM

From: dlassiter@atsva.com

MC-Recipe Digest V1 #133

From the MasterCook recipe list. Downloaded from Glen’s MM Recipe
Archive, http://www.erols.com/hosey.

Source

Preheat oven to 400. Can be topped with crisply cooked bacon. Grease
pie plate, 10×1 1/2″, or sq. baking dish, 8×8, or 6 10 oz. custard
cups. Cook and stir gr. beef and onion in 10″ skillet over med. heat
until beef is brown; drain. Stir in salt and pepper.
Spread in pie plate. Beat milk, eggs and baking mix 15 sec. in
blender on high speed, 1 min. with wire whisk or hand beater or until
smooth. Pour into pie plate. Bake 30 min. Top with tomato slices;
sprinkle with cheese. Bake 5-8 min. or til knife comes out clean.
Cool 5 min. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease
eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in
half.
Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk
or hand beater. HIGH ALT>Increase first bake to 30 min. If baking the
1/2 recipe: Use 1 1/2 qt round casserole or 1 qt. square. FROM:
BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

Source

Advertisement: Cincinnati Web Design Custom professional web site design.

In large frying pan or wok, heat oil, Add scallions and cook over high
heat, 30 seconds, stirring until wilted. Add remaining ingredients,
except butter, cooking and stirring 2 minutes. Remove from heat. Stir
in butter.

Source

1 c Pot roast meat, cut into
-shreds
1/3 c Barbecue sauce
4 sl Bread (or 2 buns)
Butter (optional)

1 In a small pan, combine meat and berbecues sauce.

2. Heat mixture to a simmer and cook over very low heat for 5
minutes, stirring frequently.

3. Transfer mixture to a small bowl, cover, allow to cool.

4. Butter bread or buns to edges. Spread mixture on two slices of
bread, or bottom half of buns. Add tops, and cut in half.
Happy Charring

~– EZPoint V2.2
* Origin: “LaRK’s” Place (1:343/26.3)
======================================================================
====
BBS: Computer Specialties BBS Date: 08-06-93 (23:11) Number: 60592
From: FRAN MCGEE Refer#: NONE To: ALL Recvd: NO
Subj: CR-chicken in a pot Conf: (149) COOKING

Source

Chips:
2 10-inch flour tortillas
Water
1 tb Sugar
1 ts Cinnamon
Salsa:
2 md Granny Smith apples –
Peel/core/chop
1 c Strawberries — hulled \&
Sliced
1 Kiwi — peeled and chopped
1 sm Orange
2 tb Brown sugar
2 tb Apple jelly

Preheat oven to 475. Lightly brush one side of tortillas with water.
Combine cinnamon and sugar, sprinkle over tortillas. Cut each
tortilla into 8 wedges. Place wedges on a stone or cookie sheet.
Bake 5 - 7 minutes or until golden brown. Remove to cooling rack.
While tortillas are baking, zest orange (about 2 tbsp.) and juice
orange (about 1/4 cup). Combine prepared fruit, orange zest, orange
juice, brown sugar and apple jelly. Serve fruit salsa with cinnamon
chips. Yield - 8 servings Approx. 74 calories and less than 1 gram of
fat per serving

Recipe By : Guccie

From: Ladies Home Journal- August 1991

Source

1. Under cold running water, remove the shells from the shrimp,
leaving last tail section attached. Using a sharp, thin-bladed knife
make a shallow cut lengthwise down the back of each shrimp and wash
out the sand vein. If desired, the shrimp may be butterflied (cut
lengthwise down the back of each shrimp, cutting almost completely
through the shrimp, removing sand vein). 2. In a shallow, 2-quart,
heat-resistant, non-metallic baking dish place butter, lemon juice,
parsley flakes, garlic to taste and salt. 3. Heat, uncovered, in
Microwave Oven 2 minutes. 4. Add shrimp and stir to coat well. If
desired, sprinkle with paprika. 5. Heat, uncovered, in Microwave Oven
6 minutes. Stir shrimp occasionally. Cook just until shrimp are pink
and tender. Do not overcook shrimp as they will become tough.

Serves 3 to 4

Variation: If desired, lobster, scallops, crabmeat or any combi-
nation of these may be substituted for shrimp.

From _The New Deluxe Sharp Microwave Oven Cookbook_

Source

Advertisement: Cincinnati Web Design Custom professional web site design.

Rub the chicken with the oil. Season with salt and pepper. In a hot
stock pot, sear the chicken on all sides. Put chicken aside.

Wipe the stock pot with paper towels, removing chicken fat and
leaving only a coating of oil. Saute onions, garlic and ginger.
Caramelize well (about 5 to 7 minutes), then add the curry powder.
Mix quickly for up to 2 minutes making sure not to burn the curry
powder. Add the chicken stock, banana, bay leaves and stir well. Add
the chicken pieces to the pan; bring to a boil; cover and simmer
slowly for 1 1/2 hours. Add more broth or water as needed. Add the
yams and cook an additional 20 minutes or until yams are tender.
Serve with rice, dabs of plain yogurt, and a green vegetable.

Tested by kitpath@earthlink.net [Per Serving - Calories 634; Fat 13G
(18%cff); Cholesterol 175mg; 72g carbs; 12g fiber]. Recipe can be
halved. REVIEW: You might expect the banana to be more noticeable but
it blended with the sauce. Very good with jasmine rice, steamed
broccoli and yogurt. Some would want more curry powder. Boneless
skinless chicken thighs would make for a more graceful meal.

SOURCE: EAST MEETS WEST, “Braised Chicken Curry with Yams,” (TVFN
#MT1A15) 1998 TV FOOD NETWORK www.foodtv.com

Recipe by: Ming Tsai 1998: Curry

Posted to EAT-LF Digest by Pat Hanneman on
Oct 17, 1998, converted by MM_Buster v2.0l.

,

Source

MMMMM——————–REST OF INGREDIENTS————————-
1 c Sliced carrots
1 Green pepper cut in 1″square
20 oz Can unsweetened pineapple;
-chunks
1/4 c Sugar
1/4 c Cider vinegar
2 tb Cornstarch
1/4 c Tamari

Combine forst three ingredients and let stand 5 minutes. Cover
tightly and microwave on medium high power for 10 minutes or add 1/2
c liquid and simmer in a covered pan until tender but not mushy
(20-30 minutes). Bring 1 cup water to a boil and add carrot and
pepper. Cover, return to a boil and cook for 2 minutes to
crisp-tender. Remove from heat, drain, reserving liquid. Return
liquid to pan and add juice from the pineapples. Bring the liquid to
a boil and add sugar and cider-vinegar. In a small bowl, combine the
cornstarch and tamari. Stir the cornstarch mixture into the hot
liquid; the sauce will thicken and come to a boil almost at once. Add
the cooked TVP, the carrots \& pepper, and pineapple to the sauce.
Serve over rice or crisp chow mein noodles. This can be made ahead of
time and reheated later. PER SERVING: Calories: 234, Protein: 6gm,
Carbohydrate: 56gm, FAT:0gm FROM The TVP Cookbook, Dorothy Bates
ISBN0-913990-79-5 Typed for Meal Master by Susan Grabowski on 5/7/93

Source