PEGGY AND BRUCE’S BAKED CHICKEN BREAST CASSEROLE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x Large Chicken Breasts
2 x Large PEI Potatoes
4 x Large Carrots
2 x Medium Onions
1 t Oregano
1 t Thyme
1 t Rosemary
1 t Paprika
1 t Parsley
1 t Garlic Powder
1/4 c Olive Oil
1 d Cayenne Pepper

1) Combine all seasonings. Cut vegetables into large chunks.

2) Put chicken breasts in casserole dish. Surround with vegetable chunks.
Brush olive oil generously on all poultry and vegetables.

3) Sprinkle spices on chicken only. Bake covered in a 350 F oven
approximately 1 hour. Uncover and continue to bake until vegetables are
crispy and the potatoes/chicken are browned.

For a spicy variation, dash some worcestershire sauce and/or tobasco over
the dish before baking.

From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120

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Title: NEW WAVE CHOCOLATE SPRITZ COOKIES
Categories: Cookies
Yield: 90 servings

1 pk NESTLE Toll House semi-sweet
-chocolate morsels (6 oz)
1 c Butter, softened
2/3 c Sugar
1 t Vanilla extract
2 Eggs
2 1/2 c All-purpose flour
1 cn Cinnamon candies (4 oz)

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
morsels, stirring until smooth; set aside.

In large mixer bowl, beat butter, sugar and vanilla extract until creamy.
Beat in eggs. Stir in melted morsels. Gradually beat in flour. Cover dough;
refrigerate 30-45 minutes.

Preheat oven to 400’F. Place dough in cookie press fitted with star plate.
Press dough into 2″ circles on ungreased cookie sheets; decorate with
cinnamon candies.

Bake 5 minutes or just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Makes about 7 1/2 dozen cookies.

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Pumpkin Soup With Split Peas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Vegetables
Eat-Lf Mailing List Low Fat
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Lb split peas
4 Cups Nonfat Veg Chicken Broth, Low Sod — Or Water
1 Pound pumpkin — peel, chop
1 onion — chopped
1 Strip bacon — or beef
salt and pepper
mixed fresh or dried herbs
fresh thyme
fresh parsley — chopped

Rinse split peas in cold water then add to stock in a large, heavy pot. Add
pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer
gently, partly covered, until peas and pumpkin are tender. Season to taste
with salt and pepper and serve hot, trimmed with parsley.

makes 6 servings

Origin: The Gazette; Le Caribec

– – – – – – – – – – – – – – – – – –

NOTES : Cal 95.7
Fat 0.8g
Carb 16.2g
Fib 17.7g
Pro 6.4g
Sod 298mg
CFF 5.1%

Title: Tujague’s Pecan Pie
Categories: Pies, Nuts, Cajun
Yield: 6 -8

1 9-inch unbaked pie shell
3 Eggs
1 c Sugar
2/3 c Dark Karo syrup
2 tb Butter, melted
1 ts Vanilla extract
1/8 ts Salt
3 tb Armagnac or other brandy
1 1/2 c Pecan halves

(Introduction by Malcolm Hébert)

When the French settled in New Orleans they discovered the pecan. And
they promptly made good use of it by creating pecan brittle, pecan
pralines, pecan sauce and of course pecan pie. The first pecans I
ever ate came from my Grandmother’s pecan tree in her backyard. Every
Christmas she would send a 50 pound gunny sack of pecans to my
mother. My Grandmother’s pecans were not those tasteless thin shelled
kind; hers had thick shells with just as much shell as meat and 10
times more taste.

This recipe for pecan pie is from my mother’s uncle whose family owned
Tujague’s restaurant in New Orleans for more than 70 years.

Preheat the oven to 400 degrees. In a glass mixing bowl beat the eggs,
blending in the sugar, syrup, butter, vanilla, salt, Armagnac and
pecans. Pour the mixture into the pie shell and bake 10 minutes.
Lower the oven to 350 degrees and bake 30 minutes or until a wooden
skewer or knife inserted into the pie comes out clean. Cool on a wire
rack. Serves 6-8. Walt MM

(Many thanks to Christopher Hébert for providing the recipe.)

MMMMM

Title: ZESTY FRUIT SALAD
Categories: Vegetarian, Vegan, Salads
Yield: 6 servings

———————JALAPENO DRESSING———————
2 tb Fresh cilantro; chopped
2 tb Lime juice
1 sm Jalapeno chili; seeded and
1 tb Vegetable oil
2 ts Sugar
-very finely chopped

—————————SALAD—————————
1 md Papaya; peeled, seeded and
2 Kiwifruit; peeled and cut up
-seeded
-cut into 1″ pieces
2 Starfruit; thinly sliced and
2 c Strawberries; cut in half

Dressing: Mix all ingredients.

Salad: Toss all ingredients. Serve on salad greens if
desired.

From DEEANNE’s recipe files

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Title: PLUM PUDDING WITH GRAND MARNIER HARD SAUCE
Categories: Desserts
Yield: 1 recipe

2 c Chopped walnuts
1 3/4 c Dried currants
1 3/4 c Golden raisins
3/4 c Chopped candied orange peel
3/4 c Chopped candied lemon peel
1/2 c Chopped candied citron
1 c All purpose flour
1 ts Salt
1 ts Ground allspice
1/2 ts Ground ginger
2 c Dried fresh breadcrumbs,
-lightly toasted
1 c Light brown sugar, firmly
-packed
3 Eggs, beaten to blend
1/3 lb Ground suet
1 Granny Smith apple, cored
-and finely chopped
1 Carrot, peeled and grated
1/4 c Fresh orange juice
1/4 c Grand Marnier
1/4 c Cognac

—————–GRAND MARNIER HARD SAUCE—————–
1 c Unsalted butter, room temp
3 c Powdered sugar, sifted
1/4 c Grand Marnier
1 Egg yolk

Preheat oven to 400F. Butter a 2 1/2-quart pudding
mold or crock. Line with waxed paper and butter paper.
Combine first six ingredients in large bowl. Mix in
flour, salt, allspice and ginger. Add breadcrumbs,
brown sugar, eggs, suet, apple, carrot, orange juice
and Grand Marnier and mix well. Pack tightly into
prepared mold. Cover with sheet of parchment or waxed
paper cut t fit top. Set mold in roasting pan. Add
enough boiling water to pan to reach halfway up sides
of mold. Cover roasting pan. Bake five hours, adding
more boiling water to pan as necessary to maintain
water level.

Remove mold from pan and lift off paper. Pour Cognac
over pudding and

replace paper. Cover tightly with foil. Cool to room
temperature. Refrigerate at least three days to mellow
flavors. (Can be stored in refrigerator up to three
months.)

When ready to serve: Preheat oven to 400F. Set mold
in roasting pan;

discard foil. Add enough boiling water to reach
halfway up sides of mold. Cover roasting pan. Bake
until hot, about 2 hours. Discard paper. Invert
pudding onto platter. Cut into wedges to serve. Pass
sauce separately.

Grand Marnier Hard Sauce, Makes about two cups:

Cream butter and sugar in processor until light and
fluffy, about one minute. Add Grand Marneir and egg
yolk and process until smooth. Transfer to serving
bowl. Refrigerate until firm. Bring to room
temperature before serving.

Bon Appetit, Vol. 29, No. 12, DEC 1984, P. 114, Kelly,
O. Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV
1995 171617 +1100

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HERMAN WHEAT’N’HONEY STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Honey — or brown sugar
1/3 c Warm water
2 tb Yeast
2 c Milk
1 c Whole wheat flour
1 c White flour — or unbleached
1 tb Ginger
1/2 c Whole wheat flour
1/2 c White flour — or unbleached
1/4 c Honey — or brown sugar 1/4 t

Stir well. Keep in refrigerator. Sprinkle ginger and 1 T. honey or
brown sugar over warm water. Sprinkle yeast over this and stir. Let
stand in warm place to double in size, about 10 minutes. Mix milk,
rest of honey or brown sugar, flours yeast mixture in a glass
container, about the size of a gallon Pyrex jar. Stir, using only a
wooden spoon, since metal objects will retard Herman’s growth. Leave
the cover on loosely or place a glass plate over the top of the
container so Herman can breathe. Herman doubles, even triples at time
of vigorous rising. Place Herman in a warm place overnight. Next day
refrigerate, loosely covered, and stir each day. This is very
important with Wheat’n’Honey Herman Starter as more gases form in the
container and are released during stirring. Formation of this gas may
cause the starter to appear darker on top before stirring each day,
but this is OK. On the 5th day measure out 1 c. Herman for baking and
another cup to give to a friend, if you wish, then feed the Herman
you have left, thusly: SEE ABOVE From day 5 on you may bake with
Herman any day you wish, always making sure you have one full cup
left for feeding. Feed Herman every five days. If you have a lot
left, feed him only 1 T. honey or brown sugar. If you have one cup or
a little more left, add the same ingredients as you did on the 5th
day.

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Title: TEMPEH FAJITAS WITH PICO DE GALLO
Categories: Vegetarian, Main dish, Tex-mex
Yield: 4 servings

———————–PICO DE GALLO———————–
1 Clove garlic, minced
1 md Mild onion, finely chopped
1 md Tomato, finely chopped
1 c Loosely packed cilantro
Leaves, finely chopped
1 Serrano pepper, seeded and
Minced
1/4 ts Salt

————————–FAJITAS————————–
2 Cloves, garlic, minced
1/3 c Fresh lime juice
8 oz Tempeh, thawed
2 tb Olive oil
1/2 c Vegetable stock or water
1 ts Soy sauce
4 Whole wheat tortillas

Pico de Gallo: Combine garlic, onion, tomato and
cilantro in a bowl. Add serrano pepper and salt to
taste. Set aside.

Fajitas: Whisk together garlic and lime juice and pour
over tempeh in a flat dish. Cover and let marinate in
the refrigerator for several hours, turning tempeh
occasionally.

Drain tempeh. Heat 1 tablespoon oil in a medium-sized
skillet over moderate heat. Brown tempeh on both
sides, adding an additional tablespoon oil if
necessary. Add stock or water and cover pan tightly.
Steam until liquid is almost absorbed, then add soy
sauce and turn tempeh to coat. Cover and cook away
remaining liquid. Remove tempeh from pan and cut into
thin strips.

Wrap tortillas in aluminum foil or place in a tightly
covered pan. Warm in a moderate oven for several
minutes. Remove from oven. Arrange tempeh strips down
the middle of each tortilla, spoon Pico de Gallo on
top, and fold or roll up. Serve immediately with extra
sauce. Makes 4 fajitas.

(From November, 1992 _Vegetarian Times_)

-=+Dianne in Freeport, Texas+=-
“Que la fuerza vaya contigo.”

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Title: Dry Barbeque Rub
Categories: Rubs
Yield: 16 servings

4 T Brown sugar
1 T Hickory Salt
1 T Oregano
1 T Cumin
2 T Garlic Powder
2 T Chili Powder
2 T Paprika
1 T Onion Powder
2 T Mustard, Dry
1/4 t Cayenne

Mix dry ingredients thoroughly. Rub generously into skinless
chicken, pork chops, or whatever. Let the meat ‘marinate’ for
an hour, then toss on the grill for a slow cooking.
—–

Title: Soba Noodles with Grilled Tuna Soy Ginger Sauce
Categories: Chinese, Seafood
Yield: 8 servings

1 c Chicken broth
1 tb Olive oil
8 4 oz. tuna steaks
1/2 inch thick
3 tb Minced garlic
2 1/2 Inch piece of fresh ginger
Peeled and minced
1 c Rice vinegar
2/3 c Soy sauce
1 1/2 tb Finely grated lemon zest
1 ts Minced serrano chile
Or
1/2 ts Crushed red pepper
1 ts Sugar
6 Scallions, thinly sliced
1 lb Dried soba noodles or
Rice noodles or linguine
1/4 c Minced fresh chives
1 tb Minced fresh mint
Sprigs of mint for garnish

Rub tuna steaks with oil and season with salt and
pepper. Set aside. In a small saucepan, heat remaining
2 tsp. oil over moderately high heat. Add the garlic
and ginger and cook, stirring until slightly colored,
about 1 minute. Stir in the stock, vinegar, soy sauce
and 1 tsp. of the lemon zest. Add the chile and sugar
and bring to a boil. Remove from the heat and stir in
the scallions and keep warm.

Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once,
until charred on the outside and pink in the middle.
Transfer to a plate and keep warm. Cook the noodles
and toss with half of the soy sauce mixture. Mound the
noodles on 8 warm plates. Place the tuna on the
noodles and spoon the remaining sauce over. In a small
bowl, toss the remaining zest with the chives and
minced mint and sprinkle over each serving. Garnish
with mint and serve immediately.

Source:Food and Wine November 1992.

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