Rich Chicken Broth No. 1874 Yields 12 Cups

2 Tbls Butter Wings
1 Medium Onion, Chopped 3 Sprigs Parsley
2 Medium Leeks (White Pale 1/4 tsp Dried Thyme
Green Parts Only), 1/4 tsp Whole Peppercorns
Washed Sliced Thin 1 Bay Leaf
1 LARGE Carrot, Sliced Thin 1 Pinch Dried Marjoram
1 Stalk Celery w/Leaves, 4 Quarts Water
Chopped – Salt to Taste
5 lb Chicken Backs, Necks

Melt the butter in a large (8-10 Quart) kettle over medium heat.
Add the onion, leeks, carrot and celery.
Cook, stirring often, until the onions are soft but not browned.
Add the chicken pieces, parsley, thyme, peppercorns, bay leaf, marjoram and
water.
Slowly bring to a boil.
Reduce heat.
Cover.
Simmer until the broth develops a rich flavor (3 1/2-4 hours).
Strain.
Discard the solids.
Return to the kettle.
Boil gently, uncovered, until reduced to the final quantity (30-60 minutes).
Taste.
Season with salt to taste.
Refrigerate overnight.
Skim off and discard fat.
Use within 3 days.

Moroccan Harost Balls With Dates, Raisins And Nuts

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pitted dates
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup walnuts
1 tablespoon sweet red passover wine — (up to 2)

Process the dates, raisins, and walnuts in a food processor until the mixture
is finely chopped and begins to stick together. Add enough wine to make a
sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded
measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with
moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or
until firm.

Yield: about 60 pieces

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Date: Mon, 17 May 93 10:40:18 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Cauliflower and Garlic over Soba Noodles
—————————————-
1 package of soba noodles (any flavor)
1 medium-small head of cauliflower
1-1 1/2 Tbsp. chopped garlic (aka, MANY cloves crushed and minced)
Salt to taste

It’s that easy. Chope the cauliflower into small pieces. Cook with
the garlic and salt in enough water to heat thoroughly, and not burn.
Serve over cooked soba.

Date: Thu, 17 Mar 94 14:29:48 MST
From: (Gina Rodriguez)

SCRAMBLED MEXICAN TOFU

3 cups egg whites
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives or cilantro
1/2 pound soft tofu
1 teaspoon turmeric
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1/8 teaspoon ground cumin

In a small bowl, beat the egg whites until broken up and just beginning to
foam. Crumble the tofu finely and add to the egg mixture. Add the soy
sauce, turmeric and pepper. Set aside.

In a large nonstick skillet over medium heat, cook the tomato, onions,
garlic, chili and cumin until the onion is translucent and all the liquid
has evaporated.

Add the egg whites and tofu mixture. Stir well with a wooden spoon and
scramble over medium heat until the egg whites are cooked.

Toss in chives or cilantro.

Title: Pinapple Limeade
Categories: Drinks Juices Mexican
Servings: 8

1/2 c Sugar
3 c Pineapple Juice
1/2 c Lime Juice
1 qt Sparkling Water; Chilled

Mix all ingredients except sparling water; refrigerate until chilled.
Just before serving, stir in sparkling water. Serve over ice. Garnish
with lime slices, if desired.

—————————————————————————–

CHOCOLATE PEANUT BUTTER PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CLASSIC PILLSBURY
—- —–COUNTRY
– 1 p ckage Pillsbury AllReady Pie
cup Peanuts — finely chopped
1/2 cup Mini-chocolate chips*
—–FILLING—–
1 1/4 cups Whipping cream
1/4 cup Confectioner’s sugar
1 tablespoon Vanilla
8 ounces Cream cheese — softened
1/2 cup Creamy peanut butter
1 cup Confectioner’s sugar
1/4 cup Milk
—–TOPPING—–
2 tablespoons Finely chopped peanuts
2 tablespoons Mini-chocolate chips*

*semisweet Heat oven to 450 F. Prepare pie crust according to package
directions for unfilled one-crust pie using a 9-inch pie pan. (refrigerate
remaining crust for a later use.)Gently press 1 cup peanuts into bottom and up
sides of crust. prick crust with fork.Bake at 450 F for 10-14 minutes or until
light golden brown. cool. Sprinkle with 1/2 cup miniature chocolate chips. In
medium bowl, beat whipping cream, 1/4 cup confectioner’s sugar and vanilla
until soft peaks form; set aside. In large bowl, beat cream cheese and peanut
butter until light and fluffy. Add 1 cup confectioner’s sugar and milk, beat
until smooth and creamy. Fold in 1-1/2 cups of the whipped cream. Spoon into
cooled pie crust, spread evenly. Refrigerate at least 4 hours before serving.
Garnish with remaining whipped cream, sprinkle with topping. store in
refrigerator. 8-10 servings. Formatted for MM7 by Marge Nemeth-GNFJK05B (*P)

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STIFADO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 1/2 lb Boneless beef chuck
– cut into 1-1/2″ cubes
2 tb All-purpose flour
12 oz Small white boiling onions
– peeled
1 lb Tomatoes,peeled,seeded,chopd
3 Garlic cloves — minced
2 1/2 tb Chopped fresh thyme — -OR-
1 t -Dried thyme
2 1/2 tb Chopped fresh rosemary -OR-
1 t -Dried rosemary
2 1/2 tb Chopped fresh oregano -OR-
1 t -Dried oregano
1 Bay leaf — crumbled
1 t Ground cumin
2 c Dry red wine
1/2 lb Feta cheese, crumbled
Salt freshly ground pepper

Preheat over to 350 F. Heat oil in heavy 4- to
5-quart Dutch oven over medium high heat. Toss beef
with flour in large bowl. Add beef to pan in batches
and cook until brown, stirring occasionally, about 3
minutes per batch. Transfer browned beef to bowl.
Add onions to pan and cook until light brown, stirring
frequently, about 5 minutes. Add tomatoes, garlic,
herbs and cumin to pan. Stir in wine and bring to a
boil. Cover and bake in oven until beef is tender,
about 2 hours. (Can be prepared 1 day ahead. Cover
and refrigerate. Rewarm to 350 F oven before
continuing.) Stir feta into stew. Return to oven and
continue baking until cheese is heated through, about
10 minutes. Season with salt and pepper and serve.

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Title: STRING BEANS ALMONDINE
Categories: Kosher, Cajun, Vegetables
Yield: 4 servings

1 lb Fresh string beans OR
1 cn French-style string beans
1/4 c Liquid from beans
1/2 Stick margarine, pareve
1/2 c Slivered almonds
1/4 ts Oregano
Salt and pepper to taste

Wash fresh beans and remove ends and strings. Cover with boiling water to
which 1/2 tsp. salt has been added. Cook uncovered for 20 to 30 min, or
until tender. Drain and reserve 1/4 cup liquid. Slice beans lengthwise
into long, thin strips.

Melt magrarine in saucepan. Add almonds and saute until edges are light
brown. Remove with slotted spoon. Add 1/4 cup liquid from beans and stir.
Add string beans and heat throughly, stirring occasionally. Add oregano
and almonds; salt nd pepper to taste and mix lightly with fork until heated
through.

—–

Orange-Ooze Cupcakes

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
8 Ounces Cream cheese — softened
1 Egg
1/3 Cup Sugar
Yellow and red food coloring
6 Ounces Chocolate chips
—–CUPCAKES—–
3 Cups Flour
2 Cups Sugar
1/2 Cup Cocoa
2 Teaspoons Baking soda
1/2 Teaspoon Salt
2 Cups Water
1/2 Cup Plus 2 tablespoons vegetable — oil
2 Tablespoons Cider vinegar
2 Teaspoons Vanilla

Preparation time: 20 to 25 minutes Cooking time: 25 minutes Utensils:
Measuring cups and spoons, cupcake baking pans, paper cupcake liners, two
small mixing bowls, electric mixer, mixing spoon, large mixing bowl, oven
mitts.

Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners.

In small mixing bowl, use electric mixer to combine cream cheese, egg and
sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring,
adding more coloring if necessary to reach desired shade. Use mixing spoon
to stir in chocolate chips; set filling aside.

In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set
aside.

In second small mixing bowl, combine water, vegetable oil, vinegar and
vanilla. Add contents of small mixing bowl to large mixing bowl and stir
with mixing spoon to combine.

Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake
batter, then place 1 teaspoon filling at center of each. As cupcake bakes,
the batter will rise to surround the filling.

Wearing oven mitts, place cupcake pans in oven; bake approximately 25
minutes or until cupcakes test done.

When done, wear oven mitts to remove pan from oven and turn off oven.

If desired, frost with orange icing–or just let the orange filling ooze out
as a surprise.

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A.C.’s Potato Rolls

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Creole Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 pk Active dry yeast

1/2 c Water,warm (105-115’F.)

1 c Milk,scalded

1 c Potatoes,mashed

2/3 c Vegetable shortening

2 ts Salt

2 Eggs,well beaten

8 c Flour,all-purpose

Butter,melted

1. Soften yeast in water.

2. Place potatoes, sugar, shortening and salt in large bowl; stir in

scalded milk.

3. Let cool to lukewarm; add eggs and yeast; mixing well.

4. Sift about 6 cups flour into mixture; stir until dough is stiff enough

to knead.

5. Turn out onto lightly floured surface; knead, gradually adding flour

until dough doesn’t stick to hands and is smooth and elastic.

6. Shape dough into ball; place in greased bowl; turning dough to bring

greased surface to top.

7. Cover with towel; let stand in warm, draft-free place until doubled.

8. Shape dough into rolls; place in greased muffin cups and let rise until

double.

9. Bake in preheated 400’F. oven 15 to 20 minutes; cool on racks.

10. Brush tops with melted butter.

NOTE: For interesting variations, use mashed sweet potatoes or squash

instead of regular potatoes.

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