CHICKEN STOCK – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs Norleans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken, backs, necks, and
— gizzards
3 ea Celery, stalks, roughly
— chopped
2 md Carrots, chopped
2 md Onions, chopped
4 ea Parsley, sprigs
1 t Salt

Put the chicken pieces, celery, carrots, onions,
parsley and salt into a pot and cover with water.
Bring to a boil, reduce heat and simmer for 2 hours or
more.

Skim fat and strain. Stock will keep well in a
refrigerator for up to five days. Frozen, it can be
stored for two or three months.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

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Popularity: 6% [?]

POULET EN CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Broiler-fryer (about 3 lbs)
1 x (I usually just use chicken
2 T Vegetable oil
2 T Butter or margarine
2 ea Cloves garlic, minced
12 ea Whole white onions, peeled
12 ea Small white potatoes, pared
4 ea Large carrots, pared and qua
1 c Dry white wine
2 t Salt
1 t Leaf rosemary, crumbled
1/2 t Freshly ground pepper
1 cn Condensed chicken broth

1. Wash and dry chicken; skewer neck skin to back; twist the wing
tips flat against skewered neck skin; tie the legs to tail with
kitchen string.
2. Heat oil and butter or margarine with the minced garlic in a 12
cup flame proof casserole or a large kettle. Brown chicken in the hot
fat; remove.
3. Saute onions, potatoes and carrots in drippings; remove and
reserve. Stir wine, salt, rosemary and pepper into casserole and bring
to boiling, scraping up all the cooked on juices from bottom of
casserole; stir in chiken broth; return chicken to casserole; surround
with browned vegetables; cover. (If using a kettle, place chicken in
a 12-cup casserole; surround with browned vegetables; pour sauce over;
cover.)
4. Bake in moderate oven (350 degrees) 1 hour, basting several times
with casserole juices, or until chicken is tender. Garnish with a
bouquet of parsley and serve with a chilled white wine, such as
Chablis, and chunks of crusty French bread if you wish. (I usually
serve over hot steamed rice.) Serves 4.
Source: Family Circle “301 Splendid Casseroles”, January 1976

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Popularity: 5% [?]

Pineapple Angel Food Trifle

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pineapple tidbits — 2
2 packages instant vanilla pudding
3 cups milk
8 ounces sour cream
8 ounces cool whip Lite¨
1 angel food cake — cubed

Drain pineapple tidbits, reserving 1 cup juice; set aside.

Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large
mixing bowl; beat at a low speed with an electric mixer 2 minutes or until
thickened. Fold in sour cream and pineapple tidbits.

Place 1/3 of cake cubes in bottom of a 16 cup glass bowl.drizzle with 2 to 3
tablespoons remaining reserved pineapple juice. At this point I also drizzle a
generous plenty of rum. Spoon 1/3 of the pudding mixture over cake. Repeat
procedure twice, ending with pudding mixture. Cover and chill at least 3
hours.

Just before serving, spread top with whipped topping. Garnish, if desired with
mint leaves and pineapple slices.

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Per serving: 306 Calories; 6g Fat (21% calories from fat); 6g Protein; 45g
Carbohydrate; 17mg Cholesterol; 356mg Sodium

NOTES : Creamy and Delicious. It’s fast and easy to make for a crowd

Popularity: 7% [?]

Title: Lemon Curd
Categories: Lemon, Citrus
Yield: 1 servings

3 Whole eggs
1 c Sugar
3 T Butter
2 Lemon, juice and grated rind
-(oranges may be
-substituted)

Put all in double boiler. Cook until thick and creamy (about 15-20
minutes), stirring frequently, more frequently as it thickens. Water
in double boiler should be simmering and should not touch bottom of
top pan.

Makes about 1-1/2 cups.

MMMMM

Popularity: 4% [?]

Baked Apples

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Apples — cored
2 tablespoons Cinnamon
1 can Diet cream or root beer
Soda

Arange apples in baking dish, sprinkle with cinnamon. Pour soda over apples
and bake at 350 for 30 minutes. Serve warm, cold or partially frozen
(terrific!).

Recipe by: Diane Morrissey.
Converted to MM by Donna Webster Donna@webster.post.demon.co.uk

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Popularity: 13% [?]

Title: Diabetic Meat-Filled Dumplings
Categories: Diabetic, Appetizers, Main dish
Yield: 8 servings

4 c All-purpose flour 2 c Fresh chopped spinach OR
1 1/2 c Water 1 c Frozen spinach thawed
1/2 lb Ground round 1 ts Grated fresh ginger
2 ts Low-sodium soy sauce 1/4 c Finely minced water
chestnut
1 ts Sherry 2 x Green onions chopped

Mix flour and water. Add more water a teaspoon at a time until
dough cleans bowl. Turn it out on a floured board; knead smooth.
Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh
spinach, or dry frozen spinach. Combine with ground beef and
remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into
1 inch sections. With your hands or a large glass, flatten each
piece into a circle 3 inches in diameter. Place 1 TABLESPOON of
filling in the center of each circle. With a finger dipped in water,
dampen the edge of the circle. Fold the dough over the filling and
press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil.
Place the dumplings in the pan and brown them on each side.
Add enough broth or water to come up to a third of the height of the
dumplingsl Cover pan tightly, and steam until water is all gone -
about 15 to 20 minutes. Serve the dumplings hot or cold with sherry
or vinegar for dipping.

FROM: HOLD the Fat, Sugar Salt by Goldie Silverman and
Jacqueline Williams copyright 1984

MMMMM

Popularity: 4% [?]

Lemon Chicken Soup with Spinach and Pasta

Recipe By : Adapted from Bon Appetit
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Pasta
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 onion — chopped
4 cloves garlic — minced
4 celery stalk — chopped fine
2 carrot — minced
1 red bell pepper — chopped
8 cups fat-free chicken broth
2 cups shell pasta — (small)
2 cups cooked chicken — cubed
2 tablespoons fresh lemon juice
2 teaspoons lemon peel — grated
6 cups fresh spinach — stems removed
salt and pepper — to taste

1. Heat oil in a large pot over medium heat. Add onion and garlic, cook 1
minute. Add celery. carrots, pepper and saute until tender, about 8 minutes.
Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes.

2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I cook
pasta in water rather than broth so the pasta won’t soak up all my homemade
broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and
go to step 3. You will probably need to add more broth or water to soup.)

3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach
just wilts. Season with salt and pepper.

Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber.

Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount
will objviously affect calories and fat.

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Popularity: 3% [?]

Deluxe Grilled Chicken Sandwiches

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Breast of chicken — cut into
Strips
1 med Green pepper sliced thin
1 med Red bell pepper sliced thin
1 med Onion thinly sliced
4 oz Monterey jack or mozzarella
Cheese sliced
1/4 tsp Garlic powder
1 tbsp Taco seasoning
Salt and pepper to taste
4 Sesame Seed buns
1/2 tsp Dried basil

In medium fry pan saute chicken breast, sprinkle wtih garlic powder, salt,
pepper and taco seasoning. Mix through thoroughly, add peppers, onion,
saute till tender, and chicken is no longer pink.
Butter outside of sliced sub buns sprinkle with basil if desired, place in
toaster oven for 3 minutes to melt butter, and crisp bun.
Remove bun, and put chicken mixture in bun. Top each sandwich with grated
cheese. Place back in toaster oven open until cheese bubbles and begins
browning. Serve with cucumber spears.
Source; kitchen of Marina cheesman

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Popularity: 6% [?]

Title: Diabetic Banana Pudding Splits
Categories: Diabetic, Desserts, Fruits, Chocolate
Yield: 1 servings

1 c Plain low-fat yogurt 1/2 oz Pistachios,coarsely
1 pk Chocolate pudding mix, -chopped
-low-fat (4) 1/4 c Thawed dairy whipped
2 Medium bananas, peeled -topping
1/2 ts Lemon juice 4 Bing cherries, fresh*

* If bing cherries are not available, use 4 maraschino cherries.
In blender,process yogurt on high speed for 30 seconds, add pudding
mix and process 1 minute, scraping down sides of container as
necessary. Cut each banana into 6 diagonal slices and sprinkle with
lemonjuice. Arrange 2 banana quarters into each of 4 goblets or
dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion
with 1/4 of the pistachios, then top each with 1 tablespoon whipped
topping and 1 cherry.

MMMMM

Popularity: 11% [?]

Title: Artis’ Chicken Gumbo
Categories: Chicken, Sausage, Soups, Vegetables, Main dish
Yield: 8 servings

3 lb stewing chicken
1 lg onion
4 shallots — or green onins
20 stems parsley
2 cloves garlic — more w/out
: sausage
1/2 md green pepper
4 bay leaves
1 tb flour
1/2 tb oil or chicken fat — for
: roux
1 lb andouille sausage — or ham
1 pt oysters — with liquid
: salt and pepper
: file powder

Cut up chicken and season with salt and pepper. Fry
chicken until brown, in its own fat, in a black iron
pot. Place in soup pot. Cut up seasonings . Pour off
fat from pot. Smother seasonings and take out by
rinsing with small amount of water, putting in soup
pot with b rice.

Recipe By : DDMmom/AOL

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Popularity: 5% [?]