à½?AJAM GORENG DJAWA (FRIED CHICKEN WITH SPICES) Chicken, Indonesian 4 1 ea Chicken, frying; cut up 2 ea Chilies; split 1 ea Onion, small; sliced 2 tb Coriander seed, ground 1 tb Caraway seed, ground 1 tb Turmeric Salt 2 tb Tamarind juice 2 tb Brown sugar 1 c Coconut milk Oil Put chicken in a pan with all the ingredients except the oil. Bring to boil then reduce heat and simmer for 20 min. or until liquid has been absorbed. Heat oil and deep fry chicken until golden brown. █ à½?APRICOT SAUCED FISH Seafood, Main dish, Low-cal/fat 1/4 ts Garlic salt 1 tb Cornstarch 1 ts Soy sauce 4 oz Can sliced water chestnuts 16 oz Can unpeeled apricot halves 1 1/2 ts Curry powder (to taste) 1/8 ts Ground ginger 1/4 c Sliced green onions 1 1/2 lbs fresh or frozen halibut or other lean fish steaks, cut 1" thick Serve this curried fish entree with hot cooked couscous or rice. Thaw fish, if frozen. Cut fish into 6 equal portions and arrange in 12x7x2" baking dish. Sprinkle fish with garlic salt; set aside. Drain apricots, reserving syrup. Cut apricot halves in half; set aside. In small saucepan stir together reserved apricot syrup, cornstarch, curry powder, soy sauce, and ginger. Cook and stir till thickened and bubbly. Remove from heat. Stir in apricots, water chestnuts, and green onions; spoon over fish. Bake, uncovered, in 450 deg oven about 15 minutes or till fish flakes easily when tested with fork. Per serving: 188 calories, 22 g protein, 19 g carbohydrates, 2 g fat, 33 mg cholesterol, 194 mg sodium, 688 mg potassium █ à½?ASPARAGUS CASSEROLE Vegetables, Low-cal/fat, Casseroles 2 c Asparagus, fresh, 2" lengths 1 cn Cream of mushroom soup 4 oz Mushrooms, sliced 2 c Cheddar cheese, grated 1 cn French fried onion ring, 3oz Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. █ à½?ASPARAGUS ROLL UPS Appetizers 1 Can Asparagus 1 Beaten Egg 1 Loaf Bread * 8 oz Cream Cheese 4 oz Bleu Cheese Garlic Powder To Taste 1 ts Worcestershire Sauce Pepper To Taste * Remove crusts and flatten each slice. Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread on bread - place an asparagus spear on top and roll up. Roll in melted butter and cut in thirds. Place on cookie sheet and bake for about 20 min.-- at 350 degrees. █ à½?AUNTIE'S CHICKEN CASSEROLE Casseroles, Poultry 8 oz Macaroni, uncooked 4 Eggs, hardboiled, chopped 2 c Chicken, cooked, chopped 2 c Milk 1/2 lb Cheese, velveeta or preferen 1 cn Cream of mushroom soup 1 cn Cream of chicken soup Mix all the ingredients together and refrigerate overnight, be sure to cover. take out 1 hour before cooking. Bake 1 hour at 350. █ à½?Apricot Bars Cookies 2/3 cups Dried Apricots 1 cup Brown Sugar 1/2 cup soft Margarine 2 Eggs, well beaten 1/4 cup Sugar 1/2 tsp. Vanilla 1 1/3 cup Flour 1/2 cup Nuts 1/2 tsp. Baking Powder Powdered Sugar 1/4 tsp. Salt Rinse apricots, cover with water. Boil for 10 minutes. Drain, cool and chop. Heat oven to 350 degrees. Grease 8 x 8 x 2 inch pan. Mix margarine, granulated sugar, and 1 cup of the flour until crumbly. Pat into pan. Bake for 25 minutes. Sift 1/3 cup of flour, baking powder and salt. Set aside. Gradually mix brown sugar into well beaten eggs. Add the flour mixture, vanilla, nuts and apricots. Spread over the baked layer. Bake 30 minutes longer. Cool in pan. Cut into bars and roll in powdered sugar. █ à½?Australian Dinkum Chili Chili 8 1/2 lb Bacon,packaged 3 T Red chile,mild,ground 2 T Oil,vegetable 2 Garlic cloves,med,fine chop 2 Onions,med,coarsely chopped 1 T Oregano,dried,pref. Mexican 1 Celery stalk,coarse chopped 1 t Cumin,ground 1 Bell pepper(s) 2 cn Beer,pref. Aus.(12oz ea) 2 lb Top beef sirloin,1" cubes 1 cn Tomatoes,whole(14 1/2oz ea) 1 lb Beef,hamburger grind 3 t Brown sugar 1 lb Pork,hamburger grind 1 Boomerang(opt but authentic) 4 T Red chile,hot,ground 1. Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve. 2. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. 3. Combine all the beef and pork with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer. 5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot. █ à½?BAGEL THINS Appetizers, Breads, Low-cal/fat 1 Bagel 2 ts Soft margarine, melted 1 ts Oregano, dried Using a very sharp serrated knife, slice bagel into very thin rounds. Arrange in single layer on baking sheet; brush with margarine. Sprinkle with oregano. Bake in 350F oven for 12 minutes. Let cool and store in airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt. █ à½?BAKED FLOUNDER Seafood, Main dish, Low-cal/fat 4 4 x 4-oz flounder or sole fillet 1/4 c Mayonnaise or salad dressing 2 ts Skim milk Egg white 10 oz Pkg frozen cut Asparagus 1 tb Snipped fresh parsley 1 ts Dijon-style mustard Thaw fish, if frozen. Spray 4 individual casseroles or a 10x6x2" baking dish with Pam. Place 1 fish fillet in each casserole or arrange fillets in a single layer in baking dish. Arrange the thawed and drained asparagus around the fish. In a bowl stir together the mayonnaise, parsley, milk, and mustard. In another bowl beat egg white till stiff peaks form (tips stand straight.) Fold egg white into mayonnaise mixture. Spoon over fish. Bake, uncovered, in 400 deg oven for 15-20 minutes or till fish flakes easily when tested with a fork and topping is golden. Per serving: 174 calories, 24 g protein, 4 g carbohydrates, 6 g fat, 60 mg cholesterol, 229 mg sodium, 587 mg potassium █ à½?BAKED POTATO CHIPS Appetizers 3 1/2 lb Red or white Boiling Potatoes cut crosswise into 1/8" slices 6 tb Butter - melted (3/4 stick) Salt and freshly ground Pepper Position racks in upper and lower third of oven and preheat to 500F. Lightly grease 2 baking sheets. Arrange potato slices in single layer on prepared baking sheets. Brush generously with butter. Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around edges, about 7 to 9 minutes. Transfer to heated platter. Sprinkle with salt and freshly ground pepper. Serve immediately. █ à½?BAR CHEEZE A LA WIN SHOOTER'S Appetizers 1 lb Velveeta cheese; (no substitute), 1/4 Melted and strained bacon fat 1/2 lb Unsalted butter at room temp. 2 pt Onion juice 8 oz Pkg cream cheese; softened 1/8 pt Tabasco hot red pepper sauce 5 oz Bottle prepared horseradish Place all ingredients in top of double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through blender; using on/off speed on high for two or three minutes until satiny smooth. If you do not have a blender; use electric mixer on high speed, beating until smooth. Pour into refrigerator containers. Keeps well up to four or five weeks if tightly covered and refrigerated. Freezes well up to six months. Makes about a quart, which won't last long! █ à½?BARBEQUED SHRIMP AND CHICKEN Barbeque, Chicken, Poultry 2 1 ts Minced garlic 1/2 ts Onion powder 1/2 ts Ground cumin 1/4 c Melted butter 1/2 lb Medium shrimp 1 lb Boneless chicken breast Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion owder, Cumin and melted Butter. Marinate shrimp and chicken while reparing grill. String shrimp and chicken onto separate skewers. ook about 5 inches above hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn once or twice while cooking and baste ften with remaining marinade. █ à½?BEEF JERKEY Beef, Appetizers 1 1/2 lb Flank Steak Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175° to 200°F) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer. █ à½?BEEF NACHO CASSEROLE Beef, Casseroles, Main dish 1 lb Ground beef 12 oz Chunky salsa (1 jar) 1 c Sweet corn 3/4 c Mircale Whip(R) 1 tb Chili powder 2 c Tortilla chips (crushed) 2 c Colby/Monterey Jack cheese 1. Heat oven to 350°F. Brown meat; drain. Stir in salsa, corn, Miracle Whip(R) and chili powder. 2. Layer 1/2 meat mixture, chips and cheese in 2-quart casserole. Repeat layers. 3. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. █ à½?BOILED LOBSTER Seafood, American, Microwave 2 4 Quarts water 2 Live lobsters (about 1 pound Use Dutch oven or stockpot that holds at least 6 quarts. Fill one-third full with water. Heat to boiling. Plunge lobsters headfirst into water. Cover and heat to boiling; reduce heat. Simmer 10 to 12 minutes or until lobsters turn bright red; drain. Place each lobster on its back. Cut lengthwise in half with sharp knife.Remove stomach, which is just behind head, and the intestinal vein, which runs from the stomach to the top of the tail. Crack claws. Serve with melted margarine or butter and lemon wedges if desired. 2 SERVINGS; 430 CALORIES PER SERVING. █ à½?BOMBAY NUT AND RAISIN MIX Appetizers 2/3 c Thin pretzel sticks 1 ts Worcestershire sauce 3 tb Butter 1 ts Curry powder 1 Garlic clove, crushed 1/2 ts Hot chili powder 1/3 c Unblanched almonds 1/3 c Seedless raisins 1/3 c Pine nuts 1/4 ts Salt 1/3 c Unsalted cashews Break pretzels into 1" sticks. Melt butter in a skillet. Add garlic in butter, then stir in almonds, pine nuts and cashews. Add Worcestershire sauce, curry powder and chili powder and mix well. Stir in pretzels and cook gently over medium heat 3-4 minutes, stirring frequently. Remove from heat. Add raisins and salt; mix well. Turn mixture into a serving dish and cool. Makes about 2 cups. █ à½?BRANDIED TOMATO GRAVY Appetizers 1 cn Tomatoes(8oz) 1 tb Brandy 4 tb Butter or margarine 1/2 ts Meat-extract paste 2 tb Flour,all-purpose 1/4 ts Salt 1 cn Beef broth(14oz) 1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside. 2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute. 3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils. NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets. █ à½?Basic Meatballs Beef, Main dish 6 1 lb Ground Beef 1/3 c Bread Crumbs; Dry 1/4 c Onion; Chopped, 1 Sm. 3/4 ts Salt 1/8 ts Pepper 1 ts Worcestershire Sauce 1 Egg; Large Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls veg. oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. █ à½?Blueberry Muffins Breads 12 1 3/4 c All-purpose flour 1 Egg 1/2 ts Salt 1/3 c Sugar 1/3 c Melted butter or margarine 3/4 c Milk 1 c Fresh or unthawed whole blueberries 2 1/3 ts Baking powder 1) In a large bowl, combine flour, sugar, baking poder and salt. Stir in blueberries. 2) Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat. 3) Spoon batter into twelve 2-1/2" greased muffin cups. 4) Bake at 400 degrees for 25 minutes or until tops srping back lightly when touched. Serve warm. █ à½?Blueberry Rice Salad Salads, Rice 4 3 cups cooked rice, room temp. 1/2 cup toasted sliced almonds 1 cup resh blueberries 1/2 cup vinaigrette COOKS NOTE: One cup of uncooked rice wil yield approximately 3 cups when cooked. To toast sliced almonds, place them in a single layer on a jellyroll pan or baking sheet. Place in middle of a 350-degree oven for approximately 5 minutes or until lightly toasted. Watch them carefully because thay burn easily. Procedure: In a medium bowl, combine rice, blueberries and almonds; lightly toss to combine. Stir vinaigrette and measure 1/2 cup. Add the 1/2 cup vinaigrette to rice mixture and lightly toss. Taste. Add a little more vinaigrette if necessary. Presentation: Serve with tangy lamb kebabs. █ à½?Boston Cookies Cookies 36 1 c Flour 1/2 c Chopped nuts 1/2 c Sugar ds Salt 1/2 ts Cinnamon 1/2 c Raisins 1 Egg, well beaten 1/4 c Butter or margarine,softened 1/4 ts Baking soda Stir together flour, cinnamon, baking soda and salt; set aside. In medium bowl cream butter; gradually add sugar, creaming well. Beat in egg. Thoroughly blend in flour mixture. Stir in nuts and raisins. Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake in preheated 350 degree oven 10-12 minutes or until delicately brown. █ à½?Breakfast Casserole (Pennsylvania Dutch) Beef 6 6 Large eggs 2 Slices white bread, cubed 2 c Milk 1 lb Sausage browned 1 ts Salt 1 c Sharp/mild cheddar shreds * 1 ts Dry mustard * Use either sharp or mild Shredded Chedder Cheese. Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. █ à½?Buzzard's Breath Chili Chili 16 3 T Lard,butter,or bacon dripins 1 T Cumin 2 Onions,lg,coarsely chopped 1 t Oregano,dried,pref. Mexican 8 lb Beef chuck,coarse grind or 3 cn Tomato sauce(8oz ea) 8 lb Beef round,coarse grind 3 c Water 5 Garlic cloves,finely chopped 2 T Salt 5 1/3 T Red chile,hot,ground Parsley(optional) 5 1/3 T Red chile,mild,ground 1 c Corn flour(masa harina) 1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent. 2. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned. 3. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. 4. Stir in the corn flour(masa harina) to achieve the desired consistency. 5. Cook 10 minutes longer, stirring. Taste and adjust seasonings. █ à½?CANTON CHICKEN & SNOW PEAS Chinese, Chicken 4 Medium-size dried mushrooms 2 ts Soy sauce 2 ts Cornstarch 2 ts Dry sherry 2 ts Water 1 ds Of white pepper 1 1/2 lb Chicken breasts ** 3 1/2 tb Salad oil 1 sm Clove garlic, minced 1/2 c Sliced bamboo shoots 1/4 lb Snow peas ** Cooking Sauce 1/2 c Water 1 tb Dry sherry 2 tb Oyster sauce 1/4 ts Sugar 1 ts Sesame oil 1 tb Cornstarch * Ends and strings removed from snow peas ** Chicken breasts should be skinned, boned and cut into bite sized pieces. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside. In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen minutes to marinate. Prepare cooking sauce - mix together water, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic and stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appears dry. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring until sauce bubbles and thickens. Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove from pan and set aside. Stir in nuts just before serving. █ à½?CARAMEL FONDUE Appetizers 14 oz Pack of caramels 1/3 c Water Melt in double boiler - stir frequently. Add dash of salt - pour into fondue pot. Serve apple chunks, marshmallow, or other fruits as dippers. Roll in chopped nuts after dipping. Source: My recipe Box Courtesy of: Joann Pierce █ à½?CHEDDAR TOSS AND HEAT Appetizers 1/3 c Butter/margarine; melted 1/2 ts Onion salt 4 qt Popcorn; popped 2 c Sharp Cheddar cheese* 1/2 ts Garlic salt *Shredded Preheat oven to 325F (163C). Melt butter or margarine over low heat. Pour the popcorn into a large 4-inch deep baking pan. Add butter, garlic salt, onion salt, and cheese, a small amount of each at a time, and toss. Heat in the oven for 5 to 10 minutes to melt the cheese, stirring gently once or twice. YIELD: Makes 4 quarts. Source: Popcorn Cookery, which says they got the recipe originally from Hunt-Wesson Foods. █ à½?CHEESE CRACKERS Appetizers 1/2 c Grated sharp cheddar cheese pn Paprika 1/2 c Flour, part for rolling pn Cayenne pepper 2 tb Margarine or butter 2 tb Water 1/4 ts Salt Mix all together in a bowl. Original directions suggested shaping into a roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired. By rolling very thin, this amount of dough will make small crackers about 1/2 inch apart to cover 1 1/2 small cookie sheets. They do puff up while baking. May be cut quickly in random small shapes with a plastic knife. Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers. Bake 5 minutes at 425 F or until browned. Based on Jean Pare's Muffins and More, Alberta Canada Shared by Elizabeth Rodier 5/93 █ à½?CHEESE CRISPS Appetizers 1 c Grated sharp cheddar cheese 1/4 ts Salt 1/4 c Unsalted butter 1/2 c Whole whaet flour In large bowl, combine the cheese, butter and salt. Add the flour and mix thourghly. Roll into small balls. Place the balls on an oiled cookie sheet and flaten. Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get browned. Tastes great warm or cold. █ à½?CHEESE LASAGNE CASSEROLE Casseroles, Vegetarian 1 tb Salad oil 1 cn Tomatoes(28oz) 1 cn Tomato sauce(8oz) 1 pk Spaghetti sauce mix 1/2 ts Garlic powder w/parsley 1 ts Salt,seasoned 1/2 ts Pepper,seasoned 1/2 lb Lasagne noodles,broad Water,salted 3/4 lb Mozzarella cheese,sliced 3/4 lb Ricotta cheese 1/2 c Parmesan cheese,grated 1. Heat salad oil in a large skillet. 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly. 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside. 4. Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce. 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese. 6. Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares. █ à½?CHEESE-HAM CASSEROLE Casseroles, Meats 1 pk Green beans,French cut(10oz) 4 tb Butter 1/4 c Onion,minced 4 tb Flour,all-purpose 1/2 ts Salt 1 1/2 c Milk 2 c Ham,cooked,chopped 2 Eggs,hard-cooked,chopped 1 c Cheddar cheese,shredded(4oz) 2 tb Pimiento,chopped 1 tb Parsley,chopped 1/2 c Croutons,herb-flavored,crush 1. Cook beans according to package directions; drain and reserve 1/2 cup liquid. 2. Melt butter in a 2-quart saucepan; saute onion. 3. Stir in flour and salt until well blended. 4. Remove from heat; stir in milk and reserved 1/2 cup liquid. 5. Heat to a boil, stirring constantly; boil and stir 1 minute. 6. Remove from heat; stir in ham, eggs, cheese, pimiento andparsley. 7. Place beans in baking dish; cover with ham sauce and sprinkle croutons over top. 8. Bake in preheated 350'F. oven 20 to 25 minutes. █ à½?CHICKEN COATING MIX Dressings, Poultry 2 tb Parsley Flakes 1 tb Oregano 1 tb Marjaram 1 tb Thyme 2 ts Rosemary 1 ts Arlic Salt 1 ts Onion Salt 1 tb Celery Salt 1 tb Ginger 1 ts Pepper 1 ts Sage 1 tb Paprika Combine all ingredients in a small bowl until evenly distributed. Spoon mixture into a small airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of CHICKEN COATING MIX. OVEN-FRIED CHICKEN 1 1/2 Tsp. CHICKEN COATING MIX 3/4 Cup All-Purpose Flour 1/4 Cup Instant Nonfat Dry Milk 2 Tsp. Sugar 1 Tsp. Baking Powder 1/2 Tsp. Salt 2/3 Cup Hot Water 2 Tbs. Vegetable Oil 1 (2 1/2 to 3 lb.) Fryer Chicken, Cut Up. Preheat oven to 425 degrees. Combine all ingredients except chicken in a small bowl. Blend well. Dip chicken pieces in batter and place on a baking sheet. Bake uncovered 40 to 50 minutes, until golden brown and tender. Or if desired, dip chicken pieces in batter then fry in hot oil. Really, I use this for almost any poultry dish I prepare. It is a basic "Poultry Seasoning". █ à½?CHICKEN CORDON BLEU Chicken, Poultry 6 6 Chicken breasts 6 Swiss cheese slices 6 Ham slices 3 tb Flour 1 ts Paprika 6 tb Butter 1/2 c Dry white wine 1 ts Chicken bouillon 1 tb Corn starch 1 c Whipping cream Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. █ à½?CHICKEN MUSHROOM PIE WITH DILL CRUST Chicken, Main dish, Casseroles 2 1/2 c Chicken; diced cooked 1 c Cream of celery soup 2 Jars Mushrooms; (2.5 oz. eac 1/2 c Celery; sliced 1/2 c Green pepper; diced 1 ts Steak sauce 1/2 ts Marjoram; crumbled 1/2 pk Piecrust mix 1/2 ts Dillweed Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with wa- ter. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450 F.) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving. █ à½?CHICKEN PIE WITH CORNMEAL CRUST Chicken, Casseroles 2 lb Roasted cold Chicken 1/2 lb Small red potatoes 8 oz Mushrooms 3 Carrots 2 Celery stalks 1 Onion 1/4 c Salad oil 1/4 c All-purpose flour 1 1/2 ts -Salt 1 ts Chicken bouillon 1/2 ts Dried thyme 1/4 ts Ground pepper 1 qt Milk 12 oz Pkg corn-muffin mix 1 lg -Egg About 1 1/4 hours before serving: Discard bones and skin from chicken; cut meat into bite-sized pieces. Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside. Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion. In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until vegetables soften slightly; stir in flour, salt, chicken bouillon, dried thyme and pepper until vegetables are well coated. Add chicken, potatoes and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling. Boil one minute. Spoon chicken mixture into a deep 3-quart casserole; bake, uncovered, for 10 minutes. Meanwhile, prepare corn-muffin mix according to label, using egg and remaining 2/3 cups milk. After chicken mixture has baked 10 minutes, remove casserole from oven and spoon cornmeal mixture over the top of chicken mixture. Bake 15 minutes longer or until cornmeal crust is golden and chicken mixture is hot and bubbly. Good Housekeeping 3/91 Posted by Elayne Caldwell, Prodigy Food & Wine Conference █ à½?CHICKEN RISOTTO Chicken, Poultry 2 Zucchini, thinly sliced 2 Green onions, sliced 2 c Skinned diced chicken,cooked 1/2 ts Salt 1/2 ts Thyme 2 tb Chopped pimento 3 c Cooked rice 1/4 c Grated cheese Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g. █ à½?CHICKEN-FLAVORED RICE MIX Dressings, Chicken, Poultry, Rice 4-6 4 c Uncooked Long-Grain Rice 4 tb Instant Chicken Bouillon 1 ts Salt 2 ts Dried Tarragon 2 ts Dried Parsley Flakes 1/4 ts White Pepper Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of CHICKEN-FLAVORED RICE MIX. RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. █ à½?CHILLED TROUT IN DILL SAUCE Seafood 4 4 Whole cleaned trout Basic poaching liquid Parsley sprigs Lemon wedges 1 c Sour cream 4 ts Lemon juice 3/4 ts Salt 1/2 ts Dillweed BASIC POACHING LIQUID---------------- 1 md Onion (sliced) 6 Whole black peppers 2 Whole allspice 3 tb Lemon juice or white wine Vinegar 1 Bay leaf 1 ts Salt 1/2 c Dry white wine (or water) 1 qt Water About 3-4 hours before you intend to serve, poach trout in basic poaching liquid (recipe and directions follow). When done, transfer to a serving platter and let cool; then cover and chill. About 10 minutes before serving time, remove cover from fish and, holding fish in place with wide spatula, drain off and discard any juices that might have collected on platter. Wipe platter and garnish with parsley sprigs and lemon wedges. In a bowl, combine sour cream, lemon juice, salt and dill weed. Mix thoroughly. Serve sauce in small serving bowl to spoon over fish. Basic Poaching Liquid In a poaching pan or 3-quart pan, combine onion, whole black peppers, whole allspice, lemon juice or white wine vinegar, bay leaf, salt, dry white wine (or water), (you will need just enough to cover fish pieces, so amount of water and wine may be varied accordingly). Cover and simmer ingredients for at least 20 minutes. Recipe may be doubled or tripled if larger amounts are needed (if so, simmer ingredients for 30 minutes to 1 hour). Poaching liquid may be reused several times - it will simply acquire more flavor, the more often it is used. However, liquid should not be stored in the refrigerator longer than 2 days; freeze in an airtight container if longer storage is necessary. How to Poach Bring poaching liquid to a boil in poaching pan on top of the stove. Lower fish into simmering liquid - there should be just enough liquid to cover fish; if not, add equal parts water and dry white wine (or all water) just to cover fish. Reduce heat, cover, and simmer gently (water should never be allowed to boil). Cook until fish flakes readily when prodded in thickest portion with a fork - for a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes from the moment simmering resumes after fish has been added. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fishes of all thicknesses.) When, done, lift fish from liquid with a wide spatula, supporting it with cheesecloth if necessary. Drain well; then open cheesecloth carefully and gently remove it from fish. █ à½?CITRUS-WINE CHICKEN Chicken, Low-cal/fat 4 1 Frying Chicken, Skinned & Cut Up (Less Calories When Skinned) 1/4 ts Salt 1/4 ts Pepper 1/4 ts Onion Powder 1/4 tb Paprika 1 tb Oleo, Diet 1 c Orange Juice 1 c White Wine 1 ts Worcestershire Sauce 1 cl Garlic Minced 2 tb Cornstarch 1/4 c Water 3 Packets Equal Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika. Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken Pieces. Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire Sauce & Garlic. Pour Over Chicken. Cover & Bake 20 Min. OR Until Tender. Remove Chicken. Combine Cornstarch & Water. Add To Pan Juices. Cook Over Medium Heat, Stirring Constantly Until Thickened. Remove From Heat. Stir in Equal. Serve Sauce Over Chicken. █ à½?COCONUT SHRIMP WITH SWEET DIPPING SAUCE Appetizers 1 lb Medium shrimp 1/8 ts Ground red pepper 1 c All-purpose flour; divided 7 oz Flaked coconut 1/3 c Beer Vegetable oil 1/4 ts Baking powder SWEET DIPPING SAUCE------------------ 1/4 ts Paprika 10 oz Orange marmalade 1/4 ts Curry powder 3 tb Prepared horseradish 1/8 ts Salt 3 tb Creole mustard Peel and devein shrimp leaving tails intact. Combine 3/4 cup flour, beer and next 5 ingredeints stirring until smooth. Dredge shrimp in remaining 1/4 cup flour; dip in batter, and coat with coconut. Fry shrimp in hot 350 degree oil until coconut is golden, turning once. Serve with Sweet Dipping Sauce. Yield: 6 appetizer servings. Sauce: Combin all ingredients. Yeild: 1 1/4 cups █ à½?CONTINENTAL MUSHROOM CAVIAR Appetizers 1 sm Onion, sliced and minced 1 tb Lemon juice 2 tb Olive oil Wild chives, chopped 1/2 lb Mushrooms, chopped fine 1 tb Sour cream Salt and pepper Continental Mushroom Caviar Fry the onion in the oil until soft and limp. Add mushrooms and cook until just barely soft. Add seasoning and other ingredients. Chill well before serving time. This is nice served with thin tomato slices or spread on crackers. Recipe from Cooking Alaskan, page 281 █ à½?CORN AND MARIGOLD FRITTERS Appetizers 8 oz Sweetcorn kernals Sea salt 4 tb Double (heavy) cream White pepper 1 tb Flour 1 tb Marigold petals * 1/2 ts Baking powder (or soda) 1 tb Sunflower oil, or more *NOTE: Make certain that you use a pot marigold (Calendula) rather than an African marigold (Tagetes). This is an excellent supper dish, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter. Put the sweetcorn in a bowl and pour over the cream. Sift in the flour and baking powder (soda) and season to taste. Stir in the marigold petals. Set a large, heavy frying pan over high heat and pour in the oil. Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once. Press the mixture flat with a spatula to give a lacy effect at the edges. Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary. Serve hot. Source: Cooking with Flowers, by Jenny Leggatt Typed by none other than: Karen Mintzias █ à½?CORNED BEEF CASSEROLE Beef, Casseroles 1 8 oz Uncooked elbow macaroni 2 cn Chicken and mushroom soup 2 1/2 c Milk 12 oz Canned corned beef 1 1/2 c Grated cheddar cheese 2 sm Sauteed onions Mix all ingredients and let stand overnight in refrigerator or for at least 12 hours. Cover with buttered crumbs and pour into a large casserole. Bake 1 1/2 hours at 350 degrees. █ à½?CRAKERJACK Appetizers 6 qt Unseasoned popped popcorn 1 ts Salt 2 c Brown sugar 1/4 ts Cream of tartar 1/2 c Light corn syrup 1 ts Baking soda 2 Sticks butter Preheat over to 200 deg.F Divide the ppcorn between 2 large bowls. Oil 2 lipped cookie sheets very well and set aside. In a deep saucepan, comb8ine the brown sugar, corn syrup, butter, salt and cream of tartar. Insert candy thermometer. Bring to a boil and cook the mixture over medium heat for about 5 min, stirring occasionally, until the therm. registers 260 degF.(hard ball stage). Remove from the heat and quickly stir in te baking soda. The mixture foams up. Pour the syrup mixture over the opocorn, half into each bowl. Work quckly to coat all the popcorn with the caramel. Spread popcorn evenly on the cookie sheets and bake for 1 hour, stirring 3 times. Remove from the oven and spread popcorn on wax paper to cool, breaking up the larger pieces, if necessary. Store in airtight container. **Storing it would never be a problem in my house, eat it up to fast!!! █ à½?CREAM CHEESE APPLE DIP Appetizers 24 oz Cream cheese 3 ts Vanilla 6 tb Milk 6 Apples; sliced 2 1/4 c Brown sugar Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts. Enjoy! Makes a great fruit dish for a party or buffet or you can just enjoy it at home like we do. Hope you like it! █ à½?CREAMY BAKED CHICKEN BREASTS Chicken, Poultry 4 4 Whole Chicken Breasts 4 Swiss Cheese slices, 4"x4" 1 cn Cream of Chicken Soup, 10 oz 1/4 c Dry White Wine 1 c Herb seasoned stuffing mix 1/4 c Melted Butter Garlic powder (opt.) 2 tb Parmesan cheese (opt.) Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes. █ à½?Cape Cod Oatmeal Cookies Cookies 70 1 1/2 c Flour 1 Egg, slightly beaten 1/2 c Chopped nuts 1 3/4 c Uncooked oatmeal 1 ts Cinnamon 1/4 c Milk 1/2 c Shortening, melted 1 c Sugar 1/2 ts Baking soda 1 tb Molasses 1/2 c Butter or margarine, melted 1/2 c Raisins 1/2 ts Salt In large bowl, stir together flour, cinnamon, baking soda and salt. Stir in remaining ingredients. Srop by teaspoonfuls 1-1/2 inches apart on ungreased cookie sheets. Bake in preheated 350 degree oven 12 mintues or until edges are brown. █ à½?Chocolate Crinkle Cookies Cookies 48 2 cups Sugar 2 1/3 cups Flour 3/4 cup Vegetable Oil 2 tsp. Baking Powder 4 Eggs 1/2 tsp. Salt 2 tsp. Vanilla Powdered Sugar 3/4 cups Cocoa In a large mixing bowl combine sugar and oil. Add cocoa, blend well. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to cocoa mixture, blending well. Cover and chill at least 6 hours. Heat oven to 350 degrees. Shape dough into one inch balls. Roll in powdered sugar. Place 2 inches apart on greased cookie sheet. Bake 12 minutes to 14 minutes or until almost no indentation remains when touched. Remove from cookie sheet and cool on a wire rack. █ à½?Cream of Broccoli Soup Soups 4 4 T butter or Margarine 1 med onion 3 cups cut up broccoli floweretts; stalks may also be used 1/4 cup flour, any kind 1/4 t sea salt 1/8 t white pepper 1 14 oz can chicken broth (if condensed or homemade strong, add water to make 14 oz.) 1/2 cup half and half or light cream 4 cloves fresh garlic, minced 1/4 t dill weed 1 t oregano Melt butter or marg. over med. heat. Use a qt. container min. ( I use a 12 qt.) Add onions and cook to tender. Stir often. Add broccoli, cook for another 2 or 3 minutes. Stir in flour, salt, pepper, and other seasonings until blended. Gradually stir in broth cook while stirring constantly, until thickened. Reduce heat to low; cover and simmer about 10 minutes or until broccoli is tender. Stir in half and half. Puree in blender, this may have to be done in 2 batches. This recipe doubles with very good results. Enjoy!!! The Fourniers █ à½?Creamy Mushroom Porkchops Pork 2-4 4 center cut boneless porkchops 1/4 t ginger 1 can cream of mushroom soup 1/4 t dill weed 1 can whole kernal corn 1/3 c seasoned bread crumbs 1/4 t savory Set oven to 375, In a 9X9X2 (or similar size) casserole dish, mix cream of mushroom soup with corn. Do not drain corn first, but use liquid to dilute soup. Put pork chops in casserole and cover with mixture. Sprinkle seasoning to taste, and then cover all with bread crumbs. Cook for 1 Hr. and 15 min. in 375 degree oven. Serve over a bed of rice. █ à½?DEEP-FRIED SHRIMP Seafood, American, Microwave 4 1 1/2 Pounds medium raw shrimp Vegetable oil 1/2 c All-purpose flour 1 ts Salt 1/2 ts Pepper 2 Eggs, slightly beaten 3/4 c Dry bread crumbs Peel shrimp, leaving tails intact. Make a shallow cut lengthwise down back of each shrimp and wash out vein. Heat oil (2 to 3 inches) in deep fryer Dutch oven to 325 degrees. Mix flour, salt and pepper. Coat shrimp with flour mixture. Dip into eggs, then coat with bread crumbs. Fry about 2 minutes or until brown; drain on paper towels. 4 SERVINGS; 365 CALORIES PER SERVING. █ à½?Enchiladas Casserole Beef 1 lb. Hamburger Meat 1 Can chopped Green Chilies 1 Can Cream of Mushroom Soup 1 Medium chopped Onion 1 Can Cream of Chicken Soup 1 Can Enchilada Sauce (10 oz.) Hot or mild 1 Can of Milk 1 Can Taco Sauce (4 oz.) Hot or mild 1 Dozen Tortillas (Corn) Longhorn Cheese Brown hamburger, add sauces, soups, chilies, onion and milk and stir well. Pour into baking dish and add tortilla's in layers pushing into mix with fork (tortilla's should be cut in small wedges before putting into mix. Sprinkle with grated longhorn cheese and bake uncovered at 375 degrees for 30 minutes. █ à½?Eye of Round Beef 8-1 5 Pound Eye of Round 1 Pkg. Onion Soup Mix (dry) Wrap tightly in foil. Bake at 400 degrees for 1 1/2 hour. █ à½?FLAKY BEEF TURNOVERS Beef, Appetizers 2 sm Potatoes, peeled, diced 6 oz Boneless beef top round or rib eye steak Half of a (1.25 oz) envelope dry onion-soup mix (about 3 TBLS) 2 TABLESPOONS ketchup 1 teaspoon Worcestershire sauce 1 TABLESPOON chopped fresh parsley 6 frozen puff-pastry shells (one 10-oz. package) "It's important to cut potatoes into very small pieces, so they get done by the time the pastry is brown." Preheat oven to 400 F (205 C). Trimbeef; discard fat. Cut beef into cubes no larger than 1/2 inch. In a medium bowl, combine beef, potatoes, soup mix, ketchup, Worcestershire sauce and parsley. On a lightly floured board, roll out each pastry shell to a 7-inch circle. Spoon equal amounts or about 1/4 cup meat mixture on each rolled-out shell. Brush edges with water. Fold over; press with tines of a fork to seal. Cut several slits in top of each. Place on a baking sheet. Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot. Makes 6 turnovers. [Mable Hoffman's Finger Foods, page 65; HP Books, 1989.] From Charlie Baden █ à½?FLORIDA RED SNAPPER Seafood 4 2 lb Red snapper fillets 1/4 c Grated onion 2 tb Orange juice 2 tb Lemon juice 2 ts Grated orange rind 1/2 ts Salt 1/8 ts Nutmeg Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork. █ à½?Five Cup Salad Salads, Fruits 1 1 c Miniature marshmallows 1 c Mandarin orange sections 1 c Sour cream 1 c Shredded coconut 1 c Pineapple chunks (drained) Mix together. Chill before serving. █ à½?French Coffee Cake Breads, Cakes 1 3 c Cake flour, sifted 3 times 1/2 ts Salt 1 ts Vanilla 1 c Sour cream (8 oz. carton) 1 tb Baking powder 1 c Shortening 1 ts Almond 1/2 c Sugar 1 ts Soda 3 Eggs 1 c Sugar 1/4 c Cocoa Cream shortening; add sugar and cream well. Add eggs ONE AT A TIME. Add vanilla and almond extract. Alternately add sour cream and dry ingredients. Place 1/2 batter in a greased 9-inch tube pan. Add half of sugar and cocoa mixture over batter. Add remainder of batter and top with remaining cocoa mixture. Bake 50-55 minutes in a 350 degree oven. █ à½?GENERAL TSO'S CHICKEN #6 Chinese, Chicken 2 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Oil, preferably peanut - cut in half lengthwise 2 Dried red chiles 1 tb Chopped fresh orange peel OR -(soaked & coarsely chopped) 2 ts - dried citrus peel 1/2 ts Roasted Sichuan peppercorns * (finely ground), optional 2 ts Dark soy sauce 1/4 ts Salt 1 ts Sugar 1/2 ts Sesame oil CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK █ à½?GRILLED GLAZED TUNA STEAKS Seafood, Microwave 2-4 1/3 c Dry Sherry 1 tb Minced Gingerroot 1 tb Low Sodium Soy Sauce 1 ts Honey 1 cl Garlic Minced 1 lb Tuna Steaks Cut Into 4 Pieces Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Overtuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To Theoutside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.) █ à½?HAWAIIAN CHICKEN Hawaiian, Chicken 6 1 cn Pineapple, sliced 1 lg Sweet onion, sliced 3 Chicken breasts, split 1/2 c Peach preserves 1 1/2 ts Salt 1 tb Soy sauce 3 tb Vegetable oil 1 tb White vinegar 1 Green pepper, sliced Drain pineapple; set aside. Sprinkle chicken with salt. Brown chicken in margarine. Cover and cook until chicken is done. Add onions and green pepper to chicken. Combine preserves, soy sauce, and vinegar. Pour over chicken and cook about three minutes, turning chicken to glaze. Remove chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over chicken. Source: Rock Springs Sweet Onion Festival Cook Book 1992 █ à½?HUNGRY BOY'S CASSEROLE Hamburger, Meats, Vegetables, Casseroles 1 lb Lean Ground Beef 1 c Celery; Chopped, 2 Stalks 1/2 c Onion; Chopped, 1 Md 1 Clove Garlic; Minced 16 oz Garbanzo Or Lima Beans, 1 Cn 16 oz Pork And Beans; 1 Cn 1/2 c Green Bell Pepper; Chopped 1 ts Salt 6 oz Tomato Paste; 1 Cn Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve. █ à½?Hot Meat Loaf Beef 2 lbs. Ground Chuck 2 Eggs 1 Cup Chopped Onion 1/4 Cup Horseradish 2 Cups Bread Crumbs 1 tsp. Dry Mustard 1 tsp. Salt 1 Green Pepper, Chopped 2 Tbl. Worcestershire Sauce 1/2 Cup Ketchup Form into loaf. Put sliced onions and green peppers on top and pour a little ketchup on top of all. █ à½?Italian Beef Sandwich Beef 8-1 6 Pound Rump Roast (boneless) 2 tsp. Caraway Seed 1 Bay Leaf Dash of Oregano 2 Tblsp. Vinegar Salt & Pepper Cook all with 1 1/2 cups water for 3 hours. (Cover and simmer). Add 3 cups water and 6 sliced green peppers. Remove and slice thinly. Return to pot and cook 30 minutes more. Serve with french bread. █ à½?JERK CHICKEN Chicken, Poultry 4 1 tb Ground allspice 1 tb Dried thyme 1 1/2 ts Cayenne pepper 1 1/2 ts Black pepper 1 1/2 ts Ground sage 3/4 ts Grated nutmeg 3/4 ts Cinnamon 2 tb Salt 2 tb Garlic powder 1 tb Sugar 1/4 c Soya sauce 3/4 c Vinegar 1/2 c Orange juice 1/4 c Olive oil 1 c Minced onion 3 Green onions 4 Chicken breasts, halves In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients. █ à½?KING RANCH CASSEROLE Chicken, Casseroles 1 Fryer chicken 1 md Onion chopped 3/4 c Chopped celery 1 ts Salt 1 cn Cream of chicken soup 1 cn Cream of mushroom soup 12 Tortillas cut in pieces 1 Chopped green pepper 1 cn Ro-tel tomatoes 1 c Sharp cheddar cheese Contributed to the echo by: Janice Norman This recipe for chicken casserole is a real rib sticker from the famous King Ranch in Texas. KING RANCH CASSEROLE Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot. █ à½?LEMON BUTTER GLAZED CHICKEN Chicken, Poultry 4 4 Chicken breast, boneless, skinless 3 ts Butter 3 ts Water 1 ts Lemon juice 1 1/2 ts Chicken bouillon mix Chopped parsley Lemon slices Coat chicken in a small amount of flour, shake to remove excess. Melt butter in a non-stick frypan. Add chicken breasts and saute each side until lightly browned. Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved. Bring to a boil. Cover and simmer 5 to 7 min. Remove chicken from pan; keep warm. Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices. █ à½?LOBSTER NEWBURG IN POPOVERS Seafood, Microwave 6 Popovers 1/4 c Margarine or butter 3 tb All-purpose flour 1/2 ts Salt 1/2 ts Dry mustard 1/4 ts Pepper 2 c Milk 2 c Cut-up cooked lobster 2 tb Dry sherry or apple juice Prepare Popovers. Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry. Heat until hot. Serve over hot split Popovers. 6 SERVINGS; 290 CALORIES PER SERVING. █ à½?Lemon Pepper Steak Beef Flank Steak 1/4 Cup Olive Oil 1 1/2 Tbs. Lemon Pepper 2 Tbs. Water 1 tsp. Seasoning Salt Marinate overnight - turn once. Use a very hot grill. Cook for 5 minutes each side as hot as you can get it. Check it for desired doneness. If well done is desired cook longer. Note: Use a flank steak approximately 1/3 lb. per person. Never cook less than 1 lb. or 1 1/2 lb, tastes much better. Slice on the diagonal 3/16" or 1/4". █ à½?MAUI ONION RINGS Appetizers 4-6 1 1/4 c Flour 12 oz Killian's red or other ale 1 tb Cornstarch 3 Maui onions Salt, cracked black pepper Oil for deep frying Combine flour, cornstarch and salt and pepper to taste in large bowl. Whisk in ale until smooth. Cut onions into 1/4- to 1/3-inch-thick slices. Heat oil in deep fryer to 400F. Coat onion rings with batter. Gently add to hot oil without crowding pan and cook until golden brown. Remove with slotted spoon and drain on paper towels. Created by: Michael's, Santa Monica (C) 1992 The Los Angeles Times █ à½?MEDITERRANEAN CHICKEN Ethnic, Chicken, Poultry 6 2 1/2 lb Chicken, cut up 1/2 ts Oregano 1/2 c Fine dry bread crumbs 1/2 ts Thyme 1/2 c Parmesan cheese, grated 1/4 Epper 2 ts Parsley flakes 1/4 c Melted butter 1 ts Salt Snip skin off chicken. Combine all remaining ingredients except butter. Dip chicken in butter, then coat evenly with crumb mixture. Arrange chicken so pieces don't touch in large, shallow, buttered baking dish. Bake in moderate (350 degree) oven until chicken is tender, about 1 hour. Trim with parsley. █ à½?MEXICAN CHICKEN LASAGNA Chicken, Mexican 8 2 tb Veg. oil 1 Lg onion; chopped 2 Cloves garlic; minced 1 Red/green bell pepper Seeded and chopped 2 cn Condensed tomato soup 10 oz Enchilada sauce; Rosarita 1 1/2 ts Salt 1/2 ts Pepper 2 tb Chili powder 1 ts Ground cumin Cheese Filling* 10 oz Lasagne** 4 c Cooked chicken or turkey Cut into bite-size pieces 6 oz Sharp Cheddar; sliced 6 oz Jack Cheese; sliced **Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole! Rita in Scottsdale █ à½?MICROWAVE CAULIFLOWER PICK-UPS Appetizers 1 sm Head cauliflower 1 ts Tarragon leaves, crushed 1/3 c Butter or margarine 1 ts Paprika 1/4 c Dry bread crumbs 1/2 ts Salt 1/4 c Grated Parmesan cheese 1 ds Pepper Wash cauliflower and pat dry. Separate into flowerets. Microwave butter in a small dish until melted. Combine remaining ingredients in plastic bag. Dip several pieces of cauliflower at a time in butter. Add to crumbs and shake to coat evenly. Repeat with remaining cauliflower. Arrange in single layer in 12x8" glass baking dish. Microwave, covered, with a paper towel on high for 4-1/2 to 5-1/2 minutes. █ à½?MOCK CAVIAR Appetizers 2 sm Cans chopped ripe olives or Small lettuce leaves 1 1/2 c Ripe olives finely chopped 1/3 c Dairy sour cream 1 tb Chopped anchovies 1 tb Thinly slice green onions 1 ts Salad oil 2 ts Lemon juice 2 Finely chopped hard boiled eggs Combine olives, anchovies, salad oil, lemon juice, sour cream,onions and eggs. Cover and chill. When ready to serve, line chilled serving dish with lettuce leaves. Pile olive mixture on lettuce. Top with sour cream and sprinkle with █ à½?MOMS DILL DIP Appetizers 1/3 c Sour cream 2/3 c Hellmanns mayonnaise 1 tb Dry parsley 1 tb Onion flakes 1/2 ts Accent 2 dr Tabasco sauce 1 ts Dill weed 1 ts Seasoned salt 1 ts Worcestershire sauce Mix all ingredients together. Delicious dip with carrot sticks or celery! █ à½?OVEN-FRIED FISH Seafood, American 2 1 Pound lean fish fillets 1/4 c Cornmeal 1/4 c Dry bread crumbs 1/2 ts Paprika 1/4 ts Salt 3/4 ts Chopped fresh or 1/4 ts Dried dill weed 1/8 ts Pepper 1/4 c Milk 3 tb Margarine or butter, melted So easy--no basting, no turning, no constant watching!. Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Cut fish fillets into 2 X 1-1/2 inch pieces. Mix cornmeal, bread crumbs, paprika, salt, dill weed and pepper. Dip fish into milk, then coat with cornmeal mixture.Place fish in rectangular pan, 13 X 9 X 2 inches. Drizzle margarine over fish. Bake uncovered about 10 minutes or until fish flakes easily with fork. 4 SERVINGS; 205 CALORIES PER SERVING. █ à½?PAN-FRIED BROOK TROUT WITH BACON Seafood 4 8 Slices of lean bacon 4 3/4 lb. brook trout, cleaned 1 c Milk 1 c Crushed Triscuit cracker crumbs In a large skillet cook the bacon over moderately low heat, turning it, until it is just crisp and transfer it to paper towels to drain. Dip the trout in the mlk and dredge them in the crumbs, packing the crumbs well onto all sides to form a thick coating. In the fat remaining in the skillet saute the trout over moderate heat for 5 to 6 minutes on each side, or until they are golden brown and just flake when tested, and serve them with the bacon, crumbled. The Best of Gourmet, 1986 Edition, Conde Nast Books, Random House, NY. █ à½?PARROT PIE Australian, Poultry 12 12 Parakeets * 6 Thin slices of lean beef, 4 4 Rashers of bacon, 3 3 Hard-boiled eggs 1/2 ts Finely chopped parsley 1/4 ts Dried parsley Finely grated lemon peel Salt & pepper Puff paste Flour * Parakeets are a small, long-tailed tropical parrot. Method: Prepare the birds, and truss them like a quail or any other small bird. Line a pie-dish with the beef, over it place 6 of the paraquets, intersperse slices of egg, parsley and lemon-rind, dredge lightly with flour, and season with salt and pepper. Cover with the bacon cut into strips, lay the rest of the birds on the top, intersperse slices of egg, season with salt and pepper, and sprinkle with parsley and lemon-rind as before; three-quarter fill the dish with cold water, cover with puff-paste, and bake in a quick oven. Time: About 2-1/2 hours. SUFFICIENT for about 12 persons. From Mrs. Beeton's All About Cookery, Ward, Lock & Co., Limited, date unknown. █ à½?PICKLED HERRING Pickles, Seafood 6 6 Fillets salt herring 4 lg Onions, thinly sliced 1 c White vinegar 1/2 c Water 2 tb Sugar 1 tb Pickling spice 4 Bay leaves Wash the herring fillets well under running cold water. In a glass or crockery bowl, place the fillets. Cover the fillets with cold water and refrigerate overnight (about 10 to 12 hours). Rinse the fillets again and place them in a glass or enameled casserole or baking pan. Cover the herring with the sliced onions, making layers in necessary. Now make the marinade. In a saucepan, combine the vinegar, water, sugar, pickling spice, and bay leaves. Bring to a boil and reduce to a simmer. Cook for 3 to 5 minutes until the sugar is dissolved. Cool slightly and pour over the herring fillets. Cover and place in a cool spot or refrigerate and marinate for 2 to 3 days before serving. Remove the herring fillets from the marinade and slice into bite-size pieces. Place the pieces in a serving bowl. Remove the bay leaves from the marinade. Mix the marinade and onions with the herring pieces, and serve. Makes 10 to 12 servings. ADVICE FROM MAMA: While ny father used an old-fashioned enameled pan in which to soak and marinate the herring, I prefer to use those nice plastic containers that come in different shapes and sizes, each with its own lid. They're manufactured by Rubbermaid and sold in grocery stores and hardward stores. Sometimes progress is great. Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company. █ à½?Peanut Butter Omelet Eggs, Breakfast N/A 2-3 Eggs per omelet Milk About 2 T per omelet Peanut Butter Waxed Paper 20 to 30 minutes before you are going to cook the omelets, spread peanut butter on the wax paper about 1/4" thick making 2 to 3 inch patties (1 for each omelet). Cook the omelet as you normally would, but just before folding, peel the peanut butter from the waxed paper and place in the omelet. This may sound a bit odd, but as they say, don't knock it till you've tried it! Also a great way to get kids who don't like breakfast to eat. █ à½?QUEBEC POACHED SALMON Seafood, Ethnic 4-6 4 Salmon steaks 4-6 1 tb Oil; salad 1 Lemon juice; from 1 lemon Lemon peel; from 1/2 lemon 1 tb Salt 1 Onion; small-quartered 4 Parsley sprigs 6 Peppercorns-crushed with back of spoon SAUCE VERTE 1/2 c Green onion tops or: Chives 1/2 c Green pepper 1/4 c Parsley 1/2 c Spinach- uncooked 2 tb Lemon juice 1 c Mayonnaise Spread the oil in a frypan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using frypan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Serve with a cucumber salad. Sauce Verte: Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns iinto a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce. From the author, "Use salmon steaks for this colourful and tasty dish. It is then easy to make it for 2 or 10." Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit █ à½?Russian Beef Stroganoff Beef, Russian, Coca-cola, Potatoes 4 2 lb Boneless Round Steak 1/2 c Water 3 tb Flour 1 tb Worcestershire Sauce 1 ts Salt 2 oz Canned Mushrooms W/Liquid 2 tb Oil 1 c Sour Cream 1/2 c Finely Chopped Onion 2 tb Minced Parsley 1 Minced Garlic Clove Cooked Mashed Potatoes Or 1/2 c Coca-Cola Cooked Noodles Or 1/4 c Water Cooked Rice 2 tb Flour Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil; add the meat strips and brown slowly, stirring often. Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well. Cover andsimmer for 30 to 45 minutes or until the meat is fork tender. In a bowl, mix the 2 tb of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over mashed potatoes, noodles or rice. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981. █ à½?SALSA PORK CHOPS PORK 6 6 to 8 Lean bonless pork chops 1 10 to 12 oz. jar or 2 cups salsa Pre-Heat oven to 400 deg. In a shallow baking pan, arrange pork chops, cover with salsa. Bake for 45 mins. I stumbled across this recipe one evening when I ran out of bbq sauce, and had no ingredients to make any. The chops were delecious, use whatever salsa you like, mild, medium, or hot. █ à½?SHEPHERD'S PIE #5 Casseroles, Hamburger 4 lg To 5 lg potatoes Salt 2 tb Butter/margarine 1 ds Milk/whipping cream Pepper 1 lb Lean ground beef 1 lg Tomato chopped 6 Sliced mushrooms 2 tb Chopped parsley 1 tb Tomato paste 1 ds Worcestershire sauce 1 c Brown gravy 1 pk (10-oz) frozen peas or 1 lb peas, shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. █ à½?SHRIMP AND RICE CASSEROLE Seafood, Ethnic, Rice, Casseroles 1 1/2 lb Cooked shrimp 2 c Cooked rice 1 pt Light cream 1 ts Butter 8 tb Catsup 3 tb Worcestershire sauce 1/4 ts Tabasco sauce Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette █ à½?SHRIMP NEWBURG Cajun, Seafood 4 2 tb Butter 2 tb Flour 1 c Milk 2 lb Raw shrimp 2 Pimentos and 1 can liquid 1 Egg 1/2 c Cream 1 Small onion 1/4 ts Salt 1/4 ts Pepper 2 tb Lea & Perrins sauce 2 Beef bouillon cubes 1/2 ts Dry mustard Onion tops Tabasco sauce 1/4 c Hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. █ à½?SPICY TURKEY BURGERS Cajun, Poultry 4 1 lb Ground turkey 1 ts Garlic powder 1 ts Cayenne pepper 1/2 ts Cumin 1 ts Blackpepper Preheat oven to broil. Spray a broiler pan with no-stick cooking spray. Combine all ingredients in a mixing bowl and mix well. Shape into 4 patties. Place on broiler pan and broil for 5 minutes on each side. Serve on hamburger buns. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 █ à½?SQUASH CASSEROLE Vegetables, Casseroles 2 c Mashed Cooked Squash 1 c Dry Bread Crumbs 1 c Milk 1 c Grated Cheese 3 tb Butter 1 tb Onion 2 Eggs Salt and pepper as required Heat milk, add butter, pour over bread crumbs. Beat eggs and add other ingredients, and fold in cheese. Put in buttered dish and bake at 350 Degrees for 20 to 30 minutes. Sprinkle with some grated cheese, and bread crumbs. █ à½?STIR-FRIED SCALLOPS AND APPLES Seafood 4 2 x Stalks Celery 1 lb Scallops 2 x Apples 3 tb Margarine Lemon Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. Sprinkle with juice from remaining half of lemon, and serve. █ à½?STUFFED PEPPER CASSEROLE Vegetables, Meats, Ethnic, Casseroles 4 4 Green peppers, med 1/4 ts Pepper 1 1/2 lb Ground beef 1 1/2 c Rice 2 tb Onions 1 c Corn, whole kernel 1/2 ts Salt 8 oz Tomato sauce Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees for 20-25 minutes. Mrs. Robert F. Lewis █ à½?Salsa omelet Eggs, Breakfast N/A 2-3 Eggs per omelet Milk About 2 T per omelet Salsa Mild to Hot to taste This is a quick way to make a mexican style omelet, just lay on the salsa to taste and cook the omelet as normal █ à½?Standing Rib Roast Beef 8-1 1 - 10 pound Roast (about 4 ribs) 1 tsp. Black Pepper 2 tsp. Salt (combine all seasonings in small dish 1 tsp. Dried Thyme (crumbled) Roast should be trimmed, fat scored, chine removed and tied to roast. Rub spices from small dish into roast, covering the entire roast with it. Stand the roast on the rib bones in shallow roasting pan, let set at room temperature at least one hour, or until ready to cook. Preheat oven to 500 degrees. Roast meat 10 minutes. Reduce heat to 350 degrees until meat thermometer registers 130 degrees for rare, about 17 minutes per pound, longer for medium rare, medium or well. Do not baste, transfer meat to heated platter. Tent with foil to keep warm. Let set for 15 or 20 minutes before cutting. Pour off excess grease, save pan juices and brown bits from bottom of pan to make au jus or gravy. █ à½?TUNA MELT PIE Seafood, Desserts, Pies 8 2 md Onions, chopped 1 c Bisquick baking mix 1 1/4 c Milk 1/4 c Butter 1/8 ts Pepper 2 cn (6 1/2 oz) tuna, drained 3 Eggs 2 Tomatoes, thinly sliced 2 c Shredded Cheddar cheese Heat oven to 400 degrees.Grease square baking dish,8 x 8 x 2". Cook onions and margarine in 10" skillet over low heat,stirring occasionally,until onions are light brown.Sprinkle tuna,1 cup of the cheese and the onions in dish. Beat baking mix,milk,pepper and eggs with wire whisk or hand beater until almost smooth,about 1 minute.Pour into dish. Bake until knife inserted in center comes out clean,25 to 30 minutes.Top with tomato slices and remaining cheese.Bake until cheese is melted,3 to 5 minutes.Cool 5 minutes. █ à½?Tex-Mex steak and tortillas Beef, Mexican, Vegetables, From cook4u, Meats1 1 1/2 lb Boneless sirloin each about 3 ts Garlic, chopped 1/2-in. thick 1/4 c Coriander, chopped fine 1/2 c Onion, chopped fine 4 tb Red wine vinegar 1/2 c Corn oil 12 Flour tortillas 1/4 c Red chilies, chopped fine 1. Prepare a very hot charcoal fire. 2. There should be about 6 individual steaks. Cut each of these in half. Blend the oil, 2 tsp garlic ans 3 tbsp vinegar in a flat dish. Add the steaks, turning to coat the pieces well. Set aside. 3. Core the tomatoes but do not peel them. Cut them into 1/4-in. cubes and put them in a mixing bowl. Add the onion, chilies, coriander, remaining garlic and vinegar. Blend well. Set this sauce aside. 4. Put about 4 slices of steak at a time on the hot grill and cook for 1 min. or less to a side, depending on the desired degree of doneness. Simultaneously, add a similar number of tortillas and cook them for a few sec. to a side just to heat through. Do not heat for for long or they will dry out. 5. Place one piece of steak in the center of a warm tortilla, spoon a little sauce over the meat and fold the side of the tortilla over the ends up to enclose the meat. Eat like a sandwich. █ à½?Veal Cutlets With Capers German, Veal, Meats 4 24 oz Veal cutlets (4 @ 6oz each) 2 tb Lemon juice 1/2 ts Salt 1/8 ts Pepper 1/2 ts Paprika 1 tb Vegetable oil 2 oz Capers; drained(1/2 sm. jar) 1/4 c White wine; dry 1 Bay leaf 3 tb Evaporated milk garnish---------- Pickled beets; sliced 4 Lettuce leaves Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. █ à½?WALDORF SALAD Salads, Appetizers 1/4 c Mayonnaise 2 Apples 1/4 c Yogurt; plain 2 Celery stalks 2 ts Sugar; granulated 1/2 c Walnuts;chopped 2 ts Lemon juice In small salad bowl, combine mayonnaise, yogurt and lemon juice, to taste. Core apples, cut into bite size pieces, dice celery. Add both to salad bowl, fold in nuts. Chill up to two hours. Toss before serving. variations: bananas & pecans or in the summer peaches and peanuts from. From Mom with Love █ à½?WARM BEAN AND TOMATO SALAD WITH BASIL Salads, Appetizers 1/2 lb Green Beans, ends removed 2 Tomatoes, seeded, chopped 3 tb Olive Oil 2 tb Fresh Basil, chopped 2 Large Dry Shallots, chopped 1 tb Lemon Juice, fresh 1 tb Balsamic or Red Wine Vinegar Salt 1 c Chickpeas, drained 19oz Freshly Ground Black Pepper * You can use 1 teaspoon of dried basil instead of the fresh stuff. Remove the ends from the beans and cut into 1 12 inch lengths. Cook in boiling water until just tender, about 5 - 7 minutes. Drain well. Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes. Add balsamic vinegar and cook until liquid is reduced. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes. In a serving bowl, combine the bean mixture with tomatoes, olives and basil. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste. Serve warm or at room temperature. Serves 2 as main course, 4 as side dish. From The Gazette, 91/03/06. █ à½?WILLIAMSBURG CHICKEN, AS SERVED AT LONDON TOWN PUBLIK HOUSE Ethnic, Chicken, Poultry 4-6 1 Envelope unflavored gelatin 2 c Celery, diced 4 c Chicken, cooked, diced 1/2 c Stuffed olives, sliced 1 c Canned peas, drained 2 tb Lemon juice 1 1/2 c Mayonnaise Salt & pepper to taste 1/3 c Pecans, chopped 1/4 ts Leaf thyme 2 Eggs, hard cooked, chopped 1 1/2 c Chicken broth Green grapes for garnish Oil Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Mrs. Harold Cook █ à½?WINTER VEGETABLE SALAD Salads, Appetizers 1/2 lb Fresh Kale 1/2 c Plain Low Fat Yogurt 4 md Leeks (About 1 Lb.) 2 cl Garlic Minced 1/2 lb Carrots, Diagonally 1/2 ts Salt Sliced 1/4 ts Pepper 1/3 c Thinly Sliced Green Onion 2 tb Red Wine Vinegar Remove Stems From Kale & Wash; Pat Dry On Paper Towels. Set Aside. Remove Roots, Tough Outer Leaves & Tops From Leeks. Split Leeks in Half Lengthwise. Place Leeks in A Small Dutch Oven & Cook, Covered, in A Small Amount Of Boiling Water About 5 Min. OR Till Tender. Remove With A Slotted Spoon; Cut Leeks Into Julienne Strips & Set Aside. Return Liquid To A Boil; Add Carrots. Cover & Cook 1 Min; Remove With A Slotted Spoon. Add Kale, Cover & Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange Leeks & Carrots in Individual Servings On Top Of Kale. Cover & Chill. Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small Bowl. Stir Well. Cover & Chil. Serve Yogurt With Salad. █ à½?YANKEE LAMB STEW Meats, Soups, Roberts 6 3 lb Lamb shoulder cut into 2-in cubes 1/2 ts Salt; or to taste Freshly ground black pepper - as desired 4 tb Vegetable oil 1 md Onion; quartered 4 md Carrots; peeled and cut into 1/2-in rounds 2 Celery stalks - cut into 4 pieces 1 tb Finely minced garlic 2 tb Tomato paste 1/4 c All-purpose flour 1 c Dry white wine 5 c All-purpose stock -OR low-sodium chicken broth 1/2 tb Whole black peppercorns 2 tb Chopped fresh thyme leaves -=OR=- 1 ts -Dried thyme 1 md Potato; peeled and cut into 1/2-in cubes 2 tb Unsalted butter 2 md Turnips; peeled and cut into 1/2-in cubes 1/2 c Peas PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Pour off any remaining fat, and replace the casserole over medium heat. Add the onion, half the carrots, celery, garlic and tomato paste. Cook 5 minutes, stirring occasionally. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add the wine and cook for about a minute to burn off the alcohol. Replace the meat (and any juices on the plate) in the casserole and add the stock, peppercorns and thyme. Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2 hours, or until meat is tender. Meanwhile, combine potatoes, remaining carrots and butter with 1/2 cup of water in a medium saucepan over medium heat and cook for 5 minutes. Add the turnips and cook, stirring occasionally, until all water is evaporated, leaving the vegetables bathed in butter, about another 5 minutes. Add the peas, remove from the heat and set aside. Remove the casserole from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a bowl. Pour the sauce through a fine strainer into another bowl and discard the vegetables and spices that remain in the strainer. Replace meat in the pot, add the cooked vegetables and the sauce. Cover and place over medium heat for 5 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK █ à½?YOGURT CHICKEN Ethnic, Spicy/hot, Chicken, Poultry 8-1 4 lb Chicken pieces skinned 3 tb Lemon juice 3 Garlic cloves minced 1 1/2 ts Soy sauce 1/2 ts Fine herbs 1 1/2 ts Turmeric 1/4 ts Freshly ground pepper 3/4 ts Ground ginger 3 c Plain yogurt 1/2 ts Cinnamon 2 Onions finely chopped 1/2 ts Ground cloves Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. Serve immediately. █ à½?ZUCCHINI CRISPIES Appetizers 2 md Zucchini, Cut Into 1/2" slices 1/4 ts Dried Marjoram 1/4 ts Dried Thyme 2 tb Low Cal. Mayonnaise 3/4 c Soft Breadcrumbs 2 tb Minced Green Onions 1/2 ts Paprika 1 tb Dijon Mustard 1 tb Oleo Melted Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray. Combine Mayonnaise, Onion, Mustard, Marjoram & Dried Thyme; Stir Well.Spread 1/2 t. Mayonnaise Mixture Over Each Zucchini Slice. Combine Breadcrumbs, Paprika & Melted Oleo; Stir Well. Sprinkle Evenly Over Zucchini Slices. Bake At 450 For 5 Min. OR Until Breadcrumbs Are Browned. Serve Warm. █ à½?Chicken in wine and tomato sauce (poulet marengo) French, Poultry, Vegetables 4 3 lb CHICKEN,CUT INTO SERVING PIE 1 Bay leaf Salt & pepper 2 Sprigs fresh thyme 2 tb Butter 1/2 c Dry white wine 2 tb Olive oil 2 c Cored and diced tomato 1 1/2 c Mushrooms,thinly sliced 1/4 c Tomato paste 1/2 c Finely chopped onions 1/2 c Chicken broth 1/2 ts Finely minced garlic 2 Sprigs fresh parsley 1. Sprinkle the chicken with salt and pepper to taste. Heat the butter and oil in a heavy skillet and add the chicken pieces, skin side down. Cook until golden brown on one side, about 5 min. Turn the pieces and cook on the other side about 2 min. 2. Pour off the fat from the skillet, then scatter the mushrooms over the chicken. add the onion,garlic,bay leaf and thyme and cook about 5 min. 3. Add the wine and stir well. add the tomatoes,tomato paste,chicken broth and parsley. bring to a boil. cover and simmer for 10 min. 4. dicard the herbs before serving. █ à½?Broiled chicken with mustard (Poulet grille a la moutarde) French, Poultry 4 3/4 lb Very small potatoes 2 tb Peanut oil 1 Large carrot 2 tb Butter 4 Small white onions 1/3 lb Mushrooms Salt & pepper 1 tb Red wine vinegar 4 lb Chicken split for broiling 2 tb Finely chopped parsley 2 tb Dijon or dusseldorf mustard 1. Preheat the broiler. 2. Peel the potatoes. If they are not very small,cut them in half. Put them in a saucepan and cover with water. 3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into quarters. Peel the onions and cut them in half. Add the carrots and onions to the potatoes. Add salt to taste and bring to a boil. Let stand 10 min. 4. Meanwhile, sprinkle the chicken halves with salt and pepper. Brush on all sides with mustard. Arrange the halves side by side in a baking dish, skin side down. Sprinkle with the oil. Place under the broiler and cook for 10 min. 5. Drain the vegetables. Melt the butter in a skillet and when quite hot but not brown, add the vegetables. Cook over relativly high heat, shaking the skillet and stirring the vegetables. Add the mushrooms and sprinkle with salt and pepper to taste. Continue cooking, shaking the skillet and stirring occasionally, about 7-8 min. 7. Pour off all the fat from the baking dish and turn chicken halves again. 8. Turn then oven heat to 400. Place the dish in the oven and bake 10 min. 9. Place the dish on top of the stove. Add the vinegar to the liquid and cook for a few seconds over high heat,stirring. Sprinkle with parsley. █
