HERBED STUFFING MIX

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 Slices Bread
3 tb Instant Minced Onion
2 ts Garlic Salt
1/2 ts Seasoned Pepper
1/3 c Cooking Oil
3 tb Parsley Flakes
3/4 ts Ground Sage

Using a firm textured bread, cut slices into 1/2 inch
cubes. Preheat oven to 300 degrees F. (150 degrees
C). Put bread cubes in two 13 X 9-inch baking pans.
Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly.
Stir in oil, onion, parsley flakes, garlic salt, sage
and seasoned pepper. Lightly toss bread cubes with
seasonings to coat cubes. Put in a large airtight
container and label Herbed Stuffing Mix. Store in a
cool, dry place and use within 3 to 4 months.

Makes about 12 cups of Mix.

reposted by Bud Cloyd

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Chicken a la Reine Soup

Recipe By : Cooking with Mickey Around the World
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 cup finely diced onion
1 cup finely diced carrot
1 cup finely diced celery
1/3 cup all-purpose flour
2 quarts chicken broth
1/3 cup finely diced bell pepper
1 cup rice — cooked
1 cup half and half — heated
salt and white pepper — to taste
1 cup or more finely diced chicken

Heat butter in a large soup pot and cook onion, celery and carrots until
tender over low heat, stirring occasionally. Add flour, cook 5 minutes,
stirring constantly. Do not brown. Gradually stir in broth until blended.
Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper,
rice and chicken and heat another five minutes. Sti rin warm half and half,
heat but do not boil. Season to taste and serve.

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Wormy Baked Apples

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Golden Delicious apples
1/2 c *each* raisins and chopped walnuts
1/2 c Firmly packed brown sugar
1/4 c Water
1/4 c (1/2 stick) butter/margarine
1/2 t *each* ground cinnamon and ground nutmeg
6 Wiggly candy worms (“Gummy Worms”)
1 c Whipping cream — optional

Instructions:
Core apples from blossom ends, leaving stem ends intact. Mix raisins
and walnuts and stuff into cavities of cored apples. Set apples,
stems up in a 7×12-inch pan.

In a 1 to 2 quart pan, mix brown sugar, water, butter,cinnamon, and
nutmeg; stir over high heat until mixture boils. Pour hot syrup
around apples. Bake, uncovered, in 350~ oven, basting occasionally
with syrup, until apples are tender when pierced and skin begins to
crack, 30 to 35 minutes.

Remove apples from oven; cool in pan at least 10 minutes or let cool
to room temperature. Set each apple in a small bowl and spoon syrup
around fruit. In the top of each apple, cut a hole large enough for
one of the candy worms and tuck one end into each apple, leaving most
of the worm dangling. Offer cream to pour over apples. Makes 6
ghastly servings.

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Title: B-B-Q SEITAN
Categories: Main dish, Vegetarian
Yield: 4 portions

1 1/4 lb Raw Seitan
– (1 box Seitan Quick Mix)
1/4 c Oil for frying
3 Strips kombu sea vegetable
— (2 to 3 strips,
— about 12 inches)
1 1/2 c B-B-Q sauce of choice

Prep time: 1-1/2 to 2 hours (most of time is in
cooking)

Heat oil in a pan over medium heat and fry Seitan
pieces for a few minutes on each side until lightly
browned. Soak kombu until soft, then cut into sixteen
pieces. Line bottom of 9-inch baking dish with half
the kombu. Place a piece of fried Seitan on each piece
of kombu, overlapping if necessary, to make an even
layer. Place remaining pieces of kombu on top of each
piece of Seitan. Pour B-B-Q sauce on top, then spread
with a spoon to cover surfaces. Gently add enough
water so that the Seitan pieces are almost floating.
Cover and bake at 350 F. for one hour. Add more water
if necessary to keep Seitan very moist.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Fresh Mint Chutney

Recipe By : Bharat Bazaar, Culver City

Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Relishes New Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh cilantro leaves
1/2 cup coarsely chopped yellow onion
3 small green onions — including tops
1/2 jalapeno pepper
3 tablespoons water
1 1/2 tablespoons fresh lemon juice
Salt to taste

Puree mint, cilantro, onion, green onion, jalapeno, water and lemon juice
together in blender or food processor. Add salt. Serve.
Delightful chutney. Yield 3/4 cup.
Will keep refrigerated up to 2 days.

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Per serving: 12 Calories; less than one gram Fat (2% calories from fat); 0g
Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Title: CHOCOLATE BREAD PUDDING WITH CINNAMON CREME ANGLAISE-CLH
Categories: .clhl, Holidays, Desserts, Puddings
Yield: 6 servings

8 oz Bittersweet chocolate or
-4 1-oz squares semisweet
-chocolate and 4 1-oz
-squares unsweetened
-chocolate, coarsely
-chopped
3 c Half-and-half
1 c Sugar
2 lg Eggs
4 3/4 c Fresh bread crumbs (12 oz)
Cinnamon Creme Anglaise
-(recipe follows)

1. Grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale
molds. In top of double boiler, over simmering water, melt chocolate.
In 2-quart saucepan, heat half-and-half and 1/2 C sugar to boiling.

2. In large bowl, with electric mixer, beat eggs and remaining 1/2 C
sugar until thick and lemon-colored. Slowly beat in half-and-half
mixture. Stir in bread crumbs and melted chocolatejust until combined
to form pudding batter.

3. Heat oven to 400’F. Fill greased pans with batter. Bake puddings
30 to 40 minutes or until centers spring back when gently pressed
with fm- gertip. Prepare Cinnamon Creme Anglaise.

4. Cool puddings in pans on wire rack 10 minutes; unmold.

5. To serve, pour some Cinnamon Creme Angialse onto each of 6 dessert
plates. Place Chocolate Bread Pudding on Creme Anglaise.

Cinnamon Creme Anglaise: In 2-quart saucepan, heat 2 C half-and-half
to boiling. In large bowl, with wire whisk, beat 4 large egg yolks
and 6 tablespoons sugar. Slowly beat half-and half into yolk mixture;
add 1 vanilla bean, split, 1 cinnamon stick, and 1/2 t ground
cinnamon. Pour all back into saucepan and cook, stirring constantly,
over low heat until Creme Anglaise coats a spoon. (Do not boil.)
Strain Creme Angialse into bowl and refrigerate until ready to serve.

Country Living Holidays/92 Scanned fixed by Di Pahl

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Title: Seafood Chowder
Categories: Seafood, Soup
Yield: 8 servings

1 1/2 lb Cod or haddock fillets
Fresh or frozen
1/4 lb Salt pork or bacon diced
1 ea Medium onion finely chopped
1/2 c Celery diced
1 ea Chicken boullion cube
2 c Boiling water
2 c Potatoes diced
1 ts Salt
1/4 ts Thyme
Pepper to taste
1 c Evaporated milk or 10% light
Cream
1 c Milk

Thaw fillet if using frozen fish and cut into 11/2 in cubes. Dice
salt pork or bacon into 1/2 pieces and fry in frying pan until crisp
and brown. Remove pork or bacon and reserve until later. Saute onion
and celery in remaining fat until tender. Dissolve boullion cube in
boiling water and add to vegetables. Add potatoes and seasonings.
Cover and simmer until potatoes are tender. Add chunks of fish and
cook until fish is tender. Add evaporated milk or cream and milk.
Heat gently to blend flavours but do not boil or chowder may curdle.
Taste and adjust seasoning if necessary. Serve garnished with pork
scraps or bacon bits. From Traditional Recipes of Atlantic Canada
Nova Scotia 6

MMMMM

Curried Shrimp And Macaroni Salad

Recipe By : Moira Mallison (tektronix!moiram) Organization: Tektronix, I
Serving Size : 1 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
60 g mayonnaise
10 ml curry powder (or to taste)
500 g small shrimp (cleaned, deveined, and cooke
300 g honeydew balls
200 g slivered water chestnuts — drained.
150 g small sea shell pasta — cooked. (measure bef

1. Mix the curry powder into the mayonnaise.

2. Put the remaining ingredients in a large bowl. Dress with the curried
mayonnaise.

3. Chill 1-2 hours.

A honeydew ball is a ball of honeydew melon that is scooped out of the
flesh of the melon with a “balling spoon” or “melon baller.” of pasta
will make of cooked macaroni.

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AUTUMN SQUASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Butternut squash
2 ea Slices cubed white bread
2 ea Green apples
1 t Salt
1 md Onion — chopped
1/4 ts Pepper
1 pn Rosemary
2 ea Egg yolks
1 pn Marjoram
1/4 c Heavy cream
1 qt Chicken stock

Use a small butternut squash, approximately 1 lb unpeeled,
cut in half and seeded. Green apples should be peeled, cored
and chopped.
Combine squash, apples, onions, herbs, chicken stock, bread
cubes, salt and pepper in heavy sauce pan. Bring to a boil and
simmer uncovered 30-45 minutes. Scoop out flesh of squash and
discard the skins. Return pulp to sauce pan. Puree the bisque
in a blender until smooth. Return to sauce pan. In a small
bowl, beat egg yolks and cream together. Beat in a small amount
of the hot bisque, then return to the saucepan. Heat but do not
boil.

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GOOSEBERRY JELLY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Green gooseberries
Sugar

Wash gooseberries. Remove stems and blossom ends.
Cover with water. Cook slowly until soft. Drain
through jelly bag. Combine sugar and juice in equal
proportions. Boil rapidly until jelly sheets from
spoon. The Household Searchlight

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