Chicken Jambalaya 1

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Onion,chopped

1 c Celery,diced

1/4 c Butter,margarine,chicken fat

1 qt Chicken broth

1 c Rice,uncooked

1 ts Salt

1/8 ts Black pepper

4 c Chicken,cooked,diced

1 1/2 c Carrots,diced

2 tb Parsley,minced

1. In 2-quart saucepan, cook onion and celery in butter until golden

brown.

2. Add chicken broth, rice, salt and pepper; cover and cook over low heat

20 minutes.

3. Add chicken and carrots; cook 15 minutes longer, or until carrots are

tender.

4. Sprinkle with parsley and serve.

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Popularity: 4% [?]

Spiced Cocoa Doughnuts

Recipe By : The Bountiful Bread Basket–1996
Serving Size : 24 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
2 1/4 cups all-purpose flour
1/2 cup Hershey’s cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
3/4 cup granulated sugar
1 1/2 tablespoons butter — softened
1 egg
1/2 cup milk
1/4 cup powdered sugar
dash ground cinnamon

In medium bowl, stir together flour, cocoa, baking powder,
baking soda, 1/4 teaspoon cinnamon, mace and salt. In large
bowl, beat sugar and butter until creamy. Add egg; beat
well. Add flour mixture alternately with milk, mixing until
well blended; shape into ball.

On lightly floured surface, roll dough to 1/4-inch
thickness. With floured 2 1/2-inch doughnut cutter, cut
into rings. Reroll dough as necessary. Fry two or three
doughnuts at a time in deep hot fat (375) about 30 seconds,
turning once with slotted spoon. Drain on paper towels.
Repeat.

Stir together powdered sugar and dash cinnamon; sprinkle
over tops of warm doughnuts.

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Popularity: 5% [?]

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% [?]

Peanutbutter Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-in pie crust baked
1/4 Teaspoon Salt
1 Cup Powered sugar
2 Cups Scalded milk
1/2 Cup Peanut butter (your choice
3 Egg yolks — beaten
1/4 Cup Cornstarch
2 Tablespoons Margarine
2/3 c Sugar
1/4 tsp Vanilla
—–T—–

combine powdered sugar and peanut butter blend until the appearance of
biscuit mix. spread 3/4 of this mixture on the bottom of the pie shell.
combine cornstarch, sugar and salt. add scalded milk and mix well. cook in
top of double boiler until mixture thickens add butter and vanilla, then
pour into baked pie shell. you can make meringue with the leftover egg
whites, but my family prefers whipped topping. sprinkle remaining peanut
butter mixture over topping.

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Popularity: 3% [?]

IMPOSSIBLE BACON PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Bacon — sliced;cooked;crumbl
ed
1 c Swiss cheese — shredded
1/3 c Onion — chopped
2 c Milk
4 Eggs
1 c Bisquick
1/8 ts Pepper

Preheat oven to 400. Grease pie plate, 10×1 1/2″
Sprinkle ham, cheese and onion in pie plate. Beat
remaining ingred. 15 sec. in blender on high speed.
Pour into pie plate. Bake 35-40 min. or til knife
comes out clean. Cool 5 min.
VARIATION; Substitute 2 c. fully cooked smoked ham for
the bacon, cut-up. 1/2 RECIPE: Use 1 qt square or
round casserole. Decrease onion to 2 tb. Divide
remaining ingred. amts in half. Decrease beat time to
10 sec. HIGH ALT: Bake about 45 min. For 1/2 recipe:
use 1 1/2 qt round or 1 qt square casserole. Bake
30-40 min.
~–

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Popularity: 4% [?]

Title: GREEN BEANS WITH FRIED BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 1 servings

2 ea Tofu cakes
4 tb Oil
2 tb Soy sauce
1 tb Dry sherry
1/2 lb French beans
1 ts Salt
1 ts Cornflour
2 tb Stock

Cut drained tofu into small cubes. Heat 2 tb oil in a
wok fry tofu till it turns golden. Remove
marinate in soy sauce sherry.

Cut beans into pieces 2″ long. Heat rest of oil
stir fry beans for 1 minute. Sprinkle with salt. Add
tofu marinade. Dissolve cornstarch in water stir
into the rest of the ingredients. Cook gently till
sauce thickens.

Serve hot over rice.

Jack Santa Maria, “Chinese Vegetarian Cooking”

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Popularity: 6% [?]

I find one of the hardest things in trying to eat healthy
lowfat is giving up meat, especially chicken. But I do
try to do it twice a week at dinner and just eat a veggie
base meal.
I thought this might help those of you who are on mostly
veggie diets to use certain seasons to bring out the flavor
using herbs or mixture there of when steaming or boiling.

Asparagus—-tarragon, lemon, dill
Green Beans—-basil, dill, thyme, mint, oregano, savory, tarragon
beets—-allspice, ginger, orange, lemon
broccoli—dill, tarragon, lemon
cabbage—-caraway, tarragon, savory, dill
carrots—-ginger, nutmeg, caraway, cinnamon, dill, lemon, mint, orange
cauliflower—-caraway, dill, mace, tarragon
eggplant—-marjoram, sage, oregano, basil
Greens-Spinach-kale-swiss chard-water cress- basil, chives, oregano,
dill, tarragon, nutmeg, rosemary, lemon
Green peas—-mint, chervil, marjoram, rosemary, garlic, tarragon
potatoes—-lemon, parsley, chives, dill, basil, thyme
Squash—-basil, garlic, rosemary, dill, thyme, oregano

Popularity: 5% [?]

BROCCOLI BISQUE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Broccoli (fresh),
-trimmed and cut up
-(okay to use more)
4 c Chicken broth
-(2 cans of canned broth,
-or use fresh stock)
1 md Onion
2 tb Butter
1 t Salt
2 ts Curry powder (or less)
1 d Pepper
2 tb Lime juice
8 Lemon slices, (optional)
1/2 c Sour cream
1 tb Chives, snipped
-(optional)

Place the cut broccoli in a large saucepan along with
the broth, onion, butter, salt, curry powder and
pepper. Bring to a boil. Reduce heat and simmer,
covered, for 8 to 12 minutes or until broccoli is just
tender.

Place about 1 1/2 to 2 cups of the mixture at a time
into a blender container. Cover and blend until
smooth. Pour into bowl or another large pan. Repeat
with remaining mixture. BE CAREFUL. THE HOT LIQUID MAY
SCALD YOU. Stir in the lime juice.

Now you can either cover and refrigerate at least 4
hours to serve cold (great in warm weather), or you
can go right ahead and serve it hot (great in cold
weather). Once ladled out, you can garnish with a thin
slice of lemon, a small dollop or sour cream, and a
sprinkling of chives.

NOTES:

* A broccoli soup (hot or cold) — This recipe is
from my mom. It’s been a hit every time she or I have
served it. It is rather spicy – not for the timid or
faint-of-heart.

* You can refrigerate unused portions for serving
later, but it doesn’t keep well for long. I like to
blend it pretty well, so that the texture is quite
smooth. Some people like it a little chunkier.

: Difficulty: easy.
: Time: 45 minutes.
: Precision: approximate measurement OK.

: Andy Shore
: Adobe Systems Incorporated, Palo Alto, California
: shore@adobe.UUCP
: {decwrl, glacier, sun}!adobe!shore

: Copyright (C) 1986 USENET Community Trust

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Popularity: 46% [?]

Confetti Popcorn Balls

Recipe By : The Pillsbury Family Christmas Cookbook
Serving Size : 8 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c popcorn, air-popped
1/2 c candy coated pieces
1/3 c unsalted peanuts
2 tbsps margarine — melted
3 c miniature marshmallows — melted

In a prepared mixing bowl, combine popcorn, candy coated pieces, and
peanuts. Place margarine and marshmallows in a 4-cup microwave-safe
measuring cup. Microwave on high for 2 minutes or until melted and smooth,
stirring once halfway through cooking. Pour over popcorn mixture; stir
quickly to coat. With buttered hands, quickly shape mixture into balls.
Place on waxed paper. Let stand at room temperature 1 hour.

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Per serving: 205 Calories; 9g Fat (39% calories from fat); 3g Protein; 29g
Carbohydrate; 2mg Cholesterol; 57mg Sodium

Nutr. Assoc. : 0 4072 0 0 0

Popularity: 14% [?]

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% [?]