Title: Stuffed Pechuga
Categories: Poultry, Main dish, Mexican, Jaw
Yield: 1 Servings

1 Strip thick hickory-smoked
Bacon
1 Skinless, boneless chicken
Breast, (6 oz)
2 oz Grated monterey jack cheese
1/2 t Butter
1 Button mushroom, sliced
1/8 t Minced garlic
1/8 t Soy sauce
1 Egg, lightly beaten
1/8 c Milk
1/2 c Flour
1/8 t Salt
1/8 t Pepper
2 c Oil for deep frying

Place bacon in skillet over low-medium heat and fry until crisp. Cut
into 1/4 inch chunks and set aside. Wash chicken breast under cold
running water and pat dry with a paper towel. Place chicken between
sheets of waxed paper, skinless side up, on a cutting board. Flatten
with a poultry hammer until entire breast is 1/4 inch thick. Turn
breast over and place the cheese and bacon in the center. Melt
butter in small saucepan. Add mushrooms, garlic and soy sauce and
saute until tender. Pour over bacon mixture. Pull all sides of the
breast up and over the cheese to form a large ball shape, completely
covering all ingredients in the middle of the chicken. Preheat oil
in deep fryer or small skillet to 350 degrees. In small bowl combine
egg and milk and beat to combine. In small bowl combine flour, salt
and pepper. Dip chicken in egg and milk bath and roll in spiced
flour. Submerge in hot oil and fry 4-6 minutes or until golden brown.

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Title: Corn Casserole Supreme
Categories: Vegetables, Casseroles
Yield: 8 servings

-JUDI M. PHELPS
17 oz Can cream-style corn
2 Eggs; beaten
1/2 c Soda crackes; crushed
1/4 c Margarine; melted
1/4 c Evaporated milk; undiluted
1/4 c Carrots; finely shredded
1 ts Onion; chopped
1/4 c Green pepper; chopped
1/4 c Celery; chopped
1 ts Tabasco sauce
1/2 ts Sugar
Salt
1/2 c Cheddar cheese; grated
Paprika

Combine corn and all ingredients except cheese and paprika. Mix
thoroughly and turn into greased 8 x 11-inch baking dish. Top with
cheese. Sprinkle with paprika. Bake at 350 degrees F. for 30
minutes. Serves 8. Source: The Best of the Best From Tennessee.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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Title: Dark Chocolate Mousse, the Royal Orleans
Categories: Puddings, Desserts
Yield: 12 servings

Chocolate Mousse
12 oz Top-quality semi-sweet
Chocolate (the better
The chocolate, the better
The mousse)
1 c Whipping cream
1/4 c Hot coffee
1/4 c Hot water
3 Egg yolks, beaten
1 ts Vanilla
5 Egg whites
1/3 c Sugar

For dark chocolate mousse, as was served at the Royal Orleans (and was
considered to be the best chocolate mousse anyone had ever tasted),
use the list of ingredients below and follow the same procedure as
above, except using hot coffee instead of brandy, and whisking the
vanilla into he egg yolk-chocolate mixture instead of into the whites.

Melt the chocolate in a double boiler over low heat. It’s a good idea
to stand over the chocolate while it is melting and stir it until it’s
completely melted, then take it off the heat immediately.

Whip the cream and set aside. Pour the hot coffee and hot water
slowly into a bowl with the egg yolks, whisking briskly as you go
until completely mixed. Add the vanilla to the egg yolks.

Whisk in the melted chocolate. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate. Whip the
egg whites and the sugar until peaking but not dry.

Fold the egg-white meringue into the chocolate mixture carefully with
a wooden spoon.

Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE
RECIPE. The key to a great chocolate mousse is that you can’t
incorporate hot melted chocolate into whipped cream. The chocolate
mixture must be cool to the touch or the cream will break. Lightly
blend the two mixtures until uniform.

This mousse is at its best cloudlike texture right after
incorporating the whipped cream. But at Andrea’s, they pipe it into
dish-shaped champagne glasses, sprinkle chocolate shavings and
powdered sugar over the top, and refrigerate. This causes the mousse
to set, which gives it a different, heavier texture. Walt MM

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Title: Low-Fat Broccoli Soup
Categories: low-cal, soups, vegetables
Yield: 4 servings

2 c water
3/4 c celery; chopped
1 tb olive oil
2 tb flour
3/4 ts salt
1/8 ts nutmeg
1 1/2 lb broccoli; stalks separated
1/2 c onion; chopped
2 1/2 c water
1 tb instant chicken bouillon
1/8 ts pepper
1/2 c evaporated skim milk

1. Heat 2 cups water in a large pot til boiling 2. Add vegetables,
cover, and cook till tender (about 10 min) 3. Blend vegetables with
part of the cookimg water in a blender or food processor. 4. Heat
olive oil in a small nonstick skillet. Add 2 T of the 2 1/2 c water
and sprinkle in the flour.
Cook and stir until smooth. 5. Add the remaining water and heat
to boiling, stirring constantly. Boil and stir 1 minute. 6. Stir
broccoli mixture, istant bouillon, salt, pepper, and nutmeg. Heat
just until boiling. 7. Stir in the evaporated skim milk and heat
through
without boiling again. makes about 9 cups. Per 1 1/2 cups: 86
calories; 1 mg. cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg.
sodium. Source: T-Factor Diet book FROM: PATRICIA MCCOY. I saved this
from *p* on 9/25/91. Judy Garnett/NC pjxg05a

—–

QUICK EASY APPLE BUTTER *** (BTVC62A)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Can/Preserv Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Apples — cored and finely cho
1/2 c Apple cider
2 c Brown sugar — firmly packed
1 1/2 ts Ground cinnamon
1 t Ground nutmeg
1/2 ts Ground cloves

Place apples and apple cider in 1 1/2-quart
micro-proof bowl. Cover tightly with plastic wrap.
Microwave on High 15 minutes. Carefully remove plastic
wrap and stir in remaining ingredients. Return to
microwave and cook, uncovered, 10 minutes more,
stirring every 2 to 3 minutes. Transfer mixture to a
blender of food processor and process until smooth.
Store in airtight container in refrigerator. Yield:
about 2 pints of apple butter FROM: RITA TAULE
(BTVC62A)
Date: 07/03/96

– – – – – – – – – – – – – – – – – –

Shrimp And Shells Salad

Recipe By : Quick Healthy, Winter, 1996
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Low Fat
Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Sweet Green Peppers — Chopped
1/2 Zucchini — Halved Lengthwise,
— Sliced
2 Scallions — Sliced
1 Tbsp Fresh Dill Weed — Snipped
1 Tbsp Fresh Parsley — Snipped
1/2 Lb Cooked Shrimp
1 1/4 C Shell Pasta — Small Ones, Cooked
2 Tbsp Lemon Juice
1 Tbsp Nonfat Mayonnaise
8 Cherry Tomatoes — Garnish

Combine peppers, zucchini, scallions, dillweed, parsley, shrimp and pasta.

Drizzle lemon juice over salad and mix in mayonnaise. Garnish with tomatoes.

Actually this is quite good…I was surprised.

Entered into MasterCookand tested for you by Reggie Dwork

– – – – – – – – – – – – – – – – – –

NOTES : Cal 259.3
Fat 2.3g
Carbs 42.8g
Fiber 5g
Pro 19.3g
Sod 209mg
CFF 7.7%

SECOND-TIME CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine
1/2 c Onion,chopped
3 tb Flour
1 t Salt
1/4 ts Tabasco pepper sauce
2 c Milk
1 t Lemon juice
1/8 ts Nutmeg
1 pk Spinach,chopped,frozen (10oz)
4 Potatoes,Idaho,baked/chilled
1/2 lb Ham,cooked,chopped (1.5c)

1. Melt butter in a medium-size saucepan; add onion and cook until
tender.
2. Blend in flour, 1/2 teaspoon salt and Tabasco sauce.
3. Stir in milk, stirring constantly, until mixture thickens and
comes to a boil.
4. Remove from heat; stir in lemon juice, nutmeg and spinach.
5. Peel cooked potatoes; cut into 1/8-inch slices.
6. Place a layer of potatoes in a greased 2-quart casserole; sprinkle
with 1/4 teaspoon salt.
7. Sprinkle with half the ham and half the spinahc sauce.
8. Repeat with remaining potatoes, remaining 1/4 teaspoon salt, ham
and sauce.
9. Cover and bake in preheated 375’F. oven 45 minutes, or until heated
through.
NOTE: To bake potatoes: Scrub, dry and prick with a fork. Bake in
preheated 425’F. oven 55 to 65 minutes, or until soft. Chill before
slicing.

– – – – – – – – – – – – – – – – – –

Title: Pepper Corn Pasta^
Categories: Crs, Makepasta
Yield: 1 servings

MMMMM—————————-HAND———————————
3/4 c Durum semolina
1/4 c Cornmeal
1/4 ts Black pepper, coarsley
Ground
1/3 ts Crushed red pepper
1/3 ts Dried oregano
OR
1 ts Fresh oregano, chopped
1 cl Garlic, minced
1 Egg
2 tb Water, if and as needed

MMMMM————————–EXTRUDER——————————-
1 c Durum semolina
1/4 c Cornmeal
1/3 ts Black pepper, coarsely
Ground
1/2 ts Crushed red pepper
1/3 ts Dried oregano
1 cl Garlic, minced
1 Egg
1 tb Vegetable oil, optional
2 tb Water, if and as needed

Use yellow or blue cornmeal. The blue gives an interesting color. Add
some onion powder for extra flavor. Per 1 cup Serving: 222calories
9.1g protein 40.0g carbohydrate 2.8g fat 53.4mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.

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Title: OATMEAL RAISIN (MACM)
Categories: Cookies
Yield: 6 servings

2 c Mix
1/2 c Sugar
1/2 c Brown sugar
1 ts Vanilla
2 ea Eggs
1 1/2 c Rolled oats
1/2 c Raisins

(Recipe may be cut in half) Preheat oven to 375 F. In
large bowl, combine all ingredients except oats and
raisins; blend until smooth. Stir in oats and raisins.
Drop by heaping teaspoonsful 2-inches apart on greased
cookie sheets. Bake 9-13 minutes until light golden
brown. Immediately remove from cookie sheets.
Makes about 3 dozen cookies. Source: Pillsbury,
Festive Baking

—–

Title: Chocolate Filled Eggs
Categories: Candies
Yield: 8 servings

-Robbie Shelton XXXJ77A
8 oz Dark Couverture Chocolate
8 lg Eggs
1 c Heavy Cream
1/2 Stick Butter
1/2 c Hazelnut Chocolate Spread
-(Nutella)

To prepare the eggs, allow them to warm to room temperatures, wash and
shake each one well. With a sharp knife, remove a small piece of sh
ell from one end and puncture the other end of each egg with a
needle. Remove the yolks and whites by blowing through the small
hole. Rinse the shells with water and allow to dry. Place them,
large hole up, in an empty egg carton.

Cut the chocolate into small pieces. Bring the heavy cream to the
boiling point in a saucepan, add the chocolate and stir with a whisk
until the chocolate is melted and well blended. Remove from the heat
and add the butter and hazelnut chocolate spread. Whisk until
blended.

Using a small funnel, pour the filling, while still warm, into the egg
shells and refrigerate.

Serve the eggs in egg cups.

This recipe is from Salt and Pepper Publications “Chocolate The French
Way..”

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