6 c. Water
16 oz. Can low sodium chicken broth
5 lbs. Cut up chicken with bones (about 5 lbs) SKINNED
1/3 c. Chopped onion
1 bay leaf
16 oz. Can tomatoes cut up or 2 big fresh tomatoes cut up
(I use one fresh tomato and 1/4 c. Hot salsa)
2 small zucchini chopped
16 oz. Bag frozen corn or mixed vegetables
1 c. Cut up mushrooms
1 1/2 c. Uncooked noodles
In a large kettle combine water, chicken, onion, and bay leaf and pepper
to taste. Bring to boil, reduce heat. Cover, simmer about 1/2 hour. Remove
chicken. Skim off fat, add broth. When chicken is cool, cut meat off bones
and cube. Discard bones. Remove bay leaf from broth. Add tomatoes
(undrained), corn, zucchini and mushrooms to broth. Bring to boil, stir in
noodles, add chicken and reduce heat. Cover. Simmer until noodles are
tender and mixture is cooked through. Season with pepper.

Title: SPIRITED TRUFFLES
Categories: Candies
Yield: 48 servings

5 oz Milk chocolate, chopped
4 oz Sweet baking chocolate, chop
1 oz Unsweetened choc, chopped
3/4 c Whipping cream
3 1/2 ts Liqueur*
6 oz Sweet baking chocolate
1 tb Veg. Oil
1/3 c Cocoa

Place first 3 chocolates work bowl of food processor or blender;
finely chop chocolate. Heat cream to just simmering point. With
machine running, gradually add the cream, mixing until the chocolate
is melted. Scrape down sides of container to make sure all of the
chocolate is melted. Blend in liqueur. *Use whatever flavor liqueur
you wish; suggestions are: rasberry, almond, peppermint or orange
liqueurs.
Cover a cookie sheet with wax paper; butter paper. Spoon mixture
into a thin layer onto cookie sheet. Refrigerate until chocolate is
firm, about 30 minutes. Return to a work bowl or blender. Process
until light and fluffy, about 30 seconds. Spread on cookie sheet
again and refrigerate until choc. can be formed into balls, but is
not hard, about 20 minutes. Carefully shape inti 1-inch balls. Freeze
until firm. Melt 6 ounces sweet baking chocolate in small heavy
saucepan over low heat. Dip frozen chocolate balls into melted
chocolate to coat. Place on wax paper-lined baking sheet. Sprinkle
lightly with cocoa. Keep frozen til ready to serve. Yeild 5 dozen.
Source: newpaper, newsletter Feb ’90

MMMMM

Beef Tenderloin Salad

Recipe By : Bon Appetit October 1992
Serving Size : 6 Preparation Time :0:00
Categories : Beans Peas Beef Veal
Bon Appetit Magazine Salads Salad Dressings
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 1/2 pounds beef tenderloin steaks — 1-inch-thick
***DRESSING***
1 1/4 cups olive oil
1/3 cup balsamic vinegar — or red wine vinegar
3 tablespoons chopped fresh chives
2 tablespoons orange juice
1 tablespoon poppy seeds
***SALAD***
3/4 cup green beans — trimmed
1 head bibb lettuce — torn into bite-size
— pieces
1 head red leaf lettuce — torn into bite-size
— pieces
1 can mandarin oranges — drained (16-ounce)
1 cup crumbled feta cheese
3/4 cup coarsely chopped walnuts
1/2 medium red onion — thinly sliced into
— rings

Heat oil in heavy large skillet over medium-high heat. Season steaks with pepp
er. Add to skillet and cook to desired doneness, about 5 minutes per side for
medium-rare. Transfer steaks to platter. Let stand until cool, about 15 minut
es. Cover and refrigerate until well chilled.

For dressing:

Whisk all ingredients in medium bowl to blend. Season to taste with salt and p
epper.

For salad:

Cook green beans in large saucepan of boiling salted water until just crisp-ten
der. Drain. Refresh under cold water. Drain well. Pat dry. Combine green b
eans and remaining ingredients in large bowl. Cut steaks diagonally into thin
slices. Add to salad. Add dressing and toss to coat; serve.

Sharon Smith – Berkeley, Michigan

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

RIGATONI WITH A SAUCE OF LAMB AND PINE NUTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meat entree Pastas and

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole onion — chopped
3 tb Olive oil
2 Cloves garlic — chopped
1/2 lb Lamb — ground
1 t Dried oregano
2 tb Fresh parsley — chopped
1 tb Tomato paste
1 c Chicken broth
Salt and freshly ground
Black pepper — to taste
1 lb Rigatoni (durum wheat
Pasta)
1/4 c Fresh mint leaves —
Chopped
3/4 c Feta cheese — crumbled
1 1/2 tb Olive oil — optional
3 tb Pine nuts — toasted

In a heavy saucepan, saute the onion in the 3
Tablespoon. oil over low heat for 3 to 4 min.

Add the garlic and cook, stirring, for less than a
minute; then add the lamb and oregano. Cook the lamb
over high heat, stirring frequently to break up the
lumps, until it has just lost its raw color.

Stir in the parsley, tomato paste and chicken broth.
Season with salt and pepper. Bring to a simmer, place
cover on slightly askew and cook over low heat for 15
min.

While the sauce is cooking, bring a large kettle of
water to a boil. When the water is boiling furiously,
add 1 Tablespoon. salt; add the rigatoni and stir once
or twice. Boil the pasta for 8 to 10 min., or until
tender-firm to the bite.

Turn the pasta into a colander, drain well, then
transfer to a large warmed bowl. Pour over the sauce,
add the mint, feta cheese, pine nuts, and optional 1
1/2 Tablespoon. of olive oil.

Toss again and serve piping hot.

Recipe By : Washington Post, 9/27/95

– – – – – – – – – – – – – – – – – –

Quick Broccoli Rice Casserole

Recipe By : Joel Ehrlich
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Rice
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Oz Pkg Frozen Broccoli With Cheese Sauce
1/2 Cup Quick Cooking Rice
1/2 Cup Whole Milk
1 Cup Cooked Chicken, Ham Or Turkey — Cubed
2 Tbls Parmesan — Grated

NOTE: Cooking times are based on the use of a 625-750 watt microwave oven and
food quantities for 2 servings. Adjust cooking times as required.

Follow package directions for frozen Broccoli w/Cheese Sauce.

Turn into a (1 Qt.) casserole.
Add the chicken, ham or turkey.
Add the rice, milk and cheese.
Blend thoroughly.
Cover.
Microwave on high until the rice is tender (about 6 minutes), stirring once.
Serve

– – – – – – – – – – – – – – – – – –

Title: Portuguese Biscuits
Categories: Breads, Portuguese
Yield: 36 Servings

1/4 c Butter
1 1/4 c Sugar
3 Eggs
3 1/2 c Flour
3 ts Baking Powder
1 ts Salt

Cream butter and sugar until light and fluffy. Cream the eggs one at a
time. Add flour, baking powder and salt; 2 tablespoons at a time until all
used up. Dough should be quite stiff, make walnut sized balls and roll into
a 6 inch rope the size of a pencil. Make a ring on a lightly greased baking
sheet, sealing the edges together. Bake in a preheated 350oF oven 20-25
minutes until light brown. Makes 2/-3 dozen.

Source: “The Yankee Kitchen” 03-30-93 (#5) [Louise]

—–

Seed Cookies

Recipe By : Angela Bedaski (Metroteller)
Serving Size : 240 Preparation Time :0:00
Categories : *Pat’s Collection Cookies: Formed
*Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 1/3 tablespoons baking powder
2 rounded cups shortening
3/4 cup buttermilk
4 medium eggs
1 tablespoon vanilla
1/2 cup margarine
1 cup sesame seeds — about

Sift all of the dry ingredients in a large bowl. Work in the shortening like
pie crust. Add buttermilk, eggs, and vanilla. Mix well, mixture will look like
pie crust. Let margarine stand at room temperature until soft. Work into the
above mixture with your hands. Roll portions of dough to size desired. Cut and
roll in sesame seeds.
Bake at 350 for 15 minutes.
Makes about 20 dozen; 42 cookies per lb.
Input: 11/16/91

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 1368 0 0 0 0 0

Sauteed apple salad with Roqufort and Walnuts

Recipe By : =

Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Sherry or Red Wine Vinegar
1 tablespoon Fresh thyme or 1 teaspoon dried
1/2 cup 1 Tbl Olive Oil
8 cups Mixed baby greens
4 large apples, golden delicious
peeled,cored and cut into 12 sliced.
1 tablespoon sugar
1 cup Roquefort cheese — crumbled
1/2 cup walnuts — chopped toasted
(Toast on cookie sheet 5 min in 350*oven)

Combine vinegar and thyme, gradually whisk in 1/2 cup of olive oil. =

Season with salt pepper.

Heat remaining 1 Tablespoon of oil in skillet over medium heat, add apple=
s =

and sugar and saute until apples are tenbder about 8 min. Increase heat =

to high and saute until golden brown about 5 minutes longer. Divide sala=
d =

greens among eight plates, arrange six apple slices on greens sprinkle =

with walnuts and Roquefort cheese and drizzle with dressing on top just =

before serving.

Everything can be prepared in advance and can be taken to the dinner home=
=

in separte containers and arranged just before serving to avoid wilting.

– – – – – – – – – – – – – – – – – – =

NOTES : This recipe, from Rosette DuBois was adapted from The Silver =

Palate Cookbook. =

Title: FRESH MINESTRONE SOUP
Categories: Soups, Microwave
Yield: 1 servings

3/4 c Microwave spirals uncooked
1 2/3 c (14-oz) ready to serve
Beef broth
2 c Finely chopped vegetables
Broccoli, cauliflower,
Tomato etc
1 c Hot water
1/4 ts Dried marjoram leaves
1/4 ts Dried thyme
Grated romano cheese opt

In 2 quart microwave safe casserole, combine all
ingredients except cheese. Cover; microwave at high
11-13 minutes, stirring once, or until pasta is
tender. Serve in bowls sprinkled with cheese, if
desired.

—–

Title: NO COOK PEACHY ORANGE JAM
Categories: Preserves
Yield: 6 servings

1 Orange
2 1/2 c Peaches, finely chopped
1/3 c Maraschino cherries, chopped
2 tb Lemon juice
5 c Sugar
3/4 c Water
1 pk Certo Fruit Pectin Crystals

Certo Recipe Mailing for September 93

Grate orange rind. Section orange, remove membrane.
Dice sections and put into a large bowl with rind. Add
peaches, cherries, lemon juice and sugar. Mix well.
Let stand 10 minutes.

Combine water and Certo in a small saucepan. Boil for
1 minute, stirring constantly.

Stir pectin into fruit mixture for 3 minutes until
most of sugar is dissolved.

Pour into clean jars or plastic containers. Cover
tightly with lids and let stand at room temperature
til set. (may take 24 hours)

Store in freezer or for 3 weeks in frig. Makes 6 1/2
cups

—–