POULET EN CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Broiler-fryer (about 3 lbs)
1 x (I usually just use chicken
2 T Vegetable oil
2 T Butter or margarine
2 ea Cloves garlic, minced
12 ea Whole white onions, peeled
12 ea Small white potatoes, pared
4 ea Large carrots, pared and qua
1 c Dry white wine
2 t Salt
1 t Leaf rosemary, crumbled
1/2 t Freshly ground pepper
1 cn Condensed chicken broth

1. Wash and dry chicken; skewer neck skin to back; twist the wing
tips flat against skewered neck skin; tie the legs to tail with
kitchen string.
2. Heat oil and butter or margarine with the minced garlic in a 12
cup flame proof casserole or a large kettle. Brown chicken in the hot
fat; remove.
3. Saute onions, potatoes and carrots in drippings; remove and
reserve. Stir wine, salt, rosemary and pepper into casserole and bring
to boiling, scraping up all the cooked on juices from bottom of
casserole; stir in chiken broth; return chicken to casserole; surround
with browned vegetables; cover. (If using a kettle, place chicken in
a 12-cup casserole; surround with browned vegetables; pour sauce over;
cover.)
4. Bake in moderate oven (350 degrees) 1 hour, basting several times
with casserole juices, or until chicken is tender. Garnish with a
bouquet of parsley and serve with a chilled white wine, such as
Chablis, and chunks of crusty French bread if you wish. (I usually
serve over hot steamed rice.) Serves 4.
Source: Family Circle “301 Splendid Casseroles”, January 1976

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Meringue Nests With Passion Fruit Ice Cream And Summer Frui

Recipe By : webmaster@godiva.com
Serving Size : 6 Preparation Time :1:30
Categories : Godiva Company
Desserts Fruits
Ice Cream / Sherbert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Meringue Shells—–
1/2 Cup Granulated Sugar
1/2 Cup Confectioner’s Sugar
4 Large Egg Whites
—–Passion Fruit Ice Cream—–
8 Ripe Passion Fruits
6 Large Egg Yolks
3/4 Cup Granulated Sugar — divided
1 Pinch Salt
1 Cup Half And Half
2 Cups Heavy Cream
—–Mango Sauce—–
2 Large Ripe Mangoes — peel/pit/cut up
2 Tablespoons Granulated Sugar
1/4 Cup Confectioner’s Sugar
1 Tablespoon Freshly Squeezed Lemon Juice
1 Tablespoon Light Rum — (optional)
—–Sliced Fruits—–
3 Peeled Kiwis — sliced into rounds
2 Large Ripe Mangoes — peeled and sliced
1 Cup White Seedless Grapes
3 Guavas — peeled * see note
—–Garnish—–
Mint Leaves

MERINGUE NESTS WITH PASSION FRUIT ICE CREAM AND SUMMER FRUITS

* and sliced into rounds (or substitute 1 honeydew melon
or cantaloupe cut into slices)

Make the meringue “nests”:

1. Position a rack in the center of the oven and preheat to 180
degrees F. Butter an 11-by-17-inch baking sheet. Lightly dust the
bottom with flour and tap out the excess. Using a 4-inch diameter
cookie cutter, mark 6 evenly spaced circles by gently pressing it
into the floured surface of the sheet.

2. In a medium bowl whisk together the granulated and confectioner s
sugars. Set aside.

3. In a clean, dry, grease-free 4 1/2-quart bowl of a heavy-duty
electric mixer fitted with the wire whip attachment, whip the egg
whites at medium-high speed just until soft peaks form. While
continuing to beat, gradually add half the combined sugars and
beat until stiff and shiny. Remove the bowl from the mixer stand
and fold in the remaining sugars by hand with a rubber spatula.

4. Fill a pastry bag, fitted with a large star tip (such as Ateco #9)
with the meringue mixture. On the prepared baking sheet, pipe
out 6 “nests” by beginning at the center of the marked circle and
piping a tight spiral until the circle is completely covered. Add
a single second ring of meringue on top of the meringue circle.

5. Bake for 2 hours, until the nests are completely dry. The
meringues should stay white, or just become slightly beige. Remove
to a rack to cool. The meringues can be stored in an airtight
container for up to 5 days.

Make the passion fruit ice cream:

1. Using a serrated knife, cut the passion fruits in half. Scrape the
seeded orange pulp of the fruits into the bowl of a food processor
fitted with the metal chopping blade. Process the fruit for 15 to
20 seconds. Pass the passion fruit pur‚e through a fine sieve into
a small bowl. Set aside.

2. In a medium bowl, whisk the egg yolks, 1/4 cup of the sugar and
the salt until blended.

3. In a medium saucepan, cook the half-and-half, cream and remaining
1/2 cup of sugar over medium-high heat, stirring occasionally,
until it comes to a gentle boil. Gradually whisk about 1 cup of
the hot cream mixture into the beaten egg yolks until blended.
Return this mixture to the saucepan. Continue cooking over
medium-low heat, stirring constantly with a wooden spoon, for 2
to 4 minutes, or until the custard has thickened slightly. It is done
when you can run your finger down the back of the custard-coated
spoon and a path remains for several seconds. Do not allow the
custard to boil.

4. Remove the pan from the heat and immediately strain through a
fine sieve into a stainless steel bowl. Place the bowl over a larger
bowl of ice water and stir the custard for 5 to 10 minutes, until
cool. Stir in the reserved passion fruit pur‚e. Cover the surface
of the custard with plastic wrap and refrigerate for at least 3
hours, until very cold.

5. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s directions.

Make the mango sauce:

1. In a food processor fitted with the steel blade, process the
mango, sugars, lemon juice, and rum for 60 seconds until pur‚ed
and the sugars are dissolved. Strain the pur‚e into a bowl through
a fine mesh strainer to remove the fibers. Cover and refrigerate
until serving.

Assemble and serve:

1. Stir the mango sauce and thin with water to desired consistency.
Place the meringue nests on the center of 6 dessert plates. Spoon
some of the mango sauce on the plates and arrange the sliced
fruits along the edge of the sauce around the meringue nests. Top
with a scoop of the passion fruit ice cream. Garnish with a mint
leaf.

6 Servings.

PREPARATION: 1 1/2 hours plus freezing and baking times.

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Almond Joy Cake

Recipe By : Federal Credit Union Newsletter-Amarillo
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package chocolate cake mix with pudding
1 cup evaporated milk
1 cup sugar
24 large marshmallows
1 package coconut (14-oz)
1/2 cup evaporated milk
1/4 cup butter
1 12 oz pack. chocolate chips
1 cup almond slices — toasted

Bake chocolate cake as directed on package. Combine in medium
saucepan 1 c. evaporated milk and 1 c. sugar, bring to a boil and
stir in marshmallow til melted. Add 1 package coconut, pour this over
cake while both are hot. Melt together the remaining milk, butter and
chocolate chips. Stir until melted and add 1 cup toasted almond
slices. Pour on top of warm cake. (Better if made the day before
serving).

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THAI FRIED NOODLES (3)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
4 Garlic cloves
— finely crushed
1 tb Fish sauce
3 tb -TO
4 tb Lime juice
1 t Crushed palm sugar
2 Eggs — beaten
12 oz Rice vermicelli
— soaked in water for
— 20 minutes, drained
4 oz Peeled shrimp
4 oz Bean sprouts
4 Green onions — sliced
—–TO GARNISH—–
2 tb Dried shrimp, ground
Roasted peanuts
— finely chopped
Cilantro leaves
Lime slices

Heat oil in a wok, add garlic and cook, stirring occasionally, until
golden. Stir in fish sauce, lime juice and sugar until sugar has
dissolved. Quickly stir in eggs and cook for a few seconds. Stir in
noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
sprouts and half of the green onions.

When noodles are tender, transfer contents of wok to a warmed serving dish.
Garnish with remaining bean sprouts and green onions, dried shrimp,
peanuts, cilantro leaves and lime slices.

Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
: ISBN 1-55788-038-7

From: stigle@cs.unca.edu (Sue Stigleman)

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Title: Oven-Roasted Potatoes and Onions
Categories: Diabetic, Vegetables, Vegetarian, Side dishes
Yield: 6 servings

6 lg Potatoes, quartered 1 tb Fresh parsley, chopped
6 md Onions, quartered 1 tb Fresh basil, chopped
1/3 c Vegetable oil 1 ts Fresh marjoram, chopped
1 ts Black pepper

Preheat oven to 375F. Place potatoes onions in shallow roasting
pan. Combine oil herbs pour over the vegetables. Toss bake,
uncovered for 1 hour, or till fork tender. Turn occasionally to
prevent sticking. Food Exchanges per serving:1 STARCH/BREAD EXCHANGE
+ 1 VEGETABLE EXCHANGE; + 1 FAT EXCHANGE
“The Hamilton Spectator”, May 26, 1993

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Title: Critters in the Hay
Categories: Popcorn, Holidays, Kids, Halloween
Yield: 4 quarts

MMMMM——————–FROM JONI’S KITCHEN————————-
1 1/2 c Sugar
1 c Light corn syrup
2 tb Butter
1 1/2 ts Pumpkin pie spice
1 ts Vanilla
1/2 ts Salt
1/2 ts Green food color (optional)
3 1/2 qt Popped popcorn; remove any
-unpopped kernals
1 c Candy corn
-Licorice ropes;black
-wooden picks
-small black gum drops or
-other small black candies
-red decorating icing
-tiny red jaw-breakers candy
-wormshape candies

In Dutch oven, bring sugar,corn syrup and butter to a boil; boil 2 1/2
minutes. Stir in pumpkin pie spice,vanilla,salt and food coloring (if
desired) mix until evenly colored. Add popcorn and toss until evenly
coated. Spread popcorn mixture in a single layer on greased sheets of
foil and allow to cool and harden. Break into bite-size pieces and
mix with candy corn in a wide shallow bowl; set aside. To make
spiders, cut licorice into 2 inch lengths. To make legs, starting at
one end, make three 1/2 inch to 3/4 inch cuts to make four legs.
Repeat cuts at opposite end. Leave about 1/2 inch in center uncut.
Gently pull legs apart and curl down. Push wooden pick through center
of body, leaving about 1/4 inch exposed on top. Push one gumdrop onto
exposed pick to make a body. Using writing tip of decorating icing,
squeeze two small dots of icing into gumbrops. Press jaw-breakers
into icing to make eyes. Place“spiders” and worm-shaped candies in
popcorn. Remove wooden picks before eating. Makes 4 quarts.

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Title: ORANGE BEEF
Categories: Chinese, Beef
Yield: 4 servings

1 lb Boneless top sirloin steak,
-partially frozen
3 T Soy sauce, divided
1/3 c Sugar; divided
1 Egg white
2 T Cornstarch
2 T Oil
2 T Finely chopped fresh orange
-or tangerine peel
2 T Frozen orange juice
-concentrate
1 T Ketchup
1/3 c ;Water, divided
Few drops orange extract
-(Optional)
Minced fresh parsley for
-garnish
Orange slices for garnish.

Cut the partially frozen steak across the grain into paper-thin slices
about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1
tablespoon soy sauce and 1 teaspoon sugar. Add the beef slices and
toss to coat. Mix in the egg white, then add 1 tablespoon of the
cornstarch, mixing with fingers to distribute evenly.

In a wok or 10-inch skillet, heat the oil over high heat until hot.
Add the beef and stri-fry until the meat just loses its redness,
about 3 minutes. Remove with a slotted spoon to a dish.

In the oil remaining in the wok, stir-fry the orange peel over medium
heat for 2 to 3 minutes to soften. Mix in the orange juice concentrate,
the remaining 2 tablespoons soy sauce, the remaining 1/4 cup sugar, the
ketchup, 1/4 cup water, and the orange extract. Heat to boiling.
Dissolve the remaining 1 tablespoon cornstarch in the remain- ing 1
tablespoon water and add to the wok. Cook, stirring constantly, until
the sauce boils and thickens, 1 to 2 minutes.

Return the beef to the wok and heat through, 1 to 2 minutes. Serve
over hot cooked rice, garnished with parsley and orange slices, if
desired.

[ “365 Easy One-Dish Meals”; Natalie Haughton, 1990 ]

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EEL LIVORNESE

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds eel, from sea or river, peeled and gutted
2 cups basic tomato sauce
1 cup dry red wine
12 caper berries
12 Gaeta olives
1 tablespoon hot chili flakes
1/8 cup chopped fennel fronds

Rinse eel and cut into 4-inch long pieces, pat dry.

Preheat oven to 450 F.

In an oven and stove-proof earthenware pot, place tomato sauce, red
wine,
caper berries, olives and chilies over medium heat and bring to a
boil.
Season eel pieces with salt and pepper and place into boiling sauce.
Put
eel into oven and bake until cooked through, about 20 minutes. Remove
from
oven, sprinkle with chopped fennel and serve immediately.

Yield: 4 serving

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Title: Chocolate-Nut Pudding Cookies
Categories: Cookies
Yield: 60 servings

3 1/3 c All-purpose flour
1 1/2 ts Baking soda
1 1/2 c Margarine
1/2 c Sugar
1 c Packed brown sugar
1 Chocolate pudding mix
3 Eggs
1 1/2 ts Vanilla extract
2 1/2 c Chocolate chips
1 1/2 c Nuts; chopped

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
* You can use either vanilla or chocolate pudding mix.

Mix flour with baking soda. Combine margarine, sugars, pudding mix
and vanilla in a large bowl. Beat until smooth and creamy; beat in eggs.
Gradually add flour mixture, mixing well. Gently fold in chips and nuts.
(Batter will be stiff.)
Drop by teaspoonfuls onto ungreased baking sheets about 2 inches
apart. Bake at 375 degrees for 8 to 10 minutes.

—–

Title: CELERY-APPLE SALAD WITH CURRANTS
Categories: Salads, Fruits, Madison
Yield: 6 servings

1/2 c Dried currants
1 lg Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts; cracked
-left in large pieces
2 tb Walnut oil
Lemon juice
-=OR=- Champagne vinegar
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them
aside to soften while you cut the celery and apples. When they’re
soft, after 10 minutes or so, drain them and squeeze out the water.
Separate the stalks of celery and peel the tougher outer stalks.
Slice the celery into thin pieces, straight across or at an angle.
Cut the apples into quarters or sixths if they’re large and thinly
slice them crosswise. Finely chop the celery leaves and the parsley
and crack the nuts. Combine the celery, apples, currants, celery
leaves, parsley and walnuts in a bowl. Toss them with just enough
walnut oil to coat everything lightly. Add the lemon juice or vinegar
to taste, salt lightly, season with pepper and toss again.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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