Garlic and Ginger Chicken Baked in a Clay Pot

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Frying chicken
2 large Garlic cloves — minced
1 Knob fresh ginger — grated
Salt and pepper — to taste
2 teaspoons Asian sesame oil

I highly recommend the romertopf type clay pots. Especially for chicken. I’ve
done several chicken recipes in mine and they all came out extremely savory and
done to perfection. There’s a unique, rich flavor that seems to typify food
cooked in this way. Haven’t tried this one yet, but it’s high on the list.
The ingredients are Asian, the technique Western. The result, I imagine, is
delectable. It’s a very simple recipe. At least the first time I’d resist any
temptation to embellish it. Well, maybe a few fermented black beans… ;-}
Rinse the chicken inside and out and pat dry. Work your fingers under the
skin of the chicken, carefully loosening skin from flesh across the breast and
legs.

Mix together the garlic, ginger, salt and pepper; rub evenly under the skin.

Brush the chicken with sesame oil.

Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10
minutes. Drain and place the chicken breast-up in the pot. Cover and place
in a cold oven; turn the thermostat to 475F and roast for 1 hour.

Remove pot from oven and place on a towel. Put lid on another towel.
(The hot clay will break if placed on a cold surface). Transfer chicken to a
heated serving platter and drizzle with some of the juices left in the pot.

Serves 4.

PER SERVING: 515 calories, 76 g protein, 1 g carbohydrate, 21 g fat (5 g (5
g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber.

Andrew Schloss, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

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Open Faced Healthy Tuna Melt

Recipe By : How to Boil Water, TVFN
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Hot Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Flaked white tuna — drain
1 Red onion — finely chopped
1/4 c Black olives — chopped
1/2 Tomato — diced
2 tbsp Parsley
1/2 c Olive oil
2 tbsp Red wine vinegar
Pitas — halved
1/2 c Feta cheese — crumbled

In medium bowl combine tuna, onion, olives, tomato and parsley. Add olive
oil and vinegar and toss to coat. Mound onto pita and top with feta
cheese.
Place under broiler and cook until cheese is melted. Serve hot.

Shared by Sherilyn Schamber

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Title: Quick ‘n Easy Macaroni Cheese
Categories: Pickell, Casserole, Bick’s
Yield: 6 servings

2 c Macaroni
2 1/2 c Shredded cheddar cheese
Divided
1 1/2 c Diced ham
1 1/2 c Sour cream
1 c Cottage cheese
1 x Egg, beaten
1/2 c Bick’s zesty onion relish
Salt pepper to taste

Preparation time, not flavour, has been decreased.

COOK macaroni until al dente. Drain well.
COMBINE 1 1/2 Cups Cheddar cheese and remaining ingredients in large
bowl. STIR in macaroni.
MIX well. Turn into greased 9″ x 9″ baking pan.
SPRINKLE with remaining cheese.
BAKE at 350F (180C) for 30 minutes or until hot.
BROIL lightly, if desired, for a crisp golden brown top.

HELPFUL HINT: Microwave: Don’t sprinkle cheese on top. Cover with
wax paper. Cook at Medium 10 – 12 minutes, stirring twice. Sprinkle
cheese on top. Broil in conventional oven until brown.

Source: Bick’s Savoury Relish Recipes Vol.1
Submitted by: Kathleen Pickell August 02, 1995

MMMMM

Title: TOMATO BRUSCHETTA~ LO CAL
Categories: Appetizers, Low cal
Yield: 4 servings

8 ea Bread slices; french or ita
2 ea Garlic cloves; halved
1 ts Oil; olive
2 tb Onion; minced
1 ea Tomato; diced
1 pn Oregano; dried
1 pn Pepper
2 ts Parmesan cheese; optional

Toast bread. Rub one side of hot toast with cut side of garlic. Heat
oil in nonstick skillet over medium-high heat; add onion and cook,
stirring until tender. Add tomato, oregano and pepper, stir. Spoon
tomato mixture over garlic side of hot toast and serve immediately.
Alternatively, sprinkle with Parmesan and broil for 1 minute. Per
serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.

MMMMM

2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked, cooked, peeled cubed (4 cups)
4 green onions, sliced
12 bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In a large soup kettle, melt butter.
Stir in flour, heat and stir until smooth. Gradually add milk; stirring
constantly until thickened. Add potatoes and onion. Bring to a boil,
stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining
ingredients; stir until cheese is melted. Serve immediately. Yields
about 2 1/2 quarts.

Creme Bath Oil Soak

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Personal Bath

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Whole eggs
1/2 c Yogurt
1/4 c + 1 ts witch hazel
2 tbsp Melted butter
1/4 c + 1 ts corn oil
1 3/4 c Whole milk
1 tsp Cider vinegar
1 c Peach or apricot juice

Melt butter and mix with corn oil. Let stand one hour. Mix eggs and stir
gently. Add all ingredients one at a time to blender – adding 1 c of milk
last. Beat at low speed. Turn off blender and add last 3/4 c milk
unbeaten.
Stir and enjoy. Keep refrigerated for freshness. Shake and add 1/2 c to
your tub. Makes 3 cups – enough for 6 baths.

Terri St.Louis-Woltmon

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Olive Garden Florentine Lasagna

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–NORMA WRENN NPXR56B—–
1 pound Fresh spinach
1 pound Fresh mushrooms — chopped coarsely
1 cup Onion — chopped
1 clove Garlic — minced
2 tablespoons Olive oil
3 cups Ricotta cheese
1 2/3 cups Parmesan cheese — divided
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3/4 teaspoon Dried basil
3/4 teaspoon Dried oregano
16 Lasagna noodles
4 1/2 cups Mozzarella cheese — shredded
Marinara sauce or tomato-
Cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely.=
Chop
mushrooms and onions and mince garlic over medium-high heat until onions are
tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan,
egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and
mushroom-onion mixture and mix on low speed until just blended. Cook
lasagna
according to package directions; rinse under cool water and drain
thoroughly.
Place foru lasagna strips in bottom of lightly oiled 9×13″ pan, overlapping
slightly. Top with 2 c of spinach filling.
Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering
two
more times and top with remaining four lasagna strips. Spread 1 cup of
marinara or tomato-cream sauce over top and cover tightly with foil. Preheat
oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm
at
least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be
refrigerated a day in advance of baking if desired.) Source: Abilene
Reporter
News 3/10/94

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HEART OF PALM PICKLES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Canning Condiments
Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 qt Tender hearts of palm
2 tb Salt
1 qt — Cold water
1 oz Mustard seed
1 1/4 oz Dry mustard
3 c Granulated sugar
2 tb Turmeric
1 1/2 c Flour
Red pepper — to taste
2 qt Cider vinegar
1 Lemon — juice and rind of

Be sure that all tough fiber is trimmed from heart of
palm. Cut the tender white portion of heart into
small strips. Place these strips to soak in salted
water. Let sit in a cool place for two days.

On the morning of the third day, pour off all salt
water, wash palm pieces well in clear water and drain.

Mix the mustard seed, mustard, sugar, turmeric, flour,
red pepper and vinegar. Boil slowly, stirring with a
wooden spoon. Add the juice of a lemon and the rind,
sliced into tiny slivers. Cook 10 minutes.

Add the pieces of palm, bring to a boil, and boil 2
minutes. Fill hot, sterilized pint jars with the
pickles and seal while hot.

From _Our Best Recipes_ by Lena E. Sturges, Food
Editor. Birmingham, AL: Oxmoor House, Inc., 1970.
Pg. 184. Library of Congress Catalog Number 70-140493.

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Title: FRESH ASPARAGUS
Categories: Vegetables, German
Yield: 6 servings

2 lb Asparagus, Fresh, Any Color
Water, Boiling, Salted
1/4 c Butter
3 tb Parmesan Cheese, Grated
1 lg Egg, Hard Cooked

Wash asparagus spears and trim off tough ends. Place asparagus in boiling
salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In
a small saucepan, melt the butter, cook over low heat until lightly
browned. Sprinkle freshly grated cheese over butter and mix. Spoon over
asparagus. Garnish with sliced hard boiled egg.

—–

Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

Recipe By : adapted from Mostly Vegetables by Susan Costner (1996)
Serving Size : 6 Preparation Time :0:20
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 shallots — minced
1 tablespoon diet margarine — unsalted
1 1/2 pounds carrots — cut in 1/2″ dice
1/2 pound rhubarb — cut in 1/2″ pieces
1/2 cup frozen orange juice concentrate
1 1/2 cups low sodium chicken broth — low or no fat
2 cups lowfat 1% milk
salt and pepper — to taste
3 ounces sourdough bread (6 slices) — cut 1/2 inch thick
1 teaspoon olive oil — mixed with
2 teaspoons chicken broth
1 garlic clove — peeled
1 teaspoon cinnamon — freshly grated
6 sprigs fresh chervil — for garish
1 tablespoon ricotta cheese, part skim milk — optional flavoring

In a large saucepan over medium heat, saute the shallots in the
butter-substitute until soft but not browned, about 3 minutes. Add the
carrots and cook, stirring to prevent sticking, over medium-high heat for
10 to 12 minutes or until the carrots are just tender. Add the rhubarb and
orange juice, cover, and cook for 4 to 5 minutes more.

Puree the carrot and rhubarb mixture with the broth in until smooth. Return
to a clean saucepan and combine with the milk. Season with salt and pepper
and the ricotta cheese, if using.

CROUTON (3 x 3 – inch piece): Preheat the oven to 350degF. Brush the bread
on both sides with some olive oil and/or broth. Arrange on a baker’s sheet
in a single layer. Toast the bread until nicely browned on both sides in
the oven. Rub the bread on one side with the garlic clove and dust with
cinnamon.

To serve: put one slice of the bread in each warm bowl and ladle the hot
soup over it. Serve immediately garnished with chervil. FOR 6 1/2-CUP
SERVINGS 15.2% CFF 195-CALS, 3.6G FAT.

TIPS: * Cook the rhubarb soup in a nonreactive pan such as stainless steel,
enameled cast iron, or anodized aluminum.
* The soup may be made ahead (in the morning) and warmed thoroughly and
gently while the bread is crisping. * Let the diners guess which vegetable
accompanies the carrot. * Use your own Cinnamon Foccacia recipe. *
Substitute fresh orange juice and add 1/2 teaspoon grated zest. * HERBS:
tarragon, thyme, Italian parsley, cilantro.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 5049 0 0 0 0 0 0