CELERY-APPLE SALAD WITH CURRANTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits
Madison

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Dried currants
1 large Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts — cracked
in large pieces
2 tablespoons Walnut oil
Lemon juice — =OR=- Champagne vine
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them aside
to soften while you cut the celery and apples. When they’re soft, after
10 minutes or so, drain them and squeeze out the water. Separate the
stalks of celery and peel the tougher outer stalks. Slice the celery
into thin pieces, straight across or at an angle. Cut the apples into
quarters or sixths if they’re large and thinly slice them crosswise.
Finely chop the celery leaves and the parsley and crack the nuts.
Combine the celery, apples, currants, celery leaves, parsley and
walnuts in a bowl. Toss them with just enough walnut oil to coat
everything lightly. Add the lemon juice or vinegar to taste, salt
lightly, season with pepper and toss again.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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PULISZKA – POLENTA WITH FETA CHEESE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corn meal, polenta
2 c Water
4 oz Butter
4 oz Feta cheese
8 oz Sour cream
1 tb Dill, chopped

Cook Polenta in slightly salted water. Add butter.
Stir it well. When all water disappeared, add feta
cheese and sour cream but do not stir to well, and do
not cook it anymore. The cheese and the sour cream
should not be blended in the polenta, but vaguely
mixed in. Before serving heat it up in the oven,
sprinkle freshly chopped dill on top. This is a
delicious dish!

You can also top it with fried onions: slice large
purple or white onions in thin rings, fry them without
anything in hot oil or butter until dark brown and
crisp, drain it, salt it and sprinkle on the polenta.

Shared by JANOS KORDA, Prodigy ID# DNPM90C.

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Kielbasa Bean Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups water
1 medium potato — peeled diced
2 carrots — peeled sliced
1 medium onion — chopped
1/3 cup celery — chopped
8 ounces smoked kielbasa — thinly sliced
1 can (11 1/2 oz.) bean with bacon soup — undiluted
Chopped fresh parsley — (optional)

In a large saucepan, bring water and vegetables to a boil. Simmer 10 minutes o
r until vegetables are tender. Add kielbasa and soup. Heat through. Garnish w
ith parsley, if desired. 6 servings.

busted by sooz

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Chopstix Glass Noodle Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SALAD—–
8 oz Bean threads or rice sticks
1 c Shredded red cabbage
1/2 lb Snow peas
1 Sweet red pepper
3 oz Enoki mushrooms
3 oz Daikon sprouts
-OR- other sprouts
—–DRESSING—–
2 tb Finely minced fresh ginger
2 Garlic cloves
1 tb Grated or minced orange peel
1/4 c Minced cilantro
1/4 c Minced green onions
9 tb Red wine vinegar
1/4 c Oriental sesame oil
2 tb Safflower oil
1 tb Sugar
1 t Chinese chili sauce
1 t Salt

Soak bean threads or rice sticks in hot water until soft, about 30
minutes. Drain thoroughly and cut into 4-inch lengths.

Snap off stems of snowpeas and discard. Blanch snowpeas for 5
seconds in in 2 quarts boiling water. Immediately transfer snowpeas
to a bowl of ice water. When cold, drain and pat dry, then cut into
fine slivers. Stem and seed pepper, then slice into 2-inch slivers.
Remove and discard dirty ends of mushrooms and separate strands.

In a food processor or blender, mince the garlic and ginger. Add
orange peel, cilantro and green onions. Process until finely minced,
then add remaining dressing ingredients and blend to combine.

To assemble, combine the bean threads (or rice sticks) with the other
salad ingredients. Pour the dressing over and toss to combine
thoroughly. May be prepared up to 2 hours in advance.

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Favorite Fruit Clafouti

Recipe By : Better Homes and Gardens – June 1997
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 egg white — slightly beaten
2 eggs — slightly beaten
1/3 c granulated sugar
3 tbsp honey
2 tbsp fruit-flavored liqueur
1 tsp vanilla
dash salt
1 1/2 c plain nonfat yogurt
1 c all-purpose flour
3 c raspberries, blueberries or sliced strawbe
2 tsp sifted powdered sugar

In a large bowl beat together egg whites, eggs, granulated sugar, honey,
liqueur, vanilla and salt with a wire whisk or an electric mixer on low
speed till light and frothy. Stir in yogurt till mixture is smooth.
Add flour; beat till combined and mixture is smooth.

Grease a 10-inch quiche dish; arrange desired berries in bottom of
dish. Pour batter over fruit. Bake in a 375° oven for 30-35 minutes or
till center appears set when shaken. Cool on a wire rack for 30
minutes. Serve warm. Just before serving, sprinkle with powdered sugar
and, if desired, garnish with additional raspberries and edible flowers.

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Basic Balti Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Balti Indian
Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 T Vegetable oil
4 Onions, chopped
Small piece of ginger,
Peeled and grated
1 Large garlic clove, crushed
1 Tomato, chopped
1 T Paprika
1/2 t Turmeric
1/2 t Cumin (ground)
1/2 t Ground coriander
1 t Chili powder
Fresh chopped coriander
(a handful)
Salt to taste

Heat the oil in a large saucepan over moderate heat. Fry the onions,
ginger and garlic until the onions are translucent. Add the tomato and
stir-fry, breaking it up with the spoon. Pour in 300 ml / 1/2 UK pint
water, and stir in the other ingredients. Bring to the boil. Lower heat,
cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour
into a blender or food processor and liquidize.
(Note: this is only one formula of thousands possible. There’s no more
a single recipe for Balti sauce than there’s a single recipe for chili.
Some cooks like more garlic, some more chili powder; some use fresh
chilies as well: some add yogurt, coconut, cream…you name it.)
(Adapted from 100 BEST BALTI CURRIES, Lowe Davidson)

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ChineseCabbage Salad

Recipe By : Pat Cameron
Serving Size : 6 Preparation Time :20:00
Categories : Entrees Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 head cabbage — shredded
4 stalks scallion — minced
1/2 cup almond slivers — toasted
2 Tablespoons sesame seeds — toasted
1/3 cup oil
1 Tablespoon soy sauce
1 Tablespoon sesame oil
2 Tablespoons rice vinegar
2 Tablespoons sugar
1 packet Ramen flavoring
1/2 teaspoon ginger — grated
1 can mandarin oranges
1 package Ramen noodles

Combine all vegetables and fruit. in a large bowl. Mix oil, sesame oil,
rice vinegar, sugar and flavor packet in a jar and shake well. Just before
serving break Ramen noodles into small pieces, mix with sesame seeds and
toss into salad. At the very last minute before serving pour the dressing
onto the salad and toss to combine.

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^ ^ ^
/ /
| / /
/ / / Suechef@sover.net Sue Meachem
Soigne Catering
|_____|

Title: LEMON CHIFFON PIE
Categories: Pies
Yield: 8 servings

1 Deep dish pie shell,baked
1 ts Unflavored gelatin
1/4 c Water
3 Large eggs,separated
1 c Sugar
1/2 c Lemon juice
2 ts Grated lemon peel
3 Drops yellow food coloring
1 c Whipped topping,thawed
1 Chocolate shavings,garnish
1 Lemon slices,garnish

Servings: 8

Soak gelatin in water.In double boiler over gently simmering water,
beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until
mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and
food coloring.Stir well.Cool in refrigerator about 1/2 hour until
slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon
mixture.Fold in whipped topping.Spoon into baked pie
crust.Refrigerate 2 to 3 hours before serving.garnish with chocolate
shavings and lemon slices.

MMMMM

SWEET-SOUR FRANKS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Crock
Hot Dogs Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chili sauce
1 c Currant jelly
3 tb Lemon juice
1 tb Mustard — prepared
2 lb Hot dogs — or cocktail franks
2 cn Pineapple chunks — 27 ozs.
drained

Combine first four ingredients in removable liner; mix well to break up
jelly chunks. Place liner in base. Cover and cook on high 15 to 20 minutes
to soften jelly and blend sauce ingredients. Cut hot dogs in bite-size
pieces and add. Add pineapple. Cover and cook on high for 2 hours; or low
for 4 hours. Set control to low to maintain temperautre while serving.

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Title: SEVEN FLAVOR CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

4 tb Soy sauce, divided
2 tb Sesame oil, divided
1 tb Cornstarch
2 Boneless, skinless chicken
Breast halves, cut into
Thin strips.
8 oz Uncooked vermicelli
1 tb Sugar
2 tb Distilled white vinegar
2 tb Vegetable oil, divided
1 md Carrot, julienned
1/4 lb Fresh snow peas, trimmed
And julienned
1/2 c Chopped green onions and
Tops
1 tb Minced fresh ginger root
3/4 ts Crushed red pepper

Blend 1 tbsp each soy sauce and sesame oil with
cornstarch; stir in chicken. Let stand 10 minutes.
Break vermicelli in half and cook according to package
directions, omitting salt; drain and keep warm in
large mixing bowl. Dissolve sugar in remaining soy
sauce, sesame oil and vinegar; set aside. Heat 1 tbsp
vegetable oil in hot wok or large skillet over high
heat. Add chicken and stir fry 3 minutes, remove.
Heat remaining vegetable oil in same pan. Add carrot
and snow peas;stir fry 1 minutes. Add remaining 3
ingredients and stir fry 1 minutes longer. Remove from
heat; stir in chicken and venegar mixture. Pour over
vermicelli and toss together to combine. Serve
immediately.

Origin: Journal American, January 13 1993 Shared by:
Sharon Stevens

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