Title: Tandoori Chicken
Categories: Main dish, Indian
Yield: 4 servings

8 Chicken drumsticks
2 T Lemon juice
Salt
15 g Fresh ginger, finely grated
3 Cloves garlic
1 t Ground coriander
1/2 t Ground cumin
1 t Chilli powder
2 T Paprika
Red food colouring
1 t Garam masala
1/2 t Ground black pepper
150 -ml yoghurt
1 Lemon, sliced
1 sm Onion, sliced

Skin the chicken drumsticks, wash thoroughly and dry on absorbent paper.
Slash them with a sharp pointed knife.

Rub in the lemon juice and sprinkle with salt.

Blend the ginger and garlic in a blender with 1 Tbs water, then mix with
the coriander, cumin, chilli powder, paprika, red food colouring, garam
masala and pepper and stir into yoghurt.

Smother the drumsticks in the spiced yoghurt and leave covered in the
fridge to marinate overnight. (Impt.)

Lay the drumsticks on a rack across a roasting tin and cook in the oven at
200 Celsius for approx. 45 minutes, until tender.

Sprinkle with extra salt to taste and garnish with lemon and onion slices.

Source: The Complete Indian Cookbook

Compiled: Imran C.
GOLD COAST….’Oz

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Title: STIR-FRIED MINCED CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1/2 lb Boned Chicken Breast
1/2 c Diced mushrooms *
1/2 c Diced ham
1 c Diced bamboos shoot
1 c Diced white leeks (optional)
1/2 c Green beans (cooked)
2 Eggs
3 oz Rice noodles
1 c Oil
20 Mandarin Dan Bing **

————————TO MARINATE————————
1/4 ts Salt
1 tb Cornstarch
1 tb Cold water

———————-SEASONING SAUCE———————-
1 ts Salt
1 1/2 tb Soy sauce (light)
2 ts Cornstarch
1 ts Sesame oil
2 tb Soup stock
3/16 ts Black pepper

** *(or soaked black mushrooms) **(or spring roll skin)

1. Heat oil until very hot. Deep fry the rice noodles
until puffed and golden (only 2 or 3 seconds for each
side). Put on a platter. Crush them with a fork or
chopsticks.

2. Cut the chicken into 1/4 inch cubes. Marinate with
salt, cornstarch and water at least 20 minutes. Then
fry with 1 cup of hot oil only 30 seconds and drain.

3. Make a thin pancake with the beaten eggs, cut into
1/4 inch cubes.

4. Heat 3 tablespoons of oil in a pan. Stir fry the
mushrooms, the bamboo shoot, the green beans, and the
ham. After 1 minute add fried chicken, egg cubes, and
seasoning sauce. Stir fry over high heat until
mixture thickens. Then, add the white leeks. Turn off
the heat right away. Put on platter over fried rice
noodles.

5. Serve with Mandarin Dan Bing or spring roll skin
which will be used to wrap around the meat and noodle
mixture.

NOTE: The recipe for “Dan Bing”, a thin Chinese
pancake, can be found on page 231 of Volume I of Pei
Mei’s Chinese Cook Book.

Pei Mei’s Chinese Cook Book Volume II by Fu. Pei Mei
Printed by Chiu-Yu Printing Co, Ltd (1974)

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CASHEW NUT ROAST WITH HERB STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Butter (or margarine -K.M.)
1 lg Onion — sliced
8 oz Unroasted cashew nuts
4 oz White bread — crusts removed
2 lg Garlic cloves
7 fl Water or light veg. stock
Salt
Freshly ground black pepper
Grated nutmeg
1 tb Lemon juice
—–FOR THE STUFFING—–
4 oz White breadcrumbs
2 oz Butter (or margarine)
1 sm Onion — grated
1/2 ts Thyme
1/2 ts Marjoram
1 oz Parsley — chopped
—–TO GARNISH—–
Parsley sprigs
Lemon slices

Set the oven to 200C/400F/Gas Mark 6 and line a 450
g/1lb loaf tin with a long strip of nonstick paper;
use some of the butter to grease the tin and paper
well. Melt most of the remaining butter in a medium
sized saucepan, add the onion and fry for about 10
minutes until tender but not browned. Remove from the
heat.

Grind the cashew nuts in a food processor with the
bread and garlic, and add to the onion, together with
the water or stock, salt, pepper, grated nutmeg and
lemon juice to taste.

Mix all the stuffing ingredients together.

Put half the cashew nut mixture into the prepared tin,
top with the stuffing, then spoon the rest of the nut
mixture on top. Dot with the remaining butter. Stand
the tin in another tin to catch any butter which may
ooze out, and bake for about 30 minutes, or until firm
and lightly browned. (Cover the roast with foil if it
gets too brown before then.)

Cool for a minute or two in the tin, then slip a knife
around the sides, turn out the nut roast and strip off
the paper. Decorate with sprigs of parsley and small
slices of lemon, and surround with roast potatoes, if
you’re serving them.

Source: Rose Elliot’s Vegetarian Christmas Typed for
you by Karen Mintzias

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Title: CHINESE PEPPER STEAK #3
Categories: Chinese, Beef
Yield: 6 servings

1 lb Round Steak, cut into thin
-strips
2 To 3 T Olive Oil
1/2 c Onions, chopped
3 Cloves Garlic, chopped
2 Green peppers, cut into thin
-strips
1/2 c Celery, chopped
1/4 ts Pepper
1/2 cn Consomme, undiluted
1 tb Cornstarch
2 tb Water
2 ts Soy Sauce

Saute steak in oil until brown. Add next six
ingredients. Cover and simmer 30 minutes. Blend
cornstarch with water and soy sauce. Add to meat
mixture and stir just until thickened. Serve with rice
or pasta.

SOURCE: Know Your Onions SHARED BY: Jim Bodle 9/92

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BEEF CARBONNADE SOUP WITH SPATZLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups/Stews Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
3 lb Beef
1 tb Oil
5 c Beef broth
4 c Tomato juice
12 oz Beer
1 c Onions, chopped
1 c Celery, sliced
2 ts Chili powder
1 t Basil
3 ea Garlic cloves, crushed
2 ea Bay leaves
1 c Carrots
1 c Green beans
1 1/2 c Mushrooms
—–SPATZLE—–
2 ea Eggs
1 1/2 c Flour
1/4 ts Salt
1/8 ts Nutmeg
3/4 c Milk

Brown meat in oil in soup pot. Add broth, juice, beer,
onion, celery, chili powder, basil, garlic, and bay
leaves. Bring to boil, reduce heat and simmer covered
2-3 hours. Add carrots and green beans and simmer
until tender. Add mushrooms and spatzle and cook 10
minutes more. Noodles can be used in place of spatzle.
SPATZLE: Beat eggs slightly. Combine flour, salt, and
nutmeg. Beat eggs into flour mixture. Gradually add
1/2 c. milk, then add more milk a tablespoon at a time
until the mixture is smooth, soft, and quite moist.
Pour some of the batter into a colander and press it
through the holes with a spatula into boiling salted
water. Cook 5 minutes or until tender, stirring
occasionally. Remove with a slotted spoon and add to
soup.

– – – – – – – – – – – – – – – – – –

Title: Apple And Raisin Sauce For Ham
Categories: Fruits Sauces
Servings: 6

1 c Apple Sauce
1/2 c Apple Butter
1/2 c Raisins
1/2 c Maple Syrup

Combine all the ingredients in a saucepan and simmer until bubbly.

Makes 2 1/4 cups of sauce.

—————————————————————————–

Title: Sour Cream Biscuits
Categories: Breads
Yield: 2 servings

2 c Flour 1/2 c Sour cream
1/2 ts Salt 3 tb Baking powder
1/2 ts Baking soda

Sift flour, measure, and sift with salt, baking powder, and baking soda.
Mix with cream to the consistency of a roll dough, adding 1 teaspoon sweet
milk or water if too stiff. Turn onto lightly floured board. Knead
lightly. Pat into sheet 1/2 inch thick. Cut with floured cutter. Place in
well-oiled pan and bake in hot oven (450ø F) about 12 minutes. 12 servings.
Crace Viall Gray, Glen Ellyn, IL.

—–

GINGER-CHICKEN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (14 1/2 oz)chicken broth
2 ts Soy sauce
1 sm Clove garlic-minced
1 t Fresh ginger, minced
1 c Water
1 Chicken bouillon cube
1 1 inch piece gingerroot
1 oz Tofu, cut in 4 slices
2 Large spinach leaves, choppd
1 tb Dry sherry, if desired

In a small bowl, combine 1/4 cup broth, soy sauce, garlic and minced
gingerroot; set aside. In a medium saucepan, combine remaining broth,
water and bouillon cube. Bring to a boil over high heat; reduce heat until
mixture barely simmers. Crush bouillon cube with back of a spoon. Stir
until bouillon cube is completely dissolved. Cover; simmer 5 minutes.
Meanshile, peet and thinly slice gingerroot piece; add to hot broth
mixture. Cover; simmer over low heat 15 minutes. Add tofu to soy-ginger
marinade, turning to coat all sides. Let marinate 15 minutes. Using a
slotted spoon, remove and discard sliced gingerroot from bouillon mixture.
Add spinach to simmering broth; add sherry, if desired. Simmer 1 minute
longer. Remove tofu from marinade. Place 1 marinaded tofu slice into each
of four soup bowls. Ladle 3/4 cup hot broth mixture into each bowl.

– – – – – – – – – – – – – – – – – –

PINEAPPLE SALSA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pineapple chunks, fresh
1 Cucumber — peeled, seeded and
-chopped
2 Scallions — chopped
1 Jalapeno pepper — seeded and
-finely chopped
1 Bell pepper, yellow — cored,
-seeded and chopped
1 c Pineapple juice, unsweetened
1/4 c Lime juice, fresh
1 t Sugar
pn Salt

In a food processor or blender, combine pineapple
chunks, cucumbers, scallions and jalapenos and process
until smooth. Add yellow peppers and, using an on/off
motion, process until finely chopped. Transfer the
mixture to
a bowl and stir in pineapple juice, lime juice,
cilantro, sugar and salt. Cover and refrigerate until
chillled, at least one hour. The soup can be stored,
covered, in the refrigerator for up to 8 hours.
Makes about 5 cups. Serves 6.

– – – – – – – – – – – – – – – – – –

BUTTERNUT SOUP

Recipe By : PICK OF THE DAY SHOW #PD7724 12/24/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/24

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds butternut squash — peeled and cubed
2 apples — peeled and cubed
1 large onion — chopped
3 tablespoons butter
1 teaspoon ground ginger
1/2 cup apple cider
2 cups vegetable stock
milk or cream

Heat the butter in a soup pot and saute the onions until they are
softened. Add the squash and apples and the ground ginger. Add the
cider and stock, cover and cook until softened, about 25 minutes or
longer. Blend the soup, thinning with additional stock if needed. Add
heated milk or cream just before serving.

TIP:
VEGGIE SPAGHETTI

Heres a great way to get your kids to eat squash! Just pierce the stem
end of a spaghetti squash with a knife or metal skewer, and place on
roasting sheet. Roast at 350 for about an hour, open, and create
strands by pulling away the flesh with your fork. Serve with butter
and Parmesan cheese or tomato sauce.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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