Recipe By : adpt from Swedish “Limpa”,Germans Bread Mach. Ckbk II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Ethnic
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— Medium size loaf:
1 cup water — or milk
2 1/4 tablespoons vegetable oil
2 1/4 tablespoons Molasses
3/4 teaspoon Salt
1/8 teaspoon Baking Soda
1 teaspoon Fennel seeds
1 teaspoon Caraway seed
1 teaspoon orange peel — grated
1 1/2 cups Rye Flour
1 1/2 cups Bread Flour
2 teaspoons Yeast

>From: bj29@mirage.skypoint.com (bjjan)

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Per serving: 1715 Calories; 38g Fat (20% calories from fat); 43g Protein;
305g Carbohydrate; 0mg Cholesterol; 1795mg Sodium

NOTES : This is the very first bread I ever tasted made in a
bread machine and was the reason I bought my first one.
Now I have 6! It doesn’t say “Limpa”, but it’s mighty good!

20 oz (2 pkgs) frozen broccoli,
Cauliflower carrots with
Cheese flaveored sauce
1/2 c Sliced celery
10 3/4 oz Campbell’s Cream of
Mushroom soup (1 can)
1 c Chopped cooked chicken or
Turkey
2 oz (1 jar) diced pimiento
Including liquid
1 c Seasoned croutons, crushed

1>. Cut a large “X” across one side of each pouch of
vegetables. Place pouches cut-side down in an 8-inch
square baking dish. Microwave on high eight to ten
minutes. Set aside. 2>. Place celery in a 1-cup glass
measure and cover with plastic wrap. Mocrowave on high
two minutes, or until softened. Empty vegetables and
sauce from pouches into same baking dish. Add celery,
soup and chicken. Combine well and stir in pimiento
gently. Top with croutons. 3>. Do not cover dish.
Rotating midway through cooking, microwave on high 10
to 12 minutes, or until bubbly hot.

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Recipe By : Legends Rancho Deluxe by chef Michael Hanrahan
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon canola oil
8 whole corn tortillas — cut into 1″ strips
1 cup onion — diced
1 1/2 tablespoons jalapeno peppers — seeded
— minced
5 cloves garlic — minced
1 tablespoon tomato paste
42 ounces canned tomatoes — undrained
1 tablespoon ground cumin
63 ounces chicken broth, fat free
4 whole corn tortillas — cut into 1/4″ strips
2 cups boneless skinless chicken breasts — cooked
— shredded
1 cup avocado — diced
1/2 cup sharp cheddar cheese — shredded
1/2 cup fresh cilantro — chopped

Heat oil in a large Dutch oven over medium-high heat. Add 1″ tortilla
pieces – cook 2 minutes or until crisp – stirring occasionally.

Add the onion, jalapeno and garlic – saute 3 minutes.

Add tomato paste and tomatoes – bring to a simmer and cook 10 minutes.

Stir in cumn and broth – bring to a boil. reduce heat to medium and
simmer – uncovered – 40 minutes or until reduced to 8 cups.

Place half of soup in a blender – process until smooth – pour into a bowl.
Repeat procedure with remaining soup. Return pureed soup to pan. Cook over
medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400
for 7 minutes or until crisp – set aside.

Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each
bowl and top with cheddar cheese, cilantro and tortilla strips.

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Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour, all purpose
1 lb Butter, soft
1 c Fruit sugar
1 c Sifted rice flour
1/2 lb Belgian chocolate

Spread the all-purpose flour on a cookie sheet and
place under a pre-heated broiler about 4-5 inches from
the element. Roast the flour, watching it all the
time until it is medium brown. Turn the flour with a
spatula to brown the other side. The entire procedure
takes about three minutes and gives the flour a rich
nutty flavour. Let the flour cool. Mix the soft
butter with the fruit sugar and add the sifted rice
flour. Fold in the roasted flour and blend well. Chop
the chocolate into chunks just a little smaller than a
sugar cube. Mix them into the dough, taking care you
don’t soften the chocolate too much. Shape as
desired. Bake at 300F for 1 hour. Cool, then store
in an airtight container. Yield depends upon size and
shape.

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4 Fish steaks (halibut, salmon
-or swordfish),
About 3/4″ thick
1/4 c Lite soy sauce
3 tb Minced onion
1 tb Chopped fresh ginger root
1 tb Toasted sesame seeds
1/2 ts Sugar

Place fish in single layer shallow baking pan.
Measure the lite soy sauce, onion, ginger, sesame
seeds and sugar into blender container; process on low
speed 30 seconds, scraping down sides once. Pour
sauce over fish; turn over to coat both sides.
Marinate 30 minutes, turning fish over occasionally.
Remove fish and broil or grill 4″ from heat source or
moderately hot coals 5 minutes on each side, or until
fish flakes easily when tested with fork.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important
not to cook the avocado for any length of time because
it can develop a bitter flavour.

Bring to the boil 1.5 L rich chicken stock, together
with 2 stalks of celery, roughly chopped, several
springs of parsley, left whole, 1/4 teaspoon nutmeg
and a dash of chilli powder or nutmeg. Simmer for half
an hour. Remove and discard the celery and parsley. In
a large bowl, beat together 2 egg yolks and 1/2 cup
cream (or lower fat and cholesterol content by
substituting evaporated skim milk). Gradually add hot
soup. stirring constant- ly so that the egg doesn’t
curdle. Return the mixture to the saucepan over low
heat and continue stirring until the soup thickens
somewhat. Mash or process the flesh of 3 avocados and
stir into the soup until well blended. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

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2 lb Horse meat
4 ts Olive oil
2 oz Butter
1/2 lb Onions
1 1/4 lb Pureed Tomatoes
Salt
Pepper
1 Pint of Red Wine

*Wine should be either Amarone, Bardolino, or Valpolicella

Tenderize the meat by pounding it with the dull side of a heavy
knife, and cut into cubes.
Heat the oil and butter in a large pan, and brown the chopped
onions.Add the tomatoes and the meat. Salt and pepper to taste, and
cook for about half an hour.
Pour in the wine, cover and cook over low heat for atleast 3 hours.
Serve with Polenta or Potato Gnocchi.

Note: Pastissada is better reheated the next day.

Compliments of:

Kathleen’s Recipe Swap Page

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2 lg Yellow peppers
2 lg Green peppers
2 lg Red peppers
1 lb Eggplant
2 md Zucchini
1/2 c Pitted gaeta olives
7 oz Goat cheese, crumbled
12 Fresh basil leaves

Lay peppers individually on their side and cut off 1/2″ from each top
and bottom. Set peppers upright and make 2 cuts from top to bottom on
opposite sides. Open up peppers, pull out seeds; trim and discard
white pith. Place 4-6 pepper halves on a flat dish, cover with wax
paper and microwave 4 minutes. Remove from microwave, brush with
olive oil and grill until tender. Season with salt and pepper. Peel
eggplant and slice vertically into 1/4″ slices. Place on flat dish,
cover with wax paper and microwave 4 minutes. Brush with olive oil.
Grill until tender. Season with salt and pepper. Cut off ends from
zucchini and slice vertically into 1/4″ pieces. Place on flat dish,
cover with wax paper and microwave 4 minutes. Brush with olive oil
and grill until tender. Season with salt and pepper. Line a terrine
or 8×4″ loaf pan with plastic wrap, leaving an 8″ piece overlap on
each of short ends. Line bottom with grilled red pepper, cutting it
to fit, if necessary. Cover pepper with layers of eggplant and
zucchini, and top with basil leaves, goat cheese and half olives.
Continue making layers with vegetables, cheese and olives, ending
with peppers. Fold plastic wrap over vegetables. Find a piece of
wood, cardboard or foam that just fits top and cover it with foil or
plastic wrap. Place on vegetables and weigh it down with a brick or
several cans of food. Refrigerate for 24 hours. To facilitate
cutting, place terrine in freezer for 1 hour before serving. When
ready to slice, remove weight and plastic wrap. Place a cutting board
on top of terrine and flip two over. Remove plastic wrap. Using a
serrated knife and a sawing motion, cut terrine into 3/4″ slices.

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Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 24 Preparation Time :1:00
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon oil
1 garlic clove — chopped
1 tablespoon fresh ginger root — chopped
1 cup cooked chicken or pork — shredded
1 cup Napa cabbage — finely chopped
1 cup mung bean sprouts — optional
1 cup carrots — grated
4 green onions — chopped
3 tablespoons soy sauce
Salt and pepper
2 pounds wonton wrappers — thawed
Peanut or vegetable oil for frying
Dipping sauce — see recipe

In a large skillet heat oil over medium-high heat. Add garlic and ginger and
saute briefly. Add chicken, cabbage, bean sprouts, if using, carrots,
scallions, soy sauce, and salt and pepper to taste. Stir-fry over high heat,
tossing briskly until vegetables are cooked and all liquid has evaporated, 3
to 5 minutes. Cool to room temperature to prevent wrapper from becoming
soggy. In center of each wrapper place 1 tablespoon of filling. Moisten
edges of wrapper with a little water, fold 2 opposite edges in toward
center, and roll wrapper over filling, beginning and ending with unfolded
edges. Moisten flap to seal it and let roll dry.

In a large Dutch oven heat 1 inch of oil to 375 degrees. Fry spring rolls
about 2 minutes, until golden brown. Turn them over with tongs and fry
another 2 minutes. Remove rolls from oil with a slotted spoon or tongs and
hold vertically to allow oil in creases to drain. Drain on paper towels.
Serve immediately with Dipping Sauce.

Makes 20 to 25 spring rolls

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1 pk Butterball turkey breast
Tenderloins
2 T Peach preserves
4 Green onions
4 Garlic cloves
1 t Bottled hot pepper sauce
1/4 t Black pepper
1 t Salt
2 T Lime juice
1 t Shredded lime peel
1 t Soy sauce

Directions:
In food processor or blender, puree preserves, onion, garlic, hot
sauce, pepper, salt, lime juice, lime peel and soy sauce. Spread
tenderloins with the puree and place on broiler pan sprayed with
nonstick cooking spray. Broil 6 minutes. Turn over; brush with puree
and broil for another 5 -5 minutes until tenderloin reaches 170
degrees on meat thermometer. To outdooor grill; spray unheated grill
rack with nonstick cooking spray; cook tenderloins on rack over
medium hot coals for about 20 minutes, until no longer pink; turn
once or twice to prevent burning.

source Food Marketing Support Services,
butterball
submitted by marina

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