Title: TURKISH CHICKEN WITH WALNUT SAUCE
Categories: Poultry, Sauces, Turkish
Yield: 6 servings

1 3-1/2 to 4 lb chicken

——————-POACHING FLAVOURINGS——————-
2 Onions; sliced, unpeeled
1 Bouquet garni
1/2 Lemon (juice only)
A few peppercorns
Coriander seeds

———————–WALNUT SAUCE———————–
6 oz Walnut kernels
1 1/2 oz Crustless bread
1 1/2 ts Well-toasted corinader seeds
1 bn Fresh coriander
2 tb Walnut oil
1 tb Paprika

Put the bird into a pan, add the flavourings and
enough hot (not boiling) water to cover the thighs.
Poach for 1-1/4 to 1-1/2 hours until tender. Let the
bird cool in the pan, then skin and bone it. Wrap the
flesh to keep it succulent. Return the chicken skin
and bones to the pan and simmer for 2 hours more.
Strain and de-grease. Reduce to 3/4 pints and cool.

Scald or lightly toast the nuts and rub off the papery
thin skins. Then, using a spice or coffee mill,
reduce the nuts and coriander seeds to a fine powder.
Process in small batches, adding the bread to minumise
stickiness. Transfer the aromatic powder to a bowl and
gradually blend in as much of the stock as is needed
to make a creamy-textured masking sauce ~ you probably
won’t need it at all.

Cut the meat into small strips. Put them into a
pretty dish, adding some of the sauce and a little
fresh chopped coriander between layers. Spoon the
rest of the sauce over the top to cover the meat
completely. Just before serving, stir ther walnut oil
into the paprika. Drizzle the mixture over the dish
in a decorative red pattern and place a little bouquet
of fresh coriander in the centre. Serve with rice and
a green salad.

Source: Philippa Davenport in “Country Living”
(British), January 1988. Typed for you by Karen
Mintzias

—–

Date: Tue, 05 Jul 94 12:51:19 PDT
From: Michele

RICE WITH BLACK BEANS
———————

1 medium onion, chopped
2 cloves garlic
1 can (14.5 oz.) stewed tomatoes
1 can (15 oz.) black beans, rinsed and drained
2/3 cup water
1/2 tsp. oregano
1 1/2 cups Minute Brown Rice

Saute onions and garlic in a small amount of liquid (the original recipe
called for oil, but I just used a little water) until tender. Stir in
tomatoes, beans, water, and oregano. Bring to a boil. Stir in rice.
Return to boil. Reduce heat, cover, and simmer for 5 minutes. Remove
from heat. Let stand 5 mintes.

Chilled Sweet And Sour Borsch Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium-sized beets (tender tops if you
like)
1 Small onion — chopped
1 Lb. bulk sausage — crumbled
2 Large carrots — diced
2 C. red or green cabbage
1/4 C. lemon juice
2 Tbsp. sugar
1/4 Tsp. dill weed
6 C. chicken stock

Saute the onion and sausage; drain off grease. Add the
beets, carrots, cabbage, lemon juice, sugar, chicken stock
(stock can be made with 2 teaspoons chicken bouillon or cubes
and 6 cups water). Cover; bring to a boil, then reduce heat.
Simmer for 45 minutes. Serve with a dollop of sour cream or
yogurt and dill weed.
Note: You can leave out the sausage; season. Chill and
blend with some sour cream in a blender and serve as a chilled
soup. Garnish with a dollop of sour cream or yogurt and dill
weed.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Creams
Categories: Candies
Yield: 60 servings

-Nancy Speicher DPXX20A
1 pk Semi-sweet chocolate (8 sqs)
1 c Sifted confectioners sugar
1 Egg; well beaten
1 tb Milk
Assorted decorations*

* Use 1/3 c angel flake coconut, 1/4 c chocolate or colored decors or
colored sugar crystals, and 1/3 c finely chopped almonds or pecan
halves
Melt chocolate in saucepan over very low heat; stirring constantly.
Remove from heat. Add sugar, egg and milk; beat until smooth. Chill
until firm enough to handle, about 30 min. Shape into 1/2″ balls,
ovals or logs. Roll in decorations. (Pacan halves may be pressed into
confection tops instead of rolling confections in chopped almonds.)
From Baker’s Collections of Riches

MMMMM

Title: Jerusalem Artichoke Soup
Categories: Soups, Appetizers, Vegetables, Nuts, Mark’s
Yield: 4 servings

1 lb Jerusalem artichokes
1 ts Lemon juice
1 md Onion, chopped
1 tb Olive oil
3 c Stock
Salt pepper
1 c Soy milk
1/4 c Walnuts, toasted

Peel the artichokes. Cut them in half. Rub the cut halves with lemon
juice set side.

Chop the rest of the vegetables. Heat the olive oil. Add the
artichokes saute them, along with the onion, for 10 minutes. Stir
occasionally. Add the stock, salt pepper. Bring the stock to a
boil, reduce heat, cover simmer for 30 minutes. When cooked,
remove from heat let cool.

Place soup in a blender in batches puree until smooth. Return to a
clean pot, add the soy milk bring back to a boil. Serve in bowls,
garnished with walnuts.

Recipe by Mark Satterly

—–

Navajo Green Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Regional
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Pork shoulder — trimmed
fat
2 cups Stewed tomatos
3 tablespoons Bacon grease
1 6oz. can tomato paste
1/3 cup Flour
3 cups Water
3 Medium onions chopped
2 1/2 teaspoons Salt
4 6 cloves of garlic — minced
1/2 teaspoon Dried — ground Mexican

2 16 oz. cans of whole green — chiles

Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag
and shake the meat with the flour to coat meat. Add the meat to the bacon
grease a little at a time and brown well evenly. Remove the meat to a 5 qt.
Dutch oven. Add the onions garlic to the skillet and saute until
transluscent. Add these to the pork in the pot. Stir in the remaining
ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When
boiling lower heat to low simmer for 45 minutes. Taste, adjust seasonings as
per personal taste, cook for 30 mins. more.

– – – – – – – – – – – – – – – – – –

Title: Nutty Mississippi Mud Pie
Categories: Pies/pastry
Yield: 2 servings

MMMMM—————————CRUST——————————–
1/2 c Roasted Pecans, chopped
1/2 c Roasted walnuts, chopped
2 ea Pie crusts, Prepared 9″

MMMMM————————–FILLING——————————-
16 oz Cream cheese
8 oz Sour cream
8 oz Powdered sugar
1 ts Vanilla extract

MMMMM————————–TOPPING——————————-
1/4 c Sugar, granulated
2 tb Cornstarch
1 tb Flour
1/4 c Cocoa, powdered
1/4 ts Salt
1/4 c Milk
3 ea Egg yolks, beaten
2 c Milk
3/4 c Sugar, granulated
1 tb Butter
1 ts Vanilla extract
1 ts Almond extract

CRUST: Mix pecans and walnuts and add to your favorite pie crust
recipe, or, if desired, use 2 frozen pie crusts, baked according to
package instructions, with nuts divided evenly over bottom of crusts.
Set aside to cool.

FILLING: Mix cream cheese, sour cream, confectioner’s sugar and 1 tsp
vanilla with electric mixer or food processor until well blended.
Divide evenly between pie crusts. Refrigerate for 2 hours or longer.

TOPPING: In a bowl, blend 1/4 cup sugar, cornstarch, flour, cocoa,
salt, 1/4 cup milk and egg yolks; set mixture aside. Place 2 cups
milk and 3/4 cup sugar in a saucepan and bring to a boil over high
heat, whisking constantly. Add to bowl ingredients. Transfer bowl
ingredients back into saucepan and bring to boil, stirring
constantly, over medium heat. Continue to cook for 5 minutes. Stir in
1 Tbsp butter and 1 tsp vanilla and almond extracts. Cool and spoon
over Pies. Refrigerate Pies.

Makes 2 pies.

From: Sandee Eveland Date: 16 Feb 94

MMMMM

Split Pea Soup (vegan) – Done in Crockpot

Recipe By : Lou Rosenfeld At U. of Mich.
Serving Size : 10 Preparation Time :5:00
Categories : Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound split peas — yellow
1 medium potato — peeled and diced
1/2 cup carrots — sliced
2 large onions — coarsely chopped
2 small scallions — sliced
4 cloves garlic — more if desired
1 tablespoon soy sauce — about 5 shakes
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper

**** Soak split yellow peas overnight – bring to a boil – drain and wash –
at least twice before putting into crockpot.

Method:
1. Put onions, carrots, scallions,and potatoes into slow cooker.
2. Put peas on top.
3. Toss in remaining ingredients.
4. Top off the crockpot with water. and cook on high 3 – 4 hours.

Use which ever seasonings you feel like putting in. I use lots of mace,
and/or tumeric, oregano….depending how the mood striles me. Good with a
little sherry added too. Multi mix and matches with this one.

LENTIL, GARBANZO BEAN AND TOMATO SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Water
1 c Lentils
2 lg Carrots — peeled, diced
1 Bay leaf
1 cn Garbanzo beans (15-16 oz)
— rinsed, drained
1/2 Basket cherry tomatoes
— halved
1 c Chopped fresh parsley
5 Green onions — chopped
4 1/2 tb Olive oil
2 tb Fresh lemon juice — plus…
1 t Fresh lemon juice

Combine 2-1/2 cups water, lentils, diced carrots, and bay leaf in
heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer
until lentils are just tender, about 25 minutes. Drain; transfer to
large bowl. Cool.
Mix all remaining ingredients into lentils. Season to taste with
salt and pepper. (Can be prepared 4 hours ahead. Cover and
refrigerate.)

– – – – – – – – – – – – – – – – – –

Hot and Sour Hunan Vegetables
(adapted from _China Moon Cookbook_, Workman, 1992)

1 T minced ginger
1 T minced garlic
2 T fermented black beans, coarsely chopped (Chinese)
1/4 t hot red pepper flakes
1/2 c unsalted vegetable stock
2 1/2 T soy sauce
2 T white vinegar
1/4 t sugar
3/4 pound cauliflower florets, cut into walnut sized pieces
1/2 pound peeled carrots, cut diagonally into 1/8 inch coins
1 pound slender green and golden zucchini, cut into 1/4 inch rounds
1 T cornstarch dissolved in 1 1/2 T water
4 scallions, cut diagonally into rings

Combine ginger, garlic, black beans and red pepper flakes in a small
bowl; cover and set aside. Blend stock, soy sauce, vinegar and sugar
together in a second bowl.

Bring large pot of water to a rolling boil. Fill a large bowl with
ice water. Blanch cauliflower 1 minute, then plunge into the ice
water. Repeat with remaining vegetables, letting water in the pot
return to a boil before adding a fresh batch. Blanch the carrots for
15 seconds, and the zucchini for 5 seconds. Drain the vegetables
well and place in separate bowls.

Heat a wok or large heavy skillet over high heat until hot enough to
a drop of water on contact. Add water (about 2 T) and swirl to glaze
pan. Reduce heat to moderately high, than add ginger mixture and
stir gently until fragrant, 20 to 30 seconds. Add cauliflower and
toss 2 minutes. Add carrots and toss 1 1/2 minutes, than add zucchini
and toss 30 seconds. Stir stock minxture and add to pan, stirring to
combine. Bring mixture to a simmer, then cover and cook until veggies
are crisp-tender, about 30 to 60 seconds. Stir cornstarch mixture to
blend, than add to pan and stir until sauce turns glossy and slightly
thick, 10 to 20 seconds. Serve immediately ona heated platter,
garnished with a sprinkling of scallion rings and teamed up with
noodles or rice. Serves 4 to 6.