Title: ROMERTOPF’S BEGGAR’S CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings

Stephen Ceideburg
4 lb Frying chicken, cut into
-sections
Arrowroot
MARINADE:
1 ts Sesame oil
1 tb Dry sherry
1/4 ts Chinese Five Spices (see
-note below)
1/4 ts White pepper
1 Clove pressed garlic
1/4 c Soy sauce
1 ts Grated fresh ginger root

For teriyaki lovers, here’s the finest recipe inspired
by the excellent little pamphlet Cook in Clay
published by the makers of the Romertopf pot. We’ve
served this dish, with variations, to as many as a
dozen guests with never anything less than ecstatic
results. The chicken comes out tender and full of
flavor, especially after being marinated in this
incredible sauce. You can add all sorts of Chinese or
Japanese seasonings, but be sure they stay on the
bland side. Caution: Don’t add any salt-there’s enough
in any good soy sauce. (We prefer the rich, heavy soy
sauce bottled in Hong Kong in a brown stone jug by Ko
Sang Yick.)

In a non-metal bowl, combine the ingredients for the
marinade, mix well, and marinate the pieces of chicken
for at least half a day, turning frequently.

When ready to cook, presoak pot, top and bottom, in
water for 15 minutes.

Add the chicken and the marinade to the pot.

Place covered pot in a cold oven.

Set temperature to 450 degrees F.

Cook 45 minutes.

Ten minutes before end of cooking time, remove the pot
and pour off the liquid into a saucepan.

Return the pot to the oven, uncovered, for the final
10 minutes of cooking.

Meanwhile, bring the liquid in saucepan to a boil and
thicken with arrowroot.

Serve with rice, liberally drenched with the sauce.

For an optional Chinese touch, sprinkle the chicken
with almonds and sesame seeds.

Note: Chinese Five Spices are a combination, in powder
form, usually found in Chinese markets. If not
available, use star anise, ground to a powder with a
mortar and pestle.

From “Romertopf, The Clay-Pot Cookbook”, Georgia
McLeod Sales and Grover Sales, Atheneum, NY, 1979.
ISBN 0-689-70547-6

—–

Popularity: 3% [?]

CHOCOLATE MARBLE PRALINE CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 package DH Golden Sugar Cookie Mix
1 Egg
1/2 cup Finely chopped pecans*
—–FILLING—–
1 1/4 cup Frimly packed brown sugar
2 tablespoon Flour
3 package (8oz) cream cheese — softened
3 Eggs — lightly beaten
1 1/2 teaspoon Vanilla
1 ounce Unsweetened chocolate — melted
25 Pecan halves
Caramel flavor topping (opt.)

* For added flavor,toast pecans before chopping.

Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5
minutes or until fragrant. Cool completely.

1. Preheat oven to 350 F.

2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix,
1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press
mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for
20-22 minutes or until edge is light brown and center is set. Remove from
oven.

3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place
cream cheese in large bowl.

Beat at low speed with electric mixer, adding brown sugar mixture gradually.
Remove one cup of batter to small bowl, add melted chocolate. Pour remaining
plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain
batter. Run knife through batters to marble. Arrange pecan halves around top
edge.

Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan
with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until
ready to serve.

4. To serve, remove sides of pan. Glaze top of cheesecake with store bought
caramel flavor topping.

Cut into slices and serve with additional caramel flaovor topping, if desired.

From Duncan Hines– Favorite Brand Name Recipes– Fabulous Fall Baking.

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

BREAKFAST BURRITOS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/Eggs Main Dish
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground Beef
1 sm Onion chopped
1/2 sm Green bell pepper
1/2 ts Salt
1 t Ground black pepper
1/2 ts Ground cumin
2 c Potato Par boiled diced
4 Eggs
9 Flour tortillas
1/2 c Shredded cheddar cheese

Brown the ground beef with the onions. Drain the fat,
then add the spices and diced potatoes. Whisk the
eggs and milk slightly. Add to beef/potato mixture
over a medium high high. Mix together as in scrambled
eggs. Warm flour tortillas on a hot griddle. Put
egg/beef mixture on warmed tortilla and sprinkle with
shredded cheddar cheese. Fold the tortilla making a
burrito. Serve with salsa of your choice.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

BREAKFAST SAUSAGE PATTIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Magazine Breakfast
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Ground turkey
1/2 ts Dried sage
1/2 ts Dried thyme
1/4 ts Rosemary — crushed
1/4 ts Salt
2 ts Olive oil

1. In a medium bowl, with a fork, combine all the
ingredients except the oil. Shape into 8 equal 1/4″
thick patties.

2. In a large nonstick skillet, heat the oil. Add the
patties; cook 10 minutes, turning once, until browned
on both sides.

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Popularity: 15% [?]

Title: Teriyaki Marinade
Categories: Sauces, Grill
Yield: 1 cup

1/4 c Soy sauce
1/4 c Sake
2 tb Safflower oil
2 tb Dark sesame oil
3 tb Light brown sugar
2 tb Rice vinegar
2 ea Garlic cloves, crushed
1 ts Ginger, grated

Combine all the ingredients in a small container. Let stand until the
sugar is dissolved. When brushing onto the foods, swirl the mixture
often to keep it well combined.

Use to marinade cut pressed tofu, marinade for 1 hour, or marinade
cubed tempeh for 1 hour or cubed seitan. Aternatively, brush over
grilling tomatoes.

Nava Atlas, “Vegetarian Celebrations”

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Popularity: 31% [?]

Ham Flannagan’s Va. Champ Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Butter
2 To 3 jalepeno peppers — chped
2 To 4 cloves garlic — crushed
2 To 3 large onions — sliced
3 To 4 lb diced sirloin or
Fillet steak
Pinch oregano
Olive or peanut oil
1 1/2 To 2 oz chili powder
28 ounces Can tomatoes
3 1/2 To 4 1/2 c water — added as
Needed
Cayenne to taste
—–SECRET INGREDIENTS—–
A dollop of sherry wine
Blackstrap molasses — corn
Meal mush made into a paste
With water.
Salt/pepper to taste
Cumin powder
Worchestershire sauce

Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin
to taste. In Dutch oven or large skillet, brown meat chunks along with oregano
and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as
needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very
low while stirring, and add secret ingredients to taste. Add corn paste or
arrowroot to thicken if desired. Stir constantly and taste often.

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Popularity: 9% [?]

Title: WHITE PIZZA
Categories: Pies, Italian
Yield: 8 servings

Pizza shell, 12″
2 T Olive oil
4 ts Garlic; chopped fine
2 T Basil, fresh; OR
2 ts Basil, dried
2 md Tomato; thinly sliced
1/4 lb Mozzarella; grated, or to
-taste
1/4 lb Provolone; grated, or to
-taste
1/4 c Romano; grated
2 ts Oregano, dried; OR
1 T Oregano, fresh

Roll crust out to 12″ circle. Brush crust with olive oil, sprinkle
with garlic and basil. Arrange tomato slices over crust and top with
grated mozzarella, provolone, and Romano cheeses. Bake in a hot
preheated oven (425 to 450 degrees) 12 to 15 minutes or until cheese
has melted and crust is lightly browned. Sprinkle with oregano. For
best results, bake on parchment paper directly on pizza stone or oven
tiles.

Best made with Neopolitan pizza crust (flour, yeast, water, salt, and
molasses); crust thin and crispy, yet soft enough to be folded over
and eaten with fingers

From Mario’s Pizza, Regent Square, Pittsburgh, PA

MMMMM

Popularity: 7% [?]

Trail Mix Tin Can Quick Bread

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 8 Preparation Time :2:00
Categories : Dupree Lunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups dried fruit bits
2 cups hot water
4 teaspoons baking soda
1 1/2 cups sugar
1/4 cup vegetable oil
1/2 teaspoon salt
3 cups all-purpose flour
1 cup chopped walnuts — or pecans
1/2 teaspoon cinnamon — optional
1/2 teaspoon almond extract — optional

For fruit – dried cranberries, cherries, blueberries, currants or raisins

Preheat the oven to 350 degrees F.

Grease and flour two 1-pound coffee cans or 2 9×5-inch loaf pans and line
bottoms with wax paper. Grease and flour the wax paper.

Place the fruit bits or raisins in a large bowl, cover with the hot water, and
stir in the baking soda. Cover with plastic wrap and leave overnight to plump.
All of the liquid is used in the batter, so don’t drain.

Mix together the fruit bits or fruit or raisins, soaking water, sugar, oil,
salt, flour, and the nuts. Stir to blend. Add the cinnamon and almond extract
if desired. The batter should be thick enough to spoon. If thin, add a small
amount of flour.

Spoon the batter into the prepared cans, filling between 1/2 to 2/3 full. Push
the batter down into the bottom with a spatula. Bake 1 hour, or until a deep,
dark brown.

Remove the bread from the oven and allow to sit for 10 minutes before slipping
them out of the containers. Let the breads cool completely on wire racks. When
completely cooled, return the breads to the cans and cover with their plastic
lids or wrap tightly in plastic.

They will keep for 3 or 4 months stored in the refrigerator. Makes 2 loaves

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Popularity: 10% [?]

Title: GRAHAM CRACKER PIE SHELL
Categories: Diabetic, Pies
Yield: 9 “ crust

7 lg Plain graham wafers; ( each
-2 1/2″ X 5”)
3 tb Margarine; melted

Break graham wafers into small pieces, place in a
plastic bag, fasten opening with a bag tie, and press
with a rolling pin or a large jar to make crumbs.
Continue until all crumbs are fine (total of 1 1/4
cups). Empty into bowl. Melt the margarine, add to
crumbs, and mix well with a fork. Set aside 2 tb to
use later as the garnish on the pie filling. Using the
back of a spoon, press remainder of crumb mixture
evenly on bottom and sides of a 9″ pie plate. Chill in
refrigerator for 3 hours or longer before filling.
Food Exchange per serving: (crust only) 1 FAT EXCHANGE
+ 1/2 STARCH EXCHANGE; CAL: 86; CHO: 9g; PRO: 1g; FAT:
5g; SOD: 108mg; CHO: 0mg; LOW-SODIUM DIETS: Use
unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her

—–

Popularity: 4% [?]

Title: Chocolate Raspberry Buttercreams
Categories: Cookies
Yield: 36 servings

— ===bottom layer===
4 oz Unsweetened baking c
-hocolate — cut into pieces
1/2 c Butter
2 c Sugar
1 ts Vanilla
4 Eggs
1 c Flour
— ===filling===
1/2 c Raspberry preserves;
-seedless
2 oz Semisweet chocolate; cut
-into pieces
1 oz Unsweetened baking c
-hocolate — cut into pieces
1/3 c Sugar
1/4 c Water
2 Eggs
1 c Butter; softened
— ===glaze===
1 oz Unsweetened baking chocolate
1 tb Butter

Preheat oven to 350 degrees. Grease 9 x13″ pan.
Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and
1/2
cup butter, stirring constantly; remove from heat. Cool. In a large bowl,
beat
2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just
until
blended. Lightly spoon flour into measuring cup; level off. Stir in
flour
just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or
until
set. Cool.
Spread raspberry preserves over base.

Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate
and
1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In
another small saucepan, bring 1/3 cup sugar and water to a boil. Boil 1
minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar
water
mixture and beat on highest speed for 5 minutes or until thick and lemon
colored. Gradually add butter a small piece at a time. Beat well after
each
addition. Add melted chocolate and beat until smooth. Spread over
preserves.

Glaze: In a small saucepan over low heat, melt chocolate and butter,
stirring
constantly. Drizzle over filling.

Refrigerate 1 hour. Cut into bars.

—–

Popularity: 29% [?]