Crockpot Chicken and Rice Casserole

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Chicken breasts
1 can Cream of chicken soup
1 can Cream of clery soup
1 can Cream of mushroom soup
1/2 cup Diced celery
1 cup Minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the
mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on
low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts
may be added to make 6 servings.

– – – – – – – – – – – – – – – – – – =

Title: FROZEN DOUBLE CHOCOLATE MOUSSE
Categories: Desserts, Pies
Yield: 10 servings

———————————–CRUST———————————–
2/3 c Chocolate wafer crumbs
1/3 c Graham cracker crumbs
1/4 c Unsalted butter; melted

—————————DARK CHOCOLATE MOUSSE—————————
4 oz Semi-sweet chocolate
– finely chopped
2 oz Unsweetened chocolate
– finely chopped
6 Egg yolks
3/4 c Sugar
1/2 c Frangelico liqueur
1 1/4 c Chilled whipping cream

—————————WHITE CHOCOLATE MOUSSE—————————
3/4 c Whipping cream
10 oz White chocolate; chopped
3 tb Frangelico liqueur
1 1/3 c Whipping cream; chilled
2 oz Semisweet chocolate
– coarsely chopped
1 tb Unsalted butter

FOR CRUST: Preheat oven to 350øF. Mix all crumbs in bottom of 9-1/2-inch
springform pan. Pour butter over. Mix with fork until well-blended.
Press mixture firmly onto bottom of pan. Bake 8 minutes. Cool crust on
rack.
FOR DARK CHOCOLATE MOUSSE: Stir both chocolates in double boiler over
barely simmering water until smooth and melted. Cool to lukewarm. using
electric mixer, beat yolks to blend in large bowl. Gradually add sugar
and beat until pale yellow and slowly dissolving ribbon forms when beaters
are lifted. Blend in Frangelico, then melted chocolate. Whip cream in
another bowl until soft peaks form. Fold 1/3 of cream into chocolate
mixture. Gently fold in remaining cream. Pour mixture into crust; smooth
top. Freeze until set, about 30 minutes.
FOR WHITE CHOCOLATE MOUSSE: Bring 3/4 cup cream to boil in heavy small
saucepan. Reduce heat and simmer 2 minutes. Finely chop white chocolate
in processor. Pour hot cream through feed tube and blend until mixture is
smooth, about 1 minute. Transfer to medium bowl. Cool completely.

Stir Frangelico into white chocolate mixture. Using electric mixer, whip
1 1/3 cups cream in medium bowl until peaks form. Fold 1/3 cream into
white chocolate mixture. Gently fold in remaining cream. Pour over dark
chocolate mousse; smooth top. Freeze until top of mousse sets.

Cover mousse and freeze at least 24 hours. Run knife around edges of pan
to loosen. Release pan sides from mousse. Smooth sides of mousse with
icing spatula. Return to freezer.

Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan
over low heat until melted and smooth. Cool to lukewarm. Spoon into
parchment cone or pastry bag fitted with small plain tip. Pipe chocolate
in decorative pattern around edge of mousse. Freeze until chocolate sets,
about 10 minutes. (Can be prepared 2 days ahead. Cover with plastic
wrap.) Cut frozen mousse into wedges to serve.

—–

Turkey Poppy Seed Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Course – Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups-8 ozs. uncooked egg noodles
1 tablespoon butter
1 pound ground turkey*
1 medium onion — chopped
(to yield 1/2 cup)
1 small green bell pepper — chopped
(to yield 1/2 cup)
1 can-14 1/2oz diced tomatoes — drained
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups ricotta cheese
1 1/2 cups sour cream
2 tablespoons poppy seeds
2 tablespoons grated Romano cheese
chopped parsley, for garnish — optional

* I use cut-up leftover turkey or chicken (approximately 1 1/2 cups).

Heat oven to 375. Grease a 2-qt. casserole. Cook and drain noodles as
directed on package. If using ground turkey, melt butter in a 10″ skillet
over medium heat. Cook turkey, onion and bell pepper for 4 to 6 minutes,
stirring frequently, until turkey is no longer pink. (When using leftover
turkey/chicken, cook just the onion and bell pepper for 4 to 6 minutes. Add
turkey/chicken during the last 2 or 3 minutes.) Stir in tomatoes, salt and
pepper. Mix ricotta, sour cream and poppy seed in a large bowl. Stir in
noodles. Spoon 3/4’s of the noodle mixture into the casserole dish. Spoon
turkey mixture over noodle mixture. Top with with remaining noodle mixture.
Cover and bake for 50 minutes or until hot. Sprinkle with Romano cheese and
parsley.

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Date: Fri, 09 Sep 94 00:02:23 GMT
From: “adam@veda.is (Adam David)”

Rice rolls
———-
Take an umeboshi plum and chop it into little pieces distributed through
the rice. Lay some of this rice out on a piece of sushi nori (that’s nori
sheets that have been roasted), and roll it up closing the ends. Do this
while the rice is still warm and it sticks together perfectly. When you bite
a piece off, the seaweed wrapper closes itself with help from your teeth so
the rice doesn’t fall out.

Cucumber Salad

Recipe By : Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Greek Low Fat
Low-Cal Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Cucumbers — peeled seeded halved
1 Clove Garlic — peeled
1/4 Teaspoon Salt
1/2 Cup Yogurt — low-fat, plain
2 Tablespoons Mint — chopped fresh
Black Pepper — freshly ground

Coarsely grate the cucumber (1 large or 2 small) that have been peeled, halved
a
nd seeded and gently squeeze by hand to remove excess liquid; set aside. On a
c
utting board, chop the garlic coarsely, and sprinkle with the salt. Using the
f
lat side of a
chopping knife, work the salted garlic into a paste. In a medim-sized bowl,
whi
sk together the garlic paste, yogurt and mint. Stir in reserved cucumbers.
Sea
son with salt and pepper to taste.

– – – – – – – – – – – – – – – – – –

BRIAMI MYSTRAS (MULTI-VEGETABLE HERB CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Vegetarian
Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 1/2 lb Potatoes — peeled and sliced
1 1/2 lb Zucchini — scraped and sliced
3/4 lb Okra — trimmed
Vinegar
1 (1 lb) eggplant — sliced*
1 lb Fresh/canned tomatoes — sliced
1 bn Fresh parsley — chopped
1 bn Fresh dill — chopped
Salt freshly ground pepper
1/2 c Olive oil
5 Scallions — chopped
3 Garlic cloves — minced
Toast or bread crumbs

*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be
salted and rinsed before slicing if desired. In a large bowl, place all the
vegetables, reserving half the tomatoes. Season with the parsley, dill,
salt, and pepper, and mix thoroughly. Layer the vegetables in a large
casserole, alternating vegetables as much as possible. Meanwhile, heat the
oil in a small pan and saute the scallions and garlic, stirring. Chop the
remaining tomatoes and add them to the scallions, stirring. Simmer for 10
minutes, then spoon over the vegetables. Dust the top with the crumbs and
bake in a 350 degree oven for 1 hour. Serve warm or cold. From: “The Food
of Greece” by Vilma Liacouras Chantiles, Avenel Books, New York.

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: MONSTER COOKIES
Categories: Cookies, Desserts
Yield: 3047 servings

1/2 c Butter or margarined
-softened
1 c Sugar
1 c Plus 2 Tablespoons firmly
-packed brown sugar
3 Eggs
2 c Crunchy peanut butter
1/4 ts Vanilla extract
3/4 ts Light corn syrup
4 1/2 c Regular oats, uncooked
2 ts Baking soda
1/4 ts Salt
1 c M M’s
1 6 oz package semisweet
-chocolate morsels

Cream butter; gradually add sugar, beating well. Add eggs, peanut butter,
vanilla, and corn syrup; beat well. Add oats, soda, and salt, stirring
well. Stir in remaining ingredients.

Drop dough by one-fourth cupfuls, four inches apart, onto lightly greased
cookie sheets. Bake at 350 degrees for 12-15 minutes (centers of cookies
will be slightly soft). Cool slightly on cookie sheets; remove to wire
racks and cool completely.

—–

THANKSGIVING DRESSING

1 pound whole wheat bread, cubed
1 pound mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5 – 10 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons dried thyme
black pepper
1/2 cup white wine
veggie broth or broth made from chicked flavor veggie broth mix
1 equivilent of non fat egg stuff, or not if you are vegan
salt if you need it

sautee all the veggies in white wine, I do it in batches, too much for
my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies
are tender but not limp and mushies have let go of their juice.

Mix veggies with bread cubes. Add egg and enough broth tomake it all
quite moist but not soupy, you know, just right.
Bake covered about 30 minutes, uncover and bake 15 minutes more.

Serve with mushroom gravy.

DOUBLE NUT TORTE

Recipe By : PICK OF THE DAY SHOW #PD7731 12/31/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/31/96

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups nuts — 1 kind or
— an assortment
1 1/2 cups sugar
3/4 cup butter or margarine
5 large eggs — separated
1 1/2 tablespoons lemon juice
1 tablespoon lemon peel — grated
1/3 cup all-purpose flour

Roast 1 1/2 cups of the nuts in oven. When roasted, place in a food
processor and grind untilfinely ground.

In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until
blended. Add the egg yolks, one at a time, beating well after each
addition. Mix in the ground nuts, lemon juice, lemon peel and all but
2 tablespoons of the flour.

In a deep bowl beat egg whites with a mixer on high speed until soft
peeks form. Gradually beat in 1/4 cup sugar until the whites hold
stiff, shiny peaks. Gently fold the whites into the yolk mixture.

Spoon the batter into a buttered and floured 9-inch cheesecake pan
with removable rim. Bake in a 350 degree oven until the torte is very
lightly browned and the center feels just barely firm to the touch,
about 20 – 25 minutes.

To prepare the topping, in a medium sized pot melt remaining 1/2 cup
butter over a medium heat. Add the remaining sugar, flour and nuts.
Stir the mixture until bubbling. Immediately spoon the toffee topping
evenly over hot torte, pushing nuts with a spoon to arrange
decoratively. Return to oven and bake until nuts and topping are
slightly browner, about 15 – 20 minutes longer.

Cool torte in the pan for 10 minutes, then run a knife inside the pan
rim to release. Remove pan rim. Serve torte warm or cool.

TIP:
PAN ROASTING ALMONDS

Spread shelled nuts in a single layer on a baking pan. Bake in a 350
degree oven, stirring often, until golden, about 15 minutes.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

– – – – – – – – – – – – – – – – – –

Title: CARROT- APRICOT CASSEROLE *** (GRDG72B)
Categories: Vegetables, Side dish, Main dish, Casserole
Yield: 8 servings

1 pk Dried apricots; 11 oz
1 cn Apricot nectar; 12 oz
2 ea Bellgian carrots, drained; 2
1/2 c Firmly packed brown sugar
4 tb Butter
1/4 c Slivered almonds

Soak apricots in nectar overnight. Put 1 jar carrots into a two quart
casserole. Top with half the apricots, half the apricot nectar, and 1/4 C
brown sugar.
Dot with 2 T butter, repeat layers. Sprinkle with almonds. Bake, covered
at 350 degrees for 30 minutes, or until bubbly. 8 servings FROM: JEAN ALLEN
(GRDG72B)

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