MOROCCAN CHICKEN STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Moroccan Poultry
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
1 Fresh jalapeno pepper,
-seeded, minced
1/4 ts Ground coriander
1/4 ts Ground cumin
1/4 ts Ground cinnamon
2 Whole chicken breasts,
-skinned, boned, cut into
-1-1/2-inch chunks
2 sm Carrots, sliced diagonally
-1/4-inch thick
1 sm Onion, diced (1/2-inch)
1/2 Acorn squash, seeded, pared,
-cut into 1/2-inch dice
3 1/2 c Chicken broth
1 md Zucchini, scrubbed, cut into
-1/2-inch dice
14 oz Whole tomatoes, coarsely
-chopped, liquid reserved
1/3 c Raisins
1/2 c Canned chick-peas, rinsed
1/4 ts Salt
4 tb (1/2 stick) unsalted butter
2 c Couscous
1/4 c Slivered almonds, toasted
1 tb Minced fresh mint

Info: posted by Perry Lowell, April 1993 from Good Food magazine,
September 1987

This recipe gets 30% or less of its calories from fat. Not a low sodium
recipe.

Makes 8 servings.

1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl. Add
chicken and toss to coat. Let stand, stirring frequently, 30 minutes.

2. Combine carrots, onion, and acorn squash in 3-quart microwave-safe
casserole; cover with lid. Microcook on HIGH power 5 minutes. Add 1 cup
broth, the zucchini, tomatoes with liquid, and raisins; microcook covered 3
minutes. Remove from oven and stir. Microcook covered 5 minutes, stirring
once halfway through cooking. Stir in chicken with marinade; microcook
covreed 3 minutes. Stir in chick- peas, 1/2 cup broth, and the salt;
microcook covered 2 minutes longer.

3. Meanwhile, heat remaining 2 cups broth and the butter in medium
saucepan to boiling. Stir in couscous, cover pan, and remove from heat.
Let stand 5 minutes.

4. To serve, spoon couscous onto serving platter. Top with chicken stew
and sprinkle with almonds and mint.

Nutrition Information per Serving: 416 calories 24 g protein 53 g
carbohydrates 12 g fat (26% of calories) 603 mg sodium

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Title: Artichoke Rice Salad
Categories: Salads, Main dish
Yield: 6 servings

3 c Hot cooked rice
12 oz Marinated artichoke hearts
— drained, and
— coarsely chopped,
— reserving liquid
4 oz Sliced fresh mushrooms
1/2 c Sliced green onions
1/2 c Chopped red or yellow pepper
1/4 c Grated Parmesan cheese
1/8 ts Ground white pepper
1 1/2 tb White wine vinegar
Lettuce leaves

Combine hot rice, artichoke hearts, mushrooms, onions, cheese, and pepper.
Combine reserved liquid from artichokes and vinegar; shake to combine.
Drizzle over salad. Spoon into individual lettuce-lined salad plates.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: MANDARIN CHICKEN WINGS
Categories: Chinese, Chicken
Yield: 6 servings

20 Chicken wings
1/8 ts Garlic salt
1 1/2 c Cornstarch
3 Eggs
6 tb Water
Cooking oil
1 c Sugar
3/4 c Vinegar
1/4 c Water
1/8 c Soy sauce
1/2 c Catsup
1/2 c Slivered almonds, walnuts

Cut wings at first joint and discard the tips. Wash
and dry on paper towel and sprinkle lightly with
garlic salt.

Mix cornstarch, eggs and water, stirring to form a
smooth batter. Dip wings in batter and deep fry in
oil. LEt sit while making sauce.

Sweet and sour sauce: select a pan in which all wings
can be coated evenly, such as a large electric fry
pan. Combine sugar, vinegar, water, soy sauce, catsup
and bring to a boil, stirring occasionally. As sauce
begins to thicken, add wings and cook on medium heat.
Turn wings carefully to coat thoroughly with sauce.

Garnish with nuts, if desired. Grated sesame adds a
good flavor.

When scaling down for 15 wings, make the full sauce
recipe and only scale the batter part.

—–

Pumpkin Soup

Recipe By : Quick Cooking – September/October 1998
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent Quick Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c finely chopped onion
2 tbsp butter or margarine
1 tbsp all-purpose flour
2 14.5 oz cans chicken broth
1 15 oz can solid pack pumpkin
1 tsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground nutmeg
1 c whipped cream

In a large saucepan, saute onion in butter until tender. Remove from
the heat; stir in flour until smooth. Gradually stir in broth, pumpkin,
brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and
simmer for 5 minutes. Add cream; cook for 2 minutes or until heated
through.

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Dee’s Spicy Veggie Kabobs

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ears corn — husked and washed
2 6 Inch zucchini — in 1″ slices
2 6 Inch yellow squash — in 1 “ slices
2 Or 3 red, yellow or green bell peppers — in 2″ pieces
2 Large (Fat) carrots — diag.-1/2″ slices
6 Tiny whole new red potatoes
whole cherry tomatoes
whole mushrooms
1/2 cup butter, margarine — or olive oil
1 packet taco seasoning mix

1. Husk and wash corn. Cut each ear in 3 or 4 pieces. Sprinkle with
water, wrap in foil and grill for 10 minutes. (Or parboil till almost
cooked.)
2. Peel and wash carrots. Slices on the diagonal so you have 1/2 inch
”planks". Sprinkle with water, wrap in foil and place on grill for 10
minutes. (or par boil till not quite tender crisp.)
3. Wash potatoes, sprinkle with water wrap in foil etc as above.
4. Clean and cut remaining vegetables. Put veggies in a ziplock bag with
the melted butter and taco seasoning.
5. After corn, carrots and potatoes have cooked for 10 minutes, quickly
thread them onto skewers with the other vegetables. Put back on grill. 6.
Brush with remaining seasoning as they cook for 10 to 15 minutes.

7. When ready to serve, pour any remaining seasoning over top before eating.

**NOTE: Try also with Italian dressing, lemon pepper seasoning, basil herb
butter, dry ranch dressing, cajun or cayenne butter.

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NOTES : I want to share a very easy vegetable kabob recipe with you. Makes
a great meal or side dish

Title: Hot Mustard Dip
Categories: Dips
Yield: 1 servings

1 c Light/reduced calorie
Mayonnaise
1/4 c Dijon style mustard
1/4 c Honey

Combine all ingredients. Cover and chill.

—–

Title: Spanakorizo (Spinach And Rice)
Categories: Greek, Vegetarian, Side dish
Yield: 6 servings

Karen Mintzias
2 tb Clarified butter or oil
1 sm Onion; chopped
1/2 c Raw long-grain white rice
1/2 c Tomato sauce
1/4 c Water (or more)
2 lb Fresh spinach;washed,trimmed
1/4 c Chopped parsley
2 Sprigs fresh mint; chopped
Salt freshly ground pepper
Grated nutmeg
4 Hard-cooked eggs; sliced
Lemon wedges for garnish

Heat the butter or oil in an enameled pan, then add the onions and
cook until soft and transparent. Add the rice and saute for a few
minutes, stirring constantly, then add the tomato sauce (or same
amount of canned chopped tomatoes, drained) and water, cover the pan
and simmer until the rice is almost tender (approximately 10
minutes). Uncover and stir in the spinach, parsley, mint; season with
salt and pepper. Partially cover the pan and continue cooking,
stirring with a wooden spoon until the spinach has wilted. Grate a
little nutmeg over the top and continue cooking until all the liquid
has been absorbed and the spanakorizo is tender, not mushy. Remove
from the heat and drape with a dry towel until ready to use. Transfer
to a warm serving dish, and garnish with the sliced eggs and lemon
wedges. Serve warm.

Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced
leeks for the spinach and add with the liquid. Leeks need longer
cooking time.

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

Typed for you by Karen Mintzias

MMMMM

HEIRLOOM FRUITCAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Candied cherries
2 lb Candied pineapple
1/2 lb Citron
1/2 lb Candied orange peel
1/2 lb Candied lemon peel
2 lb Pitted dates
2 lb Golden raisins
1 lb Dark raisins
1 lb Currants
11 oz Shelled pecans
Flour
1 lb Butter or margarine
1 lb Brown sugar
12 Eggs
1 tb Vanilla
1 lg Lemon (Juice only)
1 lg Orange (juice only)
2 ts Baking powder
2 ts Baking soda
1 t Ground nutmeg
1 t Ground allspice
1 tb Ground cinnamon
1 1/2 c Grape juice or wine
Light corn syrup
Additional fruits pecans

Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough
flour to coat well. Cream butter and sugar until light. Add eggs, one at a
time, beating well after each addition. Add vanilla and lemon and orange
juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg,
allspice and cinnamon. Add alternately with grape juice to egg mixture.
Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1
(10-inch) tube pan. Line with brown paper and grease paper. Turn batter
into pans, filling 3/4 full. Bake at 200F. Loaf pans will require about 4
1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is
done, brush light corn syrup over top and decorate with nuts and fruits.
Cool in pans. Pour a little additional wine over top of cooled cake, if
desired, wrap and store in cool place 1 month before using.

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Chicken Soup With Greens And Shiitake Mushrooms

Recipe By : COOKING RIGHT SHOW #CR9606
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chicken thighs (meaty)
7 Cups rich chicken stock
1 Cup dry white wine
2- inch piece fresh ginger — cut into coins
1 Cup green onions — sliced
1/2 Pound fresh Shiitake or oyster mushrooms
Olive oil
1/2 Pound Napa or other green cabbage — thinly sliced
1/2 lb stems removed
1 1/2 tsp hot pepper sesame oil — see note*
Salt and freshly ground pepper, to taste

Remove skin from chicken and place in a soup pot. Add stock, wine, ginger,
and onions and bring to a simmer. Simmer for 20-25 minutes or until chicken
is just cooked through, skimming off any scum and fat that rises to the
surface. Do not boil or stock will become cloudy.

Remove stems from Shiitake and add to stock. Slice Shiitake caps thickly and
quickly saute in drops of olive oil until lightly browned. Set aside.

Remove chicken from pot and cut meat into long slivers discarding bones.

Strain stock carefully and discard ginger, onions and Shiitake stems. Wash
out pot and add the cabbage and cook for 2 minutes. Add chicken, spinach and
sesame oil and cook for one minute more. Correct seasoning with salt and
pepper and serve at once.

Yield: 6 to 8 servings

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NOTES : *Available at oriental markets or health food store

Best Oatmeal Cookies

Recipe By : Quaker Oats
Serving Size : 20 Preparation Time :1:10
Categories : Cookies Desserts
Snacks Edith – Like
Edith – Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c butter — melted
3/4 c brown sugar — firmly packed
1/2 c sugar
1 whole egg
1 tsp vanilla
1 1/2 c flour, all-purpose
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon — ground
1/4 tsp nutmeg — ground
3 c oats
1/2 c raisins
1/2 c chocolate chips

Heat oven to 375F.
Beat together butter and sugars until creamy.
Add egg and vanilla.
Add flour, baking soda, salt and spices, mix well.
Stir in oats, raisins and chocolate chips.
Drop by tablespoons onto ungreased cookie sheet and flatten.
Bake 8-9 minutes for a chewy cookie , 10-11 minutes for a crisp cookie.
Cool for 1 minute on cookie sheet.
Remove to wire rack.
Store tightly covered.

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NOTES : Makes 4 dozen.

Charlie still thinks it too chewy after 11 minutes.