Current Shareware 1994 January

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++++++++++++++++++++++++++++++++++++ Hi David. What brings a young man like yourself to a cooking conference? I would have to Scotch tape my daughter to the monitor to keep her interested in chili. Do you like to cook? +++++++++++++++++++++++++++++++++++ Title: Drunk Chicken Categories: Shanghai Serving: 4 to 6 Ingredients: 1 (2 to 2½ lb.) chicken 4½ teaspoons salt About 8 cups boiling water 1 cup chicken broth 1 to 1¼ cups rice wine or dry sherry Instruction: Pat chicken dry with paper towers, Rub inside and outside of chicken with salt. Refigirate at least 6 hours. Pour 4 cups boiling water into a wok or large pot. Place chicken ina a large baking disk in steamer or on steamer reack over boiling water. Cover wok and steam over high heat for 25 to 30 minutes, adding more boiling water as necessary. Remove wok from heat. Let cool before remove chicken. Reserve chicken juice. Cut chicken into quarters and place in a deep bowl. Strain chicken juice and pour over chicken. Add chicken broth and wine. Shake bowl to mix well. Cover and refegirate 48 hours, turning chicken one after 6 to 8 hours. Aspic-like jelly will from around chicken. Serve with chicken or remove from chicken. Chop chicken into 2-inch pieces and serve cold. Louie Pham ■ SPEED 1.10 [NR] ■ Beat me, whip me, make me read my mail online. This is for the cookbook and is a delicious BBQ sauce that nearly everyone raves about when I make it. DECATUR CHICKEN 6 tablespoons mayonaise 2 tablespoons lemon juice 1 teaspoon black pepper 1 tablespoon salt (don't salt chicken) 2 teaspoons vinegar 1 teaspoon sugar Mix all the ingredients together and baste chicken. Recipe from Sue Coffey - Decatur, Alabama I usually double the recipe as my family always likes more sauce to dip their chicken in. Al Anderson *********************************** As to the rest of the message, you were too impatient and just HAD to get married BEFORE I had the opportunity to ask you. Oh, well! See wutta GREAT catch you missed? <<<GRIN>>> --- ■ QMPro 1.0 41-6749 ■ That's the most ridiculous thing I ever hoid! *********************************** Back a few years ago a couple of Creative Cooking groups were started on Prodigy. I was the moderator of CCG2. The recipes were created via e-mail until Prodigy started to charge for e-mail. I had 10 people in my group and we have created and tested quite a few recipes. Here are 6 of them for the cookbook. A lot of the members are still around on Prodigy and GEnie. We have created a number of recipes on GEnie also. =====< RECIPE EXTRACTED FROM VITTLES 3.2 >===== FILENAME: CCG 07/10/92 RECIPE NUMBER: 11 RECIPE NAME: TACCHINO ALLA CHEVRE KEY INGREDIENTS: turkey SOURCE: CCG#2 WHITE WINE (for marinade) 1 (2 lb) TURKEY BREAST, raw 3/4 tsp ROSEMARY LEAVES, crushed 6 oz BUCHERON or LEZAY BUCHE CHEVRE* 6 slices PROSCIUTTO, sliced very thin 1 TRUFFLE (poached in Madeira, cut into six slices)** 1 LEMON 1/3 cup CHICKEN BROTH Garnish FRESH BASIL (optional) ---------------------------------------- (1) Carefully butterfly breast, making sure not to cut through hinge; open like a book and flatten slightly using a rolling pin or mallet; lightly pepper meat. (2) Crush rosemary leaves and add to the white wine; add the turkey and place in the refrigerator to marinate overnight. (3) Allow the cheese to stand at room temperature for about 2 hours; remove and discard rind and place in a medium-size bowl. (4) Remove the turkey from the marinade; make slits to form three pockets in each "wing" of the breast (6 pockets in all); place a slice of prosciutto and truffle into each pocket. (5) Place the stuffed turkey in a baking dish, add the chicken broth and tightly cover with aluminum foil. Pierce 2foil in two or three places to vent; place in a preheated 325F oven and bake until done (approx. 1 to 1-1/2 hours). (6) While the turkey is baking, squeeze the juice of the lemon into the bowl with the cheese, then grate in the zest of the lemon; mix together thoroughly. (7) Remove the cooked breast from the oven and spread lemon- cheese mixture over the top; place under the broiler until cheese is bubbling and lightly browned. Cut into 6 serving portions and serve immediately. Garnish with fresh basil if desired. * Bucheron or Lezay Buche are brands of Chevre cheese which may be found in some supermarkets or in cheese specialty shops. Although one of these brands is preferable, you may use Monterachet if you cannot find them. **Porcini mushrooms may be substituted if truffles are not available. Bon Appetit from Creative Cooking Group R#2 Art Moore Carey Dudgeon Linda Magee Mac McClain Mimi Hiller Kemper Smith Elaine Garneau Nancy Hallas Walter Harvey Submitted by Arthur Moore ■ SLMR 2.1a #1424 ■ Multitasking - Twice the mistakes in half the time. My next door neighbor, a single Mom raising 6 six kids, while attending college full time, gave me this Chicken and Rice recipe several years ago. In her harried world, easy preparation is a must. This qualifies and is delicious on top of it! ---------- Recipe via Meal-Master (tm) v7.01 Title: Chicken and Rice Categories: Maindish, Poultry, Chicken Servings: 6 1 Chicken (2 to 3 pounds) 1 c Uncooked rice Cut into serving pieces 1 tb Minced parsley 1/4 c Fat 2 ts Salt 1/2 c Chopped onion 1/2 ts Paprika 1 Clove garlic, minced 1/4 ts Pepper 1 lg Tomato, chopped 1/4 ts Saffron 3 c Hot water 1 Bay leaf 1. Rinse chicken and pat dry with absorbent paper. 2. Heat fat in a skillet over medium heat. Add onion and garlic; cook until onion is tender. Remove with a slotted spoon. set aside. 3. Put chicken pieces, skin side down, in skillet. Turn to brown pieces on all sides. 4. When chicken is browned, add tomato, onion, water, rice, parsley, and the dry seasonings. Cover and cook over low heat about 45 minutes, or until thickest pieces of chicken are tender when pierced with a fork. Larry Bibich ----- Is O'Cluck an Irish brand of chicken? Okay, here are a few more original creations by the Online Cooking Club for the ILink Cookbook: ---------- TURKEY LURKEY LITE 1 lb ground skinless turkey 4-5 cloves crushed garlic 1 tsp salt 2 cups sliced mushrooms 1 Cup celery, chopped 1 medium onion, diced 1 can peeled tomatoes, with juice (liquid reserved) 1 medium red bell pepper, coarsely chopped 2 TBSP worcestershire sauce 1/2 cup water chestnuts, chopped (if canned, reserve liquid) 1 tsp ground cumin 1/2 tsp cayenne red pepper (or more to taste) 1 small can Niblets corn, drained (liquid reserved) juice of one small lime 1 cup raw rice reserved veggie liquid from above, plus water 1 tsp oregano Brown turkey and garlic in non-stick skillet. Add salt to browned meat. Stir in celery, onions, mushrooms, tomatoes, bell pepper, corn, worchestershire sauce, and red pepper. Continue to stir. Combine reserved liquid from canned veggies, and add enough water to make 2 cups of liquid. Add oregano to liquid and cook rice, using basic instructions. Serve cooked turkey mixture over rice. Alan Cohen ■ SLMR 2.0ß ■ And remember: Oprah spelled backwards is Harpo ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: TURKEY BASTING AGENT Categories: Marinade, American, Tappen Servings: 10 -----INGREDIENTS----- 3 tb Butter OR Margarine 1/2 ts Paprika 1/4 ts Gravy Master Or Kitchen Bouquet USE FOR BASTING A TURKEY IN THE MICROWAVE OVEN Microwave on HIGH (100%) for 45 seconds. Use this mixture to paint the turkey to be baked in a microwave oven. Directions for baking a turkey in the microwave oven is found in the recipe for Microwave Turkey. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ■ OLX 2.1 TD ■ Hi! I'm heavily armed, easily bored & off the meds. ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: TURKEY, MICROWAVED1 Categories: Poultry, Microwave, Holiday Servings: 10 -----INGREDIENTS----- 1 12-14 defrosted turkey 1 Large Oven Roasting Bag - (turkey size) 1 Recipe Turkey Basting Agent (see index) TURKEY COOKED IN THE MICROWAVE REMAINS TASTY LONGER THEN OVEN First stuff the turkey with your favorite stuffing mix. Then paint the turkey with the prepared turkey basting agent (see index). Gently place the stuffed and painted bird in the flour dusted roasting bag and place into a glass microwave roasting pan. Enter the weight of the turkey on your microwave computer. For example, a 12 lb, 8 oz bird will cook in the microwave oven 115-121 minutes at 70% power. Standing time will be 57-60 minutes. Dividing the time into fourths, the bird will cook at 70% power for about 29 minutes on its breast side; turn the dish and cook another 29 minutes. Now carefully turn the bird upside down (there will be a lot of juices in the bag, so be extra careful). With the bird breast side up, cook another 29 minutes at 70% power. (see part 2 for more) Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: TURKEY, MICROWAVED2 Categories: Poultry, Microwave, Holiday Servings: 10 (No Ingredients) (Continued from part 1) Turn the roasting pan around again to cook for the remaining 29 minutes at 70% power. Carefully remove bird from roasting bag, saving the juices for the gravy. Remove the stuffing at this point and place in a covered dish to keep warm. Cover the bird loosely with a tent of tin foil and leave alone for 1 hour to let the bird finish cooking. Carve and serve. Refrigerate any leftovers in a plastic sack or a Tupperware container. The meat will remain moist and juicy for several days. If your bird is smaller or larger than the example given and you do not have a meat microwave computer, adjust the times accordingly. This seems like a lot of work but it really is worth the effort. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ********************** Thanks to all who have sent the great Biscotti recipes. I'll be slicing away for months! --- ■ SLMR 2.1a #1424 ■ Take pot to the beach; leave no tern unstoned. ********************** Anne's Easy Chicken: 1 cut up fryer (or breasts if you prefer) 1 lemon garlic salt tamari sauce Put the chicken in a baking dish. Squeeze the juice of the lemon over chicken, sprinkle on tamari sauce (about 1/4 - 1/2 cup) and sprinkle with the garlic salt. Bake at 350 for about one hour. I serve with brown rice and use the juice from the chicken to flavor it. It's my five-year-old's favorite meal. Hope this helped. Anne from Lake Villa Anne Morelli, Prodigy Food & Wine Board +++++++++++++++++++++++++++++++++++++++ Hey-hey, 70 degrees here today & all of us have the headcolds- from-h##@. No, it's not allergies - that'll hit *next* week <G>. I'm trying to convert all my clippings over to database. The next few posts I do may be a heck of a mix of recipes; but, I'll try to keep similar items together. Unless I should have a sudden unruly craving for nicotine, in which case I might put totally unrelated recipes together on purpose. <BWHAHAHAHAHA> No, no ... I'm doing fine, thanks. I SAID I'M FINE, YOU .... <oops, hehe> +++++++++++++++++++++++++++++++++++++++ ---------- Recipe via Meal-Master (tm) v7.01 Title: Chicken in cream Categories: Italian, Poultry Servings: 4 2 Sweet onions 1 tb Tomato paste 1/4 c Butter Pinch curry powder 5 lb Chicken pieces 1/2 ts Paprika Ground pepper Juice of lemon 1/2 c Heavy cream 1 lb Mushrooms,sliced 1 c Bechamel sauce Directions: 1. In a large saucepan, saute onions in butter for 2 minutes. Add chicken pieces, salt and pepper to taste and cover with cream. Simmer, covered, for 30 minutes, stirring occasionally. 2. Remove chicken pieces and set aside. Keep warm. 3. Add bechamel sauce and tomato paste to cream sauce and boil for 2 minutes, stirring constantly. Remove from heatand strain. Return to saucepan. 4. Add curry powder, paprika, and lemon juice to sauce and blend well. Add cooked chicken and mushrooms. Simmer, uncovered, for 15 minutes. Serve with rice or boiled potatoes. Serves 4. Liz Parkinson ----- * OLX 2.1 TD * Oedipus seemed like such a nice boy... ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BUBBIES CHICKEN SOUP Categories: Soups, Chicken, Jewish Servings: 8 Large Fowl; 6 lbs 1 Lg Kettle (10-12 qt.) -Water; cover and bring -to a boil -Prepare 1 Lg Onion, 3 Celery stalks 1 Parsnip, 1 bn Carrot 1 bn Dill 1 bn Parsley; (a bunch of each). Put the chicken in the pot and cover with water. When the soup comes to a boil, skim off the top, add the veggies, turn down to a simmer. Keep the lid askew, and season to taste. It's wonderful and freezes well. Hint: put the dill and parsley in the mesh onion bag, to make for easier removal. Most would say to throw the veggies out, but I like to eat the carrots and the onion. The chicken is great in sandwiches or salad. I love it hot by itself, but you can put pieces in the soup when you serve. Add rice or noodles (cooked elsewhere) and of course there's always matzo balls. Enjoy, NOTE: If you can't find a fowl, use a Perdue Oven Roaster, cut up. A butcher gave me this tip once and I now use it all the time. He cut it up too. Elaine Radis, Prodigy Food & Wine Board ----- ************************ Awlright youse guys! I have figgered it out. The problem isn't the hub - y'all are just hiding from me. Ollie-ollie-oxen-free. Come on out ... Uh, guys? ... well, I tried. <sigh> Not to worry I'm a stubborn critter. I'll just keep posting anyway, nya-nya. *********************** --------------------------Meal-Master Recipe---------- Title: Stir-Fried Chicken Teriyaki Categories: Chicken Stir-fry Servings: 6 1/3 c Vegetable Oil 1/3 c Soy Sauce 2 tb light Molasses 2 ea Garlic cloves 2 t ground Ginger 2 t dry Mustard 5 ea Chicken Breasts (boneless/skinless, cut into strips) 1/2 c Bamboo shoots (canned/sliced) 1-1/2 c thawed snow peas 4 ea Green Onions (sliced) 1 ea Fresh cooked Rice - to serve Combine first 6 ingredients in bowl. Add chicken to marinade and stir. Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half of marinade in Wok over medium-high heat. Add chicken and stir-fry 4 minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add green onion, stir fry until chicken is cooked through, about 1 minute. Serve with rice. Jeff Viets ----- Thanks! Let me know if I can help you out, also. Title: Coconut Curried Wings Categories: Chicken, Appetizers Servings: 48 2 dozen chicken wings 1 c milk 1/2 tsp coconut extract 2 c instant mashed potatoes 4 tsp curry powder 3 T sweetened, flaked cocoanut 6 T melted butter 2 cloves garlic, minced Cut tips off wings. In a large bowl, combine milk, extract and wings. Stir to mix well. Marinate at least 2 hours (or overnight). In another bowl, combine potatoes, curry and cocoanut. Take wings out of marinade and roll in potato mixture. Place slightly apart on well greased cookie sheets. Combine butter & garlic. Drizzle over wings. Bake, uncovered, at 375 degrees until browned - 45 minutes. o S a █ n t ■ DeLuxe² 1.25 #12403 ■ If the shoe fits, put it in your mouth. --------- Recipe Extracted from Meal-Master (tm) v6.30 Title: Chicken Alejandro Categories: Chicken Main dish Rice Servings: 4 1/2 c onions, thin sliced 1 ea garlic clove, minced 1 tb margarine or butter 1 c medium Salsa 1/2 t sugar 1/4 t cinnamon 1/8 t ground cloves 1/2 ea bay leaf 4 ea chicken breast halves 2 t cornstarch 8 oz tomato sauce 1 ea orange,sectioned 1 x rice In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated plate: keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stir into skillet. Cook, stirring constantly, until the mix thickens and begins to boil. Add orange sections. Heat through. Remove and discard bay leaf. Serve chicken and sauce over rice. Patti Anderson, Prodigy F&W Board ----- +++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sure. I've had irregularity before. It's one of those things that just can't be helped....kinda like me. };) +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ---------------------------Meal-Master Recipe---------- Title: French Chicken w/Roquefort and Garlic Categories: Chicken Garlic Servings: 4 9 ea pieces of skinned chicken 2 tb garlic puree 1 ea wedge Roquefort cheese 12 ea strips of Bacon 1 ea onion, sliced 4 ea whole garlic cloves 3 tb cream or sour cream 1 ea Olive oil as needed 3 tb liquor 1 ea Salt & pepper to taste Wrap skinned chicken with bacon and secure with toothpick. In a large pan, heat the garlic cloves in olive oil. Do not brown the cloves, but heat them enough to impart their flavor into the oil. Remove garlic cloves and save. Rub chicken with salt and pepper and sear chicken in olive oil until golden brown. Stir in the sliced onions and 2 of the garlic cloves. Cover pan and place in 350 degree oven for 1 hour. Serve with R/G Sauce. R/G SAUCE: Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 2 tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain the pan juices of the bacon and chicken, and add to the sauce. Mix well while reheating. Serve sauce with the baked chicken and enjoy! Jeff Viets ----- ************************ Well then how about a Bermuda Onion and Peanut Butter sandwich? Try it with Bull Fries for lunch today! *********************** Here are some recipes from a lady at work for the cookbook. Her name is Sharon Gunnell. ***************************************** ***** Chicken Breast One-Bag Dinner ***** ***************************************** Categories: Main Dish Chicken Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ chicken breats carrots, peeled and chopped onion, chopped red potatoes, cut in half celery, chopped DIRECTIONS ------------------------------------------------------------ Put in oven bag. Pour Italian dressing over and bake at 350 degrees for 2 hours. Yummy! Source: Sharon Gunnell Peter Case *** Recipe Via Compu-Chef (tm) *** ++++++++++++++++++++++++++++++++ \|/ \|/ 0 0 ^ ___ -U- PHFT-T-T.(to paraphrase Bob) _ /| \'o.O' =(___)= U Thhppt ! Take Care ... Bob Your's has a lisp... +++++++++++++++++++++++++++++++ **************************** ***** Parmesan Chicken ***** **************************** Categories: Chicken Entree Lion House Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: 30 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup cream of chicken cond. soup 1/2 cup mayonaise 1/2 cup miracle whip salad dressing 4 cup bread crumbs 1/2 cup parmesan cheese 6 oz chicken breast, boneless, skinless DIRECTIONS ------------------------------------------------------------ Mix first three ingredients together and place to one side. Mix bread crumbs and cheese together and set aside. Place 1/2 of bread crumbs on baking sheet. Then put 6 chicken breasts cut side down on sheetso they don't touch each other. Place them so there is two inches between them. Spoon soup mixture onto chicken breast so you have a mound on each about 1/3 cup of mixture. Bake at 350 degrees for 30 minutes uncovered. Remove baking pan and place the remaining bread crumbs on each piece to cover it completely. Spread over the crumbs and chicken about 3 TBSP of melted butter each and bake at 300 degrees for 30 minutes until golden brown. Serve at once with a lemon wedge and a spear of green pepper. Melted butter with 1/4 tsp. Marjoram to place on top of bread crumb. Source: Chef Albert N. Smith Peter Case *** Recipe Via Compu-Chef (tm) *** ■ OLX 2.1 TD ■ A day without sunshine is like... night. ---------- Recipe via Meal-Master (tm) v7.01 Title: Roasted Moroccan Spiced Chicken Categories: Poultry, Main dish Servings: 2 3 1/2 lb Chicken 1/2 ts Pepper, fresh grind 4 Garlic cloves 1/4 ts Cinnamon 1 Lemon, halved 1/4 ts Cayenne pepper 1/2 ts Cumin, ground 1/2 ts Salt 1/2 ts Coriander, ground 3 tb Olive oil 1/2 ts Paprika Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity. Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken. Tie legs together. Heat oil in large ovenproof skillet. Add chicken, breast side up. Add remaining lemon juice to skillet. Baste chicken withpan juices. Transfer to oven, and bake until juices run clear. Baste occasionally. Roast about 1 hour... Clay Irving ----- ******************************** AHA! Gotcha! Why don't you stick around and join us in a discussion of jellied moose nose or something? Welcome (accidentally) to IL-Cooking! yuck! moose nose????? ******************************** ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Italian Chicken Categories: Main dish, Poultry Servings: 4 4 Chicken cutlets; skinless 1 Spaggetti sauce (jar) 1 Green pepper; medium, --chopped 1 Reynolds Cooking Bag 2 tb Flour Use the flour to coat the cooking bag. Place the jar of sauce in the bag and add the chicken cutlets and green peppers. Tie the bag with the nylon tie and toss to coat chicken. Flatten the bag in a baking dish. Put 6 1/2 inch slits in top of bag. Place in oven for 40 minutes. Serve over pasta. It's quick and tastes great! Use a spicy sauce if you like more umph... Source of recipe is Amy Rundbaken (WPFF99A) on Prodigy. Dennis Spivey, Prodigy Food & Wine Board ----- * SLMR 2.1a #1952 As a computer, I find your faith in technology amusing. ---------- Recipe via Meal-Master (tm) v7.01 Title: Golden Roast Turkey Categories: Main dish, Meats, Poultry Servings: 14 16 lb Turkey 1/4 t Salt 1 c Butter or Margarine, Melted 1/4 t Pepper 1. Remove giblets and neck from turkey; wash, and set aside. 2. Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat. 3. Prepare your choice of dressing. 4. Preheat oven to 325°F. 5. Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin. 6. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie. 7. Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Insert meat thermometer in inside of thigh at thickest part. 8. Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper. 9. Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 ½ hours, or until meat thermometer registers 185°F. Leg joint should move freely. 10. When turkey begins to turn golden, cover with a square of butter- soaked cheesecloth or a loose tent of foil, to prevent burning. 11. While turkey roasts, cook giblets and neck. 12. Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes before carving. 13. Make gravy. 14. Serves 14 to 16. 15. NOTE: Approximate baking time is 18 minutes per pound. Bob Hogan ----- ++++++++++++++++++++++++++++++ When we lived in England, Caster Sugar was what I used for granulated sugar as we know it. It's the same (as far as I know) only slightly less coarse. ++++++++++++++++++++++++++++++ This recipe comes from a many-times mimeographed piece of paper that floats around our kitchen. ----------- Pro-Exchange format from Meal-Master (tm) v6.21 Title: Cheesy Chicken Casserole Categories: Chicken Main dish Casserole Servings: 6 1.25 c Rice; cooked 1.00 ea Onion, small; chopped 1.00 ea Green/Red Bell Pepper;Choppd 1.00 x Butter;Enough to saute veg's 3.00 c Chicken; cooked and cut up 1.00 ea Ham, thick slice; cubed 1.00 cn Condensed Cheddar Soup 0.25 c Milk Prepare rice according to directions or your desire. Set aside. Cut up the chicken into small chunks and cook through, either on the stove top or the microwave. You can either cook it and then cut it up, or cut it up and then cook it. Chop onion and peppers into small pieces. Saute onion and pepper in the butter for about 4 minutes or until tender. Cut up the ham slice into small cube-like pieces. (Although, any kind of ham, sliced, diced, cubed, would do). Stir in the cooked chicken, cubed ham, soup (straight from the can), and the milk. Heat until chicken is hot, stirring frequently. Stir the rice into the mixture and cook another few minutes until everything is hot. Be sure to mix in rice thoroughly. Will keep well if you prepare ahead and reheat before serving. Just be sure to heat it and mix it again well before serving. Freezes well also if you want to make an extra batch. Yummy...... Eileen Shaughnessy, Prodigy Food & Wine Board ----- ************************************ Before I'd ever attempt eating a Habanero raw, I'd coat my mouth with axle grease first. Thanks Judi for the info. ************************************ ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Saté with Peanut Sauce Categories: Appetizers, Main dishes, Thai, Grill Servings: 9 ----------------------------------MARINADE---------------------------------- 1 tb Light brown sugar 1 tb Curry powder 2 tb Crunchy peanut butter 1/2 c Soy sauce 1/2 c Freshly squeezed lime juice 2 Garlic cloves, minced Crushed dried chile peppers ---------------------------- 6 Chicken breast halves, boned, skinned, and cut into 1/2" wide strips --------------------------------PEANUT SAUCE-------------------------------- 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Source unknown: page 82 of some cookbook. :-) Nancy H. Miller ----- ■ OLX 2.1 TD ■ A wok is what you throw at a wabbit. ---------- Recipe via Meal-Master (tm) v7.05 Title: Chicken and Sausage Cassoulet Categories: Crock pot, Main dish, Poultry Servings: 8 2 cn Navy beans; 15 oz. 2 Bay leaves 2 c Tomato juice 2 ts Chicken bouillon; granules 2 c Carrots, cut into 1/2" 1 ts Basil; dry & crushed -pieces, about 4 medium 1 ts Oregano, dry & crushed 1 c Celery; chopped 1/2" pieces 8 Chicken drumsticks; 1 c Onion; chopped -skinned and frozen 2 Garlic cloves; minced 8 oz Smoked turkey sausage link In crockpot, combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaves, bouillon, basil, and oregano. Place froze chicken atop bean mixture. Cut sausage in half lengthwise and slice. Place atop chicken. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. Remove bay leaves. Source: Better Homes and Gardens New Crockery Cookbook Terrie Peterson ----- **************************************** I've tried the Kahlua, but I prefer "Bailey's Irish Cream". Especially since I'm Irish. Tomorrow's me day, me lad..!! I wouldn't mind kissin' the Blarney Stone, but I'd prefer You were born with a bit o' the Blarney Stone in your pocket, begosh and begorra. **************************************** ---------- Recipe via Meal-Master (tm) v7.05 Title: Sweet 'n' Sour Chicken Categories: Crock pot, Poultry, Main dish Servings: 6 1 1/2 c Carrots; cut into 1/4" piece 1/3 c Brown sugar; packed 1 lg Green Pepper; cut 1" pieces 1/3 c Red wine vinegar 1 md Onion; cut into wedges 1 tb Soy sauce 2 tb Tapioca; quick-cooking 1/2 ts Chicken bouillon granules 1 cn Frozen Pineapple-Orange 6oz -broken -juice Concentrate, thawed 8 Allspice; whole 1/2 c Catsup 4 Cloves; whole 2 tb Lemon juice 3 lb Chicken; skinned, cut up, & 2 tb Tapioca -frozen Cinnamon Stick; 2 inches Hot cooked couscous For sauce, in a small bowl combine juice concentrate, catsup, and lemon juice. Pour about half of the sauce into a crockpot. Add tapioca to the cooker; stir. For spice bag, place cinnamon, allspice, and cloves in cheesecloth and tie. Add bag to cooker. Place frozen chicken pieces in crockery cooker. Pour remaining sauce over chicken. Cover; cook on low-heat setting 10-12 hours or high-heat setting 4 1/2-5 1/2 hours. Discard spice bag. Transfer chicken to a serving platter. Skim fat from sauce. Serve sauce and hot couscous with chicken. Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson ----- ■ OLX 2.1 TD ■ Write all complaints legibly in this space -> [] For book: Chicken and Oyster Gumbo 1 cut up chicken, about 3 pounds, a hen 2 cups roux, medium brown 2 sticks celery, chopped 3 large onions, chopped 2 bell peppers, chopped 14 quarts water 1/2 cup green onion tops, chopped 1/2 cup parsley, chopped 4 dozen fresh oysters salt and pepper to taste Smother onions, celery, bell pepper in roux until partly cooked and then add water. Boil for 3 hours, then add chicken and boil for another hour or until chicken is tender. Adjust water. Then, while gumbo is still boiling, add green onion tops, parsley and oysters. Cover pot, turn off fire. Serves 14, but not as main dish. For main dish, adjust amount of chicken. John White ■ QMPro 1.02 41-6749 ■ Nu Awlins, next station stop!