Title: CHICKEN AND CHESTNUTS
Categories: Chinese, Chicken
Yield: 2 servings

10 oz Skinned and boned chicken, 1
-1/2-inch pieces
1 tb Reduced-sodium soy sauce
1 1/2 ts Peanut oil
1/4 c Diced red bell pepper
2 tb Chopped scallion (green
-onion)
1/2 Garlic clove, minced
1/4 ts Minced pared ginger root
6 sm Chestnuts, boiled and peeled
3/4 c Water
1 tb Dry sherry
1/2 Pkt instant chicken broth
-seasoning mix (1/2 tsp)
1 ts Cornstarch
1/2 ts Each granulated sugar and
-Chinese sesame oil
1 ds Pepper

In medium bowl combine chicken and soy sauce; cover
with plastic wrap and let stand at room temperature
for 30 minutes. In 9-inch skillet or a wok, heat
peanut oil over medium heat; add bell pepper,
scallion, garlic, and ginger and saute until
vegetables are tender, about 2 minutes. Drain chicken,
reserving marinade. Add chicken, a few pieces at a
time, to vegetable mixture, stirring after each
addition. Add chestnuts, increase heat to high, and
cook, stirring constantly, until chicken begins to
brown, about 2 minutes; stir in water, sherry and
broth mix and bring to a boil. Reduce heat to low and
let simmer for 1 minute. To reserved marinade add
cornstarch, sugar, sesame oil and pepper and stir to
dissolve cornstarch; pour over chicken mixture and,
stirring constantly, bring to a boil and cook until
thickened.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.

—–

Title: Mexican Octopus Salad
Categories: None
Yield: 1 servings

2 lb Octopus, cleaned, cooked;
Cut in 1″ pieces or smaller
1 sm Red bell pepper, seeded
-sliced in bite sized strips
3/4 c Corn, kernel
9 oz Kidney beans; drained
Romaine lettuce leaves
Salt/pepper

MMMMM———————–CHILE DRESSING—————————-
1/2 c Oil
1/3 c Lemon juice
1 1/2 ts Dry oregano
1 1/2 ts Ground cumin
1 Chile serrano;
-seeded minced

Cook octopus in boiling water until opaque (not too long, probably
less than 1 min.). Drain, rinse in cold water and pat dry. (Remove
skin if desired). Cut to size.

Prepare Chile Dressing:

Mix salad oil, lemon juice, dry oregano and ground cumin and one or
two jalapeno or serrano chiles, seeded and minced.

Mix octopus, dressing, bell peppers, corn and beans. Top lettuce with
salad mixture, season with salt and pepper to taste.

found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
moderator

MMMMM

Green Tomato Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Chutneys Relishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 To 20 Green Tomatoes
5 Green Peppers
5 Onions
2 Cucumbers
1 Cup Brown Sugar, Packed
1 Cup Sugar
3 Cups Cider Vinegar
1 Tablespoon Celery Seed
1 Tablespoon Mustard Seed
1 Tablespoon Dry Mustard
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Cloves
1 Teaspoon Black Pepper

Wash well, stem and chop the vegetables. Soak them in salted ice water
overnight in the refrigerator. The following day, drain vegetables and
add them to the remaining ingredients.

Bring remaining ingredients to boiling point. Cover, lower heat and simmer.
Stir occasionally. Fill hot, sterilized jars, allowing 1/2 inch at jar top.

10 to 12 pints.

– – – – – – – – – – – – – – – – – –

SATAY-SATAY HURRICANE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic
1 Shallot
1 md Red onion, peeled
1 t Dried red chili pepper
1 t Sweet paprika
1/2 c Vegetable oil
2 Slices fresh galanga
1 Stalk lemon grass
4 Fresh lime leaves
6 c Chicken stock
6 tb Thai fish sauce (nam pia)
3 tb Sugar
12 md Shrimp
8 Pieces of crab claw
8 Mussels
8 Thin slices whitefish or
Salmon
4 tb Fresh lime juice
Chopped green onion and
Coriander root, for garnish

In a blender or food processor, combine garlic,
shallot, onion, chili, paprika and oil. Process until
smoothly combined and pureed. Place in a small
saucepan over low heat and cook for 15 to 20 minutes
to release the flavours, stirring occasionally so it
does not burn. Set the mixture aside and let it cool
to room temperature. In a large saucepan, combine 4
tablespoons of the garlic-onion mixture with galanga,
lemon grass, lime leaves, chicken stock, fish sauce
and sugar. Bring to a boil over medium heat. Add the
shrimp, crab claw, mussels and fish to the stock. Let
the soup return to a boil again and simmer for a
minute or two. Add lime juice, and garnish with
chopped green onion and coriander root.

– – – – – – – – – – – – – – – – – –

BLUEBERRY BANANA MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
2/3 c Butter (Land O Lakes)
1/4 c Buttermilk
2 Eggs
1 t Vanilla
3 md Ripe banana (2 cups)
2 c All-purpose flour
3/4 ts Baking soda
1/8 ts Salt
1 c Fresh/frozen blueberries

Heat oven to 350. In larger mix bowl, combine sugar,
buttermilk, butter, eggs and vanilla. Beat at medium
speed, scraping bowl often until creamy (1-2 min). Add
flour, baking soda, and salt. Beat at low speed until
moistened (1-2 min). By hand, stir in blueberries.
Spoon into paper lined muffin cups. Bake for 25-30
min. or until toothpick inserted into the center comes
out clean. Remove from pan, cool and sprinkle with
powdered sugar.

From: “My-Hanh T. Cao”

Date: Mon, 28 Oct 1996 23:07:28 -0600

– – – – – – – – – – – – – – – – – –

Title: Cheese Biscuits
Categories: Breads
Yield: 8 servings

1 c Flour 1/2 c Milk
3 ts Baking powder 1/4 ts Salt
1 tb Butter or butter substitute 1/2 c Grated cheese

Prize winning recipe

Sift flour, measure, and sift with baking powder and salt. Work in butter
and cheese with 2 spatulas or tips of fingers. Add milk. Mix quickly and
lightly. Drop by teaspoonfuls on well-oiled baking sheet. Bake in hot oven
(450ø F) 12 minutes. 8 servings. The Household Searchlight – 1941

—–

Risotto Milanese I.E.S.JJGF65A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
4 tablespoon Butter
1/2 cup Parmesan cheese
3 tablespoon Dry white wine
3 1/2 cup Chicken stock
1 cup Long grain rice
1 tablespoon Butter
1/2 cup Sliced mushrooms
1/2 teaspoon Saffron
1 Med.onion — finely chopped

1. Melt the butter in a heavy saucepan. When hot, stir in the rice. Contin
stirring until pale gold in color.

2. Add onion. Cook briefly and add 1 cup of chicken stock. Cover the pan a
cook slowly over low heat until the liquid is absorbed.

3. Then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot
chicken stock, and the mushrooms. Cover and continue cooking until all the
liquid is absorbed and the rice is fluffy.

Add the butter and Parmesan cheese. Stir gently and serve.

– – – – – – – – – – – – – – – – – –

Title: ORIGINAL SAN ANTONE CHILI
Categories: Tex-mex, Chili
Yield: 4 servings

1/2 lb Suet
2 lb Lean beef shoulder
1 lb Lean pork shoulder
3/4 c Flour
1 ts Salt
1/2 ts Pepper
3 ea Onions, chopped
6 ea Cl Garlic, minced, or 1 tsp.
1 1/2 qt Beef stock or canned beef br
4 ea Dried ancho peppers*
1 ea Dried pastilla pepper*
1 ea Dried casbel pepper*
1 tb Crushed cumin seeds or groun

Fat grams per serving: Approx. Cook
Time: 4 hrs Fry suet in a large heavy kettle. Remove
suet and discard. Cut meat into 1/2 inch cubes.
Combine flour, salt and pepper in brown papper bag.
Add meat and shake to coat. save remaining flour. Sear
floured meat in hot fat, stirring to prevent sticking.
Add onions and garlic; cook and stir until soft. Add
beef stock or broth and bring to a boil; then reduce
heat aand simmer slowly while preparing peppers Wash
peppers under cold running water; remove stems and
seeds. Put in a sauce pan; cover with water and boil
for 5 minutes. Let steep 10 minutes. Lift out peppers
and grind or puree, adding 1 « cups water in which
peppers were cooked. Add to meat, cover and simmer 2-3
hours or until meat is tender. Grind cumin seeds in a
mortar and pestle or a heavy spoon in a cup; add to
chili. Add salt to taste. Mix flour saved from
browning meat (about ¬ cup) with cold water; add to
chili and cook 3 to 5 minutes to thicken. Makes about
2 « quarts. *If these peppers are unavailable,
substitute 4 to 6 Tbsp.s of chili powder.
Chuck wagon cooks from around San Antone were mighty
proud of their chili and mighty set in their ways of
puttin’ peppers in and leavin’ beans out. But San
Antone Chili sure stuck to your ribs, and even if you
liked beans, you didn’t complain. At least not where
the cook could hear you. From “Famous Chili Recipes
From Marlboro Country”.

—–

FROZEN PINEAPPLE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
1 c Pineapple juice
1/2 c Butter
1/8 c Sugar
1/8 ts Salt
1 Egg
2 tb Lemon juice
4 sl Pineapple — cut fine
2 Oranges
1/4 c Nuts — chopped
10 Marshmallows
8 Maraschino cherries
1 pt Whipped cream

Make a paste of flour and pineapple juice, then gradually add
remainder of juice. Add butter, sugar and salt. Cook in top of double
boiler for approximately 10 minutes. Add the egg, slightly beaten.
Continue to cook for a few minutes, stirring occasionally; then cool
and add lemon juice. Add pineapple, oranges, nuts, marshmallows and
cherries; then fold in whipped cream. Pour into freezing tray and
allow to freeze.

– – – – – – – – – – – – – – – – – –

Title: Candied Orange Rind Bread
Categories: Breads Fruits Quick
Servings: 10

4 ea Oranges; Md
1 c Water
1 c Sugar
4 c Unbleached Flour
6 ts Baking Powder
1/2 ts Salt
1/4 c Butter Or Regular Margarine
1/2 c Sugar
2 ea Eggs; Lg
2 c Milk

Thinly peel the oranges, using a vegetable peeler. Cut the orange rind
into thin slivers. (Reserve the oranges for another use, or eat them and
enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan
and bring to a boil, then reduce the heat, cover, and simmer for 15
minutes or until the rind is tender. Add the 1 cup of sugar and continue
cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool
to room temperature. Meanwhile, sift the flour, baking powder and salt
together in a bowl and set aside. Cream the butter and 1/2 cup of sugar
together until light and fluffy, using a electric mixer set on medium. Add
the eggs and blend well. Blend in the cooled orange rind mixture. Add
the dry ingredients alternately with the milk to the creamed mixture,
beating well after each addition. Pour the batter into 2 greased 9 X 5 X
3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes
or until a cake tester or wooden pick inserted in the center comes out
clean. Cool in the pans for 10 minutes before removing to wire racks to
finish cooling. Wrap in aluminum foil and let stand overnight before
slicing. This bread slices better when it has cooled for 24 hours.

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