Betsy (1:06:15 pm) : For your viewing pleasure:
Title: Honey-Mustard Barbecued Short Ribs
Categories: Entree, Carnivore, Beef, Crock
Yield: 6 servings
3 lb Beef short ribs
1 T Dijon mustard
1 Garlic clove, crushed
2 T Honey
1/2 t Salt
1/8 t Pepper
1 c Bottled hickory smoke Barbecue sauce
2 T Cornstarch
2 T Cold water
Place short ribs in slow-cooker. In medium bowl, combine mustard, garlic,
honey, salt, pepper, and barbecue sauce. Pour over ribs. Cover and cook
on LOW 6-7 hours or until tender. Refridgerate several hours or
overnight. Skim any solidified fat from top. Remove ribs; heat in
microwave or conventional oven. Dissolve cornstarch in water. Add to
sauce. Cook and stir in microwave or stovetoo until hot and slightly
thickened. Pour hot sauce over warm ribs.
Crockery Favorites, Mable Hoffman
------------------------------------------------------------------------sara (4:02:09 pm) : dont want tkLINK to feel left out. . . .
here's LINK!
LINK SAUSAGE BRUNCH CASSEROLE
1 1/2 lb. of link sausage
8 slices bread, trimmed and cubed
2 c. grated Cheddar cheese
4 eggs
2 1/4 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom or cream of
celery soup
1/2 c. mayonnaise
Butter a 2 quart casserole. Cut sausages in half and brown. Arrange bread
cubes in casserole pan. Top with browned sausage and cover with cheese. Beat
the eggs with the milk and dry mustard. Pour over the bread and sausage
mixture and refrigerate overnight. Next day mix together the can of soup,
1/2 cup of mayonnaise and pour over the top of the casserole. Bake for one
hour at 325 degrees. Yield: 8 to 10 servings.
------------------------------------------------------------------------Betsy (9:46:24 pm) :
Here's comes a recipe...
Couscous Salad
From: arielle@taronga.com (Stephanie da Silva)
2 cups chicken stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
3 tablespoons extra-virgin olive oil
1/2 pound skinless, boneless chicken breast or leftover cooked chicken
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumber or zucchini, cut into 1/4 inch dice
1 small Granny Smith apple, cut into 1/4 inch dice
1/3 cup currants or raisins
1 cup canned chick peas, rinsed and drained
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a heavy medium saucepan, whisk together the chicken stock, cinnamon,
ginger, cumin, turmeric and 1 1/2 tablespoons of the olive oil. Bring to
a boil, reduce to a bare simmer and add the chicken breast if you are
using uncooked chicken. Poach until white throughout, but still moist,
about 15 minutes. Remove the chicken and set aside to cool.
Return the stock to a boil. Add the couscous in a slow steady stream,
stirring constantly, and continue to boil, stirring, for 1 minute. Cover
the pot tightly, remove from the heat and let stand for 15 minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl
and let cool. Then fluff again, rubbing with your fingers to break up
any lumps.
Cut the chicken (poached or leftover) into 1/2 inch dice. Add the chicken
to the couscous. Add the carrot, bell pepper, cucumber, onion, apple,
currants and chick peas and toss.
In a small jar with a lid, shake the remaining 1 1/2 tablespoons olive
oil with the lemon juice, salt and pepper until well mixed. Pour over
the salad and toss well. Cover and refrigerate for several hours or
up to 3 days. Season with additional salt, pepper and lemon juice to
taste before serving.
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Debbie, D.W. (9:46:25 pm) : OK! I took 50 Lashes with a wet noodle!
Here is the Murder Mystery Stuff.
"How to Host a Murder" Decipher P.O. Box 56 Norfolk, VA 23501 They have
several titles one is "The Grapes of Frath" (aboard a yacht in the
Mediterranean). I did the
50's high school reunion. Such fun. Everyone that came didn't think that
they would like it, but left having fun.
------------------------------------------------------------------------Judy (9:49:28 pm) : Seven C's Chicken
serves 8
INGREDIENTS:
8 skinned and boned chicken breast halves
1/4 to 1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 cup dried currants
cognac
1/2 pint heavy cream
cashews
ADVANCE PREPARATION:
Cover currants (or raisins) with
cognac and steep for several hours or
overnight.
Rub spices into chicken pieces and
let sit for one hour or overnight in
refrigerator.
Dredge chicken cutlets in flour; set
aside for a few minutes and dredge again.
FINAL PREPARATION:
Saute chicken in butter over medium
heat until golden brown and crunchy. Put
chicken in slow oven (about 200 degrees F) to
keep warm.
Add currants and cognac and heavy
cream to pan and heat over low heat until
thickened somewhat.
Serve garnished with cashews along
with orzo or grilled new red potatoes.
Pour a bit of the sauce over the
chicken and orzo or potatoes and puddle sauce
to the side.
Finish the presentation with steamed
green beens or broccoli florets sauteed in
butter with thin strips of red pepper.
------------------------------------------------------------------------Debbie, D.W. (9:50:12 pm) : You want breast recipes.....
* Exported from MasterCook *
Chicken Dish
Recipe By : Debbie
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken -- baked and de-boned
1 can Campbells cream of chicken soup
1/3 cup mayonnaise
1 cup sour cream
1 medium onion -- chopped
2 stalks celery -- sliced 1/8" thick
1 dozen mushrooms -- sliced
1 can waterchestnuts -- drained
1 can Pillsbury cresent rolls
1 cup monterey jack cheese -- shredded
3 teaspoons butter -- melted
1/2 cup pine nuts or sliced almonds
Cream together the mayo, soup and sour cream. Add the chicken, and the
vegi's. Microwave on high for 6 minutes.
Pour into a 9x13 baking dish. Spread over top the pillsbury cresent rolls to
make a crust. Top with shredded cheese,
drizzle butter over top and sprinkle with nuts. Bake at 350 degreesfor 30-40
minutes until cooked and browned.
Cool for 5 minutes, clice down the middle and thenthree cuts to make a total
of eight peices. Serves 4 people, 2 slices
each.
- - - - - - - - - - - - - - - - - -
NOTES : It's great leftover microwave for 1min 30 sec. with peice of plastic
over it.
------------------------------------------------------------------------Debbie, D.W. (9:52:20 pm) : More Breasts.....
* Exported from MasterCook *
Chicken Enchildas
Recipe By : Phyllis Childress, next door neighbor in Bakersfield CA
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package flour tortilla
1 whole chicken -- cooked and deboned
16 ounces sour cream
8 ounces each american and mozerella cheese -- shredded
salt and pepper -- to taste
garlic powder -- to taste
12 ounces can of green enchilda sauce
Mix chicken, sour cream, salt and pepper, garlic powder together. Fry
tortillas until brown, drain and break into pieces. Place
in bottom of oblong pan. Place chicken mexture over tortillas, then add
grated cheese over to of chicken mixture. Add rest of
tortillas over top of chicken mixture. Pour can of sauce over top. Bake at
350 degrees for 45 minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Corn Bread Chicken Casserole
Recipe By : Debra McCrory
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts -- choped
1 teaspoon poultry seasoning
1 8 1/2 oz box corn bread muffin mix -- Prepared
1/2 cup onion -- chopped
1/2 cup celery -- choped
1 can cream of chicken soup
1 cup sour cream
1 teaspoon sage
1/4 teaspoon celery seed
1/4 teaspoon black pepper
1 can large chicken broth
Cook the chicken breasts in water with 1 teaspoon poultry seasoning, boil
and simmer til done. Prepare corn bread muffin mix (can be done ahead of
time). Cream the other ingredients together (except chicken broth). Put the
chicken ina 9x13 baking dish and pour the cream mixture over the chicken.
Crumble the prepared corn bread over the top of the chicken and cream
mixture. Pour the chicken broth over the top of the corn bread. Bake
1 1/2 hours at 350 degrees.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Corn Bread Chicken Casserole
Recipe By : Debra McCrory
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts -- choped
1 teaspoon poultry seasoning
1 8 1/2 oz box corn bread muffin mix -- Prepared
1/2 cup onion -- chopped
1/2 cup celery -- choped
1 can cream of chicken soup
1 cup sour cream
1 teaspoon sage
1/4 teaspoon celery seed
1/4 teaspoon black pepper
1 can large chicken broth
Cook the chicken breasts in water with 1 teaspoon poultry seasoning, boil
and simmer til done. Prepare corn bread muffin mix (can be done ahead of
time). Cream the other ingredients together (except chicken broth). Put the
chicken ina 9x13 baking dish and pour the cream mixture over the chicken.
Crumble the prepared corn bread over the top of the chicken and cream
mixture. Pour the chicken broth over the top of the corn bread. Bake
1 1/2 hours at 350 degrees.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Corn Bread Chicken Casserole
Recipe By : Debra McCrory
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts -- choped
1 teaspoon poultry seasoning
1 8 1/2 oz box corn bread muffin mix -- Prepared
1/2 cup onion -- chopped
1/2 cup celery -- choped
1 can cream of chicken soup
1 cup sour cream
1 teaspoon sage
1/4 teaspoon celery seed
1/4 teaspoon black pepper
1 can large chicken broth
Cook the chicken breasts in water with 1 teaspoon poultry seasoning, boil
and simmer til done. Prepare corn bread muffin mix (can be done ahead of
time). Cream the other ingredients together (except chicken broth). Put the
chicken ina 9x13 baking dish and pour the cream mixture over the chicken.
Crumble the prepared corn bread over the top of the chicken and cream
mixture. Pour the chicken broth over the top of the corn bread. Bake
1 1/2 hours at 350 degrees.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Corn Bread Chicken Casserole
Recipe By : Debra McCrory
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts -- choped
1 teaspoon poultry seasoning
1 8 1/2 oz box corn bread muffin mix -- Prepared
1/2 cup onion -- chopped
1/2 cup celery -- choped
1 can cream of chicken soup
1 cup sour cream
1 teaspoon sage
1/4 teaspoon celery seed
1/4 teaspoon black pepper
1 can large chicken broth
Cook the chicken breasts in water with 1 teaspoon poultry seasoning, boil
and simmer til done. Prepare corn bread muffin mix (can be done ahead of
time). Cream the other ingredients together (except chicken broth). Put the
chicken ina 9x13 baking dish and pour the cream mixture over the chicken.
Crumble the prepared corn bread over the top of the chicken and cream
mixture. Pour the chicken broth over the top of the corn bread. Bake
1 1/2 hours at 350 degrees.
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Nancy (9:52:31 pm) : Couscous is good.
* Exported from MasterCook *
Lemony Couscous
Recipe By : Cooking Light, Sept 1994, page 135
Serving Size : 8 Preparation Time :0:21
Categories : Miscellaneous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups water
1 box couscous -- (10-ounce) uncooked
(1-1/2 cups)
2 tablespoons couscous -- uncooked
1 1/3 cups seeded chopped tomato -- (1 large)
1 cup seeded coarsely chopped peeled cucumber
1 cup thinly sliced green onions
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1/2 cup fresh lemon juice
2 tablespoons water
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; let stand, covered, minutes. Fluff with a fork. Combine
couscous, tomato, and next 4 ingredients in a large bowl, and toss well.
Combine lemon juice and next 4 ingredients; stir well with a wire whisk.
Pour over couscous mixture; toss well. Yield: 8 servings (serving size: 1
cup).
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 5296 3010 0 0 3383 0 0 0 0 0
----------------------------------------------------------------------------
Liz (9:52:47 pm) : Welcome, Sophronia. You've come to the right place.
----------------------------------------------------------------------------
Debbie, D.W. (9:53:10 pm) : More Breasts.......
* Exported from MasterCook *
Sherried Chicken
Recipe By : Hattie Myers
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breats
1 can cream of mushroom soup
1 cup mayonnaise
1/2 cup sour cream
1 cup cooking sherry
1 cup mushrooms -- sliced
Mix well. Bake at 350 degrees for 40 minutes.
- - - - - - - - - - - - - - - - - -
Serving Ideas : with rice
----------------------------------------------------------------------------
Lisa in WV (9:54:05 pm) : Golfer's Chicken
1 -2 pounds chicken breasts
1 small bottle russian dressing
1 pkg onion soup mix
8 oz. apricot preserves
Mix last three items. spoon over chicken. Cook for 30 - 40 minutes at 350
degrees. Serve
Sounds weird - didn't tell my sweetie what was in it before he ate it - he
loves it!!!
----------------------------------------------------------------------------
Debbie, D.W. (9:54:19 pm) : I have a chicken florentine one I'll have to
format in August and will post it then...
----------------------------------------------------------------------------
Betsy (9:54:56 pm) : Lemon, mint and parsley - looks wonderful Nancy!
Hello Sophriona - almost missed you in the recipe avalanche!
Here's a VERY UNUSUAL recipe (I haven't tried it):
Grape Salad
1 to 2 pounds Red grapes, sliced in half
1/2 bunch parsley, chopped, washed and washed to remove sand
2 to 3 garlic cloves, minced fine
Rice vinegar, to taste
This is very simple and delicious.
Mix sliced grapes, parsley, and garlic. Drizzle rice vinegar over
all.
Serves 8-10 people. What I have found is that a people return for
more than one serving and it keeps.
------------------------------------------------------------------------Liz (9:56:41 pm) : Quick Chicken Cordon Bleu
1 - 2 lbs. chicken breast meat, cut up
8 oz. lean ham, julienned
8 oz. low-fat swiss cheese
crushed corn flakes
Layer in a 9x13 pan sprayed with Pam. Bake at 350 degrees for about 45
minutes (till chicken is cooked through).
Yummy.
----------------------------------------------------------------------------
Debbie, D.W. (9:57:08 pm) : Judy the Chicken Dish I first posted is always a
winner at my dinner parties. I serve it with pine nut lemon rice pilaf,
usually brocoli, and then dessert. Great company dish.
----------------------------------------------------------------------------
Nancy (9:57:20 pm) : I love couscous.....
* Exported from MasterCook *
Curried Couscous-Chicken Salad
Recipe By : Cooking Light, May 1994, page 138
Serving Size : 3 Preparation Time :0:10
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon curry powder
2/3 cup couscous -- uncooked
1 cup cubed cooked chicken breast -- (1/2 pounds)
1/2 cup drained canned garbanzo beans
1/2 cup chopped red cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced celery
1 teaspoon grated orange rind
1/4 teaspoon pepper
6 tablespoons unsweetened orange juice
2 teaspoons olive oil
Bring water, salt, and curry powder to a boil in a medium saucepan; stir in
couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a
fork. Add chicken and next 4 ingredients.
Combine orange rind and next 3 ingredients in a bowl; stir with a wire whisk
until blended. Add to couscous mixture; toss well. Yield: 3 servings
(serving size: 1 cup).
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Moroccan Chicken Stew
Recipe By : Cooking Light, March 1995, page 175
Serving Size : 4 Preparation Time :0:15
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound boneless skinless chicken breast halves
cut into 1/2-inch strips
1 1/2 cups water -- divided
4 1/2 ounces bite-size pitted prunes
Vegetable cooking spray
1 tablespoon olive oil
1 1/2 teaspoons ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/2 cups coarsely chopped onion
1/2 cup low-salt chicken broth
4 cups hot cooked couscous
3 tablespoons sliced almonds -- toasted
Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add
chicken; seal bag, and shake to coat. Chill 1 hour.
Combine 1 cup water and the prunes in a medium saucepan; bring to a boil.
Remove from heat; cover and let stand 1 hour. Drain prunes, reserving 1/4
cup cooking liquid.
Coat a nonstick skillet with cooking spray; add oil. Place over medium heat
until hot.
Add ginger, turmeric, and cinnamon; cook 1 minute, stirring constantly. Add
onion, and saute 8 minutes. Add chicken, remaining 1/2 cup water, prunes,
reserved 1/4 cup cooking liquid, and chicken broth; bring to a boil. Reduce
heat, and simmer, uncovered, 10 minutes or until chicken is done. Yield: 4
servings (serving size: 1 cup chicken mixture and 1 cup couscous).
- - - - - - - - - - - - - - - - - -
NOTES : Place couscous on a serving platter; top with chicken mixture, and
sprinkle with almonds.
0
------------------------------------------------------------------------Debbie, D.W. (10:00:28 pm) : Here it is....It came from a rest. mag.
* Exported from MasterCook *
PineNut Lemon Rice Pilaf
Recipe By : Debbie
Serving Size : 1 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup basmati rice
1 3/4 cups water
1/4 teaspoon salt
1/2 cup butter -- melted
1/2 lemon -- squeezed
1/2 cup pine nuts -- toasted
In a microwavable pan with a lid place the rice, water, and salt. Microwave
for 10 minutes.
Let sit for 10 minutes. Melt the butter and add the lemon and pinenuts
together. Add to rice
and serve while hot.
Better the second day.
- - - - - - - - - - - - - - - - - -
------------------------------------------------------------------------Joe (10:03:18 pm) : Hi everybody ! Gotta post & run... Have FUN.. :-)
Here's a great seasoning blend for roast or baked chicken.
Rub a little oil, butter, etc. on the chicken fisrt, then rub this mix in,
as much as you like.
Yum !
SEASONING MIX FOR CHICKEN
2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. basil, dried crushed sweet
Mix all ingredients well.
------------------------------------------------------------------------Debbie, D.W. (10:18:15 pm) : Back to Balls.....
Garlic Herb Cheese Ball
Debbie McCrory
2-8oz cream cheese
1 pkg of Good Seasonings Garlic & Herb Salad Dressing
2 heaping teaspoons of chopped garlic (I use jar for convenience)Mix very
well, food processor. It can make one big ball or two smaller ones for
gifts. Roll in either parsley or chopped nuts ( I use Parsley). I sometimes
place it in a bowl and serve with Ritz crackers (they are best with it).
------------------------------------------------------------------------Nancy (10:19:52 pm) : Third Liz's thoughts...And two more couscous....... *
Exported from MasterCook *
Walnut-Chicken Salad
Recipe By : Cooking Light, June 1994, page 118
Serving Size : 6 Preparation Time :0:18
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons chopped walnuts
2 tablespoons low-sodium soy sauce -- divided
Vegetable cooking spray
1 pound skinned boned chicken breasts
3 cups cooked couscous
cooked without salt or fat
1/2 cup coarsely shredded carrot
1/3 cup sliced green onions
2 tablespoons minced shallot
3 tablespoons rice vinegar
2 tablespoons water
1 tablespoon walnut oil
2 teaspoons brown sugar
1 teaspoon grated lemon rind
1 teaspoon peeled grated gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic -- minced
9 cups loosely packed thinly sliced fresh spinach
Place a large nonstick skillet over medium-high heat until hot. Add walnuts;
cook 2 to 2-1/2 minutes, stirring constantly. Add 1 tablespoon and 1
teaspoon soy sauce, stirring constantly until soy sauce is absorbed. Remove
from skillet; set aside.
Wipe browned bits from skillet with a paper towel.
Coat skillet with cooking spray, and place over medium heat until hot. Add
chicken, and cook 6 minutes on each side or until done. Remove chicken from
skillet, and cut into bite-sized pieces.
Combine chicken, couscous, carrot, and green onions in a large bowl; set
aside.
Combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in
a small bowl, and stir well. Add to chicken mixture, and toss well. Yield:
6servings.
- - - - - - - - - - - - - - - - - -
NOTES : Vegetable oil can be substituted for walnut oil. To serve, arrange
1-1/2 cups sliced spinach on individual serving plates, and top with 1 cup
chicken mixture, and sprinkle with 1 tablespoon walnuts.
* Exported from MasterCook *
Tandoori Chicken and Couscous
Recipe By : Cooking Light, May 1995, page 125
Serving Size : 6 Preparation Time :0:15
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 skinned chicken breast halves -- (1-1/2 pounds)
3 skinned chicken thighs -- (3/4 pound)
3 skinned chicken drumsticks -- (1/2 pound)
1/2 teaspoon salt -- divided
1/2 teaspoon black pepper -- divided
1 cup plain nonfat yogurt
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
2 teaspoons grated peeled gingerroot
1/4 teaspoon ground red pepper
2 cloves garlic -- minced
1/2 teaspoon paprika
6 cups hot cooked couscous
Place chicken pieces in a 10 x 10-inch casserole dish, and sprinkle with 1/4
teaspoon salt and 1/4 teaspoon pepper.
Combine the remaining salt and pepper, nonfat yogurt, lime juice, and next 5
ingredients (yogurt through garlic) in a bowl, and stir well. Pour the
yogurt mixture over the chicken; cover and marinate in refrigerator for at
least 8 hours.
Uncover and sprinkle with paprika. Cover with wax paper, and microwave at
high for 18 to 20 minutes, rotating dish a half-turn after 9 minutes. Let
stand, covered, 10 minutes. Remove the chicken from dish, and discard yogurt
mixture. Yield: 6 servings (serving size: 1 chicken breast half and 1 cup
couscous or 1 chicken thigh, 1 drumstick, and 1 cup couscous).
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve the chicken over hot couscous.
------------------------------------------------------------------------Judy (10:23:13 pm) : STRAWBERRY-CHEESE BALL
1 cup mayo
1 1/2 cup sharp cheddar cheese
1/2 cup chopped pecans
2 green onions, chopped
Mix in ball and refrigerate over night. Pour 5 oz. strawberry preserves over
ball just before serving.
------------------------------------------------------------------------Betsy (10:35:15 pm) : Sophronia - maybe you could start classes and
enlighten them!
This would probably work with fat free sour cream:
Monterey Rice
2 cups dry rice
2 cups sour cream
2 6-oz cans green chiles
10 oz. Monterrey Jack cheese, grated
Fresh Parmesan cheese, grated
Cook the rice. While still hot, add sour cream, chiles, and Monterey Jack
cheese. Put into a 2-quart casserole dish. Cover and bake at 375 degrees F.
for 25 minutes. Remove cover and sprinkle top with Parmesan cheese. Bake
another 5 minutes uncovered.
Wonderful!
------------------------------------------------------------------------Betsy (10:39:51 pm) : I'm still in my rice files...
Impossible Microwave Risotto
Recipe By : Barbara Kafka (adapted from book "Great Foods w/out
Fuss" by Frances McCullough & Barbara Witt, 1992, Henry Holt &
Company, Inc.)
Serving Size : 2
Categories : Italian Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon unsalted butter
1 teaspoon olive oil
2 tablespoons minced onions
1 clove garlic -- minced
1/4 cup arborio rice
1 cup chicken broth
1/4 cup dry white wine
salt and pepper -- to taste
3 optional ingredients, below
Heat butter and oil in a large soup bowl, uncovered, in the microwave
oven at 100% for 2 minutes. (More powerful microwaves may require a
lower setting.)
Add onion, garlic,and rice; stir to coat. Cook, uncovered, at 100%
for 4 minutes.
Add broth, wine, and any optional ingredients. Cook, uncovered, for 6
minutes. Stir well and cook for 6 minutes more. Monitor to be
certain that liquid does not entirely cook off.
Remove from the microwave. Stir in salt and pepper and serve hot.
Optional ingredients may include 4 ounces of the following: cooked,
sliced artichoke hearts (fresh or canned), cooked and drained diced
bell pepper, or cooked and drained sliced mushrooms; and
2 ounces: minced sun dried tomatoes (reconstituted in water or oil),
minced oil cured olives (greek/calamata may substitute), minced
anchovies (may be soaked in milk 15 minutes to mellow flavor), or
minced capers; and
Saffron, basil or other spice to taste.
------------------------------------------------------------------------Betsy (10:42:17 pm) : You make a good recruiter Velma! No problem with your
asking!
Has anyone ever had tomato butter?!
Tomato Butter
6 pounds (12 to 18 medium) green tomatoes
2 tablespoons powdered ginger
2 teaspoons powdered cinnamon
1 teaspoon powdered allspice
5 pounds brown sugar
juice of two lemons
2 cups water
Coarsely chop green tomatoes without peeling or coring. Add remaining
ingredients. Simmer over low heat two to three hours, until mixture is
thick, stirring frequently. Run through colander or strainer to remove seeds
and any hard bits of pulp. Reheat to boiling and pour into hot, sterilized
pint canning jars. Seal immediately. Makes four pints.
------------------------------------------------------------------------Betsy (10:49:06 pm) : Hi Judy! Wow Debbie - wonder what's going on?
Lisa - we've grown strawberries but the birds always got them before us - I
gave up...don't have any tips, sorry.
This looks good...
TEQUILA OREGANO BUTTER
4 or more cloves garlic, minced
1/2 generous cup chopped fresh oregano
2 T chopped parsley
1/2 t crushed dried red chile pepper
2 t chopped fresh chives
1 T or more gold tequila
Salt and pepper to taste
1/2 pound unsalted butter (2 sticks) softened
Mix it all together -- it's as easy as that. Serve with zucchini and corn
dishes; rice, pasta, or bread; and especially on grilled fish, chicken or
steak.
------------------------------------------------------------------------Betsy (10:56:21 pm) : Welcome back Jill!
Jamie hi there!
Title: Patrick's Parsley Pasta
Categories: Cheese/eggs, Harned 1994, Herb/spice, Main dish, Pasta
Yield: 6 servings
2 lg Garlic cloves; thinly sliced
3/4 c Fresh Italian parsley*
-- finely minced
1 1/2 ts Dried marjoram or
1 tb Fresh marjoram; minced
1 ts Dried basil or
1 tb Fresh basil; minced
1 ts Brown sugar
1/4 c Red wine vinegar
3/4 ts Dry mustard
1/2 ts Celery seeds; crushed
2 Egg whites
2 ts Olive oil
2 tb Lemon juice
Freshly ground pepper
1/2 c Fresh Romano cheese; grated
1 lb Spiral pasta**
*This amount is all of a good-sized bunch, stems removed and saved for soup
or stock.
**Rotelli, etc. The more nooks and crannies in the pasta, the more sauce it
will hold.
Place garlic and parsley in a small bowl. Beat in herbs, brown sugar,
vinegar, mustard, celery seeds, egg whites, oil, lemon juice and pepper. Add
grated cheese; mix thoroughly. Allow to stand at room temperature while you
cook pasta according to package directions.
Drain pasta and return to pot; toss with parsley and cheese mixture. Serve
immediately with extra freshly grated cheese.
The author says that leftovers are good cold or at room temperature
accompanied by corned beef.
From _Sage Cottage Herb Garden Cookbook_ by Dorry Baird Norris. Chester, CT:
The Globe Pequot Press, 1991. Pp. 94-95. ISBN 0-87106-239-9. Electronic
format by Cathy Harned.
------------------------------------------------------------------------
Betsy (11:03:16 pm) : Here's a BIG recipe for you Jamie:
GOLDEN CHEESE SOUP
2 1/2 cups chopped onion
1 1/4 cups butter or margarine
1 1/4 cups all-purpose flour
1 1/4 cups cornstarch
2 1/2 teaspoons paprika
5 teaspoons salt
2 1/2 teaspoons pepper
5 quarts chicken broth
5 quarts milk
5 cups chopped carrots, cooked
5 cups chopped celery, cooked
10 cups (2 1/2 lbs) shredded sharp cheddar cheese
2 1/2 cups chopped fresh parsley
In large Dutch oven over medium heat, saute onion in butter until tender.
Combine flour, cornstarch, paprika, salt and pepper; stir into pan until a
smooth past forms. Gradually add broth, stirring constantly. Bring to a
boil; cook and stir for 2 minutes or until thickened. Gradually add milk,
stirring constantly. Add carrots, celery and cheese. Cook and stir over
low heat until cheese is melted and soup is heated through. Add parsley
just before serving.
------------------------------------------------------------------------Debbie, D.W. (11:04:57 pm) : Just trying....This is a repeat tonight.
* Exported from MasterCook *
PineNut Lemon Rice Pilaf
Recipe By : Debbie
Serving Size : 1 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup basmati rice
1 3/4 cups water
1/4 teaspoon salt
1/2 cup butter -- melted
1/2 lemon -- squeezed
1/2 cup pine nuts -- toasted
In a microwavable pan with a lid place the rice, water, and salt. Microwave
for 10 minutes.
Let sit for 10 minutes. Melt the butter and add the lemon and pinenuts
together. Add to rice
and serve while hot.
- - - - - - - - - - - - - - - - - -
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Lisa in UT (11:05:38 pm) : Mexican Meat Mix
5 lb. beef roast or combination of beef and pork
(this is what I like)
3 onions, chopped
1 4 oz. can chopped green chilies
2 7 oz. jars of green chile salsa
1/4 t. garlic powder
4 T. flour
4 t. salt
1 t. ground cumin
Preheat oven to 275. Place roasts in large roasting pan. Do not add salt or
water. Cover with a tight lid and roast 8 to 10 hours until well done. Or
cook with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat. Cool
meat, shred meat and set aside.
Spray a large skillet with vege spray. Saute onions and green chilies 1
minute. Add salsa, garlic powder, flour, salt & cumin. Reduce heat and cook
1 minute. Stir in meat. Cook 5 minutes until thickened. Cool. Put 3 cups mix
into 1 quart freezer bags. Freeze. Makes about 9 cups.
I alway double this recipe.
Anyway for those of you sill left out there - enjoy!
------------------------------------------------------------------------Betsy (11:06:45 pm) : Here's another BIG recipe:
PECAN PIE FOR A CROWD
12 eggs, beaten
1 cup dark brown sugar
5 cups sugar
2 cups dark corn syrup
1 1/3 cups honey
1 cup buter or margarine, melted
3 tablespoons vanilla extract
12-15 cups chopped pecans
8 unbaked pastry shells (9 inches each)
In large mixing bowls, combine the first seven ingredients; mix well. Add
the pecans. Pour 2 1/4 cups filling into each pie shell. Bake at 400 for
40-50 minutes.
VARIATION: To make chocolate pecan pies, melt 3 cups semisweet chocolate
chips and add to the batter before adding pecans.
------------------------------------------------------------------------Betsy (11:20:13 pm) : Careful sara, Lisa's husband is a country
singer/songwriter (I think her last name is Rogers)
Lisa this isn't tried and true but chock full of good stuff (strange recipe
for a medical center)
CARROT CAKE
UCLA Medical center carrot cake
1 cup butter
2 cups sugar
3 eggs
2 tsp vanilla
2 cups flour, sifted
1 tsp salt
2 tsp cinnamon
2 tsp soda
2 tsp nutmeg
1/4 tsp cardamom
1 cup walnuts, chopped finely
1/2 cup raisins
1/2 cup crushed pineapple, well drained
2 cups carrots, shredded and packed
FROSTING
3 oz cream cheese
1/2 cup butter
1 1/4 cup powdered sugar
3 Tbsp pineapple, crushed, chopped and well drained
1/4 cup walnuts, chopped
1/8 tsp cardamom
(1) Cream butter until soft. Gradually add sugar and
beat until fluffy, at least ten minutes. Beat in
eggs one at a time until thoroughly blended. Add vanilla.
(2) In a separate bowl sift flour, salt, cinnamon,
soda, nutmeg and cardamom together several times and set aside.
(3) Add walnuts, pineapple, raisins and carrots to
egg-sugar mixture. Stir in flour mixture and mix well.
(4) Pour into greased and floured pan and bake at 350
deg. F for 1 hour. Cool completely.
(5) Apply frosting.
Frosting
(1) Mix cream cheese, butter and powdered sugar until fluffy.
(2) Add pineapple, walnuts and cardamom. Blend well.
------------------------------------------------------------------------sara (00:13:20 am) : here ya go, mr beagl:
OLD FASHIONED SWEET-SOUR COLESLAW
1 1/2 lbs. shredded cabbage
1 tsp. salt
2/3 c. sugar
1/3 c. vinegar
1 c. whipping cream, unwhipped
Place shredded cabbage in covered dish in refrigerator for several hours.
Mix remaining ingredients in order given and pour over cabbage. Chill and
serve. (Brookville Hotel, Brookville, Kansas)
ROBIN'S COLESLAW
1 med. head green cabbage, finely
chopped
1 carrot, finely chopped
1 sm. white onion, finely chopped
1 c. Miracle Whip dressing
1/2 c. whipping cream
1/2 tsp. dry mustard
1 tbsp. sugar
1/4 c. white wine vinegar or to taste
Salt and pepper to taste
Mix all ingredients in an attractive serving bowl. Chill for at least 1 hour
or overnight. Serves 6 to 8.
COLESLAW
1 tbsp. sugar
2 tbsp. mayonnaise
1/4 tsp. salt
Few grains pepper
4 c. shredded cabbage
1 egg
2 tbsp. margarine
3/4 c. light cream
1/4 c. vinegar
Combine 1 tablespoon sugar, 2 tablespoons mayonnaise, 1/4 teaspoon salt and
a few grains pepper. Beat 1 egg; add 2 tablespoons melted margarine and 3/4
cup light cream. Mix well. Add 1/4 cup vinegar slowly. Cook in double boiler
over hot water, stirring constantly until mixture thickens. Chill. Toss
dressing with cabbage; sprinkle with paprika.
SWEET AND SOUR COLESLAW
1/2 lg. head or 1 med. head green
cabbage
7 bacon slices
2 eggs
1 tsp. salt
2 tbsp. sugar
1/3 c. vinegar
1/3 c. water
3 tbsp. bacon fat
1/3 c. heavy cream
In advance: Finely shred 5 cups cabbage; wrap in foil, refrigerate about 1/2
hour before serving. Saute bacon over low heat until crisp and brown. Drain
saving bacon fat; crumble or dice bacon. In double boiler top, beat eggs;
salt, sugar, vinegar, water until blended. Place over hot, not boiling
water. Add bacon fat, while stirring constantly, with wire whip or rubber
spatula until mixture thickens; do not boil. Cool until lukewarm; stir in
cream; refrigerate. Meanwhile, toss cabbage with bacon reserving a few bits
as garnish. Stir up dressing; pour over cabbage; toss; sprinkle with bacon;
serve at once. Makes 4 servings.
------------------------------------------------------------------------sara (00:20:44 am) : 7 LAYER COOKIES
1/2 cup butter
1-1/2 cups graham cracker crumbs
1 cup shredded coconut
1 pkg butterscotch chips
1 pkg chocolate chips
1 cup chopped walnuts
1 can Eagle Brand sw. condensed milk
use a 9x12 inch pan.
melt butter in pan and spread butter over sides and bottom of pan. add
remaining ingredients in the order listed above. bake at 350 degrees for 1/2
hour or until nuts and coconut are golden brown.
cool thoroughly before cutting into bars.
------------------------------------------------------------------------sara (00:42:28 am) : here's a recipe. this is getting outa hand!
BITE SIZE CORN DOGS
1 c. self-rising flour
2/3 c. self-rising cornmeal
1 tsp. sugar
2 tsp. cooking oil
1 egg
1 1/4 c. buttermilk
1 pack of hot dogs
Mix flour, cornmeal and sugar. Add oil, eggs and buttermilk. Cut up hot
dogs. Roll in mixture and drop in hot oil until golden brown.
------------------------------------------------------------------------sara (00:48:10 am) : SINGING HENNIES
1/2 c. currants
2 1/2 c. flour
1/2 tsp. salt
1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/3 c. butter
1 egg + 1 tbsp. water
1 c. sour cream
Grated lemon rind, to taste
(British currant scones.) Dredge currants in a small amount of flour an hold
back about 1/4 cup for kneading. Combine remaining flour, other dry
ingredients and butter to make a coarse meal (as with biscuits). Mix egg,
water, sour cream, currants, and lemon rind. Add to flour mix and stir well,
using hands if necessary. On a floured board knead just until smooth;
flatten into an oblong, cut in half crosswise, then twice lengthwise. Cut
into squares to make 24. Bake about 12 minutes in preheated oven of 425
degrees.
------------------------------------------------------------------------sara (00:56:54 am) : love the sangin, you two!
thanks for the complement *blushing*
no, i'm a stay at home mommy so im AT WORK!
here's something sweet:
SWEET TART LEMON SQUARES
1 (15 oz.) can sweetened condensed milk
1/2 c. lemon juice
1 tsp. lemon rind
1/2 c. graham cracker crumbs
1/3 c. brown sugar
1/3 c. butter, melted
Stir the milk, lemon juice, and rind until thick and smooth. Mix graham
cracker crumbs, sugar, and butter. Put 2/3 in a pie pan and add milk
mixture. Sprinkle the rest on top. Bake 7 minutes.
SWEET DREAM TORTE
8 oz. pkg. cream cheese, softened
1 1/4 c. sifted powdered sugar
1/2 tsp. vanilla
1 oz. square unsweetened chocolate,
melted
3/4 c. whipping cream
10 3/4 oz. frozen pound cake, thawed
Combine cream cheese, 1 cup sugar and vanilla. Mix until well blended. Blend
in chocolate. In separate bowl, beat cream until soft peaks form; gradually
add remaining sugar, beating until stiff peaks form. Fold into cream cheese
mixture. Split cake horizontally into three layers. Spread each layer with
chocolate cheese mixture; stack. Frost sides with chocolate cheese mixture.
Chill.
SWEET NOTHINS
1 stick or 1/2 c. butter or margarine
6 oz. chocolate chips
1/2 c. peanut butter
8 c. Rice Chex or Crispix
2 c. powdered sugar
Melt together butter or margarine, chocolate chips and peanut butter. Pour
over 8 cups Rice Chex or Crispix; stir until well coated. In a large brown
paper bag, put 2 cups powdered sugar, dump in Chex mixture. Close Bag, shake
vigorously. Store in air-tight container. Kids love to make this one.
------------------------------------------------------------------------
