GREEN CHICKEN CHILAQUILES CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Whole chicken breasts, split
Salt
Fresh course ground black
-pepper
2 c Chicken stock
3 1/2 c *Tomatillo Salsa
1/2 c Heavy cream
1 md Onion, sliced paper thin
1/2 c Vegetable oil
12 ea Corn tortillas
1 c Grated manchego cheese
1 c Grated panela cheese
1/2 c Grated a¤ejo cheese

Season the chicken all over with salt and pepper.

Bring the chicken stock to a boil in a large saucepan.
Place the breasts in the stock, reduce the heat to
moderate, cover and cook until the meat is tender,
about 15 minutes. Set aside to cool in the stock.

When cool, remove the skin and bones and shred the
meat into bite-sized pieces. Strain and reserve the
stock for another use.

In a large mixing bowl, combine the fresh *tomatillo
salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon
pepper, the onion and shredded chicken pieces.

Heat the vegetable oil in a medium skillet over
medium-low heat.

Cook the tortillas just about 5 seconds per side to
soften and then transfer to a large colander to drain.

* See “Tomatillo Salsa” provided separately with this
recipe.

Preheat the oven to 350øF. Butter a 4-quart casserole.

Combine the cheeses in a mixing bowl.

To assemble the chilaquiles, spread a thin layer of
the cheese mixture over the bottom of the baking dish.
Push the solids in the bowl of chicken and tomatillo
sauce to the side so the liquids form a pool in the
bottom.

Layer one third of the moist tortillas over the cheese
and top with half of the chicken mixture with its
sauce.

Sprinkle half of the remaining cheese over the
chicken. Repeat the layers, ending with a layer of
torillas on top. Cover tightly with aluminum foil.

Bake 30 minutes or until the edges are slightly brown.
Let sit for 10 minutes before slicing and serving or
unmolding.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
Feniger with Helena Siegel.

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Title: Slavic Square Dancers
Categories: Cookies
Yield: 1 servings

1 Egg
1 c Brown sugar
1/2 ts Vanilla
1/2 c Flour
1/2 ts Salt
1/8 ts Baking soda
1 c Walnuts; chopped

Beat egg until foamy. Beat in brown sugar and vanilla. Add dry
ingredients. Mix in walnuts. Bake in 8-inc greased square pan at 325~ for
30 minutes. Cut into squares. Serve warm.

—–

Date: Mon, 23 May 94 20:45:27 EDT
From: Licorice1@aol.com

“Shake N Bake”

1/2 corn flake crumbs
1 teaspoon light seasoned salt
1/2 teaspoon each: paprika, sage, onion powder
1/4 teaspoon each: garlic powder, thyme, pepper

Since the only thing time consuming here is getting out the spices and
measuring them out, I line up baggies on my counter and measure the
ingredients out once, then I have 3-4 bags in my cabinet, ready to use!! 😀

Title: Cherry Crisp
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 6 servings

16 oz (1)Cn red sour; TOPPING
-pitted cherries; 1/2 c Quick-cooking rolled oats;
1 1/2 tb Cornstarch; 2 tb Chopped walnuts;
4 ts Sugar; 1 tb Margarine; melted
1/4 ts Almond extract;

Drain cherries, reserving 3/4 cup juice. Combine small amount of
juice, cornstarch, and sugar in saucepan. Stir in remaining juice.
Cook over moderate heat, stirring constantly until thickened and
clear.

Remove from heat. Add cherries and extract. Spread in 8-inch pan.

TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl.
Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle
topping over cherries.

Bake for 20 minutes or until topping is browned. Serve warm or
chilled.

1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 fat exchange
2.2 gm protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8
mg potassium, 1.5 gm fiber, 0 chol.

Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93

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QUICK BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup Dry black beans
– rinsed and soaked
– 6 hrs or overnight
1 sm Onion — diced
1 Garlic clove — finely chopped
1/2 Chipotle chile — minced -OR-
1 tablespoon -Smoked Chile Salsa
16 ounce Canned peeled tomatoes
– chopped — juice reserved
1/2 bn Cilantro
—–GARNISHES—–
Sour cream
Grated muenster cheese
-=OR=- Monterey Jack cheese
Chile pequins — -=OR=- other
-Small dried Red Chiles

DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a
couple of inches. Bring to a boil and skim off the foam that rises to the
surface; then add the onions and the garlic. Lower the heat and cook until the
onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed
chiles and half the cilantro and lightly salt. Simmer until the beans are
tender, an hour or so. Occasionally give them a stir while they’re cooking.
When done, taste for salt, stir in the remaining cilantro and garnish as
desired.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Title: Roasted Vegetables
Categories: Vegetables
Yield: 4 servings

2 T Mazola RightBlend Corn
-Canola Oils
1 T Lemon juice
1/2 t Rosemary or tarragon,
-crushed
1/2 t Salt
1/4 t Pepper
6 c Cut-up vegetables

In cup mix first 5 ingredients. In 13×9″ baking dish toss cut-up
vegetables with marinade. Roast in a 450’F. oven 20 minutes or until
tender, stirring once. Makes 6 servings.

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Title: Bean Curd Skin Rolls
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

MMMMM——————–BEAN CURD SKIN ROLLS————————-
4 Sheets fresh bean curd
-skin, approx. 20 cm x 20 cm

MMMMM—————————SAUCE——————————–
1 md Red chili pepper (minced)
1 ts Ginger (minced)
1 ts Shallot (chopped)
1 tb Vinegar
1 1/2 ts Light soy sauce
1 ts Dark soy sauce
1/2 ts Sugar
1/2 ts Sesame oil
1/2 tb Water

MMMMM————————–FILLING——————————-
4 Dried black Chinese
-mushrooms *
4 Pieces dried bean curd cake
1 Celery stalk
1/4 Whole carrot
1/2 ts Sesame oil
1/4 ts Salt
1/4 ts Sugar

* (or large fresh button mushrooms, approx. 40 g of either)

1. Mix sauce ingredients well.

2. Soak dried mushrooms for 20 to 30 minutes until soft, then shred
filling vegetables and blanch for 1 minute. Drain and add seasonings.

3. Spoon a quarter of the filling mixture onto each bean curd skin
sheet, rolling up and folding over the ends. Shallow-fry until crisp
and golden.

4. If necessary, slice the rolls into sections to fit in serving
dish. Pour sauce over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

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PUREED GREEN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Green beans (#303) OR>>>
1 pk Frozen green beans, unthawed
1 Beef bouillon cube
Sour cream
1 sm Onion, sliced
2 c Chicken broth
2 oz Cheddar cheese, grated
Salt pepper to taste
Worcestershire to taste

Cook beans, onion and broth together, add bouillon
cube. Puree in blender while hot, season with salt,
pepper and Worcestershire sauce. Divide cheese in
bottoms of 4 soup cups, add soup and garnish with sour
cream.

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WILD GREEN SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Escarole leaves
-ÿÿCurly Endive Leaves
– (the inner white ones),
– small Spinach Leaves,
– Hearts of Romaine
– or a mixture
4 c Mixed greens — such as:
– tender Mustard Greens,
– Radish Leaves, Arugula
– Leaves, Watercress, Rock
– Cress or Field Cress,
– Nasturtium Leaves, tender
– Dandelion Leaves, Dill or
– Fennel Greens and Hyssop
– Leaves and Blossoms
20 Mint leaves
12 Sorrel leaves
– torn or sliced
4 Scallions — chopped, -ÿÿ
-Newly-pulled Onions, sliced
1/4 c Sunflower seeds, toasted
—–DRESSING—–
2 tb Plain or herbal vinegar
– such as tarragon vinegar
Salt
5 tb Sunflower seed oil
-ÿþxtra-virgin olive oil
-ÿÿWalnut oil

WASH AND DRY all the greens. Tear or cut them into whatever size you like,
and put them into a large bowl with the scallions and toasted sunflower
seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING:
Whisk everything together, taste, and adjust with more vinegar or oil as
needed. —

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Title: GEORGIA WALDORF SALAD
Categories: Salads
Yield: 6 servings

5 Apples,medium-sized
1 tb Lemon juice
1 c Celery,diced
1/2 c Peanuts,chopped
2/3 c Mayonnaise
1/4 c Peanut butter
1 ds Salt
Salad greens

Core and dice unpeeled apples. Toss with lemon juice. Add celery and
nuts. Blend a small amount of mayonnaise into peanut butter, then
blend mixture into remaining mayonnaise. Add salt and toss with first
mixture. Serve on greens.

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