Award Winner Brownies

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Brownies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
3/4 cup Sugar
1 teaspoon Vanilla
1/2 cup Butter or margarine — melted
3/4 cup Chocolate — ground
2/3 cup Unsifted flour
1/4 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Walnuts — chopped

Heat oven to 350~. Using a spoon, stir eggs with sugar and
vanilla; add butter. Sift Ground Chocolate with flour,
baking powder and salt. Stir into egg mixture; add nuts.
Spread into greased 8 or 9″ square pan. Bake at 350~ for
20-30 minutes. For extra chewy brownies, use 8″ pan and less
baking time. For cake like brownies use 9″ pan and longer
baking. Cut into squares.

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water
2 tsp. salt
3/4lb spaghetti
2-1/2 cups, nonfat or 1% cottage cheese
3 cups (approx. 1-1/2lbs) diced, cooked chicken breast
1/2lb white mushrooms, cleaned, sliced, and briefly sauteed in 1 tsp olive oil
1/4 tsp ground white pepper
1/3 cup dry sherry (NOT cooking sherry)
1 tsp. olive oil
1/2 cup freshly grated parmesan cheese (2 oz.)
1/2 cup fresh breadcrumbs

Bring the water and salt to boil and cook the spaghetti in it until
al dente. Drain well.
Pre-heat oven to 475F.
Bring the water in the bottom of a double boiler to a low simmer, and
place on it the top of the double boiler. Add the cottage cheese and
stir often until melted. Add the chicken, mushrooms, white pepper, and
sherry. Stir together.
Put drained spaghetti into a lightly oiled (1 tsp) casserole dish. Spoon
chicken sauce mixture over top of spaghetti. Dust with the breadcrumbs and
sprinkle with cheese.
Place in oven for approximately 10-12 mins, or until the topping begins
to glaze. Serve immediately.

Nutritional Analysis
549 calories
10.4g of fat (17% calories)
53.6g carbohydrates
91 mgs. cholesterol
590mgs. sodium

Title: HERBES DE PROVENCE
Categories: Herbs, French
Yield: 4 ounces

3 tb Dried marjoram
3 tb Dried thyme
1 tb Dried summer savory
1 tb Dried sweet basil
1/2 ts Dried rosemary, crumbled
1/2 ts Crushed sage
1/2 ts Fennel seeds

Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4
months). Makes 4 ounces. *This recipe dates back to the 1800’s.*

Orginated: Joan Tucker, Victoria B.C.

Source: The Times-Colonist Newspaper Feb 9/94

From the collection of K. Deck

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Title: Watermelon Fire and Ice Salsa
Categories: Diabetic, Appetizers, Fruits
Yield: 6 servings

3 c Chopped watermelon 1 tb Chopped green onion
1/2 c Green bell peppers, chopped 1 tb Jalapeno peppers, chopped*
2 tb Lime juice 1/2 ts Garlic salt
1 tb Chopped cilantro

* Use up to 2 TBS. chopped jalapenos, depending on taste.

Combine all ingredients. Cover and refrigerate 1 hour. Serve on
sliced oranges or cheese-filled manicotti. Or, top 1 cup sour cream
with 1 cup salsa and serve with chips. PER SERVING: 1/2 cup
calories ~ 31, protein – 1 g., fat – .4 g., carbohydrates – 7 g.,
cholesterol – 0, sodium – 156 mg. FROM: Light Easy Meals from
Family Circle Magazine issue August 1992. NOTE: lower sodium figure
by using garlic powder in place of garlic salt and adding lite salt
to taste.

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Title: Dog Cookies – Breadmaker
Categories: Misc, Breadmaker, Pets
Yield: 30 Cookies

-GGMB18A
1 c Beef, chicken or vegetable
–stock
1 c Bread OR all-purpose flour
1 c Whole wheat or rye flour
–OR other dark flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast

Use dough cycle. Roll dough to 1/4″ thickness. Cut
with cookie cutters or knife. Place on baking sheets
sprinkled with cornmeal. Cover with clean kitchen
towels and let rise in warm place about 45 minutes.
Bake at 325-degrees for 45 minutes. When all are
baked, turn off oven and return all cookies to cooling
oven overnight to harden. Store in airtight container.
[Using a 3.5″ bone shaped cutter, I get about 30-35
cookies from this recipe. Sam the Wonder Dog adores
them.]

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Title: Treasure Hunt
Categories: Chinese, Chicken, Ceideburg 2
Yield: 1 servings

480 g Chicken breast, de-boned
-and skinned (4 x 120 g)
5 c Chicken stock
60 g Butter
Aluminum foil
Seasoning – salt and pepper

MMMMM————————–STUFFING——————————-
120 g Wild rice
20 g Chopped onions
2/3 c Chicken stock
20 g Grated Parmesan cheese

MMMMM————————-VEGETABLES——————————
40 g Each of pearled carrot,
-potato, zucchini
40 g Diced celery
40 g Young peas or petits pois
10 g Butter
Seasoning salt and pepper

MMMMM—————————SAUCE——————————–
1 c Chicken stock
1 1/3 c Fresh cream
Juice from 1 fresh lemon
10 g Butter
1 ts Chopped chervil
Seasoning – salt and pepper

MMMMM————————-CREPE BAGS——————————
4 Green leek stems (each
-approx. 25 cms long)
4 Very thin crepes
-approximately. 20 cms wide)

MMMMM————————-GARNISHES——————————
20 Soaked and washed dry morel
-pieces
10 g Butter
4 Sprigs chervil (or
-watercress or parsley)

This looks like a nice dish++chicken breast stuffed with wild rice,
some veggies and crepe strips to fill in for noodles.

Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New
Territories. Western Cuisine Practical Class Gold Award – Hot entree
Chef: Chan Chi-hung Philip (Hotel Riverside Plaza)

To prepare: 1. Precook wild rice as a pilaf with chopped onions,
chicken stock, and appropriate amount of water. When cool, add grated
Parmesan cheese and let mixture cool.

2. Cut chicken breast portions butterfly style (i.e. slice in half
and spread open. Flatten and slightly stretch them (by gently
pounding them between two sheets of wax paper or inside a clean
plastic bag. Season with salt and pepper.

3. Lay a cone-shaped portion of rice stuffing on one side of each
flattened breast. Roll chicken breast up in a cone shape. Wrap each
cone firmly in aluminum foil (to maintain shape during cooking: the
professional recipe calls for plastic foil wrapping, but aluminum
foil is recommended for home cooking).

4. Blanch green leek stems, then refresh in cold water.

5. Make 4 very thin crepes about 20 cms wide (ingredients not
included above).

To cook: 1. Blanch pearled vegetables, celery and peas, then saute in
approximately 10 g butter, adding salt and pepper according to taste.
Keep a quarter aside.

2. To make sauce, reduce chicken stock and add fresh cream. Cook
briefly, then strain. Add fresh lemon juice and finish with butter
as required. Adjust seasoning and add chopped chervil according to
taste.

3. Saute morels in approximately 10 g butter.

4. Heat some chicken stock (5 cups should be sufficient to completely
cover the four wrapped chicken portions). Simmer breasts in hot
stock for approximately 7 minutes. Remove from pan, discard aluminum
foil wrappings, and saute in approximately 60 g butter until lightly
browned. Then slice each into six portions, cut at an angle (30 to 40
degrees).

To present: Treasure Hunt takes the form of a chicken breast “boat”,
with morel oars being rowed towards crepe “treasure bag” of vegetable
“precious stones” some of which have spilled on the shore.

1. Portion out 3/4 of vegetable pearls, celery and peas onto crepes
lifting crepe edges upwards to form bag shapes. Tie tops of bags with
blanched green leek stems (with decorative knotted bows if stems are
long enough).

2. Pour sauce onto plates. Arrange chicken slices in a line on
sauce, lay thick ends of morels between them. Place a crepe bag on
each plate, with reserved vegetable pearls laid beside bag. Garnish
with chervil sprigs (or watercress or parsley).

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 29 1992.

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BON BON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Frozen
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Carol Morgan-FDRF00B
1 9″ cookie pie crust
1 1/4 packages Nestles Bon Bon Ice Cream nu
1 package Instant vanilla pudding
1 3/4 cups Milk
Green food coloring
1 teaspoon Peppermint extract
Melted chocolate
Whipping topping

1.Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon
Ice Cream Nuggets. 2. Mix instant vanilla pudding mix with milk, food coloring
and peppermint extract. Spoon over Bon Bons and freeze 5 hours. 3. Decorate
with melted chocolate, whipped topping and more Bon Bon nuggets. Enjoy!!

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Pasta w/ Goat Cheese Asparagus – gwhp32a

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound Asparagus — fresh
2 tablespoon Chives — chopped
1 pound Fettuccine
Pepper — freshly ground
1/4 pound Goat cheese
2 tablespoon Butter

1. Scrape and trim the asparagus. Slice the spears on the bias, creating
lengths of 1/4 inch. 2. In a kettle bring 3 quarts of water to a boil. Add the
fettuccine, boiling vigorously for 9 to 12 minutes.Do not overcook the pasta
should be al dente. Reserve 1/4 cup of the cooking water and drain the pasta.
3. Melt the butter in the kettle and add the asparagus. Saute for about 1
minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the
reserved water. Toss well and serve.

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Title: Impossible Cherry Pie
Categories: Fruits
Servings: 8

1 c Milk
2 tb Margarine or butter;softened
1/4 ts Almond extract
2 Eggs
1/2 c Bisquick
1/4 c Sugar
21 oz Cherry pie filling

———————————-STREUSEL———————————-
2 tb Margarine; firm
1/2 c Bisquick
1/2 c Brown sugar; packed
1/2 ts Gr. cinnamon

Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingred. except
pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min.
with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake
25 min. Top with Streusel. Bake until streusel is brown, about 10 min.
longer. Cool; refrig. any remaining pie. STREUSEL: Cut margarine into
Bisquick, brown sugar and cinnamon until crumbly.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B —
From: SUSAN BRUMER
Conf: (1668) L-CUISINE

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Title: Williamsburg Chicken, as served at London Town Publik Hou
Categories: Poultry, Main dish, Londontowne
Yield: 10 servings

1 ea Envelope unflavored gelatin
4 c Chicken, cooked, diced
1 c Canned peas, drained
1 1/2 c Mayonnaise
1/3 c Pecans, chopped
2 ea Eggs, hard cooked, chopped
1 x Green grapes for garnish
2 c Celery, diced
1/2 c Stuffed olives, sliced
2 T Lemon juice
1 x Salt pepper to taste
1/4 t Leaf thyme
1 1/2 c Chicken broth
1 x Oil

Oil a 10″ X 13″ pan. Soften the gelatin in a little cold water or
chicken broth. Place over low heat and stir until it dissolves. Cool
and stir in lemon juice, salt, pepper and thyme. ix well into the
broth and mayonnaise. Add all other ingredients (except grapes) and
pour into pan. Place in refrigerator overnight or for several hours
until set. Decorate with halved grapes and serve over salad greens.
Mrs. Harold Cook

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