Title: Hot Chicken Salad
Categories: Chicken
Yield: 1 servings

2 c chicken, cooked, cut up
1 c celery, chopped
1 tb onion
1/2 c salad dressing
1/4 c walnuts
1 salt pepper
1 c grated cheese

Mix all ingredients in saucepan till hot. Top with cheese.

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Popularity: 3% [?]

Title: CHINA MOON TEN – SPICE
Categories: Spices, Ethnic, Chinese
Yield: 1 servings

———————————-BARB DAY———————————-
2 tb Fennel seeds
10 Star anise; broken into
– points
2 tb Szechwan peppercorns
1 tb Coriander seeds
3/4 ts Whole cloves
3/4 ts Cumin seeds
1 1/2 ts Black peppercorns
1/2 ts Cinnamon; ground
1/4 ts Ginger; ground
1/2 ts Tumeric

Makes 3/4 cup.
Toast the whole spices together in a small dry skillet over low heat,
stirring and adjusting the heat so that the spices toast without burning.
Stir until the spices are fully fragrant and the fennel seeds and lighter
colored spices are lightly browned, about 5 minutes. Stir in the ground
spices.
Using a spice grinder or a clean coffee grinder, grind the mixture
finely. Store in a tightly covered jar.
Serving suggestions: Use in marinades and sauces, mayonnaises, chopped
meat mixtures, sauteed vegetables and pastas.

Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp

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Popularity: 4% [?]

Title: Brownie Crust Pie
Categories: Pies
Yield: 8 servings

1 pk Brownie mix
1 pk Chocolate chips
1 pk Cream cheese,softened
1 ct Cool Whip,thawed
1 cn Any read-made pie filling

Make brownie mix according to directions on box. Add chocolate chips
and bake in springform pan as directed on box. Let cool. Mix cream
cheese with Cool Whip. Spread on brownie crust and chill for eight
hours or overnight. Remove springform – draw knife around the edge
for easy removal. Top with pie filling and serve.

MMMMM

Popularity: 4% [?]

Title: Italian Fish Soup
Categories: Soups/stews, Seafood, Italy, Formatted
Yield: 8 servings

1/2 c Oil, olive
3 ea Leek; sliced, white only
2 ea Garlic cloves; diced fine
1 ea Onion, yellow; peeled,
-chopped
1 c Celery; chopped
1 c Mushrooms; sliced
6 c Fish stock; or water, or
-clam nectar
1 c Tomato sauce, italian
1 c Wine, white, dry
Pepper, cayenne; to taste
1 lb Fish, white; boneless filet,
-cut into small pieces
-(cod, seabass, monkfish)
1/2 lb Clams; soaked 1 hr., drained
1/2 lb Crab
1/2 lb Shrimp
1/2 lb Mussels; scrubbed, bearded
Parsely; chopped, garnish

Saute the leeks, onions, celery, garlic and mushrooms until the onions
are clear. Add the stock, nectar or water, tomato sauce and white wine.
Bring to a heavy simmer and taste. Add the cayenne pepper and salt to
taste.
Prepare the seafood and add to the pot, remembering to add first those
things which take longest to cook. The various shellfish go in with the
shells on.
Simmer until done. Serve in large bowls over spaghetti. By adding extra
fish such as a lobster per person this will become a meal instead of a
soup.
reposted by DonW1948@aol.com

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Popularity: 1% [?]

French Silk Pie (2)

Recipe By : Janet Morrissey
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
3/4 cup sugar
2 oz. unsweetened chocolate, melted
1 tsp. vanilla
2 eggs
1 9-inch chocolate crumb crust

In small bowl, cream together butter and sugar until light and fluffy.
Add melted chocolate and vanilla. Beat until smooth. Add 1 egg and beat 5
minutes. Add remaining egg and beat 5 more minutes. Pour mixture into
crust (crust must be cool) and chill until set, about 3 hours. Spread
with whipped cream if desired.

Note: I wouldn’t attempt this without a good stand mixer. The “silk” in
the name refers to the texture, provided the filling is beaten until the
sugar is *completely* dissolved. It takes a long time to cream the butter and
sugar properly, and 5 minutes after each egg is a minimum.

We use a straight-sided 9 " cake pan and usually make at least 1-1/2
recipes of filling. In doing this the mixer is running almost continually for
30-40 minutes. I’m not sure it’s possible to overbeat it, but I know that if
it’s not beaten long enough, it’s grainy.

For the crust, proceed as for a graham cracker crust, but use Nabisco
chocolate wafers (don t remember the name); they re thin and crisp.

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Popularity: 3% [?]

Title: Wine Butter Sauce – Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, M
Yield: 2 servings

1 tb Butter 1/2 c Cream, whipping
4 tb Puree, shallot 8 oz Butter
1 ea Bay leaf 1 ts Juice, lemon
1 ts Peppercorns, white, whole 1 ts Chives, chopped
1 c Wine, white

In a saute pan, melt the butter over medium heat. Add the
shallot puree and saute for 1 minute more.

Add the crushed bay leaf and whole white peppercorns.

Deglaze the pan with 1 cup white wine. Reduce by two-thirds over
medium heat (not until dry).

Add the whipping cream then add the butter a quarter at a time,
and whip briskly over high heat. Strain through chinois and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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Popularity: 3% [?]

Macaroni and Bean Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 Carrot chopped
2 tablespoon Olive oil
2 cup Small white beans (navy)
2 Cloves garlic chopped
(soaked overnite with 1 tb
1 lg Onion chopped
baking soda in 1 qt water-
1 Celery stalk chopped
removes the gassy effect)
1 tablespoon Flour
2 13 oz can -beef broth
1 8 ounce Can tomato sauce
6 cups water — (6 to 1/4 pound Ditalini macaroni
2 Slices salt pork or bacon
Grated cheese for serving
diced

Here’s another soup that can feed an army and be a complete meal with bread and
salad. Soak beans overnight. Drain and rinse beans well. Place oil in large pot
and sautee salt pork. Add all veggies and sautee until translucent. Add flour
and stir well. Add beans, broth, water and tomato sauce. Bring to boil and
then simmer for 2 hours. When beans are soft, taste for salt and pepper. Add
pasta and simmer until pasta is tender. Serve with cheese on the side for
topping.

Converted by MMCONV vers. 1.00

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Popularity: 2% [?]

Title: Aniseed Charabeli
Categories: Cookies
Yield: 300 servings

1 1/4 c Sugar 2 ts Aniseed, grated
2 ea Eggs 1 x Grated peel of 1/2 lemon
1 2/3 c Flour, all-purpose; sifted

Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs
until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough
into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into
a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp
knife. Place on prepared baking sheets. Cover and let stand overnight at
room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes
or until golden. Remove from baking sheets immediately; cool on rack. This
cookie is very hard and crisp. It makes an excellent “dunking” cookie!

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Popularity: 5% [?]

Title: BLACK CAKE
Categories: Cakes, Jamaican, Fruits
Yield: 24 servings

1 lb Raisins; minced
1 lb Prunes, pitted; minced
1 lb Currants, dried; minced
1 lb Cherries, glaceed; minced
6 oz Lemon peel, glaceed; minced
6 oz Orange peel, glaceed; minced
3/4 l Passover wine
3/4 l Rum, dark
2 lb Sugar, dark brown
4 1/4 c Flour, cake
4 ts Baking powder
1/2 ts Nutmeg, grated
1/2 ts Cinnamon
2 c Butter, sweet; softened
10 lg Egg
1 T Vanilla
1 1/2 c Almond paste; if desired

MMMMM—————————ICING——————————–
2 lb Sugar, confectioners; sifted
6 lg Egg white; room temp
2 T Lemon juice
Dragees; for decoration

In a large bowl, mix all the fruits thoroughly with the wine and the
rum; let the fruit macerate, covered, at room temperature for at
least two weeks.

In a heavy skillet combine one pound of the brown sugar and 1 cup water.
Bring to a boil over moderate heat, stirring until the sugar is dis-
solved, and gently boil the syrup, swirling the skillet occasionally,
for a few minutes, or until it is reduced to 1 3/4 cups. Let the syrup
cool; reserve.

Sift the flour, baking powder, cinnamon and nutmeg together into a bowl.
In the large bowl of an electric mixer cream together the remaining
brown sugar and the butter until it is fluffy; then beat in the eggs,
one at a time, beating well after each addition. Beat in the vanilla,
the flour mixture, and 1 1/3 cups of the burnt sugar syrup, reserving
the remaining syrup for another use. In another large bowl, combine
well the flour mixture and the fruit mixture and divide the batter
between two buttered and floured 10″ springform pans. Bake the cakes in
the middle of a preheated 350 F. oven for two hours, or until a tooth-
pick inserted in the centers comes out with some crumbs adhering to it.
(The centers of these cakes will be quite moist.) Let the cakes cool in
the pans on a rack, remove the sides and bottoms of the pans, and wrap
the cakes in foil or wax paper. Let the cakes stand at room temperature
for a week.

Roll out half the almond paste between sheets of plastic wrap to form a
10″ round and remove the top sheet of plastic wrap. Fit the almond
paste layer over one cake, trimming the edge if necessary, and remove
the other sheet of plastic wrap. Roll out and fit the remaining almond
paste onto the remaining cake in the same manner.

Icing: Using an electric mixer, beat 4 cups of the confectioners’ sugar
with the egg whites and lemon juice until the mixture will hold a soft
peak. Beat in the remaining sugar, and beat the icing until it will
hold a stiff peak. Transfer two cups of the icing to a pastry bag
fitted with a decorative tip, spread the remaining icing on the tops and
sides of the cakes with a long metal spatula, and pipe the icing in the
pastry bag decoratively onto the cakes. Arrange the dragees on the
cakes.

Makes two cakes.

Laurie Colwin
Gourmet magazine, November 1988

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Popularity: 2% [?]

Fish Stew

Recipe By : New Crockery Cooker Cookbook, Better Homes and Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Low Fat
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Oz Sole Fillets — Or Frozen Haddock
2 Med Potatoes — Peel, Finely Chopped
2 Med Carrots — Finely Chopped
1/4 C Parsley — Snipped
1 Bay Leaf
1 Tbsp Tapioca — Quick Cooking Kind
1 Tsp Sugar
1/4 Tsp Salt
1/4 Tsp Dried Basil — Crushed
16 Oz Canned Tomatoes — Chopped, Undrained
14 1/2 Oz Nonfat Chicken Broth
8 Oz Tomato Sauce
1/4 C Sherry — Or Water
1/8 Tsp Pepper

Don’t worry about completely thawing the fish. It goes into the cooker
partially frozen.

Let fish stand at room temp while preparing other ingredients. In a 3 1/2,
4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf,
tapioca, sugar, salt, basil, and 1/8 t pepper. Stir in undrained tomatoes,
chicken broth, tomato sauce, and sherry or water.

Halve block of fish crosswise; place halves in the cooker. Cover; cook on
low heat setting for 10 – 12 hrs or on high heat setting for 3 1/2 – 4 hrs.
Remove bay leaf. Break fish into bite size chunks with a fork.

Makes 4 servings.

Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com

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NOTES : Cal 211.9
Fat 1.3g
Carbs 26.2g
Fiber 4.1g
Protein 21.7g
Sodium 880mg
CFF 5.6%

Popularity: 2% [?]