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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2.00 Eggs
0.50 c Apple juice concentrate
0.33 c Butter; melted
1.00 tb Lemon peel, grated
1.00 tb Lemon juice
1.00 ts Vanilla
1.00 c Flour
0.33 c Poppy seeds
1.50 ts Baking powder
0.50 ts Baking soda
0.13 ts Salt

Preheat oven to 350. Beat eggs in large bowl. Blend
in juice, butter, lemon peel, lemon juice, and
vanilla. Combine dry ingredients. Gradually add to egg
mixture, beating until well blended. Pour batter
evenly into greased 9″ square baking pan. Bake 20
minutes, until wooden pick inserted in center comes
out clean and edges are golden brown.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per piece: 206 calories, 4 gm
protein, 21 gm carbohydrate, 12 gm fat, 74 mg
cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic
medium-fat meat exchange, 2 diabetic fat exchange, 1/2
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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1 c All-purpose flour
1/2 c Margarine
1 c Hazelnuts; or pecans
2 tb Sugar
1/8 ts Salt
1 ts Vanilla extract
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:55
1. Combine all ingredients in a large bowl except the confectioner’s
sugar. Use a large wooden spoon or your hands to mix thoroughly.
2. Refrigerate dough for 30 minutes — a very important step.
3. Form dough into 1-1/4-inch balls. Place 1 inch apart on ungreased
cookie sheet. Bake in preheated 375-degree oven for 15-20 minutes or until
set but not brown. Do not overcook.
4. Let stand 1 minute in pan then remove to wire rack. Cool until
barely warm. Roll in sifted confectioners sugar. Cool completely, then
just before serving, roll again in the confectioners sugar.

Yield: about 20 balls. Do not make them too large or they will not cook
properly.

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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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3/4 c Onion, chopped
2 tb Olive Oil
1 c Rice, raw
1/4 ts Black Pepper
2 Garlic Cloves
2 1/2 c Vegetable Broth
1 1/2 ts Ground Cumin
1 Red Bell Pepper

Mince garlic. Remove seeds and dice bell pepper.
In dutch oven, cook onion, garlic and raw rice in oil
until onion is tender and rice is lightly browned.
Add chicken broth and bring to a boil. Stir in cumin
and black pepper. Cover tightly and simmer 20
minutes. Remove from heat. Stir in bell pepper. Let
stand covered until all liquid is absorbed, about 5
minutes.

Posted by Sandee Eveland in Intercook

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5 lb duck
4 tb onions, Chopped
4 tb celery, chopped
4 tb ginger, minced
1/2 ts cinnamon, ground
1 ea star anise, broken up
1/2 c soy sauce
2 ts sugar
2 tb dry sherry
1 tb salt
1 tb soy sauce
1/4 c honey
2 tb Chinese black vinegar or
2 tb red wine vinegar

Clean duck, removing as much fat from the neck
as posible. Rinse and pat dry with paper towels.
Tie the neck closed.

Combine onion, celery, ginger, cinnamon, anise,
soy sauce, sugar and wine. Bring to a boil
and pour into duck. Sew up the opening.
Rub skin with the salt.

Line a pan with heavy aluninium foil.
Place duck breast side up, ona rack in the pan.
Pour 1 cup water into the bottom of the pan to
Reduce smoke. Roast in a 425 F oven 30
minutes turning once. Pour off the water and
fat and prick the skin lightly with a fork.
Brush the duck with honey, vinegar and soy
sauce mixture. Reduce the heat to 375F and
roast 1 1/2 hours longer or until done,
turning several times and brushing with the
basting mixture every half hour.

Snip the threads and drain the duck (reserve
the filling as sauce if desired). Let stand
10 minutes. Cut duck in small pieces and
serve with corriander.
Walt

MMMMM

Recipe By : A Well Seasoned Appetite
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Ham
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fiddleheads, trimmed and cleaned — * see note
1/2 pound pancetta — cut into 1/4″ dice
kosher salt and freshly ground pepper — to taste

Bring a pot of lightly salted water to a boil. Add the fiddleheads and
blanch for 5 minutes. Drain. Place the pancetta in a large skillet over
medium heat and fry until browned. Add the fiddleheads and saute for 2
minutes. Season with salt and pepper. Divide among 4 plates and serve
immediately.

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NOTES : In the introduction to the “As Life Unfurls” section, Molly O’Neil
wrote: “Delicate and changeable as they are, fiddleheads should not be
misconstrued as low maintenance. Their fibrous stems need to be snipped and
the tight fronds must then be soaked and soaked again to wash away the tawny
parchment shreds that protect each strand from the cold. The tight coils
then need to be cooked, most gently.”

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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Recipe By : Jurassic Cove Cafe / Philip Costner, executive chef (1996)
Serving Size : 6 Preparation Time :0:30
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces roasted red peppers — drained
1 tablespoon olive oil
1/3 cup chopped onion
1 1/2 teaspoons garlic — chopped
1/2 teaspoon tomato paste
1/8 teaspoon balsamic vinegar
pinch cayenne pepper
1 tablespoon sour cream

Chop peppers and place in blender. Heat the oil in a small skillet over low
hea
t. Add onion and garlic to skillet and saute until onion is translucent, about
3 minutes. Scrape contents of skillet into blender. Add tomato paste, vinegar,
c
ayenne pepper and sugar. Blend until a smooth puree. Add sour cream and blend
un
til combined. Season puree to taste with salt and pepper. Makes 3/4 cup (12
tab
lespoons).
________
The Theme Restaurant at Jurassic Park, Universal City, California. Riverside
Pre
ss-Enterprise (Ramirez) 25 Jul 96, Food Section, Feature

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NOTES : This recipe used by another.
Caribe Corn Chowder with Roasted Red Pepper Cream

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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