Rice Noodles with Peanut Sauce and Chicken

Recipe By : Betty Crocker Easy One-Dish Recipes (#108)(modified)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Poultry
Vegetables Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz spaghetti
1/2 c peanut butter — creamy
2 tbsp soy sauce
1 tsp ginger root — grated
1/2 c chicken bouillon
4 oz bean sprouts
1 med red pepper — sliced
2 stalks green onion — sliced
1 lb chicken breast

Cook spaghetti (the original recipe used rice noodles, just tried it
tonight and I liked it).
MIx peanut butter, soy sauce and gingerroot in saucepan.
Add chicken bouillon.
Add spaghetti, bean sprouts, bell pepper and onion. Toss.

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Popularity: 14% [?]

GREEN PAPAYA SALAD (SOM TAM)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Green papaya
1 Garlic clove
3 sm Red or green chilis
1 tb Roast peanuts
1 oz Long beans — chopped into
– 1-inch (2.5 cm) lengths
– OR – French beans
2 tb Lemon juice
3 tb Light soy sauce
1 t Sugar
1 md Tomato
— chopped into segments
2 lg Chinese cabbage leaves

Peel the outer skin from the green papaya and finely shred the flesh on a
cheese grater or chop very finely into long thin shreds. Set aside. In a
mortar, lightly puond the garlic, add the chilis and lightly pound while
occasionally stirring with a spoon to prevent the resulting paste from
thickening. Add the long beans and slightly bruise them. Add the shredded
papaya, lightly pound and stir until all the ingredients are blended
together. Add the lemon juice, soy sauce and sugar and stir into the
mixture. Finally add the tomato, stirring once. Arrange the Chinese
cabbage leaves on a serving dish and turn the yam on to them. Diners
should tear off a section of cabbage leaf to use as a scoop for the yam,
the two being eaten together. This dish is especially good with sticky
rice.

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Popularity: 5% [?]

MINTED CANTALOUP AND BLUEBERRIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1 c Water
2 tb Mint — crushed
1 c Blueberries
2 c Cantaloupe balls
x Mint — for garnish

Recipe by: Home Cooking, 8/94 Combine sugar, water and crushed mint in
saucepan. Boil for 3 min. Strain and chill. Add blueberries and cantaloupe
balls to syrup. Serve either as a salad or with whipped topping for
dessert.

Serves 3 – 4

Typed for you by Reggie Dwork reggie@netcom.com

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Popularity: 3% [?]

Cafe Chicken

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chickens, about 2-1/2 pound
Cut into eighths
1 Onion — chopped
2 garlic — chopped
Salt white pepper to taste
1 Green pepper — diced
1 Medium ripe tomato, Peeled
Seeded and chopped
1 cup Dry white wine
1 Pinch cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender.
YIELD: Serves 6 to 8

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Popularity: 7% [?]

CURRY N’ CHUTNEY CHEESE TART

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cheese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Cream cheese (8oz each)
2 ts Curry powder
2 tb Sherry (optional)
8 oz Cheddar cheese — shredded
4 Scallions — thinly sliced
9 oz Jar of chutney

Place unwrapped packages of cream cheese in a 2-quart
glass measure. Microwave on medium (50 percent) 2 1/2
minutes. Blend in curry powder and sherry. Fold in
Cheddar and 3/4 of onion; mix well.

Spoon mixture onto serving platter in an 8-inch
circle. Use a spatula to form a tart shape, building
up sides while indenting the top surface area to form
a “well.”

Place chutney in blender and puree to uniform mixture.
Pour in “well” area of cheese tart. Chill until firm.
To serve, garnish top with remaining onion.

Accompany with orackers.

Nutritional analysis per serving with crackers: 121
calories, 9 grams fat, 4 grams carbohydrates. 31
milligrams cholesterol. 196 milligrams sodium, 69
percent of calories from fat.

** Fort Worth Star Telegram — Food section — 29
November 1995 **

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Popularity: 5% [?]

Title: DIRTY SNOWBALLS
Categories: Cookies, Usenet
Yield: 1 batch

1/2 c Vegetable oil
2 c Sugar, granulated
4 oz Chocolate, unsweetened
4 Eggs
2 t Vanilla
2 t Baking powder
2 c Flour
1 c Sugar, powdered

Melt chocolate in double boiler or microwave. Combine melted chocolate,
granulated sugar, vanilla and vegetable oil in a mixer.

Add eggs, one at a time, blending well each time. Sift (or stir) together
flour and baking powder, add to wet mixture. Mix well.

Let stand in refrigerator for a few hours or overnight. Roll dough into
small balls (no more than about 1 inch in diameter), and roll in powdered
sugar until coated. Bake for 12 minutes in a preheated 350 degree F. oven.

NOTES:

* Chocolate cookies with powdered sugar coating — This recipe was handed
down to me from my step-sister who got it from her mother. Yield: Several
dozen.

* The temperature is very important: any lower and the cookies won’t bake
properly; any higher and the powdered sugar will glaze.

* If you coat your palms with powdered sugar before attempting to roll the
balls your hands will get less sticky. Put the dough back in the
refrigerator whenever you are not actively using it; it is easier to work
when cold.

* You don’t actually have to bake these; they make a reasonable fudge when
left uncooked, but if left in the refrigerator for several days before
baking they will become dried out. When done, the unused powdered sugar
will have small shards of chocolate in it; these can be strained out and
the sugar will be re-usable.

: Difficulty: moderate.
: Time: 30 minutes preparation, overnight chilling, 20 minutes baking and
cooling.
: Precision: measure the ingredients.

: Judy Anderson
: Lucid, Inc., Menlo Park, California, USA
: edsel!yduj@labrea.stanford.edu

: Copyright (C) 1986 USENET Community Trust

—–

Popularity: 3% [?]

Caramelized Oranges

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian *** Good Eats
Desserts Fruit
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Whole navel oranges
2 Large lemon
3 Cups water
1 1/3 Cups sugar, granulated
1 Cup dry while wine
2 1/2 Tablespoons dry white wine
2 1/2 Tablespoons Grand Marnier

Remove coloured part of orange and lemon peel with a vegetable peeler
cutting from top to bottom to obtain about ½"x3″ strips. Slice lengthwise
into very thin julienne. Set lemons aside for another use. Trim tops and
bottoms from oranges. Cut away any pith. Set oranges on platter.

Bring water to a boil in medium sauce pan. Add peel and boil 5 minutes.
Drain in colander. Transfer to heavy non-aluminum 2-3 qt. sauce pan Add
sugar with 1 cup wine. Place over medium-low heat and cook until sugar
dissolves swirling pan occasionally. Increase heat to high and boil until
syrup becomes medium caramel colour. Remove from heat and stir in liqueur
with remaining 2½ tbsp. wine.

Pour syrup over oranges. Using fork mound peels atop oranges, distributing
remaining peels in syrup around fruit.

For a buffet halve and slice the oranges. Not as dramatic but tastes the
same.

Serve at room temperature or chilled.

July12/97 Note: I used the ingredients as above except for the Grand
Marnier – I used one tiny single serving size bottle. The sauce had a good
flavour but was too sweet. Next time reduce sugar.

July 15/97 Note: See similar Cooking Live recipe for Poached Oranges.

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Popularity: 4% [?]

Title: Zucchini Fiesta Salad
Categories: Vegetarian, Salads, Vegetables
Yield: 4 servings

1/2 lb Small zucchini*
1/2 lb Small crookneck squash*
2 tb Lemon juice
1/4 c Salad oil
1/2 ts Salt
1 x Dash of pepper, ground cumin
1 ea Green onion, thinly sliced
1/3 c Diced green chilies
1/3 c Pimento-stuffed olives**
1 pk (3 oz.) cream cheese***
1 ea Small avocado
1 x Lettuce leaves
1 x Fresh coriander (cilantro)

* Cut crosswise in 1/4 inch-thick slices.
** Cut in half crosswise.
*** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until
crisp-tender (about 3 minutes). Plunge into ice water to cool; drain
well.
In a large bowl, combine lemon juice, oil, salt pepper, and cumin.
Add drained squash and stir lightly; chill for 30 minutes. Add onion,
chilies, olives, and cheese. Peel and pit avocado; cut into small
cubes. Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates. Mound equal
portions of salad on each plate. Garnish each salad with a sprig of
coriander.
Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams
cholesterol, 335 calories.

MMMMM

Popularity: 3% [?]

MAUI CHICKEN SANDWICH

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry
Sandwich

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (8-oz) Dole pineapple slices
1/2 teaspoon dried oregano leaves, — crushed
1/4 teaspoon garlic powder
4 skinless boneless chicken breast halves
1/2 cup prepared light Thousand Island blend — salad
dressing
1/2 cup jicama or water chestnuts, — finely chopped
1/4 teaspoon ground red pepper, — (optional)
4 whole grain or whole sandwich rolls, — split
red or green bell pepper, — sliced in rings
lettuce

Combine undrained pineapple, oregano and garlic powder in shallow,
nonmetallic dish. Add chicken, turn to coat all sides. Cover and
marinate 15 minutes in refrigerator. Grill or broil chicken and
pineapple, brushing with reserved marinade, 5 to 8 minutes on each side
or until chicken is no longer pink in center and pineapple is golden
brown. Discard any remaining marinade. Combine salad dressing, jicama
and red pepper. Spread onto bottom halves of rolls. Top with chicken,
bell pepper rings and pineapple and top halves of rolls. Garnish with
fresh fruit and mint leaves, if desired.

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Popularity: 3% [?]

Title: Popcorn Balls
Categories: Snacks
Servings: 1

3 1/2 c Popped Corn
1/2 c White Sugar
3 tb Water
3 tb Corn Syrup
1/2 ts Salt
2 tb Butter
1/2 ts Vanilla

*******

Combine sugar, water, corn syrup, salt and butter in saucepan. Cook over
medium heat until mixture is 250 degrees or until hard cracked stage. Remo
from heat; add vanilla. Pour candy in a thin stream over popped corn
tossing constantly. Shape into balls with buttered hands.

MMMMM

Popularity: 2% [?]