Title: CHEESY CHICKEN VEGETABLE CASSEROLE
Categories: Poultry, Casseroles
Yield: 4 servings

20 oz (2 pkgs) frozen broccoli,
Cauliflower carrots with
Cheese flaveored sauce
1/2 c Sliced celery
10 3/4 oz Campbell’s Cream of
Mushroom soup (1 can)
1 c Chopped cooked chicken or
Turkey
2 oz (1 jar) diced pimiento
Including liquid
1 c Seasoned croutons, crushed

1>. Cut a large “X” across one side of each pouch of
vegetables. Place pouches cut-side down in an 8-inch
square baking dish. Microwave on high eight to ten
minutes. Set aside. 2>. Place celery in a 1-cup glass
measure and cover with plastic wrap. Mocrowave on high
two minutes, or until softened. Empty vegetables and
sauce from pouches into same baking dish. Add celery,
soup and chicken. Combine well and stir in pimiento
gently. Top with croutons. 3>. Do not cover dish.
Rotating midway through cooking, microwave on high 10
to 12 minutes, or until bubbly hot.

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Salad of Arugula and Persimmons

Recipe By : Los Angeles Times 12-12-96
Serving Size : 8 Preparation Time :0:00
Categories : La_Times Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 bunches arugula — torn
1 sm. head radicchio
1 bunch watercress
2 medium Fuyu persimmons
1 small sweet onion such as
Maui or Texas Trophies
1/2 red bell pepper
1 small yellow bell pepper
1/2 pound Roquefort cheese
1/2 cup walnut pieces
1/3 c. raisins — optional
(1/3 to 1/2)
3 tbsp. green olive oil — (3 to 4)
2 tbsp. balsamic vinegar — (2 to 3)
Salt, pepper

Wash arugula, radicchio and watercress. Spin dry in salad
spinner and tear into manageable pieces.
Peel and quarter persimmons, cut out cores and slice flesh
thinly crosswise. Quarter onion and red bell pepper and
slice very thinly. Slice yellow bell pepper into thin
rings. Break Roquefort cheese into little chunks.
Combine arugula, radicchio, watercress, persimmons, onion,
red and yellow peppers, cheese, walnuts and raisins in
large bowl. Drizzle with olive oil and toss gently until
every leaf glistens. Add balsamic vinegar and salt and
pepper to taste, toss again and serve. Formatted by Lynn
Thomas. Recipe from:“The New Vegetarian Epicure” by Anna
Thomas. Source: Los Angeles Times 12-12-96. Makes 8
generous servings or 10 to 12 small ones.Each of 8 servings
contains about:222 calories; 558 mg sodium; 26 mg
cholesterol; 19 grams fat; 7 grams carbohydrates; 8 grams
protein; 0.57 gram fiber.

– – – – – – – – – – – – – – – – – –

Title: BLT Pasta Salad
Categories: Salads, Bacon, Pasta, Pat
Yield: 8 servings

1 7 oz. pkg elbow macaroni,
-cooked and drained
8 sl Bacon, cooked and crumbled
1 c Mayonnaise or salad dressing
1/3 c Chili sauce
1/4 c Lemon juice from concentrate
2 ts Instant chicken bouillon
2 ts Sugar
1 lg Tomato, seeded and chopped
1/4 c Slice green onions
4 c Thinly sliced lettuce

In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon
and sugar; stir in macaroni, tomato and onions. Cover; chill. Just
before serving, stir in lettuce and bacon. Refrigerate leftovers.
Pat Empson 05/25 09:52 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
R-MM-MIXED BAG

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Title: Apple Crisp
Categories: Desserts
Yield: 8 servings

4 md Apples (preferably Granny
-Smith), peeled, cored and
-cut into eights
1 Quince, quartered, cored
-and coarsely grated
1/4 c Raisins, plumped in brandy
-or warm water and drained
Sugar
1/4 c Finely ground walnuts
1/4 c Flour
ds Salt
1/4 c Cold butter, cut in tb

Combine apples, quince and raisins in stainless-steel mixing bowl.
There should be about 8 cups fruit. Add sugar to taste, 1/4-1/2 cup,
depending on sweetness of fruit. Do not over-sweeten.

To make topping, combine in work bowl of food processor – or in
separate stainless-steel mixing bowl – 1/2 cup sugar, walnuts, flour
and salt. Stir to mix well. If using processor, add 2 tablespoons
butter and pulse briefly to mix. Add another tablespoon and pulse
again. If combination takes on consistency of moist sand, stop
processing. If not, add remaining tablespoon butter and pulse again.
If making by hand, follow same procedure, rubbing flour mixture and
butter between finger tips rather than in processor.

Pour fruit into buttered 13×9″ baking dish and spread evenly.
Distribute topping by hand over top, breaking up large clumps. Bake
at 350’F. 45-50 minutes or until fruit is tender and topping is
browned.

Each serving contains about: 147 calories; 90 milligrams sodium; 16
milligrams cholesterol; 8 grams fat; 19 grams carbohydrates; 1 gram
protein; 0.79 gram fiber.

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Title: Old Virginia Wassail
Categories: Punch, Hot beverag, Apples
Yield: 30 servings

2 qt Sweet apple cider
2 c Orange juice
1 c Lemon juice
4 c Pineapple juice
Sugar to taste
1 Stick of cinnamon
1 ts Whole cloves

Combine apple cider, orange juice, lemon juice, pineapple juice and
sugar in stainless steel percolator. Place cinnamon and cloves in
percolator basket; perk 18-20 minutes. YIELD: Serves 30 when using
4-ounce cups of Old Virginia Wassail.

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Title: THAAO PENGHLIS’S GREEK WEDDING SHORTBREAD
Categories: Desserts, Celebrity, Cookies, Greek
Yield: 24 Cookies

—————————LARRY LUTTROPP FVKC70A—————————
1 c Butter; soft
2 1/3 c Powdered sugar; sift
1 Egg yolk
2 tb Brandy, whiskey or ouzo
2 1/4 c Flour; sift
Whole cloves

Preheat oven to 350~. Using an electric mixer, beat butter and 1/3 cup
powdered sugar until fluffy. Add egg yolk and brandy; beat until thick as
mayonnaise. Gradually add flour, beating until smooth. Flour hands. Pinch
off small pieces of dough to form round balls 1 1/2 inches in diameter.
Arrange cookies well apart on ungreased cookie sheet; place a clove in
center of each. Bake for 20 to 25 minutes. On a sheet of waxed paper, pour
a thick bed of powdered sugar (about 1 cup). Using a spatula, gently
transfer hot cookies onto sugar as soon as they are removed from the oven.
Pour more sugar on tops and sides. Cool at least 4 hours before
transferring to a serving dish. Sprinkle with additional powdered sugar so
shortbread is completely covered.

—–

CINNAMON CHOCOLATE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/4 teaspoon Salt
1/2 teaspoon Ground cinnamon
1/4 cup Cornstarch
1/3 cup Cocoa
1/4 cup Milk — cold
2 cups Milk — scalded
3 tablespoons Butter
3 Egg yolks
1 teaspoon Vanilla
9″ baked pastry shell
Meringue (recipe follows)

Preheat the oven to 300F. Combine 1/2 cup of the sugar with the salt,
cinnamon, cornstarch and cocoa in the top of a double boiler. Blend in the cold
milk.Stir in the hot milk and cook over hot water until thick, about three to
five minutes, stirring constantly. Cover and continue cooking until very thick,
about eight minutes, stirring occasionally. Add the butter. Beat the egg yolks
lightly and blend them with the remaining 1/2 cup sugar. Add a little of the
hot mixture, then stir into the remianing hot mixture.Cook, uncovered, over hot
(not boiling) water until very thick, about ten minutes. Add the vanilla.
Cool.Turn the mixture into the baked pie shell. Top with meringe and bake
twenty minutes. MERINGUE: Combine three egg whites with 1/8 tsp salt and beat
until the whites stand in soft peaks. Beat in four Tbl sugar, one Tbl at a
time, until stiff.

– – – – – – – – – – – – – – – – – –

Kamut Breakfast

2 cups Kamut (cooked according to package directions)
1 cup basmati rice
1/2 cup raisins
1 teas vanilla
1 teas cinnamon
sugar to taste

My son cooked it and just told me he used 1/2 rice milk and 1/2 water to
cook it. It was delicious. Very filling.

Title: CHOCOLATE DEVASTATION (PART 1)
Categories: Ice cream, Chocolate
Yield: 12 servings

—————-CHOCOLATE RAISIN ICE CREAM—————-
2 c Raisins
1/2 c Jack Daniel’s whiskey
8 oz Semi-sweet chocolate
2 c Heavy cream
1 c Half half
2 oz Unsweet chocolate
8 Egg yolks
1/4 c Sugar

———————-MOCHA MERINGUE———————-
1/2 c Powdered sugar
1 tb Cornstarch
1 tb Unsweetened cocoa powder
8 Egg whites
3/4 c Sugar
2 ts Instant espresso
1/4 ts Cream of tartar
1/8 ts Salt

——————–BITTERSWEET GANACHE——————–
2 c Heavy cream
2 tb Unsalted butter
2 tb Sugar
8 oz Semi-sweet chocolate
4 oz Unsweetened chocolate

Combine the raisins and whiskey in a plastic container
with a tight fitting lid. Allow to stand at room
temperature for 6 hours or overnight. Heat 1 inch of
water in the bottom half of a double boiler over
medium heat. Place 8 ounces semi-sweet chocolate, 1/2
cup heavy cream, and 2 ounces unsweetened chocolate in
the top half of the double boiler. Tightly cover the
top with ilm wrap. Heat for 10 minutes, then remove
from the heat and stir until smooth. Transfer to a
stainless steel bowl and set aside until needed. Heat
the remaining 1 1/2 c heavy cream and the
half-and-half in a 2 1/2-qt. saucepan over medium-high
heat. Bring the cream to a boil. While the cream is
heating, place 8 egg yolks and 1/4 cup sugar in the
bowl of an electric mixer fitted with a paddle. Beat
the eggs on high for 2 to 2 1/2 minutes. Scrape down
the sides of the bowl. Continue to beat on high until
slightly thickened and lemon-colored, about 2 1/2 to 3
minutes. (At this point, the cream should be boiling.
If not, adjust the mixer speed to low and continue to
mix until the cream boils. If this is not done, the
egg yolks will develop undesirable lumps.) Pour the
boiling cream into the beaten egg yolks and whisk to
combine. Return to the saucepan and heat over
medium-high heat, stirring constantly, until the cream
reaches a temperature of 185~, 2-4 minutes. Then pour
into the melted chocolate mixture, and stir to
combine. Cool the mixture in an ice-water bath to a
temperature of 40-45~, about 15-20 minutes. Line 2, 8″
cake pans with enough film wrap to cover the insides
of the pan. Set aside until needed. Fold the
whiskey-soaked raisins and any residual liquid into
the cooled chocolate custard mixture. Freeze in an ice
cream freezer following the manufacturer’s
instructions. Transfer the semi-frozen ice cream to
the 2 cake pans, evenly dividing the ice cream between
the two pans. Use a rubber spatula to spread the ice
cream evenly to the edges of the pans. Tightly cover
the tops of the pans with film wrap, then place in the
freezer for at least 12 hours before assembling the
cake. See part 2 for rest of directions.

—–

Title: Boiled Peanuts
Categories: Snacks
Servings: 8

Peanuts,raw
Water

1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
for about 30 minutes before cooking.
2. Put peanuts in a saucepan and cover completely with water. Because the
shells of some peanuts absorb more salt than others, it’s best to begin
with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt
to taste later.
3. The cooking period for boiled peanuts varies according to the maturity
of the peanuts used and the variety of peanut. The cooking time for a
“freshly pulled” green peanut is shorter than for a peanut which has been
stored for a time.
4. When fully cooked, the texture of the peanut should be similar to that
of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then
taste. If they are not salted enough, add more salt. Taste again in 10
minutes, both for salt content and to see if the peanuts are fully cooked.
If not ready, continue tasting every 5 minutes until they have a
satisfactory texture.
5. Drain peanuts after cooking or they will continue to absorb salt and
become oversalted.
6. Boiled peanuts are usually served as a snack, but they make a great
substitute for dried cooked beans at any meal. They may be eaten hot, at
room temperature, or chilled in the refrigerator and eaten cold, shelling
as you eat them. They will keep in the refrigerator for several days, or
they may be frozen.

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