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)

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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.

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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.

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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.

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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

Ropa Vieja

Recipe By : NY Times1988/tpogue@idsonline.com
Serving Size : 10 Preparation Time :0:00
Categories : Beef Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds flank steak
1 1/2 cups water
6 whole garlic — peeled
6 whole black peppercorns
salt to taste
8 poblano peppers — fresh
1/2 cup lard, bacon drippings, or veg.oil
2 garlic clove — peeled and sliced
1 large onion — sliced 1/8″ thick
flour tortilla

1. Cut the flank steak in half horizontally so it will fit into a large Dutch
oven. Place it in the pot and cover it with the water. Add the six whole
cloves of garlic, along with the peppercorns and salt as desired. Place over
low heat and bring the liquid to a simmer. Cover and continue cooking over low
heat, turning the meat occasionally, until it is tender and well done, about
one and a half to two hours.

2. While the meat is stewing roast, peel and seed the peppers and slice each
pepper lenghjwise into strips an eighth of an inch wide. Set aside.

3. When the meat is tender, remove the Dutch oven from the heat and let the
meat cool in its own broth. When it coolds enough to handle, remove it from
the broth and place it on a cutting board. Slice the meat across the grain
into stips about two inches across. Using your fingers, pull the meat into
fine shreds. Return it to the broth.

4. Heat the lard or other fat in a large heavy skillet over medium heat until
it is rippling. Crush the sliced garlic cloves and add to the hot fat. Saute
for one minute, stirring frequently. Add the sliced onions and saute until
it’s somewhat soft, about three minutes. Add the reserved pepper strips to the
pan and continue sauteing and stirring for about two minutes.

5 Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch
oven. Cook the meat mixture, uncovered, over medium heat, stirring frequently
until the flavors are blended about 10 to 15 minutes. Serve the meat hot,
rolled up in heated flour tortillas.

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Per serving: 271 Calories; 14g Fat (48% calories from fat); 28g Protein; 7g
Carbohydrate; 69mg Cholesterol; 155mg Sodium

Creamy Chicken Angelo and Pasta

Recipe By : adapted by Betsy Burtis
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves
1 lg egg — lightly beaten
1/3 c all-purpose flour — + 2 tbsp
2 ozs mozzarella cheese — finely shredded
3/4 tsp garlic powder
1/2 tsp salt
1/8 tsp freshly ground black pepper
5 tbsps olive oil — divided
1/4 lb mushrooms — sliced
1 can artichoke hearts — quartered
2 med tomatoes — cut in 1/8 and seede
1 1/2 c half and half
2 tbsps sherry
1/4 c grated Parmesan cheese
6 ozs angel hair pasta
chopped parsley — for garnish

Beat egg in small bowl. On waxed paper, mix flour, mozarella, garlic pod
er, salt, and pepper. Pound chicken flat between two pieces of plastic w
rap. Dip chicken in egg and then dredge in flour mixture.

Prepare water for boiling pasta.

In large skillet, heat 3 tablespoons olive oil. Cook chicken until tende
r and browned, about 3 minutes on each side. Remove to platter and keep
warm.

To the drippings in skillet add remaining olive oil. Add mushrooms, arti
choke hearts, and tomato. Cook until mushrooms are tender. Stir in 2 tb
sp of flour, and salt and pepper to taste. Cook 1 minute. Stir in half
and half and sherry; cook stirring contantly, until mixture thickens.

Cook pasta. Add Parmesan cheese to sauce and stir until melted. Remove
1 cup of sauce and toss with drained pasta. Put some of the pasta, a pie
ce of chicken and additional sauce on each place. Sprinkle with parsley
and serve.

– – – – – – – – – – – – – – – – – –

Per serving: 687 Calories; 36g Fat (48% calories from fat); 38g Protein;
51g Carbohydrate; 146mg Cholesterol; 559mg Sodium

CHEWIEST GRANOLA BARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Vegetable margarine
2/3 c Peanut butter
2 ts Vanilla extract
1/2 c Sunflower seed
3 c Quick oats
1/2 c Coconut, grated
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
1 Other nuts or dried fruit

You may substitute 1-1/2 c crisped rice for 1-1/2 c of the oats. Preheat
the oven to 350 degrees F. Coat the inside of a glass 9×12 baking dish
with light vegetable oil. In a large bowl, combine the sugar, corn syrup,
vegetable margarine, peanut butter and vanilla extract, and stir well to
the consistency of a paste. Stir in remaining ingredients and work the
mixture so that several large clumps adhere together. Using your fingers,
press the mixture into the baking dish. Bake at 350 degrees for 15-20
minutes until the preparation turns golden brown. Allow to cool
completely before cutting into bars.

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SALATA (GREEK SALAD)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Greek
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Garlic clove — halved
1 Lettuce head — torn into
– bite-sized pieces
1/2 c Celery — chopped
3 Tomatoes — cut into wedges
1 sm Onion (or scallion)
1/2 Green pepper — sliced
6 Radishes — sliced
Salt
Pepper
1 t Oregano
1/4 c Olive oil
3 tb Vinegar
Ripe olives (garnish)
Anchovies (garnish)
Feta cheese (garnish)

Rub wooden salad bowl with clove of garlic. Wash and
prepare vegetables; combine in bowl. Add seasonings,
oil and vinegar; toss. Add garnishes.

SOURCE: Southern Living Magazine, sometime in the
early 1970s. Typed for you by Nancy Coleman.

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Peasant Bread

Recipe By : Bread Machine Cookbook by Donna German
Serving Size : 1 Preparation Time :4:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C Water
2 Tsp Sugar
1 1/2 Tsp Salt
3 C Bread Flour
2 1/4 Tsp Yeast

A very moist, chewy bread with a light, crispy crust. Similar to the
English Muffin loaf but more moist. Wonderful for grilled cheese
sandwiches.
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