FLAUTAS DE POLLO (CHICKEN FLAUTAS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Tex-Mex Chicken
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Miguel (MJNT73C) — Posted on *P 4/09/92
12 Corn Tortillas
1 Whole chicken breast — remove
and shred
1 Garlic clove — diced
1/3 large Onion — diced
1 large Ripe red tomato — diced
2 tablespoons Olive oil — Salt to taste
to taste
2 small Green chile peppers — diced
—–ACCOMPANIMENTS—–
Salsa fresca OR
Guacamole
Creme fraiche
—–MEL’S GUACAMOLE—–
1 Garlic clove
1 small Hot green pepper
2 Avocados; peeled — seed
and mashed.
1/3 cup Fresh cilantro — minced
1 small Onion — diced
to taste — Pepper to taste

In a small pan, saute the garlic onion in the oil until translucent. Add the
tomato pepper and continue frying. Add the chicken, salt pepper. Fry for
3-4
more minutes. Remove from heat.

In another frypan, heat about 1″ corn oil on med.
high. The tortillas you use should be of good quality, thin, and 6-7″ long. If
you use those grocery store kind from the plastic bags, they will be too thick
and will crack when you roll them. In each tortilla, place 1 heaping tbsp of
the
chicken filling. Carefully roll them up, as tightly as possible. Secure with
3-4
toothpicks. Fry each in the oil until the tortilla is hard and a golden color.
Continue until all 12 flautas are made.

My guacamole: On a griddle, toast 1 clove garlic and 1 small hot green pepper.
remove the garlic from the skin, and place it and the pepper, stem removed, in
a
molcajete. Mash them up. Add 2 avocados, peeled seed removed, one at a time
and mash them also. In a small bowl, place the above, along with 1/3 cup minced
cilantro, 1 small diced white onion, and salt pepper to taste. Stick the
seeds
back in to prevent discoloration.

Formatted for MM by E. Caldwell -KVNH17B

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CHICKEN AND NOODLE SOUP WITH VEGETABLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS
1 5-6 lb chicken OR
1 lb Chicken gizzards
2 lb Chicken backs and
1 lb Legs and thighs
3 qt Water
1 Onion stuck with 2 cloves
1 Leek
1 Carrot
— salt
10 Peppercorns
1/2 c Onion — finely chopped
1/2 c Carrots — finely diced
1/2 c Green beans — finely cut
4 oz Egg noodles
1 c Frozen or fresh peas
Parsley — chopped

Place the whole chicken or the chicken pieces in a
heavy 6-quart kettle with the water, onion stuck with
cloves, leek, carrot, 1 tablespoon salt, and
peppercorns. Bring to a boil and skim off any scum
that forms on top. Reduce the heat and simmer for 2
hours. Correct the seasoning. If you are using chicken
parts, cook until they are tender 45 minutes to 1
hour. Remove the chicken, skim excess fat from the
broth, and then remove the vegetables. (If you are
not serving the soup till the next day, it will be
easier to remove the fat if the broth is cooled and
then chilled.) Pour the broth into a container, wash
out the kettle, and then return the broth to it. Add
the cut vegetables, the meat from the legs and thighs
cut into small dice, and the gizzards thinly sliced.
Bring to a boil again and cook just until the
vegetables begin to tenderize and are pleasantly firm.
Add the noodles (increase the amount if you like a
very thick soup) and peas, and boil for 5 to 9 minutes
or until they are cooked. Serve in heated soup plates
or bowls and sprinkle with some chopped parsley.

This deliciously filling soup is ideal for a Sunday
supper, accompanied by buttered toast or hot rolls,
perhaps followed by a salad or some excellent cheese
and a bottle of red wine.

Note: Other vegetables, such as spinach, cabbage, and
zucchini, as well as mushrooms, may be added to the
soup during the final cooking. Source: James Beard’s
American Cookery.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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Title: Hot Wassail
Categories: Diabetic, Beverages, Fruits
Yield: 18 servings

4 c Unsweetened apple juice; 1 Cinnamon stick;
3 c Unsweetened pineapple juice; 3 Whole cloves;
2 c Cranberry juice cocktail; Lemon slices;
1/4 ts Ground nutmeg;

Combine all the ingredients in a large kettle and simmer for 10
minutes. Serve hot.

1/2 cup serving – 65 calories, 1 fruit exchange 16 grams
carbohydrate, 0 protein, 0 fat, 3 mg sodium, 128 mg potassium, 0 chol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: BROILED GINGERED CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

4 Chicken legs with thighs (8
-oz each)
4 sm Garlic cloves
4 oz Fresh ginger, cut into
-1/4-inch slices
Grated peel of 1 large lemon
1/2 ts Salt
1/2 ts Freshly-ground pepper
1/2 c Fresh cilantro leaves
1/4 c Fresh lemon juice
2 tb Sherry vinegar
4 ts Peanut oil
Fresh cilantro sprigs
-(garnish)
4 Lime wedges (garnish)

Use very sharp knife to score chicken skin diagonally,
spacing cuts about 1/4-inch apart. Arrange chicken in
single layer, skin side up, in baking dish. With
machine running, drop garlic and ginger through feed
tube of food processor; mince finely. Mix in lemon
peel, salt, and pepper. Add cilantro and mince finely.
Blend in lemon juice and vinegar. Add oil in thin
stream through feed tube with machine running. Rub
mixture over both sides of chicken; set aside for 2 to
3 hours. Grease broiler pan and position about 4
inches from heat source; preheat broiler. Transfer the
chicken to heated pan. Broil until just tender, very
juicy, and deep golden, or 10 to 15 minutes on each
side. Turn chicken skin side up for last 2 to 3
minutes and brush with any remaining ginger sauce.
Transfer chicken to a warm platter and let stand for 5
minutes. Garnish with cilantro sprigs and lime wedges.

Bon Appetit LIGHT AND EASY SPECIAL

Posted by Fred Peters.

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Title: CHICKEN WITH ASPARAGUS (LEE SUN GAI KAU)
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken thighs
1 1/2 lb Fresh asparagus
1 1/2 tb Fermented black beans
1 Clove garlic, crushed
3 tb Oil
1/2 ts Salt
1 ts Sugar
3/4 c Water
3/4 ts Cornstarch
1 1/2 tb Cold water

————————-SEASONING————————-
1 ts Salt
1 ts Sugar
1 ts Thin soy sauce
1 Green onion, slivered
Dash of pepper

1. Bone and remove skin from chicken. Cut into 1“x 1
1/2″ pieces.

2. Add ”seasoning“ to chicken and mix well.

3. Cut off and discard the last 2 ” at the base end of
the asparagus. Then, cut each spear diagonally into 2″
lengths. Wash and drain.

4. Wash black beans thoroughly (at least 2 rinses).
Mash the beans and mix with the crushed garlic.

5. Heat wok. Add 2 tablespoon oil. Stir-fry the
seasoned chicken for 5 minutes. Set aside.

6. Reheat wok. Add 1 tablespoon oil and the black
bean mixture and cook for 1 minute.

7. Add the asparagus and stir-fry for 2 minutes. Then
add salt, sugar, and water.

8. Add the chicken and bring the mixture to a boil.

9. Thicken with cornstarch mixture (made with 3/4
tablespoon cornstarch and 1 1/2 tablespoon cold
water). Cook for 1 minute, and serve.

NOTE: Do not try to substitute canned asparagus!

SOURCE: Chopsticks, Wok and Clever

—–

Swedish Balls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Butter
1 1/2 cups Granulated Sugar
1/2 cup Strong — cold instant coffee
2 teaspoons Vanilla
1 cup Cocoa
4 cups Quick Rolled Oats — uncooked

Cream together butter and sugar. Add coffee, vanilla and cocoa and mix well.
Add rolled oats and mix. Shape into 1″ balls and roll in granulated sugar.
Place on cookie sheet in refrigerator to dry overnight. Store in tight
container at least 24 hours before serving.
Makes about 5 dozen.

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Rigatoni w Three Cheeses

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Ethnic
Italian Easy
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon salt
1/2 cup shredded mozzarella
1 pound rigatoni
1 cup heavy cream
3 1/2 tablespoon melted sweet butter
1/2 cup grated parmigiano cheese
1/2 cup shredded swiss cheese
1/2 teaspoon nutmeg
1/2 cup shredded fontina

Preheat oven to 375 degrees.

In lots of boiling water, add the salt and rigatoni.

Cook until super al dante as they are going into the oven. Drain and rinse in
cold water.

In a large bowl, mix the butter into the pasta until it is well coated. Add
the three cheeses and the cream. Toss well and add 1/2 the parmigiano while
tossing. Place in a buttered casserole and sprinkle the remaining parmigiano
on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes.
When the top of the pasta has turned golden brown, it is done.

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KIRI DODOL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Rice flour
50 g Cashewnuts
225 g Jaggery
1/4 ts Cinnamon powder
250 ml Thick coconut milk
-pinch salt

Sieve the flour into a bowl. Chop the cashewnuts and
grate the jaggery. Add the cinnamon and salt to the
flour and mix well in. Gradually add the palm sugar
and coconut milk and mix thoroughly. Place mixture in
a pan and cook over a medium heat, stirring all the
time, until it thickens. Add the cashewnuts, mix
well, then turn onto a flat, buttered dish. Smooth the
surface and when cool cut into diamond shaped pieces.
From “A taste of Sri Lanka” by Indra Jayasekera, ISBN
#962 224 010 0

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Title: EGGLESS MOCK MAYONNAISE
Categories: Dressing
Yield: 1 servings

3 tb Evaporated milk
1/4 ts Salt
1/4 ts Paprika
1/4 ts Prepared mustard
1 pn White pepper
1/2 c Vegetable oil
4 ts Lemon juice

Makes about 3/4 cup. Good with coleslaw, egg salad sandwich, potato
salad.

Combine in mixing bowl (or blender) milk, salt, paprika, mustard and
pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep
covered in refrigerator.

From Joy of Cooking printed 1983. Shared by Elizabeth Rodier

MMMMM

EASY CROCKPOT BEEF DINNER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chuck or other cut beef
1 Onion — sliced
2 Garlic cloves — chopped
2 Carrots — sliced
2 Celery stalks — diced
1 cn Stewed Tomatoes — 14.5 oz.
1 pk Lipton Onion/Mushroom Soup
1 tb Kitchen Bouquet
1 tb Worcestershire sauce
1 cn Mushrooms (optional)
MMMMM—————–TO MAKE THICKER — Ç
GRAVY (OPT———————-
2 tb Flour

Add the onion, garlic, carrots, celery to the crockpot. Place meat on
top of vegetables. Add the Worcestershire sauce, Kitchen Bouquet,
dry soup mix. Last, pour the stewed tomatoes over the top. I cooked
this on Low heat for 7 hrs then added the mushrooms and let it cook
for an hour or so more. When done, remove the meat and if a thicker
gravy is desired, stir in 2 T flour and set crockpot to high while
stirring for a minute or so. Serve with rice or noodles. (Or can add
cut up potatoes with the vegetables)

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