CRANBERRY-APPLE COBBLER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bisquick Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter
2 1/2 c Bisquick
1 c Sugar
1 1/2 c Milk
1 c Whole berry cranberry sauce
1 c Chunky applesauce
1 Apple — cored thinly
sliced

Heat oven to 350F. Heat butter in 9 x 13 pan in oven
until melted.

Mix Bisquick, sugar and milk with wire whisk until
smooth. Pour batter evenly into pan. Mix cranberry
sauce and applesauce. Spoon evenly over batter.
Place apple slices on sauce.

Bake 50 to 60 minutes or until golden brown. Serve
warm with whipped cream or rum raisin or vanilla ice
cream, if desired.

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Title: SOPA DE TORTILLAS
Categories: Texmex, Soups, Main dish
Yield: 4 servings

1 tb Onion, minced
1 Clove garlic, crushed
2 tb Bacon drippings or lard
2 c Beef stock
1/4 ts Cumin, ground
1/4 c Jack cheese, grated
1/4 ts Cumin, ground
1/4 c Jack cheese, grated
4 c Crisp tostadas
3 Whole,dried,crushed chiles>>
Anaheim or other mild chile.

Saute the onion and garlic in the bacon drippings or
lard in a med. sized saucepan. Add the stock,
chiles, and cumin and simmer until the chiles are
tender, abt. 30 min. Ladle soup into bowls or mugs
and top each bowl with some of the grated cheese.
Divide half of the tostados evenly among the
servings. Heat the bowls under the broiler for abt. 5
min. to melt cheese. Sprinkle a few more tostados on
each. Serve remaining tostados separately in bowl.

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Title: FRESH MINESTRONE SOUP
Categories: Microwave, Soups/stews
Servings: 1

3/4 c spiral pasta
1 cn beef broth
2 c vegetables
1 bn broccoli
1 bn cauliflower
tomato
1 c hot water
1/4 t dried marjoram
1/4 t dried thyme
Romano cheese

In 2 quart microwave safe casserole, combine all ingredients except
cheese. Cover; microwave at high 11-13 minutes, stirring once, or until
pasta is tender. Serve in bowls sprinkled with cheese, if desired.

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VEGETABLE SWEET POTATO CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn kernels
1/2 c Carrots — diced
1/2 c Onion — diced
1/2 c Sweet potato — diced
1/2 c Tomato — chopped
1/4 c Green bell pepper — diced
1/4 c Red bell pepper — diced
1 1/2 qt Water
2 1/2 tb Soy sauce, low sodium
1/4 ts Pepper — ground
1 t Thyme — dried
3 Bay leaf
1/4 c Arrowroot
1/4 c Water
1 c Spinach — chopped

Place the vegetables and stock or water in a large
soup pot. Add the soy sauce and other seasonings.
Bring to a boil, reduce the heat, cover, and simmer
for about 45 minutes.

Mix the arrowroot with the cold water and add to the
soup, stirring. Add the spinach, stir, and cook
another 5 minutes.

Recipe By : McDougall Program for Maximum Weight
Loss, modified

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

Title: SATAY VEGETABLE AND SPROUT PANCAKES
Categories: Meatless, Breakfast, Personal, Vegetables
Yield: 2 servings

MMMMM————————–PANCAKES——————————-
5/8 c Plain wholemeal flour
1/2 ts Baking powder
1/2 Egg
3/4 c Milk

MMMMM————————–FILLING——————————-
125 g Fresh snow pea sprouts
125 g Mung bean sprouts
3 Spring onions
125 g Button mushrooms
1/2 l Carrot
1/2 c Roasted peanuts
1/4 c Roasted peanuts to garnish

MMMMM————————–DRESSING——————————-
1/4 c Cruncy peanut butter
1 tb Cider vinegar
1 tb Lemon juice
1 ts Sambal oelek

Preparation: finely slice the spring onions and mushrooms.
: coursely grate the carrot

To prepare the pancakes sift the flour and baking powder into a large
bowl. Make a well in the centre. Combine the egg, milk and oil and
stir into the flour. Mix until a smooth batter is formed, then pour
into a jug.

Brush a heated pancake tin with oil. Pour in enough of the batter to
thinly cover the base of the pan. Cook for 2-3 minutes until the
mixture sets. Turn over using a metal spatula and cook for a further
1-2 minutes.

Remove and place on a plate and cover with a square of greaseproof
paper. Continue until all the batter has been used. Keep the pancakes
warm.

To make the filling combine the prepared vegetables and divide evenly
between the pancakes. Garnish the pancakes with the extra peanuts.
Fold over or roll up and place on a large platter.

To make the dressing combine all the ingredients in a small bowl and
whisk well. Pour over the pancakes before serving.

MMMMM

CHEESE FONDUE FROM KATHERINE SMITH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove Garlic, halved
1 c Chicken Broth
1 t Lemon Juice
2 c Gruyere Cheese, grated
2 c Cheddar Cheese, grated
2 ts Cornstarch
1 d White Pepper
1 pn Nutmeg, grated
1/2 Loaf of Favorite Bread
2 Apples, sliced

Rub inside of fondue pot with cut garlic clove. Place
pot on stove, pour in chicken broth and lemon juice,
and cook over medium heat until bubbly. Turn heat to
low, and gradually stir in cheeses with a wooden
spoon. Blend in cornstarch, and continue to cook,
stirring constantly. In about 2-3 minutes, mixture
should be thick and smooth (do not allow fondue to
boil.) Season with salt and pepper and nutmeg. Place
fondue pot on it’s stand at the table, without the
burner. Serve with bread cubes and apple slices.

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Title: ALL ABOUT CHOCOLATE #4
Categories: Chocolate, Info/tips
Yield: 1 servings

MMMMM——————-HOW TO MELT CHOCOLATE————————

Always melt chocolate with gentle heat because it scorches easily.
If chocolate is to be melted alone, make certain that the container
and utensils are absolutely dry; a tiny drop of moisture will cause
the chocolate to become lumpy and stiff. If this should happen, stir
in one teaspoon of vegetable shortening for each ounce of chocolate.
Remember that unsweetened chocolate liquifies when melted, but
semisweet and baking chocolate will hold their shapes until stirred.
For faster melting, cut or chop chocolate into smaller pieces. To
melt chocolate, place it in a heavy saucepan over low heat and stir
until melted. Or, place chocolate in top of a double boiler and melt
over hot water, stirring until smooth.
To melt chocolate in a microwave oven, place a 1-ounce square in a
1-cup glass measure. Microwave, uncovered, at MEDIUM (50% power) for
1 to 2 minutes or until chocolate is almost melted. Stir until
completely melted and smooth. Add 10 seconds for each additional
ounce of chocolate. To melt chocolate morsels in a microwave oven,
place 1 cup chocolate morsels in a 2-cup measure. Microwave,
uncovered, at MEDIUM (50% power) for 2 to 4 minutes or until morsels
are glossy. Stir until smooth. Formatted by Rose Capoccia drnd29a
From Chocolate Fantasies

MMMMM

Spiked Jello

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 serving bo f Berry Blue Jello
4 packets Knox unflavored gelatin
5 cups boiling water
2 cups vodka

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Chicken Jambalaya 1

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Poultry

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

1/2 c Onion,chopped

1 c Celery,diced

1/4 c Butter,margarine,chicken fat

1 qt Chicken broth

1 c Rice,uncooked

1 ts Salt

1/8 ts Black pepper

4 c Chicken,cooked,diced

1 1/2 c Carrots,diced

2 tb Parsley,minced

1. In 2-quart saucepan, cook onion and celery in butter until golden

brown.

2. Add chicken broth, rice, salt and pepper; cover and cook over low heat

20 minutes.

3. Add chicken and carrots; cook 15 minutes longer, or until carrots are

tender.

4. Sprinkle with parsley and serve.

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BLACK BEAN AND SMOKED CHICKEN SOUP-DALEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried black beans
2 c Water
1 Bay leaf
Light vegetable oil cooking
Spray
1/2 c Broccoli — Peel
Dice-stems
1/2 c Carrot — cubed
(1 medium carrot)
1 c Celery — cubed
(2 med stalks)
1 c Chopped onion — (1 medium)
1 tb Dried thyme
1 tb Dried basil
1/2 c Dry white wine
8 oz Chicken breasts without
Skin
4 tb Barbecue sauce — (no oil
Type)
1 c Chicken stock — fat
Skimmed
12 oz Evaporated skim milk
2 c Broccoli flowerets
1 tb Cornstarch dissolved in 2 tb
Cold water
1 tb Liquid smoke
1 tb Worcestershire sauce
1 t Tabasco sauce
1/4 c Fresh cilantro — chopped

Pick over and rinse the beans. Put them into a large
bowl and cover completely with cold water. Let the
beans soak overnight (or for at least 8
hours).

Drain the beans and transfer them to a medium
saucepan. Add the 2 cups water
and the bay leaf. Bring to a boil over medium heat
and cook for 15 minutes.
Reduce the heat to lowand simmer, uncovered, for about
20 minutes, until the
beans are tender. Drain the beans and discard the bay
leaf.

Preheat the oven to 400 degrees.

Place a heavy stockpot over medium heat for about 1
minute, then spray it twice with the vegetable oil.
Add the broccoli stems, carrot, celery, and onion.
Cover, reduce the heat to low, and cook for 5 minutes,
stirring once
or twice. Stir in the thyme, basil, and wine.
Simmer, uncovered, for about
15 minutes, until the wine has been reduced by half.

In the meantime, coat the chicken thoroughly with the
barbecue sauce and bake
for 10 minutes on the top shelf of the oven. Remove
the chicken from the oven and allow it to cool just
long enough to handle. Cut the chicken into small
cubes.

Add the chicken, chicken stock, and beans to the
stockpot. Cook over low heat for about 3 minutes,
until thoroughly heated. Stir in the evaporated milk
and the broccoli florets. Cook for 5 minutes,
stirring if needed to keep the soup from coming to a
boil. Add the dissolved cornstarch and cook for 2
minutes more, stirring constantly. Stir in the liquid
smoke, Worcestershire sauce, and Tabasco sauce.

Garnish with chopped cilantro.

Fat per servingó.6 grams Calories per servingó68
IN THE KITCHEN WITH ROSIE by Rosie Daley

Recipe By :

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