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.

—–

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.

– – – – – – – – – – – – – – – – – –

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”.

—–

Date: Wed, 19 Oct 94 17:31:58 MST
From: “Crosby!”

Crunchy Salsa (1 3/4 cups)

2 tomatoes – red and ripe
1/2 cucumber
1/4 red onion
2 tablespoons cilantro
1 – jalepeno
salt

Title: Magnificent Muffin Baking Hints
Categories: Info, Pickell, Muffins
Yield: 1 Info.

Baking a magnificent muffin is quick and easy. All you need is some
basic equipment and an understanding of how to prepare your batter.

The basis of muffin baking is to create a DRY and a MOIST mixture in
separate bowls. They are then combined quickly with a minimum amount
of stirring. You want to moisten the dry mixture, but still have a
lumpy batter. The batter should then be put immediately into the
muffin tins and baked with careful attention to the required oven
temperature.

Here are a few quick tips for baking a magnificent muffin:

Remember that there is a very real difference between ‘All-Purpose
Flour’ and ‘Cake and Pastry Flour’. Be sure to use the type specified
for the recipe.

Even if you buy pre-sifted flour, you will get better results by
sifting and then measuring.

DO NOT OVERMIX you batter or the result will be a tough muffin with
poor texture.

When combining the moist and dry mixtures, always make a well in the
dry and pour the moist into the well. Stir the two until combined,
but still lumpy.

Prepare the cups by greasing lightly. If you have non stick, no
greasing is necessary.

ALWAYS preheat your oven.

If you have muffin cups that do not have batter in them, fill them
half way with water while the tray is in the oven. This will make
sure that the muffins will bake evenly.

Always test your muffins for doneness. A muffin shoul not be spongy
on the top but should be spring to firm. A Toothpick inserted in the
center of the muffin should come out clean if it is completely baked.

Baked muffins should be cooled briefly in the muffin tins and then
removed to racks.

If you are planning on FREEZING, be sure they are completely cooled
to room temperature before you wrap then in foil and freeze them.

Source: Magnificent Muffins Cookbook

MMMMM

Yogurt Based Sauces (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6728
Serving Size : 1 Preparation Time :0:00
Categories : Sauce-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup mint — packed
1/4 cup parsley — packed
1/4 cup cilantro leaves — packed
nickel size round of fresh ginger
1 fresh jalapeno pepper — seeded
2 cups yogurt
–preferably whole milk
1 scallion — thinly sliced
1/2 teaspoon toasted ground cumin
salt — to taste
–optional additions–
1/2 cup grated seeded cucumbers — (up to 1)
1/2 cup seeded diced tomatoes — (up to 1)
1/4 cup puree of roasted red peppers

In a small food processor make a puree of the herbs, ginger and jalapeno
pepper. Mix this into the yogurt and add the scallion and cumin. Season the
sauce with salt and pepper and blend in any of the other optional ingredients

Serve very cold; great against hot steak.

Yield: about 3 cups

Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997

– – – – – – – – – – – – – – – – – –

Jamaican Jerk RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons ground allspice
1 Tablespoon dried thyme
1 Tablespoon paprika
1 teaspoon ground red pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper

Mix all ingred.

Rud on chicken, beef or pork. Bake or bar-b-que.

– – – – – – – – – – – – – – – – – –

Title: Mu Shu Armadillo
Categories: Meats
Yield: 4 servings

3/4 lb boneless armadillo
tenderloin, trimmed
of fat, cut into
matchstick-size shreds
about 1 1/2 inches long
1 1/2 tb vegetable oil
2 lg eggs, lightly beaten
4 c shredded green cabbage
(1/3 small cabbage)
10 dried Chinese black
-mushrooms, soaked in hot
-water for 20 minutes,
– drained, stems removed,
-caps thinly sliced
8 scallions, green part only
, cut into 1-inch lengths
1/2 c hoisin sauce
8 Mandarin pancakes or flour
tortillas, steamed

Marinade
2 1/2 tb reduced-sodium soy sauce
1 1/2 tb rice wine or sake
1 ts sesame oil

Minced Seasonings
6 cl garlic, minced
1 1/2 tb minced fresh ginger

Sauce 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1
tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4
teaspoon freshly ground black pepper

Marinate armadillo: In a medium-sized bowl, combine marinade
ingredients. Add armadillo and toss lightly to coat. Cover with
plastic wrap and refrigerate for 30 minutes.

Mix minced seasonings: In a small bowl, combine garlic and ginger; set
aside.

Make sauce: In a small bowl, combine sauce ingredients and blend
well; set aside.

Stir-fry mu shu filling: Heat a wok or large skillet over high heat,
add 1/2 tablespoon of the vegetable oil and heat until very hot. Add
the marinated armadillo and stir-fry until the meat is cooked
through, about 2 minutes. Remove with a slotted spoon and set aside.
Cook down any remaining juices to a glaze and add to the armadillo.
Add another 1/2 tablespoon oil to the wok and heat until very hot.
Add eggs and stir-fry, scrambling them until just dry. Remove and set
aside.

Add the remaining 1/2 tablespoon oil and heat until very hot, add the
reserved minced seasoning and stir-fry until fragrant, 10 to 15
seconds. Add cabbage and mushrooms and stir-fry until tender, about 2
minutes. Pour in the reserved sauce mixture and stir constantly until
thickened, about 1 minute. Return the armadillo and eggs to the pan
and toss until heated through. Stir in scallions. Transfer to a
platter.

To serve, spread some hoisin sauce over a steamed pancake or tortilla,
spoon some of the stir-fried mixture on top, roll up and eat.
Walt

MMMMM

Tiramisu

Recipe By : Thane Prince, Weekend Telegraph, London, July 27 1996
Serving Size : 1 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole eggs
4 tablespoons caster (very fine) sugar
26 ounces mascarpone cheese
1 wine glass Marsala wine or medium sherry
24 fluid ounces strong, unsweetened coffee
1 wine glass Scotch whisky or brandy
2 packets sponge fingers or Italian biscuits.
unsweetened cocoa powder
3 1/2 ounces good dark chocolate

Beat the eggs and the sugar with a whisk until pale and frothy. Beat in the
mascarpone a spoonful at a time, then beat in the Marsala. Place the coffee and
whisky or brandy in a shallow dish. Briefly dip the biscuits into the coffee
mixture, then lay them in your chosen dish or tin.
Trim the biscuits to fill the gaps. Once the layer is even, spread half the
mascarpone mixture. Sift over a coating of cocoa powder and then repeat. Chill
for at least 6 hours, then serve topped with grated dark chocolate.

– – – – – – – – – – – – – – – – – –