Chicken Angelo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken
Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Whole Chicken Breasts
1/3 Cup Dry White Wine
1 Small Onion
1 Cup Mushrooms — sliced
6 Artichoke Hearts — quartered
1/2 Cup Chicken Broth
2 Cloves Garlic — minced
1 Tablespoon Parsley — chopped
1/4 Cup Butter
Dash Oregano
Salt Pepper To Taste

Bone chicken breasts and cut into quarters. Dredge in flour. Shake off
excess flour. Heat 1/4 cup butter in large skillet over medium heat. When
hot add chicken pieces and brown on all sides. Add oregano, broth,
mushrooms, artichoke hearts and parsley. Saute over high heat until sauce
thickens, stirring constantly. Serve at once.

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HEARTY STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Garbanzo beans — dry
1/2 c Kidney beans — dry
2 qt Water
1 lg Yellow onion — sliced
2 Garlic cloves — crushed
2 tb Soy sauce, low sodium
2 ts Curry powder
2 Parsnips — scrubbed sliced
2 Carrot — scrubbed sliced
1 Zucchini — cut in chunks
1/2 c Whole-wheat macaroni
[uncooked?]
1/4 c Bulgur — uncooked
1 tb Lemon juice
2 c Fresh spinach

Preparation Time: 4:30 Soak both types of beans
overnight in a pan filled with water, just covering
the beans.

Canned beans do not work in this dish. The cooking
liquid from the dry beans makes a rich, flavorful
stock which makes for the base of the stew.

Place the beans in a large pot with the water. Soak
overnight, or bring to a boil, cook for 2 minutes,
turn off heat, and let rest for 1 hour. Then add the
onion, garlic, soy sauce, and curry powder. Bring to a
boil, reduce heat, and cook for 2 hours. Meanwhile,
prepare the rest of the vegetables and set aside.

Place the parsnips in a small amount of water in a
small saucepan. Cook until soft, about 15 minutes.
Cool. Place in a blender or food processor and process
until smooth. When beans are almost tender, add the
pureed parsnips and the carrots and zucchini. Cook for
30 minutes, then add the pasta and bulgur. Cook an
additional 15 minutes. Stir in the lemon juice and
spinach and cook about 5 minutes. Serve at once.

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Title: FROZEN CHOCOLATE BANANA POPS
Categories: Desserts, Fruits/nuts
Yield: 12 servings

6 Firm ripe bananas
12 oz Semisweet chocolate pieces
6 tb Oil
Colored sprinkles OR
– grated coconut OR
– coarsely ground nuts

Cut peeled bananas in halves crosswise. Impale each half on wooden skewer
and place in freezer 1 hour or until frozen. (Coatings will run off if
fruit is at room temperature.) Melt chocolate in top of double boiler over
hot, not boiling, water. Add oil and stir until smooth. Keep warm over hot
water while dipping. Remove bananas from freezer a few at a time. Dip and
roll bananas in melted chocolate, making sure all banana surfaces are
completely covered. Gently shake or twirl banana before removing from pan
to remove excess coating. While chocolate is still soft, roll covered
banana in colored sprinkles, coconut or nuts. If coating becomes too hard
to hold decorations, apply a little warm coating to pop. When covering
sets, place pops on squares of foil, wrap securely and store in freezer
until ready to eat.

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Title: FRUIT COCKTAIL WHIP
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

1 ts Unflavored gelatin
2 tb Water, cold
1 c Water, boiling
1 tb Lemon Juice
3 Saccharin tablets, (1/4
-grain each)
1/2 c Fruit Cocktail, drained
-(DP)

Sprinkle gelatin over cold water; let stand 5 minutes.
Add boiling water; stir until dissolved. Add lemon
juice and saccharin. Chill until mixture begins to
set. Beat until fluffy with rotary beater; fold in
fruit cocktail. Chill until firm. NOTE: Other
dietetic-packed Fruit may be substituted for fruit
cocktail. Liquid drained from fruit may be brought to
boil and substituted for boiling water.
For jellied Fruit Salad, omit beating, if preferred.

From: Jeffrey Dean Date: 11-18-93

—–

Title: Hydrox Cookie Dessert
Categories: Cookies, Desserts
Yield: 8 servings

1/2 c Milk
2 Egg Yolks; Large
24 Marshmallows; Full Size
2 Egg Whites; Lge,Beaten Stiff
1 c Heavy Cream; Whipped
36 Hydrox Chocolate Cookies
8 tb Butter; Melted

Mix milk, egg yolks, and marshmallows. Heat to custard consistency,
cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly
and add melted butter to make crumbs. Place all but a couple of Tbls
of the crumbs on the bottom of a 9 X 13-inch pan.
Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs
over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox
cookies are about the same. If you can’t find Hydrox you can
substitute Oreo singles for the Hydrox.

MMMMM

5 SPICE TAMALES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Mcdougall Main dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tofu, crumbled
2 ts Chinese 5 spice powder
1/4 ts Cayenne pepper
2 tb Onion, dried
1/4 c Bell Pepper, chopped
4 ts Mustard, prepared
1 tb Soy sauce

Combine filling ingredients in a mixing bowl Fill and
cook tamales according to “Tamales: Basic Procedure”
*** Vegetarian Gormet – Summer 1993, Don Matesz

****Hint Make your own Chinese 5 spice blend by
mixing equal anounts of Star anise, Szechuan pepper,
cloves, cinnamon, and fennel seed. Grind spices into a
powder with amortar and pestle or a coffee grinder.

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VEGAN: AEGEAN ARTICHOKE PENNE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Fresh baby artichokes
1/4 c Lemon juice
1/2 lb Penne
1/2 c Tomato juice
2 tb Olive oil
Juice of one lemon
2 Cloves garlic, minced
3 tb Fresh parsley
3 tb Fresh basil or 1 tsp. dried
1/2 ts Salt
1/4 ts Black pepper
1/2 c Fresh tomato, chopped
1/2 c Kalamata olives
2 tb Capers
1/2 c Feta cheese (optional)

1. Cut stems off artichokes. Peel off tough outer
leaves to reveal yellow-green hearts. Cut artichokes
into quarters. Combine 1/4 cup lemon juice with 2
cups water in a medium bowl. Add artichokes to lemon
water and toss to prevent discoloration. Drain. Steam
artichokes until tender, about 20 minutes. chill.

2. In a large pot, bring 2 quarts water to a rapid
boil. Add 1 teaspoon salt and penne. Cook penne until
al dente, about 10 minutes. Drain and rinse with cold
water.

3. To make salad dressing: combine tomato juice,
olive oil, lemon juice, garlic, parlsey, basil, salt
and pepper in a food processor or blender and puree
for 30 seconds.

4. Toss together artichokes, penne, capers, olives
and feta cheese in a large bowl salad bowl. Pour
dressing over and toss well. enjoy, jen

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MILLET BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1/4 c Millet flour
1 tb Dry milk
1 t Salt
1 tb Butter
3 tb Toasted bran
1 tb Molasses
1 c Water
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

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Basic Muffins And Variations

Recipe By : Carole A. Resnick ak399@cleveland.freenet.edu
Serving Size : 1 Preparation Time :0:00
Categories : Eggs Breads
Make-Ahead Dishes MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound unbleached all-purpose flour
2 Tbls granulated sugar
1 extra large egg
1/2 cup vegetable oil
1 Tbls baking powder
1 teaspoon salt
1 cup milk

1. Grease twelve 6 cm muffin cups. Heat oven to 200 =F8C .

2. Sift flour, baking powder, sugar and salt into a medium-sized bowl. Stir
to mix well.

3. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once
to dry ingredients.

4. Stir mixture only until dry ingredients are moistened. Batter will be
lumpy. Drop batter from a tablespoon into prepared muffins pans, filling
each cup 1/2 – 2/3 full.

5. Bake 15-20 minutes, or until golden brown. Remove from pan and serve hot
with butter, jam or marmalade. .SH “VARIATIONS” GINGER MUFFINS .RS Add 1/2
cup finely diced candied ginger to flour mixture before adding liquid. .RE
.PP BANANA PECAN MUFFINS .RS Prepare muffin batter but use only 110 ml milk.
Add 60 g chopped pecans and 1/4 tsp ground nutmeg to sifted flour. Add 1
cup mashed, peeled banana with the egg, milk and oil. .RE .PP BLUEBERRY
MUFFINS .RS Toss 1 cup washed and well-drained fresh or frozen blueberries
with sifted flour mixture before adding liquid. .RE .PP ORANGE MUFFINS .RS
Cut 2 peeled navel oranges into sections. When batter is in the cups, place
an orange section on top of each and sprinkle lightly with granulated sugar.
.RE .PP CHEESE MUFFINS .RS Fold 50 g grated sharp yellow cheese into muffin
mix with the last few strokes on batter. Serve hot with scrambled eggs and
bacon for a special breakfast. .RE .PP SURPRISE MUFFINS .RS Fill muffin cups
1/3 full of batter. Drop 1/2 tsp of your favorite jelly in center of
batter. Add batter to fill cup 2/3 full. Kids just love these as you will.
.RE .PP COCONUT MUFFINS .RS Add 1 cup shredded coconut with the last few
strokes of mixing. For a snack have coconut muffins, butter and milk. .RE
.PP CHIVE MUFFINS .RS Fold 1/4 cup chives into the batter during the last
few strokes and serve at dinner. Great with a steak and salad. .RE

Difficulty : easy.
Precision : measure ingredients.

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Title: Pheasant Casserole
Categories: Main dish, Poultry, Casseroles
Yield: 4 servings

1 Pheasant, cooked and boned
2 Onions, chopped
4 Pheasant or chicken broth
1/4 Soy sauce
Pepper
1 Parsley flakes (opt.)
2 Celery, chopped
2 Raw brown rice
1 Soup, cream of mushroom
1 Mushrooms (opt.)

Blend all and bake in casserole at 300-350 degrees for 2 hours.

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