Title: WILD RICE CHICKEN CASSEROLE
Categories: Casseroles, Poultry, Rice
Yield: 8 servings

1 pk Wild rice, mix — 6 oz
1 cn Cream of chicken soup,
Condensed — 10 3/4 oz.
4 c Chicken, cooked — cubed
1 c Celery — chopped
1/4 c Onion — chopped
5 oz Waterchestnuts, canned
1 cn Mushrooms, drained — 4 oz
3 tb Soy sauce
1 c Chicken broth
Topping:
1 1/2 c Seasoned bread stuffing —
Dry mix
1/2 c Butter or margarine —
Melted

Cook rice according to package directions. Blend in
soup and next 6 ingredients; mix gently. Add broth
and mix. Spread in a 13x9x2 inch dish. Sprinkle with
topping; bake at 350^ 1 hour.

Recipe By : Connecticut Cooks III

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Raspberry Angel Food Cake

Recipe By : , June/July, 1997
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 egg whites
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries

In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until
soft peaks form. Add the extracts. Gradually beat in sugar until stiff,
scraping bowl occasionally. Sift flour over beaten whites; sprinkle with
berries. Gently fold flour and raspberries into batter until well mixed.
Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 40-45
minutes or until lightly browned and entire top appears dry. Immediately
invert cake pan; cool completely, about 1 hour. Yield: 16 servings.

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ARROZ DE POLVO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Onl

This, too, is a Portuguese recipe++from the Algarve.

It can be made with octopuses of any size. Baby ones
won’t need so much precooking.

Precook 600 to 800 g octopus in 200 mL red wine with a
little water.

The octopus will exude liquid so that you are likely
to end up with more cooking liquid at the end.

Retain this and add water to make it up to 600 ea mL.
Cut the drained octopus into small pieces.

Heat 150 mL olive oil in a large saucepan, add a
chopped onion and cook gently, stirring, for 2 or 3
minutes. Add 2 garlic cloves finely chopped, 3
tomatoes, skinned and chopped, and a large green
pepper cut into snips. Season with salt, pepper and
chilli powder to taste. Cook for a few minutes longer.

Add the cooking liquid from the octopus and bring it
to the boil. Add 350 g rice (preferable a short-grain
risotto rice like arborio) and bring back to the boil,
then turn the heat very low and put the lid on the
saucepan. After 15 minutes, stir to ensure the rice is
not catching on the bottom of the saucepan. In 5
minutes more, taste a grain or two to make sure it is
soft. The rice should still be quite damp.

Serve.

Makes 4 servings.

From Meryl Constance’ column in the Sydney Morning
Herald, “Raw Materials”. 3/2/93. Courtesy, Mark
Herron.

Posted by Stephen Ceideberg; June 4 1993.

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GREEK LINGUINE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen Chopped Spinach
8 oz Rinsed, Drained, Canned
-Chickpeas
1/4 c Golden Raisins
4 c Cooked Linguine (Hot)
1 tb Olive Oil PLUS
1 t Olive Oil
1/2 ts Salt (Optional)
1/8 ts Crushed Red Pepper

Yield: 4 Servings

In a 2-quart saucepan, cook the spinach according to the package
directions. Add the chick-peas and raisins and cook, stirring
occasionally, until thoroughly heated, 3 to 4 minutes.

Transfer the spinach mixture to a large mixing bowl; add the linguine, oil,
salt, and pepper and toss to coat.

Each serving provides: 1 Fat; 1 Protein; 1 Vegetable; 2 Breads; 1/2 Fruit.

Per Serving With Salt: 450 Milligrams Sodium; 0 Milligrams Cholesterol.

Per Serving Without Salt: 165 Milligrams Sodium; 0 Milligrams Cholesterol.

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Although Thai curry paste can be purchased in oriental food
specialty markets (and it is very good), it is usually
preserved in a vegetable oil base, often tropical oils.
Here’s a recipe for both Red and Green curry paste I got
in Bangkok this March:

Thai Curry Paste

1 tspn caraway seed
1 tspn coriander seed
1 tspn chopped dried makrood rind
1 tspn ground dried laos root (kah)
2 tblspn chopped fresh lemon grass (use bottom 2″ of stems only)
2 tblspn chopped red onion
10 cloves garlic, peeled
chili (see notes below)
1/2 tspn salt
1/2 tspn water

RED CURRY PASTE: combine first 7 ingredients in blender at
medium speed until coarse ground. In mortar combine chili,
salt and blended spices and grind to paste with pestle. Add
water and grind till well mixed.

Authentic traditional Thai red chili is prepared by cutting
open 6 dried chilis and removing the seeds. Soak the pods in
water for 30 minutes, drain and squeeze out the excess water.

2 tblspn chili powder can be substituted for fresh chilis.
The Tuong Ot Sriracha chili sauce mentioned in a previous
missive will also work well.

GREEN CURRY PASTE: Prepare as above but substitute fresh green
serrano chilis for the red chilis, fresh makrood for the dried,
fresh laos root for the dried.

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Makrood leaves and rind: small double leaves – figure 8 shaped
with lime-like fragrance, have a sour, strong pungent taste,
are also used in soups and thinly sliced in salads.

Laos root (kah) is very strong sharp with penetrating odor,
not unlike eucalyptus.

Angel Food Cake

Recipe By : The Good Housekeeping Cookbook
Serving Size : 12 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c powdered sugar — sifted
1 c unbleached flour — sifted
1 1/2 c egg whites — whipped
1 1/2 tsps cream of tartar
2 tsps vanilla
1/4 tsp salt
1/4 c almond extract
1 c granulated sugar

Preheat oven to 375. In a mixing bowl, combine powdered sugar and flour;
set aside. In another mixing bowl, with mixer at high speed, beat egg
whites, cream of tartar, vanilla, salt, and almond extract until well
mixed. Beating at high speed, gradually sprinkle in granulated sugar, 2
tablespoons at a time; beat just until sugar is dissolved and egg whites
stand in stiff peaks. Do not srcape sides of bowl during beating. With
rubber spatula, fold in flour mixture, about 1/4 at a time, just until
flour disappears. Pour mixture in unprepared 10″ tube pan. With metal
spatula, cut through batter to break large air bubbles. Bake for 35
minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 179 Calories; 0g Fat (0% calories from fat); 4g Protein; 39g
Carbohydrate; 0mg Cholesterol; 95mg Sodium

NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. Thaw at room
temperature about 3 hours.

Title: Butterscotch Drops
Categories: Cookies
Yield: 24 servings

2 6 oz pkgs butterscotch morse
-ls
1 lb Salted peanuts
1 5 oz can chow mein noodles

Melt butterscotch morsels and stir until smooth. Mix other ingredients
into the melted morsels; drop on waxed paper by tablespoonsful. Cool.
Yield: 24 These are fast and easy to make.

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DUTCH PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried green split, peas
2 qt Water
1/2 c Diced celery
1/2 c Shredded carrots
1/2 c Chopped leeks (white parts
-only)
1 c Cubed cooked ham
1/2 ts Seasoned salt
1/2 ts Freshly ground pepper

1. In a large saucepan or a slow-cooker, combine
peas, water, celery, carrots, leeks, ham, seasoned
salt and pepper.

2. Cover and cook over low heat about 10 hours. If
using a saucepan, stir every few hours to keep mixture
from sticking.

3. The flavor is even better if you cool the soup,
refrigerate it, then reheat the next day.

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Title: ROAST PORK AND MUSHROOMS (CHAR SHU MOO GOO)
Categories: Chinese, Bar-b-q, Mushrooms, Pork, Ethnic
Yield: 1 servings

1/2 lb Chinese roast pork
1/2 lb Fresh mushrooms (or sliced
Canned mushrooms)
2 Thin slices ginger root
2 Scallions
1/2 c Chicken broth
2 ts Cornstarch
1/2 ts Sugar
1/8 ts White pepper
1 ts Soy sauce
1 ts Sherry
1/2 ts Salt
1 tb Oil

PREPARATION: Cut roast pork on the diagonal into
1/4-inch slices, 1-1/2 to 2 inches long. Without
removing stems, cut mushrooms into 1/4-inch slices.
(If canned mushrooms are used, drain.) Cut scallions
into 1-1/2-inch lengths. Combine cornstarch, sugar,
pepper, soy sauce, and sherry.

COOKING: Heat the oil and salt in a skillet over
medium heat. Add ginger root and scallions. Stir-fry
for 2 minutes and discard ginger root. Add roast pork
strips, and stir-fry for one minute add sliced
mushrooms and chicken broth. Bring to a boil. Reduce
heat to low, cover and cook for 2 minutes. Return
heat to medium and add cornstarch mixture. Cook and
stir until thickened, about 1 minute.

SOURCE: ORIENTAL COOKING by Schryvner

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Title: Vindaloo (Goan-style hot and sour pork)
Categories: Indian Ethnic Spicy Main dish
Servings: 6

2 t whole cumin seeds 2 ea Hot, dried red chilies
1 t black pepper corns 1 t cardamom seeds
3 ea In stick cinnamon 1 1/2 t black mustard seeds
1 t fenugreek seeds 5 T white wine vinegar
1 1/2 t salt 1 t brown sugar
5 T vegetable oil 2 ea Medium onions cut
into rings
1 1/3 c water 2 lb pork cut into 1″ cubes
1 ea One in cube ginger chopped 8 ea Cloves garlic peeled
1 T ground coriander seeds 1/2 t turmeric

Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon,
black mustard seeds and fenugreek seeds in a coffee-grinder or other
spice grinder. Put the ground spices in a bowl. Add the vinegar, salt
and sugar. Mix and set aside.
Heat the oil in a wide, heavy pot over a medium flame. Put in the
onions. Fry, stirring frequently, until the onions turn brown and
crisp. Remove the onions with a slotted spoon and put them into the
container of an electric blender or food processor. (Turn off the
heat.) Add 2-3 tablespoons of water to the blender and puree the
onions. Add this puree to the ground spices in the bowl. (This is the
vindaloo paste. It may be made ahead of time and frozen.)
Dry off the meat cubes with a paper towel and remove large pieces of
fat, if any.
Put the ginger and garlic into the container of an electric blender or
food processor. Add 2-3 tablespoons of water and blend until you have a
smooth paste.
Heat the oil remaining in the pot once again over a medium-high flame.
When hot, put in the pork cubes, a few at a time, and brown them lightly
on all sides. Remove each batch with a slotted spoon and keep in a
bowl. Do all the pork this way. Now put the ginger-garlic paste into
the same pot. Turn down the heat to medium. Stir the paste for a few
seconds. Add the coriander and turmeric. Stir for another few seconds.
Add the meat, any juices that may have accumulated as well as the
vindaloo paste and the water. Bring to a boil. Cover and simmer gently
for an hour or until port is tender. Stir a few times during this
cooking period. Serve with rice.

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