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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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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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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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.

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Title: Chunky Kidney Bean Dip
Categories: Appetizers, Beans, Dips
Yield: 2 servings

1 1/2 c Kidney Beans; Cooked
1 t Lemon Juice
1 tb Cumin; Ground
1/4 c Sour Cream
1 t Hot Sauce
1 tb Coriander; Ground

Mash the beans by hand, using a fork or the back of a wooden spoon.
Blend in the sour cream, mixing until smooth. Add all the other
ingredients and blend well. Cover and chill. Makes about 1 3/4 cups
of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers

MMMMM

Title: VEGETABLE MULLIGATAWNY
Categories: Low-cal, Soups, Vegetables
Yield: 4 servings

Penny Schenck nfsm70b
2 ts Vegetable oil
1/2 c Red onion; chopped
1/2 c Celery; chopped
2 Garlic cloves; minced
2 Small Granny Smith apples;
-pared, cored, chopped
1/2 c Carrot; chopped
1/4 c Fresh Parsley; chopped
2 c Low sodium Vegt. Broth
5 oz Potatoes; cubed, pared
2 ts Curry powder
1 ts Chili powder
1/4 ts Ground allspice
1/4 ts Dried Thyme
1/4 ts Freshly ground black pepper
1 c Tomatoes, canned,;coarsely
-chopped
1 1/2 c Frozen spinach;thawed,
-squeezed dry

1. In large saucepan, heat oil; add onion, celery and
garlic. Cook stirring frequently, 4-5 minutes until
tender. Add apples, carrot and parsley; cook stirring
frequently, 2 minutes longer. Stir in broth, 2 cups
water, potatoes, curry, chili powder, allspice, thyme
and pepper; bring to a boil. Reduce heat to low; cover
and simmer 45 minutes. Stir in tomatoes. 2. Remove 2
cups of the soup to food processor; puree until
smooth. Return puree to soup; add spinach. Simmer 2-3
minutes longer, until heated through. Each serving
provides: 1/2 FA, 2 V, 1/2 FR, 40 C. 153 cal. Weight
Watcher’s magazine

—–

Title: ASIAN RICE SALAD
Categories: Rice, Salad
Yield: 6 servings

2 c Leftover Asian rice pilaf
2 Cloves garlic, minced (or
1 teaspoon bottled)
1/2 c Sliced water chestnuts,
Coarsely chopped
1/4 c Thin carrot slices
1/4 c Thin celery slices
1 tb Roasted peanuts, coarsely
Chopped
3 tb Oil (preferably peanut)
1 To 3 tablespoons rice or red
Wine vinegar
1/2 ts Sugar
Optional:
3 Green onions (white and
Green tops), sliced

1. Fluff leftover rice pilaf with a fork. Add garlic,
water chestnuts, carrots, celery, green onions and
peanuts. 2. Combine oil, vinegar and sugar in a small
jar, cover and shake to combine. Pour over the salad
and serve at once.

—–

HONEY-ORANGE PECAN SOURDOUGH ROLLS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Starter
1 pk Yeast
1/4 c Warm water
1/2 c Milk
1/4 c Butter — melted
1/4 c Honey
1/2 ts Salt
3 1/4 c Flour — approx.
—–FILLING—–
1/2 c Butter
1/2 c Brown sugar
1 tb Orange peel — grated
1/4 c Honey
1/2 c Flour
1/2 c Pecans
1 t Orange extract

Soften yeast in water; stir in milk, batter, butter,
honey, and salt. Gradually mix in 3 c of the flour;
dough will be sticky. Turn dough into a greased bowl,
turn over to grease top; cover, and let rise in a warm
place until double in bulk, about 1 1/2 hours.

Turn dough out onto a lightly floured board and knead
until smooth, about 5 min.; add flour if necessary to
prevent dough from sticking. Roll dough out into a
12×15 inch rectangle; spread orange-nut filling
evenly over dough. Starting with the long side, roll
up jelly-roll fashion. Cut across roll into 15 slices
about 1 inch each and arrange, cut-side-up in a well
greased 9 by 13 inch baking pan. Cover and let rise
until almost double, about 45 minutes.

Bake in a 350^ oven for 35 minutes or until browned on
top. Transfer rolls to a serving board; quickly scrape
out any syrup in pan and spread it over rolls. Serve
them warm or reheated in a 350^ oven, lightly covered
with foil, for about 20 minutes. Makes 15 rolls.

Source: Sourdough Jack’s Cookery by “Sourdough” Jack
Mabee.

Note: I would like to try this with cinnamon instead
of the orange flavoring.

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Title: Indonesian Shredded Spicy Beef
Categories: Meats, Main dish, Indonesian
Yield: 2 servings

450 g Boneless chuck
2 Cloves garlic
1 t Brown sugar
1 t Laos
1/2 t Coriander]
1 T Tamarind juice
1 t Salt
2 T Oil
1 sm Onion, sliced thinly

On the day before, cook meat in water with a bit of salt until tender.
Store overnight in refrigerator. The following day shred beef into small
strips, pulling it apart with your fingers.

Mix together garlic, brown sugar, laos, coriander, tamarind juice and
salt. Add mixture to meat and stir well.

Heat oil in heavy skillet and fry meat and spices until deep brown and
crisp.

Separately, fry onion until deep brown. Sprinkle on top of meat and serve
with rice.

Compiled by Imran C.

—–

DOUBLE CHOCOLATE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz (1 stick) margarine or
Butter
3 oz 1 oz. squares, cut up, of
Unsweetened chocolate
1 c Sugar
1 Egg
2 ts Vanilla extract
1 d Salt
2 c Flour
1 c Buttermilk
1 t Baking soda
6 oz Semisweet chocolate chips
(1 cup)

1. Preheat oven to 400 deg. F. In a 2-quart glass
bowl, combine butter and unsweetened chocolate. Heat
in microwave oven on High 2 to 2 1/2 minutes, until
melted and smooth when stirred. Let cool to lukewarm.

2. Stir in sugar, egg, vanilla, salt, and buttermilk,
until thoroughly blended. Mix together flour and
baking soda and stir into chocolate mixture just until
combined. Stir in chocolate chips.

3. Spoon batter into 12 paper-lined 2 and 1/2 inch
muffin cups, filling to top.

4. Bake 15 to 20 minutes, or until a cake tester
inserted in center comes out clean. Let muffins cool
in pans 5 minutes, then transfer to racks to cool
completely. Serve warm or cool.

From: 365 Great Chocolate Desserts by Natalie
Haughton. Harper-Collins publishers 1991.

Enjoy! – Jeff Duke Ä Area: Cooking Reposted by
Dale/Gail Shipp

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