ORIENTAL TREASURE SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lb Chicken
2 Medium onions, sliced
4 Ribs celery, chopped
2 Carrots, cut into chunks
4 Sprigs parsley
1 t Salt
1/4 ts White pepper
3 tb Soy sauce
1 1/2 tb Dry sherry
1 1/2 ts Ginger juice
1 1/2 ts Sesame oil
Diced tofu
Cooked soft Chinese noodles
Sliced green onions
Sliced fresh mushrooms
Sliced water chestnuts
Celery, cut 1-in.-long
Red bell peppers
Cilantro leaves

Place chickens in large, heavy pot. Add 2 quarts
water, onions, chopped celery, carrots, parsley, salt
and white pepper and bring to boil. Skim off any scum
that rises to top. Cover, reduce heat and simmer 1 1/2
to 2 hours or until chickens are very tender. Remove
chickens from pot and set aside. Strain broth. There
should be about 7 cups. Return broth to pot and add
soy sauce, sherry, ginger juice and sesame oil. Strip
chicken from bones and dice. Add to broth and bring
once more to boil. Place in chafing dish over heating
unit and keep it at simmer. Arrange tofu, noodles,
green onions, mushrooms, water chestnuts, julienned
celery, red peppers and cilantro leaves in bowls
around chafing dish. Ladle broth into bowls and let
guests add ingredients of their choice. (Keep broth
very hot, as addition of extra ingredients will cool
it.)

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OLD-FASHIONED FISH CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 md Onions — minced
2 lg Baking potatoes — cubed
1/2 ts Dried thyme
1/2 c Turkey, fish or vegetable
. stock
1 lb Cod or haddock fillet
4 c Milk
1/2 ts Salt
Pepper — fresh ground
Paprika for garnish

Heat the vegetable oil in a large, heavy saucepan over
low heat. Add the onions and saute for 10 minutes, or
until golden but not brown. Add the baking potatoes
(cut into 1/4-inch cubes), the dried thyme and the
turkey stock. Cover and simmer for 10 minutes, or
until the potatoes are tender.

Add the cod or haddock fillet, cover and simmer gently
for 10 minutes. Add the milk, salt and black pepper to
taste. Cover and simmer 5 minutes, or until the
mixture is thoroughly hot. Gently flake the fish with
a fork into bite-sized pieces, then ladle the chowder
into soup bowls. Sprinkle with paprika and serve
immediately. Makes 6 servings.

* Approximate nutritional analysis: 234 calories per
1/2-cup serving, 20g protein, 22g carbohydrates, 7g
fat (27% of calories), 1g fiber, 39mg cholesterol,
186mg sodium, 35% of the Daily Value for phosphorus.

** American Health — November 1995 **

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Almond Joy Cake

Recipe By : Federal Credit Union Newsletter-Amarillo
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package chocolate cake mix with pudding
1 cup evaporated milk
1 cup sugar
24 large marshmallows
1 package coconut (14-oz)
1/2 cup evaporated milk
1/4 cup butter
1 12 oz pack. chocolate chips
1 cup almond slices — toasted

Bake chocolate cake as directed on package. Combine in medium
saucepan 1 c. evaporated milk and 1 c. sugar, bring to a boil and
stir in marshmallow til melted. Add 1 package coconut, pour this over
cake while both are hot. Melt together the remaining milk, butter and
chocolate chips. Stir until melted and add 1 cup toasted almond
slices. Pour on top of warm cake. (Better if made the day before
serving).

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Frozen Nectarine Yogurt

Recipe By : The California Tree Fruit Agreement
Serving Size : 6
Preparation Time: 0:15

Amount Measure Ingredient — Prep
——– ——————– ——————
5 California nectarine — chopped
1 cup water
1/4 cup honey
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 cup apple juice
1 cup plain lowfat yogurt

Combine nectarines, water and honey in saucepan; cook over medium-high heat
until nectarines are soft. Remove from heat. Puree in blender or food
processor. Stir in lemon juice, vanilla and apple juice. Chill until cool.
Whisk yogurt into nectarine mixture. Pour into an 8 X 8-inch pan and freeze
until crystals form around edges, about 45 minutes. Stir crystals into middle
of pan and return to freezer. When lightly frozen through, whip mixture until
light in color. Spoon into storage container and freeze until firm. Let
soften at room temperature 10 minutes before serving.

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NOTES : A summer time alternative to store bought frozen yogurt.

Title: Coconut Drops
Categories: Cookies
Yield: 60 servings

2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Oats; not instant
3 1/2 oz Dried coconut
3/4 c Vegetable shortening
3/4 c Sugar
1/2 c Packed light brown sugar
1 ts Vanilla extract
1 lg Egg

Recipe by: Jo Anne Merrill
Preparation Time: 0:25
1. Sift flour, baking powder, baking soda and salt into a large bowl.
Add the oats and coconut; set aside.
2. Cream shortening with both sugars until light and fluffy. Can use
an
electric mixer set at medium speed. Beat in vanilla and egg until well
mixed. Gradually add flour mixture to make a stiff dough.
3. Drop by teaspoonfuls, 1 inch apart, on lightly greased cookie
sheets. Bake in preheated 375-degree oven for 10 minutes or until golden
brown.
4. Cool on cookie sheet for 5 minutes then remove to wire rack to
cool
completely.

Yield: about 5 dozen.

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Title: Lamb with Cashew-Nut Curry (Korma)
Categories: Indian Main dish Spicy Entertain Ethnic
Servings: 4

1/4 c unsalted cashews 3 ea dried hot red chilies
2 ea in piece of stick cinnamon 1 ea 1 in cube fresh ginger
1/4 t cardamom seeds 3 ea whole cloves
2 ea large garlic cloves peeled 2 T poppy seed (white)
1 T coriander seeds 1 t cumin seeds
1/2 t saffron threads 6 T ghee (or melted butter)
1 c chopped onion 2 t salt
1/2 c unflavored yoghurt 1 1/2 lb lamb cut into 2″ cubes
2 T finely chopped coriander 1 T lemon juice
1/4 c boiling water 1 c cold water

To make the masala, combine the cashews, chilies, ginger and the cold
water and blend at high speed for 1 minutes. Add the cinnamon,
cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend
again until the mixture is completely pulverized. Set the masala aside.
Place the saffron in a small bowl, pour in boiling water and let soak
for at least 10 minutes.
In a heavy skillet heat the ghee over moderate heat until a drop of
water flicked into it sputters instantly. Add the onions and, stirring
constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir
in the salt and the masala, then add the yoghurt. Stirring
occasionally, cook over moderate heat until the ghee lightly films the
surface.
Add the lamb, turning it about with a spoon to coat the pieces evenly.
Squeeze the saffron between your fingers, thin stir it and its soaking
liquid into the skillet. Reduce the heat to low, cover tightly, and
cook for 20 minutes, turning the lamb cubes over from time to time.
Scatter 1/2 of the fresh coriander over the lamb and continue cooking,
tightly covered for 10 minutes more, or until the lamb is tender.
To serve, transfer the entire contents of the skillet to a heated
platter, and sprinkle the top with lemon juice and the remaining fresh
coriander.

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Title: Fresh Mushroom Soup
Categories: Soups/stews, Vegetarian
Yield: 2 servings

2 tb Butter 1 tb Arrowroot powder
1/2 lb Fresh mushrooms, sliced 2 c Skim milk
1/2 c Finely chopped onion 1 Cube bouillon
1/2 ts Vegetable seasoning

In sauce pan, melt butter over medium heat. Add mushrooms. onion, and
vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4
of the milk; add to mushroom mixture. Add bouillon cube and remaining
milk. Simmer, stirring constantly, until soup is hot and thickens slightly.

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Title: BROWN RICE PUDDING
Categories: Desserts, Rice
Yield: 6 servings

1 c Brown rice
10 tb Apple juice, frozen
Concentrate
1 1/2 c Evaporated skim milk
2 Eggs
1/2 ts Cinnamon
1/2 c Raisins — optional
Slivered almonds —
Optional

Cook rice as usual, but replace 6 Tbsp. water with 6 Tbsp. juice
concentrate.
Beat the rest (not nuts) together in pot. Mix in rice . Cook 8-10 min.
till
thick, wtirring. Spoon into dishes and chill. Sprinkle with nuts, if
desired.

Recipe By : My files

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Title: REESE’S CHEWY CHOCOLATE COOKIES
Categories: Cookies
Yield: 72 servings

2 c All-purpose flour
3/4 c Hershey’s Cocoa
1 ts Baking soda
1/2 ts Salt
1 1/4 c Butter or margarine
– softened
2 c Sugar
2 Eggs
2 ts Vanilla extract
10 oz Reese’s Peanut Butter Chips

Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa, baking
soda and salt. In large bowl, beat butter and sugar with electric mixer
until light and fluffy. Add eggs and vanilla; beat well. Gradually add
flour mixture, beating well. Stir in peanut butter chips. Drop by
rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do
not overbake; cookies will be soft. They will puff while baking and
flatten while cooling.) Cool slightly; remove from cookie sheet to wire
rack. Cool completely. About 4-1/2 dozen cookies.

Pan Recipe: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll
pan. Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool
completely in pan on wire rack; cut into bars. About 4 dozen bars.

Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool.
Press small scoop of vanilla ice cream between flat sides of cookie.
Wrap and freeze.

High Altitude Directions

Increase flour to 2 cups plus 2 tablespoons. Decrease baking soda to 3/4
teaspoon. Decrease sugar to 1-2/3 cups. Add 2 teaspoons water with flour
mixture. Bake at 350 degrees Fahrenheit, 7 to 8 minutes. Yield increases
to about 6 dozen.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Pineapple Cloud Pie

Recipe By : Kellogg® Company
Serving Size : 8 Preparation Time :0:20
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c crispy rice cereal crumbs
1/4 c brown sugar — packed
6 tbsps corn syrup
8 ozs fat-free cream cheese — softened
1 c powdered sugar — sifted
8 ozs crushed pineapple — undrained
1 c Cool Whip® Free — thawed

In a mixing bowl, combine crispy rice cereal crumbs, brown sugar, and corn
syrup. Mix well. Press mixture evenly and firmly in bottom and on side of
9″ pie pan coated with cooking spray. Chill in refrigerator. In a mixing
bowl, combine cream cheese, powdered sugar, and pineapple. Fold in whipped
topping. Pour mixture into chilled crust. Freeze about 3 hours or until
firm. Remove from freezer 10 minutes before serving.

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Per serving: 206 Calories; less than one gram Fat (2% calories from fat);
5g Protein; 45g Carbohydrate; 4mg Cholesterol; 227mg Sodium

Serving Ideas : Serve garnished with maraschino cherries.