Pollo ai Peperoni (Bkd Mrntd Chkn w/Peprs) No. 2098 Yields 4 Servings

1 3 1/2 Lb Chicken 1/4 Cup Olive Oil
2 Lemons – Salt
10 Sprigs Italian Parsley, – Black Pepper, Ground
Leaves Only 3 Green Bell Peppers
1/2 Cup Olive Oil

Carefully clean and wash the chicken.
Cut each chicken into 8 pieces.
Place the pieces in a crockery bowl.
Squeeze the lemons over the chicken pieces.
Coarsely chop the parsley.
Add to the bowl.
Add the first measure of olive oil.
Sprinkle with salt and pepper.
Mix together with a wooden spoon.
Let marinate for 1 hour.
Turn the pieces after 30 minutes.
Preheat the oven to 400 degrees.
Clean the peppers.
Remove the stems, ribs and seeds.
Cut the peppers into rings 1/2″ thick or less.
Use tongs to transfer the chicken pieces (with some of the parsley still
clinging to them) to a baking dish.
Pour the second measure of oil over the chicken pieces.
Bake for 35 minutes.
Transfer the marinade to a saucepan.
Heat over medium heat.
Add the peppers to the hot marinade.
Saute for 20 minutes.
Remove the chicken from the oven.
Transfer to a serving dish.
Arrange the peppers and sauce around the chicken.
Serve immediately.

Title: White Chocolate Candy Pretzels
Categories: Candies
Yield: 1 servings

-Patricia Dwigans fwds07a-
1 pk Large twist pretzels;
– large package
1 White chocolate block

Put hot tap water in a double boiler and melt chocolate until juicy;
remove hot water and replace with cold water in bottom of double
boiler. Stir chocolate until thickened. Remove the cold water and put
hot tap water in once more. When the chocolate is thin, drop the
pretzels in until coated and then remove from chocolate and place
them on waxed paper. Let cool; put in plastic bag.

MMMMM

Rocks

Recipe By : Suburban Cookie Book Portage PA
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Brown Sugar
1 Cup Shortening
1 Cup Figs,Raisins Or Dates — chopped
1 1/2 Cups Rolled Oats
1/2 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Cup Nuts — chopped
2 Eggs — well beaten
2/3 Cup Sour Milk
2 Cups Cake Flour — sifted
1/2 Teaspoon Cloves
1/2 Teaspoon Salt
1 Teaspoon Cinnamon

Cream shortening and sugar, add eggs beating thoroughly. Measure sifted
flour and sift with baking powder, baking soda, salt and spices. Add rolled
oats. Add alternately with milk to first mixture. Add nuts and fruit. Mix
and drop by teaspoonfuls on oiled baking sheet. Bake in 375 degree oven
about 12 minutes. Yields 50 servings.

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NOTES : This recipe came from a cookie cookbook that was given to me from my
husband’s grandmother. Which was put together by the women in her Portage,
Pennsylvania town.

Title: [THAI] kai pad khiaowan (chicken stir-fried with green curry
Categories: Thai, Chicken, Chile
Yield: 4 servings

2 c Chicken,
-sliced thinly
1 c Bai manglaek
-(sweet basil leaves)
4 tb Hua kathi
-(coconut milk)
3 tb Nam prik khiaowan
-(green curry paste)
3 tb Nam tan paep
-(palm sugar)
3 tb Nam pla (fish sauce)
3 tb Prik ki nu
-(green birdseye chilis)
-thinly sliced

Not all curries are of the “stew-variety” as this recipe proves. This is an
example of the popular “fried curry” style, that produces a dry result,
which blends equally well with rice or noodles.

(chicken stir-fried with green curry paste) Method

In a wok or skillet, over medium heat, warm the coconut milk and add the
curry paste, stirring briskly until it becomes aromatic. Discard any oil
film that forms on the surface.

Add the chicken and stir fry until it just begins to change color.

Add the remaining ingredients, except the basil, and continue to stir fry
until the chicken ia almost cooked through. Finally add half the basil and
stir briefly then transfer to a serving platter.

Dip half the basil in nam jim wan (sweet dipping sauce), and then fry it in
hot oil until crispy, then use to garnish the curry.

Serving Storage Serve with either rice or noodles.“Col. I.F.
Khuntilanont-Philpott”

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MORAVIAN CHRISTMAS LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Milk
1 c Butter
1 c Sugar
1/2 c Yeast
1 x *dissolved in:
1/4 c Water, warm
6 c Flour
1 t Salt
1/2 lb Raisins, chopped
1/2 lb Currants
1/4 lb Citron, chopped
1/2 c Almond, blanched, sliced

Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3
cups of flour and the salt. Mix well. Cover and set aside to rise in a
warm place, over night. In the morning, scald the other cup of milk
and add the butter and stir until melted. Combine with the yeast
mixture and add the sugar and the balance of the flour, kneading the
dough well, until it is no longer sticky. Use more flour if necessary.
Combine the fruit and sprinkle with some flour and add to the dough,
mixing well. Cover and let rise again until double in bulk. Shape in
small loaves, place in small pans, and sprinkle with the sliced
almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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GLAZED STRAWBERRY YOGURT SQUARES*

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
3/4 c Sugar, devided
2 tb Butter or margarine
1 c Strawberry yogurt
2 Lg. eggs
1/2 ts Vanilla

Makes 16 squares

3 “Fruit Corners” fruit roll-ups strawberry fruit
snacks

Preheat oven to 375^. Mix Bisquick, 1/4 c. sugar and
the butter with fork till crumbly. Reserve 1/4 crumb
mixture; press remain- ing mixture in bottom of
ungreased 8 x 8 x 2 inch pan. Bake 10 to 15 minutes,
or until light brown.

Mix 1/2 c. sugar and remaining ingredients except
fruit roll- ups; pour over baked layer.Completely
cover top of yogurt mixture with opened fruit
roll-ups, cutting to fit if necessary. Sprinkle with
reserved crumb mixture. Return to oven; bake about 20
minutes longer, or until wooden pick in center comes
out clean. Cool 15 minutes. Cut into squares.

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GRANNY FEARING’S BAKED BEANS

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9067
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 21-ounce can pork-and-beans
1 large onion, — finely chopped
1 12-ounce bottle ketchup
1 tablespoon yellow mustard
1 1/4 cups packed light brown sugar
1/4 cup molasses
1/2 cup sweet gherkin juice
1 teaspoon apple cider vinegar
Salt and ground pepper
1/2 pound thickly sliced smoked bacon

Preheat oven to 350 degrees. In a 2-quart casserole dish combine all
ingredients except bacon;
season to taste with salt and pepper. Criss-cross top with bacon strips. Cover
with aluminum foil.
Bake for 1 hour. Remove foil and continue to bake 30 minutes longer. Serve hot
or cold

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“Texas Red” Chili con Carne No. 2135 Yields 6 Servings

3 Lb Boned Beef Chuck, Cut 1 Tbls Cumin Seeds, Crushed
Into 1 1/2″ Cubes 2 tsp Salt
Trimmed of all Fat 2 tsp Cayenne
1 Tbls Bacon Drippings 2 Cloves Garlic, Peeled
6 Dried Ancho Peppers Crushed
2 Cups Cold Water 2 Tbls Masa Harina (Mexican
1 Tbls Oregano Corn Meal Flour)
3 Cup Water

Put the meat through the coarse blade of a meat grinder.
Brown in small batches in the bacon fat in a large skillet over moderately
high heat.
Transfer the cooked meat to a second large heavy skillet using a slotted
spoon.
Set aside.
Wash the peppers in cold water.
Discard the stems and seeds.
Tear the peppers into 2″ pieces.
Place the pieces in a small sauce pan with the first measure of (cold) water.
Cover.
Simmer 20 minutes.
Drain, reserving the cooking water.
Peel the skin from the peppers.
Place in the work bowl of a food processor.
Add the reserved water.
Puree with short pulses.
Mix the pepper puree into the beef.
Add the second measure of water.
Bring to a boil over high heat.
Reduce heat to a slow simmer.
Cover.
Simmer for 30 minutes.
Stir in all the remaining ingredients except the masa harina.
Cover.
Simmer 45 minutes.
Mix in the masa harina.
Cover.
Reduce heat to the lowest possible.
Cook 30 minutes longer, stirring occasionally so that the mixture doesn’t
stick.
If too thick, thin with small amounts of boiling water.
Serve.

1 cups tomatoes, chopped
2 T no-fat yogurt
2 t minced garlic
2 t minced ginger root
1 t ground coriander
1/2 t ground cumin
1/2 t garam masala
1/8 t cinnamon
fresh ground pepper
1/4 t salt
1/8 t turmeric
1 T water (or more as needed)
1/2 cup diced onion
1 green chiles, diced
1 t cumin seeds
1.5 cups water, or water tomatoe juice
1/8 cup chopped cilantro
8 oz potatoes, cut into chunks
1 cups long grain white rice (or basmati)
3/4 cups frozen peas, thawed

Makes: 4-6 servings as a main dish.

Combine tomatoes, yogurt, garlic, ginger, coriander, cumin, garam masala,
cinnamon, pepper, salt and turmeric in a bowl.

Saute onion, green chiles and cumin seeds in water till onion is soft.
Add tomatoe mixture. Cover and cook over medium heat 10 minutes, stirring
from time to time. Add liquid and cilantro. Bring to boil. Add rice, peas,
and potatoes. Reduce heat to low, cover and cook 20-30 minutes, stirring
occasionally, until rice and potatoes are tender.

Garam masala is a spice blend that can be found in most indian
groceries or can be made from scratch.

Source: Modified from a recipe by Fatim Lakhani in Indian Recipes for a Healthy
Heart

VEGETABLE BEEF BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Lean beef round, 1 cubes
1/2 c Onion, chopped
1 c Tomato sauce
1 1/2 c Carrots, thinly sliced
1 1/2 c Celery, chopped
1 c Mushrooms, chopped
7 tb Pearl barley
1 t Salt
1/2 ts Pepper

Spray saucepan with non stick, add beef and onion.
Saute 5-7 mintues. Add 3 quarts water adn bring to a
boil. Stir in celery, carrots,and mushrooms. Reduce
heat to medium-low, cover partially, and simmer 1 hour.

Add remaining ingredients. Cover and simmer 1 hour.
Stirring occassionally.

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