CHEESE FONDUE FROM KATHERINE SMITH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove Garlic, halved
1 c Chicken Broth
1 t Lemon Juice
2 c Gruyere Cheese, grated
2 c Cheddar Cheese, grated
2 ts Cornstarch
1 d White Pepper
1 pn Nutmeg, grated
1/2 Loaf of Favorite Bread
2 Apples, sliced

Rub inside of fondue pot with cut garlic clove. Place
pot on stove, pour in chicken broth and lemon juice,
and cook over medium heat until bubbly. Turn heat to
low, and gradually stir in cheeses with a wooden
spoon. Blend in cornstarch, and continue to cook,
stirring constantly. In about 2-3 minutes, mixture
should be thick and smooth (do not allow fondue to
boil.) Season with salt and pepper and nutmeg. Place
fondue pot on it’s stand at the table, without the
burner. Serve with bread cubes and apple slices.

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Title: ALL ABOUT CHOCOLATE #4
Categories: Chocolate, Info/tips
Yield: 1 servings

MMMMM——————-HOW TO MELT CHOCOLATE————————

Always melt chocolate with gentle heat because it scorches easily.
If chocolate is to be melted alone, make certain that the container
and utensils are absolutely dry; a tiny drop of moisture will cause
the chocolate to become lumpy and stiff. If this should happen, stir
in one teaspoon of vegetable shortening for each ounce of chocolate.
Remember that unsweetened chocolate liquifies when melted, but
semisweet and baking chocolate will hold their shapes until stirred.
For faster melting, cut or chop chocolate into smaller pieces. To
melt chocolate, place it in a heavy saucepan over low heat and stir
until melted. Or, place chocolate in top of a double boiler and melt
over hot water, stirring until smooth.
To melt chocolate in a microwave oven, place a 1-ounce square in a
1-cup glass measure. Microwave, uncovered, at MEDIUM (50% power) for
1 to 2 minutes or until chocolate is almost melted. Stir until
completely melted and smooth. Add 10 seconds for each additional
ounce of chocolate. To melt chocolate morsels in a microwave oven,
place 1 cup chocolate morsels in a 2-cup measure. Microwave,
uncovered, at MEDIUM (50% power) for 2 to 4 minutes or until morsels
are glossy. Stir until smooth. Formatted by Rose Capoccia drnd29a
From Chocolate Fantasies

MMMMM

Fruit Fritters with Lemon-Bourbon Sauce

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Creole Desserts

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

3/4 c Flour,all-purpose

1 tb Sugar

1/2 ts Baking powder

1 Egg,beaten

1/2 c Water

1 tb Butter or margarine,melted

1 ts Vanilla

Vegetable oil for deep-fryin

4 Apples

4 Pears

4 Bananas

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Spiked Jello

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 serving bo f Berry Blue Jello
4 packets Knox unflavored gelatin
5 cups boiling water
2 cups vodka

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Chicken Jambalaya 1

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Poultry

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

1/2 c Onion,chopped

1 c Celery,diced

1/4 c Butter,margarine,chicken fat

1 qt Chicken broth

1 c Rice,uncooked

1 ts Salt

1/8 ts Black pepper

4 c Chicken,cooked,diced

1 1/2 c Carrots,diced

2 tb Parsley,minced

1. In 2-quart saucepan, cook onion and celery in butter until golden

brown.

2. Add chicken broth, rice, salt and pepper; cover and cook over low heat

20 minutes.

3. Add chicken and carrots; cook 15 minutes longer, or until carrots are

tender.

4. Sprinkle with parsley and serve.

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BLACK BEAN AND SMOKED CHICKEN SOUP-DALEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried black beans
2 c Water
1 Bay leaf
Light vegetable oil cooking
Spray
1/2 c Broccoli — Peel
Dice-stems
1/2 c Carrot — cubed
(1 medium carrot)
1 c Celery — cubed
(2 med stalks)
1 c Chopped onion — (1 medium)
1 tb Dried thyme
1 tb Dried basil
1/2 c Dry white wine
8 oz Chicken breasts without
Skin
4 tb Barbecue sauce — (no oil
Type)
1 c Chicken stock — fat
Skimmed
12 oz Evaporated skim milk
2 c Broccoli flowerets
1 tb Cornstarch dissolved in 2 tb
Cold water
1 tb Liquid smoke
1 tb Worcestershire sauce
1 t Tabasco sauce
1/4 c Fresh cilantro — chopped

Pick over and rinse the beans. Put them into a large
bowl and cover completely with cold water. Let the
beans soak overnight (or for at least 8
hours).

Drain the beans and transfer them to a medium
saucepan. Add the 2 cups water
and the bay leaf. Bring to a boil over medium heat
and cook for 15 minutes.
Reduce the heat to lowand simmer, uncovered, for about
20 minutes, until the
beans are tender. Drain the beans and discard the bay
leaf.

Preheat the oven to 400 degrees.

Place a heavy stockpot over medium heat for about 1
minute, then spray it twice with the vegetable oil.
Add the broccoli stems, carrot, celery, and onion.
Cover, reduce the heat to low, and cook for 5 minutes,
stirring once
or twice. Stir in the thyme, basil, and wine.
Simmer, uncovered, for about
15 minutes, until the wine has been reduced by half.

In the meantime, coat the chicken thoroughly with the
barbecue sauce and bake
for 10 minutes on the top shelf of the oven. Remove
the chicken from the oven and allow it to cool just
long enough to handle. Cut the chicken into small
cubes.

Add the chicken, chicken stock, and beans to the
stockpot. Cook over low heat for about 3 minutes,
until thoroughly heated. Stir in the evaporated milk
and the broccoli florets. Cook for 5 minutes,
stirring if needed to keep the soup from coming to a
boil. Add the dissolved cornstarch and cook for 2
minutes more, stirring constantly. Stir in the liquid
smoke, Worcestershire sauce, and Tabasco sauce.

Garnish with chopped cilantro.

Fat per servingó.6 grams Calories per servingó68
IN THE KITCHEN WITH ROSIE by Rosie Daley

Recipe By :

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Title: SAUSAGE TRIANGLES
Categories: Appetizers
Yield: 42 servings

8 oz Pork sausage
1/2 lb Mushrooms, diced
1/4 lb Monterey Jack, shredded
1/2 c Butter, melted
1/3 16oz pkg frozen phyllo

In 10″ skillet over medium-high heat, cook pork
sausage and mushrooms until meat is well browned and
mushrooms are tender, stirring occasionally. With
slotted spoon, remove sausage mixture to paper towels
to drain. In large bowl, mix sausage mixture and
shredded cheese.

With knife, cut phyllo lengthwise into 2″ wide strips.
Place strips on waxed paper; then cover with slightly
damp paper towel to prevent phyllo from drying out.

Place 1 strip of phyllo on work surface; brush top
lightly with melted butter. Place about 1 teaspoon
sausage mixture at end of strip. Fold one corner of
strip diagonally over filling so that short edge meets
the long edge of the strip, forming a right angle.
Continue folding over at right angle. Continue
folding over at right angles until you reach the end
of the strip to form a triangular-shaped package.
Place package, seam-side down, in 15 1/2″ X 10 1/2″
jelly-roll pan; brush with butter. Repeat with
remaining phyllo strips and sausage mixture. If not
serving right away, cover with foil and refrigerate.

To serve, preheat oven to 425oF. Bake triangles 15
minutes or until golden. Makes about 3 1/2 dozen hors
d’oeuvres. Each triangle: About 50 calories, 4 g fat,
5 mg cholesterol, 90 mg sodium.

TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked
triangles in freezer container with waxed paper
between each layer; seal; label: and freeze. About 35
minutes before serving, preheat oven to 425oF. Arrange
frozen triangles on un-greased jelly-roll pan and bake
20 minutes or until triangles are golden.

Good Housekeeping’s HOLIDAY BEST ’93 pg 120

—–

Title: Fried Eels with Creamed Potatoes
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

Eels
Eggs
Salt
Bread crumbs
Flour
Butter

(Stegt Aal med stuvede Kartofler)

Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle
with salt and leave for an hour. Rinse and dry thoroughly, dip in
beaten egg, roll in bread crumbs and fry in plenty of butter. Serve
with the browned butter and creamed potatoes.

CREAMED POTAYOES: Melt a tablespoonful of butter, add 1 1/2
tablespoons flour and a little milk. Stir over a low flame until
thickened; season with salt and a little sugar. Cut boiled potatoes
in small pieces and add to this sauce. Serve garnished with chopped
parsley and butter.

When Danish anglers meet to have fried eel, they try to eat so many
that the backbones form a ring around each plate.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Title: Ginger Basted Pineapple and Pepper Skewers
Categories: Vegetables, Ceideburg 2
Yield: 4 servings

No Ingredients Found

1 large ripe pineapple, peeled and cut into good-sized chunks 1 green
pepper, seeded, cut into big chunks 1 red pepper, seeded, cut into big
chunks 8 small pieces preserved sugared ginger, chopped 1/4 cup melted
butter Pinch red pepper flakes

This is adapted from Linda West Eckherdt’s “Barbecue: In-doors and
Out” (Lowell House/Contemporary Books).

Thread pineapple and peppers onto either metal or soaked bamboo
skewers.

Combine ginger with butter and red pepper flakes, then brush onto
kebabs.

Grill over a not-too-hot fire until lightly browned, turning
frequently, basting once or twice; 7 to 10 minutes will be more than
enough cooking time.

Serves 4 to 6.

PER SERVING: 125 calories, 1 g protein, 18 g carbohydrate, 6 g fat (4
g saturated), 15 mg cholesterol, 50 mg sodium, 2 g fiber.

Posted by Stephen Ceideberg; October 31 1992.

MMMMM

Date: Wed, 19 Oct 94 09:17:28 CDT
From: Rosemary Bentson

Orzo and Protabellow Mushrooms

2 portabello mushrooms
1 c (before cooking) orzo
approx 4 ox. sundried tomatoes
4 cloves minced garlic (or to taste)
1 T capers (or to taste–this recipe is pretty loose it is all to taste,
really)
1/2 t each of thyme, marjoram, and oregano
1 c white wine
salt and crushed red pepper to taste

You can make this in under 30 minutes if you do it all at once. So put the
water on to boil for the orzo, and put the sundried tomatoes in a bowl with
about a cup of water to reconstitute (rinse them off first as you will use the
soaking water later). Wash the portabellos and cut off the stems. Put caps in
a dish and sprinkle with the three herbs, then pour the cup of wine over them
to marinate. Coarsely chop the mushroom stems, mince the garlic. In a
nonstick pan, sautee the garlic and mushroom stems in a little tomato water or
wine. Drain tomatoes, reserving the liquid, and chop coarsely (it’s okay if
they are not fully softened at this point) and sautee. The water should be
boiling now so put the orzo on to cook. Scoot the tomato/garlic/chopped
mushroom mixture to the edges of the pan and place mushroom caps in the middle.

Pour the tomato water over the, cover, and simmer until the mushrooms are
finished, about 12 minutes (same time as it takes the orzo to cook–hey!).
Remove the mushroom caps to a plate (to two plates I mean) and pour the
leftover marinating wine into the pan, and add capers. Cook and stir until
reduced. Drain orzo and toss with the mixture, and serve with the mushroom