Cheddar Soup with Ham Jalapenos

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Diced carrots
1 cup Diced celery
4 Diced jalapenos
1 Stick butter
1/4 cup All-purpose flour
2 quarts Chicken stock
1 pound Grated cheddar cheese
1 cup Heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon Dry mustard
1/2 cup Dark beer
1 1/2 ounces Grated Parmesan cheese
1/2 pound Diced ham
1 cup Diced scallions
Salt to taste
Hot pepper sauce to taste

Saute carrots, celery and jalapenos in butter until tender. Add flour
slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add
stock; slowly whisking while pouring. Simmer for about 25 minutes.
Remove soup from heat and whisk in cheese, a small amount at a time until
mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard,=
beer and Parmesan cheese. Whisk until well blended. Add ham and
scallions. Season with salt and hot sauce. Note: For a thinner soup, add
more stock if desired.

Source: “Jack Daniel’s Hometown Celebration Cookbook Vol. II”, by Pat :
Mitchamore with recipes edited by Lynne Tolley, recipe submitted :
by Jayne Young, 1990. Rutledge Hill Press.

– – – – – – – – – – – – – – – – – –

HOME STYLE CHICKEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Chinese
Masterchefs New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHICKEN—–
2 ea Chicken, legs with thigh
— attached ( 1 to 1 1/4
— pounds)
1/4 ts Salt
1/4 ts Pepper, white, ground
1 tb Wine, rice, OR
1 tb Sherry, dry
1 tb Egg, beaten + 1 ts
1 tb Cornstarch
1 tb Oil, peanut OR
1 tb Oil, vegetable
—–SAUCE—–
1/3 c Stock, chicken **
1 t Cornstarch
1 t Wine, rice, OR
1 t Sherry, dry
1 t Soy sauce
1/2 ts Vinegar, Chinese, rice
1/2 ts Sugar
—–FINISHING MIXTURE—–
4 ts Vinegar, Chinese, rice
1 tb Wine, Chinese, rice OR
1 tb Sherry, dry
2 ts Oil, sesame
—–SPINACH—–
2 tb Oil, peanut OR
2 tb Oil, vegetable
3 c Spinach, leaves, large
— stems removed
1/4 c Stock, chicken
1/4 ts Garlic, finely chopped
1/4 ts Salt
2 1/2 c Oil, peanut OR
2 1/2 c Oil, vegetable
2 ea Garlic, cloves, thinly
— sliced
2 tb Scallion, sliced
1/2 ts Ginger, finely chopped

** See recipe for Chicken Stock.

For Chicken:
ÿÿÿÿ

Hold each chicken portion by the end of a leg and use a kitchen
towel to grab the skin at the thigh end. Pull off the skin and
discard. With a sharp boning or paring knife, slit the meat on the
legs and thighs, cutting parallel to the bone. Scrape the meat away
from the bone. Cut through the joint between the leg and the thigh.
Scrape away all of the remaining meat and cut or pull out the bones.
Place each boned piece of chicken, skinned side down, on a work
surface and break up tendons by scoring the meat with a cleaver. Cut
the meat into 1 1/2-inch pieces and transfer them to a small bowl.

Sprinkle the chicken with salt, pepper and rice wine. Stir in
the beaten egg, sprinkle with cornstarch and toss to combine. Drizzle
with oil, toss, cover and refrigerate for at least 1 hour.

For Sauce:
ÿÿÿ
In a small bowl, stir together a little of the stock and the
cornstarch. Add remaining sauce ingredients and set aside.

For Finishing Sauce:
ÿÿÿÿÿÿÿ

Blend together ingredients in a small bowl and set aside.

For Spinach:
ÿÿÿÿ

In a wok, or a large skillet, heat the oil until nearly smoking.
Add spinach, stock, garlic and salt and stir-fry until just wilted, 1
to 1 1/2 minutes. Arrange in a large ring on a warm serving plate.

To Assemble:
ÿÿÿÿ

In a second wok, or skillet, heat oil to 360 F (a piece of garlic
will sizzle steadily when placed in oil). Add chicken pieces,
separating them with skimmer,and fry, turning once or twice, until
lightly golden, 2 to 3 minutes. Remove and drain on paper towels.
Raise heat of oil to 400 F and return the chicken to the wok. Fry
until golden brown, about 1 minute, then remove and drain. Pour off
al but 1 tablespoon of oil. Add garlic, scallions, and ginger an cook
for about 30 seconds. Add sauce, then chicken and toss to coat. Add
finishing mixture, tossing to combine. Arrange chicken on spinach and
serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Simon Teng, Auntie Yuan Restaurant, New York
Co-Owner: Ed Schonfeld
Co-Owner: David Keh

– – – – – – – – – – – – – – – – – –

Title: APPLE PEAR BROWN BETTY
Categories: Desserts
Yield: 1 servings

3 Granny Smith Apples
3 Ripe pears
1 tb Lemon juice
5 Slices whole wheat bread
1/4 c Melted butter
1 tb Granulated sugar
2/3 c Firmly packed brown sugar
1/2 ts Grated lemon peel
1/4 ts Cinnamon
1/8 ts Nutmeg

Peel and slice apples and pears into thin slices.
Cube the whole wheat bread slices. Preheat oven to
375 degrees. Toss apples and pears with lemon juice in
bowl. Toss bread cubes/crumbs with butter and sugar in
another bowl. Combine brown sugar, lemon peel,
cinnamon and nutmeg in bowl. Spread half of fruit in
9″ square baking dish. Sprinkle with half the bread
cubes and then half the sugar mixture.
Repeat layering. Cover and bake 30 minutes. Uncover
and bake 30 minuets more. Serve with custard sauce.

—–

1 can (6oz) frozen Orange Juice (Thawed)
1 can (1# 13oz) crushed Pineapple in own juice.
3/4 cup sugar Note: This can easily be reduced!!!
2 large Bananas – Sliced and quartered
1 10 oz package frozen raspberries. Fast frozen – not in syrup.
1 12 oz can diet 7-Up.
Combine all ingredients and mix well. Freeze overnight. Thaw to slush stage
and serve with ice cream scoop. Serves 8.

7 Can Soup

Recipe By : Dorothy Tapping
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 3/4 ounces tomato soup, condensed
14 1/2 ounces Rotel tomatoes — diced
14 1/2 ounces tomato sauce with celery,onion, peppers
15 ounces chili with no beans
15 ounces chili with beans
1 15 1/4 ounce kernal corn — drained
15 ounces mixed vegetables — drained
1 pound ground beef
1 tablespoon sugar

Brown ground beef. Mix all ingredients together and simmer.

– – – – – – – – – – – – – – – – – –

Hot Pepper Scoville Scale-Ch

Recipe By : Chili-heads
Serving Size : 1 Preparation Time :0:00
Categories : Misc. Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
The Chile Pepper Magazine:
Arbol 15-30 f
Ancho 1-1.5 f
Aji Rojo 30-50 f
Cayenne 30-50 f
Cherry .1 -.5 f
Chipotle 50-100 f
De Arboll 15-30 f
Guajillo 2.5-5 f
Habanero 100-300 f
Red Savina Hab 350-577 f
New Mexico .5-1 f
Tam Jalapeno 2.5-5 f
Pasilla 1-1.5 f
Poblano 1-1.5 f
Pequin 30-50 f
Pepperoncini .1-.5 f
Rocotillo 1.5-2.5 f
Rocoto 30-50 f
Serrano 5-23 f
Tabasco 30-50 f
Thai 50-100 f
Yellow Wax 5-15 f

FROM: THE PEPPER GARDEN:

Ancho/Poblano 1,000 to 1,500
Bell 100 to 600
Cayanne 30,000 to 50,000
Cherry 0 to 3,500
Cuban 0 to 500
De Arbol 15,000 to 30,000
Thai Hot 30,000 to 100,000
Jalapeno 2,500 to 10,000
Mirasol 2,500 to 5,000
New mexican 500 to 2,500
ornamental 0 to 50,000
Paprika 0 to 2,500
Pasilla 1,000 to 1,500
Pimiento 0
Piquin 50,000 to 100,000
Serrano 10,000 to 20,000
Squash no information
Wax 0 to 40,000
Aji 30,000 to 50,000
Habenaro 80,000 to 150,000+
Tobasco 30,000 to 50,000
Rocoto 30,000 to 60,000

FROM: RED HOT PEPPERS (heat ratings 0 to 10)

Hungarian Wax sweet=0/hot=5
Bell Pepper sweet=0/MexiBell=3 to 5
Cascabel hot=4
Cayanne hot to very hot=7 to 8
Cherry sweet or hot=0 to 4
Chiltepin very hot=8 to 9
Cubanelle sweet=0
Datil very hot to very very hot=10
De Arbol hot=7
Floral Gem hot=6 to 7
Fresno hot=5 to7
Mirasol hot=4 to 5
Habenaro very very hot=10+
Jalapeno hot to very hot=1 to 5+
New Mex mild to hot=1 to 4
Pasilla medium to hot=3 to4
Pepperoncini sweet to mild=0 to 1
Pimento sweet=0
Poblano mild to hot=3 to 4 (included mulato ancho)
Rocoto undeterminded but very very very hot=10+ (really what it
says!)
Santa Fe Grand medium hot to very hot=6
Scotch bonnet very very hot=10+
Serrano hot to very hot=6 to 8
Tabasco very hot=8 to 9
Tomato sweet=0

– – – – – – – – – – – – – – – – – –

Title: Gingered Chinese Noodle Soup
Categories: Soups/stews, Pasta, Chinese
Yield: 3 servings

3 oz Cellophane noodles 1 c Shredded watercress leaves
2 tb Vegetable oil 1/2 c Thinly sliced mushrooms
1 ea Medium onion, sliced 1 c Snow peas
2 ea Thin carrots sliced diagonal 1 ts Oriental sesame oil
1 ts Minced fresh ginger 1 ts Rice vinegar
3 c Chicken stock 2 ea Green onions thinly sliced
1 1/2 c Water 1 tb Soy sauce
1 c Ham cut into julienne

Put cellophane noodles in large bowl. Cover with boiling water. Let
stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet
over medium high heat. Add onion and carrots and stir fry 3 minutes. Add
garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce.
Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles.
Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow
peas, cover and let steep until vegetables are crisp tender about 3
minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust
seasoning. Serve in deep bowls, sprinkle with green onions.

—–

Title: Apricot Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 18 servings

2 Eggs 1 1/4 ts Baking powder
1 c Apricot 100% fruit spread 1/4 ts Salt
1/2 c Butter; melted 3/4 ts Cinnamon, ground
2 ts Vanilla extract 1/4 ts Allspice, ground
1 c Flour 1/8 ts Mace, ground
2/3 c Oats

Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread,
butter, and vanilla. Add flour, oats, baking powder, salt, and
spices; mix well. Spread dough into greased 12“x8″ baking dish. Bake
18 minutes, until golden brown and firm to touch.

Cool completely on wire rack. Cut into 18 bars. Store in tightly
covered container.

Nutrition information per bar: 130 calories, 2 gm protein, 17 gm
carbohydrate, 6 gm fat, 37 mg cholesterol, 119 mg sodium, 2/3
diabetic starch/bread exchange, 1 diabetic fat exchange, 1/2 diabetic
fruit exchange.

Source: ”Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Title: SWEET POTATOES A L’ORANGE
Categories: Vegetables, Fruits, Diabetic, Holidays
Yield: 4 servings

2 lb Sweet Potatoes, cooked -or-
2 lb Vacuum-Packed Sweet Potatoes 2 tb Margarine,
melted 1/2 ts Ground Cinnamon 16 Apricot Halves, dried
Orange Slices, fresh

Arrange the sweet potatoes in a shallow baking dish.
Combine the margarine and cinnamon. Pour over the
potatoes. Arrange the apricot halves on top. Cover
the dish and bake in a 425-degree oven for about 15
minutes. Add the orange slices and serve.

—–

Title: Old Fashioned Apple Cider Pie
Categories: Desserts Fruits Pies
Servings: 6

1 x Pastry For 9″ Pie; 2 Crust
6 c Apples; *
1 c Apple Cider Or Juice
2/3 c Sugar
1 x Apple Cider Or Juice
2 tb Cornstarch
2 tb Water
1/2 ts Cinnamon; Ground
1 tb Butter Or Regular Margarine

* Use cooking apples like Macs or Granny Smith’s. Core and peel then
thinly slice them.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Divide the pastry almost in half and roll out the larger half on a lightly
floured surface to a 13-inch circle. Line a 9-inch pie tin with the
pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine
the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and
cook, over high heat, until the mixture comes to a boil. Reduce the heat
to low and simmer for 8 minutes or until the apples are tender. Drain the
apples, reserving the syrup. Add enough additional apple cider to the
syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan.
Combine the cornstarch and water in a small bowl and stir until well
blended. Stir the cornstarch mixture and the cinnamon into the apple
mixture. Cook over medium heat, stirring constantly, until the mixture
comes to a boil. Remove from the heat and stir in the butter, then pour
the mixture into the pastry lined pie tin. Roll out the remaining pastry
to an 11-inch circle. Fold the pastry gently, so as not to tear it, into
quarters and cut slits in the folds. Gently unfold the pastry on to the
top of the filling and trim the edge to 1-inch beyond the rim of the pie
tin. Fold the top crust under the lower crust and form a ridge by fluting
the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or
until golden brown. Cool on a wire rack until slightly warm before
cutting and serving.

NOTE:

This is the perfect pie to serve with the rich cheddar sauce in this file.

—————————————————————————–