FRESH BREAD STUFFING

Recipe By :
Serving Size : 999 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Long loaf fresh bread,
-or two regular size loaves
1 Large onion
1 lb Bacon, diced and cooked
4 To 5 stalks celery, diced
3 To 4 eggs
1/4 c Soft butter (not margarine)
Water to moisten
Poultry seasoning to taste
1/4 ts Sweet basil
2 tb Dried of fresh chopped
-parsley
1 t Garlic powder
1/8 ts Cayenne
1/8 ts Oregano
Black pepper to taste

Break up bread into bite sized chunks into large bowl.
Diced and cook bacon until not quite crisp, saving
bacon grease. Chop onion and celery and add to
stuffing mixture. Add bacon and pour grease over top
of mixture. Add eggs, spices, butter and mix together.
Use a bit of warm water as needed in order to bind the
mixture together until it holds its own shape.

Rinse turkey and salt the inside. Loosely pack the
inside of turkey with stuffing. Dry off the outside of
the turkey by blotting it with paper towels. Use
additional butter to lightly coat the outside and top
of bird, lightly salt and pepper, and then cook
according to directions. (20 per lb)

If you are lucky enough to have stuffing left over,
shape into balls to place beside the turkey when it
has about 1-1/2 hours left to bake.

Origin: Adapted from my Mom’s recipe. (Shirley
Whittaker) Shared by: Sharon Stevens

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WINTER TOMATO BISQUE – COUNTRY LIVING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
1 lg Onion, chopped
1/3 c Unsifted all-purpose flour
2 ts Dried tarragon or savory
-leaves
1/4 ts Salt
1/4 ts Ground black pepper
1 cn (10 1/2-oz) condensed
-chicken broth
1 c Water
1/3 c Dried tomato bits or 8
-dried plum tomato halves,
-chopped (see Note)
1 lb Ripe tomatoes (see Note)
1 cn (11 1/8-oz) condensed
-Italian tomato soup or
-1 10 3/4-oz can condensed
-tomato soup
2 1/2 c Milk
1/2 c Half-and-half
Chopped fresh tarragon or
-savory leaves and sprigs
-(opt.)

1. In 4-quart saucepan, melt butter over medium heat.
Add onion and saute until tender. Stir flour,
tarragon, salt, and pepper into onion until well
mixed. Gradually stir in undiluted broth and water
until well combined. Add tomato bits and heat mixture
to boiling, stirring constantly. Cover and reduce heat
to low. Simmer soup 10 minutes, stirring occasionally.

2. Meanwhile, peel, seed, and dice tomatoes. Stir
undiluted tomato soup, milk, and half-and-half into
soup until well mixed. Increase heat to medium-high
and heat soup until bubbles appear around side of pan.
Do not boil. Stir in diced tomatoes and heat through.
Ladle soup into bowls. If desired, sprinkle soup with
chopped herbs and place bowls onto plates garnished
with sprigs of herbs.

Note: Dried tomato bits or halves are available in the
produce section of most major supermarkets. For
several free dried-tomato recipe booklets, write
Timber Crest Farms, Dried Tomato Ideas, 4791 Dry Creek
Road, Healdsburg, Calif. 95448. Include a
self-addressed, stamped large envelope (SASE). For
recipes using fresh tomatoes in salads, stews, and
casseroles, send a SASE to Favorite Tomato Recipes,
Florida Tomato Committee, Box 140533, Suite CL,
Orlando, Fla. 32814-0533.

Country Living/December/92 Scanned fixed by Di Pahl

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Title: Summer Delight Peach Pie
Categories: Pies
Yield: 3 Servings

1 9 inch baked pie shell
1 c Sugar
3 tb Peach gelatin
6 tb Flour
1 c Water
5 Fresh ripe peaches

Prepare and bake pie shell. Mix together and cook until thick sugar,
gelatin, flour and water. Cool. Peel and slice peaches and arrange
in pie shell. Pour cool filling over peaches. Let set before
cutting. Serve topped with whipped cream or Cool Whip.

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Title: TANGERINE CURD
Categories: Fruits, Jams/jellys, Kump
Yield: 1 servings

1/2 c Tangerine juice
1/4 c Lemon juice
2 Tangerines; Grated zest only
1/4 lb Butter
4 oz Sugar
8 Egg yolks

This makes a delicious filling for cakes and tarts and can also be
used as a spread for biscuits, scones or croissants.

COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to
a boil over medium heat. Beat the yolks in a bowl until liquid. Beat
1/4 of the boiling liquid into the yolks and return the remaining
liquid to a boil over low heat. Beat the yolk mixture into the
boiling liquid and continue beating until it thickens slightly, about
2 minutes. Do not allow the curd to boil or it will scramble. Pour
into a clean bowl, cover surface with plastic wrap and chill.

Makes 1 Cup

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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FRESH HERB BUTTERMILK BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c All-purpose flour
1 1/2 tb Double-acting baking powder
3/4 ts Baking soda
3/4 ts Salt
2 tb Sugar
3/4 c Butter — cold
1 Egg — slightly beaten
3/4 c Buttermilk
1/2 c Fresh herbs — * see note

Recipe by: Elizabeth Powell
Preparation Time: 0:40
Sift dry ingredients together. Cut butter into
tablespoons and, with a pastry blender, blend into dry
ingredients until texture is that of cornmeal. Stir
parsley, chives, and oregano/thyme with 1/2 cup
buttermilk into beaten egg and add mixture to flour
mixture. Stir quickly, adding remainder of buttermilk
as necessary until dough forms a ball. Turn onto
floured surface and knead once. Let dough rest for a
minute, then roll out to 3/4″ thickness. Cut into 2″
rounds. Place biscuits on buttered baking sheet, 1″
apart. Bake at 400 degrees for 15 minutes or until
golden brown.

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Title: Crab in Ginger Sauce
Categories: Chinese, Seafood, Ceideburg 2
Yield: 4 servings

2 Ready-to-cook whole
-hard-shell crabs
8 Green onions
1 sm Red pepper
1 Piece (about 4×1-inch or
-1Ox2.5 cm) fresh ginger
-root
3/4 c (180 mL) water
2 1/2 tb (37 mL) dry sherry
1 ts (5 mL) sugar
1 ts (5 mL) instant chicken
-bouillon granules
2 ts (10 mL) soy sauce
2 ts (10 mL) cornstarch
2 tb (30 mL) vegetable oil
1/2 ts (2 mL) sesame oil
1 Rinse crabs with water.
-Gently pull away round
-hard shell on

top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. Cut off claws and legs.
Pound claws lightly with back of cleaver to break shell. Chop down
center of crabs to cut body in half. Cut each half crosswise into 3
pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from
pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger
into thin slices, then cut the slices into very thin strips. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over
medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up
crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings. From “Chinese Cooking Class Cookbook” by the
Editors of Consumer Guide, Publications International LTD, 1980. ISBN
0-517-322455. Posted by Stephen Ceideberg; March 1 1993.

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Title: JERUSALEM ARTICHOKE EGGROLLS
Categories: Vegetables
Yield: 4 servings

2 lb Jerusalem artichokes, peeled
20 Eggroll wrappers
1 oz Butter
5 oz Ham, cubed
6 Shallots, thinly sliced
3 Garlic cloves, minced
3 ts Chive snips
Salt and pepper
1 Egg white, lightly beaten
Oil for deep-frying

Cook jerusalem artichokes in salted water until nearly soft. Chop
finely, and transfer to a bowl.
In a pan, fry ham and shallots in butter for 5 minutes. Add to the
bowl, along with the garlic, chives, and salt and pepper. Mix well.
Fill the eggroll wrappers with the jerusalem artichoke mixture, and
roll as usual. Glaze and seal with the egg white.
Deep fry and serve.

—–

Cafe Chicken

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Each Chickens, about 2-1/2 pound
Cut into eighths
1 Onion — chopped
2 Of garlic — chopped
Salt white pepper to taste
1 Each Green pepper — diced
1 Medium Very ripe tomato, Peeled
Seeded and chopped
1 cup Dry white wine
Pinch of cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender.
YIELD: Serves 6 to 8

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CHILLED CREAM OF CUCUMBER AND CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Potatoes, diced
1 c Heavy cream
1 c Chicken bouillon
1 t Grated onion
1 c Dry white wine
1 t Salt
2 Cucumbers,coarsely grated
Freshly ground black pepper
4 Celery stalks,coarsely
-grated

Cook potatoes in the bouillon and wine for 15
minutes,uncovered Cover and continue cooking until
tender.Remove from heat and let stand, covered, for 10
minutes.Put the potatoes and liquid through a coarse
sieve.Stir in the cucumber and celery and all the
remaining ingredients.Mix well.Chill.Serves about 4-6.

Taken from Herbs and Things Jean Rose’s Herbal Workman
Publishing,NY 1972

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PAD THAI (SAUTEED RICE NOODLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Rice noodles
1/2 c Vegetable oil
5 Garlic cloves (or more)
— finely chopped
1 lb Medium shrimp
— shelled and deveined
2 Firm-style bean curd squares
— cut into 1/2 inch cubes
1/4 c Pickled turnips
— (coarsely chopped)
1/2 c White vinegar
1/8 c Fish sauce
1 tb Paprika
1/4 c Sugar
2 Eggs — beaten
1/4 lb Mung bean sprouts
3 Scallions
— cut into 1/2 inch pieces
1/2 c Ground unsalted peanuts
1 Fresh red chili pepper
— seeded coarsely chopped
1 Lemon — cut into wedges
Coriander leaves for garnish
1/4 c Crushed red pepper (opt.)

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2
hours. Drain and cover with a damp towel to retain moisture.

In a wok or large frying pan, heat the oil and stir-fry the garlic until it
is light brown. Add the shrimp, bean curd and pickled turnips; stir in the
vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the
noodles. When the noodles are completely coated, spread them out to the
sides of the wok or frying pan, leaving a space in the middle. Add the
beaten eggs. As the eggs cook, fold the noodles over them and stir to
combine all of the ingredients evenly. Stir in half of the bean sprouts,
then add the scallions, ground peanuts and chopped chili pepper. Toss
several times to mix well.

Serve on a large platter with lemon wedges. Top with the remaining bean
sprouts and garnish with coriander leaves. Serve the crushed red pepper on
the side, for those who like it extra-spicy.

From: stigle@cs.unca.edu (Sue Stigleman)

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