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----- Original Message -----
From: Dona
To: 'phaedrus
Sent: Wednesday, June 25, 2003 1:04 PM
Subject: Stuffed Bell Peppers With Shrimp
hi
i'm looking for a receipe for stuffed bell pepper( green peppers) with shrimp
thank you
dona
Hi Dona,
See below.
Phaed
Shrimp Stuffed Bell Peppers
Ingredients :
4-6 med. bell peppers, cored
1 med. onion, chopped
1/2 c. chopped bell pepper
1 tbsp. margarine
1 lb. sm. shrimp, peeled & deveined
2-3 slices bacon
1/2 c. chopped celery
2 slices toasted bread
1 lg. can tomatoes, pulp only
Cooked rice
Preparation :
Core and parboil bell peppers in salted water for 5 minutes; drain
on paper towel and stand in baking dish. Cut bacon into small
pieces; cook slowly until almost done. Add chopped onion, celery
and bell pepper; saute until soft. Add margarine. Crumble toasted
bread into saute mixture, add crushed tomato pulp; stir. Add small
amount of water, if needed. Stir in peeled shrimp and season to
taste; simmer for 5 minutes. Spoon into parboiled peppers and bake
35 minutes at 325 degrees. Serve over rice. Quantity may be
adjusted by adding more toast, tomatoes and shrimp.
----------------------------------
Shrimp Stuffed Peppers
Ingredients :
4 lg. bell peppers
1 lb. peeled raw shrimp
3 tbsp. oil
2 tbsp. flour
1/2 to 1 c. minced onion
3 slices stale bread
Salt and pepper to taste
2 tbsp. bread crumbs
Preparation :
Wash, halve and core peppers. Saute shrimp in oil until pink.
Remove and set aside. Add flour to oil and make a light roux. Add
onions to roux and cook until onions are tender. (Soak bread in
small amount of water and squeeze excess water out.) Add shrimp and
softened bread, salt, and pepper - it will take a good bit of
seasoning because of the bread - to roux. Mix thoroughly, stuff
into pepper halves and top with bread crumbs. Place in baking dish
with 1/2 inch hot water surrounding the peppers. Bake at 375
degrees for 45-60 minutes.
----------------------------------
Bell Peppers Stuffed With Shrimp
Ingredients :
4 lg. bell peppers
1 lb. shrimp, peeled
1/2 to 1 c. minced onion
3 slices stale bread soaked in water
2 tbsp. Wesson oil
2 tbsp. flour
Salt, cayenne, and Worcestershire sauce to taste
Preparation :
Wash, halve and core peppers. Saute shrimp until pink in butter.
Make a small roux with the oil and flour. Add onions to roux and
cook until onions are tender. Add shrimp and bread; then add
seasonings to taste. It takes a good bit of seasoning because of
the bread. Mix thoroughly; stuff the dressing into the pepper
halves and top with bread crumbs. Place in baking dish with 1/2
inch of hot water surrounding the peppers. Bake at 375 degrees for
45 minutes to an hour.
----- Original Message -----
From: Beth
To: phaedrus
Sent: Wednesday, June 25, 2003 3:35 PM
Subject: Seashell Pasta Salad
Hi:
I would love to find a recipe I had years ago. The only ingredients I can recall are
seashell pasta, cubed ham, cheese, and wocestershire sauce. I've searched every website
I could but cannot locate this recipe. Any help you could give would be greatly appreciated.
Thanks a bunch.
Beth
Hello Beth,
The only thing I can find that seems close is the below recipe.
Phaed
Ham And Egg Pasta Salad
Ingredients :
1/2 c. uncooked sm. pasta shells
1 c. diced cooked ham
2 hard cooked eggs, sliced
5 cherry tomatoes, halved
1/4 c. chopped celery
2 tbsp. sliced green pepper
2 tbsp. chopped dill pepper
6 tbsp. sour cream
2 tbsp. chopped fresh parsley
2 tbsp. grated Parmesan cheese
3/4 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
Lettuce
Preparation :
Cook pasta according to package directions; rinse and drain.
Combine cooked pasta, ham, eggs, tomatoes, celery, onion and pickle
in large mixing bowl. Combine sour cream, parsley, cheese,
Worcestershire sauce, salt and pepper in a small mixing bowl. Pour
over ham mixture; mix well. Chill, covered 3-4 hours to allow
flavors to blend. Serve in lettuce lined salad bowl.
----- Original Message -----
From: Kim
To: phaedrus
Sent: Thursday, June 26, 2003 5:27 PM
Subject: my great recipes
I'm looking for a recipe from the My Great Recipes Packet. I'm not sure which packet
but the recipe is called Empanditas. I do know it is from the set that was printed in
Holland, and I think it's in the appetizer section. Can you help me?
Sincerely,
Kim
Hello Kim,
We have the U.S. set, not the Holland set, so I can't help that way. Below are a couple of empanaditas recipes from the web.
Phaed
Empanditas
4 boxes puff pastry sheets
Filling:
1/2 lb lean ground beef
1/2 cup chopped onion
3 Tbsp chopped green bell pepper
salt, pepper to taste
1 1/2 tsp garlic powder
3 Tbsp chili powder
1 Tbsp Worcestershire
1/2 cup tomato paste
Brown beef in skillet.
Add onion and bell pepper and cook till tender.
Add remaining ingredients and simmer 10 minutes longer.
Open sheets of puff pastry onto floured board, one at a time. Roll as thinly as possible.
Cut with round biscuit cutter.
Place a small spoonful of filling on round. Moisten edges with water, fold over and press with fork.
Bake on lightly sprayed cookie sheets 12-15 minutes at 350°. (Bottom should be golden brown.)
These may be frozen before baking. If so, allow 30 minutes thawing time, and cook about 5 minutes longer.
Makes approximately 5 1/2 dozen small meat pies.
-----------------------------------------------------------------------------
Title: Empanaditas
Categories: Appetizers, Mexican, Ground beef, Beef
Yield: 12 servings
1/2 lb Ground beef 1/4 c Onion; finely chopped, 1 md
2 tb Raisins; finely chopped 2 tb Chopped green olives
1/4 ts Salt 1/8 ts Pepper
1/4 c Cottage cheese;sm curd,cream 1 ea Egg;large hard cooked, *
1 ea Egg; large, separated 1 ts Water
1 x 10-inch pastryrecipe,2 crust 2 ts Milk
* Hard boiled egg should be peeled and chopped.
~--------------------------------------------------------------------- ~---
Cook and stir ground beef in 10-inch skillet, breaking up into small
pieces, until brown; drain reserving 1 T of fat and the beef in the
skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook
over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg.
Heat oven to 400 degrees F. Mix egg white and water until slightly foamy;
reserve. Prepare pastry dough; gather into a ball. Divide into halves.
Shape into 2 flattened rounds on lightly floured cloth covered surface.
Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11
or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture
at the center of each circle; brush edge of pastry with egg white mixture.
Fold pastry circle up over filling; press edge with fork to seal. place
empanaditas on ungreased cookie sheet. Repeat with remaining pastry
circles. Gather any remianing pastry; shape into another round. Repeat
rolling cutting and filling. Beat egg yolk and milk until well blended;
brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes.
Serve warm.
----- Original Message -----
From: "Chris"
To: phaedrus
Sent: Thursday, June 26, 2003 12:14 PM
Subject: recipe from Bon Appetit
> Hi,
>
> I am looking for an old recipe (we have magazines
> dated back as far as 1979, but pages are missing) from
> Bon Appetit magazine. It was for asparagus on a bed
> of fresh spinach. It had a raspberry vinigrette and
> was garnished with fresh raspberries and chives. Can
> you help me please. Thanks, Chris
>
Hello Chris,
Not sure if this is exactly the same recipe, but it's the only one that I
found.
Phaed
Salade d'Asperges à la Vinaigrette de Framboises
Asparagus and Spinach Salad with Raspberry Vinaigrette
Ingredients
For the salad:
1 pkg. (5 oz.) baby spinach
30 jumbo asparagus spears
For the vinaigrette:
10 oz. package unsweetend raspberries, thawed and drained until dry
2 Tablespoons sherry vinegar
6 Tablespoons olive oil
1/2 cup heavy cream
Salt and freshly ground pepper
1 teaspoon chopped chives
1. Blanch the asparagus in boiling, salted water until crisp-tender.
2. Place the berries in a blender with the vinegar, salt, pepper, olive oil
and cream and blend.
3. Strain through a chinoise to remove all the seeds.
To Serve:
Divide the spinach among 6 salad plates. Arrange 5 spears on each plate and
drizzle with the vinaigrette. Sprinkle with chives and serve.
----- Original Message -----
From: "Delbert"
To: phaedrus
Sent: Thursday, June 26, 2003 9:02 AM
Subject: coins
> Hi how do you clean coins?
>
>
Hello Delbert,
Sometimes it's not a good idea to clean coins. It can reduce their value.
See:
Cleaning Coins
Phaed
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