Title: STIR-FRIED CHICKEN WITH CHILIES AND PEANUTS
Categories: Chinese, Chicken
Yield: 3 servings

2 ts Soy sauce
1 1/2 ts Corn starch
1 Clove garlic, minced
1 Piece fresh ginger, minced
-(1/2-inch long)
2 Whole chicken breasts,
-boned, skinned,
Halved, and diced
1/4 c Peanut oil
1 c Skinless raw peanuts
4 Dried red chilies
8 Dried Japanese mushrooms
1 bn Green onions, sliced
1 ts Rice wine vinegar
1/2 ts Sugar
1 ts Oriental sesame oil
Freshly steamed rice

Combine soy sauce, corn starch, garlic, and ginger in
a medium bowl; mix well. Add diced chicken, tossing
to coat evenly. Let stand at room temperature for 15
minutes. Soak dried mushrooms in hot water for 15
minutes; drain well and thinly slice. Heat oil in wok
over high heat. Add peanuts; stir-fry until golden
brown. Remove peanuts with slotted spoon and set
aside. Add chilies and stir-fry until browned; remove
with slotted spoon and set aside. Add chicken, with
marinade, and stir-fry for 2 minutes. Blend in
mushrooms, onion, vinegar, and sugar; stir-fry for 1
minute. Return peanuts and chilies to wok, blending
well. Add sesame oil and continue cooking for 1
minute. Serve immediately over freshly steamed rice.

Bon Appetit LIGHT AND EASY SPECIAL

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SOPA AZTECA (TORTILLA SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb BUTTER
1 ONION
28 oz CANNED TOMATOES
1 t GARLIC
32 oz CHICKEN BROTH
2 ts CILANTRO
12 FRIED TORTILLA CHIPS
4 CHILI PEPPERS (OPTIONAL)
4 tb SOUR CREAM
1/2 c SHREDDED MONTEREY JACK
1 c AVOCADO

HEAT BUTTER IN 3-QUART SAUCEPAN. SAUTE ONION,
TOMATOES, ONION AND GARLIC. ADD CHICKEN BROTH AND
CILANTRO, SIMMER FOR 15 MINUTES. DIVIDE CHILI PEPPERS,
TORTILLAS AND AVOCADO BETWEEN BOWLS. FILL WITH SOUP
LET STAND FOR A MINUTE, TOP WITH SOUR CREAM AND SERVE.

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Title: ICY MELON FREEZE
Categories: Desserts, Fruits
Yield: 6 servings

3 c Melon, pureed
1/3 c Sugar
1 c Orange juice

Combine puree and sugar until sugar dissolves. Add
juice and stir. Place in a freezer container and
freeze until partially frozen. Place in a medium bowl
and beat with mixer until fluffy. Replace in
container, cover, freeze until firm. Scoop out and
serve on melon wedge.

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Title: Mini Morsel Shortbread Squares
Categories: Cookies
Yield: 3 servings

-Jo Ferry cmsj69b
1 c Butter; softened
3/4 c Sugar
1 Egg
1 ts Vanilla
2 1/4 c Flour
2 c Mini chocolate chips

Preheat oven to 350. In large mixer bowl, beat butter and sugar
until creamy. Beat in egg and vanilla. Gradually beat in flour. Stir
in 1 cup mini chocolate chips. Spread batter into ungreased 13×9″ pan.
Bake 30 to 33 minutes just until top begins to brown. Immediately
sprinkle remaining 1 cup mini chocolate chips over top.
Let stand 5 minutes or until chips become shiny and soft; spread
chocolate over top. Cool 10 minutes. While still warm cut into 1 1/4
inch squares. Cool completely. Makes about 3 dozen.

MMMMM

Title: Pretty Party Mousse
Categories: Desserts
Yield: 10 servings

18 Vanilla wafers
20 California dried figs
— stewed and cut up
1 c Evaporated milk
-OR- light cream
1 c Water
1/2 c Sugar
1/2 ts Instant coffee
1 ts Cinnamon
1 ts Vanilla
1 c Minced toasted walnut meats
2 c Heavy cream; whipped
1 qt Chocolate ice cream
Whole figs for garnishing

Crumble vanilla wafers and cut the figs into saucepan. Add evaporated
milk or cream, sugar, and instant coffee. Place over medium heat and stir
constantly until cookies and figs are blended with the liquid. Chill
until cold. Add cinnamon and vanilla. Meanwhile, mince walnut meats and
place in moderate oven (350 F.) for about 10 minutes or until crisp. Whip
cream, reserving one-fourth for garnishing. Place ice cream in mixing
bowl, stir until somewhat softened. Quickly add fig cookie mixture, nuts
and whipped cream. Combine thoroughly, working fast. Before ice cream
melts turn it into a mold and place in freezing compartment of
refrigerator. Freeze fast until firm. To serve, dip quickly into
just-warm water, turn out on chilled serving plate, garnish with whipped
cream that has been sweetened and flavored with vanilla. Surround with
whole figs. Serves 10 to 12.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Black Chocolate Cake Frosting

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Quick And Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg white
1 cup Sugar
1/4 cup Brown sugar
1/4 teaspoon Cream of tartar
1/3 cup Water
Salt — pinch
1 teaspoon Vanilla

Combine ingredients in double boiler on low heat. Beat with electric mixer
4 minutes. Spread on cool cake.

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HOREHOUND CANDY – FOR COLDS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Best new orleans sugar
1/2 c Horehound tea — strong
1/2 ts Cream of tartar

Boil until crisp in cold water. Pour into buttered
plates and when almost cold cut in squares. If white
or light brown sugar is used, recipe makes a very good
candy and not so strong.

Source: Unknown

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Brasciole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
dash dry basil)
1 Egg beaten
1 Thin slices beef or veal
4 tablespoon Olive oil per cup of bread
(pounded to tenderize)
crumbs
Flavored bread crumbs (bread
Salt and pepper
crumbs — grated cheese
Tomato sauce (enough to
parsley — dash of oregano
almost cover)

Pound the slices of meat as thin as possible. Make a mixture of bread crumbs,
egg and oil. Lay meat out and lightly salt and pepper each piece.
Place some of the mixture on each piece and spread covering most of the meat
except the edges. Roll and secure with a toothpick. Lightly brown each in a bit
of butter and oil. When browned place in oven proof dish. To the browning pan
add tomato sauce and mix to get all flavor from bottom of pan.
Pour over meat and bake in oven at 350 for 45 min. Turn often to prevent
drying.

Serving suggestions…. Mashed potatoes..with a touch of garlic while
mashing. The sauce makes a wonderful tasty gravy. A bright veg such as carrots
or broccoli. Crust bread and a salad.
Converted by MMCONV vers. 1.00

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STRAWBERRY-PEACH CRISP

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7104
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sliced strawberries
2 cups sliced peaches
3/4 cup sugar
1 tablespoon lemon juice
3 cup whole-wheat flour
2 teaspoon cinnamon
Pinch freshly grated nutmeg
For the Topping
1 cup whole-wheat flour
3/4 cup light brown sugar
2 cup unsalted butter, melted
2 teaspoon cinnamon
2 cup quick oats

Preheat oven to 375 degrees.

Mix the strawberries, peaches, lemon juice, sugar, whole-wheat flour,
cinnamon, and nutmeg in an 8-inch square baking dish.

Make the topping by tossing together the whole-wheat flour, sugar, oats,
butter, and cinnamon. Sprinkle the topping mixture over the
strawberry-peach filling.

Bake for 35 minutes, or until the topping is golden brown and crisp. Serve
with ice cream or whipped cream.

Yield: 6-8 Servings

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Title: CHOCOLATE TRUFFLES
Categories: Candies, Chocolate
Yield: 40 servings

3 pk (6oz)semisweet Chocolate Chi
1 cn Sweetened Condensed Milk
1/2 ts Vanilla
Coatings

In heavy, medium sized saucepan, over low heat, melt chocolate chips
with sweetened condensed milk. Remove from heat, stir in vanilla.
Chill mixture for 1 hour, or until firm. Shape into 1 inch balls, dip
in coatings. Place in foil or candy cups, chill one hour, or until
firm. Store covered at room temperature.Coatings: Finely chopped
nuts, flaked coconut, chocolate sprinkles,unsweetened cocoa,
confectioner’s sugar, finely chopped almonds, silver shot candies.

MMMMM