Title: Chicken Almond Guy Din
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 5 servings

1 c Chicken, diced
1 lg Onion, diced
1 c Celery, diced
1 c Bamboo shoots, diced
1/2 c Water chestnuts, diced
1 Green pepper, diced
1/2 c Mushrooms, diced
1/2 c Almonds, toasted
3 tb Oil
Salt
Pepper
1 tb Soya sauce
1 1/2 tb Corn starch, dissolved in
1/2 c Water

1. Prepare and dice all ingredients. Toast almonds in oven. Reserve.

2. Heat oil in wok to smoking point, add chicken and onions to it,
stir fry 3 minutes, add celery to all the rest of the ingredients
except for the almonds and corn starch solution. Stir everything
well. Cover wok and cook ingredients 2 minutes. Lift cover up about 2
times to give ingredients a stir. At end of cooking time, uncover
wok, add thoroughly mixed corn starch solution, cook until gravy
forms. Place ingredients in serving platter. Sprinkle with almonds.

NOTE: Chicken may be replaced by shrimps or pork in above recipe.

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VOSPAPUR (ARMENIAN LENTIL AND SPINACH SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Ethnic
Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
3 ea Garlic cloves, minced
1 t Ground cumin
1/2 ts Ground coriander
1 t Hungarian paprika
6 c Vegetable stock
1 1/2 c Dried lentils
— rinsed drained
20 oz Frozen spinach, thawed
29 oz Tomatoes, chopped
Salt pepper
4 tb Lemon juice

Heat a non-stick soup pot or Dutch oven over high
heat. When the pan is very hot, all at once add the
onion, garlic, cumin, coriander, and paprika. Let sit
for 30 seconds without stirring, then add 1/4 cup of
the chicken stock. Saute over high heat, stirring, for
4 minutes. Add another 1/4 cup of the chicken stock
and scrape the bottom of the pot. Add the lentils and
spinach and cook, stirring, for 2 minutes. Add the
remaining 5 1/2 cups of chicken stock and the tomatoes
and bring to a boil. Reduce the heat to low, season
with salt and pepper, and simmer, covered, until the
lentils are tender, about 50 minutes. Season with the
lemon juice and additional salt and pepper, if needed.
Let sit for 5 minutes before serving. Serving Ideas :
Serve with a good dense hearty bread.

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Title: Peach Soup
Categories: Soups/stews, Desserts
Yield: 4 servings

5 Large peaches, sliced 1 c White wine
4 c Water 1/4 c Orange or peach liqueur
2 tb Lemon juice 1 c Whipping cream
1/4 c Maple syrup 1/4 ts Nutmeg (opt)
1 tb Arrowroot

Combine peaches, water and lemon juice in a sauce pan; simmer 15 minutes.
Puree in blender with maple syrup and arrowroot. Add wine and liqueur.
Pour in half the cream; mix thoroughly; chill 1 hour. Whip remaining cream
and dollop on top of each serving. Add a sprinkling of nutmeg if desired.

—–

HEARTY CHICKEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Canola oil
1 c Onion, finely diced
1/2 c Celery, finely diced
1 Inch cinnamon sticks
12 Whole black peppercorns
1 3/4 lb Chicken breasts (approx.
3-1/2 oz per serving)
Skinned, all visible fat
-removed and cut
Into pieces
3 ts Garlic, minced
3 ts Ginger root, minced
1/4 ts Salt (optional)
1/4 ts Ground turmeric
2 c Tomatoes, fresh OR canned
-without salt, blended
6 c Water
1/2 lb Potatoes, peeled and cut
-into 12 pieces
1/2 c Cilantro, chopped
2 tb Lemon juice

1. In a saucepan, heat oil and saute onions, celery,
cinnamon and peppercorns until onions and celery are
soft. Do not let onions brown.

2. Add chicken, garlic, ginger, salt, turmeric and
tomatoes. Mix well, cover and cook for 15 minutes.
Stir occasionally.

3. Add 6 cups of water, potatoes and cilantro. Mix
well, cover and cook for 15 minutes or until the
potatoes are done.

4. Add lemon juice, mix and serve.

Note: Please discard whole spices while eating.
Nutrient Analysis (per serving): 167 calories 19.5 g
protein 14.5 g carbohydrates 3.6 g total fat 0.5 g
saturated fat 43.9 mg cholesterol 156.6 mg sodium with
salt included is 66.3 mg sodium with salt omitted

From: INDIAN RECIPES FOR A HEALTHY HEART – From the
Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los
Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin
Brewer, Cooking Echo, 9/93

– – – – – – – – – – – – – – – – – –

Title: LEMON ICE
Categories: Desserts, Pasta, Frozen
Yield: 6 servings

1 c Sugar
2 c Water
1 tb Lemon peel; grated fresh
2/3 c Lemon juice; fresh

Makes about 3 cups or 6 servings In saucepan boil sugar and water 5
minutes; cool. Pour into large bowl of mixer and stir in lemon peel
and juice. Freeze until mushy. Beat until smooth. Freeze again, then
beat again. Spread in chilled shallow 8″ X 8″ metal pan or 2 ice
trays. Freeze until firm. Cover airtight Nice n’
easy…time-wise…I don’t remember how long it took.

MMMMM

CAULIFLOWER AND ROQUEFORT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Cheese/Eggs
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tbsp (1/2 stick) butter
1 med Onion — chopped
1 med Cauliflower
1 lg Boiling potato
1 qt Chicken broth
2 tbsp Snipped chives
1/2 tsp Herbes de Provence
Few drops liquid pepper — seasoning
1 c Heavy cream
2 Egg yolks — room temperature
2 tbsp Armagnac
1/2 lb Roquefort — crumbled

>From Food and Wines of France, Inc.

Chives for garnish
Melt butter in large, heavy Dutch oven over moderately high heat and
saute onion for 1 minute; cover; sweat for 10 minutes. Meanwhile, halve
and core the cauliflower. Reserve some flowerets and chop remainder to
total about 6 cups. Peel and dice potato. Add cauliflower and potato to
Dutch oven; cook, stirring, for 1 minute. Add chicken broth, chives,
Herbes de Provence and red pepper seasoning. Bring to boil; cover; lower
heat and simmer for 10 minutes, or until vegetables are just tender. Cool
slightly. Puree all but 1 1/2 cups mixture in food processor or blender in
batches; return to pan. In a small bowl, blend cream, yolks and Armagnac;
add 1 cup of the hot soup, beating constantly with wire whip. Return to
pan; add half of crumbled Roquefort. Heat very slowly, stirring
constantly, until cheese melts and soup thickens slightly. Do not allow
soup to boil. Garnish soup with reserved cauliflowerets, crumbled
Roquefort and chives.

Makes 4 to 6 servings.

Title: SUNBURGERS
Categories: Sandwiches, Hamburgers
Yield: 4 servings

1/2 lb Extra lean ground beef
1/2 lb Freshly ground turkey breast
1/3 c Bulgur wheat, uncooked
1 tb Worcestershire sauce
1/4 ts Pepper
Vegetable cooking spray
4 Whole wheat hamburger buns
4 Lettuce leaves
4 Unpeeled tomato slices
2 Onion slices, separated into
-rings

Combine first 6 ingredients in a bowl; stir well. Divide mixture into
4 equal portions, shaping each into a 1/2″ thick patty. Coat a grill
rack with cooking spray; place on grill over hot coals. Place patties
on rack, and cook 4 minutes on each side or to desired degree of
doneness. Line bottom half of each bun with a lettuce leaf; top with
a patty, tomato slice, onion rings, and top half of bun. Repeat
procedure with remaining ingredients. 4 servings.

NOTE: Sunburgers can be broiled. Coat a rack with cooking spray; place
rack in a shallow roasting pan. Place patties on rack, and broil 4″
from heat 6 minutes on each side or to desired degree of doneness.

Per serving: 35 calories, 29.5 grams protein, 34.4 grams
carbohydrates, 10.9 grams fat, 64 milligrams cholesterol, 316
milligrams sodium.

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Title: Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)
Categories: Vegetables, Russian, Christmas
Servings: 10

6 md Potatoes; 5 Large May Be
-Used
2 lg Onions; 3 May Be Used If You
-Love Onions
1/2 c Oil; OR
1/4 lb Butter; 1 Stick
1 c Cheddar Cheese; Shredded OR
1 c Dry Bryndzia (Sheep’s Milk
-Cheese)
2 ts Salt
2 ts Ground Black Pepper

Peel and quarter the potatoes, cover with water, and cook until soft.
Meanwhile, cook the chopped onions in melted butter until golden. Drain
and rice the potatoes. Shred the cheddar cheese or crumble the bryndzia.
Add the onions, cheese, salt and pepper to the potatoes, blending well.
Allow to cool, stirring occasionally. This filling may be refrigerated
for several days but NOT frozen.

NOTE:

Leftovers may be used to make breakfast cakes or a a filling for potato
boats or stuffed in green peppers.

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Silken (Tofu) Chocolate Pie

Recipe By : Susan Murie
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cartons firm silken (Japanese) tofu
6 ozs chocolate chips
2 tablespoons maple syrup
1 graham cracker crust

This is an easy chocolate pie made with tofu. Very mousse-like!

Beat tofu at high in mixer about 5 minutes or so until smooth. Melt
chocolate chips and beat into tofu mixture. Beat in maple syrup. Pour into
prepared crust. Chill at least 2 hours. I find overnight is even better.

– – – – – – – – – – – – – – – – – –

Title: Lobster Bisque *Taste*
Categories: Try it, Seafood, Soups
Yield: 8 Servings

MMMMM———————–TASTE #TS4865—————————-
1/4 c Butter
1/2 c Carrots; diced
1/2 c Celery; diced
1/3 c Onions, chopped; finely
2 Lobsters; 1-1/4 pound each,
Separated into tail, claws,
And chest pieces

MMMMM———————SIMMER SHELLS WITH————————–
1/4 c Cognac
2 c Wine, white
2 c Water
2 Garlic cloves, crushed
2 tb Tarragon, fresh; roughly
Chopped
1 Bay leaf
28 oz Tomatoes; drained
Salt
Pepper
1/3 c Rice, long grain white

MMMMM———————–LOBSTER BUTTER—————————-
1/2 c Butter

MMMMM——————-FINALLY, ADD AND HEAT————————
1 tb Cognac
1 c Cream, light
1 c Milk

Melt butter in a large saucepan. Add the carrots, celery and onions
and cook until soft, about 10 minutes. Add sections from lobsters to
pan and saute until shells turn red. Remove pieces from pan when cool
enough and remove meat from tails and claws and reserve it.

Chop shells into smaller pieces and add to pan. Add cognac and
ignite. Then add the white wine, water, garlic, tarragon and bay
leaf. Crush the drained tomatoes with hands and add to pot. Season
with salt and pepper.

Simmer over low heat for 45 minutes, but do not allow liquid to boil.
Remove as many pieces of shell as possible. Put soup through food
mill and return milled broth to pan. Add the reserved lobster meat
and rice. Simmer over low heat another 45 minutes, or until reduced
to 2 cups.

Pulse shells in a food processor until finely chopped. Melt butter in
a saute pan, add chopped shells and saute 5 minutes. Strain,
reserving butter and discarding shells.

Transfer reduced lobster-rice mixture to blender and puree. Strain the
puree through a sieve over a mixing bowl and return broth to pot. Add
the lobster butter and stir well.

Add cognac and heat for 5-7 minutes. Add the light cream and milk.
Heat through, but do not boil.

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