FLAUTAS DE POLLO (CHICKEN FLAUTAS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Tex-Mex Chicken
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Miguel (MJNT73C) — Posted on *P 4/09/92
12 Corn Tortillas
1 Whole chicken breast — remove
and shred
1 Garlic clove — diced
1/3 large Onion — diced
1 large Ripe red tomato — diced
2 tablespoons Olive oil — Salt to taste
to taste
2 small Green chile peppers — diced
—–ACCOMPANIMENTS—–
Salsa fresca OR
Guacamole
Creme fraiche
—–MEL’S GUACAMOLE—–
1 Garlic clove
1 small Hot green pepper
2 Avocados; peeled — seed
and mashed.
1/3 cup Fresh cilantro — minced
1 small Onion — diced
to taste — Pepper to taste

In a small pan, saute the garlic onion in the oil until translucent. Add the
tomato pepper and continue frying. Add the chicken, salt pepper. Fry for
3-4
more minutes. Remove from heat.

In another frypan, heat about 1″ corn oil on med.
high. The tortillas you use should be of good quality, thin, and 6-7″ long. If
you use those grocery store kind from the plastic bags, they will be too thick
and will crack when you roll them. In each tortilla, place 1 heaping tbsp of
the
chicken filling. Carefully roll them up, as tightly as possible. Secure with
3-4
toothpicks. Fry each in the oil until the tortilla is hard and a golden color.
Continue until all 12 flautas are made.

My guacamole: On a griddle, toast 1 clove garlic and 1 small hot green pepper.
remove the garlic from the skin, and place it and the pepper, stem removed, in
a
molcajete. Mash them up. Add 2 avocados, peeled seed removed, one at a time
and mash them also. In a small bowl, place the above, along with 1/3 cup minced
cilantro, 1 small diced white onion, and salt pepper to taste. Stick the
seeds
back in to prevent discoloration.

Formatted for MM by E. Caldwell -KVNH17B

– – – – – – – – – – – – – – – – – –

LEEK POTATO SOUP W/STILITON, PORT, SAGE L

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
2 Leek,white part,chop
1 Onion,chop
1 Garlic clove,mince
3 c Chicken stock
1 1/2 lb Potato,boiling,peel,dice
1 1/2 c Heavy cream
1 t Sage,dried
1/2 ts Salt
White pepper
1/4 c Tawny port
2 tb Sage,mince
1/4 lb Stilton

Melt butter over low heat, add leek, onion garlic
cook, covered w/buttered wax paper lid, stir
occasionally 15-20min, til onion softens. Add stock
potato, simmer, covered 15min, til potato is tender,
puree in blender/processor. Return puree to pan, stir
in cream, dried sage, salt white pepper to taste
reheat over low heat. put in bowls top w/port, fresh
sage Stilton. Source: Gourmet, Feb’87,pp108

– – – – – – – – – – – – – – – – – –

SPECIAL SPINACH SALAD

Recipe By : JCC Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Salads Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 bag fresh spinach — rinsed and drained
3/8 cup soy sauce, low sodium
1/4 cup red wine vinegar
4 1/2 garlic cloves — crushed
3/8 cup olive oil
Red yellow pepper — slivered
sesame seeds

Mix soy sauce, vinegar, garlic and olive oil., set aside. Toss spinach with
dressing. Toast sesame seeds lightlty. Be careful, they burn easily.
Sprinkle over spinach and toss again. Garnish with slivered peppers.

– – – – – – – – – – – – – – – – – –

NOTES : Sliver the peppers. Can also use radishes, tomatoes.

Title: GRANNY SMITH APPLE-ONION SOUP WITH CELERY ROO
Categories: Soups
Yield: 10 Servings

2 md Onions, coarsely chopped
2 lg Red potatoes, diced (skin
-optional)
3 Granny Smith apples, peeled,
-cored and chopped
1 md Celery root, peeled and
-diced
2 tb Vegetable oil
1 ga Chicken stock
Salt and pepper
Chopped chives for garnish
– (optional)

In a large pot, saute onions, potatoes, apples, and
celery root in the oil. When the onions are soft, add
the chicken stock. Bring to a boil, then lower to a
simmer and cook for about 40 minutes, until all the
vegetables are very soft. Force through a sieve for
puree in a blender. Return to pot and reheat. Add salt
and pepper to taste. Serve garnished with chopped
chives if desired.

Serves 10

From the cookbook “Apples” by Robert Berkley

AR/93

—–

Title: NOODLES IN CUCUMBER-MEAT SAUCE – ZA JIANG MEI
Categories: Oriental, Pasta
Yield: 6 servings

2 tb Peanut or corn oil
1 1/2 lb Chopped pork butt
2 tb Chinese rice wine
-=OR=- Dry sherry
1 tb Grated ginger
1 tb Minced garlic
6 Green onions; chopped
1/2 c Hoisin sauce
1/4 c Hot bean paste
2 tb Sugar
1 1/2 tb Soy sauce
1 c Chicken stock
2 tb Sesame oil
1 lb Chinese wheat-flour noodles
– FRESH, (w/ or without egg)
1 lg Cucumber
– cut into 1/3″ cubes
Toasted black sesame seeds
– (for garnish)
Fresh coriander leaves
– (for garnish)

PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add
oil. When hot, lightly brown the pork; break up
clumps. Add rice wine; stir together for 1 minute or
until the pork is dry. Push meat up the sides of the
wok. Add ginger, garlic and half the green onions to
the center of the wok; saute until fragrant, about 30
seconds. Add the hoisin sauce, hot bean paste, sugar
and soy sauce to the center; stir-fry until fragrant,
about 30 seconds. Mix the sauce with the pork, add
chicken stock and bring the sauce to a boil. Reduce to
simmer and continue cooking, stirring occasionally
until sauce has thickened into the consistency of
spaghetti sauce, about 10 minutes. Swirl in half of
the sesame oil. Keep warm. Bring 3 quarts of water to
a boil. Separate strands by gently pulling the ball of
noodles apart. Add noodles to boiling water; stir with
a pair of chopsticks. When water reaches the second
boil, add 1 cup cold water and let it come to a boil
again. Pour into a colander. Rinse with cold water.
Drain thoroughly and set aside. Toss with remaining
tablespoon sesame oil and remaining green onions.
Divide noodles among 6 flat soup plates or bowls.
Spoon meat sauce on top. Garnish with cucumber, black
sesame seeds and fresh coriander leaves.

—–

VAGUELY INDONESIAN STIR-FRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables August

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head of broccoli, cut into
Florets (about 1 cup)
1 md Onion, quartered and cut
1/2 " thick
1 Carrot, sliced 1/4″ thick
1/2 lb Oyster mushrooms, sliced
Into strips
x Remaining marinade (from
Above)
4 T Thai peanut-chili sauce
1 T Corn starch dissolved in 1/2
c Warm water
Peanut oil

Heat your wok, add a splash of oil and let heat. Quickly stir-fry the
carrot, then broccoli, then onion, about 1 minute each. Add the marinade,
stir one minute; add the peanut sauce, stir one more minute; then add the
cornstarch and cook until it thickens.

To serve, place a mound of jasmine rice on each plate, pile the stir-fry on
one side of it, arrange two tempeh wedges around the other side, and
garnish the tempeh with the garlic chunks from the roasting dish; pour any
remaining sauce from the dish over the tempeh.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

– – – – – – – – – – – – – – – – – –

Title: Quickie hollandaise sauce
Categories: Sauces
Yield: 1 servings

1/2 c Butter or margarine
2 tb Lemon juice
1/8 t Salt
3 ea Egg yolks

In small saucepan, heat butter with lemon juice and salt until
bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup.

MMMMM

Title: STEWED CODFISH (PLUKFISK)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

Leftover boiled cod
1 tb Butter
Milk or cream
1 tb Flour
Salt
Pepper
Thinned mustard (or
-leftover mustard sauce)
Cold boiled potatoes, diced

Carefully remove bone and skin from leftover boiled codfish and flake
into quite small pieces. Make a smooth white sauce of the butter,
flour and milk or cream. Season with salt and pepper, and add the
mustard or mustard sauce. Combine the fish, potatoes, and sauce.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

—–

Title: Potato Spice Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

2 c Sifted all-purpose flour
1 1/2 c Sugar
1/2 c Cocoa
3 ts Baking powder
3/4 ts Salt
1/4 ts Each cloves,nutmeg,cinnamon
And allspice
3/4 c Shortening
1/2 c Milk
1 c Cold mashed potatoes
3 Eggs
1 1/2 ts Vanilla
1/4 ts Lemon extract
1/2 c Raisins
1/2 c Nuts

Sift together flour, sugar, cocoa, baking powder, salt
and spices. Cut shortening into flour mixture till
fine as cornmeal. Add all at once milk, pototoes,
unbeaten eggs and flavoring. Beat till smooth. Beat
in nuts and raisins. Pour into a large well-greased
angel cake pan. Bake at 350F for 70 minutes or till
done. Cool about 10 minutes. Remove from pan.
Source: Heritage Recipes ch.

—–

MINESTRONE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried white beans, soaked in
1 t Olive oil
1/8 lb Salt pork, cut into small di
1 ea Garlic clove, chopped fine
1 ea Onion, small, chopped
1 ea Leek, diced
1 t Parsley, chopped
1 t Basil, chopped
1 T Tomato paste
3 ea Tomatoes, peeled, seeded and
3 ea Celery stalks, chopped
2 ea Carrots, sliced
2 ea Potatoes, diced
1/4 ea Cabbage, small, shredded
1 ea Turnip, small, peeled and di
2 ea Zucchini, diced
1 1/2 qt Water
1 x Salt to taste
1/2 t Freshly ground pepper
1 c Elbow macaroni or ditali
6 T Parmesan cheese, grated

Fat grams per serving: Approx. Cook Time: 60
Drain the beans and boil them in 3 quarts water about 1 hour, or until
tender.
Place the olive oil in a large kettle and add the salt pork, garlic,
onions, leek, parsley, and basil. Brown lightly. Add the tomato
paste thinned with a little water and cook 5 minutes. Add the
tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water,
salt pepper and cook slowly 45 minutes to 1 hour. Add the beans.
Add the macaroni and cook 10 minutes, or until tender. Correct the
seasonings and pour into heated bowls. Serve immediately, sprinkled
with grated parmesan cheese.

– – – – – – – – – – – – – – – – – –