Title: Treasure Hunt
Categories: Chinese, Chicken, Ceideburg 2
Yield: 1 servings

480 g Chicken breast, de-boned
-and skinned (4 x 120 g)
5 c Chicken stock
60 g Butter
Aluminum foil
Seasoning – salt and pepper

MMMMM————————–STUFFING——————————-
120 g Wild rice
20 g Chopped onions
2/3 c Chicken stock
20 g Grated Parmesan cheese

MMMMM————————-VEGETABLES——————————
40 g Each of pearled carrot,
-potato, zucchini
40 g Diced celery
40 g Young peas or petits pois
10 g Butter
Seasoning salt and pepper

MMMMM—————————SAUCE——————————–
1 c Chicken stock
1 1/3 c Fresh cream
Juice from 1 fresh lemon
10 g Butter
1 ts Chopped chervil
Seasoning – salt and pepper

MMMMM————————-CREPE BAGS——————————
4 Green leek stems (each
-approx. 25 cms long)
4 Very thin crepes
-approximately. 20 cms wide)

MMMMM————————-GARNISHES——————————
20 Soaked and washed dry morel
-pieces
10 g Butter
4 Sprigs chervil (or
-watercress or parsley)

This looks like a nice dish++chicken breast stuffed with wild rice,
some veggies and crepe strips to fill in for noodles.

Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New
Territories. Western Cuisine Practical Class Gold Award – Hot entree
Chef: Chan Chi-hung Philip (Hotel Riverside Plaza)

To prepare: 1. Precook wild rice as a pilaf with chopped onions,
chicken stock, and appropriate amount of water. When cool, add grated
Parmesan cheese and let mixture cool.

2. Cut chicken breast portions butterfly style (i.e. slice in half
and spread open. Flatten and slightly stretch them (by gently
pounding them between two sheets of wax paper or inside a clean
plastic bag. Season with salt and pepper.

3. Lay a cone-shaped portion of rice stuffing on one side of each
flattened breast. Roll chicken breast up in a cone shape. Wrap each
cone firmly in aluminum foil (to maintain shape during cooking: the
professional recipe calls for plastic foil wrapping, but aluminum
foil is recommended for home cooking).

4. Blanch green leek stems, then refresh in cold water.

5. Make 4 very thin crepes about 20 cms wide (ingredients not
included above).

To cook: 1. Blanch pearled vegetables, celery and peas, then saute in
approximately 10 g butter, adding salt and pepper according to taste.
Keep a quarter aside.

2. To make sauce, reduce chicken stock and add fresh cream. Cook
briefly, then strain. Add fresh lemon juice and finish with butter
as required. Adjust seasoning and add chopped chervil according to
taste.

3. Saute morels in approximately 10 g butter.

4. Heat some chicken stock (5 cups should be sufficient to completely
cover the four wrapped chicken portions). Simmer breasts in hot
stock for approximately 7 minutes. Remove from pan, discard aluminum
foil wrappings, and saute in approximately 60 g butter until lightly
browned. Then slice each into six portions, cut at an angle (30 to 40
degrees).

To present: Treasure Hunt takes the form of a chicken breast “boat”,
with morel oars being rowed towards crepe “treasure bag” of vegetable
“precious stones” some of which have spilled on the shore.

1. Portion out 3/4 of vegetable pearls, celery and peas onto crepes
lifting crepe edges upwards to form bag shapes. Tie tops of bags with
blanched green leek stems (with decorative knotted bows if stems are
long enough).

2. Pour sauce onto plates. Arrange chicken slices in a line on
sauce, lay thick ends of morels between them. Place a crepe bag on
each plate, with reserved vegetable pearls laid beside bag. Garnish
with chervil sprigs (or watercress or parsley).

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 29 1992.

MMMMM

BON BON PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Carol Morgan-FDRF00B
1 9″ cookie pie crust
1 1/4 packages Nestles Bon Bon Ice Cream nu
1 package Instant vanilla pudding
1 3/4 cups Milk
Green food coloring
1 teaspoon Peppermint extract
Melted chocolate
Whipping topping

1.Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon
Ice Cream Nuggets. 2. Mix instant vanilla pudding mix with milk, food coloring
and peppermint extract. Spoon over Bon Bons and freeze 5 hours. 3. Decorate
with melted chocolate, whipped topping and more Bon Bon nuggets. Enjoy!!

– – – – – – – – – – – – – – – – – –

Pasta w/ Goat Cheese Asparagus – gwhp32a

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound Asparagus — fresh
2 tablespoon Chives — chopped
1 pound Fettuccine
Pepper — freshly ground
1/4 pound Goat cheese
2 tablespoon Butter

1. Scrape and trim the asparagus. Slice the spears on the bias, creating
lengths of 1/4 inch. 2. In a kettle bring 3 quarts of water to a boil. Add the
fettuccine, boiling vigorously for 9 to 12 minutes.Do not overcook the pasta
should be al dente. Reserve 1/4 cup of the cooking water and drain the pasta.
3. Melt the butter in the kettle and add the asparagus. Saute for about 1
minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the
reserved water. Toss well and serve.

– – – – – – – – – – – – – – – – – –

Title: Impossible Cherry Pie
Categories: Fruits
Servings: 8

1 c Milk
2 tb Margarine or butter;softened
1/4 ts Almond extract
2 Eggs
1/2 c Bisquick
1/4 c Sugar
21 oz Cherry pie filling

———————————-STREUSEL———————————-
2 tb Margarine; firm
1/2 c Bisquick
1/2 c Brown sugar; packed
1/2 ts Gr. cinnamon

Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingred. except
pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min.
with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake
25 min. Top with Streusel. Bake until streusel is brown, about 10 min.
longer. Cool; refrig. any remaining pie. STREUSEL: Cut margarine into
Bisquick, brown sugar and cinnamon until crumbly.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B —
From: SUSAN BRUMER
Conf: (1668) L-CUISINE

—–

Title: Williamsburg Chicken, as served at London Town Publik Hou
Categories: Poultry, Main dish, Londontowne
Yield: 10 servings

1 ea Envelope unflavored gelatin
4 c Chicken, cooked, diced
1 c Canned peas, drained
1 1/2 c Mayonnaise
1/3 c Pecans, chopped
2 ea Eggs, hard cooked, chopped
1 x Green grapes for garnish
2 c Celery, diced
1/2 c Stuffed olives, sliced
2 T Lemon juice
1 x Salt pepper to taste
1/4 t Leaf thyme
1 1/2 c Chicken broth
1 x Oil

Oil a 10″ X 13″ pan. Soften the gelatin in a little cold water or
chicken broth. Place over low heat and stir until it dissolves. Cool
and stir in lemon juice, salt, pepper and thyme. ix well into the
broth and mayonnaise. Add all other ingredients (except grapes) and
pour into pan. Place in refrigerator overnight or for several hours
until set. Decorate with halved grapes and serve over salad greens.
Mrs. Harold Cook

MMMMM

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.

RIBOLLITA (TUSCAN VEGETABLE BREAD SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chicken
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Chicken stock
1 lb Chicken breasts, skinned
2 Bay leaves
3 tb Olive oil
1 Onion, chopped
2 Garlic clove — minced
2 Carrots, diced
2 Celery stalk — diced
1 Sweet green pepper, diced
2 c Cabbage — chopped
1 t Dried thyme
1 t Dried rosemary
19 oz Tomatoes, coarsely chopped,
-undrained
1/4 ts Pepper
10 oz Spinach, frozen — chopped
1/2 c Parsley, fresh — chopped
1 sm Zucchini — thinly sliced
19 oz White kidney beans, drained
– rinsed (red would do
-also)
8 sl French or Italian bread,
-stale
1 c Parmesan cheese

In large saucepan, bring chicken stock, chicken
breasts and bay leaves to boil; reduce heat, cover and
simmer for about 20 minutes or until chicken is no
longer pink inside. Remove chicken and discard the
bones. Dice meat and set aside. Discard bay leaves.
Keep stock warm.

Meanwhile, in large skillet, heat 2 tbsp. of the oil
over medium heat; cook chopped onion, garlic, diced
carrots and celery for 10 minutes, stirring
occasionally. Add remaining oil, diced green pepper,
chopped cabbage, thyme and rosemary; cook over low
heat, stirring occasionally for 10 minutes.

Add vegetable mixture to stock in saucepan along with
tomatoes and pepper; bring to boil. Reduce heat,
cover and simmer for 30 minutes. Add spinach, parsley,
zucchini, kidney beans and reserved diced chicken;
cook for 5 minutes. Remove 1 cup soup and set aside.

Ladle half of the remaining soup into 24-cup Dutch
oven or casse- role; cover with 4 of the bread slices
and 1/2 cup of the parmesan cheese. Cover with
remaining soup; layer with remaining bread. Drizzle
reserved soup over top; sprinkle with remaining
parmesan cheese. (Recipe can be prepared to this
point, cooled, covered and refrigerated for up to 24
hours.) Bake, covered in 350 F. oven for 20 minutes
(45 minutes if refrigerated); uncover and bake for 20
minutes longer (45 minutes if refrigerated) or until
hot.

Garnish: ladle soup into large warmed bowls; garnish
with drizzle of olive oil and sprinkle of freshly
grated Parmesan cheese.

– – – – – – – – – – – – – – – – – –

Title: Copenhagen Flan
Categories: desserts, pies – sweet
Yield: 4 – 6 servings

—————————For Shortcrust
pastry:—————————
6 oz plain flour
1 pn salt
1 1/2 oz margarine
1 1/2 oz lard (or shortening)
1 c cold water to mix as
-necessary

——————————–For
filling:——————————–
3 tb apricot jam
2 oz margarine
2 oz castor sugar
1 eggs (standard)
2 oz self-raising flour
10 oz evaporated milk
4 or 5 dr almond essence

——————————–For
Topping:——————————–
1 1/2 oz blanched almonds
1 oz butter
1 1/2 oz soft brown sugar (dark)

1. Prepare a moderately hot oven (400F, Gas Mark 6). Place an 8-inch

fluted flan ring on a baking sheet.

2. Place plain flour and salt in a bowl; add fats, cut into small
pieces,
and rub in with the fingertips until mixture resembles fine breadcrumbs.

Add about 1 1/2 tbs cold water and mix with a fork to form a firm dough.

Turn out on to a floured board and knead lightly. Roll out pastry to a

circle, 1 12/ in larger all around than flan ring. Support pastry on

rolling pin and lift on to flan rings: gently ease pastry into flan ring

and press into flutes. Roll of surplus pastry with rolling pin across
top
of flan case. Press pastry into flutes again with the fingers.

3. Spread jam in base of flan case.

4. Cream 2 oz margarine and the castor sugar together until light.
Beat
egg and add gradually, beating well after each addition. Fold in

self-raising flour. Place 4 tablespoons of the top of the milk (or
evap!)
in a small saucepan; reserve for topping. Stir remainder into creamed

mixture with a few drops of almond essence. Pour mixture into flan
case.
5. Bake in centre of oven for 20 to 25 minutes; remove flan ring.

6. Meanwhile, make topping. Chop almonds, place on a baking sheet in

bottom of oven for about 10 minutes, to brown.

7. Add butter and brown sugar to reserved top of the milk in saucepan;

stir over a moderate heat until sugar has melted. Bring to the boil and

cook, stirring, for 1 minute. Stir in browned almonds.

8. Spread topping over flan and return flan to oven; cook for a further

10 minutes. Serve warm or cold.

—–

Look forward to seeing whether anyone else can help. Thanks in advance.

Regards,

Chris

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Tomato And Corn Chowder (Weir)

Recipe By : You Say Tomato (1998) Joanne Weir*
Serving Size : 6 Preparation Time :1:05
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound baking potatoes — peeled
and cut into half-inch dice
1 tablespoon unsalted butter
1 medium yellow onion — minced
6 medium ears corn — shucked
3 cups nonfat low-salt chicken broth
1/2 cup heavy cream — optional
salt and pepper
4 medium-size ripe tomatoes — peeled and seeded
chopped and drained
1 tablespoon finely chopped fresh chives

Bring a large sauce pan three-quarters full of salted water to a boil. Add
the potatoes and cook until tender, about 10 minutes. Drain and reserve.

Melt butzer in a large soup pot over medium-high heat. Add onion and cook,
stirring occasionally, until soft, about 7 minutes.

Cut kernels from corn cobs, then scrape cobs to release liquid; set aside
juice and 1 cup kernels. Add remaining corn chicken broth, and 4 cups water
to soup pot, bring to a boil, and simmer until liquid is reduced by
one-quarter, 15 minutes.

In a blender puree mixture in batches on high speed until smooth, 2 to 3
minutes per batch. Strain through a fine sieve into a clean soup pan.

Add reserved corn, potatoes, and cream if desired. Season to taste with sak
and pepper. Warm over medium-high heat just until hot, 3 to 4 minutes. Add
tomatoes and cook 1 minute. Garnish with chives. Serve immediately. Serves 6.

[Per serving (without options): Calories 192 (12% from fat), Fat 3 g (1 g
saturated), Protein 8 g, Carbohydrate 37 g, Fiber 4 g, Cholesterol 5 mg,
Iron 2 mg, Sodium 100 mg, Calcium 26 mg]

*Recipes adapted from You Say Tomato, 1998 by Joanne Weir (Bantam Doubleday
Dell). Reprinted September, 1998 Health (Magazine from Time, Inc.) Mcrecipe
by Kitpath@earthlink.com 1998

– – – – – – – – – – – – – – – – – –

Title: French Onion Soup with Croutons
Categories: Soups Appetizers Londontowne
Servings: 4

2 ea Medium onions 2 ea Chicken boullion cubes
1 qt Water 1/2 t Kitchen Bouquet
2 ea Beef boullion cubes

Slice onions finely, sautee in butter ubtil tender. Add water, boullion
cubes, and Kitchen Bouquet. Siimmer 20 minutes, add croutons and serve.

CROUTONS
Toast bread slices under broiler. Spread with butter, salt, pepper,
garlic, paprika and Parmesian cheese. Dice.

Mrs. John P. Elberti

—————————————————————————–