2-3Lb Boiling Fowl (1 to 1-1/2 kg)
3 qt Water (3 Litres)
2 Medium Onions, finely chopped
Bay Leaf, Sprig of Thyme and some
Parsley Stalks
Salt and freshly ground Black Pepper
1-1/4 lbs Leeks, finely chopped (625 g)
2 oz Long Grain Rice (50g)
Garnish: Chopped Parsley
2 ozs Prunes cut into strips
Put the fowl into the water, bring to the boil and skim. Add the herbs,
tied together, salt, pepper, onions and only the white part of the leeks.
Simmer for 1-1/2 to 2 hours or until the meat is tender. Add the rice half
an hour before the end of the cooking time. Remove the bird and leave to
cool slightly. Add the green of the leek and cook for another few minutes.
When the bird is cool, remove some of the flesh and chop up roughly.
Return to the soup and heat through. Check seasoning, remove herbs and
serve.

HONEY BACON BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-C HAROLD QUINN (FPHK52A)
2 ts Yeast
5 ts Gluten
3 1/2 c Wheat flour
1/2 c Honey
3 tb Soft butter
1 1/4 ts Salt
1/2 c Soft bacon bits*
1 1/4 c Very warm water + more if ne

* (don’t use the crunchy kind) it looks too dry add a little more)
This is the receipt that was on the BB from CELESTE BEATIE (TDFX72B).
I don’t deserve any credit for this wonderful bread.
Celeste used the DAK Auto Bakery and I use the DAK Turbo on the turbo
cycle. Turned out great. It is heavy (2 1/2 lbs.) I also used the
crunchy bacon bits but I soaked them in warm water for about 30
minutes. Only had to add 2 Tbsp of water to the 1-1/4 cup. All that
like this should thank CELESTE. FROM: C HAROLD QUINN (FPHK52A)
Reformatted by Elaine Radis

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CALABRIAN ASPARAGUS SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Clove garlic – minced
2 tb Olive oil – extra-virgin
2 lb Asparagus – trimmed and cut
-into 1-inch pieces
2 ts Salt
1/2 ts Freshly ground pepper
4 c Vegetable Broth – (see
-recipe) OR canned low-
Sodium chicken broth
4 Eggs
1/2 c Parmesan – fresly grated OR
-Pecorino, PLUS extra
For serving
6 sl Italian bread – toasted

Number of Servings: 6

1. In a large saucepan, cook the garlic in the olive
oil over moderate heat, stirring constantly, until
golden, about 3 minutes. Add the asparagus and cook
until bright green, about 5 minutes. Add the salt,
pepper and Vegetable Broth and bring to a boil. Reduce
the heat to moderately low and simmer until the
asparagus are tender, about 15 minutes.

2. In a small bowl, beat the eggs with 1/2 cup of the
cheese. Reduce the heat to low so that the soup is no
longer simmering, and very slowly ladle about 2 cups
of the hot soup into the beaten eggs, whisking
constantly. Once incorporated, gradually stir the egg
mixture into the soup in the saucepan. Increase the
heat to moderately low and cook the soup, whisking
constantly, until it just thickens, about 8 minutes.
Do not allow the soup to boil or the eggs will curdle.
Remove from the heat.

3. Place one slide of toasted bread into each soup
bowl. Ladle the hot soup on top and serve with
additional grated cheese.

Serves 6.

NOTE: Thickening soup with bread is typical of rustic
Italian cooking, in which nothing goes to waste. The
toasts may be made from day-old or slightly stale
bread. Serve with a Sauvignon Blanc.

Posted by Michelle Bass. Courtesy of Fred Peters.

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DOUBLE CHOCOLATE CHESS PIE

Recipe By : Jeff Frontz
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
2 ounces unsweetened chocolate
1 cup sugar
3 eggs — slightly beaten
1/4 cup creme de cacao
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 pie shell — baked
1/4 cup chocolate chips

(1) Preheat oven to 350 F. ln a medium saucepan over low heat melt
butter and chocolate. Remove from heat.

(2) Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until
smooth.

(3) Pour into the pie shell. Bake for 30 to 35 minutes or until set.
Cool on a wire rack for at least 30 minutes. While still hot, spread the
chocolate morsels on top (addition by AKJ).

(4) Serve with ice cream or whipped cream. I’ve made it using chocolate
almond liqueur instead of creme de cacao. It came out OK, and had a hint
of a nutty flavor in the background.

I got this recipe firom a 1983 calendar. It’s tried and true
and delicious. It’s also very simple to make. I usually double the
recipe, since one pie never seems to last long enough. Maybe that makes
it a double double chocolate pie.

Diffculty: moderate. time: 20 minutes preparation, 1 hour cooking and
cooling. Precision: measure the ingredients. Contributor Jeff Frontz
University of Waterloo, Waterloo, Ontario, Canada
jhfiontz@iolet.waterloo.edu atb@ clyde!watma@lj Path: decwrl!recipes

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SHANGHAI STIRFRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿÿÿÿÿÿ

Sauce:
2 tblsp dry sherry 2 tblsp soy sauce 1 tblsp honey 2
tsp cornstarch Ingredients:
2 large carrots, sliced 1/4 inch thick 6 oz green
beans cut into 1/2 inch pieces 1 cup diced yellow
summer squash 1 cup diced red pepper 1 cup snow peas,
halved 1 cup small broccoli florets 4 oz firm tofu,
cut into 1/2 inch pieces 1 tblsp peanut or veg. oil 2
tsp grated ginger 2 tsp minced garlic 1 cup brown
rice, cooked cooled 1/2 cup sliced green onions 1/4
cup chopped roasted peanuts Combine sherry, soy
sauce, honey and cornstarch in small bowl; set aside.

Bring large saucepan of salted water to boil. Add
carrots beans boil 1 minute. Remove with slotted
spoon, drain. Add squash, red pepper, snow peas and
brocolli to pan, boil 1 minute. Drain.

Pat tofu dry with paper towel. Heat oil in skillet
over medium heat. Add tofu and cook until golden
(about 3 minutes). With slotted spoon transfer to
serving dish, keep warm.

Add ginger and garlic to skillet, cook over high heat
about 30 seconds. Add vegetables and cook, stirring
occasionally about 2 minutes. Add rice and cook for
another 2 minutes. Return tofu to skillet with green
onions and sauce, cook, stirring 1 minute. Sprinkle
with peanuts.

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Cherry Date Skillet Cookies

Recipe By : Land O Lakes Cookie Collection
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup brown sugar, packed
8 ounces chopped dates
1 egg
3 cups crispy rice cereal
1 cup coconut flakes
1/2 cup maraschino cherries
–drained, chopped
1 tablespoon vanilla extract
2 1/2 cups coconut flakes — for rolling

In a 10-inch skillet, melt the butter over medium heat.
Stir in the sugar and dates; remove from heat. Stir in the
egg. Return to the heat; continue cooking over medium heat,
stirring constantly, for 4 to 6 minutes until the mixture
comes to a full boil. Boil, stirring constantly, for 1
minute; remove from heat. Stir in rice cereal, 1 cup
coconut, cherries and vanilla extract until moistened. Let
stand for 10 minutes. Shape rounded teaspoonfuls of dough
into 1-inch balls. Roll each ball in the remaining coconut.

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