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% [?]

BAKED SAMOSAS ABM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Evaporated Milk — plus
2 tb Evaporated Milk — (if needed)
3 tb Unsalted Butter
2 ts Sugar
3/4 ts Salt
2 1/2 ts Yeast
3 c Flour
—–FILLING—–
1 md Idaho Potatoes — cut into
-1/2″ chunks
1 c Frozen Peas
2 tb Oil
2 Clove Garlic — finely chopped
2 ts Fresh Ginger — finely chopped
1 t Dried Coriander
1/2 ts Cumin
1/4 ts Pepper
1/4 ts Salt
—–TOPPING—–
1 Egg — beaten with
1 tb Water

Place all dough ingredients in machine and program for
knead and first rise. Press start. The dough will be
quite firm but it should be moist enough to hold
together. Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover
with water. Bring to a boil over medium high heat,
lower the heat to medium and continue cooking for 10
minutes, or until they have slightly softened but are
not cooked through. Add the peas to the boiling water
for the last minute of cooking. Drain the water from
the potato cubes and peas.

Heat the oil in a large frying pan set over medium
high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato
cubes, peas, coriander, cumin, pepper and salt and
stir until well mixed. Remove from the heat and cool
slightly. Turn the finished dough out on a lightly
floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350øF with the rack in the center
position. Lightly spray a large baking sheet with
vegetable cooking spray. On a lightly floured
surface, roll each ball of dough to a 7″ circle,
rolling from the middle toward the edge. Distribute
the filling evenly among the circles, about 3 heaping
tb for each one. Lightly moisten the edge of each
circle with water and fold over to form a semicircle.
Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you
fingertips to seal. Lift the samosas onto the prepared
baking sheet and generously brush the tops with the
egg glaze. Bake the samosas for 15 minutes, or until
they are a rich golden brown. Serve hot from the oven.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Conference 07-19-95 Revised

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Popularity: 10% [?]

Title: Diane’s Sugar Cookies
Categories: Cookies
Yield: 6 servings

3 1/2 c Sifted flour
2 1/2 ts Baking powder
1/2 ts Salt
1 1/2 Cubes sweet butter (6 oz)
2 ts Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tb Milk
2 tb Sour cream
1 Lemon; grated rind only

Sift together flour, baking powder and salt. Cream butter, sugar,
sour cream, lemon peel and beat well. Add eggs, one at a time, and
then milk. Gradually, add the sifted dry ingredients, scraping the
bowl as necesary with a rubber spatula and beating only until
thoroughly mixed.

Divide dough into 2 halves. Wrap each atch with foil or plastic wrap
and chill in refirgerator for 3 hours or longer. Do not place dough
in freezer.

Preheat oven to 400~. Place one batch of dough on lightly floured
pastry cloth. Turn dough to flour all sides and roll out to desired
thickness. For very large cookies, 1/4-inch. Cut the cookeis as you
wish. Transfer cooies to ungreased cookie sheets. If cookies are
large and thick, place at least 2 inches apart. Sprinkle the tops of
the cookies generously with granulated sugar.

Bake until the cookies are lightly browned. Large, thick cookies
will need to bake for 10-12 minutes. Transfer cookies to racks for
cooling.

—–

Popularity: 4% [?]

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.

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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.

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Popularity: 6% [?]

Pistachio Butter Cookies

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter — room temp
1 cup Sugar
1 Egg yolk
1 tablespoon Whipping cream
1/2 teaspoon Vanilla
2 cups Flour
1/2 cup Pistachio nuts — finely chop
OR- walnuts — finely chop

Cream butter in mixing bowl. Gradually add sugar, beating until light and
fluffy. Beat in egg yolk. Add cream and vanilla, mixing well. Stir in flour.
Mix until blended. Spoon mixture into a pastry bag with a large open star, 3/4″
diameter tip, filling bag half full (or use cookie press). Onto ungreased
baking sheets, pipe out cookies, 2″ apart. Sprinkle with nuts. Bake at 350~ for
15 minutes. Remove cookies to racks for complete cooling.

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Popularity: 4% [?]

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”

—–

Popularity: 31% [?]

Texas Chili Biscuits

Recipe By : Quick Easy Casseroles
Serving Size : 9 Preparation Time :0:10
Categories : Ground Chicken Breast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
1/2 tsp olive oil
1 lb ground chicken breast, skinless — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 pkg chili seasoning mix
2 3/4 c frozen corn — thawed
14 1/2 ozs crushed tomatoes
1/2 c water
—-Biscuit Mixture—-
3/4 c low-fat baking mix
2/3 c cornmeal
2/3 c skim milk — at room temperature
1/2 c low-fat Monterey Jack cheese — grated

Preheat to 400. Prepare a 2-quart casserole dish with cooking spray; set
aside. To prepare filling, heat oil over medium heat. Add chicken, onions,
and bell peppers. Cook until chicken is no longer pink and vegetables are
tender. Stir in chili seasoning mix, corn, crushed tomatoes, and water.
Reduce heat and simmer, uncovered, 10 minutes. Pour chicken mixture into
prepared pan. Meanwhile, to prepare biscuit mixture, combine baking mix,
cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around
edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are
light brown. Top with Monterey Jack cheese. Bake, uncovered again, for 3
minutes more or until cheese has melted.

– - – - – - – - – - – - – - – - – -

Per serving: 369 Calories; 6g Fat (13% calories from fat); 29g Protein; 56g
Carbohydrate; 54mg Cholesterol; 799mg Sodium

Popularity: 3% [?]

Title: Stuffed Eggplant
Categories: Armenian
Yield: 4 servings

1 c Rice
1 md Eggplant
1/4 c Oil
1 Tomato,diced
1 Green pepper,diced
1 sm Onion,minced
1 Garlic clove,minced
Salt to taste
Pepper to taste
1/4 t Basil
2 T Butter

Cook rice according to package directions. Cut eggplant in half
lengthwise, and scoop out the center from each half, leaving a 1/2″
shell. Dice the eggplant meat.

Place eggplant shells cut side down in a large skillet with about 1/2″
boiling, salted water. Cover and steam 3 minutes. Drain and reserve.

Heat oil and cook diced eggplant, tomatoes, green pepper, onion and
garlic until tender. Add cooked rice and seasonings, and stir to
combine. Stuff mixture into the eggplant shells and dot with butter.

Bake in a preheated, 350′F. oven about 35 minutes or until eggplant
shells are tender. Makes two main dish servings.

MMMMM

Popularity: 7% [?]