1 lb. leeks
1/2 lb. butter
1 c. flour
1 qt. chicken stock or 4 bouillon
cubes
1 qt. half and half
1 tsp. salt
1/4 tsp. pepper
Clean leeks and cut into 1/2″ pieces. Steam in 1/2 cup water
until tender. Do not drain. Set aside. Melt butter in saucepan.
Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock,
stirring with wire whip, bring to boil. Turn heat on low and add
remaining ingredients. Do not boil. Add 1 cup diced, cooked
potatoes and 1 cup diced, cooked ham, if desired.

Popularity: 5% [?]

Funnel Cake

Recipe By : “Ask Anne Nan”
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten
1 1/2 cups milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cooking oil

In a bowl, combine eggs and milk. Sift together flour, baking powder and
salt. Add to egg misture and beat with electric mixer until smooth. (Check
to see if mixture flows easily).
In a large skillet heatoil to 360F. Covering the end of a small funnel
with your finger, pour batter into hot oil in a spiral shape. Fry till
golden (about 3 minutes) using tongs to turn. Cook 1 minute more. Drain on
paper bag covered with a paper towel. Sprinkle with cinnamon and powdered
sugar or serve with maple syrup. Delicious.

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Popularity: 12% [?]

TOMATILLO CHICKEN ENCHILADAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely shredded chicken or
-turkey
3 c Grated Monterey Jack
-cheese (divided)
1 To 2 (4-oz) cans chopped
-green chilies
1 1/2 ts Dried oregano leaves
Salt and pepper to taste
Vegetable oil
12 To 18 corn tortillas
-(depending on size)
Tomatillo sauce (recipe
-follows)
1 To 1 1/2 cups sour cream

Chopped cilantro, tomatillo slices and lime slices for
garnish

In a large bowl, mix chicken, 2 cups cheese, chilies
and oregano. Season with salt and pepper; set aside.
In a large skillet, heat 1/2 inch oil over medium-high
heat. When oil is hot add one tortilla at a time; cook
turning once, just until limp (about 10 seconds). Drain
on papper towels. While tortillas are warm, spoon
about 1/4 to 1/2 cup chicken mixture down the center
of each; roll tortillas to form enchilada. Set
enchiladas seam side down, in a 9-by-13-by-2-inch
baking dish, or to medium-sized baking dishes. (at
this point enchiladas may be covered and refrigerated
until the next day.) Cover enchiladas with foil and
bake in a 350 oven for 15 minutes until hot in the
center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese. Bake,
uncovered, until cheese melts, about 10 minutes. To
serve, spoon warm tomatillo sauce on each plate. Set
enchiladas on top of sauce. Spoon sour cream on top
and garnish.

Tomatillo Sauce

1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans
chopped green chilies 1 cup chicken broth 1 (28-oz
can) tomatillos 3 T lime juice 2 t each: dried oregano
leaves and sugar 1 t cumin Salt to taste

Heat oil in a 3 to 4 quart pan over medium-high heat.
Add onions and cook stirring often, until soft, about
10 minutes. Stir in green chilies, chicken broth,
tomatillos, lime juice, oregano, sugar and cumin.
Bring to a boil reduce heat and simmer uncovered,
stirring occasionally, 25 minutes. Whirl sauce in a
blender. until smooth. Season with salt. Serves 6 to 9.

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Popularity: 12% [?]

1 lb. new potatoes
2 scallions (green onions)
2 tsp. white vinegar
1/2 tsp sugar
4 tsp fresh dill
2 tbsp low cal mayonnaise or sour cream

Makes: 6 to 8 servings

0) Peel potato and dice into cubes. Boil potatoes and add salt.
1) Chop scallions into fine pieces and saute (in olive oil) until browned.
2) Drain water off potatoes. Mix with scallions. Add vinegar, sugar and dill.
3) Mix together, then add mayo (or sour cream).

I got this recipe off of a bunch of fresh dill. To give credit where
credit is due, I think the company name is LittleBear. It is the FRESH
dill that makes this salad…

I also added bacon to this recipe, left out the sugar, and went a little
crazy with the dill. There is no need to measure ingredients for this one!
Hope you like it.

Popularity: 5% [?]

Homestyle Chicken Barley Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chopped onion
1 cup Sliced carrots
1 cup Sliced celery
1 tablespoon Vegetable oil
5 cups Water
1 can Reduced sodium chicken broth
— (14-1/2 oz size)
1/2 cup Medium QUAKER Barley*
1 teaspoon Thyme — crushed
1 teaspoon Salt (optional)
1/8 teaspoon Black pepper
1 cup Chopped cooked chicken
— (about 1/2 pound)

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil
until onion is tender. Add remaining ingredients except chicken. Bring
to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if soup becomes too thick upon standing.

Eight 1-cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add chicken; continue simmering 5 to 10 minutes or until
chicken is heated through and barley is tender.

Nutrition Information: 1 cup * Calories 130 * Protein 11g * Carbohydrate
13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g * Sodium 190mg *
Percent of Calories from Fat: 29%
Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2
Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

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Popularity: 9% [?]

Title: Peanut Butter Cup Cookies
Categories: Polkadot, Lisa, Desserts, Cookies
Yield: 2 Dozen

1/2 c Peanut butter 1 lg Egg
1/4 c Vegetable oil 1 1/4 c All-purpose flour (or less)
1 c Brown sugar 2 ts Baking soda
1 ts Vanilla extract 24 sm Reese’s Peanut Butter Cups

Preheat oven to 350 F.

Cream together the peanut butter and vegetable oil in a bowl. Add
brown sugar, vanilla, and egg. Beat well.

Add flour (reserve 1/4 – 1/2 cup) and baking soda. Blend thoroughly.
Add enough extra flour so that you can shape dough into balls,
slightly larger than 1-inch. Press a Peanut Butter Cup into each
ball, covering the cup completely, and place on an ungreased baking
sheet.

Flatten with a fork, bake about 10 – 15 minutes or until lightly
browned.

Source: Lisa Clarke, adapted from recipes by Elizabeth Rodier and
Martha Traina

The Chef’s Comments:
“These cookies are a first-time try. I had a recipe from someone at
work, but I accidentally left it there. So I found another recipe and
adapted it. They’re yummy!!” – Lisa

From: Lisa
Date: 11-10-96 (10:06)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

—–

Popularity: 20% [?]

Title: STRAWBERRY-ORANGE SPREAD
Categories: Christmas, Fruits, Gifts, Jelly
Yield: 4 servings

20 oz Frozen Strawberries; Thawed
1 3/4 oz Fruit Pectin; Powdered, 1 Pk
1 tb Orange Peel; Grated
1/2 c Orange Juice
3 1/2 c Sugar

Mix the strawberries, pectin, orange peel and orange
juice in a 3-quart saucepan until the pectin is
dissolved. Heat over high heat, stirring constantly,
to a rolling boil, about 2 minutes. Add the sugar and
bring back to a rolling boil, stirring constantly,
then remove from the heat. Skim off the foam and
immediately pour into hot sterilized jars or glasses
or freezer containers. Cover tightly and cool to room
temperature. Refrigerate or freeze no longer than 3
months.

Makes 4 half pints of spread.

—–

Popularity: 18% [?]

Title: Family-Favorite Oatmeal (Lf)
Categories: Diabetic, Low-fat/cal, Breakfast, Fruits
Yield: 6 servings

3 c Hot cooked oatmeal; -cut into small chunks
1/4 c Light brown sugar; 1/3 c Raisins;
1 ts Cinnamon; 2 tb Walnuts; or pecans, chopped
1 md To large apple; at room temp

MMMMM————————PER SERVING—————————–
2 7/8 x *gm Total Fat 4 x *gm Fiber
3/8 x *gm Sat Fat 7 x *mg sodium
171 x *Cals

Stir brown sugar and cinnamon into cooked oatmeal. Add apple chunks,
raisins, and chopped nuts. Serve hot.

From One Meal At A Time by Martin Katahn

Food Wine RT [*] Category 7, Topic 8 Message 358 Sat May 29, 1993
A.ENGLISH [Al DianeE] at 23:13 EDT

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Popularity: 10% [?]

Title: ORANGE LEMON FROSTING
Categories: Cakes
Yield: 1 servings

2 ts Orange rind; grated 4 c Conf. sugar; sifted
1/2 ts Lemon rind; grated 1 ts Orange juice; approx.
3 tb Butter 1 ts Lemon juice; approx.
2 Egg whites; unbeaten Orange food coloring
1 ds Salt

ADd orange and lemon rinds to butter and cream well.
Add egg whites and salt and blemns. Add sugar, alternately with
fruit juices, beating until smooth and of right consistency to
spread. Add coloring.
Makes frosting to cover top of 1 8x8x2″ layer and sides of 2 layers.

MMMMM

Popularity: 4% [?]

CHEDDAR HARVEST FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
1 tb Dijon-style mustard
2 ts Onion powder
1/4 ts Salt
1 d Ground black pepper
3/4 c Apple juice
1/4 c All-purpose flour
6 oz (1 1/2 cups) shredded sharp
-cheddar cheese
4 c Italian bread cut in 1-inch
-cubes
4 c Assorted blanched
-vegatables, cut in
-bite-size
Pieces

In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot;
keep warm. Serve with bread cubes and assorted vegetables. This makes 4
portions (about 2 cups).

From: Steve Herrick Source: Best Recipes Mar/Apr 1991

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Popularity: 4% [?]