VELVET CHICKEN SATAYS WITH FRESH CILANTRO CHU

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Indonesian Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lightly packed fresh
-cilantro
1 c Lightly packed fresh mint
-leaves
5 tb Water
1 1/2 tb White wine vinegar
2 ts Sugar
1 t Curry powder
1 lg Garlic clove
1/8 ts Dried crushed red pepper
Chicken
2 tb Dry white wine
1 tb Plus 1 teaspoon low-sodium
-soy sauce
1 tb Cornstarch
2 lg Cloves garlic, pressed
1 lg Egg white
1 lb Boneless skinless chicken
-breasts, cut into 1/2 inch
-strips
16 Wooden skewers
Sesame seeds

Chutney – Process first 8 ingredients in blender until
herbs are chopped. Season to taste with salt and
pepper. (Can be made one day ahead. Cover and chill.)

Chicken – Whisk first 5 ingredients together in medium
bowl. Add chicken and toss to coat. Cover and
refrigerate approximately 2 hours. Preheat oven to 350
degrees. Thread chicken onto skewers. Transfer to
baking sheet. Sprinkle chicken with sesame seeds.
Bake until chicken is just cooked through, 10 to 15
minutes. Arrange on platter and serve with chutney.
40 calories per serving, 0 g fat, 73 mg sodium, 16 mg
cholesterol. From Bon Appetit’s Light Easy Mar ’93.

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Hare, Rabbit, Veal or Chicken Stew with Herbs Barley

Recipe By : The British Museum Cookbook_by Michelle Berriedale-Johnson,1
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews British

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
50 grams butter
1 1/2 kilograms hare or rabbit joints — stewing veal or chic
450 grams leeks — thickly sliced
4 cloves garlic — chopped finely
175 grams pot barley
900 mL water
3 tablespoons wine vinegar
2 bay leaves
salt, pepper
15 fresh sage — roughly chopped
or 1 tblsp dried sage

In 7th century England, herbs were one of the few flavourings available to
cooks and were used heavily…
Melt the butter in a heavy pan and fry the meat with the leeks and garlic
till the vegetables are slightly softened and the meat lightly browned.
Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to
the boil, cover it and simmer gently for 1 – 1 1/2 hours or till the meat
is really tender and ready to fall from the bone. Add the sage and
continue to cook for several minutes. Adjust the seasoning to taste and
serve in bowls– the barley will serve as a vegetable.

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Nutr. Assoc. : 0 1220 0 0 2151 0 0 0 0 0 0

Children’s Chocolate Cake Mix

Recipe By : More Make -A-Mix Cookery by Eliason,Harward and Westover
Serving Size : 11 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening

In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and
salt. Stir with a wire wisk until blended. With a pastry blender, cut
in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of the mixture into each of 11 small containers
with tight fitting lids or zip lock bags. Seal containers. Label with
date and contents. Store in a cool dry place. Use within 12 weeks. Makes
11 packages Children’s Chocolate Cake Mix for Easybake style oven.
To use:

To one container of mix add 4 teaspoons water. Stir with a fork or spoon
until blended and smooth. Pour mixture into greased and floured 4 inch
round miniature baking pan.

Follow directions for childs oven or bake in mom’s preheated 375°f oven
for 12 to 13 minutes.

Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a
smal plate and remove pan. When cool frost with Children’s Chocolate
Frosting. if desired. Serves 2 children.

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French Style Vegetable Stew

Recipe By : Heinz
Serving Size : 8 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped onions
2 cloves garlic — minced
2 small zucchini — thinly sliced
1 medium green pepper — cut into thin strips
1/2 cup olive or salad oil
1 medium eggplant, pared and cut into strips
3 Tablespoons flour
4 medium tomatoes, peeled, cut into eighths
1/4 cup tomato ketchup
1 Tablespoon salt
1 teaspoon apple cider vinegar
1/2 teaspoon crushed oregano leaves
1/4 teaspoon pepper

In Dutch oven, saute first four ingredients in oil until onion is
transparent. Coat eggplant with flour; add with tomatoes to sauteed
vegetables. Combine ketchup and remaining ingredients; pour over vegetables.
Cover; simmer 30-35 minutes; stir occasionally, or until vegetables are
tender. Makes 8-10 servings (about 7 cups).

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HAZELNUT CHERRY TART

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
1/2 c Plain flour
1/8 t Salt
2 oz Hazelnuts, roasted
-ground
2 T Sugar
2 oz Butter
1 Egg yolk
2 t Water
—–CUSTARD FILLING—–
4 Egg yolks
1/4 c Sugar
1 t Vanilla extract
1 3/4 c Cream
3 t Gelatine
2 T Water
—–TOPPING—–
2 lb Cherries, canned
2 t Gelatine
2 t Rum (see note)

MAKE PASTRY: Sift flour and add all dry ingredients together, with the
sugar in the centre, on a pastry board. Add the butter (softened), egg yolk
and water. Work the liquids into the sugar, until it is creamy.

Now work in the flour mixture, as you would for any sweet pastry. Press
the dough into a greased 9-inch flan tin. Prick the base of the pastry all
over. Refrigerate for 30 mins, then cook in a moderate oven (375 degrees
F.) for 15 to 20 mins (until golden brown)

MAKE FILLING: Put egg yolks, sugar and vanilla into a bowl and beat until
thick and creamy. Heat cream carefully until almost boiling.

Combine the two mixtures, beating until smooth, then add the result to the
top of a double boiler and simmer until it thickens (STIR CONSTANTLY).

Dissolve the gelatine in the water and add to the cream mixture, stirring
well until it is well mixed. Allow this mixture to cool completely before
adding to the pastry case. Refrigerate until it sets.

MAKE TOPPING: Drain the cherries and reserve about 1 cup of the syrup.
We don’t use commercial canned cherries. I would suggest a “light” syrup.
Arrange the pitted cherries artistically over the top of the tart.

Put the reserved syrup, gelatine and rum (we usually use cherry brandy or
kirsch) into a saucepan and heat (stirring) until gelatine dissolves. Cool
the liquid and pour over the cherries. Refrigerate until set.

NOTES:

* A thoroughly decadent desert — This has simply got to be the best
dessert you’ll ever try. My wife has made this one many times. The only
complaint ever lodged is that there was not enough.

* Don’t be put off by the complexity of the recipe; it is well worth the
effort.

* All the egg whites “wasted” can be used in something else, such as a
Pavlova.

: Difficulty: moderate to hard.
: Time: several hours preparation, cooking and cooling.
: Precision: measure the ingredients carefully.

: Kevin J. Maciunas
: Discipline of Computer Science, Flinders University, South Australia
: ACSnet: kevin@flinders.oz ARPA: kevin%flinders.oz@seismo.arpa
: UUCP: ..!seismo!munnari!flinders.oz!kevin

: Copyright (C) 1986 USENET Community Trust

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EXQUISITE SALAD (RICE/CHICKEN SALAD)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Uncooked basmati rice
1/2 c Uncooked brown rice
1/4 c White wine vinegar
3/4 c Extra virgin olive oil
1 t Granulated sugar
1 Clove garlic — minced
1 c Cilantro leaves
Salt — to taste
White pepper — to taste
2 c Cooked chicken —
Shredded/chilled
1 bn Green onions with tops —
Sliced
1 c Tomatoes — diced
2 c Escarole — chopped
1 1/2 c Asparagus,cooked al dente —
Cut chilled
1 Avocado — chopped

Prepare rice according to pkg. directions. C hill
Plave vinegar, oil, sugar, garlic and cilantro in
blender. Blend until smooth. Season to taste with salt
white pepper. Combine rice, chicken , green onions,
tomato, escarole, asparagus and avocado. Toss with
dressing. Serve immediately or chill to blend flavors.
P.S. I have doubled this recipe – but not doubled the
dressing and it was delicious. P.S. P.S. for the
vegans out there – this is also great – sans the
chicken. You might want to through in a few peanuts or
chopped pecans.

UMMMMMMMGood I prepare everything the day before and
combine just before serving.

Recipe By : CHEF MCH

From:

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Title: Parmesan croutons 1
Categories: Salads, Misc.
Yield: 2 Servings

1 Slice Whole Wheat Bread
1 tb Butter Or Margarine
1 tb Grated Parmesan Cheese

Trim crust from bread. Cut bread slice into quarters, making squares.
Diagonally cut each square in to halves, making triangles. Arrange
bread triangles in a shallow baking dish or pie plate. Micro-cook,
uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is
dry. Remove the bread from the microwave oven. In a custard cup
micro-cook butter or margarine, uncovered, on 100% power for 40 to 50
seconds or till melted. Drizzle over bread triangles. Sprinkle with
grated parmesan cheese.

MMMMM

Chicken Tortilla Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Onion — finely chopped
1 Cl Garlic — Finely Chopped
2 Tablespoons Vegetable Oil
4 Cups Chicken Broth
1/4 Cup Red Bell Pepper — Chopped
1 Tablespoon Red Chiles — Ground
3/4 Teaspoon Basil Leaves — Dried
1/2 Teaspoon Salt
1/4 tsp Pepper
15 oz Tomato Puree — 1 can
1/2 C Vegetable Oil
10 6″ Corn Tortillas — *
2 C Chicken Breasts; Cooked — **
—
Avocado Slices
Cheese — ***

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
~————————————————————————-

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat.
Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet
until hot. Cook tortilla strips in oil until light golden brown, 30 to
60 seconds; drain. Divide tortilla strips and chicken among 6 bowls;
pour broth over chicken. Top with cheese and avocado slices.

Source: Texas A M University Extension Service

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Title: VEGAN COLE SLAW
Categories: Vegetables, Oct.
Yield: 1 servings

1 Granny smith, unpeeled,
Cored, and diced
2 c Slivered cabbage (red or
Green)
Plenty of raisins
1/4 ts Celery seed
2 tb Cider vinegar
1 tb Honey
1 tb Oil
Salt pepper to taste
>
> 1) place apples, cabbage,
And raisins in bowl – toss
> 2) combine all else in cup
And mix
> 3) pour on top and serve

Posted by karpen@nrlfs1.nrl.navy.mil (Judy Karpen) to
the rec.veg.cooking newsgroup Oct. 19, 1994.

Comment by Judy Karpen, karpen@nrlfs1.nrl.navy.mil:

Good stuff!

Just a variant note — shredded carrot can be used in
addition to, or even in place of, the cabbage; also,
raspberry vinegar (tres yuppie, i know) can replace
the cider vinegar + honey. If it’s still not sweet
enough for your taste you can add some fruit juice;
peach works well. Oh, you can leave out the oil too,
esp if you add the fruit juice (dont want too much
liquid in there).

Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: Orange Hollandaise
Categories: Sauces, Breakfast
Yield: 4 servings

2 c Fresh orange juice
1 c Unsalted butter
1/2 t Salt

(From “The New Basics” by Julee Rosso and Sheila Lukins. Workman;
1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.

MMMMM