Title: CHICKEN SALAD ASIAN-STYLE
Categories: Salads, Poultry, Oriental
Yield: 6 servings

4 Chicken breast halves
– cooked, skinned, boned
– broken into small pieces
1 cn Water chestnuts (8 oz can)
– drained, sliced
3 Green onions with tops
– chopped
1/4 c Sesame seeds, toasted
1/3 c Sliced almonds, toasted
1 tb Poppy seeds
Dressing
1 cn Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce
– broken into small pieces

In large bowl, mix together chicken, water
chestnuts, green onions, sesame seeds, almonds and
poppy seeds. Pour Dressing over chicken mixture; toss
gently to mix well. Refrigerate salad until chilled,
about 2 hours.
At serving time, mix chicken mixture with noodles
and lettuce. Makes 6 servings.
DRESSING: In a 1-pint jar, mix together 4 tablespoons
sugar, 4 tablespoons cider vinegar, 1 teaspoon salt
and 1/2 teaspoon pepper. Add 1/2 cup salad oil; shake
to mix well. NUTRITIONAL INFORMATION PER SERVING: 295
calories; 23 grams protein; 14.8 grams fat; 18.8 grams
carbohydrates; 49 milligrams cholesterol; 143
milligrams sodium.

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Divinity Surprise Cookies

Recipe By :Cookbook USA
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 egg whites — room temperature
1 c. sugar
1 tsp. vanilla
1 (12 oz.) pkg chocolate chips
Few drops food coloring — optional

Beat egg whites until stiff. Continue beating and gradually add
sugar. Fold in vanilla and chocolate chips. Drop by teaspoonfuls 2
inches apart onto cookie sheet lined with parchment paper. Bake 30
minutes at 300 degrees. Cool on parchment paper.

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Title: APPLE RYE BREAD PUDDING
Categories: Desserts, Vegetarian
Yield: 8 servings

—————–FORMATTED BY S.GRABOWSKI—————–
5 1/2 c Cubed fresh or stale
Sourdough, wheat, or rye
Bread
1/2 c Raisins
1 tb Caraway seeds ->OR<- Anise seeds 5 c Diced apples 1/2 c Apple bitter 1 tb Sunflower butter ->OR<- Tahini 1 c Water 2 tb Mellow or sweet miso 2 c Amazake beverage (original) ->OR<- Vanilla soy milk Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes. Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof). Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve. Total calories per serving: 242 Fat: 4 grams From the Vegetarian Journal Nov/Dec 1992 page 15 -----

Celery Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Potatoes — cubed
15 ounces Celery — cubed
1 Onion — cubed
2 tablespoons Butter
1 tablespoon Curry Powder
1 tablespoon Ginger — cubed
1 teaspoon Cayenne Pepper
1 Chilipepper
1 1/2 quarts Broth
Salt — Pepper
Lemonjuice
2 ounces Butter

1.Saute the onion and potatoes in the butter, add the seasonings.
Stir well; add celery and fill up with broth. 2.Put in salt and pepper
and simmer for 30 minutes. 3.With a mixer puree all and season with
lemonjuice and mix in the butter. Serve with toasted breadcubes and a
finely chopped green onion sprinkled on top of each serving.

Typed for you by Brigitte Sealing, Cyberealm BBS 315-786-1120

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Title: CEASAR SALAD (ORIGINAL)
Categories: Gourmet, Salads
Yield: 4 servings

2 Romaine lettuce
1/2 ts Fresh ground black pepper
1/2 ts Salt
8 tb Parmesan cheese
10 dr Worcestershire sauce
2 md Lemons, juice of
4 oz Garlic flavored oil
2 Coddled eggs
1/2 c Croutons

Recipe by: Ceasar Cardini
Break romaine lettuce into 2-inch strips, discarding outer leaves. Then
pour oil over lettuce.
Sprinkle pepper and salt over lettuce. Toss several times, add eggs,
Worcestershire and lemon
juice. Toss several times again. Sprinkle with cheese, add croutons,
toss one more time. Serve
immediately.

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Title: WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOC
Categories: Desserts
Yield: 8 servings

1 Roll, 10″ long and 2 1/2″
In diameter or the equi-
Valent amount of bread
2 c Heavy cream
1/2 c Milk
1/4 c Sugar
9 oz White chocolate, chopped
1 Egg
4 Egg yolks
Semi-sweet chocolate for
Garnish (optional)

Cut the roll into eight slices; place on middle rack
of a 250F oven and leave until dry, about 20 minutes.
In a saucepan, heat 1 1/2 cups of the heavy cream, the
milk, and the sugar over low heat, stirring until
sugar is dissolved. Add 5 oz. of the white chocolate,
stir until melted, and remove from the heat. In a
large bowl, whisk the egg and yolks together. Whisk
the chocolate mixture into the eggs a little at a time.
Tear the bread into 1″ pieces, add to the white
chocolate custard, and stir to mix. Leave to soak,
stirring occasionally, until all the custard has been
absorbed by the bread, 1 to 2 hours. Put the mixture
into an 8″ square, 2″ deep baking dish. Put the dish
in a slightly large pan and add hot water to come
halfway up the sides of the baking dish. Bake the
pudding in the water bath at 350F for 45-50 minutes,
until the custard is set and the top is golden brown.
Serve warm or cold. If you chill it, loosen the sides
with a metal spatula and invert the pudding onto a
cutting surface. Cut into four squares and cut each
square into a triangle. For the sauce, heat the
remaining cream in a small pan. Add the remaining 4
oz. white chocolate and melt. If desired, grate some
semi-sweet chocolate and sprinkle on top of the
pudding.

—–

Date: Thu, 21 Oct 93 07:07:13 EDT
From: NAME=

Spicy Rice

1 large onion, chopped
1 large green bell pepper, chopped
1 large red pepper, chopped
4 cups cooked rice
~1/2 cup hot salsa (home made if you have it)
2 tomatoes chopped

In a large non stick fry pan on low heat add onion and
peppers. Stir frequently so they don’t scortch. When
soft, add the salsa and tomatoes and heat until bubbly.
Add the cool rice and stir continuously until all is
heated through and hot.

After the first helping, I added 1/2 c. cut corn that
was left over which added more color and texture.
This was an excellent one dish dinner.

SPANOKOPITA (GREEK SPINACH PIE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greece Archived

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Frozen spinach (10 oz)
Salt, preferably sea salt
1 Onion, chopped
1 lb Fresh mushrooms, sliced
Olive oil
Butter
1 Clove garlic, minced
Ground pepper to taste
6 Eggs
1 c Feta cheese
1 c Parmesan cheese, grated
1/4 c Chopped fresh parsley
1 t Oregano
1/4 ts Dried rosemary (optional)
1/4 lb Butter
1 lb Filo dough

If you are using fresh spinach, wash the spinach and
remove the tough stems. Place in a large bowl and
sprinkle heavily with salt. Rub the salt into the
leaves by taking them up, a bunch at a time, and
rubbing them between your hands; the volume of the
spinach will decrease before your eyes. Tear the
spinach up as you do this. Rinse the salt off
thoroughly and dry the spinach, squeezing it in
bunches in a towel. (If you are using frozen spinach,
just let it thaw and squeeze out excess moisture).

Saute the onion and mushrooms in a little olive oil
and butter with the garlic and salt and pepper to
taste. When both the onions and mushrooms are tender,
remove from the heat.

Beat the eggs in a large bowl and crumble in the feta
cheese; add the Parmesan, then the spinach, onions,
and mushrooms. Stir in the parsley, oregano, rosemary,
some freshly ground pepper, and a little salt
(remember that the feta is very salty).

Preheat the oven to 375 degrees.

Melt the butter and brush a 2-quart or 3-quart oblong
baking pan with it. Spread your filo dough out flat
next to the pan. Take a sheet and lay it in the pan,
letting the edges come out over the pan. Take another
sheet and lay it on top of the first, not directly but
in such a way that its edges extend over different
parts of the pan. Brush with butter. Continue to layer
the sheets of filo, brushing every other one with
butter and turning each one slightly so that the edges
fan out over the sides of the pan, until you have
about eight sheets left.

Now spread the spinach mixture evenly over the filo
dough in the pan, pushing it into the corners. Take
the edges of the filo and fold them in over the
spinach mixture.

Take the remaining sheets of filo and layer them one
by one over the spinach mixture, again brushing every
other sheet with butter, but this time pushing the
edges down into the sides of the pan. It is difficult
to do this neatly; just rumple the edges down into the
sides of the pan (they will form a nice crisp edge
after baking). Brush the top of the spanokopita with
butter and make +-inch-deep diagonal slashes across it
with a sharp knife.

Bake for 50 minutes, until the crust is puffed up and
golden; it will shrink from the sides of the pan. Cut
into squares or diamond shapes and serve immediately.

– – – – – – – – – – – – – – – – – –

Title: CHINESE SALT AND PEPPER
Categories: Chinese, Condiment
Yield: 6 servings

2/3 c Salt
2 tb Szechwan Peppercorns, whole
1 ts Black Peppercorns, whole

Heat a heavy skillet over high heat. Reduce heat to
medium and add salt and peppercorns. Stir constantly
until mixture turns a light brown. Place in a blender
or food processor and whirl until well blended. Shake
through a sieve before bottling. Yield about 6 oz.

SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92

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BLUEBERRY LATTICE PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sweet Dough for a 2 crust pie
Filling:
2 pints blueberries — rinsed, drained and
picked over
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
Egg Wash: 1 egg well beaten with a pinch
of salt
1 teaspoon sugar for finishing the top of the pie — optional
One 9 inch Pyrex pie pan

Prepare and chill the dough.
To make the filling, combine 1 cup of the blueberries with the sugar in a
nonreactive saucepan. Bring
to a simmer over low heat, stirring occasionally, until the sugar is melted
and the mixture is very
liquid about 5 minutes. Combine the cornstarch and water in a small bowl and
whisk the blueberry
and sugar mixture into it. Return everything to the pan and cook, stirring
constantly, over low heat,
until the mixture comes to a boil, thickens and becomes clear. If it does
not become clear, continue
to cook over low heat for a few more minutes, until it does. Pour into a
large bowl and stir in the
remaining filling ingredients, except the blueberries, then add the
remaining 3 cups blueberries. Cool.
Set a rack at the upper and lower thirds of the oven and preheat to 400
degrees. Roll out the bottom
crust and arrange in pan. Pour the cooled filling into the bottom crust.
Prepare a lattice top crust.
Flute the edge of the pie and carefully brush it with egg wash. If you wish,
sprinkle the top of the pie
with sugar.
Place the pie in the oven on the lower rack and reduce the temperature to
375 degrees.
Bake for about 40 minutes, until the crust is baked through and a deep
golden brown and the filling is
gently bubbling. If the top crust has not colored sufficiently after 30
minutes of baking, move the pie
to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack.
Yield: one 9-inch pie

Variation: top with Almond Crumble topping.

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