CHUNKY CHICKEN RICE SOUP

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked cubed chicken
1 t Oil for frying
2 c Chicken broth
1 c Water
10 oz Frozen mixed vegetables
1/2 ts Poultry seasoning
1/4 ts Pepper
1 c Minute Rice
1 tb Dried parsley

1>. In a skillet, fry chicken in hot oil until
browned. Add broth, water, vegetables (thawed) and
seasonings. 2>. Bring to a boil. Reduce heat to low,
cover and simmer 5 minutes. Stir in Minute Rice and
parsley; cover, remove from heat. Let stand 5 minutes
before serving.

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Popularity: 3% [?]

Squashed Frogs For Halloween

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick margarine
40 Large marshmallows (10 oz. bag)
5 Cups corn flakes cereal
1/2 Teaspoon vanilla (optional)
2 Teaspoons green food coloring
M Ms. Plain Chocolate Candy

Preparation :
Melt margarine in large saucepan. Add marshmallows and cook over low heat,
stirring constantly until melted and mixture is syrupy. Remove from heat.
Add vanilla and food color. Mix. Add corn flakes and mix until well coated
and bright green.

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Popularity: 4% [?]

Title: Baba Ghannouj
Categories: Appetizers, Vegetables
Yield: 6 servings

1 x Med Eggplant, peeled *
1/4 c Tahini
1 T Lemon juice
1 x Clove garlic
1/4 t Black Pepper
1 ds Ground Cumin
2 T Sesame seeds
2 T Finely chopped fresh Parsley

* and cut into 1/2″ cubes (about 3 cups)
Steam eggplant until tender, about 8 minutes.
Place cooked eggplant in food processor. Add tahini (sesame
paste),lemon juice, and garlic. Puree.
Stir in remaining ingredients; spoon into serving bowl. Garnish with
parsley sprig. Serve warm or chill. Makes 2 cups.
HINTS: – smaller eggplants have thinner peels and a sweeter flavor.
Select
: those with firm skin free of soft spots.
– store sesame seeds in cool, dark place in refrigerator.

MMMMM

Popularity: 4% [?]

Title: CHAYOTE RELLENO
Categories: Desserts, Mexican
Yield: 6 servings

3 sm Chayotes (about 6 ounces
-each)
1/2 c Almonds
1/2 c Sugar
3 Eggs
1 tb Brandy
1 ts Vanilla
2 tb Milk or cream
1 pn Nutmeg
1 1/2 c Sponge cake or pound cake,
-crumbled into fine crumbs,
Plus 2 tablespoons for
-topping (see note)
1/2 c Golden sultana or black
-raisins
3 tb Slivered almonds
1 c Softly whipped cream, barely
-sweetened

This is a use for chayote that I would never have thought of, but it sounds
really good.

I love to shock people with the unexpected, such as serving these stuffed
chayote shells for dessert. In this recipe, chayote’s delicate texture and
taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge
cake to make an elegant pudding-like filling for the pale-green shells.
They are abso- lutely delicious and something you might have been served in
one of the fine old households of colonial Mexico.

Cut the chayote in half lengthwise and steam for 35 minutes, or until just
tender. Do not overcook–you don’t want the shells to collapse when you
scoop them out.

Meanwhile, combine the almonds and sugar in a food processor and grind
until the almonds are fairly fine.

Preheat oven to 375 degrees F.

When the chayote is cooked and cool enough to handle, remove the seed, and
scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside.

Place the chayote pulp in the processor with the ground almonds; add eggs
and process to a puree. Add the brandy, vanilla and milk or cream. Blend.
Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins.

Spoon the pudding mixture into the chayote shells (you will have about 1
1/2 cups left over) and place them in a greased baking dish. Sprinkle
slivered almonds and reserved cake crumbs over the tops. Bake stuffed
shells for 30 minutes. Pour remaining pudding mixture into a greased loaf
pan and bake for 25 minutes.

Serve warm, topped with whipped cream.

Serves 6 lucky people. (The pudding loaf serves 4.)

Note: I cheat and buy a frozen pound cake to use for this recipe.

PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g
saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.

From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle, 6/2/93.

Posted by Stephen Ceideburg

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Popularity: 4% [?]

Panna Cotta (english)

Recipe By : Danny Stocker, Berne Switzerland
Serving Size : 4 Preparation Time :1:20
Categories : Nationalgerichte Sussspeisen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cream
9 ounces sugar
3 pieces gelatin
1 piece vanilla beans
8 tablespoons water
1/2 cup Cognac
pepper

For the caramel :
Take 7 ounces sugar with water in a pan, bring it slowly to boil unlike
the caramel
is light brown. Spread the caramel into the forms.

Panna Cotta :
Take the gelatine in cold water. Mix Cream, sugar and the vanilla bean,
bring to boil.
Boil it for at least 5 minutes on slow fire. Take out the vanilla, add the
Cognac and
gelatin. Mix well. Spread it into the prepared forms.

Place into a storage container and cool to room temperature before
refrigerating.
At least 2 hours.

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Suggested Wine: Santo Carmignano
Serving Ideas : with fruits and/or bouquet peppermint

Popularity: 3% [?]

FONDUE # 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Gouda cheese
1/4 c White wine, dry
2 tb Butter
2 ts Kirsch
1/4 c Flour
Bread, cubed
1 1/2 c Milk
Pepper to taste
2 ts Garlic, finely chopped
1/8 ts Nutmeg

1. Grate the cheese.
2. Melt the butter in a saucepan and add the flour,
stirring with a wire whisk. Add the milk, stirring
rapidly with whisk. When blended and smooth, add the
garlic, pepper, nutmeg and wine. Add the kirsch, if
desired. 3. Serve hot with bread cubes for dipping. If
the sauce is to be used over vegetables, omit the
kirsch.

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Popularity: 3% [?]

Pumkincookies

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Flour
1 1/2 cups Butter
2 cups Quick Cooking Oats
2 cups Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 Egg
1 teaspoon Salt
1 teaspoon Vanilla
1 can Pumkin,solid — packed (16oz)
1 cup Chocolate Chips
1 cup Raisins
1 cup Chopped nuts
1/2 package M M

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar
and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix
in dry ingridients, beat in cup by cup, mix all well.
Drop on cookiesheets by teaspoonfulls, leave space they will spread
out. Bake 20-25 minutes, or until firm and lightly golden brown.
Remove from cookie sheets, cool on racks. Decorate with M M right away
or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon
grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze
the cookies with it, or decorate with jelly beans for children.

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

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Popularity: 5% [?]

Title: Lentil And Rice One-Pot Supper
Categories: Digest, Mar95
Yield: 4 servings

1 c Lentils
1/2 c Rice
2 c Sliced carrots
3 c Water
1 pk Vegetable broth
1 ts Garlic
1 ts Dried basil
1 tb Olive oil

Wash and pick over lentils. Place in a large saucepan with rice and
carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and
cook until rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995

GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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Popularity: 3% [?]

CRISP BACON MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
8 Bacon slices
1 1/3 c Cake flour
1 1/2 tb Sugar
1 t Salt
2 1/2 ts Baking powder
1 Egg
3/4 c Milk
1 tb Bacon fat

Saute bacon til crisp, and chop fine. Sift flour,
sugar, salt and baking powder together. Add the
bacon. Combine the egg, milk and bacon fat, and blend
into the first mixture. Pour into buttered muffin
tins, one-third full, and bake in a hot oven (425) for
15-20 minutes. FROM: KATE SMITH’S “COMPANY’S COMING”
COOKBOOK —- Lisa Crawley TSPN00B

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Popularity: 6% [?]