CHICKEN GORKY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Russian Ethnic
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken breasts boneless
2 oz Vodka heated
1 tb Tomato paste
5 tb Butter
1 tb Flour
1 1/2 c Sour cream or plain yogurt
4 tb Feta cheese crumbled
1/2 ts Pepper
1/2 ts Salt
1/2 tb Dried parsley
1 ea Garlic clove minced
3/4 c Chicken broth
1/4 c Onion chopped

Brown chicken in butter with the chopped onions. Pour
heated vodka over the chicken onions. Add the
garlic, salt, pepper, parsley. Remove chicken from
the pan, dredge in the flour, add the tomato paste,
chicken broth to the pan. Stir-in the sourcream feta
cheese. Bring to a boil, stirring constantly. Add the
chicken again to the mixture, reduce heat and simmer
for 20-30 minutes. Arrange the chicken in a deep
casserole dish. NOTE*** At this point this dish may be
frozen or refrigerated for later cooking to finish.
Pour the mixture over the chicken and cook in
preheated 350 degree F oven and cook for 20 minutes or
until brown on top.

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Title: LEMON NUTMEG SAUCE
Categories: Sauces, Apples
Yield: 4 servings

1 tb Cornstarch
1/2 c Sugar
1 ts Grated lemon peel
1 c Water
2 tb Lemon juice
2 tb Butter or margarine
1/8 ts Salt
1/4 ts Nutmeg

Combine cornstarch, sugar and lemon peel in top of double boiler.
Blend in water. Stir over low heat until thickened. Cook over hot
water 10 minutes, stirring occasionally. Remove from heat; add
remaining ingredients. Stir until butter melts.

MMMMM

Title: GOLDEN TIGER DUMPLING SOUP
Categories: Chinese, Soups
Yield: 1 servings

4 c Soup stock (or chicken
Broth)
1 c Chinese greens (Bak Choy or
Other cabbage, sliced
1/2 c Sliced water chestnuts
1/2 c Sliced mushrooms
2 Stalks green onions, sliced
2 tb Soy sauce
1 tb Sesame seed oil
Salt and pepper to taste
12 Potstickers

Bring soup stock to a boil. Add all other ingredients
except potstickers. Boil for 2 minutes. Add
potstickers and boil another 2 minutes.

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Bean Lasagne

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Pulses And Grains
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Lasagne Noodles — cooked
2 Cups Ricotta Cheese
8 Ounces Mozzarella Cheese — grated
3/4 Cup Grated Parmesan Cheese
—–Bean Sauce—–
1 Tablespoon Oil
2 Teaspoons Garlic Minced
1 Small Onion — finely chopped
2 15 Oz. Cans Red Beans — drained coarsely c
2 Small Cans Green Chilies Chopped
4 Cups Tomato Puree — (1 29-ounce can)
1 Teaspoon Oregano
1 Teaspoon Basil
Pepper

Prepare the sauce by heating the oil and sauteing the garlic and onions
for a minute. Add the chopped beans, and cook the mixture, stirring it,
for several minutes longer. Add the tomato puree, oregano, basil, and
pepper. Bring the sauce to a boil, and simmer for 5 minutes.

Preheat the oven to 350.

To assemble the lasagne, spread a thin layer of sauce on the bottom of a
9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third
of the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan.
Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan.
Finish off with layers of the remaining noodles and sauce and Parmesan.
Bake 40 minutes uncovered.

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2 lb. fresh spinach
1 1/2 tsp. seasoned salt
2 quarts Water
1 tsp. white pepper
2 Tbs. minced garlic
1 14 oz. can artichoke hearts, drained
1/2 cup whipping cream
4 Tbs. olive oil
1 heaping cup EACH Swiss and Monterey Jack, finely shredded

Coconut Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chiles Fruit
Eggs Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Fresh coconut
4 Green chiles
(serranos and jalapenos)
1 c Yogurt
1 tb Salt
1 tb Black mustard seeds
1 tb Oil (or ghee)
2 tb Gingerroot

Peel and grate the coconut. Mince the chiles and gingerroot. Mix the
chiles, coconut, salt, and ginger root. Heat the oil in a pan and fry the
mustard seeds for about 1 minute. Add to the coconut, stir and serve.
WALT

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RICE URUGUAYAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rice
1 lb Beef, ground
2 Carrots (2-3 re size)
2 Potatoes, med
2 Onions
1/2 t Parsley, chopped
1 Garlic, small clove
1 1/2 c Water
Salt
Pepper

The vegetables must all be chopped up finely. Wash
the rice thoroughly. Combine all ingredients, except
the potatoes. Cook slowly for twenty minutes, then
add the potatoes and let everything continue to cook
slowly about an hour. Yield: 6 servings
From: Rice, 200 Delightful Ways to Serve It; copyright
1934 by Southern Rice Industry, New Orleans, La.

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Date: Tue, 19 Oct 93 14:49:30 CDT
From: mindy.s.mymudes@uwrf.edu

Lemon Meringue pie

CRUST
4 sheets phyllo dough
LEMON FILLING
1 1/2 cups water
6 tbsp cornstarch
1/2 cup honey
1/2 cup lemon juice
1 cup egg-white or fatfree substitute (it works well)
2 tblsp grated lemon rind
MERINGUE
6 egg whites
pinch of cream of tartar
2 tblsp honey

CRUST: Drape one sheet of dough across 9 or 10 inch pie plate. press into
plate, fold overhanging edges toward center, crumpling to fit. coat the top
with a misting of no-stick spray, repeat with rest of dough. bake at 375
for 5-7 minutes, or until golden, let cool on rack.

FILLING
in 2 qt saucepan, whisk together water and cornstarch until starch is dissolved
.
whisk in honey and lemon juice,. place over medium heat and cook, stirring
constantly , until mixture comes to a boil and runs clear. remove from heat
and slowly whisk in egg substitute. return to heat, and cook, stirring, until
thickened. add lemon rind. set aside to cool to room temp.

MERINGUE
place egg whites in a large bowl, beat until foamy. add cream of tartar,
continue beating until soft peaks form, drizzle in honey and beat til
stiff but not dry.

spread meringue over pie si that it covers the filling and touches crust on
all sides. make small swirls on merigue with back of spoon. broil
about 6 inches from heat until lightly browned, don’t let it burn. serve
at room temp. FromFeb. 1993 Prevention Mag.

Title: MINT WHITE CHOCOLATE MOUSSE
Categories: Mousse, Usenet
Yield: 4 servings

4 oz Chocolate, white
3 T Creme de menthe, green
1 c Cream, heavy
2 Egg whites
-(at room temperature)

Melt the white chocolate in a double boiler. When melted, stir in the
creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream. Let
cool.

Beat the egg whites until stiff, but not dry. Fold the
chocolate-creme-cream mixture into the beaten egg whites. THE MORE
CAREFULLY YOU FOLD, THE LIGHTER WILL BE THE MOUSSE.

Whip the remaining cream, until soft peaks form. Fold the egg
whites-chocolate mixture into the whipped cream. AGAIN, THE MORE AIR YOU
PRESERVE, THE LIGHTER THE MOUSSE. Spoon carefully into small bowls or cups
and chill for about two hours.

NOTES:

* Sinful and light mint chocolate mousse — This concoction is a variation
of another white chocolate mousse, which is a variation of a dark rum
chocolate mousse. It was invented for a friend’s birthday, which happens to
be on St. Patrick’s Day. We were sitting around the day before, planning
the celebration, and I offered to bring some white mousse. Someone
suggested it should be green, in honor of the occasion. I came up with the
perfect way to make green chocolate mousse….

: Difficulty: moderate, depending on folding and whisking skills.
: Time: 30 minutes.
: Precision: approximate measurement OK.

: Alan M. Marcum
: Sun Microsystems, Mountain View, California
: sun!nescorna!marcum

: Copyright (C) 1986 USENET Community Trust

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Title: Black Bean Rice Salad
Categories: Salads, Main dish, Low-fat, Vegetarian, Ovo-lacto
Yield: 4 servings

2 c Cooked rice
– cooled to room temperature
1 c Cooked black beans
1 c Chopped fresh tomato
2 oz Cheddar cheese (optional)
— shredded
1 tb Snipped fresh parsley
1/4 c Light Italian dressing
1 tb Fresh lime juice
Lettuce leaves

Combine rice, beans, tomato, cheese (if desired), and parsley in large
bowl. Pour dressing and lime juice over rice mixture; toss. Serve on
lettuce leaves.

Each serving provides:
* 209 calories
* 7.4 g. protein
* 0.7 g. fat
* 45.1 g. carbohydrate
* 3.2 g. dietary fiber
* 560 mg. sodium
* 0 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is
used for calculation.

Source: “Light, Lean Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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