Chutney Stuffed eggs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Hard boiled eggs
3 tb Mayonnaise
1 tb Chutney, drain chop
1 tb Chopped green onion
2 ts Curry powder
1 t Dijon mustard
1/2 ts Salt
1/4 ts Pepper

Halve the eggs lengthwise; scoop yolks into a small
bowl. Mash yolk thouroughly. Stir in remaining
ingredients. Mix well and refill whites. Garnish with
chopped green onion, if you wish. From Family Circle
Magazine 6/8/82

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Popularity: 4% [?]

Title: Grilled Potato Halves
Categories: Vegetables, Bbq, Camping
Yield: 4 servings

4 Cloves of garlic (chopped)
1/4 ts Salt
2 tb Olive oil
2/3 ts Oregano
3 ts Dried rosemary
1/2 ts Paprika
1/2 ts Black pepper
4 Long russet potatoes (cut in half).

Combine all ingredients except potato. Let stand 1 hr. Boil potatoes
for about 15 minutes. Brush the seasoned oil on top of the potatoes.
Grill for about 15 minutes or until slightly charred. Don’t cook over
direct coals.

HINT: 1 or 2 mesquite chunks added to the coals gives a nice flavor.

MMMMM

Popularity: 4% [?]

Walnut Oil Vinaigrette

Recipe By : COOKING RIGHT SHOW#CR9658
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup walnut oil
1/2 Teaspoon garlic — minced
1/4 Cup rich chicken stock or shellfish stock
1 Teaspoon white-wine Worcestershire
1 1/2 Tablespoons Dijon-style mustard
1 Teaspoon sherry vinegar
2 Teaspoons fresh parsley — chopped
2 Teaspoons fresh chives — chopped
2 tsp fresh dill — chopped
Kosher salt and freshly ground black peppe

In a blender or food processor, combine the walnut oil, garlic, stock,
Worcestershire, mustard and vinegar. Blend until fully combined and creamy.
Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste.
Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to
room temperature before using.

Yield: 3/4 cup

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Popularity: 11% [?]

Lemon Glazed Poppyseed Bundt Cake

Recipe By : Mrs. Bateman’s Low Fat Baking Butter Cookbook
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c baking Butter, Mrs. Bateman’s Butterlike (t –
softened
2 c granulated sugar
12 oz evaporated skim milk
1 c egg whites
1 tsp salt
1 3/4 tsp baking soda
3 c all-purpose flour
2 tsp lemon extract
3 tbsp poppy seeds
1 1/2 c powdered sugar
2 tbsp lemon juice

Mix together the softened Bakin Butter, sugar and eggs until almost
smooth. Add the rest of the ingredients in a large mixing bowl. Mix
just until there are no more lumps, then stop.Pour into a
vegetable-sprayed Bundt pan and bake in a 325 F. pre-heated oven for 55
minutes, or until a toothpick comes out clean. Immediately turn cake
over on serving platter to cool.

Mix the 1 1/2 cups powdered sugar and lemon juice together until
smooth, to make glaze. When cake is completely cool, drizzle glaze over
top.

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Popularity: 4% [?]

Avocados With Strawberry Salsa And Crispy Tortilla Strips

Recipe By : Cooking Live Show #CL8911
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
for strawberry salsa:
1 fresh serrano or jalapeno chili
1 cup finely chopped strawberries
1 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
three 5-inch corn tortillas
vegetable oil for frying
1 firm-ripe avocado
two 8 ounce grilled chicken breasts

Wearing rubber gloves, remove stems, seeds, and ribs from chili and
chop fine.

In a bowl stir together chili and remaining salsa ingredients. Salsa
may be made several hours ahead and chilled, covered.

Stack tortillas and cut them in half. Cut stacks crosswise into
1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil over
moderate heat until hot but not smoking. Working in two batches, fry
tortilla strips until crisp and golden, about 30 seconds, and with a
slotted spoon transfer to

paper towels to drain. Sprinkle fried tortilla strips with salt to
taste.

Halve the avocado, removing the pit, and peel. Slice each half
lengthwise into 6 wedges. Slice chicken into 6 wedges and fan ,with
the avocado, onto 2 plates.

Spoon about 1/2 cup strawberry salsa over each fan and mound crispy
tortilla strips alongside.

Yield: 2 servings

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Popularity: 4% [?]

KEEBLER EASY ELFIN CHEESECAKE (NO BAKE!)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Graham cracker pie crust
8 oz Cream cheese, softened
1/3 c Sugar
1 c Sour cream
2 ts Vanilla
8 oz Whipped topping, frozen
Strawberries, fresh (garnish)

Beat cheese until smooth, gradually beat in sugar.
blend in sour cream and vanilla. fold in whipped
topping, blending well. spoon into crust. chill until
set, at least 4 hours. garnish with fresh
strawberries for garnish.

/ / ara Kent

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Popularity: 7% [?]

UNUSUAL LEMON TART

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–FOR SHORTCRUST
PASTRY——————-
4 oz Flour
2 oz Fat (loz lard 1oz marg)
1 pn Salt
4 tb Water to mix (more may be
-required)
—–FOR FILLING—–
1 lg Cooking apple
1 Lemon
1 Egg
3 oz Sugar

1. Make pastry and line a 7″ flan ring
2. Peel and grate the apple, add the sugar and then
the grated rind and juice of lemon
3. Beat the egg, add to the apple mixture, mix well.
4. Put filling into the tart case and bake at Reg 4,
350~F (170~C) for 25 – 40 minutes.

( With thanks – this is a recipe that Mrs Jowett
handed out at the Adult Ed.
Cookery Class at Dartford Kent in 1972 – often used
over the years. Hope you
enjoy it too!)

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Popularity: 2% [?]

Title: Soup Noodles with Chicken
Categories: Poultry, Soups/stews, Ethnic, Pasta
Yield: 4 servings

2 Nests shrimp-flavored Cooled shredded
Noodles 3 c Chicken broth
4 qt Salted water 2 tb White rice vinegar
1/2 c Lily flowers, soaked 1 ts Sugar
1 Green onion, slivered 1/2 ts Salt
1 c Napa cabbage, shredded 1 tb Peanut oil
1 c Steamed chicken breast,

Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash
noodles, then boil until tender – about 2 minutes. Drain, place in bowls.

Heating Broth: Heat broth in sauce pan with salt sugar. Add vinegar
just before adding broth to bowls.

Stir-fry: Add oil to hot wok. When it begins to smoke, add onions,
stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
noodles; top with chicken; add soup, and serve.

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Popularity: 9% [?]

Title: ORANGE CHIP COOKIES
Categories: Bakery, Cookies, Low-fat
Yield: 40 cookies

3 c White flour
1/2 c Wheatgerm
2 ts Baking soda
1/2 ts Salt
1/4 ts Allspice
2/3 c Unsweetened chocolate chips
1/2 c Brown sugar
1/2 c White sugar
3/4 c Orange juice

In a large bowl, sift together flour, baking soda, salt allspice. Stir in
the chocolate chips. Add the rest of the ingredients in order, beating
well after each addition.

Lightly oil non-stick cookie sheets. Drop the batter by the teaspoonful
onto the cookie sheets. Bake 12 to 15 minutes until lightly browned. Cool
on wire racks.

NOTE: I’ve had wild variations with this recipe. One batch cooked in 7
minutes, one batch did not cook until 20 minutes. It seems to have settled
down between 12 15 minutes as I changed some of the ingredient amounts.
I’ve also had anything from 33 to 45 cookies in a batch.

Recipe by Mark Satterly

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Popularity: 4% [?]

Title: OKTAPODI MARATHO KRASATO (OCTOPUS AND FENNEL IN WINE)
Categories: Greek, Seafood, Appetizers
Yield: 4 servings

Karen Mintzias
1 md Octopus
1 md Onion; chopped; *OR*
5 (scallions; chopped)
1/3 c Olive oil
1 c Dry red wine
1 bn Fennel; chopped
4 Tomatoes (fresh or canned)
– peeled, seeded chopped
Salt freshly ground pepper

Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
surface. The octopus will feel softer and will secrete a grayish liquid
after pounding. Wash thoroughly, then drain and cook in a covered pan
without adding water until the octopus turns bright pink-red and feels
tender. Using a sharp knife, cut into rounds the width of a small finger.
Heat the oil in a tsikali or any pot, add the onion, and cook until
translucent and soft. Add the round octopus slices to the onion and pour
in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top
of the octopus, season with salt and pepper to taste, and give the pot a
good shake to mix. Cover and simmer until the octopus is fork-tender
(approximately 45 to 50 minutes). Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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Popularity: 4% [?]