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Earth Walker
August 7th, 2001, 08:00 AM
Here is a site for Corn Fritters < drool > and other good
food/recipe ideas.

http://southernfood.about.com/library/rec99/bl90626f.htm?PM=n3980701e


She who is NOT to be interrupted!
****************************
I think of "men" as the diminutive of Women.

yemayasdaughter
September 1st, 2001, 05:02 PM
Yummers.. that sounds good!!!

Earth Walker
September 2nd, 2001, 07:10 PM
Would any of you be interested in exchanging recipes, tips, etc.,
here?
Would it be possible for the moderator to put this thread
in the STUCK mode?

Thanx. :)

Lavender
September 2nd, 2001, 10:41 PM
Does anyone have a fool-proof, easy apple pie recipe?

Earth Walker
September 3rd, 2001, 03:54 PM
9 lb. (4.1) kg Fresh peeled, sliced apples
2 oz.(60) mL Lemon juice
2 lb. (900)g Sugar
3 oz.(90)g Cornstarch
1-1/4 tsp.(7)g Salt
4-1/4 tsp(7)g Cinnamon
1 tsp. Nutmeg
3 oz.(90)g Butter

1. Select firm, tart apples.
2. Combine apple slices and lemon juice in a large mixing
bowl and toss to coat apples with the juice.
3. Mix together the sugar, starch, salt, and spices.
4. Add to the apples and toss gently until well mixed.
5. Fill pie shells. Dot the tops with butter before placing
on top crusts. Bake at 400 F. (200 C), about 45 minutes.

Lavender
September 3rd, 2001, 07:55 PM
:eek: :eek: :eek: Wow! How many pies does that recipe makes?? 9 lbs of apples???:eek: :eek:

Earth Walker
September 3rd, 2001, 08:52 PM
I am used to cooking for more than two.

YIELD: six 8-inch (20-cm) pies
five 9-inch (23-cm) pies
four 10-inch (25-cm) pies

Litha
September 5th, 2001, 01:41 PM
Herb Jellies

Herb jellies maybemade of one or a combination of
herbs, or in combination with apple jelly. Try both
ways. I like using fresh herbs...when I must use dried
- I half the amount a recipe calls for....

Try any of the following herbs: basil, lemon
verbena,marjoram,mint,parsley,rosemary,sage, tarragon,
or thyme.

I like tarragon jelly with my roast chicken...lemon
verbena is sinfully delicious when served with grilled
salmon....The combinations are as endless as ones
imagination:)

1 cup of fresh herbs (leaves AND stems)
2 1/2 cups of boiling water
4 1/2 cups of sugar
1/4 cup lemon juiceor vinegar
1/2 bottle liquid pectin

Make aninfusion by steeping herbs inboiling water
for20 minutes. Add sugar and lemon juice. Heat until
sugar dissolves. Bring mixture to a boil and add
pectin. Boil for one minute, stirring constantly.
Remove from heat and skim. Place a few fresh herb
leaves in each jelly glass. Pour and seal.

Makes 4 eight ounce glasses
=====================

Herb-Apple Jelly

2cups applejuice
1/2 cup herb leaves
3/4 cup sugar

Combine ingredients.Heat until sugar dissolves and
mixture meets jelly test. Pour into hot glasses and
seal

Makes two eight ounce glasses
=========================

Rose Geranium Jelly

2 rose geranium leaves foreach 8 ounce jelly glass
apple jelly recipe

Place leaves in bottom of jelly glasses. Fill with hot
jelly syrup. Seal.Store for several weeks to allow
flavor to develop
======================

Tomato Jelly

2 cups tomato juice
3/4 cup strained lemon juice
5cups sugar
few drops tabasco
1/2 teaspoon basil
1/2 bottle liquid pectin

Combine juices and seasonings. Bring to a rolling
boil. Add pectin and continue boiling while stirring
for3 minutes.Skim. Pour into sterilized glasses and
seal

Makes six 8-ounce glasses

skysteed
September 7th, 2001, 09:47 PM
Ok,
I cheat, I don't bake (much) for apple pie, go to store, buy frozen pie and bake.
Simple, easy, idiot - proof. LOL

Lavender
September 7th, 2001, 10:49 PM
Me too! I can tell you where all the best bakeries are in town. :D

I think I might try the apple pie recipe...but cut down slightly. Thanks, Mystique!

sherry
September 8th, 2001, 10:34 AM
Have you read the labels on those store bought pies? Yuk !!!!
If you take Mystique's recipe and you mix all the ingredients in the bowl after you fill the "1" pie shell with enough the rest can be placed in freezer bags so that when the apples are not available fresh from the tree or that cost has tripled like it will , You can thaw out a pack of the ready made pie mix and you are all set to make your next one!!

Sounds great to me Mystique Thank You so much!!


I just put up Freezer bags of Stew veggies for this winter, Nothing like garden fresh Veggies for the winter in your stew instead of high price green house ones with no flavor!!

Earth Walker
September 8th, 2001, 08:01 PM
Chicken Stuffed with Spinach and Ricotta Cheese in Saffron Sauce

1 lb. Spinach, stemmed
2 egg whites, lightly beaten
4 chicken breasts, skin on, 9 oz. each
2 tbsp. clarified butter
4 oz. Ricotta
1 pint white wine
8 oz. chicken veloute*
2 oz. heavy cream, hot
pinch saffron
salt and pepper TT

Blanch, refresh, drain spinach. Squeeze tightly to remove as
much moisture as possible, then chop finely.
To make stuffing, combine cheese, egg whites, and spinach in
bowl, steam to taste.
Place breast on board, skin side down. Using a boning knife,
carefully make a pocket that runs the length of breast.
Put stuffing in bag and pipe into pocket. Do not overfill, as
stuffing will expand.
Saute breast in butter until well browned. Transfer chicken to
sheet pan and finish in a 350F. oven, about 10 to 12 minutes.
Deglaze saute pan with white wine.
Add saffron, bring to boil and reduce by half.
Add veloute and cream. Adjust seasonings and consistency,
strain.
Ladle sauce on warm plate. Slice and arrange chicken in sauce.
Garnish as desired.

*Veloute

8 oz. clarified butter
5 qt. chicken stock
8 oz. flour
salt and white pepper TT

Melt butter in heavy saucepan. Add flour and cook to make blond
roux.
Gradually add stock to roux, stirring constantly with whisk to
prevent lumps. Bring to boil, reduce to simmer.
Simmer and reduce to 1 gallon.
Strain through china cap with cheesecloth.
Melted butter may be carefully ladled over surface to prevent
skinning.
Hold for service or cool in water bath.

Lavender
September 8th, 2001, 10:06 PM
Wow! Thanks for the freezer suggestion, Sherry! That way, I can have apple pie anytime. Great idea! :)

Earth Walker
September 10th, 2001, 08:07 PM
Lemon-Rosemary Turkey Fingers

1/2 cup mayonnaise
1 tbsp. lemon juice
1 lb. turket, cut into 3/4-inch strips
1 cup dry bread crumbs
3 tbsps. parmesan cheese
1 tbsp. dried rosemary, crumbled
2 tsps. grated lemon rind
1/2 tsp. each paprika, salt
1/4 tsp. each garlic powder, pepper

In a small bowl, mix together mayonnaise and lemon juice;
brush over turkey strips to coat. In a separate bowl, mix
together bread crumbs, parmesan and seasonings. Dip
turkey strips in crumbs to coat. Place on lightly greased baking
sheet. Bake at 375F, 3 to 4 minutes on each side or until no
longer pink inside.
Serve with warm dipping sauce(plum sauce or mayonnaise).
DIPPING SAUCE:
3/4 cup jellied cranberry sauce
1/4 cup chili sauce

In a small saucepan, over medium-low heat, mix together
cranberry and chili sauces; heat until hot. Makes 4 servings.

Easy-to-make turkey fingers a snap for parent(s) with back-to
school kids. :)

Celestite
September 11th, 2001, 03:13 PM
What a fantastic way to spread some real "Kitchen Witch" wisdom!!

I have taken down the details and have written them in a herbal which I am writing for my 11 month old daughter to give her when she is older.

Cheers

Celestite

MammaStar
September 14th, 2001, 11:44 PM
Thanks for the turkey fingers recipe Mystique! sounds like a winner for my VERY finicky 9 year old! :heartthro :heartthro

Laiste
September 15th, 2001, 01:26 AM
Uh Oh now I'm hungry and it's 1:00 am. hehe
Here is a recipie that my Nanny taught me.

The best darn Chicken Pot Pie you ever tasted!!

4 Large chicken breasts with bone and skin about 3 Lbs
1 Lb carrots cut into bite size chunks
5 stalks of celery chopped into large pieces
2 large onions quatered
1 10oz bag frozen peas
1 1/2 lbs potatoes cut into bite size chunks
1 large can cream of chicken or mushroom soup (family size)
water for stock
salt
pepper
4 pre- made pie crusts in tins (or jiffy pie crust mix...if you dare)

in large stock pot place chicken, onion and celery cover with water. Add salt and pepper to taste. Bring to a full boil and let simmer for about 20 minutes.

Remove chicken and set aside to cool
discard onion and celery
add carrots to stock and cook for 5 minutes then add potatoes, cook until potatoes are almost tender about 10 minutes( do not over cook)
drain potaoes and carrots
reserve stock for later use

Meanwhile cut up or shred chicken

In a large pot place chicken, potatoes, carrots and frozen peas add can of cream of chicken soup and some stock
stir to mix and continue adding stock a little at a time
mixture should be thick not watery but easy enough to stir

when mixed pour mixture into two pie crusts then cover with the crust from another pie
a few times

bake on cookie sheet (mixture will bubble) at 375 for about 30 minutes until crust is slightly brown

this recipie is time consuming but so worth it. you can serve a lot of people and they will be satisfied or you can freeze a pie for another night. I do it all the time. Its worth it to make extra!!

Enjoy!!

:D

Arduinna
September 17th, 2001, 11:45 AM
Now great, thanks for sharing! THey look wonderful!

Swanspirit
September 17th, 2001, 02:26 PM
Great Recipes thank you .........
HUGS
Swannie

moonmagick4
September 17th, 2001, 11:05 PM
My friend Marie gave me a jar of jam last year made with peaches and basil !!!It was the best jam I ever had !!!!

Twilight Garden
September 18th, 2001, 12:16 AM
Thank you. I love getting new recipes. Especially when they greatly involve herbs I can use from the garden. I love when people notice the flavor & I can tell them, "It came from the garden." As conceited as that may appear, it always warms my heart. I'm going to try them out asap.

Not to mention: always great to work "intentions" into a jelly.

Bright Blessings Blown Bye...
*LunarMist
:sunny: :thumbsup: :sunny: :thumbsup: :sunny:

ps My Mother would adore the peaches-n-basil. She loves peach.

Silver Venus
September 18th, 2001, 08:37 AM
My mouth is watering now...
Ill save these for next time I plan a big lavish meal :)
Thank you soooo much!

& the peaches and basil jam does sound wonderful! Ive got allot of thyme and basil that I need to use before the winter sets in.. Does anyone have any recipes for jam and any ideas?

Eurocat
September 23rd, 2001, 02:20 PM
Hi,
I am very new here, but I have an incredible amount of recipes I can share. I used to Moderate a cooking forum at another online community, so if you are looking for something in particular, I probably have it.
Meanwhile, here is the best carrot cake you will ever eat - I like it so much that I don't even bother with the frosting.

Carrot Cake

Heat oven to 325 degrees
Lightly grease and flour a large rectangular pan (preferably glass)


Dry Ingredients:

2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon

Wet ingredients:

1 cup vegetable oil
3 eggs
1 mashed banana
3 cups grated carrots
1 teaspoon vanilla
Chopped walnuts or raisins (optional)

Mix all dry ingredients in large mixing bowl until thoroughly combined. Add wet ingredients one at a time, mixing thoroughly after each addition. Bake for 50-60 minutes or until fork inserted in the middle of the cake comes out clean. Cool in pan (or eat warm-- my fave!)

Eurocat
September 23rd, 2001, 02:32 PM
This is a true italian recipe from grandma's kitchen.
Serves 4-6 people

Sauce:

2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, chopped fine
1 stalk of celery chopped fine
2 or 3 peices of meat (pork, beef, or chicken)
salt and pepper
1/4 cup chopped fresh basil
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
1/4 cup fresh chopped parsley
2 - 6 oz cans of tomato paste
1 large can of chopped tomatoes
about 5 cups water
3 tablespoons grated parmesan cheese
spaghetti or pasta of your choice

Brown the meat peices in oil until well browned. Add the garlic, onion, and celery, saute until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your taste. Turn mixture down to a simmer, then drop prepared meatballs into sauce (see recipe below). Do not stir for the first 15 minutes or so while the meatballs firm up. Continue to cook for 2-3 hours stirring occasionally and adding water if needed if sauce becomes too thick. Serve over pasta of your choice.

Meatballs:

1 lb. ground beef
1/2 lb ground veal
Salt and pepper
1-2 cloves of garlic, minced
2 tablespoons fresh chopped parsley
2 tablespoons grated parmesan cheese
1 egg
1 cup soft bread crumbs
1/2 cup water

Combine all ingredients and mix thoroughly. Form into golf-ball sized meatballs and drop into sauce according to the instructions above.

Eurocat
September 23rd, 2001, 02:42 PM
I bet a lot of you think you don't "like" French food. Well, think again. The food "real" French people eat is delicious and surprisingly easy to make. Many dishes go back many years and are family traditions. I am going to share two very traditional French recipes with you that I am sure you and your families will love. The first one is called Blanquette de veau, which is a veal stew. (vegetarians might want to SKIP this thread!) This stew is served as the plat du jour in many small French restaurants. It is also a favorite in all French homes. The first time I ever had this dish was on a rainy Sunday afternoon in a small restaurant in rural France. It was one of those meals you NEVER forget. Again, this is a very common and beloved dish in France. I am also including a recipe for a favorite puff pastry as well. Gougere are a lot like biscuits- only with a stronger cheese flavor. You can make a meal of them alone! So, try these out and see what you think.

BLANQUETTE DE VEAU
* note, this recipe is best HALVED if making for 2-3 people. If you make a full batch, I have fed up to 6 people and sent them home happy. It makes GREAT leftovers, so making a full batch will not go to waste! This is a rich dish that is WONDERFUL if cooked on a Sunday afternoon when the weather is cold. It also freezes well.

12 Tablespoons unsalted butter (use ONLY butter, not margerine)
3 lbs veal stew meat (most grocery stores have this. You may have to call ahead and ask for it though. It's a bit expensive but worth it! DO NOT substitute regular beef for the veal.)
1/2 Cup flour
1 teaspoon nutmeg
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
3 Cups carrots - peeled and sliced thinly
3 Cups yellow onions- chopped (I use my food processor to grind them down very finely)
3 - 4 Cups chicken broth
3/4 Cup heavy cream

Preheat oven to 350 degrees.

Melt 8 Tablespoons butter (reserve remainder of butter for later) in casserole or dutch oven with a LID (something than can be cooked BOTH on the stove and in the oven- I use a cast iron dutch oven with lid). Add veal and cook, turning frequently, without browning.

Add 3 T flour, nutmeg, salt & pepper together in a small bowl and sprinkle over the veal. Continue to cook over low heat for about 5 minutes, stirring now and again. Flour and veal should not brown.

Add carrots, onions, and enough stock just to cover. Bring to a boil, cover, and bake in oven for about 90 minutes.

Remove from oven and pour through strainer/colander. Reserve solids and liquids separately.

Return dutch oven to stove on medium heat and add remaining butter. Lower heat and sprinkle remaining flour. Whisk constantly for about 5 minutes. Whisk in reserved cooking liquid/broth slowly into the flour/butter mixture and bring to a simmer. Cook slowly, stirring constantly, for about 5 minutes.

Whisk in cream. Add more salt & pepper if you want to, now. Add veal and veggies and simmer together about 5 minutes or until heated through. Serve in large bowls over white rice.


GOUGERE- FRENCH PUFF PASTRY (makes 20)
1 C milk
8 T unsalted butter
1 t salt
1 C Flour
5 eggs
3/4 C Gruyere cheese - grated (gruyere is pronounced gurr-e-urr)
3/4 C Parmesan* cheese- grated

Preheat oven to 375. (You will lower the temp later).

Combine the first 3 lngredients in saucepan and bring to a boil. Remove pan from heat and add all the flour. Whisk a couple times to incorporate flour. Return the pan to med. heat and stir constantly until mixture has thickened and is pulling away from sides of pan.

Remove pan from heat and add 4 eggs, one at a time. Incorporate each egg before adding the next. Stir in the cheeses.

Drop batter by spoonfulls (each about the size of a half dollar) onto a lightly buttered baking sheet. Beat the last egg and brush over the tops, and sprinkle with a bit more parmesan.

Reduce heat to 350 and bake 15 -20 min or until they are puffed and well browned. Serve straightaway. Yield: 20.

AND DO NOT FORGET THE WINE! Serve a red Beaujolais Villages with this meal. It is a fruity wine from France that you should be able to get from a higher end grocery store for about $8.

Yvonne Belisle
September 23rd, 2001, 04:05 PM
I am combining all food recipies here for ease of locating. I spoke with Wildchild about merging and streamlining this forum so that it is easier to use this is the first of the moves. :)

Yvonne Belisle
September 25th, 2001, 02:51 PM
LOW FAT RECIPE:

Un-Fried French Fries
Serves: 4


5 large .. Baking potatoes -- about 2 3/4 pounds
PAM cooking spray or 1 teaspoon light vegetable oil spray
2 large egg whites
1 tablespoon .. Cajun spice

Preheat the oven to 400 degrees.

Slice each potato lengthwise into 1/4-inch ovals, then slice
even oval lengthwise into matchsticks.

Coat a baking sheet with 3 sprays of the vegtable oil (like PAM).

Combine the egg whites and Cajun spice in a bowl. Add the matchstick
potatoes and mix to coat. Pour the coated potatoes onto the
prepared baking sheet and spread them out into a single layers,
leaving a little space between.

Place the baking sheet on the bottom shelf of the oven.
Bake for 40 to 45 minutes, until the fries are crispy, turning
them every 6 to 8 minutes with a spatula so that they brown evenly.
Serve immediately.

Serves 4

--------------------------------------------------
Nutritional Information:

Fat per serving= 0.5 gram Calories per serving=291

Yvonne Belisle
September 27th, 2001, 10:52 PM
Sugar-less Oatmeal Cookies

3 Bananas, mashed
2 cups Quick Oats, uncooked
1/2 cup Raisins
1/3 cup Margarine (reduced calorie), melted
1/4 cup Skim Milk
1 tsp. Vanilla

1- Combine all ingredients, mixing well. Let sit for 5 minutes so oats can
absorb moisture.
2- Drop dough by heaping teaspoonfuls onto ungreased baking sheets. Bake
at 350 degrees F, 15 - 20 minutes. Let stand on cookie sheet 1 minute
before transferring to wire racks to cool completely. Yield: 2 1/2 dozen.

Nutritional Info: Calories- 45, Carbo- 8 grams, Protein- 1 gram, Fat- 1
gram, Fiber- trace, Sodium- 73 mg, Chol- trace

Exchanges: 1/2 Starch

Danustouch
October 5th, 2001, 11:10 PM
my mothers recipe. It's delicious.

Combine 1/2 can Ginger Ale,
about two tbspns Dark Brown Sugar
1 tbspn Mustard (i prefer the guldens brand)
1/2 bottle marachino cherry juice (save the cherries to put ON the ham)
1/2 can (maybe a little less) pineapple juice.

Melt all ingredients together, by simmering mixture. When it's all melted, together, remove from heat, and taste. If it's tooo mustardy, just add more gingerale, pineapple, and cherry juice, until it's well blended. The key here is balance. You want it to be balanced sweet and tangy..not overwhelmingly either or.

Then..place cloves in rows around your ham, stick toothpicks into it, too. Put pineapple rings, and cherries on the toothpicks, and keep basting your ham with the glaze. This is my mothers recipe..and it is INCREDIBLE!

Danustouch
October 5th, 2001, 11:23 PM
Don't know what else to call this! LOL. You may have to adjust the size, proportionate to your family size. But this one is a keeper for any of you Garlic Buffs out there!

1 pkg boneless, skinless chicken breast (get the thick sliced ones, not the thin sliced ones)

1 box pasta (rigatoni is my fave for this recipe)

1 LARGE onion.

at least SIX large cloves of Garlic. Fresh.

Fresh Basil

Oregano,

Cilantro

Black Pepper,

Salt,

Ricotta Cheese,

Butter

Olive Oil.
*************************************

Put water on to boil in Large Pot. Enough to make an entire box of pasta in.

Coat a large frying pan with olive oil...warm over medium heat.

When Oil is warm, Add FINELY diced garlic.

When Garlic starts to brown, add onions. To the onions, add salt, pepper, cilantro, fresh basil, oregano ALL TO TASTE (I use ALOT)

When Onions start to brown, add Chicken, which is cut into small "Chunks" to frying pan. Cook Chicken until light golden brown, and tender (you may want to cover the frying pan, so that it keeps the moisture in). When Pasta is ready, remove from heat, drain, add butter, and three TBSPNS Ricotta cheese. Then Add all of the chicken mixture, onions, garlic, spices oil and all. Stir, and Serve. Delicious!

Danustouch
October 6th, 2001, 11:44 AM
Sweet Teriyaki Sauce (I use Maui Island Hawiaan Teriyaki sauce)
1 Can Peach slices in Syrup
Peach Brandy
One Package Boneless, skinless, chicken breasts.
Fresh Basil
Oregano

Put the Chicken in a casserole dish, pour about 1/2 of the bottle of the maui island teriyaki sauce over it. Add the contents of your can of peaches, add about 1-2 tbspns peach brandy, sprinkle fresh basil and oregano over the dish. Cover with foil, bake at 350, until throroughly cooked (but still tender).

Yvonne Belisle
October 6th, 2001, 05:58 PM
Mystic Punch


1 pint bottled cranberry juice
2 1/2 cups peach juice
1 cup lime juice
2 cups orange juice
add sugar for taste

To start make Ice cubes with raisens in them. Then in punch bowl mix in punches and sugar Last add the frozen bugs(ice cubes)

Earth Walker
October 6th, 2001, 11:22 PM
2 tsp. vegetable oil
1 onion, chopped
1 clove garlic, minced
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
2 cups ham, finely chopped
8 -- 8 inch flour tortillas
2 cups cheddar, shredded
4 eggs
2 cups milk
1 tbsp. flour
1/4 tsp. hot pepper sauce

In non-stick skillet, heat oil over medium heat, cook onion,
garlic, green peppers, and red peppers for about 5 minutes or
until softened. Stir in ham. Place about 3 tbsp. onto half of each
tortilla; sprinkle each with about 3 tbsp. cheddar. Roll up tightly
and place, seam side down, in greased 13 x 9-inch baking dish.
In bowl, beat eggs; blend in milk, flour, and hot pepper sauce.
Pour over tortillas. Cover and refrigerate overnight or for up
to 12 hours. Remove from refrigerator for 30 minutes before
continuing.
Spoon egg mixture over tortillas. Bake in 350F. oven for 45 to
50 minutes or until egg mixture is set and knife inserted in centre
comes out clean. Sprinkle with remaining cheese; let stand for
5 minutes. Makes 8 servings.

Per serving: 395 calories, 24 g protein, 20 g fat, 31 g carbohydrate, excellent source calcium, good source iron.

Earth Walker
October 6th, 2001, 11:50 PM
2 firm-ripe pears, peeled, cored, cut into 1/2" dice
1/2 cup dried apricots, coarsely chopped
6 tbsp. dark seedless raisins
11 oz. pear nectar
1-1/2 cups chicken broth
2 tbsp. lemon juice
2 tbsp. butter
2 tbsp. vegetable oil
8 loin pork chops, 1" thick
1/2 tsp. saly
1/4 tsp. pepper
2 large onions, finely chopped
2 cloves garlic, finely chopped
2 tbsp. curry powder
4 tbsp. flour

Preheat oven to 375F.
Combine pears, apricots, raisins, pear nectar, chicken broth,
and lemon juice in large bowl. Set aside.
Heat butter and oil in large skillet, over medium heat. Add pork
chops, cook on each side until golden. Remove chops to 9x9x2"
glass baking dish. Sprinkle with salt and pepper.
In same skillet, in fat, add onion and garlic, saute over medium
heat for 2 minutes. Combine curry powder and flour in bowl.
Sprinkle over onion mixture.
Cook, stirring constantly, for 2 minutes, mixture will be dry.
Stir in fruit mixture with liquid. Bring to boiling, stir up bits from
skillet bottom. Lower heat, simmer, stirring, for 2 minutes.
Spoon over chops. Cover with foil.
Bake in oven 20 minutes. Remove foil and bake until cooked through.

Earth Walker
October 7th, 2001, 12:05 AM
Chicken

3 tbsp. shortening or butter
1 cup onion, diced
1- 3lb. chicken or 3lb. chicken thighs
2 tsp. paprika
1/2 green pepper, chopped
1 tbsp. salt
1/2 tsp. pepper
Water to cover
2 tbsp. flour
1 pint sour cream

Melt shortening in heavy pan; brown onion. Add chicken,
paprika, green pepper, salt and pepper; mix well. Add water
to cover. Cover tightly and cook slowly until chicken is tender.
Mix flour with sour cream and milk if desired to form paste; add
to chicken and stir well. Bring to boil and remove from heat.
Two cups tomato juice may replace water if desired.
Yield: 6-8 servings.

Dumplings

3 large eggs
1/2 tsp. salt
1 tbsp. water
2 cups flour

Beat eggs, salt, and water together. Add flour slowly until
batter is stiff. Bring to boil 4 quarts of water. Drop by teaspoonfuls
into rapidly boiling water. Cook about 15 to 20 minutes.
Drain well and add to chicken. Mix well. :mmm: :mmm: :mmm:

Danustouch
October 7th, 2001, 01:20 AM
Yummmmm...paprikash!!!!!!! thanks for sharing that!

Earth Walker
October 7th, 2001, 10:12 AM
4 salmon steaks
1/4 lb. basil butter (recipe follows)
8 tomato slices
4 lemon slices
4 bay leaves
salt, pepper & paprika

Preheat barbecue at medium.
Place each steak on double piece of foil.
Place a spoonful of basil butter on each steak and top with
slice of tomato. Add lemon slice and bay leaf. Season & seal.
Place foil pkgs. on grill. Cover & cook for 30 minutes.
Can also be done in oven at 325F.

Basil Butter

1/2 lb. unsalted butter, soft
15 fresh basil leaves, chopped, or 3 tbsp. dried basil
3 garlic cloves
1 tbsp. parsley
1 shallot, chopped
1/4 tsp. white pepper
1/4 tsp. paprika
Few drops tabasco & lemon juice

Place all ingredients in blender & blend until combined.
Transfer to large sheet of foil. Shape into cylindrical tube,
roll & twist ends. Freeze. Use as needed.

Earth Walker
October 7th, 2001, 10:26 AM
4 salmon filets
1 cup seasoned flour
2 tbsp. butter
1 tsp. vegetable oil
4 slices maitre d'hotel butter (recipe follows)
juice of 1 lemon
salt & white pepper

Preheat oven to 375F.
Season fish & dredge in flour; set aside.
Heat butter with oil in pan over medium heat.
When hot, add filets & cook 8 - 10 minutes depending on
thickness. Turn fish over 3 to 4 times during cooking process.
Sprinkle fish with lemon juice, transfer to oven & finish cooking,
about 10 minutes.
When done, place slice of maitre d'hotel butter on each filet
and serve with grilled vegetables.

Maitre D'Hotel Butter

1/2 lb. butter, soft
2 tbsp. parsley
1 tsp. chives
juice of 1/2 lemon
few drops worcestershire & tabasco sauce
salt & white pepper

Place all ingredients in blender & blend until combined.
Spoon butter along center of foil & roll into cylindrical shape
and twist.
This butter will keep 3 months in freezer.

Earth Walker
October 7th, 2001, 10:47 AM
2 cooked salmon steaks, flaked
3 tbsp. butter
1 onion, finely chopped
1 celery stalk, sliced
1/2 lb. mushrooms, cut in 3
2 tbsp. curry powder
3 tbsp. flour
2-1/2 cups chicken broth, heated
3 tbsp. heavy cream
2 tbsp. sherry
few drops lemon juice
salt & white pepper

Heat butter in large pan over medium heat.
Add onion and celery - cook 5 minutes.
Add mushrooms, season & stir in curry.
Cook 5 minutes over low heat. Add flour, mix & cook 3 minutes.
Pour in broth & season. Cook 15 minutes over low heat.
Incorporate cream and sherry. Add salmon & few drops lemon
juice. Mix & simmer 10 minutes over low heat.
Serve with noodles or rice.

Earth Walker
October 7th, 2001, 10:54 AM
4 salmon steaks
1 tbsp. butter, melted
1 tsp. lemon juice
1 tsp. olive oil
2 tbsp. dill
1/2 tsp. lemon juice
1 cup hollandaise sauce
salt & white pepper

Season steaks.
Mix butter with 1 tsp. lemon juice. Brush mixture over both sides.
Heat oil in cast iron skillet over medium heat. Add steaks and
cook 15 minutes. Turn over 3 - 4 times and season with salt and
pepper.
Stir fresh dill and lemon juice into hollandaise sauce.
Serve with fish.

Yvonne Belisle
October 8th, 2001, 11:53 PM
Using honey in your cooking can be an asset. When baking any
pastry a tablespoon of honey will keep your pastry fresh
longer because honey is hygroscopic. This means that it
draws moisture from the air, which keeps your pastries from
drying out. Honey also enables you to reduce the liquid in
your cooking. Reduce any liquid called for in your recipe by
1/4 for every cup of honey you use. Be careful though, honey
can cause over-browning so be sure to reduce the temperature
of your oven by 25 degrees.

To substitute honey for sugar try the following:

* Approximately 7/8 cup of honey is equal to 1 cup of sugar.
* 1 12 oz. jar of honey equals a standard measuring cup.
* Try substituting half of the sugar in your recipe with
honey. Eventually, with experimentation, you can replace
all of the sugar with honey.

Yvonne Belisle
October 9th, 2001, 12:21 AM
INGREDIENTS:
6 whole acorn squash
3/4 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon mace
6 tablespoon butter or margarine, melted
1 tablespoon cider vinegar
6 tablespoon maple syrup

DIRECTIONS:
Preheat oven to 350 degrees. Split each squash in half
lengthwise; scoop out and discard seeds and fiber from centers.
Slice a thin piece from each bottom so they will rest flat in
the pan. Place squash in a shallow baking dish. Mix spices
together and sprinkle over squash. Mix melted butter with
vinegar; drizzle over squash. Add 1/2 Tbs. maple syrup to each
cavity. Cover dish with foil and bake for 1 and 3/4 hours.
Remove foil; baste. Return to oven for 10 minutes.

Yvonne Belisle
October 9th, 2001, 12:23 AM
SOME OF THE POPULAR SQUASH VARIETIES & WHAT TO DO WITH THEM:

Acorn:
This is the most common variety, but thereís also a yellow,
cream and multicolored acorn with green, cream, gold, white
and orange flesh. Its skin is hard and ridged, making it
impossible to peel before cooking, but its sweet, dry flesh
makes it ideal for baking and also great for stuffing.

Butternut:
The skin is thin, making it easy to peel. Especially good
cubed and baked, but its small cavity makes it difficult to
stuff. Has a delicious creamy, satiny texture. Good in soups
and stews.

Buttercup:
Its rich orange flesh is fine-textured and has a sweet,
nutty flavor. Prepare like you would an acorn squash. Good
for soups, purees and baked goods, especially cakes.

Delicata:
Try halving it and roasting with a sprinkling of butter,
fresh lime juice and chili powder.

Hubbard:
This oneís a big boy, or can be, often weighing up to almost
40 pounds. The larger, irregular-shaped ones are sold precut,
but you can always find a nicely shaped smaller one. Comes
in a rich orange, dark green or a subtle sage shade. The
flesh has a tendency to be dry, but itís also quite sweet
and flavorful. Best when itís quartered, seasoned and baked
covered, then mashed with cream and butter.

Pumpkin:
For eating, select the pie pumpkin or sugar pumpkin. Great
in pies, breads, soups and as a pasta filling. The miniature
Jack-Be-Littles are perfect for stuffing.

Spaghetti:
This squash gets its name from its flesh, which once baked
is scraped with a fork to produce spaghettilike strands.
Toss with some freshly grated Parmesan and butter, or dress
with a light tomato sauce.

Turban:
When you see this squash, youíll understand its name.
Sometimes called Turkís Turban, its brightly colored shell
makes a spectacular presentation, especially for serving
soup made from the rich flesh. Can be used in most recipes
that call for pumpkin or butternut. Also great in baked
goods or purees.

Danustouch
October 9th, 2001, 01:25 PM
Deviled eggs, the pagan way!

1 dozen extra large eggs, boiled, peeled, and halved.
Mustard
Mayonnaise
Relish
Paprika.

Halve your eggs the long way...and remove the hard yolks delicately, as not to tear the egg whites. Place yolks in a bowl.
Mix in Mustard, Mayonaisse until yolk substance is creamy (though not runny.) To taste. If you like them zesty, add more mustard...creamy..add more mayonnaise. Add about a teaspoon or relish..you can add more if you like the relish in it (sweet pickle relish). Fill White Parts of eggs with enough of the yolk mixture to make the entire top of the egg white yellow. When all eggs are "filled", Sprinkle with Paprika, garnish with Parsley if possible. These are a HUGE success at parties!

Danustouch
October 9th, 2001, 01:30 PM
Ok..this SOUNDS really gross...but I swear to Goddess, it isn't. It's reallllllllly yummy. Just don't tell your guests what is in it first, or they may not eat it. But it makes an INCREDIBLE appetizer, and is always a success at every function I attend. I'm not pullin' your leg...the ingrediants sound odd...but it's realllllllly good.

1 package teenie weenie mini hot dog wieners.
1 8oz bottle of Grape Jelly
1 Bottle of Chili Sauce (i forget what ounzes they come in)But..the standard size chili sauce bottle will do.)
Cooking Sherry

Take about half the jar of grape Jelly, and the entire jar of Chili sauce, and melt together over medium heat, stirring frequently to prevent scorching. When it is all melted together, add about a shot of Cooking Sherry. Simmer...add in cocktail weenies...allow them to cook in the sauce until plumped. You can also do this in a crock pot.

I wouldn't stear you wrong!

Shy Hawk
October 10th, 2001, 12:47 AM
Originally posted by Yvonne Thomas
Sugar-less Oatmeal Cookies
Nutritional Info: Calories- 45, Carbo- 8 grams, Protein- 1 gram, Fat- 1
gram, Fiber- trace, Sodium- 73 mg, Chol- trace

Exchanges: 1/2 Starch

This is great because my father is a diabetic, and sometimes he misses his cookies.

Shy Hawk
October 10th, 2001, 12:55 AM
Here's my recipe for stuffed mushrooms. I know, it's sort of involved, but worth the effort.

You sort of have to eyeball this one. ;)

Ingredients

Broccoli
Carrots
Cooked Rice-a-Roni
White Button Capped (you know the ones, leave me alone) Mushrooms
Butter

Boil equal parts broccoli and carrots till really soft. Drain water and set aside.
Meanwhile, make a box of rice a roni. (The flavor doesn't matter, I use chicken just cause.) Then let it cool.
Wash the mushrooms and pull out the stems. I don't throw them away cause I'd just as well eat them later...
Mash the broccoli and carrots together.
Fill the mushrooms half with rice, then cover with mashed vegetables.
Saute the mushrooms (face up) with butter, till mushrooms are cooked all the way through. Warning, this takes an excessive amount of time. You may need lots of butter. lol Enjoy.

Yvonne Belisle
October 10th, 2001, 12:55 AM
I have pie recipies too but I have been told the diabetic recipies are not as good so it is a matter of personal taste if you want the pie recipies let me know.

Shy Hawk
October 10th, 2001, 12:57 AM
I say, go ahead and post them. :D

Yvonne Belisle
October 10th, 2001, 01:06 AM
You got it. It's a bit long.

Crusts:
For a double-crust pie, leave the bottom crust untrimmed (do not
crimp).
fill the pie, then roll out the top crust. Place the top crust over
the
filling. Trim off any crust in excess of 2 inches beyond the pie pan.
Turning the double layer of dough from the bottom upward, roll up the
edges
of the pie. Crimp the pie around the rim, making a fluted edge with
two
thumbs pressed together. Using the tines of a fork, prick vents in the
top
of the pie for steam to escape (a sun pattern is easy and attractive;
you
can also cut short vents with a knife or scissors), otherwise the pie
may
crack while it is baking. Bake as directed in the recipe.

For a lattice-top pie, leave the bottom crust untrimmed (do not crimp).
Fill the pie, then roll out the
top crust, making it slightly thicker than the bottom crust. Using a
sharp
knife or pastry wheel, cut the crust into 1/2-inch strips. Lay half of
the
strips across the pie, spacing 3/4 inch apart. Bending back alternate
strips, interweave the remaining strips to form a diamond pattern.
connect
the ends of the strips to the crust, allowing a little slack for
shrinkage.
Turning the dough from the bottom upward, roll up the edges of the pie.
Crimp the pie around the rim, making a fluted edge with two thumbs
pressed
together. Brush the unbaked lattice with beaten egg and bake as
directed.

Classic Double Crust
two 9-inch pie crusts

2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
3/4 cup solid vegetable shortening (Crisco)
6 to 7 tablespoons ice water

Sift together the flour and salt. Add 1/2 cup of the shortening to the
flour mixture. Using a pastry blender, cut the shortening into the
flour
until the mixture has the texture of cornmeal. Add the remaining
shortening
and cut until the mixture is the size of small peas. Add the water, 1
tablespoon at a time, while tossing the mixture with a fork. Add only
enough water to make the dough particles stick together. Press the
dough
into a ball and cut the ball in half. Wrap each half in waxed paper
and
chill until ready to use.

Butter Crust
one 9-inch pie shell
double recipe for two 9-inch pie crusts

1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
3/4 cup unsalted butter, chilled and cut into pieces
3 tablespoons ice water

Sift together the flour and salt. using a pastry blender, cut the
butter
into the flour until the mixture has the texture of cornmeal. Add the
water, 1 tablespoon at a time, while tossing the mixture with a fork.
Add
only enough water to make the dough particles stick together. Press
the
dough into a ball. Wrap in waxed paper and chill until ready to use.
Best
if chilled at least 30 minutes.

Sugar-Free Apple Pie

Pastry for a 9-inch double-crust pie
5 cups peeled, cored, and sliced sweet apples
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 cup walnuts, coarsely chopped
2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the
pie
pan with the bottom crust, using half of the dough. Keep the remaining
dough chilled. Combine the apples, cinnamon, allspice, nutmeg, lemon
juice,
lemon zest, and walnuts. Mix well. Turn the filling into the crust
and dot
with butter. Roll out the top crust and lay it on the filling. Trim
off
any excess dough, crimp the edges, and prick with the tines of a fork
to
vent. Bake at 450 degrees F. for 10 minutes. Reduce the heat to 350
degrees F and bake 45 minutes more or until golden brown.

Sugar-Free Apple Cherry Pie
One 9-inch double-crust pie

Follow the recipe for sugar-free apple pie, substituting 2 cups of
halved,
pitted fresh sweet cherries for 2 cups of the apples. Bake as
directed.

Sugar-Free Apple Peach Pie
one 9-inch double-crust pie

Follow the recipe for Sugar-Free Apple Pie, substituting 2 cups of
peeled,
sliced peaches fro 2 cups of the apples. Bake as directed.

Sugar-Free Apple Pear Pie
one 9-inch double-crust pie

Follow the recipe for sugar-free apple pie, substituting 2 cups of
peeled,
cored, and sliced Bartlett pears for 2 cups of the apples. Bake as
directed.

Sugar-Free Apricot Pie

Pastry for a 9-inch double-crust pie
5 cups peeled, sliced apricots
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon grated orange zest
1 tablespoon orange juice
1/2 cup blanched almonds, coarsely chopped
2 tablespoon unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the
pie
pan with the bottom crust, using half of the dough. Keep the remaining
dough chilled. Combine the apricots, cinnamon, nutmeg, orange zest,
orange
juice, and almonds. Mix well. Turn the filling into the crust and dot
with
butter. Roll out the top crust and lay it on the filling. Trim off
any
excess dough, crimp the edges, and prick with the tines of a fork to
vent.
Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees F
and
bake 45 minutes more or until golden brown.

Sugar-Free Apricot Pear Pie
one 9-inch double-crust pie

Follow the recipe for Sugar-Free Apricot Pie, substituting 2 cups of
peeled,
cored, and sliced Bartlett pears for 2 cups of the apricots. Bake as
directed.

Sugar-Free Blueberry Pie

Pastry for a 9-inch double-crust pie
5 cups blueberries
1 teaspoon cinnamon
1 teaspoon allspice
2 tablespoon flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/2 cup walnuts, coarsely chopped
2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the
pie
pan with the bottom crust, using half of the dough. Keep the remaining
dough chilled. Combine the blueberries with the cinnamon, allspice,
flour,
lemon zest, lemon juice, and walnuts. Mix well. Turn the filling into
the
crust and dot with butter. Roll out the top crust and lay it on the
filling. Trim off any excess dough, crimp the edges, and prick with
the
tines of a fork to vent. Bake at 450 degrees F for 10 minutes. Reduce
the
heat to 350 degrees F and bake for 45 minutes more or until golden
brown.

Sugar-Free Blueberry Cherry Pie
one 9-inch double-crust pie

Follow the recipe for sugar-free blueberry pie, substituting 2 cups of
halved, pitted fresh sweet cherries for 2 cups of blueberries. Bake as
directed.

Sugar-Free Blueberry Strawberry Pie
one 9-inch double-crust pie

Follow the recipe for sugar-free blueberry pie, substituting 2 cups of
sliced strawberries for 2 cups of blueberries. Bake as directed.

Sugar-Free Cherry Pie

Pastry for a 9-inch double-crust pie
5 cups halved, pitted fresh sweet cherries
1 teaspoon allspice
1 teaspoon mace
3 tablespoons flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/2 cups pecans, coarsely chopped
2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the
pie
pan with the bottom crust, using half of the dough. Keep the remaining
dough chilled. Combine the cherries, allspice, mace, flour, lemon
zest,
lemon juice, and pecans. Mix well. Turn the filling into the crust
and dot
with butter. Roll out the top crust and lay it on the filling. Trim
off
any excess dough, crimp the edges, and prick with the tines of a fork
to
vent. Bake at 450 degrees F for 10 minutes. Reduce the heat to 350
degrees
F and bake 45 minutes more or until golden brown.

Sugar-Free Peach Pie

Pastry for a 9-inch double-crust pie
5 cups peeled, sliced peaches
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1/2 cup walnuts, coarsely chopped
2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the
pie
pan with the bottom crust, using half of the dough. Keep the remaining
dough chilled. Combine the peaches, cinnamon, nutmeg, lemon juice, and
walnuts. Mix well. Turn the filling into the crust and dot with
butter.
Roll out the top crust and lay it on the filling. Trim off any excess
dough, crimp the edges, and prick with the tines of a fork to vent.
Bake at
450 degrees F. for 10 minutes. Reduce the heat to 350 degrees F and
bake 45
minutes more or until golden brown.

Sugar-Free Nectarine Pie
one 9-inch double-crust pie

Follow the recipe for sugar-free peach pie, substituting peeled, sliced
nectarines for peaches. Bake as directed.

Sugar-Free Pear Pie
one 9-inch double-crust pie

Follow the recipe for sugar-free peach pie, substituting peeled, cored,
and
sliced Bartlett pears for peaches. Bake as directed.

Sugar-Free Strawberry Pie

Pastry for a 9-inch lattice-top pie
4 cups sliced fresh strawberries
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup hazelnuts, coarsely chopped
2 tablespoons unsalted butter or margarine
1 egg yolk, beaten

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the
pie
pan with the bottom crust, using half of the dough. Keep the remaining
dough chilled. Combine the strawberries, cinnamon, allspice, lemon
zest,
and lemon juice. Mix well. Turn the filling into the crust. Sprinkle
the
hazelnuts on top and dot with butter. Lay on the lattice strips and
crimp
the pie. Brush the lattice strips with egg yolk. Bake at 450 degrees
F for
10 minutes. Reduce the heat to 350 degrees F and bake 35 to 40 minutes
more
or until golden brown.

Semele
October 10th, 2001, 09:32 AM
Ok...now you guys have to post some recipes with ingredients I have at least heard of!!! :woah:

scallions...hhhmmmm do those come in a can???:cool:

Earth Walker
October 10th, 2001, 10:41 AM
Originally posted by Semele
Ok...now you guys have to post some recipes with ingredients I have at least heard of!!! :woah:

scallions...hhhmmmm do those come in a can???:cool:

....scallions....green onions, my dear...:)

Yvonne Belisle
October 10th, 2001, 07:55 PM
Chicken Fried Steak
(from Texas Home Cooking)

2 lbs round steak, sliced 1/2 in thick twice tenderized by butcher ( I used
cube steaks- place in ziploc and beat with rolling pin until thickness
desired)
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp black pepper
3/4 tsp salt
1 1/2 cups buttermilk
1 egg
1 T Tabasco (opt)
2 cloves garlic minced
veg shortening-prefer Crisco

Cut steak into 4 equal portions ( I just cut cube steak into smaller
pieces). Pound until each is about 1/4 in thick. Place flour in shallow
bowl. In second dish, stir together the baking powder and soda, pepper, and
salt, and mix in the buttermilk, egg. Tabasco, and garlic. The mixture will
be thin. Dredge each steak first in flour and then in batter. Dunk the
steaks back in the flour and dredge them well, patting in the flour until
the surface is dry.

Add enough shortening to a deep cast iron skillet or Dutch oven to deep fry
the steaks in at least 4 inches of fat. (I use a Fry Daddy). Bring temp to
325. Fry steaks, pushing them down under the fat or turning them over as
they bob to the surface, for 7-8 minutes or until golden brown. Drain the
steaks and transfer to a platter. Keep warm while you prepare cream gravy.
Serve with mashed potatoes and a vegetable.

Earth Walker
October 11th, 2001, 09:26 AM
Want to make some terrifying treats in honor of the halloween
holiday?
http://vegetarian.about.com/library/holidays/blhalloween.htm?PM=n3101101c
A graveyard-full of recipes from Caramel corn to Spooky Eyeball
Tacos.

Lavender
October 11th, 2001, 01:00 PM
Wow! Great link for Halloween stuff! I found some great pumpkin carving patterns there too!

Yvonne Belisle
October 13th, 2001, 12:31 AM
************************************************************
RECIPE: CHICKEN POT PIES FOR 2
************************************************************

INGREDIENTS:
1 package refrigerated pie crusts
1 teaspoon flour
2 tablespoons margarine or butter
2 tablespoons flour
1/8 teaspoon poultry seasoning
1 dash pepper
1/2 cup chicken broth
1/3 cup milk
1 cup cooked chicken, cubed
1 cup frozen mixed vegetables, thawed

DIRECTIONS:
Let 1 pie crust pouch stand at room temperature for 15 to 20
minutes. Heat oven to 400 degrees. Unfold pie crust; peel off
top plastic sheet. Press out fold lines; sprinkle 1 teaspoon
flour over crust. Turn crust, flour side down, onto ungreased
cookie sheet; peel off remaining plastic sheet. Invert two
10-ounce bowls or custard cups over crust. With a sharp knife,
cut circle 1/2-inch larger than rims of bowls; remove bowls
from crust. Line each bowl with crust, flour side down. Using
remaining crust pieces, cut desired shapes with cookie cutter
or sharp knife.

In small saucepan, melt margarine over medium heat. Stir in
2 tablespoons flour, poultry seasoning and pepper; cook until
mixture is smooth and bubbly. Gradually add broth and milk.
Cook until mixture boils and thickens, stirring constantly.
Stir in chicken and mixed vegetables; cook until thoroughly
heated. Divide mixture evenly into crust-lined bowls; top
with pastry cutouts. Place bowls on cookie sheet to catch
any spills. Bake at 400 degrees for 20 to 30 minutes or until
crust is golden brown.

Yield: 2 Servings

Yvonne Belisle
October 13th, 2001, 12:57 AM
* Crunchy Fried Green Tomatoes With Fresh Tomato Salsa

2 pounds green (unripe) tomatoes (about 4 medium)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon cayenne
1 large egg
1 tablespoon milk
5 cups cornflakes (about 6 ounces)
1/2 stick (1/4 cup) unsalted butter
1/4 cup vegetable oil
Accompaniment:
Fresh tomato salsa (recipe follows)

Preheat oven to 375 degrees F.

1. Cut twelve 1/2-inch thick slices from tomatoes. In a
shallow bowl whisk together flour, salt, sugar, and cayenne.
In another shallow bowl whisk together egg and milk. In a
third shallow bowl coarsely crush cornflakes with hands.

2. Working with 1 tomato slice at a time, dredge in flour,
shaking off excess, and dip in egg, letting excess drip off.
Coat slices with cornflakes, pressing them to adhere, and
arrange slices in one layer on a baking sheet.

3. In a 12-inch nonstick skillet heat 1 tablespoon butter
and 1 tablespoon oil over moderate heat until foam subsides
and fry 3 tomato slices until golden brown, about 3 minutes
on each side. (Be careful not to let cornflakes burn.)
Transfer tomatoes to paper towels to drain. Fry remaining
tomato slices in remaining butter and oil in same manner. On
another baking sheet arrange drained tomato slices in one
layer. Bake tomatoes in middle of oven until tender and hot,
about 4 minutes.

Yvonne Belisle
January 31st, 2002, 05:23 AM
Best-ever chicken fingers

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon (freshly) ground pepper
2 eggs
1 to 2 cups fresh or dried bread crumbs, unseasoned
1 pound or so skinless, boneless chicken pieces (breast or thigh)
Vegetable oil

Put the flour in a plastic storage bag or on a wide dinner plate and add salt and pepper. Stir or shake to mix.

Beat eggs on a wide dinner plate

Spread crumbs on a wide dinner plate.

Line up the flour, egg and crumbs on your countertop. At the end of the line, put a clean tray or plate.

Cut the chicken into what you think of as finger-sized pieces, big enough for 2 bites or so.

In batches of 5 to 8, coat the nuggets in flour by shaking them in the bag or dipping them in a plate of flour. Give each piece a shake or two to remove excess flour, then dip each piece into the egg to coat it all over. Lay the chicken piece in the crumbs and repeat with all 5 to 8 flour-coated pieces that you have. When they are all in the crumbs, turn them over and over to coat them, then transfer them to the clean plate.

Repeat with remaining chicken pieces. You can cover and refrigerate the fingers up to 48 hours now.

When ready to cook, heat about 1/4-inch of vegetable oil in the bottom of a skillet on medium-high heat. Add chicken pieces, again in batches, so that you leave room between them. Fry on all sides until golden and remove to absorbent towels.

Repeat with remaining chicken fingers, adjusting the temperature under the skillet to keep the fingers from turning too brown before they cook through. (Remember that chicken breast cooks more quickly than dark meat.)

Serve with rice or grits and green beans. Pass barbecue sauce if you wish.

Serves 4 to 6.


note any meat can be used. If you marinate it first then you will get other flavors as well. Experiment with the seasonings that you use and find the combination you like best. This works well with eggplant and cheese and other veggies as well. Good luck and enjoy.

Yvonne Belisle
February 9th, 2002, 11:00 PM
~ Red Lobster Shrimp Scampi ~

Ingredients:
1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 tsp. minced Garlic
1 lb. Shrimp, peeled and deveined

Preparation:
Bake at 350-degree oven for about 6 to 7 minutes. Be careful not to overcook the
Shrimp. The shrimp is done when it has turned pink.

Yvonne Belisle
February 9th, 2002, 11:01 PM
Red lobster Garlic Cheese Bread
2 cups buttermilk baking mix (Bisquik is good)
1/4 cup butter, melted
1/2 cup shredded Cheddar cheese (a little more if you like but not to much, )
2/3 cup milk
1/2 t. garlic powder
Preheat oven to 450 degrees. Combine baking mix, milk and cheese with a wooden
spoon until soft dough forms. Beat 30 seconds. Drop dough by heaping
tablespoons onto un-greased cookie sheet. Bake 8- 10 minutes until golden brown.
Combine butter and garlic powder; brush over warm biscuits before removing from
cookie sheet. Serve warm. Makes 10 - 12 biscuits.

Yvonne Belisle
July 1st, 2002, 06:04 PM
bump