1.
Scallop, Spinach &Tomato Sauté
2. Seafood
Pasta with Peppers and Greek Olives
3. Simple Salisbury Steaks
4. Southern
California Bread Salad
5. Spicy
Pear Cake
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1. Scallop, Spinach &Tomato
Sauté
Ingredients
2 tbsp. olive oil
1 clove garlic, minced
1 lb. bay or sea scallops, halved
1 tbsp. chopped fresh basil
3 large tomatoes, coarsely chopped
10 oz fresh spinach, stems removed,
thoroughly washed
Salt and freshly ground pepper, to taste
2 cup cooked rice
Directions
Gently
heat the oil and garlic in a large skillet
over low heat for 1 minute. Stir in the
scallops, cover, and cook for 1 minute. Stir
in the basil, tomatoes, spinach, and salt
and pepper to taste. Cover and cook for 4 to
5 minutes, stirring occasionally until the
scallops whiten. Serve at once, spooning the
scallops and their sauce over rice.
Makes 4 servings.
A Day Recipe from the National Cancer
Institute
Nutritional Information (1 serving):
Calories: 338; Carbohydrate: 35 grams;
Protein: 31 grams; Fat: 9 grams;
Source: Dynamic Diabetics Recipes
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2.
Pasta, Seafood, Eggs and Grains:
Seafood Pasta with Peppers and Greek
Olives
from Great Lake Effects:
Buffalo Beyond Winter and Wings
___________________________________
INGREDIENTS:
12 to 16 ounces lemon-pepper pasta
10 ounces medium peeled shrimp
1 bunch green onions, chopped
Vegetable oil
2 tomatoes, chopped
1 green bell pepper, julienned
1 red bell pepper, julienned
1/4 cup dry white wine
4 ounces black Greek olives
Chopped fresh parsley and basil to
taste
Ground pepper to taste
Grated Parmesan cheese
TO PREPARE:
Cook the pasta using package directions.
Drain and rinse.
Stir-fry the shrimp and green onions in oil
in a skillet
over high heat for 1-1/2 minutes.
Add the tomatoes and
bell peppers.
Stir-fry until the shrimp turn pink.
Add the white wine,
olives, parsley, basil and pepper.
Spoon over the hot
pasta on a serving platter.
Sprinkle with Parmesan
cheese.
May add additional favorite fresh herbs if
desired.
SERVINGS: 4
___________________________________
Copyright 1997 The Junior League of Buffalo,
Inc. All
rights reserved.
Visit The Junior League of Buffalo web site
(http://www.jlbuffalo.org) to purchase
copies of Great Lake
Effects: Buffalo Beyond Winter and Wings,
e-mail
mailto:jlb@buffnet.net or call (716)
882-7520.
The Junior League of Buffalo is an
organization of women
committed to promoting volunteerism,
developing the
potential of women and to improving
communities through
effective action and leadership of trained
volunteers. Its
purpose is exclusively educational and
charitable. A
portion of the proceeds from the sale of
Great Lake
Effects: Buffalo Beyond Winter and Wings
will help support
the Junior League of Buffalo's signature
project, Kids
Cafe, in partnership with the Food Bank of
Western New
York.
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3. Simple Salisbury Steaks
Prep/Cook Time 25 min.
1 can (10 3/4 oz.) Campbell's(R) Cream of
Mushroom Soup OR 98% Fat Free Cream of
Mushroom Soup
1 lb. ground beef
1/3 cup dry bread crumbs
1 small onion, finely chopped
1 egg, beaten
1 tbsp. vegetable oil
1 1/2 cups sliced mushrooms
MIX thoroughly 1/4 cup soup, beef, bread
crumbs, onion and egg. Shape firmly into 4
patties, 1/2" thick.
HEAT oil in skillet. Cook patties until
browned. Pour off fat.
ADD remaining soup and mushrooms. Heat to a
boil. Cover and cook over low heat 10 min.
or until done. Serves 4.
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4.
Appetizers, Salads and Breads:
Southern California Bread Salad
from California Sizzles
Easy and Distinctive Recipes
for a Vibrant Lifestyle
___________________________________
INGREDIENTS:
1/2 pound day old sourdough bread, crust
removed and sliced
2 large tomatoes, peeled, seeded and chopped
1 medium red onion, thinly sliced,
with slices cut into quarters
6-1/4-ounce can white tuna packed in water
drained and flaked
1 cup pitted black olives
1 cup coarsely chopped basil leaves
Dressing:
3 cloves minced garlic
2 Tablespoons red wine vinegar
Salt to taste
1/3 cup olive oil
TO PREPARE:
1. Place bread slices in a medium bowl
and cover with
water. Let soak for
5 minutes. Squeeze out the excess
water well. Crumble
the bread into salad bowl.
2. Add tomatoes, onion, tuna, olives
and basil to the
bread. Set aside.
3. In a food processor or small bowl,
combine together
garlic, vinegar and salt.
Add olive oil in a stream
and whisk until
emulsified. Toss with the salad and
serve at room
temperature.
Note: You may substitute 8 ounces chopped
cooked chicken
breast or crabmeat for the tuna.
SERVES: 6 - 8
___________________________________
Copyright 1999 by The Junior League of
Pasadena, Inc. All
rights reserved.
Visit The Junior League of Pasadena web site
(http://www.jrleaguepasadena.org) to
purchase copies of
California Sizzles and other fine cookbooks,
or call their
cookbook hotline at (626) 796-0162.
The Junior League of Pasadena, Inc., is an
organization of
women committed to promoting voluntarism,
developing the
potential of women, and improving the
community through the
effective action and leadership of trained
volunteers. Its
purpose is exclusively educational and
charitable. Proceeds
from the sale of Dining by Design will
support the Junior
League's indispensable work within the
community for those
in need.
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5. Spicy Pear Cake
Grated fresh pears and lots of
spice make this aromatic cake a delicious
alternative to the traditional fruitcake.
You could even add some red and
green candied cherries to dress it up, if
you wish.
Makes 12 servings
3/4 cup vegetable shortening
1 cup packed light-brown sugar
3 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups coarsely grated ripe pear
1/2 cup milk
1 cup chopped pecans
1/2 cup dark seedless raisins
1/4 cup quartered red and green candied
cherries (optional)
1) Preheat oven to 350 degrees F. Grease a
10-inch tube pan.
2) Combine shortening, brown sugar, eggs and
vanilla in a medium bowl with
an electric mixer.
3) Beat in flour, baking powder, cinnamon,
ginger, nutmeg and salt at low
speed. Fold in pecans, raisins and cherries,
if using.
4) Transfer batter to greased pan and bake
45 to 50 minutes until surface
springs back when lightly pressed. Cool 5
minutes in pan; invert onto wire
rack and cool to room temperature.
Copyright Minutemeals.com, Inc., 2000
