GREEN OR RED ENCHILADAS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Poultry
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Basic Green Sauce
1 c Dairy Sour Cream
10 Flour Or Corn Tortillas — **
3 c Cooked Chicken — Shredded
1 c MontereyJack Cheese — Shredded
1 Dairy Sour Cream
Basic Green Sauce
Servings: 8
1 c Onions — Chopped, 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach — Chopped
1/2 lb Tomatillos — Coarsely Chopped
4 oz Green Chiles — Chopped, 1 cn
2 Cloves Garlic — Crushed
1 tb Oregano Leaves — Dried
1 c Chicken Broth
2 c Dairy Sour Cream

Servings: 5

Cook and stir onions in oil in a 3-quart saucepan
until tender. Stir in remaining ingredients except
broth and sour cream. Cover and cook over medium heat
for 5 minutes, stirring occasionally. Place mixture
in food processor workbowl fitted with steel blade or
in a blender container; cover and process until
smooth, about 1 minute. Return mixture to saucepan;
stir in broth. Heat to boiling; reduce heat. Simmer
uncovered for 10 minutes. Stir in sour cream. Cover
and refrigerate any remaining sauce.

Makes about 4 cups of sauce.

** Tortillas should be 6-inches in diameter and
should be warm.

Prepare basic green sauce and stir in the 1 cup of
sour cream. Heat oven to 350 degrees F. Dip each
tortilla into the sauce to coat both sides. Spoon 1/4
cup of the shredded chicken onto each tortilla and
roll up. Place seam sides down in a 13 X 9 X 2-inch
ungreased baking dish. Pour remaining sauce over
enchiladas and sprinkle with the cheese. Bake,
uncovered, until cheese is melted, about 15 minutes.
Serve warm with sour cream.

RED ENCHILADAS:

Substitute 2 cups of the Basic Red Sauce for the Basic
Green sauce. Substitute 3 cups of shredded cheese or
cooked beef for the chicken.

Basic Red Sauce

Servings: 4

8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion;
Chopped 2 Garlic; Cloves, chopped 1/4 cup Vegetable
Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano Leaves;
Dried 1 Tbs Cumin Seed 1 tsp Salt

Cover chiles with warm water. Let stand until
softened, about 30 minutes; drain. Strain liquid;
reserve. Remove stems, seeds and membranes from
chilies. Cook and stir onion and garlic in oil in a
2-quart saucepan until onion is tender. Stir in
chilies, 2 cups of the reserved liquid and the
remaining ingredients. Heat ot boiling, reduce heat.
Simmer, uncovered, 20 minutes; cool. Pour into a food
processor workbowl fitted with steel blade or into a
blender container; cover and process until smooth.
Cover and refrigerate up to 10 days.

Makes about 2 1/2 cups sauce.

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Title: Salt-Smothered Chicken
Categories: Chinese, Chicken, Ceideburg 2
Yield: 4 servings

MMMMM————————–UTENSILS——————————-
Bowl for marinade
6 qt To 8 quart enameled
-casserole with cover
Strainer
1 Sauce pan

MMMMM————————INGREDIENTS—————————–
1 Whole fryer (3 1/2 lbs)
1 ts Minced ginger root
1 Scallion with 1 inch of
-green, cut in 1/4-inch
-rounds
1 ts Minced Chinese parsley
1 Piece dried tangerine peel
-(1 inch in diameter)
1 1/2 ts Salt
1/8 ts Ground Szechuan or black
-pepper
2 ts Chinese orange wine or
-Cointreau
1 c Warm water
2 ts Cornstarch
2 tb Cold chicken stock or cold
-water
5 lb Rock [or Kosher] salt
Chinese parsley for
-decorating

I’m posting a couple of recipes for “Salt Baked” chicken. They’re
slightly different, but both good. The salt acts as the cooking
medium and adds little, if any saltiness to the dish.

Cooking time: 1 1/2 hours

BEFORE COOKING:

Wash bird and blot dry with paper towels. Hang for 1 to 2 hours in a
cool, dry place. Combine the ginger root, scallion, parsley, dried
tangerine peel, salt, pepper, orange wine and water in the bowl. Tie
or sew the bird’s neck opening. Pour the marinade into the body
cavity.

Sew cavity shut to prevent marinade from leaking. Combine cornstarch
and stock or water. Have rock salt ready to go.

COOKING:

Put the rock salt in the casserole. Turn heat to high and stir salt
crystals until they become red-hot, about 30 minutes. Scoop out
enough salt to make a well in which you can place the chicken,
leaving a bed of salt about 2 inches thick. Place the filled bird
breast-side-down in the salt and pack it all around with the
scooped-out salt. Cover casserole and reduce heat to medium-low.
Cook for 45 to 60 minutes. Remover bird and cut away threads. Pour
marinade from the cavity into a strainer over the pint saucepan.
Chop chicken into Chinese-style serving pieces and arrange on a
platter. Heat the marinade over medium heat until boiling.

Give the cornstarch-stock mixture a quick stir to dissolve any lumps;
add to marinade. Stir for 1 to 2 minutes or until the mixture
becomes clear. Pour over bird. Decorate with sprigs of Chinese
parsley and serve. The chicken will be tender and moist without
being overly salty. It will have a subtle fragrance.

Servings: Enough for 4 as a single course or for 6 to 8 in a full
menu.

From “The Step-by-Step Chinese Cookbook” by Georges Spunt. Thomas Y.
Crowell Company, New York. 1973.

Posted by Stephen Ceideberg; August 15 1992.

MMMMM

Title: NUT VINAIGRETTE
Categories: Vegetables, Dressings
Yield: 8 servings

1/3 c Chopped hazelnuts
2 tb Salad oil
1 ts Finely shredded lemon peel
3 tb Lemon juice
3 tb Water
1/2 ts Sugar

In a 6-8″ frying pan, stir hazelnuts in salad oil over low heat until
nuts are golden, 5-8 minutes. Cool. Add shredded lemon peel, lemon
juice, water, and sugar.

MMMMM

ENSURING HIGH-QUALITY CANNED FOODS (PART 1 OF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Begin with good-quality fresh foods suitable for
canning. Quality varies among varieties of fruits and
vegetables. Many county Extension offices can
recommend varieties best suited for canning. Examine
food carefully for freshness and wholesomeness.
Discard diseased and moldy food. Trim small diseased
lesions or spots from food.

Can fruits and vegetables picked from your garden or
purchased from nearby producers when the products are
at their peak of quality-within 6 to 12 hours after
harvest for most vegetables. For best quality,
apricots, nectarines, peaches, pears, and plums should
be ripened 1 or more days between harvest and canning.
If you must delay the canning of other fresh produce,
keep it in a shady, cool place.

Fresh home-slaughtered red meats and poultry should be
chilled and canned without delay. Do not can meat from
sickly or diseased animals. Ice fish and seafoods
after harvest, eviscerate immediately and can them
within 2 days.

Maintaining Color and Flavor in Canned Food

To maintain good natural color and flavor in stored
canned food, you must:

* Remove oxygen from food tissues and jars,
* Quickly destroy the food enzymes,
* Obtain high jar vacuums and airtight jar seals.

Follow these guidelines to ensure that your canned
foods retain optimum colors and flavors during
processing and storage:

* Use only high-quality foods which are at the proper
maturity and are free of diseases and bruises.

* Use the hot-pack method, especially with acid foods
to be processed in boiling water

* Don’t unnecessarily expose prepared foods to air.
Can them as soon as possible.

* While preparing a canner load of jars, keep peeled,
halved, quartered, sliced, or diced apples, apricots,
nectarines, peaches, and pears in a solution of 3
grams (3,000 milligrams) ascorbic acid to 1 gallon of
cold water. This procedure is also useful in
maintaining the natural color of mushrooms and
potatoes, and for preventing stem-end discoloration in
cherries and grapes. You can get ascorbic acid in
several forms:

** Pure powdered form–seasonally available among
canners’ supplies
in supermarkets. One level teaspoon of pure powder
weighs about 3
grams. Use 1 teaspoon per gallon of water as a
treatment solution.

** Vitamin C tablets–economical and available
year-round in many
stores. Buy 500-milligram tablets; crush and
dissolve six tablets per
gallon of water as a treatment solution.

** Commercially prepared mixes of ascorbic and citric
acid–seasonally available among canners’ supplies
in
supermarkets. Sometimes citric acid powder is sold
in
supermarkets, but it is less effective in
controlling
discoloration. If you choose to use these
products, follow the
manufacturer’s directions.

* Fill hot foods into jars and adjust headspace as
specified in recipes.

* Tighten screw bands securely, but if you are
especially strong, not as tightly as possible.

* Process and cool jars.

* Store the jars in a relatively cool, dark place,
preferably between
50 degrees and 70 degrees F.

* Can no more food than you will use within a year.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

WAR BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Garrett Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-PNewton vkbb14a
1 1/2 tb Molasses 1 T
1/4 c Rolled oats 2 1/2 T
2 1/2 T — ¥
2 1/2 c All purpose flour 1 3/4 c
achine Recipes — ¥
1/2 tb Applesauce (Butter) 1/2 T
10 oz Water 7 oz.
1/4 c Cornmeal
1 t Salt 1 t
1 1/2 ts Yeast

– – – – – – – – – – – – – – – – – –

SIMPLE SUMMER VEGETABLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 ea Onion — Md, Chopped
2 ea Carrots — Md, Scrape Sliced
2 ea Stalks Celery — Sliced
8 c Chicken Broth
2 ea Tomatoes — Md, Peel Chop
2 ea Zucchini — Md,Quarter Slice
1/2 c String Beans Or Peas
1 c Spinach — Fresh, *
1 x Salt Pepper — To Taste

* Wash and cut the fresh spinach into strips.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Melt the butter in a soup pot; add the onion, carrots and celery. Cook
over medium heat, stirring often, for 5 minutes. Add the broth and
tomatoes and simmer another 10 minutes. Add the spinach and cook for an
additional 1 minute. Season with salt and pepper to taste.

– – – – – – – – – – – – – – – – – –

CRANBERRY NUT MUFFINS 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fruits
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole Wheat Flour
3/4 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
1/2 ts Baking Soda
3/4 c Orange Juice
1 tb Grated Orange Peel
2 tb Shortening
1 Egg — Large, Well Beaten
1 1/2 c Cranberries — *
1 c Nuts — Chopped, Optional

* Use either fresh or frozen cranberries that have
been coarsely
chopped. In a medium mixer bowl, mix the flour,
sugar, baking powder, salt and the baking soda
together. Stir in the orange juice, orange peel,
shortening and the egg. Mix until well blended. Stir
in the cranberries and the nuts, if used, and turn
into greased muffin tins. Bake at 350 degrees F for 20
to 25 minutes or until done. Use a shorter baking time
if small muffin tins are used.

– – – – – – – – – – – – – – – – – –

EGG DROP SOUP #6

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Eggs
1 t Salt
2 c Basic Stock
2 ts Finely chopped green onions

In a small bowl, beat eggs with a pinch of salt; set
aside. In a medium saucepan, bring stock to a boil.
Slowly pour beaten eggs into boiling stock, stirring
constantly. Cook for 1 minute. Place remaining salt
and onions in a serving bowl. Add soup; serve hot.
Makes 4 servings.

– – – – – – – – – – – – – – – – – –

Pierogi Cabbage Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cabbage
7 cans sauerkraut — 10 oz. cans
1 small onion
1 clove garlic
10 Tablespoons butter

Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain,
cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside.
The drier the cabbage and sauerkraut the less time required to complete
cooking. Saute onion and garlic in 2 Tbsp. butter. Add cabbage and
sauerkraut and remainder of butter; cook for approximately one half hour or
until cabbage is soft and mixture is “reasonably” dry. It is important that
the mixture not be too moist in order to prevent wetting dough during the
filling process … wet dough will cause pierogi to break open during cooking!

Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours
prior to filling pierogi dough.

– – – – – – – – – – – – – – – – – –

NOTES : (makes enough filling for approx. four dozen pierogi)

NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: Orange Chicken Stir-Fry
Categories: Main dish, Stir-fry, Poultry
Yield: 6 servings

1/2 c Orange juice
2 tb Sesame oil; divided
2 tb Soy sauce
1 tb Dry sherry
2 ts Grated fresh ginger
1 ts Grated orange peel
1 Garlic clove; minced
1 1/2 lb Chicken breast
— (boneless, skinless)
— cut into strips
3 c Mixed fresh vegetables
– such as green bell pepper,
– red bell pepper, snow peas
– carrots, green onions,
– mushrooms, and/or onions
1 tb Cornstarch
1/2 c Unsalted cashew bits
-OR- cashew halves
3 c Hot cooked rice

Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel
and garlic in large glass bowl. Add chicken, marinate in refrigerator 1
hour. Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in
large skillet or wok over medium-high heat. Add chicken; stir-fry 3
minutes or until chicken is light brown. Add vegetables; stir-fry 3-5
minutes or until vegetables are crisp-tender. Combine cornstarch and
reserved marinade; add to skillet and stir until thickened. Stir in
cashews, cook 1 minute more. Serve over hot rice.

Each serving provides:
* 590 calories
* 48 g. protein
* 20 g. fat
* 4 g. saturated fat
* 53 g. carbohydrate
* 4 g. dietary fiber
* 109 mg. cholesterol
* 822 mg. sodium

Source: Rice Chicken – New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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