CURTIS BROCCOLI SOUP

Recipe By : PICK OF THE DAY SHOW #PD7718 12/26/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/26

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds broccoli florets — top third of stalks,
— cut into chunks
2 tablespoons olive oil
1 onion — chopped
2 cups vegetable stock
1 teaspoon salt
3/4 cup milk or heavy cream
pinch cayenne
Cheddar croutes — for garnish

In a large soup pot, heat the oil and saute the onion until softened.
Add the broccoli and saute for one minute. Add the stock and salt and
cook covered until broccoli is tender, about 1015 minutes. Puree in a
blender until smooth, thin with heated milk.

TIP:

LOOKS LIKE BROCCOLI….BROCCOLI RABE

Trim off the bottom, tough stems of the broccoli rabe, wash well.
Slice stems into 1/2-inch pieces and saute with whole peeled garlic
cloves in olive oil. After 5 minutes add florets, saute until slightly
tender, add a pinch of Italian red pepper and serve over pasta.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

– – – – – – – – – – – – – – – – – –

Title: Honey Glazed Chicken Breasts
Categories: Poultry
Yield: 8 servings

1/4 c Almonds, sliced
1 Medium onion, sliced
1 Stalk celery sliced
1 Carrot sliced
1 Sprig parsley
1 Small bayleaf
1 ts Salt
1/2 ts Pepper
1 ts Rosemary
10 3/4 oz Condensed chicken broth
1 c Water
4 12 oz chicken breasts
1/3 c Honey
Green grapes optional
Watercress optional

The day ahead, arrange sliced almonds in a single layer in a shallow
baking pan. Broil 1 minute or until almonds are golden brown. Watch
as almonds burn very quickly. May have to stir them several times.
Transfer and cover for next day.

In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt,
pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring
mixture to a boil and add the chicken breasts and cover. Simmer 30
minutes or until chicken is tender. Remove from heat and place
immediately in the refrigerator to chill overnight.

Next day, place chicken mixture over low heat and cook until chicken
is heated through, about 10 minutes. Remove chicken from broth and
place skin side up in a large, shallow baking pan. Spoon 1 cup
chicken broth into the pan. Strain remaining broth; discard
vegetables and save broth for use in other recipes for soups or
stews. Using a pastry brush, brush chicken with half of the honey.
Broil, 4 inches from heat source, for 2 minutes. Brush again with
honey and broil until hicken is glazed and golden brown.

Remove chicken from broiler and arrange the honey-glazed breasts on a
heated platter. Sprinkle with sliced almonds and garnish, if
desired, with green grapes and crisp watercress. Serve immediately.

MMMMM

Title: Pickled Eggs
Categories: Eggs, Pickell
Yield: 1 recipe

3 c White Vinegar
1 1/2 c Water
1 1/2 t Salt
1 t Whole cloves
1 t Whole black peppers
2 T Sliced ginger root OR
1/2 t Celery seed

Put the spices into a small cotton bag or a bag made from several
thicknesses of cheese cloth. Put the bag into the vinegar with salt
and water and boil 10 minutes. Remove spice bag and let solution
cool. Hard-cook a dozen eggs, dash into cold water to cool rapidly
and remove shells. Pack eggs into half-gallon, quart or pint seal
jars. The eggs may be kept for several weeks at room temperature but
cool storage is recommended. Let stand in pickling solution at least
two days before using.
(NOTE: If preferred, spices may be onitted or a little sugar or
garlic added.)

Pickled eggs may be used liced as a garnish, in salads, as a relish,
served whole or cut in half to eat out of hand. Tint if desired by
adding food colour to pickling mixture.

Kathleen Pickell 96MAY11
pickell@cyberspc.mb.ca

MMMMM

WILD RICE WALDORF SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wild rice, cooked
1 Apple, chopped
1 c Seedless grapes
1 c Chopped celery
2 tb Mayonnaise
1 tb Plain lowfat yogurt
2 tb Chopped dry roasted peanuts

Combine all ingredients except nuts in a bowl. Toss to mix. Cover and
chill thoroughly, about 3 to 4 hours. Sprinkle the nuts on top just before
serving.

1/4 recipe – 157 calories, 1 bread, 1/2 fruit, 1 fat exchange 20 grams
carbohydrate, 3 grams protein, 7 grams fat 138 mg sodium, 193 mg potassium,
4 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Waldman, 1986 Shared
but not tested by Elizabeth Rodier, Nov 93

– – – – – – – – – – – – – – – – – –

Title: Fudgy Bonbons
Categories: Cookies
Yield: 60 cookies

12 oz Semi-sweet chocolate chips
1/4 c Butter or margarine
1 cn Sweetened condensed milk
-(14 ounces; not evaporated)
2 c All-purpose or unbleached
-flour
1/2 c Finely chopped nuts (opt)
1 t Vanilla extract
60 Milk chocolate candy kisses
-or white chocolate-striped
-candy kisses, unwrapped

MMMMM———————–FOR THE GLAZE:—————————-
2 oz White baking bar or vanilla-
-flavored candy coating
1 t Shortening or oil

Mary Anne Tyndall’s Pillsbury Bake-Off grand prize-winning recipe:

Preheat oven to 350’F. In medium saucepan, combine chocolate chips and
butter; cook and stir over very low heat until chips are melted and
smooth. Add sweetened condensed milk; mix well.

Lightly grease spoon flour into measuring cup; level off. In medium
bowl, combine flour, optional nuts, chocolate mixture and vanilla;
mix well. Shape 1 tablespoon (use measuring spoon) of dough around
each candy kiss, covering completely. Place 1″ apart on ungreased
cookie sheets.

Bake at 350’F. for 6-8 minutes. Cookies will be soft and appear shiny
but will become firm as they cool. Do not overbake. Remove from
cookie sheets and cool.

For the glaze: Combine white baking bar and shortening in small
saucepan. Over low heat, stir until mixture is melted and smooth.
Drizzle over cookies. Store in tightly covered container.

Makes 5 dozen cookies. Per serving: 110 calories; 2 grams protein, 14
grams carbohydrates; 5 grams fat; 3 grams saturated fat; 6 milligrams
cholesterol; 20 milligrams sodium.

MMMMM

Title: COURT BOUILLON – MASTER CHEFS
Categories: Basics, Bouillon, Masterchefs, New york, Tfs
Yield: 8 servings

2 1/2 c Water, cold
1 md Onion, sliced
1 Carrot, sliced
1 Celery, stalk, sliced
1 Leek, (white part only),
— trimmed and sliced (opt)
3 Fennel, stalks, (opt)
1 Thyme, sprig, fresh, OR
1 pn Thyme, dried
Dill
1/2 ts Salt
4 Peppercorns, white

For Court Bouillon:
===================

Place water, onion, carrot, celery, leek, fennel, thyme, dill,
salt and 4 peppercorns in a saucepan and bring to a boil. Cover and
simmer for 25 minutes. Strain, and reserve the liquid.
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

—–

Cheesy Macaroni and Broccoli

Recipe By : Patricia L. Leinheiser
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz Cheddar cheese, cubed
5 oz Mozzarella cheese, cubed
3 C cooked elbow macaroni
2 C broccoli florets
1 large red bell pepper, diced small
1/2 C real or imitation bacon bits
1 TBSP mustard
pinch of chili powder
1 1/2 C evaporated milk

Lightly oil large baking dish. Wipe with paper towel to remove excess oil.
Combine all ingredients except milk in large pan. Pour into baking dish.
Pour milk over all. Bake at 450* about 20 minutes, until bubbly and golden.

– – – – – – – – – – – – – – – – – –

French Onion Soup (Crock Pot)

Recipe By : The Crockery Pot Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Crock Pot Dishes Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large Yellow onions — thinly sliced
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Medium dry sherry
1 Teaspoon Worcestershire sauce
1 Clove Garlic — minced
6 Slices French bread — buttered
1/4 Cup Romano or Parmesan cheese
Using a large frying pan — slowly saute the
onions in butter until limp
and glazed. Transfer to crock pot. Add — white wine,
beef stock
sherry — Worcestershire and
garlic. Cover. Cook on low (200F) 6 to 8
hours. Place french bread on a baking
sheet. Sprinkle with cheese.
Place under preheated broiler until — ladle
lightly toasted. To serve
soup into bowl. Float a slice of toasted
french bread on top.

– – – – – – – – – – – – – – – – – –

Per serving: 186 Calories; 8g Fat (46% calories from fat); 3g Protein; 19g
Carbohydrate; 20mg Cholesterol; 242mg Sodium

Pumpkin Poundcake With Brown-Sugar-Walnut Glaze

Recipe By : The Dessert Show
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
3/4 cup dark brown sugar — packed
1/2 cup granulated sugar
3/4 cup butter — softened
1 egg
1 cup pumpkin puree
1 teaspoon vanilla
1 cup raisins
1/2 cup macadamia nuts — chopped

Preheat oven to 325. Combine flour, baking soda, salt and spice. Beat
sugars together with mixer. Beat in butter. Add egg, pumpkin and vanilla.
Beat until well mixed, light and fluffy. Stir in flour mixture, raisins and
nuts. Drop by round spoonfuls onto ungreased cookie sheets 2 " apart. Bake
until slightly browned along edges, about 20 minutes. Cool on flat surface.

– – – – – – – – – – – – – – – – – –

2 Tb flour
1 cup sour cream
Pinch of salt
1 tsp confectionerUs sugar
1 pound fresh sour cherries, pitted (or hulled strawberries)
3/4 cup granulated sugar

Stir flour with sour cream, salt confectionerUs sugar till smooth.

Meantime cook sour cherries in 1 1/2 quarts water with granulated sugar till
done.

Take 2 ladlefuls of liquid from the cherry pot and add to the flour mixture;
stir for a few mins.

Pour the mixture back into the soup and simmer for 5 mins. Cover the soup
and let it cool that way; this way it wonUt develop a skin. Adjust salt.

Makes: 6-8 servings