I cannot recall the last time I ate a vanilla wafer, nor had home made

It's been a long time for me, too, but the
flavor and texture both come easily to mind.

banana pudding with them. I might have had a small sample of the
pudding on a buffet line at some random time in the past decade or two.

I've never been a great fan of banana in anything.
Sure, I'll eat a banana maybe for its potassium
and enjoy it, but the flavor takes over in the
recipes it appears in. Bananas Foster? I eat the
ice cream and the bananas separately.

As to the arificial vanilla, Gail refuses to buy it. BJs only had that
the last time we wanted vanilla and so she ordered the real stuff from Amazon. It is used in a number of her christmas cookie recipes.

The news has it that Nielsen-Massey, one of the
top names in the vanilla business, recently
stopped accepting new customers, because it could
barely keep up with the requirements of its
existing ones.

I wonder why this is called Emerald? Was it lifted out of Emerald's cookbooks? Given the ingredient colors, it might be renamed "ruby
seafood salad" :-}}
Title: EMERALD SEAFOOD SALAD *

There is a bunch of spinach there. Maybe the
titler didn't want to have to type out all the
letters in Emerald and ruby salad.

---------- Recipe via Meal-Master (tm) v8.01

Title: Emerald Dip and Shamrock Shrimp
Categories: Appetizers, Dips, Fish/sea
Yield: 8 servings

------------------------------------DIP------------------------------------
1 lb Spinach, stems removed, or 1/2 c Nonfat Sour Cream
10 oz Package Spinach 1/4 c Nonfat Mayonnaise
Dressing
2 Green Onions and Tops, 1 ts Anchovy Paste
Sliced 1/8 ts Ground Nutmeg
1/2 c Packed Parsley Sprigs 1/8 ts Salt
1/2 ts Dried Dill Weel 1 pn Ground White Pepper
1/2 c Plain Nonfat Yogurt 3 tb Fresh Lemon Juice

-----------------------------------SHRIMP-----------------------------------
1 c Parsley Sprigs 1/8 ts Cinnamon
1 c Water 1/8 ts Salt
2 tb Fresh Lemon Juice 1 lb Large Shrimp, in shells
1 Clove Garlic, halved Vegetable Cooking Spray
1 ts Dried Tarragon Leaves

----------------------------------CRUDITES----------------------------------
2 c Broccoli Florets Rings or strips
4 oz Snow Peas 1 md Zucchini, cut into
spears or
2 Green Peppers, cut into Sliced

Dip: In a large pot, place spinach with water that clings from washing.
Cook covered over mdium heat until completely wilted, about 5-7 minutes.
Drain and rinse immediately under cold water. Place spinach in strainer
and
press to extract as much liquid as possible. In a food processor, place
spinach with green onions, parsley and dill weed; process to puree. Add
remaining dip ingredients except lemon juice; process until smooth. Stir
in
lemon juice to taste. Refrigerate until ready to serve.

Shrimp: In a blender, process all ingredients except shrimp and cooking
spray until smooth. Let mixture stand in blender contantainer 5 minutes,
or
until green part rises to top, leaving water below.Shell shrimp, leaving
tails intact if desired. In a baking dish, arrange shrimp in a single
layer; spray ightly with cooking spray, tossing to coat. Spoon parsley
mixture evenly over shrimp, discarding water at bottom of container. Turn
shrimp to coat with parsley mixture. Spray a large nonstick skillet with
cooking spray; heat over medium-high heat. Add 1/4 of the shrimp and
saute,
turning over once, just until opaque in center, 1-2 minutes. (Be careful
not to overcook.) Remove shrimp to plate. Wipe out skillet and repeat
with
remaining shrimp in three batches. Serve shrimp warm, room temperature or
cold; refrigerate if not serving within one hour. Serve shrimp and dip
with
crudites arranged on a platter.

Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol:
90mg, Fiber: 2g, Sodium: 133mg. Dip: Calories: 45, Protein: 3g,
Carbohydrate: 8g, Fat: .5g, Cholesterol: 5mg, Fiber: 1g, Sodium: 207mg.

Source: Medford Mail Tribune, March 1994 Typed by Katherine Smith
Cyberealm
BBS and home of Kook-Net, Watertown, NY 315-786-1120

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