Recipes published in ‘Mint’

Spicy Chicken Casserole

Recipe

20 Mar

Spicy Chicken Casserole No. 1906 Yields 6 Servings

2 Onions, Sliced 16 oz Tomato Sauce
1/4 Cup Peanut Oil 1 Cup Buttermilk
2 Tbls Peanut Oil 2 Cups Chicken Stock
3 Tbls Ginger, Grated 1 Cup Rice
4 Cloves Garlic, Crushed 2 tsp Salt
2 tsp Cumin, Ground 1/2 tsp Turmeric
2 tsp Coriander, Ground 1 tsp Cardamom, Ground
1/2 tsp Cayenne – Chutney
6 Chicken Breast Halves, – Bananas, Sliced
Skinless Boneless, – Coconut Flakes
Cut Into Strips

Saute the onion, ginger, garlic, cumin, coriander and cayenne in the first
measure of peanut oil until the onions are soft.
Add the chicken strips.
Saute until the chicken turns white.
Add the tomato sauce and buttermilk.
Cover.
Cook 20 minutes.
Combine the stock, rice, the second measure of peanut oil, salt, turmeric and
cardamom.
Bring to a boil.
Cover.
Reduce heat.
Simmer until the stock is absorbed (about 15 minutes).
Spread half the rice in a (9“x12”) casserole with a tight fitting lid.
Layer in half the chicken, the remaining rice and the remaining chicken.
Serve with chutney, sliced bananas and coconut flakes.

Filed under: Candies, Chocolate, Mint

Cheese puffs

Recipe

25 Feb

Title: Cheese puffs
Categories: Cheese/eggs Londontowne
Servings: 4

8 ea Slices white bread 2 c Milk
8 oz Old English cheese slices 1/2 t Pepper
3/4 t Dry mustard 1/4 c Butter, melted
1 t Salt 3 ea Eggs

May be prepared the day before.
At least 4 hours before cooking, trim crusts and cut bread into 1″
squares. Cut cheese into bite size pieces. In large greased casserole,
alternate layers of bread and cheese. Pour melted butter over top. Beat
eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly.
Pour over casserole. Cover and refrigerate. One hour before serving, bake
at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is
golden and puffy.

Mrs. William W. LaViolette

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Filed under: Chocolate, Desserts, Mint

Meatless Chili

Recipe

27 Feb

Meatless Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Soybeans
1 cup Pinto beans
1/2 cup Whole wheat berries
10 milliliters Garlic — minced
2 medium Onions — chopped
2 tablespoons Oil
1 cup Tofu — cubed
2 teaspoons Chili powder
1/2 teaspoon Powdered oregano
1 Bell pepper — chopped
1 1/4 cups Tomato sauce
tomatoes — choppped
— water

Cook beans and wheat until tender (usually 3-4 hours or about 35 minutes in a
pressure cooker). Saute the garlic and onions in the oil. Add the tofu and cook
lightly. Stir in spices and peppers, then add the sauce and tomatoes. If this
is too thick (it should be the consistency of a sauce), thin with more tomato
sauce. Simmer for about 20 minutes to allow the tofu to absorb the flavors.
Stir the sauce into the cooked beans; then add water until the proper
consistency is reached. Simmer gently an additional hour or so. If possible,
improve the flavor by letting the chili stand before serving and then
reheating. 6-8 servings

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Filed under: Candies, Chocolate, Mint

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Recipes published in ‘Mint’

Spicy Chicken Casserole

Cheese puffs

Meatless Chili

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