SPICED TEA

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages Crocker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsweetened lemon-flavored
-instant iced tea (dry)
1/4 c Sugar
1/4 c Orange-flavored instant
-breakfast drink (dry)
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/8 ts Ground ginger
12 c Boiling water

Mix all ingredients except boiling water; store in
tightly covered container at room temperature up to 1
week.

Pour boiling water over tea mixture stir until
dissolved. Garnish with lemon or orange slices if
desired. 16 servings (about 3/4 cup each); 35 calories
per serving.

NOTE: For individual serving, mix 1 tb dry tea mixture
and 1 cup boiling water until mixture is dissolved.

Source: Betty Crocker’s Cookbook, 6th Edition

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Empress Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers Wings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic — Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops — Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

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TOMATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cn Condensed tomato soup
10.5 oz each
3 Soup cans water
Grated Parmesan cheese

1. In a heat-resistant, non-metallic soup tureen or a
deep, 3- quart, heat-resistant, non-metallic
casserole, combine condensed soup and water. 2. Heat,
covered, in Microwave Oven 8 to 10 minutes or until
heated through.
3. Soup can also be prepared in individual mugs.
Divide condensed soup and water evenly among mugs.
4. Heat, covered with clear plastic wrap, in Microwave
Oven according to the
following chart:
Quantity Total Cooking Time
2 to 3 mugs 3 to 4 minutes
4 to 6 mugs 6 to 8 minutes
5. Garnish soup with a sprinkling of grated Parmesan
cheese. Tip: By heating soup in mugs You can heat only
the amount of soup needed at one time.

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Gazpacho Cocktail

Recipe By : Travis Henderson II of Newport’s Seafood, Dallas, TX
Serving Size : 3 Preparation Time :0:30
Categories : New American Cuisine Healthy And Hearty
Fish And Seafood Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chili sauce
1/2 cup ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1 large jalapeno pepper — seeded, chopped fin
1/4 bunch cilantro — chopped
1 large avocado — 1/4-inch dice
1/2 bunch green onions — sliced thin
1 fresh tomatoes — 1/4-inch dice
1 1/2 cups hot water
6 ounces crab — cooked
9 scallops — poached sliced
6 medium poached shrimp (16 to 20 per pound) — sliced
lengthwise

STEP ONE:
Mix the garlic and onion powder with 1/2 cup of hot water to dissolve. Add the
rest of the ingredients, except the seafood and the remaining water. Whisk in
the water slowly until the sauce is not so thick.

CHEF’S NOTE:
The sauce needs to be a little thin so it will mix well with the seafood.

STEP TWO:
For each serving, add 2 ounces cooked crab, 3 poached scallops (sliced), and 2
shrimp (16 to 20 per pound) sliced lengthwise to a cup with some sauce. Serve.

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Nutr. Assoc. : 0 0 0 0 1099 384 62 679 1514 1582 462 1343 2842

Louisiana Creole Rabbit

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Game

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

1 Cleaned rabbit (3lb)

1 ts Salt

1 ts Black pepper

1/2 ts Cayenne pepper

1/4 c Onion,chopped

3 Garlic cloves,minced

2 tb White vinegar

1 ts Browning sauce

1 cn Mushrooms,drained (8oz)

1 tb Butter or margarine,melted

1 tb Parsley,minced

2 tb Green bell pepper,minced

2 tb Green onions,chopped

2/3 c White wine,dry

1. Dry rabbit and place in bowl.

2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar;

pour over rabbit, turning pieces to coat.

3. Cover bowl and marinade overnight in refrigerator.

4. Transfer rabbit and marinade to well-greased baking dish.

5. Bake in preheated 450’F. oven 1 hour.

6. Combine remaining ingredients and pour over rabbit.

7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

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Title: TURNIP AND APPLE WHIP
Categories: Vegetables, Fruits/nuts
Yield: 3 servings

1 1/2 c Diced turnips
– frozen or fresh
2 Granny Smith apples
– peeled, cored
– and roughly chopped
1 lg Onion
– peeled and roughly chopped
1 tb Unsalted butter
1/2 ts Salt; or as desired
1/4 ts Ground white pepper

PREHEAT OVEN TO 350F. Peel and quarter fresh turnips.
Do not bother to defrost frozen ones. Combine all
ingredients in a baking dish with a cover. Cover and
place in the oven for 35 minutes. Remove from oven,
transfer contents of the baking dish to a food
processor and puree until smooth. Spoon the puree into
a serving dish. Serve immediately.

—–

PHO BAC (HANOI BEEF RICE-NOODLE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate
2 lg Onion — halved
3 Shallot — unpeeled
2 oz Ginger, fresh — unpeeled, in
8 Star anise
1 Cinnamon stick
4 md Parsnip — cut into 2″ pieces
2 ts Salt
1 lb Beef sirloin
2 Scallion — thinly sliced
1 tb Coriander — shredded
2 md Onion — sliced paper-thin
1/4 c Hot chili sauce (tuong ot)
-or nuoc cham)
1 lb Dried rice stick, 1/4″ wide
1/2 c Nuoc mam (Vietnamese fish sa
Pepper, black
—–GARNISH—–
2 c Fresh bean sprouts
2 Fresh red chile peppers
-sliced
2 Lime — cut into wedges
2 tb Olive oil
2 lg Garlic clove — flattened

*Leave onion unpeeled, and stud with eight whole
cloves.

In order to cut the beef into paper-thin slices,
freeze the pieces of meat for 30 minutes before
slicing.

The night before, clean the bones under cold
running water and soak overnight in a pot with water
to cover at room temperature. (This will help loosen
the impurities inside the bones. When heat is applied,
these impurities are released and come to the top much
faster and can be removed, therefore, producing a
clear broth.)

Place the beef bones, oxtails and short rib plate
in a large stockpot. Add water to cover and bring to a
boil. Cook for 10 minutes. Drain. Rinse the pot and
the bones.

Return the bones to the pot and add 6 quarts of
water. Bring to a boil. Skim the surface to remove the
foam and fat. Stir the bones in the bottom of the pot
from time to time to free the impurities. Continue
skimming until the foam ceases to rise. Add 3 quarts
more water and bring to a boil. Skim off all the
residue that forms on the top. Turn the heat to low
and simmer.

Meanwhile, char the clove-studded onions, shallots
and ginger directly over a gas burner or under the
broiler until they release their fragrant odors. Tie
the charred vegetables, star anise and cinnamon stick
in a double thickness of dampened cheesecloth. Add the
spice bag, parsnips and salt to the simmer-ing broth.
Simmer for 1 hour.

Remove the short rib plates. Pull the meat away
from the bones. Reserve the meat and return the bones
to the pot. Simmer the broth, uncovered, for 4 to 5
hours. Keep an eye on it; as the liquid boils away,
add enough fresh water to cover the bones.

Meanwhile, slice the beef sirloin against the
grain into paper-thin slices, roughly 2 by 2 inches in
size. Slice the reserved short rib meat paper-thin.
Set aside.

In a small bowl, combine the scallions, coriander
and half of the slice onions. Place the remaining
sliced onions in a small bowl and stir in the hot
chili sauce. Blend well.

Soak the rice sticks in warm water for 30 minutes.
Drain and set aside.

When the broth is ready, remove and discard all of
the bones. Strain the broth through a strainer or
colander lined with a double layer of dampened
cheesecloth into a clean pot. Add the fish sauce and
bring the broth to a boil. Reduce the heat and keep
the broth at a bare simmer.

In another pot, bring 4 quarts of water to a boil.
Drain the noodles, then drop them in the boiling
water. Drain immediately. Divide the noodles among 4
large soup bowls. Top the noodles with the sliced
meats. bring the broth to a rolling boil. Ladle the
broth directly over the meat in each bowl (the boiling
broth will cook the raw beef instantly). Garnish with
the scallion mixture and freshly ground black pepper.

Serve the onions in hot chili sauce and the
accompaniments on the side. Each diner will add these
ingredients as desired.

The Foods of
Vietnam
Nicole Rauthier
per Stephen
Ceideburg Submitted By SAM WARING
On MON, 06
NOV 1995 105605 GMT

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BRAN OR RAISIN BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 c Milk
1/2 Stick melted unsalted butter
1 pk Bran muffin mix (see MM#:33)
1/4 c Raisins (optional)

In lge. mixing bowl, beat eggs milk, then whisk in
melted butter. Stir in mix just until it is
moistened; don’t over-mix. Stir in raisins if desired.

Divide among muffin cups and bake in preheated 425 F.
oven for 20 min., or until muffins are firm and shrink
back from sides of cups slightly.

Serve immediately.

Leftovers may be stored in plastic bags in ‘fridge for
later rewarming in moderate oven or mircowave.

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Peanut Brittle – [2 Pounds]

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Sugar
2 cups Peanuts
1 cup Light corn syrup
1 teaspoon Vanilla
1 cup Water
1 teaspoon Baking soda
1 tablespoon Margarine or butter

Generously butter 2 cookies sheets. In large heavy saucepan,
combine sugar, corn syrup, and water. Cook until sugar dissolves,
stirring constantly. Continue cooking until candy thermometer reaches hard
crack stage (300xF.), stirring occasionally. Remove
from heat; stir in vanilla and baking soda. Pour onto cookie sheets;
spread as thin as possible.

Cool completely; break into pieces. Store in airtight container in cool dry
place.

Makes 2 lbs.

Source: The Pillsbury Cookbook

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BRAZILIAN BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dry black beans
3 1/2 c Chicken stock — or water
2 tb Olive oil
1 c Onion — chopped
3 Garlic cloves — chopped
1 Large carrot — chopped
1 Celery stalk — chopped
1 t Ground coriander
1 1/2 ts Ground cumin
1/2 c Orange juice
1 tb Dry sherry
1/4 ts Black pepper
1/4 ts Red pepper flakes
1 t Fresh lemon juice
1 t Salt — or to taste

Rinse the beans. cover them with water and let soak
overnite. Pour off liquid. Place in saucepan with 3
1/2 cups of stock. Saute onion and next five
ingredients in the oil and add to the soup. Bring to a
boil, cover, simmer 1 1/2 hours over very low heat.
When the beans are just about tender enough, add the
last six ingredients and simmer another 10 minutes.
Puree some of beans to thicken. Serve topped with sour
cream or yogurt.

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