Title: MANDARIN CHICKEN CREPES
Categories: Chinese, Chicken
Yield: 6 servings

3/4 c All purpose flour
1/8 ts Salt
2 Eggs
3/4 c Milk
1 tb + 1 teaspoon vegetable oil
-divided
1 1/4 lb Boneless chicken breasts cut
-into 1/2 inch pieces
1 Chopped onion
1 Cut in half garlic clove
1 ts Minced ginger root
1 tb Cornstarch
Water
2 tb Firm packed light brown
-sugar
1/4 c Cider vinegar
1 tb Lite soy sauce
1/8 ts Pepper
1 cn (11-oz) mandarin oranges
-drained and juice reserved
1 cn (8-oz) sliced drained water
-chestnuts
1 tb Chopped parsley

In large bowl, combine flour and salt. In small dish,
whisk together eggs, milk and 1 tablespoon of oil;
pour into flour mixture. In 6 inch skillet or crepe
pan, heat 1/4 teaspoon oil over medium heat. Pour 2
tablespoon batter in pan; swirl into thin layer. Cook
until bottom is golden brown, then flip and cook
second side 10 seconds. Repeat with remaining batter,
layering crepes between wax paper; set aside. In large
skillet, over high heat, saute chicken in remaining 1
teaspoon oil until browned; remove to bowl. Reduce
heat to medium; saute onion, garlic and ginger root
until soft; remove garlic. In large dish, combine
cornstarch, 2 tablespoon water, the brown sugar,
vinegar, soy sauce and pepper. Add water to mandarin
juice to equal 1 cup; stir into cornstarch mixture and
add to skillet. Reduce heat to low; simmer, uncovered
5 minutes, stirring occasionally. Set aside 1/4 cup
sauce; reserve a few oranges. Add chicken, water
chestnuts and remaining oranges to skillet; simmer,
uncovered, 3 minutes. To fill crepes, place 1/2 cup
filling in center of crepe; fold edges over middle,
using sauce to seal. Spoon small amount of sauce and
oranges over each crepe; sprinkle with parsley.

—–

Title: SACRAMENTO FRUIT BOWL
Categories: Salads, Fruits, Salli’s
Yield: 12 servings

2 c Water
1 1/2 c Sugar
3 tb Lemon juice
2 tb Anise seeds
1/2 ts Salt
1 sm Pineapple
1 sm Honeydew melon
1 sm Cantalope
2 sm Oranges
2 lg Nectarines
2 lg Purple plums
1/2 lb Grapes, seedless
2 Kiwi fruit

In 2-quart saucepan over medium heat, cook water,
sugar, lemon juice, anise seeds and salt 15 mins, or
until mixture becomes light syrup. Refrigerate until
syrup cools. Meanwhile, remove peel from pineapple,
honeydew melon, cantalope. Cut pulp from pineapple and
melons into bite-size chunks. Peel and section
oranges. Slice nectarines and plums into wedges; do
not peel.Slice grapes in half. In large bowl, combine
fruits. Pour chilled syrup through strainer over the
fruit. Cover and refrigerate until well chilled,
stirring occasionally. TO SERVE: Peel and slice kiwi.
Gently stir into the fruit mixture.

—–

Orange Cinnamon Chicken

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Pounds Chicken pieces
1 Cup Chicken broth
1 Cup Raisins or sultanas
1 Tablespoon Flour
1/4 Pound Butter
2 Cups Orange juice
1/4 Teaspoon Cinnamon
Salt and pepper to — taste

Heat butter in a large skillet, and brown chicken. Remove chicken to cooker
as the brown. Combine all other ingredients, except flour, in skillet. Mix
well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or
until chicken is tender. Remove one cup of sauce from pot and combine with
flour, mixing well. Return sauce flour mixture to the pot. Turn pot on HIGH
and cook and additional half hour.

– – – – – – – – – – – – – – – – – – =

Tiramisu #2

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pan di Spagna — baked and cooled
—–ESPRESSO SYRUP—–
1/4 cup Water
1/3 cup Sugar
1/2 cup Very strong brewed espresso
1/4 cup Italian brandy
—–FILLING—–
3 Egg yolks
1/3 cup Sugar
1/3 cup Sweet Marsala
1/2 pound Mascarpone — room temperature
1 cup Heavy cream
—–FINISHING—–
1 cup Heavy cream
2 tablespoons Sugar
Cinnamon
Coffee grounds

FOR THE SYRUP: Combine the sugar and water in a saucepan and bring to a boil.
Cool and stir in the coffee and brandy. FOR THE FILLING: Whisk the yolks in the
bowl of an electric mixer and whisk in the sugar and Marsala. Whisk over a pan
of simmering water until thickened. Remove and beat by machine until cold.
Smash the Mascarpone smooth in a bowl with a rubber spatula. Fold in the
filling. Whip the cream and fold it in. Cut the Pan di Spagna into thin,
vertical slices. Place a layer of the slices in the bottom of a gratin dish and
soak with the syrup, using a brush.
Spread with half the filling. Repeat with the Pan di Spagna, syrup and filling.
Place a last layer of Pan di Spagna on the top and soak with the remaining
syrup. Whip the cream with the sugar and spread it on the surface of the
dessert. Decorate with the cinnamon and coffee grounds. Refrigerate several
hours before serving.

– – – – – – – – – – – – – – – – – –

Title: OJAWASHKWAWEGAD (WILD GREEN SALAD)
Categories: Salads, Native, Algonquin, Vegetables
Yield: 1 recipe

—————————SALAD—————————
1 c Wild onions -=OR=- leeks,
— well chopped
1 qt Watercress
1/4 c Sheep -=OR=- wood sorrel
1 1/2 c Dandelion leaves

————————-DRESSING————————-
1/3 c Sunflower seed oil
1/3 c Cider vinegar
3 tb Maple syrup
3/4 ts Salt
1/4 ts Black pepper

Toss together the salad ingredients. Combine the
dressing ingredients mix well. Toss the salad in
the dressing serve.

—–

Title: HOT AND SOUR SOUP 2
Categories: Soups, Chinese
Yield: 8 servings

4 Chicken breasts,
-skinned,boned
4 tb Soy sauce
1 tb Salad oil
6 c Water
3/4 ts Ground white pepper
3 tb White wine vinegar
1/4 lb Snow peas
1 Red pepper, thin strips
8 oz Can bamboo shoots, drained
2 Chicken bouillon cubes
1 lb Firm tofu, cut bite size
1/3 c Cornstarch
2 Eggs
1 Green onion, thinly sliced

Cut the chicken into 1/8 in. slices. Stir the chicken
slices with 1 tablespoon soy sauce in a bowl. Cook
chicken in oil in 5 qt. dutch oven until tender –
about 3 min. Remove the chicken, add the remaining
soy sauce to pan with next seven ingredients, and heat
to boiling, stirring frequently. Reduce heat to low
and simmer for 10 min. or until veg. are tender. Add
chicken and tofu, bring to boil over medium heat. Stir
cornstarch and 1/3 c. water in small bowl until
smooth. Gradually add the mixture to the simmering
soup until slightly thickened and smooth. Beat the
eggs in a small bowl and slowly pour into soup,
stirring gently until set. Sprinkle green onion over
the soup. Cal. 230 serving, 1g fat.

—–

Title: Mr. Food’s Quick Black Bean Soup 12/5/95
Categories: Soups
Yield: 1 servings

2 cn black beans — drained
1 cn chicken broth — condensed
1/2 c water
1 sm onion — quartered
2 garlic cloves — minced
1 1/2 ts ground cumin
1/2 ts dried oregano
2 TB green bell pepper —
: chopped;optional
4 ts sour cream — (optional)

Place the beans, chicken broth, water, onion, garlic,
cumin, and oregano in a blender or a food processor.
Process the ingredients for 1 minute; turn off the
machine and wait until the blades stop, then scrape
down the sides of the container. Process the mixture
for another minute, until smooth. Transfer the mixture
to a medium-sized saucepan and bring to a boil. Reduce
the heat to low and simmer, uncovered, for 15 minutes,
stirring frequently. Place in serving bowls and
garnish with the chopped bell pepper and sour cream,
if desired.

Yield: about 5 cups

Recipe By : Source: WKBWTV

—–

CREAM OF SUN-DRIED TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal
Low-fat Vegetarian
Kump

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Milk — whole, low-fat or
skim
1 sm Onion — peeled and stuck
with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt
—–BOUQUET GARNI—–
:Tie in cheesecloth:
6 Fresh parsley stems
1/2 ts Dried leaf thyme
1/2 Bay leaf
—–SOUP, CON’T—–
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
1 pk Sun-dried tomatoes (3 oz)
2 c Water
—–OPTIONAL—–
6 tb Heavy cream
Chopped Herbs for garnish*
-(basil, chervil or parsley)

This creamy, vibrant red soup has but 100 calories per
serving if you use low-fat milk and no cream.

PLACE THE MILK, ONION, peppercorns, salt and bouquet
garni in a saucepan and bring slowly to a boil. Form a
smooth paste of the rice flour and the cold milk. Put
into the just-boiling milk and stir briskly until
there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, boil the sun-dried tomatoes in the
2 cups of water; do not drain. Strain the milk
mixture, add the tomatoes and their liquid, and simmer
another 5 minutes. In a blender, in batches, liquefy
the soup. Return to the stove and bring just to a
boil. Add the optional cream, if desired, and serve in
hot bowls garnished with a minced green herb.

– – – – – – – – – – – – – – – – – –

4 cups water
1 cup cooked brown rice
1 tsp vanilla
place all ingredients in blender and process til smooth. Refrigerate.
For smoother results, let sit for 30 minutes, then poor the milk into
another container, leaving sediment behind.

Title: CORN CREPES
Categories: Pancakes
Yield: 18 Crepes

3 lg Eggs
1 1/2 c Milk
3/4 c Water
1/2 ts Salt
1 c Flour
1/2 c Masa harina (corn flour)
3 tb Butter; melted (plus more)

Beat the eggs, milk, water and salt together, then beat in the white
flour, the masa harina, and the melted butter. Or combine all the
ingredients in a blender and blend until perfectly smooth, stopping to
scrape down the sides as needed. Let the batter rest for at least an
hour.

Heat a crepe pan and brush it with butter, then pour in just enogh
batter to cover the bottom of the pan by quickly tilting it around–a
scant 1/4 cup. Cook for a minute or two on medium heat, until the
crepe is golden brown on the bottom, then gently peel it up and flip
it over. Cook the other side until golden and spotted with brown,
usually less than a minute. Continue this way until all the batter is
used.

Stack the crepes and keep them covered with a slightly damp kitchen
towel as you work. The crepes can be made several hours or a day
ahead and kept in the refrigerator, tightly covered with plastic
wrap. If you refrigerate crepes, allow them to return to room
temperature before filling or rolling them. If handling crepes that
are still cold, heat a non-stick pan and place each crepe in it for a
few seconds to warm it up before filling it; this softens the crepe
and keeps it from cracking.

Makes about 18 to 20 crepes.

Source: “The New Vegetarian Epicure” by Anna Thomas

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