Monday, July 31, 2006

Recipes - Famous Recipes - Boy Scout Cowboy Stew Recipe

Recipes - Famous Recipes - Boy Scout Cowboy Stew Recipe

Serves 8.

1 pound ground beef
1 (28 ounce) can stewed tomatoes
2 (15 1/4 ounce) cans whole kernel corn
2 (15 ounce) cans whole green beans
1 (15 1/2 ounce) can canned red beans, drained and rinsed
1 onion, chopped
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt and pepper to taste

Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease.

In a stockpot or Dutch oven, combine ground beef, tomatoes, corn, green beans, red beans and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer this cooks, the better flavor it has.

http://www.blogcharm.com/recipes/

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Quotes Chicken Recipes

Famous Recipes - A few Desserts for you to try

Table of Contents:

Fruit Smoothie Pistachio Delight Cookies Southern Tea Cakes Glazed Cinnamon Rolls

=================================================== FRUIT SMOOTHIE

1 to 1 1/2 cups fruit of your choosing fresh is best; frozen works great; I haven't tried canned, but why not? 6oz lite yogurt in a matching flavor 1 cup, losely packed, ice cubes (I use 2 yogurt containers full, actually, but your brand may not fill so easily)

Combine in blender or smoothie maker. Puree until smooth

Serve with a sprig of mint if you want to be fancy

Enjoy!

Serves 1 to 2 entire batch equals 1 fruit and 1 milk _______________________________________

Pistachio Delight Cookies

1 Box White Cake Mix 1 Pkg (3.5 oz) Jell-o Pistachio Favor Instant Pudding Mix 1/2 Cup Canola Oil 3 Tbs Water 2 Eggs 1/2 Cup Pistachios, chopped 1/2 Cup Flaked Coconut

Combine all ingredients in a bowl; blend well. Drop teaspoonfuls onto greased baking sheets.

Bake at 350 degrees for 10 minutes, or until lightly browned around edges. _______________________________________

SOUTHERN TEA CAKES

4 cups all-purpose flour 1 tsp baking soda 2 tsp baking powder 2 cups sugar 2 eggs, beaten 1/2 cup buttermilk 2 sticks (8 oz total) Real butter, softened 1 tsp vanilla extract

Preheat oven to 350*F. In a large bowl sift flour, baking soda, & baking powder together. Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface until approximately 1/4-inch thick. Cut dough into desired shapes and bake on a slightly greased baking sheet for 10 to 12 minutes. Makes approx. 5 to 6 dozen cookies, depending on the size you make. _______________________________________

Glazed Cinnamon Rolls

2 tablespoons sugar 1 teaspoon ground cinnamon 2 1/2 cups Original Bisquick® mix 2/3 cup milk 2 tablespoons sugar 2 tablespoons butter or margarine, softened 1/4 cup raisins Glaze (See Below)

1. Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve. 2. Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan. 3. Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.

Glaze 1 1/3 cups powdered sugar 2 tablespoons milk Stir together powdered sugar and milk until smooth.

High Altitude (3500-6500 ft) Heat oven to 400ºF. Bake about 20 minutes.

Makes 12 rolls TIPS from the kitchen Substitution Replace raisins with dried sweetened cranberries or blueberries for a twist on these classic breakfast rolls. Success Dental floss isn't just for teeth! Use it to easily cut the dough into slices. Place a 12-inch piece of floss under the roll where you want to make the cut. Then pull the floss ends up so they crisscross at the top and continue pulling the floss to cut through the dough.

Simplify It's easy to glaze cinnamon rolls if you spread the warm rolls with Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting.

1 Serving: Calories 200 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 390 mg; Total Carbohydrate 36 g (Dietary Fiber 1 g); Protein 2 g Exchanges: 1 Starch; 1 1/2 Fruit; 1 Fat

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Quotes Chicken Recipes

Re: Famous Recipes - Cream of Wheat Cereal

Jim
I saw in the recipe that you have 11/2 cups of cold milk ,I guessed you meant 1/2 cups . I thought that I would let you know before you sent it out to alto more. Hope you are feeling better.

----- Original Message ----
From: Jim Retiredpostal <retiredpostal@adelphia.net>
To: Domeus <fun_toons_jokes_stationery@domeus.co.uk>
Sent: Sunday, July 23, 2006 8:57:32 AM
Subject: Famous Recipes - Cream of Wheat Cereal

Cream of Wheat Cereal
3 cups uncooked cracked bulgur wheat
1/2 cup wheat germ

Grind wheat by placing 1/4 cup at a time in blender or food processor. Process until the
wheat is powdered. Store powder in an airtight container on the shelf or in the
refrigerator or freezer in warm weather for up to 60 months.

To use, combine 3 1/2 tablespoons of powdered wheat with 11/2 cups cold milk in a
saucepan. Add a dash of salt and quickly bring the mixture to a boil, stirring constantly.
Lower the heat and simmer for 5 minutes; remove from heat, cover, and let sit for a few
minutes before serving.

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Quotes Chicken Recipes

Famous Recipes - Recipes - Texas Cheesecake

Recipes - Texas Cheesecake Recipe
Crust
1 1/2 cups flour
3/4 cup (1 1/2 sticks) margarine
2 tablespoons confectioners' sugar
3/4 cup chopped pecans

Combine flour, margarine and confectioners' sugar. Mix with electric mixer until dough
forms a ball. Roll out and press onto bottom of a 13 x 9-inch baking dish; press pecans
into dough. Bake at 350 degrees F until golden; cool.

Layer 1
8 ounces cream cheese
2 cups Cool Whip®
1 cup confectioners' sugar

Whip cream cheese with confectioners' sugar; fold in Cool Whip®. Spread mixture evenly
over cooled crust. Place in refrigerator to set.

Layer 2
1 large box instant vanilla pudding

Mix pudding according to instructions. Pour evenly over first layer. Return to
refrigerator to set.

Layer 3
1 large box instant chocolate pudding

Mix pudding according to instructions. Pour evenly over second layer. Return to
refrigerator to set.

Layer 4
2 cups Cool Whip®
24 maraschino cherries, with stems
3/4 cup chopped pecans
1 Hershey bar, shaved

Spread Cool Whip® evenly over third layer; garnish with pecans and chocolate. Place
cherries in rows about 1 1/2 inches apart with stems up. Keep in refrigerator until ready
to serve.

Serves 12.

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Quotes Chicken Recipes

Famous Recipes - Recipes - Choco-Cherry Truffles

Recipes - Famous Recipes

_______________________________________

Choco-Cherry Truffles

Ingredients
12 squares (1 ounce each) semisweet chocolate
3 squares (1 ounce each) unsweetened chocolate
1 can (about 14 ounces) sweetened condensed milk
1/4 teaspoon salt
2 tablespoons cherry-flavored liqueur (optional)
1/4 cup chopped nuts
1/2 cup maraschino cherries, drained and chopped
2 packages (6 ounces each) premium white chocolate baking bars
2 teaspoons vegetable oil
Assorted colored sprinkles

Directions
1. Heat semisweet and unsweetened chocolate, sweetened condensed milk
and salt in saucepan over medium heat, stirring, until chocolate is
melted, 7 minutes. Remove from heat. Add liqueur if using, and nuts and
cherries. Cover surface directly with waxed paper; refrigerate until
cold, 1-1/2 hours.

2. Using measuring tablespoon, or spoon, scoop out slightly heaping
tablespoon chocolate mixture; roll into smooth ball between hands. Place
on waxed paper-lined baking sheet. Continue with remainder.

3. Melt white chocolate with oil in small saucepan over low heat,
stirring. Let stand until cool to touch, 1 minute. Using 2 forks, dip
balls into white chocolate. Transfer to waxed paper to dry. Decorate
with sprinkles. Makes 42 truffles.

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Quotes Chicken Recipes

Famous Recipes - Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

*Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme *
<javascript:c00017_rec2()> click to enlarge <javascript:c00017_rec2()>

For this gratin, use all the interesting green and yellow summer squashes
(pattypan, scallop, crookneck, butterstick) you find at the farmers' market.

*Serves six to eight as a side dish; four as a main dish. *

FOR THE ONIONS:

2 Tbs. olive oil

2 medium onions (14 oz. total), thinly sliced

2 cloves garlic, minced

TO ASSEMBLE THE GRATIN:

1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices

3/4 lb. (about 2 small) zucchini or other green summer squash, cut into
1/4-inch slices on the bias

3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into
1/4-inch slices on the bias

3 Tbs. olive oil

1/4 cup fresh thyme leaves

1 tsp. coarse salt

1-1/4 cups freshly grated parmigiano reggiano

Freshly ground black pepper to taste
To cook the onions -- In a medium skillet, heat the olive oil over medium
heat. Add the onions and sauté, stirring frequently, until limp and golden
brown, about 20 min. Reduce the heat to medium-low if they're browning too
quickly. Add the garlic and sauté until soft and fragrant, 1 to 2 min.
Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow
gratin dish (preferably oval). Let cool.

To assemble the gratin. -- Heat the oven to 375°F. Put the tomato slices on
a shallow plate to drain for a few minutes and then discard the collected
juices. In a medium bowl, toss the zucchini and squash slices with 1-1/2
Tbs. of the olive oil, 2 Tbs. of the thyme, and 1/2 tsp. of the salt.
Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tbs. of the
thyme over the onions in the gratin. Starting at one end of the baking dish,
lay a row of slightly overlapping tomato slices across the width of the dish
and sprinkle with a little of the cheese. Next, lay a row of zucchini,
overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat
with a row of squash, and then repeat rows, sprinkling each with cheese,
until the gratin is full.

Season lightly with pepper and the remaining 1/2 tsp. salt. Drizzle the
remaining 1-1/2 Tbs. olive oil over all. Combine the reserved cheese with
the remaining 1 Tbs. thyme and sprinkle this over the whole gratin. Cook
until well-browned all over and the juices have bubbled for a while and
reduced considerably, 65 to 70 min. Let cool for at least 15 min. before
serving.

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Famous Recipes - Recipes - Creamy Roquefort Salad Recipe

Recipes - Creamy Roquefort Salad

(Quantities are for one person.)

1/2 head of cauliflower head, florets only
Handful of lettuce leaves, torn
1/4 lb Roquefort cheese, crumbled (About 150 G)
1/2 cup sour cream
1/2 cup mayonnaise
2 tsp lemon juice
1 tsp mustard (prepared)
Salt and pepper to taste

Crumble cheese, add the rest of the dressing ingredients and mix well.
Prepare vegetables in a separate bowl and add dressing. Mix everything
well and refridgerate.

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Quotes Chicken Recipes

Famous Recipes - Summer Macaroni Salad Recipes

Summer Macaroni Salad Recipes

1-1/2 cups cooked elbow macaroni
1/2 cup frozen peas
3/4 cup shredded Kraft reduced-fat Cheddar cheese (3 ounces)
1/4 cup Kraft fat-free mayonnaise
1/4 cup sweet pickle relish
1 tsp dried onion flakes
1/4 tsp black pepper

In a large bowl, combine macaroni, peas and Cheddar cheese. Add
mayonnaise,
pickle relish, onion flakes and black pepper. Mix well to combine.
Cover and
refrigerate at least 30 minutes or until ready to serve. Gently stir
again
just before serving.

Serves 4 (2/3 cup)
129 Calories;1g Fat;5g Protein;25g Carbs;257mg Sodium;2g Fiber

Hints: 1. 1-1/4 cups uncooked macaroni usually cooks to about 1-1/2
cups. 2.
Thaw peas in colander with a 1-minute hot water rinse.

http://recipes.superbloggo.com/
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Quotes Chicken Recipes

Famous Recipes - Martha Stewart's Shrimp Kabobs with Lemon and Cilantro

Martha Stewart's Shrimp Kabobs with Lemon and Cilantro
Squeeze grilled lemon over grilled shrimp.
1/2 cup loosely packed * cilantro
leaves<http://www.recipezaar.com/library/getentry.zsp?id=16>
*, chopped 1/2 cup * extra virgin olive
oil<http://www.recipezaar.com/library/getentry.zsp?id=495>
* 2 lbs * large shrimp<http://www.recipezaar.com/library/getentry.zsp?id=297>
* (about 40) 4 *
lemons<http://www.recipezaar.com/library/getentry.zsp?id=125>
*, each cut into 8 wedges 1 teaspoon * coarse
salt<http://www.recipezaar.com/library/getentry.zsp?id=359>
* 1/4 teaspoon * ground
pepper<http://www.recipezaar.com/library/getentry.zsp?id=337>
*
* 8 servings * Change size or US/metric
<http://www.recipezaar.com/32162#> Change
to: servings US Metric
* 18 minutes* 10 mins prep

1. Combine cilantro and olive oil in a large bowl.
2. Set aside.
3. Peel shrimp to first knuckle, devein.
4. Rinse, pat dry.
5. Place in bowl with cilantro oil mixture, and coat.
6. Thread four to five shrimp, alternately with lemon wedges, on each
of eight skewers.
7. Gently brush with a little of the olive oil remaining in the bowl.
8. Season with salt and pepper.
9. Arrange skewers, off direct heat, on a medium hot grill.
10. Grill, rotating skewers and brushing with olive oil as necessary
to prevent sticking, until cooked through, about 6 minutes, depending on the
heat of grill.
11. Lemons should be soft and slightly charred.

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Quotes Chicken Recipes

Famous Recipes - Recipes - Pumpkin Spice Bars

Recipes - Pumpkin Spice Bars

1 box of Spice cake mix
1 (15 oz.) can of Libby's 100%pure pumpkin
1t. Cinnamon
1/2 t Ginger
1t. Pumpkin Pie spice

Spray a 9 X 13 in. baking dish with Canola spray
Using a hand mixer mix all the ingredients until all lumps are
removed. Batter will be very thick. Pour into baking dish and spread
evenly.
Bake according to directions on cake mix package.
Servings 12
WWPoints: 1 per serving

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Quotes Chicken Recipes

Famous Recipes - Recipes - Low-Fat Vegetable Frittata

Recipes - Low-Fat Vegetable Frittata

Nonstick vegetable cooking spray
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium zucchini (about 8 ozs), diced
1 tsp sugar
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1/4 cup water
4 tbps finely chopped fresh basil
6 large egg whites
2 large eggs
2 oz (1/2 cup) feta cheese, crumbled

Preheat oven to 375 deg F. Spray nonstick 12-inch skillet with
cooking spray. Add onion; cook over medium-high heat until golden.
Add
peppers and next 4 ingredients; cook, stirring frequently, until
tender-crisp.

Stir in 1/4 cup water; heat to boiling. Reduce heat to low; cover
and
simmer 10 minutes, or until tender.

Remove from heat; stir in 3 tablespoons basil.

In medium bowl, with wire whisk or fork, beat egg whites, eggs, 1/4
cup feta and remaining 1 tablespoon basil.

Spray 10-inch oven-safe skillet with cooking spray; add egg mixture
and cook over medium-high heat 1 to 2 minutes, until it begins to
set.
Remove from heat.

With slotted spoon, spoon vegetable mixture over egg mixture;
sprinkle with remaining feta.

Bake 10 minutes, or until set. If desired, broil 1 to 2 minutes to
brown top of frittata. Serve hot or at room temperature.

Serves 4
140 Calories;12g Protein;10g Carbs;6g Fat;119mg Chol;675mg Sodium

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Quotes Chicken Recipes

Famous Recipes - Recipes - Summer Banana Treats

Recipes - Summer Banana Treats

---------------

very ripe bananas (just when they start to get brown spots on them)

Peel the bananas and wrap them in foil. Store in freezer and give
them to your kids on a hot summer day. Tastes like banana ice cream.
Inexpensive, nutritional way to cool your kids off!

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Quotes Chicken Recipes

Famous Recipes - Recipes - Summer Recipes - Cowboy BBQ Drummies

Recipes - Summer Recipes - Cowboy BBQ Drummies

1 package tyson skinless drumsticks
1 egg
3 tablespoons bbq sauce
3/4 cup corn flake crumbs or bread crumbs
1/4 cup flour
1/2 teaspoon salt

Ask a grown-up to preheat oven to 375*. Mix together egg and bbq
sauce. Put cornflake/bread crumbs in cereal bowl. In a plastic bag,
combine flour and salt. Shake it good. Add chicken. Close bag and
shake until the chicken is coated with flour. Dip each drumstick in
the egg and then in crumbs to coat. Put the chicken on baking sheet.
Now wash the sticky stuff off your hands. Its the grown-ups turn.
Bake the chicken at 375* for 15-20 minutes. Turn each piece over and
bake 15-20 minutes more or until juices from chicken are clear.
YEE-HAW!
Serve with corn on the cobb and fresh fruit. Rustle up the leftovers
and stick them in the fridge.

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Famous Recipes - Recipes - Mary Todd Lincoln's Cinnamon Cake

Recipes - Mary Todd Lincoln's Cinnamon Cake

Ingredients
1 cup dried currants or raisins
1/4 cup brandy or orange juice
1 package active dry yeast
1-1/4 cups warm milk (105 degree F to 115 degree F)
1 tablespoon sugar
1 cup all-purpose flour
2-3/4 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
3/4 teaspoon ground mace
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 recipe Orange Glaze (see recipe below) or powdered sugar

Directions
1. In a jar, combine currants or raisins and brandy or orange juice.
Cover tightly. Let soak overnight.

2. In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar.
Let stand until mixture is bubbly.

3. By hand, beat in the 1 cup flour until smooth. Cover and let rise in
a warm place until doubled (about 45 minutes).

4. In a bowl, stir together the 2-3/4 cups flour, the cinnamon, mace,
and salt; set aside. Drain currants, reserving brandy or juice; set
aside.

5. In a large mixing bowl, beat the 1 cup sugar and the butter with
electric mixer on medium speed until very light. Add egg; beat until
light.

6. Beat in the lemon peel, lemon juice, and reserved brandy or orange
juice. Add the yeast mixture; beat until thoroughly combined.

7. By hand, stir in the currants. Stir in the flour mixture until well
combined.

8. Grease a 10-inch fluted tube pan or a 10-inch tube pan. Turn the
batter into pan. Cover and let rise in a warm place for 1 hour.

9. Bake in a 350 degree F oven for 40 to 45 minutes or until toothpick
inserted near center comes out clean. Cool in pan on a wire rack for 10
minutes. Remove from pan. Cool on wire rack.

10. Drizzle with Orange Glaze or sprinkle with powdered sugar. Makes one
10-inch fluted or tube cake (12 servings).

Orange Glaze: In a bowl, stir together 1 cup sifted powdered sugar and 2
tablespoons orange juice until the mixture is smooth and drizzles
easily.

http://www.worldfamousrecipes.com/cake-recipes.html

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Quotes Chicken Recipes

Famous Recipes - Sicilian Sausage

*Sicilian Sausage *
This is truly a recipe that belongs to a family. The basic sausage recipe
was created by Domenica (Tripi) Matteliano, and the variations by her son,
Antonino Matteliano. When it comes to sausages, home made is always better,
and Tony gives us the key to the authentic Sicilian flavor - fennel.

*INGREDIENTS*

- 20 pounds pork butt coarsely ground
- Crushed red pepper (Optional - for hot sausage)
- 1/2 cup fennel seeds or to taste
- 1 head garlic, coarsely minced ( or to your liking)
- 1 cup grated Pecorino Romano cheese or to taste
- 3 bunches Italian flat leaf parsley coarsely chopped
- 1 tablespoon salt
- Pepper to taste
- 1 to 1 1/2 cups cold water -as needed to dampen mixture click for
note<http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/sicilian_sausages.html#note>

*METHOD*

Grind pork butt on coarse grind setting. If hot sausage is desired, use red
pepper flakes in pork mixture.

Mix in fennel seeds, garlic, Romano cheese, parsley, salt & pepper to taste.
Mix well to insure all ingredients have been well distributed in meat. Do
not be afraid to use ample fennel seed as this is the good burst of flavor
when eating the sausage.

The sausage meat can be stuffed in sausage casing or made into patties.

*Variations *Add to meat mixture above:

- 5 pounds or more (not to exceed 10 pounds) beef coarsely ground.
- chopped green, red or yellow bell peppers to taste
- chunks of your favorite cheese to taste

Add one or all of the above to sausage mix. Experiment: you can add anything
that you feel will satisfy your own personal taste.

Be sure you add enough ingredients for the amount of sausage mix you have
made and mix together well.

Use only coarsely ground meat, this gives the sausage that bite and tooth
Sicilians love.

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Quotes Chicken Recipes

Famous Recipes - Recipes - Danish Onion and Herring Smorrebrod

Recipes

Onion and Herring Smorrebrod

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
1 8-oz (225 g) jar pickled herring in wine sauce, drained
1 small sweet onion, cut into thin rings
8 thin tomato wedges
Watercress or parsley for garnish

Spread the bread with butter, being careful to cover the bread
completely. Cut each piece of bread in half to make rectangles
about 2x4 inches (5x10 cm). Place a piece or two of herring on
each piece of bread, smooth side up. Top with onion rings,
tomato wedge, and a sprig of watercress or parsley. Makes
8 smorrebrod.

http://www.worldfamousrecipes.com/bread-recipes.html

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Sunday, July 30, 2006

Famous Recipes - Recipes - Beef Enchilada Casserole Recipe

Recipes - Beef Enchilada Casserole Recipe

This tasty Mexican-style casserole will surely become a family favorite.
INGREDIENTS:

- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 can (about 10 ounces) red enchilada sauce
- 1 can (10 1/2 ounce) condensed cream of mushroom soup
- 1 can (10 1/4 ounce) cream of chicken soup
- 1 can (4 ounces) chopped green chile peppers
- 1 cup milk
- 1 small clove garlic, minced
- 1 package (about 7 ounces) tortilla chips, coarsely crumbled
- 8 ounces grated Cheddar cheese or Mexican cheese blend
- 1 can (4 ounce) chopped ripe olives

PREPARATION: Preheat oven to 375°
In a large skillet, brown ground beef with onion; remove from heat and drain
off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and
minced garlic; mix well.

In a greased 9x13x2-inch baking pan, place a layer of half the coarsely
crumbled tortilla chips; top with half of the ground beef mixture.

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Famous Recipes - Recipes Easy Skillet Cabbage Recipes

Easy Skillet Cabbage
An easy cabbage recipe, with seasonings and a little vinegar, cooked in the
skillet.
INGREDIENTS:

- 1/4 cup butter
- 1/2 teaspoon seasoned salt
- 1 medium head cabbage, coarsely shredded
- 1/4 cup chopped onion
- 3 tablespoons vinegar
- 1 tablespoon granulated sugar

PREPARATION: Directions for Skillet Cabbage
In a large skillet over medium heat, melt butter; add seasoned salt,
cabbage, and onion. Cook, covered, over medium heat for 15 minutes. Stir
frequently. Blend vinegar and sugar; add to cabbage mixture.
Stir gently to blend; cook cabbage 5 minutes longer.
Easy cabbage recipe serves 6.

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Famous Recipes - Recipes - Bacon and Cheddar Quiche

Recipes - Bacon and Cheddar Quiche

- 1 1/3 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup cold butter, cut in small pieces
- 2 to 3 tablespoons ice-cold water

*Filling*

- 8 strips lean bacon, cooked and crumbled
- 4 large eggs
- 1 1/2 cups light cream
- 1/4 teaspoon dried leaf thyme
- 1/8 teaspoon pepper
- 1 cup shredded sharp Cheddar cheese

Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut
in cold butter with a pastry blender until coarse crumbs form; add water, a
little at a time, until dough holds together and forms a ball. Shape into a
disk, wrap in plastic wrap, and refrigerate for about 30 minutes.

On a lightly floured surface with a floured rolling pin, roll out dough into
a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or
quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around
the edge. Prick dough with a fork. Line with foil and fill with dried beans
or pie weights. Bake quiche crust for 10 minutes at 375°.

In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour
into the baked crust. Crumble bacon over the top with the shredded Cheddar
cheese. Bake at 375° for about 30 minutes, or until quiche filling is set
and lightly browned. Serve quiche with fresh tomato wedges.

Quiche serves 8.

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Quotes Chicken Recipes

Famous Recipes - BEEF STEW WITH WON TON

BEEF STEW WITH WON TON

1 1/2 lb. beef stew meat, 1" cubes
1 med. onion, chopped (1/2 c.)
1 clove garlic, minced
2 tbsp. cooking oil
1/2 c. dry white wine
1/4 c. soy sauce
2 tsp. instant beef bouillon granules
2 tsp. sugar
1/2 tsp. ground ginger
Won ton (SEE FOLLOWING RECIPE)
3 c. coarsely chopped bok choy
1 c. sliced fresh mushrooms
1 (6 oz.) pkg. frozen pea pods
1/4 c. cornstarch

In 4 quart Dutch oven cook meat, onion, and garlic, half at a time,
in oil until meat is brown. Return all to pan. Add wine, soy,
bouillon, sugar, ginger and 3 1/2 cups water. Bring to boiling;
reduce heat. Cover and simmer 1 1/2 hours or until meat is tender;
stir occasionally. Meanwhile prepare won ton.
Add bok choy, mushrooms and pea pods to stew; simmer 2 to 3 minutes.
Blend cornstarch and 1/4 cup cold water; stir into hot mixture. Cook
and stir until thickened and bubbly. Add won ton. Serves 6 to 8.

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Famous Recipes - Recipes - Scallops Wrapped in Bacon

Recipes - Scallops Wrapped in Bacon
Ingredients

3 tablespoons teriyaki sauce
2 tablespoons brown sugar
1-1/2 teaspoons grated fresh ginger
10 slices bacon, halved crosswise
5 large sea scallops, quartered

Directions:

1. Whisk teriyaki sauce, sugar, and ginger in a
small bowl until sugar dissolves. Line a jelly-roll pan with foil.
2. Place a scallop piece on one end of a bacon
slice; roll bacon around scallop. Repeat with remaining bacon and
scallops. Dip each in sauce and arrange rolls 1/2-inch apart on
prepared pan.
3. Heat broiler. Broil rolls 6 inches from heat
until bacon is lightly charred on top, 5 minutes. Discard any juices
that accumulate in the pan. Turn rolls and broil until bacon is
cooked through, about 3 minutes more. Insert a toothpick in each
roll and serve warm. Makes 20 rolls.

Nutritional facts per serving

calories: 30 , total fat: 2g , saturated
fat: .5g , cholesterol: 5mg , sodium: 164mg , carbohydrate: 2g ,
fiber: 0g , protein: 2g

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Famous Recipes - Recipes - Tucson Mission Chili Recipe

Recipes - Tucson Mission Chili
This recipe was originally published in the Mission Cookbook of the St. Ann's Society of
Tucson, Arizona in 1909. Many times olives, raisins and wine were added to the recipe.

1 pound beefsteak, coarsely ground
1 onion, diced
2 tablespoons lard or shortening
1 tablespoon flour
Salt and pepper, to taste
1 to 2 tablespoons chili powder
2 cups boiling water
1 tomato, diced

Mix together the beefsteak and onion. Heat lard in a pan, then add beefsteak-onion mix.

While it browns, sprinkle it with the flour, then salt and pepper to taste. Add chili
powder to the boiling water and boil for 5 minutes.

Add the chili water to the browned meat, reduce heat, and simmer for 30 minutes.

Add tomato and simmer for 20 minutes or until thickened to desired consistency.

Serves 4.

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Famous Recipes - Recipes - Grilled Shrimp Rellenos Recipe

Grilled Shrimp Rellenos
8 to 12 large fresh Poblano chiles
1 pound small, cooked shrimp
3/4 cup scallions, thinly sliced (including tops)
Sour cream
Tomatillo Salsa

Place chiles on grill 4 to 6 inches over hot coals. Cook until chiles are blistered and
somewhat charred on one side. Remove and peel any skin that removes easily. Slit
lengthwise down the cooked side and remove seeds.

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Famous Recipes - Longhorn Cheese Enchiladas


Longhorn Cheese Enchiladas
Yields 12 enchiladas.

12 corn tortillas, warmed
2 tablespoons olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1 cup tomato puree
1/2 cup beef or chicken stock
1 teaspoon cumin
Raw onion, finely minced
Longhorn cheese, shredded
Cooked ground beef or shredded chicken (optional)

Preheat oven to 350 degrees F.

Heat the olive oil in a heavy saucepan and sauté the garlic and chopped onion until
golden. Add the chili powder, tomato puree and stock. Season with salt and pepper. Add the
cumin. Spread sauce over the tortillas and place equal amounts of minced raw onion and
shredded longhorn cheese in the center of each tortilla. At this point, you may add cooked
ground beef or shredded chicken at the center of each tortilla.

Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the
tops and liberally sprinkle additional shredded longhorn cheese over the tortillas. Bake
about 15 minutes.

Serve hot accompanied by salad, beans and Mexican rice.

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Famous Recipes - Avocado Cheese Cake

For those who want to try some thing different.

Avocado Cheesecake

3/4 packet Arrowroot / Nice or Coffee biscuits [crushed]
Approx. 200g Melted Margarine Or Butter [ 7 1/4oz ]
1 and 1/4 Tablet Gelatine [ level ]
1/3 Cup Hot Water
250g Cream Cheese at room temperature [ 9oz ]
3/4 Cup Sugar
1 Cup Natural Yoghurt
1 and 1/2 Avocadoes Or 2 Small ones Mashed
1 Small Can Evaporated Milk [ chilled overnight ]

Method
Process Biscuits and Add Melted Butter.
Mix well and press into medium sized springform pan
Refrigerate.

Sprinkle Gelatine over hot water and beat with a fork until dissolved. [ Cool ]
Beat Cream and Sugar until creamy.
Add Cooled Gelatine and mix for 20-25 seconds.

Add the natural Yoghurt and Mashed Avocado's.
Mix well.

In a separate bowl beat very cold evaporated milk until well combined.

Pour into crumbed base and refrigerate for 6 hours.
Or overnight.

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Quotes Chicken Recipes

Saturday, July 29, 2006

Famous Recipes - Recipes - Picnic Pasta Recipe

Recipes
_______________________________________

Picnic Pasta

Ingredients
2 whole chicken breasts, on the bone
2 cups chicken broth
1 pound medium-size pasta shells
1 bunch broccoli, cut into bite-size pieces
1/2 cup chopped red onion
1-1/2 cups reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1/4 cup Dijon-style mustard
1-1/2 tablespoons white-wine vinegar
1-1/2 tablespoons sugar
1/2 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon pepper

Directions
1. Place chicken in deep 10-inch skillet. Add broth and 4 cups water.
Bring to boiling. Reduce heat to low; simmer, turning over once, until
no longer pink near bone, 20 minutes. Remove from skillet. When cool
enough to handle, pull into small pieces; place in bowl. Discard skin,
bones.

2. Cook pasta according to package directions. Add broccoli for last 7
minutes.

3. Drain pasta and broccoli; rinse under cold water. Drain. Add to
chicken. Add onion.

4. Mix mayonnaise, sour cream, mustard, vinegar, sugar, tarragon, salt
and pepper in bowl. Fold into salad. Cover; refrigerate until serving.
Makes 12 servings.

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Famous Recipes - Recipes - Buttermilk Marinade Recipe

Recipes

Buttermilk Marinade

1 cup (250 ml) buttermilk
2 Tbs (30 ml) Dijon-style mustard
1 Tbs (15 ml) honey
1 Tbs (15 ml) finely chopped fresh rosemary
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried marjoram
Salt and freshly ground pepper to taste

Combine all ingredients and marinate meat for 30 minutes to 2
hours before grilling. Makes about 1 1/4 cups (310 ml).

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Famous Recipes - Recipes - Crushed Pepper Rub Recipe

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Famous Recipes - Recipes - Italian Fig Crescents

Recipes -
_______________________________________

Italian Fig Crescents

Ingredients
3-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup milk
Dried-Fruit Filling:
3/4 cup dried figs, chopped
3/4 cup pitted dates, chopped
1/2 cup pine nuts (pignoli)
1/4 cup dark seedless raisins
1 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
1/4 cup orange juice
1 egg, lightly beaten
Multicolor nonpareil decors

Directions
1. Combine flour, baking powder and salt in bowl. Beat butter and sugar
in large bowl until creamy. Beat in egg and vanilla until fluffy. Stir
in flour mixture and milk. Divide dough into fourths; flatten into
disks. Wrap in plastic. Refrigerate 30 minutes.

2. Filling: Pulse figs, dates, nuts, raisins, rind, cinnamon and juice
in food processor until chopped.

3. Heat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

4. On lightly floured surface with floured rolling pin, roll one dough
piece into 9 x 6-inch rectangle. Cut into nine 3 x 2-inch pieces. Place
heaping teaspoon filling lengthwise down center of each piece. Fold long
sides to meet in center; pinch to seal. Place, seam-side down, on
prepared sheets. Shape into crescents. Cut 3 slits into top of each
cookie with scissors or knife. Brush lightly with beaten egg. Sprinkle
with multicolor decors. Repeat with remaining dough and filling.

5. Bake in 350 degree F oven 25 minutes or until cookies are lightly
golden. Remove to wire racks to cool. Store at room temperature or
freeze. Makes 4-1/2 dozen.

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Thursday, July 27, 2006

Re: Famous Recipes - ISO zucchini casserole recipe

Linda this is good.. thanks i will try it

----- Original Message -----
From: lindatn
To: world-famous-recipes@yahoogroups.com
Sent: Thursday, July 27, 2006 3:28 PM
Subject: Re: Famous Recipes - ISO zucchini casserole recipe

Try this
Zucchini and Squash casserole recipe

INGREDIENTS:
2 medium yellow squash
2 large zucchini
1 Vidalia onions, thinly sliced
2 large tomatoes, sliced
2 cups grated Romano cheese
1/2 cup butter, divided
Salt and pepper to taste
DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C).
Cut the zucchini and squash into long, thin layers. Lightly grease a
7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes
into the baking dish. Sprinkle with cheese and add pats of butter between
each layer of vegetables, and season each layer with salt and ground black
pepper to taste.
Continue this layering process until all the vegetables are used up and top
this off with the remaining butter and cheese.
Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or
until vegetables are to desired tenderness and cheese is melted and bubbly.

I read cookbooks before bed, like they are novels.

Linda in Tennessee
My web sites:
Recipes_from_our_homes@yahoogroups.Com
Extra_special_food_sites@yahoogroups.com
write me and ask for an invite

My personal site
http://lindatn37932.tripod.com/

Lindatn37932@comcast.net
-------Original Message-------

From: Posey
Date: 07/27/06 17:49:43
To: world-famous-recipes@yahoogroups.com
Subject: Famous Recipes - ISO zucchini casserole recipe

I am looking for a Zucchini casserole recipe that someone made
for a church potluck once. The ingredients are zucchini, sliced tomatoes
sliced onions and cheese. I don't know if the cheese is cheddar. I know
that it can also be made with ground beef in it. That is all I remember.
Can anyone help me out. Thanks a bunch. I greatly appreciate it.

blessings
Olympia

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Famous Recipes - Summer Vegetable Salad

Summer Vegetable Salad
2 ears * fresh corn<http://www.recipezaar.com/library/getentry.zsp?id=229>
* 1/2 lb * green beans<http://www.recipezaar.com/library/getentry.zsp?id=194>
*, trimmed,cut into 1/4 inch pieces 1/2 lb * wax beans*, trimmed,cut into
1/4 inch pieces 4 * plum
tomatoes<http://www.recipezaar.com/library/getentry.zsp?id=119>
*, seeded,diced 1 * red bell
pepper<http://www.recipezaar.com/library/getentry.zsp?id=150>
*, seeded and diced 1 * yellow bell
pepper<http://www.recipezaar.com/library/getentry.zsp?id=150>
*, seeded and diced 1 small * red
onion<http://www.recipezaar.com/library/getentry.zsp?id=148>
*, finely diced 1 *
cucumber<http://www.recipezaar.com/library/getentry.zsp?id=235>
*, peeled,seeded and diced 3/4 cup * fresh cilantro
leaves<http://www.recipezaar.com/library/getentry.zsp?id=16>
* 1 * jalapeno pepper*, seeded and deveined,minced 2 tablespoons * extra
virgin olive oil
<http://www.recipezaar.com/library/getentry.zsp?id=495>* 2
tablespoons
* rice wine vinegar* 2 teaspoons *
salt<http://www.recipezaar.com/library/getentry.zsp?id=359>
*, plus 1 tbsp for blanching water 1 teaspoon * fresh ground black
pepper<http://www.recipezaar.com/library/getentry.zsp?id=337>
*
* 10-12 servings * Change size or
US/metric<http://www.recipezaar.com/60585#> Change
to: servings US Metric
* 15 minutes* 15 mins prep

1. Prepare ice bath for corn and beans.
2. Bring a pan of salted water to a boil.
3. Add corn and blanch until tender, about 6 minutes.
4. Remove from water and place into ice bath until thoroughtly cooled.
5. Using knife (or whatever nifty kitchen gadget you might have for
this) remove the kernels from the cobs place in a large bowl.
6. Next, add the cut green and wax beans to the boiling water and
blanch until tender, about 1 minute.
7. With slotted spoon, remove from water and place into ice bath.
8. When beans are cooled, drain and add them in with the corn.
9. Add remaining vetables to the corn and beans: tomatoes, red and
yellow peppers, onion, cucumber, cilantro, and jalapeno.
10. Mix well Add olive oil, vinegar, salt and pepper and toss to
combine.
11. I check the flavor and adjust seasoning if I need to.
12. Serve immediately, but it tastes great the next day too.

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Re: Famous Recipes - New Old Member, Dave's Sinfully Delicious SIN-amon rolls

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Wednesday, July 26, 2006

Famous Recipes - New Old Member, Dave's Sinfully Delicious SIN-amon rolls

Hi all,

I was told about this list earlier today, and I'm glad to be a member. I was a member of the old version, and I really missed it.

My first post will be the recipe that indirectly led me to meeting my wife, who I met through this list. Emjoy!

Dave

Dave’s Sinfully Delicious Sin-nammon Rolls

Two loaves of frozen bread dough (the stuff you can get at the supermarket – not sweet bread, just plain white bread)
Cinnamon
Brown Sugar
Butter (not margarine)
Chopped walnuts
Diced Apples

Raise the bread once according to package directions
Place the two raised loaves side by side, and roll them out, slightly overlapping them along the long edge to make one large piece approximately 3/8 inch thick.
Spread a nice healthy layer of butter across the entire rolled loaves.
Sprinkle a healthy portion of brown sugar over the entire surface.
Sprinkle cinnamon generously on top of the brown sugar
Spread chopped nuts and diced apples on top
Roll along the long axis
Cut the rolls in approximately 2 inch slices. One double bread loaf will make approximately 1 dozen large rolls
Let raise again according to package directions (approximately double size)
Bake at 375° until the tops are golden brown.

I smear a thick coating of cream cheese vanilla frosting over the top of the baked rolls. This is easy. Soften the cream cheese, and slowly blend in about 1/s tsp of white vanilla flavoring and enough confectioners sugar (several cups) and a little milk to moisten until the desires consistency is reached.



Now Available: Sometimes I Hear Voices
A New Poetry Collection
ISBN: 978-1-4116-8690-8

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Famous Recipes - Spicy Melon Salsa



_______________________________________

Spicy Melon Salsa

Ingredients
1/2 cantaloupe, halved, seeded, rind removed and melon diced (about
2-1/2 cups)
1 can (8 ounces) crushed pineapple in juice
1 medium-size sweet red pepper, cored, seeded and diced (3/4 cup)
2 scallions, trimmed and thinly sliced
1 jalapeno chile, seeded and finely chopped
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 tablespoons chopped fresh cilantro

Directions
1. In large bowl, gently toss together the cantaloupe, pineapple with
juice, peppers, scallions, jalapeno, lime juice, oil and cilantro.
Cover; refrigerate until ready to serve, or up to 2 days. Makes 16
servings (4 cups).

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Quotes Chicken Recipes

Famous Recipes - Recipes - Broccoli and Chicken Casserole

Recipes - Broccoli and Chicken Casserole

Source: Better Homes and Gardens

Prep: 30 min

Bake: 40 min

Ingredients

. 4 ounces dried medium noodles

. 2-1/2 cups chopped cooked chicken or turkey

. 1 10-ounce package frozen chopped broccoli, thawed

. 1/2 cup sliced green onions

. 1 10-3/4-ounce can condensed cream of mushroom soup

. 1/2 cup skim milk

. 1/2 cup shredded Swiss cheese (2 ounces)

. 1 teaspoon dried basil, crushed

. 1/8 teaspoon pepper

. Paprika

Directions

1. Cook noodles according to package directions. Drain well.

2. In a 2-quart casserole stir together noodles, chicken or turkey,
broccoli, and green onions.

3. In a medium mixing bowl stir together soup, milk, cheese, basil,
and pepper. Stir into noodle mixture.

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or
until heated through. Sprinkle with paprika. Makes 6 servings.

Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours.
Bake as above.

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Quotes Chicken Recipes

Tuesday, July 25, 2006

Famous Recipes - Mustard Rub



Mustard Rub

1 Tbs (15 ml) mustard seeds
1 Tbs (15 ml) celery seeds
1 Tbs (15 ml) dried thyme
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a small bowl. Press into meat before
grilling. Makes about 1/4 cup (60 ml).

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Quotes Chicken Recipes

Monday, July 24, 2006

Famous Recipes - Re: Ramen Shrimp Pouch


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Quotes Chicken Recipes

Famous Recipes - Peppery Grilled Potatoes


_______________________________________

Peppery Grilled Potatoes

Ingredients
1-3/4 pounds baking potatoes
2-3/4 pounds sweet potatoes
1 teaspoon each salt and pepper
Olive-oil cooking spray

Directions
1. Prepare grill or heat oven to 425 degrees F.

2. Peel baking and sweet potatoes; cut into 3/4-inch-thick wedges. Toss
baking potatoes with 1/2 teaspoon each salt and pepper in large bowl.
Coat with cooking spray.

3. Place baking potatoes on sheet of heavy-duty foil or meshed grill
rack placed directly on top of grill rack.

4. Grill or roast 20 minutes, turning.

5. Meanwhile, combine sweet potatoes, remaining 1/2 teaspoon each salt
and pepper in same bowl. Coat with spray. Add to baking potatoes. Grill
or roast 20 minutes longer or until fork-tender.

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Quotes Chicken Recipes

Famous Recipes - Recipes - Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette

Recipes - Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette

*Ingredients*

- 2 ripe California avocados peeled and seeded
- ½ Cup vegetable stock
- ½ Cup creme fraiche
- 1 jalapeno pepper, seeded
- 1 Tbsp chopped fresh cilantro
- lemon, juiced
- ¼ tsp minced shallot
- ½ tsp toasted cumin
- 1 Tbsp salt
- ½ Tbsp white pepper
- Smoked paprika tomato vinaigrette (click
here<http://www.avocado.org/recipes/view.php?recipe_id=1102>to view
the recipe for Smoked Paprika Tomato Vinaigrette)

*Instructions*

1. In food processor blend all ingredients. Strain if desired.
2. Serve in chilled soup bowl with garnish of Smoked Paprika Tomato
Vinaigrette.

http://famousrecipes.wordpress.com/
http://chickenrecipes.wordpress.com/
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http://chicken-recipes.blogspot.com/
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Quotes Chicken Recipes

Famous Recipes - Oven-Fried Potatoes

Oven-Fried Potatoes Recipe courtesy Food Network Kitchens Show: *How To
Boil Water<http://www.foodnetwork.com/food/show_bw/0,1976,FOOD_10227,00.html>
* Episode: * The Perfect
Hamburger<http://www.foodnetwork.com/food/show_bw/episode/0,1976,FOOD_10227_30636,00.html>

*3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried
3 tablespoons extra-virgin olive oil or a neutral tasting oil
2 teaspoons kosher salt
Pinch cayenne, optional<javascript:popup('http://images.scrippsweb.com/FOOD/2004/02/25/bw2b07_french_fries1_e.jpg',350,450)>Preheat
the oven to 450 degrees F.

Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges,
about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne
on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the
potatoes on a baking sheet in a single layer, so a cut side is in contact
with the pan, but evenly spaced so the potatoes aren't touching each other.
Bake until golden brown and cooked through, about 30 minutes. Slip a spatula
under the potatoes to turn them over and cook for 5 minutes more.

Transfer potatoes to a serving dish and serve immediately.
[image: Click here to view a larger
image.]<javascript:popup('http://images.scrippsweb.com/FOOD/2004/02/25/bw2b07_french_fries1_e.jpg',350,450)>

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Quotes Chicken Recipes

Famous Recipes - Recipes - The California Avocado Monte Cristo

Recipes - The California Avocado Monte Cristo

*Ingredients*

- 6 eggs, beaten
- 1/3 Cups milk
- ¼ tsp salt
- ¼ Cup mayonnaise
- 2 cloves garlic, chopped finely
- 8 slices firm white sandwich bread
- 2 California avocados, sliced
- 8 one-ounce slices roasted chicken or turkey
- 4 one-ounce slices jalapeno jack cheese
- ¼ Cup unsalted butter
- 1 Cup fruit salsa
- 4 fresh cilantro sprigs (optional)

*Instructions*

1. Beat together eggs, milk, and salt. Reserve.
2. Mix mayonnaise with garlic.
3. Spread 1/2 tablespoon on one side of each slice of bread.
4. Cover 4 slices of bread with avocado slices; top each with 2 slices
chicken or turkey and 1 slice of cheese.
5. Cover each with remaining slice of bread, spreadside down.
6. Diagonally cut each in half; reserve.
7. In a large frying pan, melt 2 tablespoons butter.
8. Meanwhile, dip 4 sandwich halves in egg, coating well.
9. Brown in hot butter, about 2 minutes per side.
10. Repeat with remaining sandwich halves.
11. Serve each sandwich with1/4 cup salsa.
12. Garnish with cilantro sprig.

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Quotes Chicken Recipes

Famous Recipes - Mediterranean Avocado Salad With Mint Vinaigrette

Mediterranean Avocado Salad With Mint Vinaigrette

*Ingredients*

- 1 medium head romaine lettuce, cut crosswise into 3/4-inch slices
- 1 ripe medium California avocado, seeded, peeled and sliced
crosswise
- 1 medium cucumber, peeled and cut into 1/2-inch cubes
- 1 small red onion, diced into 1/2-inch pieces
- 12 cherry tomatoes, cut in half
- Mint Vinaigrette (recipe follows)
- *Mint Vinaigrette:*
- In jar with lid, combine 3 tbsp. olive oil, 2 tbsp. white wine
vinegar, 1 tbsp. each lemon juice and chopped parsley, 1 teaspoon sugar, 1/2
tsp. dried, crushed mint leaves (or 1/2 tbsp. chopped fresh mint) and 1/8
tsp. salt. Shake well.

*Instructions*

1. In large salad bowl, combine romaine, avocado, cucumber, onion and
tomatoes; chill briefly.
2. To serve, toss with Mint Vinaigrette.

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Quotes Chicken Recipes

Famous Recipes - Thai-Curry Grilled Chicken, Green Peppercorn Pasta, Baby Vegetables, Avocado Lemon Sauce

Thai-Curry Grilled Chicken, Green Peppercorn Pasta, Baby Vegetables, Avocado
Lemon Sauce

*Ingredients*

- *Marinade*
- 4 Chicken Breasts
- 4 tsp Red Thai Curry Paste
- 1 Cup Grapeseed Oil
- *Pasta*
- 5 Eggs
- 1 Pound Flour
- 1 tsp Salt
- 1 tsp Ground Green Peppercorn
- *Sauce*
- 1 California Avocado
- Juice of 2 lemons
- 1 Cup White Wine
- 4 Shallots-diced
- 2 Garlic Cloves-chopped
- 1 tsp Olive Oil
- 2 Cups Chicken Stock
- 2 oz Butter
- 1 Cup Steamed Spinach
- *Vegetables*
- Your choice of vegetables.

*Instructions*

1. *Marinade*
2. Blend oil and paste.
3. Cover chicken for 24 hours.
4. *Pasta*
5. Blend ingredients in Cuisinart and let stand for 1 hour.
6. Roll flat and dust with flour.
7. Roll through pasta machine and blanch in boiling water.
8. Toss with olive oil and season.
9. *Sauce*
10. Sauté shallots and garlic.
11. Then add wine and reduce.
12. Add stock and reduce by half.
13. Blend mixture with spinach, butter, avocado, and strain.
14. Season with salt and pepper.
15. *Vegetables*
16. Cook vegetables as desired for four.

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Quotes Chicken Recipes

Famous Recipes - Shrimp and Scallop Ceviche, Grilled Avocado, Papaya Ginger Vinaigrette

Shrimp and Scallop Ceviche, Grilled Avocado, Papaya Ginger Vinaigrette

*Ingredients*

- *Shrimp and Scallop Ceviche*
- 8 U-15 Shrimp- peeled and devined, tail off, cut in ½, then quarter.
- 8 U-10 Scallops- cleaned and cut in ½, then quarter.
- 4 Limes-Juiced.
- 1 Roma Tomato, deseeded and diced.
- 1/8 bunch Cilantro-cleaned and chopped.
- 1 Jalapeno Pepper-deseeded and minced.
- ½ Red Onion-minced.
- 2 Red Radishes-small diced.
- 2 oz Extra Virgin Olive Oil
- Tabasco, to taste.
- Salt and Black Pepper, to taste.
- *Grilled Avocados*
- 4 California Avocados, cut in ½, deseeded and peeled.
- 2 Tbsp Olive Oil
- Salt and Pepper, to taste.
- *Papaya Ginger Vinaigrette*
- 1 Papaya-peeled, deseeded and diced.
- 2 tsp fresh ginger-peeled and minced.
- 1 oz Rice Wine Vinegar
- ½ Shallot-minced
- 1 Tbsp Dijon Mustard
- 3 oz Extra Virgin Olive Oil
- Salt and Pepper, to taste

*Instructions*

1. *Shrimp and Scallop Ceviche*
2. *Start by soaking shrimp and scallops in raw limejuice for about
ten minutes. *
3. *Then add all other ingredients and season. *
4. *Let the mixture marinate about 20 minutes before serving*
5. *Grilled Avocados*
6. *Place the avocados on a very hot grill. *
7. *To achieve perfect grill marks, place the top of the avocado at 11
o'clock. *
8. *After two minutes, lift the avocado with a spatula and place the
tip at 2 o'clock.*
9. *Cook for two more minutes. *
10. *Place 1/2 of an avocado on some greens in the center of the
plate, and fill with ceviche. *
11. *Garnish outside rim of plate with grilled avocados. *
12. *Drizzle with papaya ginger vinaigrette and garnish.*
13. *Papaya Ginger Vinaigrette*
14. *In a blender, mix all ingredients except oil. *
15. *When well blended, slowly add olive oil. *
16. *Adjust seasoning. *
17. *Drizzle around the plate. *

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Quotes Chicken Recipes

Famous Recipes - Chocolate Cherry Surprise

Chocolate Cherry Surprise
14 ladyfingers, split
1 envelope unflavored gelatine
1/2 cup cold milk
8 ounces cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup maraschino cherries, chopped
1/8 teaspoon almond extract
1/4 cup Hershey's® Cocoa
1 1/2 cups chilled whipping cream
Sweetened Whipped Cream
Maraschino cherries

Line a 9 x 5-inch loaf pan with aluminum foil. Place ladyfingers on bottom and sides of
foil-lined pan, cutting to fit where necessary. Set aside.

In small saucepan, sprinkle gelatine over milk. Let stand 2 minutes to softer. Over low
heat, cook, stirring constantly, until gelatine is completely dissolved, about 5 minutes.

In large mixer bowl, beat cream cheese, sugar and vanilla extract until smooth. Blend in
gelatine mixture; mix well. Remove 1/3 cup mixture to small bowl; stir in cherries and
almond extract. Add cocoa to remaining mixture in large bowl, blending well.

In small mixer bowl, beat whipping cream until stiff. Fold 1/2 cup whipped cream into
cherry mixture. Fold remaining whipped cream into chocolate. Spoon half of chocolate
mixture into prepared pan. Using large serving spoon, make deep depression down the length
of chocolate mixture in pan. Spoon cherry mixture into depression, mounding slightly.
Spoon in remaining chocolate mixture. Cover; refrigerate until set, about 4 hours.

To serve, unmold onto serving plate. Garnish with Sweetened Whipped Cream and maraschino
cherry.

Sweetened Whipped Cream
In small mixer bowl, beat 1/2 cup chilled whipping cream, 1 tablespoon confectioners'
sugar and 1/2 teaspoon vanilla extract until stiff.

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Quotes Chicken Recipes

Famous Recipes - Anthony's Fish Grotto Avocado, Shrimp and Crab Salad

Anthony's Fish Grotto Avocado, Shrimp and Crab Salad
2 California avocados, large, peeled and diced
(Note: Reserve 4 slices for garnish.)
1 cup celery, chopped
8 ounces creamy French dressing
8 ounces tartar sauce with pickles
8 ounces shrimp meat
8 ounces crab meat

Plate Garnish
4 red leaf lettuce leaves, large
8 cherry tomatoes
4 sprigs parsley
Paprika

Gently mix all ingredients. Divide evenly into four mounds. Form each mound into oval
avocado shape, and place on lettuce leaf-lined plate. Top each mound with one of the
reserved avocado slices. Sprinkle on paprika for color. Garnish side of mound with two
cherry tomatoes and parsley sprig.

Serve with warm Italian bread.

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Sunday, July 23, 2006

Famous Recipes - Mexican Jack Omelet

Mexican Jack Omelet
3 eggs
2 ounces Monterey jack/pepper jack cheese
1 tablespoon water or milk
Salt and pepper to taste

Place all ingredients in blender. Process on GRATE for about 10 seconds.

Over medium heat, melt a small pat of butter in a skillet. Pour omelet into skillet. Cook
until just set; then flip over and cook until done. Fold and serve.

Makes 1 omelet.

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Quotes Chicken Recipes

Re: Famous Recipes - Ramen Shrimp Pouch

This is a great recipe - thank you.

Jim

----- Original Message -----
From: Kimberly :-)
To: Alton_Brown_GoOd_eATs@yahoogroups.com ; world-famous-recipes@yahoogroups.com
Sent: Saturday, July 22, 2006 11:31 AM
Subject: Famous Recipes - Ramen Shrimp Pouch

Ramen Shrimp Pouch Recipe courtesy Alton Brown

*2 packages Ramen noodles *
*1/2 cup dried mushrooms, chopped *
*20 large raw shrimp, peeled and deveined *
*1/2 cup finely chopped onion *
*1/2 cup sliced scallions *
*1/2 teaspoon red pepper flakes *
*1/2 teaspoon kosher salt *
*1 quart vegetable broth *
*1/2 cup mirin *
*1/4 cup soy sauce *
*4 teaspoons sesame oil *

*Special equipment: 4 (18-inch) squares aluminum foil *
Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum
foil. Stack the following ingredients on top of noodles, in this order:
mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull
sides and corners of pouch up to form a small basket shape leaving an
opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil.
Distribute liquid evenly among packs. Press foil together, leaving a small
opening to allow steam to escape. Place on cookie sheet and bake in oven for
15 minutes. Serve immediately.

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http://www.recipesrecipe.com/
http://www.worldfamousrecipes.com/index.php/recipes/
Yahoo! Groups Links

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Quotes Chicken Recipes

Famous Recipes - Cream of Wheat Cereal

Cream of Wheat Cereal
3 cups uncooked cracked bulgur wheat
1/2 cup wheat germ

Grind wheat by placing 1/4 cup at a time in blender or food processor. Process until the
wheat is powdered. Store powder in an airtight container on the shelf or in the
refrigerator or freezer in warm weather for up to 60 months.

To use, combine 3 1/2 tablespoons of powdered wheat with 11/2 cups cold milk in a
saucepan. Add a dash of salt and quickly bring the mixture to a boil, stirring constantly.
Lower the heat and simmer for 5 minutes; remove from heat, cover, and let sit for a few
minutes before serving.

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Quotes Chicken Recipes

Famous Recipes - Giardiniera Vegetable Lasagna

Giardiniera Vegetable Lasagna [image: Recipe
Photo]<http://www.recipezaar.com/recipe/gallery.php?rid=117371>
*SAUCE*
6 cups * giardineira*, sauce recipe # 102470 (for Pasta) 1/4 cup * tomato
paste <http://www.recipezaar.com/library/getentry.zsp?id=393>* *CHEESE*
2/3 cup * feta cheese<http://www.recipezaar.com/library/getentry.zsp?id=26>
*, crumbled 3 1/3 cups * mozzarella
cheese<http://www.recipezaar.com/library/getentry.zsp?id=746>
*, grated *BECHAMEL*
1 1/2 cups * milk <http://www.recipezaar.com/library/getentry.zsp?id=360>
* 1 cup * cream* or *
half-and-half<http://www.recipezaar.com/library/getentry.zsp?id=445>
* 1 pinch * white
pepper<http://www.recipezaar.com/library/getentry.zsp?id=337>
* 1 pinch * thyme <http://www.recipezaar.com/library/getentry.zsp?id=348>
* 1 pinch * nutmeg<http://www.recipezaar.com/library/getentry.zsp?id=333>
* 1 pinch * basil <http://www.recipezaar.com/library/getentry.zsp?id=317>
* 3 tablespoons *
butter<http://www.recipezaar.com/library/getentry.zsp?id=141>
* 1/3 cup * flour <http://www.recipezaar.com/library/getentry.zsp?id=64>*,
plus 1 tablespoon *
flour<http://www.recipezaar.com/library/getentry.zsp?id=64>
* 1/3 cup * parmesan
cheese<http://www.recipezaar.com/library/getentry.zsp?id=467>
*, plus 1 tablespoon * parmesan
cheese<http://www.recipezaar.com/library/getentry.zsp?id=467>
* 3 tablespoons * romano
cheese<http://www.recipezaar.com/library/getentry.zsp?id=496>
* *NOODLES*
12 * cooked noodles* *TOPPING*
1/4 cup * unseasoned breadcrumbs* 2 tablespoons * parmesan
cheese<http://www.recipezaar.com/library/getentry.zsp?id=467>
* 1 teaspoon very finely chopped *
parsley<http://www.recipezaar.com/library/getentry.zsp?id=171>
*
* 8-10 servings * Change size or
US/metric<http://www.recipezaar.com/117371#> Change
to: servings US Metric
*1 hour 40 minutes* 40 mins prep

1. Mix together mozzarella and feta cheeses and set aside.
2. To make bechamel sauce:heat milk, cream, and spices together in
microwave safe bowl and heat until near boil.
3. Melt butter in large saucepan.
4. Add flour and cook for 2 minutes on medium-low heat.
5. Gradually stir in hot milk and cream mixture.
6. Raise heat to medium-high and continue stirring until mixture is
smooth and thick, about 5 minutes.
7. Add Parmesan and Romano cheeses and whisk until smooth.
8. To make topping: mix together bread crumbs, Parmesan, and parsley.
9. TO ASSEMBLE AND BAKE:.
10. Preheat oven to 400 degrees.
11. Spread 3 tablespoons of the Giardiniera Sauce in bottom of 9x13
pan.
12. Put in one layer of lasagne noodles.
13. Spoon on 3 cups of sauce.
14. Spread a scant cup of the bechamel across the sauce in two
diagonals (no need to spread evenly at this point).
15. Top with 2 cups of cheese mixture.
16. Lay on another layer of lasagne noodles and repeat, using same
amounts of sauce, bechamel, and cheese.
17. Top with last layer of noodles, and with fingertips, press lightly
to distribute bechamel smoothly in the layers (use every bit of white sauce
in pan).
18. Using long narrow metal spatula, "frost" top layer of noodles with
remaining bechamel.
19. Be sure to compleately cover noodles so that they do not dry out
in baking.
20. Sprinkle evenly with bread crumb mixuture.
21. Bake lasagna at 400 degrees for about 60 minutes or until sauce
bubble around the edges and top is nicely browned.
22. If top browns too quickly, cover with foil.
23. If baking lasange straight from the freezer, add about 20 minutes
to cooking time.
24. Once out of oven, let lasagne set up for about 20 minutes before
cutting.
25. Serves 8-10.

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Quotes Chicken Recipes

Famous Recipes - Pan-Roasted Broccoli

Pan-Roasted Broccoli
Pan-roasting broccoli results in a carmelized flavor, a completely different
taste using broccoli, salt, and pepper.[image: Recipe
Photo]<http://www.recipezaar.com/recipe/gallery.php?rid=155018>
3 tablespoons * water<http://www.recipezaar.com/library/getentry.zsp?id=459>
* 1/4 teaspoon * salt<http://www.recipezaar.com/library/getentry.zsp?id=359>
* 1/8 teaspoon *
pepper<http://www.recipezaar.com/library/getentry.zsp?id=337>
* (I used garlic pepper blend) 2 tablespoons * vegetable oil* 1 1/4 lbs
* broccoli <http://www.recipezaar.com/library/getentry.zsp?id=206>*,
separated into small florets, and stems, sliced (about 5 cups florets and
3/4 cup stems in total)
* 4 servings * Change size or US/metric
<http://www.recipezaar.com/155018#> Change
to: servings US Metric
* 15 minutes* 10 mins prep

<http://www.recipezaar.com/members/premium?msg=noads>
[image: Click
Here]<http://www.burstnet.com/ads/ad7927a-map.cgi/ns/v=2.0S/sz=300x250A/>

1. Stir water, salt, and pepper together in small bowl, til salt
dissolves.
2. In a large skillet, heat oil over medium high then add the broccoli
stems in an even layer.
3. Don't stir for about two minutes until they get light browned.
4. Add the florets and toss to combine and don't stir for another two
minutes, until they just begin to brown.
5. Add water spice mixture and cover pan with lid, cooking for two
minutes.
6. Uncover and cook until desired doneness.
7. Note: I eyeballed my broccoli measurements and it worked fine. I
did add a little water to mine.

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Quotes Chicken Recipes

Famous Recipes - Salad of ginger, noodles and tuna

*Salad of ginger, noodles and tuna*
[image: Salad of ginger, noodles and tuna]
200 g of dried somen noodles
1 teaspoon of sesame oil
1 tablespoon of vegetable oil
2 tablespoons of limejuice
1 teaspoon of wasabi paste
1/4 cup of pickled ginger, drained
1/4 cup of chives, finely chopped
375 g of sashimi tuna
black peppercorns
soy sauce and wasabi waste, combined to form a sauce, for serving

Put the noodles in a pan of boiling water and cook for 2 minutes or until
soft. Drain, place under running water and drain again. Combine the sesame
oil, vegetable oil, lime juice and wasabi paste, and pour over the noodles.
Add the ginger and chives, and mix. Press the tuna pieces in wasabi paste to
coat and fry in a non-stick pan over high heat for 1 minute on all sides.
Remove and slice finely.

To serve, arrange noodles in individual bowls and place the tuna on top.
Accompany with a sauce of wasabi paste and soy sauce.

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Saturday, July 22, 2006

Famous Recipes - Recipes - Tamale Pie Recipe

Recipes - Tamale Pie Recipe

A school cafeteria favorite from the 1950s.

1 pound sausage
1 can whole kernel corn
1 (No. 2) can tomatoes
1/2 cup melted margarine
3 tablespoons chili powder
1 teaspoon salt
1 cup milk
1 egg
Chopped ripe olives (optional)

Brown sausage. Combine ingredients and bring to a boil. Remove and add 2 cups yellow
cornmeal. Bake in a greased casserole for 45 minutes at 350 degrees F

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Famous Recipes - Recipes - Strawberry Cheesecake in a Glass

Recipes - Strawberry Cheesecake in a Glass
1 pint strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons granulated sugar
8 ounces cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 cup whipped topping
1 cup graham cracker crumbs

In bowl, toss strawberries with jelly or 2 tablespoons sugar; cover and set aside.

In mixer bowl, beat cheese, milk, juice and 2 tablespoons sugar until smooth; fold in
whipped topping. Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed
glasses. Top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese
mixture, then the remaining crumbs and strawberries, dividing equally. Serve immediately
or cover and refrigerate up to 6 hours.

Makes 4 servings.

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Famous Recipes - Ramen Shrimp Pouch

Ramen Shrimp Pouch Recipe courtesy Alton Brown

*2 packages Ramen noodles *
*1/2 cup dried mushrooms, chopped *
*20 large raw shrimp, peeled and deveined *
*1/2 cup finely chopped onion *
*1/2 cup sliced scallions *
*1/2 teaspoon red pepper flakes *
*1/2 teaspoon kosher salt *
*1 quart vegetable broth *
*1/2 cup mirin *
*1/4 cup soy sauce *
*4 teaspoons sesame oil *

*Special equipment: 4 (18-inch) squares aluminum foil *
Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum
foil. Stack the following ingredients on top of noodles, in this order:
mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull
sides and corners of pouch up to form a small basket shape leaving an
opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil.
Distribute liquid evenly among packs. Press foil together, leaving a small
opening to allow steam to escape. Place on cookie sheet and bake in oven for
15 minutes. Serve immediately.

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Famous Recipes - Recipes - Grilled Artichoke Hearts

Recipes - Grilled Artichoke Hearts
Yield: 4 servings

1 quart water
2 tablespoons olive oil, plus additional for brushing the artichokes
5 thin lemon slices, seeded
3 medium garlic cloves
3 thyme sprigs
8 small artichokes, outer leaves removed, stems and tops trimmed, halved
Juice of 1 lemon
Sea salt

Preheat the grill to medium or prepare a charcoal fire.

Combine the water, olive oil, lemon slices, garlic and thyme in a large saucepan. Bring to
a boil over high heat. Add the artichokes. Return to a boil. Reduce the heat and simmer,
until the artichokes are tender, about 10 minutes. Drain in a colander. Brush the
artichokes with olive oil and set on the grill. Cook until lightly browned, about 3
minutes. Sprinkle with the lemon juice and sea salt.

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Famous Recipes - Recipes - Luau Pork Teriyaki

Recipes - Luau Pork Teriyaki
Posted by Shellie Tow at recipegoldmine.com April 29, 2001

1 1/2 pounds pork, lean boneless
1 cup pineapple, sliced in syrup
1/2 cup teriyaki sauce
1/4 green onion, finely chopped
1/2 teaspoon ground ginger
1/4 garlic powder
1 cup raw rice

Cut pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend
syrup, teriyaki sauce, green onions, ginger and garlic powder. Pour over pork and
pineapple. Cover and refrigerate at least 1 hour.

Meanwhile, cook rice according to package directions and prepare grill. Remove pork from
marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until
completely cooked.

Pour pineapple and remaining marinade into large skillet. Bring to a boil. Remove from
heat and serve pork with sauce and pineapple over rice.

Yield: 4 servings

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Famous Recipes - Recipes - Beer Can Chicken Recipe

Recipes - Beer Can Chicken Recipe

Beer Can Chicken

Ingredients
2 teaspoons packed brown sugar
2 teaspoons paprika
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1 12-ounce can beer
1 3 1/2- to 4-pound whole broiler-fryer chicken
2 tablespoons butter or margarine, softened
1 lemon wedge

Directions
1. For rub, in a small bowl combine brown sugar, paprika, salt, dry
mustard, pepper, thyme, and garlic powder. Discard about half of the
beer from the can. Add 1 teaspoon of the spice mixture to the half-empty
can (beer will foam up).

2. Remove neck and giblets from chicken. Sprinkle 1 teaspoon of the rub
inside the body cavity. Rub the outside of the chicken with butter and
sprinkle with the remaining rub.

3. Hold the chicken upright with the opening of the body cavity at the
bottom and lower it onto the beer can so the can fits into the cavity.
Pull the chicken legs forward so the bird rests on its legs and the can.
Twist wing tips behind back. Stuff the lemon quarter in the neck cavity
to seal in steam.

4. For a charcoal grill, arrange medium-hot coals around a drip pan.
Test for medium heat above pan. Stand chicken upright on grill rack over
drip pan. Cover and grill for 1-1/4 to 1-3/4 hours or until chicken is
no longer pink (180 degrees F in thigh muscle). If necessary, tent
chicken with foil to prevent overbrowning. (For a gas grill, preheat
grill. Reduce heat to medium. Adjust for indirect cooking. If necessary,
remove upper grill racks so chicken will stand upright. Grill as above.)
Remove chicken from grill, holding by the can. Cover with foil; let
stand for 10 minutes. Use a hot pad to grasp can and heavy tongs to
carefully remove the chicken. Makes 4 to 6 servings.

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Friday, July 21, 2006

Famous Recipes - A few Recipes for ya

Table of Contents:

Company’s Coming Pork Roast Apache Bread Beef Stroganoff Casserole Warm Steak & Potato Salad Grape Salad Baked Sweet Onion Spread Poppyseed Dressing Eggs Suisse à la East Texas

_______________________________________

Company's Coming Pork Roast 10 servings.

1 (2.5 lb) Boneless Pork Roast 1/2 Cup Honey Mustard 3 Tbs Prepared Horseradish 2 Tbs Brown Sugar 2 Cans (16 oz) Peach Halves, drained 2 Tbs Brown Sugar 1 tsp Ground Cinnamon 2 Tbs Butter

Heat oven to 350 degrees. Place roast in shallow roasting pan and roast for 45 minutes.

Meanwhile, in small bowl mix together Glaze ingredients. Place peach halves in shallow baking dish, cut side up. Sprinkle peaches with combined 2 tablespoons brown sugar and cinnamon; dot with butter. Spread Glaze over surface of roast and continue to roast for 20-30 more minutes, until internal temperature, measured with a meat thermometer, reads 155 degrees F.

Place peaches in oven for 15 minutes to heat through. Remove roast from oven and let rest 10 minutes. Slice roast and serve surrounded by peaches. _______________________________________

APACHE BREAD

1 9-inch round loaf of bread (any round, hard loaf) 16 oz grated sharp Cheddar cheese 8 oz cream cheese, softened 8 oz dairy sour cream 1/2 cup minced green onion, white and green part 1-2 tsp Worcestershire sauce 2 -- 4.5 oz cans chopped green chilies 1 cup chopped cooked ham

Cut the top off the bread and scoop out the inside, leaving about a half-inch shell on all sides and bottom. Reserve top and scooped insides and set aside. Combine, cheddar, cream cheese, sour cream, green onion, Worcestershire, green chilies and ham; mix well. This will be a very stiff mixture. Fill the hollow bread with the cheese mixture; replace the top and place, uncovered, on a cookie sheet. Bake in a 350*F oven for 1 hour and 10 minutes. Guests can use the removed bread for dipping as well as corn chips or tortillas chips. Tear off the sides of the bread and eat it as the level of the dip lowers. _______________________________________

Beef Stroganoff Casserole

1 lb Ground beef 1 can Cream of mushroom soup; condensed 8 oz Sour cream 1 can (small) black olives; sliced 1 can (small) mushroom stems and pieces 12 oz Egg noodles

Cook egg noodles according to directions and set aside. Cook ground beef until it is no longer pink. Drain off grease. Add soup, sour cream, olives, mushrooms, and noodles and cook until heated through. serves 4 _______________________________________

Warm Steak & Potato Salad

1 pound small red-skin potatoes 3 strips bacon, cooked and crumbled 1 small red onion, chopped 1 pound boneless sirloin, cut into thin strips 1/4 tsp. salt 5 Tbsp. honey 5 Tbsp. apple cider vinegar 1/2 tsp. cornstarch mixed with 1/2 tsp. cold water 1 bag (6 oz.) baby spinach 1 cup grape tomatoes, halved

Place potatoes in a medium-size saucepan and cover with cold water. Salt lightly. Bring to a boil and simmer 15 to 20 minutes until tender.

Meanwhile, cook bacon in a large nonstick skillet until crisp. Remove to paper towels. Add onion to drippings and cook 3 minutes. Add sliced steak and salt. Cook 2 more minutes until steak is no longer pink. Remove steak and onions to a plate and keep warm.

Add honey and vinegar to skillet; cook over medium heat 2 minutes. Add cornstarch mixture; cook for 30 seconds. Remove from heat.

Drain pototoes, run under cold water. Cut into quarters and place in bowl along with the crumbled bacon and steak-onion mixture. Add baby spinach, warm honey cider-vinegar dressing and tomatoes. Toss gently.

377 calories; 9 g fat (3 g saturated); 32 g protein; 42 g carbohydrate; 4 g fiber; 349 mg sodium; 81 mg cholesterol _______________________________________

Grape Salad

2 # each red and green seedless grapes, washed and 'de-stemmed' Mix well: 8 oz. sour cream 8 oz. cream cheese (low fat is OK for both of these) 1/2 c. sugar (Splenda is fine) 1 1/2 tsp. almond extract 1 tsp. vanilla Fold grapes into above mixture and put in serving bowl.

Topping: 1/2 cup brown sugar 1/2 cup coconut 1/2 cup chopped pecans Mix together and sprinkle over salad.

Refrigerate until you serve it. _______________________________________

Baked Sweet Onion Spread

2 small sweet onions, chopped - about 2 cups 1 1/2 cup mayonnaise 1 1/2 cup shredded Swiss cheese

Mix together and spread in ungreased pie pan. Bake at 350 for 25 to 30 minutes. Serve with crackers or tortilla chips. _______________________________________

POPPYSEED DRESSING

1/3 cup sugar 2 tbsp vinegar 1 tbsp lemon juice 1/2 tsp salt 1/2 tsp dry mustard 1/2 cup vegetable oil 1 tbsp poppy seed

Mix sugar, vinegar, lemon juice, salt, and mustard in 1-quart bowl. Gradually add oil, beating with electric mixer or hand beater until thick and smooth; stir in poppy seed.

Cover and refrigerate at least 2 hours. Makes 3/4 cup dressing. _______________________________________

EGGS SUISSE à la EAST TEXAS

1 T. Butter 1/2 C. Heavy Cream 2 Large Eggs 2 T. Grated Cheese (Swiss or Cheddar) 2 Pieces Buttered Toast 2 Slices Swiss Cheese 2 Slices Cooked Ham Salt, Black and/or Cayenne Pepper (to taste)

In a small omelet pan over medium heat, melt 1 T. Butter. When the butter is melted and just sizzling add 1/2 C. Heavy Cream. When the cream is warm, but not boiling, individually crack the eggs into a saucer and carefully slip them into the pan, one at a time. Sprinkle with Salt, Black Pepper and/or Cayenne Pepper to taste. Reduce heat a bit as you want eggs to cook slowly.

In the meantime, turn oven broiler to high. In a toaster toast 2 slices of bread of your choice. When toasted to your liking remove and butter generously. Place 1 slice of Swiss Cheese and 1 slice of Ham on each piece of buttered toast.

When broiler is hot place toast pieces (with ham and cheese slices) under broiler and cook until ham begins to brown just a bit and cheese melts around the edges – you can't see the cheese very well since it is covered with the ham, but the edges should be visible. Turn broiler off and leave in oven with door ajar until ready to use.

Cook eggs slowly until the whites are nearly firm. Sprinkle 2 T. grated cheese on top of eggs and continue to cook until whites are firm. You want the eggs done, but not cooked to the point of being rubbery, and the yolk should still be runny.

To serve, place 1 egg over each piece of toast, and pour cream from the pan over the eggs. The cream will have thickened and be like a sauce. Serve immediately.

This is divine. While it is not a traditional East Texas dish, the ingredients are definitely East Texas staples – and I know that my grandmother would have pronounced this dish acceptable – my grandmother who believed that to properly scramble an egg you needed to use almost as much butter as egg!

(Designed for a small omelet pan, about 8"across the top, nonstick preferable. You could use any small skillet, but a true omelet pan is easier. With a slightly larger skillet or pan the recipe could be doubled, though I would not use a full C. of Heavy Cream, you don't want the eggs completely covered.)

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Quotes Chicken Recipes

Famous Recipes - Recipes - Pie Recipes - Tropical Strawberry Pie Recipe

Recipes - Pie Recipes - Tropical Strawberry Pie Recipe

Ingredients
2 cups fresh strawberries
1/2 cup sugar
4 teaspoons cornstarch
1/4 cup water
1 4-serving-size package regular coconut cream pudding mix
1-1/2 cups milk
1 8-ounce can pineapple tidbits, drained
1 9-inch baked pastry shell
Sweetened whipped cream
Toasted shredded coconut

Directions
1. In a food processor or blender, place 1 cup of the strawberries. Cover and process or blend till finely chopped.

2. In a small saucepan, combine sugar and cornstarch. Stir in chopped strawberries and water. Cook and stir over medium heat till thickened and bubbly; cool.

3. Prepare pudding mix as directed on package using 1 1/2 cups milk. Stir in pineapple and pour into pastry shell. Halve remaining strawberries and arrange over the filling in 2 to 3 rows around the outer edge of the pie. Top pie with strawberry mixture. Loosely cover and chill 3 hours or till firm. Top each serving with whipped cream and toasted coconut. Makes 8 servings.

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Famous Recipes - Chicken Saltimbocca Recipe--Maybe a repeat recipe post

Chicken Saltimbocca Recipe

Giada De Laurentiis brings Everyday Italian to Rebecca's Garden, with an
easy and delicious recipe for Chicken Saltimbocca.

*Ingredients*
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

*Instructions*

Place the chicken cutlets flat on the work surface. Sprinkle the chicken
with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach
with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of
oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle
the Parmesan evenly over each.

Beginning at the short tapered end, roll up each chicken cutlet as for a
jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high
heat.

Add the chicken and cook just until golden brown, about 2 minutes per side.

Add the chicken broth and lemon juice, and scrape the browned bits off the
bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce
the heat to medium.

Cover and simmer until the chicken is just cooked through, about 8 to 10
minutes.

Transfer the chicken to a platter. Simmer the cooking liquid over high heat
until it is reduced to about 2/3 cup, about 5 minutes.

Season the cooking liquid with salt and pepper, to taste. Remove toothpicks
from the chicken.

Drizzle the reduced cooking liquid over the chicken and serve immediately.

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Thursday, July 20, 2006

Famous Recipes - Chile Verde For A Crowd

This recipe will serve 16 - 23 people depending on what else you are
serving.

This would be a *great* dish to take to, or serve at, a *party.*

Chile Verde For A Crowd
------------------------------
------------------------------

- 8 - 9 pounds of pork butt
- 3 tbsp. sea salt
- 4 tbsp cumin
- 1 large green bell pepper, remove the seeds, chop, then puree in
blender, add a little water if needed to puree.
- 2 small tomatillos, husked and washed, add to green bell pepper and
puree in blender
- 3 large tomatoes, chopped
- 9 - 10 whole chili Ortega's, chopped fine
- 2 onions finely chopped
- 3 - 4 garlic cloves, minced
- 2 tbsp olive oil
- 4 potatoes, peeled and cut into 1 -inch chunks
- 2-3 tbsp canola oil

------------------------------
------------------------------

*Trim* as much fat off of the pork as you possibly can. Cut the pork
into 1 - 2 inch size chunks.

Heat a large frying pan with canola oil over *medium high* heat.
A Quick Tip*Coat* the pork with flour. The *easiest* way I have found
to do this is by adding 1/2 cup of flour or more to a *zip lock
bag.*Add the chunks of pork and
*seal* the bag *tightly.* *Shake* it up to coat the meat.

Add the flour coated meat, a *few pieces* at a time, to the frying pan
and brown. Because you are browning about 7lbs of pork (minus the fat) you
will have to do several batches.

When you remove the browned meat, place it in the pot you will use to
cook the chile Verde recipe in.

I use a 10 quart stock pot.

Once all the meat is browned, fill the stock pot with water about *3
inches* over the meat.

Add:
- salt
- cumin
- pureed bell pepper
- pureed tomatillos
- chili Ortega's
- tomatoes

Place on *low heat.*

In another frying pan, add the olive oil and onion and *sauté* until
the onion is *golden brown,* about 35 -45 minutes.

*Start* out with the heat on *medium high* and once the onion starts
cooking, turn the heat down to *low.*

*Stir frequently.*

The onions will *cook down* to approximately *1/3* of what you started
out with and turn a nice *golden brown.* This is going to give this
recipe some *wonderful rich flavor* you would miss out on otherwise.

*3 minutes* before the onions are done, add the minced garlic to the
onion *stirring frequently* to make sure the garlic doesn't burn.

When done, add to the stock pot.

*Partially* cover and simmer on *low* for *3 hours.*

Stir occasionally.

Add the *potatoes* after 2 1/2 hours of cooking.

Some people like to add some peppers or chili pepper to their chile
Verde recipes and that's fine if you like it a little *spicier.* Feel
free to spice it up!

Chile Verde recipes are *terrific* served with *warm* flour tortillas
and beans and rice.

This recipe will keep *several days* in the refrigerator and several
weeks in the *freezer.*

This is one of the *tastiest* Chile Verde recipes I have ever found.
Enjoy!

------------------------------

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Famous Recipes - Recipes Tomato Carrot Muffins Recipe

Recipes Tomato Carrot Muffins Recipe

1-1/2 cups Bisquick Reduced Fat Baking Mix
1 tsp dried parsley flakes
1/4 cup Sugar Twin or Sprinkle Sweet
1/4 cup (3/4 oz) grated Kraft Fat Free Parmesan Cheese
6 tbsps skim milk
2 tsps vegetable oil
1 egg or equivalent in egg substitute
3/4 cup chopped fresh tomatoes
1/4 cup finely shredded carrots

Preheat oven to 400 degs F. Spray a muffin tin with butter-flavored
cooking
spray or line with paper liners. In a large bowl, combine baking
mix, parsley

flakes, Sugar Twin and Parmesan cheese. In a small bowl, combine
skim milk,
vegetable oil and egg. Add milk mixture to baking mix mixture. Mix
gently
just
to combine. Stir in tomatoes and carrots. Fill 8 muffin wells 3/4
full. Bake
15 to 18 minutes or until muffins are done. Place pan on a wire
rack and
allow to cool 5 minutes. Remove muffins from pan and continue
cooling on a
wire
rack.

Serves 8
124 Calories;4g Fat;4g Protein;18g Carbs;301mg Sodium;1g Fiber

Hint: Fill unused muffin wells with water. It protects the muffin
tin and
ensures even baking.

Arthritis Cookbook

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Famous Recipes - Recipes - Hamburger Roundup Recipe

Recipes - Hamburger Roundup Recipe

Serves 4

4 oz uncooked shell elbow macaroni
1 lb.lean ground beef (96% fat free)
8 oz frozen pepper-onion stir-fry, thawed
1/3 cup ketchup
1/4 cup pasta water
1/4 tsp salt

Cook macaroni according to pkg directions, omitting any salt or fat.

Meanwhile, heat a 12 inch nonstick skillet over high heat. Add beef
and cook
3 minutes or until no longer pink. Add stir-fry and cook 3 minutes
or until
onions are tender, stirring constantly. Stir in ketchup, remove the
skillet
from heat, and cover to keep warm.

When macaroni is cooked, add pasta warter, drained macaroni, and
salt to the
beef mixture. Stir and serve.

Calories 272;Fat 4g;Chol 58mg;Sodium 422mg;Carbs 30g;Fiber
2g;Protein 28g
Exchanges: 1-1/2 Starch;3 Very Lean Meat;1 Vegetable

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Famous Recipes - Recipes - Hearty Tuna Casserole

Recipes - Hearty Tuna Casserole

3 cup wide noodles
12 oz tuna in water, canned drained and flaked
1 cup shredded zucchini
3/4 cup light sour cream
1 celery rib thinly sliced
1/4 cup chopped onion
1/4 cup light mayonnaise
2 tsp mustard
1/2 tsp thyme
1/4 tsp salt
1 cup shredded lowfat mozzarella cheese
1 medium tomato chopped

Cook noodles according to package directions; drain. In a
bowl, combine the noodles, tuna, zucchini, sour cream, celery,
onion, mayonnaise, mustard, thyme, and salt; mix well. Spoon
1/2 into 2 quart baking dish coated with cooking spray.
Sprinkle with 1/2 of cheese. Repeat layers. Top with
tomatoes. Cover and bake at 350 degrees F for 30-35 minutes.
Uncover, bake 5 minutes longer.

Serves 6
236 Calories;7g Fat;24g Protein;19g Carbs;51mg Chol;470mg Sodium;1g
Fiber

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Wednesday, July 19, 2006

Famous Recipes - Pomegranate Yogurt Dip/Guacamole/California Stuffed Chillies and more recipes


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Famous Recipes - Recipes - Italian Recipes - Italian Butter and Tomato Sauce Recipe

Recipes - Italian Recipes - Italian Butter and Tomato Sauce Recipe(Sugo al Burro e Pomodoro)

2 cans (15 oz, 425 g each) whole peeled tomatoes, chopped,
with their liquid
6 Tbs (90 ml) butter
1 onion, halved
Salt and freshly ground pepper to taste

Combine all the ingredients in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer uncovered until
all the liquid has evaporated, 30 to 45 minutes. Discard the
onion before serving. Makes enough to dress 1 pound (450 g)
dried pasta.

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Famous Recipes - Recipes - Panini Recipes - Easy Meatball Panini Recipe

Recipes - Panini Recipes - Easy Meatball Panini Recipe
_______________________________________

Easy Meatball Panini

Ingredients
1 1-pound package frozen Italian-style cooked meatballs (16 to 32
meatballs)
1 8-ounce can pizza sauce or 1 cup bottled pasta sauce
1/2 cup water
4 ciabatta rolls or hoagie buns
4 slices provolone cheese or mozzarella cheese (4 ounces)
8 large fresh basil or spinach leaves (optional)

Directions
1. Preheat the broiler. In a large saucepan combine meatballs, pizza
sauce, and water. Heat until sauce bubbles. Cover and cook over
medium-low heat for 10 minutes or until heated through, stirring
occasionally.

2. Meanwhile, cut a thin slice from the tops of rolls; hollow out roll
leaving a 1/4- to 1/2-inch-thick shell. (Discard or save bread from
rolls for another use.) Place hollowed-out rolls and roll tops, cut
sides up, on a baking sheet. Broil 3 to 4 inches from the heat for 1 to
2 minutes or until lightly toasted. Remove roll tops from baking sheet.

3. Spoon meatballs and sauce into toasted rolls. Top with cheese. Broil
about 1 minute more or until cheese melts. To serve, place basil or
spinach leaves on top of cheese and replace roll tops.

4. Makes 4 sandwiches

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Famous Recipes - Recipes - Mexican Turkey Sandwiches

Mexican Turkey Sandwiches
Serves 6

2/3 cup light cream cheese, softened
1/4 cup chopped onion
1/4 cup no-salt-added salsa
2 tbsps chopped ripe olives
6 (6 inch) flour tortillas
10 ozs thinly sliced smoked turkey breast
6 tbsps no-salt-added salsa
1/2 cup (2 oz) shredded fat-free cheddar cheese
1 cup thinly sliced curly leaf lettuce

Beat cream cheese at medium speed of a mixer until smooth. Add next
3
ingredients; stir well. Spread cream cheese mixture evenly over
tortillas;
top
evenly with turkey, salsa, cheese, and lettuce. Roll up tortillas
jelly-roll
fashion. Wrap sandwiches individually with plastic wrap; chill at
least 2
hours.

213 Calories;8g Fat;43mg Chol;738mg Sodium;18g Carbs;1g Fiber;19g
Protein

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Tuesday, July 18, 2006

Famous Recipes - Recipes - Chicken Pot Pie

Recipes - Chicken Pot Pie Recipe

1/3 cup plus 1-1/2 tbsps all-purpose flour, divided
Salt to taste
2 tbsps butter or margarine
2 tsps water
2 tsps vegetable oil
1 cup coarsely chopped celery
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped carrot
1 clove garlic, minced
1 cup chicken or vegetable broth
2 cups cubed cooked chicken
1/4 cup fresh or frozen peas
1/4 cup chopped fresh parsley
2 tbsps snipped fresh dill
1/8 tsp ground black pepper

Preheat the oven to 375 deg F. In a medium bowl, mix together 1/3
cup of
the flour and salt, if using. Using a party cutter or two sharp
knives, cut the butter into the flour mixture until mixture
resembles
coarse cornmeal. Sprinkle the water over the surface of the flour
and
stir until mixture forms a ball. Cover and chill 20 minutes. In a
large nonstick skillet, heat the oil over medium-high heat. Add the
celery, mushrooms, onion, zucchini, carrot and garlic; cook,
stirring, until vegetables are slightly softened, about 3 minutes.
Stir in the remaining 1-1/2 tablespoons flour until absorbed. Stir
in
the broth; cook, stirring, until mixture had thickened. Stir in the
chicken, peas, parsley, dill, pepper and additional salt, if using.
Spoon into a 1-1/2 quart baking dish (a casserole or souffle dish
works well). Roll the dough out between two pieces of wax paper
until
1 inch larger than the circumference of the baking dish. Lift
carefully and place over chicken mixture. Prick with a fork to
vent.
Bake 40 minutes or until the crust is golden and the filling is
heated through.

Serves 4
287 Calories;12g Fat;3g Fiber;26g Protein;19g Carbs;76mg Chol;396mg
Sodium

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Famous Recipes - Recipes - Zesty Broccoli Casserole Recipe

Recipes - Zesty Broccoli Casserole Recipe

Regular breadcrumbs can be used in place of the panko. If the broccoli
florets are very large, cut them into bite-sized pieces.

3 (10-ounce) packages frozen broccoli florets, thawed
Cooking spray
1 1/2 cups fat-free milk
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1 cup fat-free mayonnaise
3/4 cup chopped onion (about 1/2 medium)
1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
3/4 cup panko (Japanese breadcrumbs)
2 teaspoons butter, melted

Preheat oven to 375°.

Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with
cooking spray; set aside.

Combine milk, flour, salt, and pepper in a large saucepan over medium-high
heat; bring to a boil. Cook 1 minute or until thick, stirring constantly.
Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in
mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over
broccoli.

Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle
breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb
layer with cooking spray. Bake at 375° for 25 minutes or until mixture
begins to bubble and breadcrumbs brown.

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Famous Recipes - 5th Avenue Dagwood Recipe

5th Avenue Dagwood Recipe

Ingredients:
1 can (14 1/2 ounce size) beef broth
1 pound Thinly sliced roast beef
4 French rolls
1 package (4.4 ounce size) light Boursin cheese; at room temperature
1 Jar (7 ounce size) roasted red bell pepper, drained

Directions:

In medium skillet, heat broth and roast
beef<http://www.cdkitchen.com/recipes/recs/18/5thAvenueDagwood73007.shtml#>slices,
stirring occasionally, until hot throughout.

Meanwhile, slice rolls in half. Spread one quarter of cheese over one cut
half of each roll; top with quarter of red
pepper<http://www.cdkitchen.com/recipes/recs/18/5thAvenueDagwood73007.shtml#>.

Remove quarter of meat from
broth<http://www.cdkitchen.com/recipes/recs/18/5thAvenueDagwood73007.shtml#>with
tongs and place on top of peppers.

Top with other roll half. Divide broth among small ramekins or bowls for
dipping. Serve sandwiches with dipping sauce.

Per sandwich: 470 calories, 33g carbohydrates, 45g protein, 15g total fat
(7g saturated fat), 102mg cholesterol, 3g fiber, 1,135mg sodium. Calories
from fat: 29%.

This recipe for 5th Avenue Dagwood serves/makes 4

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Famous Recipes - Recipes - Spicy Cajun Style Buffalo Wings

Recipes - Spicy Cajun Style Buffalo Wings

3 pounds Chicken Wings*
1 Bottle Kraft Spicy BBQ**
1 1/2 teaspoons Red Cayenne Pepper
1/4 teaspoon Salt
2 teaspoons Black Pepper
1/2 teaspoon Garlic flakes -- minced
1 teaspoon Onion flakes -- minced
3 tablespoons Worcestershire Sauce
2 tablespoons Green Dragon or Jalapeno Sau
1 tablespoon Tabasco Sauce
1 tablespoon Cajun Spice***

In a Crockpot; add chicken BBq Sauce, and all spices. Stir and heat on low
for 4 hours. To serve, I suggest you prepare a Cajun Rice Recipe, and after
the Buffalo Wings are cooked, prepare the Rice, pour the Rice into a
container or casserole dish, spread out evenly. *Chicken wings or small
chicken legs; more wings or legs can be added if needed. **Kraft BBq or K.C.
Style sauce. ***Cajun Spice or Capt. Link's Cajun seasoning

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Famous Recipes - Italian Arugula and Fennel Salad



Arugula and Fennel Salad (Insalata di Rucola e Finocchio)

1-2 bunches arugula (depending on size), thick stems removed
1-2 fennel bulbs (depending on size), very thinly sliced
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
Salt and freshly ground pepper to taste
Shavings of Parmesan cheese for garnish

Combine the arugula and fennel in a salad bowl. Whisk together
the olive oil, lemon juice, salt, and pepper and toss with the
greens. Garnish with shavings of Parmesan. Serves 4 to 6.

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Famous Recipes - Recipes - Southwestern Beef and Beans

Recipes - Southwestern Beef and Beans
INGREDIENTS:

- 1 pound dried pinto beans
- 6 cups water
- 1/2 pound salt pork, cut up
- 1 pound chuck steak, 1-inch cubed, or stew beef
- 1 dried hot red chile pepper, seeds removed, left in 1 or 2 pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (6 ounces) tomato paste
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon marjoram
- PREPARATION: Soak beans in water overnight. Cover beans with water
and bring to a boil; simmer until just tender. Brown salt pork in skillet;
drain off fat in paper towels. In slow cooker, combine beans and cooking
water, browned pork and remaining ingredients.
- Cover and cook 1 hour on high; reduce heat to low and cook 7 to 9
hours longer. Remove chile pieces, if desired. Serves 6.

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Famous Recipes - Cashews and Vegetables



_______________________________________

Cashews and Vegetables

Ingredients
2 tablespoons cooking oil
1 16-ounce package frozen broccoli stir-fry vegetables (broccoli,
carrot, onion, red pepper, celery, water chestnuts, mushrooms)
3/4 cup whole raw cashews
3/4 cup bottled stir-fry sauce with garlic
3 cups hot cooked linguine or Chinese noodles
Sliced green onion

Directions
1. In a wok or large skillet heat oil over medium-high heat. Add the
frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables
are crisp-tender. Remove vegetables from the wok.

2. Add whole cashews to the hot wok. (Add more oil, if necessary.) Cook
and stir for 2 to 5 minutes or until nuts are browned.

3. Add stir-fry sauce to the wok. Return vegetables to the wok; gently
toss all ingredients together to coat. Heat through. Serve over cooked
pasta. Sprinkle with green onion.

4. Makes 4 servings

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Famous Recipes - Recipes - Boot Kickin' Cowboy Stew Recipe

Recipes - Boot Kickin' Cowboy Stew Recipe

Source: Chris Green of Kitchen Classics cooking school, Phoenix

4 tablespoons vegetable oil
3/4 cup all-purpose flour
2 teaspoons onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions, blanched and peeled
1 bay leaf
1 dried chipotle pepper, whole for less heat, or 1 pepper in adobo, diced (optional)
1 (10 ounce) can condensed onion soup
3 (10 1/2 ounce) cans beef broth
1 teaspoon Liquid Smoke seasoning (sold in the spice aisle of most supermarkets)
1 pound golden potatoes (such as small Yukon Gold), cut into 2-inch chunks
6 carrots, peeled, cut into 2-inch chunks
3 stalks celery, cut into 1-inch chunks
3 tablespoons all-purpose flour mixed with 1 tablespoon cold water (optional, for thicker
broth)
Salt and pepper, to taste

In a large pot, heat oil over medium-high heat.

In a sealable plastic bag, mix together flour, onion powder, garlic powder, salt and
pepper. Add a small handful of meat at a time and shake until well coated.

Brown meat in hot oil, in batches, about one minute per side. Remove meat, reduce heat to
medium and add onions. Brown onions, about 3 minutes total, then remove from pot and set
aside

Drain excess fat from pot. Add browned meat, bay leaf, chipotle pepper (if using), onion
soup and beef broth to the pot. Stir and bring to a boil. Reduce heat to low, cover and
simmer 1 hour, stirring occasionally.

Add Liquid Smoke, potatoes, carrots, browned onions and celery; cook 30 minutes more. (For
a thicker broth, 30 minutes before stew is done, slowly stir the flour-water mixture into
stew.) Season finished stew with salt and pepper to taste.

Makes 6 to 8 servings

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Famous Recipes - Recipes - Hassayampa Casserole Recipes

Recipes - Hassayampa Casserole Recipes

1 large onion, chopped
1 tablespoon olive oil
1/2 teaspoon cinnamon
3 teaspoons chili powder
3 teaspoons cumin
1 (8 ounce) can enchilada sauce
1 pound fresh tomatoes, diced
10 ounces frozen corn, thawed
1 cup sliced black olives
3 large roasted green chiles, chopped
1 pound shrimp or imitation crabmeat
12 ounces Monterey jack cheese, shredded
12 corn tortillas

Sauté onion in oil and add cinnamon, chili powder and cumin. Stir in enchilada sauce and
diced tomatoes. Set aside 1 cup sauce. Add to remaining sauce the corn, olives, green
chiles, shrimp or crabmeat and 1 cup cheese.

In a 3-quart shallow casserole dish, cover bottom with some of the tortillas. Spread 1/3
of shrimp/crabmeat mixture over tortillas; repeat with 2 more layers. Top with remaining
tortillas, sauce and cheese. Bake at 325 degrees F for 40 minutes.

Serves 6 to 8.

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Famous Recipes - Watermelon-Strawberry Slush

Watermelon-Strawberry Slush
1 cup hulled fresh strawberries
1 1/2 cups cubed, seeded watermelon
3 tablespoons granulated sugar
3 tablespoons fresh lemon juice
1 cup ice cubes

Place all ingredients in a blender and process until smooth. Pour into 2 goblets and
serve.

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Famous Recipes - Recipes - Chicken Recipes - Chicken-Corn Chip Casserole

Recipes - Chicken Recipes - Chicken-Corn Chip Casserole

2 boned chicken breasts
1 bag Doritos®
2 cups shredded Cheddar cheese
1/2 cup chopped onions
1 can cream of chicken soup
2 to 3 jalapeño peppers
1 pint sour cream

Crush Doritos and put into the bottom of a 9-inch square pan.

Chop the raw breasts; mix well with sour cream, soup, peppers and onions. Put on top of
the Doritos®. Cover with cheese. Bake at 375 degrees F for 30 to 45 minutes, until
casserole is bubbly.

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Famous Recipes - Looking for a recipe


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Monday, July 17, 2006

Famous Recipes - Recipes - Chicken w/Firecracker Barbecue Sauce

Recipes - Chicken with Firecracker Barbecue Sauce

Ingredients
1/4 cup chipotle peppers in adobo sauce
Nonstick cooking spray
1/3 cup finely chopped onion
3 cloves garlic, minced
1 cup ketchup
3 tablespoons white wine vinegar
3 tablespoons full-flavored molasses or sorghum
1 tablespoon Worcestershire sauce
6 skinless, boneless chicken breast halves

Directions
1. For sauce, remove any stems from chipotle peppers. Place peppers and
adobo sauce in a blender. Cover and blend until smooth. Set aside.

2. Lightly coat an unheated medium saucepan with nonstick cooking spray.
Cook onion and garlic in saucepan until tender. Stir in chipotle pepper
mixture, ketchup, vinegar, molasses, and Worcestershire sauce. Bring to
boiling. Reduce heat and simmer, uncovered, about 10 minutes or until
sauce is slightly thickened.

3. For a charcoal grill, grill chicken on the rack of an uncovered grill
directly over medium coals for 12 to 15 minutes or until chicken is no
longer pink (170 degrees F), turning once halfway through grilling and
brushing with sauce during the last 5 minutes of grilling. (For a gas
grill, preheat grill. Reduce heat to medium. Place chicken on grill rack
over heat. Cover and grill as above.) Bring remaining sauce to boiling;
pass with chicken. Makes 6 servings.

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Famous Recipes - Recipes - Fruity Cheesecake Bars Recipe

Recipes - Fruity Cheesecake Bars Recipe
_______________________________________

Fruity Cheesecake Bars

Ingredients
30 gingersnap cookies
3 tablespoons plus 1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
1 egg
1/3 cup powdered sugar
3 apples (any variety), peeled, cored, diced
1/4 cup apple juice
1 tablespoon cornstarch

Directions
1. Heat oven to 350 degrees F. In food processor, pulse cookies and 3
tablespoons of the sugar until cookies are crushed. Add 5 tablespoons of
the butter; pulse until moistened. Line a 13 x 9 x 2-inch baking pan
with foil. Press cookie mixture over the bottom of prepared pan.

2. Beat cream cheese, sour cream, egg and powdered sugar in a large bowl
until smooth. Spread over crust in pan. Bake at 350 degrees F for 25
minutes.

3. Meanwhile, melt remaining 3 tablespoons butter in large skillet over
medium heat. Add apple pieces and saute 5 minutes. In a small bowl,
blend apple juice and cornstarch. Add remaining 1/2 cup granulated sugar
and cornstarch mixture to skillet. Cook until bubbly and thickened.

4. When bar is done, pour apple mixture on top; spread smooth. Return to
oven; bake 5 more minutes. Remove from oven; let cool. Refrigerate until
chilled; cut in squares. Makes 12 bars.

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Famous Recipes - Recipes - Italian Shrimp with Beans

Recipes -

Shrimp with Beans (Gamberi e Fagioli)

1 lb (450 g) thawed frozen shrimp, peeled and deveined
1 Tbs (15 ml) red wine vinegar
1 can (15 oz, 425 g) cannellini or Great Northern beans,
rinsed and drained
3 Tbs (45 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) chopped parsley
Salt and freshly ground pepper to taste

Cook the shrimp in 4 quarts (4 L) of boiling salted water to which
the vinegar has been added. Cook just until the shrimp are cooked
through, about 1 minutes after the water has returned to the boil.
Drain and combine with the remaining ingredients in a bowl, tossing
to combine. Serve war, chilled, or at room temperature. Serves 4
to 6.

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Sunday, July 16, 2006

Famous Recipes - Recipes - Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese

Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese
Filling [image:
Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling]

Prepare the components of the Wellingtons the day before or the morning
before you intend to assemble them. Once assembled, freeze them for at least
six to eight hours (ideally overnight) and up to a week. Make sure you have
plenty of room in your freezer before starting.

Serves six.

For the pastry:

3 packages (1 lb. each) frozen puff pastry (6 sheets total), such as
Pepperidge Farm brand

Flour for rolling

For the mushrooms:

2 large portabella mushrooms, stems removed

6 Tbs. olive oil; more for cooking

2 cloves garlic, minced

1/2 tsp. fresh thyme leaves, lightly chopped

1/2 tsp. very roughly chopped fresh rosemary

Coarse salt and freshly ground black pepper

For the onions:

4 Tbs. unsalted butter

3 medium onions (about 6 oz. each), thinly sliced

1/2 cup medium-dry sherry (I prefer Amontillado)

Coarse salt and freshly ground black pepper

For the spinach and cheese:

12 cups tightly packed spinach (about 14 oz.)

Pinch ground white pepper (optional)

2 Tbs. unsalted butter

6 oz. Maytag blue cheese (or other good-quality blue, such as Roquefort)

For the filets:

6 portions beef tenderloin, 5 to 6 oz. each (choose equal-size center-cut
portions)

Coarse salt and freshly ground black pepper

About 3/4 cup olive oil; more as needed

For assembly:

2 eggs, whisked together lightly with 1 tsp. water

Flour

To cook the Wellingtons:

2 eggs, whisked together lightly with 1 tsp. water

Prepare the pastry and fillings:
Roll and cut the pastry -- Roll out each of the six pastry sheets to about
3/16-inch thick and, using a sharp knife, cut out a 10-inch round from each.
>From the scraps, cut out 12 leaves or other shapes to use as decoration.
Layer the pastry rounds (and the decorations) between pieces of waxed paper
or parchment, wrap the bundle well in plastic, and freeze again.

Cook the mushrooms -- In a shallow bowl, toss the portabellas with the oil,
garlic, thyme, and rosemary; cover and marinate in the refrigerator for 2
hours. Remove the portabellas from the marinade (they will have soaked up
most of it) and season with salt and pepper. Heat a heavy skillet over
medium-high heat, add a thin film of oil, and sear the portabellas on both
sides until they've softened and browned, about 5 min. per side. Transfer
them to paper towels and turn them once to drain both sides. When cool, cut
them in half and cut the halves into strips about 1/2 inch thick.

Caramelize the onions -- Melt the butter in a heavy sauté pan over medium
heat. Add the onions, reduce the heat to medium low, and cook slowly,
stirring occasionally, until well browned, soft, and sweet, 30 to 40 min.
Add the sherry and cook until the pan is dry. Season with salt and pepper.
Set aside to cool. Put the cooled onions in a colander set in a bowl; cover
and refrigerate.

Prepare the spinach and cheese -- Wash the spinach well and remove any
stems. Prepare an ice-water bath. Put half of the spinach in a large sauté
pan with a touch of water, 1 Tbs. of the butter, a pinch of salt, and a
little ground white pepper if you like. Toss over medium-high heat, just
until wilted and immediately put it in the water bath to shock the color and
stop the cooking. Scoop it from the ice water and put it in a colander to
drain. Squeeze the spinach, a small handful at a time, as much as you can
and set it aside on paper towels to continue draining. Repeat with the
remaining spinach. Cover with plastic and refrigerate. Divide the blue
cheese into six 1-oz. portions. Try slicing the whole piece into six slices;
if it crumbles, just evenly divide the cheese. Cover and refrigerate.

Sear the filets -- Season each portion of meat very generously on both sides
with salt and pepper. Rub the seasoning into the meat to keep it in place.
Pour 1/8 inch olive oil into a heavy sauté pan and heat it until just
smoking. Sear the filets over high heat for 2 min. on each side until brown
and crisp on the outside. Be sure your pan is very hot so that you just sear
the meat and don't overcook it, and don't crowd the pan or the meat will
steam rather than sear. (Check the sides to be sure the filets are still red
in the middle.) Work in batches if necessary. Refrigerate the meat until
chilled or until ready to use, up to 24 hours.

Assemble the Wellingtons:
Arrange the mushrooms, onions, spinach, cheese, and filets on your counter.
Divide the portabella strips into six portions. Make sure the caramelized
onions are well drained (they tend to collect liquid as they sit) and divide
them into six portions. Squeeze the spinach again, divide it into six
portions, and leave it on paper towels for any further draining. Cover a
large rimmed baking sheet (that fits in your freezer) with kitchen
parchment. Have a ruler, a small sharp knife, a pastry brush, and the egg
wash on hand. Lightly flour one area of your counter (the cooler the area
the better).

[image: Create a cross] Cut a cross shape out of the pastry round.
Save the scraps to cut out decorations.
Pull a pastry round (and two decorative pieces) from the freezer and set
it on the floured surface. Work quickly to maintain the integrity of the
pastry. Lightly score a 4x3-inch rectangle in the center of the round; don't
cut through the pastry. Extend the lines of the rectangle and cut out the
corners of the round created by the line extensions, leaving a cross of
pastry with a 4x3-inch center.

Give a spinach portion one last squeeze and spread half of it over the
rectangle of pastry. Follow with a portion of blue cheese, a portion of
onions, a filet, a portion of portabellas in one layer, and the rest of the
spinach portion. Spread each layer as evenly as possible. Brush a light
coating of the egg wash on each of the four panels of dough.

[image: Stack 'em up] [image: Fold] [image: Seal, decorate, and
freeze] Layer
spinach, blue cheese, onions, a filet, mushrooms, and more spinach in the
center of the pastry.
Fold the longer sides up first and then the ends.

After sealing the pastry by smoothing and pinching where the panels meet,
pop each Wellie onto a baking sheet in the freezer as soon as it's
assembled.
Check to be sure that the pastry is now pliable enough to fold without
breaking (wait a minute or two if necessary). Fold each side panel onto the
top, stretching the dough a bit if necessary to make the ends meet, or
slightly overlapping if necessary. Follow suit with the top and bottom
panels. Seal the panels together by pressing in the top panel where it meets
the bottom panel and by pinching each of the four sides together where the
panels meet. Don't worry if the package doesn't look gorgeous; it's more
important that it's well sealed so the juices don't leak out.

Hold the package upright in your hands, securing all the seals and smoothing
the rough spots to make the package into a neat, rounded block. Set it seam
side down and gently press the top and sides to make them as even all the
way around as possible. Brush the top and all sides with egg wash. Put the
decorations on top and brush with egg wash. (You'll be cutting the package
in half, so separate the decorations.) Set the Wellington on the
parchment-lined baking sheet. Put the pan in the freezer to set and chill
the pastry. Repeat with the 5 remaining Wellingtons, adding each to the pan
in the freezer as you go. After they chill for an hour, wrap them well in
plastic individually and return them to the freezer.

Cook the wellingtons:
Heat the oven to 400°F. Make another egg wash. Remove the Wellingtons from
the freezer (do not thaw) and brush them with a fresh coat of egg wash. Put
them on a lightly greased rimmed heavy baking sheet and cook for 20 min.
Reduce the heat to 350°F and cook until the internal temperature is 110°F
(be sure the tip of the thermometer is inserted in the center of the
package), another 35 to 40 min. Set them aside to rest for no longer than 10
min. The tightly enclosed beef will continue to cook out of the oven, so if
you have to wait for more than 10 min., trim the sides of the pastry to let
out some of the hot steam and reduce the internal temperature. Cut each
Wellington in half, arrange on warm plates, and serve immediately.

Photos: Scott Phillips

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Quotes Chicken Recipes

Famous Recipes - Risotto of Sweet Sausage & Broccoli Raab

*Risotto of Sweet Sausage & Broccoli Raab*

Risotto of Sweet Italian Sausage & Broccoli Raab is an easy, hearty
dinner that cooks up fast. Use the mildest sausage you can find.

Serves two as a main course.

3 cups chicken stock; more if needed

2 Tbs. butter

1/2 cup arborio rice

1/4 lb. sweet Italian sausage, skinned and crumbled

1 small clove garlic, chopped

1/2 cup dry white wine

Salt to taste

Pinch cayenne

1/4 lb. broccoli raab, boiled for 5 min., drained, squeezed dry, and
coarsely chopped

Freshly ground black pepper to taste

2 Tbs. freshly grated Parmigiano-Reggiano

Bring the stock to a boil; lower the heat to a simmer. In a large,
heavy-gauge saucepan over medium-high heat, melt the butter. Stir in the
rice, toasting just until it starts to sizzle and pop, about 1 min. It
should not color. Add the sausage and garlic. Stir, breaking up the meat
into small bits, until the sausage has lost its pink color, about 1 min.
Pour in the wine.

Stir occasionally, cooking until the liquid is almost gone, about 2 min. Add
just enough hot stock to cover the rice. Lower the heat to maintain a
vigorous simmer; stir occasionally. When the liquid is almost gone, add just
enough hot stock to cover the rice, along with a pinch of salt and cayenne.
Check the risotto every 3 or 4 min. giving it an occasional stir to make
sure it isn't sticking to the bottom of the pan and adding just enough stock
to cover the rice when the liquid has almost disappeared. After a couple of
additions of stock, add the broccoli raab.

Continue adding stock and checking until the rice is just *al dente,* about
20 min. total cooking time. Bite into a grain; you should see a small white
pin-dot in the center. Take the risotto off the heat and stir vigorously for
a few seconds. Fold in the pepper, cheese, and a pinch of salt if needed.
Stir in a few tablespoons of stock to loosen the risotto, if you like. Serve
immediately.

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Famous Recipes - Recipes - Chicken Recipes - Balsamic Vegetable-Stuffed Roasted Chicken Recipe

Balsamic Vegetable-Stuffed Roasted Chicken

[image: Balsamic Vegetable-Stuffed Roasted
Chicken]<javascript:c00087_rec04pop()>
click to enlarge <javascript:c00087_rec04pop()>

The balsamic vinegar in the stuffing causes the chicken to become very
dark as it roasts. It may look burned, but it won't be -- it will taste
delicious, and the skin will be very crisp from the high heat. For the best
results, dice the vegetables as finely and consistently as you can. You can
make the stuffing and store it at room temperature up to two hours ahead.

Serves four.

2-1/2 Tbs. unsalted butter

1/2 lb. white mushrooms, thinly sliced

1-1/2 Tbs. olive oil

1/2 cup finely diced onion

1 cup finely diced carrot

1 cup finely diced celery

5 oil-packed sun-dried tomatoes, chopped

1/2 cup balsamic vinegar

2 Tbs. minced fresh rosemary, plus two 2-inch sprigs

1/2 Tbs. minced fresh thyme

Coarse salt and freshly ground black pepper

3-1/2 lb. whole chicken

Heat the oven to 500ºF. In a skillet large enough to hold all the
vegetables, melt 1 Tbs. of the butter over medium heat. Add the mushrooms
and sauté until they're lightly browned and any liquid they release has
evaporated, 8 to 10 min. Transfer to a small bowl.

In the same skillet, melt the remaining 1-1/2 Tbs. butter with the olive oil
over medium heat. Add the onion and sauté until slightly wilted, 3 to 5 min.
Add the carrot and celery; continue sautéing until they start to soften,
about 5 min. Add the sun-dried tomatoes, vinegar, minced rosemary, thyme,
and reserved mushrooms. Stir briefly to combine, reduce the heat to low,
cover, and cook, stirring occasionally, until the vegetables have absorbed
all the liquid, 15 to 20 min. Season to taste with salt and pepper and let
cool slightly.

Meanwhile, rinse the chicken well inside and out and pat dry thoroughly with
paper towels. Combine 1 Tbs. salt with 1/2 Tbs. pepper and season the
chicken inside and out with this mixture. Put the rosemary sprigs in the
cavity. Set the chicken, breast side up, on a rack in a roasting pan. Using
your fingers, carefully separate the skin from the chicken breast and use
your fingers to stuff a thin layer of the vegetables under the breast skin
(you'll use about 3/4 to 1 cup); be careful not to tear the skin. Stuff the
remaining vegetables into the cavity. Tuck the wing tips back and tie the
legs together loosely.

Roast the chicken on the lowest oven rack with the legs pointing to the back
of the oven at 500ºF for 15 min. Reduce the temperature to 450ºF and roast
until an instant-read thermometer in the thickest part of the thigh reads
170ºF, another 30 to 45 min.

Transfer the chicken to a cutting board, tent with foil, and let it rest for
10 min. Untie the legs and spoon the stuffing from the cavity into the
center of a warm serving platter. Cut the chicken into quarters and arrange
around the stuffing. Serve immediately.

Recipes - Chicken Recipes

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Quotes Chicken Recipes

Famous Recipes - Recipes - German-Style Beef Stew Recipe

German-Style Beef Stew
INGREDIENTS:

- 1 pound round roast or steak, trimmed and cut in 1-inch cubes
- 2 tablespoons flour
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 can diced tomatoes, (14.5 oz) undrained
- 1 1/2 cups thinly sliced carrots
- 2 medium potatoes, cut into chunks
- 1/4 cup sherry
- 1/4 cup dark molasses
- 1 cup beef broth, bouillon, or water

PREPARATION:Place beef in slow cooker (Crock Pot). In a small bowl combine
flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over
beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry,
molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours.
Serves 4

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Quotes Chicken Recipes

Saturday, July 15, 2006

Famous Recipes - Reubin Sandwich Casserole



_______________________________________

Reuben Sandwich Casserole

Ingredients
1 32-ounce jar sauerkraut, rinsed and drained
1/2 cup chopped onion
1/4 cup snipped fresh parsley
2 teaspoons caraway seed
4 cups shredded Swiss cheese
1-1/3 cups Thousand Island salad dressing
1 pound thinly sliced cooked corned beef, coarsely chopped
1/2 cup butter or margarine
6 slices rye bread, cut into 1/2-inch cubes

Directions
1. In a large bowl, combine drained sauerkraut, onion, parsley and
caraway seed.

2. Spoon mixture into an ungreased 13x9x2-inch baking dish and spread
the mixture evenly.

3. Layer with half the cheese, half the salad dressing and all of the
corned beef.

4. Layer with the remaining salad dressing and cheese.

5. In a large skillet, melt the butter or margarine. Add bread cubes and
stir until coated. Sprinkle bread cubes over the top of the casserole.

6. Bake in a 375 degree F oven for 35 minutes or until heated through
and bread cubes are browned. Makes 8 to 10 servings.

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Quotes Chicken Recipes

Famous Recipes - Recipes - Diabetic Cinnamon Cookie Mix

Recipes - Diabetic Recipes - Cinnamon Cookie Mix

5 tsp granulated sugar replacement (Splenda)
1 tsp cinnamon
1 1/2 cup flour
1/2 tsp baking soda
1/4 tsp salt
Measure all ingredients into a ziploc bag or jar, seal. (makes 1)
To make cookies:
Combine 2 eggs, beaten
2 tbsp water
1 mix
Bake at 375 degrees F for 10 -12 minutes.
Exchange 1 cookie: 1/2 bread
Calories 1 cookie: 41

http://blogofthedayawards.blogspot.com/

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Quotes Chicken Recipes

Famous Recipes - Recipes - Diabetic Fresh Herb Omelet Recipe

Recipes - Diabetic Fresh Herb Omelet Recipe

olive oil 1 Tbsp ---
diced red pepper 1 cup ---
mushrooms, fresh sliced 1 cup ---
scallions, sliced 1 cup ---
garlic clove, minced 2 ea ---
whole wheat bread, crusts removed (3 oz. total) 4 slices ---
low-fat cottage cheese 1 cup ---
eggs 4 ea ---
egg whites 8 ea ---
evaporated (fat-free) skim milk 3/4 cup ---
minced fresh basil 1 Tbsp ---
minced fresh rosemary 1 Tbsp ---
minced fresh chives 2 tsp ---
minced fresh parsley 1 Tbsp ---
Fresh ground pepper and salt to taste 1 pinch ---
Nutrition Information
Amount per serving
Calories222
Calories From Fat62
Total Fat7 g
Saturated Fat2 g
Cholestrol144 mg
Sodium483 mg
Total Carbohydrate18 g
Dietary Fiber2 g
Sugars8 g
Protein22 g

Preparation Instructions

Preheat the oven to 350 degrees. Heat the oil in a skillet over
medium high heat. Saute the pepper, mushrooms, and scallions for 6
minutes. Add the garlic and saute for 3 more minutes.

Place the bread slices in a large casserole dish. Combine the
remaining ingredients and pour the egg mixture on top of the bread.
Add the cooked vegetables. Bake for about 25-40 minutes until the
omelet is slightly puffed and set.

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