Recipes published in ‘Hors DOeuvres Cheese’

Mandelbrodt

Recipe

26 May

Mandelbrodt

Recipe By : My files
Serving Size : 72 Preparation Time :0:00
Categories : **** Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 cup oil
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
4 1/2 cups flour — or more
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup almond slivers
1/2 cup chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Beat eggs and beat in oil, sugar and extracts. Mix dry ings,. and beat in.
Divide in half. Add almonds to one half, chocolate chip
s to the other. Divide each portiion into 3. Form each into a long roll,
about
the length of a cookie sheet. (If dough is very stic
ky, add more flour as you form the rolls. Flatten slightly, and slice each
roll
diagonally into about 12 pieces. (Do not separate t
he pieces.) Mix sugar and cinnamon, and sprinkle the rolls thickly with it.
Bake 40 min. at 350F. While hot, slice again in the sa
me place. Cool on racks. For added crunch, put the sliced cookies on end on
the coookie sheet, and put back in the oven for about 5
min., then cool.

– – – – – – – – – – – – – – – – – –

NOTES : If desired, use all almonds or chocolate chips (use one cup), instead
of
both.

Filed under: Hors DOeuvres Cheese

Chicken And Rice Avgolemono

Recipe

16 Sep

Chicken And Rice Avgolemono

Recipe By : Weight Watchers/February, 1994
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Foreign
Greek Low Fat
Rice Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon Vegetable Oil
1 Cup Onion — chopped
36 Ounces Chicken Drumsticks — skinned, 12, 3-oz ea
3 Cups Low Sodium Chicken Broth
6 Ounces Long-Grain Rice — white
1/2 Cup Egg Substitute, Liquid
2 Tablespoons Flour
3 Ounces Lemon Juice, Bottled — OR
2 Each Lemons — juice of
4 Cups Frozen Spinach — chopped, thawed*
6 Sprigs Fresh Dill — chopped OR
2 Teaspoons Dried Dill Weed
Lemon Slices — for garnish, Opt.

1. In large nonstick saucepan, heat oil. Add chopped onions and cook,
stirring
occasionally, until tender. Add drumsticks and brown on all sides; remove
drum
sticks to a plate.
2. Add chicken broth and rice to saucepan and stir until rice gains are
separat
ed. Return chicken to pan; cover and simmer until chicken is cooked through,
ab
out 15 minutes.
3. While chicken and rice are simmering, whisk together egg substitute, flour
a
nd lemon juice in a small bowl, set aside.
4. With slotted spoon, remove cooked drumsticks to a plate and keep warm. Add
spinach and dill to rice mixture and cook over medium heat, stirring
frequently,
until rice has absorbed all the liquid in the pan, about 5 minutes. Pour in
eg
g mixture and
stir until just heated through, about 1 minute.
5. To serve, spoon rice mixture onto serving platter; top with chicken and
garn
ish with lemon slices.

Each serving (2 drumsticks lus a scant cup of rice mixture) provides 1/2 FA, 1
3
/4 V, 3 1/4 P, 1 B, 25 c.

– – – – – – – – – – – – – – – – – –

NOTES : *2 10-ounce packages spinach, thoroughly drained and squeezed dry. 36
o
unces chicken drunsticks = Twelve 3 ounce skinned drumsticks.

Filed under: Hors DOeuvres Cheese

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Chicken And Rice Avgolemono

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