Title: LUSCIOUS CHICKEN SALAD
Categories: Poultry, Finalist
Yield: 6 servings

————————–CHICKEN————————–
4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
2 tb Butter
1 sm Cabbage, red, sliced into
— thin strips
3 md Carrots, julienned
2 1/2 c Apples, Granny Smith,
— unpeeled, cubed
2 c Celery, diced
1 1/2 c Walnuts, chopped
Orange, slices, peeled
Kiwi, slices, peeled

———————LUSCIOUS DRESSING———————
1/3 c Vinegar, balsamic
1/3 c Honey
1/4 c Oil, olive
2 tb Mustard, Dijon

Chicken:
========

In a saute pan, melt the butter over medium heat.

Add the chicken and cook, turning, around 10
minutes or until chicken is fork tender.

Remove the chicken; cool and cut into thin strips.

In a large bowl, mix together the chicken,
cabbage, carrots, apples, celery and walnuts.

Luscious Dressing:
==================

Place all of the ingredients in a jar with a
tight fitting lid;

Assembly:
=========

Add dressing and toss lightly.

Cover and chill for about 1 hour.

Arrange on serving plates; garnish with orange
and kiwi slices.

Cook: Anna M. Sinsigalli, Forest Hill, Maryland

Source: “Chicken Cookery” – 1994 Delmarva
Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

—–

Title: HOT SAUCE FOR FALAFELS
Categories: Side dish, Oriental, Sauces
Yield: 4 servings

1 c Vegetable broth
6 tb Tomato paste
2 ts Red chili paste
1 tb Fresh lemon juice
1/2 ts Ground cumin
1 tb Fresh parsley, minced
1 tb Cilantro, minced

Combine all ingredients in a pot. Over a medium heat,
simmer till slightly thickened, should take 5 minutes.

—–

1 Jar Heinz Chili Sauce
Red Wine Vinegar
1-1/2 tablespoons white wine Worchestershire sauce
1-1/2 (generous) tablespoons sweet pickle relish
3 large fresh garlic
2/3 quart mayonnaise
1 tablespoon sugar
Empty chili sauce in bowl. Fill empty jar 1/4 full with wine vinegar.
Put cap on and shake well. Empty into bowl. Add Worchestershire sauce.
Add pickle relish. Add fresh cloves of garlic pressed. Add mayonnaise
and sugar. Use whisk to blend well. Refrigerate.

GREEK PASTICIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Hamburger
Greek Lamb
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Pasta — cooked al dente
-(454 gms)
1 lb Ground beef or lamb
2 Onions — chopped
3 Cloves garlic — chopped
1 cn Whole tomatoes — chopped
-and liquid drained
1 t Oregano
1 t Basil
1 t Allspice
1 t Cinnamon
1 t Sugar – to taste
—–TOPPING—–
4 tb Butter
4 tb Flour
2 c Milk
3 tb Parmesan cheese to taste
6 oz Feta cheese to taste
2 To 3 eggs

* Prepare ahead of time!!! Let cool completely!
While toppping is
cooling, prepare pasta and meat filling.

Cook pasta tender but firm. Do NOT overcook!

Brown the meat with the chopped onions and garlic.
Add the spices, sugar to taste, and the drained
tomatoes. Let the sauce simmer 30-45 min. Mix in the
cooked pasta and put in a baking pan.

To make the topping, melt the butter (or margarine)
in a saucepan and mix in the flour to form a paste.
Add the milk and heat at medium stirring constantly
until mixture thickens. When thick, add parmesan and
crumbled feta cheese and stir until melted. A few
tablespoons of parmesan and about 6 ounces of feta.

LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE
BEATEN EGGS!!! After the eggs are stirred in, pour
this mixture over the meat and pasta. Bake about 45
min or until brown.

This dish is a bit like moussaka because of the
topping.

NOTE: 6/12/93 – Made this dish with Montery Jack
cheese instead of feta. Used 1 to 1 1/2 cup tomato
sauce instead of canned tomatoes and 2 eggs. Came out
Delicious!!! – Set oven for 350-375F and cook a full
40 minutes.
. ichele

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Apple Custard Pie

Recipe By : Helen Stanton, Lansing State Journal/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Apples Desserts
Pies/Tarts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry dough for 1 crust, 9″ pie
1/4 cup flour — divided
1 cup packed light brown sugar — divided
3 apples, cored, peeled — halved
1 egg — beaten
1 1/2 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg

Preheat oven to 450 F. Line ungreased 9″ pie pan with pastry dough. Mix 2 T.
of the flour and 1/4 c. of the sugar, blending well and sprinkle evenly over
bottom of pie shell. Arrange the apple haves, cored-side up in a pie shell.
In a med. bowl, combine the egg and milk. Pour over the apples. In a
separate bowl, blend the remaining 2 T. flour with the remianing 3/4 c.
sugar, cinnamon and nutmeg. Sprinkle over the apple halves. Bake at 450 F.
for 10 minutes., then reduce heat to 325 f. and bake for 30 minutes more or
until custard is firm and a knife inserted into it comes out clean.
Posted on TNT by bobbi744@sojourn.com

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Italian Marinated Mushrooms

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh mushrooms
1/4 c Lemon juice
1/2 c Olive oil (vegetable oil may
-be substituted)
2 Green onions with tops,
-thinly sliced
1/4 c Chopped fresh parsley
1 Clove garlic, finely chopped
3/4 ts Salt
1/4 ts Freshly ground pepper

In propitiation, may I offer Italian Marinated Mushrooms (not too original,
I’m still fighting off the cobbies to locate Grandma’s secret kitchen
diary):

Paprika Parsley sprigs Bread sticks (optional)

Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in
large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the
garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours,
stirring occasionally.

Just before serving, remove from mixing bowl to serving bowl, using slotted
spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with
long, thin bread sticks if desired.

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Title: Low-Calorie Spiced Tea Mix
Categories: Diabetic, Beverages, Kids
Yield: 72 sweet ones

1/4 c + 2 tb orange flavored 3/4 c Iced tea mix; sugar free
-drink mix;sugar-free 1 ts Ground cloves
1/4 c Lemondade flavored-drink mix 2 tb Ground cinnamon;
-sugar-free

1. Combine all ingredients, stirring until blended. Store mixture in
an airtight container.
2. For each serving, place 1 teaspoon mix in a cup. Add 1 cup hot
water, stirring well. Serve hot.
Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PRO: TR; FAT: TR;
SOD: 1 MG;

Source: All New Cookbook For Diabetics And Their Families.
Brought To You And Yours Via Nancy O’Brion And Her Meal Master
Typed for you and yours via her nieghbor Sophia Robinson; age 12

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BANANA-GREEN MANGO CHUTNEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Yellow Onion, Diced Small
2 tb Peanut Oil
1 Unripe Mango, Peeled And
-Diced Small
1 c White Vinegar
1 c Fresh Orange Juice
1 lb Very Ripe Bananas, Sliced
-About 1/4-inch Thick
1 tb Grated Fresh Ginger
1/2 c Raisins
1/2 c Dark Brown Sugar, Firmly
-Packed
1 tb Finely Chopped Fresh Serrano
-Or Jalapeno Chile (Or
You May Substitute 3/4 Tbls
-Red Pepper Flakes)
Salt And Freshly Cracked
-Black Pepper, To Taste
1 t Allspice

NOTE: Use this basic chutney with your very spicy hot
dishes.

Yield: About 5 Cups

Saute the onion in the oil until clear, about 4 to 5
minutes. Add the mango and cook 2 minutes over medium
heat. Add the vinegar and orange juice and bring to a
simmer, simmering for 10 minutes more. Add all of the
remaining ingredients and bring the mixture back to a
simmer. As soon as a simmer is reached, remove the
mixture from the heat and cool to room temperature.
Serve or store in the refrigerator, covered, for up to
2 weeks.

From The Thrill Of The Grill by Chris Schlesinger
John Willouughby

– – – – – – – – – – – – – – – – – –

Title: BRUNSWICK STEW
Categories: Venison
Yield: 1 servings

2 ea Rabbits
4 ea Squirrels
2 lb Venison
4 ea Onions, med, diced sauteed
4 ea Potatoes, diced
8 c Broth (from parboil)
1/2 c Butter
8 oz Cream style corn
16 oz Lima/butter beans, can
2 cn Tomatoes
1 cn Okra (if available)
2 tb Worcestershire sauce
2 ea Bay leaves
2 ts Salt
1 ts Peppercorns
1 ts Red pepper, dried

Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
venison into chunks, flour, and brown. Add all ingredients to a large
pot and simmer slowly for about an hour with the pot covered. When
meats are tender, check if seasoning adjustment is needed. Add water
to thin if required. Serve in soup bowls. A dash or two of tabasco
can be substituted for the red pepper. Modify ingredients according
to availability.

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Title: PUMPKIN COOKIES
Categories: Cookies, Vegetables, Holiday
Yield: 7 servings

2 c Shortening
2 c Sugar
1 cn (16 ounce) pumpkin
2 Eggs
2 ts Vanilla
4 c All-purpose flour
2 ts Baking powder
2 ts Ground cinnamon
1 ts Baking soda
1 ts Ground nutmeg
1/2 ts Ground allspice
2 c Raisins
1 c Chopped nuts
1 ts Salt

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat
well. Stir together flour, next 5 ingredients, and 1 teaspoon salt.
Add to batter; mix well. Stir in raisins and nuts. Drop rounded
teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350
degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with
vanilla frosting. Makes 7 dozen cookies.

Recipe From: Better Homes and Gardens Homemade Cookies Cookbook
Copyright 1975 by Meredith Corporation, Des Moines, Iowa

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