VELVET CHICKEN SWEET CORN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Boneless chicken breasts cut
-into 1/4″ strips
Marinade:
2 Egg whites, beaten
2 tb Cornstarch
1/8 ts Salt
Deep fry
3 c Peanut oil
Assembly
17 oz Can creamed corn
3 c Chicken stock
1 tb Light soy sauce
Salt pepper to taste
Sesame oil

Cut the chicken and pat dry on paper towels. Mix with
the egg-white marinade and refrigerate for 30 minutes.
Heat the oil in a saucepan or wok to between 280 and
300 degrees, no hotter. Deep-fry the chicken strips
in the oil just until they are barely tender. They
will not brown. Heat the creamed corn along with the
soup stock and light soy. When hot add the chicken and
season to taste with the salt and pepper. Add the
sesame oil drops to garnish and serve.

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Nectarines and Raspberries with Biscotti Crumbs (June)

Recipe By : Jane Rubey, gourmet@aimnet.com (1996)
Serving Size : 6 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds nectarines (about 5)
8 ounces fresh raspberries
3 tablespoons sugar
2 drops almond extract — optional
6 ALMOND BISCOTTI — crumbled (see
recipe)

Slice nectarines into a large bowl. Add berries. Add sugar and extract, if
used, and mix well. Allow fruits to stand 10 to 15 minutes to develop
juices. Stir in biscotti crumbs. Divide the fruits among 6 serving dishes.=
Makes 6

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NOTES : You could, of course, leave the biscotti whole and enjoy them
alongside the fruit. By crumbling them on top of the fruit, you allow the
crumbs to absorb the delicious fruit juices, insuring that they are not
left behind in the dish.

CHOCOLATE SOUP WITH WHIPPED CREAM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 3/4 c Milk
4 Egg yolks
1/2 lb Semisweet chocolate, grated
1 c Heavy cream
Chocolate or mint cordial
2 ts Flour
2/3 c Sugar

Bring the milk and grated chocolate to a boil in a
large saucepan. Mix 1 or 2 Tbsp. of the hot chocolate
milk with the flour, and add to the soup as it boils.
Stir in the sugar and remove from the stove. Add the
egg yolks, stirring constantly, and return to low heat
only long enough to warm the soup.

Serve hot or cold in small bowls as a special dessert,
with a dollop of whipped cream and a few sprinkles of
chocolate or mint cordial. Serves 8

From: The New York Times Bread and Soup Cookbook
Shared By: Pat Stockett

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FRUITY GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Tomatoes, skinned
1 tb Lemon juice
1/2 pt Vegetable stock
Salt pepper
1 sm Onion, finely chopped
1 ea 4″ piece cucumber, chopped
1 ea Yellow bell pepper, julienne
2 ea Peaches, thinly sliced
1 ea Apple, thinly sliced
4 tb Blackberries, -ÿÿother
— soft fruit
3 tb Parsley, chopped

Blend the tomatoes lemon juice until smooth. Stir
in the stock season with salt pepper.
Stir in the remaining vegetables fruits. Cover
chill for at least 1 hour to allow the flavours to
blend. Just before serving, stir in the parsley.
Serve with oatcakes.

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Title: German Brown Bread
Categories: Bread Osg1966
Servings: 1

2 1/2 c Milk; sour
1 c Maple syrup; or sugar
2 ts Baking soda
1/2 ts Salt
Graham flour; to make thick
-batter

Place in bread pan, let rise in warm place 1/2 hour. This makes 1
large loaf.

Note: No time or temperature given. Assume a moderate 350 – 400 F oven
for 45 – 60 minutes.

Source: Mrs. Howard Ensign, Clairdon Grange, Geauga County, OH
—–

Tortilla Wrap-Ups

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8″ flour tortilla
1 egg — scrambled
Cheddar cheese — shredded
salsa
bacon bits
tomato — chop

Scramble egg. Warm tortilla in microwave or wrap it in foil and place in oven
for a few minutes. Place scrambled egg in center of tortilla. Add cheese,
salsa, bacon bits and tomato (or any additions that suit you or child). Fold
in sides, roll up. Wrap in foil to keep in warm while eating.

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Title: HOMINY AND SAUSAGE BAKE
Categories: Casserole, Meats, Tex-mex
Yield: 8 servings

2 cn White or yellow hominy; 14oz
4 Eggs; beaten
8 oz Chorizo or pork sausage;
. cooked and drained
3/4 c Cheddar cheese; shredded
1/2 c Green onion; sliced
1 cn Green chilies; chopped, 4oz

Preheat the oven to 350 degrees. Grease a 9-inch
glass baking dish. In a large bowl combine the hominy,
eggs, chorizo, cheese, onion and chilies if desired.
Pour into the prepared dish. Bake for 30 to 35
minutes or until set. Let stand for 5 minutes before
serving.

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Cheddar Tomato Soup

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : Soups Stews Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 whole fresh tomatoes
2 small onions — chopped
1/2 cup diced celery
1 cup chicken stock
1 cup cream
1 teaspoon ground basil
salt
black pepper
8 ounces cheddar cheese — shredded

Combine tomatoes, onions, and celery in food processor and blend until
coarsely chopped. Pour into large saucepan, add chicken stock, and bring to a
boil over medium heat. Simmer, uncovered, for 20 minutes. Add cream. Season
with basil, salt, and pepper. Cook over very low heat for five minutes. Add
cheese and cook, stirring constantly, until cheese melts. Serve at once.

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Chocolate Graham Goodies

Recipe By : Laura
Serving Size : 36 Preparation Time :0:15
Categories : Cookies-Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups flour
1 1/4 cups graham cracker crumbs
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
12 ounces miniature chocolate chips

Preheat oven to 350 degrees.
Cream crisco, sugars, egg, vanilla and milk. Mix in dry ingredients,
stir in chips. Drop by spoonfuls on cookie sheet, bake for 8-10
minutes. Do not over bake. cool 1 minute on sheet before removing.

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NOTES : Can substitute M M baking bits for the chocolate chips

BANDA KOPIR TARKARI (VEGETABLES STIR FRIED WITH SPICES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetables
Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 ts Tumeric
1/2 lb Potatoes — 225 g. chopped in
-small cubes
1 ea Onion — finely chopped
1 ea Bay leaf
1/2 ts Cumin, ground
1/2 ts Ginger, ground
1/4 ts Chili powder
4 ea Tomatoes — chopped
1 c Cabbage — finely sliced
1/2 c Peas
Oil
-Salt

“In Bangladesh, cabbage is usually available in the market during the
winter season, as are tomatoes, peas and carrots. So this dish appears
quite frequently at Bengali dinner tables during the winter. In the markets
where such vegetables are available year round, banda is a popular
standard.” Meghna Guharthakurta, Dhaka, Bangladesh

Start by heating the oil in a heavy pan and put in the tumeric and some
salt. Fry for a few seconds and then add the cubed potatoes, turning
frequently so that they turn yellow from the tumeric. Cook them for 5-10
minutes (they will complete their cooking later) and remove them from the
oil and set aside. Adding more oil if necessary, now saute the onion slices
until they are soft and transparent. Then add the bay leaf, cumin, ginger
and chili powder. Stir well and put in the tomatoes. When they have begun
to break down, add the cabbage bit by bit, stirring it in well so that it
is sauteed in the spices. Cover and cook gently for 3-5 minutes. Finally
put in the peas and semi-fried potatoes and seasoning.Mix well, replace the
cover and continue to cook for 5-10 minutes or until potatoes are ready.

Serves:4 SOURCE: _The World in Your Kitchen: Vegetarian Recipes_by Troth
Wells posted by Anne MacLellan

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