Curried Chicken and Bow Tie Pasta Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Chicken
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Chicken
—-poaching ingredients—-
6 each *peppercorns
1 each *bay leaf
1 each *parsley stalk
1 each *sprig of fresh thyme
1 each *onion
1 each *carrot
1 each *celery stalk
Green pepper — finely shred
Red pepper — finely shred
Yellow pepper — finely shred
8 ounce Bow tie pasta — cooked
1 each Salt
1 each Pepper
——curry flavouring——
*small onion finely diced
2 teaspoon *vegetable oil
1 tablespoon *curry powder
1/2 cup *white wine
2 tablespoon *water
——curry mayonnaise——
1 1/2 cup Mayonnaise
2 tablespoon Warm water
3 tablespoon Curry flavoring (above)
1 each Pepper
1 each Salt

Poach chicken by placing in a large pot with enough cold water to barely
cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion,
carrot and celery cut into quarters. Bring to a bare boil with lid on;
reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then
drain, skin and shred. To make curry flavouring, soften diced onion in hot
oil, then add curry powder and cook over medium-high heat for a further 3
minutes. Add wine and water. Boil rapidly until reduced to about 3
tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all
ingredients until smooth. Place peppers in a large bowl (reserving a little
for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix
gently until well- coated. If mayonnaise mixture is too thick, add warm
water gradually until a smooth consistency is attained.
Place a portion of salad on bed of spinach and sprinkle reserved peppers on
top. Assemble just before serving, as the mayonnaise quickly loses its fresh
look.

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Title: LIPTON RECIPE SECRET OVEN ROASTED VEGETABLES
Categories: Vegetables
Yield: 4 servings

1 pk Lipton Recipe Secrets Savory
-Herb with Garlic or Recipe
-Secrets Onion Soup Mix
1 1/2 lb Assorted fresh vegetables*
2 tb Olive or vegetable oil

Preheat oven to 450’F. In plastic bag or bowl, shake or toss all
ingredients until vegetables are coated. Empty into 13×9″ baking or
roasting pan; discard bag. Bake, stirring once, 20 minutes or until
vegetables are tender. Makes 4 (1/2 cup) servings.

* Choose from sliced zucchini, yellow squash, red or green peppers,
carrots, celery or mushrooms.

MMMMM

Title: Tuscan Bean Soup
Categories: Miamiherald, Beans, Vegan, Diabetic
Yield: 8 Servings

1/2 c Dried cranberry beans,
1/2 c Red lentils
1/2 c Green lentils
1/2 c Green split peas
1/2 c Small white beans
1/2 c Pearl barley
3 tb Extra virgin olive oil
1 md Onion; diced
1 md Carrot; diced
1 Rib celery; thinly sliced
2 cl Garlic; minced
Bouquet garni of fresh thyme
-bay leaves, sage leaves,
-and celery leaves*
Salt and ground black pepper
1/4 c Minced fresh parsley

*Note: To make an easy bouquet garni, place herbs on a
celery stalk, bend in half and tie together.
Soak beans in water for about 1 hour. In a colander,
combine the beans, lentils, and barley. Rinse, drain
and set aside. In a large, heavy pot. combine the oil,
onion, carrot, celery, garlic and bouquet garni. Stir
to coat with the oil. Cook over moderate heat until
the vegetables are soft, about 5 minutes. Add the bean
mixture to coat with oil and cook for 1 minute more.
Add the 3 quarts water and stir. Cover and bring to a
gentle simmer over moderate heat, and cook until beans
are tender, 15 to 45 minutes depending on their
freshness. Stir from time to time to make sure the
beans are not sticking.
Remove the bouquet garni, add the parsley, and ladle
the soup into soup bowls. Drizzle olive oil into each
bowl if desired.

Nutritional info per serving: 285 cal; 15g pro, 45g
carb, 6g fat (18%), 2.8g fiber, 19mg sodium.
Exchanges: .8 veg, 2.7 bread, .9 meat, 1 fat

Source: Miami Herald, 12/28/95
formatted by Lisa Crawford

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I had a request for these so I thought I’d also post it to the group. This is
a delicious and easy recipe for baked beans that I make often during the
winter.

Baked Beans a la Crockpot

3 cups (1 1/2 lbs) beans (pea, navy, or great northern)
1 medium onion, chopped
1/2 cup catsup
1/2 cup brown sugar (dark or light works fine)
1 cup water
2 TBL dry mustard
2 TBL molasses
1 TBL salt
1 inch of fresh ginger, minced

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil again and then simmer
approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours. This is great dish to prepare the night
before and then turn on the pot when you leave for work in the morning. When
you come home at night dinner’s ready and the house smells great!

Pasta without Tomato – New

Recipe By : Pat H
Serving Size : 2 Preparation Time :0:20
Categories : Pasta Spaghetti Squash
Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup spaghetti squash — cooked
2 ounces rotini (pasta twists) — three colors
1 ounce vermicelli — broken
1 whole Lean Italian sausage link — chopped
1 teaspoon extra virgin olive oil
1/4 cup chopped onions — or more, to taste
1 medium carrot — chopped
1 stalk fennel — fresh, chopped
chicken broth or vegetable bouillon
1 tablespoon garlic — crushed
4 ounces sliced mushrooms
1/4 cup fresh parsley — diced
1 tablespoon Italian seasoning blend — crushed
1 medium egg
1 tablespoon fresh basil — chopped
1 teaspoon dried oregano
freshly ground black pepper
salt
2 tablespoons parmesan cheese — grated
cilantro leaves

[1] Micro-cook the spaghetti squash or use left-over.
[2] Cook pastas together.
[3] Saute: While the pasta is cooking, brown the sausage. Add olive oil
and onions, carrots, and fennel stalk (or 1/4 cup chopped celery). Add
chicken broth as needed to soften the vegetables. Add garlic, mushrooms,
and Italian herbs. Continue cooking and stirring until mushrooms are warmed
(not limp). Remove from heat but keep warm.
[4] Assemble: Drain the pasta but do not rinse. Put pasta back in the pot.
Add squash and stir to mix. Add the saute mixture to the pasta pot and
stir. Beat one egg (or use 1/4 cup egg substitute). Turn on the heat. Make
a well in the center and . . .
[5] Working quickly, over moderately high heat, pour the egg into the well
and stir, constantly, to coat, bind, and cook the egg. Season with basil,
oregano, more pepper, salt to taste, cilantro and parsely.
Serve with grated parmesan.

COOKsNOTE: Freeze the sausage, then chop it. Warm leftover squash when
draining the pasta (do not put cooked squash in boiling water again). Keep
this dish warm in 300 deg oven (not stove top). Last served 23 Ap 96 with
sweet-bitter salad (Bob liked). Next time try … Broccoli Rabb; ground
turkey with fennel seed.

– – – – – – – – – – – – – – – – – –

Suggested Wine: wine

NOTES : Strands of spaghetti squash add flavor and crunch to rotini and
vermicelli –a fast meal

Poppy Seed Hamantaschen

Recipe By : Austin Statestman; Jan 31, 1994
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups all-purpose flour — divided
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
5 eggs — divided
1 cup honey
—poppy seed filling—
2 cups poppy seeds
1 cup milk
3/4 cup honey
1 teaspoon lemon peel
1/2 cup raisins

Combine 5 cups flour, salt and baking powder; mix well. Make a well
in the center and add shortening, 4 eggs and honey. Work together until
dough is formed, adding flour as needed.
Roll out thinly and cut into 4-inch circles. Place 1 tablespoon
filling on each; fold up three sides and press together into triangles,
leaving tops somewhat open. Beat remaining egg and brush over dough.
Bake at 350°F for 20 minutes or until browned.
Grind the poppy seeds; combine with the milk and honey. Cook over
low heat until thickened. Add 1 teaspoon lemon peel and 1/2 cup raisins.
Cool.

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NOTES : 5 to 6 cups of flour needed.
201 calories per serving.

Pralines 2

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cajun Creole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 c Sugar

1/2 c Light brown sugar

1/2 c Water

1 c Evaporated milk

1 Stick of butter

1/2 ts Salt

4 c Pecan pieces

1 1/2 ts Vanilla extract

Mix the sugar, brown sugar, water, evaporated milk, butter, and salt in a

medium-size heavy saucepan and bring to a boil over medium heat. When the

mixture begins to boil, reduce the heat to low and cook, stirring

constantly, until a soft ball forms when a small amount of the mixture is

dropped into cold water. Add the pecans and cook for 4 more minutes.

Remove from the heat and beat in the vanilla for 1 minute, then drop

about 2 tablespoonfuls at a time onto a buttered platter or waxed paper.

Let the pralines harden, then store in a tightly covered container in a

cool place.

Makes about 40 pralines.

Lagniappe: Pralines wil easily keep a week without any loss of texture or

flavor. Do not freeze. An excellent candy or dessert. Each praline has

about 198 calories.

FROM: La Cuisine Cajun by Jude W. Theriot. Published by Pelican

Publishing Company. 1101 Monroe Street, Gretna, La. 1986 ISBN 0-88289-489-7

Shared by Robert Rostrup

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ORANGE POPPYSEED MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
2 1/4 c Sugar
1 1/2 ts Baking powder
1 1/2 ts Salt
1/4 c Poppy seeds
3 Eggs
1 c Sour cream
1/2 c Vegetable oil
1 1/2 c Orange juice
2 ts Orange extract

Stir together flour, sugar, baking powder, salt and
poppyseeds and set aside. Whisk eggs, sour cream, oil,
orange juice and extract and add dry ingredients just
until moistened. Divide batter into 24 greased muffin
cups. Bake at 350 degrees for 25 to 30 minutes or
until golden brown.

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CARIBBEAN BEEF SALAD (CREAMY CHUTNEY DRESSING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

: DRESSING–
8 oz plain low fat yogurt
1/4 c sour cream
1/3 c chopped Major Grey’s Mango
: Chutney
2 TB apple cider vinegar
1 TB lemon juice
1/8 ts ground allspice
1/8 ts freshly ground black pepper
: SALAD–
1 lb deli roast beef — cut into
1/4 “ slices
4 c torn romaine lettuce leaves
1 lg mango, peeled — cut into
3/4 ” cubes
1 red bell pepper — cut into
3/4 " pieces

To make the dressing, combine the yogurt, sour cream,
chutney, vinegar, lemon juice, allspice, and pepper in
a medium bowl. Trim the fat from the roast beef. Stack
the beef slices and cut lengthwise in half and then
crosswise into 1/2-inch-wide strips. To serve, put the
lettuce on a serving platter and arrange the beef,
mango, and bell pepper on top of the lettuce. Drizzle
1/2 cup dressing over the salad and pass the remaining
dressing separately. Serves 4 to 6

Recipe By : Nathalie Dupree, Well-Stocked Pantry

From: Path Date: Wed, 9 Oct
1996 15:19:37 -0700 (P

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Title: TOMATO LAVENDER JAM
Categories: Jams
Yield: 3 pints

3 lb Ripe Tomatoes, cored,
Peeled, seeded, and chopped
3 lb Sugar
1/2 c Fresh Lemon Juice
6 Sprigs Fresh Lavender, with
Blossoms

In heavy large nonreactive pot, combine tomatoes,
sugar, lemon juice and lavender. Mix well. Bring to a
boil, stirring to dissolve sugar. Reduce heat.
Boil gently, uncovered, until tomatoes break down and
the mixture becomes jelly-like, about 1 to 1 1/4
hours, stirring occasionally. Remove from heat. Stir
and skim off foam, discarding lavender. Ladle tomato
mixture into 5 or 6 sterilized half-pint canning jars
with a sprig of lavender in each. Seal. Cool to room
temperature on rack. Store in the refrigerator up to 3
weeks. Serve with cream cheese and crackers or toasted
English Muffins.

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