Title: CHINESE CHICKEN SALAD #1
Categories: Chinese, Chicken, Salads
Yield: 6 servings

2 1/2 lb Plain roasted chicken
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)

————————-DRESSING————————-
3 tb Sesame paste, or peanut
– butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-or cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry

TRIM THE BEAN SPROUTS at both ends. Peel the cucumber,
split it in half lengthwise and remove the seeds with
a teaspoon. Finely shred the cucumber into 3-inch
lengths. Peel and finely shred the carrots into 3-inch
lengths. Set the vegetables aside. Take all the meat
off the cooked chicken and shred it into fine strips
using a sharp knife or cleaver. Arrange the chicken
strips on a platter and surround them with the bean
sprouts, cucumbers and carrots. Combine all the
ingredients for the dressing and mix them thoroughly.
(I find an electric blender is useful for this, but
you could use a screw-top jar and shake everything in
it well.) Pour the dressing all over the chicken and
vegetables and mix well. Serve at once.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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Title: CHEWY ROLO COOKIE BAR
Categories: Cookies
Yield: 1 servings

1 pk Yellow cake mix
1/2 c Nuts, chopped
2/3 c Evaporated milk
1/4 c Butter, melted
36 Rolo candy pieces, halved

Combine cake and nut meats in a medium bowl. Stir in
evaporated milk and melted butter or margarine. Blend
well. Spread half of cake mixture into a greased 9×13
inch pan. Bake at 350 degrees for 15 minutes. Remove
from oven. Immediately place Rolo pieces, cut side
down, over hot crust. Drop remaining cake mixture by
teaspoonfuls over Rolo pieces. Bake at 350 degrees
for 25 to 30 minutes or until lightly browned. Cut in
squares. Randy Rigg

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Title: BANANA BREAD PUDDING WITH BANANA RUM SAUCE
Categories: Puddings
Yield: 12 servings

MMMMM———————–BREAD PUDDING—————————-
6 c Bite-sized pieces
-of day-old French bread
3 c Milk
3 lg Eggs
2/3 c Plus 1 tb sugar
2 lg Very ripe bananas
3/4 tb Vanilla extract
1 tb Ground cinnamon
1/4 ts Ground nutmeg
1/2 c Seedless raisins
1/2 c Roasted pecans
3 tb Unsalted butter
3/4 c Heavy whipping cream

MMMMM———————-BANANA RUM SAUCE—————————
2/3 c Unsalted butter,
-room temperature
1/2 c Packed light brown sugar
6 lg Ripe bananas, quartered
1 ts Ground cinnamon
1/4 ts Ground nutmeg
3 tb Dark rum
2 tb Banana liqueur
1/2 ts Pure vanilla extract

Chef Frank Brigtsen of Brigtsen’s Restaurant in Uptown New Orleans is
a fantastic cross between the classic bread pudding and Bananas
Foster, the great flaming bananas and ice cream dessert.

Preheat the oven to 300F. Put the French bread pieces into a 9x12x2
inch baking pan. In a blender or food processor, blend the eggs,
milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and 1/2 teaspoon of
the vanilla until smooth. Pour this mixture over the French bread
pieces. Fold in the raisins and the pecans and let the mixture set
for 20 minutes. Top with small pieces of the butter.

Cover the pudding with aluminum foil and place the pan into a larger
pan. Add warm water to a depth of 1 inch in the larger pan. Bake for
1 hour. Remove the foil and bake uncovered for 15 minutes until set.

In a deep, medium bowl, whisk the cream just until it begins to
thicken. Add the remaining 1 tablespoon of sugar and 1/4 teaspoon
vanilla. Continue whisking unti soft peaks form. Cover and chill.

Banana Rum Sauce Heat a large saute pan or skillet over low heat. Add
the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet
back and forth, cook until the butter and sugar become creamy and the
bananas begin to soften, about one minute. Remove the skillet from
heat and add the rum and the liqueur. Return the pan to the heat.
Tilt the pan, avert your face and and light the liquid with a long
match. Shake the skillet until the flames subside. Add the vanilla,
remove from heat and keep warm.

To serve, place a large scoop of bread pudding in the middle of each
serving plate or bowl. Place 2 slices of banana on each plate and top
with about 3 tablespoons of sauce. Spoon the whipped cream over the
bread pudding and serve immediately. Walt MM

MMMMM

Jalepeno Roll-Ups

Recipe By : JFULLER@UGA.CC.UGA.EDU (Jenna)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz. Cream Cheese
1 Can Green Chiles — –or–
2 To 3 Jalepenos — finely chopped
10 Large Soft Tortillas
1/2 C. Sour Cream
2 T. Taco Or Picante Sauce

In a bowl combine cream cheese, sour cream, peppers and taco sauce
until blended. Lay a tortilla out flat and spread a thin layer of
cream cheese mixture on it. Then, tightly roll up tortilla (like
a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to
4 days. Repeat with remaining tortillas. After refrigeration,
unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter
with parsley or Boston lettuce and can be served with salsa for dipping.
This recipe makes about 80-100 slices.

***TIP: Cut with a very sharp knife

– – – – – – – – – – – – – – – – – –

NOTES : This is an easy appetizer that can be made up to 4 days ahead and
looks and tastes a little different

Title: CLOTTED CREAM PART 1
Categories: Desserts
Yield: 1 serving

Clotted cream is a traditional product of South West England and the
traditional farmhouse method of manufacture is as follows:

1. Channel Island milk is placed in shallow pans or bowls and left until
the cream rises to the top.

2. The milk is then scalded for about one hour by placing the pan or bowl
over a pan of water maintained at a temperature of about 180^F (82^C).

3. The cream is ready when it is straw colored and wrinkled in appearance.
It is then cooled overnight or for about twelve hours.

4. When cool the cream should be skimmed off the surface using a
perforated skimmer or a shallow spoon.

5. If the skimmed cream is left in the refrigerator for a few hours it
will thicken further.

Alternatively, clotted cream can be made using the direct scald method.
Double cream is placed in shallow pans or bowls and scalded as for the
traditional method. After scalding and cooling the whole contents of the
pan are used as clotted cream.

Source: “Farmhouse Kitchen”, based on the Independent Television series,
presented by Dorothy Sleightholme. Published by Yorkshire Television
Centre, Leeds LS3 IJS, c Trident Television, Ltd., 1976

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
per Karen Mintzias

—–

Pasta with Broccoli and Spinach

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 grams Penne
1/4 cup White wine
15 grams Butter
3 Spinach leaves
1/2 Onion
1/4 cup Grated parmesan cheese
1/4 teaspoon Ground nutmeg
1/4 cup Grated cheddar cheese
125 grams Broccoli florets

Preparation: chop the onion and shred the spinach leaves.

Alternative to wine: white grape juice works just as well.

1. Cook the pasta in a large quantity of boiling water until just tender.
Drain and place in a greased, shallow, ovenproof dish and keep warm.

2. Melt the butter in a large pan. Add the onion and cook over a low heat
for 3-4 minutes.

3. Add the nutmeg, broccoli and spinach. Pour over the wine or grape juice.

4. Cover and cook over a low heat for 5 minutes.

5. Spoon the vegetable mixture over the pasta. Top with the cheeses and
bake at 180C for 5 minutes, or until the cheese has melted and browned.

Serve immediately.

Recipe courtesy of: Kaz Glover, 04 Feb 93 19:44:35

– – – – – – – – – – – – – – – – – –

CHERRY PUDDING AND HOT SAUCE

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 c Sugar
2 ts Soda
2 ts Cinnamon
1 t Salt
2 Eggs
2 cn Cherries — drain, reserv juic
1 c Nuts
—–HOT SAUCE—–
1 c Sugar
2 tb Flour
Butter
1 t Almond flavoring

Blend first 5 ingredients together by hand; do not use mixer. Add eggs and
cherries; mix until just blended. Add nuts. Pour into 9 x 12 inch pan.
Bake in 350 degree oven for about 40 minutes.

Hot Sauce: Add sugar and flour to reserved cherry juice; cook over medium
heat until thickened. Remove from stove; add small amount butter and almond
flavoring. Serve hot over pudding.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

– – – – – – – – – – – – – – – – – –

Combine:
1 cup milk and 2 eggs in mixing bowl or food processor.
Sift:
2 cups flour
1 teas. baking powder
1/2 teas. salt
1 Tablespoon sugar (optional)

Add to egg mixture and beat or process until smooth. [Test to see if
batter flows smoothly through a funnel or squeeze bottle with an opening
of apprx. 1/2 inch. Add flour or milk to thicken or thin batter.]

Heat and apprx. 3/4 cup vegetable oil in skillet to 375 degrees. Pour
batter through the funnel into the oil, making swirls or spirals from the
center, out. Batter will expand, don’t fill the entire surface. Cook
about 30 seconds per side for small cakes and 2 minutes per side for
large cakes. Turn cakes with tongs when edges are brown. Remove with
tongs and drain on paper towel. DO NOT STACK. Serve warm with powdered
sugar, cinnamon, syrup, jam, jelly, ice cream, etc.

Makes: 5 large or 10 small

WINTER SQUASH APPLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Butternut squash
2 c Sweet potato, peeled diced
3 md Apples, peeled chopped
1 md Onion, chopped
2 c Water
1/2 ts Sea salt
1/2 ts Chinese 5 spice
1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a
saucepan on high heat. Reduce the heat and simmer 30
minutes, or until all the vegetables are tender. Add
the seasonings and use a blender to process the
mixture. Heat in the saucepan again on low heat until
hot. Keeps 3-5 days refrigerated. *Original recipe by
David Tinker, Vancouver chef

Jeanne Marie Martin, “Vegan Delights” posted by Anne
MacLellan

– – – – – – – – – – – – – – – – – –

Hearty Beef Stew

Recipe By : logg@cbnewse.cb.att.com (Charles Doug Logg)
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef — cut in 1-inch cubes
5 carrots — sliced
1 large onion — diced
3 stalks celery — sliced
28 ounces tomatoes
1/2 cup quick-cooking tapioca
1 whole clove
2 bay leaves
Salt and pepper to taste

Trim all fat from meat. Put all ingredients in crock-pot. Mix
thoroughly. Cover and cook on low 10 – 12 hours. (High; 5 to 6 hours).
To enhance the flavor, put in a day of snow sking. Then have this for
dinner.

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