OLD-FASHIONED CHICKEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Broiler-fryer, with
Neck and gizzard
1 lg Onion
1 Stalk celery, quartered
-with leaves
6 c Water
1 lg Carrot, peeled and
-cut in half
1 1/2 t Salt
1/2 t Pepper
1 Sprig of dill
2 pk Instant chicken broth
Cooked noodles

1. Place all ingredients in a deep, 3-quart, heat-resistant, non- metallic
casserole. Heat, covered, 15 minutes in Microwave Oven.
2. Skim any foam from top. Cover and heat an additional 10 minutes or until
chicken is tender, Remove carrots, chicken, celery and onion, Strain soup
through cheese-cloth or strainer, Skim excess fat off surface and add 2
envelopes instant chicken broth, If desired, add cooked noodles before
serving.

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CHOCOLATE CHOCOLATE CHUNK MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz UNSALTED butter
2 oz Unsweetened chocolate
2 c All-purpose flour
1 t Baking soda
1/4 ts Salt
1 c Buttermilk, at room
-temperature
1 c Packed dark brown sugar
1 Egg, lightly beaten
1 t Vanilla extract
6 oz Milk chocolate, cut into
-1/4″ to 1/2″ pieces
6 oz Bittersweet chocolate, cut
-into 1/4″ to 1/2″ pieces
1 c Toasted walnuts, coarsely
-chopped (*)

(*) Place the walnuts in a single layer on a baking
sheet and bake at 400 degrees for about 5 minutes,
shaking the sheet a couple of times. Preheat oven to
400 degrees. Lightly butter twelve 3-by-1 1/4 inch
muffin cups.

In a medium saucepan, over low heat, melt the butter
and unsweetened chocolate. Remove the pan from the
heat and cool the mixture until tepid. In a large
bowl, stir together the flour, baking soda and salt.
In another bowl, stir together the buttermilk and
brown sugar until smooth. Then stir in the
chocolate/butter mixture, egg and vanilla until
combined. Make a well in the center of the flour
mixture. Add the liquid ingredients and stir just to
combine. Stir in the chocolates and walnuts.

Spoon the batter evenly among the prepared muffin
cups. Bake 19 to 22 minutes, or until a cake tester
or toothpick inserted into the center of one muffin
comes out with a few crumbs remaining. Remove the
muffin tin or tins to a wire rack. Cool the muffins
in the pan (s) for 5 minutes. Remove the muffins from
the cups and finish cooling on the rack. Serve warm or
cool completely. Store the muffins in an airtight
container at room temperature. Makes about 12 muffins.

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Title: Balsamic Baked Beets with Hazelnuts
Categories: Miamiherald, Vegetables
Yield: 6 Servings

1/4 c Hazelnuts
6 md Beets, trimmed
3 tb Balsamic vinegar
1 1/2 tb Olive oil
1/8 ts Salt
Finely ground pepper
1 tb Minced fresh parsley

Place the hazel nuts in a preheated 350 degree F oven
and toast for 10 minutes, until skins start to crack.
Remove from oven and cool slightly. Place in a kitchen
towel and rub to remove skins. Chop the nut coarsely.
Wrap the beets in a large piece of aluminum foil and
place on a baking sheet. Bake in a preheated oven at
425 degrees F for 45-50 minutes, until just tender.
When cool enough to handle, peel and slice thinly. In
a small jar, shake together the vinegar and olive
oil., pouring over the beets. Season with salt and
pepper. THe beets can be eaten warm or marinate in
the refrigerator several hours. Just before serving,
stir in nuts and parsley.

Per serving: 93 cal; 2g pro, 7g fat (66%), 7g carb,
82mg sodium

Source: adapted from Verdura by Viana La Place
Miami Herald, 1/25/96
format by Lisa Crawford

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Title: The Chewy Oatmeal Cookie
Categories: Cookies, Crisco
Yield: 30 servings

3/4 c Butter Flavor Crisco
1 1/4 c Firmly packed light brown
-sugar
1 Egg
1/3 c Milk
1 1/2 t Vanilla
3 c Quick oats
1 c All-purpose flour
1/2 t Baking soda
1/2 t Salt
1/4 t Cinnamon
1 c Raisins
1 c Chopped walnuts

1. Heat oven to 375’F. Grease baking sheet with Butter Flavor Crisco.

2. Combine Butter Flavor Crisco, light brown sugar, egg, milk and
vanilla in large bowl.

3. Beat at medium speed of electric mixer until well blended.

4. Combine oats, flour, baking soda, salt and cinnamon.

5. Mix into creamed mixture at low speed just until blended.

6. Stir in raisins and nuts.

7. Drop rounded tablespoonfuls of dough 2″ apart onto baking sheet.

8. Bake at 375’F. for 10-12 minutes, or until lightly browned.

9. Cool 2 minutes on baking sheet. Remove to foil on countertop.

MMMMM

Title: Shrimp Ono Nui (Coconut Shrimp)
Categories: Hawaiian, Seafood
Yield: 6 servings

24 lg Raw shrimp, peeled
1/2 c All-purpose flour
2 Eggs
3 c Shredded coconut

Dredge shrimp in flour, then in eggs. Roll the shrimp through
shredded coconut, covering them thoroughly.

Deep fry shrimps at about 375 F, until they are brown.

Serve with cocktail sauce to which crushed pineapple is added
according to taste.

From: Sheraton World Cookbook Princess Kaiulani Hotel, Honolulu,
Hawaii Shared By: Pat Stockett

MMMMM

SPICY BEAN PATTIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Prod.svc. Nov.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Canned white kidney beans
1 c Cooked brown rice
1 c Egg Beaters 99% Real Egg
Product
3 tb Plain dried bread crumbs
1/4 ts Mexican seasoning
1 d Ground red pepper
1 d Salt
1/4 c Diced red bell peppers
1/4 c Chopped scallions
1 tb Finely chopped green chili
Peppers
1 Clove garlic, minced

Preheat oven to 400. Using a fork in medium mixing bowl mash beans; add
rice, egg substitute, bread crumbs, Mexican seasoning, ground red pepper,
and salt and stir thoroughly to combine, set aside. Spray small nonstick
skillet with nonstick cooking spray and heal; add bell pepper, scallions,
chili pepper and garlic and cook over medium heat, stirring frequently
until softened about 1 min. Add to bean mixture and stir to combine. Shape
bean mixture into 4 equal patties. Spray nonstick baking sheet with
nonstick cooking spray and arrange patties on baking sheet. If desired
brush each patty with 1/4 t oil (this will add about 4gms fat per serving)
and bake for 15 min. Carefully turn each patty over and brush with 1/4 t of
oil and bake 5 min longer. These can also be heated in a nonstick skillet
sprayed with nonstick cooking spray. Be careful not to overcook.

Nutrition (per serving): 233 calories

Saturated fat 0 g Total Fat 2 g (6% of calories) Protein 9 g (15% of
calories) Carbohydrates 46 g (79% of calories)

Cholesterol 0 mg Sodium 559 mg Fiber 2 g Iron 2 mg Vitamin
A 1650 IU Vitamin C 39 mg Alcohol 0 g

1.80á

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Spaghetti Martini – Serves 6

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon Butter
1 tablespoon Olive oil
2 Shallots — minced
4 Cloves — garlic
1 Jalapeno pepper — chopped
2 md Tomatoes — chopped
4 ounce Vodka
3 tablespoon Dry vermouth
2 tablespoon Fresh lime juice
2 teaspoon Tomato paste
1/2 teaspoon White pepper — ground
1/4 teaspoon Whole coriander — ground
1 teaspoon Salt
1 Red bell pepper
1 1/2 cup Heavy cream
1/3 cup Fresh finely chopped
cilantro
3 tablespoon Minced parsley
1 pound Fresh spaghetti
Sliced Black Olives
6 Sprigs fresh cilantro (as
garnish)

(59 min left), (H)elp, More? Crushed red pepper Directions: Heat butter and oil
over medium heat in large saucepan. Add shallots and garlic, and saute about 2
min. Add the jalapeno and saute 30 sec. Add the tomatoes, Vodka, vermouth, lime
juice, tomato paste, white pepper, ground coriander, and salt; raise the heat
and reduce, stirring frequently for about 3 minutes.
Add the pepper and continue to simmer for 2-3 minutes. Add the cream and reduce
for about 10 minutes. When nearly to the desired consistency, add the fresh
cilantro and parsley, followed by the parmesan and simmer maybe another minute.
Keep mixture warm until served. Serve pasta and top generously with sauce,
freshly grated parmesan, olives and a sprig of fresh cilantro. Crushed red
pepper is optional.

Converted by MMCONV vers. 1.10

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20 oz. can pineapple chunks, drained
16 oz. can peach slices, drained
16 oz. can apricot halves, drained
10 oz. jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy

Combine all ingredients in a clean, large glass jar. Stir gently with
wooden spoon. Cover and let stand at room temperature for three weeks,
stirring at least twice a week

Serve over ice cream or pound cake, use in recipes or feed as directed.
To keep the starter going, retain at least three cups at all times.
To feed and maintain: Stir mixture daily. Add one cup sugar and one
cup of pineapple, peaches or cherries every two weeks, alternating
fruits each time and stirring gently.

Brandy should not be required. Do not add fruit more often than once
every two weeks. Do not delay adding fruit for more than one or two
days past schedule.

Cover and let stand at room temperature at least three days before
using. Fruit is fermented when it is translucent. To store, keep in
warm place. Makes about nine cups.

Variation:
Substitute canned fruit cocktail, mandarin oranges or pears.

To share:
Whenever you have more than six cups of fermented fruit, you
may divide it into two portions, being sure there are at least three
cups in each portion. Do this just before you would do a normal
feeding. Feed each portion. Give one portion to a friend and keep one
for yourself.

Title: CRISP FRIED NOODLES AND CHILI VEGETABLES
Categories: Chinese, Pasta, Vegetarian
Yield: 2 servings

1 3/4 oz Chinese vermicelli
Oil
1/2 ts Oil
1 ts Grated fresh ginger
1/2 tb Chopped coriander
1/2 Garlic clove
1/2 Onion
1/2 Red pepper
1/2 Green pepper
1/2 lg Carrot
7 oz Baby corn
7 oz Straw mushrooms
1/4 c Soy sauce
1/8 c Malt vinegar
1 ts Brown sugar
1/4 c Coriander leaves
1/2 ts Preserved chopped chili

Finely chop the coriander and chili. Dice the garlic
clove. Cut the peppers and carrot into fine strips.
Drain the mushrooms and corn. Cut the onion into thin
wedges.

1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.

2. Heat the teaspoon of oil in a large pan. Add the
ginger, coriander
and garlic and cook for 2 minutes. Add onion, red
and green peppers
and carrot. Stir fry for 3 minutes.

3. Add the corn, mushrooms soy sauce, vinegar, brown
sugar and chilli.

4. Stir to combine and cook over a high heat for 3
minutes.

5. Spoon the vegetables over the noodles, pour over
any remaining sauce.

Garnish with the coriander leaves and serve.

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Title: BRAZILIAN ICED CHOCOLATE
Categories: Beverages, Ethnic
Yield: 4 servings

2 oz Unsweetened Chocolate
1/4 c Sugar
1 c Double Stringth Coffee, Hot
2 1/2 c Milk
1 1/2 c Coca-Cola, Chilled

———————————-GARNISH———————————-
Whipped Cream
Vanilla Ice Cream

In the top of a double boiler, over hot water, melt the chocolate squares.
Stir in the sugar. Gradually stir in the hot coffee, mixing thoroughly.
Add the milk and continue cooking until all particles of the chocolate are
dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve
over ice cubes in talll glasses. For a beverage, top with whipped cream.
For a dessert, add a scoop of vanilla ice cream. From: “International
Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company,
1981.

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