HEARTY CHICKEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Canola oil
1 c Onion, finely diced
1/2 c Celery, finely diced
1 Inch cinnamon sticks
12 Whole black peppercorns
1 3/4 lb Chicken breasts (approx.
3-1/2 oz per serving)
Skinned, all visible fat
-removed and cut
Into pieces
3 ts Garlic, minced
3 ts Ginger root, minced
1/4 ts Salt (optional)
1/4 ts Ground turmeric
2 c Tomatoes, fresh OR canned
-without salt, blended
6 c Water
1/2 lb Potatoes, peeled and cut
-into 12 pieces
1/2 c Cilantro, chopped
2 tb Lemon juice

1. In a saucepan, heat oil and saute onions, celery,
cinnamon and peppercorns until onions and celery are
soft. Do not let onions brown.

2. Add chicken, garlic, ginger, salt, turmeric and
tomatoes. Mix well, cover and cook for 15 minutes.
Stir occasionally.

3. Add 6 cups of water, potatoes and cilantro. Mix
well, cover and cook for 15 minutes or until the
potatoes are done.

4. Add lemon juice, mix and serve.

Note: Please discard whole spices while eating.
Nutrient Analysis (per serving): 167 calories 19.5 g
protein 14.5 g carbohydrates 3.6 g total fat 0.5 g
saturated fat 43.9 mg cholesterol 156.6 mg sodium with
salt included is 66.3 mg sodium with salt omitted

From: INDIAN RECIPES FOR A HEALTHY HEART – From the
Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los
Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin
Brewer, Cooking Echo, 9/93

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POLPO CON SALSA – OCTOPUS WITH TOMATO SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Italian
Sauces Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
800 Gm octopus
2 Cloves garlic
4 tb Olive oil
125 ml Dry sherry
1 lg Can Italian peeled tomatoes

salt and pepper to taste

This ultra-simple Italian recipe can be served over
rice or pasta. Any size of octopus will do.

Clean 600-800 g octopus and cut it into chunks. Keep
the ink sac if you want to add the ink to the sauce
for a richer flavour. Brown 2 cloves of finely chopped
garlic in 4 tablespoons of olive oil, then add the
octopus. Cover and cook over a low heat for 10
minutes. Add 125 mL dry sherry and the contents of a
large can of Italian peeled tomatoes. Break up the
tomatoes, add the contents of the ink sac if using and
salt and pepper to taste. Cover and cook gently for
about an hour, or until tender, stirring from time to
time.

From Meryl Constance’ column in the Sydney Morning
Herald, “Raw Materials”. 3/2/93. Courtesy, Mark Herron.

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GOLDEN STATE CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Sauces
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped Calif. dried figs
1 Apple — peeled diced
1 Lemon — sliced paper-thin
1/2 c Brown sugar
1/2 c Molasses
1/2 c Vinegar
1/2 ts Ground cloves
1/2 ts Ground ginger
1/2 ts Ground cinnamon

In large sauce pan, combine dried figs and apple. Add
remaining ingredients. Bring to a boil; simmer,
uncovered 30 minutes. Makes about 4 cups. Serve as
an accompaniment to pork, lamb, or chicken.

Source: California Dried Figs – Recipes…Serving Ideas
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

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Title: Red Cabbage with Diced Apples
Categories: Diabetic, Vegetables, Side dishes, Fruits
Yield: 6 sweet ones

4 c Cabbage; thinly sliced 1 Chicken-flavor
bouillon cube
1 Green apple; peeled cored 1/8 ts Allspice;
-diced 1 ds Pepper
1/4 c Onion; diced 3/4 c Water;
2 tb Lemon juice; 2 pk Sweet ‘N Low

Combine all ingredients except water and Sweet ‘N Low in large
saucepan. Add water. Cover and simmer 20 minutes, or until cabbage
is tender. Stir in Sweet ‘N Low.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT EXCHANGE?

Serving size (1/2 cup): Cal: 35; Protein 1gm; Car: 8gm; Fat: trace
Protein: 1gm; Sod: 175mg;
Cooking for the Health Of It by Carl Becker, R.D.

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Title: CURRIED FROGS’ LEGS
Categories: Chinese, Ethnic
Yield: 4 servings

4 Pairs of jumbo frog’s legs
-(about 1 pound), trimmed
1 Stalk fresh lemon grass,
-or 1 tablespoon dried
-lemon grass
2 Fresh red chile peppers,
-seeded and sliced
2 Shallots, sliced
2 Garlic cloves, crushed
1 1/2 ts Sugar
1 ts Curry paste
2 ts Curry powder
1/4 ts Salt
2 tb Nuoc mam
-(Vietnamese fish sauce)
2 oz Cellophane (bean thread)
-noodles
2 tb Vegetable oil
1 Small onion, chopped
1 c Chicken broth or water
1/2 c Coconut milk or heavy cream
1 ts Cornstarch
Freshly ground black pepper
Coriander sprigs,
-for garnish

This delicious lemon grass and coconut-laced curry
comes from southern Vietnam. If you prefer a very hot
curry, simply use more chile peppers.

Cut the frogs’ legs into bite-size pieces. Rinse
with cold water to remove any chipped bones. Pat dry
and refrigerate.

If you are using fresh lemon grass, discard the
outer leaves and upper half of the stalk. Cut into
thin slices and finely chop. If you are using dried
lemon grass, soak it in warm water for 1 hour. Drain
and finely chop.

In a blender, combine the lemon grass with the
chiles, shallots, garlic, sugar, curry paste, curry
powder, salt and 1 tablespoon of the fish sauce.
Process to a very fine paste. Rub the paste over the
frogs’ legs. Cover and refrigerate for 30 minutes.

Meanwhile, soak the cellophane noodles in warm
water for 30 minutes. Drain. Cut into 2-inch sections.

Heat the oil in a saucepan over moderate heat. Add
the onion and saute until translucent. Add the frogs’
legs and brown well on all sides, about 3 minutes. Add
the chicken broth and bring to a boil. Reduce the
heat, cover and simmer for 15 minutes.

Uncover the pan and add the coconut milk, the
cornstarch diluted in 1 tablespoon of cold water and
the remaining 1 table- spoon fish sauce. Cook,
stirring, until the sauce thickens, about 15 minutes.

Add the cellophane noodles and bring the mixture
to a boil.
Remove from the heat.

Sprinkle with black pepper and garnish with
coriander sprigs.

Serve immediately with rice, French bread or over
rice noodles.

Note: Instead of discarding the upper half of the
lemon grass, crush it and cook it with the frogs’ legs
for extra flavor. Remove the stalk before serving.

—–

Title: CHOCOLATE MOIST MADELEINES
Categories: Cookies, Christmas
Yield: 3 dozen

3 tb (plus 1 1/2 teaspoons)
Unsweetened cocoa
3 tb Boiling water
3 Large eggs
1 1/2 ts Pure vanilla extract
1 1/4 c Sifted cake flour (sift into
Cup and level off)
3/4 c (plus 2 tablespoons) sugar
3/4 ts Baking powder
1/4 ts Salt
13 tb Unsalted butter (softened)

—————————SYRUP—————————
2 tb Sugar
1/4 c Water
1 tb Kahlua

Preheat oven to 350F.

In a medium mixing bowl, whisk together the cocoa and
water until smooth. Allow the mixture to cool to room
temperature, then lightly whisk in the eggs and
vanilla extract.

In a large mixing bowl, combine the remaining dry
ingredients and mix on low speed for 30 seconds to
blend. Add half the chocolate mixture and the butter
to the dry ingredients. Mix on low speed until the
dry ingredients are moistened. On medium speed (high
speed if using a hand-held mixer), beat for 1 minute
to aerate and develop the structure. Scrape the sides
of the bowl. Gradually add the remaining chocolate
mixture in 2 batches, beating for 20 seconds after
each addition to incorporate the ingredients and
strengthen the structure. Scrape the sides of the
bowl. Scrape the batter into a gallon capacity
freezer bag, close it securely, and cut off a small
piece from one of the corners of the bag. Pipe the
batter into buttered madeleine molds, filling them not
quite full. Leave the remaining batter in the bag,
refrigerated, for the following batches.

Bake for 10-12 minutes or until a tester inserted in
the center comes out clean and the madeleines spring
back when pressed lightly in the centers. For even
baking, rotate the molds from top to bottom and front
to back halfway through the baking time.

Unmold madeleines onto wire racks to cool completely.

If desired, these madeleines may be brushed with a
Kahlua syrup made as follows:

In a small pan, stir together the sugar and water.
Bring to a full rolling boil. Cover immediately and
remove the pan from the heat. When cool, swirl in the
Kahlua.

If desired, brush the madeleines on both sides with
the syrup. Wrap each one separately in plastic wrap.
For the most attractive appearance, store them without
the syrup and brush on the syrup a day or so before
you plan to serve them.

Store in an airtight container at room temperature, or
in the refrigerator or freezer.

Keeps 3 days without syrup, 1 week with syrup, at room
temperature; 2 weeks refrigerated; 3 months frozen.

Tips: If you do not have enough madeleine molds to
bake all the batter at one time, store the batter in
the refrigerator and bake it in batches. Rinse out the
molds after each batch and butter them.

If you are planning to use the madeleines to dunk,
omit the syrup; madeleines should be a little dry so
that they act like sponges. The syrup helps to
preserve the moistness and will greatly extend their
keeping qualities, which is helpful if you are
planning to give them as gifts.

The syrup allows the cookies to keep over 1 week at
room temperature. If you are planning the eat them
the same day or the next, omit the syrup or use only a
sprinkle of Kahlua. The subtle coffee flavor
accentuates the chocolate.

From: Rose’s Christmas Cookies by Rose Levy Beranbaum

—–

Title: Old Fashioned Raisin Pie
Categories: Desserts Fruits Pies
Servings: 6

1 x Recipe For 9″ 2 Crust Pie
15 oz Raisins; 1 Pk, 3 C
3/4 c Brown Sugar; Firmly Packed
2 tb Cornstarch
2 tb Instant Tang Orange Drink; *
1 1/4 c Water
2 tb Lemon Juice
1 c Walnuts; Coarsely Chopped
2 tb Butter Or Regular Margarine

* Any type of Instant Orange Breakfast Drink will do.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Divide the pastry almost in half and roll out the larger half, on a
lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate
with the pastry and trim the pastry 1/2 inch beyond the rim of the pie
plate. Combine the raisins, brown sugar, corn starch and drink mix in a
3-quart saucepan. Stir in the water and lemon juice. Cook over medium
heat, stirring constantly, until the mixture boils and thickens. Remove
from the heat and stir in the walnuts. Turn the mixture into the
pastry-lined pie plate and dot with the butter. Roll out the remaining
pastry to an 11-inch circle. Place the top crust over filling and trim the
edge to 1-inch beyond the rim. Fold the top crust under the bottom crust
and form a ridge. Flute the edge and cut steam vents in the top crust.
Bake in a preheated 400 degree F. oven for 30 minutes or until the crust
is a golden brown and the filling is bubbly. Cool on a wire rack.

—————————————————————————–


ZUPA MIGDALOWA – ALMOND SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Milk
1/2 lb Almonds, blanched, and
-finely ground
1 t Almond extract
2 c Cooked riced
1/3 c Sugar
1/4 c Raisins or currants

1. Heat milk just to simmering in a large saucepan.
2. Add all the ingredients; stir until well mixed.
Cook over low heat 3 to 5 minutes.
3. Serve hot as is traditional for Christmas, or chill
before serving.

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Title: CAP’N’S COOKIES
Categories: Cookies
Servings: 36

1 c Firmly packed brown sugar
1/2 c Margarine or butter,
-softened
2 Eggs
1 t Vanilla
1 1/2 c All-purpose flour
1 t Baking powder
1/2 t Salt (opt)
2 c CAP’N CRUNCH Cereal, any
-flavor, coarsely crushed
1 c Raisins or semi-sweet
-chocolate pieces

Heat oven to 375’F. Lightly grease cookie sheet. Beat sugar and margarine
until fluffy. Blend in eggs and vanilla. Add combined flour, baking powder
and salt; mix well. Stir in cereal and raisins. Drop by rounded
teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until light
golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool
completely. Store tightly covered.

Makes about 3 dozen cookies.

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