Title: PARIS BREST
Categories: Desserts, Pastries, Masterchefs, Norleans, L16
Yield: 4 servings

1 x Pastry Cream **
2 c Water
1 c Butter
1 pn Salt
1 1/2 c Flour
7 lg Eggs
1 tb Sugar, powdered, to dust
Almonds, slivered

** See recipe for Pastry Cream.

Boil water in a pan with butter and salt.

Add flour all at once and beat vigorously until dough pulls away
from the sides of the pan and forms a ball.

Off the heat, beat in eggs, one or two at a time, until
incorporated and smooth.

Put mixture into a pastry bag and pipe in a circle on a buttered
and lightly floured baking sheet. Make another circle just inside the
first, and a third on top of the first two.

Preheat oven to 375 F.

Paint with melted butter and top with almonds.

Place it in the oven and bake for 30 minutes.

Remove and cool on a cake rack.

When cool, split horizontally and fill bottom ring with pastry
cream. Replace top ring and dust with powdered sugar.

Note: The preceding recipe is a basic pate a choux, or cream puff
pastry, and it may be used in other recipes.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

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Lemon Grass Chicken

Recipe By : riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 0 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chicken thighs — boned, skinned (abou
2 lemon grass stalks — minced
1/4 cup soy sauce
1/4 teaspoon salt
2 teaspoons chicken broth
1 teaspoon sugar
1 teaspoon minced fresh red chili or serrano chili or
1/2 teaspoon cornstarch
2 teaspoons water
1/2 medium-size onion
1/4 cup vegetable oil
1 teaspoon minced onion
1 teaspoon minced gingerroot
1 teaspoon minced garlic

Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in
lemon grass, 2 tbsp. of the soy sauce, and salt. Mix well. Cover and
refrigerate 2 hours or longer. Bring to room temperature before cooking.
Combine chicken broth, remaining 2 tbsp. soy sauce, sugar, and chili in
another small bowl; set aside. Cut onion in half lengthwise; cut each piece
into 4 wedges; separate layers. Heat wok over medium-high heat. Add oil and
heat. Add minced onion, gingerroot, and garlic; stir-fry 15 seconds. Do not
burn. Increase heat. Add chicken; stir-fry 2 minutes. Add sliced onion;
stir-fry 1 minute. Add chicken broth mixture; cook, stirring, 1 minute.
Stir cornstarch mixture to blend in cornstarch that has settled. Add to the
chicken mixture; cook until sauce is thickened, about 30 seconds. Spoon
onto a heated platter; serve at once.

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Butterscotch Delights

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup brown sugar
1 cup shortening
2 teaspoons vanilla
1 cup sugar
2 eggs
2 tablespoons milk
2 cups flour — sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oats — uncooked

Cream together sugars and shortening. Blend in eggs, vanilla and milk. Sift to
gether flour, baking soda, baking powder and salt. Add all at once to egg mixt
ure. Beat until smooth. Add oats. Drop by teaspoon onto greased cookie sheet
. Bake at 350 degrees for 8 to 10 minutes.

From Mom’s Recipes

busted by sooz

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GARBANZO OAT PATTIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Garbanzo Flour
2/3 c Cold water
1 1/2 c AM Oat Flakes
1 c Boiling water
1/2 c -to…
1 c Chopped nuts
1 t Non-alum baking powder
1 tb AM Unrefined Vegetable Oil
1/2 ts Onion or garlic powder
1/4 ts Cumin powder
1 t Sea salt (optional)

Mix garbanzo flour and cold water in a large bowl.
Pour boiling water over oat flakes in another bowl.
Cover and let stand a few minutes. Mix all
ingredients together. Stir well. Form into patties
on oiled griddle. Bake till brown on one side. Turn
and brown on the other side. Can be refrigerated or
frozen and reheated.

Source: Arrowhead Mills “toasted Garbanzo Flour”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

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APPLE CORN JOHNNY CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corn meal
3/4 c Rice flour
4 ts Baking powder
1/2 ts Salt
2 tb Sugar
2 Eggs, separated
2 tb Canola oil
1 3/4 c Applesauce (14 oz can)
6 Bacon strips,cooked,crumbled

Breakfast idea without gluten or dairy. Serve warm
with maple syrup or as a quickbread with soup or salad.

In a large mixing bowl combine cornmeal, rice flour,
baking powder, salt and sugar. Beat egg whites until
stiff.

To the dry ingredients, add egg yolks, oil, applesauce
and bacon. Stir well.

Fold in egg whites. Pour batter into greased 8×8 inch
baking pan (or prepared muffin pan). Bake in 425 F
oven for 45 min or until an inserted knife comes out
clean. Serves 4-5.

Source: Co-op advertising recipe Sept 93 Shared but
not tested by Elizabeth Rodier

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Title: GRILLED CHICKEN ADOBO
Categories: Mexican, Poultry
Yield: 6 servings

10 ea Chicken Breast Halves; *
1/4 c Achiote Sauce Base; Below
1 c Orange Juice
2 tb Vegetable Oil
1 ts Basil Leaves; Dried
1 ts Cinnamon; Ground
1/2 ts Salt

——————–ACHIOTE SAUCE BASE——————–
1/3 c Achiote Seeds;(AnnottoSeeds)
1/3 c Orange Juice
1/3 c Vinegar; White
1 ts Red Chiles; Ground
1/2 ts Pepper
1 ea Clove Garlic

* There should be 10 breast halves (about 3 1/2 lbs)
which should be boneless and skinless. Place chicken
breasts in shallow glass or plastic dish. Mix
remaining ingredients and pour over the chicken. Cover
and refrigerate for at least 2 hours. Remove chicken
from marinade and set the marinade aside. Cover and
grill the chicken t to 6 inches from medium coals for
10 to 20 minutes. Turn the chicken; cover and grill,
turning and brushing with the marinade 2 to 3 times,
until done, about 10 to 20 minutes longer. Heat
remaining marinade to boiling; boil uncovered until
thickened, 8 to 10 minutes. Serve with the chicken.

ACHIOTE SAUCE BASE:

Cover the achiote seeds with boiling water. Cover and
let stand at least 8 hours. Drain seeds. Place seeds
and remaining ingredients in food processor workbowl
fitted with steel blade. Cover and process until the
seeds are coarsely ground. Store in refrigerator up
to 1 wee; in the freezer up to 2 months. BROILED
CHICKEN ADOBO:

Set oven control to broil. Remove chicken from the
marinade; reserve marinade. Place chicken in greased
rectangular baking dish 13 x 9 x 2-inches; pour half
of the marinade over chicken and broil with tops about
4 inches from the heat, until light brown, about 10
minutes. Turn chicken; pour the remaining marinade
over the chicken and broil until done, about 6 minutes
longer.

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APPLE PANCAKES (GERMAN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pancakes German
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Flour-unbleached,unsifted
2 ts Sugar
1/4 ts Salt
4 Eggs beaten (lge eggs)
1/2 c Milk
2 c Apple slices
3/4 c Butter/margarine
2 tb Sugar
1/4 ts Cinnamon

Apple Pancakes (German)

Sift together the flour, 2 tsp sugar and the salt.

Beat eggs milk together. Gradually add flour mixtu,
beat until smooth. Saute apples in 1/4 cup of butter
until tender. Mix 2 Tbsp sugar and the cinnamon
together. Toss with apples. Melt 2 Tbsp butter in a 6
inch diameter deep fry pan. Pour in the batter to a
depth of a about 1/4 inch. when set place 1/4 of the
apples on top, cover with more batter. Fry pancake
until lightly brown on both sides. Keep warm and
repeat procedure until all batter and apples are used
up.

I hope the person requesting the pancake recipe like
it, although

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May I suggest making one of 24 ounces nonfat yogurt (strain overnight)
and adding 3 cloves mashed garlic to it along with 1/2 t. oregano
(dry) and 1/4 t. of basil, dill, marjoram and black pepper. This is
delicious as a spread or dip. I also top a baked potato with it.

Bennigan’s Hot Bacon Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Bacon grease
1/4 pound Red onion — dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco

Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan’s omits this ingredient.

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PUREE OF GARLIC SOUP WITH CHICKEN DUMPLINGS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 tb Olive oil, divided
1 lb Garlic *
2 md Onions, coarsely diced
7 c Chicken broth or water
1 Lemon, halved
4 Bay leaves
4 Sprigs fresh thyme or:
1 tb Fresh, chopped thyme or:
1/2 ts Dried thyme
2 c Mixed diced vegetables **
Chicken Dumplings:
1 lb Boneless, skinless chicken
-pieces
1 tb Finely minced garlic
1/2 ts Salt
1 t Ground white pepper
1/2 c Madeira or dry sherry
2 Egg whites
1 sm Onion, finely diced
12 sl French bread, cut from
-baguette, toasted

*(about 8 medium garlic heads), separated into cloves
but unpeeled ** (such as zucchini, yellow
squash,eggplant and green beans)

To prepare Garlic Soup: Heat 1 tablespoon olive oil in
2-quart pan over medium heat. Add garlic and cook,
stirring occasionally, until skins start to turn
golden, 15 to 20 minutes. Add onions and cook until
soft, another 5 minutes. Add broth, lemon, bay leaves
and thyme. Increase heat to high and bring to boil,
then lower heat to medium and simmer 30 minutes.

Meanwhile, heat remaining 1 tablespoon oil in small
pan over medium heat. Add vegetables. Cover and cook
until soft, about 10 minutes. Set aside.

To prepare Chicken Dumplings: Cut chicken into 2-ounce
pieces and place in food processor along with garlic,
salt, pepper, Madeira and egg whites. Pulse on and off
until mixture is coarsely chopped. Scrape into bowl.
Add onion and mix well. Set aside.

Remove soup from heat. Discard bay leaves and lemon.
Puree mixture in food processor or blender. Strain
soup through strainer or pass through food mill into
clean pan. Return to a simmer.

Use a tablespoon to drop dollops of Chicken Dumplings
into simmering garlic soup, creating 12 dumplings.
Cover and cook 8 minutes.

Ladle soup into serving bowls at the table. Garnish
soup bowls with reserved vegetables and toasted bread.

Per serving, without bread: 355 calories (28 percent
from protein, 46 percent from carbohydrate, 25 percent
from fat), 26 grams protein, 37 grams carbohydrate, 10
grams fat, 36 milligrams cholesterol, 243 milligrams
sodium.

Exchanges: 6 1/2 vegetable, 2 1/2 meat, 1 fat.

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg

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