BREAKFAST SHERBET

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Magazine Breakfast
Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Honeydew melon — chopped
3 md Kiwi fruit — peeled quarter
1/2 c Buttermilk
1/4 c Granulated sugar
1 tb Lime juice

1. In a food processor, combine all ingredients;
process until smooth. Pour the mixture into a medium
bowl; cover with plastic wrap and freeze 3 to 4 hours,
until firm.

2. Remove from the freezer and let stand 15 minutes.
With an electric mixer, beat until smooth. Cover and
freeze 3 to 4 hours longer, until firm.

– – – – – – – – – – – – – – – – – –

Grilled Chicken Salad – Daley

Recipe By : Rosie Daley from “In the Kitchen with Rosie”
Serving Size : 4 Preparation Time :0:00
Categories : Salads Cheese
Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons lemon juice
3 tablespoons soy sauce
2 cloves garlic — peeled and chopped
1/8 teaspoon black pepper — ground
1 teaspoon basil
8 ounces chicken breast halves without skin
1 red onion — trimmed and sliced
light vegetable cooking oil
1 pound mixed salad greens — = 6 cups
1 tablespoon blue cheese — crumbled
1 medium tomatoes — cored and wedged
4 tablespoons lemon juice
4 tablespoons balsamic vinegar
2 cloves garlic — peeled
2 teaspoons basil

Whisk together thoroughly the lemon juice, soy sauce, garlic, black pepper,
and basil in a
large bowl and set aside.

Place the chicken on a sheet of plastic wrap spread on a work surface and
cover it with a
second sheet. Pound gently with a mallet. Lift the top sheet of plastic,
flip the pieces of
chicken over and re-cover. Evenly pound the second side to a thickness of
1/4 inch. Transfer the chicken to the marinade bowl and cover. Marinate in the
refrigerator for at
least 30 minutes.

Preheat the grill or broiler.

Place the onion rounds in a single layer on a baking sheet and spray lightly
with the
vegetable oil, turn them over and spray to coat the other side. Remove the
chicken from the
marinade and place alongside the onion rings. Grill or broil the onion
rounds and the
chicken for 5 minutes per side. Let the chicken cool a bit, then slice thinly.

Spread an even amount of the mixed greens on 4 salad plates, scatter the
onion rounds and
then the sliced chicken on top. Sprinkle 3/4 teaspoon blue cheese over
each. Garnish with
the tomato wedges. Combine the dressing ingredients (lemon juice, vinegar,
garlic and
basil) in a blender and mix at low speed until the garlic is finely chopped.
Spoon dressing
onto the salads or serve it on the side.

– – – – – – – – – – – – – – – – – –

NOTES : Making a Radish Rosette

Trim the root end of each radish and slice about 1/8 inch squarely off the
top. Cut a cross
into the radish, slicing about 2/3 of the way down from the top. Turn the
radish about 45
degrees and cut another cross to create 8 equal segments. Cover the
radishes with ice water
and soak for about 15 minutes until the rosettes fan open.

Chupe De Camarones (Shrimp Chowder)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 T Salad oil
2 Cl Garlic — peeled, minced
1 Lg Onion — peeled, chopped
2 Lg Tomatoes — cut into eighths
2 Sm Raw potato cubes
1/2 Ts Ground chili pepper
1 1/2 Ts Seasoned salt
2 Ts Salt
1/4 Ts Crushed red pepper
Few drops Tabasco
— water
1 1/4 C Milk
3 Md Flounder fillets
1/4 C Cream cheese ( 2 oz)
1/2 Lb Raw shrimp — shelled and
-cleaned
12 Oz Can whole-kernel corn
Few sprigs fresh mint

About 45 minutes before serving, in Dutch oven heat salad oil; in
it saute garlic and onion until golden (about 10 minutes). Add
tomatoes, potatoes, chili pepper, seasoned salt, 1-1/2 tsp. salt,
red pepper, Tabasco, 3 cups water, 1 cup milk; stir occasionally,
while bringing to a boil, then simmer, covered, 20 minutes.
Meanwhile, in 1-1/2 cups water and 1/2 teasp. salt in skillet,
simmer flounder fillets 6 minutes, or until fork-tender but still
moist. Also, beat cream cheese with 1/4 cup milk until very smooth.
Now stir cream-cheese mixture, then shrimp and corn, into soup; cook
over medium heat 5 minutes. Next, drain flounder fillets, divide
each in half crosswise, then place a half in each of 6 soup plates.
Spoon hot soup over fillets, garnish with mint sprigs and serve at
once.

– – – – – – – – – – – – – – – – – –

SPICY GREEN SAUCE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Condiments Vegetables
Sauces Dips
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Vegetable stock
1 t Olive oil
1 c Onion, chopped
1/3 c Green bell pepper, chopped
1 t Garlic, minced
1 1/2 c Tomatillos, peel chop
1 t Cumin
2 tb Jalapenoes, chopped
1 tb White vinegar
1/4 c Cilantro leaves, chopped

Heat the stock in a large heavy skillet over
medium-high heat. Saute onion, bell pepper garlic
until soft. Add tomatillos cumin saute for 10
minutes. Add remaining ingredients saute a further
3 minutes. Serve warm.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE MINT MELTAWAYS
Categories: Cookies, Chocolate, Desserts
Yield: 12 servings

1 1/2 c Mint-Chocolate Chips; *
3/4 c Butter; Softened
1/2 c Confectioners’ Sugar; Sifted
1 ea Egg Yolk; Large
1 1/4 c Flour; Unbleached

———————————–GLAZE———————————–
1/2 c Mint Chocolate Chips; *
1 1/2 T Vegetable Shortening
2 T Almonds; Toasted, Chopped

* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup
and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup
of mint chocolate chips; stir until smooth. Set aside. In a large bowl,
combine butter, confectioners’ sugar, and egg yolk. Beat until creamy.
Add melted chips and flour; beat until well blended. Drop by heaping
teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8
to 10 minutes. Allow to stand for 3 minutes before removing from cookie
sheets. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling) water the remaining 1/2 cup of
mint-chocolate chips and vegetable shortening. Stir until chips are
melted and mixture is smooth. Drizzle each cookie with 1/2 t of the
glaze; sprinkle with almonds. Chill until set. Stor in airtight
container in the refrigerator.

—–

VEGETABLE SOUP WITH LENTILS (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils
6 c [stock]
3 c Chopped fresh mushrooms
2 Celery — chopped
1 lg Potato — diced
1 Nion — chopped
1 lg Carrot — chopped
1 lg Green bell pepper — chopped
2 tb Fresh lemon juice
3 lg Garlic cloves — minced
2 Bay leaves
1/4 c Minced fresh parsley
1/2 ts Savory
1/2 ts Thyme
1/2 ts Oregano
Salt and pepper — to taste

Bring to a boil in a large saucepan the ff chicken
broth (you can use vegetable broth) and the lentils.
Add and then reduce heat and cover the rest of the
ingredients and simmer for one hour. Before serving,
remove the bay leaves and puree half the mixture in
blender and add to rest of soup to thicken. Nutrition
(per serving): 161 calories Total Fat 1 g (7% of
calories) Source: Simply Vegetarian!, Page (s): 31,
Date Published: 1989 Crystal Clarity Publishers 14618
Tyler Foote Rd Nevada City, Ca. 95959 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

– – – – – – – – – – – – – – – – – –

Title: Baked Macaroni with Chipped Beef
Categories: Pasta
Yield: 4 servings

1/2 lb Elbow macaroni
1 qt Water

MMMMM———————CHIPPED BEEF GRAVY————————–
4 oz Chipped beef
1/4 c Butter
1/4 c Flour
3 c Milk
Salt
Pepper

This utterly American recipe appeared in the 1930 edition of “The
Boston Cooking School Cookbook,” and cheese-flavored versions
survived in “The Fannie Farmer Cookbook” as late as 1979

In saucepan, boil macaroni in water until cooked. Drain well. Toss
with Chipped Beef Gravy. Ladle into baking pan and bake at 325’F. 10
minutes.

Each serving contains about: 485 calories; 1,020 milligrams sodium; 65
milligrams cholesterol; 19 grams fat; 57 grams carbohydrates; 20 grams
protein; 0.19 gram fiber.

CHIPPED BEEF GRAVY:

In bowl, soak chipped beef in hot water until softened, then drain.

Melt butter in saucepan, add flour and stir until blended. Whisk in
milk and stir over medium heat until thickened, about 2 minutes. Add
chipped beef and season to taste with salt and pepper.

MMMMM

CORN BREAD MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs, beaten
1 c Whole Milk
3/4 c All-purpose flour
1 1/2 c Sifted yellow corn meal
4 ts Baking powder
1/2 ts Salt
3 tb Granulated sugar
4 tb Fat or oil

Combine eggs and milk; add flour and corn meal. Sift
baking powder, salt and sugar; add to corn meal
mixture. grease muffin pan with fat; pour in batter.
Bake at 350 degrees for 25 to 30 minutes.

– – – – – – – – – – – – – – – – – –

Refried Beans

1) Soak Pinto Beans overnight in water and then pour off the water and
rinse continually until water is clear
2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours!
3) Sautee lots of fresh garlic and chopped onions and add to the beans,
Also add Bay Leaves and Cumin (lots)
Now for the trick:
4) When Beans are tender add salt to taste, remove from heat and mash them
good with a potato masher etc… Then (remember the trick for making fluffy
potatoes?
Well it works for pintos as well) put the mashed beans into a deep casserol
dish and bake covered in the oven for approx 1 hour on 350 degrees.

Title: JAMAICAN JERK CHICKEN
Categories: Chicken
Yield: 4 servings

1 tb Ground allspice
1 tb Dried 4hyme
1 1/2 ts Cayenne pepper
1 1/2 ts Freshly ground black pepper
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 tb Salt
2 tb Garlic powder
1 tb Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
1 x Juice of 1 lime
1 ea Scotch bonnet pepper,
1 x Seeded and finely chopped
1 c Chopped white onion
3 ea Green onions, finely chopped
4 ea Chicken breasts (6 to 8 oz e
1 x Trimmed of fat

In a large bowl, combine the allspice, thyme, cayenne pep- per,
black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
With a wire whisk, slowly add the olive oil, soy sauce, vinegar,
orange juice, and lime juice. Add the Scotch bonnet pepper,. onion,
and green onions and mix well. Add the chicken breasts, cover and
marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on
each side or until fully cooked. While grilling, baste with the
marinade.
Heat the leftover marinade and serve on the side for dipping.
NOTE: This is the recipe as listed in the cookbook. Per-
sonally, I would NEVER heat the leftover marinade and serve on the
side for dipping, especially something that you had marinated POULTRY
in. A MUCH better idea would be to reserve some of the marinade
(BEFORE you put the chicken in it) and save it for serving.
This recipe is also from Sugar Reef Caribbean Cooking by Devra
Dedeaux. “This recipe is not as hot as you would find in Jamaica. For
that authentic flavor, double the quantity of dry spices.”

MMMMM