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Recipes
Coquille of Shrimp and Scallops
By kbartell
Grease large pan with 1 tbsp butter
- 3 tbsp butter
- 8 large shrimp, peeled, deveined and cut into 3 pieces
- 3/4 lb scallops
- 1 tbsp chopped fresh parsley
- 1 cup dry white wine
- 2 tbsp sifted flour
- 1 1/4 cups light cream, heated
- 1 cup Emmentaler or Gruyere cheese
Tree Bark
By kbartell
Preheat oven to 350-degrees
- 1 * 1 sleeve saltine crackers
- 1 * 1 cup butter
- 1/2 * 1/2 cup brown sugar
- 12 * 12 oz semisweet chocolate morsels
- 1 * 1 cup chopped nuts
Corn Casserole
By kbartell
Preheat oven to 350. Mix all ingredients
- 1 can corn
- 1 can cream-style corn
- 1/4 lb butter
- 1 egg
- 1 box Jiffy corn muffin mix
- 1 8-oz container sour cream
Brown Butter Sauce
By kbartell
In a large heavy frying pan, melt butter over med-high heat until pale golden, about 4 min
- 1/2 cup (1 stick) unsalted butter
- 6 fresh sage leaves (torn in pieces) or 1/4 cup fresh basil leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch fresh grated nutmeg
- 1/3 cup grated parmesan cheese
Pork Chops with Cranberry-Thyme Pan Sauce
By kbartell
Bon Appétit | November 2001
- 1 * 1 tablespoon butter
- 2 * 2 5- to 6-ounce boneless pork chops
- 1/3 * 1/3 cup dry white wine
- 1/3 * 1/3 cup cranberry sauce
- 3 * 3 green onions, chopped
- 1 * 1 tablespoon chopped fresh thyme
Spinach Balls
By kbartell
Combine all ingredients mixing well
- 2-10 oz pkg frozen chopped spinach, cooked and well drained
- 2 cups dried herb seasoned stuffing mix, (not cubes)
- 1 cup freshly grated parmesan cheese
- 6 eggs, beaten
- 3/4 cup butter, softened
- salt and pepper
Roast Pork with Apricot and Shallot Stuffing
By kbartell
Gourmet | June 2002
- 4 * 4 slices firm white sandwich bread
- 1/2 * 1/2 cup chopped shallots (3 large)
- 2 * 2 tablespoons unsalted butter
- 1/2 * 1/2 lb firm-ripe apricots (3 large), cut into 1/3-inch pieces
- 2 * 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 1 * 1 (3- to 3 1/2-lb) center-cut boneless pork loin roast (3 1/2 inches in diameter), not tied
- 2 * 2 tablespoons vegetable oil
- 1/2 * 1/2 cup water
Asian Chicken Salad
By kbartell
From Cathy's recipe
- Asian Dressing
- 1/4 cup honey
- 1/4 cup white wine vinegar
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 scallion, minced
- 1 clove garlic, minced
- 1 Tbsp grated fresh ginger
- 1/4 tsp crushed red pepper
- Salad
- cubed chicken
- cucumber
- celery
- carrot
- green pepper
- snow peas
- toasted almonds
- cellophane noodles
- lettuce
Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella
By kbartell
Bon Appétit | April 2002 A satisfying, easy dish that's also versatile: Accompany with sliced melon and some a...
- 1 * 1 pound Italian sweet sausage, casings removed
- 1/2 * 1/2 cup chopped shallots
- 2 * 2 garlic cloves, minced
- 1/2 * 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 4 * 4 tablespoons chopped fresh parsley
- 5 * 5 large eggs
- 3 * 3 large egg yolks
- 1 * 1 cup half and half
- 1 * 1 cup whipping cream
- 2 * 2 cups grated mozzarella cheese
- 1/2 * 1/2 teaspoon salt
Veal Marsala
By kbartell
Gourmet | March 2002 Ernie's
- 3 * 3 tablespoons unsalted butter
- 1 * 1 pound mushrooms, quartered
- 1 * 1 large garlic clove, minced
- 2 * 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 * 1 1/2 pound veal cutlets (also called scallopini; 1/4 inch thick)
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 1/4 * 1/4 teaspoon dried thyme, crumbled
- 1/4 * 1/4 teaspoon dried oregano, crumbled
- 1 1/2 * 1 1/2 tablespoons olive oil
- 1/3 * 1/3 cup all-purpose flour
- 2/3 * 2/3 cup sweet Marsala wine
- 1 * 1 cup beef or veal demiglace*