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EASY GOURMET SCALLOPS AND SHRIMPS

~Submitted by Angelique, TX

Treat your guests to exotic sweet scallops and succulent shrimp in this upscale yet easy stir-fry.
Preparation time 15 minutes
Cooking time7 minutes - 15 minutes or less
Makes 4 to 6 servings

Ingredients:
1 lb (500 g) uncooked or cooked, fresh or frozen medium-size shrimp,
peeled and deveined
1/2 lb (250 g) large sea scallops
1/4 cup (50 mL) dry sherry
1/4 cup (50 mL) water
1/4 cup (50 mL) teriyaki sauce
1 tsp (5 mL) granulated sugar
3 large garlic cloves, minced
2 tsp (10 mL) finely grated fresh ginger
1/4 to 1/2 tsp (1 to 2 mL) chili flakes (optional)
1 large red pepper
1 large yellow pepper
2 green onions
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) olive oil

Directions:
1. If using frozen shrimp, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt. Pat dry with paper towels. Remove tiny tough muscle from sides of scallops, if necessary. Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.

2. In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using. Core and seed peppers, then slice into 1/2-inch-(1-cm-) wide bite-size strips. Thinly slice green onions and set aside.

3. Place scallops in a bowl. Then lightly sprinkle with cornstarch. Stir until evenly coated. Heat oil in a large, wide frying pan, preferably non-stick, set over high heat. Add coated scallops to hot pan, shaking off excess cornstarch. Cook until golden, from 1 to 2 minutes per side. Add shrimp to pan. If using uncooked shrimp, stir-fry 2 minutes. If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.

4. Immediately add pepper strips. Then stir in sherry mixture. Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes. Remove from heat and sprinkle with green onions. Wonderful served over steamed rice or noodles and drizzled with pan sauce.

Nutrients per serving
19.3 g protein, 3.7 g fat, 10.2 g carbohydrates, 1.1 g fibre, 1.7 mg iron, 37 mg calcium, 160 calories, 609 mg sodium
* Excellent source of niacin and vitamins B12 and C

Make ahead:
In a small measuring cup, mix sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using. Cover with plastic wrap and refrigerate up to 2 days. Slice peppers and onions, then store separately in plastic wrap. Refrigerate up to 2 days. Place scallops on a paper towel-lined plate. Cover with plastic wrap and refrigerate overnight. Proceed with recipe just before serving.

BLT DIP

~Submitted by Edna, Decatur, IL

1 cup sour cream
1 cup Miracle Whip
1/2 cup fried and crumbled bacon
2 tomatoes diced
1 1/2 c shredded lettuce

Mix sour cream and Miracle Whip until well blended. Add bacon. Mix well. Spread in a square dish. Top with lettuce, then tomatoes. Chill well before serving. Serve with snack crackers.

STUFFED HEAD LETTUCE

~Submitted by Lillian, FL

This is so easy and so pretty.

1 med. Sized head lettuce
1 (3oz.) pkg. cream cheese
2Tbsp. Blue cheese
2Tbsp. grated carrot
1 Tbsp. minced green pepper
2 Tbsp. diced tomato
1/8 tsp. pepper
?? tsp. salt
1 tsp minced onion

Wash lettuce; remove core. With a tablespoon, remove enough of the lettuce around core to leave a cavity 2-3??? in diameter. Save removed lettuce for another use. Combine cheeses, carrot, green pepper, tomato, pepper, salt and onion; pack firmly into lettuce cavity. Wrap lettuce head in foil or plastic wrap and chill until center is solid. Slice lettuce into wedges. Serve with dressing of your choice. A few pieces of fresh fruit (grapes, strawberries or melon) placed on the salad plate is very nice.

Serves 4-6

BUTTERNUT SQUASH AND WILD MUSHROOM RISOTTO

~Submitted by Rita, Hampshire, England

Serves 4 as a main course

Ingredients:
for the squash butter:
1 medium butternut squash (about 1 1/2 pounds)
1 cup vegetable stock
2 ounces sweet butter (1/2 stick

Pre-heat oven to 400 degrees. Remove the neck of the squash, peel and dice it into 1/4 squares. Blanch in boiling salted water until tender and refresh in ice water, drain and set aside. Slice the bottom of the squash in half and remove the seeds. Place in a roasting pan cut-side down, pour in the stock, cover and braise in the oven until tender.

Remove the squash from the stock and cool, strain the stock and set aside. Remove the pulp from the squash and puree in food processor with the butter until smooth. Strain the puree through a fine sieve and set aside.

For the risotto:
2 cups Carnaroli, Vialone Nano or Arborio Rice
2 ounces sweet butter
1 small Spanish onion, finely minced
1 pound fresh wild mushrooms
5 to 6 cups vegetable stock
1 teaspoon minced fresh thyme leaves
1/2 cup grated Pecorino Romano cheese
kosher salt and freshly ground black pepper

In a large heavy saucepan melt the butter over medium heat, add the onion and cook until soft and translucent, but not brown, add the mushrooms and cook until they are softened a bit.

Meanwhile bring the vegetable stock to a simmer in another saucepan. Add the rice to the onions, stirring to coat each grain with the butter. Add one cup of the hot stock, bring to a simmer and cook uncovered, stirring constantly until the liquid is absorbed into the rice, add the reserved squash braising liquid and cook until the rice has absorbed it as well. Continue adding hot stock, 1/2 cup at a time until the rice is tender, use only as much stock as is absolutely necessary.

When the rice is tender but still firm (al dente), stir in the reserved diced squash, the squash butter and minced thyme and heat through. Stir in the grated cheese and season with salt and pepper to taste. Adjust the texture of the risotto by adding more stock if a creamier risotto is desired.

For the vegetable stock:
3 medium leeks, cleaned and sliced
1 Spanish onion, peeled and sliced
1 large carrot, peeled and sliced
2 ribs celery, sliced
1 cup mushrooms, sliced
(or trimmings form the wild mushrooms above)
4 cloves garlic, peeled and sliced
1 cup white wine
1 teaspoon black peppercorns
4 sprigs fresh thyme
1/2 teaspoon kosher salt
1 tablespoon olive oil

In a large saucepan heat the olive oil over medium-high heat. Add the vegetables and saut?©, giving them just a little bit of color. Deglaze with the wine and reduce until dry. Tie the bay leaf, peppercorns and thyme sprigs in cheesecloth and add it to the stock. Pour in 1 1/2 quarts of water, add the salt and bring to a boil, reduce the heat and simmer for about two hours. Strain through a fine sieve or cheesecloth.

SPINACH CHEESE TARTS

~Submitted by Larry Holmes, Ontario, Canada

1 package frozen chopped spinach
3 green onions, sliced
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon oregano
?? teaspoon pepper
3 eggs
1 ?? cups cottage cheese
?? cup grated Parmesan cheese
24 frozen mini-tart shells
sour cream (garnish)
pimiento or roasted red pepper (garnish)

Heat oven to 375?° F. Thaw spinach and squeeze out liquid. Combine spinach, onions, butter and seasonings. Place eggs in bowl and lightly beat; add cheeses, stirring to combine. Combine spinach and cheese mixture. Place tarts shells on a baking sheet. Spoon heaping tablespoon of filling into each tart shell. Bake for 25 to 30 minutes until filling is set and pastry is golden. Carefully remove tarts from foil cups and garnish with small dollop of sour cream and pimiento.

Makes 24 tarts.

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For Two...

GARDEN OMELET

3 teaspoons butter or margarine, divided
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1/2 cup sliced mushrooms
1/2 teaspoon dried basil leaves
4 eggs, beaten
1 tablespoon milk
1/4 teaspoon black pepper
Dash salt
1/2 cup (2 ounces) shredded Swiss cheese

1. Melt 1 teaspoon butter in large nonstick skillet over medium heat. Cook and stir onion and bell pepper 2 to 3 minutes or until onion is tender. Add mushrooms and basil; cook and stir 3 to 5 minutes more. Remove from skillet and keep warm.

2. Whisk together eggs, milk, black pepper and salt in medium bowl. Melt remaining 2 teaspoons butter in same skillet over medium heat; rotate pan to coat bottom. Pour egg mixture into skillet. Cook over medium heat; as eggs begin to set, gently lift edges of omelet with spatula and tilt skillet so that uncooked portion flows underneath.

3. When eggs are fully cooked, spoon vegetable mixture over half of omelet. Sprinkle with cheese. Loosen omelet with spatula and fold in half. Transfer to warm serving plate.

Makes 2 servings