Title: ORIENTAL HOT WINGS *
Categories: Chinese, Chicken, Wings, Appetizers
Yield: 6 servings

1 c Soy sauce
1/2 c Sugar
1/4 c Sesame seeds
1 tb Cayenne pepper

Combine the following ingredients to make a marinade:

Cut 2-3 lbs of wings into 3 pieces. Discard the
wingtips and marinate the remaining pieces for at
least 30 minutes. Agitate the pieces occasionally
while they are marinating.

Cover a cookie pan with foil and, using tongs, place
the marinated wing pieces on it. I suggest using a
cookie PAN, as opposed to a sheet, because the sides
will insure that none of the marinade mixture drips
off the edge and screws up your oven. There should be
a slight seperation between each individual piece so
they don’t stick together.

Cook for one hour at 350 F, turning the wing pieces
every 10 minutes. If you want them to come out nice
and even, you need to turn them individually with a
pair of tongs. If you don’t turn them, they’ll stick
and burn on one side.

After they are done, let stand for at least 20
minutes. Serve hot or at room temperature.

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Popularity: 3% [?]

title: sausage-leek soup
categories: soup
servings: 6

1/2 lb smoked summer sausage
1/4 c unsalted butter
3 c leek
2 t fresh dill weed
4 c chicken broth
1 c cream
1/2 c parmesan cheese
1/4 t salt
1/4 t pepper

mince or cut the sausage into thin slices
heat butter in a large saucepan, over a moderate flame
add the sausage, heat and stir for 5-6 minutes
add the minced leeks, heat and stir for 5 minutes
add the dill, stir
add the chicken broth
bring to a boil, reduce heat, and simmer for 20-30 minutes remove from
heat and puree with a hand blender or in a food processor
place over a low flame
stir in cream
gradually stir in the grated cheese
season to taste with salt and pepper
serve hot

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Popularity: 2% [?]

Title: Broccoli and Mushroom Dip
Categories: Relishes Appetizers Low-cal 999
Servings: 1

2 c Broccoli, chopped 1 T Vegetable oil
1 ea Garlic clove 1/2 ea Onion, chopped
1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat
1/4 c Yogurt, low fat plain 1 pn Salt, pepper

Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
cold water. In nonstick skillet, heat oil over medium heat; add garlic,
onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper
to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
cups.
Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.

—————————————————————————–

Popularity: 6% [?]

Green Chili with Pork

Recipe By : Bryan Caremenati — (1brc8173@tstc.edu)
Serving Size : 1 Preparation Time :0:00
Categories : Chili Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1 tablespoon ground pepper
1 tablespoon garlic salt
2 garlic cloves
1 tablespoon cumin
2 4-oz cans sliced jalapenos or choped green chiles
1/2 cup peanut oil
1 beef bouillon cube
1 chicken bouillon cube
3 cups water

In a medium to large pot with a fitted lid, add the oil and chopped
garlic cloves. Turn heat tohigh, and brown the garlic. Trim the pork of
fat, and cut into 3/4 inch cubes. In a large containerwith a tight
fitting lid, add the flour, garlic salt, ground pepper and cumin; stir
to blend well. Add the cubed pork to the flour, place the cover on the
container, and shake like crazy to coat the pork cubes.

Add just the pork cubes to the hot oil and brown (save the flour). Be
careful here, because the floured pork has a tendency to burn and stick
to the bottom of the pot. Stir constantly until the pork is browned,
scraping the bottom each time.

When the pork has browned, add enough of the water to cover the meat,
bouillion cubes, green chillies, and jalapenos. Stir well to mix and
blend evenly. Take the remaining flour and spice mixture that you used
to coat the pork, add enough hot water to make a medium thick paste, and
add to the meat mixture, stirring until it becomes thick. Cover, and
simmer on the lowest possible heat for three hours – stirring
occasionally. Add more water if necessary so it doesn’t get too thick.

This can be used as a stand alone meal, over a beef or bean burrito with
shredded lettuce and tomato, sour cream and avocado; or simply a filling
for a corn tortilla. In any event, I hope you enjoy it.

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Popularity: 4% [?]

Title: Wine Fruit Cup
Categories: Appetizers, Fruits
Yield: 6 servings

1 1/2 c White Wine; Dry
1 T Lemon Juice
1/4 t Salt
1/2 c Raisins; Golden Seedless
2 ea Nectarines, Sliced
1/2 c Sugar
1 1/2 t Anise Seed
1 ea Cinnamon Stick; Small
4 ea Purple Plums; Sliced

In an enameled or stainless steel saucepan, combine the wine, sugar,
lemon juice, anise seed, salt and sinnamon stick and bring to a boil.
Turn off heat and cool to room temperature. Combine the raisins,
plums, and peaches in a bowl and strain the cooled wine syrup over
them. Cover and refrigerate for several hours, stirring
occasionally. NOTE: This fruit cup can be served as a dessert also.

MMMMM

Popularity: 9% [?]

Potato and Mushroom Chowder

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
2 4 oz cans sliced mushrooms — drained
1 cup chopped celery
2 cups diced peeled potatoes
1 cup chopped carrots
2 cups milk
1/4 cup grated Parmesan cheese

In a skillet, saute onion and celery in the 1/4 cup margarine until the onion i
s translucent. Remove from heat. Add flour, salt, and pepper; stir. Place in
Crock-Pot. Add water. Tehn stir in potatoes, canned mushrooms, and carrots.
Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. If on Low tur
n to High. Add milk and Parmesan cheese and cook 30 minutes. Serve.

Shortcut:
Use 2 cups frozen hash browns and 1 cup frozen carrots and cook on High for 2 t
o 3 hours.

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Popularity: 2% [?]

CHOCOLATE FINGERS

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Powdered sugar
1 c Powdered milk
3 tb Unsweetened cocoa powder
1/3 c Raisins
1/3 c Glace’cherries
1/3 c Mixed candied peel
Vanilla extract
1 c Vegetable shortening, melted

Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and
toss until fruit is well coated.

Stir in shortening and a few drops of vanilla. Mix thoroughly.

Line an 8-inch square pan with plastic wrap. Pour mixture into pan.
Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap
pieces in foil or pladtic wrap. Store in an airtight container in a cool
place.

Makes about 32 fingers.

Source: Gifts From The Pantry By Annette Grimsdale

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Popularity: 12% [?]

Title: UNCLE BUCK’S VENISON CHILI
Categories: Healthy and, Main dish, Venison
Yield: 8 servings

2 tb Olive oil
1 md Bell pepper; chopped
2 md Onions; chopped fine
2 Cl Garlic; crushed
1 lb Venison; ground
1 lb Venison; cut in chunks
8 oz Tomatoes; canned
4 tb Tomato paste
1 Bay leaf
1 ts Ground cumin
1 ts Oregano
1/4 ts Cayenne pepper
1 tb Chili powder; mild
Salt and pepper; to taste
1 c Beef stock
2 tb Dark brown sugar; to taste
2 cn Chili peppers; small
14 oz Red kidney beans, canned

Recipe by: Uncle Buck’s Venison, Littleton, NH
Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr
until soft. Brown all meat and add to above.

Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo

Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer
for two hours, stirring occasionally.
Add kidney beans and simmer for another 30 minutes.
Remove bay leaf and serve.

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Popularity: 3% [?]

Title: CHINESE SMOKEY RIBS
Categories: Bar-b-q, Oriental, Pork
Yield: 6 servings

6 lb Pork spareribs
1 x Chinese dry marinade

Rub ribs thoroughly with the Chinese Dry Marinade. Let
stand at room temperature for 1 to 2 hours. Arrange
ribs ends down on cooking grill or place bones upright
in rib rack. Smoke-cook until done. Brush ribs with
Chinese Barbecue sauce during the last few minutes of
cooking, then serve with remaining sauce.

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Popularity: 4% [?]

Title: Jamaican jerk sauce
Categories: Sauces, Pork, Chicken, Fish
Yield: 1 Servings

—–michael grosz vbff60a–
1/2 c Ground allspice
<>
1/3 c Jamaican ground allspice
1/2 c Brown sugar
6 Cl Garlic (to 4 Scotch bonnet peppers (to 6)
Equivalent) seeds and all
1 tb Ground thyme
<>
2 tb Thyme leaves
2 bn Scallions
1 ts Cinnamon
1/2 ts Nutmeg
2 tb Soy sauce to moisten (about)

Put everything in a food processor and blend until smooth. You may use
allspice berries, if available, but use enough to give the equivalent
of 1/2 cup ground. This will keep “forever” in the refrigerator. Feel
free to increase the garlic, and the hot peppers. I do. The recipe,
double, and triples very well. Rub about 1/4 cup sauce into each
chicken, halved, and get under the skin and in all the cavities. If
it is pork, use a de-boned shoulder, score the fat, and rub the sauce
in, using 1/2 cup, or more, per 6 lb shoulder. Use less for fish.
Marinate, preferably overnight, and grill over a low fire, until
done. Charcoal is ideal. The meat will be a smoky pink when done, and
the skin nice and dark. Chop the meat into pieces, and serve
traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!
This is the recipe for a Jamaican Jerk Sauce exactly as Christine
Morin posted it here some months ago. Chris is a restaurant owner,
caterer, and chef from Jamaica and this is her Jerk Sauce recipe and
method. It can be made in bulk, refrigerated, and used to marinate
chicken (whole, half, or wings, pork (chops or deboned shoulder, or
fresh picnic), or a firm-fleshed fish like grouper or dolphin. It is
VERY popular Jamaican eating….. and introduces a pepper called a
Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS ALL
HELL Jamaican pepper, that makes a jalapeno seem tame, by comparison.
The SB, as I know it, seems to have “relatives” all over the
Caribbean, Central and South America, and even into the West coast of
the US. One of them is the Habanero.

~- Mike for Christine — / / ichael ================= Ms.
/ / | /- / / | 10/6/93 / /eslie =================

MMMMM

Popularity: 2% [?]