Title: Herb Marinated Grilled Vegetables
Categories: Vegetables
Yield: 4 servings

3/4 c olive oil
1/4 c red wine vinegar
1 ts fresh rosemary; chopped —
1/2 ts dried rosemary
1 ts fresh thyme leaves — or
1/2 ts dried thyme
1 ts fresh basil; chopped — or
1/2 ts dried basil
1 ts fresh oregano; chopped —
1/2 ts dried oregano
1 tb garlic — minced
1/2 ts salt
Ground black pepper
—–VEGETABLES-
2 lb assorted vegetables
1 left whole if small or cut
1 in half

Marinade – whisk together all ingredients in a small bowl. Arrange the
vegetables in shallow dish or plastic container, pour the marinade
over them, cover and refrigerate for 2 hrs. Prepare a grill. Remove
the vegetables from the marinade (reserve marinade). Grill the
vegetables 6″ away from the heat source until they are tender,
brushing them with the marinade as they cook. Cooking times will vary
according to the vegetables.

—–

BRUNSWICK STEW II

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Meats
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Broiler-fryer chicken, to
3 lb Broiler-fryer chicken,
-cut into serving pieces
2 c Water
6 Whole peppercorns
2 Bay leaves
2 ts Salt
3 Ripe tomatoes, peeled and
-cut into 8 wedges each
1 md Onion, thinly sliced
10 oz Frozen lima beans, thawed
10 oz Whole kernel corn, thawed
10 oz Frozen okra, thawed and
-sliced into 1/2-inch pieces

1. Wash chicken and pat dry.
2. Place chicken, water, peppercorns, bay leaves and
salt in a deep, 3-quart,
heat-resistant, non-metallic casserole. Stir to
combine. 3. Heat, covered, in Microwave Oven 10
minutes. Stir contents. Heat, covered,
in Microwave Oven an additional 5 minutes.
4. If desired, remove chicken from bone and cut into
1-inch pieces. 5. Discard bay leaves and peppercorns.
6. Return chicken to broth and add remaining
ingredients. 7. Heat, covered, in Microwave Oven 10
minutes. 8. Uncover and heat an additional 5 minutes
or until chicken and vegetables are tender.
9. Serve in soup bowls.

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Title: SELF-FROSTING ANISE DROPS
Categories: Desserts, Cookies
Yield: 90 drops

3 ea Eggs (room temperature)
1 c Sugar
2 tb Sugar
1 3/4 c Flour
1/2 ts Baking powder
1/2 ts Salt
3 ts Anise seed (or 1 t anise
-extract or 1/4 t anise oil

Preheat oven to 325 degrees. Grease and generously
flour the cookie sheets.
Beat eggs with electric mixer until fluffy. Add
sugar gradually, beating constantly; continue to beat
for 20 minutes more. Reduce speed of mixer and add
flour that has been sifted with baking powder and
salt; beat 3 minutes. Add anise.
Drop by teaspoonsful on prepared cookie sheets,
swirling dough to form round cookies. Let stand
uncovered at room temperature for at least 8 hours.
Bake 10 minutes or until cookies are a creamy
golden color on the bottom (do not allow bottoms to
brown). Cookies form a cake-like layer on the bottom
with a crisp “frosting” on the top.
Store in a tightly covered container.

—–

Penne and Broccoli Salad

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Pasta Salads
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c broccoli florets
1/2 pound penne
1 medium tomato — seeded and cubed
1/3 cup pine nuts
1 tsp dried basil
2/3 c Creamy Garlic Dressing
2 Tbsp grated Parmesan cheese
Salt — to taste
Freshly ground black pepper — to taste

Bring a stockpot of water to a boil. Drop in the broccoli and
blanch until tender but still crunchy, about 2 minutes. Remove
with a slotted spoon and place in a bowl. Rinse under cold
running water until chilled. Drain thoroughly, then pat dry with
paper towels. Place in a large serving bowl.

Cook the penne in the boiling water until al dente. Drain in a
colander, then chill under cold water. Drain again, then pat with
paper towels to absorb moisture. Place in the bowl with the broccoli.

Stir in the tomato, pine nuts, and basil. Mix the dressing with the
Parmesan cheese and pour on the salad. Season with salt and pepper.
let sit at least 30 minutes before serving. If you are going to wait
longer, cover and chill until 30 minutes before serving, then bring to
room temperature.

– – – – – – – – – – – – – – – – – – =

Per serving: 128 Calories; 7g Fat (40% calories from fat); 10g Protein; 1=
3g Carbohydrate; 2mg Cholesterol; 82mg Sodium

Vegetable Enchiladas

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Corn tortillas
1/2 c Salsa sauce
1 t Olive oil
1/3 c Thinly sliced onions
1 ea Garlic clove, sliced
1/2 c Cubed eggplant
1/4 c Grated zucchini
1 tb Sherry, optional
1/4 cn Diced green chilies
2 tb Minced cilantro

Place tortillas in shallow pan. Spread salsa over them to soften them.
Let sit for 5 minutes. Turn tortiallas over coat the other side.

While the tortillas are softening, heat oil in a skillet saute onion for
3 minutes, stirring frequently. Add garlic, eggplant, zucchini sherry
if using. Cook, stirring often, for 5 minutes or so, till eggplant begins
to stick. Remove from heat stir in chilies.

Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla
from the sauce fill with one quarter of the sauteed vegetables. Roll up
tortillas place seam side down in baking tin. Top with the rest of the
sauce cilantro. Bake for 15 minutes, until evenly browned.

“Vegetarian Times” September, 1991

– – – – – – – – – – – – – – – – – –

Aaronson Simple Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Beef
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SUSAN AARONSON PSTT79C—–
3 lb Beef cubes — chuck is fine
2 c Onions — sliced
3 c Beef broth
1 c Dry red wine
4 Tomatoes; skinned — chopped
<<>>
28 oz Can whole tomatoes
2 c Carrot chunks
1 c String beans
12 Tiny new potatoes — peeled
W
Whole bay leaf
Thyme
Basil
1 pkg Aujus gravy mix
1 pkg Frozen tiny peas

Heat a large, heavy Dutch oven (I used a LeCreuset). When hot, add eht
beef cube s, searing and browning them on all sides. When browned all
over, add the onions , sauteeing until they brown a bit. All of this
searing and browning is done WIT HOUT ANY ADDED FAT OR OIL. After the
onions are browned, add the wine and deglaz e the pan, which means
scraping up the browned bits that cling to the bottom of the pan and
mixing them in with the wine. Add the beef broth and tomatoes and mi x
again. Cook on medium/high heat to the boil. Lower the flame to
maintain a slo w, steady simmer and cook for 1/2 hour longer. Add the
potatoes and cook for an hour more. Add the carrots and the beans and
cook until the beef is tender. The entire cooking process should take
about 3 hours. I keep the pot seim-covered un til the end when I want
to chicken the sauce. Taste and adjust seasoning with sa lt and pepper
and any herbs you like. Serve over rice or noodles. Sometimes I th row
a whole bay leaf, thyme and basil at the beginning of the c ooking
process. Other times I add a package of au jus gravy mix to enrich
and t hicken the gray. A package of frozen tiny gree peas is another
addition. They ad d a nice color to the dish. Enjoy..Susan MM format
Norma Wrenn npxr56b

– – – – – – – – – – – – – – – – – –

Zucchini Hors D’oeuvres No. 3487 Yields 48 Appetizers

1 Cup Bisquick 1/8 tsp White Pepper
1/2 Cup Onion, Chopped Fine 1 Clove Garlic, Minced
1/2 Cup Parmesan, Grated 1/4 Cup Vegetable Oil
2 Tbls Fresh Parsley, Chop’d 4 Medium Eggs, Well Beaten
1/2 tsp Salt 3 Cups Zucchini, Sliced Thin
1/2 tsp Oregano, Ground

Preheat the oven to 350 degrees.
Combine all the ingredients but the zucchini.
Mix thoroughly.
Stir in the zucchini.
Lightly grease a (13“x9”x2") baking pan.
Spread the mixture in the prepared pan.
Bake for 30 minutes.
Cut into 1 1/2″ squares.
Serve warm.

MASSA SOVADA (PORTUGUESE SWEET BREAD)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Yeast, dry
1/4 c — Water, lukewarm
1 c Milk — scalded
1 c Sugar
2 ts Cinnamon
1/2 c Butter
1/2 ts Salt
6 c Flour
4 Egg

Preheat oven to 350 degrees.

Dissolve yeast in warm water. Scald milk and add to
sugar, butter and salt; stir until butter is melted.
Mix cinnamon and flour. Add 1/2 the flour to the
milk/sugar/butter/salt, and mix until smooth. Beat 3
eggs and add them and the yeast to the mixture.

Continue to add remaining flour to make soft dough.
Remove it from the bowl and place on floured board.
Knead until smooth and satiny (about 15 mins.). Shape
into a ball and place in buttered bowl. Cover and let
rise until double in size (2-1/2 to 3 hours).

Punch risen dough down and divide it in half. Place
in two greased pans (8 inches round). Let rise in
warm place until double in size (1-1/2 to 2 hours).
Brush tops of dough with remaining egg (beaten).

Bake in 350 degree oven for 20-30 minutes or until
golden brown. Cool on wire racks.

– – – – – – – – – – – – – – – – – –

Title: TEA AND CASSIA BARK SMOKED CHICKEN
Categories: Poultry, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

4 lb Chicken, fresh killed
2 1/2 tb Salt, kosher
2 tb Peppercorns, Szechuan,
1/2 ts Ginger, minced
2 ts Zest, orange, minced
2 md Scallions, 3″ lengths
4 sl Ginger, 1/8″ thick
1/4 c Leaves, tea, black, lichee
1/3 c Sugar, brown, packed
1/3 c Rice, raw
3 ea Star anise, whole
1/8 c Bark, cassia
7 sl Peel, orange **
1 1/2 ts Oil, sesame

————————–GARNISH————————–
1/2 lb Onion, red, firm
6 1/2 tb Vinegar, rice, unseasoned
3 1/2 tb Sugar
1/8 ts Chili, red, flakes, dry
1/8 ts Peppercorns, Szechuan,
3 ea Garlic, cloves, minced
1 x Ma-La Cucumber Fans ***

** Remove the peel from fresh oranges, slice into
finger lengths, and allow to dry on a counter until
curled.

*** See recipe for Ma-La Cucumber Fans.

Remove the kidneys nestled to either side of the
chicken tail bone, then flush the chicken with cold
water inside and out – then pat dry.

Heat the salt and peppercorns in a dry skillet
over a medium-low heat, stirring constantly, until
salt turns off white and peppercorns are very
fragrant, about 3 minutes.

Grind the hot mixture to a powder in a food
processor or mortar, then sieve to remove peppercorn
husks. Rub pepper-salt, ginger, and orange peel over
the outside and inside of the chicken. Put the
chicken, breast-side up in a heat-proof pie plate, and
cover with plastic film. Set aside for 24 hours at
room temperature or up to 48 hours in the refrigerator.

Drain the marinating juices. Smash the scallion
lengths and ginger coins to release the juices, then
array on top of the chicken and in the cavity. Steam
for 30 minutes over medium-high heat.

Let the chicken rest in the steamer an additional
5 minutes before removing the lid. Drain the steaming
juices. (These can be strained, chilled, and used to
make sauces and season soups and stir-frys.) Remove
the scallion and ginger.

Line an old wok and lid with super heavy-duty tin
foil. Combine the tea, sugar, rice, peppercorns,
anise, cassia bark and dried orange peel, and scatter
in the bottom of the lined wok. Place the chicken
breast side up on the oiled smoking rack in the wok
set above spices. Turn heat to high, wait until smoke
sends up several thick plumes, then cover wok and
crimp foil shut to contain the smoke.

Smoke the chicken over medium-high heat, for 12
minutes, then turn off the heat and let the chicken
rest in the sealed wok for 7 minutes.

Remove the bird, brush with sesame oil, then chop
into pieces with a thick-bladed cleaver designed to
cut through bones. Garnish the smoked chicken with
Hunan Red Onion Pickles. Use Ma-La Cucumber Fans as a
side dish.

Garnish:
========

Remove the tips and the peels of your onions. Cut
evenly into rings 3/8-inch thick. Separate the rings,
removing any loose inner membranes.

Combine the vinegar, 3 tablespoons of sugar,
chili, peppercorns, and garlic in a heavy,
non-aluminum saucepan. Stir over moderate heat to
dissolve sugar, then simmer for three minutes. Taste
and adjust if needed with remaining sugar to balance
sweet, tart, and spicy flavors.

Add onion rings, then toss with chopsticks until
onion wilts and liquid regains simmer, three to four
minutes. Scrape mixture into a shallow bowl and
refrigerate.

Before serving, remove any loose onion membranes
and most of the peppercorns.

Source: Great Chefs of San Francisco, Avon Books,
1984
Chef: Barbara Tropp, China Moon, San Francisco,
CA

—–

WATERCRESS LEEK SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Leeks, trimmed, washed
— sliced
2 pk Watercress, washed
1/2 oz Margarine
3 1/2 c Stock
1 t Cornstarch
Salt pepper

Fry leeks watercress in margarine in a large pot
over a low heat for 15 minutes. Keep a lid on the
pot, but stir occasionally, don’t let it brown. Add
stock, bring to a boil simmer for 10 minutes.
Dissolve cornstarch in a little cold water add to
the soup. Blend till smooth, reheat serve.

– – – – – – – – – – – – – – – – – –