Cream of Chicken Soup

Recipe By : Source: McCormick’s Web site
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 tablespoon vegetable oil
1 1/2 pounds chicken breasts without skin — boned and cubed
3/4 cup diced celery
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup water
1/2 pound mushrooms — thinly sliced
1 teaspoon McCormick (r) Onion Powder
1/2 teaspoon McCormick (r) Thyme Leaves
1/4 teaspoon McCormick (r) Ground White Pepper
1/4 cup milk

Instructions:
Heat oil in large saucepan. Add chicken and celery and sauté until
tender.

Sprinkle flour over chicken and celery and stir to mix well.
Pour chicken broth and water into saucepan slowly, stirring constantly.
Add remaining ingredients except milk. Heat to boil, reduce heat, cover,
and simmer 30 minutes.
Stir in milk and simmer just until milk is heated.
Makes 6 servings, 1 cup each

– – – – – – – – – – – – – – – – – –

NOTES : Source: McCormick’s Web site

REALLY DELICIOUS LIMA BEANS

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6718
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, — finely chopped
1/4 cup olive oil
2 onions, — thinly sliced
2 garlic cloves, — minced
4 vine-ripened tomatoes, — seeded and chopped
1/2 cup canned tomato puree
3 cups thawed frozen lima beans
Small red chili
Salt and freshly ground black pepper

In a skillet, heat the bacon over moderate heat. When partially rendered,
add the olive oil. When the oil is hot add the onions, cover and cook for
15 minutes or until really tender. Add the garlic, tomato, tomato puree,
and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima
beans, cover and simmer for 15 minutes or until they have had a chance to
absorb the flavors. Season to taste with salt and pepper and serve with
grilled Italian sausages or breakfast sausages.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

This weekend we were snowed in. A good reason for me to have a craving for
Chinese food with all of its attendant fat. So, before the snow hit, I went
out and picked up some provisions, including some eggroll wrappers and came
home to make up a new recipe.

Peking Raviolis with Eggplant
1 package eggroll wrappers or ravioli wrappers.
1.5 lbs eggplant
3 cloves garlic
1/4 cup soy sauce or tamari sauce
1/2 c scallions chopped coarsly
1/2 tsp mustard
1 tsp paprika ( the hotter the better)
1 tsp ginger

Slice eggplant in half lengthwise and cut off stems. Place face down on a
cookie sheet. Use non-stick spray if the sheet is not already non stick.

Bake for about 1 hour. The eggplant should give to the touch. Take the
eggplant out of the oven and allow to cool. While they are cooling mix the
rest of the ingredients in a bowl to make a marinade.

When the eggplant is cool, they should be a bit shriveled. With a spoon, scoop
Out the insides into the marinade. Let sit for at least 15 minutes.

Pour the eggplant and marinade into a food processor to puree for about 30
seconds. The result should look totally inedible. 🙂

Fill a large stock pan with about 1.5 inches of water and set on the stove to
boil.

If you are using wonton wrappers or ravioli wrappers you can skip this step.
Take out two eggroll wrappers and cut in even quarters.

Place out about 8 wrapper pieces on a flat clean surface like a cutting board.
Spoon about 1/2 teaspoon of the eggplant puree into the middle of each wrapper.
Dip your fingers into a bowl of water and run along two opposite edges of a
wrapper or along all four edges. Take one corner and fold it over to the
opposite corner forming a triangle. Carefully press the wet edges together to
form a seal. Place the triangular ravioli onto a rack to dry a bit and repeat
the process with the other seven wrappers.

If you put too much filling in a wrapper, it will ooze out the edge. Just make
sure you press firmly on that edge to force the filling out all the way. You
want the wrapper edges touching each other so they will form a seal.

If you have a ravioli press, as sold at Chinese supply stores, follow the
directions given with the press.

After filling eight raviolis, turn them over on the drying rack and repeat the
process with eight more.

At this point, your water should be at a rolling boil and you can carefully
add the raviolis. First stir the water in a circular motion with a slotted
spoon. Place one ravioli on the spoon and carefully lower it into the water.
Continue stirring until the ravioli starts to float. Add another ravioli.
Don’t add so many raviolis that they crowd each other in the pan. They should
not touch each other while cooking or they might cook together.

The raviolis are cooked when they float easily and are somewhat transparent.
The eggplant mixture will spread in the wrapper a bit but should not seep out
if they were sealed well.

As they reach the floating stage, carefully lift the raviolis out of the water
with the slotted spoon and move them back to the drying rack.

When the raviolis are dry again use a toothpick to connect the two opposite
corners and place on a tray of lettuce or ornamental cabbage to serve.

Title: SEAFOOD GUMBO
Categories: Seafood, Soups
Yield: 8 servings

2 lb Shrimp
1 pt Oysters
1/2 lb Crabmeat, fresh or frozen
2 tb Oil
2 tb Flour
3 c Okra, or 1 T gumbo file’
2 ea Onions, chopped
1 cn Tomatoes, 16 oz.
2 qt Water
1 ea Bay Leaf
1 ts Salt
3 ea Garlic pods (optional)
1/8 ts Red Pepper (optional)

Peel shrimp before cooking devein. Make a roux…
use oil and flour in a heavy iron skillet. Over
medium-low heat, place flour in the oil and let cook ,
slow , until the flour starts to brown. Adjust heat so
that the flour does not burn. You want the flour to
turn dark brown, stir as needed but, keep dat flour
from burning.
When you are satisfied that the roux is as dark as
possible without burning, add the cleaned shrimp to it
for a few minutes, stiring constantly. Set the
shrimp/roux mixture aside.
Smother okra in another 2 T of oil, along with the
chopped onions. Add can of tomatoes when the okra is
nearly cooked. Then add water, bay leaf, garlic, salt
and pepper. Add shrimp and roux to this mixture and
let cook slowly for 20-30 minutes.
Add oysters and crabmeat, cook for another 10-15
minutes.
NOTE:
If ya don’t use okra, you can use gumbo file’, which
is crushed sassafras leaves, available in the spices
rack of the grocery store. When using file’ instead of
okra, add it only after the heat is off… don’t
simmer or boil file’… it gets stringy. Let gumbo
stand a few minutes after adding file’ before serving.
Serve over cooked rice.


—–

Title: Chicken-Broccoli Sauce
Categories: Sauces
Yield: 12 Servings

1 c Condensed Cream of Chicken
– Broccoli Soup
1/2 c Milk
1/8 t Pepper

In 1-quart saucepan, combine soup, milk and pepper.
Over medium heat, heat through, stirring often. Serve
over broiled or grilled chicken or hot cooked rice or
noodles. Makes about 1 1/2 cups sauce.

MMMMM

POACHED PEARS WITH CINNAMON

Recipe By : DESSERT SHOW #DS3064
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 hard pears
1 1/4 cup dry red wine or grape juice
1/4 cup sugar
1 cinnamon stick

Peel pear 2/3 way down from stem, leave upper 1/3 peel to stem and trim pear
bottoms so they
will sit flat. Mix together sugar and cinnamon in medium saucepan over
medium heat and stir to
dissolve sugar. Set pears in pan so they aren’t touching and bring liquid to
boil. Reduce heat to
medium-low and cover pan. Simmer until pears are soft. When soft, carefully
remove with
slotted spoon. Also remove cinnamon stick. Reduce liquid until syrupy. Serve
pears topped with
syrup.
– – – – – – – – – – – – – – – – – –

4 1/2 c. all-purpose flour
1/2 c. granulated sugar
1 tsp. cinnamon
2 tsp. baking powder
3/4 lb. sweet butter, softened
4 eggs
2 tbsp. rum

Makes 3-4 dozen.

Sift the dry ingredients into a bowl. Make a well in the center
and put the softened butter, eggs and rum in well. Gradually mix
the flour into other ingredients. Let the mixture, which will be a
paste, stand at room temperature, uncovered, for 2 hours. Divide
into small balls the size of 2 tablespoons, and cook them in a
waffle iron. Cool on a rack and store as for cookies. (Note –
Belgians eat these like cookies instead of as a breakfast food).

Chicago Deep-Dish Pizza

Recipe By : Pasquale Bruno, Jr.
Serving Size : 6 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup warm water — 105-115 degrees
1 envelope active dry yeast — 2 1/5 teaspoons
2 teaspoons sugar
3 cups flour, all-purpose (unbleached)
2 teaspoons salt
1/4 cup corn oil
2 teaspoons olive oil
1 pound Italian sausage — casing removed
2 cans plum tomatoes — drained
2 cloves garlic — peeled and pressed
1 teaspoon dried oregano — crumbled
1 teaspoon dried basil — crumbled
3/4 pound mozzarella cheese — cut in 1/8″ slices
3 tablespoons grated Parmesan cheese — fresh
Salt and pepper — to taste

1. To make the dough: Pour water into a large mixing bowl. Sprinkle yeast
over water. Add sugar and stir to dissolve. Let stand for 10 minutes.

2. Add flour and salt; stir to combine. Add corn oil and mix until a dough
is formed. Knead by hand or in a heavy-duty mixer with a dough hook at least
6 to 7 minues, until completely smooth and satiny. (The dough can also be
made in the food processor, but use cool water.)

3. Lightly dust a large bowl with flour. Place dough in the bowl, dust the
top with a little flour, and cover with plastic wrap and then aluminum foil.
Let stand on the kitchen counter for 20 minutes. Refrigerate overnight.

4. The next day, lightly oil a 14-inch pizza pan that is 2 inches deep with
the 2 teaspoons of olive oil. Place the dough in the center of the pan.
Using your palms, stretch and push the dough toward the edge of the pan (as
the dough warms up, it will be easier to stretch). Pull the dough up the
side of the pan, pressing it against the side with your fingers (only about
1/4-inch of the pan sides should be showing) until it is quite thin. Cover
and set aside. (The dough can be made to this point and held, covered, about
1 hour until the topping is ready.)

5. To make the topping: Cook sausage in a saute pan over medium heat,
breaking it up and pressing it with the back of a wooden spoon to from large,
thick chunks, until just cooked through, about 4 minutes. Drain excess
grease from pan. Set sausage aside.

6. Place tomatoes in a mixing bowl. Crush completely with your hands and
drain. Crush again, then drain again. (You should have about 2 cups.) Add
garlic, oregano, basil, salt and pepper; stir. Set aside.

7. Arrange mozzarella slices, overlapping them slightly, over the crust.
Spread tomato mixture evenly over cheese. Sprinkle with Parmesan cheese and
arrange sausage evenly over tomatoes.

8. Bake on the bottom rack of a preheated 450-degree oven until the crust is
golden and pulls away from the sides of the pan, about 18 to 20 minutes. Let
stand for 10 minutes before serving.

– – – – – – – – – – – – – – – – – –

NOTES : In the topping, try pepperoni slices, bell pepper, onion or
mushrooms, alone or in combination, at your discretion.

Title: Polpette (Meatballs)
Categories: Main dish, Meats
Yield: 4 servings

1 lb Ground beef
2 ts Parsley
1 ea Slice white bread
1/8 ts Grated nutmeg
1/4 c Olive oil
1 ea Small lemon
2 ea Garlic cloves
1 ea Egg
1 x Salt and pepper

These polpette are glorified meatballs that have that typically
Italian flavor given by a mixture of lemon peel, garlic, and parsley
that is known as gremolada. This is a recipe from Lombardy.

Mince finely together the zest of 1 small lemon, 2 teaspoons parsley,
and 2 cloves of garlic. Add to this the ground beef, together with
the salt, pepper and nutmeg. Stir in the crumbled white bread that
has been soaked in milk and squeezed dry. Finally, stir in 1 beaten
egg. On a floured board, form the mixture lightly into small
flattened cakes about 1/2 inch thick and 1 1/2 inches wide. Do not
work the mixture or press it too much. Brown the cakes in 1/4 cup hot
olive oil for about 2 minutes on each side. Drain them and serve at
once.

1958 CHAMBERLAIN, Samuel
Italian Bouquet
Gourmet Distributing
Corporation
New York.
: RECIPE CLIPPED by Michael Prothro

MMMMM

Title: Crunchy Granola
Categories: Snacks, Diabetic
Yield: 16 servings

3 1/2 c Old-fashioned oats 1/4 c Sunflower or millet seeds
1/2 c Wheat germ 1/4 c Honey
1/2 c Coconut 1/4 c Oil
1/4 c Sesame seeds 1 tb Vanilla
1/4 c Almonds 1/2 c Raisins, reserve

NOTE: Approx 3/4 tsp of honey (12 calories) per serving.

Mix all together with electric mixer, spread evenly on 2 baking
sheets with edges, and bake in 250 F oven until golden brown (45 to
60 minutes).

Turn and stir after 30 minutes. Remove from oven, add raisins. Cool
and store in plastic bag. This is very good with milk for breakfast.
Makes 5 1/2 cups.

1/3 cup – 188 calories, 1 1/2 starch, 1 1/2 fat exchange 24 grams
carbohydrate, 5 grams protein, 8.9 grams fat, 3.7 grams fiber 9.2 mg
sodium, 176.3 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

Try granola in place of nuts for crunch in a plain cookie recipe.

MMMMM