SWISS FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Garlic clove
1 2/3 c Dry white wine
1 lb Gruyere cheese, coarsely gra
-ed
2 ts Cornstarch
1/4 c Kirsch (or more)
Nutmeg to taste, freshly gra
-ed
2 French bread, in 1-inch cube

Rub the inside of a heavy saucepan with the garlic,
add the wine and heat it over mod-low heat until it is
hot. Add the cheese by handfuls, stirring. Cook the
mixture, stirring, until smooth, keeping it just below
simmering point. In a small bowl, stir together the
cornstarch and 1/4 cup kirsch. Mix well and add to the
Gruyere mixture with nutmeg and pepper to taste. Heat,
stirring constantly, just until it begins to bubble.
Do not let it boil. Transfer to a heated fondue pot
and keep it hot over a low flame. If fondue becomes
too thick, add some additional kirsch to thin. Spear
bread cubes with long fondue forks and dip them into
the cheese. a 1967 Gourmet Mag. hippy-dippy favorite

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Phyllo Chicken Pot Pie

Recipe By : Tyson
Serving Size : 6 Preparation Time :0:38
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breasts
1/4 tsp seasoned salt
1 lg baking potato — cubed
1 sm onion — cut into thin wedges
2 med carrots — diced
1 14.5oz can low-sodium chicken broth
1/2 tsp poultry seasoning
1/8 tsp pepper
1/4 c flour
1/2 c fat-free sour cream
6 sheets phyllo dough — thawed
2 tbsp margarine or butter — melted

Preheat oven to 375°. Rinse chicken with cold water and pat dry with
paper towels. Cut into 1/2-inch pieces and sprinkle with seasoned salt.

Spray large nonstick skillet with cooking spray and heat over
medium-high heat. Add chicken and onion and cook and stir 5-7 minutes
or until chicken is no longer pink. Add potato, onion, carrot, 1/2 cup
broth, poultry seasoning and pepper. Bring to a boil. Cover and cook
over medium-low heat 5-6 minutes or until vegetables are tender.
Meanwhile, blend flour into remaining broth. Blend broth mixture into
vegetables. Cook and stir 1-2 minutes, or until thickened. Remove from
heat. Stir in sour cream; set aside. On work surface, layer phyllo
sheets, brushing between layers with margarine, reserving a small amount
for finished pie. Fit phyllo layers into spray-coated, deep 2-quart
casserole. Fill with chicken mixture. Fold edges of phyllo over
filling; brush with remaining margarine. Bake at 375° for 35-45 minutes
or until golden brown and filling bubbles.

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From: ffrisch@fmsrlu.srl.ford.com (Florian Frischmuth)
Date: 30 Jun 1995 18:38:29 GMT

Thumb Print Cookies

2/3 cup butter
1/3 cup sugar
2 egg yolks (retain whites, slightly beaten)
1 tsp vanilla
1/2 tsp. salt
1 1/2 cups sifted flour
3/4 cups finely chopped nuts (optional)

Cream butter and sugar together until fluffy. Add egg yolks, vanilla
and salt and beat well. Gradually add flour, mixing well.

Shape into 3/4-inch balls, dip in egg whites and roll in nuts. Place
1 inch apart on greased cookie sheet. Press down center of each with
your thumb.

Bake at 350F for 15 to 17 minutes. Cool slightly, then remove from pan
and cool completely on rack. Before serving, fill centers of cookies
with your favorite jam.

Peanut Butter Puffs

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup peanut butter
1/2 cup powdered sugar — sifted
2 tablespoons butter
1 teaspoon vanilla
7 sheets phyllo dough
1/3 cup butter — melted
1/2 cup semisweet chocolate pieces — melted
1/4 cup pecans — chop

For cookie filling, stir together the peanut butter, powdered sugar, 2
tablespoons of butter and vanilla until well mixed. Set aside.

Brush 1 sheet of phyllo dough with some of the melted butter. (Keep
remaining sheets covered with a damp towel to prevent them from drying out.)
Cut phyllo sheet lengthwise into 4 long strips. Place a slightly rounded
teaspoon of the peanut butter filing about 1″ from one end of one of the
strips. Starting at the same end with the filing, fold a corner of the dough
over the filling so it lines up with the other side of the strip, forming a
triangle. Continue folding like a flag in a triangular shape, using the
entire strip. Repeat with the remaining cut strips and sheets of phyllo.
Brush each triangle with melted butter and place on an ungreased cookie
sheet, seam side down. Bake in a 400 oven for 6 to 8 minutes or until
golden. Cool on wire racks.

Pipe or drizzle the tops of the triangles with melted chocolate (thin
chocolate with melted shortening, if necessary). Or, if desired, spread
cookies with chocolate and sprinkle with chopped pecans. Cool until
chocolate sets. Serve immediately or cover and chill for up to 2 days.
Makes 28.

You can freeze the UNFROSTED triangles to have on hand for last minute
holiday entertaining or gift giving. Decorate with chocolate and nuts just
before serving.

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Title: TRIFLE (RASPBERRY.CUSTARD BOWL)
Categories: Desserts, Alcohol
Yield: 1 servings

1/2 c Sugar
3 tb Cornstarch
1/4 ts Salt
3 c Milk
1/2 c Dry white wine
3 Egg yolks,beaten
3 tb Butter or
-margarine,softened
1 tb Vanilla
2 1/2 oz Whole blanched almonds
2 pk Ladyfingers (3oz)
1/2 c Red raspberry preserves
1 pk Frozen red
-raspberries (12oz)
1 c Chilled whipping cream
2 tb Sugar

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually
stir in milk and wine. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Gradually stir at least half of the hot
mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1
minute. Remove from heat. Stir in butter and vanilla until butter melts.
Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3
minutes; drain. Carefully cut almonds lengthwise in half with sharp knife.
Split ladyfingers lengthwise in half; spread each half with raspberry
preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides
up), 1/4 cup of the halved almonds, half of the raspberries and half of the
pudding; repeat. Arrange remaining ladyfingers around edge of bowl in
upright position with cut sides toward center. (It may be necessary to
gently ease ladyfingers down into pudding about 1 inch so that they remain
upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons
sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
Garnish with remaining almonds and reserved raspberries. NOTE: Do not use
soft-type margarine in this recipe. From: Sandee Eveland

—–

Hot Chicken Wings

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds chicken wings
6 ounces tabasco sauce
1/2 cup butter — melted

Cut the chicken wings in two at the joints. In a large frying pan or skillet;
heat to 360¡ enough oil (or shortening) to cover the chicken wings. Add the
wings and fry until crisp, about 12-15 minutes.

To bake, preheat the oven to 450¡. Spread the chicken wings out on a baking
sheet in one layer and bake 45 minutes.

To make the sauce, combine the tabasco and melted butter and blend thoroughly.
As soon as the chicken wings are cooked, douse with the sauce, and serve
immediately.

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Per serving: 366 Calories; 32g Fat (78% calories from fat); 19g Protein; 1g
Carbohydrate; 120mg Cholesterol; 236mg Sodium

Date: Mon, 23 May 94 18:52:05 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Asparagus and Shitake Risotto
—————————–
2 cups arborio rice
3-5 cups broth (or water with bullion cube added)
2 splashes red wine or sherry (about 1 1/2-2 tablespoons)
salt and pepper to taste
8 sun dried tomatoes, not packed in oil
1/2 pound asparagus
1 cup dried shitake mushrooms (or your favorite dried variety)
1 cup hot water
1 onion
2-4 cloves garlic, minced

Soak mushrooms in hot water for 15 minutes (cover and force mushrooms
to be submurged). Squeeze out excess water and coursely chop. Chop
asparagus into 1-inch pieces. Chop onion.

In a large pot saute onion in water for a minute or two. Add garlic
and diced sun-dried tomatoes and wine (or use 1/4 cup water). Cook for
5 minutes, until onion is soft. Add rice, stirring, for about 1
minute. Deglaze pan with 1/2 cup broth. When water boils, bring to
medium and stir constantly. When water is absorbed, add an additional
1/2 cup water. Keep adding water in 1/2 cup increments and stirring
constantly. After 5 to 10 minutes of this, add asparagus. Continue
until rice is tender, about 25 to 30 minutes. Season with salt and
pepper. Serve immediately.

I’ve never had risotto before, so I can only wonder if this is how it
is supposed to taste. If anyone ever tries this, let me know how it
comes out.

Title: Tomatoes, Mozzarella and Basil (FJVM15A)
Categories: Salads, Dressings, Vegetables
Yield: 1 servings

3/4 lb Mozzarella cheese; low-fat
3 ts Basil;
2 tb Lemon juice
1/3 c Olive oil
Spinach leaves
Black pepper

Cut tomatoes in half, slice each half into 3 wedges. Cut cheese into
1-inch cubes. Mix basil with lemon juice and olive oil, pour just
enough over spinach to moisten. Arrange spinach on chilled salad
plates. Toss cheese and tomatoes with remaining dressing, arrange
over spinach. Sprinkle with black pepper.

MMMMM

Title: Black Bean Soup with Sour Cream and Mango Salsa
Categories: Soups/stews, Appetizers, Mexican, Beans, Salsa
Yield: 4 servings

2 c Black turtle beans 1 c Diced onion
1 ea Diced carrot 2 ea Diced celery stalks
3 ea Strips of bacon 2 c Chicken stock
1 ea Salt and pepper 4 ea Bay leaves
1 tb Honey

Combine all the ingredients and add enough water to cover the beans. Bring
to a boil, then reduce to a simmer and cook until beans are thoroughly
cooked. Add more water as required. Remove bay leaves and puree the soup
in a blender. Then pass the soup through a fine sieve to remove the skins
of the beans.

—–

Title: Grandma’s Chicken Soup
Categories: Poultry, Soups, DPIinc
Servings: 8

8 ea Thighs, chicken, skinned,
— broiler/fryer type
2 ea Carrots, cut in 1/8-inch
— slices
2 ea Celery, ribs, cut into
— 1/4-inch slices
2 md Turnips, pared, cubed
1 lg Onion, chopped
8 c Water
1/3 ts Salt
1/4 ts Pepper
1/4 ts Seasoning, poultry
1/8 ts Thyme
1 c Noodles, egg, wide

Put the thighs in a large sauce pan or Dutch oven. Layer the
carrots, celery, turnips and onion over the chicken. Add water, salt,
pepper, poultry seasoning and thyme. Cook, covered, over medium heat
until mixture boils. Reduce heat and simmer for about 45 minutes or
until the vegetables and chicken are both fork tender.

Remove chicken; cool. Remove the chicken meat from the bones;
discard the bones. Cut chicken into bite-sized pieces.

Heat mixture to boiling; stir in the noodles. Cook, uncovered,
for 5 to 7 minutes or until the noodles are done.

Stir the chicken back into the soup – simmer for two minutes, and
serve.

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

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