NUTTY CHOCOLATE MASHMALLOW MUFFINS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cakes Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Cooking chocolate melted
1/2 c Melted marg or butter
1 c Sour cream or yoghurt
1/2 c Brown sugar
1 Egg
1 t Vanilla
1 1/2 c Flour
1 t Baking powder
1/2 c Walnuts
3/4 c Chopped marshmallows

Preheat oven to 400f Prepare muffin pans Put first 6
ingrediants in a bowl and mix well. Add the remaining
ingrediants except the marshmallows, blend until just
mixed, add marshmallows. Bake for 15-20 min.

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Title: Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Categories: Chinese, Poultry
Yield: 6 servings

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and
white part into 1″ sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1″ strips, then crosswise to make 1″ chunks. In bowl large
enough to hold chicken, add egg white to water chestnut flour. Beat
mixture with a single chopstick (not an egg beater or whisk). Stir
chicken pieces into egg mixture to coat thoroughly. Marinate 5
minutes. Note: water chestnut flour gives a lighter crust than
cornstarch, though the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you’ll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken
should raise to surface immediately brown in about 2 minutes.
Deep-fry coated chicken chunks until golden brown. Deep-fry no more
than 8 chunks at a time. Use long chopsticks or spatula to keep
pieces separate while they are frying. Remove with long chopsticks
or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green
onions peanuts about a minute before serving. At the last minute,
add chicken pieces to sauce, mix quickly serve.

MMMMM

Corn Pudding

Recipe By : COOKING RIGHT SHOW #CR9738
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Cup Onion — minced
1/2 Teaspoon Serrano Or Jalapeno Chile (Optional) — seeded and minc
e
1 Tablespoon Butter
1 Cup Stock
3/4 Cup Heavy Cream
1/3 Cup Dry White Wine
1/2 Cup Polenta Corn Meal
2 1/2 Cups Fresh Corn Kernels — grated from cob
Salt And Freshly Ground Pepper
1 Tbsp Mixed Herbs* — minced

Saute onions and chile in butter until onions are soft but not brown. Add
stock, light cream and wine and bring to a boil. Add polenta, lower heat and
stir constantly until thick (4 5 minutes). Add corn puree and cook, stirring
constantly for 3 minutes more. Correct seasoning with salt and pepper. Stir
in herbs just before serving.

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NOTES : *rosemary, chives and parsley.

Show: 10/2

BULGHUR “MEAT”BALLS WITH FRESH VEGETABLE SAUC

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bulghur wheat — cooked
1/2 c Bread crumbs, whole wheat
12 oz Tofu, soft
1/2 ts Salt
1 t Soy sauce
1/4 c Onions, green — chopped
1/4 ts Coriander, ground
1/4 ts Thyme leaves — dried
1 3/4 c Apple juice, divided
1 c Vegetable stock
1 c Carrots — sliced
1 c Bell pepper, green — cut in
–1/4-inch strips
4 ts Cornstarch
1/2 ts Ground pepper
2 1/2 c Rice — hot, cooked

Preheat oven to 350 degrees.

Combine the bulghur wheat, tofu, bread crumbs, salt,
soy sauce, green onions, coriander, and thyme. Shape
mixture into 1 1/2-inch balls. Bake on
a cookie sheet sprayed with vegetable spray for 10
minutes on each side.

In a large skillet over medium-high heat, combine
vegetable stock and 1 1/3 c apple juice; bring to a
boil. Reduce heat to low; add carrots and cook 3
minutes. Add green pepper strips; cook 4 to 6 minutes
longer, or until vegetables are tender-crisp. In small
bowl. combine cornstarch and 3 tablespoons apple
juice; blend well. Add to vegetable mixture; cook 2 to
3 minutes, or until thickened, stirring often. Add
ground pepper; mix well. To serve, spoon hot cooked
rice onto large platter; place bulghur “meat”balls on
rice and pour hot vegetable mixture over “meat”balls.

Recipe by Dianne Smith.

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Mile High Frosting

Recipe By : My files
Serving Size : 1 Preparation Time :0:00
Categories : Fillings Frostings Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg whites
1 cup jelly — or corn syrup
1 teaspoon vanilla — or other extract

Beat whites till soft peaks, Gradually beat in rest till very stiff.

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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.

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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.

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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

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