GARLIC MUD CHICKEN BGNJ11A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Chinese
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pound Roaster Chicken
3 garlic*
1 tablespoon Cajun Spices
3/4 cup Olive oil — **
1 cup All purpose flour**

Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the
coating hardens and bakes on the chicken, the flavors and juices are all
sealed in.. Best chicken you ever ate. Put peeled garlic cloves in blender
with 1/2 cup of olive oil and Cajun spices. Blend until creamy consistency,
add more oil if needed. Place the oil and garlic mixture in a large bowl. Add
flour slowly, mixing until a very heavy, thick, smooth mud like consistency is
achieved. With string, tie the chicken wings and the legs tight against sides
of carcass. Using a spatula, completely coat chicken with Garlic Mud, as
evenly as possible, using it all. Fill in all crevices between wings and legs.
Place on a rack, breast side up, in a pan and put in preheated oven. Roast
whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well. If
using cutup chicken, coat each piece very well, place on a rack and roast for
a shorter time, until chicken coating is brown. Serve chicken with the crisp
pieces of Garlic coating .. I would suggest using a vertical roaster.

It is a wire stand that the chicken slips down on and is vertical. Set your
bottom rack as low as possible to accommodate in oven. Even a lower heat
setting with a longer roast time is even better. >>> This is a modification of
an old Chinese recipe called Beggers Chicken. They used mud to encase
it…Then put into a hot bed of coals to cook…. FROM: MARTY FEINS (BGNJ11A)
PRODIGY (R) interactive personal service 03/19/92 11:48 AM PRODIGY (R)
interactive personal service 10/01/93 5:28 PM

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SPLIT PEA SOUP #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
2 1/4 c Split peas, dried (1 lb)
1 md Onion
1 t Salt
1/4 ts Pepper
2 Carrots, chopped
2 Celery, chopped
1 lb boneless smoked ham

Heat water and peas to boiling. Boil for 2 minutes,
then remove from heat and cover. Let sit for 1 hour.

Add ham (whole), onion, salt and pepper. Cover and
simmer until peas are tender, about 1 hour.

Remove ham and trim meat from bone. (I usually use 1
lb boneless smoked ham) Cut ham to 1/2 inch pieces.
Stir ham, carrots, and celery into soup. Cover and
simmer until veggies are tender, about 45 minutes.

Like I said, it freezes well and is a very convenient
side to a sandwich or whatever.

From an Old Betty Crocker cookbook. From:
Taylorn@kenyon.Edu

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Double Apple Salad

Recipe By : Oct/Nov ’96
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Golden delicious apple — diced
1 lg Red delicious apple — diced
1 ts lemon juice
1 20 oz can pineapple chunks — drained
1 c miniature marshmallows
2/3 c flaked coconut
1/2 c chopped walnuts
1/4 c raisins
1/4 c mayonnaise
2 tbsp thinly sliced celery

In a bowl, toss apples with lemon juice. Add remaining ingredients and
mix well. Cover and chill for at least 1 hour.

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Chocolate Chip Zucchini Cake

Recipe By : Hammond Times newspaper, 93/08/11
Serving Size : 12 Preparation Time :0:00
Categories : Cake (Sheet)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
_ Cream Together
1 3/4 Cups Sugar
1/2 Cup Margarine
1/2 Cup Oil
_ Add:
2 Eggs
1 Teaspoon Vanilla
1/2 Cup Sour Cream
_ Mix Together And Add To Liquid Mixture
2 1/2 Cups Flour
4 Tablespoons Cocoa
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
_ Beat Well. Then Stir In
2 Cups Grated Zucchini
_ Stir In
3/4 Cup Chocolate Chips

Bake in a 350′ oven for 40-45 minutes or until cake tests done with=20
toothpick.

* Note: Recipe omitted the pan size, am guessing from other other =
recipes=20
I have made, this would be a 13×9

Article also recommended the cookbook ‘Garden Way’s Zucchini Cookbook; =
by=20
Nancy C.Ralston and Marynor Jordan, unsure if this is the source of this =

recipe

– – – – – – – – – – – – – – – – – -=20

NOTES : Article: Celebrating the prolific zucchini
By Marian Ludas, free lance writer from Lakes of Four seasons, IN

FONDUE # 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Gouda cheese
1/4 c White wine, dry
2 tb Butter
2 ts Kirsch
1/4 c Flour
Bread, cubed
1 1/2 c Milk
Pepper to taste
2 ts Garlic, finely chopped
1/8 ts Nutmeg

1. Grate the cheese.
2. Melt the butter in a saucepan and add the flour,
stirring with a wire whisk. Add the milk, stirring
rapidly with whisk. When blended and smooth, add the
garlic, pepper, nutmeg and wine. Add the kirsch, if
desired. 3. Serve hot with bread cubes for dipping. If
the sauce is to be used over vegetables, omit the
kirsch.

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Title: GRAVLOX
Categories: Appetizers, Brunch, Low-cal, Jewish
Yield: 1 servings

3 lb Salmon; fresh, center cut,
2 bn Dill
1/4 c Kosher salt
1/4 c Sugar
2 tb White peppercorns
Lemon; wedges
Pepper; black for garnish

1. Place 1/2 of the fish, skin side down, is a
deep-glass dish. spread dill over the fish. Sprinkle
dry ingredients over dill. Top with matching other
half of fish, skin side up.

2. Cover with foil and weigh with a large board and a
five lb weight. (I use a heavy book over a platter)
Refrigerate for 48 to 72 hours -, turning the salmon
and basting every twelve hours with the accumulated
juices.

3. to serve, remove the fish from the marinade, scrape
away the dill and spices, pat dry. Slice salmon thinly
on the diagonal and serve.

NOTE: This recipe is from THE SILVER PALATE, AUTHORS;
Julie Russo and Sheila Lukins. We have made it so many
times that we ALMOST think of it as ours. It is
Ellen’s addition to many a holiday party, especially
during the days we had Thanksgiving in Vermont.

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Croation Poppy Seed Povitica

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS
3 Or 4 c ground poppy seeds
1 c Honey
1 c Evaporated milk
2 Or 3 eggs
1 c Butter
—–BASIC SWEET DOUGH—–
2 pk Instant dry yeast
1/4 c — lukewarm water; to
dissolve
-yeast
1 c Scalded milk — cooled to
-lukewarm
2 Eggs — beaten
1 t Salt
1/2 c Sugar
1/4 c Margarine
4 Or 5 c flour

NOTE: This recipe does not give instructions for
mixing dough. Mix as you would any cake that uses
yeast and then follow instructions below.

Dough: Knead into a smooth elastic dough, let rise
until double in size, about 1 hour. Roll dough very
thin, about 3 feet long and 1 1/2 feet wide on floured
plastic sheet.

Spread poppy seed filling on rolled dough and roll
like as for jelly roll. Place in greased long narrow
loaf pans. Let rise for 1/2 hour. Bake at 350 degrees
for 50 to 60 minutes.

~-POPPY SEED FILLING:– Boil Filling Ingredients for
10 minutes or until thick enough to spread. Cool and
spread on thin rolled dough. Source: Cookbook USA

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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Title: VIETNAMESE DIPPING SAUCE
Categories: Vietnamese, Condiments, Ceideburg 2
Yield: 1 servings

1 c Minced fresh pineapple
3 tb Mam nem (anchovy sauce)
2 Garlic cloves, crushed
1 Fresh red chili pepper,
-seeded
1 tb Sugar
3 tb Fresh lemon juice
1 1/2 ts Rice vinegar or distilled
-white vinegar
3 tb Nuoc mam (Vietnamese fish
-sauce)

For anchovy lovers, here are a couple of variations
for a Vietnamese dipping sauce made with ’em. This is
traditionally served with Beef Fondue with Vinegar (Bo
Nhung Giam) that is part of the Vietnamese feast
called Bo Bay Mon (Beef in seven ways++seven distinct
ways of preparing beef). It’s good with other stuff
too but can be a bit strong to Western tastes. Some
restaurants have it but you might have to ask for it.
This is by far the most intricate of sauces in the
Vietnamese culinary repertoire. What makes it so
special is the use of a condiment called mam nem,
prepared from ground fresh anchovies and salt and
fermented over a period of time. It can become
dangerously addictive. Traditionally, mam nem is
served as a dipping sauce for barbecued or fried fish.
In general it goes well with grilled foods. It is an
essential sauce fro Beef Fondue with Vinegar.

Use only fresh pineapple and remember to shake the
bottle of anchovy sauce thoroughly before using.
Anchovy cream may be substituted.

Over a bowl, squeeze the pineapple between your hands
to extract as much juice as possible. Combine the
pulp and juice and set aside. Into a bowl, strain the
anchovy sauce through a very fine sieve, pressing on
th solids with a spoon to extract all of the liquid.
Discard the solids.

Pound or crush the garlic, chile and sugar to a fine
paste in a bowl. Stir in the pineapple mixture,
strained anchovy sauce, lemon juice, vinegar an fish
sauce. Stir to blend.

Yield: 1 1/3 cups

VARIATION: If you are unable to find mam nem sauce,
here is a variation of the above recipe, using canned
anchovies. Add pineapple, if desired. 2 garlic cloves,
crushed 1 fresh red chili pepper, seeded 2 tablespoons
sugar 2 cans (2 ounces each) flat anchovies, drained
1/4 cup nuoc mam (Vietnamese fish sauce) 1/4 cup fresh
lemon juice 2 tablespoons pineapple or water

Combine the garlic, chile and sugar in a mortar and
pestle and pound to a fine paste. Add the anchovies
and mash to a very smooth paste. Stir in the fish
sauce, lemon juice and pineapple juice. Mix well.

Yield: about 1 cup.

From “The Foods of Vietnam” by Nicole Rauthier.
Stewart, Tabori Chang. 1989.

Posted by Stephen Ceideburg; January 22 1991.

—–

Date: Thu, 21 Apr 94 18:47:31 CDT
From: MASCOLINI@wmich.edu
Subject: Re: Fatfree Digest V7 #36

Sauteed Vegetables with Pasta and Greens

6 servings as a side dish

3 cups frozen black-eyed peas (about 1 pound)

2 cups chopped peeled jicama
1-1/3 cups copped red, yellow, or green bell pepper
1/2 cup chopped carrot
1/2 cup chopped onion
4 garlic cloves, minced
1 8-ounce can tomato sauce

3/4 cup vegetable broth
1/4 cup chopped fresh oregano
1/4 cup chopped fresh cilantro

10 ounces bow-tie pasta

6 ounces torn mixed baby greens

Cook black-eyed peas in medium pot of boiling water until just tender, about
30 minutes. Drain. [I used fresh black-eyed peas from my grocer’s produce
department and cooked according to package directions.]

Spray a large, heavy skillet with vegetable cooking spray and saute jicama,
bell pepper, carrot, onion, and garlic over medium-high heat for 5 minutes.

Add tomato sauce, broth, oregano, cilantro, and black-eyed peas and bring to
a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

Meanwhile, cook pasta in large pot of boiling water until just tender,
stirring occasionally. Drain well.

Divide greens among plates. Top each serving with 2/3 cup pasta and about 1
cup sauce.

Title: Gazpacho
Categories: Soups/stews, Appetizers, Londontowne
Yield: 4 servings

1 ea Clove garlic, peeled 1/4 ts Pepper
1 ea Slim cucumber, peeled/cut 1/2 ea Small onion, peeled/sliced
4 ea Ripe tomatos cut in eighths 2 tb Olive oil
1/2 ea Green pepper, seeded/sliced 3 tb Wine vinegar
1 ts Salt 1/2 c Ice water

Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely
chopped. Chill thoroughly and serve. May be served with side dishes of
chopped cucumber, green onion, green pepper, tomatoes, croutons.
Mrs. Harold T. Cook

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