Title: Hot Chicken Salad
Categories: Main dish, Poultry
Yield: 10 servings

4 c Cold chopped chicken
2/3 c Finely cut chopped almonds
1 t Salt
1 c Grated chedder cheese
3/4 c Cream of chicken soup
1 1/2 c Crushed potatoe chips
2 T Lemon juice
3/4 c Mayonaise
1/2 T Monsodium glutemate
2 c Chopped celery
2 ea Pimentos cut fine

Combine all except cheese, chips and almonds. Place in large
rectangular dish. Top with cheese, chip and muts. Let stand
overnight in refrig. Bake 400 oven for 20-25 minutes.
: RECIPE CLIPPED by Michael Prothro

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Title: Pineapple Chicken
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 5 servings

1 1/2 Whole chicken breasts
Corn starch
1/2 c Flour
1 Egg
1/2 c Water
Salt
Oil for deep frying
1/2 c Brown sugar
1/4 c Cider vinegar
1 c Pineapple chunks plus juice
-(enough to make 1 cup)
1/4 c Red maraschino cherries
1 1/2 tb Corn starch, dissolved in
1/2 c Water

1. Slice chicken into 1x2x1/4″ pieces, dredge in corn starch and lay
aside to dry slightly on wax paper. Prepare a batter in a small bowl
of 1 egg, 1/2 cup water, 1/2 cup flour, and salt. Mix batter very
thoroughly until smooth. Assemble rest of ingredients.

2. Pour oil halfway up in your wok. Turn on burner to high and allow
oil to heat up. PLace a piece of bread crust to test readiness of
oil. If bread crust is medium browned, then oil is ready. If bread
crust is dark brown or black, shut heat off of oil and allow to cool
5 minutes or more before turning heat back on. Retest oil before
cooking anything in it. If bread crust is a very light brown, then
oil is not quite ready yet.

3. When oil is ready, place about 8-10 pieces of chicken into batter,
take a pair of chop sticks or fork and lift pieces out of batter and
slice into oil in wok. Chicken pieces will slide to bottom of oil at
first and will then rise. After chicken is risen, deep fry 2 1/2
minutes on each side. Drain chicken on paper toweling to remove
excess oil. Place chicken in serving plate. Repeat procedure until
all chicken is cooked.

4. In a separate small pot, place 1/2 cup brown sugar, 1/4 cup cider
vinegar, cook until dissolved. Add pineapple chunks and juice. Stir up
corn starch thoroughly in 1/2 cup water, add to pot and stir
thoroughly. Cook under medium heat 3-5 minutes until gravy is clear.
Add maraschino cherries. Pour over chicken.

NOTE: Breaded, deep fried shrimps lend well to this recipe.

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Chili Bean Soup

Recipe By :
Serving Size : 8 Preparation Time :5:00
Categories : Main Course Soups Stews
Southwest

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried red beans — rinsed and drained
7 cups water
1 tablespoon vegetable oil
2 pounds country-style spareribs
1 green bell pepper — seeded and chopped
2 medium onions — sliced
2 cloves garlic — minced
2 teaspoons salt
2 tablespoons chili powder
1/2 teaspoon ground cumin
8 ounces tomato sauce
1 cup shredded Monterey jack cheese — for garnish

1. Place beans in a large bowl; add 4 cups of the water and let stand overnight
. (Or bring beans and 4 cups water to a boil in a 4-quart kettle, boil briskly
for 2 minutes, then remove from heat and let stand, covered, for 1 hour.)

2. In a large, deep pot or Dutch oven, heat oil over medium heat. Brown spareri
bs well in oil on all sides. Add green pepper, onions, and garlic; brown lightl
y. Add remaining 3 cups water, bring to a boil, reduce heat, cover, and simmer
until meat is tender (1-1/2 to 2 hours).

3. Remove spareribs from pan. Slice meat from bones and return to the cooking l
iquid in chunks; discard bones and fat. (At this point, you may refrigerate the
stock overnight, then skim off fat and reheat.)

4. Add soaked beans and their liquid, salt, chili powder, and cumin; bring to a
boil over medium-high heat. Cover, reduce heat to low, and simmer until beans
are almost tender (about 1-1/2 hours). Mix in tomato sauce. Cook until beans ar
e very tender (about 1 hour longer). Serve sprinkled with jack cheese.

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NOTES : If your family likes chili, this pork-studded red bean soup is sure to
please. Accompany it with a green salad and tortilla chips for a hearty, Mexica
n-accented meal. For a hotter, more authentic Mexican soup, replace the chili p
owder with 3 fresh or dried chopped ancho chiles. The soup requires 4 to 5 hour
s’ cooking time but very little preparation, and the cooking can be done in sta
ges.
Nutr. Assoc. : 3146 0 0 5081 0 0 0 0 0 0 0 916

DAIQUIRI CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Alcoholic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 package Graham crackers — crushed
6 Butter — melted
1/3 cup Sugar
—–FILLING—–
24 ounce Cream cheese — softened
5 Jumbo eggs — separated
2/3 cup Sugar
2 Env. knox gelatin
1/2 cup Light rum
2/3 cup Fresh lime juice
1 1/2 teaspoon Fresh grated lime peel
1 1/2 teaspoon Fresh grated lemon peel
1 pint Whipping cream
1/2 cup Powdered sugar

Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F for
10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir egg
yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds and
cook over med. heat . stirring constantly until mixture thickens and bubbles.
Cool.

Beat cheese in large bowl until light and fluffy.

Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks
form. Add powdered sugar and continue beating until stiff peaks form. Fold
into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust
and refrigerated several hours or overnight.

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QUICK BEEF MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground beef
16 oz Frozen Italian mixed
Vegetables
2 cn Water
2 c Shredded cabbage
Grated Parmesan cheese
1 cn Condenced tomato soup
1 t Dried basil
1/2 c Uncooked elbow macaroni

In a soup pot, cook beef until well browned. Drain off
fat. Stir in frozen vegetables, undiluted soup, water
and basil. Heat to boiling, stirring occasionally.
Simmer 15 minutes. Stir in cabbage and elbow macaroni.
Cook until tender. Sprinkle with grated cheese. SERVES
6.

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Pasta with Light Clam Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Low Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil (or less)
3/4 cup Green onions — finely sliced
2 Garlic cloves, minced — or
three cloves
1 1/2 cups Chopped clams, canned — juice
drained and reserved (2 — 6.5 oz. cans)
1 cup Undiluted Lite evaporated — skimmed milk, divide
1/4 teaspoon Salt (optional)
1/8 teaspoon Ground white pepper
2 teaspoons Cornstarch
6 ounces Dry pasta — cooked and
(linguini, spiral — etc.)
1 cup Tomato — chopped
2 tablespoons Fresh basil — chopped
Fresh basil leaves for — garnish

In 10-inch non-stick skillet, heat oil; saute onions and garlic until
tender. Add reserved clam juice, 1/2 c evaporated skimmed milk, salt and
pepper. Cook uncovered over medium heat for 5 minutes, stirring
occasionally. In small bowl, gradually stir remaining 1/2 cup evaporated
skimmed milk into cornstarch. Add to skillet, stirring constantly, until
sauce thickens.
Add clams; heat. DO NOT BOIL. Toss hot pasta with tomatoes, basil and sauce.=
Garnish with basil leaves if desired.

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CHESAPEAKE OYSTER BISQUE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Oysters
1 Bay leaves
2 Onions
2 Celery stalks
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

Slice onions. Dice celery. Drain oysters and save
liquid. Oysters may be chopped or left whole as
desired. Add water to oyster liquid to make 1 qt. In
stock pot, combine bay leaf, one onion, and bay leaf
and simmer for about 1 hour uncovered. Remove from
heat; allow to cool for about 1 hour, strain, and set
aside. In butter, saute remaining onion and celery;
cook for about 5 minutes or till pale in color. Add
flour and stir well, but DO NOT BROWN. Add some
strained oyster stock: stir well tp prevent lumps from
forming. Add remaining stock and heat till hot and
thickened (about 10-15 minutes). Add oysters and
cream. Heat about 5 minutes more. Add sherry and ladle
into serving bowls and garnish with chopped parsley.

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Title: Citrus Chiffon Pie
Categories: Desserts, Pies
Yield: 6 servings

1 Envelope unflavored gelatin
Dash salt
1/2 c Lemon juice
1/4 c Water
1/2 ts Orange peel, grated
1/3 c Sugar
1/2 c Sugar
4 Egg yolks
1/2 c Orange juice
1/2 ts Lemon peel, grated
4 Egg whites
1 9-in baked pastry shell

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin
mixture. Cook and stir over medium heat just till mixture comes to
boiling. Remove from heat; stir in peels. Chill, stirring
occasionally, till mixture mounds slightly when dropped from a spoon.
Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar,
beating to stiff peaks; fold in gelatin mixture. Pile into cooled
baked pastry shell. Chill till firm. Trim with whipped cream and
thin orange slices cut in fourths. Source: Better Homes Gardens
Dessert Cookbook.

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Title: Banana Bread #2
Categories: Breads
Yield: 1 loaf

1 3/4 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Ground allspice
1/4 ts Grated nutmeg
1 ts Grated lemon peel (optional)
1/4 c Ground almonds (optional)
1/2 c Butter or margarine
3/4 c Sugar
2 Eggs
1 1/2 c Mashed banana (4 medium
-bananas)

1. Preheat oven to 350 F. Grease 9 x 5 inch loaf pan. 2. Sift
flour,baking powder, baking soda, salt, ginger,
allspice and nutmeg together in bowl. Add lemon peel and almonds.
Stir until combined. Set aside. 3. Beat butter in large mixing
bowl until soft amd creamy.
Beat in sugar until light and fluffy. Add eggs and beat until
thoroughly blended. Beat in flour mixture alternately with
bananas until mixture is well blended. Pour into prepared pan. 4.
Bake in center of oven 1 hour to 1 hour 5 minutes, or until
toothpick inserted in center comes out clean. 5. Cool in pan on
wire rack 10 minutes. Invert from pan and cool completely on
rack.

Variation: Banana-walnut or -pecan bread: Omit almonds. Add 3/4 cup
coarsely chopped walnuts or pecans with bananas.

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SAUTE FLORENTINE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Sunflower flour
2 ts Onions — minced
1/3 ts Thyme
1/3 ts Oregano
1/2 ts Salt
1/2 ts Soy sauce
2 tb Sunflower oil
3 oz Spinach — coarsely chopped
3 oz Artichoke hearts, marinated
-chopped into bite-size
-pieces
3 oz Celery — chopped into bite-
-size pieces
3 oz Brown rice — cooked

Combine flour with onion, thyme, oregano, salt, soy
sauce, and oil. Mix well. Saute flour mixture with
vegetables and sunflower oil in skillet or wok. Add
rice and saute for 7 minutes.

From the files of DEEANN#E

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