All Purpose Marinade

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Dry white wine
1/2 teaspoon Cayenne pepper
1 teaspoon Onion powder
1/2 cup Soy sauce
1/2 teaspoon Garlic powder

Mix all ingredients together. Marinate the meat (beef, pork, chicken, or
game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat
cooks on the grill.
>From Justin Wilson’s “Outdoor Cooking With Inside Help”

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LIME SOUP. **** VBGX82B

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 lb Chicken — broiler-fryer, cut
1 ea Med Onion — quartered
3 ea Cilantro — or parsley sprigs
2 ts Salt
1 ea Med Green pepper — chopped
1 1/2 ts Lime rind — grated
3 tb Cilantro —
8 ea Corn tortillas
1 x Lime — slices (optional)
6 c Water
1 ea Celery
6 ea Peppercorn
1/2 ts Thyme
2 tb Vegetable oil
2 ea Lime
1/4 ts alt pepper
1 x Vegetable oil
1 x Cilantro — fresh (optional)

Place chicken and next 7 ingredients in Dutch oven;
bring to boil. Cover, reduce heat; simmer 1 hour.
Remove chicken,reserve broth. Let chicken cool.
Bone, chop chicken; set aside. Strain broth to remove
vegetables; set broth aside, discard vegetables. Saute
green pepper, onion in 2 Tbsp oil in Dutch oven. Stir
in tomatoes. Cook 5 minutes. Add reserved broth, lime
rind, lime juice, 3 Tbsp cilantro. Bring to boil;
reduce heat, simmer uncovered 20 minutes. Stir in
chicken, salt and pepper; simmer uncovered, 10
minutes. Cut each tortilla into 8 wedges; fry in hot
oil until crisp. Drain. To serve, place 8 tortilla
wedges in each soup bowl; add soup. Garnish with lime
slices and cilantro if desired. Yield: 8 cups. I hope
this is close to what you remember. My husband and I
had a similar soup on our honeymoon in Cancun FROM:
BARBARA VAUGHAN (VBGX82B)

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San Francisco Fudge Foggies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Bittersweet chocolate — finely chopped
1 cup Unsalted butter — cut into
1/3 cup Strong brewed coffee
4 large Eggs — at room temp
1 1/2 cups Sugar
1/2 cup Flour
8 ounces Walnuts — chopped

Position a rack in the center of the oven and preheat to 375~. Line a 9×13″
baking pan with a doule thickness of aluminum foil so that the line foil
extends 2″ beyond the sides of the pan. Butter the bottom and sides of the
foil-lined pan. In the top of a double boiler set over hot, not simmering
water, melt the chocolate, butter and dissolved coffee, stirring frequently,
until smooth. Cool the mixture, stirring occasionally for 10 minutes. In a
large bowl, using a handheld electric mixer set at high speed, beat the eggs
for 30 seconds, or until foamy.
Gradually add the sugar and continue to beat for 2 minutes, or until the
mixture is very light and fluffy. Reduce the mixer speed to low and gradually
beat in the chocolate mixture until just blended.
Using a wooden spoon, stir in the flour. Stir in the walnuts. Do not overbeat
the mixture. Transfer the batter to the prepared pan. Bake for 28-30 minutes,
or until the foggies are just set around the edges. They will remain moist in
the center. Cool the foggies in the pan on a wire rack for 30 minutes. Cover
the pan tightly with aluminum foil and refrigerate overnlight or for at least 6
hours. Remove the top foil and run a sharp knife around the edge of the
foggies. Using two ends of the foil as handles, lift the foggies onto a large
plate and peel off the foil. Invert them again onto a smooth surface and cut
into 16 rectangles.
Makes 16 foggies.

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Title: Chicken Salad Delight
Categories: Salads, Poultry, Main dish
Yield: 7 servings

3 c Water
1/2 c Medium Pearled Barley*
— Quaker Scotch Brand
1 ts Instant chicken bouillon
— granules
1/2 ts Salt (optional)
2 c Chopped cooked chicken
2 c Halved seedless grapes
— red or green
1/2 c Chopped celery
1/4 c Chopped walnuts
3/4 c Mayonnaise or salad dressing
1 tb Milk or water
1 ts Curry powder (optional)

Bring water to a boil; stir in barley, bouillon granules, and 1/4 teaspoon
salt. Reduce heat. Cover; simmer 50 to 60 minutes or until tender,
stirring occasionally. Drain; cool. Combine cooked barley, chicken,
grapes, celery and walnuts. Combine remaining 1/4 teaspoon salt with
remaining ingredients; mix well. Pour over barley mixture, tossing
lightly. Cover; chill. Serve in cantaloupe halves or on lettuce leaves,
if desired.

Seven 1 Cup Servings

*NOTE: To substitute 2/3 cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 2 cups and cooking time to 10 to 12 minutes. Proceed as
recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 351
* carbohydrates 21 g
* protein 15 g
* fat 23 g
* calcium 33 mg
* sodium 380 mg
* cholesterol 50 mg
* dietary fiber 3 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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ESCAROLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb White beans
5 c Chicken broth
2 tb Olive oil
2 tb Minced garlic
1 sm Onion — finely diced
2 c Chopped escarole
Salt and pepper — to taste

SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans
in a pot, add broth, cover and cook over medium heat
until beans are soft, about 30 minutes. Meanwhile,
place another pot on the stove, add oil, place over
medium heat, add garlic and onion and cook, stirring
occasionally, for 7 minutes, or until onions soften.
Add the escarole and continue to cook until wilted,
another 10 minutes. Add the beans and broth to the pot
with the escarole. Add salt and pepper as desired,
cover and simmer for 20 minutes. Serve piping hot.

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Title: Navy Bean Soup – Page 42 (And 23-26)
Categories: Soups/stews, Vegetables
Yield: 3 Servings

1/2 lb Dried navy or pea beans
2 tb Butter
1 Onion, chopped
1 Clove garlic, mashed
1 c Carrots, chopped
1 c Celery with leaves, chopped
1/2 c Tomato puree
2 c Vegetable broth/boullion
1 Bay leaf
1/4 ts Dried thyme
1 tb Chopped fresh parsley
1/8 ts White pepper
Salt
1/4 c Cream
1/2 c Milk

Cook beans according to basic directions using 4 cups water, until
very soft. (Basic Directions – Rinse and drain beans; add triple
their volume of cold water; bring to full boil, cover, and cook for
one minute. Skim foam while boiling. Remove from heat and let stand
for two hours or longer. After soaking period, drain and add fresh
water; bring to slow boil and cook slowly to desired softness.
Approximate cooking time after soaking – Lentils about ten minutes;
split peas about thirty minutes; beans about one hour; chick-peas
about three hours.

Melt butter over medium heat in a soup kettle. Saute onion and garlic
until onion is transparent.

Add the carrots, celery, tomato puree, broth, bay leaf, and thyme.
Cook mixture until vegetables are very tender.

Shortly before serving, add beans with bean broth, parsley, salt, and
pepper.

Bring soup to a boil. Add cream and milk and heat to boiling point,
but do not boil. Serve immediately with whole grain bread. Serves 3
or 4.

Source: Bean Banquets (641.6G-Exton)

MMMMM

Title: KUNG MING SHRIMP
Categories: Fish, Chinese
Yield: 4 servings

1 1/2 lb Shrimp, peeled, deveined
1 tb Oil, sesame
2 Egg white
1/4 c Cornstarch
1 pk Noodles, rice
1/4 c Oil, peanut
2 oz Mushrooms, straw
Salt (to taste)
Pepper, white (to taste)
1/4 c Onions, green, minced
1 ts Garlic, minced
1 ts Ginger, minced
3 tb Wine, rice OR
3 tb Sherry
1/4 c Stock, chicken
1 ts Sugar
Oil, for deep frying

Work the shrimp with sesame oil, unbeaten egg
white and half of the cornstarch. Let stand for 30
minutes or longer.

Heat the deep-frying oil almost to smoking and
add rice noodles. When they puff, remove and drain.

Heat peanut oil in a wok and stir-fry the shrimp
briefly.

Add mushrooms. Cook and toss, then season to
taste with salt and white pepper.

Add beaten egg white, toss and remove shrimp and
mushrooms.

Add green onions, ginger, garlic, wine, stock,
sugar and remaining cornstarch. Toss and cook for 30
seconds.

Add shrimp and mushrooms and heat through.

Serve on noodles.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans

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Title: Ginger Sauce for Steamed Crab
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

1 Live Dungeness crab
1/2 c Chopped fresh ginger
1/2 c Mild vinegar
1/3 c Light soy sauce
1/3 c Sugar, or to taste

Now that it’s crab season, try this Eastern Chinese dipping sauce,
loaded with fresh ginger and vinegar.

Put the live crab in a steamer over rapidly boiling water; cover and
steam for 15 minutes.

Meanwhile, mix the remaining ingredients thoroughly until the sugar
dissolves.

Divide sauce among 2 to 4 dip bowls, depending on the number of
diners. Serve with the steamed crab.

NOTE: Chopped fresh coriander may be added, if desired.

By Bruce Cost, San Francisco Chronicle, 11/16/88.

Posted by Stephen Ceideberg; November 2 1992.

MMMMM

Title: GRANOLA WW
Categories: Rice
Yield: 2 servings

3/4 oz Oats, quick-cooking
– uncooked
1/2 oz Almonds
– sliced
2 ts Coconut
– shredded
1 ts Wheat germ
1/4 ts Cinnamon, ground
1 ts Vegetable oil
1 ts Maple syrup
1/4 ts Vanilla extract
2 tb Raisins, golden

Preheat oven to 375F. In medium bowl combine oats, almonds, coconut, wheat
germ and cinnamon. In small bowl combine oil, syrup, and vanilla add to oat
mixture and toss to combine. On baking sheet spread oat mixture. Bake,
stirring frequently, until lightly browned, 8 to 10 minutes. Transfer
baking sheet to wire rack and let cool. Transfer oat mixture to medium
mixing bowl, add raisins and toss to combine. Store in airtight container
for up to 1 week.

Weight Watcher’s Exchanges: 1 Fat, 1/4 Protein, 1/2 Bread, 1/2 Fruit, 25
Optional Calories.

Nutritional Analysis per serving: 151 calories, 4 g.
protein, 7 g. fat, 19 g. carbohydrates, 36 mg.
calcium, 7 mg. sodium, o mg. cholesterol, 2 g. dietary fiber.

Calories from fat: 39.7%

Original recipe from Weight Watcher’s “Simply Light Cooking”. Conversion
and addtional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]

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CORN CHOWDER (PRODIGY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions
– peeled and roughly diced
3 tb Unsalted butter
4 c Corn kernels, cooked or raw
3 c All-purpose broth
-or low-sodium chicken broth
1/2 ts Salt
1/4 ts Ground mace or nutmeg
Freshly ground pepper
4 c Milk and/or cream
1/2 ts Chopped fresh rosemary — -OR-
1 pn -Dried rosemary

This soup is a favorite at Trumps restaurant in Los
Angeles.

COMBINE ONIONS AND BUTTER in a 2-quart pot over medium
heat on the stove. Cook, stirring occasionally, until
the onions are soft, about 10 minutes. Add the corn
and continue to cook, stirring occasionally, another
8-to-10 minutes. Add the broth, salt, mace and pepper.
Cover, increase heat to high and cook for 20 minutes.
Place soup in a food processor and puree until smooth.
Replace the soup in a pot on the stove over medium
heat and add rosemary leaves, milk and cream. Cover
and bring to a boil. Reduce heat to low and cook 5
minutes. Serve piping hot.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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