Title: CREAM OF ALMOND SOUP
Categories: Soups, Spanish, Nuts, Kump
Yield: 6 servings

1 Celery stalk; minced
1 Garlic clove
– peeled and crushed
2 tb Butter
3 c Chicken stock
2/3 c Ground almonds
1/8 ts Mace
1 c Heavy cream
Salt and pepper
2 tb Toasted slivered almonds

IN A SAUCEPAN, SAUTE THE CELERY and garlic in the butter until softened.
Add the chicken stock, almonds and mace. Cover and simmer 30-to-40 minutes,
stirring occasionally. Remove from the heat and let stand at room
temperature for one hour. Puree in a blender or food processor. Return to
the pot, stir in cream and heat 2-to-3 minutes. Do not let the soup come to
a boil. Taste and add salt and pepper as needed. Serve sprinkled with
toasted almonds.

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BRENNAN’S BANANA BEIGNETS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads French
Breakfast Fruits
Creole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Flour
2 tb Sugar — plus 2 ts
1 t Baking powder
1/2 c Milk — plus 2 T
1/4 c Beer
1 Egg
Oil — for deep frying
4 Bananas — each quartered
-crosswise
Powdered sugar
Mint leaves
—–CARAMEL SAUCE—–
1 c Whipping cream
1/2 c Sugar
1 1/2 tb Bourbon

BEIGNETS:

Mix flour, sugar and baking powder in bowl. Add
milk, beer and egg and stir until smooth.

Heat oil in deep fryer or heavy deep skillet to
375F. Working in batches, dip bananas into batter and
then carefully add to oil. Cook until golden brown,
about 3 minutes. Drain on paper towels. Pour caramel
sauce onto plates. Set bananas atop sauce. Sprinkle
with powdered sugar. Garnish plates with mint leaves
and serve.

CARAMEL SAUCE:

Bring cream to boil in heavy medium saucepan over
high heat. Cook sugar in heavy small saucepan over low
heat, swirling pan occasionally, until brown.
Gradually stir hot cream into caramel (mixture will
bubble vigorously). Boil until thickened to sauce
consistency, 3 to 5 minutes. Add bourbon. Serve hot.
(Sauce can be prepared 1 day ahead. Cover and
refrigerate. Rewarm over low heat.)

Makes about 1-1/3 cups.

Recipe from Brennan’s
of Houston
Courtesy of Bon
Appetit, October, 1987 Submitted By SAM WARING
On WED, 01
NOV 1995 111938 GMT

– – – – – – – – – – – – – – – – – –

RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Minus 1 T flour
1 tb Plus 2 tsp baking powder
1/2 ts Baking soda
1 Pinch salt
3 tb Stick margarine, chilled
3/4 c Low fat (1.5%) buttermilk
1 1/2 oz Sharp cheddar cheese, grated
1/4 ts Garlic powder

1. Preheat oven to 450F. Line baking sheet with
parchment or waxed paper; spray with nonstick cooking
spray.

2. In a medium bowl, sift together the flour, baking
powder, soda and salt. Add 2 tablespoons of the
margarine and blend with pastry cutter until mixture
resembles coarse crumbs. Add buttermilk and cheese;
combine with fork, handling dough as little as
possible. Drop by spoonfuls onto prepared baking
sheet; bake until lightly browned, about 8-10 minutes.

3. While biscuits are baking, in a small microwavable
bowl, add remaining tablespoon margarine; microwave on
high until margarine is melted. Stir in garlic powder;
set aside.

4. When biscuits are done, remove from oven and brush
margarine mixture evenly over the warm biscuits.
Remove from baking sheet and serve immediately.

Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15
calories. Per serving 83 calories, 2 gm pro, 9 gm
carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.

Source: Weight Watchers Magazine, December 1994 Typed
for you by Linda Fields, Cyberealm BBS Watertown NY
and home of Kook-Net 315-786-1120

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Title: YARD-LONG BEANS AND WATER CHESTNUTS
Categories: Vegetables, Chinese
Yield: 4 Servings

1 lb Yard-long beans
1/3 c Water chestnuts; thin sliced
2 tb Butter
Salt pepper
1 tb Parsley; finely chopped

Yard-long beans are a great delicacy with their tender, string-less,
quick-cooking qualities. They are an asset to any fast stir-fry dish
paired with shrimp or beef. Or try them with water chestnuts in this
manner.

Trim ends from beans and cut in 1-inch lengths. Cook in a small
amount of boiling salted water for 3 to 5 minutes, or just until
tender; drain. Add water chestnuts, butter and salt and pepper to
taste. Sprinkle with parsley. Makes about 4 servings.

Source: “When the Good Cook Gardens” by Ortho Books

MMMMM

Title: PACKAGED STEAK SUPPER
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

3 oz Beef minute steak
1 Small potato
2 tb Carrot (sliced)
2 tb Onion (sliced)
2 tb Celery (sliced)
2 Large tomato slices
Salt and pepper to taste

Place steak on large piece of aluminum foil. Layer
vegetables in order given. Add salt and pepper.
Wrap
in foil, sealing ends securely. Bake at 350F for 1
hour.
MICROWAVE: Place in plastic wrap. Cook on High for
10
minutes. 1 serving = 3 medium-fat meat, 1 bread, 1/2
vegetable Calories: 375

—–

Italian-style Beans and Pasta

1 can garbanzo beans
1 can Great Northern Beans
1 can red kidney beans
1 or 2 cans diced cooked tomatoes
2 large carrots
1 or 2 large onions, chopped
2 to 6 cloves of chopped garlic
2 large carrots, cut in thin strips
2 stalks celery, cut in chunks
3 – 4 heaping Tbsps of Italian Seasoning
1/4 tsp red pepper flakes
1/2 lb. pasta

Saute garlic and onion till soft. Add beans (entire can) and tomatoes and 3 ca
ns
of water. When hot, add Italian Seasoning. Bring to a boil, then cook till sp
ices
are well-blended. Add pasta, carrots and celery and cook till pasta is ready –
–
about ten minutes. Carrots should be slightly crunchy. Adjust seasonings if
desired. This makes a thick stew. If you like it wetter, use more water.

Title: STRUDEL DOUGH
Categories: Desserts, Ethnic, Jewish
Yield: 12 servings

4 c Flour, (preferably bread flo
2 ts Salt
2 Large eggs
2 1/2 c Water
8 tb Butter (unsalted), melted
1 ts White vinegar or lemon juice
Strained (optional)

Sift the flour and salt onto a board or into a large bowl. Make a
well in the center. Lightly beat the eggs with a fork, then beat in
the water and half of the melted butter. Add the vinegar or lemon
juice, if desired. Pour the egg mixture into the well in the flour.
Stir until all of the flour is incorporated into the egg mixture and
the dough is smooth. On a floured board, knead the dough for at LEAST
10 minutes; or until it is smooth, shiny and blistered on the
surface. Brush the dough generously with melted butter, place it in a
bowl, cover it with plastic wrap and let it rest for 30 minutes.
Cover a large table completely with a floured cloth. Place the dough
in the center of the cloth and, working in all directions, roll out
the dough as thin as possible. Spread a little melted butter over the
dough, and stretch it with your hands–CAREFULLY working all around
the table to avoid tearing the dough–until it is very thin and almost
transparent. As you stretch, brush the dough with more butter as
necessary. Cut off any thick edges, then let the dough rest for about
15 minutes before using it. NOTE: The 2 lbs of dough produced by this
recipe can be stretched into a sheet about 6 feet square–enough for
two 3-foot strudels. Any excess dough can be restretched. With
practice in stretching the dough, you may be able to make a
6-foot square out of 1 pound of dough.

MMMMM

Title: Lemon Cookies
Categories: Cookies
Yield: 30 cookies

1/2 c Butter or margarine
1 c C and H Powdered Sugar
— unsifted
1 Egg
1 ts Lemon juice
1 tb Grated lemon rind
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
2 c Sugar coated cereal flakes
— (crushed)

Beat together butter and sugar until creamy and smooth. Beat in egg,
lemon juice and rind. (The mixture may look curdled.) Stir in flour,
baking powder and salt. Place crushed flakes in a plate (should be about
1-1/4 cups). Drop cookie batter by teaspoonfuls on crushed flakes and
toss to coat. Place on ungreased cookie sheet. Bake in 350 degree oven
15 minutes. Cool on rack.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

—–

Title: General Tso’s Chicken (Marius Kirschner)
Categories: Chinese, Chicken, Ceideburg 2
Yield: 1 batch

4 Chicken legs, skinned cut
-into six pieces each
2 Egg whites
2 ts Cornstarch
1 TB rice vinegar
1 TB light soy sauce
1 TB rice wine
1 ts Sugar
1 ts Cornstarch, mixed with 1
-tsp water
1/2 c Peanut oil
3 Dried red chili peppers
1 Scallion, chopped (separate
-white green parts)
1 sm Knob fresh ginger, minced
1 Garlic clove, minced
2 ts Sesame oil

Here’s a couple of recipes for Gen. Tso’s Chicken and a hint on how
to get pro results. Can’t vouch for them as I’ve never made the
dish. These are reposts from other folks.

Vigorously blend egg whites and cornstarch; add chicken pieces and
toss to coat. Heat oil in large wok and add chicken pieces in
batches, cooking each until golden, about 3 minutes, then draining.

Pour off all but 1 TB of hot oil from wok. Add peppers and stir-fry
for 15 seconds; add green scallion, minced ginger and garlic and
stir-fry for 15 more seconds. Add mixture of vinegar, soy, wine, and
sugar, stirring until heated through. Add cornstarch and water
mixture and stir until mixture is thickened. Off heat, stir in
sesame oil, garnish with scallion greens, and serve.

NOTE FROM ALAN CLAVER:

Just made my bi-monthly batch of General Tso’s Chicken. I’ve been
trying for many months to get it to come out just like in my favorite
Chinese restaurant but couldn’t. Well, I recently read about the
double frying method of cooking and thought I’d try it – Yippee!
that’s what we missing.

What you do is deep fry the chicken pieces once, then put them aside
for a bit and reheat the oil. Then, fry them a second time. This
really gives them extra crispiness and flavor. You couldn’t tell
this batch from a professional version (umm.. modesty aside 8-)).

Posted by Stephen Ceideburg December 18 1990.

MMMMM

Title: VELVET CHICKEN UNDER SNOW
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken breast, boned
1/2 c Chicken stock
1 tb Sherry
1/2 ts Ginger root juice
1 ts Sugar
1 pn Salt
1/2 c Condensed milk or light
-cream
Cornstarch paste
1/4 ts Sesame oil
1 c Rice stick, broken up
2 c Oil for deep-frying

The term “velvet” denotes a method of poaching chicken
breast to turn it white and make the texture very soft
and smooth.Care must be taken to use simmering liquid
for just long enough to cook the chicken
through.Boiling water or prolonged poaching will
toughen the texture.

Velvet chicken: Heat 6 cups of water to boil. Reduce
to simmer. Remove skin from chicken breast; cut breast
into 1″ chunks.Simmer in uncovered pan for 3-5
minutes, until meat is cooked through.

Sauce: In wok or sauce pan, heat chicken stock,
sherry, ginger juice, sugar salt. When sauce is very
hot, slowly add condensed milk or cream. Stir to
combine. DON’T ALLOW SAUCE TO BOIL. Dribble in corn-
starch paste to thicken. Enrich with sesame oil. Add
chicken before serving to reheat.

Rice stick: Heat oil in wok for deep-frying until hot
enough to puff up rice stick but not brown it. Fry in
small batches; drain. Process takes just seconds.
Place rice stick on platter; cover with chicken.

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