|
Chef2Chef Recipe Club - Volume 4 Issue 89 - May 1, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Last week we sent out a special email about the Montezuma Creek Navajo Project, an effort that we have committed our resources to. There is a group of mentally challenged Navajo students on a reservation in Utah who need cookbooks, uniforms, utensils and small appliances for a Life Skills class. We intend to help them. The response to our mailing has been overwhelming! Chefs, Personal Chefs, average folks like you and I, have written us from the United States, Canada, New Zealand and Australia pledging their support and help. Some of our advertisers and site sponsors have in turn sent out mailings to their respective databases and some have offered products or rebates in the form of monies we can use to purchase what is not donated. I want to thank all of you in advance for your participation in this worthy project. If you'd like more information on how you can join us, drop me a note or go to our forums and look in the chat area. http://forums.chef2chef.net -------------------------------------------------- Moisture Limited is honored to assist Chef2Chef in The Montezuma Creek Navajo Project effort. We are committed to the success of this project and we are going to donate $13.95 for every product sold via the Chef2Chef user community for the entire month of May. Just visit us at www.moisturelimited.com, buy any of our residential products and the project gets a donation of $13.95. When placing your order put CHEF2CHEF in the comments section of the order form. NOTE: This great product is a must in my fridge! Eliminates odors and humidity. Adds great shelf life to your produce and is all natural. -------------------------------------------------- Today Cynthia Bowan shares a shrimp recipe with us. She calls for White Sauce in her recipe and if you don't have a handy recipe for it, you can refer back to the Sauce Making week for a recipe here: http://chef2chef.net/news/club/vol2/chef-recipe-club-II-061.htm Enjoy and Bon Appetit! -------------------------------------------------- Shrimp Florentine 1 lb. shrimp, remove shells and devein 1/2 lb. fresh mushrooms, sliced Butter 1 lg. bunch fresh spinach Dash nutmeg 2 cups white sauce, with 3-4 T. grated Asiago or Romano cheese added Buttered bread crumbs Steam shrimp, or cook slowly in small amount of water. Drain well and set aside. Sauté mushrooms in 2 Tbsp. butter, drain and set aside. Wash spinach, cut into shreds. Lift wet spinach, dripping and place in small saucepan. Add 2 Tbsp. butter, dash of nutmeg, and cover. Cook over medium-low heat until spinach is done, drain well. To assemble, place spinach in bottom of large casserole dish. Top with mushrooms, then shrimp. Cover all with white sauce. Top with buttered breadcrumbs. Bake at 350F, 35-45 minutes, until casserole is heated through and bubbling. Serve with rice pilaf, tossed salad, French bread. Serves 3-4. -------------------------------------------------- Recipe Club, Interested in having New York's most popular chefs and wine connoisseurs enlighten you about their passion of the culinary world? With informative articles, innovative recipes and tricks of the trade revealed, your kitchen will become a gastronomic feast that will impress all. Explore http://www.exclusivelygourmet.com to see for yourself and enter the world of culinary delight. Receive a free copy of our "Online" Magazine just by signing up. Note: I've seen both the print and online version of this magazine. There is a special offer on the above link, buy 1 year and get another one for free. You will receive two years of the printed version for only $15 and the online version is only $6. Both include an e-book with over 80 recipes that is worth the subscription price alone! -------------------------------------------------- Baked New Potatoes and Yellow Peppers 10 medium new potatoes, cut into bite-sized pieces 3 yellow bell peppers, quartered, seeded 1/2 cup extra virgin olive oil 1 1/2 tsp. sesame oil Coarse salt 1/4 cup finely chopped parsley Preheat oven to 400F. Place potato pieces in roasting pan. Place pepper slices, cut side up, in a second pan. Combine oils drizzle half over potatoes and half over the peppers. Sprinkle with coarse salt. Roast potatoes for 30-35 minutes, roast peppers for 20-25 minutes, or until tender. Arrange potatoes and peppers on a platter, sprinkle with parsley and serve. Makes 6 servings. -------------------------------------------------- Adventure Foods was created in 1985, and is dedicated to making trail foods as tasty as home cooked meals, but with the added convenience of a light weight and a quick or instant preparation. We offer entrees, breads, and dessert baking mixes, vegetable side dishes, an exciting line of cold water preparation salads and desserts, as well as an extensive line of bulk products. All of our bulk, individual, food items are gluten free, GMO free, all natural, and most of our ingredients are certified Kosher. We began offering special packing in 1995 for individuals who are diabetic, gluten intolerant, lactose intolerant, wanted vegan foods, or had any other health or food restriction. We offer a wide selection of foods that are already gluten free, and we will special pack any item that is not already offered gluten free or lactose free (inquire). www.adventurefoods.com ; Adventure Foods, Whittier NC 28789; 1-828-497-4113. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |