Title: MANDARIN CORNISH HENS
Categories: Poultry, Chinese
Yield: 4 servings

2 (3 Lb.) Cornish Hens
1/2 c Water
2 tb Frozen Orange Juice,
Thawed Undiluted
1 ts Fines Herbes
1/2 ts Chicken Bouillon Granules
2 ts Reduced Sodium Soy Sauce

Remove Giblets From Hens Discard; Rinse Hens. Split
Hens Lengthwiseusing Poultry Shears. Place in A 13 X
9 X 2 Inch Glass Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules
Soy Sauce in A Small Saucepan. Bring To A Boil,
Reduce Heat Simmer 10 Min. Pourover Hens. Cover
Chill About 8 Hours. Remove Hens From Orange Juice
Marinade, Reserving Marinade. Grill Over Medium Coals
15 Min. On Each Side OR Until Done, Basting Frequently
With Reserved Marinade.
Serve With Grilled Vegetable Kabobs Carrot
Vichyssoise (Fat 2.8. Chol. 48.)

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BACON RICE STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked long grain rice*
2 c Chopped celery
1/4 c Chopped fresh parsley — -OR-
1/8 c -Dried parsley
1/3 c Butter — melted
1/4 c White wine or chicken broth
1 md Onion — chopped
1 lb Bacon — crisply cooked
– cut into 1″ pieces
1/4 ts Salt
1/4 ts Pepper

In a large bowl, stir together all ingredients. Use
to stuff a 12 to 14 lb. turkey. Or, prepare HALF the
recipe for a 4 to 5 lb. chicken, duck, goose or 3 game
hens. *Cooked wild rice can be substituted for all or
part of the long grain
rice. To Prepare Cornish Hens: Prepare HALF the above
recipe. Clean and stuff 2 or 3 hens with the stuffing.
Melt about 1/2 cube butter. Put the hens in a small
roasting pan or baking dish. Preheat the oven to 375
degrees. Pour butter over top of hens. Bake for 1 to
1 1/4 hours at 375 degrees, or until done to your
liking, basting frequently with butter/juices. Serve
hot with fresh green vegetables.

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CUCIDATI

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 c Dried figs
1/4 c Yellow raisins
1/4 c Currants or dark raisins
1/4 c Candied orange peel
1/4 c Toasted, sliced almonds
1/4 c Toasted pine nuts
2 oz Bittersweet chocolate
– chopped
1/3 c Apricot preserves
1/4 c Dark rum
1 t Instant espresso coffee
1/2 ts Cinnamon
1/4 ts Ground cloves
—–DOUGH—–
3 1/3 c Flour
1 c Sugar
1 t Baking powder
12 tb Lard or butter
2 Eggs
1/3 c Milk
—–EGG WASH FOR ASSEMBLING—–
1 Egg
1 pn Salt
Confectioners’ sugar

The name of these filled pastries is Cucidati, which is Sicilian for
Buccellati, or “little bracelets.” FOR THE FILLING: Stem the figs and
quarter them. Place in a bowl and cover with boiling water; steep 10
minutes. Drain and chop coarsely in the food processor. Combine with
remaining ingredients. To prepare in advance, cover tightly with plastic
wrap and keep at a cool room temperature or in the refrigerator up to 3
days. FOR THE DOUGH: Combine the flour, sugar and baking powder in a bowl
and stir to mix. Rub in the lard or butter finely, leaving the mixture
powdery. Beat the eggs and milk to combine in a small bowl and stir into
the flour mixture to form a dough. Turn the dough out on a lightly floured
surface and knead lightly a few times. Wrap the dough in plastic and chill.
Divide the dough into 12 pieces and roll each into a cylinder about 12
inches long. Flour the surface and the dough lightly and roll it into a
rectangle about 14 inches long and 3 inches wide. Place a line of the
filling down the center of each rectangle, using 1/12 of the filling for
each piece of dough. Bring up the dough around the filling and pinch to
seal. Turn the filled sausage of dough over so that the seam is on the
bottom and cut it into 3 1/2- to 4-inch lengths. Using a sharp paring knife
or single-edge razor blade, make a series of diagonal slashes in the top of
each little sausage. Pull and twist gently, holding the sausage at each end
to open the slashes. Transfer the Cucidati as they are formed to paper-
lined cookie sheets, curving them into wide horseshoe shapes. Make an egg
wash by beating the egg and salt together with a fork until it is loose.
Paint each shape with the egg wash. Bake the Cucidati in a preheated 350F
oven about 20 minutes, or until they are a light golden color. Cool, dust
with confectioners’ sugar and store the Cucidati in tins, between layers of
wax paper.

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Title: TEX-MEX TORTILLA SOUP
Categories: Soups/stews, Mexican, Poultry
Yield: 6 servings

2 Whole large chicken breasts
-(about 2 lb.), skinned and
-boned
2 c Water
14 1/2 oz Can beef broth
14 1/2 oz Can chicken broth
14 1/2 oz Can tomatoes, cut up
1/2 c Chopped onion
1/4 c Chopped green pepper
8 3/4 oz can whole kernel
-corn, drained
1 ts Chili powder
1/2 ts Ground cumin
1/8 ts Ground black pepper
Tortilla Chips (about 3
-cups), coarsly crushed
4 oz Monterey Jack Cheese,
-schredded (about 1 cup)
1 Avocado, peeled, seeded and
-cut into chunks
Snipped cilantro
Lime Wedges

Cut chicken into 1 inch cubes; set aside. In a large
saucepan combine water, beef and chicken broths,
undrained tomatoes, onoin and green pepper. Bring to
boiling. Add Chicken; reduce heat. Cover and simmer
for 10 minutes. Add corn, chili powder, cumin and
pepper. Simmer, covered, for 10 minutes more. To
serve, place crushed tortilla chips into each bowl.
Ladle soup over chips. Sprinkle with cheese, avocado
and cilantro. Serve with lime wedges.

Makes 6 servings.

Posted by Linda Glover. Courtesy of Fred Peters.

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Title: Yorkshire Pudding
Categories: Breads, Side dish
Yield: 12 popovers

-JUDI M. PHELPS
1 1/4 c Flour
1/2 ts Salt
1 c Milk
1 T Butter; melted
2 Eggs
4 To 8 tbl. drippings from
-roasting pan

Preheat oven to 475 degrees.

Whisk together the flour, salt, milk, butter and eggs. Using a
baster, drop a teaspoon or two of drippings into each cup of a
muffin tin. Put the muffin tin in the preheated oven. When the
drippings are sizzling hot, remove the tin and fill each cup 1/2 to
2/3 full with butter.

Bake for 15 minutes, then reduce oven temperature to 350 degrees,
and bake for 15 to 20 minutes longer, or until the popovers are
puffed and brown. Serve hot. Yields 12 large popovers.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

MMMMM

Title: COOKBOOKS FOR THE B/M
Categories: Information, Breadmaker
Yield: 1 servings

-LINDA CALDWELL (KKPD13B)

1. BREAD MACHINE MAGIC by Linda Rehberg and Lois Conway 2. THE BREAD
MACHINE COOKBOOK; vols.1-4 by Donna German.
All these books give several sizes of each recipe.
3. ELECTRIC BREAD is good too. It costs around $30 but has beautiful
pictures and good recipes. Have fun!

MMMMM

Witch’s Brew **

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
36 ounces Unsweet apple juice concent — thaw, undiluted
5 cups Water
4 cups Vodka — can use water instea
1/2 cup Lime juice
1/2 gallon Lime sherbet — softened
8 cups Club soda — chilled

Combine apple juice, water, vodka, and lime juice in a large bowl. Cover and
chill. Just before serving, spoon sherbet into a large punch bowl; slowly pour
apple juice mixture and club soda over sherbet, stirring gently.

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FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Navy Beans — Dried
8 c Water
3 c Beef Broth
1 ea Carrot — Chopped
1 ea Celery Stalk — Chopped
4 ea Bacon — Strips, Cubed
2 ea Onions — Small, Chopped
1 t Salt
1/4 ts Pepper — White
6 ea Frankfurters, Sliced *
2 tb Parsley — Chopped

* Note: Use the real Frankfurters in this recipe and
not the hot dogs!
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Soak beans overnight. In a 3-quart
saucepan bring beans, water and beef froth to a boil.
Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan
cook the bacon until transparent. Add the onions;
cook until golden. Set aside. Mash soup through a
sieve or food mill. Return to pan and add the bacon
onion mixture, salt and pepper. Add frankfurters;
reheat about 5 minutes. Sprinkle soup with chopped
parsley and serve.

– – – – – – – – – – – – – – – – – –

Title: Jason’s broccoli lasagne
Categories: Main dish, Pasta
Yield: 8 servings

2 cn (10oz) Broccoli soup
1 pk (10oz) Frozen chopped broc
4 T Cooking oil
3 Carrots, thinly sliced
1 Large onion, diced
3/4 lb Mushrooms, sliced
12 Lasagne noodles
1 lb Mozzarella, grated
15 oz Ricotta
2 Eggs
1/2 c Parmesan cheese

Heat soup with broccoli until broccoli is thawed. Cook carrots and onions
in 1 Tbsp oil until lightly browned. Reduce heat to low. Add 1/4 cup water
and cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3
Tbsp oil, cook mushrooms until moisture is gone. Stir in carrot mixture.
Mix cheeses and eggs. Set oven to 375F.
Place 1 cup sauce in pan. Layer with 1/2 of noodles, 1/2 of cheese
mixture, all of carrot mixture, 1/2 remaining sauce, remaining noodles,
cheese and sauce. Cook for 45 minutes.

—–

Title: Peanut Butter Cup Cookies
Categories: Polkadot, Lisa, Desserts, Cookies
Yield: 2 Dozen

1/2 c Peanut butter 1 lg Egg
1/4 c Vegetable oil 1 1/4 c All-purpose flour (or less)
1 c Brown sugar 2 ts Baking soda
1 ts Vanilla extract 24 sm Reese’s Peanut Butter Cups

Preheat oven to 350 F.

Cream together the peanut butter and vegetable oil in a bowl. Add
brown sugar, vanilla, and egg. Beat well.

Add flour (reserve 1/4 – 1/2 cup) and baking soda. Blend thoroughly.
Add enough extra flour so that you can shape dough into balls,
slightly larger than 1-inch. Press a Peanut Butter Cup into each
ball, covering the cup completely, and place on an ungreased baking
sheet.

Flatten with a fork, bake about 10 – 15 minutes or until lightly
browned.

Source: Lisa Clarke, adapted from recipes by Elizabeth Rodier and
Martha Traina

The Chef’s Comments:
“These cookies are a first-time try. I had a recipe from someone at
work, but I accidentally left it there. So I found another recipe and
adapted it. They’re yummy!!” – Lisa

From: Lisa
Date: 11-10-96 (10:06)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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