Chicken Soup w/ Apples Leeks

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken — quartered
Salt Pepper — to taste
2 tablespoons Butter
3 Leeks, w/ 1″ green — sliced
2 Granny Smith apples — peeled
1 cup Apple juice
1/2 cup Vinegar
3 cups Chicken stock
3 tablespoons Calvados
1/2 cup Heavy cream

Season the chicken with salt and pepper. Melt the butter over medium heat
in a saute pan just large enough to hold the chicken. Add the chicken, skin
side down, and cook for about eight minutes over medium heat. If the butter
in the pan starts to brown, lower the heat slightly. Turn the chicken and
light saute in the same way for five minutes more.

Remove the chicken from the pan and place it in a bowl. If the butter in
the saute pan has burned, pour it out and replace it with two tablespoons
fresh butter. Add the leeks and cook them for 10 minutes over medium heat.
Stir the leeks every couple of minutes.
They should be soft but not brown.

Put the chicken back in the pan with the leeks. Add the apples, apple
juice, vinegar and broth. Bring the liquids to a slow simmer and with a
ladle skim off any fat or froth that floats to the top. Cover the pot and
simmer the chicken very gently for 10 to 15 minutes, until it is completely
cooked.

Remove the chicken and let it cool. Remove and discard the skin and pull
the meat away from the bones. Cut the meat into half inch chunks.

Use a ladle to skim off any fat that has formed on the surface of the
liquid in a saute pan. Add the Calvados and the heavy cream. Bring to a
simmer and season to taste with salt and pepper. Heat the chunks of chicken
in the soup for two minutes and serve immediately in hot bowls.

Suggestions and variations: Try adding a cup of sliced mushrooms along
with the apples. The mushroom flavor goes well with the other ingredients,
and the mushrooms make the soup more substantial. This soup is also
delicious with curry, which can be added by gently cooking a tablespoon of
curry powder in a tablespoon of butter and stirring it into the soup shortly
before serving.

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Title: Chocolate Crinkle Cups
Categories: Desserts, Cakes
Yield: 22 brownies

1 c Granulated sugar
1/2 c Cocoa
1 ts Vanilla extract
2 Egg whites, slightly beaten
1/2 c All purpose flour
1/4 c Finely chopped walnuts

Heat oven to 350 degrees F. Line small muffin cups
(1-3/4 inches in diameter) with paper or foil bake
cups.

In medium saucepan over low heat, melt spread. Add
sugar, stir until well blended. Remove from heat;
stir in cocoa and vanilla. Add egg whites; stir to
blend. Stir in flour and walnuts. Fill muffin cups
three-fourths full with batter. Bake 15 minutes or
until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely.

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Summer Vegetable Soup

Recipe By : Country Living, Jul 96, Vol. 19 Issue 7
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 tablespoon butter
4 medium carrots (1/4 pound) — peeled and sliced
2 stalks celery — diced
1 large onion — chopped
2 cloves garlic — chopped
2 quarts water
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 large bay leaf
1 pound green or other snap beans
2 large all-purpose potatoes — (3/4 pound)
2 small yellow squash — (10 ounces)
3 large ripe plum tomatoes
2 cups torn beet greens or spinach — grated (optional)
Parmesan cheese

1. In 8-quart saucepot, heat oil and butter over medium heat. Add carrots, cel
ery, and onion; saute 3 minutes. Stir in garlic; saute 1 minute. Add water, Wor
cestershire sauce, salt, pepper, and bay leaf; cover and heat to boiling over h
igh heat. Reduce heat to low and simmer vegetable mixture 15 minutes.

2. Meanwhile, snap the stem end off each bean and discard. Cut beans into 1-in
ch lengths. Peel and cut potatoes into 1/2-inch cubes. Cut squash lengthwise in
to quarters, then crosswise into 1/4-inch-thick slices.

3. Remove and discard bay leaf from vegetable mixture. Add beans, potatoes, an
d squash to vegetable mixture; heat to boiling over high heat. Reduce heat to l
ow and cook until potatoes are tender–about 10 minutes.

4. Meanwhile, peel and chop tomatoes. Stir tomatoes and beet greens into veget
able mixture; cook until greens are wilt-ed-about 1 minute. Ladle soup into ser
ving bowls; top with Parmesan, if desired. Serve immediately.

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Asian Salad Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 oz ginger root
1/4 med onion — cut in quarters
3/4 c vegetable oil
1/4 c vinegar
1/2 c soy sauce
1 tsp tomato paste
1/8 lemon — juiced
1 tsp garlic — minced
1/2 c water

Soak ginger root in cold water for a few minutes before removing outer
skin. Remove skin and cut in chunks. Combine all ingredients in food
processor with steel blade and blend until smooth. Refrigerate.

Often in Japanese restaurants this dressing is served over finely shredded
cabbage along with the lettuce and other salad ingredients. It is
delicious.

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Per serving: 383 Calories; 41g Fat (94% calories from fat); 2g Protein; 5g
Carbohydrate; 0mg Cholesterol; 1487mg Sodium

NOTES : This is the salad dressing served at the Mitsukoshi Restaurant at
EPCOT Center.

Sheri McRae sherae@zeta.org.au
Our comedies are not to be laughed at.
– movie mogul Samuel Goldwyn

CHILE RELLENO CASSEROLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILE RELLENOS—–
20 oz Whole green chiles
1 Lg onion
1 tb Cumin
1 Salt to taste
8 oz Sharp cheddar, grated
13 oz Can evap. milk
13 oz Can tomato sauce
1 lb Lean ground beef
2 Cloves garlic, minced
3 tb Chile powder
8 oz Monterey jack, grated
4 Eggs, beaten
1 tb All purpose flour
—–TOPPINGS—–
1 c Sour cream
1 c Chopped pecans (optional)
1 c Raisins (optional)

Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat
with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and
salt. Stir. In a greased 9×13″ pan, layer chiles, beef and additional
chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk
and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin
and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If
preparing ahead of time, do not cover with tomato sauce until time to
bake.) Serve toppings in seperate bowls and let guests help themselves.

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Butternut Burrito-Ch

Recipe By :
Serving Size : 3 Preparation Time :0:45
Categories : Burrito

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole Butternut squash — cooked mashed
1 Whole Red onion — chopped
4 Cloves Garlic — chopped fine
1 Tbsp chile powder
1 Tbsp oregano
1 Tbsp cumin
1 Tsp Tamari soy sauce
6 Whole tortillas
1 can enchilada sauce — red or green

Preheat oven to 350=A5.
Saute onion and garlic in a little oil intill translucent.ann mashed squash
and herbs. Mix and cook over low heat untill flavors blend. Add more herbs
to taste. ( I added a bunch of extra Julienned Jalepeno Peppers.) Fill
tortilla’s w/ mixture and roll.
cover w/ Chile Sauce and bake for 30 Min.

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NOTES : Can (should) be topped w/ Grated cheese!

SHREDDED WHEAT COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup vegetable shortening
1 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup honey
2 teaspoons grated orange peel (orange part only)
1 teaspoon grated lemon peel (yellow part only)
2 cups old-fashioned or quick-cooking oatmeal — uncooked
2 cups crushed shredded wheat biscuits
1/2 cup chopped dates
1/2 cup raisins
1/2 cup chopped nuts

Mix flour with soda, baking powder and salt; set aside. Beat shortening
until light and fluffy; add sugars gradually, creaming well. Beat in eggs
one at a time. Add vanilla, honey and grated orange and lemon peels, then
cereals, fruits and nuts; mix well. Work in flour mixture until
well-blended. Drop by teaspoonfuls on ungreased baking sheet. Bake at 375
degrees for 10 to 15 minutes, or until done.

Makes about 8 dozen small cookies

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NOTES : http://www.oregonlive.com/foodday/features/99/0504/fd_baggtest.html

Recipe is from the 1950’s.

CHICKEN ETOUFEE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cajun Chicken
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Onion, half fine cut and
-half rough cut.
3/4 c Bell pepper, fine cut.
3/4 c Celery, fine cut.
3 Little green onions, fine
-chop.
1 lg Clove garlic, fine chop.
2 ts Cajun chicken spice
-mixture.
3 Pats butter.
3 tb Dry roux.
3 c Chicken broth.
2 Chicken breasts.

Pre cook the chicken breasts in micro wave for about 10 minutes on high.
Set aside to cool. When cool, pull into strips about the size of a small
finger. (You could use an equal amount of leftover roast chicken.)

Singe the rough cut onions in cast iron skillet over medium high heat. When
lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic
and the spices. Add butter and sizzle over medium heat until the
vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in
the chicken broth and simmer uncovered over low heat for 15 min. Add the
chicken and continue to simmer for another 10-15 minutes. The sauce should
be about as thick as a thin gravy.

Serve over rice.

Makes two generous servings.

SHRIMP ETOUFEE Follow same recipe except: use one small package shrimp (5-6
oz.) decrease vegetable amounts to 1/2 cup each. decrease spice amount to 1
teaspoon cajun chicken mix. decrease roux to 2 tablespoon decrease butter
to 2 pats decrease broth to 1 cup do not precook shrimp.

At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with
dash of Cajun Sunshine if needed.

ÿCourtesy of Dale Gail Shipp, Columbia Md. ÿConverted by MMCONV vers.
1.50

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HEARTY POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Potatoes, medium — peeled and
-sliced.
2 Carrots, diced
6 Celery stalks, diced
2 qt -water
1 Onion, chopped
6 tb Butter
6 tb Flour
Salt and pepper to taste
1 1/2 c Milk

In a large kettle, cook potatoes, carrots and celery
in water until tender, about 20 minutes. Drain,
reserving liquid and setting vegetables aside. In the
same kettle, saute onion in butter until soft. Stir in
flour, salt and pepper; gradually add milk, stirring
constantly until thickened. Gently stir in cooked
vegetables. Add 1 cup or more of reserved cooking
liquid until soup is desired consistency. Yield: 8-10
servings, about 2-1/2 quarts.

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SUPER MOIST BANANA BLACK WALNUT MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c ALL-PURPOSE FLOUR
2 1/4 ts BAKING POWDER
1/2 ts SALT
2/3 c GRANULATED SUGAR
1/2 c BUTTER
1/4 ts PURE VANILLA EXTRACT
1/4 c HONEY
1 t ORANGE ZEST
2 lg EGGS
4 md BANANAS, over-ripe (BLACK),
-mashed
1/3 c BLACK WALNUTS, coarsely
-chopped

Preheat the oven to 350-degrees.

Grease (or spray with PAM), 8 LARGE muffin cups. I put
6 in one and 2 in the other; set aside.

Sift together into a bowl the flour, baking powder (or
baking soda–mine turned out great) and salt; set
aside.

In another bowl, cream the butter, sugar, vanilla and
honey and add the orange zest. Beat in the eggs and
bananas. Gradually add the sifted ingredients to the
banana mixture. Fold in the nuts. Divide the batter
among the 8 muffin cups, they should be about 2/3 full.

Bake for 30-35 minutes, or until a cake tester (or
toothpick) inserted in the center comes out clean. I
checked mine at 25 minutes and noticed they were
browning on top too much, but they were still runny in
the middle. I covered the pans with aluminum foil and
baked for 5 more minutes, they were done.

Turn out onto wire racks to cool completely.

Linda/BDT Burbank, CA (USA) Internet address:
linda.magee@burbank.com

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