White Chili

Recipe By : Sue
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound chicken breasts (skinned boned) — diced
1/2 cup shallot — chopped
3 garlic cloves — minced
1 can tomatillos (18 ounce) — drain, chop
1 can tomatoes (14 oz) — undrained chop
1 can chicken broth (13 oz)
1 can chili peppers, undrained (4 oz) — chopped
1/2 teaspoon oregano
1 teaspoon coriander seed — crushed
1/2 teaspoon cumin
2 cans cannellini beans ( 15 oz) — drained
3 Tablespoons lime juice
1/2 teaspoon pepper
1/4 cup Cheddar cheese — grated

Spray a large saucepan with cooking spray. Add 1 Tablespoon olive oil and
add chicken breasts and saute 3 minutes or until done. Remove chicken
from pan and set aside.
Add shallots and garlic and saute until tender.
Add all ingredients UP TO, NOT INCLUDING BEANS. bring to boil and simmer
20 minutes.
Add beans along with chicken and cook 5 minutes or until heated.
Stir in lime juice,pepper just before serving.
Ladle into bowls and top with cheese.

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Title: [THAI kai tam mamuang (chicken and mango soup)
Categories: Chicken, Thai, Soup
Yield: 6 servings

4 c Stock
3 tb Nam pla (fish sauce)
1 tb Nam tan paep
-(palm sugar)
2 tb Khing (ginger),
-julienned finely
1 tb Hom daeng (shallots),
-chopped
1 ts Prikthai (black pepper),
-freshly ground
1 ts Kapi
-(fermented fish paste)
1 tb Phak chi
-(coriander/cilantro),
-chopped [including the
-stems and roots]
1 c Mamuang (mango),
-diced small
Bai chi
-(coriander/cilantro
-leaves)-for garnish
Ton hom (spring onion),
-sliced thinly, for garnish

Another simple, chili-less soup (chicken and mango soup)

Method

Bring the stock to a boil, and add the fish sauce and sugar. Add the
chicken, half the ginger, the shallots and the pepper, and simmer for 3
minutes, covered (or until the chicken is tender)

Add the remaining ingredients, simmer for a further 10 minutes.

Serving Storage

Garnish with the coriander leaves and spring onions.

Serves 4 “Col. I.F. Khuntilanont-Philpott”

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Strawberry-Lemon Cream Parfaits

Recipe By : Woman’s Day – 6/3/97
Serving Size : 4 Preparation Time :0:12
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c sugar
2 tbsp cornstarch
3/4 c 1% milk
1/2 c egg substitute
2 tsp grated lemon rind
2 tbsp lemon juice
1/2 c reduced fat sour cream
1 pt ripe strawberries — hulled and sliced
lemon peel — garnish

Have ready 4 parfait or wine glasses, each with at least 1-cup capacity.

Mix sugar and cornstarch in a small saucepan. Whisk in milk until
smooth. Whisk over medium heat until boiling. Continue whisking and
boiling until thick as paste, 1-2 minutes. Remove from heat. Pour egg
substitute into a 2-cup glass measure. Whisk in 1/3 the hot milk
mixture, then pour it back into the saucepan. Don’t return to heat, but
whisk until smooth and thick as pudding.

Whisk in lemon peel and juice. Cover surface directly with plastic wrap
to keep a skin from forming. Refrigerate 1/2 hour. Stir in sour cream.

Fill glasses, alternating lemon cream and strawberries. Cover and chill
at least 1 1/2 hours or up to 12 hours.

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Title: Hard Candy
Categories: Candies
Yield: 1 servings

MMMMM—————-STIR TOGETHER BEFORE HEATING———————
2 c Cane sugar
2/3 c Light Karo
3/4 c Water
1 ts Oil flavor* color
1 ts Or more citric acid**

Have color/flavor/citric acid ready when finished cooking! *More or
less, some flavors are stronger than others. **Put citric acid in
fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY!
To test: Place it in cold water bring to boil. If water boils at-
say 210 instead of 212, reduce cooking time 2 degrees. ***I use a
TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds on
surface. Not too much only once per session. USE A THIN PAN, NOT
HEAVY! Candy must set a few minutes in the pan the temp will rise,
burning the candy in a thick pan. Bring mixture to boil. Put lid on
for 3 minutes , add thermometer DON’T
STIR. When therm. reaches 285-290D. remove pot from stove.Wait for
temp. to lower below 260^ before adding color/flavor/citric acid.
Cover pan after adding citric acid
so it won’t fade the taste. I add about 2 ts citric acid.
DON’T STIR! Use the tiny viles of Lorann oils. Avail. in cake
supply shop or drug store.
I pour the cooked candy into a GUTTMAN candy funnel Thats the quickest way to get it in molds befor it cools
hardens. *Of course, spray funnel! I pour some into molds the rest
onto my marble slab. The part on the slab: I roll it into a long
cylinder cut into “pillows” w/scissors. Dust finished candies with
powdered sugar so they won’t “melt” together. There is one very nice
sucker mold. It is a white ring w/ a slit for the stick. All you do is spray mold, add stick, fill w/candy, cool
remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it
is Guttman Brand available here at Sugarcraft. About 2 dz in a
pack. This is my kids favorite Christmas candy. You will want to make
several flavors. Experiment on how-much flavor. All vary. *Don’t add
too much on the mints. Takes more on the
cherry/strawberry/lemon/orange, etc. There are at least 50 oil
flavors available to choose from! Shared by Dolores McCann, Hamilton
OH

Dolores McCann, Prodigy Food Wine Board

MMMMM

Title: Marshmallow Nut Loaf
Categories: Bread No bake Osg1966
Servings: 1

1/2 lb Marshmallows
1/2 c Sweet cream
1/2 c Dates
1/2 lb Graham crackers
1/2 lb Walnut or pecan meats

Soften marshmallows in cream, finely crumb graham crackers, quarter
dates lengthwise, coarsely cut or break walnut or pecan meats. Mix and
work into loaf, keep in cool place, slice when ready to serve, either
alone or with whipped cream.

Source: Mrs. Bessie Davis, Leroy Grange, Lake County, OH
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Title: SOFT VEGETABLE TACOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 8 servings

8 Flour tortillas
2 c Pico de gallo
2 c Fresh mushrooms; sliced
1 c Alfalfa sprouts
1/4 c Sesame seeds
1 c Picante (or to taste)
2 c Guacamole (optional)

Wash and slice mushrooms. Fold flour tortillas like
tacos and fill with mushrooms, pico de gallo, alfalfa
sprouts and guacamole (if desired). Garnish with
sesame seeds and picante to taste.

Makes 8 tacos.

From Deeanne’s recipe files

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Peanut Butter Honey Cookies

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup peanut butter
1/2 cup honey
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup raisins — optional

In a large bowl, cream shortening and peanut butter, blending well. Add
the honey, mixing it in thoroughly. Gradually blend in brown sugar.
Beat in egg and vanilla. Sift together the flour with baking powder,
baking soda and salt. Stir the dry ingredients into the creamed
mixture. Stir in the raisins, if using. Shape in a roll. Wrap in
waxed paper and chill thoroughly. Preheat oven to 350°. Cut chilled
dough into thin slices and bake on greased cookie sheets for 10 to 12
minutes. Yield 4 to 5 dozen. Source: Cookies by Marian Levine

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Title: Pear Bread Pudding
Categories: Heritage
Servings: 6

1/2 c Raisins
1/4 c Rum or 1 tsp rum extract w
-Rum extract 1 tsp water
2 c Pears; peeled, sliced, ripe
1/2 c Sugar
4 c Bread; white, coarsely torn
3 c Milk
1 c Cream; or evaporated milk
3 Eggs
1 ts Vanilla

Preheat oven to 350F. Heat rum mixture and pour over raisins; set
aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add
1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread
in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin
mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla
and stir in bread mixture. Pour in buttered baking dish, bake at 350F for
50 minutes.

Source: mom’s recipe, similar to a recipe her Aunt Truie served
posted by Anne MacLellan

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Title: Hippennasse
Categories: Desserts, Fruits, Masterchefs, Frisco, Tfr
Yield: 35 baskets

1 1/8 c Cream, whipping Fruit, fresh
13 oz Sugar, confectioner’s Puree, strawberry OR
18 oz Flour Puree, apricot
12 lg Egg whites Mint leaves
Berries, fresh OR

In a large bowl, combine the egg whites and cream, then mix well
with a whip.

In a separate bowl, sieve together the confectioner’s sugar and
flour. Slowly add the sugar-flour mixture to the egg whites and cream
until a smooth paste is formed.

Place a teaspoon at a time on a well-greased sheet pan. With the
back of a spoon, spread the mixture to approximately 5 inches in
diameter.

Prepare the basket molds by greasing the bottoms of teacups.

Bake cookies 2 – 3 minutes in a 375 F oven. While still soft,
mold into desired basket shapes, then continue baking until light
brown and completely dry.

Cool and store in an air-tight container until used.

To serve, fill cookie baskets with fresh fruit such as
raspberries. Garnish with strawberry or apricot puree and fresh mint
leaves.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

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Title: CROCK POT VENISON BARBECUE
Categories: Wild game, Bar-b-q
Yield: 7 servings

3 lb Venison stew meat
1 c Onion, diced
4 Garlic cloves, chopped
1 c Red wine vinegar
1/2 c Worcestershire sauce
2 ts Lawrey’s Natural Choice
Seasoning for meat
2 ts Seasoned salt
1 lb Seasoned bacon
2 c Catsup
1/2 c Molasses
1/2 c Brown sugar

Place venison, onion, garlic, vinegar, Worcestershire sauce and
seasoning in crock pot. Cook on high for 1 to 2 hours until meat is
cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses
and brown sugar. Turn crock pot on low and heat for the rest of the
day. Serve over rice potatoes or toast. NOTE: Venison can be
substituted with any red meat, just cut in 1-inch cubes.

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