MEL’S PAELLA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Seafood
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Melanie Miguel MJNT73C
1/2 c Olive Oil
1/4 lb Boneless chicken breasts
1/4 lb Pork Tenderloin
3 Garlic Cloves — crushed
1 Large onion, sliced thin
1 Red Bell Pepper
1 c Frozen peas
1/8 ts Saffron
1 t Paprika
4 c Chicken Broth
1 c Dry White Wine
1 lb Chorizo — sliced 1″ thick
12 Littleneck clams
12 Blue Mussels
1/4 lb Squid
2 Lobster Tails — cut in thirds
1/2 lb Large Shrimp
3 Crab Legs — halved
2 c Raw rice (not converted)

Heat a paella pan, large skillet, or dutch oven on
med. high heat. Add the olive oil and the chicken and
pork, which have been cut into slices 1/4″ thick.
Brown the meat and remove from pan. Add the onion,
garlic, and chorizo. Remove when the onion is
translucent and the chorizo is browned. Add the rice,
stirring constantly until it is a golden brown color.
Add the wine and allow to come to a boil. Turn the
heat down to a simmer.
In a separate saucepan, or in the microwave, heat the
chicken broth and add the paprika and saffron to it.
Do this ahead of time. Slowly add the seasoned broth
to the rice and stir well. Add the already cooked
meats, onion, and garlic. Stir again. Arrange the red
pepper, sliced in 1/4″ thickness around the edge of
the pan, forming a pattern. In between the pepper
slices and in the middle of the pan, place all
remaining ingredients. Try to distribute them evenly
so that they form a nice pattern. Sprinkle the peas
all over the top. Cover loosely with aluminum foil and
allow to cook until all moisture is absorbed and the
fish is cooked. If you use a paella pan you will have
to keep checking to be sure that the rice on the outer
edges is cooking. If it isn’t, gently push the rice
towards the center, trying not to disturb your
pattern. Otherwise, allow to cook undisturbed. Discard
any clams (*) or mussels (*) that do not open. * Be
sure to clean the clams and mussels well before using.
Discard any that are already open.

– – – – – – – – – – – – – – – – – –

FLUFFY PINEAPPLE CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Drnd29a
2 package Lady Fingers (unfilled)
2 package Cream cheese (8 oz size)
1 20 ounce Can Crushed Pineapple
1/4 cup Sugar
16 ounce Cool whip

Line bottom and sides of 9 1/2 inch spring form pan with both packages of lady
fingers. Put Cream cheese, sugar and 1/2 can pineapple in bowl and mix with
electric mixer about 1 1/2 minutes. Add rest of pineapple and mix well. Fold
in all of Cool Whip. Pour entire ingredients over lady fingers. Refrigerate 5
or 6 hours before serving. NOTE: This takes just a few minutes to put together
and needs no cooking.

– – – – – – – – – – – – – – – – – –

Title: ORIENTAL HONEY-GLAZED CHICKEN
Categories: Chinese, Chicken
Yield: 6 servings

3 tb Rice vinegar
2 tb Vegetable oil
1 1/2 tb Honey
1 tb Each: Hoisin sauce,
-undiluted orange juice
-concentrate
2 ts Soy sauce
1 ts Chili paste, or more or less
-to taste
1/2 ts Dry mustard
2 sm Green onions, minced
3 To 4 pounds chicken parts

Mix all ingredients, except chicken, in a small dish;
whisk to combine. Transfer to a large plastic food bag
and add chicken. Seal bag tightly and turn it over
several times so the chicken is well coated.
Refrigerate at least 4 hours or overnight.

Prepare charcoal grill or preheat broiler.

Remove chicken from marinade and pat dry. Grill or
broil chicken 6 inches from heat source, brushing
several times with remaining marinade, until cooked.
20 to 30 minutes. Serve hot or at room temperature.
Serves 6.

From: Asbury Park Press 09/23/92 Shared By: Pat
Stockett

—–

EASY AND QUICK POTATO QUICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Low-Fat
Potatoes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mashed potato — enough to
Line a med
1 c Mixed vegetables — diced
And cooked
1/2 Onion — chopped.
1/2 c Corn — cooked
1/4 c Peas — cooked
1/4 c Green beans — cooked
pn Garlic, cayenne, basil, sage
To taste
1 1/2 c Cottage cheese, 1% fat
3 Egg whites — or equivalent

Line a quiche dish with mashed potato. Mix all
vegetables and herbs and spices together with the
cheese and egg whites. Spread over the potato base.
Bake in moderate oven for 35 to 40 minutes until the
filling has set….

Recipe By : Net

From: Date:

– – – – – – – – – – – – – – – – – –

JO’S BAKED GARLIC SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 c Diced fresh tomatoes
15 oz Garbanzo beans, undrained
4 Or 5 summer squash, sliced
2 lg Onions, sliced
1/2 Green pepper, diced in cups
-dry white wine
4 Or 5 cloves fresh garlic,
-minced
1 Bay leaf
2 ts Salt
1 t Basil
1 Bay leaf
1 1/4 c Grated Monterey Jack cheese
1 c Grated Romano cheese
1 1/4 c Heavy cream or whipping
-cream

Finalist in 1980 Recipe Contest: JO STALLARD, Pacific
Grove, CA.

"I’ll never live this down;’ teased grandmotherly Jo
Stallard as she was crowned with a tiara of fresh
garlic and draped in garlic wreaths. A vegetarian, Jo
has turned her cooking talents to adapting recipes for
meatless cooking. This delicious soup has always been
a winner with her friends, she says, and so it was,
too, with the 1980 Great Garlic Cook-off celebrity
judges.

Generously butter inside of 3-quart baking dish.
Combine all ingredients, except cheese and cream, in
dish. Cover and bake for 1 hour at 375 degrees. Stir
in cheeses and cream, lower heat to 325 degrees and
bake 10 to 15 minutes longer. Do not allow to boil.

– – – – – – – – – – – – – – – – – –

Cappuccino Malt Float

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:00
Categories : Godiva Beverages
Chocolate Company

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Cappuccino Ice Cream—–
2 Cups Heavy Cream
2 Cups Half And Half
2/3 Cup Granulated Sugar — divided
1/3 Cup Espresso Beans — freshly ground
2 Cinnamon Sticks — broken in half
2 Tablespoons Unsweetened Cocoa Powder — (alkalized)
8 Large Egg Yolks
1 Pinch Salt
1 Teaspoon Vanilla Extract
—–Assembly—–
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
4 Cups Milk
1/2 Cup Malt Powder
1 Cup Chocolate Syrup — (fx. Fox’s U-Bet)
—–Garnish—–
Chocolate Shavings
Dark Chocolate Espresso Beans

Make the cappuccino ice cream:

1. In a medium saucepan, heat the cream, half-and-half, 1/3 cup of
the granulated sugar, espresso, and cinnamon over medium heat,
stirring constantly, until the sugar is dissolved. Increase the
heat to high and bring the mixture to a gentle boil. Place the
cocoa powder in a small bowl. Add 2 to 3 tablespoons of the hot
cream mixture to the cocoa and stir well to form a smooth paste.
Return the cocoa powder mixture to the saucepan and whisk until
smooth. Remove the saucepan from the heat, cover, and allow to
infuse for 10 minutes.

2. In a medium bowl, whisk the egg yolks, the remaining 1/3 cup
sugar, and salt until blended.

3. Strain the hot cream mixture through a cheesecloth-lined sieve
into a medium, heavy saucepan. Bring the mixture to a gentle boil.
Remove the saucepan from the heat. Gradually whisk about 1
cup of the hot cream mixture into the beaten egg yolks until blended.
Return this mixture to the saucepan. Continue cooking over
medium-low heat, stirring constantly with a wooden spoon, for 2 to
4 minutes, or until the custard has thickened slightly. It is done
when you can run your finger down the back of the custard-coated
spoon and a path remains for several seconds. Do not allow the
custard to boil.

4. Remove the pan from the heat and immediately strain through a
fine-meshed sieve into a stainless steel bowl. Place the bowl over
a larger bowl of ice water and stir the custard for 5 to 10
minutes, or until cool. Stir in the vanilla. Remove the bowl of
custard from the bowl of ice water. Cover the surface of the
custard with plastic wrap and refrigerate for at least 6 hours, or
overnight until very cold.

5. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s instructions.
Transfer the ice cream to a medium bowl. Cover the surface of
the ice cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.

Assemble the cappuccino malt floats:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer
with the wire whip attachment, set at medium-high speed, beat
the cream, sugar, and vanilla until it forms slightly stiff peaks.
Fill a pastry bag fitted with a star tip (such as Ateco #6) with
the cream and refrigerate until ready to use.

2. In a blender, combine 1 cup milk, 2 tablespoons malt powder, and
1/4 cup chocolate syrup with 2 scoops of the cappuccino ice cream.
Blend at high speed for 45 seconds, until the mixture is smooth.
Pour the malt mixture into a tall 16-ounce glass.

3. Place a scoop of cappuccino ice cream on the side of the glass.
Pipe a large rosette of whipped cream next to the ice cream.
Garnish the malt float with chocolate shavings and a chocolate
espresso bean. Repeat this assembly to make 3 more malt floats.
Serve immediately.

4 servings.

PREPARATION: 1 hour plus chilling and freezing times. Allow the
ice cream to freeze overnight.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE BALLS WITH CHERRY CENTERS
Categories: Candies
Yield: 6 servings

50 Whole candied cherries
3/4 c Cherry brandy (more may be
-necessary)
1/2 lb Sweet milk chocolate, broken
-into pieces
1/4 lb Unsweetened baking
-chocolate, broken into
-pieces
1 1/3 c Powdered sugar
7/8 c Butter, softened
3 tb Unsweetened cocoa
Powdered sugar
Unsweetened cocoa

Soak the cherries in the brandy overnight or longer.
Drain the cherries, reserve the brandy.

Cream the butter and sugar in a mixer. In a double
boiler, melt the chocolates. Spoon the melted
chocolate, spoon by spoon, into the butter and sugar
mixture and mix thoroughly by hand.

Add reserved brandy to sugar and chocolate mixture and
stir by hand until all is absorbed. Add 3 T. cocoa
and mix by hand.

Put mixture in the freezer and thoroughly chill.
Prepare a surface to assemble the balls. Mix equal
amounts of cocoa and powdered sugar, about 1/3 cup
each. On a piece of waxed paper, heavily dust with
the cocoa powdered sugar mixture. Remove the
chocolate from the freezer when it is chilled and
stiff. For each cherry, spoon out a heaping teaspoon
of the chocolate and drop on dusted paper. Dip your
fingers into the cocoa/sugar mixture and flatten
chocolate to a small pancake. Place a cherry in the
center and fold chocolate around it. Gently roll the
ball between your palms to form and finish by rolling
the ball in the cocoa/sugar mixture. Repeat for each
cherry. If the chocolate mixture softens, return to
the freezer to firm up.

Place the completed balls in a container with a lid
and store in the frig.

These balls are dense and heavy with a rich chocolate
flavor. For a lighter flavor, I suggest you omit the
unsweetened baking chocolate and add 1/4 lb. more milk
chocolate.

Licking your fingers is not permitted during the
assembly, but manditory after you are done. (grin)

—–

Title: CHINESE HONEY GOOSE
Categories: Poultry, Foreign, Personal
Yield: 6 servings

1 Whole goose

MMMMM——————–HONEY SYRUP MIXTURE————————-
1 Lemon
4 c Water
3 tb Honey
3 tb Dark soy sauce
2/3 c Rice wine or dry sherry

IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and
blot it completely dry with paper towels. Insert a meat hook near the
neck. Using a sharp knife, cut the lemon into 1/4-inch slices,
leaving the rind on. Combine the lemon slices with the rest of the
honey syrup ingredients in a large pot and bring the mixture to a
boil. Turn the heat to low and simmer for about 20 minutes. Using a
large ladle or spoon, pour this mixture over the goose several times,
as if to bathe it, until all of the skin is completely coated with
the mixture. Hang the goose in a cool, well-ventilated place to dry
for 4-or-5 hours, or hang it in front of a cold fan for about 3
hours–in either case, the longer the better. Once the goose has
dried, the surface of the skin will feel like parchment. Preheat the
oven to 475F. Meanwhile, place the goose on a rack in a roasting pan,
breast side up. Put 2/3 cup of water into the roasting pan. Now put
the goose into the oven and roast it for 15 minutes. Reduce heat to
350F and continue to roast for 1 hour and 10 minutes. Remove the
goose from the oven and let it sit for at least 10 minutes before you
carve it. Using a cleaver or sharp knife, cut the skin and meat into
pieces and arrange them on a warm platter.

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

TORTELLINI VEGETABLE FILLING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Assorted vegetables
– cooked or uncooked,
– fresh or frozen,
– Such as: Artichoke hearts,
– Asparagus, Eggplant,
– Mushrooms, Broccoli
– or Cauliflower
2 c Cooked spinach — chopped
2 tb Olive oil
2 md Onions — roughly diced
6 tb Flour
1 c Milk
1 Egg
1/2 ts Salt — or as desired
1/2 ts Ground white pepper
1 t Fresh rosemary leaves — -OR-
1/2 ts -Dried rosemary

DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch pieces
and set aside on a plate. Heat the oil in a large skillet over medium heat,
add the onion and cook, stirring, for 5 minutes. Decrease heat to low and
add the vegetables. If using uncooked ones, cover and cook for 10 minutes.
If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and
add the milk. Cook, stirring, another 2 minutes or until mixture thickens.
Add the salt and pepper. Remove the skillet from the heat, add the egg,
salt, pepper and rosemary and scrape the mixture into a bowl to cool.
Stuffing can be stored, covered, in the refrigerator for up to 7 days. To
freeze, place 1-cup amounts of stuffing in airtight freezer bags or
containers, label and place in freezer for up to 3 months.

– – – – – – – – – – – – – – – – – –

Title: Sour cherry soup wvhv17a
Categories: Soups, Fruits
Yield: 7 servings

2 lb Sour cherries pitted drained
1 c Sugar
1 Stick cinnamon
2 tb Flour
6 tb Cold water
3 c Water
1 c Dry red wine
1 c Heavy cream

Cook the cherries with the sugar and cinnamon for 10 to 15 min. Remove
cinnamon; blend flour w/little of the 6 T water. stir in what’s left of the
6 T water. Place flour mixture cherry mixture in blender and blend til
smooth. Add 3 cups water return to pot. Heat til boiling. Chill. Before
serving, add chilled cream and wine.

—–