Title: Cheddar Fans
Categories: Breads, Cheese/eggs
Yield: 4 servings

5 oz Cheddar; Sharp, Grated 1/2 c Butter Or Shortening
2 c Unbleached Flour; Sifted 1/2 c Milk
1 tb Baking Powder 1 x Butter; Softened
1 ts Salt 1 x Butter; Melted

Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl,
if not already grated and set aside. Sift the flour, baking powder and
salt into a bowl. Cut in the shortening with a pastry blender or two
knives, until the mixture resembles coarse corn meal. Make a well in the
center of the mixture and add the milk all at once. Stir with a fork
until the dough forms a ball. Gently form the dough into a ball and put
on a lightly floured surface. Knead it lightly with the fingertips 10 or
15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch
thick. Cut into 5 strips and spread with the softened butter. Sprinkle
four strips with the grated cheddar cheese and stack the four on top of
one another and top with the fifth strip. Cut into 12 equal pieces and
place on end in the muffin cups. Brush the tops of the rolls with the
melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the
biscuits are golden brown. Serve hot with butter.
Makes 1 dozen Cheddar Fans.

—–

SMOKED CHICKEN CLUB SANDWICH

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 thick slices turkey bacon
1/4 cup pitted Kalamata olives
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
6 thick slices of Swiss peasant bread
2 ripe tomatoes, cored and thinly sliced
Thin slices sweet onion
8 ounces very thinly sliced smoked skinned chicken breast
2 kirby cucumbers, seeded and thinly sliced

Start to cook the bacon so that it becomes crisp. In a blender or food
processor puree the olives, mustard, anchovy paste, olive oil, vinegar, and
garlic; season to taste with salt and pepper and adjust amount of vinegar
for tang.

Toast the bread lightly. Remove bacon to paper towels to drain.

To assemble, spread each slice of bread with olive mixture, on one side
only. Set some bacon on bottom of bread, then top with tomato and onion
slices, chicken and cucumber; salt and pepper each layer lightly as you go.
Top with bread, mayonnaise side down; repeat with second layer of fillings
and finish with third slice of bread, olive mixture side down. Assemble the
second sandwich in the same way.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

Title: Paprika Rice
Categories: Rice, Side dish
Yield: 1 Servings

2 c Rice
5 tb Vegetable oil
1 Onion, chopped
1 ts Tomatoe paste
1 ts Paprika
1 Bay leaf
1 ts Salt
Pinch of thyme

Heat the oil in a heavy saucepan. Add the rice and
onion and saute, stirring, until golden. Add the
tomato paste, thyme and paprika and mix well.
Pour in 2 cups of water and season. Add the bay leaf
and let boil for about 20 minutes, until rice is done.
Source: Great Moments in Cooking ch.

—–

Title: SHANGHAI RED COOKED CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 1/2 lb (approximately) whole frying
-chicken
1/2 c Dark soy sauce
1 1/2 c Peanut (or vegetable) oil
-for braising
2 tb Peanut oil for stewing
4 Green onions
1/2 ts Minced fresh ginger
4 c Water
1/2 c Medium sherry
1/2 c Thin soy sauce
1 Clove star anise
1 ts Salt
3 Lumps rock sugar
1 tb Sesame oil
Cornstarch paste

Red-cooking is a form of stewing with a seasoned
liquid containing soy sauce and spices.

If serving more people, get more chickens. Chickens
should not exceed about 4 lbs. each.

Marinating: Wash chicken thoroughly under cool water:
dry. Cut off fat pockets around cavity opening.
Place chicken in snug bowl.Brush or rub dark soy sauce
into skin; let stand in bowl for 30 minutes; repeat
brushing several times. Remove from bowl.

Braising: In wok heat oil for braising under medium
high flame.When oil is hot, but not smoking, quickly
lower chicken into oil. Protect yourself against
splattering oil by holding wok lid over wok; don’t
actually cover it. Using large spoon, baste chicken
with hot oil, turn once or twice so skin browns
evenly (about 10-15 minutes). Carefully remove chicken
from wok, trying not to break skin.

Stewing: Chop green onions into 2″ sections. Heat
peanut oil in heavy pot or dutch oven, in which
chicken will fit snugly. When oil is hot, add green
onions ginger. Saute until onions are lightly
brown. Add water, sherry, thin soy, star anise salt.
Bring mixture to boil.While liquid is heating, loosely
tie legs of chicken together with a piece of twine.
Lower chicken into boiling liquid.

Bring liquid to boil again, then reduce heat for very
slow simmer. Chicken should actually be floating free
in liquid. Cover simmer for about 1 hour or until
chicken is very tender. Leave chicken in covered pot
until 5 minutes before serving. Then remove it
carefully to serving platter; remove twine. Remove
all but 1 cup of liquid from pot (including onion
pieces). Bring liquid to boil; thicken slightly with
cornstarch paste; glaze with sesame oil. Pour sauce
over chicken serve.

From the sunny kitchen of Matt Rosen, White Rock, BC.
Enjoy!!

—–

OSSETIAN POTATO-CHEESE BREAD KHACHAPURI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Flatbread
Georgia Tested

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ts Olive Oil
1/3 c Onions — finely chopped
1 c Cooked Potato — diced
2 tb Yogurt — low-fat PLAIN
1/4 c Feta Cheese — crumbled 2oz
1/4 c Parsley — chop coarsely
-or Cilantro… prefer Pars
2 Scallions — thinly sliced
1/2 ts Salt
Salt and Pepper to taste

: To prepare filling: Heat oil in a nonstick
skillet over medium-high heat. add onions and cook,
stirring, until lightly brown, about 3 minutes. Remove
from heat and set aside.
: Using a potato masher, mash the potatoes until
smooth, blending in yogurt and the reserved onions.
Add feta, parsley, scallions, and salt and pepper. set
aside.
: To make dough: Set oven rack in lowest
position. If you have quarry tiles or a baking stone,
place on the rack. Preheat the oven to 450 Degrees F.
Lightly oil 2 baking sheets or coat them with nonstick
cooking spray.
: In a large bowl, combine 1 cup of the flour
with the baking soda and salt. stir in yogurt.
gradually add just enough of the remaining flour until
the dough has lost its stickiness and can be worked
with your hands. Turn the dough out onto a lightly
flour work surface and knead until soft and slightly
elastic, 3 to 4 minutes. divide the dough into 8 equal
pieces.
: To assemble and bake breads: Working with one
piece at a time, and keeping the remaining dough
covered, flatten the dough with the palm of your hand,
then either stretch or roll out the dough to a circle
6 to 8 inches in diameter.
: Spoon 2 Tb of the filling on the the center of
the dough. Gently stretch the edges of the dough over
the filling until you have a dough-covered mound.
Pinch pleats closed and then, with the palm of your
hand, gently press down on the top of the mound to
flatten it. Turn the bread over and press again on the
other side. this will push the filling to the edges of
the bread. It should now be not more than 1/2 : thick
and 7 to 8 inches in diameter.
: Transfer the filled circles, pleated side
down, to a prepared baking sheet. Once the first
baking sheet is full bake the breads on the lowest
rack (or with the sheet directly on the quarry tiles
or baking stone)) for 6 to 8 minutes or until the
breads are lightly browned on the bottom. Assemble the
remaining breads while the first batch bakes. Remove
the breads from the oven and transfer to a basket
lined with a towel. Bake the remaining breads in the
same fashion. Serve hot.

– – – – – – – – – – – – – – – – – –

Title: MAPLE SNOW (CANADA)
Categories: Snacks
Yield: 4 children

——————————–INGREDIENTS——————————–
1 c Of clean snow;
->OR<- 1 Tray of ice cubes; 1/2 c Maple syrup; ---------------------------------EQUIPMENT--------------------------------- Pan or bowl Measuring cup Saucepan 4 small paper cups Tablespoon How to Make: Fill a pan with snow. Be sure it is clean. Have all your ingredients ready before you bring in the snow, so it doesn't have time to melt. If there isn't any snow, make crushed ice. An easy way to do this is wrap a few cubes of ice at time in a kitchen towel and pound them with a heavy object, such as a rolling pin. Put the crushed in a bowl. Continue until all the cubes are crushed. Heat the maple syrup in the saucepan over low heat for about two minutes until it is warm. Remove it from the heat. Fill each paper cup with enough snow or ice to make a rounded top. Drop a tablespoon or more of maple syrup on top of the snow or ice. Note: You can use either pure maple syrup or maple-flavored syrup for this recipe. STORY: In the center of Canada's flag is a red maple leaf-a symbol of Canada's many maple trees. No wonder everyone likes to turn out in the early spring to help collect the sweet liquid from the sugar maples. The snow is still on the ground. The sap is gathered and boiled down into maple syrup. As a special treat, the hot syrup is poured over fresh snow. With cider and doughnuts, cups of sweet Maple Snow make festive refreshments at a sugaring-off party. Source: Many Hands Cooking, an International Cookbook for Girls and Boys for UNICEF (1974) by Terry Touff Cooper and Marilyn Ratner Brought to you and yours via Nancy O'Brion and her Meal Master. -----

Title: Cold Gaspacho
Categories: Soups
Yield: 4 servings

1 Green pepper, diced
4 Tomatoes, diced
1 Onion, diced
3 Garlic cloves, minced
3 c Water
1/4 c Wine
3 ts Lemon juice
1 Scallion, diced fine

Puree all ingredients, except scallion, in blender. Add a little more
water if too spicy. Strain, discarding any vegetable pieces that did
not puree fully. Chill overnight. Serve in chilled glasses or bowls
with diced scallion floating on top.

MMMMM

ANCHO RANCHERO SAUCE

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Ancho peppers
5 garlic cloves
2 tomatoes
2 tablespoons olive oil
1 1/2 cups chopped onions
1/2 cup chopped carrots
1 jalapeno, — seeded and chopped
1 whole ear of corn, cut crosswise into — 4 to 5 rounds
2 corn tortillas, — cut into 1/2-inch strips
1/2 bunch cilantro, — tied together
1 1/2 cups vegetable or chicken stock — or broth
Juice of 3 limes
Salt
Maple syrup

Seed Ancho peppers, soak in hot water until soft, then puree in a food
processor or blender. Roast
garlic and tomatoes in a 350 degree oven until softened and darkened in spots.
Heat oil in a medium
saucepan and saute onions until golden. Add carrots and saute until tender,
about 4 minutes. Add
roasted garlic and tomatoes, jalapeno, corn, tortilla strips, cilantro and
Ancho puree. Bring to a boil
and simmer for 5 minutes. Remove and discard corn and cilantro. Strain sauce.
Add lime juice, and
season to taste with salt and maple syru

– – – – – – – – – – – – – – – – – –

Lobster And Roasted Corn Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 12 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 live Maine lobster (21 lb)
4 strips bacon — fine dice
1/2 medium onion — fine dice
1/4 medium green pepper — fine dice
1/4 medium red pepper — fine dice
1/4 medium yellow pepper — fine dice
1/4 small jalapeno pepper — fine dice
1/2 stalk celery — fine dice
1/2 medium carrot — fine dice
1/2 cup diced green chilies — canned
1/4 pound unsalted butter
1/2 cup all purpose flour
6 cups lobster stock
1 tablespoon tomato paste
1 cup corn — cut off the cob
1 cup cream style corn
1 small smoked hamhock
2 medium baking potatoes — peeled and cut into
— chunks
1 bunch cilantro — fine chop
2 stalks green onions — fine bias cut
2 cups heavy whipping cream
1 teaspoon Lenard’s southwestern seasoning blend
1/2 lemon juice
Salt and ground black pepper — to taste

Steam lobster 17 minutes, let cool and remove from shell. Save shells to make
lobster stock if desired. Saute bacon until crispy in sauce or small stock pot
. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, c
ook until soft. Add: tomato paste and green chilies. Add: lobster base, if t
hat is your choice over stock. Cook 3 mintues stirring constantly over medium
heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and c
ook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other f
lat pan until slightly browned and add to chowder. Add: cream style corn; sout
hwestern seasoning and smoked hamhocks. Add: stock or water, if using base. C
ook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes an
d cook for another 15 minutes. If too thick add more stock or water to desired
consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cr
eam and the remaining butter until melted. !
!
Season with salt and black pepper to taste. Serves 12 people.

The Phoenician

busted by sooz

– – – – – – – – – – – – – – – – – –

Date: Wed, 01 Jun 94 14:46:00 EDT
From: “Anne.Cox” <20676AC@msu.edu>

Parsnips and beans

4 medium parsnips, sliced thin (peel them first)
1 bunch bok choy, chopped/sliced, in fairly large chunks
1 can black beans, rinsed drained
teriaki sauce (optional)
cooked brown basmati rice to serve vegetables over

Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of
water. Microwave on high for five minutes or until a fork can pierce the
slices. Dump the black beans in, and stuff the bok choy on the top. If the
water has dried up, add a little more. Microwave until the bok choy is wilted
and the stem tender-crisp. Stir and serve over cooked rice. Let everyone add
their own teriaki sauce.

The natural flavors of the vegetables make this appealing, so go easy on the
sauce or any spices you are inclined to add.