Title: Chicken Meat Nutritional Information
Categories: Information, Poultry, 94-Dccc
Servings: 3 ounces

3 oz Chicken, cooked, edible,
— skinless

Breast (baked):
===============

Per serving:
: 116.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 2.0 g total fat
: 0.0 g saturated fat
: 72.0 mg cholesterol
: 63.0 mg sodium

Drumstick (baked):
==================

Per serving:
: 132.0 calories
: 23.0 g protein
: 0.0 g carbohydrate
: 3.0 g total fat
: 1.0 g saturated fat
: 79.0 mg cholesterol
: 81.0 mg sodium

Thigh (baked):
==============

Per serving:
: 150.0 calories
: 21.0 g protein
: 0.0 g carbohydrate
: 7.0 g total fat
: 2.0 g saturated fat
: 81.0 mg cholesterol
: 75.0 mg sodium

Whole (roasted):
================

Per serving:
: 135.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 4.0 g total fat
: 1.0 g saturated fat
: 76.0 mg cholesterol
: 83.0 mg sodium

Wing (baked):
=============

Per serving:
: 149.0 calories
: 23.0 g protein
: 0.0 g carbohydrate
: 6.0 g total fat
: 2.0 g saturated fat
: 72.0 mg cholesterol
: 78.0 mg sodium

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————

1 cup cooked sweet potatoes
4 tablespoons sweet butter
3/4 cup top milk (half and half)
1/2 teaspoon ginger
1/2 cup chopped pecans
3 eggs
1/2 cup packed dark brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon salt
9-inch unbaked pie shell
4 tablespoons sweet butter
4 tablespoons flour
4 tablespoons brown sugar

Preheat oven to 350 degrees. Put the sweet potatoes through a vegetable
ricer. Beat the eggs with the sugar and butter until smooth and light. Beat
in the half half, the sweet potatoes, the seasonings, and the pecans. Turn
into the pastry shell. Make the topping by beating the ingredients together.
Sprinkle over pie filling. Bake until the top is golden brown and the pie
firm, about 40 minutes (a skewer inserted in the center of the pie should
emerge clean.) Serve with slightly sweetened whipped cream.

Chocolate Mint Napoleon*

Recipe By : Shane Gorringe, The Grill Room, Windsor Court Hotel
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate
Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mint Sauce:
6 Tablespoons Green Creme De Menthe
2 Tablespoons Sugar
1/2 Vanilla Bean — split lengthwise
Mousse:
2 Large Egg Yolks
1/4 Cup Sugar
3/4 Cup Whipping Cream — chilled
6 Ounces Bittersweet Chocolate — finely chopped
1/4 Cup Clear Creme Do Cacao
1/4 Cup Unsalted Butter — at room temperature
Chocolate Barke:
2 Ounces Clear Hard Peppermint Candies
12 Ounces Bittersweet Chocolate — finely chopped

For sauce: Combine creme de menthe and sugar in small saucepan. Scrap in
seeds from vanilla bean; add bean. Stir over medium heat until sugar
dissolves.
For Mousse: Whisk yolk and 1/4 cup sugar in small bowl to blend. Bring 1/4
cup cream to simmer in heavy small saucepan. Gradually whisk hot creme into
egg mixture. Return mixture to same saucepan. Stir constantly over
medium-low heat until custard thickens, about 1 minute (DO NOT BOIL). Reduce
heat to low. Add chocolate, creme do cacao and butter and stir until smooth.
Pour into large bowl. Chill until cool, stirring occasionally, about 15
minutes. Beat 1/2 cup cream in small bowl to stiff peaks. Fold cream into
chocolate mixture. Cover and chill.
For Chocolate Bark: Line 2 large baking sheets with parchment. Finely grind
mints in food processor. Place half of chocolate in top of double boiler set
over simmering water. Stir until candy thermometer registers 115 degrees.
Pour onto 1 prepared sheet. Using spatual, spread chcolate to 1/16-inch
thickness over parchment. Spinkle half of ground candies over half of
chocolate. Fold parchment in half to seal candies in chocolate. Repeat with
remaining chocolate and candies. Cover and chill 1 to 24 hours.
Peel parchment off chocolate bark. Break or cut each sheet of bark into 6
irregular pieces, reserving any small pieces for garnish. Place 1 bark piece
on plate. Spread scant 1/3 cup mousse over bark. Place another bark piece
atop mousse. Spread scant 1/3 cup mousse over. Top with another bark piece.
Place dollop of mousse atop chocolate and top with any smaller bark pieces,
standing pieces upright. Repeat with remaining bark and mousse. (Can be
made 6 hours ahead. Cover; chill.) Garnish with fresh mint leaves.
Serve napoleons with mint sauce.
My note: The picture of this recipe shows the napoleons sitting atop the
mint sauce which has been carefully spooned in swirls on to the plate.

– – – – – – – – – – – – – – – – – –

NOTES : Bon Appetit, September 1994, pg. 72

Title: BEEF-TOMATO FREEZER MIX
Categories: Hamburger, Beef
Yield: 16 servings

4 lb Ground beef
2 1/2 Large onions,chopped
1 c Chopped green pepper
3 Cloves garlic,minced
3 cn Tomato sauce (15oz)
1 cn Tomato paste (12oz)
2 ts Salt
3/4 ts Pepper

Cook and stir meat in Dutch oven until brown. Drain
off fat. Stir in remaining ingredients; heat to
boiling. Reduce heat; cover and simmer 15 minutes,
stirring occasionally. Divide mixture among four
1-quart freezer containers (about 3 cups in each).
Cool quickly. Cover and label; freeze no more than 3
months (see note). Use freezer mix in the recipes that
call for it.

—–

Date: Wed, 19 Oct 94 11:35:09 CDT
From: Doug Harder

Salsa

20 Med. tomatoes
1-14 Jalapeno peppers minced and seeded
2 Red Bell Peppers
2 green Bell Peppers
4 Onions
1/4 C salt or to your taste
1 1/2 lemon juice

1. Chop veg and boil until thick (about three hours) then add 4 T
cornstarch and boil for 15 min. The original recipe called for 14
Jalapenos, but you should vary with the hottness of the peppers and to your
taste. I cook this salsa in with my brown rice. Quick, easy, and good.
My dad put up 60 pints this year!! Let me know if you like it.

Title: Orange, Lettuce, and Walnut Salad (Shlada Bellecheen)
Categories: Fruits, Harned 1994, Moroccan, Nuts, Salads
Yield: 6 servings

1 Head romaine lettuce
3 Navel or temple oranges
2 tb Fresh lemon juice
2 tb Sugar
1 pn Salt
1/2 ts Cinnamon
1 tb Orange flower water
3/4 c Walnuts; chopped

Wash lettuce and section into leaves, discarding the tough outer ones.
Drain; wrap in paper towels to dry. Store in refrigerator until
needed.

Peel oranges and remove all outside membranes, using a small serrated
knife and employing a seesaw motion. Section the oranges by cutting
away all the membranes from the orange flesh. As you work, lift out
each section and place in a small mixing bowl. Squeeze the juice
from the remainder of the orange over the sections to keep them
moist. Cover; keep chilled.

Make a dressing by mixing the lemon juice, sugar, salt, cinnamon,
orange flower water and 2 tb. of the orange juice. Blend well, then
taste. The dressing should be sweet.

Just before serving, shred the lettuce and arrange in a glass serving
dish. Pour the dressing over it; toss. Make a design around the
edges with overlapping sections of orange, then sprinkle the salad
with the chopped walnuts and dust with more cinnamon. Serve
immediately.

Variation: Prepare as above, using 3/4 cup chopped dates and almonds
in place of the chopped walnuts.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper Row, Publishers, Inc., 1987. Pp. 81-82. ISBN
0-06-091396-7. Typed for you by Cathy Harned.

MMMMM

Title: Hearty Soup Mix
Categories: Master mix
Servings: 1

1 pk (14 oz)Dry Green Split Peas 1 pk (12 oz) Pearl Barley
1 pk (14 oz) Alpahbet Macaroni 1 pk (12 oz) Lentils
1 1/2 c Brown Rice 4 c Dry Minced Onion

Combine all ingredients in a large airtight container. Stir to evenly
distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry
place and use within 6 months. Shake well before using.

Makes about 12 1/2 cups of mix.

Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large
kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and
simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery,
chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1
(24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked
ground beef or leftover cooked beef. Simmer 20 more minutes, until
vegetables are cooked.

Makes 6 to 8 servings.

—————————————————————————–

SRI LANKA BISTAKE BEEF STEAK SAUTE W/ ONION

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----BISTAKE----- 450 g Beef, Rump steak 2 Onion 75 ml Vinegar 1 t Salt 1 t Pepper, Black, coarse grind 100 ml Oil 1 Curry leaf sprigs 2 cg Cinnamon stick 1 t Mustard seed, ground 100 ml Stock 1 t Sugar 1/2 ts Chile powder ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Slice the beef into 50mm slices. Make onion rings with 1 1/2 onions and chop remainder. Mix together the vinegar, salt and pepper in a bowl and marinate beef for 1 hour. Heat the oil in a frying pan and when hot add the curry leaves, chopped onion and cinnamon stick. When fragrant add the beef and marinade. Cover pan and cook over a low heat until the beef is tender. Remove the beef and set aside. Add the onion rings to the pan and stir fry for a couple of minutes. Add the mustard, stock, sugar and chile powder and mix well. Put back the beef slices and cook for a further 2-3 minutes. Remove the cinnamon stick before serving. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

Title: Tzatziki Sauce
Categories: Garlic Appetizers
Servings: 2

1 x Same As In 6

Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7
hours. The mixture can be used in several ways. It is zesty on hamburger
sandwiches. Top each burger with a slice of ripe tomato, a small heap of
grated cabbage, and a dollop of Tzatziki sauce. It can also be served
with grilled meats. The meat juices mingling with the tzatziki are
utterly delicious.
As a sauce for tomatoes, it is something special. Cut several ripe
tomatoes into sections, cutting from stem to stern, but do not cut all the
way through. Open the tomato like a flower. Salt lightly and invert on
paper towles to drain for a few minutes. Fill each tomato with some
tzatziki and garnish with fresh mint.

—————————————————————————–

Arby’s horsey sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayo
3 tbsp Bottled horseraddish cream
Sauce
1 tbsp Sugar — or
2 pkg Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not
freeze. Source: Gloria Pitzer.

Recipe By :

– – – – – – – – – – – – – – – – – –