SHERRIED CHESTNUT STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh chestnuts — -ÿÿ
10 oz -canned chestnuts
2 pk Long-grain rice wild rice
-(6 oz size packages)
4 c Water
1/2 c Cream sherry
4 tb Butter or margarine
1/2 c Sliced onion
1/2 c Sliced celery
1/2 c Minced parsley

If fresh chestnuts are used, slit shells on one side
and cook in boiling water to cover 20 minutes. Cool,
peel off shells and skin and dice coarsely. Drain and
dice canned chestnuts, if used. Cook rice in water
according to package directions, using seasonings from
package and adding sherry and 1 tablespoon butter.
Meanwhile, melt remaining 3 tablespoons butter in
skillet. Add onion, celery and parsley and cook until
onion is tender but not browned. Combine rice with
vegetables and chestnuts. Makes enough for 10-pound
turkey

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Popularity: 8% [?]

Title: Mexican Wedding Cookies
Categories: Mexican, Cookies
Yield: 36 servings

1 c Butter, softened 1 c Powdered sugar
2 c Sifted flour 1 c Ground nuts
1 ts Vanilla

Combine all ingredients. Form into 1 1/2″ balls. Bake on cookie sheet at
350 for about 10-15 minutes or until set. Roll in powdered sugar while
still warm.

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Popularity: 35% [?]

Title: Citrus Vinaigrette with Hazelnut Oil
Categories: Salads, Sauces
Yield: 6 servings

1 Orange; grated peel only -or under a spoon
4 tb Fresh orange juice 5 tb Olive oil
4 ts Lemon juice 1 tb Hazelnut oil
1 ts Balsamic vinegar 1 tb Chives
1/2 ts Salt – sliced into narrow rounds
3 Scallions; white parts only 1 tb Chervil or fennel leaves
– minced -(chopped)
1/4 ts Fennel seeds 1 tb Parsley, finely chopped
-crushed in a mortar

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with
the salt, scallions and crushed fennel seeds. Whisk in the oils, then the
herbs. Taste, and adjust any of the ingredients if necessary. The dressing
should be fresh and sparkly.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 20% [?]

Date: Sat, 07 Aug 93 11:34:45 MDT
From: Greg Beary

Jacques’ Pasta (so good my kids ask for it for their
“Birthday Dinner”) modified from Jacques Pepin

1 eggplant (peeled)
1 red onion
3-4 cloves garlic
2 tomatoes
salt pepper to taste
1lb. spaghetti

Start the water boiling to cook the spaghetti. Get all
the veggies cut up and when the water boils for the pasta
start making the sauce. (this assumes your pasta cooks
for 10 minutes)

Cut up the onion into slices and then into quarters. Cube
the eggplant into about 1/4-1/2″ cubes. Cook in about 1/4
cup of water or white wine for 6 to 7 minutes or until
soft. Add tomatoes cut into cubes and minced garlic.
(you can use crushed but I think minced tastes better).
Cook for 2-3 more minutes more. Salt and pepper to taste.
(I find that I add more salt pepper at the table since
my wife and I disagree as to what “salt to taste” means)
Add 1 cup of the pasta water and cook for 2 minutes more.

When the pasta is just about done (about 1 more minute to
go) add it to the sauce and cook for 1-2 minutes.
It’s now ready to serve.

Popularity: 7% [?]

Title: Brenda’s Black Bean Soup
Categories: Soups, Ceideburg 2
Yield: 1 servings

3 c Dried black beans
2 Ham hocks
1 Bell pepper (chopped)
1 sm Onion (chopped)
1 Whole sour orange or
-tangerine
1 tb Vinegar (if you used a
-sweet orange or tangerine)
1 Stick oleo
2 tb Of flour
Salt and pepper to taste

Tried out the “White Trash Cookbook” last night and whipped up this
black bean soup. In spite of the fact that I forgot to finish it
with the browned flour and butter, it turned out pretty darn good, if
a tad bland. (I did cheat and use real butter instead of oleo.)
Here’s the recipe. Never having had black bean soup before, let alone
making it, I’m not sure what would be kosher to liven it up a bit.
Anyone have any tips? I served it with cornbread and a plate of
sliced homegrown tomatoes. BTW, the recipe is transcribed exactly as
it appears in the book to give a taste of Mickler’s writing style.
Pretty neat stuff, though I’m not sure if I’m ready for the cold
collard sandwich yet…

Put your beans in a soup pot and cover with water. Boil, take off
the fire and let sit til cool. Cook onions and bell peppers in 1/2
the oleo until limp. Add them and the ham hocks and orange to the
cooled beans; cover charitably with water. Simmer until beans is
soft (1 to 2 hours). Fish out the orange right now, before it gets
tore up. With the rest of the oleo, brown the flour in a black
frying pan, then stir it into the beans. Brenda says: “Make sure you
got a soup, now. If you need to add some more water, do it.”

From “White Trash Cooking”, Ernest Matthew Mickler. Ten Speed Press,
1986. ISBN 0-89815-189-9.

Posted by Stephen Ceideberg; August 25 1992.

MMMMM

Popularity: 10% [?]

Hot Chicken Wings

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Appetizers
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds chicken wings
6 ounces tabasco sauce
1/2 cup butter — melted

Cut the chicken wings in two at the joints. In a large frying pan or skillet;
heat to 360¡ enough oil (or shortening) to cover the chicken wings. Add the
wings and fry until crisp, about 12-15 minutes.

To bake, preheat the oven to 450¡. Spread the chicken wings out on a baking
sheet in one layer and bake 45 minutes.

To make the sauce, combine the tabasco and melted butter and blend thoroughly.
As soon as the chicken wings are cooked, douse with the sauce, and serve
immediately.

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Per serving: 366 Calories; 32g Fat (78% calories from fat); 19g Protein; 1g
Carbohydrate; 120mg Cholesterol; 236mg Sodium

Popularity: 8% [?]

MIMI’S MEXICAN CHICKEN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable or olive oil
1 Onion — chopped
2 Garlic cloves
— finely chopped
1 lg Red bell pepper — diced
1 qt Homemade chicken broth
1/3 c Fresh lime juice or
1/4 c Lemon juice
1 Boneless chicken breast
— cooked and shredded
1 c Cooked rice
1 c Tomatoes — chopped
1/2 c Fresh cilantro — chopped
Salt and pepper — to taste
—–GARNISH—–
Fresh cilantro — chopped

In large saucepan, heat oil and saute onion, garlic
and bell pepper until softened and fragrant – several
minutes. Add the chicken broth; bring to a boil. Add
the fresh lime or lemon juice, chicken and rice and
bring back to a boil. Add tomatoes and cilantro, then
turn off heat immediately. Taste and add salt and
pepper if desired.

Serve immediately with cilantro sprinkled over top as
a garnish to each bowl.

Yield: 4 to 6 servings.

From 1991 “Shepherd’s Garden Seeds” catalog. Pg. 3.
Electronic format by Cathy Harned.

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Popularity: 16% [?]

Title: FRIED WALNUTS
Categories: Chinese, Appetizers
Yield: 1 servings

2 c Boiling water
1 1/2 c Halved walnuts
1/2 c Sugar
1 c Vegetable oil

Pour boiling water over nuts and let stand 2 to 3
minutes. Drain well. Transfer to baking sheet.
Sprinkle with sugar and mix well. Spread in single
layer and let stand overnight to dry.

Heat oil in wok or skillet until very hot. Add nuts in
small batches and fry until golden brown, 1 to 2
minutes; watch carefully because they can burn
quickly. Drain on rack. Store in tightly covered
container in cool, dry place.

(Oil can be strained and used several more times for
this recipe.)

Makes 1 1/2 cups.

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Popularity: 23% [?]

Lemon and garlic roasted beets

Recipe By : Food Wine Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beets — pepeeled,sliced 1/4″
4 cloves garlic cloves — sliced thin
2 tablespoons lemon juice — fresh
1/4 teaspoon lemon zest — fresh
1/2 teaspoon extra virgin olive oil
1/4 teaspoon sugar
1 pinch salt
1 pinch white pepper — freshly ground

preheat oven to 375?
in a 8 inch square non reactive baking dish toss all ingredients together.
sppray a piece of parchment paper w/ cooking spray and set oiled side down on
the beet
cover tightly w/ foil and roastfor c. 40 min. shaking the pan occasionally.

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Popularity: 9% [?]

All-Purpose Ground Meat Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds ground beef — or turkey or chicken
1 tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper

In a large pot or Dutch oven, brown the ground meat, stirring to break up a
ny large pieces. Drain off excess grease. Stir in salt, celery, onion and
bell pepper. Cover; simmer until vegetables are crisp/tender, about 10 mi
nutes. Remove from heat; set aside to cool.

Ladle meat mixture into six 2-cup freezer containers with tight-fitting lid
s; leave 1/2″ of space at the top of each. Draw a knife several times thro
ugh the mixture in each container to prevent air pockets. Secure lids on t
he containers; label with date and contents. Store in the freezer. Use wi
thin 3 months.

Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.

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Popularity: 25% [?]