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% [?]

CARAMEL SURPRISE CAKE

Recipe By : DESSERT SHOW #DS3064
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 caramel candy squares
1 jar caramel sauce
Cake:
8 ounces semisweet chocolate
1 stick unsalted butter
3 eggs
3 egg yolks
1/3 cup sugar
2 teaspoons pure vanilla extract
3/4 cup flour Chocolate sauce:
8 ounces chocolate chips
1 cup cream
1/2 cup sugar

Freeze caramel candies until ready to use. Preheat oven to 425. Generously
butter and flour
eight 1 cup ramekins and set on cookie sheet. Chop chocolate in small
pieces. Melt chocolate
with butter in double boiler over simmering water. Remove from heat and stir
until melted and
smooth. Cool. Beat eggs, egg yolks, and sugar together on high about 6
minutes. Mixture will
turn pale yellow and thicken. Fold in cooled chocolate mixture and vanilla.
Sift flour over
chocolate and fold in. Pour batter into ramekins. Bake about 7-8 minutes.
Remove from oven and insert 2 frozen caramel candies into center of
half-baked cakes. Return
to oven and bake another 7-8 minutes. Cool, in ramekins, on wire rack about
10 minutes. Chop
chocolate into pieces. Heat half the cream in saucepan with sugar until it
boils. Remove from
heat and add chocolate and stir until it melts and is smooth. Add remaining
cream and stir until
smooth. Warm the jar of caramel sauce. Pour caramel sauce on each dessert
plate, making a
pool in the bottom of each. Drizzle chocolate sauce in zigzag patterns over
caramel sauce and
feather with a toothpick if desired. Loosen cakes with sharp knife and
invert onto sauces. Top
with more chocolate sauce and serve.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Citrus Berry Soup (Weight Watchers Magazine)
Categories: Soups
Yield: 6 servings

1 1/2 c Blueberries
1 c Plain lowfat yogurt
1/2 c Orange juice
2 tb Light sour cream (25 cal per
-tablespoon)
1 tb Grated lemon peel
1/2 ts Cinnamon

Posted by: Valerie Whittle Serves: 4 (1/2 cup each)

In food processor, combine all ingredients; process until smooth.
Chill soup at least 30 minutes before serving. Each 1/2 cup serving
provides: 1/2 M, 1 FR, 15 C Per serving: 94 cal, 4 g pro, 2 g fat, 16
g car, 43 mg sod, 6 mg chol

MMMMM

Popularity: 2% [?]

PEANUT BUTTER CHIFFON PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
2 teaspoon Unflavored gelatin
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
1 cup Water
1/2 cup Peanut butter
2 Egg yolks — slightly beaten
1 teaspoon Vanilla
2 Egg whites
2 tablespoon Sugar
1/2 cup Whipping cream
1 Fully ripened banana (opt.)
1 9″ baked pastry shell — cooled

Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend
until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir
until mixture thickens slightly.Add vanilla and chill until partially
set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff
peaks;fold into first mixture.Whip cream until stiff and fold into pie
mixture.Slice banana,if desired,into pastry shell and top with the
filling.Garnish with globs of whipping cream with a slice of banana in each
glob.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Title: PORK AND APPLE SALAD FOR 2
Categories: Salads
Yield: 2 servings

1/4 c Slivered almonds, toasted
1 c Diced cooked pork or chicken
1 sm Red-skinned apple
2 ts Lemon juice
1/2 c Seedless grapes
2 tb Mayonnaise
1/4 ts Soy sauce
1/2 ts Curry powder
Crisp salad greens

Spread almonds in a shallow pan and toast in 350F oven for 8-10 min or
until golden or toast in a non-stick saucepan on the stove.

Combine meat and slivered almonds. Core and thinly slice apple and coat
with lemon juice. Add to meat. Stir in the grapes.

Blend mayonnaise with soy and curry, pour over salad. (Optional) Press into
a bowl, cover and chill for 15 min. Turn out on a bed of greens.

Based on Ham Turkey Salad in Cooking for Two … or Just for You
Original
had 1/2 c almonds, 1 1/2 c turkey, 1/2 c ham, 1/2 c mayo and additional
grape clusters. Shared and modified by Elizabeth Rodier

—–

Popularity: 3% [?]

Title: Rattlesnake and Beans
Categories: Main dish
Yield: 6 servings

3 lb Dry kidney or pinto beans
– cooked; -OR-
64 oz -Canned beans
30 oz Stewed tomatoes; undrained
4 oz Canned diced jalapenos
– more or less to taste
1 lg Red onion
– cut in large chunks
1 Garlic clove; smashed
1 ds Salt
1 lb Ground beef
– browned and drained
1/2 lb Rattlesnake meat *
– in bitesized pieces
– browned
Broken tortilla chips (opt.)

* (can substitute quail, dove, chicken, rabbit, or
pork)

Put cooked beans into large pot, add tomatoes,
jalapenos, onion, salt, garlic, ground beef and
rattlesnake (or other) meat. Simmer 10 minutes to heat
thoroughly. For chili pie put some broken tortilla
chips in bottom of bowl and spoon beans over chips.

Posted by Pamela Newton (VKBB14A) who said it came
from the Phoenix Gazette by Dale Keyrouse.

—–

Popularity: 3% [?]

Title: CRUNCHY CEREAL BAR
Categories: Diabetic, Snacks, Cookies
Yield: 18 servings

1/4 c Margarine
1/3 c Brown sugar, packed
1 lg Egg
2 c Crumbled shredded wheat bis.
1/2 c Chopped walnuts
1 c Raisins

In a microwave-safe dish, combine the margarine and
brown sugar. Microwave on high about 1 minute to melt
the margarine. Beat in the egg when the sugar mixture
has cooled, about 5 minutes.

Add the shredded wheat, walnuts, and raisins. Stir
until well mixed. Pat into the bottom of a 5 inch
square microwave safe dish. Microwave on High about
4-6 minutes. Let stand for at least 10 minutes before
cutting into bars.

To prepare in a conventional oven, preheat oven to 375
F. Cream together margarine and brown sugar. Beat in
egg and add the rest of ingredients. Pat mixture into
bottom of an 8 inch square pan. Bake for 15-18
minutes or until the top is browned. Let stand 5
minutes before cutting into 18 bars.

1 bar = 198 calories, 1 starch/bread, 1 fruit, 2 fat
exchanges 2 grams protein, 29 grams carbohydrate, 12
grams fat, 87 mg sodium

Quick Easy Diabetic Menus by Betty Wedman, 1993
Shared by Elizabeth Rodier April 1994.

—–

Popularity: 3% [?]

CREOLE CORN MUFFINS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Creole Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs,beaten
1 1/2 c Milk
3/4 c Vegetable shortening,melted
2 tb Bell pepper,chopped
2 tb Onion,chopped
2 tb Pimiento,chopped
3/4 c American cheese,grated
3/4 c Cheddar cheese,milk,grated
2 1/2 c Flour,all-purpose
1 t Salt
2 tb Baking powder
2 tb Sugar
2 tb Cornmeal

1. Mix eggs, milk and shortening.

2. In another bowl, combine remaining ingredients.

3. Add milk mixture and stir just to mix (there will
be lumps).

4. Pour into greased muffin cups and bake in preheated
400′F. oven 25 to 30 minutes, or until done.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Chimneysweeps

Recipe By : Mimi Markofsky
Serving Size : 30 Preparation Time :0:45
Categories : Cookies Passover

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup blanched almonds
2/3 cup sugar
2 extra large egg whites
3 ounces semisweet chocolate — melted cooled
1/4 cup blanched almonds — toasted and chopped
1 tablespoon unsweetened cocoa powder
30 blanched almonds — whole

Place rack in center of oven. Preheat oven to 325 degrees. Line baking sheets
with parchment paper and lightly butter the parchment (if cooking spray is avai
lable, spray the paper). Place 1 cup blanced almonds in the bowl of a food proc
essor that has been fitted with the steel blade. Add 2 tablespoons sugar and g
rind the nuts and sugar to a fine texture. Add 1 egg white and blend 10 second
s. Add half the remaining sugar and blend 10 seconds. Add the remaining sugar
and blend another 10 seconds. Transfer to a medium bowl. Mix in the melted c
hocolate, chopped almonds and cocoa powder. Using a tablespoon,
drop the batter onto the prepared sheets, leaving 1-1/2″ in between each cookie
. Moisten fingertips with cold water and shape the dough into 3/4″ high 1-1/4″
wide mounds. Set a whole almond into the center of each mound, pointed end up
. Bake until the cookiese are dry and just firm on the outside but soft in the
center, about 12-15 minutes. Let set on baking sheet for 5 minutes. Transfer
to rack and cool.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

APRICOT CHUTNEY WITH RAISINS CURRANTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried apricots
10 lg Garlic cloves
— peeled coarsely chopped
1 1×3″ piece of fresh ginger
— peeled coarsely chopped
1 1/4 c Red wine vinegar
2 c Sugar
1/4 ts Salt
1/8 ts Cayenne pepper
— (or MORE if desired)
3/4 c Golden raisins
1/2 c Currants

Put the apricots in a bowl. Pour 4 cups of hot water
over them and let them soak for an hour.

Put the garlic, and ginger into the container of an
electric blender or a food processor along with 1/4
cup of the vinegar. Blend until smooth.

Empty the apricots and their soaking liquid into a
heavy stainless-steel or porcelain-lined pot. Add the
garlic-ginger mixture, the remaining vinegar, sugar,
salt, and cayenne. Bring to a boil. Simmer on a
medium flame, stirring frequently, for 45 minutes. Do
not let the chutney catch at the bottom of the pot.
Lower heat if necessary. Add the raisins and currants
and cook, stirring, another half hour or until chutney
takes on a thick, glazed look. (It will thicken
slightly as it cools.) Let the chutney cool and store,
refrigerated, in lidded glass or ceramic jars.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]