Cafe Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Each Chickens, about 2-1/2 pound
Cut into eighths
1 Onion — chopped
2 Of garlic — chopped
Salt white pepper to taste
1 Each Green pepper — diced
1 Medium Very ripe tomato, Peeled
Seeded and chopped
1 cup Dry white wine
Pinch of cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender.
YIELD: Serves 6 to 8

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SOPA DE GRAO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 1/2 c Dried garbanzos

– washed and sorted

2 qt Cold water

4 md Garlic cloves

– peeled and minced

4 lg Yellow onions; peeled

– and coarsely chopped

3 tb Peanut, corn or veg. oil

3 md Maine or Eastern potatoes

– peeled coarsely chopped

1/2 ts Crumbled leaf thyme

1/2 ts Ground coriander seeds

1 lg Bay leaf; (do not crumble)

1 qt Beef or chicken broth

-(preferably homemade)

1/2 lb Pepperoni or chorizo

– or if available,

– Portuguese chourico or

– linguica,

– sliced about 1/4-in thick

1 c Finely chopped fresh spinach

– (leaves only)

1 1/2 ts Salt

1/4 ts Freshly ground black pepper

2 tb Olive oil

SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy

kettle. Next day, add the remaining 2 cups water, bring to a gentle boil,

cover, and cook 4-to-5 hours or until the garbanzos are very tender.

Meanwhile, stir-fry the garlic and onions in the peanut oil in a second

large, heavy kettle over moderate heat for 12-to-15 minutes until lightly

browned. Add the potatoes and stir-fry 2-to-3 minutes; add the thyme,

coriander, and bay leaf, turn the heat down low, and allow to mellow about

10 minutes. Pour in the broth, bring all to a gentle simmer, cover and cook

slowly. As soon as you’ve set the 2 kettles to simmer, stir-fry the

pepperoni in a large heavy skillet 3-to-5 minutes–just until lightly

browned and most of the drippings have cooked out. Drain the pepperoni

well, reserving 1 tablespoon of the drippings. Set aside. Return 1

tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3

minutes over moderate heat just until glazed and intensely green; reserve.

When the garbanzos are tender, puree 1/2 of them by buzzing 60 seconds in a

food processor, adding only enough kettle liquid to puree them easily.

Return the pureed garbanzos to the kettle in which they cooked. Now puree

the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food

processor. Blend the potato mixture into the garbanzo mixture, add the

reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes–just

long enough to mellow the flavors. Season to taste with salt and pepper,

remove the bay leaf, then smooth in the olive oil.

Makes 6 to 8 Servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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Title: Creamy Mushroom Soup
Categories: Soups/stews, Beef
Yield: 2 servings

1/4 c Chopped Onion 1/2 ts Worcestershire Sauce
2 tb Snipped Parsley 1/8 ts Dry Mustard
1 tb Butter Or Margarine 1 x Dash Freshly Ground Pepper
1 1/2 c Fresh Sliced Mushrooms 2/3 c Water
1 1/2 ts Cornstarch 1/2 c Dairy Sour Cream
1 ts Instant Beef Bouillon 1 x Snipped Parsley (Opt.)

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes
or till the onion is tender but not brown. Stir in the sliced fresh
mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
the mushrooms are tender, stirring once. Stir in cornstarch, beef
bouillon granules, worcestershire sauce, dry mustard, and freshly ground
pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4
minutes or till thickened and bubbly, stirring twice. Combine hot
mushroom mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom
mixture is heated through. DO NOT BOIL! Garnish with additional snipped
parsley, if desired.
NOTE:
~—-
After making Creamy Mushroom Soup, use this quick clean-up method to wash
your blender. Simply fill the blender container about 1/3rd full with
lukewarm water and add a small amount of detergent. Replace the lid and
run the moter a few seconds or till the blender container is clean.
Rinse, dry, and return the blender container to it’s base.

—–

Title: Sazon Preparado (Prepared Seasoning)
Categories: Herbs/spice, Dom repub, Caribbean, Upload
Yield: 6 cups

3 md Onions; chopped
1 ea Pepper, bell, green; seeded,
-chopped
1 ea Pepper, bell, red; seeded,
-chopped
4 lg Garlic cloves; peeled,
-chopped
1 tb Oregano
1 c Scallions; chopped, both
-green and white
1/2 c Parsley; coarsely chopped
1/2 c Coriander; chopped
1 ts Tabasco sauce
1 tb Paprika, sweet
1 c Tomato paste
1 c Oil, olive
1/2 c Vinegar, white
Salt; to taste

Combine all ingredients and blend, bit by bit, to a puree in blender.
Pour into saucepan and simmer, stirring constantly, for 5 minutes. Cool and
bottle.
Used to flavor stews, beans, rice and vegetables. Easy to make and useful
to have on hand.
MM and upload by DonW1948@aol.com / CBCC

—–

Title: French Pear Pie
Categories: Desserts, Fruits, Pies
Yield: 6 servings

6 c Bartlett Pears; *
1/2 ts Lemon Rind
3 tb Orange Juice; Frozen, Conc.
1 Unbaked 9-inch Pie Shell

MMMMM——————–SPICY CRUMB TOPPING————————-
3/4 c Unbleached Flour
1 ts Cinnamon; Ground
1/8 ts Salt
1/2 c Sugar
1/2 ts Ginger; Ground
1/4 c Butter Or Regular Margarine

* The Bartlett Pears should be pared and thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Combine the pears, orange juice concentrate and lemon rind in a
bowl and toss lightly. Arrange the pear mixture in the unbaked pie
shell. Prepare the Spicy Crumb Topping and sprinkle over the pear
mixture. Bake in a preheated 400 degree F. oven for 40 minutes or
until the pears are tender. Cover loosely with aluminum foil after 30
minutes if the top becomes too brown. Cool on a wire rack before
serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and
salt in a bowl. Cut in the margarine, using a pastry blender, until
the mixture is crumbly.

MMMMM

Chicken and Barley Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups Stews
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups chicken broth
1 cup water
1 cup chopped onion
1 cup sliced carrots
1/2 cup sliced celery
1 1/2 oz uncooked barley
1/2 tsp. crushed dried thyme leaves
1/4 teaspoon turmeric — optional
12 oz cubed cooked chicken
1 tbsp parsley

Method:
In large saucepan, combine all ingredients except chicken and parsley.
Bring to a boil. Reduce heat; simmer 30 to 40 minutes or until barley
is
tender. Add chicken and parsley. Cook until thoroughly heated.

Serves 4 (1-1/2 -cup servings)

Diabetic Choices:
1 Fruit/Vegetable Choice, 3 Protein Choices, 1/2 Bread Choice 1/2 Fat
Choice

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NOTES : Serves 4 (1 1/2-cup servings)

I found this recipe a few years back and converted it to Weight
Watchers then I converted to Canadian Diabetic Choices, it might
not be perfect, but close, Dennis and I have this recipe 5 or 6
times a year.

PEANUT MINUS COOKIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Jar natural peanut butter
1/2 c Plus 3 Tab. pure maple syrup
1/2 ts Pure vanilla extract
3/4 c Brown rice flour
1/4 ts Sea salt
1/2 c Chopped unsalted roasted
-peanuts

1. Heat oven to 350 degrees F. Have ungreased baking
sheet (s) ready. 2. Combine peanut butter, maple syrup
and vanilla in a large bowl, mixing until smooth. Add
rice flour and salt; mix well. Fold in peanuts. 3.
Form cookies, using 1 tablespoon dough for each. Place
on cookie sheet, spacing 1 inch apart. Flatten gently
with the tines of a fork. Bake until set, 11 to 12
minutes. Cool 1 minute on baking sheet, then transfer
to a wire rack to cool. Yield: 2 dozen cookies

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Butternut Squash Soup

Recipe By : COOKING RIGHT SHOW#CR9665
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons unsalted butter
3 Cups yellow onions — chopped
3 Cups baked butternut squash
6 Cups rich chicken or vegetable stock
1 1/2 Tablespoons high quality curry powder — lightly toasted
1/4 Teaspoon freshly grated nutmeg
1 Tablespoon honey
1 Cup heavy cream, light cream or milk
3 tbsp dry sherry
Kosher salt and freshly ground white peppe
–Garnish–
Toasted pepitas (pumpkin seeds) <>
slivered almonds

=20
In a large saute pan, melt the butter and saute the onions until very soft
but not brown. In a food processor, in batches if necessary, puree the
onions and baked squash. Transfer to a large saucepan and add the stock,
curry powder, nutmeg and honey. Whisk to combine and bring to a simmer.

Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and
sherry and correct seasoning with salt and pepper. Serve in warm bowls
garnished with pepitas or almonds.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Asian Rice and Lentil Patties (Betty Crocker)

Recipe By : Vegetarian Cooking: Easy Meatless Main Dishes*
Serving Size : 4 Preparation Time :1:10
Categories : Entrees Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—RICE AND LENTILS—
1/2 cup uncooked brown rice
1/4 cup dried lentils — sorted and washed
1 1/2 cups water
—PATTIES—
1/4 cup raw cashews — finely chopped
2 tablespoons dry bread crumbs
2 tablespoons stirfry sauce
1/2 cup finely chopped green onions
1 egg — beaten
—VEGETABLE SAUCE—
1/2 cup sliced celery — 1/4 inch thick
1/2 cup sliced carrot — 1/4 inch thick
1/2 cup water
2 tablespoons stirfry sauce

Rice and Lentils. Heat rice, lentils and water to boiling in a 2-quart
saucepan; reduce heat to low. Cover and simmer 30 to 40 minutes, stirring
occassionally, until lentils are tender and water is absorbed. Cool slightly.

Patties. Mash rice mixture slightly with fork. Stir in remaining
ingredients to complete the mixture. Shape into 4 rounds about 1/2 inch
thick. Spray 10-inch skillet with vegetable cooking spray. Cook patties in
skillet about 10 minutes, turning once, until golden brown. Remove from
skillet and keep warm.

Vegetable Sauce. In the same skillet, heat all ingredients to boiling;
reduce heat to medium. cover and cook up to 5 minutes, stirring
occassionaly, until vegetables are crisp-tender. Add patties to the
skillet. Cover and cook over medium heat about 5 to 8 minutes or until the
patties are hot. Serve sauce and patties over noodles or rice with a green
vegetable along side.

[210 Cals, 55 cals from fat; 6g total fat.]

Tip. Cut the time in half by using leftover rice and lentils. Reheat them
with a little water or broth to produce the needed starch. Let cool to the
touch and make the patties

[Published by The Kitchen Path http://home.earthlink.net/~kitpath
08/08/98 (Sun) Bookreview]

TESTED: Based on the time-saving tip, I used the idea (not necessarily the
proportions). I mixed 1/4 cup white rice leftover from Chinese dinner with
1/2 cup cooked red lentils. Added the cashews, some crumbs, a little sauce
and some chives for color: omitted egg. Made 4 small patties; placed in
freezer while I made a vegetable sauce (1-cup total) with red and green
bell pepper strips, carrots and celery, spring onion and stir fry sauce;
salt and pepper and a pinch of red pepper flakes; added vegetable broth and
cornstarch so that we each got about 1/2 cup moist sauce. For the pasta,
I made angel hair spaghetti tossed with shredded napa and cumin seed.
Meanwhile browned the patties with vegetable oil spray and completed the
heating in the toasted oven. Served 2 or 3. It was delicious! -Pat H.

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NOTES : Stirfry sauce is a variation on sweet-sour and teriyaki and may be
labeled Asian gourmet or master sauce. Or try a vegetarian oyster sauce or
Japanese style sweet sour sauce made with apricot and peppers. Serve the
patties on a bed of rice or Chinese noodles. Accompany with green beans or
broccoli. Total Time: 20 mins preparation and 50 mins cooking (see TIP).
Makes 4 patties. *Recipe from Betty Crocker’s Vegetarian Cooking: Easy
Meatless Main Dishes. (Macmillan 1998)

Baked Apples in Caramel Cream

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tbsp brown sugar
1/4 c hot water
4 lg rome beauty apples — cored
1 tbsp lemon juice
12 caramels
1/2 c whipping cream

Combine brown sugar and water in an 8-in. square baking dish. Peel the
top half of each apple; brush with lemon juice. Place in the baking
dish. Fill each with three caramels. Bake at 350 for 60-65 minutes or
until apples are tender, basting every 20 minutes. Carefully lift
apples, allowing any caramel in centers to drip into pan, and place in
individual dessert dishes. Pour sauce into a small saucepan; add
cream. Cook and stir over medium-low heat until sauce is smooth and
thick. Spoon over apples; serve immediately.

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