[EnchantedSLN]

Here are other Macster recipes if anyone's interested.


WHAT MY GIRLFFRIEND SARA COOKS FOR ME
serves six (Some Kind of Shrimp Thing)

2 1/2 lbs raw shelled shrimp
1 1/2 cups (3 sticks) butter cut into 1/2 inch pieces
1 1/2 cups sliced fresh mushrooms
4 cloves chopped fresh garlic
7 cups chicken broth (preferably home-made)
1 1/4 cups chopped green onions
1/4 cup chopped fresh parsley
French bread

Melt 1/2 cup butter in heavy large saucepan over medium-high heat. Add shrimp, mushrooms and garlic and saute just until shrimp are pink (about a minute - don't overcook). Stir in boiling chicken broth, green onion and parsley. Remove from heat and add remaining batter, mixing until melted. Ladle into heated bowls and serve immediately with hot French bread.

"Then eat on"
Mick Fleetwood


SAVORY BAKED FISH
Preheat oven to 375*
serves four

1 1/2-2 lbs firm white fish (halibut, sea bass, mahi-mahi)
2 cups mayonnaise
3 cloves chopped garlic
1 large chopped onion
tabasco sauce to taste
1 cup packaged breadcrumbs
lemon
parsley

1. In mixing bowl put mayo, garlic, onion, tabasco sauce and blend
2. Spread mixture on both sides of fish
3. Seal in tin foil package
4. Bake for 20 minutes (depending on thickness of fish)
5. Remove from oven, open package, sprinkle breadcrumbs on top of fish
6. Replace in oven until breadcrumbs are browned
7. Remove, garnish with sliced lemon, parsley sprigs, and serve.

John McVie


MAMMA MARIA'S PORTUGUESE STEAKS
To feed four
cooking time 15 mins

Ingredients:
4 filet mignons
3 cups sliced mushrooms
1 cup double cream
2 tablespoons worchestershire sauce
3 tablespoons tomato ketchup
4 oz unsweetened butter
6 large cloves of garlic (or more if you're feeling anti-social!)
1 oxo cube (or any beef boullion cube)

To Prepare:
Using half the butter, saute mushrooms in a separate skillet and put aside (add a little salt & pepper if you wish) Beat the steaks with a meat mallet to about 3/4" thick and trim off the fat - don't throw it away yet! Heat the remaining butter in another skillet, crush the garlic with a pressor into butter. On a high heat, sear the steaks both sides, add the bits of fat and let them cook slowly (about 6-8 minutes for pink in the middle) - meantime mix the cream, ketchup, and worchestershire sauce in a bowl with salt and pepper. Chuck out the bits of fat now! Remove the steaks from skillet and turn off heat. Now, add the cream mixture to the steak juice - don't do it over heat, it will curdle! Put back on medium heat, adding the mushrooms and their juice. Sprinkle in the boullion cube. Return the steaks, turning once in the sauce. Cook a couple more minutes, low heat, and serve!

Now, about the only healthy part of this meal is the salad you serve it with! So those watching cholesterol levels, beware --- Anyway, this is my husband's favorite way to eat steak so I hope you enjoy it too!

Christine McVie
Aah!
The way to a man's heart!!
Lot's of love!

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