DIXIE BELLE STUFFING [FOR A 12-POUND TURKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage meat
2 pk Ready-mix Corn-bread
Stuffing (8 oz. each)
2 lg Onions, diced
2 c Celery, diced
1 1/4 c Water
1/2 c Parsley

1. Cut sausage in thick slices. Brown 5 minutes on
each side in a
medium-size frying pan, then break in small chunks.
Cook 1 minute longer
or until mo pink remains. Remove with a slotted
spoon and combine
with stuffing mix in a large bowl.

2. Stir onions and celery into drippings in pan;
saut‚ until soft. Stir
in water; heat to boiling. Pour over sausage
mixture; add parsley; toss
lightly until evenly moist.

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African Fruit Salad

Recipe By : Fruit Desserts, Williams-Sonoma Kitchen Library
Serving Size : 8 Preparation Time :0:00
Categories : Eat-Lf Mailing List Ethnic
Low Fat Salads/Salad Dressings
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Papaya — 1 Lb Or Larger
2 Mangos — Abt 1 Lb Each
1 Lg Pineapple — 3 – 4 Lb
2 Lg Bananas

Here is a naturally sweet, refreshing dessert that is a common finale to
dinner parties in former French West Africa. Use only the ripest,
fullest-flavored fruits; bananas that have just turned yellow and only the
sweetest pineapple. If you cannot find large-sized fruit called for in the
recipe, equivalent weights of smaller fruits can be used. You can make the
salad up to 4 hrs ahead of time, then cover with plastic wrap and
refrigerate. Add the bananas just before serving, however, or they will
turn brown. The fruits must be all cut into very small pieces for the dish
to be at its best.

Half the papaya and scoop out its seeds; peel the halves. Cut the flesh
into small pieces and place in a large serving bowl.

Peel the mangoes. Slice as much of the flesh off the pit as possible,
being careful to capture any juices. Cut the flesh into small pieces. Add
the pieces and their juices to the bowl holding the papaya.

Using a sturdy, harp knife, cut the top and bottom off of the pineapple.
Set the pineapple upright on a cutting board. Working from the top to the
bottom, slice off the dark, prickly outside skin. Cut out any remaining
eyes or dark spots. (A strawberry huller works well for this.) Cut the
pineapple lengthwise into quarters, being careful to capture any juices.
Cut lengthwise again to remove the tough inner core on each quarter. Cut
the pineapple into small pieces, again being carful to capture any juices.
Add the pineapple and juices to the other fruits. Toss well, cover and
refrigerate until well chilled.

Just before serving, peel the bananas and cut into small pieces. Add to
the bowl, toss well and serve.

Serves 8

This was very good. We had it as a dessert…but would be wonderful as a
summer salad also.

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : Cal 99.3
Fat 0.7g
Carb 25.3g
Fib 2.7g
Pro 0.9g
Sod 3mg
CFF 5.4%

Crockpot Sweet and Sour Chicken

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Celery — chop
1 Green pepper — chop
1 Med Onion — quartered
4 tablespoons Tapioca — quick-cooking
4 Chicken breasts- boned — cut
8 ounces Pineapple chunks unsweetened
1/3 cup Dark brown sugar — packed
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Ginger — ground
Rice — hot cooked

CROCKPOT: Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken atop vegs. Combine all other ingreds. except rice in a small
bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10
hours. Before serving make rice. Serve over rice. Leftovers can be reheated
in microwave. OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except
rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in
300 deg. oven for 2 hours. Before serving make rice. Serve over rice.

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Black Bean-and-Corn Salsa

Recipe By : Southern Living
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Condiments
Corn Low-Fat
Salsas Southwestern

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups fresh corn* — cut from cob
1 cup canned black beans — rinsed and drained
1 medium sweet red pepper — chopped
1 jalapeno pepper — seed finely chop
1 clove garlic — pressed
2 tablespoons lime juice
2 teaspoons fresh cilantro — chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Cook corn in a small amount of boiling water for 4 minutes or until
crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes
4 cups of salsa.

Cook’s Notes: 1 1/2 cups frozen whole kernel corn may be substituted. For
variation and additional flavor, try adding chopped tomatoes and onions or
sliced scallions.

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Title: Spicy Szechuan Tofu
Categories: Main dish, Chinese, Tofu, Vegetarian
Yield: 4 servings

24 oz Soft tofu
Spray oil
1 ts Minced fresh ginger
1 ea Garlic clove, minced
3 tb Chopped scallions
1 tb Szechuan hot bean paste
1 tb Tamari
1/2 ts Salt
1/2 ts Sugar
1/2 c Stock
1/2 tb Cornstarch dissolved in 2
— tb water
2 dr Sesame oil
2 dr Hot chili oil
1/4 ts Szechuan peppercorn powder

Drain rinse tofu. Drain again. Cut into 1 inch square pieces. Set
wok over high flame spray w/ oil. When hot, add ginger,
garlic 2 tb scallions, cook for 30 seconds. Add hot bean paste tofu.
Stir gently. Add tamari, salt, sugar stock, bring to a full boil.
Thicken with cornstarch. Add sesame oil, chili oil peppercorn
powder. Sprinkle with remaining scallions serve with brown rice.

“Vegetarian Times Cookbook”

Revised 6/95 to use less oil, I found only a drop or two gives
a good taste to the dish, I used spray oil to “fry” the tofu
cubes.
Collected from the Int’l Cooking Echoes 1995 by Joell Abbott

MMMMM

Title: Ceasar for Two
Categories: Salads, Appetizers, Main dish
Yield: 2 servings

1 ea Clove garlic, minced
1 ea Tin anchovies (millionares)
4 ea Bacon chopped
2 tb White vinegar
1 x Dash tobasco
2 ea Egg yolks
3 tb Parmasean cheese
1 ea Head romaine lettuce
1 x Croutons
2 tb Olive oil
2 tb Worcestershire
1/2 x Lemon
1 x Cappers

Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers
chop mince with oil. Separate egg yolks in small bowl and add to
mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and
bacon bits mix well. Let stand for 5 minutes. Toss salad and add
croutons and cheese.

MMMMM

Title: Citrus Vinaigrette with Hazelnut Oil
Categories: Salads, Sauces
Yield: 6 servings

1 Orange; grated peel only -or under a spoon
4 tb Fresh orange juice 5 tb Olive oil
4 ts Lemon juice 1 tb Hazelnut oil
1 ts Balsamic vinegar 1 tb Chives
1/2 ts Salt – sliced into narrow rounds
3 Scallions; white parts only 1 tb Chervil or fennel leaves
– minced -(chopped)
1/4 ts Fennel seeds 1 tb Parsley, finely chopped
-crushed in a mortar

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with
the salt, scallions and crushed fennel seeds. Whisk in the oils, then the
herbs. Taste, and adjust any of the ingredients if necessary. The dressing
should be fresh and sparkly.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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C.V. Woods World Championship Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Chicken
1 1/2 quarts Water
1/2 pound Beef suet
1/4 cup Celery — finely chopped
2 teaspoons Sugar
1 teaspoon Cilantro
1 teaspoon Thyme
1 cup Beer
2 Garlic cloves — chopped
Juice of lime
1 teaspoon Oregano
1 tablespoon Cumin ground
1/2 teaspoon Msg
7 cups Tomatoes, peeled — chopped
5 pounds Pork chops, ctr cut — thin
4 pounds Flank steak
3 Onions, medium — 1/2″ pieces
3 Green peppers — 3/8″ pieces
1 pound Jack cheese — shredded
6 Green chiles — long

Cut chicken into pieces and combine with Water in large saucepan. Simmer 2
hours then strain off broth.
In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2 hours. BOil
chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix
Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer
until all lumps are dissolved. Add tomato mixture, chiles, Beer mixture and
garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet
drippings into skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork
chops. Add Pork to broth mixture and cook slowly 30 min. Trim all fat from
flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings
about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowly
about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring
with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.
Reheat Chili before serving. About 5 minutes before serving time, add cheese.
Just before serving, add lime juice and stir with wooden spoon.

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THAI-STYLE MARINADE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-b-q

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR POULTRY AND PORK—–
Peel of 1 lemon
Peel of 1 orange
1/2 c Soy sauce
1/2 c Oyster sauce
1/2 t Ginger root — chopped
2 Garlic cloves
1 T Fresh cilantro — chopped
1/4 t Freshly ground pepper
1 Small bay leaf
2 T Honey

Combine all ingredients in a bowl. Makes about 1-1/4 cups

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Title: RAAN MASALEDAR – WHOLE LEG OF LAMB IN A SPICY
Categories: Meats, Main dish, Indian, Lamb
Yield: 6 servings

5 lb Lamb, leg of

———————————–SAUCE———————————–
2 oz Almonds, blanched
1/2 lb Onions, coarsely chopped
8 Garlic cloves, peeled
4 Cubes ginger, 1“, peeled
;chopped coarsely
4 Green chillies, chopped
20 fl Yoghurt, plain
2 tb Cumin seed, ground
4 ts Coriander seed, ground
1/2 ts Cayenne pepper
3 1/2 ts Salt
1/2 ts Garam masala
6 tb Vegetable oil
1/2 ts Whole cloves
16 Cardamom pods
1 Cinnamon stick, 2″ long
10 Peppercorns, black

———————————-GARNISH———————————-
4 tb Sultana raisins
1/2 oz Almonds, blanched, slivered

Make sure that all the fat has been trimmed from the outside of the leg and
that most of the fell (parchment-like white skin) has been pulled off. Put
the leg in a baking dish made, preferably, of pyrex or stainless steel.
Put the 2 oz. almonds, onions, garlic, ginger, green chillies, and 3
tablespoons of the yoghurt into the container of a food processor or
blender
and blend until you have a paste. Put the remaining yoghurt into a bowl.
Beat
lightly with a fork or a whisk until it is smooth and creamy. Add the paste
from the processor, the cumin, coriander, cayenne, salt and garam masala.
Mix. Push some of the spice paste into all the openings in the lamb. Be
quite
generous. (I forgot to say, you need to ask the butcher to make a deep
pocket
to hold a ”stuffing", in this case, some spice paste mixture, or make a
pocket yourself) Spread the paste evenly on the underside of the leg (the
side that originally had less fat.) Now, using a small, sharp, pointed
knife
make deep slashes in the meat, and push in the spice paste with your
fingers.
Turn the leg over so its outer side (the side that was once covered with
fat)
is on the top. Spread a very thick layer of paste over it. Again, make deep
slashes with the knife and push the spice paste into the slashes. Pour all
the remaining spice paste over and around the meat. Cover with plastic
cling
film and refrigerate for 24 hours. Take the baking dish with the meat out
of
the refrigerator and let the meat come to room temperature. Remove the
cling
film. Heat the oil in a small frying pan over a medium flame. When hot, put
in the cloves, cardamom, cinnamon and peppercorns. When the cloves swell –
this takes just a few seconds – pour the hot oil and spices over the leg of
lamb. (My note: I found the spices jumped and spat in the oil quite a lot –
make sure your arms and counter are well protected) Preheat the oven gas
mark
6, 400 F. Cover the baking dish tightly either with its own lid or with a
large piece of aluminium foil. Bake, covered, for 1 hour 30 minutes. Remove
the foil and bake uncovered for 45 minutes. Baste 3-4 times with the sauce
during this period. Scatter, or arrange in a pattern, the sultanas and the
1/2 oz. almonds over the top of the leg and bake for another 5-6 minutes.
Remove the baking dish from the oven and let it sit in a warm place for 15
minutes. Take the leg out of the pan and set it on a warm platter. Spoon
off
all the fat from the top of the sauce. Use a slotted spoon and fish out all
the whole spice in the sauce. Discard the spices. Pour the sauce around the
leg. My Notes: I served the sauce separately, in a gravy boat. It is
delicious!

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