Title: Oven Chicken Paprikash
Categories: Casseroles
Yield: 8 servings

6 sm Onion, cut in half
6 Whole cloves garlic
1 cn Peeled, diced tomatoes
2 Chickens (3-4 lb)
Salt
Pepper
1 tb Sweet Hungarian paprika
1 cn Chicken broth (14 1/2 oz)
1 cn Sour cream (8 oz)
1 lb Wide noodles cook according
-to package directions,
-drained

Put onions, garlic and tomatoes in bottom of large roasting pan.
Season chicken to taste with salt and pepper. Put chickens in
roasting pan, breast side up. Sprinkle paprika over chickens. Pour
over chicken broth. Cover with foil tightly and roast at 325’F. 3
1/2-4 hours or until meat is falling off bone. Last hour of cooking,
remove foil to allow chicken to brown.

When chicken is done, remove large pieces of meat from breast bone and
discard all bones. Remove legs with thighs. Stir sour cream in
remaining pan juices. Season to taste with salt and pepper. Stir in
cooked and drained noodles. Spoon onto serving plate. Slice chicken
breasts and arrange atop noodles with chicken legs and thighs.

MMMMM

Title: NO COOK BLUEBERRY STRAWBERRY JAM
Categories: Preserves
Yield: 7 servings

1 c Strawberries, crushed
2 c Blueberries, fresh or frozen
-crushed
5 c Sugar
2 tb Lemon juice
2 pk Certo Liquid (2 pouches)

Certo July REcipe

Measure prepared fruit into a large bowl. Add sugar
to fruit and mix well. Let stand for 10 minutes. Stir
in Certo Liquid Fruit Pectin and lemon juice. Continue
to stir for 3 minutes until most of the sugar is
dissolved. Pour into clean jars or plastic containers
and cover tightly with lids. Let stand at room
temperature til set, up to 24 hours. Store in freezer
or up to 3 weeks in frig. Makes 7 cups.

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Pot Stickers (vegan)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Appetizers
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C whole wheat pastry flour
1 C unbleached white flour
1/2 C plus 1 T warm water
1/3 C cooking sherry
1/2 C minced onion
1/2 C thinly sliced green cabbage
2 cloves garlic — minced
1 T freshly grated ginger root
1/2 C minced celery
3 T minced green onion
3 T minced cilantro
5 large mushrooms — coarsely chopped
2 T low sodium soy sauce
1 1/2 tsp salt or herbal salt substitute

In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly with
plastic wrap and let rest for 20 minutes.

Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2 minutes.
Remove mixture from heat and place in colander to drain excess moisture.

Divide dough into 24 small balls. On a lightly floured board, flatten each
ball of dough into a 3-4 inch circle. Fill each circle with about 1 T
filling. Fold circle into half moon shape; pinch edges to seal.

Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot, add
pot stickers, seam side up, flattening slightly on the bottom.

When the bottoms of pot stickers are golden brown, add 1/2 C water per
pan.

Cover and steam for 20 minutes.

Makes 24 pot stickers.

Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G
fiber

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NOTES : I usually use pot sticker “skins” found in the produce
section of my local supermarket – this is probably not as healthy
as the way outlined above, as I’m sure they are made with all
white flour, and I don’t know the fat content, but it does save
time, and they do an adequate job of holding the filling.

Also, you can freeze the “raw” pot stickers in a single layer on a
cookie sheet, and when solidly frozen, transfer to ziplocs or a
tupperware. Be Sure They are Solidly Frozen, or you will end up
with pot stickers en masse (trust me). To cook, just plop the
frozen pot stickers in a pan and proceed as usual.

Title: Quaker’s Oat Bran Raisin Cookie
Categories: Cookies
Yield: 48 servings

1 1/2 c Quick quaker oats
1 1/2 c Quaker oat bran cereal
3/4 c Vegetable oil
1 c Firmly packed brown sugar
1/2 c Granulated sugar
4 Egg whites; lightly beaten
2 ts Vanilla extract
1 c All-purpose flour
1/2 ts Salt
1/2 ts Baking soda
3/4 c Raisins
3/4 c Chopped walnuts or pecans

Recipe by: Penny Saver
Heat oven to 180 C (350 F). Beat together oil, egg whites, sugars, and
vanilla extract. Add Quick Quaker Oats, Quaker Oat Bran Cereal, flour,
salt, and baking soda. Stir to blend well. Add raisins and nuts and
blend uniformly. Drop by tablespoon onto ungreased cookie sheet. Bake
for 12-15 minutes; the cookies should not brown very much. Remove to rack
to cool. Makes about 4 dozen.

—–

Title: CZECHOSLOVAKIA PASTRY BARS
Categories: Ethnic, Bars, Pastry
Yield: 42 servings

12 oz Butter or Margarine, soften
1 1/4 c Sugar
2 Eggs
1 ts Vanilla
1 ts Salt
3 3/4 c Flour, divided
1 c Chopped Walnuts
12 oz Raspberry Perserves or Jam

Cream butter and sugar until fluffy. Beat in eggs and vanilla, mix
well. Mix salt and 3/ cups flour together. Spread 3/4 of the batter
in a greased 11×17 jelly roll pan. Spread with jam, sprinkle nuts
over all. Combine remaining / cup of dough and crumble. Sprinkle over
the top. Bake in a preheated 350oF for 35 minutes. Cool and cut into
3/ dozen bars.

Source: “The Yankee Kitchen” 03-18-93 (#6) [Ileen]

MMMMM

Hearty Black Bean Soup

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:45
Categories : Microwave Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
3 medium onions — chopped
4 cloves garlic — minced
48 ounces canned black beans (frijoles negros) —
drained and rinsed
1 tablespoon fresh oregano — finely chopped
1/2 teaspoon ground cumin — or to taste
1/2 teaspoon fresh thyme — finely chopped
1 bay leaf
2 cups cubed ham — cooked
2 cups chicken stock
1/4 cup dry sherry
16 ounces canned whole tomatoes — drained chopped
1/4 cup fresh tomatoes — peeled and chopped
salt and freshly ground pepper — to taste
ACCOMPANIMENTS:
fresh lime or lemon wedges
sour cream
radishes — thinly sliced
green onions — sliced
cilantro leaves
chile salsa

In a wide-bottomed, large saucepan over medium heat, heat oil. Add
onions and cook until soft, 3 to 5 minutes. Add garlic and cook 1
minute longer. Stir in beans, oregano, cumin, thyme, bay leaf, ham,
stock, sherry, and tomatoes.

Increase heat and bring mixture to a boil. Reduce heat and simmer,
uncovered, about 30 minutes. Season to taste with salt, if necessary,
and pepper. Serve soup with your choice of accompaniments, or
cool to room temperature and refrigerate or freeze.

Makes about 7 cups.

* Timesaver Tip: Soup can be made up to 2 days ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon soup into one
large or several smaller individual freezer containers. Cover, label,
and freeze at 0 degrees F up to 1 month. To serve, defrost soup 15 to
20 minutes on Defrost setting of microwave, or thaw in refrigerator 8
to 24 hours. Gently warm soup in a saucepan or microwave at 50% power
until it is warmed through. Stir several times both during defrosting
and during reheating.

Microwave Version

Put oil in a 2-quart casserole and microwave on 70% power 45 seconds.
Add onions and microwave another 3 minutes, until onions are soft. Add
garlic and microwave a minute longer. Complete step 2 as directed
above. Cover casserole with waxed paper or loosely
with plastic wrap and microwave, still on 70% power, 30 minutes.
Season to taste and proceed with step 4 as directed above. Preparation
time and timesaver tip same as above.

– – – – – – – – – – – – – – – – – –

NOTES : This sturdy soup contains ham and tomatoes in addition to the
beans, plus savory herbs and an enlivening touch of sherry. Add crusty
rolls, a salad of fresh greens, and a beverage, and you have a meal.
Nutr. Assoc. : 0 0 0 156 0 0 0 0 3653 0 0 2470 0 0 0 0 0 0 0 0 0

PARIS (TEXAS, OF COURSE) ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Onions, sliced
1 1/2 c Butter
1 t Salt
1/2 ts Black pepper
1 qt Milk
1 pt Half and half
2 cn Stock, chicken

Simmer onions in butter 45 minutes. Season to taste.
Add milk, cream and chicken broth.

Place toast in bottom of soup bowl. Sprinkle with
Parmesan. Pour soup over toast.

Source: _A Taste of Texas_

Posted on GEnie by COOKIE.LADY [MUMSIE], Sat Jul 18,
1992

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005, Internet sylvia.steiger@lunatic.com

– – – – – – – – – – – – – – – – – –

Title: Shrimp with Chili Sauce
Categories: Seafood, Oriental, Wok
Yield: 3 servings

1/2 lb Shrimp, shelled deveined
1 Onion, sliced thinly
3 tb Chili sauce
Salt
3 tb Oil

1. Prepare shrimp and onion.

2. Heat oil in wok to smoking point. Stir fry shrimp and onions in it
for about 2 minutes. Add salt and chili sauce. Stir everything
together and cook about 2-3 minutes longer.

NOTE: Shrimp do not require a great deal of cooking time, so do not
overcook as they will have a tendency to become “tougher” in texture.

MMMMM

Title: Christmas Boxes
Categories: Cookies
Yield: 1 servings

Fast fancy butter cookie

For each box, cut out and bake 5 squares of the same size. Cut one
larger for top. Trim all edges square. Use confectioners icing to “glue”
4 squares together for sides. Trim 5th for bottom and glue in place with
icing. Trim larger square to sit on top. Roll out square gumdrops in
sugar until thin; cut into shapes and attach to box with icing. At this
point you can put something inside the box before you glue the top on. I
just put in small goodies, like other little cookies. Then I glue on the
top and the kids have to eat them to get inside. The kids go nuts over
these little surprises.

—–

PUREED GREEN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Green beans (#303) OR>>>
1 pk Frozen green beans, unthawed
1 Beef bouillon cube
Sour cream
1 sm Onion, sliced
2 c Chicken broth
2 oz Cheddar cheese, grated
Salt pepper to taste
Worcestershire to taste

Cook beans, onion and broth together, add bouillon
cube. Puree in blender while hot, season with salt,
pepper and Worcestershire sauce. Divide cheese in
bottoms of 4 soup cups, add soup and garnish with sour
cream.

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