Ground Chicken And Rice Casserole

Recipe By : 365 Ways To Cook Hamburger
Serving Size : 9 Preparation Time :0:10
Categories : Casserole Ground Chicken Breast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb ground chicken breast, skinless — cooked
1 egg white — whipped
1/2 c mashed potatoes
1/2 c long-grain rice — uncooked
1/4 c evaporated skim milk
1/2 c onions — chopped
1/2 c bell peppers
2 tsps salt
1/2 tsp black pepper
1/4 tsp poultry seasoning
1/2 c ketchup
1 tbsp honey

Preheat oven to 350. In a mixing bowl, combine chicken, egg white, mashed
potatoes, rice, evaporated skim milk, onions, bell peppers, salt, black
pepper, and poultry seasoning. Spread evenly into a 8″ casserole dish.
Bake, covered, for 1 hour. Meanwhile in another mixing bowl, combine
ketchup and honey. Remove cover and spread onto baked chicken mixture.
Bake 30 minutes more or until rice is done.

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Per serving: 118 Calories; 1g Fat (5% calories from fat); 12g Protein; 16g
Carbohydrate; 27mg Cholesterol; 795mg Sodium

CHERRY DIVINITY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Sugar
3/4 c Water
3/4 c White corn syrup
2 ea Egg whites
3 oz Box cherry jello
1 c Coconut
1 c Chopped nuts

Mix, sugar, corn syrup and water. Boil to hard ball stage then beat
two egg whites and stir in jello. Pour hot syrup slowly over this.
Mix and beat. Add chopped nuts and coconut. Pour into buttered pan
and cut into squares when cool.

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Title: Cheddar Crumble Apple Pie
Categories: Desserts Fruits Pies
Servings: 8

1 ea 9″ Unbaked Pie Shell
———————————-TOPPING———————————-
1/2 c Unbleached Flour
1/3 c Sugar
1/3 c Brown Sugar; Firmly Packed
1/2 ts Cinnamon; Ground
5 tb Butter
———————————-FILLING———————————-
1 1/2 lb Cooking Apples; *
1 tb Lemon Juice; Fresh
6 oz Cheddar;Md, Shredded,1 1/2 C
4 ts Unbleached Flour
1/4 ts Nutmeg; Ground

* Use a cooking apple such as Granny Smith’s. Core, peel and thinly
slice the apples.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Make a high rim around the pie crust. Combine all the dry ingredients in
the topping and cut in the butter until crumbly. Set aside. Toss the
apples and lemon juice together and add the cheese, flour, and nutmeg,
tossing and mixing well. Arrange the apples in the crust and sprinkle on
the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes.
Serve warm with Vanilla Ice Cream if desired.

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New Orleans Red Beans and Rice

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :4:00
Categories : Beans Rice
Ethnic Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound red kidney beans — dried
1/2 pound salt pork
1 whole onion — chopped
2 cloves garlic — chopped
1/4 cup celery — chopped
1 quart ham or beef stock
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice

Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork.
Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock,
Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add
water when necessary during cooking; water should barely cover beans at end
of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back
to beans; stir until liquid is thickened. Serve over hot rice.

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Nutr. Assoc. : 105 0 0 620 274 129 0 0 0 0 1257

Title: Stuffed Chinese Black Mushrooms
Categories: Appetizers, Chinese, Tofu, Vegetables
Yield: 10 servings

1/4 lb Fresh tofu
1 md Chopped scallion
2 ea Garlic cloves, chopped
1/2 ts Sesame seeds, toasted
1 ts Oriental sesame oil
2 ts Fresh ground ginger
1 ts Soy sauce
1 ts Liquid sweetener
1 pn Salt
1 pn Black pepper
1/4 c Wheat germ or bread crumbs
20 lg Chinese dried blk. mushrooms
— soaked at least 20 mins.,
— cleaned and stemmed

Crush the tofu in a bowl. Mix in all the ingredients except the
mushrooms. When the mixture is thoroughly blended, stuff and top the
mushrooms with it. Either grill the stuffed mushrooms for 3-5
minutes on a lightly oiled stovetop grill, or an oiled, very hot,
thick-bottomed frying pan, or broil them for 7-9 minutes in the oven.

“Vegetarian Journal”, September/October 1994 Posted by Karen Mintzias

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Title: Herbed Sardine Spread
Categories: Appetizers
Yield: 2 Servings

3 1/2 oz Can of sardines, packed in
-oil,drained
1 1/2 oz Cream cheese, softened
1 tb Minced fresh parsley leaves
1 Scallion, minced
1 ts Fresh lemon juice, or to
-taste
Crackers or toast points as
-an accompaniment

In a small bowl with a fork mash together the
sardines, the cream cheese, the parsley, the scallion,
the lemon juice, and pepper to taste. Serve the
spread with the crackers. Makes about 1/2 cup,
serving 2 Typed in MMFormat by Cindy Hartlin Source:
Gourmet’s Short Order

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Title: Bleu Cheese Spread with Figs
Categories: Appetizers
Yield: 1 recipe

6 oz Bleu cheese, crumbled
6 oz Cream cheese
1/4 c Dry white wine
1/2 ts Worcestershire sauce
1/2 ts Paprika
1/4 ts Garlic powder
3 dr Hot pepper sauce
Paprika
Parsley
California dried figs
— sliced in rounds
Crackers

In food processor or mixing bowl, blend cheeses. Blend in wine,
worcestershire sauce, paprika, garlic powder and hot pepper sauce. If
made ahead of time, refrigerate and bring to room temperature when ready
to serve. Sprinkle with paprika and garnish with parsley. Serve with fig
slices and crackers.

Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: French Lace Cookies
Categories: Cookies
Yield: 48 servings

1/2 c Light corn syrup
1/2 c Shortening
2/3 c Packed brown sugar
1 c All-purpose flour*
1 c Finely chopped pecans
*do not use self-rising
-flour
1 This recipe.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 375 degrees. Grease cookie sheet lightly. Heat corn syrup,
shortening and brown sugar to boiling in 2-quart saucepan over medium
heat, stirring constantly; remove from heat. Gradually stir in flour and
pecans. Drop batter by teaspoonfuls about 3 inches apart onto cookie
sheet. (Keep batter warm by placing saucepan over hot water; bake only 8
or 9 cookies at a time.) Bake about 5 minutes or until set. Cool 3 to 5
minutes; remove from cookie sheet. Drizzle with melted chocolate if
desired. ABOUT 4 DOZEN COOKIES; 65 CALORIES PER COOKIE.

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Title: SPINACH FONDUE
Categories: Appetizers
Yield: 1 servings

1 lb Cream cheese
1 1/4 c Sour cream
3 1/2 oz Spinach, frozen, chopped
-and drained well
4 oz Water chestnuts, lightly
-chopped
1/4 c Onions, chopped
1/4 ts Garlic oil or juice
1/4 ts Salt
2 ds Hot pepper sauce

At medium speed, blend cream cheese and sour cream
thoroughly. Add remaining ingredients and blend.
Refrigerate 2-3 hours. To serve, place mixture in
casserole and heat through. Serve with crusty French
or Italian bread. Serves 6-10

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Title: APRICOTS WITH ANISETTE AND FENNEL
Categories: Preserves, Desserts, Herbs
Yield: 2 quarts

3 lb Fresh apricots
2 1/2 c Water
1/2 c Anisette
2 c Sugar
4 6 inch sprigs fresh green or
Bronze fennel

———————–ALTERNATIVES———————–
Cinnamon basil and cinnamon
Liqueur are an alternative.

Prepare jars, lids and boiling water bath.

Wash and dry the apricots, then prick each one several
times. Combine the water, anisette and sugar in a pan
and cook over a med-high heat, stirring frequently,
until the mixture boils and the sugar is dissolved.
Add the apricots and simmer for 3 mins.

Fill each hot dry jar with the fruit and two fennel
springs, leaving 1/2 inch headspace. Pour hot liquid
over the fruit until just covered. Wipe the rims with
a clean towel and attach the lids securely.

Place the jars in boiling water bath, and when the
water returns to boil, process for 25 mins.

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