Title: Chicken and Wild Rice Soup
Categories: Soups ste
Servings: 8

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995
Run cold water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a large
saucepan, mix the wild rice, broth and pepper. Bring to a
boil; reduce the heat. Cover and simmer for 40 to 45
minutes, or until the rice is tender. Meanwhile, in a
skillet, cook the mushrooms and shallots in butter until
tender, but not brown. Add the mushroom mixture, chicken
and parsley to the soup. Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa. Penny
Halsey (ATBN65B).

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Flaky Pesto Olive Pinwheels

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz. cream cheese — softened
1 c. grated parmesan
2 green onions with tops — minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets — thawed until cold
enough to roll but still chilled
1 1/2 c. whole pitted ripe olives — wedged or coarsely
— chopped

Beat together cream cheese, parmesan, green onions and pesto until well
blended. On lightly floured surface roll half of puff pastry (1 sheet)
into 10×6 inch rectangle. Spread half the cheese mixture over pastry,
covering completely. Scatter half the olives over filling. Roll
lengthwise like jelly roll, starting at long side to make a log. Repeat
with remaining pastry, filling and olives.

Freeze logs until solid ( or up to 2 months).

Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before
baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on
non-stick baking sheets. Bake 10-12 min. or until lightly browned.

Makes about 100.

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Title: HOT SOUR EGGS IN A NOODLE NEST
Categories: Chinese, Pasta, Eggs
Yield: 4 servings

1 c Chicken broth
2 tb Cornstarch
2 tb White vinegar
1 ts Soy sauce
1 ts Sugar
1/8 ts White pepper
1/2 lb Chinese noodles, cooked,
-drained hot
1 ts Sesame oil
1 tb Soy sauce
1 tb Salad oil
2 c Bok choy, cut in 2 inch
-lengths
1 tb Water
1 Whole green onion, thinly
-sliced
4 Hot poached eggs

In a bowl, blend chicken broth, cornstarch, vinegar,
the 1 tsp soy, sugar, and white pepper; set aside.
Toss hot noodles with the sesame oil and the 1 T soy
sauce. Heat a wok over high heat. When pan is hot,
add the 1 T oil. When oil is hot, add bok choy. Stir
fry for one minute. Add water, cover and cook until
vegetable is crisp-tender (about 2 minutes). Add
green onion and cook for 30 seconds. Stir chicken
broth mixture, add to pan, and cook, stirring, until
sauce bubbles and thickens. To serve, arrange noodles
into nest shapes on 4 serving plates. Slide a hot
poached egg into each nest, then spoon over vegetable
sauce.

—–

Senegal Stew With Millet

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbs Oil
2 C. Cabbage — coarsely chopped
1 C. Chopped Onion
2 Cloves Garlic — minced
1/2 Tsp Cayenne
1/2 Tsp Curry Powder
1/4 Tsp Dried Thyme
1 14 1/2 Oz Ca Whole Peeled Tomatoes — undrained
1 C. Vegetable Broth — or water
2 Tbs Peanut Butter — smooth
2 C. Sweet Potato — cubed
1 1/2 C. Rutabaga — cubed
1 C. Carrot — sliced 1/2-in long
1 C. Chickpeas — cooked
2 C. Millet, Cooked

In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage, onion,
garlic, and cook ,stirring , until the cabbage is softened. Stir in the
cayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up with
spoon (can also squish them through your hands as you add them — jtk).
Add the broth and peanut butter, and stir until completely smooth. Add
potato, rutabaga, carrot, chickpeas. Bring to a boil, reduce heat,
simmer uncovered for 35 mins. Serve over the millet.

Serves 4.

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Title: OLD FASHIONED LEMONADE
Categories: Beverages, Jam/jelly
Yield: 12 servings

1 1/2 c Sugar, granulated
1 1/2 c -Water
1 tb Lemon rind; finely grated
1 1/2 c Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs

“This delightful recipe is from _The Anne of Green Gables Cookbook_
by Kate MacDonald.”

In small saucepan, stir together sugar, water and lemon rind. Bring
to a boil; stirring constantly; boil for 5 minutes, stirring. Remove
from heat and let cool. Stir in lemon juice. Transfer to a jar; cover
and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in
each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml)
cold water; stir well. Garnish with lemon slice and sprig of mint.

MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green
Gables Cookbook_

MMMMM

BEURRE MANIE – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
2 tb Butter

For the beurre manie, simply melt the butter in a
saute pan, add the flour and then cook over medium
heat for a minute or two to take the “floury” flavor
out of the mix.

Pour the sauce over the rabbit and serve.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerard Crozier, Crozier’s Restaurant,
New Orleans

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APPA (HOPPERS>

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Yeast
2 ts Sugar
25 ml Warm water
225 g Rice flour
-salt to taste
300 ml Thick coconut milk

Dissolve the yeast and sugar in the water and set
aside for 5 minutes. Sieve the flour and salt into a
bowl, add the coconut milk, yeast and sugar and mix to
form a smooth batter. Cover and leave overnight.
Grease a hopper pan, heat it over a moderate heat and
pour 75 ml of batter into the pan. Tilt the pan so
batter forms a round shape, cover with the lid and
cook until done. Ease the hopper from the pan with a
blunt knife. From “A taste of Sri Lanka” by Indra
Jayasekera, ISBN #962 224 010 0

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Title: Strawberry Cream Pie
Categories: Pies
Yield: 6 servings

1 ea 9-inch baked pie crust
1 ea recipe cream filling
1/2 cup Almonds, slivered, toasted

———————— Cream Filling————————————
3 tb cornstarch
1/2 ts salt
1/2 c sugar
3 tb flour
2 c milk
1 egg, slightly beaten
1/2 c whipping cream, whipped
1 ts vanilla

————————–Fresh strawberries Glaze————————–
1/2 c fresh strawberries
1/2 c water
2 ts cornstarch
1/4 c sugar

DIRECTIONS FOR CREAM FILLING:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix first 4 ingredients. Gradually stir in
milk. Stirring constantly, bring to a boil; reduce heat and cook and
stir till thick. Stir a little of hot mixture into egg; return to
remaining hot mixture. Bring just to boiling, stirring constantly.
Cool, then chill. Beat cream filling well; fold in whipped cream and
vanilla.

DIRECTIONS FOR PIE:
~~~~~~~~~~~~~~~~~~~
Toast almonds until lightly browned, then sprinkle over the bottom of
the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2
cups of the strawberries. Pile atop filling.

DIRECTIONS FOR GLAZE:
~~~~~~~~~~~~~~~~~~~~~
Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and
cornstarch; gradually stir into berry juice. Cook, and stir till
thick and clear. Cool slightly; pour over halved strawberries. Keep
refrigerated till serving time.

—–

GINGERED HOLIDAY CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Brown sugar
1 c Chopped grn pepper
3/4 c Vinegar
1 c Chopped sweet red
1/2 ts Salt
Pepper
1/4 ts Cinnamon
1 c Chopped onion
1/4 ts Ground red pepper
1 tb Chopped candied ginger
1 Lime
1 Lemon
1 c Light raisins
1 lb Anjou pears *

*Fresh Anjou pears should be pared, cored and coarsely
chopped. In a saucepan, combine brown sugar, vinegar,
salt, cinnamon and red pepper. Bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes. Finely
shred peel from lime and lemon; squeeze juice from
each. In a large bowl combine lemon and lime peel and
juices, pears, peppers, onion and ginger. Add raisins,
mixing gently. Add mixture to hot syrup. Heat to
boiling; reduce heat and simmer, uncovered, about one
hour or till thick. Ladle chutney at once into hot,
clean pint jars, leaving a 1/4 inch headspace. Store
the jars in the refrigerator.

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SOUR SOUP WITH RICE NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Chicken stock, strained
And fairly clear
1/8 lb Boneless pork butt
4 Black mushrooms
1/3 c Dried bamboo shoot tips,
Soaked and shredded
1 Green onion
1/2 c Rice stick noodles, soaked
1 t Thin soy sauce
1 pn Sugar
2 ts White vinegar
1/2 ts Sesame oil

Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1″
pieces. Slice pork butt into 1″ matchsticks. Wash and trim green onion,
shred on the bias into 1″ pieces. Soak rice stick noodle in warm water
until soft.

Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add
pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add
soaked rice stick noodles; simmer for another 10 minutes. A minute before
removing from heat, add vinegar and sesame oil; stir. Remove to serving
bowl; garnish with shredded green onions. Serve.

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