BARBECUED CHICKEN ON A BUN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Sandwiches
Bar-b-q

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Seasoned salt
1/8 t Coarsely ground black pepper
2 Whole boneless chicken
-breasts, halved
4 Buns, split and toasted
4 sl Swiss cheese (1 oz ea)
4 sl Baked ham, warmed (1 oz ea)
Lettuce leaves
—–PEACH-MINT SALSA—–
1 Fresh California peach,
-chopped (about 2/3 cup)
1/3 c Chopped green onions
1 Tomato, chopped
1 1/2 T Chopped fresh mint
1/4 t Chili powder
—–SAVORY GRILLED PEACHES—–
4 Fresh California peaches

Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub
seasoning mixture underneath skin. Cook chicken skin-side down on covered
grill over medium, indirect heat about 30-25 minutes or until chicken is
tender and no longer pink. Remove and discard skin. Serve chicken on buns
topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory
Grilled Peaches. Makes 4 hearty sandwiches.

CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350’F.
oven for about 30 minutes or until chicken is tender and no longer pink.
Continue as directed.

TIP: Sandwiches are delicious served either hot or cold.

PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate
leftovers. Makes about 1 1/2 cups.

SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on
covered grill over medium, indirect heat 4 minutes. Turn and cook an
additional 4 minutes or until heated through. Makes 4 servings.

Favorite recipe from CALIFORNIA TREE FRUIT AGREEMENT.

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Title: LEMON ICE
Categories: Desserts, Pasta, Frozen
Yield: 6 servings

1 c Sugar
2 c Water
1 tb Lemon peel; grated fresh
2/3 c Lemon juice; fresh

Makes about 3 cups or 6 servings In saucepan boil sugar and water 5
minutes; cool. Pour into large bowl of mixer and stir in lemon peel
and juice. Freeze until mushy. Beat until smooth. Freeze again, then
beat again. Spread in chilled shallow 8″ X 8″ metal pan or 2 ice
trays. Freeze until firm. Cover airtight Nice n’
easy…time-wise…I don’t remember how long it took.

MMMMM

Title: Rogan Josh
Categories: Indian Ethnic Entertain Easy Main dish
Servings: 6

2 ea 1″ cubes of ginger chopped 8 ea cloves of garlic
1 1/2 c beef broth 10 T vegetable oil
2 lb lamb or beef stew meat 10 ea whole black cardamoms
2 ea bay leaves 6 ea whole cloves
10 ea whole peppercorns 1 ea 1″ stick cinnamon
2 ea medium onions 1 t ground coriander
2 t ground black cumin 4 t red paprika
1/2 t cayenne pepper 1 1/4 t salt
6 T plain yogurt 1/4 t garam masala
1 x black pepper

Put the ginger, garlic, and 4 tablespoons water in blender. Blend well
until you have a smooth paste.
Heat the oil in a wok to medium high heat. Brown the meat cubes in
several batches and set to one side. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and
wait until the cloves swell and the bay leaves begin to take on color.
Now put in the onions. Stir and fry for about 5 minutes or until the
onions turn a medium brown color. Put in the ginger garlic paste and
stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30
seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30
seconds or until the yoghurt is well blended. Add the remaining
yoghurt, a tablespoon at a time, in the same way. Stir and fry for
another 3-4 minutes.
Now add the rest of the broth (a little more for beef than lamb). Bring
the contents of the pot to a boil, scraping in all browned spices on the
sides and bottom of the pot. Cover, turn heat to low and simmer for
about an hour if lamb and two if beef. Every 10 minutes or so, give the
meat a good stir. When the meat is tender, take off the lid, turn the
heat up to medium and boil away some of the liquid. You should end up
with a tender meat in a thick, reddish brown sauce. All the fat that
collects in the pot may be spooned off the top. Sprinkle the garam
masala and black pepper over the meat before you serve and mix them in.

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BASIC TOMATO SAUCE (Mario)

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Spanish onion — cut in 1/4 dice
4 cloves garlic — thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme — or 2 T dried
1/2 medium carrot — finely shredded
2 28 ounce can tomatoes, crushed and mixed — w/ their juices
Salt — to taste

Saute the onion and garlic in the olive oil over medium heat until translucent,
but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes
more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling,
stirring occasionally for 30 minutes. Season with salt to taste. Serve
immediately, or set aside for further use. The sauce may be refrigerated
for up to one week or frozen for up to 6 months.

Yield: 6 cups

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Title: Sour Cream Biscuits
Categories: Breads
Yield: 2 servings

2 c Flour 1/2 c Sour cream
1/2 ts Salt 3 tb Baking powder
1/2 ts Baking soda

Sift flour, measure, and sift with salt, baking powder, and baking soda.
Mix with cream to the consistency of a roll dough, adding 1 teaspoon sweet
milk or water if too stiff. Turn onto lightly floured board. Knead
lightly. Pat into sheet 1/2 inch thick. Cut with floured cutter. Place in
well-oiled pan and bake in hot oven (450ø F) about 12 minutes. 12 servings.
Crace Viall Gray, Glen Ellyn, IL.

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Gazpacho

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :2:00
Categories : Soups Stews Healthy And Hearty
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups red ripe tomatoes — chopped
1 cup cucumber — chopped
1 cup large bell peppers — chopped
1/2 cup onion — chopped
1 clove garlic
1 cup bread crumbs
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon white pepper

Puree vegetables in blender or food processor. Press through sieve to
remove seeds. Puree bread crumbs with olive oil and vinegar. Blend into
vegetable puree and season with salt and pepper. Chill well.

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MASA BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 c Unbleached A-P flour
1 1/2 c Masa harina de maiz
2 tb Plus 1 ts baking powder
1 t Salt
4 oz Unsalted butter, well-chill
-cut into small pieces
1/2 c Solid vegetable shortening,
-well-chilled, cut into
-small pieces
2 c Cultured buttermilk,chilled

Position racks in the upper and middle thirds of the
oven and preheat the oven to 450F.

In a large bowl, stir together 3 1/2 cups of the
flour, the masa, baking powder, and salt. With a
pastry cutter, blend in the butter and shortening
until the mixture resembles a coarse and slightly
lumpy meal. Stir in the buttermilk until a soft,
crumbly dough is formed. Sprinkle the work surface
with half of the remaining flour. Turn the dough out,
gather it into a ball, and briefly knead it, just
until it holds together. Flatten the dough, sprinkle
it with the rest of the flour, and roll it out about
1-inch thick. With a round 3-inch cutter, form the
biscuits, transferrring them to 2 ungreased baking
sheets and spacing them about 2 inches apart. Gather
the scraps into a ball, roll it out to 1-inch thick,
and cut out the remaining biscuits.

Set the baking sheets on the racks and bake about 15
minutes, exchanging the position of the sheets on the
racks from top to bottom and from front to back at the
halfway point, or until the biscuits are golden and
crisp. Serve hot or warm.

Note: masa is NOT the same thing as cornmeal. Stores
catering to Hispanic population will have masa. Since
masa contains no gluten, these biscuits are especially
tender.

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HAGGIS #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stomach bag and pluck (heart
Liver and lights of a sheep
-(You can substitute a
-Selection of organ meats)
2 Onions — peeled
2 c Pinhead oatmeal — (Irish
-oatmeal)
1 2/3 c Suet
Salt pepper
-trussing needle and fine
– stirng

Thoroughly wash the stomach bag in cold water. Turn
it inside out and scald it, then scrape the surface
with a knife. Soak it in cold salted water overnight.
Next day remove the bag from the water and leave it on
one side while preparing the filling. Wash the pluck.
Put it into a pan, with the windpipe hanging over the
side into a bowl, to let out any impurities. Cover the
pluck with cold water, add 1 teaspoon of salt and
bring the water to a boil. Skim the surface, then
simmer for 1 1/2 to 2 hours. Meanwhile parboil the
onions, drain, reserving the ligquid, and chop them
roughly. Also tpast the pinhead oatmeal until golden
brown. Drain the pluck when ready and cut away the
windpipe and any excess gristle. Mince half the liver
with all the heart and lights, then stir in the
shredded suet, the toasted oatmeal and the onions.
Season well with salt and pepper. Moisten with as much
of the onion or pluck water as necessary to make the
mixture soft. With the rough surface of the bag
outside fill it just over half full, the oatmeal will
swell during cooking, and sew the ends together with
the trussing needle and fine string. Prick the bag in
places with the needlw. Place the haggis on and enamel
plate and put it into a pan of boiling water. Cover
the pan and cook for about 3 hours, adding more
boiling water when necessary to keep the haggis
covered. Serve with the traditional accompaniment of
Tatties-an’Neeps. (Mashed potatoes and mashed turnips.)

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Title: Snow Drop Cookies
Categories: Cookies, Desserts, Snacks
Yield: 36 Servings

3 ea Egg whites
1/4 ts Cream of tartar
1 ts Vanilla
3/4 c Sugar
1/4 c Mini chocolate chips

Beat egg whites in mixer bowl until soft peaks form.
Add cream of tartar and vanilla and beat until stiff
peaks form. Add sugar, 2 tablespoons at time, beating
after each addition. Fold in chocolate chips. Drop
mixture by heaping teaspoonfuls onto ungreased
foil-lined baking sheet and bake at 250 degrees 20 to
25 minutes, or until pale cream in color. Outside will
be slightly soft. Makes 36 cookies. Each cookie
contains about: 24 calories; 6 mg sodium; 0
cholesterol; trace fat; 5 g carbohydrates; trace
protein; 0 fiber; trace calories from fat.

—–

CREAM OF PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Soup
Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
2 tb Finely chopped onion
2 c Cooked or canned peas
1/2 ts Salt
1 t Sugar
2 c Water
1 c Light cream or milk
1/4 ts Garlic salt
1/4 ts Pepper

1. Place butter and onion in a deep, 2 1/2-quart, heat-resistant,
non-metallic casserole. Heat, uncovered, in Microwave Oven 3 minutes or
until onion is tender. Stir mixture occasionally. 2. Add peas, salt, sugar
and water. Heat, uncovered, in Micro- wave Oven 3 minutes. Puree mixture
in a blender until smooth. 3. Add light cream and heat, uncovered, in
Microwave Oven 3 to 5 minutes or until heated through. Stir occasionally.
4. Stir in remaining ingredients and heat, uncovered, in Micro- wave Oven
1 minute longer or until soup bubbles. 5. Allow soup to stand 2 to 3
minutes before serving.

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