Title: Rosemary’s Chicken Salad
Categories: Salads, Poultry
Yield: 10 servings

2 lb Cubed cooked chicken 2 1/2 ts Lemon juice
2 c Chopped celery 2 ts Grated onion
2 ts Toasted bread cubes 1 ts Salt
2 1/2 c Miracle Whip 3/4 c Shredded cheddar cheese
4 ts Toasted chopped almonds 1/3 c Bread crumbs

Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY’S
CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing,
almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking
pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins
until bubbly.

Servings: 10

—–

Popularity: 4% [?]

Title: Amish Friendship Bread
Categories: Sourdough
Yield: 1 servings

-Starter:

Begin with: 1 cup flour,1 cup warm water,1/2 cup sugar 1 package
yeast.Add on 5th day: 1 cup flour,1 cup milk, 1 cup sugar.Add on 10th
day: 1 cup flour,1 cup milk,1 cup sugar.

1: Mix all the starter ingredients well and place in medium-sized
glass bowl. Cover with dinner plate so as not to cover tightly. Let
stand overnight in warm place. Stir down each day for 4 days
(Important – do not refrigerate batter at any time) 2: On the fifth
day add flour, milk and sugar and stir. Stir down each day until 10th
day.
3: On the 10th day add flour, milk and sugar and measure out 3
separate cups of starter. Give one cup starter and a copy of the
instructions to each of three friends.
4: Use remaining dough to bake choice of bread or use in streusel
recipe as follows:

Batter: 2/3 cup cooking oil, 1 cup sugar, 2 cups flour, 2 teaspoons
baking soda, 1/2 teaspoon salt, 3 eggs Streusel: 1/3 cup margarine,
melted 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup quick oats 1
cup nuts (optional 1: After sharing three cups of starter with
friends, mix oil, sugar, flour, baking soda, salt and eggs with
remaining starter. Mix well and spoon 1/2 of batter into greased and
floured 9 x 13 baking pan.
2: To prepare streusel combine all ingredients and mix well.
Sprinkle 1/2 of streusel over batter. Cover with remaining batter and
remaining streusel.
3: Bake at 350 degrees for 35-40 minutes

Source: Lancaster County Cookbook

MMMMM

Popularity: 5% [?]

Date: Wed, 10 Aug 94 20:55:58 EDT
From: Cindy_Bloch@transarc.com

White Beans with Sage

There have been a number of good polenta suggestions…here is
one that we enjoyed earlier this summer. It was one of those hot
days, so I chilled the polenta in a loaf pan, and just sliced it
(without dry-frying or anything). On top I put white beans and sage.
It’s an adaptation of a recipe from Fields of Greens (called Warm
Cannellini Beans with Sage, p. 270, for those of you with this
cookbook):

2 cans of your favorite white beans…
1 bay leaf
2 fresh winter savory or thyme sprigs
10 fresh sage leaves
1 med. yellow onion, cut into 1/2 inch pieces
salt and pepper
3 garlic cloves, finely chopped
1/3 C dry white wine
1/2 T parsley

Put the beans into a saucepan with the bay leaf, savory and
two of the sage leaves. Warm gently until you need them, so that they
take in the herb flavors. Remove the herbs and bay leaf, leave the
beans in their broth.

While the beans cook, chop the remaining sage leaves.
Water-saute the onion, 1/2 t salt, and a few pinches of pepper. Saute
(I’ll probably use water next time; I tried wine, but I thought it
made the whole thing to wine-y.) over medium heat until the onion
begins to release its juices. Add the garlic and sage; saute for
about 10 minutes, then add the wine and cook for a minute or two,
until the pan is nearly dry.

Add the beans and their broth to the onions along with 1/2 t
salt and a few pinches of pepper. Lower the heat and cook for 20
minutes, adding alittle water if needed to keep the beans saucy. Add
salt and pepper to taste. Add the parsley just before serving.

Popularity: 5% [?]

Title: Crunchy Cereal Bar
Categories: Diabetic, Snacks, Cooky/bars
Yield: 18 servings

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

MMMMM

Popularity: 6% [?]

Title: Chocolate-Filled Ravioli Cookie
Categories: Cookies
Yield: 48 servings

1 c Sugar
1/2 c Shortening
1/4 c Margarine or butter;
-softened
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking soda
1/2 ts Salt
3/4 c Miniature chocolate chips
3/4 c Walnuts
Honey
Finely chopped walnuts
*if using self-rising flour
— omit
Baking soda and salt.
-decrease
Flour to
2 1/3 Cups.

Recipe by: Betty Crocker’s Cookbook
Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking
soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2
hours.
Place chocolate chips and walnuts in blender or food processor. Cover and
blend, or process, about 30 seconds, or until mixture begins to hold
together.
Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8
inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X
2 inches. Place 1 teaspoon packed chocolate mixture on one end of each
rectangle. Using metal spatula or knife dipped into flour, carefully fold
dough over filling. Pinch edges to seal. Press edges with fork dipped into
flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until
cookies are light brown. Brush warm cookies with honey. Sprinkle with
finely chopped nuts. Remove to rack to cool. Repeat with remaining dough.
4 DOZEN COOKIES; 100 CALORIES PER COOKIE.

—–

Popularity: 9% [?]

STRAWBERRY PASTRIES WITH VANILLA CUSTARD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Sheets, frozen puff pastry
– dough, thawed
4 tb Powdered sugar
2 pt Strawberries
—–VANILLA CUSTARD—–
1 Vanilla bean
1 c Half-and-half
3 Egg yolks
2 tb Granulated sugar
1/2 c Whipping cream

1. Roll each sheet of dough out to about 12-by-6 inches. If desired, sift
powdered sugar over counter before rolling. Cut each sheet into 4 even
pieces.
2. Cover baking sheets with waxed paper. Place dough on prepared sheet.
Prick with a fork. Sift powdered sugar over dough. Refrigerate for 30
minutes.
3. Bake dough at 425 for about 5 minutes. Increase temperature to 450 and
bake for another 3 to 5 minutes until pastries are light, golden and
puffed. Let cool on wire rack.
4. Split vanilla bean open lengthwise. Place in a heavy saucepan. Add
half-and-half. Bring to a boil. Cook over medium-low heat for about 10
minutes. Remove vanilla bean.
5. In a bowl, beat egg yolks and sugar until smooth and creamy. Add a
little hot half-and-half, whisking. Pour this mixture back into saucepan.
Bring to a boil, whisking constantly until thick and creamy. Do not boil
or custard will curdle.
6. Remove custard sauce from heat. Beat until smooth. Whip cream until
soft peaks form. Add to vanilla custard. Spread over half of the baked
pastries. Cover with sliced strawberries. Top with second half of
pastries. Dust with powdered sugar. Serve.

– - – - – - – - – - – - – - – - – -

Popularity: 22% [?]

Title: BASIC WON TON
Categories: Chinese, Meats, Pasta
Yield: 1 servings

10 Chinese mushrooms, small
1/4 lb Prawns
5 Fresh water chestnuts (OR 7
– canned ones)
1/2 lb Ground pork
1 Green onion, finely chopped
1 pk Wonton skins
1 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 ts Oyster sauce
Dash of pepper
1 1/4 tb Cornstarch
1 sm Egg

Boil Chinese mushrooms for 10 minutes, rinse, squeeze
dry, cut off, and discard stems; then, chop into very
small pieces.

Shell, devein and wash prawns. Chop into very small
pieces

Peel and crush water chestnuts with the flat side of
the cleaver. If you don’t have a cleaver, chop the
water chestnuts into very fine pieces.

Combine mushrooms, prawns, water chestnuts, pork and
green onion.

Add all other ingredients and mix well. 1 teaspoon of
filling is used for each wonton.

* *
*

With one corner of the skin toward you, place 1
teaspoon of filling about an inch from the corner.

Fold one corner to cover the filling.

Told once more…about 3/4 inch.

Turn the won ton so that the triangel is toward you.
Dampen the left corner with a little water.

Swing the right corner away from you and place it on
top of the dampened left corner. As you make this
fold, simultaneously pull the filling toward you with
your middle finger. You should finish with a little
“hat-like” effect.

SOURCE: Chopstick, Cleaver and Wok.

—–

Popularity: 5% [?]

GARLIC SOUP #1

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Soups
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cloves Garlic, Crushed
2 tb Vegetable Oil
2 White Bread, Slices *
4 c Chicken Broth
1/2 ts Salt
1/4 ts Pepper
1 lg Egg, Slightly Beaten

* Bread should be cut into small pieces.

– - – - – - – - – - – - – - – - – -

Popularity: 12% [?]

HALIBUT BROCCOLI PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Grated sharp cheddar cheese
1 1/2 c Flaked halibut
1 c Finely chopped onion
1 pk Frozen chopped broccoli
— thawed and drained
1 1/3 c Milk
3 Eggs
3/4 c Bisquick baking mix
1/2 ts Lemon pepper
1/4 ts Minced garlic
1/8 ts Dried thyme leaves

Mix 2 cups cheese, halibut, onion and broccoli
together and place in a 10″ greased pie plate. Beat
milk, eggs, Bisquick, lemon pepper, garlic and thyme.
Pour over halibut-broccoli mixture. Bake 400 degrees
F. for 25-35 minutes or until knife inserted in center
comes out clean. Top with remaining cheese and bake
1-2 minutes longer to melt cheese. Cool 5 minutes and
cut into wedges. Garnish with tomato and parsley.

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
Marketing Institute

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: DARK CHOCOLATE WALNUT BARK
Categories: Chocolate, Candies, Microwave
Yield: 1 servings

1 1/2 c Walnut pieces
2 Bars (8-oz. each) dark
-chocolate candy, chopped
2 oz White chocolate
-confectionary, chopped
-(from a 3-oz.
Bar)

Line large cookie sheet with waxed paper. Spread
walnuts out in a single layer, close together, on the
waxed paper; set aside.

Place dark chocolate in a 1 1/2-quart microwave-safe
bowl. Microwave on medium (50%) 2 minutes; stir.
Microwave on medium 30 seconds to 1 minute longer, or
until chocolate can be stirred smooth and is glossy,
stirring twice. Immediately pour over walnuts,
spreading out to a thin, even layer. Let stand until
firm.

Place white chocolate in a 1-quart microwave-safe
bowl. Microwave on medium 1 1/2 to 2 1/2 minutes or
until white chocolate can be stirred smooth, stirring
twice. With the tip of a metal spoon or a pastry bag
fitted with a small writing tip, drizzle white
chocolate over dark in a zig-zag pattern. Let stand to
set or refrigerate; break into pieces. Store in
airtight container with waxed paper between layers in
cool, dry place. Makes 1 1/4 pounds.

From: Steve Herrick Source: [1,001 Home Ideas, Feb
1990]

—–

Popularity: 4% [?]