Spiked Jello

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

Amount Measure Ingredient — Preparation Method
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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

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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

Title: CHOCOLATE PEANUT BUTTER PIE
Categories: Pies
Yield: 8 servings

1 c Milk
2/3 c Peanut butter
1 pk Instant chocolate pudding
1 ea 9″ graham cracker pie shell
8 oz Cool Whip whipped topping

Blend milk and peanut butter together.Add pudding mix.Pour into pie
shell.Chill.Serve with a dab of Cool Whip whipped topping.

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Date: Wed, 05 May 93 09:36:10 CDT
From: offer@mamba.asg.arlut.utexas.edu (Debora Offer)

The homemade salsa recipe I use is from
“The Only Texas Cookbook” (don’t remember the author)
with variations.

4 medium tomatoes chopped medium fine
1 small onion chopped fine
1 small jalapeno or 3 serranos chopped fine
6 – 12 sprigs of cilantro (coriander leaves) chopped fine
1 tsp salt (~1/4 tsp/tomato)
Combine enjoy.

The author says to process in a food blender and use within
3 hours but I just ignore that part. It keeps for several
days in the fridge. If you use jalapenos, it retains most
of its heat but if you use serranos, it is very mild by
the next day.

I use it on taco salads and baked potatoes. After most of
the heat has died down it makes a very good vegetable dish.

Title: Peach Napoleons
Categories: Deserts, Pies
Yield: 4 Servings

Crust
1.00 Sheet Pepperidge
Farms Puffed
Pastry Sheets
0.50 ts Milk

: FILLING

: Mix and chill
: 1 lb peaches, pitted and sliced
: 3 tb granulated sugar
: 1 tb lemon juice
: WHIPPED CREAM

: 1 c heavy whipping cream
1/2 c powdered sugar
1/2 ts almond extract
: CARAMEL SAUCE

: 2 tb butter
3/4 c granulated sugar
1/2 ts vanilla
1/2 c heavy whipping cream
Crust: sheet Pepperidge Farms Puffed Pastry Sheets Defrost and place
on floured surface Roll out to measure 9 * 12 inches Cut into 6
rectangles, each measuring 3 * 6 inches Place on oiled baking sheet
Pierce all pieces with a fork Brush each pastry with 1/2 tsp. of milk
Bake at 350 for 20 –
25 minutes
WHIPPED CREAM:

Whip ingredients together until nearly double in volume and soft peaks
form. Keep chilled until ready to assemble.

CARAMEL SAUCE: Combine all in a small, heavy saucepan and cook on
high heat until sugar melts and mixture begins to bubble at the
edges. REMOVE IMMEDIATELY. Whisk in very slowly whipping cream. Allow
to cool.

TO ASSEMBLE:

With a sharp knife, carefully split each pastry into 2 layers. Place
one layer on a plate, spoon some of the whipped cream mixture on top.

Place second pastry layer over peaches. Dust with powdered sugar and
serve. Repeat with remaining pastries.
Notes: – I remove the skin from the peaches
: – It may take some practice to get the caramel sauce just
right, but the results of a perfected caramelizing technique produces
a first-rate flavor. Walt MM

MMMMM

CRAN-BRANDY PUDDING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All-Purpose Flour*
1/4 c Firmly Packed Brown Sugar
1/2 ts Cinnamon
1/4 ts Allspice
1 t Baking Soda
1/2 ts Baking Powder
3 tb Brandy
1/4 c Milk
3 tb Oil
Egg
3/4 c Chopped Walnuts
2 c Cranberries, Halved

*Self-rising flour IS NOT recommended for this recipe.

Generously greast 1-qt. mold or casserole. In med.
bowl, combine flour, sugar, cinnamon, allspice, soda
and baking powder. Add brandy, milk, oil and egg; stir
just until dry ingredients are moistened. Stir in
walnuts and cranberries. Spoon into prepared mold.
Cover tightly with foil. Place on wire rack in large
steamer or kettle. Pour boiled water 3-4″ deep into
steamer; cover. Keep water boiling gently over low
heat. If necessary, add water to maintain steam. Steam
1 1/2-2 hrs. or until pudding springs back when
touched lightly in center. Cool slightly. Invert onto
serving plate. Cut into slices. Serve with Golden
Toffee Sauce and a dollop of whipped cream, if desired.

Golden Toffee Sauce recipe to follow. Cranberries,
walnuts and brandy flavor this traditional holiday
favorite.

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13.

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