CHICKEN NOODLE SOUP (SLOW COOKER)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Soups
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Broiler-fryer (3 to 3 1/2
-lb), cut up and skinned
2 md Carrots, peeled and chopped
1/2 c Chopped onion
2 Stalks celery, chopped
2 1/2 ts Salt (or less)
2 ts Dried parsley flakes
3/4 ts Dried marjoram leaves
1/2 ts Dried basil leaves
1/4 ts Poultry seasoning
1/4 ts Pepper
1 Bay leaf
2 qt Water
2 1/2 c Uncooked medium egg noodles
-(4 Oz)

Place the first 4 ingredients in a 3 1/2-quart slow
cooker in the order listed. Combine salt and the next
6 ingredients; sprinkle over vegetables. Add 6 cups
water; cover and cook on low setting for 8 to 10
hours. Remove chicken and bay leaf; add remaining 2
cups water. Stir in noodles and cook, covered, on high
setting for 20 minutes. Meanwhile remove bones from
chicken and cut chicken into bite-size pieces. Add to
slow cooker, stir to mix. Cook for 15 minutes on high
setting, covered or until noodles are tender.

Makes 3 1/4 quarts. Serves 8 to 10.

Posted by Fred Peters.

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CAJUN BLACK BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 lb Dry black beans
1 1/2 lb Smoked ham hock
1 1/2 qt Water
1/4 c Dried minced onion
2 tb Paprika
1/2 ts Cayenne pepper
1/4 c Minced green bell pepper
2 tb Chili powder
1 t Salt
1/2 ts Ground cumin

In large kettle, combine beans, ham hock and water.
Heat to boiling, reduce heat and simmer covered for 2
to 2 1/2 hours. Stir frequently and add more water if
necessary to cover beans. To test for doneness, remove
a few beans from kettle with a slotted spoon and blow
on them. Skins will pop open when beans are cooked.
Remove ham hock. Chop meat from bones, discarding fat
and bones. Add meat to soup. Stir in minced onion,
paprika, cayenne pepper, green pepper, chili powder,
salt and cumin. cover and simmer for 1 hour. Remove
3/4 of soup and puree in blender or processor. Stir
puree back into remaining beans. If necessary, add
water or chicken broth to obtain desired thickness.
Serve with shredded Monterey Jack cheese, sour cream,
minced chives or chopped eggs.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

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1 c. Crisco
1 c. Sugar
2 Eggs
3 c. Flour
2-3 Mashed Bananas
1/2 c. Buttermilk (or regular milk w/ a little vinegar)
1 t. Vanilla
1-1/2 t. Baking Soda
Chocolate Chips – My mom makes 1-1/2 batches/pkg. chips
(I just make 1 batch/pkg)

Combine ingredients (crisco, sugar, eggs, vanilla, flour milk, bananas,
chips) and then chill for 1 hour before baking.

Spoon onto cooky sheet. Bake at 375F for 10-12 minutes.

JAMBALAYA CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTY PINDER (TKHN51B)
1 pk Elbow macaroni, cook, 5oz
2 sl Bacon, chopped
1/2 c Chopped onion
1/2 c Chopped green pepper
1/2 Clove garlic, minced
2 tb Flour
2 1/4 c Canned tomatoes
1/2 lb Boiled ham
1 c Cooked cleaned shrimp
1/4 c Breadcrumbs
2 tb Grated Parmesan cheese
2 tb Melted margarine

Brown chopped bacon in a skillet. Add onion, green pepper, and garlic and
brown. Stir in flour; add tomatoes and cook until thickened, stirring
constantly. Add macaroni, ham and shrimp. Pour into a greased 1 1/2 qt
casserole dish. Combine breadcrumbs, cheese and margarine; sprinkle over
casserole. Bake at 350 for about 30 minutes.

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VEGETARIAN POSOLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onion — chopped
4 Garlic clove — chopped
1 1/2 c Mushrooms — quartered
2 Carrots — sliced
1 c Green beans
2 c Squash, winter — chopped
2 c Tomatoes, canned
29 oz Hominy, canned
1 pn Salt
2 ts Cumin
2 ts Oregano
Black pepper — to taste
Cilantro, fresh — to taste

Brown the onions and garlic in a little oil. Add the
vegetables to the browning onions and garlic. Add the
tomatoes and cook until vegetables start to soften
(about 10-15 minutes). Add the seasonings. Add the
hominy. Cook until all vegetables and the hominy are
soft (another 10-15 minutes).

from the
rec.food.recipes archives

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6 lemons
2 tablespoon salt
2 garlic cloves, minced
1 teaspoon Paprika
1/4 cup crushed dried hot red pepper
about 1 cup salad oil, heated

Wash lemons, cut in quarters and remove seeds. Roll in salt and pack
in quart jar. Cover and let stand at room temperature for 4 days. Then
add remaining ingredients and let stand for 4 or 5 more days. Store in
refrigerator.

Makes: 1 quart

Title: CHINESE CHICKEN SALAD #1
Categories: Chinese, Chicken, Salads
Yield: 6 servings

2 1/2 lb Plain roasted chicken
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)

————————-DRESSING————————-
3 tb Sesame paste, or peanut
– butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-or cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry

TRIM THE BEAN SPROUTS at both ends. Peel the cucumber,
split it in half lengthwise and remove the seeds with
a teaspoon. Finely shred the cucumber into 3-inch
lengths. Peel and finely shred the carrots into 3-inch
lengths. Set the vegetables aside. Take all the meat
off the cooked chicken and shred it into fine strips
using a sharp knife or cleaver. Arrange the chicken
strips on a platter and surround them with the bean
sprouts, cucumbers and carrots. Combine all the
ingredients for the dressing and mix them thoroughly.
(I find an electric blender is useful for this, but
you could use a screw-top jar and shake everything in
it well.) Pour the dressing all over the chicken and
vegetables and mix well. Serve at once.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

Title: CHEWY ROLO COOKIE BAR
Categories: Cookies
Yield: 1 servings

1 pk Yellow cake mix
1/2 c Nuts, chopped
2/3 c Evaporated milk
1/4 c Butter, melted
36 Rolo candy pieces, halved

Combine cake and nut meats in a medium bowl. Stir in
evaporated milk and melted butter or margarine. Blend
well. Spread half of cake mixture into a greased 9×13
inch pan. Bake at 350 degrees for 15 minutes. Remove
from oven. Immediately place Rolo pieces, cut side
down, over hot crust. Drop remaining cake mixture by
teaspoonfuls over Rolo pieces. Bake at 350 degrees
for 25 to 30 minutes or until lightly browned. Cut in
squares. Randy Rigg

—–

Title: BANANA BREAD PUDDING WITH BANANA RUM SAUCE
Categories: Puddings
Yield: 12 servings

MMMMM———————–BREAD PUDDING—————————-
6 c Bite-sized pieces
-of day-old French bread
3 c Milk
3 lg Eggs
2/3 c Plus 1 tb sugar
2 lg Very ripe bananas
3/4 tb Vanilla extract
1 tb Ground cinnamon
1/4 ts Ground nutmeg
1/2 c Seedless raisins
1/2 c Roasted pecans
3 tb Unsalted butter
3/4 c Heavy whipping cream

MMMMM———————-BANANA RUM SAUCE—————————
2/3 c Unsalted butter,
-room temperature
1/2 c Packed light brown sugar
6 lg Ripe bananas, quartered
1 ts Ground cinnamon
1/4 ts Ground nutmeg
3 tb Dark rum
2 tb Banana liqueur
1/2 ts Pure vanilla extract

Chef Frank Brigtsen of Brigtsen’s Restaurant in Uptown New Orleans is
a fantastic cross between the classic bread pudding and Bananas
Foster, the great flaming bananas and ice cream dessert.

Preheat the oven to 300F. Put the French bread pieces into a 9x12x2
inch baking pan. In a blender or food processor, blend the eggs,
milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and 1/2 teaspoon of
the vanilla until smooth. Pour this mixture over the French bread
pieces. Fold in the raisins and the pecans and let the mixture set
for 20 minutes. Top with small pieces of the butter.

Cover the pudding with aluminum foil and place the pan into a larger
pan. Add warm water to a depth of 1 inch in the larger pan. Bake for
1 hour. Remove the foil and bake uncovered for 15 minutes until set.

In a deep, medium bowl, whisk the cream just until it begins to
thicken. Add the remaining 1 tablespoon of sugar and 1/4 teaspoon
vanilla. Continue whisking unti soft peaks form. Cover and chill.

Banana Rum Sauce Heat a large saute pan or skillet over low heat. Add
the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet
back and forth, cook until the butter and sugar become creamy and the
bananas begin to soften, about one minute. Remove the skillet from
heat and add the rum and the liqueur. Return the pan to the heat.
Tilt the pan, avert your face and and light the liquid with a long
match. Shake the skillet until the flames subside. Add the vanilla,
remove from heat and keep warm.

To serve, place a large scoop of bread pudding in the middle of each
serving plate or bowl. Place 2 slices of banana on each plate and top
with about 3 tablespoons of sauce. Spoon the whipped cream over the
bread pudding and serve immediately. Walt MM

MMMMM

Jalepeno Roll-Ups

Recipe By : JFULLER@UGA.CC.UGA.EDU (Jenna)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz. Cream Cheese
1 Can Green Chiles — –or–
2 To 3 Jalepenos — finely chopped
10 Large Soft Tortillas
1/2 C. Sour Cream
2 T. Taco Or Picante Sauce

In a bowl combine cream cheese, sour cream, peppers and taco sauce
until blended. Lay a tortilla out flat and spread a thin layer of
cream cheese mixture on it. Then, tightly roll up tortilla (like
a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to
4 days. Repeat with remaining tortillas. After refrigeration,
unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter
with parsley or Boston lettuce and can be served with salsa for dipping.
This recipe makes about 80-100 slices.

***TIP: Cut with a very sharp knife

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NOTES : This is an easy appetizer that can be made up to 4 days ahead and
looks and tastes a little different