Title: CHICKEN WITH CHOCOLATE SAUCE (CHICKEN MOLE)
Categories: Poultry, Chocolate, Mexican, Sauces
Yield: 6 servings

4 tb Olive oil
2 Cloves garlic, minced
Serving-pieces of chicken
-for 6 persons
1 Onion, chopped
1 Green pepper, chopped
3 Slices canned pimento,
-chopped
2 Large tomatoes, peeled,
-seeded, and chopped
2 tb Chili powder (or to taste)
2 1/2 c Chicken broth
1/4 c Slivered almonds
1/4 c Raisins
1/2 ts Cumin
1/4 ts Nutmeg
1/4 ts Ground cloves
1/4 ts Cinnamon
1/2 ts Salt
1/4 ts Pepper
1 ts Sugar
Grated rind of 1 orange
2 Squares bitter chocolate,
-chopped
1/4 c Light rum

In casserole, heat oil and cook garlic for a few moments to flavour oil;
add chicken and brown. Remove chicken. In remaining fat, cook onion, green
pepper, pimento, and tomato over gentle heat for 10 minutes. To onion
mixture, add chili powder, blending well. Add broth, almonds, raisins,
seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate,
stirring until melted. Replace chicken, spooning sauce over. Bake,
covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum,
ignite it, and pour over contents of casserole; allow to stand for a few
minutes. Source: Jack Shyba, FidoNet Cooking Echo

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Title: NUTTY WHITE CHUNK COOKIES
Categories: Cookies
Yield: 6 servings

2 1/4 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
1 c Light brown sugar, firmly
-packed
1/2 c White sugar
3/4 c Salted butter, softenend
2 lg Eggs
2 ts Pure vanilla extract
1 c (4 oz) pecans, chopped
1 1/2 c (8 oz) white chocolate bar,
-coarsely chopped

Preheat oven to 300 In medium bowl combine flour, soda
and salt. Mix well with a wire whisk. Set aside. In
large bowl with an electric mixer blend sugars at
medium speed. Add butter and mix to form a grainy
paste, scraping down side of bowl. Add eggs and
vanilla, and beat at medium speed until light and
fluffy. Add the flour mixture, pecans and white
chocolate, and blend at low speed until just combined.
Do not overmix. Drop by rounded tablespoons onto
ungreased cookie sheets 2 inches apart. Bake 20-22
minutes or until edges just begin to turn golden
brown. Use a spatula to transfer cookies immediately
to a cool flat surface.

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Title: Chocolate Spread
Categories: Diabetic, Sauces
Yield: 1 1/2 cups

1/4 c Unsalted Butter; 1/4 c Lowfat cream cheese;
3 tb Cocoa powder; 4 tb 6 tb artificial sweetener;*

Melt the butter in a small saucepan. Add the cocoa and cook,
stirring, for 3 minutes over low heat. Remove from the heat and
leave to cool for 5 minutes.
Stir cheese into the cocoa, then mix in the artificial sweetener to
taste. Chill the chocolate spread in a covered container and it will
keep for about 3-5 days in the refrigerator, depending on the shelf
life of the cheese.

*This works very well but it important to avoid sweeteners containing
saccharine as they make the spread very bitter.

Food Exchanges were not listed!

Source: The Diabetic Cookbook by Bridget Jones

MMMMM

Honey And Orange Tea Loaf (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SR flour
6 oz Honey
1 oz Margarine
1 Egg
1 t Level baking powder
6 tb Milk
1 lg Orange Grated rind of
pn Salt
Clear honey to glaze

Set oven to 350F or Mark 4. Grease and line an 2 lb.
loaf tin. Cream the margarine and honey together in a
bowl, mixing thoroughly. Add the egg and beat
vigorously. Sieve the flour, salt and baking powder
and add alternately with the milk, to the creamed
mixture. Sprinkle in the orange rind and mix well.
Spoon the mixture into the tin. Bake for 45 minutes.
Remove from the oven, glaze with honey and return to
the oven for a further 10 minutes. Remove from the tin
and cool on a wire rack. Serve sliced and buttered.

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Nopales Guisados (Sauteed Cactus)

Recipe By : Martha Mendoza
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cactus leaves, dethorned — cut in 1/4″ strips
1 small onion — cut into thin strips
1/4 cup cilantro — chopped
1 dried red New Mexico chile or similar — seeded
and soaked in
— hot water until soft
salt — to taste
vegetable oil for frying

Cook nopales in boiling salted water until their color changes to dark
green and they are soft. When they are done, rinse well to remove the
sliminess (similar to okra). In a skillet, fry the onions with a
little oil until they are transparent. Add the nopales and salt to
taste and saute to blend the flavors. While they are sauteeing, put
the chile and a little of the soaking water in the blender and puree.
Add this puree to the nopales and stir to blend. Stir in cilantro just
before serving. Serve on a platter with Tortas de Camaron on top.

Formatted by Kim Mendoza yqym81a@prodigy.com

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Serving Ideas : As a base for Tortas de Camaron

FISH SOUP WITH FENNEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Flounder
Bones from fish
1 Bay leaf
4 Parsley stalks
2 Lovage stalks
6 1/4 c Cold water
Sea salt
6 Black peppercorns
1 Small onion
1 Carrot
1 Leek
1/2 lb Hake
2 tb Butter
1 tb Flour
2 tb Sour cream
2 tb Chopped fennel leaves

Put the fish bones in a pan with the bay leaf,
parsley, and lovage. Cover with cold water, add salt
and peppercorns, and bring to boil. Simmer for 30
minutes. Peel and chop the onion and carrot. Trim
and chop the leek. Put them in a saucepan. Pour the
fish stock over the vegetables through a seive
(strainer). Bring to a boil, then let simmer for
another 30 minutes, then put in the hake. Simmer for
15 minutes, or until the hake is cooked. Remove the
hake and put the plaice (flounder) filets into the
pan. Simmer for 5 minutes, then remove them. Cool the
soup slightly, then puree it in a blender. Melt the
butter in a clean pan, stir in the flour and cook for
one minute. Stir in the blended soup and simmer for 3
minutes, stirring. Add salt and pepper to taste. Take
the hake off the bone and chop it; skin the plaice
(flounder) filets and chop them. Put both sorts of
fish into the soup and stir in the sour cream. When
all is hot, add the chopped fennel and stand, covered,
for 3 to 4 minutes before serving. Serve as is, or
with fennel dumplings.

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Title: SWEET AND SOUR PEPPERS WITH ALMONDS (MANDORLATA DI PEPERONI)
Categories: Italian, Vegetables
Yield: 8 servings

1/3 c Dark raisins (2 oz.)
3 md Red bell peppers
(about 1-1/4 lbs.),
Quartered and deribbed
2 md Green bell peppers
(about 3/4 lb.),
Quartered and deribbed
3 tb Extra-virgin olive oil
1/3 c Slivered almonds
(1-1/2 oz.)
2 tb Sugar
3 tb Red wine vinegar
1 1/2 ts Salt

1. In a small bowl, soak the raisins in warm water for 20 minutes; drain
and set aside. 2. If you want to peel the peppers, cut the quartered
peppers in half lengthwise and flatten slightly. Peel the pieces with a
swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch
strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a
large saucepan, heat the oil over moderate heat. Add the almonds and cook,
stirring occasionally, for 2 minutes. Add the raisins and cook for 1
minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook
for 20 minutes. Uncover and continue to cook until the peppers are very
tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin
to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room
temperature. (This dish can also be made several hours ahead and reheated
just before serving.) This delicious and unusual pepper dish is from
Basilicata in the instep of the Italian boot. It is wonderful with grilled
meat, especially Italian sausages. Peeling the peppers without roasting
them first makes them particularly succulent, but peeling isn’t mandatory.
The dish is delicious either way.

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Almost Orange Julius

Recipe By : Karen in the Jones Family Reunion Cookbook (1993)
Serving Size : 1 Preparation Time :0:05
Categories : Unclassified

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 can frozen orange juice concentrate
1/2 cup milk — cold
1/2 cup water — cold
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
6 ice cubes

Combine all ingredients in blender until smooth.

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from phannema@wizard.ucr.edu in S. Calif.

GARLIC-ROSEMARY OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Oils

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Plump garlic cloves
1/2 c Extra-virgin olive oil
1 4″ sprig fresh rosemary
-OR
1 t Dried rosemary
1/2 ts Salt, or to taste

To make the garlic-rosemary oil, peel and cut the
garlic into very thin slices. Pour the oil into a
small heavy skillet or saucepan, add the sliced garlic
and the rosemary, crushing the herb between your
fingers as you add it, and warm over low heat. When
the aroma rises and the garlic just starts to take on
color (it should not brown), about 5-7 minutes, remove
from the heat. Add the salt to taste and strain the
oil into a small pitcher.

NOTE: The oil can be made up to 2 weeks ahead, cooled
to room temperature, and stored in the refrigerator in
a tightly sealed container. To enjoy the full flavor
and fragrance of the oil, make sure to bring it to
room temperature before using.

Drizzle of potato waffles.

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COURGETTE ‘MEATBALLS’

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEATBALLS—–
1 1/4 Courgettes
1/2 ts Salt
1 Fresh hot green chilli,
-finely chopped
3 tb Finely chopped onion
1/2 ts Peeled and very finely
-grated fresh ginger
2 tb Finely chopped fresh green
-coriander
1 1/2 oz Graham flour
Vegetable oil 4 deep frying
—–SAUCE—–
5 tb Vegetable oil 4 deep frying
2 md Onions, peeled and very
-finely chopped
1/4 ts Ground tumeric
1/8 ts Cayenne pepper
1 t Ground cumin seeds
2 ts Ground coriander seeds
1/2 lb Tomatoes (about 2 tomatoes)
-peeled and finely chopped
8 fl Single cream
1/2 ts Garam masala
1/2 ts Ground roasted cumin seeds
1/3 ts Salt

Wash, trim and grate the courgettes. Put them into a
bowl and sprinkle them with the salt. Set them aside
for 1/2 hr. Squeeze as much liquid as possible our of
the courgettes by pressing handfuls between your two
palms. Save this courgette liquid for the sauce. Dry
off the bowl and put the courgettes back in it. Add
the chopped chilli (you may want to use more than 1
chilli depending on your taste – i use about 4 hot
ones!), onion, ginger and coriander. Sift the gram
flour over this vegetable mixture. Mix well and form
16 neat balls (i find throwing them from one hand to
the other is easiest). In a frying pan, wok or other
utensil for deep frying, heat about 1.5″ /4cm of oil
over a medium flame (a wok should have 1.5“/4cm at its
centre). When hot, put 5 or 6 of the balls, or as many
as the utensil will hold easily in one layer. Fry for
about 1.5 min.s, or until the balls turn a rich,
reddish-brown colour. Turn the balls every now and
then as they fry. Remove them with a slotted spoon
when they are done and leave to drain on a plate lined
with kitchen paper. Do all the ‘meatballs’ this way.

To make the sauce, remove 5 tbsp of the oil used in
deep frying and put this in a 10”/25cm frying or saute
pan. Heat the oil over a med. flame. When hot, put in
the onions. Stir and fry for 7 – 8 min.s or until the
onions begin to turn brown at the edges. Take the pan
off the heat for a couple of sec.s and add the
tumeric, cayenne, ground cumin and ground coriander.
Stir once and put the pan back on the fire. Stir for
another 5 sec.s and then add the chopped tomatoes.
Stir and fry on med. heat for 5 min.s. Add the
courgette juice (you need 8 fl oz, if you have less,
add some water). Bring to the boil. Cover, lower heat
and let the sauce simmer for 15 min.s (this much of
the recipe may be prepared several hours ahead of
time). Add the cream, garam masala, ground roasted
cumin and the salt. Mix well, bring to a simmer and
cook for 1 min. Now put in the ‘meatballs’. Spoon the
sauce over them. Cover and simmer very gently for 6 –
7 min.s. Spoon the sauce over the ‘meatballs’ a few
times during this cooking period.

These ‘meatballs` turn very soft when cooked in the
sauce, so handle them gently and serve immediately.

Makes 16 ‘meatballs’ and serves 4 (normal) –
6 (feather-weights).

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