Title: Crock Pot Italian Chicken Dinner
Categories: Poultry
Yield: 6 servings

1 Sm Cabbage; cut in wedges
1 Onion
1 c Mushrooms; canned
2 tb Tapioca; quick cooking
1 Chicken; broiler or fryer
1 c Meatless spaghetti sauce
Parmesan cheese; grated

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken
pieces atop vegetables. Pour spaghetti sauce over chicken. Cover;
cook on low-heat setting for 10 to 12 hours. Transfer to a serving
platter. Sprinkle with Parmesan Cheese.

MMMMM

Cucumber Kimchi (Oi Sobagi Kimchi)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Oriental Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Kirby cucumbers
5 Green onions — finely chopped
1 Head garlic — finely chopped
2 tablespoons Fresh ginger root — finely ch
2 tablespoons Salt
2 teaspoons Sugar
teaspoon Cayenne pepper

1. Cut cucumbers in quarters, the long way. Rub with salt (extra to the 2
tbsp above) and let stand for an hour.

2. Mix the onion, garlic, ginger, red pepper, salt and sugar.

3. Rinse the cucumbers lightly. Pack them into a jar and cover with the
mixture from #2. Add water to fill the jar.

4. Let sit in refrigerator for ATLEAST 3 days. The longer they sit, the
better- I’ve had mine for 2-3 weeks and they get more flavorful with time.

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Title: CIOPPINO
Categories: Soups/stews
Yield: 1 servings

Olive oil
1 Green pepper; seeded chopp
2 Med onions; chopped
1 Bunch parsley; snipped
3 Cloves garlic; minced
2 cn Whole tomatos; cut up
2 cn Tomato sauce
1 1/2 c Dry white wine
3/4 ts Dried oregano, crushed
1/2 ts Dried basil crushed
2 Whole bay leaves
Coarsely ground black pepper
1 1/2 lb Fish *
24 oz RAW shrimp
2 cn Minced clams; with juice

* e.g. cod, perch, whatever, skin bones removed, cut into bite-sized
pieces (frozen ok) In large pot or dutch oven, cook onion, green pepper and
parsley over very low heat about 10 min. Add garlic and cook about 3
minutes more. Add tomatoes, tomato sauce, wine, oregano, basil, pepper and
bay leaves. Bring to boil, reduce heat and simmer covered 30-40 min. Remove
bay leaves and discard. Thaw shrimp under cold water (if necessary) Add
fish, shrimp, clams and clam juice. Simmer covered 10-15 min or until fish
is done. Enjoy!

—–

Title: DIP SOUP
Categories: Soups, Dips
Yield: 2 servings

1 Pouch LIPTON 7 vegetable
-soup
2 c Sour cream
1 c Grated cheddar cheese

And NO, this is not for your weird friends!! 8-}

Ready in 10 minutes

In a small bowl, blend Vegetable soup mix and sour.
Add grated chedddar cheese and chill for at least 2
hours to allow flavors to blend. Makes 2 cups of dip.
Can also be served in an avocado cut in half.

Origin: June Reader’s Digest (Canadian) Shared by:
Sharon Stevens.

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BROCCOLI BISQUE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Broccoli (fresh),
-trimmed and cut up
-(okay to use more)
4 c Chicken broth
-(2 cans of canned broth,
-or use fresh stock)
1 md Onion
2 tb Butter
1 t Salt
2 ts Curry powder (or less)
1 d Pepper
2 tb Lime juice
8 Lemon slices, (optional)
1/2 c Sour cream
1 tb Chives, snipped
-(optional)

Place the cut broccoli in a large saucepan along with
the broth, onion, butter, salt, curry powder and
pepper. Bring to a boil. Reduce heat and simmer,
covered, for 8 to 12 minutes or until broccoli is just
tender.

Place about 1 1/2 to 2 cups of the mixture at a time
into a blender container. Cover and blend until
smooth. Pour into bowl or another large pan. Repeat
with remaining mixture. BE CAREFUL. THE HOT LIQUID MAY
SCALD YOU. Stir in the lime juice.

Now you can either cover and refrigerate at least 4
hours to serve cold (great in warm weather), or you
can go right ahead and serve it hot (great in cold
weather). Once ladled out, you can garnish with a thin
slice of lemon, a small dollop or sour cream, and a
sprinkling of chives.

NOTES:

* A broccoli soup (hot or cold) — This recipe is
from my mom. It’s been a hit every time she or I have
served it. It is rather spicy – not for the timid or
faint-of-heart.

* You can refrigerate unused portions for serving
later, but it doesn’t keep well for long. I like to
blend it pretty well, so that the texture is quite
smooth. Some people like it a little chunkier.

: Difficulty: easy.
: Time: 45 minutes.
: Precision: approximate measurement OK.

: Andy Shore
: Adobe Systems Incorporated, Palo Alto, California
: shore@adobe.UUCP
: {decwrl, glacier, sun}!adobe!shore

: Copyright (C) 1986 USENET Community Trust

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Title: French Onion Soup
Categories: Soups, Ceideburg 2
Yield: 1 servings

3 tb Butter
1 tb Light olive oil or fresh
-peanut oil
8 c Thinly sliced onions (2 1/2
-pounds)
1/2 ts Each salt and sugar (sugar
-helps the onions to brown)
2 tb Flour
2 1/2 qt Homemade beef stock, (see
-following recipe for
-stock), at
Least 2 cups of which
-should be hot
4 To 5 tablespoons Cognac,
-Armagnac, or other good
-brandy
1 c Dry white French vermouth

The following three recipes are from the book by Julia Child that I
was raving about the other day. They actually produce two dishes;
the basic butterflied chicken recipe can stand alone or be used as
the starting point for all sorts of variations++the Mustard Coated
Chicken is just one of the possible take-offs using it. It’s nicely
hoity-toity in appearance and tastes great.

This is certainly one of the all-time favorites. The canned and
packaged onion soups I’ve tried have been very good, and the only way
to better them is for you to have your own beautiful beef stock.
However, bought onion soup will benefit from the flavor additions
suggested here. TIMING: For most delicious results, you want a slow
simmer for 2 3/4 to 3 hours.

SPECIAL EQUIPMENT SUGGESTED:

A food processor with slicing blade or a hand slicer is useful for the
onions; a heavy-bottomed 3-quart saucepan with cover for onion
cooking and simmering.

Browning the onions – 40 minutes. Set the saucepan over moderate
heat with the butter and oil; when the butter has melted, stir in the
onions, cover the pan, and cook slowly until tender and translucent,
about 10 minutes. Blend in the salt and sugar, raise heat to
moderately high, and let the onions brown, stirring frequently until
they are dark walnut color, 25 to 30 minutes.

Simmering the soup. Sprinkle in the flour and cook slowly, stirring,
for another 3 to 4 minutes. Remove from heat, let cool a moment,
then whisk in 2 cups of hot stock. When well blended, bring to the
simmer, adding the rest of the stock, the Cognac or brandy, and the
vermouth. Cover loosely, and simmer very slowly 1 1/2 hours, adding a
little water if the liquid reduces too much. Correct seasoning.

Ahead-of-time note: May be prepared in advance; chill uncovered, then
cover and refrigerate or freeze.

Serving. Serve the soup as it is, accompanying it with French bread
and a bowl of grated Swiss or Parmesan cheese, or gratine it as
follows. Makes about 2 1/2 quarts, serving 6.

VARIATION:

ONION SOUP GRATINEED: When onion soup is a main course, bake it in
the oven with cheese and toasted French bread, and bring it all
crusty and bubbling to the table. A big salad, more bread and
cheese, and fruit could finish the meal,; accompanied by a bottle or
two of fruity white wine, like a sauvignon blanc or even a
gewurztraminer.

MANUFACTURING NOTE: Be sure you have a homemade type of bread with
body here because flimsy loaves will disintegrate into a slimy mass;
a recipe for your own homemade French bread also follows.

12 or more Hard-Toasted French Bread Rounds (follows, too) [I left it
out. S.C.] 1 to 2 ounces Swiss cheese, very thinly sliced Ingredients
for the preceding French Onion Soup, heated 3/4 to 1 cup finely
grated Swiss or Parmesan cheese

SPECIAL EQUIPMENT SUGGESTED: A lightly buttered 3-quart ovenproof
casserole or baking dish about 3 inches deep – good-looking if
possible. Assembling and baking – about 30 minutes. Preheat the oven
to 425F and set the rack in the lower middle level. Line the bottom
of the casserole with half the slices of toasted French bread, and
spread over them the sliced cheese. Ladle on the hot onion soup and
float over them a layer of toasted bread, topping with the grated
cheese. At once set in the preheated oven and bake for 20 to 30
minutes, until the cheese has melted and browned nicely. Serve as
soon as possible, if you dally too long, the toast topping may sink
into the soup.

From “The Way to Cook”, Julia Child, Alfred Knopf, 1989. ISBN
0-394-53264-3

Posted by Stephen Ceideberg; September 16 1992.

MMMMM

PLAINTAIN EMPANADAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Poblano peppers — peeled
And seeded
1/4 ts Pepper — ground black
1 c Cold refried black beans —
Canned
3 Plantain ripe — unpeeled
1 Banana ripe — peeled
1 t Salt
2 Scallion — sliced thin
1/4 c Peanut oil
1 c Crema recipe follows
1/4 c Anejo, Romano or Feta Cheese
Grated
1/4 c Manchego or Feta cheese —
Grated
Creme Fraiche or sour cream
Garnish

Preheat the oven to 350F Cut a lenghthwise slit in
each plaintain and set it on a baking sheet. Bake
until the flesh is thoroughly soft and oozing through
the slit, 40 to 50 minutes, set aside to cool.
Meanwhile, make the stuffing: Finely dice the poblano
chile. Combine with beans, scallions, cheeses, and
pepper in a mixing bowl and stir to combine. The
stuffing can be made up to a day in advance and
reserved in the refrigerator. Make the dough in a food
processor or in a mixer with a paddle attachment:
Peel, trim and discard any tough ends from the
plantains. Combine the plantains, banana and salt and
pulse until a smooth puree is formed, or mix until
just blended. Be careful not to overwork the dough, or
it will become too starchy. Wrap in plastic and chill
about 2 hours. To assemble the empanadas, roll 2
tablespoons of the dough lightly between your palms to
form a ball. Line the bottom of a tortilla press with
a small plastic bag and place the ball of dough in the
center. Place another small bag over the dough and
press to form a 3 1/2 inch circle. (If you do not have
a tortilla press, the dough can be flattened with the
palm of your hand on a counter, with a sheet of
plastic above and below to prevent sticking.) Place
about 1 teaspoon of the bean stuffing on half of the
dough circle and fold overto enclose, pressing the
edges to seal. Place the stuffed empanadas on a
platter and chill at least 30 minutes or as long as a
day. (Stuffed empanadas can also be frozen.) To cook
the empanadas, heat the peanut oil in a medium skillet
over medium-high heat. Fry 4 to 6 empanadas, at a
time, shaking the pan constantly, about 1 minute per
side or untildark brown all over. If they darken too
quickly, as they may if very ripe plantains were
used,. lower the flame slightly.) Drain on paper
towels. Serve hot with Crema, Creme Fraiche or sour
cream for dipping.

Recipe By : Too Hot Tameles/tpogue@idsonline.com

From: Mastercook Mac Date: Fri, 11
Oct 1996 21:48:54 -465800

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Chocolate Chow Mein Clusters

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 vanilla caramels — (4 oz.)
1/4 cup Semi-sweet chocolate pieces
2 tablespoons chunky peanut butter
2 tablespoons water
1 can (3 oz.) Chow Mein noodles (2 cups)
1 cup peanuts — (optional)

In a 4 cup glass measure or bowl combine the first four ingredients. Heat unco
vered at HIGH for 2 minutes till all is melted, stirring once to blend. Add noo
dles, stirring gently till evenly coated. Drop from teaspoon onto waxed paper.
Let stand till firm. Makes 2 1/2 dozen.

busted by sooz

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Cut peel into strips and bring to a boil in plenty of water 5 times, pouring
off the water and starting fresh each time. This parbouling takes away some
of the bitter taste.
Measure the peel and for each cup add:
1/2 cup sugar
1/4 cup water
Boil in this syrup till dry.
Roll each one in granulated sugar, and place in cookie sheet to dry.
Store in airtight container so that they won’t dry out.

CHOCOHOLIC’S QUICK-FIX CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MAY CAUSE ADDICTION—–
1 1/2 cup Chocolate wafers — crushed
1/3 cup Butter — melted
8 ounce Cream cheese
1/2 cup Sugar
1 teaspoon Vanilla
2 Eggs — separated
6 ounce Chocolate chips — melted
1 cup Heavy cream

Preheat oven to 325 F. Mix wafers and butter together.

Press into bottom of springform pan. Bake for 10 minutes. Mix softened cream
cheese, 1/4 cup of sugar and vanilla. Add 2 beaten egg yolks and melted
chocolate bits. Beat egg whites until stiff peaks form. Gradually add
remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into
mixture. Pour over crumb crush and freeze. decorate with additional whipped
cream, if desired.

From Connecticut Cooks Favortie Recipes from the Nutmeg State.

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