Title: Peach Skillet Pie
Categories: Pies, Desserts
Yield: 6 Servings

1.00 ea Stick pastry mix
0.50 c Sugar
0.25 ts Cinnamon
6.00 ea Fresh peaches
0.50 ts Salt
1.50 tb Butter

Mix pastry,according to directions on package.Roll out on lightly
floured cloth covered board with flour covered rolling pin,large
enough to line a 8″ skillet or frying pan,allowing dough to hang over
edge.Slice skinned peaches into pastry lined pan.Sprinkle with
sugar,salt and cinnamon.Dot with butter.Fold the dough ever edge
toward center,leaving a small space uncovered.Bake in 425 degree oven
until fruit is bubbly and crust is browned,about 25 to 30 minutes.

MMMMM

Chestnut Fool

Recipe By : Carla Geri Camporesi – Chestnut Time, ISBN 88-7246-113-8
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Italian
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Chestnuts
150 Grams Fresh Cream
20 Grams Cocoa
2 Teaspoons Sugar
Nut Sized Pieces Of Butter

Sieve the boiled and peeled chestnuts into a bowl. Add the cocoa, sugar,
butter, and 100 g whipped cream. Blend well and put it into individual
glasses. Place these in the fridge. Whip the remaining cream and keep it cool.
Using a suitable icing bag, cover the puree in the glasses with the whipped
cream just before serving.

– – – – – – – – – – – – – – – – – –

Polish Sausage and Cabbage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LIZ JONES—–
1/2 Cabbage head — course sliced
1 Onion; large — cut 1″ slices
1 Potato; small — peeled/diced
1 1/2 pounds Polish sausage — cut 1″ piece
1 teaspoon Salt
14 ounces Chicken Broth
1/2 teaspoon Caraway seed

Place sliced cabbage in crockpot. Toss with diced potato, salt and caraway
seed. Add sliced onion and Polish sausage. Pour chicken broth over all;
stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH
setting for 2 to 4 hours). This dish is delicious served with mustard,
horseradish and boiled new potatoes. Makes 4 servings (about 3 1/2 quarts).
Formatted from Rival Crock-Pot Cooking, March 1992…

– – – – – – – – – – – – – – – – – –

Per serving: 53 Calories; 1g Fat (20% calories from fat); 6g Protein; 6g
Carbohydrate; 1mg Cholesterol; 1170mg Sodium

Title: YEONG JO FRIED RICE B1
Categories: Grains, Chinese, Side dish
Yield: 4 servings

1/4 c Raw prawns or shrimp,
-diced
1/4 c Barbecued pork, diced
-OR- cooked ham, diced
1/4 c Green onions,
-cut 1/8″ thick
1/4 c Green peas
1 c Lettuce, shredded
3 c Cold cooked rice
2 tb Vegetable oil
1/2 ts Salt
2 tb Soy sauce

Place oil in preheated wok or skillet. Bring oil to
sizzling point, add prawns or shrimp salt. Toss
turn 2-3 minutes or until cooked. Add pork or ham,
green onions, peas, lettuce, rice and soy sauce. Press
rice gently into pan and fry for a few seconds,
repeating the process until all rice is hot completely
through. Turn mix rapidly 5-7 minutes. Add a few
drops of oil if necessary to prevent burning.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE: WAN FU WHITE WINE

—–

Title: Creamy Chile Dip
Categories: Dips
Yield: 2 cups

1 pt Sour cream
1 cn Diced green chilies (4 oz)
1 pk Hidden Valley Ranch Party
-Dip Mix (1.1 oz)

Combine sour cream, diced green chilies and Hidden Valley Ranch Party
Dip Mix. Stir to blend. Chill for at least 1 hour. Makes 2 1/3 cups.

MMMMM

Title: Midia (Mussels) Appetizer
Categories: Armenian, Appetizers
Yield: 1 servings

3 lb Fresh mussels,scrubbed,
-beard removed and steamed
-for 10 minutes
4 c Chopped onions
3/4 c Olive oil
1 c Long grain rice,washed and
-drained
1 1/2 t Salt
Pepper to taste
1 t Cinnamon
1 t Allspice
1 t Dried basil
3/4 c Currants
1/4 c Pine nuts
2 c Water

Prepare mussels and set aside. Saute onions in olive oil until soft.
Add rice and mix thoroughly. Add salt, pepper, spices, currants and
pine nuts. Mix well. Add water, bring to a boil and cook for 10
minutes at medium heat. Add cleaned mussels, removed from their
shells, mix thoroughly and cook about 10 minutes. Serve at room
temperatur, mounded in a dish surrounded by fresh lemon slices. This
may be used as an appetizer or as a side dish.

MMMMM

Title: MICROWAVE CHINESE CHICKEN
Categories: Poultry, Microwave, Chinese
Yield: 1 servings

3 lb Cut-up broiler-fryer
-chicken, skinned
2 tb Soy sauce
2 tb Honey
1 tb Vegetable oil
1 tb Chili sauce
1/2 ts Ground ginger
1/8 ts Ground red pepper
1 cn (16 ounces) apricot halves

Place chicken in rectangular microwavable dish, 11 x 7
x 1 1/2 inches. Mix remaining ingredients except
apricots. Brush chicken with soy sauce mixture,
turning pieces to coat.

Arrange chicken, meaty sides up and thickest parts to
outside edges, in dish. Cover tightly and microwave on
high 10 minutes. Brush with soy sauce mixture; rotate
dish l/2 turn. Cover and microwave 6 to 10 minutes
longer or until thickest pieces of chicken are done.
Arrange apricots around chicken. Brush chicken and
apricots with soy sauce mixture. Microwave uncovered
about I minute or until apricots are hot.

6 servings. Oven Directions: Heat oven to 375!. Place
chicken in rectangular pan, 13 x 9 x 2 inches. Prepare
soy sauce mixture as directed Brush chicken with soy
sauce mixture, tuming pieces to coat. Bake chicken
uncovered, meaty sides up, 50 to 60 minutes, brushing
with soy sauce mixture occasionally until thickest
pieces of chicken are done. About 5 minutes before
chicken is done, arrange apricots around chicken.
Brush chicken and apricots with soy sauce mixture.
Bake about 5 minutes or until apricots are hot.

Nutrition Information Per serving

1 serving Percent of U.S. RDA

Calories 260 Protein 44% Protein g 29
Vitamin A 16% Carbohydrate, 9 12 Vitamin C
2% Fat 9 10 Thiamin 4% Cholesterol, mg 60
Riboflavin 10% Sodium, mg 460 Niacin 46%
Potassium. mg 350 Calcium O%

From the files of Al Rice, North Pole Alaska. Feb
1994

—–

Shrimp Sauce with Linguine

Recipe By : Pasta and Co.
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Pasta
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Extra virgin olive oil
2 Bay leaves
2 Tbsp Fresh squeezed lemon juice
1/2 lb Rock shrimp or small prawns — shelled
1/2 tsp Dried rosemary
1/2 tsp Dried oregano
3/4 lb Fresh linguine
1 tsp Paprika – sweet or hot
1/2 tsp Salt
1/4 tsp Cayenne pepper
2 c fresh spinach leaves — cut into chiffonade
8 medium garlic cloves — minced
2 Roma tomatoes — cut into 1/4″ pieces
1/2 lb Butter
Freshly grated Parmesan Cheese for garnish

1. In a food processor bowl equipped with steel blade, puree to a paste
the olive oil, lemon juice, rosemary, oregano, paprika, salt,cayenne, and
garlic. Stop the motor a couple of times, and scrape down the sides of
the work bowl with a spatula to make sure garlic is getting finely minced
.
2. In a large saute pan, melt butter. Add olive oil mixture and bay leav
es. Saute breifly over medium heat. Do not burn garlic. Add shrimp to
the pan. Roll shrimp around in pan so each shrimp is coated with the hot
sauce and cooks quickly. As soon as shrimp are barely cooked (be carefu
l not to overcook – it may take only 1 to 2 minutes), remove pan from hea
t while you cook the pasta. When pasta is cooked and well-drained, retur
n saute pan to low heat, add pasta, and toss with the shrimp sauce to coa
t. fold in spinach and tomatoes. Serve immediately, topped with Parmesan
.

– – – – – – – – – – – – – – – – – –

Per serving: 2195 Calories; 240g Fat (95% calories from fat); 6g Protein; 21g
Carbohydrate; 503mg Cholesterol; 2968mg Sodium

Title: HELEN’S HOLIDAY FLOAT
Categories: Eggs, Holiday, Alcohol
Yield: 15 servings

2 qt Whole milk
5 x Eggs
1 1/4 c Sugar
3/4 c Flour, plain
1 ts Vanilla extract
2 tb Whiskey or Extract
2 tb Brandy or Extract
1 tb Nutmeg

Scald all but 1/2 cup milk in top of a large double boiler. Separate eggs.
In a large bowl, beat yokes well while adding 1 cup sugar and flour sifted
together and 1/2 cup cold milk. Add hot milk slowly to mixture, stirring
well. Put back into double boiler and cook until thickened, stirring
constantly. Remove from heat, add wiskey, brandy and vanilla. Place nutmeg
on bottom of a large baking bowl. Beat egg whites while slowly adding 10
tablespoons sugar until foam peaks. Place on top of custard mix. Bake at
350F about 10 minutes or top turns golden brown. Chill before serving.

—–

KATHI’S TOMATO, BARLEY, AND CHICKEN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Poultry
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chicken Stock
28 oz Tomatoes, chopped
2 c Carrots, diced
1/2 Onion, chopped
2 tb Garlic, minced
1 tb Oregano, crumbled
1 tb Basil, crumbled
1 t Chinese Hot Mustard
8 Chicken Legs
1/2 c Barley
1 c Dry White Wine

In a large kettle combine all ingredients. Add salt
and pepper to taste. Brin the mixture to a boil, and
simmer, covered, stirring occasionally, for 45
minutes. Uncover and simmer for 30 minutes more, or
until the soup is thickened. Transfer the chicken with
tongs to a work surface, and let it cool until it can
be handled. Remove the meat from the bones, add to
kettle, and reheat the soup. Source: Gourmet Magazine,
October 1993

– – – – – – – – – – – – – – – – – –