Quick Saucy Chicken Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Chicken/turkey; cook — dice
2 cans Cream of mushroom soup
16 ounces Frozen mixed vegetables
1 teaspoon Poultry seasoning
1/2 teaspoon Garlic salt
2 cups Bisquick Original or Reduced — Fat baking mix
1 1/2 cups Milk
1 teaspoon Parsley flakes

Heat oven to 450~. Mix chicken, soup, vegetables, poultry seasoning and garlic
salt in ungreased 13x9x2″ baking dish. Stir baking mix and milk until blended.
Pour over chicken mixture. Sprinkle with parsley. Bake 30 to 32 minutes or
until
crust is light golden brown.
Source: Bisquick Card

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Popularity: 4% [?]

Title: BRUNCH EGGS
Categories: None
Yield: 1 servings

2 lb Spicy sausage
12 Eggs, slightly beaten
4 c Milk
2 ts Dry mustard
1/2 ts Salt
4 Slices white bread, cubed
2 c Grated cheddar cheese

Brown and drain sausage. Mix together eggs, milk, dry
mustard and salt. Stir in cubed bread. Add cheddar
cheese and sausage. Pour into greased 9×13 baking
pan. Refrigerate overnight. Bake at 350~F for 1
hour. Test with knife.

Optional: Can add mushrooms and peppers, or can
eliminate sausage.

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Popularity: 4% [?]

Title: Steamed Stuffed Bitter Melon
Categories: Chinese, Pork, Ceideburg 2
Yield: 2 servings

MMMMM————————–STUFFING——————————-
1/2 lb Pork, ground [I minced it
-with cleavers. S.C.]
4 Fresh water chestnuts,
-peeled and finely minced
1 ts Minced fresh ginger root
2 tb Minced scallion
1 1/2 tb Shaoxing wine or dry sherry
1/2 ts Salt
1/2 ts Sugar
1 tb Thin soy sauce
1 Egg, lightly beaten
1 ts Cornstarch
2 lg Bitter melons, about 3/4 to
-1 lb.

MMMMM—————————SAUCE——————————–
2 tb Peanut oil
2 ts Minced garlic
1 1/2 tb Fermented black beans
1 tb Shaoxing wine or dry sherry
3/4 c Chicken broth
Salt to taste
1/2 ts Cornstarch mixed with 1
-teaspoon cold chicken broth
1 tb Sesame oil
From Ken Hom’s book,
-Chinese Technique.

Combine the stuffing ingredients in a large bowl. Mix them
thoroughly. The hands are the best tool for this job.

Cut the bitter melon into 1-inch slices; discard the end pieces. With
a paring knife, trim out the insides. Lift them out. Stuff the
cavity of each slice with a generous spoonful of stuffing.

Arrange the stuffed pieces of vegetable on a plate and set the plate
on a trivet in a wok over enough hot water to come within 1 inch of
the plate. Cover the wok and steam the food for 20 minutes. Remove
the platter and trivet.

In a separate wok or pan, prepare the sauce. First heat 2 tablespoons
peanut oil. Add the garlic and fermented black beans, stir for a
minute, then add the Shaoxing wine, chicken stock and salt. Add the
liquid that results from the steaming of the melon. Bring the
mixture to a boil. Thicken with the dissolved cornstarch and flavor
with sesame oil.

Pour the sauce over the bitter melons and serve.

Serves 2 as a main course.

NOTE: Hom makes no mention of blanching although another bitter melon
recipe in another book *does* say that it will cut the bitterness.

Posted by Stephen Ceideburg; February 25 1991.

MMMMM

Popularity: 4% [?]

BUTTER TART PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
3/4 c Brown sugar — packed
3/4 c Corn syrup
3 tb Butter — melted
4 ts Flour — all purpose
1 1/2 ts Vanilla
1/4 ts -salt
2 1/4 c Currants or raisins
1 Pie shell, 9", unbaked

In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour,
vanilla and salt until blended. Stir in currants or raisins. Pour in pie
shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30
minutes longer or till centre is just firm to the touch, covering edges of
pastry with foil if browning too much. Let cool completely before cutting.
MAKES:10 Serving

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Popularity: 5% [?]

BLACKBERRY VINEGAR – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Blackberries
1 c Vinegar, white

Soak the blackberries in the vinegar for 3 hours,
then pass the mixture through a food mill. Discard
the seeds.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Roland Huet, Christian’s Restaurant,
New Orleans

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Popularity: 5% [?]

Title: Sage Dressing for Chicken
Categories: Diabetic, Poultry, Dressings, Main dish
Yield: 6 servings

2 c Unseasoned dry bread cubes 1 Egg ( egg substitute)
1/2 c Chopped onion 1/2 c Low sodium chicken broth
1/2 c Chopped fresh parsley 1 Roasting chicken (3-4lb)
1 tb Rubbed dried sage Optional

In a large bowl, combine bread cubes, onion, parsley, sage and the
egg. Add enough broth until stuffing is moistened and holds together.
Stuff loosely into chicken. Fasten with skewers to close. Place
breast side up on a shallow rack in a roasting pan. Bake,uncovered,
at 375 degrees F for 1 3/4 to 2 1/4 hours or until juices run clear.
Baste several times with pan juices. DIABETIC EXCHANGE: One serving
(with skin removed after baking) equals 4 lean meat, 2 starch, 1
vegetable; also 359 calories, 128mg sodium, 85mg cholesterol, 26gm
carbohydrate, 42gm protein, 8gm fat.

MMMMM

Popularity: 5% [?]

CRAN-BRANDY PUDDING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All-Purpose Flour*
1/4 c Firmly Packed Brown Sugar
1/2 ts Cinnamon
1/4 ts Allspice
1 t Baking Soda
1/2 ts Baking Powder
3 tb Brandy
1/4 c Milk
3 tb Oil
Egg
3/4 c Chopped Walnuts
2 c Cranberries, Halved

*Self-rising flour IS NOT recommended for this recipe.

Generously greast 1-qt. mold or casserole. In med.
bowl, combine flour, sugar, cinnamon, allspice, soda
and baking powder. Add brandy, milk, oil and egg; stir
just until dry ingredients are moistened. Stir in
walnuts and cranberries. Spoon into prepared mold.
Cover tightly with foil. Place on wire rack in large
steamer or kettle. Pour boiled water 3-4″ deep into
steamer; cover. Keep water boiling gently over low
heat. If necessary, add water to maintain steam. Steam
1 1/2-2 hrs. or until pudding springs back when
touched lightly in center. Cool slightly. Invert onto
serving plate. Cut into slices. Serve with Golden
Toffee Sauce and a dollop of whipped cream, if desired.

Golden Toffee Sauce recipe to follow. Cranberries,
walnuts and brandy flavor this traditional holiday
favorite.

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13.

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Popularity: 6% [?]

Title: CHOCOLATE CHIP-PECAN PIE
Categories: Chocolate, Desserts, Pies
Yield: 6 servings

1/2 c Semi-Sweet Chocolate Chips
1 Unbaked 8-inch Pie Shell
2 Eggs; Lg
3/4 c Dark Corn Syrup
1/2 c Sugar
1/4 c Butter Or Regular Margarine
1/4 t Salt
3/4 c Pecan Halves

Melt the butter or regular margarine and set aside.
Sprinkle the chocolate chips over the bottom of an
8-inch unbaked pie shell. Freeze at least 1 hour.
Combine eggs, corn syrup, sugar, melted butter, and
salt in a bowl. Beat until well blended, using an
electric mixer set to medium speed. Stir in the
pecans and pour over the chocolate chips in the pie
shell. Bake in a 375 degree oven for 50 minutes or
until the custard is set. Cool on a wire rack.

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Popularity: 5% [?]

SHRIMP IN GREEK TOMATO SAUCE WITH FETA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Shrimp, peel and devein
1/2 c Clam juice or fish stock
1/2 lb Feta cheese, sliced 1/4″
-thick, or crumbled cheese
2 c Greek tomato sauce
—–GREEK TOMATO SAUCE—–
3 tb Olive oil
1 Yellow onion, peeled and
-coarsley chopped
1 Clove garlic, minced
5 Very ripe tomatoes, cored
-and coarsley chopped
-(about 4 1/2 cups)
2 tb Chopped parsley
2 ts Whole oregano
1 c Dry red wine
1 Can tomato sauce, 8 oz
1/4 ts Ground cinnamon
1/8 ts Allspice
Salt to taste
Fresh ground black pepper

Greek Tomato Sauce: Heat olive oil in a large, heavy
iron skillet; saute onions and garlic together until
transparent. Add tomatoes, parsley and oregano.
Simmer, covered, until the tomatoes are very tender,
20-25 minutes. Add remaining ingredients and cook
another 20 minutes.
Sauce keeps well refigerated, for 3-4 days. Makes
about 6 cups.

Mix 2 cups of the sauce above with the clam juice.
Place shrimp in the bottom of a heavy skillet or
casserole. Cover with the sauce and top with the Feta.
Place skillet on high heat and bring to a fast simmer,
covered. Reduce heat and cook until shrimp are cooked,
or about 8-10 minutes. Uncover, stir cheese to mix and
serve.

May also be baked at 475 deg F, rather than cooked
on the stove-top. Bake for about 15 minutes,
uncovered, or until bubbly.

Suggestions: Good served over spiral vegetable
flavored pasta.
Substitiue: Rock Shrimp, Scallops or Orange Roughy

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Popularity: 4% [?]

Title: Ma-La Cucumber Fans
Categories: Vegetable, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

1/2 lb Cucumbers, Japanese, or 1/4 ts Chili, red, dry, flakes
— Kirby 1/4 ts Peppercorns, Szechuan,
1 ts Salt, kosher — brown
1 1/2 ts Oil, peanut OR 1/2 ts Soy sauce
1 1/2 ts Oil, corn 1 tb Vinegar, rice
1 ts Ginger, thinly cut 1 1/2 tb Sugar
1 1/2 ts Garlic, minced 1 ts Oil, sesame

Remove the tips from the cucumbers, then cut them up into 2-inch
lengths. Grasp cucumber lengthwise between chopsticks held in a
V-shape on a cutting board, then cut the cucumber crosswise at
1/8-inch intervals into a fan (chopsticks prevent knife from cutting
clear through the cucumber.)

Toss the cucumbers with salt and set aside for thirty minutes to
soften.

Drain, rinse with cold water, then press gently between palms to
remove excess water.

Heat a wok or medium-size heavy skillet over moderate heat until
hot enough to sizzle a bead of water slowly. Add corn or peanut oil,
swirl to glaze bottom, then reduce heat to low.

When hot enough to sizzle a ginger thread, add ginger, garlic,
chili, and peppercorns. Toss until fully fragrant, about ten seconds,
then add a pinch more chili if your nose tells you it’s needed.

Add cucumber, toss to combine, then add soy, vinegar, sugar, and
sesame oil. Toss until sugar dissolves and liquid is hot.

Taste and adjust with a bit more sugar if needed to bring out the
full flavor of the chili. Scrape the mixture into a shallow bowl and
set aside to cool, stirring occasionally.

Before serving, remove most of the peppercorns.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

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Popularity: 4% [?]