Ljubica’s Curried Chicken Salad

Recipe By : Rhona
Serving Size : 8 Preparation Time :0:00
Categories : Lunch Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds chicken breasts — bone in
salt and pepper
1 cup mayonnaise
1/2 cup sour cream
1/4 cup chutney
1 tablespoon ground ginger
1 tablespoon curry powder
1/2 teaspoon salt
1 cup thinly sliced celery
1/4 cup thinly sliced green onions
4 small pineapples — green tops intact
2 avocados — ripe
2 papayas — ripe
watercress sprigs
*Condiments*
chopped roasted peanuts
chopped hard-boiled eggs
chopped cooked bacon

Sprinkle chicken breasts with salt and pepper. Steam until
tender. Cool, bone, and cut into cubes. In a large bowl,
combine mayonnaise, sour cream, chutney, ginger, curry, and
salt. Fold in chicken, celery, and onions. Chill for 2 hours
and adjust seasonings. Cut pineapples, including the green
tops, in half lengthwise and carefully cut out fruit, leaving
shells approximately 1/2 inch thick. Cut some of the fruit into
small slices and reserve for garnish. Just before serving, peel
and dice avocados and papayas, fold into chicken mixture. Mound
into the pineapple shells and garnish with reserved pineapple
slices and watercress. Pass condiments in small bowls.

NOTES: We have always used boneless chicken breasts, about
2-2.5 lbs. We also skip the pineapple boats and watercress, mix
the harboiled egg in from the start, and serve the salad in one
bowl with the peanuts and bacon sprinkled on top. Rhona notes
that this salad is also good with salmon instead of chicken.

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Per serving: 563 Calories; 43g Fat (69% calories from fat); 31g
Protein; 14g Carbohydrate; 110mg Cholesterol; 412mg Sodium

Peter Link

Title: PASTA WITH GOAT CHEESE AND ASPARAGUS
Categories: Vegetables, Cheese/eggs
Yield: 8 servings

1 1/2 lb Asparagus, fresh
2 tb Chives, chopped fresh
1 lb Fettuccine
Pepper freshly ground
1/4 lb Goat cheese
2 tb Butter

1. Scrape and trim the asparagus. Slice the spears on the bias, creating
lengths of 1/4 inch.
2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine,
boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should
be al dente. Reserve 1/4 cup of the cooking water and drain the pasta. 3.
Melt the butter in the kettle and add the asparagus. Saute for about 1
minute and add the fettuccine, goat cheese, chives and the pepper. Pour in
the reserved water. Toss well and serve.

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CHICKEN TOMATO GREEK SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Chunk white chicken, well
-drained (10 oz)
1 cn S W Ready-Cut Tomatoes, well
-drained
3/4 c Unpeeled, diced cucumber
1 md Zucchini, diced
1/4 c Chopped onion
10 S W Extra Large Black
-Olives, pitted, cut in half
1/4 c Crumbled feta cheese
1/4 c S W Vintage Lites White Wine
-Vinegar Herb Dressing
Romaine lettuce leaves,
-chilled

Combine chicken, tomatoes, cucumber, zucchini, onion,
garlic, olives and cheese in a large bowl. Add
dressing and toss well. Serve on lettuce leaves.

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Menudo (Tripe Stew)

Recipe By : Cocinas De New Mexico
Serving Size : 3 Preparation Time :1:30
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
Water
2 tablespoons shortening
2 eggs — separated
2 tablespoons onions — chopped
2 tablespoons flour
1/8 teaspoon garlic salt

1. Place tripe in a large saucepan and cover it with water. Simmer at
low heat until tripe is tender.
2. Drain tripe and reserve liquid. Remove and discard fatty portions of
tripe and cut tripe into 1-inch pieces. Set aside.
3. Saut, onion in shortening in a medium-sized saucepan at medium heat.
Set aside.
4. Beat egg whites until stiff in a small mixing bowl. Add egg yolks and
continue to beat until mixture is lemon colored. Add flour and salt and
mix well.
5. Fold cooked tripe into egg mixture. Add tripe mixture to saucepan
containing saut,ed onions. Cook at medium heat until eggs are set.
6. Add reserved liqued from tripe and garlic salt to egg mixture and
simmer at low heat for 5-10 minutes

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NOTES : Uield: 2-3 servings Cooking Time:Appproximately 1 1/2 hour
Temperature: Medium, Low

HEARTY BEEF VEGETABLE SOUP WITH NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium Ground Beef
1 cn 14 oz, Italian Tomato Sauce
8 c Water
2 Onions, chopped
1 lb Frozen Corn, Peas, Carrots
6 oz Egg Noodles
1 1/2 tb Extra Virgin Olive Oil
1 tb Oregano
1 tb Mexican Chili Powder
1 tb Freshly Ground Pepper
2 t Red Cayenne Pepper
2 t Salt

Put 8 cups of water, 1 14 oz can of Italian tomato
sauce, 2 medium sized onions (chopped), 1 pound of
mixed frozen vegetables into a pot. Add the seasoning
and olive oil, heat on high for 30 minutes. Brown the
beef in a frying pan, transfer the beef to the soup
mixture using a slotted spoon to leave the fat in the
frying pan. Turn the heat to medium, heat for 10
minutes. Add the egg noodles, turn the heat to low and
heat another 20 minutes. Taste and adjust seasoning.
Serve with grated Parmesan cheese.

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Title: Strawberry Dream Dessert
Categories: Desserts
Yield: 15 servings

———————————CRUMB BASE———————————
2 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
2/3 c Brown sugar, firmly packed
1/2 c Butter or margarine; melted

—————————–STRAWBERRY FILLING—————————–
1 1/2 pt Fresh strawberries
2 tb Unflavored gelatine
1/2 c COLD water
1 c Granulated sugar
1 tb Lemon juice
3 dr Red food coloring
2 Egg whites
1 c Whipping cream; whipped

For base, combine oats, sugar and butter, mixing until crumbly. Place in
a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10
minutes, stirring occasionally. Set aside 1/2 cup of crumb mixture for
topping. Firmly press remaining mixture into an ungreased 13 x 9-inch
baking pan. Chill.

For filling, crush 1/2 pint of the strawberries. Slice remaining
strawberries; set aside. Soften gelatine in cold water. Combine softened
gelatine, crushed strawberries, sugar, lemon juice and food coloring in
saucepan. Cook over low heat, stirring occasionally until gelatine and
sugar are dissolved. Cool to room temperature.

Place crushed strawberry mixture and egg whites in large mixing bowl.
Beat at high speed on electric mixer until mixture is thick and mounds
when dropped from a spoon. Fold in whipped cream and sliced strawberries.
Spread evenly over crumb base. Sprinkle with reserved crumb mixture.
Chill several hours or until set. Cut in pieces; garnish with strawberry
halves.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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BUTTERMILK CHIVE BISCUITS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A04
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled butter — (1 stick) cut into
small pieces
3/4 cup buttermilk
2 tablespoons chopped chives

Preheat the oven to 425 degrees.
Combine the flour, baking powder, baking soda and salt in a mixing bowl.
Stir with a fork to blend
and mix well. Add the butter and, using you fingers as a pastry blender,
work the butter and flour
together until the mixture looks like irregular crumbs.
Add the buttermilk and the chives. Mix only until the dry ingredients are
moistened. Gather the dough
into a ball, pressing it to hold together and turn it onto a lightly floured
surface. Knead lightly about 12
times. Pat the dough into a circle, keeping it about 1/2 to 3/4-inch thick.
Use a 2-inch cookie cutter to cut rounds and place on a baking sheet. Bake
about 10 minutes, or until
the tops are lightly browned. Serve warm.
Yield: 15 biscuits

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Title: CREAM OF BROCCOLI SOUP
Categories: Soups, Main dish, Vegetables
Yield: 12 servings

1 Bunch broccoli
1 Vegetable bouillon cube
1/2 c Butter
1/8 c Soy sauce
3/4 lb Swiss cheese, grated
16 oz Sour cream
1 lb Cheddar cheese, grated
6 c Water
1 c Cashews, ground

Saute broccoli in butter for 10 minutes. Using
blender combine all of the ingredients together. As
blender fills, transfer liquid to soup pot and simmer
for 20 to 30 minutes. Good with muffins or corn bread.

—–

Zucchini Chocolate Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c cocoa powder
2 1/2 c unbleached flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 c margarine — softened
2 c sugar
3 eggs — or egg substitute
1 tbsp vanilla
2 c zucchini — grated
1 c nuts — optional
1 300 g pkg dessert tofu — pureed
1 tbsp vinegar — or lemon juice

1) Preheat oven to 350 degrees F.

2) Mix cocoa, flour, baking powder, baking soda, cinnamon, salt together in a
bowl. Set aside.

3) Beat margarine sugar together until smooth.

4) Add the eggs one at a time, beating after each addition.

5) Stir in vanilla, zucchini nuts.

6) Blend tofu with vinegar.

7) Stir a bit of the dry ingredients into the zucchini mixture, followed by a
bit of the zucchini puree. Alternate mixing, a little at a time, until it’s
all together.

8) Pour into a greased floured (or nonstick) 10″ loaf pan or a 9×13″ square
pan. Bake for 40-45 minutes or until a toothpick comes out clean. Cool in pan
for 10 minutes before removing.

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NOTES : I play around with this recipe a lot — it works with egg replacers of
all kinds (mix dry ones like ground flax seed or EnerG Egg Replacer in with the
flour and all), and works well with applesauce replacing the margarine, too. I
prefer the taste of dutch process cocoa powder, but any one will do. This is a
really moist heavy cake — make sure you cool it all the way before topping it,
or the topping will just disappear into it.

RAISIN-SAUSAGE STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Toasted bread cubes
1 c Raisins
1 lb Pork sausage
2 c Chopped celery
1 c Chopped onion
1/4 c Brown sugar, packed
1 t Grated lemon peel
2 ts Salt

Combine bread and raisins in large bowl. Brown sausage
in skillet, stirring to keep crumbly. Pour off most of
fat. Add celery and onion and cook until tender. Add
brown sugar, lemon peel and salt. Pour over bread
mixture and mix lightly. Makes enough for a 12-pound
turkey

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