WARMED BRIE WITH BLUEBERRY CHUTNEY

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Hot

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

1 c blueberries — fresh or
: frozen
2 TB chopped onion
1 1/2 ts ginger root — grated
1/4 c brown sugar — firmly
: packed
2 TB cider vinegar
1 1/2 ts cornstarch
1/8 ts salt
1 cinnamon stick
1 brie — 8″ or 12″

In a saucepan, combine all ingredients except brie
cheese, mix well. Bring to a boil over medium heat,
stirring frequently. Boil 1 min. Remove cinnamon
stick, cover, refrigerate at least 30 min.

Place brie on microwave safe serving dish. Microwave
on high for 2 – 3 min. or until warm. Remove from
oven. Top cheese with cold chutney. Serve with
crackers or a sliced baguette.

Recipe By : Pillsbury Appetizers Cookbook

From: La Parilla The Mexican Grill By R

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Mexican Style Corn Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons margarine
1 medium onion — chopped
1 medium green pepper — chopped
1 can (12 oz.) whole kernel corn with liquid
1 1/2 cups milk
1 small can sm. shrimp — drained
10 1/2 ounces cold pack snack cheese

Saute peppers and onions in margarine in 2 quart saucepan. Stir in whole kerne
l corn with its liquid and the drained shrimp. Bring to a simmer. Do not boil!
!! Reduce heat and add cheese snack. Mix and heat slowly until cheese is mel
ted. Garnish with parsley or cilantro.

busted by sooz

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MCDONALD’S APPLE MCMUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Skimmed or reconstituted —
Non-fat dry milk
1/2 sm Carton Egg Beaters (gg)
4 ts Non-fat plain yogurt*
2/3 c Sugar
1 c Apple — peel — grate
1/2 ts Cinnamon
1 1/2 c Self-rising flour

*Can use t ts yogurt and 2 ts applesauce for more
moist muffins. Grease 12 muffin wells. Preheat oven to
400~. Combine in medium mixing bowl using mixer on
medium speed all ingredients. When completely
combined, stir into it self-rising flour only until
flour is completely moistened and dissolved. Do not
overmix. You don’t want to beat this like a cakebatter
or muffins will be heavy and maybe dry after baked.
Divide batter equally among the 12 prepared muffin
wells. Bake about 18-20 minutes until a tester comes
out clean. Cool a few minutes before loosening and
removing from muffin tins. Source: Ask Your Neighbor

Recipe By :

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Old Ebbitt’s Grill White Bean Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican
Restaurants Beans
Chicken Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE BEANS:
1 pound White navy beans
1 small Red bell pepper — diced
1 small Green bell pepper — diced
1 medium Spanish onion — diced
2 tablespoons Olive oil
7 cups Chicken stock
2 Cloves garlic — diced
2 teaspoons Cumin — or to taste
3 teaspoons Chili powder — or to taste
3 Plum tomatoes — chopped
Salt and pepper to taste
FOR THE CHICKEN:
3 Whole bone-in chicken breast
— (14 to 16 ounces)
2 tablespoons Olive oil
1 teaspoon Chili powder
1 teaspoon Cumin
1 tablespoon Diced garlic
2 tablespoons Chopped fresh cilantro
TO SERVE:
Salsa for topping
4 Quesadillas* or corn bread
Chopped fresh cilantro for
Garnish

For the beans: Soak beans overnight in water to cover. Drain. Over low
heat, stir peppers and onion in olive oil for one minute. Add beans and
saute over medium heat for 5 minutes, stirring constantly. Add stock,
garlic, cumin and chili powder. Simmer, uncovered, until beans are soft,
about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about
20 minutes before beans are done and season to taste with salt and
pepper.

To Roast the chicken: Crack the breast bones to flatten. Rub breasts
with oil and season with remaining ingredients. Then roast in a preheated
350 degree oven about 30 minutes, being sure not to overcook. Cool
slightly and remove meat form bones. (If boneless breasts are used,
grilling is preferable since they would dry out quickly if roasted.)

To Serve: Place a generous portion of beans in large, flat soup bowl.
Slice chicken thinly, keeping skin on (skin may be removed, but some of
the seasoning will be lost) and place on top of the beans. Garnish with
salsa, sour cream, cilantro, and a warm quesadilla.

*Make quesadillas by topping a soft flour tortilla with about 1/4 cup
grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold
each into quarters and warm through in a 350F oven.

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NOTES : This recipe was touted by Barbra Streisand during her visit
Inauguration week. Aretha Frankin also took 3 qts home to Detroit. (The
Wash Post 2/3/93)

Title: Reptile Pot Pie
Categories: Meats, Main dish
Yield: 4 servings

Reptile Ingredients
4 oz Boneless Rattlesnake
4 oz Jumbo Frog Legs
4 oz Snapping Turtle meat
4 oz Alligator Loin meat
Thai Curry Ingredients
1 pt Coconut milk
2 tb Thai curry paste (below)
2 tb Thai Fish Sauce
Thai Curry Paste Ingredients
1/2 c Dried minced onions
2 tb Garlic, minced
1/2 c Water
1/4 c Curry powder
2 tb Turmeric
2 tb Red pepper flakes
2 tb Fresh Coriander
2 tb Kaffir lime peel
2 tb Soy oil
Salt and Pepper to taste
Garnish Ingredients
Asst. Baby cooked vegetable
Thai hot Sauce
Black sesame seeds
Cucumber salad
Julienne of red pepper

PASTE PREPARATION: Soften onion in water, than place
all ingredients plus the onion in food processor and
puree until smooth paste forms. Reserve Excess in
refrigerator. SAUCE PREPARATION: Combine all three
ingredients in saucepan. Over low flame, shisk until
fully incorporated. REPTILE PREPARATION: Place all
ingredients in water and poach, check every 15
minutes. When almost done, remove and set aside.
Then take the poached reptile meat and place in curry
sauce and finish cooking over low heat. Divide the
curry sauce with the reptile meat into 4 bowls, add
baby vegetables and cilantro. Garnish. Serve the
Thai hot sauce and cucumber salad on the side.

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SAD CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1 lb Brown sugar
1 t Vanilla
2 c Biscuit mix
1 c Chopped nuts
1 c Coconut

Beat eggs; add brown sugar and beat until creamy. Add
remaining ingredients and mix well. Bake at 350
degrees in a greased and floured 9 x 13 x 2 inch pan
until done.

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Title: CHOCOLATE MINT SNOW-TOP COOKIES
Categories: Cookies
Servings: 36

1 1/2 c All-purpose flour
1 1/2 t Baking powder
1/4 t Salt
1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
6 T Butter, softened
1 c Granulated sugar
1 1/2 t Vanilla extract
2 Eggs
Confectioners’ sugar

In small bowl, combine flour, baking powder and salt; set aside. Over hot
(not boiling) water, melt 1 cup Nestle Toll House mint flavored semi-sweet
chocolate morsels, stirring until smooth; set aside.

In large mixer bowl, beat butter and granulated sugar until creamy. Add
melted mint flavored semi-sweet chocolate morsels and vanilla extract.
Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup
mint flavored semi-sweet chocolate morsels. Wrap dough in plastic wrap and
freeze until firm, about 20 minutes.

Preheat oven to 350’F. Shape dough into 1″ balls; coat with confectioners’
sugar. Place on ungreased cookie sheets.

Bake 10-12 minutes until tops appear cracked. Let stand on cookie sheets 5
minutes. Remove from cookie sheets; cool completely.

Makes about 3 dozen cookies.

MMMMM

RAISIN PEANUT BUTTER COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Shortening
1/2 c Peanut butter
2 Eggs, well beaten
1/2 c Evaporated milk
1 c Raisins
2 1/2 c Flour
4 ts Baking powder
1/2 ts Salt
1 t Vanilla

Cream sugar with shortening and peanut butter. Add
eggs, raisins, and milk. Mix well. Sift flour,
measure, and sift with baking powder and salt. Add to
first mixture. Add flavoring. Mix thoroughly. Drop by
teaspoonfuls onto well-oiled baking sheet. Bake in
moderate oven (400 F) 12 minutes. 30 servings. Martha
Mathews. Fresno, CA.

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Title: BAKED APPLES
Categories: Desserts, Fruits
Yield: 6 servings

6 lg Baking apples
1/2 ts Cinnamon
1/4 ts Nutmeg
12 tb Brown sugar
1 1/2 ts Butter

1. Wash and core apples, then remove a 1 inch strip of
peel around the middle of each apple.

2. Place apples in a 2 quart square baking dish.

3. Mix sugar, and spices in a small bowl.

4. Fill center of each apple with mixture and dot with
1/4 ts. butter.

5. Add enough water to baking dish to cover the bottom
of the dish.

6. Bake uncovered, at 350ø until apples are tender.
Baste with glaze occasionaly.

Serve warm, covered with some of the baking glaze and
real whipped cream.

*** 1/2 c of raisins can be added to the sugar and
spice mixture. ***

Tip: McIntosh or Granny Smith apples are great for
this.

From the kitchen of Lois FLack.

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SANDY’S LENTIL/RICE/BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils
1 c Rice
2/3 c Barley
1 Onion, chopped
1 Bay Leaf
2 cn Corn
1 1/2 ts Sweet Basil
1 1/2 cn Evaporated Milk
Salt to taste

Wash and sort lentils, rice, barley. Simmer lentils,
rice and barley in 6 cups water with salt, onion, bay
leaf and sweet basil until tender. Add corn and milk.
Add additional salt to taste. Warm to desired eating
temperature.

Serve in a bowl with generous servings on Cottage
Cheese on top of the soup.

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