SALAD OF CHICKEN MELON *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
3 Chicken breasts — whole,
– boneless
1 Cantaloupe
1/2 lb Black grapes
1/2 lb Asparagus
1 c Chicken broth
1/2 c Dry white wine
1 Garlic clove — crushed
3 tb Capers
3 tb Parmesan cheese — coarsely
– grated
—–DRESSING—–
1/4 c Lemon juice
1/4 c Oil
1/4 c Dry white wine
1 Garlic clove — crushed

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus,
boil, steam or microwave until just tender. Cut asparagus into 2 inch
lenghts. Combine broth, wine and garlic in a pan, add chicken; bring
to a boil, reduce heat and simmer for 5 minutes on each side, or
until tender. Drain chicken, cool, and shred finely. Combine chicken,
melon, grapes, asparagus and capers with dressing. Serve with
parmesan cheese. Dressing: Combine all ingredients in a jar, shake
well.

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Title: Sizzling Rice Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 4 servings

2 c Hot, cooked short-grain
-white rice
1/4 lb Medium-sized prawns in the
-shell
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Cornstarch
ds Pepper
1/2 lb Napa cabbage
1 1/2 c Oil for deep frying
1 qt Chicken stock
1/2 c Fresh or defrosted frozen
-peas

For when you finally burn out on hot and sour soup, here’s a bonus!

It’s relatively simple, except for the rice part and well worth the
effort.

Press hot cooked rice into a thin layer (no more than 1/4 inch thick)
on a baking sheet. Place in a preheated 300F oven for 30 minutes.
Remove from the oven, turn the rice layer over, and return it to the
oven for an additional 30 minutes.

Remove from oven, and when cool enough to handle, break into 3-inch
pieces.

Shell, devein, wash and drain prawns. Dice prawns and place in a
bowl. Add salt, sugar, soy, cornstarch and pepper; mix well. Cut Napa
cabbage into 1-inch wide pieces.

Heat oil in wok to 325F

Meanwhile, bring chicken stock to a boil. Add prawns, peas and Napa
cabbage. Return to a boil.

Deep fry rice patties in hot oil until golden brown (about 5 minutes).
Remove and drain on paper towels.

Pour the hot soup into a deep serving bowl and immediately add the
rice patties. Both the rice patties and the soup must be as hot as
possible to produce the sizzle.

If the timing isn’t perfect, the soup can be reheated but the rice
patties cannot. (This final step, which is quite showy, may be done
at the table.)

Serve at once.

Makes 4 servings.

NOTE: The rice patties can be baked 2 weeks in advance, stored in an
airtight container and refrigerated. They also can be frozen for up
to 2 months.

Source unknown.

Posted by Stephen Ceideberg; February 10 1992.

MMMMM

Title: BAKED S’MORES
Categories: Cookies
Servings: 9

1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
1 T Water
3 Milk chocolate bars (1.55
-oz ea)
1 cn Marshmallow creme (7 oz)

1. Preheat oven to 350’F. Grease an 8″ square pan.

2. Combine cookie mix, contents of buttery flavor packet from Mix, egg and
water in large bowl. Stir until thoroughly blended. Divide cookie dough in
half. Press half the dough evenly into bottom of pan.

3. Cut each milk chocolate bar into 12 sections by following division
marks on bars. Arrange chocolate sections into 4 rows, with 9 sections in
each row.

4. Place spoonfuls of marshmallow creme on top of chocolate. Spread to
cover chocolate and cookie dough. Drop remaining cookie dough by
teaspoonfuls on top of marshmallow creme. Spread lightly with back of
spoon. Bake at 350’F. for 25-30 minutes or until light golden brown. Cool
completely. Cut into squares.

Makes 9 squares.

MMMMM

Title: Prawns with Peanut Sauce
Categories: Seafood, Low fat, Indonesian, Ethnic
Yield: 4 servings

1 lb Medium prawns
1 c White wine
1 1/2 tb Smooth peanut butter
2 tb Safflower oil
1 1/2 tb Light honey
2 tb Low-sodium soy or tamari
-sauce
2 ts Rice vinegar
1/2 ts Dark sesame oil
1/2 ts Cayenne pepper
1 tb Green onion; minced
1 1/2 ts Ground coriander
1/2 ts Ground cumin
4 c Steamed rice; (optional)

Recipe by: the California Culinary Academy Preparation Time: 0:25

1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook
over medium-high heat until they turn bright pink. Set aside.

2. In a small bowl mix together peanut butter and safflower oil until
smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion,
coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in
saucepan and reheat. Serve over steamed rice (if desired).

—–

Curried Seafood Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Vinegar
1 tablespoon Honey
1 1/2 teaspoons Curry powder
1/3 cup Oil
5 cups Lettuce
3 cups Spinach
1 cup Celery
1/2 each Cucumber
8 ounces Shrimp — cooked
6 ounces Crab meat
1/2 cup Coconut
1/2 cup Almonds — chopped
1/2 cup Raisins

Blend first four ingredients, adding oil gradually. Toss with all ingredients
except last three. Sprinkle those on top.

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Title: APPLE MATZOH KUGEL (PAREVE)
Categories: Passover
Yield: 6 servings

4 Matzohs
3 Eggs ;beaten
1/2 ts Salt
1/2 c Honey
1/4 c Oil
2 tb Horseradish
1/2 c Chopped Walnuts
2 Apples ;chopped
1/2 c Raisins
1 ts Cinnamon

Break matzohs in to pieces, soak in water and drain.
Combine eggs, salt, honey, oil, cinnamon and
horseradish and add to matzoh. Mix in nuts, apples and
raisins. Place in greased 8 inch square baking dish
and bake at 350 degrees for 35 minutes. Makes 6 to 8
servings.

—–

OMELETA ME LAHANIKA KE FETA (VEGETABLE OMEL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cooked peas, fresh/canned
1/2 c Diced carrots, cooked
5 tb Butter
5 ea Eggs
Salt pepper to taste
3 tb Milk or water
1/2 c Feta cheese, crumbled

If you are using canned peas and carrots, drain
them and rinse with fresh water. Put 2 tbs. of the
butter in a pan, add the vegs.; saute for 2 or 3 min.
Add salt pepper. Put the remaining butter into
another frying pan, and heat. Beat the eggs with the
milk (or water); pour into the pan and let cook. As
soon as the omelet is set, top with the vegs. and
cheese. Fold in half, and serve immediately.

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GRANNY’S COUNTRY CHILI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Vegetables
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Dried blackeyed peas
1 lb Sausage
3 cn Tomatoes
2 c Water
1 tb Black pepper
2 tb Garlic salt
2 tb Chili powder

Cover the blackeyed peas in water and soak overnight. Drain peas. Saute
sausage meat until done. Add tomatoes, water, spices. Simmer one hour.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th
Annual Cookbook, November 16, 1990 and was submitted by Ms. Edith King of
Blackshear, Georgia.

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Title: Chinese Style Fried Rice
Categories: Vegetables
Yield: 4 servings

1 c Water 1/3 c Onion
1 1/3 c Minute rice 1/2 c Water
1 Egg 3 tb Soy sauce
3 tb Butter

In a small saucepan, bring 1 cup water to a boil.
Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile
using a 10″ skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup
chopped onion to the rice. Saute, stirring over medium heat until mixture
is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into
the rice.

—–

Cauliflower Soup (From My Garden)

Recipe By : From MY Garden Show #5536
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
2 tablespoons flour
1 quart vegetable stock
1 head cauliflower — cut into florets
Salt
Pepper

In large pot heat butter. Whisk in flower. Slowly pour in vegetable
stock and continue whisking. Add cauliflower, and cook until tender.
Puree in blender. Season with salt and pepper. Serve hot

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