Title: Crock Pot Stuffed Peppers
Categories: Crock pot, Meats
Yield: 1 servings

6 8 small green and/or red
-peppers (tops removed and
-seeded)
1 10 oz. pkg. frozen corn
1 lb Ground chuck (browned and
-drained)
1 8 oz. can tomato sauce
1/4 t Salt
1/2 t Garlic salt
1/4 t Pepper
1 c Shredded cheese (I use
-Cheddar or Swiss)
1/2 t Worcestershire sauce
1/4 c Chopped onion
2 T Ketchup

Wash peppers and drain well. Combine all remaining ingredients
*except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.
Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot.
Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or
high 3-4 hours. Shared by Sonya Whitaker From: Pat Stockett Date:
01-07-95

MMMMM

Title: Lemon-Pepper Chicken Stir-Fry
Categories: Poultry, Stirfry, DPIinc
Servings: 4

4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
1 tb Oil, olive
1 md Pepper, red, seeded, cut
— into 1/4-inch strips
1 md Pepper, green, seeded, cut
— into 1/4-inch strips
1 md Onion, cut into 1/2 inch
— wedges
1 ts Pepper, lemon, divided
1/2 c Broth, chicken
2 tb Juice, lemon
1 1/2 ts Cornstarch
1 tb Capers, drained
Capellini, cooked
Parsley, chopped

Pour the oil into a large non-stick fry pan over medium-high heat.
Add pepper strips and onion and cook, stirring, about 3 to 4 minutes
or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and
sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and
stir-fry for 5 minutes or until the chicken is lightly browned and
fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon
pepper, and cornstarch.

Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through.

Serve over capellini or other thin pasta. Garnish with chopped
parsley.

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

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Title: SESAME SEA SCALLOPS
Categories: Chinese, Seafood
Yield: 6 servings

1 1/2 lb large sea scallops
1 tb Salad oil
1 tb Soy sauce
2 tb Dry sherry/white wine
2 Egg whites/substitute
1/2 ts Ground ginger/five-spice
-powder
4 tb Bread crumbs
4 tb Sesame seeds

Gently stir scallops with oil, soy sauce, wine, egg
whites and ginger. MArinate for 1 hour. Combine bread
crumbs and sesame seeds, roll sea scallops in this
mixture or put crumbs and seeds in large plastic bag
and add scallops a few at a time; close bag tightly
and shake to coat scallops. Arrange coated scallops in
single layer on shallow non-stick baking pan, sprayed
with cooking spray. Bake uncovered in preheated, very
hot 475 degree oven for about 6-8 minutes.

—–

Title: Melon Relish
Categories: Relishes, Emeril, Ethnic, Am/la
Yield: 1 cup

1 tb Olive oil
2 tb Shallots; minced
1/2 c Honeydew melon; small dice
1/2 c Cantaloupe; small dice
1/4 c White wine
2 ts Chiffonade of mint
Salt and pepper
5 Pieces fried arugula
Black pepper
2 tb Parsley; chopped

In saute pan, heat the olive oil. When the oil is
hot, saute shallots for 1 minute. Add the melon and
cantaloupe and saute for 1 minute. Add the white wine
and continue sauteing for 2 minutes. Temove from heat
and season with salt and pepper. Stir in mint. Chill
for 1 hour. Pile the relish in the center of the
plate. Arrange the scallops around the relish.
Garnish with fried arugula, black pepper and parsley.

Source: Essence of Emeril, #2332, TVFN
formatted by Lisa Crawford, 4/29/96

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White Chocolate Egg Cream

Recipe By : webmaster@godiva.com
Serving Size : 2 Preparation Time :0:15
Categories : Godiva Chocolate
Company Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Ounces White Chocolate
1/4 Cup Light Corn Syrup
2 Tablespoons Orange Juice — freshly squeezed
—–Assembly—–
2 Cups Milk
1/2 Cup Seltzer

Make the white chocolate syrup:

1. Melt the white chocolate with the corn syrup and orange juice
according to the directions in the Chocolate Key. Whisk the white
chocolate mixture until completely smooth. Cool until tepid.

Assemble the egg creams:

1. Pour 1 cup of the milk into a 12-ounce glass. Top with a spritz
of seltzer so that the white foam reaches the top of the glass. Place
a spoon in the glass. Pour 3 tablespoons of the white chocolate
syrup into the glass, hitting the bottom of the spoon if possible,
and stir with quick strokes to blend the syrup into the milk
without deflating the foam. Repeat to make another egg cream.
Serve immediately.

2 servings.

PREPARATION: 15 minutes plus cooling time

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HERBED SUMMER VEGETABLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs Harned 1994
Herb/spice Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Mixed fresh herbs*
— loosely packed
8 oz Feta cheese
3 tb Olive oil
1 lb Yellow patty-pan squash
— trimmed, cut vertically
— in 1/4″ thick slices
8 oz Green beans — trimmed
— cut diagonally
— in 1/2″ pieces
1 lb Tomatoes* — cored
— coarsely chopped
Salt and pepper — to taste
1/4 c Fresh dill — loosely packed

*Oregano, basil and chives.

**Ripe tomatoes are essential to this dish, but beyond
that, try any vegetable available. Loomis also
suggests trying asparagus, fava beans, baby turnips,
baby bok choy, scallions or garlic shoots in this
recipe.

Mince mixed herbs. Crumble the feta cheese in a small
bowl, drizzle it with 2 tb. of olive oil, and stir in
the minced herbs until thoroughly incorporated. Set
aside.

Heat remaining 1 tb. olive oil in a wok or large heavy
skillet over medium-high heat. When oil is hot but
not smoking, add the squash and cook, stirring
constantly, until it begins to soften, 3 to 4 minutes.
Add the beans; toss to mix. Cook, stirring
constantly, until they begin to turn a vivid green, 3
to 5 minutes. Add tomatoes and cook, stirring
constantly, until squash is translucent, beans are
bright green and crisp-tender, and tomatoes have
softened, 4 to 5 minutes. Season with a little salt
and a generous amount of pepper. Remove from heat.

Mince dill and add it to the vegetables, mixing well
so that it is evenly distributed. Transfer vegetables
to a warmed serving platter, distribute the seasoned
feta cheese on top, and serve immediately.

Yield: 4 to 6 servings.

From _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp.
252-253. ISBN 0-89480-772-2. Electronic format by
Cathy Harned.

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RHUBARB CHUTNEY (PRODIGY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Rhubarb
2 ts Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more)
– seeds and veins removed
1 t Paprika
1 tb Black mustard seeds
1/4 c Currants
1 c Light brown sugar
1 1/2 c Light vinegar

WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick.
If the stalks are wide, cut them in halves or thirds
lengthwise, first. Finely chop the grated ginger with
the garlic and chile. Place all the ingredients in a
non-corrosive pan, bring to a boil, then lower the
heat and simmer until the rhubarb is broken down and
is the texture of a jam, about 30 minutes. Store
refrigerated in a glass jar.

Makes 1 Cup

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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