Title: Apple Cider Biscuits
Categories: Breads, Inn recipes
Yield: 1 servings

2 c Flour
4 ts Baking powder
2 ts Sugar
1/2 ts Salt
1/3 c Butter; cut into chunks
3/4 c Apple cider
1/8 ts Cinnamon

Recipe by: Inn recipes
Heat oven to 450 degrees
Combine flour, baking powder, sugar and salt; cut in butter
to make coarse crumbs. Sir in cider mix until soft dough
forms. Turn dough onto lightly floured surface. Knead into
small ball. Pat out to 1/2″ thick with floured cutter – cut
biscuits. Place 1″ apart on ungreased sheet. Sprinkle with
cinnamon. Bake 12-15 minutes. Cool on rack. Makes 8 2-1/2″
biscuits.JM.
National Pike Inn New Market, Maryland

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Title: KESÄKEITTO (SUMMER VEGETABLE SOUP)
Categories: Soups/stews, Vegetables, Cheese/eggs
Yield: 6 servings

4 sm Carrots; diced
3/4 c Green peas; fresh
1 c Cauliflower flowerettes (sm)
2 New potatoes; diced
1/2 lb String beans; fresh, cut in
-1/4″ strips
4 sm Red radishes; halved
1/4 lb Spinach; fresh, washed,
-drained finely chopped
2 ts Salt
2 tb Butter
2 tb Flour
1 c Milk
1 Egg yolk
1/4 c Heavy cream
1/2 lb Shrimp; medium-sized, cooked
-and cleaned (opt)
1/4 ts White pepper
2 tb Parsley or dill; finely
-chopped

Select the youngest, freshest vegetables that you can
find. Wash, scrape or cut them to the sizes specified
in the ingredient list. Then, except for the spinach,
place all of the vegetables in a 2-3 quart pot, cover
with cold water and add the salt. Boil uncovered for 5
minutes or until the vegetables are tender. Add
spinach and cook another 5 minutes. Remove the pan
from the heat and strain the liquid through a fine
sieve into a bowl. Set the vegetable stock and the
vegetables aside in separate bowls. Melt 2 tablespoons
of butter in the pan over moderate heat. Remove from
the heat and stir in the flour. Slowly pour in the hot
vegetable stock, beating vigorously with a wire whisk
and then beat in the milk. In a small bowl, combine
the egg yolk and cream. Whisk in 1 cup of the hot
soup, 2 tablespoons at a time. Now reverse the process
and slowly whisk the warmed egg yolk and cream mixture
back into the soup. Add the reserved vegetables to the
soup and bring to a simmer. As soon as it comes almost
to a boil, reduce the heat, add the cooked shrimp and
simmer uncovered over low heat for 3 to 5 minutes or
until the shrimp and vegetables are heated through.
Taste and season the soup with white pepper as well as
additional salt if necessary. Pour into a soup tureen
and sprinkle with finely chopped parsley or dill.

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Grilled Jamaican “Jerk” Chicken

Recipe By : Billy Jack’s
Serving Size : 10 Preparation Time :0:00
Categories : Chicken Caribbean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 chicken breasts without skin
1/2 cup vegetable oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons basil
2 teaspoons thyme
2 teaspoons vegetable seasoning
2 teaspoons crushed red pepper
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons ginger
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon cayenne
1 teaspoon salt
1/4 cup sugar
1 onion — diced
1 green pepper — diced

Pound chicken to tenderize.

Mix onion, green pepper, oil, sugar and seasonings in bowl with chicken. Cover
and refrigerate for four hours or overnight. Grill until just done. Do not
overcook. Accompany with salsa, red chile sauce, pineapple-jicama relish or
any sauce of choice.

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NOTES : Serve with Pineapple-Chipotle Salsa

Title: COCOA COOKIE HEARTS
Categories: Cookies
Yield: 48 cookies

1/2 c Butter or margarine
– softened
1 c Sugar
2 Eggs
2 c All-purpose flour
1/2 c HERSHEY’S Cocoa
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
VALENTINE FROSTING
1 1/2 c Powdered sugar
2 tb Butter or margarine
-OR- shortening
2 tb Milk
1/2 ts Vanilla extract
3 dr Red food color (optional)

1. In large bowl, beat butter, sugar and eggs on medium speed of
electric mixer until light and fluffy. Stir together flour, cocoa,
baking powder, baking soda, and salt; add to butter mixture beating
until well blended. Cover; refrigerate dough about 1 hour or until firm
enough to handle.

2. Heat oven to 350 F. On lightly floured surface, roll dough to
1/8-inch thickness; cut with heart-shaped cookie cutter. Place on
ungreased cookie sheet.

3. Bake 5 to 7 minutes or until no imprint remains when touched lightly
in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool
completely. Frost with VALENTINE FROSTING; decorate as desired. About 4
dozen cookies.

VALENTINE FROSTING: In bowl, beat powdered sugar, shortening, milk,
vanilla and food color, if desired, until smooth and of spreading
consistency. About 3/4 cup frosting.

VARIATION:

CHOCOLATE VALENTINE FROSTING: Stir 3 tablespoons HERSHEY’S Cocoa into
powdered sugar. Omit food color. Proceed as directed above, increasing
milk to 3 tablespoons.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Title: Minestrone
Categories: Diabetic, Soups/stews, Vegetarian, Vegetables, Crockpot
Yield: 6 servings

1/2 c Celery; thinly sliced 1/2 c Carrot; thinly sliced
3/4 c (1 lg) Potato; cut 1″ pieces Clove Garlic; minced
16 oz Can Tomatoes; undrained 1 c Zucchini; thinly sliced
1/2 lb Green Beans;cut in 1″ pieces 1/2 c Spaghetti; broken
3 c Hot Water; 2 ts Instant Beef Bouillon
powder
1 ts Basil leaves; 1 tb Parsley Flakes;

In 3-qt casserole, combine all ingredients. Cover. Microwave at High
25-35 minutes or until vegetables are tender, stirring once or twice.

PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Food
Exchanges: 1 1/2 vegetables Exchanges

MMMMM

Title: Lentil and Rice Soup
Categories: Soups/stews, Rice/grains
Yield: 4 servings

1 Large onion, chopped 1 ts Ground cumin
2 tb Sunflower oil 1 ts Ground coriander
2 Cloves garlic, diced 3 Chicken bouillon cubes
1 ts Fresh ground ginger 6 c Water
1 ts Curry powder 1 1/2 c Lentils, washed
1 ts Turmeric 3 c Brown rice, cooked
1 ts Chili powder

In a soup pot, cook onion in oil for about 10 minutes. Add garlic and
spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring
soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls
over rice.

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Title: Hot Oriental Salad
Categories: Salads, Main dish, Vegetables
Yield: 6 servings

1 tb Vegetable oil
2 Garlic cloves; minced
1/2 ts Minced fresh ginger root
2 Celery stalks
— cut into julienne strips
8 c Chinese cabbage chunks
— (1-inch pieces)
1/2 lb Fresh mushrooms, sliced
3/4 c Spinach
— washed and torn in pieces
2 tb Kikkoman Soy Sauce

Heat oil in large skillet or Dutch oven over medium-high heat. Add garlic
and ginger; saute until garlic is lightly browned. Add celery; stir-fry 2
minutes. Add cabbage and mushrooms; stir-fry 2 minutes. Add spinach;
stir-fry 2 minutes. Add soy sauce and toss to coat vegetables. Serve
immediately.

Source: DISCOVER COOKING with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Almond Lemon Tart

Recipe By : Caprial’s Favorites, Chef Caprial Pence
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
In Food Processor Add:
2 C Flour
1/2 C Powdered Sugar
1 Tsp Almond Extract
1/2 Tsp Salt
1 C Unsalted Butter

Almond Lemon Filling:
1 C Almonds — or hazelnuts
1/2 C Almond Paste
1/2 C Sugar
2 Lemons — juice of
1 Lemon Zest
3 Egg Beaters® 99% Egg Substitute — or equiv
1/2 C Cream

Mix the first 3 ingredients then add the butter thru the feed tube while
the processor is running. Turn up till ball forms.

Press into flan pan with removable bottom. Spray flan pan first. Take a
chunk of dough and roll into a rope. Finger press it into the sides of
the flan pan flutes. For the bottom part of the crust, flatten a chunk
and press with fingers into bottom. (Can do 1 day ahead.) Bake at 350
deg F till lightly brown.

For filling:
In food processor blend the first 3 ingredients to a nice meal texture.
Then add the lemon zest and juice to the almond mixture. Process. Add
cream thru the feed tube. Pour into the crust. Jiggle and turn to remove
bubbles. Bake at 350 deg F for 20 – 25 min or till knife comes out clean.

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Title: STUFFED CHILI RELLENOS
Categories: Main dish, Tex-mex, Beef
Yield: 4 servings

GUY ATTWOOD
1 cn Whole Ortega chilies
Monterey Jack cheese; grated
6 oz Crab;and/or cooked and diced
1/2 lb Very sharp cheddar cheese
-grated
3 Eggs
1/4 c Milk; please use whole milk
1 tb Bisquick; heaping
1 ts Flour; for dusting cheeses

Drain the chilies. Plan about 4 per person. Open each
chili flat. In the bottom of a well buttered glass
oven dish; place a layer of chilies. Dust the jack
cheese with a small amount of flour. Mix together the
crab and/or shrimp with the Jack cheese. Place a thin
layer of this mix over the bottom layer of chilies.
Place another layer of chilies on top and repeat
process ending with a top layer of chilies.

Cook in a 375*F oven for 7-10 minutes; uncovered.
Remove from oven and reduce heat to 300*F. Mix
together the batter–you may have to double the batter
to be sure you cover the dish well–and pour over the
chilies. Add the cheddar cheese and cook, COVERED,
slowly in a 300*F oven until done. You will know it is
done when a knife inserted in the middle comes out
relatively clean. If the center does not set up
completely after about 30 minutes, don’t worry just
serve it up with a salad and, I like corn with it.

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FRESH CHERRIES IN GRAPPA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Cherries, ripe
1/3 c Sugar
2 1/2 c Grappa OR
2 1/2 c Brandy

Choose the largest and firmest cherries and clip off leaving a
little of the stems attached to each.

Fill a 1 quart glass jar with the fruit and add the sugar and
enough grappa to cover the cherries.

Cover the mixture and shake gently to dissolve the sugar.

Place the jar in sunlight with its cover ajar and let stand for 1
week.

Cover tightly and store in cool dark place at least 3 months.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New York

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