Title: Spicy Honey Peanut Dip for Chicken
Categories: Poultry, Dip, Spicy, Bb, 1996
Yield: 1 cup

1/2 c Honey
1/4 c Peanut butter
2 tb Soy sauce
1 tb Fresh cilantro, chopped
1/8 ts Crushed red pepper

Yield:3/4 cup

Combine all ingredients, mix until well blended.
Serve with grilled, broiled or sauteed chicken.

From the recipe files of Suzy.Q

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CARROT PARSNIP PUREE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Carrots, Peeled And Cut Into
– 3/4-Inch Pieces
1 lb Parsnips, Peeled And Cut
– Into 3/4-Inch Pieces
Salt To Taste
2 tb Heavy Cream
2 tb Butter Or Margarine
1 tb Bourbon
1/2 ts Tabasco Pepper Sauce
Freshly Ground Nutmeg
Freshly Ground Black Pepper

The splash of bourbon along with the Tabasco sauce
balances the sweetness of
the parsnips to give this dish a wonderfully mellow
flavor. In a 2-quart saucepan, cover the carrots and
parsnips with cold water. Add salt and bring to a boil
over medium-high heat. Reduce the heat to low, cover,
and simmer for 20 to 25 minutes, or until the
vegetables are tender but not mushy, then drain.
Puree the vegetables with the remaining ingredients on
a food processor.

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Pumpkin Pie

Recipe By : Equal
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored gelatin
2 Tablespoons cornstarch
1 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/4 Teaspoon ground ginger
1/8 Teaspoon salt
1 Can pumpkin 16-ounce
1 Can evaporated skim milk 12-ounce
2 Large eggs, beaten or 1/2 cup egg product
16 Packets Equal. sweetener
1 pie crust, graham cracker crumb or
prebaked crust

In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg,
ginger and salt. Stir in pumpkin and evaporated skim milk. Let stand 5
minutes to soften gelatin. Cook and stir over medium heat until mixture
bubbles; cook and stir for 2 minutes more. Remove from heat. Gradually
stir 1 cup hot mixture into eggs; return egg mixture to saucepan. Cook
and stir over low heat for 2 minutes.
Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust.
Cover and chill 6 hours or overnight.
Makes 8 servings.
– – – – – – – – – – – – – – – – – –
NOTES : cal.237 fat 10g
carb 28g
Diabetic food exchange: 1/2 cup milk, 1 1/2 bread, 2 fat

Title: GAMBLER’S DUCK B1
Categories: Chinese, Poultry, Main dish
Yield: 4 servings

1 (5-pound) duck
2 oz Ginger; minced
1/2 c Minced spring onion
4 c Vegetable oil
12 Chinese pancakes
1 Cucumber; thinly sliced
2 bn Spring onions
1 c Plum sauce

Remove the duck’s innards and clean it. Smear the duck
with ginger and minced onion. Steam in a large pot for
3 hours. Remove the duck. Heat the cooking oil in a
wok until it is very hot and carefully insert duck.
Fry for 10 minutes or until golden brown and crisp to
the touch. Carve the duck into bite-size pieces and
place onto steamed pancakes with spring onion,
cucumber slices, and plum sauce.

Temperature (s): HOT Effort: AVERAGE Time: 03:30
Source: MR. CHOW Comments: EAST 57TH STREET,
MANHATTAN. Comments: WINE: PINOT GRIGIO.

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Title: ORANGE APRICOT BALLS
Categories: Candies, Alcohol
Yield: 25 servings

1/3 c Finely chopped dried
-apricots
3 tb Grand Marnier
-(orange-flavored liqueur)
2 c Ground vanilla wafers
1/2 c Plus 2 T confectioner’s
-sugar
1/4 c Finely choped slivered
-almonds, toasted
2 tb Frozen orange juice
-concentrate, thawed

Combine apricots and Grand Marnier in small bowl, let stand at least 1 hour
to soften. In medium bowl, combine vanilla wafers, 1/2 c confectioner’s
sugar and almonds. Stir in apricots with liquid and orange juice
concentrate. Blend well. Form 1-inch balls. Roll balls in 2 T
confectioner’s sugar. Place in airtight container for at least 2 days for
flavors to develop; refrigerate for longer storage. If desired, roll in
additional confectioner’s sugar before serving. Orange-apricot balls will
keep for several weeks in the refrigerator. Allow to come to room
temperature before serving. Makes 25.

Source: Safeway Preferred Customer News, December 1991

Enjoy.

Barbara

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Roasted Red Bell Pepper Soup

Recipe By : Solero
Serving Size : 4 Preparation Time :0:00
Categories : Soup Tapas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 pound red bell pepper* — roasted and peeled
tablespoon garlic — chopped
1/4 cup yellow onion — julienned
1 bay leaf
1 teaspoon creole seasoning
1 teaspoon ground cumin (cominos)
1 teaspoon salt
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
4 cups water
1 cup whipping cream
charred corn kernels for garnish
julienned corn tortillas for garnish

* Solero uses Solero’s roasted, canned peppers.

Heat oil in stockpot. Add peppers, garlic and onion, and cook until onion
is translucent. Add bay leaf, Creole seasoning, cumin, salt, lemon juice
and Worcestershire. Add water and bring to a boil. Process in blender or
food processor until smooth. Stir in cream and blend in blender again (may
have to do in batches). Divide among 4 to 6 bowls, and garnish with corn
and tortilla strips. Makes 4 to 6 servings.

>From Solero

From the Chronicle by Lou Parris on Aug 06, 1997

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Tuna Greens Salad

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Salads Dressings

Amount Measure Ingredient Preparation Method
leaf lettuce or mixed greens
cherry tomatoes halved
hard-boiled eggs diced
tuna, canned drained
green onions sliced
celery sliced
mayonnaise
lemon juice
salt and pepper to taste

Wash lettuce greens. Dry thoroughly and tear into bite-sized
pieces. Wash cherry tomatoes; cut in half. Quarter hard-boiled eggs
lengthwise, then cut each wedge into fourths. Drain and flake tuna.
Slice green onions and celery. Combine all in a large salad bowl. In
a small bowl, thin some mayonnaise with a little lemon juice. Toss
salad and dressing together. Season with salt and pepper to taste.
– – – – – – – – – – – – – – – – – – – –

NOTES: The first time I made this next one, I thought I might get some flak
from my teenaged boys. I was very surprised to get their thumbs up. All you
really need to complete the meal is some good french bread. Throw in a wedge
of ripened brie, and it is a meal fit for company. Pour everyone a glass of
good red wine and c’est magnifique!

CUTLASS POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorehis
5 Bacon slices
2 tb (1/4 stick) butter
3 Medium-large boiling
-potatoes, peeled and
-chopped
4 md Celery stalks, chopped
1 lg Carrot, chopped
1/2 md Onion, chopped
3 c Water
2 ts Salt
1/8 ts Freshly ground pepper
2 c Milk
2 tb Cornstarch dissolved in 1/2
-cup cold water

Fry bacon in heavy large saucepan over medium-high
heat until crisp. Remove with slotted spoon; drain on
paper towels. Crumble bacon and set aside. Pour off
drippings. Melt butter in same pan over medium heat.
Add vegetables and cook until slightly softened,
stirring occasionally, about 15 minutes. Add bacon,
water, salt and pepper. Cover and simmer until
vegetables are tender, about 20 minutes. Add milk and
heat through. Stir in dissolved cornstarch and cook
until soup thickens, about 5 minutes. Serve
immediately.

Cutlass Motor Lodge – Antigo, WI.

Posted by Jim Vorheis. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Date: Thu, 13 Jan 94 22:08:30 EST
From: sysbill@tenforward.cc.uky.edu

Pasta Beans

2 cloves garlic–minced
3 large cans tomatoes, chopped (mine were 28 oz. size)
2 cans great northern beans
1 large can tomato sauce (28 oz. again)
1 cup Ditalini (pasta)
1 large onion, chopped
1 tbs. oregano
4 tbs. parsley, chopped
salt pepper (I omitted the salt)

Saute garlic, onion, and parsley. Add tomatoes (with the juice), tomato
sauce, and about 4 cups of water. Bring to a boil and add the beans,
oregano, and salt and pepper. Cook for about an hour. Cook pasta
separately, add to soup, and serve.

Title: Potato Pancakes,latkes
Categories: Pancakes, Jewish, Potatoes
Yield: 100 servings

————————–KOSHER GOURMET COOKBOOK————————–
4 Very large potatoes
1 Egg
1 tb Salt
1 ds Pepper
1 tb Flour
2 ts Grated onion
1/2 ts Baking powder

Peel and grate potatoes. Drain off half the liquid. Add: egg, salt, pepper,
flour, grated onion and baking powder. Mix very well. Drop by teaspoon into
very hot oil (475 deg,) in skillet. Brown well on both sides.

May be frozen by placing pancakes between layers of aluminum foil. When
ready to serve, reheat uncovered, in 450 deg. oven until crispy. Serve with
apple sauce.

This method will give you 100 2″ diameter pancakes.If you use a much
larger spoon, cup, etc, you will of course get larger pancakes, less
cooking and still the same delicious taste….

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