Title: Hot Spiced Blueberry Sauce
Categories: Desserts, Ceideburg 2
Yield: 1 servings

Text Only

An American recipe of World War II vintage, this simple sauce is
excellent on pancakes or served over top-quality ice cream.

Combine a cup of blueberries, 1/4 cup sugar. 1/2 teaspoon cinnamon
and 1/4 teaspoon nutmeg in a saucepan and bring to the boil. Boil
for 5 minutes, stirring occasionally. Serve hot.

Makes 1 1/4 cups.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
1/5/93.

Posted by Stephen Ceideberg; February 17 1993.

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Popularity: 4% [?]

Fruit-Topped Almond Cream

Recipe By : , June/July, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ounces instant French vanilla pudding mix
2 1/2 cups cold milk
1 cup whipping cream
1/2 teaspoon almond extract or up to 3/4 teaspoon
3 cups assorted fruit (strawberries, grapes,
raspberries, blueberries, mandarin oranges

In a large mixing bowl, combine pudding mix and milk. Beat on low speed for
2 minutes; set aside. In a small mixing bowl, beat cream and extract until
stiff peaks form. Fold into pudding. Spoon into a shallow 2-qt. serving
dish. Chill. Top with fruit just before serving. Yield: 8 servings.

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Popularity: 5% [?]

Chicken Tortilla Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Soups Stews
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Onion — finely chopped
1 Cl Garlic — Finely Chopped
2 Tablespoons Vegetable Oil
4 Cups Chicken Broth
1/4 Cup Red Bell Pepper — Chopped
1 Tablespoon Red Chiles — Ground
3/4 Teaspoon Basil Leaves — Dried
1/2 Teaspoon Salt
1/4 tsp Pepper
15 oz Tomato Puree — 1 can
1/2 C Vegetable Oil
10 6″ Corn Tortillas — *
2 C Chicken Breasts; Cooked — **
—
Avocado Slices
Cheese — ***

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
~————————————————————————-

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat.
Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet
until hot. Cook tortilla strips in oil until light golden brown, 30 to
60 seconds; drain. Divide tortilla strips and chicken among 6 bowls;
pour broth over chicken. Top with cheese and avocado slices.

Source: Texas A M University Extension Service

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Popularity: 5% [?]

Halloween Spiders

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (12 Oz.) Pkg chocolate chips
1 Med. Can chow mein noodles (may not need all of
them)
1 Pkg. M Ms. Plain Chocolate Candy

Preparation :
Melt chocolate in microwave. Stir in noodles. Drop by spoonsful onto waxed
paper. Add 2 M M’s for spider eyes.

NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.

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Popularity: 5% [?]

Cranberry Freeze

Recipe By : Tidewater on the Half Shell p.219 (revised)
Serving Size : 12 Preparation Time :0:00
Categories : Do Ahead Low Fat
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can whole cranberry sauce
8 oz crushed pineapple in juice
1/2 cup pecans — chopped
8 oz nonfat sour cream
2 Tbsp nonfat mayonnaise
2 Tbsp sugar

Combine the ingredients.
Pour into cupcake papers placed in muffin tins. Freeze.
Remove papers and serve on a bed of lettuce.

per serving: 115 Kcal 1.7g fat (0.1g sat) 13% CFF 74mg sodium

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Popularity: 6% [?]

Arby’s horsey sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayo
3 tbsp Bottled horseraddish cream
Sauce
1 tbsp Sugar — or
2 pkg Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not
freeze. Source: Gloria Pitzer.

Recipe By :

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Popularity: 5% [?]

Title: Carole’s Pasta Salad with Basil Vinaigrette
Categories: Salads, Pasta, Poultry
Yield: 4 Servings

Basil Vinaigrette
4 lg Garlic cloves
2 T Dried basil
1 1/2 t Sugar
1 T Dry mustard
3 T Fresh lemon juice
6 T Red wine vinegar
2 t Kosher salt
1 t Freshly ground black pepper
1 1/4 c Olive oil
————————
2 ea Zucchinis, halved lengthwise
(cut into 1/2-in. pieces)
6 oz Dried fusilli (curly noodles)
3 Cooked chicken breast 1/2s
(skinned, boned,1/2-in cubes
2 md Tomatoes, diced
3 Green onions, chopped
12 Black Greek olives
1/4 c Toasted pine nuts
1/2 c Grated fresh parm cheese

Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard,
lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the
machine running, drizzle in oil until slightly thickened. The
vegetables and chicken will dilute the intense flavor of the
dressing. Makes 1 3/4c.

Steam zucchini 1 minute and drain. Cool under running water. Cook
pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with
1/4 cup dressing each. Gently combine chicken, zucchini, pasta and
green onions. Adjust seasonings and dressings to taste. Spoon salad
onto a platter. Sprinkle tomatoes, olives and pine nuts on top. Pass
cheese separately.

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Popularity: 7% [?]

Title: Congee (Jook)
Categories: Chinese, Rice, Ceideburg 2
Yield: 1 servings

1 c Long grain rice
3 qt Stock
2 tb Minced Chinese preserved
-turnip
1 sl Ginger root, minced
1 Piece tangerine peel,
-soaked to soften and minced
Salt

MMMMM————————–GARNISH——————————-
Chopped green onion
Chopped coriander
Sliced preserved ginger
Sliced tea melon

Combine rice, stock, preserved turnip, ginger and tangerine peel in a
large soup pot and bring to a boil. Lower heat and simmer, uncovered
for approximately 1 to 1 1/2 hours or until the rice is thoroughly
broken up. Stir occasionally to prevent soup from sticking and add
boiling water if necessary. When done, soup should be thick and
creamy. Add salt to taste and garnish with any or all of the
suggested garnishes.

VARIATIONS: Just before serving, add cooked chicken, pork, ham or
beef. Or with rice add diced forest mushrooms, soaked to soften or
dried shrimp.

From “The Regional Cooking of China” by Margaret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg

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Popularity: 8% [?]