EASY CRUMB-TOPPED CHERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans (1pd each) tart
Cherries packed in water
(NOT cherry pie filling)
1 c Plus 2 T sugar, divided
Usage
1/4 c Cornstarch
8 Drops red food coloring
2 Pet-ritz deep dish pie
Crusts, frozen
1/2 ts Cinnamon

Drain cherries, reserving 1/2 c liquid. In large
saucepan, combine drained cherries, reserved liquid, 1
cup sugar, cornstarch and food coloring. Bring to a
boil over medium heat, stirring occasionally, until
thickened. Pour into one frozen pie crust. While still
frozen, break or crumble second crust into very small
pieces; mix with remaining 2 T sugar and cinnamon.
Sprinkle evenly over cherries. Bake in preheated 425
oven on a preheated baking sheet 10 minutes. Reduce
oven temperature to 350 and bake an additional 45-50
minutes.

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Title: CHICKEN CAESAR SALAD
Categories: Salads, Poultry
Yield: 4 servings

MMMMM————————–CHICKEN——————————-
2 Chicken breasts, whole,
– boneless, skinned, halved
2 tb Butter
1/2 ts Garlic, fresh, finely
– chopped
1/4 ts Salt
1/4 ts Pepper, coarsely ground

MMMMM————————–DRESSING——————————-
2 tb Parmesan cheese, freshly
– grated
1/4 ts Pepper, coarsely ground
2 tb Vegetable oil
1 tb Vinegar, cider
1 tb Lemon juice
2 tb Sour cream, light or dairy
1 tb Dijon mustard

MMMMM—————————SALAD——————————–
4 c Romaine lettuce, torn
1 md Tomato, ripe, sliced
Garlic melba rounds

Time: 30 minutes Cut each halved chicken breast lengthwise into
thirds. In a 10 inch skillet melt butter until sizzling. Add chicken,
garlic, salt and 1/4 teaspoon pepper. Cook over medium heat, turning
once, until chicken is browned and fork tender ( 7 to 10 minutes ).
Meanwhile, in a small bowl stir together all dressing ingredients. In
a large bowl place lettuce. Pour dressing over lettuce; toss to coat.
On a platter or individual salad plates place lettuce. Place tomato
slices and chicken on lettuce. Arrange garlic rounds on salad. Yield:
4 servings.

NUTRITION INFORMATION ( 1 Serving ): Calories – 330 Protein – 31g
Carbohydrate – 11g Fat – 18g Cholesterol – 92mg Sodium – 448mg

Source: Land O Lakes Summer Favorites Shared by: David Knight

MMMMM

Title: Leeks Vinaigrette
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

8 md Size leeks, trimmed well 1 tb Balsamic vinaigrette
-washed

Split the trimmed leeks lengthwise, leaving the white root ends whole.
Make certain all sand is rinsed away. Bundle leeks and tie with
string. Drop into saucepan of boiling water and simmer, covered,
about 12 minutes, until just tender. Serve immediately with
vinaigrette, or place in iced water to stop cooking, and serve
chilled. Food Exchanges per serving: 1 VEGTABLE EXCHANGE + 1 FAT
EXCHANGE; CAL: 76; CHO: Omg; CAR: 8g; PRO: 1g; SOD: 46mg; FAT: 5g;

Source: The Art of Cooking for the Diabetes Cuisine by Betty Marks;

MMMMM

Title: POLLO PARMIGIANA
Categories: Chicken, Italian
Yield: 4 servings

1 lb Chicken breast half,
-boneless
1/2 c Margarine; melted
1 c Parmesan; grated
1 c Bread crumbs
Paprika
Almonds, slivered

Combine bread crumbs and cheese. Dip chicken breasts first in melted
margarine and then in cheese mixture. Roll up tightly, tucking in
the ends and placing seam side down in a shallow baking dish. Secure
chicken with toothpicks if necessary. Drizzle any leftover margarine
over the chicken. Sprinkle with paprika and arrange almond slivers
for garnish. Bake for one hour at 350 F.

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Title: Easy Cheese and Shrimp Gyozas (East/west)
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 4 servings

1/2 lb Medium shrimp (41 to 50 per
-pound), shelled and
-deveined
1 1/2 ts Salt
1 ts Finely minced ginger or
-ginger juice
2 ts Shao Hsing wine or dry
-sherry
1 ts Cornstarch
5 Water chestnuts (fresh),
-finely chopped
2 Green onions, chopped
1 1/2 tb Chopped fresh coriander
2 Chinese sausages, finely
-chopped
1 1/4 c Grated Monterey Jack cheese
-(about 5 ounces)
1 Package (12 to 16 ounces)
-round siu mai wrappers or
-won ton wrappers

MMMMM———————-LIME CREAM SAUCE—————————
1 tb Oil
2/3 c Chicken stock
1/2 c Whipping cream
1 tb Lime juice
Salt and white pepper, to
-taste
Fresh coriander

I find Chinese recipes that use dairy products highly suspect and
tend to turn my nose up at them. Ooopsss. Guess I *am* a snob. ;-}
But I just bought an excellent new cookbook++Asian Appetizers by
Joyce Jue, a local (SF local, that is) food columnist. Check this
one out… You should be able to get all the ingredients easily,
including the Chinese sausages.

Cheese and cream are not traditional ingredients in Asian cooking.
However, I enjoy the subtle flavor of a mild cheese, such as Monterey
Jack, and the way it works in this gyoza (Japanese-style potsticker)
recipe. The cheese acts as a velvety binder that melts in your mouth;
the cream is used to make a lime-scented sauce.

A dozen gyozas makes a nice appetizer serving for four, but it’s not
really practical to make just a dozen at a time. This recipe makes 4
dozen, and the rest can be frozen for another use. The sauce recipe
is enough for a dozen; if you want to make more, simply multiply the
sauce ingredients, but bear in mind that you will have to make the
sauce separately as part of each batch. Freeze extra uncooked gyozas
on a baking sheet; when frozen, transfer them to a freezer bag. Do
not defrost before browning.

1. Toss the shrimp with 1 teaspoon of the salt and let them stand
for 10 minutes. Rinse thoroughly, drain, and pat dry. Finely chop
the shrimp and put them into a mixing bowl. Add the remaining salt
and the ginger, wine, cornstarch, water chestnuts, green onions,
coriander, sausages and cheese: mix thoroughly.

2. If you are using won ton wrappers, trim the corners to make them
round. Place 1 heaping teaspoon of the filling in the center of a
wrapper. Moisten the edge of the wrapper with water and fold it in
half to enclose the filling and form a half circle. Pinch the edges
together to seal. Set the gyoza on a baking sheet; cover it with a
towel. Repeat with the remaining filling and wrappers.

3. To cook and sauce 4 servings, add 1 tablespoon of oil to a 10-
inch nonstick skillet and set it over medium heat. Arrange 12 gyozas
in a single layer n the pan; pan-fry for 1 minute or until lightly
browned. Turn the gyozas over and brown the other side, about 1
minute longer. Add the chicken stock; shake the pan to prevent the
gyozas from sticking. Cover and cook at a low boil for 2 minutes.
Remove the gyozas to a plate and keep them warm.

4. Increase the heat to high and add the cream; bring to a boil and
cook, stirring until thickened, about 45 seconds. Stir in the lime
juice; season to taste with salt and pepper.

5. To serve, divide the sauce among 4 plates; arrange 3 gyozas on
each. Garnish with fresh coriander.

From “Asian Appetizers” by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.

This is a gorgeous book by a local Asian food columnist. She covers
all of east Asia and includes some of the new “East/West” recipes
that seem to be evolving in California. The largest number of
recipes are from Thailand and China but recipes from Indonesia,
Japan, Korea, Vietnam and the Philippines are also included. She
calls these ‘appetizers’ but most will easily serve as main courses.

Posted by Stephen Ceideberg; October 14 1992.

MMMMM

Title: FILE GUMBO
Categories: Cajun, Soups, Appetizers
Yield: 12 servings

1 3 to 3-1/2 lb. whole chicken
1 1/2 lb Andouille sausage, sliced
1 c White onions, chopped
1/2 c Celery, chopped
1/4 c Scallions, chopped
1/4 c Bell pepper, chopped
2 Cloves garlic, minced
1 Bay leaf
1/2 ts Ground cayenne pepper
1/2 c Butter, softened
1 ga Water
Salt and pepper to taste
File powder

In a 7 quart stock pot boil whole chicken until meat separates from bone.
Remove meat and return bones and all organs except liver and simmer 1/2
hour to make stock. Strain and skim fat. Return stock to pot. Heat butter
in cast iron skillet and add flour. Stir with wooden spoon until roux
becomes dark brown. Add onions, celery, scallions and bell pepper. Saute
for five minutes, then add to stock. In skillet, lightly brown chicken and
andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage
and add meat to stock with one bay leaf. Simmer for one hour at a very low
boil. Immediately before serving sprinkle with file powder and serve over
bowl of rice.

—–

Honey Carrot Soup -Nhb

Recipe By : HEALTHY AND HEARTY by National Honey Board
Serving Size : 2 Preparation Time :0:00
Categories : Honey Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces baby carrots
OR 3-1/2 cups sliced carrots
1 cup chicken broth
1/2 medium onion — chopped
1/2 cup 2% milk
1/4 cup honey
ground nutmeg — to taste

In large saucepan, combine carrots, chicken broth and onion. Cover and
simmer over medium heat for about 15 minutes, or until carrots are tender.
Transfer mixture to blender or food processor; blend until smooth. Return
to saucepan. Add milk and honey. Return to simmer. Serve hot or chilled,
sprinkled with nutmeg.

[2 servings, each Calories: 272 Sodium: 500 mg Carbohydrates: 58.5 g
Protein: 6.78 g Cholesterol: 4.57 mg Dietary Fiber: 7.68 g Total Fat: 3.1 g
Cal. from Fat: 10%]

RESOURCES [1] www.honey.com [2] Recipe-Buster http://www.erols.com/hosey/
[3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98

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VERACRUZ SALSA (Tomato Chile Salsa)

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic cloves — unpeeled
1 plum tomato
1 tablespoon corn oil
12 morita chiles* with seeds or 8 dried
chipotle chiles* with seeds
1 1/2 cups hot water
1/4 teaspoon coarse salt — or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot and
pan-roast garlic and tomato, turning them occasionally to ensure even
roasting, until browned and soft throughout, about 25 to 30 minutes. Discard
garlic skins and tomato stem.
In a heavy skillet heat oil over moderately high heat until hot but not
smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until
puffed and just beginning to brown, about 10 seconds. Transfer chiles as
fried, letting excess oil drip into skillet, to paper towels to drain and,
wearing rubber gloves, discard stems.
In a blender purée garlic, tomato, chiles, water, and salt until very
smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2
cups.
Serves 4.
La Parilla: The Mexican Grill Reed Hearon Can be prepared in 45 minutes or
less.
* available at Mexican markets

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Title: Minty Mallows
Categories: Candies, Mint, Chocolate
Yield: 12 servings

14 oz Sweetened Condensed Milk
1 1/2 c Mint-Chocolate Chips;Nestles
2 c Marshmallows; Miniature
1 c Nuts; Coarsley Chopped

Combine over hot (not boiling) water; sweetened condensed milk and
mint chocolate chips. Stir until chips are melted and mixture is
smooth. In a large bowl, combine marshmallows and nuts. Add
chocolate mixture; mix well. Spread into a foil-lined 9-inch square
pan. Chill until firm, about 20 minutes.

MMMMM

BLACKENED CHICKEN AND PASTA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 boneless skinless chicken
: breast halves
4 TB Chef Paul Prudhome’s Poultry
: Magic
4 TB butter — melted
1/2 lb linguini
6 TB butter
1/2 c half and half
1 ts cayenne pepper
: chopped tomatoes — for
: garnish
: chopped green onions — for
: garnish

Cook linguini until al dente, drain and set aside.
Preheat iron frying pan on gas grill at high heat for
20 minutes. Put poultry magic seasoning in shallow
bowl. Put melted butter in a second shallow bowl.

Dip chicken first in butter on both sides, then in
poultry magic. Place in preheated frying pan and cook
5-6 minutes on each side.

While chicken is cooking, melt remaining 6 Tbs. butter
in a dutch oven. Add half and half and cayenne pepper.
Heat over medium heat until mixture bubbles. Add
linguini. Cover and reduce heat to low. Remove
chicken from frying pan and slice into thin strips.
Serve over hot linguini noodes and garnish with
tomatoes and green onions.

Recipe By : Cassandra Gray – MBMH

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