Kings Arms Tavern Cream Of Peanut Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
2 ribs celery — chopped
1/4 cup butter
3 tablespoons flour
2 quarts chicken stock or broth
2 cups smooth peanut butter
1 3/4 cups light cream
Peanuts — chopped

Saute onion and celery in butter until soft but not brown. Stir in flour until
well blended. Add chicken broth, stirring constantly, bringing to a boil. Re
move from heat and put into blender and blend until smooth. Then add peanut but
ter and cream. Stir thoroughly. Return to low heat, do not boil.

busted by sooz

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Title: Chicken and Fruit Casserole
Categories: Casseroles, Crockpot
Yield: 6 servings

4 1/2 lb Chicken parts
Salt
6 Peppercorns
1 Whole=clove
1 Cinnamon stick/1/2 inch
1 tb Sugar
1/4 c Dry sherry
3 Garlic cloves; minced
1/4 c Vinegar
1 lg White onion; thinly sliced
2 md Tomatoes; peeled and sliced
1 sm Apple; peeled
Cored and thickly sliced
1 sm Pear; peeled
Cored and thickly sliced
2 Bay leaves
1/8 ts Thyme
1/8 ts Oregano
Garnish:
1/4 c Vegetable oil
1 Plantain; peeled and sliced
2 tb Capers; drained
15 Green olives, pitted and
-halved

SPRINKLE THE CHICKEN with salt. Grind the peppercorns,
clove and cinnamon together in a spice mill and mix with
the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons
salt. Spread 1/3 of the onion in the bottom of the
crockpot; cover with 1/3 each of the tomatoes, chicken and
fruit. Add the bay leaves and sprinkle with some of the
seasonings and pour on half the vinegar-spice mixture.
Repeat the layers, finishing up with a topping of onion,
tomatoes and fruit. Cover and cook for about 1 hour, then
uncover and cook for 30 minutes longer, or until the
chicken is tender and some of the juices have been reduced.
Discard bay leaves.
FOR THE GARNISH: Heat the oil and fry the plantain
slices until deep golden brown. Remove and drain. To serve,
cover the top of the stew with the capers, olives and
plantain PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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MELON AND GINGER LASSI

1/4 cup nonfat plain yogurt
3 oz. melon flesh
1/2 tsp ground ginger
1-2 tblsp sugar or sub
ice cubes as required
scant 1 cup water
Put all ingredients into blender and blend until mixture is frothy, pour
into a tall glass and serve with more ice, if desired.

Rugelach

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Cookies Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXGO5A
—–DOUGH—–
16 ounces Cream cheese
4 1/2 cups Flour
1 pound Butter/margarine — softened
—–RASPBERRY FILLING—–
2/3 cup Raspberry preserves
2/3 cup Almonds — chopped
—–APRICOT/ALMOND FILLING—–
2/3 cup Finely chopped almonds
2/3 cup Apricot preserves
2 cups Dried Apricots
—–CHOCOLATE FILLING—–
1 package German’s Sweet Chocolate
1 cup Chopped pecans
—–HONEY FILLING—–
1 cup Pecans — chopped
1/2 cup Honey
1 teaspoon Cinnammon

Cream margarine with cream cheese in large bowl of electric mixer.
Gradually add flour. Blend well.
Divide dough into four parts. Chill dough wrapped in waxed paper for 3-4
hours.

To shape: On floured surface, roll out one portion and cut into circles
w/ round cookie cutter. (You may need to gently knead in a small amount
of additional flour). Place 1/2 tsp. of raspberry filling mixture in
center of circle. Bring up two sides towards center; or you may fold in
half and form a crescent. Roll next portion of dough into a rectangle.
Spread chocolate filling mixture onto it. Roll 3rd portion of dough into
a matching rectangle and cover chocolate rectangle. Cut into small
squares. With last portion of dough, roll out and cut into circles with
cookie cutter. Place teaspoonful of apricot filling mixture in center of
circles. Top with 1/2 of a dried apricot Bring two sides of dough
towards center. If desired, with other half of dough, roll into a large
circle, then cut into triangles. Spread apricot, preserve and nut
mixture on triangles. Bake in 350 degree oven for 12-13 minutes.

While hot, roll in confectioner’s sugar. Cool and then put in airtight
containers. Later, before serving, roll in confectioner’s sugar again.
Makes approx. 40 cookies. Keep in airtight containers in a cool place.

Judy Garnett/Raleigh, NC

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SYRIAN SESEME MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FROM J.R’S KITCHEN—–
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/3 c White sugar
1/3 c Brown sugar
1/3 c Toasted seseme seeds
1 Egg
1 1/4 c Buttermilk
4 tb Butter melted
1 tb Seseme seed oil

Mix dry ingredients with seseme seeds in a bowl. Whisk
wet ingredients together. make a well in center of dry
ingredients and whisk in wets quickly. Spoon into
muffin tins and sprinkle with a bit more seseme seeds.
Bake 400 15 to 20 minutes or done. makes 12 to
14.These are a good snack muffin, eat with honey and
butter.
~—

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Title: BLACK BEAN FLAUTAS
Categories: Vegetarian, Tex-mex, Main dish
Yield: 6 servings

2 16-oz. cans black beans
-including liquid
2 ts Chili powder
1/2 ts Ground cumin
1 Clove garlic, minced
1 Bay leaf
12 6-inch flour tortillas
6 Green onions, minced
2 Tomatoes, chopped
Salsa

In a medium saucepan, combine beans, bean liquid,
chili powder, cumin, garlic and bay leaf. Simmer 10
minutes. Remove bay leaf. Drain bean mixture,
reserving liquid. Mash beans, adding liquid as needed
for desired consistency.

Preheat oven to 400 degrees. Fill tortillas with 1 or
2 heaping tablespoons bean mixture and top with green
onions and tomatoes. Roll up into a tube shape and
place in a 9- by 13-inch baking pan, seam side down.
Bake until lightly browned, about 15 minutes. Use any
leftover bean mix for dipping. Or dip in salsa. Makes
12 flautas.

Variation: Substitue one 16-ounce can vegetarian
refried beans for mashed black beans and spices.
Spread on tortillas and proceed with recipe.

Per flauta: 83 cal.; 5g prot.; 3 g fat; 8 g carb.; 0
chol.; 65 mg. sod.

Adapted from July 1992 _Vegetarian Times_
Posted by DEEANNE on 1/23/93

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THANKSGIVING LOAF

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked lentils
3 c Steamed brown rice
1/2 c Dry oatmeal or cornmeal
1/2 c Almond or cashews, ground
-fine 3/4 cup (approx.)
-tomato juice
1/4 c Sunflower seeds, ground
-fine
-(optional)
1 c Chopped celery
1 c Chopped tomatoes
1 Heaping tablespoon of sage
-(this is the key spice)
-Garlic power (optional,
-can be added while
-eating)
3 c Cooked millet
1 c Whole wheat bread,
-crumbled (3 slices)
1 c Chopped onions
1 tb Light
-vegetable oil
1/2 ts Celery seed,
-ground
-Salt to taste

Lightly saute onions in a mixture of water and oil.

Add celery and tomatoes, but only saute very little to
soften and stop. (the celery, if not over-cooked,
gives a nice “crunch” to the loaf)

Combine all the ingredients and mix well, add bread
crumbs and tomato juice to make stiff. Add water if
the mixture seems too dry. Place in lightly oiled loaf
pans. Bake at 350 degrees F. for 1 hour.

Serve with favourite veggy “gravy” (optional.) After
baking, cover with towel to keep moist, or if you like
it dry, don’t cover.

Serve with Parsley “Gravy” Entered Separately

From: Jay Stevens Date: 10-11-93

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Banana-Apple Loaf

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:20
Categories : Hand Made Dessert Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine — softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
3 tablespoons sour cream
1/2 cup mashed bananas — (2 bananas)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 apples — chopped
1/2 cup black walnuts — chopped

* Use stick margarine, not the soft kind, or use butter.

1. Cream together margarine and sugars, beat in eggs thoroughly.
Blend in sour cream, banana and vanilla.
2. Combine flour, baking powder, soda and cinnamon. Gradually add to

butter mixture.
3. Gently fold in chopped apples and nuts. Pour into greased and
floured loaf pan.
4. Bake about 1 hour at 375 degrees. Cool before slicing.

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Toffee Fondue *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 package Kraft caramels (large)
1/4 cup Milk
1/4 cup Strong black coffee
1/2 cup Milk chocolate chips — (opt)
Apple wedges
Banana chunks
Marshmallows
Angel food cake — 1″ cubes

Place caramels, milk, coffee and chocolate chips in top of double boiler; cook
over boiling water, stirring, until melted and blended. Place in fondue pot.
Spear fruits, marshmallows and cake on fondue forks; dip into fondue.

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CARROT WHEAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 tb Baking powder
1 c Flour
1/4 c Brown sugar
1/2 ts Cinnamon
1/8 ts Allspice
1 c Grated carrot
1 t Orange zest
1 c Milk
1 Egg
1/4 c Melted butter
1/4 c Molasses
1/4 c Chopped nuts
1/2 c Raisins

Measure dry ingredients into a large bowl. Stir in
carrots and orange rind In a small bowl, beat eggs
with milk, molasses and melted butter. Add to dry
ingredients all at once, stirring just to moisten.
Fold in raisins and nuts. Fill greased muffin tins 3/4
full and bake at 400 for 25 minutes. Makes 12 large
muffins. From: Helen Peagram ~–

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