THICK ‘N CHICKEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
5 c Water
1 t Goya adobo with pepper
1 c Lentils
1 c Barley
16 oz Whole tomatoes-1 cn — cut up
1 c Onions — sliced
1 c Carrots — sliced
1 c Celery — sliced
1 pk Goya Sazon sin Achiote
2 c Chicken — chopped, cooked

In soup pot, heat oil unitl hot. Saute vegetables on
medium heat until onions wilt. Cover and cook 3
minutes more. Add water, boullion, Adobo, Sazon and
bring to a boil. Add barley and lentils, simmer 20
minutes. Add chicken and tomatoes and heat through.
Serves 6 – 8.

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Wild Rice Salad with Sun-Dried Tomato – al fresca

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size : 4 Preparation Time :0:00
Categories : Cucina Fresca Wild Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces wild rice
2 tablespoons pine nuts — or more
4 sun-dried tomatoes — chopped
1/4 cup pitted black olives — sliced
minced parsley
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and pepper

Cook the rice in an abundant amount of boiling salted water in a large pot
for 35 to 45 minutes or until the grains have almost doubled in size and are
tender, but still chewy. Drain the rice in a sieve and run cold water over
to cool. Drain thoroughly. Toast the pine nuts lightly (dry skillet) until
tan. Let the nuts cool. Combine the drained wild rice in a bowl with pine
nuts, tomatoes, olives, etc. Toss gently to mix.

(odd that cheese is not listed!?!)

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NOTES : Insalata di riso selvatico
Wild rice is a cereal grown in the Lake Superior area. It’s woodsy flavor
complements game and fowl.

Cherry Cookie Pizza

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 12 Preparation Time :0:15
Categories : Cookie And Bar Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—- — * see note
1 1/3 c margarine — softened
2 egg whites — whipped
2 tbsps skim milk
2 tsps vanilla
4 c unbleached flour
1 1/2 c granulated sugar
2 tsps baking powder
—-Topping—-
16 ozs fat-free cream cheese — softened
1/4 c powdered sugar — sifted
21 ozs cherry pie filling — chilled

Preheat oven to 350. Prepare a 12″ pizza pan with cooking spray and flour;
set aside. To prepare crust, combine margarine, egg white, milk, and
vanilla in a mixing bowl. In another mixing bowl, combine flour, granulated
sugar, and baking powder. Mix wet ingredients with dry ingredients just
until moistened. On a lighty, floured surface, roll dough into a 12″
circle. Press into prepared pizza pan. Bake for 7 minutes or until golden
brown. Cool. Meanwhile, to prepare topping, combine powdered sugar and
cream cheese. Spread over cooled cookie crust to within 1/2″ of edge. Spoon
cherry pie filling over cream cheese layer.

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Per serving: 515 Calories; 20g Fat (35% calories from fat); 11g Protein;
73g Carbohydrate; 6mg Cholesterol; 528mg Sodium

Serving Ideas : Chill until ready to serve and then cut into wedges.

NOTES : * A half of a 20 ounce package refrigerated sugar cookie dough may
be substituted. Use remainder to bake cookies.

CRUMPETS MUFFINS (ENGLISH)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Flour

MUFFINS: Wash, peel boil the potatoes, rub through a
colander, add the water (just warm enough to bear the
hand in it without discomfort); then dissolve the
yeast salt in it, stir in sufficient flour to make
a moist paste. Beat it well in a deep bowl then
clear off the paste from the hands; cover over with a
clean cloth leave it to rise in a warm place. When
it has well risen, is light spongy, turn it out on
the table, dredge over with flour, then divide it
off into pieces about 3 oz in weight, roll them up
into round shapes, set them on a wooden tray, well
dusted with flour to prove. When light enough, see
that the hot plate is hot, then carefully transfer
the muffins from the tray, one at a time, using a thin
tin slice for the purpose, taking particular care not
to knock out the proof or the muffins will be spoilt.
When they have been properly cooked on one side, turn
over with the slice cook the other side. When the
muffins are done, brush off the flour, lay them on a
clean clothe or sieve to cool. To toast them, divide
the edge of the muffin all round by pulling it open to
the depth of about 1 inch with the fingers. Put it on
a toasting fork hold it before a clear fire till one
side is nicely browned, but not burnt; turn, toast
it on the other. Do not toast them too quickly,
otherwise the middle of the muffin will not be warmed
through. When done, divide them by pulling them open;
butter them slighlty on both sides, put them together
again, cut them into halves. Pile on a hot dish
send quickly to table. Time: 25 to 30 minutes to bake.
Sufficient for about 2 dozen muffins.
CRUMPETS: Proceed exactly the same as directed for
Muffins (above), but stir in only half the quantity of
flour used for them, so that the mixture is more of a
batter than a sponge. Cover over, leave for 1/2 an
hour. At the end of that time take a large wooden
spoon well beat up the batter, leave in the spoon,
cover over, leave for another 1/2 an hour. Then give
the batter another good beat up. This process must be
repeated 3 times with the intervals. When completed,
see that the hot plate is quite hot, lay out some
crumpet rings rubbed over inside with a little clean
lard on a baking tin, pour in sufficient of the
batter to make the crumpets. When cooked on one side,
turn over with a palette-knife, when done take off
on to a clean cloth to cool. Muffins crumpets should
always be served on separate dishes, both toasted
served as quickly as possible. Time: about 20 minutes
to cook. Sufficient for about 2 dozen crumpets.

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Title: BRETON BRITTLE
Categories: Candies, Desserts
Yield: 1 pan

28 Dare Breton Crackers
1 c Packed brown sugar
1 c Butter
1 pk (300g) Semi-sweet Chocolate
Chips
1/3 c Chopped nuts

Completely line 13×9-inch (3.5L) baking pan with foil. Arrange a single
layer of crackers over bottom of pan. Arrange a second layer of crackers
to cover spaces between crackers in first layer. (It will be necessary to
break some crackers in half so that the entire bottom of pan is covered.)
In medium saucepan combine sugar and butter. Cook and stir over medium
heat until mixture comes to a boil. Remove from heat; pour evenly over
crackers in pan. Bake in 400F (200C) oven 5 minutes. Remove from oven;
sprinkle with chocolate chips. When chips are soft, spread over top.
Sprinkle with nuts. Chill until chocolate is set. Break into pieces to
serve. Store in refrigerator.

—–

Title: MWS-BREAD WITH HONEY, OAT BRAN AND TEFF WIP
Categories: Breads
Yield: 2 loaves

6 c Bread Flour
1 c Oat Bran
1/3 c Teff; uncooked seenote
2 Packages Active Dry Yeast
-2pkg = 4 1/2 ts measurement
2 ts Salt
1 3/4 c Water
1/2 c Honey; or Brown Sugar
1/3 c Butter; melted
2 lg Egg; beaten slightly

—————————GLAZE—————————
1 tb Water; mix with egg
1 Egg White
2 tb Oat Bran for top…..

Seenote: Teff; grain uncooked
In a large bowl, stir together water and Brown Sugar
or Honey. Sprinkle with Yeast and stir until it has
dissolved. Stir in Oat Bran and Teff seed. Let the
mixture stand for 15 minutes to let the Oat Bran
absorb liquid. Do all in a KitchenAid mixer if
available. Add oil and eggs.Mix very well. Stir in
Salt.
One cup at a time, mix in flour until the dough
becomes too difficult to stir. Turn out on to a “well
floured” work surface and knead until smooth and
elastic, adding flour only as necessary to keep from
sticking, about 8 minutes. It takes 4 or 5 minutes on
the KitchenAid. This recipe usually takes 6 full cups
of flour.
This is the place where I freeze 1/2 of this
bread….To Freeze: place the 1/2 recipe of this dough
into an oiled labeled gallon plastic freezer bag.
Squeeze all of the air out of the bag and seal
tightly. Freeze at once. To use; defrost several hours
until dough rises to double its frozen bulk, then
proceed…
For the half recipe of dough that you are going to
proceed with, continue.
Place the dough in a large well oiled bowl. I spray
the used KitchenAid Bowl with non-stick and throw the
dough back in, spray the top of the dough as well.
Cover with plastic wrap, or a moist towel. Let the
dough rise in a warm draft free place.
Check the rise at 45 minutes, the “perfect place”
rises this bread in 45 minutes.
Punch dough down. If you are doing this entire
recipe, divide the dough in half. Shape each half into
a loaf. This also makes a nice round loaf with a
crunchy crust…..
Pan Loaf making: beginning at one narrow end, tightly
roll up the dough to form a loaf. Pinch seam edge into
dough to seal. Lightly oil a loaf pan.
Meanwhile, place oven rack in the lower third of the
oven; preheat to 375 degrees F. Place each loaf in a
prepared 8 1/2″ X 4 1/2″ X 2 1/2″ loaf pan, seam side
down. Cover, let it rise in a warm place free from
drafts, until doubled in bulk, about 45 minutes .
Check the rise at 35 minutes, the “perfect place”
rises this bread in the pan, in 35 minutes.
This is the place where I make decorative slits into
the top of the loaf.
In a small bowl, whisk egg white with one tb of
water. Brush a little of the egg white mixture over
the top of the loaf and sprinkle with 2 tb Oat Bran,
or sesame seeds just before placing in the oven.
Bake for 35 minutes on a baking stone or 40 minutes
in the bread pan.
To make the crust even crustier, spray the top of the
loaf with water, and liberally spray the inside of the
over at 5 minute intervals and/or place a water filled
pie pan in the oven on a lower rack than the bread.
(boiling water added to the pie pan just before baking
makes sure you have steam….) Makes one or two
loaves, each about 18 1/2 inch slices.

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Incredibly Simple Chocolate Mousse 1

Recipe By : Cocolat: Extraordinary Chocolate Desserts, Alice Medrich
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-==========================
-=======

Ingredients:

6 oz. semisweet chocolate chips
1/4 cup boiling water
1 egg
1/2 cup heavy cream
1/2 tsp vanilla extract (or liqueur like Kahlua, etc. )
Add chocolate chips and boiling
water to blender; whir at high speed for
15 seconds. Add rest of ingredients; blend until well mixes. Pour
into glasses; chill in refrigerator until firm. Serves 2-4, but it’s
almost too much for two because it is VERY rich.

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Date: Thu, 22 Jul 93 16:52:47 PDT
From: Jane Colman

APPLESAUCE SPICE CAKE OR GINGERBREAD

1/2 cup molasses
1 cup applesauce
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking powder
1/2 tsp. baking soda
1 3/4 cup flour (I use whole wheat pastry flour)
2 tsp. ginger (optional)

Combine the molasses and applesauce in a large bowl. Combine remaining
ingredients and stir into the liquid. (If the batter seems very dry,
add a little more applesauce or a little water.) Bake in a nonstick
or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45
minutes or until it tests done.

The optional ginger makes an acceptable gingerbread. I have also had
success leaving out the ginger and adding 3 or 4 tablespoons of cocoa
(I guess you could use carob) to make a tasty but not very sweet or
rich chocolate cake. If you use cocoa you might need to add extra
sweetening, but that depends on your taste.

Title: Chocolate Banana Pudding Pie
Categories: Pies
Yield: 8 servings

4 Squares BAKER’S Semi-Sweet
-Chocolate
2 tb Milk
1 tb Margarine or butter
1 Prepared graham cracker
-crumb crust (6 oz)
2 md DOLE Bananas, sliced
2 3/4 c Cold milk
2 pk JELL-O Vanilla or Banana
-Cream Flavor Instant
-Pudding Pie Filling
1 1/2 c Thawed COOL WHIP Whipped
-Topping

Prep time: 20 minutes. Refrigerating time: 4 1/2 hours.

MICROWAVE chocolate, milk and margarine in medium microwaveable bowl
on HIGH 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until
chocolate is completely melted. Spread evenly in crust. Refrigerate
30 minutes or until chocolate is firm. Arrange banana slices over
chocolate.

POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 1
minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with
whipped topping.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

MMMMM

Title: Strawberry Frozen Yogurt
Categories: Fruits, Desserts
Yield: 4 servings

2 ts Gelatin
1 c Plain Yogurt
1/8 ts Salt
1 1/2 tb Lemon Juice
3 tb Milk
2 tb Sugar
1/8 c Sieved frozen Strawberries
1/2 c Whipping cream, whipped

Soak gelatin in milk, in custard cup. Set cup in boiling water; stir
until gelatin is completely dissolved.
Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in
berries and lemon juice. Chill until slightly thickened; beat until
foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray.
Cover with foil; freeze.
NOTE: I have also made this with approx 1/2 of 1 pint of fresh
strawberries, well crushed. I then froze it in a Donvier ice cream
maker. Delicious!

MMMMM