Spiced Watermellon Rind

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Pounds Watermelon Rind — peeled cubed
2 Quarts Water
2 Tablespoons Pickling Lime
1 1/2 Quarts White Vinegar
8 Cups Sugar
2 Teaspoons Salt
1 Teaspoon Lemon Juice
—–Tied In A Cloth Bag—–
1/2 Cup Cinnamon Sticks And Whole Cloves

Soak rind cubes overnight in lime water. Drain, rinse, soak in clear water
2 hours. Combine vinegar, sugar, salt, lemon juice and spices and bring
to a hard boil. Add rind and cook slowly, about 45 minutes, until rind is
tender. Remove bag of spices and fill sterilized jars. Allow a small space
at top of jars, and be sure rind is covered with liquid before sealing.

Makes 10 pints.

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Nutty Cheese Brulee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Appetizers/Dips/Hors d’Ouerves
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Brie OR 2 3/4 oz. Camembert — rind removed
2 Teaspoons Ice Cream Topping *
1 Tablespoon Broken Pecans or Walnuts
—–DIPPERS—–
Flat Bread OR unsalted crackers
Apple Or Pear Slices

Place the cheese in the center of a nonmetal serving plate or small shallow
baking dish. Spoon the ice cream topping over the cheese. Sprinkle with
pecans or walnuts. Micro-cook, uncovered, on 100% power about 15 seconds or
till cheese begins to melt and lose its shape. Serve immediately with flat
bread or unsalted crackers and apple or pear slices.

– – – – – – – – – – – – – – – – – –

NOTES : * Toppings can be any fruit-based topping; could probably use jam
or preserves.

Title: STEPHANIE’S POLSKA KIELBASA STIR FRY
Categories: Meats
Yield: 4 servings

3 tb Butter or olive oil
1/4 c Chopped onion
1/4 c Chopped green pepper
1/2 lb Sliced mushrooms
2 c Fresh or frozen veggies
(broccoli, carrots, celery,
-cauliflower, etc.)
1/4 ts Garlic powder
1 ts Dried oregano
1 lb Smoked Sausage or Polska
Kielbasa
1/2 c Parmesan cheese
Hot cooked noodles

Stir fry the vegetables in butter until tender crisp.
Add herbs and sausage, cut into bite size pieces. Heat
through. Stir in cheese. Serve over hot buttered
noodles with additional parmesan cheese.

Source: Stephanie Needham, Cyberealm BBS Watertown NY
originally posted 8/16/92

Typed for you by: Linda Fields, Cyberealm BBS
Watertown NY 315-786-1120

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Title: Cream of Broccoli Soup #1
Categories: Vegetables, Microwave, Soups/stews
Yield: 6 Servings

1 ea Bunch broccoli
1/2 c Butter
3/4 lb Grated swiss cheese
1 lb Grated cheddar cheese
1 c Ground cashews
1 ea Vegetable bouillon cube
1/8 c Soy sauce
16 oz Sour cream
6 c Water

Saute broccoli in butter for 10 minutes. Using blender
combine all of the ingredients together. As blender fills,
transfer liquid to soup pot and simmer for 20-30 minutes. Good
with muffins or corn bread.

MMMMM

1 can Campbell’s Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular long-grain rice.
1/4 tsp. paprika
1/4 tsp. pepper
4 skinless, boneless chicken breast halves

1. In 2-qt. shallow baking dish mix soup, water, rice, paprika and pepper.
Place chicken on rice mixture. Sprinkle with additional paprika and pepper.

2. Cover. Bake at 375 F. for 45 min. or until done.

Makes: 4 servings

Title: GENERAL CHUA’S CHICKEN
Categories: Chicken, Chinese
Yield: 6 servings

1 ea Chicken Breast
-MARINADE
1 tb Soy Sauce
1 ts Cornstarch
-SAUCE
1 tb White Vinegar
1 tb Soy Sauce
1 tb Dry Sherry
1/2 ts Sugar
1/2 ts Salt
1 ts Cornstarch
1 x -Vegetable Oil for
-blanching
3 ea Dried Red Chili Pods
-SEASONINGS
1 ea Green Onion (white part)
1/2 ts Ginger, fresh, minced
1 ea Garlic Clove, minced
2 ts Sesame Oil

Pound chicken slightly with a mallet to tenderize;
then cut into 3/4 by 3/4 inch pieces. Combine marinade
ingredients with chicken in the order listed; set
aside. Combine sauce ingredients thoroughly; set
aside. To oil-blanch, set wok over high heat for about
1 minute. Add 2 cups oil and heat to 350 degrees. Add
chicken and blanch for 3 or 4 minutes until golden
brown. Remove and drain, reserving oil. To stir-fry,
remove all but 2 tablespoons oil from wok. Reheat,
swirling pan to coat sides. Add chili pods and seeds;
stir-fry for about 30 seconds until browned. Return
chicken and add seasonings, stir- frying for another
30 seconds. Pour in sauce and cook until thickened. To
serve, stir in sesame oil. Note: Chili pods are
browned to produce the aroma while the seeds are used
to make the dish spicy and hot. Take care not to burn
the seeds or let them get too dark. Converted by
MMCONV vers. 1.50

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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.

—–

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

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