Title: GRILLED SZECHUAN CHICKEN SALAD
Categories: Salads, Bar-b-q, Poultry
Yield: 4 servings

1 lb Chicken Breast,
– boneless, skinned
1/4 ts Seasoned Pepper, to taste
1 cn Pineapple, sliced,drained
-Pineapple juice, reserved
Lettuce leaves
Red onion, sliced
Red Bell Pepper

———————-SALAD DRESSING———————-
3 tb Oil, vegetable
2 tb Hot Soy Sauce, CHUN KING
2 tb Pineapple juice, from reserv
1 tb Whoite vinegar
1 tb Honey
1/4 ts Ginger, ground

Lightly sprinkle both sides of boneless, skinned,
chicken breasts with seasoned pepper. Grill; slice
into strips. Reserve 2 tablespoons juice from can of
pineapple slices. Prepare Salad Dressing (directions
follows). Brush pineapple slices with some Salad
Dressing, grill 2-3 minutes. Arrange chicken and
pineapple over lettuce and vegetables. Top with Salad
Dressing.
SALAD DRESSING: In a covered jar, combine oil, hot
soy sauce, 2 tb pineapple juice, white vinegar, honey
and ground ginger. Shake well.

—–

Title: Senator’s Navy Bean Soup
Categories: Soups
Yield: 8 servings

1 c Dried navy beans
1 tb Olive oil
3/4 c Diced onion
1/4 c Diced carrot
1/4 c Diced celery
5 c Chicken broth
1/2 ts Thyme
Salt and pepper; as desired
3 tb Lemon juice

COVER THE BEANS with cold water and soak overnight. The next day,
drain and discard water. Place oil in a 2-quart pot over medium heat
and add the onions, carrots and celery. Cook for 5 minutes. Add the
broth, beans, thyme, salt and pepper. Cover, reduce heat to low and
cook until beans are soft, about 1 1/2 hours. Add lemon juice and
serve.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

PICADILLO STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
3 Cloves garlic — minced
1 lg Fresh tomato
–
1/4 c Dark raisins
2 c Raw white rice
1/4 c Slivered almonds
Salt and pepper to taste
1 lg Green pepper — chopped
1/4 c Olive oil
-or 3/4 cup canned,
imiento — ¥
2 tb Capers
3 1/2 c Chicken stock
1/4 c Dry spanish sherry

In a large skillet saute onion, pepper and garlic in
olive oil. Add tomato and cook slowly until well
blended. Brown meat in same skillet and cook slowly
with olives, raisins, and capers. Meanwhile, cook
rice in stock until done. Mix rice with other
ingredients to form a moist,but not wet, stuffing.
Season with salt and pepper. Stuffs a 12-15 pound
turkey.

– – – – – – – – – – – – – – – – – –

COUNTRY CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Fruits
Relishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Parsnips
1 lb Apples (3 md.)
-peeled, cored and sliced
1/2 lb Onions (2 md., abt. 1 cup)
-peeled and chopped
1/2 lb Ripe tomatoes (2 md.)
-peeled and finely chopped
— (about 1 cup)
1/2 ts Dried cracked ginger or
1 1″ piece dried whole ginger
1 t Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar — packed
1 c Dried currants (4 oz.)
— lightly packed
1/2 c Pitted dates (4 oz.)
— finely cut
1/4 c Crystallized ginger — packed
-finely diced (abt. 2 oz.)
1 t Table salt
1 lg Pinch cayenne

The author writes: “This relish is based on a
prize-winning English recipe of more than a generation
ago. It is less sweet than traditional chutneys; most
of its sweetness comes not from sugar, but from
apples, dates, and parsnips. I generally use Winesap
apples but any well-flavored, crisp eating apple will
do.”

Cook unpeeled parsnips 30 to 40 minutes in boiling
water, to cover, in a saucepan or skillet wide enough
to permit them to lie flat. They should be soft enough
to mash. When the parsnips can be pierced easily with
a fork, drain and cover with cold water until cool
enough to handle. Peel and mash.

Simmer the apple slices with 1/2 cup water in a
covered 1 1/2-quart saucepan for 12 to 15 minutes, or
until soft enough to mash. Do not drain.

Place the mashed parsnips and apples in a wide 4-quart
saucepan. Add onions and tomatoes; tie ginger and
mustard seed loosely in a double thickness of dampened
cheesecloth or place in a metal tea ball and add to
the pan, along with vinegar. Bring to boil over
medium heat and simmer slowly 1 hour, stirring
occasionally.

Add remaining ingredients and simmer 1 hour more, or
until thick. Stir occasionally to prevent sticking.
The chutney will darken considerably. Remove from heat
and spoon at once into hot, sterilized half-pint or
pint jars; seal. Store at least 1 month before
opening.

Yield: About 7 cups.

From _The Pleasures of Preserving and Pickling_ by
Jeanne Lesem. New York: Random House, 1982. Pp.
146-147. ISBN 0-394-75311-4. Posted by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: Grilled Chorizo, Jicama and Orange Salad
Categories: Salads
Yield: 4 servings

1 lb Jicama
3/4 lb Chorizo or pepperoni
2 lg Oranges, peeled segmented
1/4 c Fresh lemon juice
2 t Paprika
4 lg Parsley sprigs

In her book “Little Meals” (Villard Books), Rozanne Gold uses jicama
as a bed for warm, spicy chorizo and the drippings that mingle with
citrus juices.

Peel the jicama and cut into matchstick julienne. Set aside.

Cut sausage into 1/2″ thick slices, broil on tray until cooked
through. Keep warm.

Divide jicama among 4 plates. Top each portion with 5 orange segments,
sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage
with drippings, sprinkle with paprika and garnish with parsley.

MMMMM

“THE POSTMAN” ITALIAN FISH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
3 Leeks (white only) — cleaned
-and sliced
2 cl Garlic — finely diced
1 Yellow onion — peeled and
-chopped
1 c Celery — chopped
1 c Fresh mushrooms — sliced
6 c Fish stock, clam juice or
-water
1 c Tomato sauce
1 c Dry white wine
Cayenne
Salt
2 lb Total of clams*,shrimp in
-shell, or mussels*
1 lb Fillet of white fish, sea
-bass, or cod, cut into
-small pieces
Chopped parsley

* soak clams or mussels in cold water for 1 hour and
drain. Heat the olive oil in a large, heavy pot over
medium heat. Saute leeks, garlic, onion, celery and
mushrooms until onions are soft, about 5 minutes. Add
stock, tomato sauce, and wine. Bring to simmer, and
season with cayenne and salt totaste.
Add clams and mussels to pot if using. When they are
almost cooked, add fish and remaining seafood, and
simmer until all is tender. Garnish with parsley.

Nutritional info per serving: 360 cal; 32g pro, 18g
carb, 16g fat (40%)

Source: Miami Herald 3/21/96
Adapted from The Frugal Gourmet Cooks the Ancient
Cuisines: China, Greexe, Rome by Jeff Smith

formatted 3/24/96 by Lisa Crawford

– – – – – – – – – – – – – – – – – –

SESAME GRANOLA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Vegetable oil
1/2 c Honey
1 t Vanilla extract
2 c Rolled oats (quick
-or old fashioned
-oatmeal, uncooked)
2 c Wheat flakes
1 c Sunflower seeds
1 c Raisins
3/4 c Sesame seeds
1/2 c Walnuts, chopped
1/2 c Coconut, flaked

Preheat oven to 350 degrees F. Combine all the dry ingredients and mix
well (do not break up the wheat flakes).

Heat oil, honey and vanilla in a large saucepan. Remove from heat and mix
in the other ingredients stir until everything is coated well. Spread into
a 13×19-inch baking pan and bake at 350 degrees F. for 15-20 min or until
golden brown. Allow to cool before removing from pan.

NOTES:

* A crunchy sesame seed granola — I got this recipe from the back of a
page from a green engineering pad with a circuit diagram on the other side.
Where it came from before that I do not know. Yield: About 6 servings.

* These are much better than any store bought granola. I eat it as desert
or carry it instead of gorp when backpacking. It is very good eaten
straight, with no milk.

: Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes cooking
: Precision: no need to measure.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
: patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

LENTIL AND BUCKWHEAT SLICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Roasted Buckwheat
1 Carrot
1 Onion
1 t Oil
6 oz Red Lentils
1 pt Veg stock
Dried herbs
-(parsley + rosemary
– are recommended)
1 t Marmite
-(for the Brits amongst you)
1 pn Nutmeg
Salt
Pepper

1.Chop onion and carrot, saute in oil in a fairly
large saucepan 2.Add all other ingredients – bring to
boil 3.Simmer for 30 minutes, until liquid is absorbed
4.While 3. is taking place, preheat oven to
200C/400F/Gas Mark 6 5.Put mixture in loaf/flan dish
6.Put loaf/flan dish in 4. above. 7.Cook for 30 minutes

Note: I see no reason why you would need to use the
oil, just cut up the carrots extra small, place all
ingredients in the pan and start at 2.

Posted by Pat Buttons

– – – – – – – – – – – – – – – – – –

LAMB PASTA E FAGIOLI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Virgin olive oil — PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk — finely minced
1 sm Carrot — finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-ÿÿRed kidney beans
4 Sprigs fresh oregano
-ÿÿMarjoram, -ÿÿ
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni
—–GARNISH—–
1/2 c Grated Parmesan cheese
-ÿÿRomano cheese
1 sm Onion — finely minced
Freshly ground pepper
Virgin olive oil

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.

– – – – – – – – – – – – – – – – – –

Title: Plum Barbecue Sauce
Categories: Fruits Sauces Mexican
Servings: 4

1/4 c Onion; Chopped, 1 small
1/4 c Butter Or Margarine
1/4 c Chile Sauce
2 t Mustard; Dijon-style
16 1/2 oz Purple Plums; 1 cn, *
6 oz Frozen Lemonade; Thawed,1 cn

* Plums should be drained, pitted and finely chopped.
————————————————————————–

Cook onion in margarine in 2-quart saucepan stirring occasionally, until
tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.

Makes about 2 cups of sauce.

—————————————————————————–