1. Seafood
Stuffed Eggplant
2. Sensational Stuffed Mushrooms
3. SHISH TAOUK (CHICKEN KEBAB)
4. Strawberry
Margarita
5. Sweetheart
SNICKERS® Fudge
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1.
Pasta, Seafood and Eggs:
Seafood Stuffed Eggplant
from River Road Recipes II...
A Second Helping
___________________________________
INGREDIENTS:
2 medium eggplants
1 large onion, chopped
4 tablespoons butter or margarine, melted
2 (4-1/2 ounce) cans small river shrimp or 1 pound fresh
river shrimp
1 pound lump crabmeat
1-1/2 cups seasoned bread crumbs
2 eggs, well beaten
1 teaspoon monosodium glutamate
1 teaspoon crumbled oregano
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
3 dashes Tabasco sauce
1 tablespoon butter or margarine
Paprika
TO PREPARE:
Slice eggplants in half and parboil about 10 minutes.
Remove from water, drain, cool slightly and scoop centers
out of each half of eggplant. Place eggplant pulp in
large
mixing bowl and set aside. Saute onion in butter and add
to pulp. Add prepared shrimp and crabmeat, 1 cup bread
crumbs, beaten eggs, monosodium glutamate, oregano,
parsley, salt, pepper and Tabasco sauce. Mix well and
fill
each eggplant shell. Arrange filled eggplant shells in
shallow baking dish filled with 1/4 cup water. Top each
eggplant with remaining 1/2 cup bread crumbs; butter and
sprinkle with paprika. Bake at 350 degrees for 35 to 45
minutes or until top is brown. Serve with French bread
and
green salad. Freezes well.
SERVES: 4 - 6
___________________________________
Copyright 1994 The Junior League of Baton Rouge, Inc.
All
rights reserved.
Visit The Junior League of Baton Rouge web site
(http://www.jlbtr.org/river.htm) to purchase copies of
River Road Recipes II and other fine cookbooks, or call
(225) 924-0298.
The Junior League of Baton Rouge, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers.
Its purpose is exclusively educational and charitable.
All
proceeds from League fundraising efforts, including from
the sale of River Road Recipes II, are returned to the
community.
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2. Sensational Stuffed Mushrooms
Ingredients:
2 pounds medium mushrooms
6 Tbsp. margarine
1 8-oz. pkg cream cheese (softened)
1/2 cup crumbled blue cheese
2 Tbsp. chopped onion
Directions:
Remove stems from mushrooms; chop enough stems to equal 1/2
cup. Cook half of mushroom caps in 3 Tablespoons of margarine
over medium heat 5 minutes; drain. Repeat with remaining
mushroom caps and margarine.
Combine cream cheese and blue cheese, mixing until well
blended. Stir in chopped stems and onions; fill mushroom caps.
Place on cookie sheet.
Broil until golden brown.
Source: Recipe Ross
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3. SHISH TAOUK (CHICKEN KEBAB)
Prep Time: 20 Minutes;
Ingredients:
4 boned and skinned chicken fillets - breast or legs
4 tbsp extra-virgin olive oil
2-4 cloves garlic, crushed
Juice of 1/2 lemon
Salt and pepper
OPTIONAL GARNISHES:
4 tbsp chopped flat-leaf parsley
1 lemon, quartered
1 mild red onion, finely sliced
2 tsp sumac to sprinkle on
Directions:
Cut the chicken into 1-inch pieces. Mix the oil, garlic, lemon
juice, salt, and pepper and leave the chicken in this marinade
for 1/2 hour or longer, turning the pieces over once.
Thread onto flat-bladed skewers and cook over the glowing
embers of a charcoal fire or under the broiler for 6-10
minutes, until lightly browned, turning the skewers over once,
and brushing with the marinade.
Serve on a bed of parsley, with lemon wedges and sliced onion.
Sprinkle if you like with sumac (in which case, do not use the
lemon wedges).
VARIATIONS:
For a Turkish marinade, liquidize in a food processor 1 onion
with 4 tablespoons olive oil, 1 teaspoon cinnamon, salt and
pepper.
For a Moroccan flavor, use as a marinade 1/4 teaspoon ginger,
1 teaspoon paprika, a good pinch of ground chili pepper, salt
mixed with 4 tablespoons extra-virgin olive oil. Serve
sprinkled with chopped cilantro.
For an Iranian version, turn the chicken pieces in 4
tablespoons
melted butter mixed with 1/4 teaspoon saffron powder, the
juice of 1/2 lemon, and some salt.
Source: Recipe Ross
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4. Strawberry Margarita
1 oz tequila
1/2 oz Triple Sec
1/2 oz strawberry schnapps
1 oz lemon or lime juice
1 oz fresh or frozen strawberries
If desired, rub rim of cocktail glass with rind of lemon or
lime and
dip rim in salt. Shake ingredients with ice
and strain into glass.
Source:
Cocktail Central Daily
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5. Sweetheart SNICKERS® Fudge
It’s not the same old fudge! Rich, chewy squares
packed with the great taste of SNICKERS®.
Prep time: 15 min.
Difficulty: Easy
What you'll need:
1 bag DOVE® Dark or Milk Chocolate Hearts, unwrapped
1 bag SNICKERS® Brand Miniatures for Valentine’s Day,
unwrapped and chopped
2 tablespoons butter
2 cups miniature marshmallows (or 20 large marshmallows,
snipped into four pieces each)
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1 teaspoon vanilla
1 8-inch square baking pan(s)Reynolds®
Parchment Paper, foil, or waxed paper
What to do:
Combine the sugar, evaporated milk, and butter in a heavy
saucepan. Bring to a boil, then reduce heat to medium and
simmer for 4 minutes.
Remove the pan from heat and add marshmallows, DOVE®
Chocolate Hearts and vanilla. Stir until blended thoroughly.
Fold in half the chopped SNICKERS® Brand Miniatures for
Valentine’s Day.
Spread mixture evenly in the baking pan, lined with Reynolds®
Parchment Paper, foil, or waxed paper. Press the remaining
chopped SNICKERS® Brand Miniatures for Valentine’s Day into
the top of the fudge. Set aside until completely cooled, about
15 minutes.
Cut into squares or using a cookie cutter, press hearts from
the SNICKERS® fudge mixture.
Makes 1 dozen large pieces.
Source: brightideas.com
