Title: Beefy Spaghetti Soup
Categories: Soup Microwave Easy Main dish
Servings: 4

1/2 lb ground beef, crumbled 1 c frozen cut green been
1 ea medium onion 1 1/2 c broken spaghetti (uncooked)
1 ea clove garlic minced 1 t parsley flakes
4 c beef stock 3/4 t salt
1 t olive oil 1/8 t pepper
1 ea can sliced mushrooms 1 ea bay leaf
1 ea can tomato sauce 1/2 t oregano

In large casserole combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during
cooking. Drain.

Add remaining ingredients. Cover. Microwave at high till spaghetti is
done (around 20 to 25 minutes). Stir occasionally.

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Popularity: 22% [?]

Title: CHINESE CHICKEN SALAD #1
Categories: Chinese, Chicken, Salads
Yield: 6 servings

2 1/2 lb Plain roasted chicken
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)

————————-DRESSING————————-
3 tb Sesame paste, or peanut
– butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-or cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry

TRIM THE BEAN SPROUTS at both ends. Peel the cucumber,
split it in half lengthwise and remove the seeds with
a teaspoon. Finely shred the cucumber into 3-inch
lengths. Peel and finely shred the carrots into 3-inch
lengths. Set the vegetables aside. Take all the meat
off the cooked chicken and shred it into fine strips
using a sharp knife or cleaver. Arrange the chicken
strips on a platter and surround them with the bean
sprouts, cucumbers and carrots. Combine all the
ingredients for the dressing and mix them thoroughly.
(I find an electric blender is useful for this, but
you could use a screw-top jar and shake everything in
it well.) Pour the dressing all over the chicken and
vegetables and mix well. Serve at once.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 4% [?]

Chipotle Chutney Dressing (Gourmet)

Recipe By : Gourmet / May 1996:266
Serving Size : 12 Preparation Time :0:05
Categories : Sauces And Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Major Grey’s chutney — bottled
1/4 cup fresh orange juice — see note
1 tablespoon fresh lime juice
2 tablespoons water
1 teaspoon canned chipotle chili
in adobo sauce — minced
1 teaspoon ground cumin
1 garlic clove — minced
1/4 teaspoon sesame oil — see note

– For chunky style, place ingredients into a container and shake.
– For a smooth salad dressing, blend and process with a small food
processor.
– Store in a non-metal container and refrigerator for 7 to 10 days. Makes
about 3/4 cup.
– Serve dressing with lettuce, potatoes, melons, apples.
~Original recipe omitted salad oil.
~Add more water to thin to desired consistency.
~Substitute other chilies or salsa for the chipotle; or use jalapeno
jelly. If chipotle with adobo not used, add the sesame oil for a comforting
smoky flavor.
~The more sugar in the orange juice, the shorter the shelf life.

from Pat Hanneman’s collection aka ‘patH’
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Popularity: 7% [?]

FRESH PEACH COBBLER WITH CHEESE BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cobblers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COBBLER—–
2 qt Fresh Peach slices
1 1/2 c Sugar
2 tb Cornstarch
1/2 ts Salt
2 tb Lemon juice
1/2 ts Almond extract
3 tb Butter
—–CHEESE BISCUITS—–
2 c All-purpose biscuit mix
1 c Grated cheese
4 tb Butter, melted
2/3 c Milk

COBBLER:
Place peaches in greased 13x9x2-inch baking dish.
Mix sugar, cornstarch and salt; sprinkle evenly over
peaches. Sprinkle on lemon juice and almond extract.
Dot with butter.
Place in preheated, hot oven (400 degrees) until hot
and bubbly, about 15 minutes.

CHEESE BISCUITS:
Measure mix into small bowl. Stir in grated cheese.
Add melted butter and enough milk to make soft dough.
Stir with fork until well blended.
Remove peach mixture from oven. Stir to mix sugar.
Drop dough onto hot peaches making 12 biscuits.
Replace in hot oven (400 degrees) until golden brown,
about 20 minutes.

NOTE:
This recipe is excellent with fresh apples using
cinnamon instead of almond extract.

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Popularity: 7% [?]

Title: CHINESE COLESLAW
Categories: Low-cal, Salads
Yield: 8 servings

4 c Chinese cabbage, shredded
8 1/4 oz Pineapple, crushed, drained*
8 oz Water chestnuts, sliced **
1 c Parsley, fresh, snipped
1/4 c Green onions, sliced
1/4 c Mayonnaise, reduced calor.
1 tb Mustard, prepared
1 ts Gingerroot, grated

* packed in its own juice
** drained
~——————————————————
~—————— PER SERVING: 57 cal., 1g pro., 9g
carbo., 2g fat, 0mg chol., 80mg sodium .
Combine cabbage, pineapple, water chestnuts, parsley,
and onion. Cover and chill. For dressing, combine
mayonnaise, mustard, and gingerroot. Cover and chill.
Spoon dressing over the cabbage mixture; toss to coat.
BETTER HOMES AND GARDENS

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Popularity: 6% [?]

POSOLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Soups
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins)
2 ea Pork shanks or pigs feet
1 tb Salt
2 c Posole
1 t Oregano
2 ea Cloves garlic, mashed
2 tb Chopped onion
4 ea Red chili pods,remove seeds

Place meat and pork rinds and pork shanks in a large
kettle and add about 5 quarts of water or enough to
cover meat. Add approximately 1 tablespoon salt and
bring to a boil. Cook over medium heat for about 1 1/2
hours. Remove excess grease and set aside. Reserve
liquid. Wash the posole very carefully until the water
is clear so as to remove lime from kernels. Put in
large kettle and cover with water. Boil until posole
has popped. Mix meat, posole, rind and shanks or pigs
feet. Add oregano, garlic, onion and chili pods. Let
simmer for about 1/2 hour. Posole may be served as a
main dish with hard rolls, tortillas or crackers.
Additional red chili sauce may be added at serving
time for more spice. NOTE:Posole can be found in
the meat section if it is available in your area, if
not available, hominy can be substituted in the same
quantities but no rinsing or pre-cooking is needed.
The posole will lose its authenticity but none of its
tastiness if pork rinds, pork shanks or pigs feet are
omitted. You can also add one can of tomatoes to
enhance the flavor.

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Popularity: 5% [?]

Title: MARBLED TRUFFLES
Categories: Candies, Chocolate
Yield: 30 servings

6 oz White chocolate,coarse chop
1/2 c Whipping cream
1 ts Vanilla
1 c Semisweet choco chips
1 tb Butter or margarine
2 tb Ortange-flavored liquer
3/4 c Confectioner’s sugar,sift

1. Melt white chocolate with 1/4 cup of the whipping cream and the
vanilla in heavy, medium saucepan oved low heat, stirring constantly.
Pour into 9-inch square pan. refrigerate. 2. Melt semisweet chocolate
chips with butter and remaining 1/4 cup whipping cream in heavy,
medium saucepan over low heat, stirring constantly. Whisk in liquer.
3. Pour chocolate mixture over refrigerated white chocolate mixture.
Refrigerate until mixture is fudgy,but soft, about 1 hour. 4. Shape
about 1 tablespoonful of the mixture into 1 1/4 inch ball. To shape,
roll mixture in your palms. Place balls on waxed paper. 5. Sift
confectioner’s sugar into shallow bowl. 6. Roll balls in powdered
sugar, place in petit four or candy cases ( if coating mixture won’t
stick because truffle has set, roll between your palms until outside
is soft. 7. Truffles can be refrigerated 2-3 days or frozen several
weeks. Makes about 30 truffles.

MMMMM

Popularity: 3% [?]