Title: Mexican Omelet With Chicken
Categories: Eggs Main dish Mexican Poultry Vegetables
Servings: 4

1/2 c Water
1/2 c Tomato; Peeled Seeded,1 Md
1 tb Vegetable Oil
2 ts Chili Powder
1 ts Instant Chicken Bouillon
1 c Cooked Chicken Or Turkey; *
8 ea Eggs; Large
1/4 c Water
1/2 ts Salt
1/8 ts Pepper
4 tb Margarine Or Butter

* The chicken or turkey should be chopped into small chunks.
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In a blender container, combine the 1/4 cup of water, tomato, oil, chili
powder, and chicken bouillon granules. Blend until very smooth. Transfer
to a small saucepan. Cook, stirring constantly, until thick, about 7
minutes. Stir in the chicken or turkey. Season with a little salt and
pepper. Keep warm. With a fork, beat the eggs with the second 1/4 cup of
water, the salt and pepper, until well blended but not frothy. In an
8-inch omelet pan heat 1 Tbls of the butter until it sizzles and browns
slightly. Tilt the pan to coat the bottom and sides. Pour about 1/2 cup
of the egg mixture, leaving the heat on medium-high. As the egg sets,
lift the edges to allow the uncooked portion on top to run under the
cooked portion. Continue until all of the egg is cooked. Spoon about 1/4
cup of the chicken mixture down the center of the omelet. Fold the sides
of the omelet up over the chicken mixture. Tilt the omelet pan to roll
the omelet over and out onto a hot plate. Repeat with the remaining
butter, egg mixture and chicken filling, three more times and serve hot.

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Egg Custard

Recipe By : Good Food magazine
Serving Size : 4 Preparation Time :1:00
Categories : Desserts Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups milk — scalded
3 large eggs — beaten
1 teaspoon vanilla
1/4 cup sugar

Heat oven to 325 degrees.

In a medium saucepan, scald the milk. In a separate bowl, whisk together
the eggs, vanilla and sugar.

Carefully whisk some of the hot milk into the egg mixture, pouring in a
slow steady stream. Pour custard mixture into 4 6 oz. custard cups and
place them in a 8×8 baking pan. Pour 1/2 inch boiling water around the
custard cups. Sprinkle nutmeg on the c ustard, if desired.

Bake in the center of the preheated oven for 35 minutes until set, and
knife inserted into the middle of the custard comes out clean.

Serve warm or chilled.

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NOTES : Variations

CHOCOLATE CUSTARD: Sitr in 3 oz. melted semisweet chocolate into the
scalded milk and increase sugar to 1/3 c.

ORANGE CUSTARD: Reduce sugar to 2 tabls. and mix in 1/3 c. orange
marmalade into the eggs.

Poached Pears With Rainforest Rice Cakes

Recipe By : webmaster@godiva.com
Serving Size : 6 Preparation Time :2:00
Categories : Godiva Company
Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Poached Pears—–
3 Cups Water
1 Cup Granulated Sugar
1/2 Whole Lemon — sliced
1 Vanilla Bean — split lengthwise
6 Medium Bartlett Pears — ripe but firm
—–Rain Forest Rice Cakes—–
1 Tablespoon Unsalted Cashew Nuts — coarsely chopped
1 Tablespoon Blanched Almonds — coarsely chopped
1 Tablespoon Pistachios Unsalted — coarsely chopped
4 Cups Milk
3/4 Cup Short-Grained Pearl Rice — (Japanese sweet rice
1/2 Cup Granulated Sugar
1 Pinch Salt
1 Tablespoon Dried Pineapple — diced
1 Tablespoon Dried Mango — diced
1 Tablespoon Raisins
1 Teaspoon Vanilla Extract
—–Raspberry Sauce—–
12 Oz. Bag Frozen Raspberries — unsweetened
2/3 Cup Granulated Sugar
2 Tablespoons Freshly Squeezed Lemon Juice

Poach the pears:

1. In a medium non-corrosive saucepan combine the water, sugar,
lemon slices and vanilla bean.

2. Peel the pears and using a small scoop or teaspoon, carefully
scoop out the bloom end and the core of the pear. Place the pear
immediately into the water/sugar mixture to prevent browning.
Repeat with the remaining pears.

3. Bring the pears to a boil over medium-high heat, while stirring
gently. Reduce the heat to low. Cover the pears with a clean dish
towel to keep the pears submerged. Simmer for about 20 minutes
or until the pears are tender when pierced with a paring knife.
Remove the pears and syrup to a medium bowl and cool completely.
Refrigerate until well chilled.

Make the rice cakes:

1. Heat a medium noncorrosive saucepan over medium high heat.
Add the nuts and stir for 1 1/2 minutes to toast the nuts. Add the
milk, rice, sugar and salt and bring to a boil, stirring occasionally
Reduce the heat to low, cover and simmer gently, stirring often,
for 35 to 40 minutes or until the rice is very soft and absorbs
all of the milk. The rice will be very sticky. Stir often during
the last 10 minutes of cooking, so the rice doesn’t burn.

2. When the rice is cooked, transfer to a medium bowl and stir
in the diced fruits and vanilla. Set the bowl in a larger bowl filled
with ice water to cool.

3. When the rice is cool, divide the mixture into 6 balls . Place
the rice balls on a platter, cover with plastic wrap and refrigerate
until well chilled and ready to serve.

Make the raspberry sauce:

1. In a medium noncorrosive saucepan, combine the raspberries
and sugar. Cook over medium-low-heat, stirring constantly with
a wooden spoon, until the sugar dissolves and the berries soften.
Remove the pan from the heat. Strain the raspberry mixture through
a fine sieve into a bowl. Cover the bowl with plastic wrap and
refrigerate the sauce.

Assemble the dessert:

1. Flatten one of the chilled rice balls to a patty that is 1 inch
high. Place in the center of a plate and set one of the poached
pears on top of the rice patty. Spoon 2 to 3 tablespoons of the
sauce around the plate. Repeat with the remaining rice patties
and poached pears.

6 Servings.

PREPARATI0N: 2 hours, plus cooling time.

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GREEK SPINACH TRIANGLES

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Appetizers Holiday
Family Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter — or margarine*
1 pk Phyllo pastry
2 Eggs — beaten
1 Onion — finely chopped
8 oz Cream cheese — cut in chunks
1/4 ts Pepper
1/2 lb Feta cheese
20 oz Frozen chopped spinach

* To cut calories, you may use butter-flavored cooking
spray in place of the butter.
Cook spinach according to directions and drain well.
Mix all ingredients except butter and pastry.
Refrigerate mixture at least 1 hour.
Open package of dough and cut a strip 2″ wide,
cutting through all layers. Cover remaining dough with
a damp cloth to keep from cracking.
Separate dough so that you have 2 sheets for each
triangle. Brush the dough with melted butter and put 1
rounded teaspoon spinach mixture at the top of the
strip. Fold pastry over like folding a flag. Place on
well-buttered baking sheet and brush top with butter.
Bake at 375 deg. for 20 min. Serve warm.
To freeze the triangles before cooking, butter both
sides of triangle and wrap well. Bake when needed.

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SUMMER BEAN BASIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
1 lb Haricot beans, soaked
3 md Carrots, sliced thinly
3 ea Leeks, sliced thinly
3 md Potatoes, diced
3 ea Zucchini, sliced thickly
8 oz French beans, chopped
4 oz Elbow macaroni
Salt pepper
—–BASIL SAUCE—–
4 ea Garlic cloves, crushed
1 oz Basil leaves
1/4 pt Olive oil

Drain the soaked beans place in a soup pot. Cover
with fresh water bring to a boil. Cover simmer
for 1 hour. Drain well. Add the carrots, leeks
potatoes to the cooked beans. Cover with 5 pints of
cold water, bring to a boil simmer, uncovered, for
30 minutes. Add the zucchini, French beans macaroni
with the salt pepper. Return to the boil simmer
for 20 minutes. While the soup is cooking prepare the
basil sauce. Mix the basil leaves garlic in a
blender. Gradually add the oil until you have a
smooth paste. Servew separately with the hot soup.
For a complete meal, serve with plenty of fresh
home-made bread.

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Title: POT STICKER DOUGH
Categories: Chinese, Appetizers
Yield: 1 servings

2 c All-purpose flour
1/2 c Water

In a bowl, combine flour and water, mixing to form a
ball. Remove to a floured board and knead with palm
of hand for about 3 minutes. Shape into a ball, cover
with damp towel, and let stand for about 10 minutes.

To shape and assemble, knead dough for about 3
minutes. Shape into a ball, cover with damp towel,
and let stand for about 10 minutes.

To shape and assemble, knead dough for about 3
minutes. Roll into a cylinder that is about 1-inch in
diameter. Cut off ends, then cut into about 24
pieces, each 1/4-inch wide. With a cut side up, press
dough down with palm to flatten. Roll with a rolling
pin to make pancakes about 2-1/2-inch in diameter.

NOTE: A pasta machine can be used to roll out dough.
Roll to No. 4 setting on machine, or about 1/32nd of
an inch. Cut dough with a 2-1/2-inch cookie cutter
(or a glass, inverted tuna can, etc.)

SOURCE: Adapted from “Chef Chu’s Distinctive Cuisine
of China”

Shared by Cate Vanicek

—–

Date: Thu, 13 May 93 16:28:22 +0700
From: Malc

BUTTER BEANS WITH MINT AND TOMATOES
———————————–

In Greece, this is made with 1/4 pint of olive oil ! Whilst the taste does
suffer very slightly with the ommission of the oil, I find the addition of a
very strongly flavoured vegetable stock (1/4 pint) redresses the balance well.

INGREDIENTS

1 lb of cooked butter beans 3 large onions, finely chopped
2 cloves of garlic, crushed 1/4 pint of strong veg. stock
1 x 14 oz can of tomatoes 2 tblsp fresh mint or 1 dried

METHOD

Saute onions and garlic in a little of the stock until starting to soften. Add
the tomatoes and the cooked beans and the mint. Season to taste. Simmer gently,
covered, for about 20 minutes to allow the flavours to blend.

I like this as a supper dish with wholemeal bread rolls and a green salad.

PLEASE….don’t try feeding this to any greek people 🙂 !

CARIBBEAN RUB OR JERK RUB

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons garlic — minced
6 tablespoons onion — minced
6 tablespoons dried minced onion
2 tablespoons allspice
1 tablespoon dried ground chipotle
2 tablespoons Hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons fresh thyme — minced
4 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ground habanera
2 lemons — zest

In a bowl combine all ingredients.

– – – – – – – – – – – – – – – – – –

BLACK BEAN SOUP WITH JALAPENOS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Jalapeno chiles, stems and
-seeds removed, chopped
1 tb Dried crushed red chile,
-seeds included
2 c Black beans, sorted and
-rinsed
2 tb Bacon fat or vegetable oil
2 md Onions, chopped
4 Cloves garlic, minced
1 lg Ham hock
1 c Canned tomatoes, chopped
2 ts Ground cumin
1 t Ground epazote (optional)
1 t Ground coriander
1/4 ts Ground cloves
1 tb Red wine vinegar
6 To 8 cups water
3 tb Tequila (optional)

Serves 8

Sour cream for garnish

Cover the beans with water and soak them overnight.

Saute onion and garlic in bacon fat until soft.

Combine all ingredients, except tequila and sour
cream, in large pot and bring to a boil. Reduce heat
and simmer for 2 to 3 hours or until beans are soft.

Remove ham hock and shred meat.

Divide soup in half, puree half of it and add back to
the remaining soup. Add shredded meat and simmer for
15 minutes or until thickened to desired consistency.

Remove from heat, stir in tequila, garnish with sour
cream, and serve.

The Whole Chili Pepper From the collection of Jim
Vorheis

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Title: APPLE BRANDY BUTTER
Categories: Fruits 999
Servings: 1

6 c Fresh unsweetened applesauce 1/2 c Calvados
1 c Sugar 1/2 c Orange blossom honey
1 T Ground cinnamon 1/4 t Ground cloves

Place all ingredients in heavy saucepan. Bring to a boil over medium heat,
stirring frequently. Cook for about 15 minutes, or until mixture begins to
thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum
seal. Makes 6 1/2 pint jars.
From Gourmet Preserves, Judith Choate.

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