CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1 1/4 lb Fresh tomatillos
1 -to….
2 Jalapeno peppers
1 sm Onion — peeled and finely
-chopped
1 md Garlic clove
-peeled and minced
1 tb Vegetable oil
2 c Low-sodium chicken broth
1/4 ts Salt
—–ENCHILADAS—–
2 Whole chicken breasts
-boneless and skinless
2 tb Minced onion
1/3 c Sour cream
1/4 ts Salt
1/3 c Vegetable oil
8 Corn tortillas
1 c Sharp cheddar cheese
-coarsely grated
1/2 c Crumbled asiago cheese
-or substitute additional
-cheddar or jack cheese

1. TO MAKE THE SAUCE. Husk and wash the tomatillos.
Bring a pan of water to the boil, add the tomatillos
and jalapeno peppers and time for 10 minutes. Drain
and remove the stem ends of the peppers. Put the
tomatillos, peppers, onion and garlic in a food
processor and process to a coarse puree.

2. In a large pan heat the vegetable oil over medium
heat. Add the vegetable puree and simmer 2 minutes.
Stir in the broth and salt; simmer 15 minutes,
stirring occasionally. Set aside.

3. TO MAKE THE ENCHILADAS. Place the chicken in a
large saucepan and cover with cold water. Bring just
to a boil, reduce the heat, cover and simmer until
cooked through. Remove the chicken from the water and
cool slightly. Shred the chicken and set aside.

4. Combine the cooled, shredded chicken with the
minced onion, sour cream, and salt. Stir in 1/4 cup
of the tomatillo sauce. Set aside.

5. In a 9- to 10-inch frying pan heat the oil over
medium-high heat. Put 1 tortilla at a time in the hot
oil and fry about 30 seconds on each side. Drain on
paper towels. Cool slightly.

6. Spread a little of the sauce in a 9- by 13-inch
baking dish. Spoon some of the filling down the
center of each tortilla and roll. Place in the baking
dish; it will be a tight fit. Spoon the sauce over
the enchiladas and sprinkle with the cheddar and
asiago cheeses.

7. Bake in a preheated 350-degree oven 25 minutes.
Cool 5 minutes before serving.

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Title: Onion soup provencale
Categories: Low-Fat, Soups, Mcdougall
Yield: 8 servings

5 c Water
4 lg Onions; sliced in rings
2 sm Zucchini; sliced
1 md Eggplant; peel/chop
– or 2 small japanese eggpla
2 Garlic cloves; crushed
6 oz Tomato paste
1/2 c Red wine; optional
1/4 c Fresh basil; chopped
2 tb Soy sauce
Freshly ground pepper; to ta

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Combine all of
the ingredients in a large soup pot. Bring to a boil, cover, reduce the
heat, and simmer over medium-low heat for about 1 hour, or until the
vegetables are tender.

65 calories, 0.4 grams fat per serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Busy Day Cocoa Icing

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Icings and Glazes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c butter, Softened
6 tb Boiling water
1/2 c HERSHEY’S Cocoa
2 ts Vanilla extract
3 c Powdered sugar

In small bowl, stir together butter and water until butter is melted.
Add cocoa and vanilla; beat until well blended. Gradually add
powdered sugar, beating until smooth, creamy and of spreading
consistency. Add additional water, if necessary. About 2 cups icing.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

From: Dan Klepach Date: 13 Nov 95

– – – – – – – – – – – – – – – – – –

ONION BROTH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Calf’s feet or soup bones
2 tb Oil or butter
5 lb Yellow onions
– peeled and roughly chopped
2 tb Minced garlic
1/4 ts Ground mace
4 c Chicken stock or water
4 Bay leaves
Salt and pepper — to taste

PLACE BONES, oil and onions in a large pot and place
over low heat. Cook, stirring, until the onions change
color from light to dark, about 1 hour. Add garlic,
mace, stock, bay leaves, salt and pepper. Cover and
simmer for 45 minutes. Remove the bones and bay leaves
and serve the soup.

– – – – – – – – – – – – – – – – – –

funfetti cookies

Recipe By : best from 50 years of bake off
Serving Size : 1 Preparation Time :0:00
Categories : Best Of 50 Years Of Bake Off Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg funfetti cake mix
1/3 cup oil
2 eggs
1/2 can funfetti pink vanilla frosting

Heat oven to 375.In large bowl,combine cake mix,oil and eggs;stir by hand until
thoroughly moistened.Shape dough into 1 inch balls;place 2 inches apart on ung
reased cookie sheets.With bottom of glass dipped in flour,flatten to 1/4 inch t
hickness. Bake at 375 for 6-8 minutes or until edges are golden brown.Cool 1 mi
nute;remove from cookie sheets.Spread frosting over warm cookies.Immediatly spr
inkle each cookie with candy bits from frosting.Let frosting set before storing
.Store in tightly covered container.

– – – – – – – – – – – – – – – – – –

Title: BRIOCHE1
Categories: Dairy, Brunch
Yield: 4 servings

4 1/2 c Flour, sifted, all purpose
2 ts Salt
2 tb Sugar
1/2 c Water
1 3/4 tb Yeast, granulated
7 ea Eggs
1 1/2 c Butter; unsalted softened

Sift flour salt together; set aside. Dissolve sugar
in warm water in large mix- ing bowl. Add
yeast,dissolve by stirring slowly. Place flour salt
on top of sugar yeast mixture. Then add 6 eggs on
top of flour mixture. Mix slowly until all ingredients
are combined. Stir mixture several min. until dough
becomes smooth elastic,then add softened butter 2
tbs. at a time until all is completely incorporated.
Cover bench proof dough until double in volume.
Punch down dough, proof in refrigerator until dough is
firm workable. Measure 3-oz. pats of dough. Brush
oven-proof coffee cups w/ softened butter. Pinch a
marble-sized piece of dough from each pat reserve.
Form each pat of dough into round shape,place in
buttered cup. Form each marble-sized piece of dough
into a pear shape. Make a dent (see part 2)

—–

CHICKEN TORTILLA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion — Finely Chopped, 1
Med
1 ea Clove Garlic — Finely Chopped
2 tb Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper — Chopped
1 tb Red Chiles — Ground
3/4 ts Basil Leaves — Dried
1/2 ts Salt
1/4 ts Pepper
15 oz Tomato Puree — 1 can
1/2 c Vegetable Oil
10 ea 6"-dia Corn Tortillas — *
2 c Chicken Breasts — Cooked, **
—–GARNISHES—–
1 x Avocado Slices
1 x Cheese — ***

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or
shredded. *** Use Monterey Jack or Chihuahua Cheese
in this recipe.
~——————————————————
~—————– Cook and stir onions and garlic in
2 T oil in 4-quart Dutch oven until onion is tender.
Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling;
reduce heat. Simmer uncovered for 30 minutes. Heat
1/2 cup oil in 10-inch skillet until hot. Cook
tortilla strips in oil until light golden brown, 30 to
60 seconds; drain. Divide tortilla strips and chicken
among 6 bowls; pour broth over chicken. Top with
cheese and avocado slices.

– – – – – – – – – – – – – – – – – –

Scandinavian Supper Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Soups
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Split peas — dried
6 cups Boiling water
1/2 pound Lean salt pork
3 large Carrots — sliced
1 large Leek — sliced
1 large Onion — chopped
1 teaspoon Salt
1 teaspoon Thyme
1/4 teaspoon Pepper
1 pound Frankfurters
Chopped parsley

1. Pick over peas and rinse under running water; place peas in slow
cooker; pour in boiling water; cover. Let stand 1 hour. 2. Score salt
pork and push down into peas; add carrots, leed, onion, salt, thyme,
pepper and frankfurters; cover. 3. Cook on low for 10 hours, stirring
after 5 hours, if possible. OR cook on high for 5 hours, stirring after 3
hours. 4. Ladle soup into soup bowls; sprinkle with chopped parsley.

– – – – – – – – – – – – – – – – – –

Title: Trinidadian Sugar Cakes
Categories: Cookies
Yield: 1 servings

4 c Grated coconut
1 c Water
1 c Sugar
1/2 Tea cream of tarta
-r
1 Tea almond essence
Few drops of food colouring
— * see note

Recipe by: Nicole Farmer
* (Very few! Otherwise you’ll have flourescent!)

1. Boil sugar and water to form a light syrup.
2. When bubbles the size of small pearls appear, add grated cocunut and
cream of tartar.
3. When the cocunut mixture comes away from the sides of the pan easily,
remove from heat and beat with a spoon for 3-5 minutes.
4. Add essence and food colouring and mix well.
5. Drop by spoonfuls on an oiled cookie or enamel tray.
6. Allow to harden completely.
7. Store in an airtight container.

Tip: You can divide the mixture into batches before Step 4 and add a
different color to each batch. It looks really pretty in a glass
cookie jar after its finished.

In spite of the high sugar content, this is a really popular snack with
parents for the kids. It’s quick easy. There aren’t any preservatives.
What you see is what you get. You have to like coconut, though.

—–

RED LOBSTER CHEESE GARLIC BISCUITS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick baking mix
2/3 c Milk
1/2 c Shredded cheddar cheese —
(2 oz.)
1/4 c Margarine or butter —
Melted
1/4 ts Garlic powder

Mix Bisquick thru cheese until soft dough forms; beat
vigorously for 30 seconds. Drop dough by spoonful
into ungreased cookie sheet. Bake 8-10 minutes or
until golden. Mix melted butter or margarine and
garlic powder; brush over warm biscuits before
removing from cookie sheet. Serve warm. Makes 10-12
biscuits.Preheat oven to 450.

Posted in KitMail by Donna J Hamilton