Title: Curry Buttered Popcorn
Categories: Desserts, Popcorn
Yield: 6 servings

1 1/2 qt Plain popped popcorn
2 T Butter or margarine
1 t Curry powder
2 T Light raisins
1 sm Apple, cored, diced

Melt butter over low heat. Stir in curry powder, raisins and apple.

Drizzle over popcorn in large bowl. Toss gently until well-blended.

Nutritional analysis per serving: 99.3 calories; 6.2 grams total fat;
(3.7 grams saturated fat); 1.2 grams protein; 9.3 grams
carbohydrates; 16.5 milligrams cholesterol; 62.0 milligrams sodium.

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HUNGARIAN MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter, unsalted
2 c Onion — diced
2 lb Mushroom — sliced
3/4 c Wine, white, dry
6 tb Butter, unsalted
6 tb Flour, all-purpose
3 c Milk, whole
3 c Sour cream
1 1/2 ts Paprika, hungarian
1 t Salt
1 t Dill weed
1/2 ts Pepper, black, ground

Saute the onions and mushrooms in the butter in a
large saute pan until the onions are translucent.
Add the wine and cook un til the alcohol has boiled
off, abot 3-4 minutes. Remove from the heat and set
aside.
In a 3 quart saucepan, over low heat, blend the
flour and butter into a roux, stirring constantly for
4-5 minutes. Add the milk, continue whisking,
increase heat to medium. Cook until mixture thickens,
whisking occasionally.
Whisk the mushroom/onion mixture into the milk
mixture. Then add the sour cream and seasonings,
simmer over low heat for 10 minutes or until flavors
are blended. Yield: 8 cups. Source: Seva
Restaurant, 314 East Michigan Avenue, Ann Arbor,
Michigan from the book “Best Recipes of Michigan Inns
and Restaurants” received in the November ’93 cookbook
swap from Bud Prescott. MM by Lyn.

– – – – – – – – – – – – – – – – – –

Title: Southwest Relish
Categories: Vegetables Relish Tex-mex
Servings: 8

1 c Tomatillos; Chopped, 6 oz
3/4 c Tomato; Seeded And Chopped
3/4 c Green Bell Pepper; Diced
3/4 c Yellow Bell Pepper; Diced
1/4 c Pine Nuts; Toasted, 1 oz
2 ea Cloves Garlic;Finely Chopped
1 T Fresh Sage Leaves; Snipped
1 T Lemon Juice
1/4 t Salt

NOTE: Tomato and Pepper measures are approximate. You should use one
medium tomato and the peppers should be small ones.
————————————————————————–

Mix all ingredients. Cover and refrigerate at least 1 hour.

Makes 4 cups of relish.

—————————————————————————–

Title: How Canning Preserves Foods
Categories: Canning, Information
Yield: 1 guide

The high percentage of water in most fresh foods makes them very
perishable. They spoil or lose their quality for several reasons:

* growth of undesirable microorganisms- bacteria, molds, and yeasts,
* activity of food enzymes,
* reactions with oxygen,
* moisture loss.

Microorganisms live and multiply quickly on the surfaces of fresh food
and on the inside of bruised, insect-damaged, and diseased food. Oxygen
and enzymes are present throughout fresh food tissues. Proper canning
practices include:

* carefully selecting and washing fresh food,
* peeling some fresh foods,
* hot packing many foods,
* adding acids (lemon juice or vinegar) to some foods,
* using acceptable jars and self-sealing lids,
* processing jars in a boiling-water or pressure canner for the correct
period of time.

Collectively, these practices remove oxygen; destroy enzymes; prevent
the growth of undesirable bacteria, yeasts, and molds; and help form a
high vacuum in jars. Good vacuums form tight seals which keep liquid in
and air and microorganisms out.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

CHICKEN MADEIRA ON HERBED BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Main dish
Poultry Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Chicken breast skin’d bone’d
1 tb Cooking oil
2 x Cloves garlic, minced
4 1/2 c Quartered fresh mushrooms
1/2 c Chopped onion
1 c Low-cal sour cream
2 tb All purpose flour
1 c Skim milk
1/2 c Chicken broth
2 tb Madeira or dry sherry
Recipe Herbed Biscuits

Cut chicken into 1 inch cubes.
In a 12 inch skillet cook chicken in hot oil over medium-high
heat for 4 – 5 minutes or till no longer pink. Remove chicken; set
aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered,
for 4 – 5 minutes or till liquid evaporates.
In a bowl stir together sour cream, flour, 1/2 teaspoon salt and
1/4 teaspoon pepper. Add sour cream mixture, milk, and broth to
skillet. Cook and stir until bubbly. Cook 1 minute more. Add chicken
and Madeira or sherry; heat through. Serve over Herbed Biscuits.
Sprinkle with thinly sliced green onions if desired. Makes 6 servings.
HERBED BISCUITS: In a mixing bowl stir together 1 3/4 cup
packaged biscuit mix, 2 TABLESPOONS thinly sliced green onion, and
1/2 teaspoon crushed, dried oregano. Add 1/2 cup skim milk; stir just
until dough clings together. On a floured surface knead dough 10 to
12 strokes. Roll to a 1/2 inch thickness. Using a 2-inch biscuit
cutter, cut dough into 12 biscuits.
Reroll the trimmings as necessary. Bake biscuits on an ungreased
baking sheet in a 425 degree oven for about 12 minutes.
PER SERVING: calories – 406, fat – 14 g., cholesterol – 78 mg.,
protein – 35 g., carbohydrate – 34 g., sodium – 797 mg.
FROM: Better Homes and Gardens Magazine September 1992 issue.

– – – – – – – – – – – – – – – – – –

CELERY ROOT BISQUE WITH PEPPERED CROUTONS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Butter, unsalted
1 lg Onion — chopped
3 Celery stalk — with leaves,
-sliced
2 1/4 lb Celery root — peeled,
-coarsely chopped
2 md Russet potatoes, peeled,
-coarsely chopped
2 lg Parsnip — peeled, coarsely
-chopped
5 c Chicken stock or
-canned broth
1 Bay leaf
4 Thyme sprigs, fresh — or
1 t Thyme, dried — crumbled
1/2 ts Pepper, white
1/4 ts Coriander seeds
2 c Spinach leaves
1/2 c Whipping cream
Peppered croutons-see recipe

Melt butter in heavy large non-aluminum pot over
medium heat. Add onion and celery and saute until
slightly softened, about 5 minutes. Add celery roots,
potatoes and parsnips and saute 5 minutes. Add 3 cups
stock, bay leaf, thyme, white pepper and coriander.
Bring to boil. Reduce heat, cover partially and simmer
until vegetables are very soft, about 25 minutes.
Discard bay leaf and thyme sprigs. Add spinach to
soup and cook until just wilted, stirring
occasionally, about 2 minutes.

Place soup in batches in processor. Return soup to
pot. Add cream and remaining 2 cups stock and simmer
15 minutes, stirring occasionally. Season with salt
and white pepper. (Can be prepared 1 day ahead.
Cover and refrigerate. Bring to simmer before
continuing.)

Ladle soup into bowls. Sprinkle with croutons and
serve.

“The Irish excel with root vegetables, and every home
garden seems to boast lush rows of celeriac, parsnips,
turnips, leeks, rutabagas, and potatoes. This savory
bisque is a subtle and suave use of the humble and
often ignored celery root. Along with glasses of
sherry, it makes a great beginning to an elegant
celebration of St. Patrick. Spinach leaves add pretty
green color to the bisque.”

From Bon Appetit, March 1991

– – – – – – – – – – – – – – – – – –

QUICK GARLIC-ONION SOUP WITH RED-WINE CROUTON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–GARLIC-ONION SOUP—–
2 lg Garlic cloves
1 1/2 lb Onions (5 medium)
2 1/2 tb Butter
1/4 c Red wine
1/4 ts Dried thyme
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 qt Chicken stock (or canned
-chicken broth)
—–RED-WINE CROUTONS—–
1/2 Loaf French bread
5 tb Olive oil
1/4 c Red wine
3 oz Swiss cheese, thinly sliced
2 oz Grated Parmesan cheese (1/2
-cup)

GARLIC-ONION SOUP: Peel and mince the garlic. Peel
and thinly slice the onions (food processor
preferred). Heat the butter in a large, deep skillet.
Add garlic and onions; cover and cook over medium
heat, stirring occasionally, until onions soften,
about 8 minutes. Uncover and saute until golden, about
5 minutes longer. Add thyme, salt, pepper, and
chicken stock. Bring to a boil. Cover, reduce heat,
and simmer to blend flavors, about 5 minutes.

RED-WINE CROUTONS: Cut the bread on the diagonal into
four 1-inch thick slices. Heat 3 tablespoons of the
oil in a large skillet. Add the bread and saute on
both sides until light brown, about 2 minutes. Drizzle
the wine and remaining oil over the croutons and top
them with the cheese slices. Cover and cook over
medium heat until the cheese melts, 2 to 3 minutes.

SERVING: Ladle soup into warm soup bowls and top with
the croutons. Pass the Parmesan cheese separately.

[Cook’s magazine; April
1989]
Posted by Fred Peters
Fidonet COOKING echo

– – – – – – – – – – – – – – – – – –

BANANA CHOCOLATE CHIP MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Miracle Whip OR Miracle Whip
-Light Dressing
1 c Sugar
2 lg Ripe Bananas, well mashed
2 c Flour
2 ts Baking soda
1/2 c Mini semi-sweet chocolate
-chips

~ Heat oven to 350 F. ~ Mix dressing and sugar. Add
bananas, combine flour and baking soda and
chips; mix until just moistened. ~ Spoon batter
into greased or paper-lined muffin pan, filling each
cup
2/3 cup full. ~Bake 15 minutes. Makes 12.

– – – – – – – – – – – – – – – – – –

Rustic Rub

Recipe By : COOKING LIVE SHOW #CL8733
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice
cabinet for up to 3 months.

– – – – – – – – – – – – – – – – – –

Title: Hot Chicken Salad DGSV43A
Categories: Poultry, Main dish
Yield: 6 servings

2 1/2 c Cooked chicken; diced
1 c Fresh mushrooms; sliced
1 t Lemon juice
1/4 t Pepper
1 c Rice; cooked
1 cn Cream of chicken soup; undil
1/2 c Cornflake crumbs
1 c Celery; diced
1 T Onion; minced
1/2 t Rosemary; crushed
8 oz Water chestnuts; drain sli
3/4 c Mayonnaise
3 T Margarine
1/2 c Almonds; slivered

In a large bowl, combine chicken, celery, mushrooms, onions, lemon
juice, spices, water chestnuts and rice. Blend mayonnaise and soup;
toss with chicken mixture. Spoon into a 2 qt. casserole. In a
skillet, melt butter and combine with the cornflakes and almonds.
Cook until lightly browned. Top casserole with crumb mixture. Bake at
350 degrres for 30 minutes. One serving (of 6) = @ 270 calories. This
is a recipe of Michelle Wise, Spring Mills, Penn., reformated and
brought to you by Judy Lausch DGSV43A. A great luncheon dish.

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