Cajun Oven-Fried Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry, 1994 Dccc Mc
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 each Thighs, chicken — broiler/
fryer, boned — skinned
1/3 cup Hot pepper sauce
1/4 cup Water
1 tablespoon Mustard — Dijon
1/2 teaspoon Pepper — cayenne
1 cup Breadcrumbs — French
1/2 cup Flour
3 tablespoons Oil, olive — light
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Poultry seasoning
1 teaspoon Cornstarch
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Paprika

Marinate:
=========
In a large bowl, make the marinade by mixing together hot pepper sauce,
water, mustard, and pepper.

Add chicken; cover and marinate in refrigerator for 1 hour.
While chicken is marinating make the coating.

Coating:
========
In a blender, place the breadcrumbs, flour, oil, garlic powder, onion
powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend
until thoroughly mixed.

Put the bread crumb mixture in a shallow dish.

Assembly:
=========
Remove the chicken from the marinade and add to the crumb mixture, one
piece at a time, turning to coat.

Place chicken in single layer, in a shallow foil lined baking dish. Bake
in 400 F for 20 minutes.

Reduce temperature to 350 and bake 20 minutes more or until chicken is fork
tender.

Cook: Joan M. McCormick, Yorktown, Virginia
Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest :
Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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Ham Flannagan’s Va. Champ Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Butter
2 To 3 jalepeno peppers — chped
2 To 4 cloves garlic — crushed
2 To 3 large onions — sliced
3 To 4 lb diced sirloin or
Fillet steak
Pinch oregano
Olive or peanut oil
1 1/2 To 2 oz chili powder
28 ounces Can tomatoes
3 1/2 To 4 1/2 c water — added as
Needed
Cayenne to taste
—–SECRET INGREDIENTS—–
A dollop of sherry wine
Blackstrap molasses — corn
Meal mush made into a paste
With water.
Salt/pepper to taste
Cumin powder
Worchestershire sauce

Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin
to taste. In Dutch oven or large skillet, brown meat chunks along with oregano
and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as
needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very
low while stirring, and add secret ingredients to taste. Add corn paste or
arrowroot to thicken if desired. Stir constantly and taste often.

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Title: Chocolate Ambrosia
Categories: Cheesecakes, Chocolate
Yield: 1 servings

Chocolate cake:
2 c Hot water
4 oz Cocoa powder
11 oz Mayonnaise
14 oz Sugar
1 tb Baking soda
1 ts Salt
14 oz Cake flour
Coconut ganache:
1 qt Heavy cream
1/3 c Coconut rum; (1/3 to 1/4)
2 lb Semisweet chocolate chopped
Mandarin orange sections
Grated coconut
Shaved chocolate

For the Cake: Place hot water an cocoa powder in the bowl
of a mixer with a paddle. Mix until blended. Add
mayonnaise. Blend until creamy. Add sugar, baking soda, mix
well. Add the flour in three batches, mix only until
blended. Pour into a pan that has been sprayed with cooking
spray, bake at 350 degrees for 3040 minutes. Yield: 1
9-inch layer cake For the Ganache: Bring cream to a
boil. Remove from the flame. Whisk in coconut rum, and
chopped chocolate. Stir until all the chocolate has melted
and set aside to cool.
To Assemble: Once the cake has cooled, take a slicing
knife and even out the top of the cake. From this one layer
we will make four. Spread a thin layer of ganache on the
bottom layer, top with a layer of mandarin oranges that
have been drained from the juice and patted as dry as
possible, a layer of freshly grated coconut and then
another thin layer of ganache top. Repeat the process with
the remaining 3 layers. Coat the top of the cake with a
thin layer of ganache and garnish with mandarins and shaved
chocolate.
CHEF DU JOUR CHEF CYNTHIA LONG

—–

Title: SHAHI KORMA
Categories: Main dish
Yield: 6 servings

8 Cloves garlic
1 1″ cube of fresh ginger
5 tb Blanched slivered almonds
1 c Water or beef broth
7 tb Vegetable oil
2 lb Boned lamb or beef (1″ cubes
10 Whole cardamom pods
6 Whole cloves
1 1″ stick of cinnamon
2 Medium onions chopped
1 ts Ground coriander
2 ts Black cumin ground
1/2 ts Cayenne pepper
1 1/4 ts Salt
1 1/4 c Heavy cream
1/4 ts Garam masala

Put the garlic, ginger, almonds, and 6 tablespoons
water in a blender and blend until you have a paste.
Heat the oil in a wide, heavy, preferable non-stick
pot or wok over a medium-high heat. When hot. put in
just enough meat pieces so they lie, uncrowded in a
single layer. Brown the meat pieces on all sides,
then remove them with a slotted spoon and put them in
a bowl. Brown all the meat this way.
Put the cardamom, cloves, and cinnamon into the hot
oil. Within seconds the cloves will expand. Now put
in the onions. Stir and fry the onions until they
turn a brownish color. Turn the heat down to medium.
Put in the paste from the blender as well as the
coriander, cumin, and cayenne. Stir and fry this
mixture for 3-4 minutes or until it too has browned
somewhat. Now put in the meat cubes as well as any
liquid that might have accumulated in the meat bowl,
the salt, the cream, and rest of the water or broth
(a bit more for beef). Bring to a boil. Cover,
turn heat to low and simmer lamb for 1 hour and
beef for 2 hours. Stir frequently during this
cooking period. Skim off any fat that floats to the
top. Sprinkle in the garam masala and mix.

—–

Title: Good Dog Biscuits
Categories: Misc, Pets
Yield: 1 Servings

1 3/4 c Whole wheat flour
1/2 c Oatmeal
1/2 c Cornmeal
1/4 c Liver powder
2 T Brewer’s yeast powder
1/4 c Bone meal powder
3 T Powdered milk
2 Eggs, lightly beaten
3 T Wheat germ oil (you may
Substitute bacon drippings
Or vegetable oil).
1/2 c Water

Preheat oven to 325. In a large bowl or in a food
processor, combine the flour, oatmeal, cornmeal, liver
powder, brewer’s yeast, bone meal and powdered milk.
Stir in the eggs, oil and water and mix thoroughly.
The dough will be very stiff and dry. Remove the dough
to a lightly floured surface or pastry cloth. Roll or
pat it into a rectangle 1/4 to 1/2″ thick. Cut into
bone-shaped biscuits with a small knife, or use a
cookie cutter. Reroll the leftover scraps of dough and
reshape, until all the dough is used. Place on a
lightly greased cookie sheet and bake for 40-50
minutes until brown and dried through. Cool on a rack.

Yield: about 12 large bones or 24 small bones.

—–

SPINACH DIP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Sauces Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayonnaise
1 cn Water Chestnuts, Chopped
3 ea Green Onions, Finely Chopped
1 c Sour Cream
1 pk Dry Vegetable Soup Mix
1 pk Frozen Chopped Spinach

Defrost, drain and squeeze moisture from the spinach. Combine with
remaining ingredients. Chill several hours. Serve with raw vegetables
or serve in round bread bowl that has been made out of a loaf of round
bread.
BREAD BOWL: Take any loaf of round bread (rye, cuban, etc) and hollow
the loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread
pieces into cubes and serve with dip.

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Rice and Bulgur Pilaf

Recipe By : Jane Brody Good Food Book
Serving Size : 8 Preparation Time :0:00
Categories : Grains Healthwise
Rice Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
1/2 cup onion — finely chopped
1 cup brown rice
1/2 cup bulgur
5/8 quart chicken stock
1/4 cup dried currants
1/2 teaspoon allspice
fresh ground pepper — too taste
1/2 cup pine nuts — toasted

In a heavy saucepan, melt the butter, add the onions sauteing it until it is
translucent.

Add the rice and Bulgur, stirring them to coat them with the butter. Then add
the broth, currants, allspice, pepper and salt if desired. Stir the
ingredients to combine them well. Bring to a boil, reduce the heat and cook
about 25 minutes until liquid is absorbed.

Top with pinenuts.

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Per serving: 194 Calories; 6g Fat (29% calories from fat); 6g Protein; 30g
Carbohydrate; 4mg Cholesterol; 273mg Sodium

Serving Ideas : serve with a lollop of lowfat plain yogurt

SCHNECKEN

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cottagecheese oil pastry
For brushing
1 oz (30g) soft butter or marg.
2 1/2 oz (70g)raisins (washed and
Well drained)
1 3/4 oz (50g) almonds (blanched
Filling:
2 tb Heaping of sugar
1 pk Vanillin sugar
1 3/4 oz (50g) currants (washed and
Well drained)
Finely chopped)
Icing:
6 oz (170g) icing sugar
2 tb Hot water (approx)

roll out the pastry to a rectangle 14x18in. (45x35cm) and brush with the
fat. For the Filling: mix together the filling ingrediants and distribute
evenly over the pastry. Starting from the shorter side, roll up like a
swiss roll. Then use a sharp knofe to cut off slices about 1 1/4 in thick.
Lay these on a greased baking sheet and flatten slightly. OVEN: preheat
overn for 5 min at very hot (400) BAKING TIME: 15-20 minutes. For the
icing: sieve the icing sugar (powdered sugar) and blend with as much of the
water as will five a good coating consistency. Ice the schnecken while
still hot.

*I know of no substitute for the vanillin sugar, you might want to check
gourmet shops or specialty shops. or possibly a custard mix might work.

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Title: ORANGE LEMON MARMALADE
Categories: Preserves
Yield: 8 servings

4 Orange
8 c Sugar; (3 1/2 lb)
2 Lemon
1 1/2 fl Pectin, liquid

Peel off orange and lemon skins in quarters close to pulp and set
aside. Break up pulps and remove seeds; add 1 cup water and simmer in
covered saucepan 45 minutes. Meanwhile boil orange and lemon rinds
with 8 cups water in covered saucepan 20 minutes. Drain off and
discard water.

With a sharp-edged spoon scrape out and discard all white
part of orange and lemon skins right down to yellow rind. Then with a
very sharp knife shred yellow rinds just as thin as possible in shreds
about 1 inch long. Simmer shredded rinds again with 5 cups water in
covered pan 15 minutes. Drain off and discard water. Mix cooked pulp
with rinds. Measure 4 level cups of this mixture into large saucepan,
adding, if necessary, enough water to the fourth cup to make it level
full. Add sugar and mix well. Stir mixture hard and constantly and
bring to a vigorous boil over the hottest fire. Boil hard 3 minutes
with continual stirring. Remove from fire and add pectin, stirring it
in well. Then let stand 5 minutes only, by the clock, with occasional
stirring to cool slightly and pour quickly.

Source: [Certo, Pectin Sales Co. Inc. – Oct. 21, 1921]
per Steve Herrick
Fidonet COOKING echo

MMMMM

MY TEA BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Biscuit mix
1 Egg
4 tb Sugar
2 tb Margarine
Milk to make 1/2 cup

Add milk to egg to make 1/2 cup. Put biscuit mix,
sugar, and margarine in a bowl. Add just enough
liquid to make a soft dough. Stir briskly. Turn onto
floured surface, knead 8-10 times. Roll out 1/2 inch
thick. Cut out with cutters. Place on ungreased
baking sheet. Place close together for soft side
biscuits and apart for crusty biscuits. Bake at 450
for 8 to 10 minutes.

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