Avocados With Strawberry Salsa And Crispy Tortilla Strips

Recipe By : Cooking Live Show #CL8911
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
for strawberry salsa:
1 fresh serrano or jalapeno chili
1 cup finely chopped strawberries
1 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
three 5-inch corn tortillas
vegetable oil for frying
1 firm-ripe avocado
two 8 ounce grilled chicken breasts

Wearing rubber gloves, remove stems, seeds, and ribs from chili and
chop fine.

In a bowl stir together chili and remaining salsa ingredients. Salsa
may be made several hours ahead and chilled, covered.

Stack tortillas and cut them in half. Cut stacks crosswise into
1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil over
moderate heat until hot but not smoking. Working in two batches, fry
tortilla strips until crisp and golden, about 30 seconds, and with a
slotted spoon transfer to

paper towels to drain. Sprinkle fried tortilla strips with salt to
taste.

Halve the avocado, removing the pit, and peel. Slice each half
lengthwise into 6 wedges. Slice chicken into 6 wedges and fan ,with
the avocado, onto 2 plates.

Spoon about 1/2 cup strawberry salsa over each fan and mound crispy
tortilla strips alongside.

Yield: 2 servings

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Fresh Fruit Pizza

Recipe By : Pizza
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Milk Pizza dough
1/3 Cup Raisins
6 Tablespoons Sugar
2 Tablespoons Flour
6 Tablespoons Milk
2 Eggs
1 Tablespoon Grated lemon rind
2 Golden or Red Delicious Apples, cored —
sliced
2 Bosc pears, cored — sliced
6 Tablespoons Pine nuts

Make pizza dough. Preheat oven to 450F. If using a baking stone or
tiles, place in the oven now. In a small bowl soak the raisins in
water to cover for 30 minutes.

In a mixing bowl vigorously stir the sugar and flour into the milks
until fully dissolved. Add the eggs and whisk until well blended and a
thick cream forms. Stir in the lemon rind.

Roll out the pizza dough and cover with the apple and pear slices,
alternating them and arranging them in attractive patterns. Pour the
egg mixture evenly over the top. Drain the raisins; scatter them and
the pine nuts on top. Transfer the pizza to the oven and bake for 10
minutes. reduce the oven temperature to 400F and bake until the crust
is golden, about 10 minutes.

Serve immediately

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Reese Cookies

Recipe By : Pat Timpanaro Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box powdered sugar
1 egg
1 cup melted butter
1 cup peanut butter
1 cup finely crushed graham crackers
1 6 ounce package chocolate chips
2 ounces bittersweet chocolate (optional)

Mix first 5 ingredients. Pat into jelly roll pan (15.5″ x 10.5″ x 1").
Melt chocolate in double boiler. Pour on top. Place in refrigerator for
about 30 minutes. Cut into squares (or bars) and return to refrigerator.

Also good frozen.

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3/4 cup brown sugar, packed
1/2 cup shortening
1/2 cup honey
1/4 cup water

In bowl cream brown sugar with shortening, honey and water until
smooth. Coat bottom and sides of 4 and 1/2 dozen muffin cups with Honey
Smear.

FRESH CALIFORNIA TOMATO SUMMER SOUP

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Finely chopped onions
3 c Diced celery
6 tb Olive oil
3 tb Minced garlic
3 c Diced zucchini
6 c Chicken broth — low salt
4 1/2 qt Pasta shells
4 1/2 qt Diced tomatoes
6 tb Dried basil
2 1/2 ts Salt
1 1/2 ts Black pepper
1/2 c Grated parmesan cheese

Saut‚ onions and celery in oil in a stockpot over
medium high hear for 5 minutes, or until tender. Stir
in garlic, zucchini and corn; saut‚ 2 minutes. Add
chicken stock, bring to a boil and add remaining
ingredients except Parmesan. Cook until pasta is
tender, about 10 minutes. To serve: Spoon 1-1/2 Cups
soup into each bowl. Top each with 1 tsp. Parmesan
cheese.

~ – – – – – – – – – – – – – – – – –

Recipe By : California Tomato Commission (July
1996) http://www.tomato

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Date: Fri, 31 Mar 95 16:15:57 PST
From: carol@unify.com (Carol Collins)

Awhile ago someone asked about tomatoless catsup.
Banana-based catsup is available in some Asian food markets.

Here are a couple recipes for tomato analogs (I haven’t tried them).

Un-Tomato Ketchup
from Of These Ye May Freely Eat by JoAnn Rachor

Blend until smooth:
1 C. cooked carrots
1/4 C. cooked beets
1/4 C. water
1/4 C. lemon juice
1 T. sweetener of your choice
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. oregano

Title: PENNSYLVANIA DUTCH COCONUT EASTER EGGS
Categories: Penn dutch, Candy, Holidays, Chocolate
Yield: 60 servings

MMMMM———————-PHILLY.INQUIRER—————————
3/4 c Mashed potatoes; unsalted
2 c Flaked coconut; fresh or
Dried
1/2 ts Salt
1 ts Vanilla extract
3 1/2 c Confectioner’s sugar
8 oz Semisweet chocolate
1 tb Vegetable oil

MMMMM———————-IRWIN E.SOLOMON—————————

In mixing bowl,mix potato,coconut,salt and vanilla.Gradually mix in
sugar.Cover; refrigerate overnight.Shape into 1/2 tbs.size eggs.Heat
chocolate and oil until chocolate melts.Dip eggs into chocolate oil
mixture.Set aside on wax paper in refrigerater to harden.Makes about
60..

MMMMM

Title: Rich Chicken Stock
Categories: Soups, Ceideburg 2
Yield: 6 servings

7 1/2 lb Whole chicken and parts,
-such as backs, feet, wings
6 qt Cold water
8 sl Unpeeled fresh ginger
8 Whole scallions, cut into
-pieces
2 ts Salt

Stock is the foundation of all good cooking. I emphasize this
because it is so important a principle. Good stock, especially
chicken stock, is necessary for the cuisine of Hong Kong, whose
subtle flavors, fresh ingredients, and fast cook cooking techniques
require very good stock. Light, flavorful, and versatile chicken
stock should be considered a staple, to set beside salt, cooking oil,
or soy sauce.

There are commercially prepared canned or cube stocks but many of
them are of inferior quality, being either too salty or containing
additives and colorings that adverse affect your health as well as
the natural taste of good foods. Make your own, it is the best. You
can make a big batch and freeze it for your own use when needed. In
making a good stock, here are a few rules to remember:

* It is best to use about 50 percent bones and 50 percent meat.
Without meat, the stock will not have the necessary body or richness
or depth of flavor and will taste watery. Stewing old hens is best
if you can find them, because they are inexpensive and full of flavor.

* Stock should simmer. Never let the stock come to a boil because
that will result in a cloudy and heavy stock. Flavors and digest-
ibility come with a clear stock.

* Use a tall heavy pot so the liquid covers all the solids and
evaporation is slow.

* Simmer on low heat and gently skim the stock every now and then to
remove any impurities.

* Strain the stock slowly through several layers of cheese cloth or a
fine mesh strainer.

* Allow the stock to cool thoroughly before storing in the re-
frigerator or freezer.

If you make a habit of saving your uncooked chicken bones and
carcasses, you will have the essential ingredients for stock in no
time. It makes good economical sense also.

The stock should be rich and full-bodied, which is why it needs to be
simmered for such a long time. This way the stock (and any soup you
make with it) will have plenty of taste. With a good, stock, you
will also get good sauces for a true taste of Hong Kong!

Cut up the chicken and put the pieces and parts together into a very
large pot. Cover them with the cold water and bring the stock to a
simmer. Using a large, flat spoon, gently skim off the scum as it
rises from the bones. Watch the heat as the stock should never, boil.
Keep skimming until the stock looks clear. This can take from 30 to
40 minutes. Do not stir or disturb the stock.

Turn the heat down to a low simmer and add the ginger, scallions, and
salt. Simmer the stock on a very low heat for at least 3 hours,
skimming any fat off the top at least twice during this time. Strain
the stock through several layers of dampened cheesecloth or through a
very fine mesh strainer, and then let it cool thoroughly. Remove any
fat that has risen to the top. It is now ready to be used or
transferred to containers and frozen for future use.

Makes 6 quarts.

From “Fragrant Harbor Taste”, Ken Hom, 1989 Fireside (Simon and
Schuster), New York. ISBN 0-671-75444-0.

Posted by Stephen Ceideberg;

MMMMM

Title: Fried Shrimp Won Ton Soup With Smoked Ham C
Categories: Chinese, Soups
Yield: 6 servings

: Stephen Ceideburg
36 Fresh shrimp won ton
8 c Chicken broth
1 TB Light soy sauce — or to
: taste
2 TB Dry sherry
1/4 ts White pepper
1/3 c Cornstarch mixed with 1/3 —
: c water
1 ts Asian sesame oil
2 Egg whites
2 Green onions — trimmed and
: minced
3 TB Minced fresh cilantro
2 TB Minced Smithfield ham or —
: prosciutto
: Peanut or corn oil for —
: deep-frying

Heung Tao Yee Foo Won Ton is rarely seen on the
English side of the Chinese menu. the dumplings are
deep-fried then covered with broth garnished with lacy
shreds of egg white. Thefinished soup gets a
sprinkling of chopped cilantro, green onions and
Smithfield ham.

To deep-fry won ton:

Preheat a wok or deep saucepan over medium-high heat
until hot. Add at least 2 inches oil; heat to 365.

Deep-fry the won ton in batches, without crowding and
turning occasionally, for 2 to 3 minutes or until
golden brown.

Remove with a skimmer, drain on paper towels. Put won
tons in a shallow 3-quart soup tureen.

Bring chicken stock, soy sauce, sherry and white
pepper to a boil in a large stockpot. Stir in
cornstarch mixture and cook until soup thickens, about
15 seconds. Fold in sesame oil. Remove stockpot from
heat.

Lightly beat the egg whites just to break them up a
bit. Stir soup in a circular motion while slowly and
in a steady stream pouring in the egg whites. The
whites should set within seconds into a lacy pattern.

Pour soup over won tons, garnish with chopped onions,
cilantro and Smithfield ham. Serve hot.

Joyce Jue, San Francisco Chronicle, 4/15/92.

Posted by Stephen Ceideburg

Recipe By :

—–

Title: * Vegetable Tortellini Soup
Categories: Diabetic, Soups/stews, Pasta, Vegetables, Cheese
Yield: 3 sweet ones

1/2 lg Onion; coarsely chopped 1/4 c Picante sauce or salsa;
1 cl Garlic; minced (2tsp) 1/2 ts Dried basil; crushed
1/2 tb Olive oil; 4 1/2 oz Cheese-filled tortellini;
1 1/2 cn 14 1/2 oz beef broth; 1/2 Green bell pepper; diced
1/2 cn 14 1/2 oz stewed tomatoes; 3/16 c Freshly grated parmesan;

In a large saucepan or Dutch oven, cook onion and garlic in olive oil
until tender, about 6 minutes. Add broth, tomatoes, picante sauce
and basil; bring to a boil. Stir in tortellini; simmer uncovered 15
minutes.

Stir in bell pepper; continue to simmer 3 to 4 minutes or until
tortellini is tender. Ladle into soup bowls; sprinkle with cheese.

Note: Very good with Reser’s salsa.
Was for 6 serving, now is for 3 sweet ones.

PER SERVING:

Calories: 152 (22% from protein, 52 % from carbohydrate, 27 % from
fat) Protein: 8 grams Fat: 5 grams Cholesterol: 16 mg
Carbohydrate: 20 grams Sodium: 903 mg Exchanges: 1 vegetable, 1
bread, 1/2 meat, 1/2 fat

MMMMM