Title: CHICKEN WITH PLUM SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

2 Chicken breast; skinned,
– boned
3 tb Wine, white, dry
1 tb Catsup
3 tb Plum sauce
1/2 ts Salt
1/2 ts Sugar
3 tb Oil
1/4 c Chicken broth
1 ts Cornstarch
1 tb Water

Cut chicken into 1-inch cubes. In a bowl mix together
wine, catsup, 2 tablespoons plum sauce, salt and
sugar. Add chicken and marinate at least 30 minutes,
preferably overnight.

Heat wok or skillet over high heat. Add oil.
Stir-fry chicken until almost cooked, about 1 minute.
Add chicken broth and remaining 1 tablespoon plum
sauce. Simmer 2 to 3 minutes. Blend cornstarch and
water mixture and add to pan. Simmer, stirring
frequently, until sauce is thickened and translucent.

Recipe from “Too Busy To Cook”, published by Bon
Appetit, 1981.

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Popularity: 10% [?]

Butter Balls Chicken Soup

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lbs chicken
1/2 c chopped celery leaves
1 bay leaf
10 peppercorns
1 tsp salt
5 c hot water
1 c diced celery
2 tbsp chopped fresh parsley
2 tbsp butter
5 to 6 tbsp flour
1/4 tsp salt

Cut chicken into portions, place in a saucepan with celery leaves, bay
leaf, peppercorns, the one teaspoon salt and the water. Bring to a boil,
cover and simmer over low heat for about one hour, or until chicken is
tender. Strain, then return broth to saucepan. Cut chicken into small
pieces, add to broth with celery and parsley, then simmer.

To make the butter balls, cream butter, add eggs and beat. Gradually add
flour and the 1/4 tsp salt. Beat hard until whole is like a very soft
batter. Drop by 1/4 or 1/2 teaspoonfuls into broth, cover and let stand 5
minutes over low heat.

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NOTES : The butter balls, very tiny dumplings, are called rivels in the
West and dropsley in Ontario. This combination makes a perfect light
supper. I sometimes replace the chicken soup in this recipe with a can of
consomme and an equal amount of water.

Popularity: 10% [?]

CHICKEN AND SAUSAGE CHILI

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Chili powder
4 ts Ground cumin
2 ts Pure ground chili
1 1/2 ts Salt
1/4 c Vegetable oil
1 lb Spicy smoked sausage — such
As andouille
2 Whole chicken breasts –
Boned, skinned, spli
2 lg White onions — diced
3 Cloves garlic — minced
6 lg Tomatillos — husked — diced
4 Anaheim or poblano chili –
Peppers, or 2 green
Peppers — diced
2 sm Red bell peppers — diced
2 Jalapeno chili peppers –
Minced
2 cn (28 oz each) — tomatoes
Chopped
1 c To 2 cups beef — or chicken
Broth
1/3 c Tomato paste
4 cn (16 oz each) beans –
Preferably a mix of
Pinto — black and
Navy beans — rinsed

1. Combine chili powder, cumin, ground chili and salt
in a small dish; set aside.

2. Heat oil in a large Dutch oven. Add sausage and
chicken; cook until chicken is no longer pink; remove
with a slotted spoon and set aside. Add onion, garlic
and half of reserved seasoning mixture. Cook over
medium heat until onions begin to soften, about 5
minutes.

3. Add tomatillos, peppers, jalapeno, tomatoes and
their liquid, 1 cup of broth and tomato paste; heat to
a boil. Reduce heat and add chicken, sausage and
beans. Cook gently, partially covered, for 30 minutes.
Add remaining spice mixture; cook 5 more minutes,
adding additional broth as needed.

By Pat Dailey, Staff Writer, Chicago Tribune 11/11/93.

Recipe By :

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Popularity: 8% [?]

Title: CREAM OF SHIITAKE MUSHROOM SOUP
Categories: Soups, Low-fat, Low-cal, Vegetarian, Kump
Yield: 4 servings

1 qt Milk; whole, low-fat or skim
1 sm Onion; peeled and stuck with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt

———————–BOUQUET GARNI———————–
:Tie in cheesecloth,
6 Fresh parsley stems,
1/2 ts Dried leaf thyme
1/2 Bay leaf

————————SOUP, CON’T————————
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
8 oz Shiitake mushrooms

————————-OPTIONAL————————-
6 tb Heavy cream
2 tb Madeira
Reserved mushroom slices

This rich, earthy soup has but 100 calories per
serving if made with non-fat milk.

PLACE THE MILK, ONION, peppercorns, salt and bouquet
garni in a saucepan and bring slowly to a boil. Form a
smooth paste of the rice flour and the cold milk. Put
into the just-boiling milk and stir briskly until
there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, cut off the tough ends of the
mushroom stems. Reserve a few mushroom slices for
garnish and chop the remaining mushrooms coarsely,
then place in a food processor with a steel blade and
chop as finely as possible. Strain the milk mixture
through a fine sieve back into the saucepan; add the
chopped mushrooms and continue simmering 5 minutes.
Add the cream and Madeira, if you wish, and serve in
hot bowls, garnished with a slice of mushroom.

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Popularity: 4% [?]

Title: Chocolate Zucchini Cake
Categories: Cakes, Mimi
Yield: 12 servings

EVA ESTES BXGT29B
1 1/3 c Sugar
1/2 c Butter; room temperature
1/2 c Vegetable oil
1/2 c Milk
1 ts Fresh lemon juice
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
6 tb Unsweetened cocoa powder
1 ts Soda
1/2 ts Cinnamon
1/2 ts Baking powder
pn Salt
2 c Zucchini; grated
Powdered sugar

Preheat oven to 325d F. Grease and flour 9×13-inch baking pan.
Mix sugar, butter and oil in large bowl. Combine milk and lemon juice
in small bowl and add to sugar mixture. Add eggs and vanilla and
blend well. Sift to gether flour and cocoa. Add soda, cinnamon,
baking powder and salt to dry ingredients and blend well. Stir into
sugar mixture. Mix in zucchini. Pour into prepared pan. Bake until
tester inserted in center comes out clean, about 40 minutes. Cool to
room temperature. Sprinkle top of cake with powdered sugar before
serving.

MMMMM

Popularity: 9% [?]

Title: DRY RUB SPICE MARINADE
Categories: Herb/spice, Marinades
Yield: 1 servings

1/4 c Kosher salt
2 tb Garlic powder
1 tb Dried thyme
2 ts Ground black pepper
1/4 c Granulated or brown sugar
2 tb Paprika
2 ts Cayenne pepper

Combine all ingredients, blending thoroughly. If
reserving for later use, store in a tightly capped
jar. To use, sprinkle heavily over all sides of meat
and rub in well with fingers. Let meat stand at room
temperature for two hours, or lightly covered
overnight in the refrigerator. Sprinkle meat again
lightly before grilling, broiling or baking. This
recipe makes enough for 3-4 pounds spareribs. Mixture
is also good on poultry.

Keeps indefinitely in tightly capped jar. Note from
the cook:“The secret of a good dry rub is equal
proportions of kosher salt and sugar. The salt draws
juices to the surface of the meat; the sugar drinks
those juices up, making a lovely, light, potently
seasoned glaze on the meat.These are the herb bottles
closest to my hands, if you have other stuff handy,
add it as you wish: ground ginger, or dry mustard; red
pepper flakes, or onion powder. Customize it any way
you will.” Via: RFIX_S 09-28-1994

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Popularity: 4% [?]

Smothered Okra and Tomatoes

Recipe By : COOKING LIVE SHOW #CL8733
Serving Size : 10 Preparation Time :0:00
Categories : Cooking Live Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds okra
3 cups chopped onions
2 cups chopped celery
3 cups chopped, peeled, and seeded tomatoes,
or 3 cups chopped canned tomatoes
5 bay leaves
1/3 cup vegetable oil
1 tablespoon plus 2 teaspoons salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 tablespoons chopped garlic

Preheat the oven to 300 degrees F.

Wash the okra under cool water. Cut off the stems and
slice each pod crosswise into 1/2-inch rounds. Combine
the okra and the rest of the ingredients in a large heavy
ovenproof pot, not cast iron. Mix well. Cover the pot
with a lid. Bake, stirring occasionally, for 1 1/2 to 2 hours,
or until the slime has disappeared. Bake, uncovered, for
the last 15 minutes of the cooking time. The time will vary,
depending on the tenderness of the okra. Remove the bay
leaves.
Serve immediately or let cool completely and store in freezer
ontainers.

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Popularity: 9% [?]

Title: LIPTAUER CHEESE #1
Categories: Cheese/eggs, Appetizers, Seafood
Yield: 1 servings

6 oz Cream Cheese, Softened
1/4 c Butter, Softened
1 ts Sweet Paprika
1 ts Capers, Drained
2 fl Anchovy Fillets *
1 Shallot, Minced
1/2 ts Caraway Seeds
Crackers Or Toast Points

* Anchovies should be drained and dried.
~——————————————————
~————- ~– In a bowl, cream together the cream
cheese, and butter. Add paprika, capers, anchovies,
shallot, caraway seeds, and salt and pepper to taste.
Combine mixture well. Pack into a crock and chill,
covered for 1 day to meld flavors. Serve cheese with
crackers or toast points. From: Lipto, Hungary. A 1947
Gourmet Magazine favorite.

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Popularity: 11% [?]

POTATO AND CUCUMBER SOUP-GURKEN UND KARTOFFEL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cucumber
4 md Potatoes peeled,
-and diced
1 t Salt
2 c Cold water
1/4 ts Ground white pepper
1 c Heavy cream
1/2 c Milk
1 Green onion, grated
1 t Dried dill weed
-or
1 tb Chopped fresh dill

Peel the cucumber and slice it lengthwise. Scoop out
seeds with a spoon and discard. Dice cucumber. In a
heavy 2 1/2 quart saucepan boil potatoes in salted
water until the potatoes are very soft. Pour potatoes
and cooking liquid into a sieve or food mill or ricer
set over a large bowl. Force potatoes through. Return
to saucepan. Stir in pepper, cream, milk, grated onion
and the cucumber. Simmer gently for 5 minutes or until
the cucumber is tender. Add dill and season to taste.
Serve hot. Walt MM

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Popularity: 4% [?]

Tortilla Soup -1

Recipe By : Melanie
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken Breasts — (Or Chicken Tenders)
2 Stalks Celery — sliced
3 Chopped Tomatoes
1 Chopped Onion
1 Tablespoon Minced Garlic — (or your preference)
1 Chopped Jalapeno — (optional)
1/4 Cup Masa Harina — (finely ground corn
3 T. Chili Powder
1 T. Cumin Powder
1 T. Cayenne Pepper Powder
1 T. Chopped Cilantro — (optional)
1 C. Shredded/Grated Cheddar Cheese — (optional)
1 Package Corn Tortillas
Oil

Boil chicken breasts in 3 quarts water for approximately 30 minutes.
Remove and reserve stock. Shred chicken breasts.

Saute chopped onion, celery, garlic, peppers, and tomatoes. Add spices
and masa to vegetables and stir. Add shredded chicken and vegetable mix to
reser
ved chicken stock. Simmer
for 1 hour.

Cut and fry strips or wedges of corn tortillas in oil in skillet. Drain
well. (or used purchased tortilla chips-baked if you want to save fat.)

To serve soup, garnish with tortilla chips and grated cheese. (or leave
off cheese to reduce fat.)

This is low calorie and low in fat if you leave out chips and cheese.

I also had tortilla soup at ChiChi’s and they just used chicken in a
broth with onions, and cubes of zucchini and different colors of squash.
It was really tasty also.

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NOTES : I bought a packaged mix of spices with a recipe and came
up with my own recipe.

Popularity: 8% [?]