2 lb Turkey breast, skinned
1/4 c Soy sauce
1/4 c Dry sherry
2 T Apricot jam
1/2 t Ginger
1/2 c Water
1/4 c Brown sugar
2 T Vegetable oil
2 t Lemon juice
1 ea Clove garlic, chopped

Carefully bone turkey breast. Remove fillet from underside of breast
by detaching the feather-shaped piece of boneless meat beside the
breast bone. Cut remaining breast meat into 3 equal portions. In a
plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot
jam, lemon juice, ginger and garlic; mix well to dissolve sugar.
Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to
6 hours or overnight. Remove meat from marinade, reserving marinade.
Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat
with marinade. Serve with rice and garnish with sliced fruit.

MMMMM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Large Fowl — 6 lbs
1 Lg Kettle (10-12 qt.)
-Water — cover and bring
-to a boil
-Prepare
1 Lg Onion,
3 Celery stalks
1 Parsnip,
1 bn Carrot
1 bn Dill
1 bn Parsley — (a bunch of each).

Put the chicken in the pot and cover with water. When
the soup comes to a boil, skim off the top, add the
veggies, turn down to a simmer.
Keep the lid askew, and season to taste. It’s
wonderful and freezes well. Hint: put the dill and
parsley in the mesh onion bag, to make for easier
removal.
Most would say to throw the veggies out, but I like
to eat the carrots and the onion. The chicken is great
in sandwiches or salad. I love it hot by itself, but
you can put pieces in the soup when you serve. Add
rice or noodles (cooked elsewhere) and of course
there’s always matzo balls. Enjoy,

NOTE: If you can’t find a fowl, use a Perdue Oven
Roaster, cut up. A butcher gave me this tip once and I
now use it all the time. He cut it up too.

Elaine Radis, Prodigy Food Wine Board

– - – - – - – - – - – - – - – - – -

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.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb German peppered beef *
2 lg Yellow onions diced large
1 c Crushed RED BELL peppers **
2 lb Red potatoes
2 lg Carrots
2 Celery stocks (not bunches)
1/4 c Oregeno
1/4 c Sweet basil
1 tb Celery seed
1/8 c Carroway seed
1/2 c Dill weed

* this may be obtained from all of the german deli’s I have ever been in
(which may not be many)… and is basically a rather tough cut of beef
which
has been covered (and I do mean covered) with very large chunks of black
pepper corns (some are even whole)
** if you can not find red bell peppers dried and crushed you will want to
do
it your self for the flavor needed… cut three or four red bell peppers
into
small pieces and spread out on paper towels to dry (or put it in your food
drier if you have one) seeds and all!
FIRST: cut the meat into 1 inch chunks (leaving the precious pepper on
it!),
sear by your favorite method… I prefer a small amount of sesame oil in a
wok.
CROCK POT METHOD: chop everything up into 1 inch chunks throw in the pot,
set
on medium (200 degrees), cover with water plus 1 inch (for the pan as my
mentor said), cook covered (with a lid) stirring every 2 hours or so from
the
bottom for 4 hours, turn to low, cook covered for 6 hours.
PAN METHOD: chop everything into 1 inch chunks, place carrots, celery, and
meat into pan, cook 1 hour at med/low (150 to 160 degrees), add the rest of
the goodies, cook 1 hour.
Ahh a bug found… covered in water both times, better go change it
plus 1 inch for the pan
LAST: refrigerate for at least 6 hours, warm only as much as you will be
eating.
NOTES: you are correct, this method looks a little “ugly”, but having been
taught to make this soup by a german grandmother, and her scottish husband
(my grand father, who also was a chef by trade)… I learned at a very
young
age that what they said usualy worked the best, even though it took more
time.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Cocoa Pastry————–
1 1/2 c flour
2/3 cup butter — softened
1/4 cup brown sugar — packed
2 tbs cocoa
1 egg
For Tart——————-
8 oz dried apricots
3 1/2 oz macadamia nuts — coarsely chopped
1/3 cup sugar
1/4 cup butter — melted
1/2 cup light corn syrup
1/4 tsp salt
2 eggs
For Chocolate-dipped Apricots—–
1/4 cup semisweet chocolate chips
1 tsp shortening
12 dried apricots

1. Heat oven to 400¼. Mix all pastry ingredients until dough forms. Press
firmly and evenly against bottom and side of ungreased 11-inch tart pan with
removable bottom. Bake 10-12 minutes or until set.

2. After baking pastry, heat oven to 375¼. Reserve 12 apricots for
Chocolate-dipped Apricots; coarsely chop remaining apricots. Sprinkle nuts
and chopped apricots evenly over baked pastry. Beat sugar, butter, corn
syrup, salt, and eggs until smooth. Pour over nuts and apricots. Bake 25 to
30 minutes or until set.

3. Line plate with waxed paper. Place chips and shortening in a small
microwave safe bowl. Microwave uncovered on medium 2 to 3 minutes or until
mixture can be stirred smooth. Dip half of each apricot into chocolate
mixture; place on plate. Let stand until chocolate is dry. Place on tart.

– - – - – - – - – - – - – - – - – -

Per serving: 695 Calories; 12g Fat (14% calories from fat); 13g Protein; 156g
Carbohydrate; 57mg Cholesterol; 143mg Sodium

5 Dried Chinese blk. mushrooms
4 1/2 c Cold water
1/2 c Szechwan preserved veg. *
3 Green onion; quartered
2 lg Carrots; coarsely chopped
1/4 ts Oriental sesame oil
1/4 ts Light soy sauce
1/4 ts Black soy sauce
1/8 ts Ground white pepper

*Note: canned Szechwan preserved vegetable should be
rinsed and thinly sliced.

Cover mushrooms with hot water and let stand 30
minutes. Drain; cut off stems; reserve. Rinse stems
and caps.

Bring mushroom stems and caps, 4 1/4 cups cold water
and all remaining ingredients to boil in heavy large
saucepan. Reduce heat, cover and simmer 2 hours.
Cool completely. Refrigerate overnight. Strain
before using. Makes about 1 1/2 cups.

Source: Bon Appetit, November 1988. Typed for you by
Karen Mintzias

—–

Recipe By : Felicia Pickering
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Dough:
3 eggs
1 cup sugar
1 cup oil
1/4 cup orange juice
Zest of 1 orange
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
4 cups (to 5 cups) all-purpose flour
–Filling:
6 tablespoons (+ or -) granulated sugar
3 teaspoons (+ or -) cinnamon
1 cup raisins, plumped and well dried
1/4 cup strawberry or apricot jam — warmed
1 cup chocolate chips
1 1/2 cups Gummy Bears
1 cup coconut shreds — sweetened
1 1/2 cups walnuts or pecans — finely chopped
–Garnish:
1 egg — beaten
Coarse or granulated sugar

Line 2 baking sheets with parchment paper (using parchment paper is
imperative for this recipe because of the sweet, sticky syrup that may
leak out). Preheat oven to 350 F.
In a large mixing bowl, stir together the eggs and sugar. Stir in oil,
orange juice, orange zest, vanilla and salt. Fold in baking powder and
flour to make a soft dough. (If you are not sure how much flour is enough,
more can be added on your work board when the dough is rolled.) Divide
dough in three sections. On a well-floured board, roll one section at a
time into a 10-by-12-inch rectangle. If dough seems too soft, add a little
more flour, as required, on the worktable.
On each rolled-out section of dough, spread one-third of the ingredients
in this order: sugar and cinnamon, then jam, raisins, chocolate chips,
Gummy Bears, coconut and chopped nuts.
Starting at the end nearest you, gently roll up pastry into a jelly-roll-style
log. Paint with egg wash and sprinkle with sugar. Prepare the remaining
dough sections in the same fashion.
Place the three logs on a baking sheet. Brush with the beaten egg, then
sprinkle with coarse or regular sugar. Bake until Roly Poly is nicely
browned, around 25 to 28 minutes. Remove from oven, let cool on baking
sheet, then remove to a board. Cut into 1/2-inch slices.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

– - – - – - – - – - – - – - – - – -

From: All New Cookbook For Diabetics And Their
Families Table of Equivalents for Sugar Subatitutes *
Use only after cooking or in uncooked dishes. (Sugar
equivalents for various brand names of sugar
substitutes are listed for your convenience only and
not as an endorsement).

Brand Name

Adolph’s (powder) Substitution For
Sugar
=================
======================
2 shakes of jar 1 rounded tsp
sugar
1/4 tsp 1 tbl sugar
1 tsp 1/4 cup sugar
2 1/2 tsps 2/3 cup sugar
1 tbl 3/4 cup sugar
4 tsps 1 cup sugar
Equal (powder)*
===============
1 pkt 2 tsps
Fasweet (liquid)
================
1/8 tsp 1 tsp sugar
1/4 tsp 2 tsps sugar
1/3 tsp 1 tbl sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar
Sucaryl (liquid)
================
1/8 tsp 1 tsp sugar
1/3 tsp 1 tbl sugar
1/2 tsp 4 tsps sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
Superose (liquid)
=================
4 drops 1 tsp sugar
1/8 tsp 2 tsps sugar
1/8 tsp + 4 drops 1 tbl sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
Sugar Twin (powder)
===================
1 tsp 1 tsp sugar
Sugar Twin, Brown (powder)
==========================
1 tsp 1 tsp brown sugar
Sweet N’ Low (powder)
=====================
1/10 tsp 1 tsp sugar
1 pkt 2 tsps sugar
1/3 tsp 1 tbl
1 tsp 1/4 cup sugar
1 1/4 tsp 1/3 cup sugar
2 tsps 1/2 cup sugar
4 tsps 1 cup sugar
Sweet N’ Low, Brown (powder)
============================
1/4 tsp 1 tbl brown sugar
1 tsp 1/4 cup brown
sugar
1 1/3 tsps 1/3 cup brown
sugar
2 tsps 1/2 cup brown
sugar
4 tsps 1 cup brown sugar
Sweet’ner (powder)
==================
1 pkt 2 tsp sugar
Sweet Magic (powder)
====================
1 pkt 2 tsp sugar
Sweet One (powder)
==================
1 pkt 2 tsps sugar
3 pkts 1/4 cup sugar
4 pkts 1/3 cup sugar
6 pkts 1/2 cup sugar
12 pkts 1 cup sugar
Sweet-10 (liquid)
=================
10 drops 1 tsp sugar
1/2 tsp 4 tsps sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar
Zero-Cal (liquid)
=================
10 drops 1 tsp sugar
30 drops 1 tbl sugar
3/4 tsp 2 tbls sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar

—–

——————————-CREME ANGLAISE——————————-
3 c Milk
1 c Cream, whipping
10 lg Egg yolks, room temperature
1 c Sugar

——————————CHOCOLATE MOUSSE——————————
1/2 c Sugar
1/2 c Water
4 lg Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped
— to soft peaks
1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet,
— melted, cooled to room
— temperature
3 tb Espresso powder, instant

—————————–CHOCOLATE FLOWERS—————————–
10 oz Chocolate, milk, coarsely
— chopped OR
10 oz Chocolate, coating, coarsely
— chopped
1/4 c Syrup, corn, light
–
–
–

For Creme Anglaise:
===================

Bring milk and cream to boil in heavy saucepan.

Meanwhile, beat egg yolks and sugar in mixer,until pale yellow
and forms a ribbon when beaters are lifted, about 7 minutes.

Slowly pour 1 cup of hot liquid into yolks, beating constantly.

Transfer yolk mixture to milk and cream in saucepan and stir
constantly over medium-low heat until it thickens enough to coat the
back of a spoon. DO NOT BOIL.

Strain into a large bowl set into a larger bowl of ice water and
cool to room temperature, stirring occasionally. Cover and
refrigerate for at least two hours.

For Mousse:
===========

Heat sugar and water in heavy saucepan over medium-low heat until
sugar dissolves, stirring occasionally and brushing down any crystals
from sides 2of pan with brush dipped in cold water. Increase heat and
boil until mixture registers 240 F (soft ball stage) on a candy
thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks
form.

Slowly pour in hot syrup, beating until mixture is cool, about 5
minutes

Gently fold in whipped cream, cocoa, melted chocolate and
espresso.

Cover and refrigerate for 1 hour.

For Chocolate Flowers:
======================

Line a jelly roll pan with waxed paper. Melt chocolate with corn
syrup, stirring until smooth. Pour into prepared pan and spread with
metal spatula to thickness of 1/4 inch. Cool to room temperature.

Transfer paper with chocolate to work surface. Place second
sheet of waxed paper over chocolate. Roll chocolate to 1/8 inch
thickness. Cut into twenty 1-inch rounds with a cookie cutter. Roll
1 chocolate round into tight funnel shape for center of flower.
Gather 3 more rounds around center, forming petals. Squeeze together
at base. Place on a waxed paper-lined plate. Repeat with remaining
chocolate, forming 5 flowers. Refrigerate until flowers are firm.

To Assemble:
============

Divide creme anglaise among five 2 cup cachepots or other
porcelain dishes shaped like a flowerpot. Top with chocolate mousse,
mounding slightly in center. Set chocolate flower atop each (to
anchor flowers more securely, place on lollipop sticks, then insert in
mousse.)

Refrigerate until 20 minutes before serving.

Each flowerpot makes two servings.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

—–