Chicken and Noodle Cacciatore

Recipe By : Smart Shopper’s Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Budget Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stewing chicken — –(4-5 lb)
3 cups water
1 each stalk celery
1 slice onion
1 1/2 tablespoons salt
2 tablespoons vegetable oil
1 clove garlic — minced
3 1/2 cups tomatoes (canned)
8 each stuffed olives
1 can mushrooms (3 oz) — sliced
1/2 cup green pepper — cut in strips
1/8 teaspoon pepper
1/4 teaspoon basil
1 pound wide noodles

Wash chicken and place in large deep kettle with water, celery, onion
slice and 3/4 teaspoon salt. Cover tightly and simmer 3 to 4 hours until
tender. Cool. Remove meat and cut in large serving pieces; reserve
broth. Heat vegetable oil in large skillet; saute chopped onion and
garlic until soft. Add tomatoes, olives, mushrooms, green pepper, 1/4
teaspoon salt, pepper and basil. Continue cooking over low heat 20
minutes. Skim fat from chicken broth; measure broth and add enough water
to make 5 cups; pour into large saucepan. Bring to a boil; add remaining
2 1/2 teaspoons salt, and noodles. Bring to a boil; cook 10 to 15
minutes or until tender. Drain; place in shallow 2 quart baking dish.
Heat oven to 350. Arrange chicken on noodles; pour sauce over all. Bake
20 minutes. Makes 8 servings.

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NOTES : Thrifty, delicious and well worth the time it takes to prepare
it.

VERA’S SQUASH PIE (1945)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1 t Salt
1 t Cinnamon
1 t Nutmeg
3/4 ts Ginger
1/4 ts Mace
1 c Steamed squash, strained
3 Eggs
1 c Heavy cream or evaporated
-milk
1 Pastry for 9-inch pie pan

Add sugar, salt and spices to squash and mix thoroughly. Beat eggs,
add cream and mix with squash. Line 9-inch pie pan with pastry and
pour in squash mixture. Bake in a very hot oven (450 degrees) 10
minutes then reduce heat to 350 degrees and bake 40 minutes longer or
until knife inserted in the center come out clean.

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Salad Ole w/Chili Vinaigrette

Recipe By : Holiday Celebrations
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup long grain rice
1 15 oz. can pinto beans — rinsed and drained
1 1/2 cups frozen whole kernel corn — thawed
3 green onions — sliced
1/4 cup red sweet pepper — chopped
1/4 cup vegetable oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeno peppers, stemmed — halved seeded
1 to 2 tsp. chili powder
1/4 teaspoon salt
1/2 teaspoon ground cumin

Cook rice in salted water as directed on the package. (The rice can be
cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large
bowl. Toss ligtly to mix.

Combine oil, lime juice, vinegar, brown sugar, jalapeno pepper, chili powder,
cumin and salt in a blender container or food processor bowl. Cover and
blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving
time or up to 2 days. Serve at room temperature. Makes 8 to 10 servings.

Serve with “Oklahoma Style Brisket Sandwiches”

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BLACK BEAN SOUP #3

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Oil, olive
1/2 lb Salt pork — diced
1 lb Ham hocks — 2″ pcs.
8 lg Onions, chopped
6 Garlic cloves — minced
6 Celery stalks — chopped
2 lb Beans, black
1/2 ts Pepper, cayenne
4 ts Cumin, ground
4 cn Chicken Broth (large)
1/4 c Vinegar, wine
1 c Sherry, dry
Condiments

Heat oil in a 10 to 12 qt. pan over med. heat. Add
salt pork, ham, onion, garlic, celery. Cook, stirring
occasionally, until vegs. are very soft and lightly
browned (abt. 40 min.)
Rinse and sort beans, drain, and add to pan along
with red pepper, cumin and broth. Bring to a boil over
high heat; reduce heat, cover and simmeer until bean
mash easily–2 to 3 hrs. (If using ham hocks, remove
cool. Shred meat return to pan–discard skin
bones.) Skim and discard fat from soup.
Whirl soup, a portion at a time, in blender or food
processor until smooth. Stop here if serving next day.
Cover and refrigerate.
Return soup to pot and heat to steaming, stirring
often. Blend in vinegar and sherry.
Pass condiments at table to add to individual
servings.
CONDIMENTS: Arrange in separate bowls: 3 lb. warm
kielbasa, cut into 1/2″ slices; 6 cups hot cooked
rice; 8 hard boiled eggs chopped; 2 cups small sweet
pickle spears,and 2 cups diced bell pepper.
Unknown source.

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Rhubarb Cobbler

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Filling—–
1 1/2 Cups Sugar
3 Tablespoons Cornstarch
1/4 Teaspoon Cinnamon
2 Tablespoons Unsalted Butter
6 Cups Fresh Rhubarb — cut in 1-in. pieces
1/4 Cup Water — (plus 2 Tbsp.)
2 Tablespoons Unsalted Butter
—–Topping—–
1 Cup Flour
2 Tablespoons Sugar
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/4 Cup Unsalted Butter
1 Egg — slightly beaten
1/4 Cup Milk

Preheat oven to 400.

FILLING: Combine sugar, cornstarch, and cinnamon in a saucepan. Stir in
rhubarb and water. Cook and stir until thickened and bubbly. Stir in
butter.

TOPPING: Stir together flour, sugar, baking powder, and salt. Cut in
butter until mixture resembles coarse crumbs. Combine egg and milk; add
all at once to flour mixture.

Put filling in a 1 1/2 -quart casserole and immediately spoon topper in 8
mounds on top. Bake about 20 minutes.

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Title: Barbecue Time Baked Beans
Categories: Side dish
Yield: 8 servings

1 lb Dried navy beans
2 tb Vegetable oil
2 md Onions, cut into small dice
1 cn Italian plum tomatoes,
-drained and coarsely
-chopped (28 oz; reserve
-1/2 cup juices)
1/2 c Ketchup
1/4 c Dark molasses
1/2 c Dark brown sugar
2 tb Worcestershire sauce
1/2 t Dry mustard
Salt to taste
Freshly ground black pepper
-to taste

The secret to tender baked beans is to leave the salt out until they
are finished cooking. For some reason, salt toughens them. To pamper
your tummy, rinse off the beans when they are finished soaking in
several changes of cold water. This recipe is easy to prepare ahead
and cooks in only two hours.

1. Place the beans in a bowl, cover with cold water and soak
overnight. Drain and rinse beans very well under cold water.

2. Place the beans in a large, heavy pot. Add enough water to cover
the beans by 2". Bring water to a boil, reduce heat to a simmer and
cook for 45 minutes, or until beans are tender but not mushy. Skim
off any foam that rises to the surface. Drain the beans.

3. Place the oil in a large, heavy ovenproof casserole. Add the
onions and wilt over medium-low heat until transluscent. Remove from
heat and stir in the beans.

4. Stir in the tomatoes and reserved juices along with all remaining
ingredients except the salt and pepper.

5. Bake, covered, for 45 minutes. Uncover and bake for 30 minutes
more. Season to taste with salt and pepper.

Per serving: 327 calories, 5 grams fat, no cholesterol.

MMMMM

Title: Steamed Fish with Ginger
Categories: Fish, Chinese, Ethnic
Yield: 1 servings

1 Whole fresh fish; about 1-2
-pounds (yellowtail or
-snapper)
2 Whole green onions; trimmed
2 Shredded green onions
5 sl Ginger root, 1/4″ thick;
-shredded
1 tb Soy sauce
2 tb Vegetable oil
1 ds White pepper
1/2 ts Salt (opt)

Clean the fish, wash it well in cold water inside and
out, and pat dry. Lay the fish on a plate with 2 whole
green onions under the fish. Place the dish in a
streamer, which sould be full of boiling water. Steam
the fish over high heat for 12 to 15 minutes without
opening the steamer. When fish is done, remove from
steamer. Sprinkle the fish with the shredded green
onions, ginger root and soy sauce. Heat wok on hihg,
then add about 2 tablespoons of vegetable oil. Once
the oil is hot, pour it on top of the fish. Add a
dash of white pepper and a few drops of sesame seed
oil. Serve immediately.

Nutritional info per serving: 562 cal; 60g pro, 5g
carb, 32g fat (53%)

Source: Miami Herald 3/24/96
Paul Yan, Bamboo Garden, North Miami Beach, Florida

—–

Title: Stir-Fried Pork with Napa Cabbage
Categories: Diabetic, Main dish, Diabetic, Vegetables
Yield: 1 servings

4 tb Beef broth 4 c Shredded Napa cabbage
1/2 ts Minced garlic 1/2 ts Salt
1/2 ts Minced fresh gingerroot 1/2 ts Red pepper flakes
1 lb Pork tenderloin, cut into 8 Green onions, chopped
1 1/2 By 1/2-inch strips

Heat broth in a large nonstick frying pan or in a wok. Stir-fry the
garlic, ginger, and green onions for 1 minute. Add pork and stir-fry
until pink color is nearly gone, about 1 minute. Mix in cabbage,
cover, and continue cooking for 3-5 minutes or until cabbage is
tender, stirring once. Season with salt and red pepper flakes to
taste. 6 Servings 1 Serving: 3/4 cup Nutritive values per serving: 2
gm. carbohydrates; 23 gm. protein; 4 gm. fat; 135 calories; 1.1 gm.
fiber; 277 mg. sodium; 70 mg. cholesterol Food Exchanges per serving:
3 Lean Meat Exchanges. Low-sodium diet: Omit salt.

MMMMM

General Tso’s Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds chicken — 1 inch cubes
1 egg
1 cup flour
5 stalks bok choy — sliced
1 each red, green, and hot pepper — in strips
3/4 cup water
3 tablespoons each:soy sauce, corn starch, sugar
white vinegar, Chinese cooking wine,
2 tablespoons chinese chili paste w/ garlic
1 teaspoon each: fresh ginger, hoisin sauce
12 black peppercorns
2 cloves garlic
1 tablespoon oil for stir frying
oil for deep frying
1/2 teaspoon cayenne

Dip chix in egg, flour and fry. In bowl, mix water, soy, starch, vinegar,
hoisin,wine, sugar, chili paste, peppercorns, cayenne. Heat tbl oil in wok and
stir fry garlic and ginger. In a few seconds, add peppers and bok choy. Fry 1
min, add sauce and meat. Stir til sauce thickens and coats. Serve on rice.

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KLOSSEL SUPPE (DUMPLING SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Butter or vegetable
-shortening
2 Eggs, separated
1/2 ts Salt
1 tb Parsley, minced
1/4 ts Nutmeg
1 1/8 c Bread or coffee cake
-crumbs
1 qt Beef broth

Cream the butter, add egg yolks, salt, parsley, and
nutmeg and mix well. Add the crumbs and beaten egg
whites. With hands dipped in flour, roll dough into
little balls the size of a walnut. Cook slowly,
uncovered, in beef broth for 10 minutes. May also be
cooked in pea or rice soup.

Source: Amana Colony Recipes – Family-size recipes of
the foods prepared and served in the Amana Villages
for over a century. Compiled by The Ladies Auxiliary
of the Homestead Welfare Club, Homestead, Iowa – 1948

Posted on GEnie Food Wine RT Jun 07, 1993 by
COOKIE-LADY [Cookie]

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

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