Baby Lima Beans or Broad Beans with Italian Sausage

Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996
Serving Size : 5 Preparation Time :0:30
Categories : Sauce Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Italian bulk sausage — crumbled
1 onion — sliced
2 cups water
1 pound baby lima beans or broad beans
1/2 teaspoon ground cumin seed
1 fresh hot red pepper — seeded and chopped
Salt
Freshly ground black pepper

Place the sausage and onion in a heavy casserole or sauce pan and saute until
light brown. Add the water and bring to the boil. Add the beans, cumin seed,
and hot pepper and bring back to the boil. Cover, reduce heat and simmer 20
minutes. Season well with salt and pepper.

Yield: 4 to 6 servings

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*SUE’S QUICK ORIENTAL DINNER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown or White Rice
3 c Fresh vegetables of choic
—–SAUCE—–
1 tb Sesame Oil
1/4 c Chopped scallions
1/8 ts Ginger
2 tb Low sodium Tamari
1 tb White sugar
3 tb Sherry
1/2 c Stock

If rice not precooked, start rice. If precooked, put
2-3 cups into the microwave to heat.

Put fresh vegetables into steamer. Filling half the
steamer produces a sufficient amount of vegetables. It
should take 15-20 minutes to steam.

While vegetables are steaming, start sauce in large
coated frypan. Saut‚ scallions and ginger in 1 – 2 T
Sesame Oil. While cooking, prepare liquids in 2 cup
measure: 3 T cup sherry, 1/2 stock (veg., chicken or
beef consomm‚), 2 T low sodium Tamari, 1 T. sugar. If
wine is not available, increase stock to compensate.

Add the rice and vegetables to the sauce and toss in
the large skillet.

Variations: Add tahini, thinned peanut butter, hot
chili oil, large quantity of garlic. Note no garlic is
used for the basic recipe.

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Title: Caramel-Orange Buche De Noel
Categories: Desserts, Fruits
Yield: 2 servings

-BUTTERCREAM -sugar
6 lg Egg yolks 1 ts Grated orange peel
1/3 c Firmly packed dark brown 1/2 ts Vanilla extract
-sugar 1/2 ts Cream of tartar
2 tb All purpose flour 1/8 ts Salt
1 1/2 c Half and half Powered sugar
8 oz Imported white chocolate 1 c (2 sticks) unsalted
-(such as Lindt), chopped -butter, room temperature
1 1/2 ts Grated orange peel 1 tb Grand Marnier or other
-CAKE -orange liqueur
1 1/2 c Toasted sliced almonds Pine twigs
2 tb Unbleached all purpose Candied Cranberries (see
-flour -recipe below) or fresh
6 lg Eggs, separated -currants
10 tb Firmly packed dark brown

The buche de Noel, or Christmas log, was created in the late nineteenth
century by Parisian pastry chefs, who were inspired by the real logs that
burned on hearths throughout the night on Christmas Eve. Our version can be
decorated with Candied Cranberries or fresh currants. Enjoy with a glass of
orange liqueur or Sauternes.

8 Servings

FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend
well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk
hot half and half into egg mixture. Return egg mixture to same saucepan and
cook until mixture boils and thickens, whisking constantly. Transfer
mixture to medium bowl. Add chocolate and orange peel and stir until
mixture is smooth. Press plastic wrap onto surface f pastry cream to
prevent skin from orming. Cool completely. (Pastry cream can be prepared 1
day ahead. Refrigerate. Bring to room temperature before continuing.)

===contined====

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Title: Algerian Cooked Carrot Salad – Kitchen Safari
Categories: Salads, Algerian, African
Yield: 6 servings

1 lb Carrots
3 ea Garlic cloves, chopped
1 pn Salt
1 pn Sugar
Lemon Juice
1/2 ts Cayenne pepper
1/4 ts Cumin
Parsley, chopped

Scrape the carrots and quarter lengthwise. Cook in a little water with
garlic and a pinch of salt and sugar, for 15 minutes. Drain and
chill. Just before serving, cover with lemon juice, aobut 1/4
teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.

Harva Hachten, “Kitchen Safari A Gourmet’s Tour of Africa” Posted by
Dorothy Hair

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Title: Jamaican Jerk Chicken with Papaya Salsa
Categories: Poultry, Finalist
Yield: 4 servings

MMMMM————————–CHICKEN——————————-
4 ea Leg, chicken, quarters
— broiler/fryer type
2 tb Hot pepper sauce
1 ts Salt, seasoned, spicy
1/2 ts Cinnamon
1/2 ts Allspice

MMMMM————————PAPAYA SALSA—————————–
1 1/2 c Papaya, diced
1/4 c Onion, red, minced
2 tb Sugar
2 tb Pepper, red, minced
2 tb Jelly, hot pepper
2 tb Cilantro, chopped
Rice, cooked

Papaya Salsa: =============

: In a large bowl, mix all of the ingredients together well.
Chill. Makes about 2 cups.

Chicken: ========

: In a shallow container, place the hot pepper sauce. Add
chicken, one piece at a time, turning to coat. Sprinkle salt,
cinnamon and allspice over the chicken.

: Place the chicken, skin side up, in a single layer in a large
shallow baking dish. Bake at 400 F, basting twice with pan juices,
for 45 minutes or until the chicken is fork tender.

: Arrange the rice and chicken on a serving platter. Spoon
papaya salsa over the chicken.

: Cook: Gloria E. Pleasants, Williamsburg, Virginia

: Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking
Contest : : Delmarva Poultry Industries, Inc.
: : Georgetown, Delaware, 19947-9622

From: Georgette/Dave Burnside

English Muffin With Ham, Tomatoes, And Pesto

Recipe By : japlady@nwu.edu (Rebecca Radnor)
Serving Size : 1 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick Butter
8 Oz. Cream Cheese
1 Clove Garlic, — minced
6 English Muffins — halved
12 Slices Deli Baked Ham, Cut To Fit Muffin Halves
12 Slices Tomato
4 Tbsp. Pesto — * see recipe below

Remove butter and cream cheese from fridge and allow to soften. Cream
together until fluffy. Blend in minced garlic.

Place the muffin halves on a baking sheet. Spead each with a portion of the
cheese mixture. Then top each muffin with a slice of ham and a slice of
tomato. Spread pesto on top of each tomato, using about 1 tsp. per tomato.
Place a dollop of the cream cheese mixture on top of that and bake at 400
degrees for about 20 mintes or unil the cheese has melted and is slightly
browned.

*Pesto:
4 cups fresh basil leaves, washed and stripped from stems
4 cloves of garlic
1/4 C olive oil
1/4 C pine nuts
1 cup freshly grated parmesan cheese.
Blend until a paste forms…you may have to shove it down with a spatula
several times in the blender container. A food processor does not do this
as well as a blender!
Freeze and cut into 1″ cubes any left over pesto and serve with pasta.

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Title: Spritz Cookies (Need Cookie Press) and Four Variations
Categories: Cookies
Yield: 1 servings

3/4 c Margarine; or butter
1/2 c Sugar
1/2 ts Baking powder
1 Egg yolk
1/2 ts Vanilla
1/4 ts Almond extract; (or see
-variations)
1 3/4 c All-purpose flour

Recipe by: Christmas Cookies 1993, Better Homes and Gardens
NOTES: See variations to basic recipe below.
For easy passage through the cookie press, do not chill any Spritz
dough. Hold the cookie press upright over the cookie sheet EXCEPT when
making bars.

Beat margarine or butter in a large mixer bowl with an electric mixer on
medium to high speed for 30 seconds. Add sugar and baking powder and
beat till combined. Add egg yolk, vanilla, and almond extract and beat
till combined. Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon. If desired, tint dough
with food coloring.

Force the dough through a cookie press onto an ungreased cool cookie
sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and
cool. Makes about 30.

Chocolate-Mint Sandwiches:
Prepare dough as directed except add 1/4 cup unsweetened cocoa powder
with the flour. Force dough through a cookie press using a bar template,
making each cookie about 2 inches long. Hold the cookie press at a
45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack.

For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and
2 teaspoons shortening till chocolate is melted. Spread half the
cookies, flat side up, with about 1 teaspoon filling each. Top with the
remaining cookies, flat side down. Drizzle the tops of cookies with
green Cookie Frosting (below). Makes about 48.

Lemon Drops: Prepare dough as directed except substitute lemon extract
for the almond extract and color cookies with yellow food coloring.
Force dough through a cookie press using a swirl star template. Bake as
directed.

* For glaze, stir together 1 cup sifted powdered sugar, 10 drops lemon
extract, and enough milk to make of drizzling consistency; set aside.
Dip half of each cookie in the lemon glaze and sprinkle with poppy seed.
Makes about 75.

Peppermint-Filled Christmas Trees: Prepare dough as direct EXCEPT color
dough with green food coloring. Force dough through a cookie press
using a tree template. Bake as directed.

For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened
margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely
crushed peppermint sticks. Stir in enough milk (2 to 3 tablespoons) to
make of spreading consistency. Spread 1 teaspoon filling each on the
flat side of half of the cookies. Top with the remaining cookies, flat
side down. Makes about 36.

Candy Cane Cookies: Prepare dough as directed EXCEPT reduce flour to 1
1/2 cups and stir in 1/4 cup ground hazelnuts (filberts) with the flour.
Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane
shapes on an ungreased coolie sheet. Bake as directed.

Cool on cookie sheet about 1 minute; remove and cool completely.
Drizzle with pink cookie frosting. Makes 36.

Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1
to 2 tablespoons) to make frosting of spreading or piping consistency.
If desired, stir in a few drops food coloring. Makes about 1/2 cup.

Source: Christmas Cookies 1993, Better Homes and Gardens (Special
Interest Publications)
Typos by Brenda Adams

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