Preheat oven to 400F. degrees. Cook shrimp in the butter until lightly pink. Place the shrimp into a small baking dish. In a small bowl combine the egg and cream and stir until mixed. Add in the Feta cheese and Tabasco sauce and continue stirring. Pour over the shrimp. Place the chop

Shred cabbage. Place in strainer and wash under running water for several minutes; drain well. Wash tomatoes and cut into wedges. Wash and scrape carrots. Grate. Place carrots in center of a platter; surround with ring of cabbage and then with ring of tomatoes, or put tomatoes in the center and

Flake the salmon. Remove skin and bones. Combine all ingredients except the parsley. Shape into a log AFTER chilling for several hours. Roll in parsley.

Prick swordfish all over and place in shallow, glass dish. Combine all remaining ingredients, except lemon wedges, which are used for garnish. Pour over the swordfish. Marinate for 1 to 3 hours (or longer, if desired). Broil or grill fish using moderate heat for 5 to 6 minu

Melt cheese with wine, flavor rest of ingredients, stir, simmer until right consintency is reached. pour cream over toast. serve.

Dip fish in milk, then flour, and back in milk. Then dip in batter made with the beer, flour, and egg. Salt and pepper. Roll in cracker crumbs. Lay pieces on waxed paper until you get all pieces coated and they dry just a bit. Deep fry.

1. Cube eggplant. In about a cup of water dissolve the tamcon paste. Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape. 2. In a pan with very little oil roast red chillies, coriander seeds,

PACKING THE FOOD: Put into 3 small bags, then package with the trail directions: 1. Rice and (unwrapped) bouillion cube; 2. saffron; 3. dried sauce, chicken and peas. TRAIL DIRECTIONS: 1. In a cookpot, add 2 cups water to rice, cover, bring to a boil and simmer 15 minutes. M

Roll out 8 oz of the pastry and line a 8 inch flan dish; back the crust blind. Put the pigeon in a pot with the stock, wine, pepper and cloves and cook very slowly for an hour. Add the chicken and continue to cook for a further 45 minutes or till the meat of both birds is r

This is the ROAST WITH SOUL!!!! Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and

Bake pie crust according to package directions. Cool. Microwave chocolate, 1 tbsp milk and butter in medium microwave safe bowl on high for 1 to 1 1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana sli

Make the cake mix and fudge topping at home and pack into ziplock bags for the camping trip. Mix together the cake mix ingredients except the nuts. Use a pastry cutter to cut the margarine into the dry ingreadients until the consistency is that of a meal.. Add the nuts to th

Dissolve in boiling water, the sugar and acids. Grate 4 lemons and use juice from 6 lemons. Add to boiling water. Keep bottled in frig. Mix in a 5 part water to 1 part syrup ratio. Source: Helen Peagram     strongServings: 1/strongb

If using a very hard baugette, run it under some water and then crumble it into a bowl. Alternatively you can cube the bread or lightly toast it if it s fresh and then cut into cubes. Add the remaining ingredients to taste. The bread should make up about 3/4 of the sala

*Whipped. Heat oven to 475, Sprinkle water, 1 tablespoon at a time, over Pie Crust Mix. Stir until moistened. Gather into a ball; roll 2 inches larger than inverted 9 inch pie plate on floured cloth covered board. Ease into plate; trim edge 1 inch from rim. Fold and roll pastry

On lightly floured pastry cloth, roll the pastry to an 11 inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold in center, carefully transfer to a 9 inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge o

Make Sauce: Heat oil in medium hot saucepan. Saute minced garlic until fragrant. Add curry powder. Stir over medium heat for about 1 minute avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely d

In an 8 inch nonstick skillet with sloping sides, melt butter over medium heat. Add apple slices in one layer. Cook for 2 minutes. Sprinle with 1 tsp sugar and cinnamon to taste. Cook until tender, 3 to 5 minutes longer. In a small bowl, combine eggs, 1 tsp sugar and water.

Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and he

In large skillet, saute chicken until no longer pink; set adise. In same skillet, cook onion, peppers and garlic until tender; drain. Stir in chili and crushed tomatoes. Add rice and hot pepper sauce; add reserved chicken. Stir well. Simmer for 10 minutes in skillet. Top with sh

Make this consomm the day before, then chill it overnight so as to be able to scoop the fat off the top. Float wild rice ravioli filled with squash pure in this rich tasting consomm. In large 24 cup stockpot, hat oil over medium high heat; cook oxtails for about 5 minutes o

Combine mayonnaise, celery, walnuts, and lemon juice. Layer lettuce, turkey, apple slices, and mayonnaise mixture between toased bread.     strongServings:4/strong  

1. In small bowl add Lawry s Seasoned Salt and Lea & Perrins Worcestershire Sauce to melted margarine; mix well. Pour CHEX Cereals, Planters Mixed Nuts or Planters Peanuts and Keebler Butter Braids pretzels into large GLAD LOCK Zipper Bag. 2. Pour margarine mixture

Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each le

Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela. They were an important part of their diet, like corn tortillas were to the Aztecs. Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy

*Use Grated Raw Potato Starter Empty starter from glass jar into large mixing bowl (do not use metal or plastic). Add 1 1/2 cups cold water and 1 1/2 cups white flour. Beat thoroughly. Cover tightly (clinging transparent wrap is good) and set in warm place (about 80) ov

Italian Cheesecake4 large eggs, separated2/3 cup granulated sugar1 teaspoon vanilla extract1/2 teaspoon orange rind4 cups (2 pounds) ricotta cheese1/3 cup unbleached white flour1/4 teaspoon almond extract1/2 teaspoon lemon rindPreheat oven to 375 degree

Banana Farina1 small ripe banana1 cup unsweetened applesauce2 cups Cream of Wheat farina2 1/2 cups water1 teaspoon granulated sugar (optional)Boil water in a medium size pot. Stir in the farina. Cook until the cereal is thick (about 5 minutes). Remove from the heat

Semolina BreadFrom the kitchen of Barbara M. Albuquerque, New Mexico1 1/4 cups warm water2 cups bread flour1 cup semolina flour2 teaspoons granulated sugar1 1/4 teaspoons salt2 teaspoons yeastDough stage shape into 2 loaves. Place loaves on a greased

Butter Brickle Peach Delight1 large can peaches, undrained1 (18.25 ounce) box butter brickle cake mix1/2 cup melted butterNutsPreheat oven to 350 degrees F.Put peaches in bottom of a 13 x 9 inch pan. Sprinkle cake mix on top. Pour butter over cake mix. Sprinkle

Mississippi Millionaires50 caramels2 tablespoons water2 tablespoons butter3 cup halved pecans10 ounces milk chocolate candy bars3 ounces paraffinMelt caramels, water and butter in double boiler. Add pecans. Drop by teaspoonsful onto foil covered cookie sheet. C

Cinnamon Casserole1 cup uncooked macaroni1 pound ground round1 small onion, choppedSalt and pepper1 teaspoon cinnamon1 (10 ounce) can tomato soup1/4 cup catsupCook macaroni; drain. Brown meat with onion in a skillet. Add remaining ingredients. Cover pan. Si

Court of Two Sisters Shrimp Creole1/4 pound butter1 cup chopped green bell pepper1 cup chopped onions1 cup diced celery1 cup diced shallots2 cups chopped canned tomatoes1 cup tomato pur?e or 2 tablespoons tomato paste3 pounds peeled and de veined shrimp2 o

Floral Raspberry Cake1 baked angel food cake, torn into pieces 2 cups whipping cream 2 tablespoons granulated sugar 1 (6 ounce) package raspberry flavored gelatin Dash of salt 2 1/2 cups boiling water 1 (10 ounce) package frozen red raspberries, thawedDissolve gelat

P.F. Chang`s China Bistro Chicken with Black Bean Sauce4 whole chicken breasts1 teaspoon fresh minced ginger2 teaspoons fermented black beans3 tablespoons minced scallions (white part only)4 ounces Peking Stir Fry sauce (see recipe below)12 ounce unseasoned chicken st

Butter Pecan Pie Squares1 1/4 cups all purpose flour1/3 cup granulated sugar1/2 cup butter2 eggs, beaten2/3 cup granulated sugar3/4 cup light or dark Karo syrup2 tablespoons flour1/4 teaspoon salt2 tablespoons butter, melted1 1/2 teaspoons vanilla extr

Spumoni SlicesSource: Better Homes and Gardens, 11/93Yield: 602 1/2 cups all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup butter or margarine 1 1/2 cups granulated sugar 1 egg 1 teaspoon vanilla extract 1/4 teaspoon pepperm

Pork Chops and Mustard Sauced Potatoes4 pork loin chops or boneless butterfly chops, sliced thick 1 tablespoon vegetable oil 1 (10 1/4 ounce) can condensed cream of mushroom soup 1/3 cup dry white wine or chicken broth 1/4 cup Dijon style mustard 1 teaspoon dried thym

Easy Chocolate Ice Cream1/2 cup semisweet chocolate, broken into small pieces3/4 cup sweetened condensed milk1/2 teaspoon vanilla extract1 1/4 cups whipping or heavy creamDissolve chocolate in sweetened condensed milk in a bowl over a pan of hot water, stirring occasio

Dutch Oven Pot Roast with Black Night Barbecue Sauce1 (5 pound) round bone pot roast2 teaspoons salt2 tablespoons shortening1/2 cup Black Night Barbecue Sauce1/2 cup apple cider8 carrots, pared, cut in 2 inch pieces6 potatoes, peeled and quartered2 onions, sli