BREAD PUDDING MADE WITH FRENCH BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Stale, dense, french bread
4 tb Butter, softened
1/2 c Dried cherries or raisins
3 Large eggs
2/3 c Plus 2 tb sugar
4 ts Vanilla extract
1/2 ts Almond extract
1 pn Salt
4 c Milk, heated
1/4 ts Cinnamon

Slice bread 1/2″ thick. Butter 1 side of each slice.
Butter 1 1/2 qt. shallow baking dish. Arrange one half the bread,
buttered side up, in single layer in dish. Sprinkle with cherries or
raisins. Top with another layer of bread slices. Whisk eggs, 1/2 cup sugar
and vanilla and almond extracts, and salt in bowl. Whisk in hot milk. Pour
custard over bread.
Press bread into custard. Let stand 30 minutes.
Press again. Preat oven to 350 degrees. Place baking dish in larger
baking pan. Combine remaining sugar and cinnamon in bowl. Sprinkle over
pudding. Pour boiling water in large pan halfway up side of dish. Bake 45
to 50 minutes until golden. Serve warm with cream.

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Title: Crock Pot Stuffed Peppers
Categories: Peppers, Potato, Beef, Hamburger, Corn
Yield: 1 servings

7 sm Green and/or red peppers 1/2 ts Garlic salt
-(tops removed and seeded) 1/4 ts Pepper
10 oz Pkg. frozen corn 1 c Shredded cheese (I use
1 lb Ground chuck (browned and -Cheddar or Swiss)
-drained) 1/2 ts Worcestershire sauce
1 8 oz. can tomato sauce 1/4 c Chopped onion
1/4 ts Salt 2 tb Ketchup

Wash peppers and drain well. Combine all remaining ingredients *except*
ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 T water
in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top
of peppers. Cover and cook on low 7-9 hours or high 3-4 hours. Shared by
Sonya Whitaker From: Pat Stockett Date: 01-07-95

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Title: Fajita Burgers
Categories: Meats
Yield: 4 servings

1 T Olive oil
1 Onion,small red,chopped
1 Bell pepper,small,chopped
1 Garlic clove,minced
1 1/4 lb Ground chicken or turkey
1 T Lime juice
1 t Chili powder
1 t Salt
4 Flour tortillas
1 c Salsa
Guacamole

1. Prepare a hot fire in a grill. In a large skillet, heat oil. Add
onion and red pepper and cook over medium heat, stirring often, until
vegetables are lightly browned, about 4 minutes. Add garlic and cook
1 minute. Remove from heat and let cool slightly.

2. In medium bowl, combine cooked vegetables, ground chicken, lime
juice, chili powder and salt. Using wet hands, form into 4 ovals
about 2″ wide and 4 1/2″ long.

3. Place patties in center of oiled grill set 4-6″ from coals. Cook,
turning once, until browned, about 4 minutes. Transfer burgers to
outside edge of grill and continue grilling, turning once, until
burgers are cooked through and meat springs back when pressed lightly
with a finger, 8-10 minutes. Meanwhile, wrap tortillas in aluminum
foil and place on sides of grill to heat through.

4. Place warm tortillas and bowls of salsa and guacamole on table.
Let each guest place a burger on a tortilla, top with salsa and
guacamole, roll up and enjoy.

MMMMM

Title: Roquefort Biscuits
Categories: Breads, Cheese
Yield: 36 Servings

1 c Self-raising flour
1/2 c Butter; well-chilled
2 oz Roquefort
-OR other blue-veined cheese
2 oz Cheddar cheese; shredded
1/2 c Sesame seeds
Cucumber slices
Cherries

Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter
until mixture resembles coarse crumbs. Crumble in Roquefort cheese;
sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients
to form a dough. Cover and refrigerate. Place sesame seeds in a dry
skillet, stir over medium heat until golden. Remove from heat; cool.
Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shape chilled dough
into 36 equal balls. Toss each ball in toasted sesame seeds, pressing
balls flat to coat well with seeds. Arrange balls on greased baking sheets
and press lightly with a fork. Bake 10 minutes or until golden around
edges. Cool on racks and store in an airtight container. To serve, arrange
on a plate and garnish with cucumber and cherries. Makes 36.

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BEAN SOUP WITH DUMPLINGS

Recipe By : Jane Mullins ( Feb/Mar 96)
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups water
1 can (15 1/2 oz) kidney beans — rinsed and drained
1 can (15 oz) black beans — rinsed and drained
1 can (14 1/2 oz) Mexican-style stewed tomatoes
1 can (4 oz) chopped green chilies
1 package (10 oz) frozen corn — thawed
1 cup chopped onion
1 cup chopped carrots
3 beef bouillon cubes
3 garlic cloves — minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash salt and pepper
1 egg white — beaten
3 tablespoons milk
1 tablespoon vegetable oil

In a large saucepan over medium heat, combine the first 13 ingredients;
bring to a boil. Reduce heat; cover and simmer for 1 hour or until
vegetables are tender. For dumplings, combine flour, cornmeal, baking
powder, salt and pepper. Combine egg white, milk and oil; stir into dry
ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover
and simmer for 15-20 minutes (do not lift the cover).

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Title: SPICY STIR-FRIED SHRIMP
Categories: Chinese, Seafood
Yield: 4 servings

—————————SAUCE—————————
3/4 c Water
2 ts Soy sauce
1 1/2 ts Szechwan chili sauce
2 ts Cornstarch

—————————MAIN—————————
2 ts Vegetable oil
1 sm Red pepper, coarsely chopped
4 oz Snow peas,trim, cut in half
3 md Size scallions, coarse chop
1 lb Large shrimp,peel,devein
1/3 c Fresh cilantro

Mix water, soy sauce, chili sauce and cornstarch in a
measuring cup. Heat oil in a large skillet until hot
but not smoking. Add bell pepper, snow peas and
scallions. Stir-fry over high heat 3-5 minutes until
tender-crisp. Reduce heat to medium-high, add shrimp
and stir-fry 2-3 minutes until shrimp start to turn
bright pink and opaque. Stir sauce, pour into skillet
and bring to a boil, stirring often. Cover and cook
over medium-high heat 1-2 minutes, stirring once,
until shrimp are opaque at the center. Stir in
cilantro and serve immediately.

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Title: Yogurt – Cucumber Sauce
Categories: Sauces
Yield: 3 cups

1 Large seedless cucumber, 2 Garlic cloves, minced
—peeled and finely diced 1 t Olive oil
2 c Plain low-fat yogurt Pinch cayenne pepper
2 T Honey Kosher salt
2 t Finely shredded fresh mint

In a medium bowl, combine the cucumber, yogurt, honey, mint garlic, olive
oil and cayenne. Refrigerate for at least 1 hour or overnight. Season
with salt just before serving.

Reprinted from Food and Wine Magazine, July 1996.

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CHICKEN NOODLE YOGURT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Safflower oil
1 Onion, chopped
2 qt Chicken broth, (OR
2 Bouillon cubes AND
2 qt Water)
3 Chicken bouillon cubes
5 Cloves garlic, minced
1 t Thyme
1/4 c Soy sauce
1 t Mixed vegetable seasoning
5 Sprigs parsley, chopped fine
2 ts Basil
3 Carrots
6 oz Wide egg noodles
3 c Cubed cooked chicken
2 tb Arrowroot
2 c Yogurt, plain
7 Green onions, chopped

Pour oil into soup pot; add onion and cook 5 minutes.
Add broth bouillon cubes, garlic, thyme, soy sauce,
salt, parsley, basil, and carrots. Cover and bring to
a boil; reduce heat and simmer 30 minutes. Stir in
noodles and cook uncovered 10 minutes; add chicken. In
separate bowl, stir arrowroot into yogurt; blend well.
Add to soup, stirring as needed. Increase heat to
boiling and allow soup to thicken a little. Garnish
with chopped green onions.

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CHICKEN PICARDY WITH DILL SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Boneless skinless chicken br
4 Spinach leaves
4 Leeks
4 Shallots — finely chopped
8 md Fresh mushrooms — finely chop
1 pn Salt — to taste
1 pn White pepper — to taste
1 1/2 c Chicken stock — in baking pan
4 fl White wine
1 c Leeks (green part only) — sli

Recipe by: Marcel Kerval of Cafe de France, St. Louis, MO
Preparation Time: 0:40
NOTE: This recipe calls for Marcel Kerval’s dill sauce. Please see the
recipe for “Dill Sauce for Chicken Picardy” to complete these
directions.

TO PREPARE CHICKEN PICARDY:
Pre-heat oven to 375 degrees F. Prepare eight squares of aluminum foil by
cutting foil into sheets (6″ x 6") and buttering them lightly on the
shiny side.

Bone and skin chicken breasts. DO NOT HALVE. Flatten breasts between
sheets of waxed paper with knife edge and place each breast on a square
of foil.

Soak leeks. Separate and rinse well under running water to remove sand.
Finely slice green portion, allotting 1/2 green portion of a leek to each
breast. Chop mushrooms, spinach leaves, and shallots, allowing 2
mushrooms per portion.

Saute this mixture very briefly (about 30 seconds) in a little butter
over medium heat. Place 1/4 of mixture on each breast. Splash about 1
ounce white wine over each breast, salt and pepper to taste, and roll up
each breast.

Seal each breast in an aluminum foil square. Fold ends tightly to seal.
Place prepared chicken into a baking pan filled with 2 or 3 inches of
chicken stock and bake in a pre-heated oven for 25 minutes.

Saute cup of sliced leeks in butter over medium heat.

TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds. Pour a
portion of Dill Sauce on a plate. Lay chicken rounds over sauce and
garnish with sauteed leek slices and serve.

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Title: COWPOKE CHILI
Categories: Tex-mex, Chili
Yield: 1 servings

1 lb Slab bacon
2 lb Dry pinto beans or dry navy
1 ea Large onion, cliced
4 ea Cl Garlic sliced
2 ea Ancho peppers or 1 tablespoo
3 qt Water
2 1/2 ts Salt
1 ea One-pound can tomatoes
12 ea Canned serrano peppers, seed
1 x Or 12 tiny green hot pickled
1 x Finely chopped
1 ts Coriander seeds, crushed

Fat grams per serving: Approx. Cook
Time: 2 hrs Remove the rind from the bacon and cut
rind into 1/2 inch squares. Cut bacon into small
pieces; set aside. Put the rind, beans, onions,
grarlic and Ancho peppers into a large heavy kettle.
Add water and bring to a boil. Lower the flame, cover
the kettle and let the beans cook gently about 1 1/2
hours. Add salt and cook uncovered for 15 minutes.
In a separate pan, fry diced bacon until slightly
crisp. Add tomatoes and remaining ingredients to
bacon. Cook this mixture over medium flame for about
10 minutes. Skim off excess fat. Add bacon ant tomato
mixture to beans and continue cooking uncovered, over
a low flame for 1 hour or until beans are very tender.
Makes about 3 quarts. They used to say a cowhand would
work from sunrise to sunset “for a dollar a day and a
plate of beans.” Now, either he liked his work or the
beans were pretty good. And they tasted even better
when the cook built a bean chili by adding bacon,
tomatoes and hot peppers. From “Famous Chili Recipes
From Marlboro Country”.

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