Quick Saucy Chicken Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Chicken/turkey; cook — dice
2 cans Cream of mushroom soup
16 ounces Frozen mixed vegetables
1 teaspoon Poultry seasoning
1/2 teaspoon Garlic salt
2 cups Bisquick Original or Reduced — Fat baking mix
1 1/2 cups Milk
1 teaspoon Parsley flakes

Heat oven to 450~. Mix chicken, soup, vegetables, poultry seasoning and garlic
salt in ungreased 13x9x2″ baking dish. Stir baking mix and milk until blended.
Pour over chicken mixture. Sprinkle with parsley. Bake 30 to 32 minutes or
until
crust is light golden brown.
Source: Bisquick Card

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Title: Gesmoorde Vis (Salt Cod Potatoes with Tomato Sauce)
Categories: African, Seafood, Ceideburg 2
Yield: 4 servings

1 lb Salt cod
3 md Boiling potatoes (about 1
-pound)
4 md Firm ripe tomatoes
3 tb Vegetable oil
3 sm Onions, peeled and cut
-crosswise into slices 1/8
-inch thick
1 tb Plus 1 teaspoon finely
-chopped fresh hot chilies
1 ts Finely chopped garlic
1 tb Light-brown sugar
1 Lemon, cut lengthwise into
-4 or 6 wedges
Parsley sprigs

Starting a day ahead, place the cod in a glass, enameled or
stainless-steel pan or bowl. Cover it with cold water and soak for
at least 12 hours, gently squeezing the cod dry and changing the
water every 3 or 4 hours.

Drain the cod, rinse it thoroughly under cold running water, and cut
it into 1-inch pieces.

Drop the potatoes into enough lightly salted boiling water to cover
them completely and cook briskly, uncovered, until they are almost
tender and show only slight resistance when pierced with the point of
a sharp knife. Drain and peel the potatoes and cut them into 1-inch
cubes.

Place the tomatoes in a pan of boiling water and let them boil
briskly for about 10 seconds. Run cold water over them, and peel
them with a small, sharp knife. Cut the tomatoes crosswise into
1/8-inch- thick rounds.

In a heavy 10 to 12-inch skillet, heat the oil over moderate heat
until a light haze forms above it. Drop in the onions and, stirring
frequently, cook for 8 to 10 minutes, or until they are soft and
golden brown. Watch carefully for any sign of burning and regulate
the heat accordingly. Add the tomatoes, 1 tablespoon of the chilies,
the garlic and sugar, and cook briskly, uncovered, stirring from time
to time, until most of the liquid in the pan has evaporated and the
mixture is thick enough to hold its shape lightly in a spoon.

Stir in the cod and potatoes, reduce the heat to low, and cover
tightly. Simmer for 20 to 25 minutes, or until the fish flakes easily
when prodded gently with a fork. Taste for seasoning.

Serve the gesmoorde vis at once, mounded on a heated platter or in a
large bowl. Sprinkle with the remaining teaspoon of chopped chilies
and arrange the lemon wedges and parsley sprigs decoratively on top.
Serve accompanied, if you like, by hot boiled rice and lemon or green
bean atjar.

Makes 4 to 6 servings.

From “African Cooking”, Laurens van der Post and the editors of Time
Life Books, “Foods of the World” series, 1970. LOC # 77-119620.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

Cheese Eyeballs

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups grated Cheddar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
1 6 ounce bott pimento-stuffed green olives

Instructions:
Combine cheese and butter. Add salt, paprika, and flour and mix
well. Measure approximately one ts of this mixture and form an
“eyeball” around an olive. Turn the olive in the “eyeball” so
that it is “staring” outward. Line up the eyeballs on an
ungreased cookie sheet. Bake in 400F oven for 15 minutes.

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CHOCOLATE LEAVES – MASTER CHEFS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Basics Desserts
Masterchefs New york
Tfs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Chocolate, sweet, melted

For chocolate leaves, brush melted chocolate on
undersides of holly or lemon leaves; refrigerate until
firm, carefully peel off leaves.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons
Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin

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PEANUT BUTTER SNACK LOAF (USING BISCUIT MIX)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Smooth peanut butter
1/2 c Sugar
1 lg Egg
1/2 c Water
1 t Vanilla
1 3/4 c Biscuit mix (see recipe)

12 slices, about 1/2-inch thick each 175 calories per
slice

1. Preheat oven to 350øF (moderate).

2. Lightly grease 8-inch by 4-inch loaf pan.

3. Beat peanut butter and sugar with an electric mixer
at medium speed until well blended–about 2 minutes.

4. Mix egg, water, and vanilla thoroughly. Stir into
peanut butter mixture.

5. Add biscuit mix and beat just until smooth.

6. Pour into pan.

7. Bake until toothpick inserted into center of loaf
comes out clean–about 40 minutes.
* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Potatoes with Ginger and Garlic

Recipe By : Madhur Jaffrey’s Indian Cooking (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Potatoes
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound potatoes
1 1/2 ounces ginger root — peeled and chopped
3 cloves garlic — peeled
3 tablespoons water
1/2 teaspoon turmeric
1 teaspoon salt — (optional)
1/4 teaspoon cayenne pepper — (to taste)
1 tablespoon vegetable oil
1 teaspoon fennel seed — (optional)

Boil the potatoes in their jackets. Drain and allow to completely
cool. (Can be done the night before.) Peel and cut into 1-inch
cubes.

Put the ginger, garlic, turmeric, water, salt, and cayenne into a
blender or food processor. Blend until it becomes a paste.

Heat the oil in a large non-stick or cast-iron pan over a medium
flame. When it is hot, add the fennel seeds. Let them fry for a few
seconds. Now put in the spice paste. (Careful — it will spatter and
spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry,
stirring continuously, over medium-high heat for 5-7 minutes or until
potatoes have a golden-brown crust.

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NOTES : Per serving: 133.5 calories, total fat 3.7 g., saturated fat
0.4 g., 24.4% calories from fat.

Title: VEGETABLE AND COCONUT CURRY
Categories: Meatless, Personal, Spices, Ethnic, Foreign
Yield: 2 servings

15 g Butter
1/2 l Onion
1 Green chillis
1 Garlic cloves
1 ts Grated ginger
1/2 ts Turmeric
1/2 ts Ground cardamom
1/2 ts Ground cinnamon
1 c Coconut milk
1 Strips of lemon rind
62 1/2 g Green beans
1/2 Green pepper
1/2 Red pepper
1/4 Cauliflower
1 1/2 Zucchini (courgettes)
62 1/2 g Yellow squash
2 l Potatoes
1/4 c Coconut cream
1/4 c Coriander leaves

Preparation: Finely chop the green chillis
: Crush the garlic clove
: Trim the green beans
: Cut the peppers into strips
: Cut the cauliflower into florets
: Cut the zucchini into rounds
: Cut the yellow squash into halves
: Dice the potatoes
: Chop the coriander leaves

1 In a large heavy based pan melt the butter over a low heat.
Add the onion, chilli, garlic and ginger
Cook for 3-4 minutes until the onions are soft
Add the cardomom, turmeric and cinnamon and cook , stirring, for
2-3 minutes.

2 Add the coconut milk and lemon rind.
Simmer gently , uncovered, for 10 minutes.
Add the vegetables and cook, uncovered, until the vegetables are
just
tender

3 Add the coconut cream and simmer for a further 5 minutes.
Serve on a large platter, garnished with fresh coriander leaves.

Any combination of vegetables may be used for this korma-like curry.

MMMMM

AUSTRIAN GUGELHUPF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Milk, warm (110 F to 115F)
2 Yeast, active dry packages
4 c Flour, all-purpose
1 c Butter or margerine
1/2 c Sugar
4 Eggs
1 c Light raisins
1/4 c Currants
2 ts Orange peel, finely shredded
1/2 ts Salt
1/4 c Almonds, whole blanched

Place warm milk in a medium mixing bowl. Sprinkle yeast over milk. Add 1/2
cup flour. Beat with a large spoon about 1 minute. Cover and let rise in
a warm place until almost double (40 minutes).
In a large mixer bowl beat butter and sugar until light and fluffy. Add the
eggs, one at a time, mixing well after adding each. Stir in yeast mixture,
raisins, currants, orange peel and salt. Gradually stir in the remaining
3-1/2 cups flour.
Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
Arange whole almonds in a design in the bottom of the pan. Carefully spoon
batter over almonds. Cover and let rise in a warm place until almost
double (about 1 hour). Bake in a 350 F oven about 40 minutes. If necessary
cover top with foil the last 15 minutes of baking time to prevent over
browning. Remove from pan. Cool on wire rack. Before serving, sift
powdered sugar over cake.

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Title: Chicken, Corn and Tomato Chowder
Categories: Chicken, Soups
Yield: 8 servings

1 Chicken (3 pounds), cut up
1 md Onion, chopped
1 ts Poultry seasoning
1 cn Corn kernels (16 ounces),
-with liquid
1 cn Whole tomatoes (16 ounces),
-drained and cut up
1 ts Lemon juice
Salt and freshly ground
-pepper

NOTE: This recipe is even better with FRESH corn and tomatoes.

In a large saucepan, simmer the chicken in 4 cups with onion and
poultry seasoning for 45 minutes. Remove chicken and let cool;
reserve the broth.

Skim fat from chicken broth. Remove meat from chicken; discard skin
and bones. Cut meat into bite-size pieces.

In a large non-aluminum saucepan, combine chicken, chicken broth,
corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with
salt and pepper to taste.

Serves 8.

[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ]

Posted by Fred Peters.

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Sundae Brownie Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Unbaked 9″ pie crust
2 Eggs
1 cup Sugar
1/2 cup Butter — melted
1/2 cup All-purpose flour
1/3 cup HERSHEY’S Cocoa
1/4 teaspoon Salt
1 teaspoon Vanilla extract
1/2 cup HERSHEY’S Semi-Sweet — Chocolate Chips
1/2 cup REESE’S Peanut Butter Cups
1/2 cup Chopped nuts
Ice cream
HERSHEY’S Chocolate Shoppe — Topping
HERSHEY’S KISSESS Milk — Chocolates

Heat oven to 375’F. Generously prick bottom and sides of pie crust with
fork. Bake crust 10 minutes; remove from oven. Meanwhile, in large bowl,
beat eggs; stir in sugar and butter. Stir together flour, cocoa and salt,
add to butter mixture. Stir in vanilla, chocolate chips, peanut butter
chips and nuts. Pour into pie crust, return to oven. Bake additional 25-30
minutes or until almost set. (Pie will not test done in center.) Serve warm
or cool with ice cream, drizzle with topping. Garnish with KISS.

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