Title: Chicken Curry Rice Salad
Categories: Salads, Main dish, Poultry
Yield: 4 servings

1/2 c Plain yogurt
3 tb Curry powder; divided
1 Garlic clove; minced
1/2 ts Salt
1/4 ts Ground red pepper
4 Chicken breasts
— (boneless, skinless)
3 c Cooked rice; cooled
— (cooked in chicken broth)
1 md Red pepper; julienned
1/2 md Red onion; sliced
1 c Snow peas, julienned
2 Green onions; sliced
1/3 c Raisins
1/4 c Unsalted peanuts, chopped
1/4 c Light Italian dressing

Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red
pepper in medium bowl; mix well. Place chicken in mixture; stir to coat.
Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken
and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon
curry powder, red pepper, red onion, snow peas, green onions, raisins and
peanuts; mix well. Cover and refrigerate one hour. Pour dressing over
salad; toss. To serve, place chicken strips over salad.

Each serving provides:
* 463 calories
* 40.2 g. protein
* 11.2 g. fat
* 50.7 g. carbohydrate
* 4.8 g. dietary fiber
* 78 mg. cholesterol
* 1378 mg. sodium

Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: VELVET FUDGE SOUFFLE
Categories: Desserts, Red wine
Yield: 16 servings

1/2 c Sugar
1/4 ts Salt
6 Egg yolks
16 oz Semisweet chocolate chips
1 1/2 c Chilled whipping cream
2 pk Unflavored gelatin
1 3/4 c Sweet red wine
6 Egg whites
1/2 c Sugar
Sweetened whipping cream

Extend height of 1-quart souffle dish 3 inches above dish with band of
double thickness aluminum foil; secure ends of foil by folding
together, taping or fastening with paper clips.
Mix 1/2 cup sugar, the gelatin, salt and wine in 2-quart saucepan.
Beat egg yolks slightly; stir yolks and chocolate chips into gelatin
mixture. Cook over medium heat, stirring constantly, just until
mixture boils.
Chill pan in bowl of ice and water or refrigerator, stirring
occasionally, just until mixture mounds slightly when dropped from a
spoon, 20 or 30 minutes. Mixture should be slightly thicker than
unbeaten egg whites. If mixture becomes too thick, place pan in bowl
of hot water, stirring constantly, until mixture is of proper
consistency.
Beat egg whites until foamy in large mixer bowl. (Egg whites should
be at room temperature when beaten for best volume.) Gradually beat
in 1/2 cup sugar; beat until stiff and glossy. (Do not underbeat.)
Fold thickened gelatin mixture into meringue.
Beat 1 1/2 cups cream in chilled small mixer bowl until stiff; fold
into meringue mixture. Carefully turn into souffle dish. Refrigerate
until set, about 8 hours.
Just before serving, run knife around inside of foil band and remove
band. Garnish souffle with sweetened whipped cream.

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Title: Christmas Morning Wife Saver
Categories: Eggs, Holidays, Cheese
Yield: 8 servings

16 sl White bread,crusts removed
16 sl Ham
16 sl Sharp cheese
6 lg Eggs
1/2 ts Salt
1/2 ts Pepper
1 ts Dry mustard
1/4 c Minced onion
2 ts Worcestershire sauce
3 c Whole milk
ds Tabasco
1/4 lb Butter
Crushed Corn Flakes

In a 9×13 buttered glass baking dish, put in 8 pieces of bread.
Cover
with ham and cheese and then cover with remaining 8 pieces of
bread.
In a bowl, beat eggs, salt and pepper, dry mustard,
onion,worcestershire sauce, milk and tabasco. Pour over bread.
Cover
and let stand overnight in fridge. In morning, melt butter and pour
over top of bread. Cover with crushed corn flakes. Bake uncovered
for
1 hour at 350 F. Let stand for 10 minutes before serving.

Source: Best of Bridge

MMMMM

Title: Diabetic Banana Pudding Splits
Categories: Diabetic, Desserts, Fruits, Chocolate
Yield: 1 servings

1 c Plain low-fat yogurt 1/2 oz Pistachios,coarsely
1 pk Chocolate pudding mix, -chopped
-low-fat (4) 1/4 c Thawed dairy whipped
2 Medium bananas, peeled -topping
1/2 ts Lemon juice 4 Bing cherries, fresh*

* If bing cherries are not available, use 4 maraschino cherries.
In blender,process yogurt on high speed for 30 seconds, add pudding
mix and process 1 minute, scraping down sides of container as
necessary. Cut each banana into 6 diagonal slices and sprinkle with
lemonjuice. Arrange 2 banana quarters into each of 4 goblets or
dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion
with 1/4 of the pistachios, then top each with 1 tablespoon whipped
topping and 1 cherry.

MMMMM

TOMATOES WITH OKRA AND PEPPERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Okra pods
1 Green pepper — finely chopped
1/4 c Breadcrumbs — dry, fine
1 tb Butter (or marg.) — melted
1 t Onion — minced
Salt
Pepper
Paprika
6 md Tomatoes
Breadcrumbs — buttered

Wash okra and slice. Parboil 5 minutes; drain. Mix
with green pepper, dry breadcrumbs, butter, and onion.
Season to taste with salt, pepepr, and paprika.

Core tomatoes, and remove tops. Fill tomatoes with
okra mixture. Place in a greased baking dish; sprinkle
with buttered breadcrumbs, and bake at 375 degrees for
20 minutes.

SOURCE: Southern Living Magazine, June, 1974. Typed
for you by Nancy Coleman.

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Jalapeno Jelly

Recipe By : The Whole Chile Pepper Book page 68
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Jalapeno chiles — stems removed
2 med Bell peppers
1 1/2 cups Vinegar — distilled
6 cups Sugar
1/3 cup Lemon juice
4 ounces Liquid pectin
10 drops Green food coloring

“This jelly is excellent on crackers with cream cheese and it can be used as
a basting sauce for grilled poultry. For a sweet and hot flavor, add fruits
such as apricots or peaches to the jelly.” Place the chiles and peppers in
a blender and pure until finely chopped. Combine the pure and vinegar,
bring to a boil over high heat, and boil rapidly for 10 minutes, stirring
occasionally. Remove the pan from the heat and stir in the sugar and lemon
juice. Return the pan to the heat, bring to a boil again, stir in the
pectin and food coloring and boil again, stirring constantly for a minute.
Skim off the foam and bottle in sterilized jars. Makes 6 1/2 pints.
From The Whole Chile Pepper Book page 68 Formatted to MM by J.Duckett1 (Kat)

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HEARTS OF PALM AND LEEK SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 cl Garlic — diced
1 lg Onion — chopped
2 Leeks, white part only
-diced
2 cn Hearts of palm (15oz ea)
-drained and diced
1 3/4 c Vegetable broth
Salt and pepper
1 c Whipping cream
1 sm Tomato — diced
1 Scallion — diced

Heat the olive oil in a skillet over medium heat, and
saute garlic, onion, and leeks for about 5 minutes.
Add all but 2 tablespoons of the hearts of palm and
saute for another 2 minutes. Add the vegetable broth
and simmer for 15 minutes. Add salt and pepper to
taste and remove from the heat. Allow to cool 5
minutes. Stir in the whipping cream, and ladle the
mixture into a blender or food processor. Blend until
smooth, return to pan and gently reheat. Meanwhile mix
the tomato, scalliom, and reserved hearts of palm for
garnish. When soup is heated through, top with garnish.

Nutritional info per serving: 458 cal; 23g pro, 42g
carb, 30g fat (55%), 3g fiber, 82mg chol, 574mg sodium

Source: The Complete Vegetarian, Miami Herald, 1/4/96
formatted by Lisa Crawford

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Title: MARTY’S 5 CUP SALAD
Categories: Fruits, Salads
Yield: 6 servings

8 oz Sour cream

—————————USE CARTON TO MEASURE—————————
1 Coconut;carton-full and:
1 Mini marshmallows

————————–DRAIN THE FOLLOWING WELL————————–
1 Mandrin oranges;sml can
1 Crushed pineapple;sml can

Put the sour cream in a bowl. Fill the empty carton with coconut, add to
sour cream. Fill the carton with mini marshmallows and add to bowl. Add the
drained fruit. Mix well. Put in refrigerator over night. Serve the next
day. This is a good make ahead of time dish. Then you aren’t fussing with
it when you have company. PS Please Dana, let this message go on the BB.
Thanks! Marty:)

—–

Title: Approximate Metric Equivalents for U.S. Measurements
Categories: Information, Ceideburg 2
Yield: 1 servings

1 Information Only

NOTE: All metric equivalents are approximate; they have been rounded
to the nearest metric equivalent for ease of use.

APPROXIMATE METRIC EQUIVALENTS FOR VOLUME
U.S.Volume ………………….Metric Measure Equivalent
1/8 t…………………………..0.5 milliliter
1/4 t…………………………….1 milliliter
1/2 t…………………………….2 milliliters
1 t………………………………5 milliliters
1/2 T…………………………….7 milliliters
1 T (3 teaspoons)…………………15 milliliters
2 T (1 fluid ounce)……………….30 milliliters
1/4 c (4 tablespoons)……………..60 milliliters
1/3 c……………………………80 milliliters
1/2 c (4 fluid ounces)……………125 milliliters
2/3 c…………………………..160 milliliters
3/4 c (6 fluid ounces)……………180 milliliters
1 c (16 tablespoons)……………..250 milliliters
1 pt (2 cups)……………………500 milliliters
1 qt (4 cups)……………………..1 Liter

APPROXIMATE METRIC EQUIVALENTS FOR TEMPERATURES
Degrees……………………………..Degrees
Fahrenheit…………………………..Celcius
200 F……………………………….100 C
250 F……………………………….120 C
275 F……………………………….140 C
300 F……………………………….150 C
325 F……………………………….160 C
350 F……………………………….180 C
375 F……………………………….190 C
400 F……………………………….200 C
425 F……………………………….220 C
450 F……………………………….230 C

APPROXIMATE METRIC EQUIVALENTS FOR WEIGHT U.S.
Weight…………………………Metric
Measure…………………………..Equivalent
1/2 ounce…………………………15 grams
1 ounce…………………………..30 grams
2 ounces………………………….60 grams
3 ounces………………………….85 grams
1/4 lb (4 ounces)…………………115 grams
1/2 lb (8 ounces)…………………225 grams
3/4 lb (12 ounces)………………..340 grams
1 lb (16 ounces)………………….450 grams

APPROXIMATE METRIC EQUIVALENTS FOR DIMENSIONS
U.S……………………………….Metric
Dimension………………………..Equivalent
1/16 inch…………………….. 2 millimeters
1/8 inch……………………… 3 millimeters
3/16 inch…………………….. 5 millimeters
1/4 inch……………………… 6 millimeters
3/8 inch……………………… 9 millimeters
1/2 inch………………………1.3 centimeters
3/4 inch………………………1.9 centimeters
1 inch………………………..2.5 centimeters
1 1/2 inches…………………….4 centimeters
2 inches………………………..5 centimeters
3 inches………………………..8 centimeters
4 inches……………………….10 centimeters
5 inches……………………….13 centimeters
9 inches……………………….23 centimeters
11 inches………………………28 centimeters
13 inches………………………33 centimeters

BRITISH IMPERIAL EQUIVALENTS FOR U.S. VOLUME MEASURES U.S.
Volume………………………..Imperial
Measure…………………………..Equivalent
1 fluid ounce………………….1.04 fluid ounces
1 pint…………………………. 0.83 pint
1 quart………………………… 0.83 quart
1 gallon……………………….. 0.83 gallon

From “Wok Cooking Class Cookbook” by the Editors of Consumer Guide,
Beekman House, N.Y., 1983, ISBN: 0-517-40269-6

Posted by Stephen Ceideberg; November 22 1992.

MMMMM

New Potato and Red Onion Salad

Recipe By : Nat Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds red potatoes
10 ounce frozen artichoke hearts — defrosted or
18 ounces canned artichoke hearts — drained and rinsed
2 medium red onions — thinly sliced
Salt and pepper
1/2 cup Parmesan cheese– shavings
–Lemon Vinaigrette–
1/4 cup fresh basil — finely chopped
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 tablespoons olive oil
Salt
Freshly ground black pepper

In a large pot of salted water, add potatoes, bring to the boil, and cook
until tender, 15 to 20 minutes. Drain the potatoes and quarter if large. In
a large bowl, toss the potatoes with the artichoke hearts, red onions, and
vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved
Parmesan before serving.

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