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Old April 29th, 2002, 11:45 PM   #196
Netchatter
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I've been trying to use more spinach

I made lasagna recently, and put a layer of thawed, drained spinach in it next to the drained cottage cheese. It was wonderful (not nasty at all!)

I also shredded some fresh leaves and dropped them in my chicken vegetable soup just before I served it. I left it cook long enough to thoroughly wilt the spinach.

Does anyone other than me like wilted spinach/citrus salad?
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Old April 29th, 2002, 11:58 PM   #197
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JEZEBEL SAUCE

1 - 18 oz jar pineapple preserves
1 - 18 oz jar apple jelly
3 to 4 Tbsp prepared horseradish
1-1/2 tsp dry mustard
1 Tbsp coarsely ground black pepper

Combine all ingredients well. Serve over a block of cream cheese with crackers.
This makes enough for three 8-oz bars of cheese.
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Old April 30th, 2002, 12:05 AM   #198
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<font color="green">((((Tammy)))) LOL!</font>

Netchatter! Just call us Florentine. My mom used to serve wilted salads by pouring hot vinegar and bacon over the greens. So, yep!
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Old April 30th, 2002, 12:08 AM   #199
Netchatter
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CRABMEAT SPREAD

4 Tbsp minced fresh parsley
4 3-oz pkg cream cheese, softened
1 small white onion, grated
2 Tbsp Worchestershire sauce
2 Tbsp mayonaise
1 Tbsp. fresh-squeezed lemon juice
garlic salt to taste

1/2 cup bottled chili sauce
1 6-oz can crabmeat, drained


Mix first six ingredients thoroughly, then add garlic salt a bit at a time, tasting as you go.

Spread mixture on a large shallow dish.

Top with the chili sauce, then the crabmeat, and sprinkle parsley over it all.

Refrigerate for at least two hours before serving. I like to serve it with Keebler Toasted Wheat crackers.

(You can use low fat cream cheese and mayo if you wish.)
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Old April 30th, 2002, 12:23 AM   #200
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CRAB-STUFFED MUSHROOMS

1/2 stick (4 Tbsp or 2 oz) butter
3 Tbsp finely chopped fresh parsley
1 Tbsp minced garlic
1/2 pound crabmeat (8 0z)
1/2 cup Pepperidge Farm Dressing Mix (plain flavor)
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
1/2 cup finely shredded Cheddar cheese
16 large mushrooms, caps removed and chopped

Melt butter over medium-high heat. Saute mushroom stems and onion and garlic until soft. Reduce heat to medium.

Add parsley, crabmeat and dressing mix and cook, stirring, until all ingredients are thoroughly incorporated and moist. Stir in Parmesan cheese. Remove from heat, and let mixture cool.

When cool, mix in beaten egg to bind ingredients. (You may substitute two egg whites if you wish.)
Stuff mushroom caps and place in baking dish. Bake 20 minutes in 350 degree F (180 C) preheated oven. Remove and sprinkle with Cheddar cheese, and bake another 10 minutes, or until cheese is melted and mushrooms are cooked.
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Old April 30th, 2002, 12:30 AM   #201
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I had some fruit salad over the weekend that was to die for. It was a simple fruit salad but it was made only with tropical fruits. Papaya, Kiwi, Mango, Honeydew Melon (both orange and green) and Pineapple. It tasted fantastic and the colors were beautiful. Very refreshing and easy to make.
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Old April 30th, 2002, 12:37 AM   #202
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/me waves to The Florentine Sisters. ;-)

One of my favorite restaurants serves a killer wilted spinach salad. They use only baby spinach leaves drizzled with a warm raspberry vinagrette. Delish! (and lots of calcium for strong bones.<g>)
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Old April 30th, 2002, 12:44 AM   #203
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CARROTS VICHY

Think you don't like cooked carrots? Try these! Maybe you'll change your mind.

1/4 cup butter or margarine
3/4 cup boiling water
1 teaspoon salt (or to taste)
1/4 teaspoon nutmeg
1/4 teaspoon white pepper (or 1/8 black)
1 Tbsp granulated sugar
5 cups sliced carrots, 1/4" thick (I cut mine on the diagonal)
1 Tbsp fresh-squeezed lemon juice
1/4 cup finely chopped fresh parsley

Add butter to boiling water. Turn heat to low, and add salt, nutmeg, pepper, sugar and carrots.

Simmer 8-10 minutes, or until carrots are tender-crisp. Drain, and stir in lemon juice and parsley.

Serve immediately.

(I don't always follow the recipe. I just toss all the right ingredients in the pot, and it tastes just as good!)
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Old April 30th, 2002, 12:57 AM   #204
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MOROCCAN CARROT-RAISIN SALAD

i cup boiling water
1/2 tsp salt
1 pound baby carrots

2 Tbsp lemon juice
1 Tbsp sugar
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp salt
1/8 tsp cayenne pepper

1 Tbsp olive oil
1/4 cup fresh parsley, minced
1 cup raisins

Slice carrots diagonally in two or three pieces, trying to get them approximately the same size. Cook in salted boiling water until tender-crisp, 5-7 minutes. Drain, rinse with cold water, and drain again. Set aside to cool.

Combine lemon juice, sugar, paprika, cumin, cinnamon, the 1/4 tsp salt, and cayenne. Stir until sugar and salt have dissolved.

Stir in olive oil, parsley and raisins. Add carrots and toss together.

Refrigerate, covered, at least one hour to blend flavors, stirring occasionally.

Makes 3 cups of salad.
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Old April 30th, 2002, 01:01 AM   #205
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Have you tried a Caesar salad-grilled chicken wrap?

Quote:
Originally posted by SuGaR
My all time favourite salad is Caesar salad.
I had one at a little tearoom-type restaurant in Baton Rouge about six months ago. It was delish!
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Old April 30th, 2002, 06:57 AM   #206
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I'm gonna get the things from the store tonight to try that chicken noodle casserole, it sounds sooooo good! I wonder if it would freeze well in some of those small ziploc bowls?? I love pasta dishes but worry about if pasta freezes well?
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Old April 30th, 2002, 06:58 AM   #207
~Hummingbird~
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Quote:
Originally posted by ~Hummingbird~
I'm gonna get the things from the store tonight to try that chicken noodle casserole, it sounds sooooo good! I wonder if it would freeze well in some of those small ziploc bowls?? I love pasta dishes but worry about if pasta freezes well?
And before any of ya'll ask I am a disaster in the cooking department so thanks for making it such a step by step recipe to follow.
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Old April 30th, 2002, 07:11 AM   #208
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Re: CRAB-STUFFED MUSHROOMS

Quote:
Originally posted by Netchatter
1/2 stick (4 Tbsp or 2 oz) butter
3 Tbsp finely chopped fresh parsley
1 Tbsp minced garlic
1/2 pound crabmeat (8 0z)
1/2 cup Pepperidge Farm Dressing Mix (plain flavor)
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
1/2 cup finely shredded Cheddar cheese
16 large mushrooms, caps removed and chopped

Melt butter over medium-high heat. Saute mushroom stems and onion and garlic until soft. Reduce heat to medium.

Add parsley, crabmeat and dressing mix and cook, stirring, until all ingredients are thoroughly incorporated and moist. Stir in Parmesan cheese. Remove from heat, and let mixture cool.

When cool, mix in beaten egg to bind ingredients. (You may substitute two egg whites if you wish.)
Stuff mushroom caps and place in baking dish. Bake 20 minutes in 350 degree F (180 C) preheated oven. Remove and sprinkle with Cheddar cheese, and bake another 10 minutes, or until cheese is melted and mushrooms are cooked.
My hubby & eldest would love this!!!
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Old April 30th, 2002, 08:17 AM   #209
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ROFL Lou!!!
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Old April 30th, 2002, 11:05 AM   #210
Netchatter
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Re: Re: CRAB-STUFFED MUSHROOMS

Quote:
Originally posted by ~Hummingbird~


My hubby & eldest would love this!!!
They really are yummy! Let me know what they think if you try them.
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