Title: Chicken and Mushroom Soup
Categories: Soups/stews, Poultry
Yield: 2 servings

1/2 lb Boneless Chicken Breast 4 tb Sesame Oil
2 c Chicken Stock 2 tb Sherry
1 c Fresh Mushrooms, quartered 2 tb Fresh Parsley, chopped

Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the chicken and
mushrooms.
When the soup starts to boil again and all of the ingredients float to the
top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning. Add salt and pepper
if necessary.
Serve in individual soup bowls and sprinkle the parsley on top.
Serves 2.
From The Gazette, 91/02/13.

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Title: CREAM OF COQUILLES ST. JACQUES WITH LEEKS
Categories: Soups, Seafood, French
Yield: 4 servings

2 lg Leeks; white parts only,
– cut into 1-1/2″ julienne
2 tb Butter
1 c Fish Fumet
1/4 c Cream sherry
1 1/2 lb Large fresh scallops
– quartered
1 c Whipping cream
Salt
Freshly ground pepper

Wash leeks thoroughly, but do not dry. Melt butter in
heavy large skillet over low heat. Add leeks, cover
and let sweat until tender and translucent, stirring
occasionally, about 10 to 15 minutes. Remove from
heat and set aside.

Add Fish Fumet and sherry to skillet and heat just
until liquid trembles. Add scallops and poach 2
minutes. Remove scallops using slotted spoon and keep
warm. Increase heat and boil liquid until reduced by
half, scraping up any bits clinging to bottom of pan.
Add cream and continue boiling until thickened.
Return leeks to skillet and heat through. Season to
taste with salt and pepper. Divide leeks and sauce
among 4 heated serving plates and arrange scallops on
top. Serve immediately.

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Title: GENERAL TSO’S CHICKEN – HOM
Categories: Poultry, Chinese
Yield: 4 servings

3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
– cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts – dried citrus peel
-(soaked coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oil

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting
against the grain. Put it into a bowl together with
the soy sauce, rice wine or sherry, ginger, cornstarch
and 1 teaspoon sesame oil. Mix well, and then let the
mixture marinate for about 20 minutes. Heat the oil in
a wok or large skillet until it is very hot. Remove
the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until
it browns. Remove it and leave to drain in a colander
or sieve. Pour off most of the oil, leaving about 2
teaspoons. Reheat the pan over a high heat and then
add the dried chiles. Stir-fry them for 10 seconds,
and then return the chicken to the pan. Add the rest
of the ingredients and stir-fry for 4 minutes, mixing
well. Serve the dish at once.

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

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Tiramisu Toffee Torte

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
1 package pudding-included white cake mix
1 cup strong coffee — room temperature
4 egg whites
4 toffee candy bars (1/4 oz each) — very finely
chopped
Frosting:
2/3 cup sugar
1/3 cup chocolate syrup
1/2 8 oz package cream cheese — softened
2 cups whipping cream
2 tsp vanilla
1 cup strong coffee — room temperature
Garnish:
Chopped toffee candy bars or chocolate
curls, if desired

Heat oven to 350. Grease and flour two 9 or 8 inch round cake pans. In
large bowl,
combine cake mix, 1 cup coffee and egg whites at low speed until
moistened; beat 2 minutes at high speed. Fold in chopped toffee bars.
Spread batter in greased and floured pans. Bake at 350. Bake 9-inch
pans 20-30 minutes, bake 8-inch pans 30-40 minutes or until toothpick
inserted in centre comes out clean. Cool 10 minutes; remove from pans.
cool completely.

In med. bowl combine first 3 frosting ingredients, beat until smooth.
Add whipping cream and vanilla;beat until light and fluffy. Refrigerate
until ready to use.

To assemble cake:
slice each layer in half horizontally to make 4 layers. Drizzle each cut
side with 1/4 cup coffee. Place 1 layer, coffee side up on serving
plate, spread with 3/4 cup frosting. Repeat with second and third cake
layers. Top with remaining cake layer. Frost sides and top of cake with
remaining frosting. Garnish with chopped toffee bars. Store in
refrigerator.

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Title: CRANBERRY SWEET POTATOES
Categories: Vegetables, Fruits, Diabetic, Holidays
Yield: 6 servings

6 Sweet Potatoes 1/2 c Frozen Orange Juice
Concentrate 2 c Cranberries, fresh or frozen
Equal Sweetener, to taste (optional)

Bake the sweet potatoes in a 400-degree oven for about
40 minutes, or until they are soft. Combine the
orange juice concentrate and cranberries in a
saucepan. Bring to a boil. Lower the heat and simmer
until the cranberries pop and the sauce thickens. Add
the sweetener, if desired. Cut the tops of the sweet
potatoes open and press open from the bottom. Top each
potato with the cranberry orange sauce.

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Title: KAHLUA CHOCOLATE NUT SQUARES
Categories: Desserts
Yield: 6 servings

1 1/4 c Sifted all-purpose flour
3/4 t Baking powder
1/2 t Salt
1/2 c Butter, softened
3/4 c Brown sugar, packed
1 ea Large egg
1/4 c Plus 1 tblsp. Kahlua
1 c Semi-sweet chocolate pieces
1/3 c Chopped walnuts

———————————–ICING———————————–
2 T Butter
1 T Kahlua
2 T Milk or cream
1 1/3 c Sifted powdered sugar

Grease 7 x 11 in. baking pan. Preheat oven to 350 f. Resisft flour
with baking powder and salt. Cream butter and sugar; beat in egg.
Stir in 1/4 cup Kahlua, then add flour mixture, stir until well
blended. Fold on chocolate pieces and nuts. Spread evenly in prepared
pan. Bake 30 mins. or until top springs back when touched lightly in
center. Do not over bake. Remove from oven and cool 15 mins. then
brush top with 1 tblsp. Kahlua. Frost when completely cooled.
BROWN BUTTER ICING: In a saucepan heat butter until lightly browned.
Remove from heat. Add Kahlua, milk or cream and sifted powdered

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Chicken Jambalaya 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

6 Bacon slices

1/2 c Flour

2 tb Flour

1 1/2 ts Chili powder

1/8 ts Cayenne pepper

4 Chicken thighs

4 Chicken drumsticks

1 1/2 ts Salt

1/8 ts Black pepper

1 c Onion,finely chopped

1 c Celery,finely chopped

1 c Green bell pepper,chopped

2 Garlic cloves,minced

1 cn Tomatoes,undrained (28oz)

2 c Chicken broth

1 c Water

1 c Rice,uncooked

1 tb Worcestershire sauce

1/2 Bay leaf

1. In large Dutch oven, cook bacon over medium-low heat until crisp, about

10 minutes.

2. Remove bacon; set aside.

3. Mix flour, 1/2 teaspoon chili powder and the cayenne pepper.

4. Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in

seasoned flour to coat (reserve remaining flour).

5. Cook chicken in Dutch oven over medium heat, turning after 15 minutes,

or until brown on all sides.

6. Remove chicken; keep warm.

7. Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons

reserved flour mixture; cook over low heat, stirring, until dark brown,

about 8 minutes.

8. Add onion, celery, bell pepper and garlic, continuing to stir for 5

minutes (vegetables will remain slightly crisp).

9. Measure liquid from tomatoes and add enough water to make 1 cup; chop

tomatoes and add to Dutch oven.

10. Slowly stir in chicken broth, tomato liquid, water, rice, and 1

teaspoon each of salt and chili powder.

11. Return chicken to pan; add Worcestershire sauce and bay leaf.

12. Bring to a boil, reduce heat to lowest setting, cover and simmer 45

minutes, or until rice is done.

13. Sprinkle with crumbled bacon when ready to serve.

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Title: Fassoulatha (Bean Soup)
Categories: Soups, Dkuhnen msn
Yield: 6 Servings

1 c Large, dried white beans
2 Quarts of water
1 c Sliced celery (1/2″ Pieces)
2 c Chopped onion
4 Medium carrots, cut in 1/2″
Slices
1/2 c Chopped parsley
1 tb Tomato paste
1 c Olive oil
1 tb Crushed oregano
3 tb Wine vinegar

Bring beans to a boil in the water. Reduce heat and simmer for an
hour. Add remaining ingredients. Simmer for 2 more hours. Add salt
and pepper to taste. Serve with crusty bread.
Shared by Deborah Kuhnen, Mississauga, Ontario, Canada.

MMMMM

REVITHIA SOUPA (CHICK PEA SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Soups
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chick peas
6 c Cold water
2 Onions,thinly sliced
1 tb Olive oil
1 t Salt
Lemon juice or wine vinegar

1. Wash and soak chick p[eas overnight in water to
cover. The next day, rinse and drain. In a 4-quart
saucepan, bring 6 cups of water to a boil and add the
chick peas. 2. Remove the froth, then add the onion
and olive oil. Simmer until tender, about one to two
hours. Add salt at the end and hot water (not cold),
if needed to make more stock. 3. Serve hot with lemon
juice or vinegar. Makes six servings.

Nutritional analysis per serving: 80 calories, 3 grams
protein, 2 grams fat, 12 grams carbohydrates.

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CORN AND CHEESE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk 8 1/2-oz corn muffin mix
1 c Nonfat milk
1 c Low-fat cottage cheese
2 lg Eggs
1/2 c Shredded cheddar cheese
-(packed) (about 2 oz)

Preheat oven to 400F. Line 12 standard-size muffin
cups with paper liners. Combine muffin mix, milk,
cottage cheese and eggs in large bowl. Using electric
mixer, beat until well combined. Mix in cheddar
cheese. Let stand 5 minutes. Spoon batter into
prepared cups, dividing equally. Bake until muffins
are brown on top and tester inserted into center comes
out clean, about 30 minutes. Let muffins cool to room
temperature.

Source: Bon Appetit (8/95)

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