recipelink.com Chat Room Recipe Swap
09-03-2000 – 9 Bring-A-Dish Recipes

Verla,.Il (05:27:08) : Chicken Marsala

4 chicken breast halves; boneless, skinless, pounded
to 1/4" thickness
1/4 cup Wondra flour
1/2 teaspoon Salt
1/2 teaspoon Oregano
4 tablespoons Oil
4 tablespoons Butter/margarine
1 cup Fresh mushrooms, slice
1/2 cup Marsala wine

Combine flour, salt, pepper and oregano and blend well. Heat
the oil and butter in a skillet until bubbling lightly. Dredge the
chicken in the flour and shake off the excess. Cook the
chicken on medium heat for about 2 minutes on the first side,
until lightly brown. As you turn the breasts to the second side
to cook, add the mushrooms around the chicken pieces.
Cook about 2 more minutes, until lightly browned on the
second side. Stir the mushrooms. When the second side is
lightly browned, add the wine around the pieces, cover the
pan and simmer for about 10 minutes.
Serves 4.

I omit the oregano and serve it over angel hair pasta!

Kelly~WA (05:02:38) :

Originally posted on TKL by Eggy/OZ

Spicy Garlic Shrimp

1 lb. medium/large shrimp, shelled
(**Keep the head to make stock.)
(1) 1 T. each: minced garlic and cilantro roots (coriander roots)
(** You may use green part of the cilantro if you don't like the roots.)
1 t. white pepper powder
(2) 3/4 T. Thai fish sauce
3/4 T. Maggi sauce (or 1/2 T. light soy sauce)
1/2 soft brown sugar or (palm sugar, for better flavor)
1/4 cup shrimp stock or water

Devein shrimp; rinse and drain.

Heat 2 T. oil and 1 T. butter in the wok/pan. Stir-fry (1) until fragrant. Add shrimp and stir-fry until color
changes. Add (2) and stir to mix. Add stock and bring to boil. Serve immediately with Jasmine rice.

**Simply add the head of the shrimp to some water. Bring to a boil. Then turn off the fire and let it set for
20 minutes and you get a good stock!

**You may add some sliced onions, tomatoes, and sugar peas or snow peas to this dish. Just take the
shrimp out once its color changes. Then stir-fry the veggies of your choice briefly. Return the shrimp
back to the pan and mix well.

Kelly~WA (05:00:58) :
(Here is one from the TKL archives, Shayla)

Garlic Shrimp

Shell, devein and butterfly 2 pounds very large shrimp (about 15 to a pound). Grate about 1 cup freshly
grated Parmesan cheese.
In a medium saucepan, melt 1/2 (4 TBS) stick unsalted butter with 1/4 cup olive oil, 2 cloves chopped
garlic, and 2 TBS chopped parsley. Heat until bubbling. Set aside.

Position a broiler rack about 6 inches from the source of heat and preheat broiler. Arrange shrimp,
butterflied side up, in a flameproof baking dish. Brush generously with garlic butter. Broil until the shrimp
just begin to turn pink around the edges. , about 3 minutes. Sprinkle each shrimp with Parmesan cheese
and broil until the cheese melts, 1 to 2 minutes. . The trick is not to overcook the shrimp--they should
only cook for 5 to 6 minutes total cooking time. Transfer to plates. Drizzle the remaining garlic butter
over the shrimp, and sprinkle with paprika. I would leave out the paprika, and sprinkle with additional
parsley.

recipelink.com (04:18:32) :

SuzHall,.PA (04:11:53) : I have a special recipe that I think you will like. My husband's mother makes this, so do we. It is one of his favorite side dishes and is easy to make in bulk for a party.

you need. . .

6 potatoes
1 cup cheddar cheese
1/2 cup of milk (we usually use skim but any will do)
2 tbs margarine
8 oz sour cream
1/4 cup chopped onion
1 tsp salt
1/2 tsp pepper

boil potatoes until not quite done
peel and grate potatoes
combine cheese, milk and margarine in a sauce pan over low heat.
stir in sour cream, onion, salt and pepper.
fold cheese sauce into potatoes.
Put in baking dish and bake at 350 for 45 minutes.

This makes 8 to 10 servings.

Enjoy!

Kelly~WA (11:32:29) : (originally posted on TKL by JudyAZ)

Kahlua Spiced Peaches

Yield: 12 servings

2 can (29 oz. each) cling peach halves
1/2 c Kahlua
1/2 c Brown sugar, packed
1/4 c Tarragon white wine vinegar
3 Thin strips orange peel
3 Thin strips lemon peel
2 Sticks cinnamon

Drain 1 1/2 cups syrup from peaches into saucepan.

Add Kahlua, sugar, vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5 minutes. Pour over drained peaches. Cool and refrigerate. Makes 12 to 14 spiced peaches.

Kelly~WA (11:30:48) : (originally posted on TKL by JudyAZ)

CINNAMON APPLE RINGS

1/2 c. red cinnamon candies
1/4 c. sugar
2 c. water
4 small cooking apples

In a 10-inch skillet combine candies and sugar. Add water. Cook and stir over medium heat until liquid boils. Add
apple rings. Simmer gently uncovered for 15 minutes or until apples are tender. Stir occasionally and spoon candy mixture over apples. Cool apple rings in mixture. Makes about 3 cups.

Kelly~WA (11:25:36) :

Fruit and Sour Cream Coleslaw
(Another personal favorite)

Serving Size : 8

4 cups shredded cabbage
2 apples, sliced thinly
1 can pineapple chunks in juice, drained
1/2 cup green grapes
1/2 cup red grapes

--- Dressing: -----
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon, to taste

Shred cabbage very fine, place into
covered bowl or plastic bag and chill.

Dressing:
Blend together the mayonnaise,
sour cream, sugar, lemon juice,
salt, pepper and cinnamon. Chill.

Drain pineapple very well, wash
grapes and add to pineapple; chill.

Just before serving, wash, core
and slice apples into thin slices, then
in half again. Mix apples along
with grapes and pineapple into cabbage.
Toss to blend well.

Add dressing and toss to coat. (Add
dressing a little at a time in case
you don't need it all.

You can prepare ingredients ahead of
time, then put salad together whenever you wish.

Kelly~WA (11:25:06) : (A personal favorite)

DUMP FRUIT SALAD

Yield: 6 servings

1 c Mandarin oranges, drained
1 c Pineapple chunks, drained
1 c Flaked coconut
2 c Miniature marshmallows
1 c Sour cream (high quality)
1 tb Sugar
6 Maraschino cherries for the
Garnish (optional)

Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold
in the sour cream and marshmallows. Transfer to decorative serving bowl,
cover with plastic wrap and refrigerate up to 24 hours. Right before serving you could garnish with a few maraschino cherries placed on the top of the salad.

Kelly~WA (11:24:33) :

Sweet-N-Sour Meatballs
(An old-time favorite)

1 pound lean ground beef
1/2 teaspoon salt
1 cup soft bread crumbs
1/8 teaspoon pepper
1 egg -- beaten
1 tablespoon oil
2 tablespoons onion
2/3 cup Heinz® chili sauce
2 tablespoons milk
2/3 cup grape or red currant jelly
1 clove garlic

Combine first 8 ingredients form into 40 bite size meatballs. Brown lightly
in oil. Cover; cook over low for 5 minutes. Drain. Combine chili sauce and
jelly; pour over meatballs. Heat, stirring occasionally, until jelly is
melted. Simmer 10 to 12 minutes until sauce is thickened, basting
occasionally