Title: PAIGE’S FAVORITE CHINESE CHICKEN CASSEROLE
Categories: Main dish, Poultry, Low-fat
Yield: 10 to 12 serv

1/4 c Liquid Butter Buds (made
-from the mix)
1 1/4 c Campbell’s Healthy Request
-fat-free chicken broth
1/2 ts Papa Dash “lite” salt (opt.)
1/4 ts Pepper
1 c Pet evaporated “light”
-skimmed milk
1/4 c (-1/2 c.) All-purpose flour
2 c Cooked, cubed white chicken
-meat (without skin)*
2 cn (8-oz. ea.) Water chestnuts;
-sliced; rinsed and drained
1 cn Campbell’s 99% fat-free
-Healthy Request Cream of
-Chicken soup

X Pam cooking spray

* You can use a 16-oz. can of chicken (rinsed and
drained)

Turn the oven on and set the temperature at 350
degrees. Blend Liquid Butter Buds, 1/4 cup flour, 1/4
cup chicken broth, lite salt, and pepper over low heat
in a saucepan. Stir and cook until bubbly. Stir in
the rest of the broth and evaporated skimmed milk.
Heat to boiling, stirring constantly. Boil and stir
one minute. Stir in Cream of Chicken soup, drained
water chestnuts, and cooked cubed chicken. Pour into
a 9.5- x 13-inch casserole dish that has been lightly
sprayed with Pam Cooking Spray. Cover dish with foil
and bake about 25-30 minutes. Serve alone or over
fluffy rice or pasta, if desired. Yields: 10 to 12.
From: Pam and Paige Mycoskie in “Butter Busters
Newsletter,” Sept/Oct 1995.

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Chilled Sonoma Tomato Vegetable Soup

Recipe By : Marian Burros, NY Times -9-11-96-Chateau Souverein Cafe
Serving Size : 12 Preparation Time :0:30
Categories : Soups Tomatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ripe tomatoes, blanched, peeled and seeded
4 English cucumbers, peeled and seeded
4 large red bell peppers, seeded
2 stalks celery
1/2 medium onion
1 small jalapeno pepper, cored, seeded and — chopped fine
1 Serrano pepper. cored, seeded and — chopped fine
1/2 cup tomato juice
7 tablespoons sherry wine vinegar
6 tablespoons olive oil
Salt and freshly ground pepper and
cayenne pepper to taste
1/4 cup chopped mixed fresh herbs (Italian
parsley, chives, cilantro and tarragon

1. Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces.
Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add tom
ato juice, vinegar and olive oil. Season lightly with salt and peppers. Cover a
nd refrigerate overnight, stirring occasionally.

2. Place the mixture in a food processor and mince until the vegetables are fin
e but still have some texture to them. Return the mixture to a bowl, add the ch
opped herbs and to a bowl, add the chopped herbs and correct the seasonings to
taste. Chill and serve in ice-cold bowls.

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NOTES : 135 calories, 8 grams fat, 4 grams protein, 15 grams carbohydrate

Title: GUACAMOLE (AVOCADO DIP)
Categories: Vegetables, Appetizers, Mexican
Yield: 8 servings

6 Ripe California avocadoes,
-peeled and pitted
1 1/2 White onions, chopped
1/2 c Cilantro, chopped
Juice of 2 limes, or to
-taste
1 Very small zucchini, pureed
6 tb Olive oil
6 Chiles serranos, finely
-chopped
Salt to taste
For the garnish:
2 lg Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely
-chopped
1/2 c Cilantro leaves

Guacamole is prepared differently in various regions of Mexico. In the
city of Monterrey, it is garnished to reflect the colors of the Mexican
flag.

For the guacamole:

totopos (crisply fried tortilla wedges)

Put avocadoes in a glass bowl, and mash them with a fork. Add onion,
cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients
thoroughly to form a puree.

Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
guacamole into a mortar, and decorate with tomato on one side and green
onions, chiles, and cilantro leaves in the center. On the other side, place
the totopos.

Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori Chang,
New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
Echo, 3/93

—–

Title: Drop Biscuit Swirl
Categories: Toppings
Yield: 4 servings

1 c Reduced-fat baking mix
1/4 c Non-fat milk
1 T 4-fruit all-natural conserve

Combine baking mix and milk and stir until almost blended. Swirl in
fruit conserve. Makes enough for 4 biscuits.

MMMMM

CHOCOLATE GRAVY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Courtney Breakfast
Chocolate American

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Cocoa
1 c Sugar
2 tb Flour
2 c Milk
2 tb Butter
2 ts Vanilla Extract

Mix the cocoa, sugar, and flour together. Add the
milk, making sure it mixes smoothly. Heat (medium)
and stir constantly until it thickens. This takes
about 8 minutes. Take off of heat. Add butter. Stir
until it is melted and mixed. Add vanilla and stir
until mixed.

Serve hot over buttered biscuits. Buttered toast will
do in a pinch.

Notes: This is an almost lost Ozark classic. It hardly
ever shows up in ethnic or regional cookbooks.

If this cools, it becomes something else: chocolate
pudding!

Chocolate gravy is a great way to make sure your kids
get their minimum daily requirement of sugar!

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Amigos Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
1 cup Onion — chopped
1 tablespoon Garlic — chopped
1/4 cup Chili powder
1 tablespoon Ground cumin
1 can 28 oz. crushed tomatoes with — added puree
1 1/2 cups Beef broth
2 cups Fresh or frozen corn kernels
1 can 15 1/4 oz. kidney beans — drained
1/4 cup Fresh cilantro — chopped

Cook beef in heavy large pot over med. heat until brown, crumbling with fork,
about 10 mins. Add onion, garlic, chili powder, and cumin and cook 5 mins.,
stirring frequently. Mix in crushed tomatoes, beef broth, corn, and kidney
beans and bring to boil.
Reduce heat and simmer until thickened, about 30 mins.
Mix in cilantro.

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Title: Pickled Mushrooms (Roberta Krieger)
Categories: E cleary, Vegetables, Appetizers, Can/preserv
Yield: 4 servings

1 lb Sm fresh mushrooms
1/4 c Oil
3 tb Lemon Juice
1 Clove garlic, halved
1/2 ts Salt
pn Pepper
pn Oregano
2 Bay leaves

Remove stems from mushrooms. Wipe caps dry with paper towels. Place
caps in jar. Combine remaining ingredients in saucepan. Heat pour
over mushrooms. When cool, cover and REFRIGERATE FOR AT LEAST 2 DAYS.
Shake occasionally (gently). Pour off any liquid and serve with
toothpicks.

From “The Joy of Israel” by R. Friesem

The Homestead BBS (615) 385-9421

MMMMM

Jenny’s Peppermint Creams

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Stork Rich Blend Margarine
2 tb Milk
3 dr Peppermint Essence
3 dr Green food colouring
1 lb Icing Sugar, Sieved
—TO DECORATE (OPTIONAL)—
4 oz Melted Chocolate

Place the margarine, milk,essence and colouring in a saucepan and heat
gently until the margarine has melted. Do not boil. Cool slightly.

Pour over icing sugar in a bowl and mix well to form a soft ball.
Knead well on a work surface sprinkled with icing sugar. Roll to
quarter-inch thickness and cut into rounds with a plain 1 inch
cutter. Decorate with melted chocolate, if liked

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Waldorf Salad

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Mayonnaise
2 Apples
1/4 cup Yogurt; plain
2 Celery stalks
2 tsp Sugar; granulated
1/2 cup Walnuts;chopped
2 tsp Lemon juice

In small salad bowl, combine mayonnaise, yogurt and lemon juice, to taste.
Core apples, cut into bite size pieces, dice celery. Add both to salad bowl,
fold in nuts. Chill up to two hours. Toss before serving. variations: bananas
pecans or in the summer peaches and peanuts from.

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Milk Chocolate and Orange Truffles

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whipping cream
24 oz Milk chocolate (imported) finely chopped
2 tb Unsalted butter
1 1/2 ts Grated orange peel
Unsweetened cocoa powder
2 ts Solid vegetable shortening

Line a cookie sheet with foil. Bring cream to simmer in heavy medium
saucepan. Reduce heat to low. Add half the chocolate and whisk until
melted. Whisk in butter and orange peel. Freeze until chocolate mixture
is firm enough to mound on spoon, about 40 minutes.

Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart.
Freeze until almost firm but still pliable, about 30 minutes. Roll each in
cocoa powder. Then roll between palms of hands into ball. Place on same
sheet. Freeze until firm, about 1 hour.

Melt remaining half of chocolate with shortening in top of double boiler
over simmering water, stirring until smooth. Remove mixture from over
water. Grasp 1 truffle between thumb and index finger; roll truffle in
melted chocolate, coating completely. Shake to remove excess chocolate.
Place truffle on same foil-lined sheet. Repeat with remaining truffles.
Refrigerate until coating is firm, about 1 hour.

Dust truffles with cocoa powder, brush off excess. (Can be prepared 2
weeks ahead. Store in refrigerator in an air-tight container.) Let stand
at room temperature 10 minutes and serve.

Source: Bon Appetit magazine – September 1991 Typed for you by Karen
Mintzias

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