Saturday, September 30, 2006

Re: Famous Recipes - Re: Question

There are a lot of recipe websites with nutritional value, cookinglight.com, bettycrocker.com, lightandtasty.com, just put recipe in your search engine and specify with nutritional value. Or if you use Mastercook you can put the recipe in the software and get the nutritional value. Nutritiondata.com, dietfacts.com, you just have to search for them. Vivian If it is to be, it is up to me ----- Original Message ----- From: keith412000 To: world-famous-recipes@yahoogroups.com Sent: Saturday, September 30, 2006 12:02 AM Subject: Famous Recipes - Re: Question

--- In world-famous-recipes@yahoogroups.com, "Denise" <JRTowner@...> wrote: > > > Is there a website where you can load an existing recipe and get the calorie and nutritional values? > > > Denise > Dogs are not our whole life, > But they make our lives whole. > > > > [Non-text portions of this message have been removed] > > you can try going to www.allrecipes.com I go there a lot and you do it to any recipes that they have

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Quotes Chicken Recipes

Re: Famous Recipes - Question

I ALSO HAVE A QUESTION....CAN YOU PUT FROZEN MEAT/OR ITEMS IN PRESSURE COOKER AND IF SO....WHAT WOULD THE INSTRUCTIONS BE FOR IT? MAYBE A FREE DOWNLOADABLE RECIPE BOOK THAT TELLS THIS???? PLEASE???????????

--- In world-famous-recipes@yahoogroups.com, DiamondDaveRT@... wrote: > > Try About .com

> > > [Non-text portions of this message have been removed] >

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Famous Recipes - Southwestern Chicken Wraps

Southwestern Chicken Wraps Ingredients 1/2 cup dairy sour cream 2 tablespoons purchased guacamole 4 10-inch dried tomato, spinach, and/or plain flour tortillas 2 5.5-ounce packages Southwestern-flavored refrigerated cooked chicken breast strips 2 Roma tomatoes, sliced 2 cups shredded lettuce

Directions 1. In a small bowl stir together sour cream and guacamole. Divide sour cream mixture among tortillas, spreading over one side of each tortilla.

2. Divide chicken, tomatoes, and lettuce among tortillas. Roll up. Makes 4 wraps

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Famous Recipes - Re: Question

--- In world-famous-recipes@yahoogroups.com, "Denise" <JRTowner@...> wrote: > > > Is there a website where you can load an existing recipe and get the calorie and nutritional values? > > > Denise > Dogs are not our whole life, > But they make our lives whole. > > > > [Non-text portions of this message have been removed] > > you can try going to www.allrecipes.com I go there a lot and you do it to any recipes that they have

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Re: Famous Recipes - Question

Try About .com

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Famous Recipes - Apricot and Lemon Slice

APRICOT AND LEMON SLICE..................No Bake makes 24 squares

125g [ 4 1/2 oz ] butter 1/2 cup condensed milk 250g [ 8 3/4oz ] pkt malt biscuits [ cookies ] crushed 1 cup coconut 1 cup dried apricots, finely chopped 1 teaspoon finely grated lemon rind 2 tablespoons coconut [ optional ] Lemon icing [ frosting]

In a small saucepan, add butter and condensed milk. Stir over gentle heat until butter has melted. In a bowl combine biscuit [ cookies ] crumbs, apricots, lemon rind, first measure of coconut and mix well. Stir in butter mixture mix until well combined. Press into a greased slab pan. Refrigerate for 1 hour. Ice with lemon icing [frosting] and sprinkle with second measure of coconut. Cut into squares when set.

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Friday, September 29, 2006

Famous Recipes - Question

Is there a website where you can load an existing recipe and get the calorie and nutritional values?

Denise Dogs are not our whole life, But they make our lives whole.

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Famous Recipes - South African Raisin Tart with Sour Cream Sauce

The cooking of South Africa shows British, Dutch, African, Indonesian, Malaysia, and Indian influences, so it's hard to say exactly where this sweet pie came from. Regardless of its provenance, I think you'll like it.

South African Raisin Tart with Sour Cream Sauce

Note: The sauce for this pie contains uncooked eggs, so if salmonella contamination is a concern to you, please skip this recipe.

2 eggs 1/2 cup (125 ml) brown sugar 1 cup (250 ml) sour cream 1/4 cup (60 ml) milk 1 cup (250 ml) raisins 1/2 cup (125 ml) finely chopped walnuts 2 Tbs (30 ml) finely chopped citron 1 tsp (5 ml) lemon zest 1/2 tsp (2 ml) ground nutmeg 1 pre-baked pastry pie shell

For the sauce: 2 cups (500 ml) sour cream 2 egg yolks 1/2 cup (125 ml) sugar 3 Tbs (45 ml) brandy or liqueur of your choice (optional)

Beat the eggs and sugar until a ribbon forms. Beat in the sour cream and milk. Stir in the remaining ingredients and pour into the baked pie shell. Bake in a preheated 350F (180C) oven until a knife inserted in the center comes out clean, 30 to 40 minutes.

To make the sauce, beat the egg yolks into the sour cream one at a time. Add the sugar gradually while beating, and stir in the optional liqueur. Refrigerate until ready to serve. Serves 6 to 8.

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Famous Recipes - A few Recipes for you

Table of Contents:

Baked Sweet Potatoes & Apples with Pecan Butter Creamy Baked Corn Shrimp and Crab Enchiladas Mediterranean Couscous Chicken and Early Peas Egg Foo Young Chicken Corn Chowder Red and Black Bean Salad

_______________________________________

Baked Sweet Potatoes & Apples with Pecan Butter

1/3 cup butter 1/2 cup pecans 1/4 t salt 1/4 t pepper 1 T grated orange peel 2 T orange juice 1 T honey 1 T mustard About 1 1/2 lbs. sweet potatoes, sliced 3 small tart cooking apples, sliced

Heat oven to 375. In 13x9 baking pan melt butter, stir in all ingredients except potatoes and apples, add potatoes, stir to coat, and bake 30 to 40 minutes, until fork tender, add apples, stir to coat, and bake 15 to 20 minutes more, or until tender.

Great with roast turkey, chicken or a pork roast.

_______________________________________

Creamy Baked Corn Makes 6 – 8 servings

6 slices crisp cooked bacon, drained and crumbled, divided use 2 Tbs Butter 2 Tbs Onion, chopped 2 Tbs Celery, finely chopped 1 Tub (8 oz) Sour Cream 1 Pkg (24 oz) Frozen Whole Kernel Corn, thawed 1 Tbs Dried Parsley Flakes

Preheat oven to 350 degrees. Fry bacon until crisp; drain well, crumble and set aside.

In large skillet, sauté onion and celery in butter until translucent. Gently stir in sour cream, slowly stirring until smooth. Add in corn; then stir in half of crumbled bacon.

Pour mixture into 2-quart casserole and top with parsley flakes and remaining bacon.

Bake, uncovered, at 350 degrees for 30 to 45 minutes. _______________________________________

Mayonnaise

1 egg or egg substitute equivalent 2 teaspoons Dijon mustard Salt and freshly ground black pepper to taste Zest from 1 lemon (grated rind) 1/2 teaspoon dried dillweed 1 cup canola oil 1 to 2 tablespoons lemon juice

Combine egg, mustard, salt, pepper, grated lemon rind, and dillweed in container of electric blender. Pulse on and off a few times. With the machine running, very slowly add the oil through the top. When mixture becomes thick and creamy, you can add the oil a little faster. When it is all integrated, pulse in the lemon juice. Taste and adjust seasonings. If the mayonnaise is thicker than you like, thin with warm water or sour cream. Refrigerate overnight for flavor to maximize. Yield: about 1 cup.

The mayo above is really good on sausage biscuit sandwiches and burgers.

_______________________________________

Shrimp and Crab Enchiladas Makes: 12 servings "Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair."

Ingredients 12 (12 inch) flour tortillas 8 ounces Monterey Jack cheese, shredded 1 (6 ounce) can crab meat, drained 1 pound cooked medium shrimp, shelled and deveined 1 (20 ounce) can green enchilada sauce 1 (8 ounce) container sour cream 1 bunch green onions, chopped

Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan. 3. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas. 4. Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

_______________________________________

Mediterranean Couscous

1 1/4 cups water 3/4 cup whole wheat couscous 1/2 t salt 1/2 cup canned red kidney beans, rinsed and drained 1/2 medium cucumber, peeled, seeded and chopped 1/2 green bell pepper 1/4 red onion, chopped 1/2 cup reduced fat feta cheese (I may skip this) 2 T chopped fresh dill or equivalent dry 1 T capers, drained 2 T lemon juice 1 T olive oil 1/4 t black pepper

Bring the water to a boil in a medium saucepan over medium-high heat. Stir in the couscous and 1/4 t salt. Return to a boil, reduce heat to low, cover and simmer for 2 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork and let stand for another 5 minutes.

Meanwhile in a bowl combine the kidney beans, cucumber, bell pepper, onion, feta, dill and capers. Add the couscous and toss well. In a small bowl combine lemon juice, olive oil, pepper and the remaining 1/4 t salt. Pour over the couscous and toss well.

Can be made up to 1 day ahead. Refrigerate in air-tight container. _______________________________________

Beanie Bean & Oxtail Soup

INGREDIENTS: (feel free to experiment!)

1 bag 15 bean soup mix (ignore the flavor packet) 1 package oxtails (about 3 to 4 large knuckles) What -- no oxtails? Then. . . substitute 3 large smoked hog jowls or hocks What -- no jowls or hocks? substitute whole smoked gopher 1 medium onion, chopped 1 pound or so cubed pork, beef or chicken or all three, chopped 1/4 to 1/2 inch thick 2 to 4 celery stalks, chopped 1/4 to 1/2 inch thick 2 large potatoes, chopped 1/4 to 1/2 inch thick 1/2 tablespoon Rosemary 1/2 tablespoon Oregano 1/2 to 1 tablespoon ground garlic powder or crushed garlic 1/2 tablespoon red pepper 1 teaspoon Tarragon salt and pepper to taste (I like to add the salt at the very end of the process)

Fill a large pot about 1/3 with water (this will eventually simmer down). Add everything EXCEPT beans, chopped potatoes and celery. Simmer slowly for about 2 hours, replenishing the water level from time to time. Remove the oxtails, jowls or hocks (chew on these later—YUM!) or gopher carcass. Add the beans. Cook slowly for about 1-1/4 hours, or until the beans are about 1/2 done. How do you tell if the beans are 1/2 cooked? Good question. I don't know. Guess. Add the chopped celery and potatoes. Regulate the amount of water. Not too little, not too much. Remember, we’re making SOUP, so you want to have some "extra" liquid. Put a lid on and simmer slowly until the potatoes are just barely underdone. Check the beans. Don't overcook.

Place the soup in bowls and serve immediately. Place the rest of the bean soup (still in the pan) in a sink of cold water. This will help stop the beans and potatoes and celery from continuing to cook and becoming soft and mushy.

OPTIONAL: near the end of the process, remove a cup or two of beans and puree in a blender. Return to pot. Salt to taste. This bean soup recipe can be used as a base for any kind of singular bean. Experiment.

_______________________________________

Chicken and Early Peas

6-8 Chicken thighs 1 can Campbell's Mushroom Soup 2 cans early peas - DO NOT DRAIN 1 small (4.5 oz) jar of sliced mushrooms, drained

Mix mushroom soup, peas with liquid, and mushrooms together in baking dish. Place chicken on top of soup mixture. Season chicken with salt and pepper. Bake at 350 degrees for 1 hour. Baste chicken periodically during baking with soup mixture.

I usually use Lesueur early peas, but have used Green Giant peas with pearl onions and mushrooms and the recipe turned out just as good. Serve this with wild and long-grain rice or mashed potatoes so you can sop up some of the gravy. _______________________________________

Egg Foo Young

1 – 3 oz. pkg ramen noodle soup 3/4 c. water 1 Tbl. Cornstarch 3-4 eggs beaten 1 carrot, shredded 1/2 c green onions, thinly sliced Pinch garlic powder 1 can shrimp { optional} 2 Tbl. Oil

Combine ramen flavor pkg., cornstarch, and water in a small saucepan. Set aside.

Break ramen noodles into quarters and cook as directed on the package. Drain.

Combine eggs, carrot, onions, garlic powder {and shrimp, if used}. Add cooked noodles.

Heat oil in a large frying pan.

Using 1/4 to 1/2 c. of egg mixture, form into patties in frying pan. Fry until browned on both sides.

Place patties on serving platter.

Stirring constantly, cook cornstarch mixture until it thickens. Serve over patties.

_______________________________________

Chicken Corn Chowder

1 cup loose-pack frozen crinkle-cut carrots 1/2 cup chopped onion 2 tablespoons margarine or butter 2 tablespoons all-purpose flour 1-1/2 cups milk 1 16-1/2-ounce can cream-style corn 1 14-1/2-ounce can chicken broth 2- 5-ounce cans or one 12-1/2-ounce can chunk-style chicken 1 2-ounce jar diced pimiento, drained 1/2 teaspoon pepper 1/2teaspoon garlic powder

Directions In a large saucepan cook and stir carrots and onion in hot margarine or butter for 2 minutes. Sprinkle flour over mixture; slowly stir in milk. Stir in corn, broth, undrained chicken, pimiento, and pepper. Bring mixture to boiling; reduce heat. Simmer for 5 minutes. Ladle into bowls. Makes 4 servings.

This makes up quickly and is very satisfying to your taste buds. Recipe can be doubled.

_______________________________________

Red and Black Bean Salad

1 can (15 1/2 oz) black beans 1 can (15 1/2 oz) kidney beans 1 can (11 oz) mexicorn 3 green onions= 1/2 cup chopped 3 Tbls olive oil 3 Tbls red wine vinegar 1/2 tsp cumin 1/2 tsp garlic powder 1/4 tsp salt 1/4 tsp black pepper

Drain beans in colander. Pour corn on top of beans and rinse with cool water. Drain well. Pour into 3 quart or larger bowl. Finely chop green onions using enough to equal 1/2 cup. Add to bowl. Whisk vinegar and seasonings into olive oil. Pour dressing over bean mixture and stir until well coated.

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Famous Recipes - Some fun Desserts

Table of Contents:

Strawberry Nut Loaf Island Delight Cookies Philly Butterscotch Bars Dried Cherry Muffins

=======================================

Strawberry Nut Loaf

3-1/4 Cups All-purpose Flour 1-3/4 Cups Sugar 1/2 tsp Ground Cinnamon 1 tsp Salt 1 tsp Baking Soda 3 Eggs, slightly beaten 1 Cup plus 2 Tbs Canola Oil 2 Pkgs (10 oz) Sliced Frozen Strawberries with juice 1-1/4 Cups Walnuts, chopped

Preheat oven to 350 degrees. Grease and flour two loaf pans.

In a large bowl, combine flour, sugar, cinnamon, salt and baking soda; mix well. Stir in eggs, oil, strawberries and nuts; blend well by hand.

Pour into prepared loaf pans. Bake at 350 degrees for 50 to 60 minutes, checking doneness with toothpick. _______________________________________

Island Delight Cookies Makes approximately 36 cookies

1 Pkg (18.25 oz) White Cake Mix 2 Large Eggs 1/3 Cup Canola Oil 1 Cup Flaked Coconut 1/2 Cup Semi-sweet Chocolate Chips 1/4 Cup Macadamia Nuts, chopped

In a mixing bowl, combine cake mix, eggs and oil and blend well - this will make a very stiff batter. Stir in coconut, chips and nuts.

Roll into walnut-sized balls and place 2-inches apart on lightly greased baking sheets.

Bake at 350 degrees for 10 minutes but still soft. Cool for 2 minutes before removing from pan. _______________________________________

Philly Butterscotch Bars

1 Pkg (10 oz) Butterscotch Chips 1/2 Cup Butter 2 Cups Graham Cracker Crumbs 1 Pkg (8 oz) Cream Cheese, room temperature 1 Can (14 oz) Sweetened Condensed Milk 1 tsp Vanilla Extract 1 Large Egg 1 Cup Pecan, chopped

Preheat oven to 325 degrees. Butter a 9 x 13-inch glass baking dish; set aside.

Over low heat, melt butterscotch chips and butter on a saucepan; remove from heat. Stir in cracker crumbs and mix well. Putting aside 2/3 cup of crumb mixture, use the rest to press firmly and evenly in bottom of prepared baking dish.

In large mixing bowl, beat cream cheese until light and fluffy. Then beat in milk, vanilla and egg. Gently fold in nuts. Pour over cracker mixture in glass pan. Evenly sprinkle with remaining 2/3 cup cracker mixture.

Bake at 325 degrees for 25 to 30 minutes or until test done with toothpick. Cool to room temperature, then chill before cutting into bars. _______________________________________

Great for snacks and breakfasts!

Dried Cherry Muffins Makes 18 muffins

1 Cup Dried Cherries, pitted 1 Cup Buttermilk 1 3/4 Cup Unbleached All-purpose Flour 2 tsp Baking Powder 1 tsp Baking Soda Pinch Salt 4 oz (1 stick) Unsalted Butter, at room temperature 3/4 Cup Sugar 2 Eggs, lightly beaten

Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.

Preheat the oven to 350 degrees. Grease 18 muffin cups or line them with paper liners.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar. Add the eggs and mix thoroughly. Make a well in the center of the dry ingredients, and spoon the cherries and buttermilk into it. Then add the butter-sugar mixture. Mix until thoroughly blended - but do not over mix.

Fill the cups two thirds full with the batter, and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. _______________________________________

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Thursday, September 28, 2006

Famous Recipes - Meringue Bread Pudding

* Exported from MasterCook *

Meringue Bread Pudding

Recipe By :Ariel De Guzman Serving Size : 10 Preparation Time :0:00 Categories : dessert

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread crumbs -- fine dry 6 cups milk -- scalded 2 large eggs -- beaten plus 4 egg yolks -- beaten 2/3 cup sugar -- plus 1/4 cup sugar 2 teaspoons vanilla extract Freshly grated nutmeg Currant jelly -- melted 2 egg whites

Heat oven to 350°.

Place bread crumbs in an ungreased 3-quart baking dish.

In a large bowl blend milk, eggs and yolks, 2/3 cup sugar, and vanilla together. Pour over bread crumbs. Sprinkle with nutmeg. Place baking dish in a larger pan and pour in 1 inch hot water. Bake for 1 hour. Remove from oven.

Spread thin layer of currant jelly over bread pudding.

In a medium bowl, beat egg whites and 1/4 cup sugar to soft peaks. Cover bread and jelly with meringue. Return to oven and bake for about 15 minutes, or until meringue browned. Cool for 20-30 minutes before serving.

Serves 10-12

Description: "President Bush (41) asks for bread pudding once in a while. This is one of his favorites." Source: "bush family cookbook" S(formatted by): "chef dave" Copyright: "2005 by Ariel De Guzman"

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

Per Serving (excluding unknown items): 376 Calories; 10g Fat (24.7% calories from fat); 13g Protein; 57g Carbohydrate; 1g Dietary Fiber; 147mg Cholesterol; 472mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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Famous Recipes - Tuna or Salmon Salad

_______________________________________

Tuna or Salmon Salad Ingredients 1 12-ounce can solid white tuna or one 14-3/4-ounce can salmon, drained, flaked, and skin and bones removed 1/2 cup chopped celery (1 stalk) 1/4 cup thinly sliced green onions (2) 3 tablespoons chopped sweet pickles 1/3 cup mayonnaise or salad dressing 1 tablespoon lemon juice 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill

Directions 1. In a medium bowl combine tuna, celery, onion, and sweet pickle. For dressing, in a small bowl stir together mayonnaise, lemon juice, and dill. Add to tuna mixture; toss to coat. Cover and chill for 1 to 24 hours before serving. Serve as sandwich filling or on mixed greens. Makes 4 servings.

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Famous Recipes - Honey-Almond Loaf

Honey-Almond Loaf Ingredients 1 package (3 ounces) soft ladyfingers, split 1 container (15 ounces) ricotta cheese 1/2 cup honey 1/4 teaspoon almond extract 1 container (8 ounces) frozen nondairy whipped topping, thawed 1 ounce white chocolate, grated 1/4 cup chopped blanched almonds Chocolate syrup (optional)

Directions 1. Line 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with plastic wrap, with 3 inches of overhang. Reserve 6 ladyfingers for center. Arrange remaining ladyfingers standing upright along sides of pan, 3 on each short end and 6 on each long side.

2. In food processor, combine ricotta, honey and almond extract; process until smooth. Transfer to large bowl. Fold in 2 cups whipped topping and white chocolate.

3. Spoon 1-1/2 cups ricotta filling into prepared pan, spreading evenly. Arrange 6 reserved lady fingers on top. Top evenly with chopped almonds. Spoon in remaining filling, spreading evenly. Cover with overhang of plastic wrap. Freeze overnight.

4. To serve, remove the loaf from the freezer; invert the loaf onto a serving platter. Remove the plastic wrap from the loaf and discard. Drizzle individual serving plates with chocolate syrup, if desired. Cut loaf crosswise into slices. Place each slice on top of chocolate drizzle. Serve with dollop of remaining whipped topping. Makes 8 servings.

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Famous Recipes - South African Bobotie

If South Africa had a national dish, this would be it. As with all popular dishes with a long history, every cook has her own secrets as to its preparation, so use this recipe as your starting point rather than gospel.

South African Bobotie

3 Tbs (45 ml) butter 1 onion, thinly sliced 1 apple, peeled, cored, and diced 2 lbs (900 g) chopped or ground beef 2 sliced bread, soaked in milk 1 egg, beaten 1/2 cup (125 ml) raisins 1/4 cup (60 ml) slivered almonds 2 Tbs (30 ml) lemon juice 2 Tbs (30 ml) curry powder 1/2 tsp (2 ml) turmeric 6 bay (laurel) leaves 1 egg mixed with 1 cup (250 ml) milk

Heat the butter in a skillet over moderate heat and saute the onion and apple until tender but not brown, about 5 minutes. Add the beef and cook until browned. Squeeze the milk from the bread, discard the milk, and add the bread to the meat mixture, stirring and mashing it to mix it well. Remove from the heat and add the beaten egg, raisins, almonds, lemon juice, curry powder, and turmeric, stirring to combine. Place the mixture in a greased baking dish and place the bay leaves vertically in the mixture. Bake in a preheated 325F (165C) oven for 40 minutes. Pour the egg and milk mixture over the meat mixture and bake an additional 15 minutes. Remove the bay leaves before serving. Serves 4 to 6.

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Wednesday, September 27, 2006

Famous Recipes - Tex-Mex Skillet

Tex-Mex Skillet Ingredients 8 ounces ground pork 4 ounces bulk chorizo sausage 1 10-ounce can diced tomatoes and green chilies, undrained 1 cup frozen whole kernel corn 3/4 cup water 1/2 cup chopped red sweet pepper 1 cup uncooked instant rice 1/2 cup shredded cheddar cheese or Monterey Jack cheese (2 ounces) Flour tortillas, warmed (optional) Dairy sour cream (optional)

Directions 1. In a large skillet cook pork and sausage until meat is brown. Drain off fat. Stir in undrained tomatoes, corn, water, and sweet pepper. Bring to boiling.

2. Stir uncooked rice into skillet. Remove skillet from heat. Top with cheese. Cover and let stand about 5 minutes or until rice is tender. If desired, serve in flour tortillas and top with sour cream. Makes 4 servings

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Famous Recipes - South African Chakalaka

People disagree as to whether this popular dish is a sauce, a side dish, or a salad. It is often served on top of pap (a corn- based porridge similar to polenta or grits), and therefore used as a sauce. It is also served along with samp (another corn dish) and stews, serving more as a side dish than a sauce. And since it can be served cold as well as hot, it also has credentials as a salad. The few things they can agree on is that it is spicy, vegetarian, and good with just about everything.

South African Chakalaka

1/2 cup (125 ml) vegetable or canola oil 1 onion, finely chopped 2-4 cloves garlic, finely chopped 2-4 small hot chilies, finely chopped 3 Tbs (45 ml) curry powder 2-3 tomatoes, chopped 1 carrot, grated 1 green bell pepper (capsicum) cored, seeded, and chopped 1 red bell pepper (capsicum) cored, seeded, and chopped 1 15-oz (425 g) can baked beans 2 Tbs (30 ml) chopped cilantro (coriander leaves)

Heat the oil on a pot over moderate heat and saute the onion, garlic, and chilies until tender but not brown, about 5 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes and cook for 10 minutes. Add the carrot and bell peppers and cook for 10 minutes. Add the baked beans and cook for 5 minutes. Stir in the cilantro just before serving. Serve hot or cold. Serves 4 to 6.

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Famous Recipes - Banana Split Cake

Banana Split Cake

Ingredients 2 frozen pound cakes (10-3/4 ounces each), thawed 1/2 gallon brick-style Neapolitan or vanilla ice cream, slightly softened 4 ripe bananas 1/4 cup chocolate syrup 1/4 cup finely chopped pistachio nuts 1-1/2 cups heavy cream 2 tablespoons confectioners’ sugar 2 teaspoons vanilla Garnish (optional): Finely chopped pistachio nuts and maraschino cherries

Directions 1. Using long serrated knife, split cakes horizontally into 3 equal layers. Place 2 bottom layers on serving plate, long sides together.

2. Cut two 1/2-inch-wide lengthwise slices of ice cream and position on the bottom cake layers on the serving plate. Place in freezer along with the remaining ice cream until hardened. Keep remaining cake layers covered.

3. Remove ice cream and cake layers from freezer. Top ice cream with 2 of the bananas, cut into thin slices. Drizzle with half the chocolate syrup and sprinkle with half the pistachio nuts.

4. Repeat layering, with cake, ice cream, syrup and nuts; fill in any spaces on ends of layers with additional strips of ice cream. Finish top with cake layers. Return to freezer until hardened.

5. About 15 minutes before serving the cake, beat together the heavy cream, confectioners’ sugar and vanilla in a small bowl with electric mixer on medium speed until soft peaks form. Spread the beaten heavy cream mixture with a spatula over all four sides of the cake and the top to completely cover.

6. Garnish the cake, if desired, with chopped pistachios and maraschino cherries. Makes 16 servings.

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Famous Recipes - canning recipes

I have not written for a while as working full time + doesn't always leave me time to do more than just read and wish. I am looking for canning recipes. Any and all to give me ideas to try. I tried canning roast beef and thought it was wonderful. I am off work for a couple of weeks and would like to try some more wonderful canning recipes. Anything and everything. Ha. ha...... Stonyhurst2

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Famous Recipes - Avocado Dip

AVOCADO DIP WITH PRAWNS Serves 6-8 2 fully ripened avocados 1/2 small red bell pepper, finely chopped 2 spring/ green onions, finely chopped 2 tablespoons sour cream rind and juice of a large lemon 1/2 cup stuffed olives, finely chopped tomato salsa and sliced olives, to garnish prawns or flat bread, to serve.

Halve the avocados and remove the flesh,discarding the skin and seed. Mash the flesh with a fork. Add the pepper, spring onions, sour cream, lemon rind and juice. Stir through the chopped stuffed olives. Season to taste with black pepper. Spoon dip into a shallow bowl and chill until serving time. Drizzle with salsa and top with sliced olives. Serve with prawns and/or pieces of flat bread. >From our weekly magazine.

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Tuesday, September 26, 2006

Famous Recipes - South African Mealie Soup

Corn (maize to my British readers) figures prominently in the cooking of South Africa, where it is often called mealie. This is how they make it into a rich - and easy - soup.

South African Mealie Soup

2 Tbs (30 ml) butter 1 onion, finely chopped 2 tomatoes, chopped 3 cups (750 ml) chicken stock 1 15-oz (425 g) can whole corn, drained 1 15-oz (425 g) can creamed corn 1 5-oz (140 g) can evaporated milk Salt and freshly ground pepper to taste

Heat the butter in a pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the tomatoes and cook for 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 10 minutes. Serves 4 to 6.

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Famous Recipes - Strawberry-Banana Napoleons

Strawberry-Banana Napoleons

Ingredients 1 sheet (1/2 of 17-1/4-ounce package) frozen puff pastry, thawed according to package directions 1/4 cup sugar 3 tablespoons all-purpose flour 1 packet unflavored gelatin 1/4 teaspoon salt 1-1/2 cups low-fat milk (1 percent) 3 egg yolks 1 teaspoon vanilla extract 1 teaspoon coconut extract 1/2 cup heavy cream, whipped 1/4 cup confectioners¿ sugar 2 squares (1 ounce each) semisweet chocolate, melted 1 cup sliced, hulled strawberries 2 medium-size bananas, thinly sliced Strawberries and mint sprigs, for garnish

Directions 1. Heat oven to 400 degrees F.

2. Unfold thawed pastry on floured surface. Cut lengthwise into three 3-inch-wide strips. Place on ungreased baking sheet.

3. Bake in 400 degree F oven for 15 to 17 minutes or until puffed and golden. Cool pastry on wire rack.

4. Stir together sugar, flour, gelatin and salt in medium-size saucepan. Whisk together milk and egg yolks in bowl. Stir milk mixture into sugar mixture. Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes; do not boil or the custard will curdle. Remove saucepan from heat.

5. Stir vanilla and coconut extracts into milk mixture. Spoon coconut mixture into small bowl. Place into larger bowl filled halfway with ice and water. Cover and refrigerate until mixture is chilled and set, about 15 minutes. Remove from larger bowl. Fold in whipped cream until blended.

6. To assemble: Split pastries in half horizontally, as you would an English muffin. Sprinkle two of the top layers with confectioners¿ sugar; set aside. Spread each remaining layer with melted chocolate, 1/2 cup coconut mixture, 1/4 cup of the strawberries and one-quarter of banana slices.

7. Stack one prepared pastry on top of a second prepared pastry. Top with a confectioners¿ sugar-dusted layer, making a three-layered Napoleon. Repeat with remaining 3 layers for a second Napoleon.

8. At serving time, with a serrated knife, gently cut each Napoleon crosswise into fourths, using a sawing motion, for a total of 8 servings. Garnish each serving with strawberries and fresh mint sprigs. Makes 8 servings.

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Famous Recipes - BBQ Onion Cheddar-Pork Burgers

_______________________________________

BBQ Onion Cheddar-Pork Burgers Ingredients 1/2 pound part-skim Cheddar, grated 2 pounds ground pork 2 tablespoons Worcestershire sauce 1 tablespoon olive oil, plus additional for grill 2 large onions, cut into 1-inch chunks 2 garlic cloves, finely chopped 1-1/2 tablespoons chili powder 1/2 cup ketchup 3 tablespoons packed dark brown sugar 3 tablespoons cider vinegar 2 tablespoons reduced-sodium soy sauce 2 tablespoons coarse-grain mustard 8 hamburger buns Purchased carrot-raisin slaw (optional)

Directions 1. Make burgers: Divide and press into 8 disks. Place pork in a medium bowl; season with salt and pepper. Using hands, mix in Worcestershire until just combined; do not overmix. Divide pork into 8 patties. Press a cheese disk into center of each. Shape pork up and around cheese; carefully flatten into 1/2-inch-thick burgers, keeping cheese completely enclosed. Chill, loosely covered, until firm, about 1 hour.

2. Make BBQ Onions: Meanwhile, heat oil in a large saucepan over moderately high heat. Add onions and garlic; sauce, stirring occasionally, until onions are golden brown, about 10 minutes. Add chili powder and cook, stirring, 1 minute. Add remaining ingredients and simmer, stirring, until thickened and glazed, about 2 minutes. Remove pan from heat and cool. (Can be stored in an airtight container, chilled, up to 2 weeks. Serve at room temperature.)

3. Preheat grill and lightly oil rack. Grill burgers on rack over moderate heat, turning once, until cooked through, about 10 minutes. Meanwhile, grill buns, cut side down, until golden brown, about 1 minute. Arrange burgers in buns with BBQ Onions and serve slaw on the side, if desired. Makes 8 servings.

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Re: Famous Recipes - Monster Stew in a Pumpkin

how long do you cook the recipe?

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Famous Recipes - Salad Dressing

Lemony Caesar Salad SERVINGS 4-6

INGREDIENTS 1/2 cup Spanish Olive Oil 2 tablespoons lemon juice 1 garlic clove, peeled 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/2 teaspoon Worcestershire sauce 1/8 teaspoon pepper 4 to 6 cups torn romaine lettuce 1 cup shredded Parmesan cheese

DIRECTIONS For dressing, combine the first seven ingredients in a blender; cover and process until blended. Place romaine lettuce in a salad bowl.

Drizzle with desired amount of dressing; sprinkle with Parmesan cheese and toss to coat. Refrigerate any remaining dressing.

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Monday, September 25, 2006

Famous Recipes - South African Peri-Peri Chicken Livers

Portuguese explorers and colonists were responsible for introducing hot chilies to much of the world, including Africa where they became known as the peri-peri (or piri-piri), the local alias for the African birds-eye chile. This small and extremely spicy variety now grows wild over much of the continent and is available in some gourmet shops in the USA, but any spicy chile such as cayenne or hontaka can be used in its place.

South African Peri-Peri Chicken Livers

2 Tbs (15 ml) vegetable oil 1 onion, chopped 2-4 cloves garlic, finely chopped 1/2 tsp (2 ml) peri-peri powder or cayenne 8 oz (225 g) chicken livers 1/2 cup (125 ml) dry white wine Salt and freshly ground pepper to taste Buttered dinner rolls or toast points

Heat the oil in a skillet over moderate heat and saute the onion and garlic until lightly browned, about 10 minutes. Stir in the peri- peri powder and add the chicken livers. Saute until the livers are just cooked, about 5 minutes. Add the wine and cook until most of the liquid has evaporated, about 5 minutes. Serve over buttered rolls or toast points. Serves 4 to 6.

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Famous Recipes - Coconut-Spice Bars

_______________________________________

Coconut-Spice Bars Ingredients Batter: 1 package (18.25 ounces) spice cake mix 1/2 cup butter, at room temperature 1 large egg 1/4 cup milk Frosting: 1-1/2 cups sugar 1 can (12 ounces) evaporated milk or evaporated skim milk 3/4 cup butter, cut into pieces 5 large egg yolks 3 cups sweetened flake coconut (from 14-ounce bag) 1-1/2 cups pecans, chopped 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves

Directions 1. Heat oven to 350 degrees F. Coat 15 x 10 x 1-inch baking pan with nonstick cooking spray.

2. Batter: In large bowl, mix together cake mix, butter, egg and milk. Beat until thick but smooth, 2 minutes. Spread in prepared pan.

3. Bake in 350 degree F oven until toothpick inserted in center of cake comes clean, 18 to 20 minutes. Let cake cool in pan on a wire rack.

4. Frosting: Meanwhile, in medium-size saucepan, stir together sugar, evaporated milk, butter and egg yolks. Bring to simmer over medium heat, stirring constantly; simmer, stirring, until thickened, about 1 minute. Remove from heat. Stir in coconut, pecans, cinnamon and cloves.

5. Pour frosting over lightly cooled bar; smooth frosting to edges of pan. Let cool completely, about 2 hours. Cut into 36 bars and serve immediately. Or store bars in airtight container at room temperature for up to 3 days. Makes 32 bars.

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Famous Recipes - Crunchy Chicken Strips

Crunchy Chicken Strips Ingredients Nonstick cooking spray 2-1/2 cups crushed bite-size cheddar fish-shaped crackers or pretzels 2/3 cup bottled buttermilk ranch salad dressing 1 lb. chicken breast tenderloins Bottled buttermilk ranch salad dressing

Directions Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside.

In a shallow dish place the crushed crackers. In another shallow dish place the ranch dressing. Dip chicken tenderloins into the dressing, allowing excess to drip off; dip into cracker crumbs to coat. Arrange chicken in prepared pan.

Bake for 10 to 15 minutes or until chicken is no longer pink (170 degrees F). If desired, serve with additional ranch dressing. Makes 4 servings

Quicker Crunchy Chicken Strips: Prepare as above, except use one 10-ounce package of cooked refrigerated chicken breast strips instead of the chicken breast tenderloins and bake only 5 to 8 minutes or until heated through.

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Famous Recipes - Monster Stew in a Pumpkin

Monster Stew in a Pumpkin 1 medium-size pumpkin 1 1/2 pounds beef stew meat 1 package baby carrots Potatoes, diced small 1 large onion, sliced 1 pound fresh mushrooms, sliced 1 green bell pepper, sliced 1 stalk celery, sliced 2 cans Campbell's Golden Mushroom Soup

Cut the top off the pumpkin and remove insides. Set the pumpkin shell on a cookie sheet.

Combine remaining ingredients and put into pumpkin shell, and bake at 300 degrees F (on the cookie sheet).

Carry pumpkin to the table on the cookie sheet, or carefully remove it to a serving platter. Ladle stew from the shell.

Serve with French bread and a green salad.

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Famous Recipes - Spaghetti and Eyeballs

Spaghetti and Eyeballs 1 1/2 pounds ground beef 1 cup seasoned bread crumbs 1 tablespoon ketchup 1 egg 1/4 teaspoon pepper 1/2 teaspoon oregano 1 (7 ounce) jar pimiento-stuffed olives 1 (14 ounce) jar spaghetti sauce 3 quarts water 1 teaspoon salt 1 (8 ounce) package spaghetti 2 tablespoons butter or margarine

Preheat oven to 350 degrees F.

Mix ground beef, bread crumbs, ketchup, egg, pepper, and oregano in a large bowl. Form into about 18 to 24 eyeball-size balls. Press an olive into each eyeball, pimento side out. Place the eyeballs in a baking dish, cover, and bake for 45 minutes.

About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of water. Add salt. Follow package directions to cook the spaghetti. Drain noodles and transfer to a serving bowl. Toss with butter or margarine. When eyeballs are done, carefully spoon onto the spaghetti, irises up.

Spoon the sauce from the pan around them. Serve with thinly sliced black olives (eyelashes).

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Famous Recipes - Mashed Potato Ghosts

Mashed Potato Ghosts Favorite recipe from Idaho Potato Commission

5 cups mashed Idaho potatoes Wax paper 1/2 cup small black olives

Cut ghost shapes out of wax paper to use as templates.

Place templates on serving dish or cookie sheet. Use rubber spatula to mold 1/2 to 1 cup potatoes into each ghost shape.

Slice olives to create circular shapes to be used for eyes and mouth.

NOTE: To warm Mashed Potato Ghosts, microwave on HIGH for 2 to 4 minutes on microwavable plate. If using oven, place potatoes on cookie sheet and re-heat at 350 degrees F, loosely covered with foil, for 7 to 8 minutes or until heated through.

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Quotes Chicken Recipes

Sunday, September 24, 2006

Re: Famous Recipes - Jack-o-Lantern Casserole

Now this sounds pretty good Jim lol Kim

On 9/24/06, Jim Retiredpostal <retiredpostal@adelphia.net> wrote: > > Jack-o-Lantern Casserole > 1 medium pumpkin > 1 chopped onion > 1 to 2 pounds ground beef > 2 tablespoons soy sauce > 2 tablespoons brown sugar > 1 (4 ounce) can mushrooms (optional) > 1 can cream of chicken soup > 1 1/2 to 2 cups cooked rice > 1 (8 ounce) can sliced water chestnuts (can > substitute celery, chopped) > > Clean out pumpkin and decorate outside with a black marker, if desired. > > Brown hamburger and onion. Mix in remaining ingredients. Put pumpkin on > cookie sheet. Fill > pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 > hour at 350 degrees > F or until pumpkin is tender. > > [Non-text portions of this message have been removed] > > >

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Famous Recipes - Jack-o-Lantern Casserole

Jack-o-Lantern Casserole 1 medium pumpkin 1 chopped onion 1 to 2 pounds ground beef 2 tablespoons soy sauce 2 tablespoons brown sugar 1 (4 ounce) can mushrooms (optional) 1 can cream of chicken soup 1 1/2 to 2 cups cooked rice 1 (8 ounce) can sliced water chestnuts (can substitute celery, chopped)

Clean out pumpkin and decorate outside with a black marker, if desired.

Brown hamburger and onion. Mix in remaining ingredients. Put pumpkin on cookie sheet. Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350 degrees F or until pumpkin is tender.

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Famous Recipes - Baked Custard

BAKED CUSTARD..........................Microwave.

375 ML [ 13 1/4 FL OZ ] SKIM MILK 3 EGGS ,LIGHTLY BEATEN 1/4 CUP SUGAR 1 TEASPOON VANILLA PINCH GROUND NUTMEG

Place milk in a 4 cup glass jug. Cook on high for 2 minutes. Whisk in eggs, sugar and vanilla. Strain the mixture into a 20cm [ 8 inch ] round dish, sprinkle with nutmeg. Cook on 30% power for 15 to 17 minutes. Allow to stand covered for 5 minutes before serving. Serves 4

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Famous Recipes - Lebanese Chicken

Lebanese Chicken Ingredients 8 skinless, boneless chicken thighs (about 1-1/2 pounds) 1/3 cup chopped onion 1 clove garlic, minced 1 tablespoon margarine or butter 2 teaspoons finely shredded orange peel 1/2 cup orange juice 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 2 tablespoons honey Orange wedges (optional) Mint leaves (optional)

Directions In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink. Makes 4 servings.

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Famous Recipes - Halloween Cheese Pizza

Halloween Cheese Pizza Surprise those hungry ghouls and goblins with this fun Halloween cheese pizza.

1 1/2 cups Original Bisquick® mix 1/3 cup very hot water 1/2 cup pizza sauce 2 cups (8 ounces) shredded mozzarella cheese 1/2 teaspoon Italian seasoning 5 (3/4 ounce) slices processed American cheese

Move oven rack to lowest position. Heat oven to 450 degrees F. Grease 12-inch pizza pan.

Mix Bisquick and very hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim.

Bake 10 minutes. Spread pizza sauce over crust. Sprinkle with mozzarella cheese and Italian seasoning. Bake 5 to 7 minutes or until crust is golden brown and cheese is bubbly.

Cut American cheese with cookie cutters in Halloween shapes. Place cheese shapes on pizza just before serving.

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Famous Recipes - Ghost Cake with Flaming Eyes

Ghost Cake with Flaming Eyes 1 (18.25 ounce) box yellow cake mix with pudding 1 cup water 3 eggs 1/3 cup vegetable oil 1 (7.2 ounce) package fluffy white frosting mix 1 cup water 2 sugar cubes Licorice string 1 teaspoon lemon extract

Heat oven to 350 degrees F. Grease and flour a 9 x 13 x 2-inch baking pan.

Prepare the cake mix as directed on package. (When you break the eggs, crack each in the middle and pour out the egg. Then save the 2 best shell halves. Wash these halves and turn upside down to dry.) After mixing, pour the batter into the pan. Bake for 35 to 40 minutes. Cool cake 10 minutes on rack; then remove from the pan to a 16 x 12-inch tray.

After the cake is cool, measure across one short edge of the cake and mark the center with a wooden pick. Measure 4 inches down each long edge and mark with picks. Prepare the frosting as directed on package. Cut the cake between the center wooden pick and side picks in a curve to make a rounded top for the ghost's head. Slice the cut corners down the sides to about the center of the cake. Turn the corners so the cut sides are up, to make arms that look as if they're reaching out. Attach the arms to the sides of the cake with some of the frosting. Frost the cake. Place the 2 egg shell halves round sides down on cake for eyes. Place 1 sugar cube in each shell half. Make a mouth of licorice string. Just before serving, pour 1/2 teaspoon lemon extract over each sugar cube. Light the cubes. Lights off, it'll be spooky!

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Saturday, September 23, 2006

Famous Recipes - Bologna Wiggles - For Halloween

Bologna Wiggles 2 slices bologna 1 tablespoon Miracle Whip Salad Dressing or spread of your choice 1 hamburger bun, split

Stack bologna slices. Cut into very thin strips. Place bologna strips in a small bowl, then stir to separate.

Spread bun with salad dressing. Fill with bologna strips.

Makes 1 sandwich.

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Famous Recipes - Mixed Berry Gratin

The beauty of cooking with berries is that any berry can be substituted for any other berry in just about any recipe with excellent results. It therefore goes without saying that you can use any type of berry that is fresh and in season for this classic dish.

Mixed Berry Gratin

1 cup (250 ml) milk 1/2 tsp (2 ml) ground cinnamon 1 egg plus 1 egg yolk 1/2 cup (125 ml) sugar 1/4 cup (60 ml) all-purpose flour 3/4 cup (180 ml) heavy cream 3 cups (750 ml) fresh mixed berries in season

Heat the milk and cinnamon in a small saucepan over moderate heat just until it begins to steam. Meanwhile, whisk the egg and yolk until foamy. Combine the sugar and flour and beat about half the mixture into the egg. Add about half the milk, followed by the remaining sugar mixture and the remaining milk, beating after each addition. Place the mixture in a small saucepan and bring to a boil over moderate heat, whisking constantly. Remove from the heat, place a piece of plastic wrap directly on the surface, and refrigerate until thoroughly chilled, at least 1 hour. About 20 minutes before serving, stir about 1/4 cup (60 ml) of the cream into the custard. Whip the remaining cream until it forms soft peaks and gently fold into the custard. Place the berries in an 8- to 10-inch (20-25 cm) gratin or baking dish and pour the custard mixture over them, shaking the dish to distribute the custard among the berries. Place 4 to 6 inches (10-15 cm) under a preheated broiler (grill) until the top is lightly browned, about 10 minutes. Serve immediately. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - Some yummy desserts

Table of Contents:

Lite N Lazy Cobbler Warm Bittersweet and Spicy Chocolate Sauce Halloween Party Mix Mom’s Chocolate Cake Pecan Sandy Dessert

_______________________________________

CORRECTION

Yesterday’s recipe for Chocolate Strawberry-Cream Pizza had an error. The ingredients called for 1 1/2 tablespoons of chocolate pieces and the instructions called for 1 1/2 cups of the same. Obviously, it should be 1 1/2 cups rather than tablespoons. _______________________________________

Lite n Lazy Cobbler

1 Stick (1/2 cup) Margarine, melted 1 Cup Self-rising Flour 1 Cup Splenda (for baking) 1 tsp Vanilla Extract 1/2 Cup Skim Milk 2 Cups Canned Fruit

Preheat oven to 350 degrees. Prepare 9 x 13-inch glass baking dish with melted butter – covering bottom well; set aside.

In a mixing bowl, combine flour, Splenda, milk and vanilla; pour into prepared baking dish. Then pour fruit with liquid over the flour mixture.

Bake at 350 degrees about 35 minutes, or until golden brown. Serve warm or cold – great with fat-free whipped topping. _______________________________________

Warm Bittersweet and Spicy Chocolate Sauce

Ingredients: 4 oz bittersweet chocolate 4 oz unsalted butter 1/2 cup heavy cream 1/2 teaspoon cinnamon 1/2 teaspoon vanilla extract 1 Anaheim Chile

In a double boiler over medium low heat, combine all ingredients, and cook, stirring occasionally, until chocolate is fully melted and mixture is smooth and velvety. Remove pot from heat, and let sauce stand about 15 minutes to cool. Remove chile, and serve. Yield: 1 cup.

Can be served over vanilla ice cream (or even used on savory dishes, such as turkey: Mole de Guajolate) _______________________________________

Halloween Party Mix

Equal parts: Roasted, salted peanuts, no skins, please Candy corn

Mix together and serve. Tastes like a Payday Bar!

_______________________________________

Mom's Chocolate Cake Makes 16 servings

Cake: 1/2 cup margarine or butter (room temp) 2 cups sugar 2 eggs 4 tbsp unsweetened cocoa powder 2 cups flour 2 tsp baking soda 1 cup boiling water 1/2 cup milk mixed with 1/2 tsp white vinegar

Frosting: 1/2 cup margarine or butter (room temp) 3 tbsp unsweetened cocoa powder 1 1/2 cups confectioners sugar 2-3 tbsp milk 1 tsp vanilla

Heat oven to 350. Grease a 13x9 baking pan. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in eggs and cocoa. On low, beat in flour, b. soda, water and milk until combined. Beat for 1 minute on medium-high speed. Pour into prepared pan and bake at 150 for 40 minutes. Remove from oven and cool on wire rack. In a medium bowl, beat together butter and cocoa. Add confectioner's sugar and milk alternately, beating on medium speed until it reaches a good spreading consistency. Beat in vanilla. Frost top of cake and refrigerate for at least 30 minutes. _______________________________________

Pecan Sandy Dessert

1 Pkg Pecan Sandies 1/4 Cup Margarine, softened 2 Pkgs Instant Vanilla Pudding 2 Cups Milk 1 Qt Butter Pecan Ice Cream, softened 1 Tub (8 oz) Cool Whip, thawed 1/4 Cup Toffee Bits

Crush all the Pecan Sandies (set aside a couple of tablespoons for garnish), and combine with margarine. Spread into 9 x 13-inch baking pan, set aside.

In mixing bowl, combine pudding, milk and ice cream; beat until well-blended. Pour over cookie mixture. Refrigerate until ready to serve.

Combine reserved cookie crumbs with toffee bits. Serve topped with Cool Whip and cookie/toffee bits mixture. _______________________________________

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Quotes Chicken Recipes

Famous Recipes - A few recipes to try out

Table of Contents:

Orange Chicken Pasta Salad Mushroom and Onion Quesadillas Quick and Easy Meatball Supper Steamed Penn Cove Mussels Pork Chops w/Onion, Bacon, and Mushrooms Super Easy Spinach Feta Pie Appetizers Duchess Potatoes Stuffed Peppers

_______________________________________

Orange Chicken Pasta Salad

1 C. Miracle Whip (Regular or Light) 1/2 C. Orange Juice 2 tsp. dried basil leaves 1/4 tsp. ground ginger 1 1/4 lb. boneless/skinless chicken breast, cooked and cubed 2 C. (8 oz.) Rotini pasta, cooked and drained 1 can (11 oz.) Mandarin orange pieces, drained 1/2 C. chopped pecans

Mix Miracle Whip, juice, and seasonings in a large bowl. Add remaining ingredients; toss lightly. Refrigerate before serving. Makes 6 servings. Only has 13 grams of Fat and only one of them is saturated fat. _______________________________________

MUSHROOM & ONION QUESADILLAS

Fajita-size flour tortillas (1 or 2 per person) 8-16 oz fresh mushrooms, wiped clean, sliced using stems, as many as you like 1 large white or yellow onion, sliced thin margarine or butter and/or olive oil 1 - 2 cups shredded Mexican blend cheeses Sour cream, salsa, guacamole for garnish

Saute' the onions in a small amount of butter and/or olive oil. When onions are opaque add mushrooms and continue cooking until onions begin to caramelize. Keep warm but don't let get "mushy". Butter one side of each tortilla -- place butter-side down on a hot griddle. Sprinkle some of the cheese onto half of each tortilla. Spoon some of the onion mixture over the cheese. Add another layer of cheese. Fold the tortilla over the filling. Grill on each side until golden brown and cheese has melted. Garnish as you like. _______________________________________

Quck and Easy Meatball Supper

1 can each chicken and beef gravy 15 - 20 meatballs (I used ready to use frozen by Armour) 1/4 tsp black pepper (or to taste) 3/4 tsp dried tarragon fresh parsley Egg noodles or rice

Combime first four ingredients in a suacepan. Heat gently until meatballs are heated through. Serve over buttered rice or egg noodles tossed with a teaspoon of fresh chopped parsely. Serve with a salad and bread. This can go from pantry to table in less than 20 minutes!!! _______________________________________

Steamed Penn Cove Mussels

4 lb mussels 1 C dry white wine 4 T butter 2 T basil or thyme or other herbs of choice 1/4 C scallions or shallots, chopped 2 cloves garlic, minced 1 T parsley, chopped

Store mussels in your refrigerator, covered with ice or a damp cloth to keep moist. The should not stand in water so drain liquid from the container often until you are ready to cook them.

Usually the mussels will be de-bearded when purchased, however if they have not been removed wait until within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh running water before cooking. Set aside. If any mussels are gaping open they are getting weak. If they do not attempt to close after squeezing their shell shut or if they have broken shells or an off odor discard them.

Melt butter in a large sauce pan and sauté scallions, garlic and herbs over medium high heat. Add wine and mussels to the sauce pan, cover and bring to a steam. Steam mussels 7 to 8 minutes or until shells open and meats are not translucent. Remove from heat and pour mussel liquor into a bowl. Discard any unopened shells. Serve mussels immediately in large bowls and add mussel liquor. Accompany with French bread, green salad, white wine or ale

_______________________________________

Pork Chops with Onions, Bacon and Mushrooms

2 T. Butter 6 - 3/4" thick pork loin chops (I used boneless sirloin chops) 2 C. mushrooms, quartered or sliced 2 onions, chopped 1/4 lb. bacon, diced 2 T. flour 1 1/2 t. paprika 1 C. heavy cream (I use 3/4 c. half & half, 1/4 c. heavy cream) 1 C. beef broth (or a little more) 2 T. tomato sauce (I used Open Pit barbecue sauce for flavor)

Preheat oven to 375F.

Season meat with salt & pepper. Melt 2 T. butter in large skillet over high heat. Add meat and sear until brown, about 2 minutes per side. Transfer to baking dish (9 x 13 pan works well). Top with mushrooms.

Add onions & bacon to same skillet and cook over medium heat until onions are transparent and bacon is crisp, stirring frequently, about 10 - 15 minutes. Mix in flour and paprika. Increase heat to medium- high. Stir in cream and broth and bring to boil, stirring constantly. Mix in tomato sauce. Season with salt & pepper. Pour sauce over mushrooms and chops. Transfer to oven and bake until chops are tender, 20 - 25 minutes (or longer).

This tastes great with potatoes, rice, or noodles. The sauce is rich and delicious. _______________________________________

Super Easy Spinach Feta Pie Appetizers

This is SO easy! and so good!

1 package frozen phllyo mini Shells( in the freezer section by pie crust, I find mine at Super Walmart) 1 10 ounce package frozen spinach, thawed and VERY well drained(I push mine thru a colander with paper towelling) small brick or package of Feta cheese(or crumbles) garlic salt fresh black pepper

place the frozen phyllo shells on a foil lined cookie sheet and preheat oven to 400

season spinach with black pepper and garlic salt to taste.

place each shell about half full of spinach, then fill the rest with the feta cheese

bake untill the feta is nicely browned. around 20 minutes.

your friends and family will think you spent alot of time on this appetizer! *note you will have extra spinach and feta.. dont try to over stuff the shells tho! they wont melt properly!

_______________________________________

Duchess Potatoes

4 cups mashed potatoes 1/4 cup melted butter 2 egg yolks - beaten 1 tsp. dijon mustard - or the "flavored" mustard of your choice pepper to taste

Place all the ingredients in a bowl and stir until thoroughly combined. Make patties and place on a lightly greased baking sheet. Bake in a preheated 400° F oven until golden brown. Serves 6 to 8. _______________________________________

Stuffed Peppers

4 large [or 5 medium] bell peppers 1-8 oz. can tomato sauce 1 1/4 - 1 1/2 c. water 2 T margarine ½ medium onion, sliced 8 oz. summer sausage, diced 1-7oz. pkg. Brownberry sage and onion stuffing mix

Halve peppers lengthwise and remove seeds. Place in boiling water for 3-4 minutes. Drain well.

In 9 x 13 Pammed baking dish, combine tomato sauce and 1/2 can water. Arrange peppers on tomato sauce.

Saute onion in margarine until translucent. Add sausage and cook until heated through. Add 1 1/4 c. water.

Remove from heat and add stuffing, tossing lightly until the moisture is absorbed. [ Add remaining 1/4 c. water, if needed.]

Fill pepper shells with stuffing mixture.

Bake at 400* for 30 minutes. _______________________________________

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Quotes Chicken Recipes

Famous Recipes - Marinated chicken wings

Marinated chicken wings Ingredients:

- 2 lb. chicken wings (cut off the tops of the wings)

[Marinade]

- 2 tablespoons sake or white wine - 2 tablespoons soy sauce - 1 tablespoon ginger root, minced

[Sauce] (prepare this 2 to 3 hours before use)

- 1 clove garlic, minced - 1 tablespoon ginger root, minced - 4 tablespoons soy sauce - 2 tablespoons vinegar - 1 tablespoon sugar - 1 tablespoon sesame oil - 2 or 3 stalks green onion, finely chopped - tabasco to taste (optional)

Cooking time: 1 hour +

Servings: 4

Soy-sauce based chicken wings, hot or mild, can be a great appetizer for a party. The marination step takes some time but the rest is very easy to prepare. This dish goes very well with beer or sake. Directions

Marinate chicken wings at least 1 hour. Drain off the marinade and bake the wings at 400F on the top shelf of the oven for about 40 to 60 min. Turn the wings a couple of times while baking. Arrange the chicken wings on a plate and pour the sauce over the wings.

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Quotes Chicken Recipes

Famous Recipes - Deep- Fry Prawn Balls

Deep- Fry Prawn Balls

*Ingredients:* 1kg Double Happiness Prawns 30g Fat Pork 6 Gold Plum Sliced water chestnuts 6 slices of crust less white bread 1 beaten egg white

*Seasonings:* 1 teaspoon of Salt Half teaspoon of Sugar 1 teaspoon of Kingsford USA Cornstarch 1 teaspoon of Pride oil

*Cooking Method: *

1. Chop the bread into small pieces (About quarter inch square)

2. Chop water chestnuts and fat pork.

3. Shell and chop the prawns, add all ingredients and mix with seasonings

4. Refrigerates for 30 minutes

5. Spread the bread cubes on a clean pan, roll the paste into a ball and roll it on the bread cubes, repeat until using up the paste

6. Deep- fry until the bread cubes are in golden colour

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Quotes Chicken Recipes

Famous Recipes - Deep-fried Chicken Nuggets (Tori no kara-age)

Deep-fried Chicken Nuggets (Tori no kara-age)

Deep-fried Chicken Nuggets (Tori no kara-age) Ingredients:

- 2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:

- 3 tablespoons soy sauce - 30g (1 oz) root ginger, peeled and grated - 2 large garlic cloves, peeled and grated - salt and freshly ground black pepper

For the coating:

- 2 tablespoons cornflour - 2 tablespoons plain flour - vegetable oil, for deep frying - 2 slices lemon, to garnish

The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing "bite" to these delicious nuggets. 1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes. 2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated. 3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.

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Famous Recipes - Shrimp Creole

_______________________________________

Shrimp Creole Ingredients 1 pound fresh or frozen medium shrimp in shells 1 medium onion, chopped (1/2 cup) 1/2 cup chopped celery 1/2 cup chopped green sweet pepper 2 cloves garlic, minced 2 tablespoons butter or margarine 1 14.5-ounce can diced tomatoes, undrained 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper 2 tablespoons snipped fresh parsley 2 cups hot cooked rice

Directions 1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.

2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.

3. Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Seaston to taste. Serve over rice.

4. Makes 4 servings

Fish Creole: Prepare as above, except substitute 12 ounces fresh or frozen skinless, firm-fleshed fish fillets (such as catfish, cod, or grouper) for the shrimp. Thaw fish, if frozen. Rinse fish and cut into 1-inch pieces. Add fish to tomato mixture with parsley. Cook, stirring frequently, about 3 minutes or until fish begins to flake when tested with a fork. Per 1 cup fish mixture + 1/2 cup rice: 269 cal., 7 g total fat (3 g sat. fat), 52 mg chol., 418 mg sodium, 31 g carbo., 2 g dietary fiber, 18 g protein. Daily Values: 14% vit. A, 55% vit. C, 8% calcium, 7% iron. Exchanges: 1 Vegetable, 1 1/2 Starch, 2 Very Lean Meat, 1 Fat

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Quotes Chicken Recipes

Famous Recipes - Chocolate Strawberry-Cream Pizza

_______________________________________

Chocolate Strawberry-Cream Pizza

Ingredients 1-1/2 tablespoons semisweet chocolate pieces 2 tablespoons solid vegetable shortening 2 cups finely chopped nuts 1/2 cup shredded sweetened coconut 1 package (8 ounces) cream cheese, at room temperature 2 tablespoons seedless strawberry jam 1 teaspoon vanilla 3/4 cup candy-coated chocolates 1/2 ounce white chocolate baking bar, grated

Directions 1. Line 14-inch pizza pan with heavy-duty aluminum foil.

2. Melt 1-1/2 cups chocolate pieces and 1-1/2 tablespoons shortening in small pan or bowl set over hot, not boiling, water, until smooth. Add nuts.

3. Using thin metal spatula, spread chocolate mixture over bottom of pizza pan. Refrigerate 1 hour or until firm.

4. Meanwhile, toast coconut in large skillet over medium heat, stirring occasionally, until lightly golden, 3 minutes. Remove to paper toweling.

5. Invert “crust” onto work surface. Peel off foil, being careful not to break crust. Return crust to pizza pan and refrigerate.

6. Beat cream cheese, strawberry jam and vanilla in small bowl until well blended. Carefully spread over chocolate crust to within about 1/2 inch of edge. Sprinkle with candy-coated chocolates and coconut. Return to refrigerator.

7. Melt remaining semisweet chocolate pieces and shortening in small pan or bowl set over hot, not boiling, water, until smooth. Drizzle thin stream over top of pizza. Sprinkle with grated white chocolate. Serve immediately or refrigerate until ready to serve. Makes 12 servings.

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Quotes Chicken Recipes

Friday, September 22, 2006

Famous Recipes - Lamb Shanks with Apricots

Although just about any meat goes well with just about any fruit, I think that lamb is a particularly well suited partner for the sweetness provided by ripe fruit.

Lamb Shanks with Apricots

1 cup (250 ml) chopped dried apricots 1 cup (250 ml) port or other sweet wine, or water 1 Tbs (15 ml) olive oil 4-6 lamb shanks, trimmed of excess fat 2 onions, sliced 2-4 cloves garlic, finely chopped 1/2 tsp (2 ml) ground cinnamon 1 cup (250 ml) beef or chicken stock, or water Salt and freshly ground pepper to taste

Combine the apricots and port wine in a small bowl and set aside to steep for about 1 hour. Heat the oil in a large pot over high heat and brown the lamb shanks on all sides. Remove the lamb shanks and set aside. Saute the onions in the same pot until lightly browned, about 10 minutes. Add the garlic and cinnamon and saute for 1 minute. Return the shanks to the pot. Add the liquid, salt, and pepper and cook tightly covered over low heat for 1 hour. Add the apricots and their liquid and cook until the lamb is tender and almost falling off the bone, 60 to 90 minutes. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - Re: Crock Pot Italian Baked Chicken

--- In world-famous-recipes@yahoogroups.com, "Kimberly :-)" <dahlsmomkimmie@...> wrote: > > * Crock Pot Italian Baked Chicken * > ------------------------------ > > *1 1/4 lb. (20 oz.) raw boned chicken breasts, skin removed > 1 tsp. oregano > 1/2 tsp. salt > 1/8 tsp. pepper > 1 (1 lb.) can tomatoes, chopped & slightly drained > 1/2 c. onion, chopped > 1 (4 oz.) can mushroom pieces, drained > 1/4 tsp. garlic powder > 2 tbsp. plus 2 tsp. grated Parmesan cheese* > > * Place chicken in baking pan. Bake 1 1/2 hours at 350 degrees. Can be made

> in Crockpot. Very good served with rice.*

> WHY IS THERE A ASTERICK NEAR THE WORD RICE? COULD YOU PLEASE EXPLAIN...THANKS..EVELYN > [Non-text portions of this message have been removed] >

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Quotes Chicken Recipes

Famous Recipes - Chicken in wine

CHICKEN IN WINE Serves 4

1 tablespoon olive oil 1kg chicken pieces,skin removed [ 2lb 3 1/4 oz ] 2 onions , sliced 1 clove garlic 125g [ 4 1/2 oz ] mushrooms, quartered 1 carrot, sliced 1/2 cup white or red wine 2 cups chicken stock or water 2 tablespoons tomato paste seasonings to taste 2 tablespoons cornflour [corn starch ] 1/4 cup water 2 tomatoes, chopped chopped parsley or thyme.

Heat oil in pan. Cook chicken in batches until golden. Drain on crumpled kitchen paper. Set aside. Add onion and garlic to same pan. Sauté until tender. Stir in mushrooms and carrot. Cook , stirring, for 2 minutes. Pour over wine. Bring to the boil. Cook ,stirring until wine is reduced by half. Blend stock into pan with tomato paste and seasonings. Return chicken to pan. Bring to the boil. Reduce heat. Simmer, covered, for 40 to 45 minutes or until chicken is tender and cooked through. Blend cornflour with water until smooth. Mix into casserole. Cook, stirring, until sauce boils and thickens. Add tomato to casserole. Simmer a further 5 minutes. Sprinkle with parsley or thyme. Serve with rice or couscous.

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Quotes Chicken Recipes

Famous Recipes - Italian-Style Corn Dogs

_______________________________________

Italian-Style Corn Dogs Ingredients 12 uncooked Italian sausage links 1/2 cup water Peanut oil 1-1/2 cups yellow cornmeal 1 cup all-purpose flour 1/2 cup grated Romano or Parmesan cheese 2 teaspoons baking powder 1 teaspoon salt 2 eggs, beaten 1-1/4 cups half-and-half or light cream 12 10 x 1/4-inch wooden skewers or dowels Warm marinara sauce (optional)

Directions 1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels.

2. Preheat oil to 375 degrees F. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs and half-and-half. Add egg mixture to cornmeal mixture. Stir just until moistened.

3. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.

4. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce. Makes 12 corn dogs.

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Quotes Chicken Recipes

Thursday, September 21, 2006

Re: Famous Recipes - Tuna Spook Sandwiches Tuna Spook Sandwiches

I really like the Halloween recipes - thank you - I will look for some also.

Jim

----- Original Message ----- From: Kimberly :-) To: cafekims_sandwich_gourmet@yahoogroups.com ; AwesomeAppetizers@yahoogroups.com ; world-famous-recipes@yahoogroups.com ; Ginas_Recipes@yahoogroups.com ; familyhomeandgarden@yahoogroups.com ; Copycat-Recipe-Fanatics@yahoogroups.com ; Rachael_Rays_Inside_Dish@yahoogroups.com ; Sandra_Lee_Semi_HomeCooking@yahoogroups.com ; PaulaDeens_SouthernCooking@yahoogroups.com ; Kimberlys_Kitchen_Recipe_Swap@yahoogroups.com ; MommiesUnited@yahoogroups.com ; SeasonBySeason_Michael_Chiraello@yahoogroups.com Sent: Tuesday, September 19, 2006 4:33 PM Subject: Famous Recipes - Tuna Spook Sandwiches Tuna Spook Sandwiches

Tuna Spook Sandwiches

At Halloween, dinner is a low priority on my kids' minds, but forefront for me, since I want to make sure they have something healthy. I used to fuss and make a big dinner only to find my kids didn't have an interest, and I was a bit stressed. These sandwiches came to my rescue. They're a delight to the eye and easy to assemble, giving you time to assist your goblins into their evening attire.

*Tip*: These sandwiches also make a great after-school treat. Try varying the filling by using different Halloween cookie cutters. Add some cut up apples, carrots and celery to complete the meal.

Preparation Time: 10 minutes Servings: 7 spook sandwiches Special Tools: 1 ghost cookie cutter INGREDIENTS: 1 (8 ounce) can solid white tuna fish, packed in water 3 tablespoons mayonnaise 1 tablespoon fresh lemon juice 1 celery stalk, finely diced 14 slices white sandwich bread 14 raisins 1. Drain water from tuna and place in small mixing bowl; break the tuna into small pieces with a fork. Mix in the mayonnaise, lemon juice, and celery.

2. Cut the bread slices with a cookie cutter into the shape of a ghost. Spread 7 slices with the tuna mixture and cover each with a second slice of bread. Use the raisins to make the eyes on each sandwich. Serve with celery and carrot sticks.

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Famous Recipes - Monster Coffin Cake

Monster Coffin Cake

*Recipe Rating:* *Prep Time:* 20 min *Total Time:* 20 min *Makes:* 12 servings

1/3 cup KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix 2 Tbsp. hot water 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 cup thawed COOL WHIP Whipped Topping 4 OREO Chocolate Sandwich Cookies, divided 1 pkg. (10.75 oz.) frozen pound cake, thawed 10 JET-PUFFED Miniature Marshmallows 1 JET-PUFFED Marshmallow Black decorating gel 3 worm-shaped chewy fruit snacks

*PLACE *drink mix in large bowl. Add hot water; stir until drink mix is completely dissolved. Add cream cheese; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping with wire whisk. Remove 1/2 tsp. of the cream cheese mixture for later use; set remaining cream cheese mixture aside. *CRUSH *3 of the cookies; place cookie crumbs in shallow dish. Set aside. Cut cake lengthwise in half. Frost cake top with some of the remaining cream cheese mixture. Dip in cookie crumbs until evenly coated; set aside. Place cake bottom on serving platter; frost top and sides with some of the remaining cream cheese mixture. Place cake top next to cake bottom to resemble coffin lid. Frost sides and cut side of cake top with remaining cream cheese mixture. *PLACE *remaining cookie in center of cake bottom to resemble a body. Line up two rows of 3 mini marshmallows each at bottom of "body" to resemble legs. Place 2 miniature marshmallows on sides of "body" to resemble arms. Place large marshmallow at top of "body" to resemble head. Using reserved 1/2 tsp. cream cheese mixture, attach 2 miniature marshmallows to sides of "head" to resemble ears. Use decorating gel to draw mouth and eyes. Top cake with fruit snacks.

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Quotes Chicken Recipes

Famous Recipes - Spooky Eyeball Tacos

Spooky Eyeball Tacos

*Recipe Rating:* *Prep Time:* 20 min *Total Time:* 40 min *Makes:* 6 servings, 2 tacos each

1 lb. ground beef 1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix 12 TACO BELL HOME ORIGINALS Taco Shells 3/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 can (2-1/4 oz.) sliced pitted ripe olives

*MIX *meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan. *BAKE *at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

--

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Famous Recipes - Mint Meltaways

_______________________________________

Mint Meltaways

Ingredients 1-1/2 cups (3 sticks) butter 6 squares (1 ounce each) unsweetened chocolate 6 eggs 2-1/2 cups granulated sugar 2 teaspoons vanilla 1-1/2 cups all-purpose flour 1-1/4 teaspoons peppermint extract Peppermint Frosting: 1 pound confectioners¿ sugar 6 tablespoons heavy cream 1/4 cup (1/2 stick) butter, at room temperature 1/4 teaspoon peppermint extract 1/4 cup crushed peppermints

Directions 1. Heat oven to 350 degrees F. Line 10 x 15 x 1-1/2-inch jelly-roll pan with waxed paper. Coat with cooking spray.

2. Melt butter and chocolate in saucepan. Beat in eggs, sugar and vanilla. Stir in flour and extract. Spread batter in pan.

3. Bake in 350 degree F oven 30 minutes or until edges begin to firm. Remove pan to wire rack to cool.

4. Frosting: Beat sugar, cream, butter and extract in bowl until smooth. Lift brownie out of pan. Frost top. Sprinkle with candies. Cut into squares, or mini-squares, for gifts. Makes 4 dozen.

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Famous Recipes - Cabbage and Apples

Cabbage and apples seem to have a natural affinity, and apples have been used to temper the sharpness of sauerkraut since times immemorial.

Cabbage and Apples

2 Tbs (30 ml) olive oil 2 lbs (900 g) cabbage, shredded 2-3 apples, peeled, cored, and chopped 1 cup (250 ml) apple juice, dry white wine, or water 2 Tbs (30 ml) apricot, raspberry, or currant jelly 1 Tbs (15 ml) lemon juice or cider vinegar Salt and freshly ground pepper to taste

Heat the oil in a pot over moderate heat and add the cabbage and apples and cook, stirring frequently, for 5 minutes. Add the remaining ingredients and cook tightly covered over low heat until the cabbage is tender and the apples have disintegrated, 30 to 45 minutes. Serves 4 to 6.

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Famous Recipes - Crock Pot Hoppin John

* Crock Pot Hoppin John * ------------------------------

*1 lb smoky bacon 1 medium onion 2 cloves garlic 1/2 tsp basil 1 tsp salt 2 cans black eyed peas (15.5 oz size) 3 cans chicken broth 1 1/2 cans long grain rice ( i use the empty broth can as a measuring cup)

*

* Dice the bacon and brown on stove. Drain most of the fat off add the onion, garlic and cook till transparent. Spray crock with pam. Dump bacon mixture in crock, add the rest of the ingredients. Stir well. Don't drain the black eyed peas, dump them right from the can. Cover and cook on low for 3-1/2 hours to 4-1/2 hours. stir half way through ccoking to make sure you have enough liquid. if not add water 1/2 cup at a time. Sometimes this takes less than 3 hours. *

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Famous Recipes - Lemom fluff

LEMON FLUFF..................No Bake Serves 4-6

3 large lemons 4 eggs , separated 4 tablespoons sugar 1 1/2 tablespoons gelatine 1/4 cup hot water

Grate the rind from the lemons, taking care not to grate any white pith. Squeeze the juice. Beat the egg yolks and sugar till light and fluffy. Stir in lemon rind and juice. Dissolve gelatine in the hot water and add to the egg mixture. Leave to thicken a little, then whisk the egg whites till stiff. Fold these into the mixture thoroughly and turn into serving dish. Put in refrigerator to set. Serve with pouring cream.

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Famous Recipes - Veal Chops

VEAL CHOPS AU PORTO Serves 4

4 veal chops salt and freshly ground pepper 4 tablespoons butter 2 teaspoons finely chopped shallots 6 tablespoons cream 4 tablespoons port small can of whole button mushrooms 4 tablespoons finely chopped ham

Season the veal chops to taste with salt and pepper and fry in butter. When cooked, sprinkle with finely chopped shallots, remove from the pan and keep warm. Stir the cream and port into the juices in pan, add the mushrooms and ham and heat through. Pour the sauce over the veal and serve with sautéed potatoes.

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Wednesday, September 20, 2006

Famous Recipes - Crock Pot Italian Baked Chicken

* Crock Pot Italian Baked Chicken * ------------------------------

*1 1/4 lb. (20 oz.) raw boned chicken breasts, skin removed 1 tsp. oregano 1/2 tsp. salt 1/8 tsp. pepper 1 (1 lb.) can tomatoes, chopped & slightly drained 1/2 c. onion, chopped 1 (4 oz.) can mushroom pieces, drained 1/4 tsp. garlic powder 2 tbsp. plus 2 tsp. grated Parmesan cheese*

* Place chicken in baking pan. Bake 1 1/2 hours at 350 degrees. Can be made in Crockpot. Very good served with rice.*

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Famous Recipes - Baked Pear Salad

Baked Pear Salad

* Baked Pear Salad 4 pears, cut in halves and skinned 4 tbsp. butter 1/3 c. brown sugar 1 tsp. cinnamon

Preheat oven to 375 degrees. Place fresh pear halves or canned halves in baking dish or pie pan. Brush halves generously with butter. Sprinkle brown sugar and cinnamon mixture atop halves. Bake 8-10 minutes. *

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Famous Recipes - Tuna Spook Sandwiches Tuna Spook Sandwiches

Tuna Spook Sandwiches

At Halloween, dinner is a low priority on my kids' minds, but forefront for me, since I want to make sure they have something healthy. I used to fuss and make a big dinner only to find my kids didn't have an interest, and I was a bit stressed. These sandwiches came to my rescue. They're a delight to the eye and easy to assemble, giving you time to assist your goblins into their evening attire.

*Tip*: These sandwiches also make a great after-school treat. Try varying the filling by using different Halloween cookie cutters. Add some cut up apples, carrots and celery to complete the meal.

Preparation Time: 10 minutes Servings: 7 spook sandwiches Special Tools: 1 ghost cookie cutter INGREDIENTS: 1 (8 ounce) can solid white tuna fish, packed in water 3 tablespoons mayonnaise 1 tablespoon fresh lemon juice 1 celery stalk, finely diced 14 slices white sandwich bread 14 raisins 1. Drain water from tuna and place in small mixing bowl; break the tuna into small pieces with a fork. Mix in the mayonnaise, lemon juice, and celery.

2. Cut the bread slices with a cookie cutter into the shape of a ghost. Spread 7 slices with the tuna mixture and cover each with a second slice of bread. Use the raisins to make the eyes on each sandwich. Serve with celery and carrot sticks.

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Famous Recipes - Crock Pot King Ranch Chicken Casserole

* Crock Pot King Ranch Chicken Casserole * ------------------------------

*3-4 c. cooked, diced chicken 1 pkg. (10-12) flour tortillas 1 med. onion, chopped 2 (10 oz.) cans cream of chicken soup 1 can (1 c.) tomatoes & chilies 4 tbsp. quick cooking tapioca 4 c. grated Cheddar cheese

*

* In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart crockpot makes 1/2 recipe. This is a good take-in dish or potluck.*

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Quotes Chicken Recipes

Famous Recipes - Halloween Werewolf Chicken Claws

Halloween Werewolf Chicken Claws

They will make your party a howling success. INGREDIENTS: Nonstick vegetable spray 10 chicken cutlets 2 cups all-purpose flour 2 eggs, beaten 2 cups seasoned bread crumbs 1 12-oz. can large pitted black olives, drained Ketchup 1 head of lettuce, shredded 1. Spray a cookie sheet with the nonstick spray. Slice the cutlets into strips about the width of one bony finger, the more crooked the better.

2. Place the flour, beaten eggs and bread crumbs into three separate bowls.

3. Dust the chicken strips with flour, dip them into the eggs, and then roll them in the bread crumbs. You probably won't use all the flour or crumbs.

4. Place the strips on the cookie sheet and broil about 5 minutes on each side until brown.

5. To make the fingernails, cut the olives in half lengthwise. Trim the halves into pointy nail shapes, and place one on the end of each chicken strip. Press them into the chicken and, if you need help in making them stick, use some ketchup as glue.

6. Serve the claws on a head (of shredded lettuce, of course). Makes 10 servings.

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Quotes Chicken Recipes

Famous Recipes - Angry Lobster with White Beans

Angry Lobster with White Beans

(Serves 4) *For the beans:* 1 cup dry large white beans, such as marrow 2 sage leaves 2 cloves garlic, peeled 1-1/2 teaspoons Gray salt

*For the flour mixture:* 1 cup all purpose flour 1 tablespoon California chili powder 1 tablespoon gray salt 1/2 teaspoon freshly ground pepper

*For the lobsters:* 1/3-2/3 cup extra virgin olive oil 4-1 1/4 pound lobsters, split lengthwise

*Finishing the beans:* 2 cups cooked beans from above, drained remaining flour mix from above 1/2 cup extra virgin olive oil 2 tablespoons thinly sliced garlic 1 serrano or jalapeño pepper, thinly sliced (about 1 tablespoon) Gray salt and freshly ground black pepper 1-1/2 cups basil leaves 1 tablespoon orange zest *For the beans:* Place the beans in a saucepan with cold water to cover by 2 inches, and bring to a boil. Remove from heat, cover, and allow to sit for 1 hour. Drain the beans and cover as before with fresh cold water. Add the sage and garlic, and bring to a simmer. Maintain a light simmer (uncovered) for about 20 minutes, then add the salt. Continue to cook another 25 minutes or until the beans are tender. Remove from the heat and allow the beans to cool in the cooking liquid. They can be refrigerated in the liquid for up to 3 days. Drain the beans when you are ready to use them. Remove the sage and garlic and discard.

*For the flour mixture:* Combine the ingredients and set aside.

*For the lobsters:* Preheat the oven to 425°F.

In a large ovenproof skillet, heat 1/3 cup of oil over high heat. Dredge the cut side (meat) of the lobsters in the flour mixture. Place half of the lobster pieces into the skillet, cut side down. Cook for about 2 minutes, or until lightly browned, then turn over and cook for a minute on the other side. Place them on a baking sheet and in the oven. Cook for 6 - 8 minutes.

Add more oil to the pan if necessary, heat and sauté the remaining pieces of lobster as above. Add them to the others in the oven.

*Finishing the beans:* Place the beans in a strainer over a bowl. Coat the beans with the remaining flour mixture, shaking the strainer. Repeat, if necessary, with the flour that falls into the bowl.

In a medium skillet, heat the oil over high heat. Add the beans, cook and toss constantly for about 6 to 7 minutes, or until they are browned and crispy.

Add the garlic and peppers. Season with salt and pepper and continue to sauti for 2 minutes. Add the basil and cook for another 2 minutes to crisp. Toss in the orange zest.

Arrange the lobster pieces on a serving platter, or individual plates and top with the beans.

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Quotes Chicken Recipes

Famous Recipes - Phyllo Wrapped Asparagus

Phyllo Wrapped Asparagus Recipe courtesy Paula Deen

8 or 9 asparagus spears, depending on size 1/2 (16-ounce) package frozen phyllo dough sheets, thawed 1/4 cup butter, melted 1/4 cup finely grated ParmesanPreheat oven to 375 degrees F.

Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

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Quotes Chicken Recipes

Tuesday, September 19, 2006

Famous Recipes - Lemon Curd

_______________________________________

Lemon Curd Ingredients 1 cup sugar 2 tablespoons cornstarch 1 tablespoon finely shredded lemon peel 3/4 cup lemon juice 6 egg yolks, lightly beaten 1/2 cup butter or margarine, cut up

Directions 1. In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel and lemon juice. Cook and stir over medium heat until thickened and bubbly.

2. Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour. Store covered in refrigerator up to 1 week or transfer to a freezer container and freeze for up to 2 months. Thaw in refrigerator before serving. Makes 2 cups (sixteen 2-tablespoon servings).

Orange Curd: Prepare as above, except decrease sugar to 3/4 cup, substitute orange peel for the lemon peel and 3/4 cup orange juice for the lemon juice. Makes about 1-1/2 cups (twelve 2-tablespoon servings).

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Quotes Chicken Recipes

Famous Recipes - Roasted Ghosts

Roasted Ghosts Try This Ghoulish Dish From FamilyFun <http://jas.familyfun.go.com/sendpage?page=sendpage&dest=print> <http://jas.familyfun.go.com/sendpage?page=sendpage&dest=email> Make magic in your kitchen by transforming a bunch of [image: Roasted Ghosts] ordinary potatoes into edible apparitions.

Ingredients

4 cups chopped white potatoes 1/4 cup milk 1 crushed garlic clove 2 tablespoons cream cheese or grated cheddar cheese 1/2 tsp salt 1/8 tsp pepper 1 19-oz can black beans, drained

Directions

Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free.

Scoop the potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost's head.

Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24.

TESTERS' TIP: Be sure to make lots of mini ghosts--when we tested this recipe at the party, the kids wouldn't touch the big ones.

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Quotes Chicken Recipes

Famous Recipes - Summer Fruit Soup

The most important ingredient of this soup is the ripeness of the fruit. Use only perfectly ripe fruit, and substitute any fruits that are less than perfect.

Summer Fruit Soup

6 cups (1.5 L) any combination of fresh fruits such as plums, peaches, nectarines, pears, cherries, or berries, pitted as necessary 4 cups (1 L) water 1 cup (250 ml) red or white wine, or additional water 1/2 cup (125 ml) sugar 1 cinnamon stick 1/2 tsp (2 ml) vanilla extract 1 Tbs (15 ml) cornstarch (cornflour) mixed with 2 Tbs (30 ml) cold water Fresh mint leaves for garnish

Combine the fruit, water, wine, sugar, and cinnamon stick in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 15 minutes. Remove the cinnamon stick and add the vanilla extract. Puree the soup in an electric blender or food processor, or by pressing through a fine sieve. Stir in the cornstarch mixture and heat until slightly thickened. Chill until ready to serve, and adjust the sweetness if necessary. Serve garnished with mint leaves. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - One-Pot Spaghetti, 09-19-06

_______________________________________

One-Pot Spaghetti Ingredients 8 ounces ground beef or bulk pork sausage 1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained 1/2 cup chopped onion (1 medium) 1 clove garlic, minced 1 14-ounce can chicken broth or beef broth 1-3/4 cups water 1 6-ounce can tomato paste 1 teaspoon dried Italian seasoning 1/4 teaspoon black pepper 6 ounces dried spaghetti, broken 1/4 cup grated Parmesan cheese

Directions 1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.

2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.

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Quotes Chicken Recipes

Famous Recipes - Balsamic Chicken with Pesto Gravy & Bitter Greens~~~ Rachael Ray from her new show

2 chicken breasts 2 tablespoons balsamic vinegar 2 tablespoons extra-virgin olive oil (EVOO) Salt and freshly ground black pepper 3 bunches arugula, thoroughly washed Juice of 1/2 lemon Parmigiano Reggiano shavings 2 tablespoons butter 1 tablespoons all-purpose flour 1 1/2 cups chicken stock 1/3 cup heavy cream or half-and-half 1/4 cup homemade or store-bought pesto

[image: BalsChickPound]

[image: BalsChickpan]

Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes.

[image: Balsam]

While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce.

[image: BalsamSauce]

To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat. Yields 4 servings

<http://www.rachaelrayshow.com/?q=recipe/711/feed>

[image: BalsChickpan]

Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes.

[image: Balsam]

While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce.

[image: BalsamSauce]

To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat. Yields 4 servings

<http://www.rachaelrayshow.com/?q=shows/september-18-2006>

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Quotes Chicken Recipes

Famous Recipes - Vanilla Cookies

VANILLA COOKIES

2 cups self-raising flour 1/2 cup caster sugar 4 1/2 oz butter, cut into pieces 1/4 cup milk 1 teaspoon vanilla 1/2 cup chopped cherries [ optional ]

Sift flour into bowl. Stir in sugar. Add butter. Rub in with fingertips until mixture resembles coarse breadcrumbs. Stir in milk and vanilla. Mix firmly with a clean hand until a stiff dough forms [ sometimes a little extra milk is required ]. Turn onto a lightly floured surface. Knead gently, adding cherries at this point if using. Roll pieces of the mixture into small balls. Arrange on greased trays. Press out balls with a floured fork. Top with a piece of cherry if liked. Bake in moderate oven [ 180C ] for 12 to 15 minutes. Transfer to a wire rack to cool . Store in an airtight container. Note if preferred, roll dough onto floured surface and cut into shapes with cutters.

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Quotes Chicken Recipes

Re: Famous Recipes - Cornflake Cookies

You can substitute wholemeal flour or whole-wheat flour. ----- Original Message ----- From: "Perry Smith" <prysmith@verizon.net> To: <world-famous-recipes@yahoogroups.com> Sent: Tuesday, September 19, 2006 4:45 AM Subject: Re: Famous Recipes - Cornflake Cookies

> Sultanas are raisins. > > Evelyn wrote: > >>ok maybe i'm having a blonde day but...what are sultanas? and does it have >>to have REAL butter? can you substitute the wheat germ for something >>else?? please write back soon...thanks evelyn >> >> > > > > >

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Quotes Chicken Recipes

Monday, September 18, 2006

Re: Famous Recipes - Cornflake Cookies

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Quotes Chicken Recipes

Famous Recipes - Pineapple Trifle

Pineapple Trifle

2 cups skim milk
2 tbsps cornstarch
1/2 cup sugar
4 egg whites, lightly beaten
2 tsps canola oil
1-1/2 tsps vanilla extract
1 tsp coconut extract
1/4 cup dark rum or 1/2 tsp rum extract
8 ozs angel food cake, cut into 1-inch cubes
2 cans (20 ozs each) pineapple chunks in natural juice, drained

Combine the milk and cornstarch in a saucepan and mix
until the cornstarch is completely dissolved. Add the sugar, egg
whites and oil, and mix well. Slowly bring to a boil over medium-
low heat, stirring constantly with a wire whisk until thickened.
Add extracts, then mix well.

To assemble the trifle, place 1/3 of the cake pieces in the bottom
of a 2-quart glass bowl or trifle dish. Top with 1/3 of the
custard. Sprinkle 1/3 of the pineapple chunks over the custard.
Repeat the process twice.

Serve immediately, or cover and refrigerate.

Serves 12
152 Calories;0g Fat;1mg Chol;137mg Sodium;32g Carbs;4g Protein;1g
Fiber

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Quotes Chicken Recipes

Re: Famous Recipes - Cornflake Cookies

ok maybe i'm having a blonde day but...what are sultanas? and does it have to have REAL butter? can you substitute the wheat germ for something else?? please write back soon...thanks evelyn

valderado <valderado@optusnet.com.au> wrote: HONEY,CORNFLAKE AND SULTANS COOKIES
Makes 24

125g [ 4 1/4 oz ] butter at room temperature
1/2 cup honey
1 egg ,lightly beaten
1/2 cup self-raising flour, sifted
3/4 cup wheatgerm
3/4 cup rolled oats
3/4 cup sultanas
1 1/2 cups cornflakes

Preheat oven to 180C..Line baking trays with baking paper.
Using an electric hand mixer, cream butter and honey together
until pale and creamy. Add egg and beat well.
Add flour, wheatgerm, oats, sultanas and cornflakes.
Mix to combine. Drop tablespoonfuls of mixture onto baking trays,
allowing a little room for spreading.
Bake for 12 to 15 minutes or until light golden. Allow to cool on trays
for 5 minutes.
Transfer cookies to a wire rack to cool completely.

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Quotes Chicken Recipes

Famous Recipes - Honey Cheesecake Cookies



Honey Cheesecake Cookies

Ingredients
Crust:
1 cup all-purpose flour
1/3 cup packed light-brown sugar
1/3 cup butter, cold and cut into pieces
3/4 cup chopped walnuts
Filling:
1/4 cup honey
1 egg
1 tablespoon lemon juice
1 package (8 ounces) cream cheese
2 tablespoons milk
1/2 teaspoon vanilla
Topping:
Fresh fruit slices

Directions
1. Heat oven to 350 degrees F. Lightly grease 8 x 8 x 2-inch baking pan.


2. Prepare Crust: Combine flour and sugar in medium-size bowl. Cut in
butter with pastry blender or 2 knives held scissor fashion until
crumbly. Stir in walnuts. Press into prepared pan.

3. Bake in 350 degree F oven for 12 to 15 minutes or until lightly
golden. Transfer pan to wire rack to cool.

4. Prepare Filling: Place honey, egg, lemon juice, cream cheese, milk
and vanilla in large bowl. Beat until smooth. Spoon filling over crust.

5. Bake in 350 degree F oven for 25 minutes or until set. Cool in pan on
wire rack. Cut into 16 cookie squares. Top each with slice of fresh
fruit. Makes 16 squares.

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Quotes Chicken Recipes

Famous Recipes - Salmon and Star Fruit Canapes



This elegant little finger food offers an interesting and unusual
combination of flavors, colors, and textures.

Salmon and Star Fruit Canapes

1/4 lb (110 g) thinly sliced smoked salmon
1 star fruit (carambola), sliced
1/4 cup (60 ml) creme fraiche or sour cream
Chopped fresh chives for garnish

Place a small piece of salmon on top of each slice of star fruit.
Top with a small dollop of creme fraiche and sprinkle with chopped
chives. Serves 4 to 6 as an appetizer or hors d'oeuvre.

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Quotes Chicken Recipes

Famous Recipes - White Chili w/Sausage



White Chili with Sausage

Ingredients
1-1/2 pounds bulk pork sausage
1 cup chopped onion (1 large)
4 cloves garlic, minced
2 19-ounce cans cannellini beans, rinsed and drained
2 14-ounce cans reduced-sodium chicken broth
1 14 1/2-ounce can white or yellow whole kernel corn, drained
1 fresh poblano chile pepper, seeded and finely chopped (see tip, page
74)
1/3 cup lime juice
1/4 teaspoon ground white pepper
Crushed white corn tortilla chips

Directions
1. In a 4-quart Dutch oven cook and stir sausage, onion, and garlic over
medium heat until sausage is no longer pink. Stir in beans, broth, corn,
chile pepper, lime juice, and white pepper. Bring to boiling; reduce
heat. Simmer, covered, for 20 minutes. Serve with crushed chips. Makes
6 to 8 servings (10 cups)

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Quotes Chicken Recipes

Famous Recipes - Cowboy Burgers



Cowboy Burgers
Yield: 4 servings

1 pound ground beef
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
2 tablespoons plus 2 teaspoons butter or margarine
1 large onion, thinly sliced
1 (1.0 oz.) envelope taco seasoning
4 slices Cheddar cheese
4 Kaiser rolls
4 lettuce leaves
4 tomato slices

In medium bowl, combine ground beef, seasoned salt and seasoned pepper; shape into four
patties. Grill or broil to desired doneness (about 5 to 6 minutes on each side for
medium).

Meanwhile, in medium skillet, melt butter. Add onion and taco seasoning; mix well.

Cook onion over medium high heat until soft and transparent. Top each patty with onions
and cheese. Return to grill or broiler until cheese is melted. Place each patty on a roll;
top with lettuce and tomato.

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Quotes Chicken Recipes

Sunday, September 17, 2006

Famous Recipes - Cowboy Coffee

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Quotes Chicken Recipes

Re: Famous Recipes - Avocado Salad

Jim I am a real spinach fan........... Sorry. LOL

Val
----- Original Message -----
From: "Jim Retiredpostal" <retiredpostal@adelphia.net>
To: <world-famous-recipes@yahoogroups.com>
Sent: Monday, September 18, 2006 3:51 AM
Subject: Re: Famous Recipes - Avocado Salad

> Gotta tease ya - me thinks with the big thing about Spinach - maybe a
> substitute. Please
> meant no offense about that....
>
> Jim
>
> ----- Original Message -----
> From: valderado
> To: a Val
> Sent: Saturday, September 16, 2006 5:23 PM
> Subject: Famous Recipes - Avocado Salad
>
>
> AVOCADO, SPINACH AND WALNUT SALAD
>
> 1 1/2 tablespoons roughly chopped walnuts
> 8oz baby spinach leaves
> 1 ripe avocado, peeled, stone removed , sliced
> juice of 1 lemon
>
> Place walnuts in small frying pan. Cook over medium heat,shaking frying
> pan
> often,for 3 to 4 minutes or until walnuts are golden and roasted.
> Remove from heat. Arrange spinach and avocado on serving plates.
> Sprinkle over walnuts. Drizzle with lemon juice.
> Season with salt and pepper. Serve immediately.
>
>
>
>
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> http://www.worldfamousrecipes.com/index.php/recipes/
> Yahoo! Groups Links
>
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>
>
>
>
>
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>
>
>
> [Non-text portions of this message have been removed]
>
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>
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Quotes Chicken Recipes

Famous Recipes - Cowboy Margaritas

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Quotes Chicken Recipes

Famous Recipes - Cowboy Pie

Cowboy Pie
1 1/2 pounds lean ground beef
1 package taco seasoning
12 ounces shredded Cheddar cheese
1 jar picante sauce
2 packages Jiffy cornbread mix
Sour cream
Salsa

Brown the ground beef and follow the directions on taco seasoning packet as though you are
making tacos.

in a casserole dish first add taco meat then sprinkle shredded cheese evenly over the
meat. Evenly spread picante sauce over cheese.

Prepare the cornbread mix as package directs, then pour over meat mixture. Bake in a
preheated 350 degree F oven for 30 minutes or until cornbread is cooked through.

Serve with sour cream and more salsa.

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Quotes Chicken Recipes

Re: Famous Recipes - Avocado Salad

Gotta tease ya - me thinks with the big thing about Spinach - maybe a substitute. Please
meant no offense about that....

Jim

----- Original Message -----
From: valderado
To: a Val
Sent: Saturday, September 16, 2006 5:23 PM
Subject: Famous Recipes - Avocado Salad

AVOCADO, SPINACH AND WALNUT SALAD

1 1/2 tablespoons roughly chopped walnuts
8oz baby spinach leaves
1 ripe avocado, peeled, stone removed , sliced
juice of 1 lemon

Place walnuts in small frying pan. Cook over medium heat,shaking frying pan
often,for 3 to 4 minutes or until walnuts are golden and roasted.
Remove from heat. Arrange spinach and avocado on serving plates.
Sprinkle over walnuts. Drizzle with lemon juice.
Season with salt and pepper. Serve immediately.

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Quotes Chicken Recipes

Famous Recipes - Cornflake Cookies

HONEY,CORNFLAKE AND SULTANS COOKIES
Makes 24

125g [ 4 1/4 oz ] butter at room temperature
1/2 cup honey
1 egg ,lightly beaten
1/2 cup self-raising flour, sifted
3/4 cup wheatgerm
3/4 cup rolled oats
3/4 cup sultanas
1 1/2 cups cornflakes

Preheat oven to 180C..Line baking trays with baking paper.
Using an electric hand mixer, cream butter and honey together
until pale and creamy. Add egg and beat well.
Add flour, wheatgerm, oats, sultanas and cornflakes.
Mix to combine. Drop tablespoonfuls of mixture onto baking trays,
allowing a little room for spreading.
Bake for 12 to 15 minutes or until light golden. Allow to cool on trays
for 5 minutes.
Transfer cookies to a wire rack to cool completely.

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Famous Recipes - Arizona Cowpoke Barbecue Sauce

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Quotes Chicken Recipes

Famous Recipes - Boot Kickin' Cowboy Stew

Boot Kickin' Cowboy Stew
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 - Lemon Chicken

LEMON AND WHITE WINE CHICKEN
Serves 4

4 chicken breast fillets
1/2 cup white wine
1/4 cup olive oil
1/4 cup chopped green onions
rind and juice of 2 lemons
2 tablespoons chopped parsley
2 cloves of garlic, crushed
1 chopped fresh chilli [ optional ]
salt and freshly ground black pepper to taste
mixed salad leaves
sliced cherry tomatoes.

Arrange chicken in a shallow dish. Whisk together wine, oil, onions,
lemon, parsley, garlic, chilli and seasonings in a small bowl.
Pour over chicken, turning to coat well. Allow to marinate, basting
occasionally, for at least 30 minutes.
Barbecue chicken, turning and basting occasionally, for 5 to 10
minutes each side, or until cooked through.
Slice chicken. Serve on a bed of salad leaves with tomatoes.
Serve with crusty bread.

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Famous Recipes - Syrup Puddings TNT

EASY SYRUP PUDDINGS

2 1/2 tablespoons butter
1/3 cup sugar
1 egg
3/4 teaspoon vanilla
1/2 cup milk
1 cup self-raising flour
5 tablespoons syrup

Preheat oven to 180C

Beat butter and sugar with an electric mixer or food processor until creamed.
Add the egg and vanilla and when smooth gently beat in the milk and flour.
Grease a six pan non-stick muffin pan with butter and place 2-3 teaspoons of the
mixture in each pan. Add 3-4 teaspoons of syrup to each , then cover
with remaining batter. Place in centre of the oven to bake for
about 20 minutes. Test with a skewer. Carefully remove the individual
syrup puddings to dessert bowls and serve with hot custard or ice-cream.

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Famous Recipes - Beefy Cowboy Beans

Beefy Cowboy Beans
1 1/2 pounds ground beef
1 medium onion, chopped
1 red or green bell pepper, cut into 1/2-inch pieces
1 (16 ounce) can baked beans
1 (15 1/2 ounce) can Great Northern beans, rinsed and drained
1/4 cup tomato catsup
1/4 cup Heinz 57® sauce
1 tablespoon packed brown sugar
2 teaspoons Worcestershire sauce

In large nonstick skillet, brown ground beef, onion and bell pepper over medium-high heat
6 to 8 minutes or until beef is no longer pink, breaking up into 1-inch crumbles. Pour off
drippings.

Season beef mixture with 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir in beans, catsup,
Heinz 57 Sauce, brown sugar and Worcestershire sauce. Reduce heat to medium-low. Simmer,
covered, 10 minutes, stirring occasionally.

Makes 4 servings.

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Famous Recipes - Cowboy Coffee Cake

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Famous Recipes - Avocado Salad

AVOCADO, SPINACH AND WALNUT SALAD

1 1/2 tablespoons roughly chopped walnuts
8oz baby spinach leaves
1 ripe avocado, peeled, stone removed , sliced
juice of 1 lemon

Place walnuts in small frying pan. Cook over medium heat,shaking frying pan
often,for 3 to 4 minutes or until walnuts are golden and roasted.
Remove from heat. Arrange spinach and avocado on serving plates.
Sprinkle over walnuts. Drizzle with lemon juice.
Season with salt and pepper. Serve immediately.

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Saturday, September 16, 2006

Famous Recipes - Burrito Supreme



Burrito Supreme
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/2 teaspoon onion powder
Dash garlic powder
1/2 cup water
1 (16 ounce) can refried beans
8 (10-inch) flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion

In medium bowl, combine ground beef with flour, chili powder, salt, minced onion, paprika,
onion powder and garlic powder. Use your hands to thoroughly mix ingredients into ground
beef. Add seasoned beef mixture to water in a skillet over medium heat. Mix well, and
break up meat as it cooks.

Heat for 5 to 6 minutes or until browned. The finished product should be very smooth,
somewhat pasty, with no large chunks of beef remaining. Heat up refried beans in covered
container in microwave for 1 1/2 to 2 minutes.

Place flour tortillas on microwave-safe plate and heat for 30 to 45 seconds. Build each
burrito by first spreading about 1/4 cup of refried beans on center of heated tortilla.
Spread 1/8 of the meat mixture over beans, then pour about a tablespoon of the enchilada
sauce over meat. Stir sour cream well, then spread about 1 1/2 tablespoons onto burrito.
Arrange some of the lettuce, cheese, tomato and onion onto the tortilla. Fold end of
tortilla closest to you over the filling.

Fold either the left or right end over next. Then fold the top edge over the filling.
Serve immediately.

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Famous Recipes - Campout Chili

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Famous Recipes - Pumpkin Walnut Scones TNT

PUMPKIN WALNUT SCONES
Makes 12

300g [10 1/2oz ] butternut pumpkin, peeled,seeds removed
3 cups self-raising flour, sifted
1/4 cup caster sugar
1 1/4 teaspoons ground nutmeg
60g [ 2 1/4 oz ] butter, chopped
2/3 cup walnuts, chopped
1/3 cup milk.
Preheat oven to 200C [ 380F ].
Cut pumpkin into 3cm [ 1 1/4 inch ] cubes . Place cubes onto a microwave-
safe plate and cover with plastic wrap. Microwave on high [ 100% ] power
for 3 to 4 minutes or until tender. Set aside to cool, then mash with a fork.
Combine flour, 2 tablespoons sugar and 1 teaspoon nutmeg in a large bowl.
Mix well. Rub butter into flour mixture until it resembles fine breadcrumbs.
Stir in the walnuts. Combine pumpkin and 1/4 cup of milk and add to flour
mixture. Use a flat-bladed knife to stir until mixture comes together.
Turn onto a lightly floured surface and knead until just smooth.
Shape into 20 cm disc,[ 7 3/4 inch ],about 3 cm [1 1/2 ] thick.
Use a 5 cm [ 2 inch ] cutter to cut scones from dough.
Place onto greased baking tray and bake for 20 to 25 minutes or
until golden and cooked through. Brush with remaining milk and sprinkle
with remaining nutmeg. Serve hot with butter

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Famous Recipes - Chicken Recipes - Cherry Chicken with Rice

Chicken Recipes - Cherry Chicken with Rice

Preparation - 20 minutes, cooking time - 60 minutes.
3 boneless, skinless split chicken breasts
1 16-ounce can of undrained, pitted dark sweet cherries
1 cup sauterne
1/3 cup flour
1 1/2 tsp paprika
1 1/2 tsp salt
1 1/2 tsp garlic salt
1/4 cup cooking oil
4 cups cooked rice

Coat chicken with mixture of flour, paprika, salt, and garlic salt.
Brown chicken in oil. Add cherries (including cherry liquid) and wine
to the chicken. Cover and simmer for an hour.
Serve over rice.

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Famous Recipes - Fw: Smoked Corn on the Cob



Smoked Corn on the Cob
6 to 12 ears of corn with husks on
1/2 cup olive oil
1 bunch finely chopped green onions (including tops)

Gently pull back the husks on the each ear. Remove the silk but not the husks. Place the
ears in a large pot and cover with water. Let sit for several hours. Remove from water and
brush each ear of corn with olive oil, then sprinkle about 2 teaspoons green onion over.
Cover corn with husks. Repeat with each ear of corn.

Prepare smoker. The ears of corn will need to smoke at 225 degrees F for about 1 1/2
hours.

When done smoking, remove husks and eat.

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Famous Recipes - Brown Sugar Chicken



_______________________________________

Brown Sugar Chicken

2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper

Place chicken pieces in your slow cooker. Combine remaining ingredients
and pour over the top of chicken. Cover and cook on low for 6 to 8
hours. Serve with rice.

Yields 4 servings.

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Quotes Chicken Recipes

Famous Recipes - Garlic Pretzels



Garlic Pretzels
1 (20 ounce) bag broken pretzels
1 envelope Lipton onion soup mix
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 cup (2 sticks) butter

Put pretzels in a large baking pan with sides. Add onion soup mix, Worcestershire sauce
and garlic powder to melted butter. Pour over pretzels. Bake at 250 degrees F for 1 hour,
stirring often.

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Quotes Chicken Recipes

Famous Recipes - Chocolate Nut Wafers

Chocolate Nut Wafers..............TNT
This is very rich and yummy

Serves 6 to 8

3/4 cup sweetened condensed milk
250g [ 8 3/4oz ] milk or dark chocolate, melted
1 1/2 cups mixed roughly chopped nuts.

Combine all ingredients. Spread into a foil-lined 8 x 20cm [ 3 X 8 inch ]
loaf pan.
Refrigerate for several hours or until firm. [ This may be frozen ].
Slice thinly. Serve with mixed berries, ice-cream or on its own
with coffee and liqueur.

NOTE.......Use a combination of pecans, hazelnuts, almonds,
pistachio nuts or whatever you have on hand.

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Quotes Chicken Recipes

Friday, September 15, 2006

Famous Recipes - Kransky Salad TNT

KRANSKY WITH DILL POTATO SALAD
Serves 4

1 kg [ 2lb 3 1/4oz ] potatoes, peeled, chopped
1 cup whole-egg mayonnaise
4 gherkins, roughly chopped
1/4 cup dill leaves, finely chopped
1 tablespoon olive oil
4 kransky sausages, halved lengthways
pumpernickel bread, to serve.

Place potatoes in saucepan. Cover with cold water. Bring to the boil over high heat.
Reduce heat to medium and simmer for 5 minutes or until just tender.
Drain. Transfer to bowl. Set aside to cool.
Add mayonnaise, gherkin, dill and salt and pepper to potato. Toss to combine.
Heat oil in a non-stick fry pan over medium heat.
Cook sausages for 3 to 4 minutes each side or until warmed through.
Place on plates. Serve with potato salad and bread.

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Quotes Chicken Recipes

Famous Recipes - Impossible Quiche

IMPOSSIBLE QUICHE

Serves 4

1 tablespoon olive oil
1 onion, finely chopped
2 chorizo sausages, roughly chopped
1 red capsicum [ pepper ], deseeded, finely chopped
3 eggs, at room temperature
1 1/2 cups milk
1/2 cup self-raising flour
1 cup grated tasty cheese.

Preheat oven to 200C. grease 4 cm [ 1 1/2 inch ] deep, 24cm [ 9 1/2 inch ]
base ovenproof fluted ceramic quiche dish.

Heat oil in a non-stick frying pan over medium heat. Add onion, sausage and
pepper. Cook stirring often, for 4 to 5 minutes or until tender.
Remove from heat. Set aside for 5 minutes to cool.
Whisk eggs, milk and flour in a bowl until well combined.
Stir in sausage mixture and cheese. season with salt and pepper.
Pour mixture into quiche dish. Bake for 45 to 50 minutes or
until set in the centre.
Allow to stand for 10 minutes......... Serve.

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Quotes Chicken Recipes

Famous Recipes - Some tasty Desserts for You


Table of Contents:

Pumpkin Layer Cake
Crazy Corn Candy
Mandarin Orange Cake
Sour Cream Cranberry Bars

_______________________________________

Pumpkin Layer cake -

Ingredients:
1 yellow cake mix (no pudding added)
1 15 oz. can pumpkin
pumpkin spice
1 8oz cool whip
1 8oz cream cheese
1 box confectioners sugar
1 jar of caramel topping

Make cake as follows:
cake mix
1 cup pumpkin
1/2 cup milk
1/3 cup oil
4 eggs
1/2 tsp. pumpkin spice
Mix above and bake according to directions in a 9x13 baking pan. cool
completely.

Filling:
1/2 tsp pumpkin spice
cream cheese
1 cup pumpkin
1 cup confectioners sugar
Cream above ingredients until smooth. Fold in cool whip

To assemble
Remove cake from pan. Cut in half then split the halves into layers.
(TIP: I use clean, white thread to split the cake into layers)
You will have four squares when done. put filling between each layer
ending with cake on top. (4 cake layers, 3 filling layers)

Then pour caramel on top and spread to drizzle down the sides.
Refrigerate overnight. I use a large serated knife to cut through the
large slices and then cut in half for easy serving. 12-15 servings

_______________________________________

Crazy Corn Candy

1 Pkg (10 oz) Corn Chips
1 Cup Granulated Sugar
1 Cup Light Corn Syrup
1 Cup Peanut Butter

Spread corn chips in greased 10 x 15-inch baking pan.

In a saucepan, over medium heat, combine corn syrup and sugar; bring to
a boil. Stir in peanut butter until smooth. Pour over chips and gently
toss to coat as evenly as possible. Cool and break into pieces.
_______________________________________

Mandarin Orange Cake

1 boxed orange cake
1 small box orange jello
3/4 cup vegetable oil
1/2 cup water
2 cans drained mandarin oranges (I use the juice from the canned
oranges instead of the water)
4 eggs

Mix everything together and pour into a greased and floured bundt cake
pan. Bake at 350, about 40 min. Toothpick test works well with this.

Cool 5 min in pan, invert onto plate and poke small holes all over.

Mix 1 cup powdered sugar with the juice of 1 lemon till smooth and
drizzle over warm cake.

I have also made this with lemons and limes and the appropriate
jello/cake

_______________________________________

< Sour Cream Cranberry Bars >

2 cups dried cranberries
hot water
1 cup butter
1 cup brown sugar
2 cups quick cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons all-purpose flour
zest from one large orange
1 teaspoon vanilla
1 large egg

Directions
Preheat the oven to 350 degrees.
1. Soak the cranberries in very hot water for five minutes or longer if
you don't want them to tart.
Drain in a colander, pat dry, and set aside.
2. Cream the butter and brown sugar together. Add the oats, 1 1/2 cups
all-purpose flour, baking soda, nutmeg and mix until combined.
3. Set two cups of this oat mixture aside for the topping. Pat the
remaining mixture into an ungreased 8 1/2 x 13-inch pan as the bottom
crust. Bake for twelve minutes or until the crust starts to brown.
4. Mix the cranberries with the sour cream, granulated sugar, 2
tablespoons all-purpose flour, orange zest, vanilla, and egg. Pour over
the baked crust.
5. Crumble the remaining oat mixture over the cranberry layer.
6. Bake for 30 to 32 minutes or until the top is browned and the filling
set. Let cool completely and cut into bars.
_______________________________________

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Quotes Chicken Recipes

Famous Recipes - Celery Seed Dressing


Here's a different dressing for fruit salads. If you're not up for a
couple of minutes of rather brisk whisking, then you can use an
electric blender or hand mixer instead.

Celery Seed Dressing

1/2 cup (125 ml) brown sugar
1 Tbs (15 ml) grated onion
2 tsp (10 ml) celery seeds
1 tsp (5 ml) dry mustard
Salt to taste
1 cup (250 ml) vegetable oil
1/3 cup (80 ml) red wine vinegar

Combine the brown sugar, grated onion, celery seeds, mustard,
and salt in a bowl. Add the oil and vinegar gradually, whisking
constantly. Add the fruit salad immediately before serving. Makes
about 1 1/2 cups (375 ml).

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Quotes Chicken Recipes

Famous Recipes - Crockpot Cheeseburger Meatloaf

Crockpot Cheeseburger Meatloaf INGREDIENTS:

- 1 pound lean ground beef (ground round)
- 1/2 pound mild bulk breakfast sausage
- 1 egg, slightly beaten
- 1 package dry mushroom or onion gravy mix (1 1/4 ounce)
- 1 tablespoon dry minced onion, or use fresh
- 1/2 cup oatmeal
- 2 tablespoons ketchup
- 1/4 cup low fat evaporated milk
- black pepper, to taste
- .
- Filling:
- mustard
- ketchup
- 6 to 8 hamburger dill pickle slices
- thin tomato slices, about 5 or 6 (reserve remaining slices for
serving)
- 4 to 8 slices American cheese

PREPARATION:First, make foil "handles." Fold a 30-inch long piece of foil in
half lengthwise. Place in bottom of a slow cooker with both ends hanging
over top edge of cooker.The foil strip will make it much easier to remove
the meatloaf when it's done. I also put a rack or a piece of crumpled foil
in the bottom to keep the meatloaf out of the fat.

Combine meatloaf ingredients, mixing gently until thoroughly mixed. Take
half of the meatloaf mixture and make a ball. On a piece of aluminum foil,
flatten to about 7 to 8 inches. Drizzle with mustard and ketchup to within
3/4 inch of edges. Top with dill pickle slices. Top pickle slices with
halved tomato slices. Top with 4 cheese slices.

Make a ball of the remaining meatloaf mixture and flatten it on a separate
piece of aluminum foil to roughly the same diameter. Place it atop the first
meat/stuffing round, sealing edges with fingers.

Carefully lift meatloaf and place gently into the crockpot. Fold the excess
length of aluminum foil over it. Cover and cook for 6 to 8 hours on low.
Using the foil and both hands, remove to a platter and cut in wedges. Serve
with fries and a salad.
Serves 6 to 8.

--
"I hope she goes out with money and buys herself some dignity" Allison BB4-7
ALL STARS!

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Quotes Chicken Recipes

Famous Recipes - SWEET SPICED OATY SLICE

SWEET SPICED OATY SLICE
Makes 16 pieces

1 cup plain flour
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons ground cinnamon
1 1/2 cups rolled oats
1/2 cup caster sugar
2/3 cup coconut
125g [ 4 1/2 oz ] butter, chopped
2 tablespoons honey
2 tablespoons boiling water
1/2 teaspoon baking soda
1/3 cup pure icing sugar [ Confectioners sugar ]

Preheat oven to 180C.....Grease and line base and sides of a 3cm [1 1/4 inch ]
deep 16.5cm x26cm [ 6 1/2 x 10 1/4 inch ] slab pan, allowing a 2cm [ 3/4 inch ]
overhang at both long ends.

Sift flour, nutmeg ,ginger, and 1 teaspoon of cinnamon into bowl.
Stir in oats, caster sugar and coconut. Combine butter and honey
in a saucepan over medium-high heat. Heat for 3 minutes or until butter
is melted. Remove from heat.
Combine water and soda in a small bowl. Stir into hot butter mixture.
Mix well. Press into slab pan. Bake for 15- 18 minutes or until a
skewer inserted into centre comes out clean.
Combine icing sugar [ Confectioners sugar ] and remaining cinnamon.
Sift over warm slice. Allow to cool completely.
Cut into squares and serve.

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Quotes Chicken Recipes

Famous Recipes - Some great Recipes for You

Table of Contents:

Greek Stew Baked Honey Mustard Chicken Baked Pork Chops w/Sweet Potatoes and Pears Roasted Ratatouille Zesty Turkeyburgers Lemon Chicken and Rice w/Artichokes Broccoli Salad Chicken Slick

----------------------------------------------------------------------------------------------------------------------------------------------- GREEK STEW

2 lbs 3 oz (1 kilo) stewing steak (beef) 2 lb 3 oz (1 kilo) onions, peeled and quartered 16.5 oz (1/2 kilo) tomatoes olive oil 3 cloves garlic, peeled and pressed 8 oz red wine (as Emeril says, don't use wine you wouldn't drink!)

Peel the tomatoes, dipping them in boiling water for a minute first. Chop them fine and stew them gently in a little olive oil for 10 minutes. Cut the meat into large pieces and brown them in olive oil. Add the onions and the garlic, then mix in the tomato puree and the wine. Cover tightly and cook in a low oven at 225*F for 4 hours. Serve with plain boiled rice and a salad. This should serve 6 to 8. This is such a simple dish, but very flavorful! _______________________________________

Baked Honey Mustard Chicken Makes 4 servings

3 Tbs Honey 3 Tbs Yellow Mustard 8 Chicken Thighs, rinsed and patted dry Salt Black Pepper 2 Cup Fresh Bread Crumbs 1 Tbs Italian Herb Seasoning Mix

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.

Combine honey and mustard in a small bowl. Brush over chicken thighs; season with salt and pepper, to taste.

Combine bread crumbs and seasoning mix on plate. Roll chicken in crumbs to coat. Place chicken thighs in prepared baking pan.

Bake at 350 degrees until juices run clear, about 30 minutes. _______________________________________

Baked Pork Chops with Sweet Potatoes and Pears

4 (9-ounce) cans cut sweet potatoes, drained 3 pears, peeled, quartered, and cored 1/3 cup chopped pecans 1/3 cup brown sugar, packed 3 tablespoons plus 1/2 cup all-purpose flour 3 tablespoons butter, melted Olive oil cooking spray 2 eggs, beaten 1 cup Italian seasoned bread crumbs 1 tablespoon herbs de Provence 4 (3/4-inch thick) bone-in pork loin chops Preheat oven to 350 degrees F.

In an 8-inch square baking dish, combine sweet potatoes and pears. In a small bowl, mix pecans, brown sugar, 3 tablespoons of flour, and the melted butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes, or until potatoes and pears are tender. Meanwhile, spray a roasting pan and rack with cooking spray. Place beaten egg in a shallow bowl, place remaining 1/2 cup flour on a plate and place bread crumbs mixed with herbs de Provence on another plate. Dredge pork chops in flour. Dip in egg and then the bread crumb mixture, coating the pork evenly all over. Arrange chops on a rack in prepared pan and coat lightly with cooking spray. Bake alongside pears for 20 minutes, or until pork is cooked to your desired degree of doneness. Serve pork with sweet potatoes and pears. Makes 4 servings.

_______________________________________

Roasted Ratatouille

1 eggplant, trimmed, peeled and cut into 1/2 " pieces 1 medium zucchini, trimmed and cut into 1/2 " pieces 1 medium onion, chopped 1 bell pepper, seeded and cut into 1/2 " pieces 1/2 medium fennel bulb, cored and thinly sliced (I had to skip this, couldn't find any) 1 t thyme, fresh if possible 1/2 rosemary, as above 1 15 1/2 oz can chopped tomatoes 2 t minced garlic 1 1/2 t chopped oregano, fresh if you have it 1/2 t salt 1/4 t pepper 1 T grated Parmesan cheese

Preheat the oven to 400 F. Coat a large roasting pan with cooking spray. Mix all of the vegetables with oil, thyme and rosemary in bowl until coated. Spread in roasting pan and roast, stirring occasionally for 50 to 55 minutes or until lightly browned and tender. Transfer to a 9 inch square baking dish coated with cooking spray. Add the diced tomatoes (with juice), garlic and oregano, salt and pepper. Mix well to combine. Sprinkle top with cheese. Bake for 20 minutes or until the sauce thickens and top is bubbly. Makes 4 servings _______________________________________

Zesty Turkeyburgers

Ingredients 1 lb. ground turkey, thawed if frozen 1/3 cup plain breadcrumbs 2 Tbsps. chicken stock 1/2 onions\cooked, minced 2 cloves garlic, minced 2 Tbsps. red bell pepper\cooked, seeded and minced 1 jalapeño pepper, seeded and minced 1/2 tsp. oregano 1/2 tsp. salt (optional) 1/2 tsp. pepper 2 Tbsps. olive oil 1 cup salsa

Instructions Combine all ingredients except oil and salsa in mixing bowl. Mix thoroughly. Divide into one patty per person. Heat oil in a heavy nonstick skillet over medium-high heat. (You can also use a grill or broiler pan without the oil.) Sauté turkey burgers 4-5 minutes per side, or until cooked throughout. Serve with salsa.

_______________________________________

Lemon Chicken and Rice with Artichokes 4 servings Prep: 15 minutes 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch strips 2-1/2 cups chopped onion 1 cup chopped red bell pepper 3 cups cooked rice 1/4 cup fresh lemon juice 1/2 tsp. salt 1/4 tsp. black pepper 1/4 cup fat-free chicken broth 1 (14 oz.) can water-packed artichokes, drained and quartered 2 Tbsp. freshly grated Romano or Parmesan cheese

Heat a Dutch oven coated with cooking spray on medium-high. Add chicken, onion, and bell pepper; cook 7 minutes. Stir in cooked rice, lemon juice, salt, black pepper and half the broth; cook 2 minutes. Stir in artichokes and remaining broth; cook 1 minute or until heated. Sprinkle with cheese and serve. 364 calories per serving; 33 g protein; 52 g carbohydrates; 3 g fiber; 2 g fat _______________________________________

Broccoli Salad

Raw broccoli: 1 bunch chopped up (I didn't use much of the stems) 1/2 small red onion 1 c. salted peanuts 1 c. golden raisins 1 c. red grapes, halved 1 c. cheddar cheese cubes

Dressing: 2 c. real mayonnaise 1/2 c. sugar (I have used Splenda) 3 T. red wine vinegar _______________________________________

This recipe is known by several names so I've provided a few of the more common ones.

Chicken Slick Chicken and Pastry Chicken and Dumplings Chicken and Flat Dumplings Chicken and Slippery Noodles

2 cups all purpose flour 3 TBSP Crisco (solid) 1/2 - 2/3 cup broth or water cut up chicken

Boil chicken until very tender. Remove chicken from water, cool and take meat off bone. Cut chicken into bite sized pieces and set aside. If broth is not flavorful enough add some bullion granules and/or canned broth. You want about 10 cups of broth.

Put flour in a bowl and cut in the shortening with 2 knives. Make a well in the flour and add the broth. Stir with a fork until it forms a ball. Add a little more flour if dough is too sticky. On a well floured surface*** roll the dough out until it’s about 1/8 of an inch thick. Cut into strips about 1-2 inches wide and about 2-3 inches long. Bring the broth back to a boil and add strips one at a time. Make sure each strip is full immersed before adding the next one. Gently stir after about every 7-8 noodles to prevent them from sticking. Remove from heat, stir once, add chicken pieces, cover and wait about 5 minutes.

*** I rolled my dough out on a well floured tea towel. I also would sprinkle extra flour on the dough to keep it from sticking. This extra flour helps to thicken the broth when the strips are added. _______________________________________

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Quotes Chicken Recipes

Famous Recipes - Rock cakes

ROCK CAKES

Makes 18

2 cups self-raising flour
90g [ 3 1/4 oz ] butter, chopped
1/2 cup caster sugar
1/2 cup mixed dried fruit
1/2 teaspoon ground ginger
1/4 cup milk
1 egg
Sift flour into bowl. Rub in butter using fingertips until mixture resembles
breadcrumbs. Stir in sugar, fruit and ginger. Make well in the centre of the
dry ingredients. Add combined milk and egg.
Mix well to form dough.
Place even-size heaps on a greased baking tray.
Bake in a hot oven [ 200C ] for 10-15 minutes or until golden.
Transfer to a wire rack to cool. Store in a airtight container.

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Quotes Chicken Recipes

Famous Recipes - Remoulade Sauce



There are hundreds of variations on this French sauce so feel free
to modify the basic ingredients based on what's on hand. However
you make it, it's a classic garnish for cold shellfish, fish, and meats.

Remoulade Sauce

1 cup (250 ml) mayonnaise
1 Tbs (15 ml) finely chopped dill pickle
1 Tbs (15 ml) chopped capers
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) chopped parsley
1/2 tsp (2 ml) chopped fresh tarragon, chervil, or chives
1/2 tsp (2 ml) anchovy paste (optional)

Combine all ingredients and stir to mix well. Serve chilled. Makes
about 1 1/4 cups (310 ml).

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Quotes Chicken Recipes

Thursday, September 14, 2006

Famous Recipes - Cranberry-Apricot Puffs



_______________________________________

Cranberry-Apricot Puffs

Ingredients
1 bag (12 ounces) fresh or frozen cranberries
1/2 cup chopped dried apricots
1/2 cup golden raisins
3/4 cup granulated sugar
1/4 cup light or dark rum
1/4 teaspoon salt
1 package (17.5 ounces) frozen puff pastry sheets (2 sheets), thawed
following package directions
Powdered sugar, for dusting

Directions
1. In saucepan, combine cranberries, apricots, raisins, sugar, rum and
salt. Bring to boiling; boil, stirring occasionally, until thickened and
cranberries pop, 6 minutes. Scrape into a large bowl. Refrigerate until
room temperature, about 15 minutes.

2. Heat oven to 400 degrees F.

3. Open pastry sheets. Cut each sheet into 4 equal pieces. Coat 8
standard-size muffin cups with cooking spray. Gently press middle of 1
pastry square into bottom and up side of muffin cup. Repeat with other
squares. Fill each cup with level 1/4 cup filling. Fold pastry over
tops.

4. Bake in 400 degree F oven until golden, 12 to 15 minutes. Let cool in
cups on wire rack 10 minutes. Remove puffs from cups to rack; cool 5
minutes. Dust with sugar. Serve warm. Makes 8 puffs.

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Quotes Chicken Recipes

Famous Recipes - Basil-Buttered Salmon



Basil-Buttered Salmon

Ingredients
4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about
1 1/4 pounds)
1/2 teaspoon salt-free lemon-pepper seasoning
2 tablespoons butter, softened
1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4
teaspoon dried basil or dill, crushed
1 teaspoon snipped fresh parsley or cilantro
1/4 teaspoon finely shredded lemon peel or lime peel

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle
with lemon-pepper seasoning.

2. Place fish on the greased unheated rack of a broiler pan. Turn any
thin portions under to make uniform thickness. Broil 4 inches from the
heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes
more or until fish flakes easily when tested with a fork.

3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and
lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of
each fish piece. Cover and refrigerate remaining butter mixture for
another use. Makes 4 servings.

4. Grilling Directions: Place fish on the greased rack of an uncovered
grill directly over medium coals. Grill for 8 to 12 minutes or until
fish flakes easily when tested with a fork, carefully turning once
halfway through grilling.

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Quotes Chicken Recipes

Famous Recipes - Paprika Chicken

Paprika Chicken
Serves 4

1 tablespoon olive oil
1 tablespoon butter
8 chicken thigh fillets, skin on
2 onions, chopped
2 red capsicums [ red peppers ], deseeded, cut into 2cm [ 1 inch ] pieces
2 tablespoons paprika
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 tablespoon dried basil
1 1/3 cup chicken stock
1cup white wine
2 tablespoons Worcestershire sauce
1/4 cup thick, plain yoghurt
Steamed rice and green beans to serve.

Heat oil and butter in heavy-based saucepan over high heat.
Add chicken. Cook for 3 to 4 minutes each side or until golden.
Remove to a plate...Add onion and capsicum [ pepper ] to pan.
Cook for 4 to 5 minutes or until soft. Add paprika, ginger, nutmeg, basil,
stock, wine and Worcestershire sauce.
Stir to combine. Return chicken and any juices to pan. Bring to the boil.
Reduce heat to medium. simmer covered,for 30 minutes.
Remove cover and simmer for a further 10 minutes or until sauce has thickened
slightly and chicken is cooked through.
Stir in yoghurt and cook without boiling, for a further 5 minutes or until heated.
Spoon onto plates . Serve with rice and green beans.

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Quotes Chicken Recipes

Famous Recipes - Lime and Coconut S...........

LIME AND COCONUT SPONGE PUDDING

2/3 cup sugar
1/4 cup plain flour
50g [ 1 3/4oz ] butter, melted
grated zest of 1 large lime
1/3 cup fresh lime juice.
3 eggs, separated
3/4 cup coconut milk
3/4 cup milk
toasted coconut and extra lime zest to garnish [ optional ]

Preheat oven to 160C
Combine sugar and flour in a mixing bowl. Stir in butter, lime zest and juice.
Combine egg yolks, coconut milk and milk; stir into the dry mixture.
Beat egg whites with a pinch of salt, using an electric mixer, until stiff
and moist. Lightly fold whites through batter until no streaks remain.
Divide mixture between 4 x 1 cup oven proof bowls.
Place bowls in baking dish. Fill dish with 2.5 cm [ 1inch ] hot water.
Bake for 20 minutes. Increase oven to 190C .
Bake for 10 minutes until tops are well browned and springy to touch.
Serve warm with coconut and zest, if you like.

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Quotes Chicken Recipes

Famous Recipes - Slow Cooker Pork Chops with Apple-Cherry Stuffing

Prep: 15 min
Start To Finish: 8 hr 15 min

* Makes 6 servings

* Slow Cooker Pork Chops with Apple-Cherry Stuffing *Lots of flavorful stuff
in this easy recipe-sweet dried cherries, tart apples and savory onions.*
**
1package (6 ounces) herb stuffing mix 2medium celery stalks, chopped (1
cup) 1medium tart cooking apple, peeled and chopped (1 cup) 1medium onion,
chopped (1/2 cup) 1cup dried cherries 1/4cup butter or margarine, melted 1cup
chicken broth 6pork boneless loin chops, about 1/2 inch thick
* 1 .* Spray inside of 4- to 5-quart slow cooker with cooking spray. *2 .
* Mix all ingredients except pork. Place half of the stuffing mixture in
slow cooker; top with pork. Spoon remaining stuffing mixture over pork. * 3
.* Cover and cook on low heat setting 6 to 8 hours or until pork is tender.

*Note:* This recipe was tested in slow cookers with heating elements in the
side and bottom of the cooker, not in cookers that stand only on a heated
base. For slow cookers with just a heated base, follow the manufacturer's
directions for layering ingredients and choosing a temperature.

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back in the good ole heartland!

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Quotes Chicken Recipes

Famous Recipes - Old-Fashioned Boiled Dressing



The term "boiled" in this recipe is a misnomer because it will
turn into a lumpy mess if actually boiled. There are hundreds of
versions of this classic recipe, and the chances are good that
your grandmother made at least one of them. Use this on green
salads, potato salad, cole slaw, or even fruit salad. It is also
traditionally served as a sauce for cooked vegetables.

Old-Fashioned Boiled Dressing

1/2 cup (125 ml) cold water
2 Tbs (30 ml) all-purpose flour
1 Tbs (15 ml) sugar
1 tsp (5 ml) dry mustard
1/4 tsp (1 ml) paprika
Salt and freshly ground pepper to taste
1 egg
1/4 cup (60 ml) vinegar
2 Tbs (30 ml) butter
Heavy cream or sour cream to taste (optional)

Whisk together the water and dry ingredients. Whisk the egg
and vinegar in the top of a double boiler, then add the water
mixture. Cook in a pot set over a pot of simmering water, stirring
constantly, until smooth and thick. Whisk in the butter and chill
until ready to serve. The dressing may be thinned with heavy
cream or sour cream if desired. Makes about 1 1/2 cups (375 ml).

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Quotes Chicken Recipes

Famous Recipes - Slow Cooker Barbecue Beef Sandwiches

Slow Cooker Barbecue Beef Sandwiches Prep: 20 min
Start To Finish: 8 hr 50 min

* Makes 12 sandwiches* *Grill all day? No way! Get the full flavor of
barbecue beef. It's easy because your slow cooker does all the work.*
**
3pounds beef boneless chuck roast 1cup barbecue sauce 1/2cup peach or
apricot preserves 1/3cup chopped green bell pepper 1tablespoon Dijon mustard
2teaspoons packed brown sugar 1small onion, sliced 12kaiser or hamburger
buns, split
* 1 .* Trim excess fat from beef. Cut beef into 4 pieces. Place beef in
4- to 5-quart slow cooker. * 2 .* Mix remaining ingredients except buns;
pour over beef. Cover and cook on low heat setting 7 to 8 hours or until
beef is tender. * 3 .* Remove beef to cutting board. Cut into thin
slices; return to cooker. * 4 .* Cover and cook on low heat setting 20 to
30 minutes longer or until beef is hot. Fill buns with beef mixture.

*Note:* This recipe was tested in slow cookers with heating elements in the
side and bottom of the cooker, not in cookers that stand only on a heated
base. For slow cookers with just a heated base, follow the manufacturer's
directions for layering ingredients and choosing a temperature.

*
*

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back in the good ole heartland!

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Quotes Chicken Recipes

Famous Recipes - Slow Cooker Caramelized-Onion Pot Roast

Prep: 25 min
Start To Finish: 10 hr 25 min

* Makes 12 servings
* Slow Cooker Caramelized-Onion Pot Roast *Let slow cooking speed your way
to dinner! Tender, flavorful pot roast will be ready when you are. Just add
sides, and dinner is served.*
**
1beef boneless chuck roast, 4 pounds 1tablespoon olive or vegetable
oil 1teaspoon
salt 1/2teaspoon pepper 6medium onions, sliced 1 1/2cups beef broth 3/4cup
regular or nonalcoholic beer 2tablespoons packed brown sugar 3tablespoons
Dijon mustard 2tablespoons cider vinegar
* 1 .* Trim excess fat from beef. Heat oil in 10-inch skillet over
medium-high heat. Cook beef in oil about 10 minutes, turning occasionally,
until brown on all sides. Sprinkle with salt and pepper. * 2 .* Place
onions in 3 1/2- to 6-quart slow cooker. Place beef on onions. * 3 .* Mix
remaining ingredients; pour over beef and onions. Cover and cook on low heat
setting 8 to 10 hours or until beef is tender. * 4 .* Remove beef and
onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from
beef juices in cooker if desired. Serve beef with juices.

*Note:* This recipe was tested in slow cookers with heating elements in the
side and bottom of the cooker, not in cookers that stand only on a heated
base. For slow cookers with just a heated base, follow the manufacturer's
directions for layering ingredients and choosing a temperature.

* *

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back in the good ole heartland!

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Quotes Chicken Recipes

Famous Recipes - Chocolate Pavlova



Chocolate Pavlova

Ingredients
3 egg whites
1 tablespoon raspberry vinegar or red wine vinegar
1-1/2 teaspoons vanilla
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 cup sugar
1/4 cup unsweetened cocoa powder
1-1/2 teaspoons cornstarch
1 cup whipping cream
1 tablespoon sugar
3 cups fresh fruit, such as fresh raspberries, peeled and cut up kiwi
fruit, and/or seeded, peeled and sliced mango

Directions
1. Preheat oven to 350 degree F. Line a baking sheet with a piece of
parchment paper. Use a pencil to draw or trace an 8-inch circle on the
paper. Turn paper pencil-side down; set aside.

2. In a large mixing bowl beat the egg whites, vinegar, vanilla, salt,
and cream of tartar with an electric mixer on medium to high speed until
egg whites are foamy. In a small bowl stir together 1 cup sugar, cocoa
powder, and cornstarch. Continue to beat egg white mixture on medium to
high speed while gradually adding the sugar mixture. Beat until stiff,
glossy peaks form (tips stand straight).

3. Spoon egg white mixture onto prepared baking sheet, spreading to fill
the circle, and smoothing with a spatula to make a flat top.

4. Bake for 10 minutes. Reduce oven temperature to 300 degree F. Bake
for 30 minutes more or until meringue is cracked on top. Turn oven off.
Let stand in the oven for 30 minutes. Remove and cool completely on a
wire rack.

5. In a clean large bowl beat the whipping cream and 1 tablespoon sugar
with an electric mixer on medium speed or with a whisk until stiff peaks
form. Place meringue on a serving platter. Top with the whipped cream,
spreading evenly to within 1/2 inch of the edges. Arrange fruit on top
of cream. Cover loosely and chill 30 to 60 minutes. To serve, slice into
wedges. Makes 8 to 10 servings.

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Quotes Chicken Recipes

Famous Recipes - Ranch Pork Roast



Ranch Pork Roast

Ingredients
1 2-1/2- to 3-pound boneless pork shoulder roast
Nonstick cooking spray
1 pound new red-skinned potatoes, halved
1 10 3/4-ounce can condensed cream of chicken soup
1 8-ounce package cream cheese, cubed and softened
1 0.4-ounce envelope ranch dry salad dressing mix
Freshly ground black pepper (optional)

Directions
1. Trim fat from meat. Lightly coat a large skillet with cooking spray;
heat skillet over medium heat. In hot skillet brown roast on all sides.
Remove from heat.

2. Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over
potatoes. In a medium bowl whisk together soup, cream cheese, and salad
dressing mix. Spoon over meat and potatoes in cooker.

3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat
setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper, if
desired. Makes 6 servings.

4. Creamy Ranch Potatoes: Prepare as above, except omit pork roast, use
2-1/2 pounds potatoes, and substitute one 8-ounce carton dairy sour
cream for cream cheese. Cover and cook on low-heat setting for 7 to 8
hours or on high-heat setting for 3-1/2 to 4 hours. Stir before serving.
Makes about 6 (1 cup) servings.

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Quotes Chicken Recipes

Famous Recipes - Curry Mayonnaise



This versatile dressing can be used to bind chicken, shellfish, and
even fruit salads. It goes great on fresh salad greens too.

Curry Mayonnaise

1 cup (250 ml) mayonnaise, preferably homemade (see below)
1-2 cloves garlic, finely chopped or pressed through a garlic press
1 Tbs (15 ml) honey
1 Tbs (15 ml) lime juice
1-2 tsp (5-10 ml) curry powder
Cayenne pepper to taste (optional)

Combine the ingredients and mix well. Makes about 1 cup (250 ml).

Sauce Mayonnaise

Virtually any oil can be used. Lighter, more delicate oils such as
peanut, safflower, and corn oil may be used to serve with fish and
vegetables. To accompany heartier dishes a more robust oil, such
as olive or walnut oil, may be used.

[Note: The following recipes call for uncooked eggs. If salmonella
contamination is a concern to you, please skip these recipes.]

Traditional Method

3 large egg yolks
2 to 3 Tbs (30 - 45 ml) lemon juice or white wine vinegar
1 tsp (5 ml) Dijon-style mustard (optional)
Salt and freshly ground pepper to taste
1 1/2 (375 ml) cups oil

Whisk together the yolks, lemon juice or vinegar, mustard, salt,
and pepper until smooth and light. Add the oil a teaspoon at a
time, whisking constantly, until the mixture begins to thicken.
Do not add more oil until all of the oil you just added has been
absorbed. Once the mixture has started to thicken you can add
the oil a little faster. This sauce will keep refrigerated for 1 or 2
days. Serve immediately, or well chilled. Makes about 2 cups
(500 ml).

Blender Mayonnaise

1 large egg
2 large egg yolks
2 to 3 Tbs (30 - 45 ml) lemon juice or white wine vinegar
1 tsp (5 ml) Dijon-style mustard (optional)
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) oil

Place the egg, egg yolks, lemon juice or vinegar, salt, and pepper
in an electric blender or food processor and process 10 to 15
seconds. With the blender running, add the oil in a thin stream.
After about 1/3 of the oil has been added, the sauce should begin
to thicken, at which time you can add the oil a little bit faster. After
all the oil has been added scrape down the sides of the blender
and process an additional 10 seconds. Makes about 2 cups
(500 ml).

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Quotes Chicken Recipes

Famous Recipes - Triple Lemon Pie


_______________________________________

Triple Lemon Pie

Ingredients
1 9-inch unbaked piecrust
2 teaspoons butter, melted
2 cups sugar
2 tablespoons all-purpose flour
5 eggs
1/2 cup dairy sour cream, room temperature
1 tablespoon finely shredded lemon peel
1/2 cup lemon juice, room temperature
1/4 cup butter, melted
1 tablespoon pure vanilla
1 teaspoon pure lemon extract
Whipped cream (optional)
Lemon slices (optional)
Raspberries (optional)

Directions
1. Preheat oven to 375 degree F. Use a pastry brush to brush 2 teaspoons
melted butter over the bottom and sides of unbaked piecrust. Set aside.

2. For filling, in a large bowl, combine sugar and flour; set aside. In
a medium bowl, beat eggs with a rotary beater, wire whisk or fork. Beat
in sour cream until smooth. Beat, whisk or stir in lemon peel and juice,
1/4 cup melted butter, vanilla and lemon extract. Gradually add lemon
mixture to sugar mixture; stir till well combined. Immediately pour
lemon filling into the pastry-lined pie plate. To prevent overbrowning,
cover edge of pie with foil. (Note: To protect the edges of the pie from
overbrowning, fold a 12-inch square of foil into quarters. Cut a 7-inch
circle out of the center. Unfold and loosely mold the foil over the
pie's edge. Do this before you pour filling into piecrust. If filling
sits in piecrust, this will make the piecrust soggy.)

3. Place pie on the center oven rack in the center. (Note: Do not use a
baking sheet under the pie because it will affect the baking time.) Bake
in a 375 degree F. oven for 35 to 45 minutes or till lightly golden
brown. Center of pie should appear almost set when gently shaken (2
inches around edges of pie should be set).

4. Cool on a wire rack for 1 hour. Cover and chill for at least 4 hours
or overnight before serving. To serve, if you like, garnish pie with
whipped cream, lemon slices and raspberries. Makes 8 to 10 servings.

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Quotes Chicken Recipes

Wednesday, September 13, 2006

Famous Recipes - Pork with Cashews

STIR-FRY PORK WITH CASHEWS

1-2 tablespoons peanut oil
1/2 cup cashews
500g [ 17 1/2 oz ] pork strips or pork fillet
1cm [1/2 inch ] piece ginger, finely chopped
3 spring/green onions, chopped
1 cup each red capsicum [ pepper ] and halved snow peas
Brown sugar, soy sauce and sesame oil to taste
cooked rice to serve.

Heat half the oil and fry the cashews until golden brown, remove with
a slotted spoon.
Add half the pork and ginger and stir-fry for 1 minute or until lightly coloured.
Set aside. Add a little more oil and repeat with remaining pork..
Again set aside.
Add remaining oil, spring onions, capsicum [ pepper ] and snow peas,
stir-fry for 1-2 minutes. Return the meat and cashews to the pan, toss
to combine. Add brown sugar, soy sauce and sesame oil to taste.
Serve with cooked rice

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Quotes Chicken Recipes

Famous Recipes - Dave's Roast Pork Loin with Eggplant

I had a Pork Tenderloin in the freezer this morning when I got up, so I
thawed it thinking, Hmmm - what can I make with this.

This is what I came up with:

Dave’s Roast Pork Loin with Eggplant

1 2-4 pound pork tenderloin

Steak rubbing salt

1 6-8 inch Eggplant

1 cup Ranch Dressing

¼ cup Balsamic Vinegar

2 tbs lime juice

¼ cup finely chopped garlic

4 slices Swiss cheese

Salt

Pepper

Roasting twine

Cut the ends off of the eggplant and slice lengthwise approximately ¼ inch
thick slices. Salt lightly and set in a shallow baking dish. Mix the ranch
dressing, vinegar, lime juice and garlic completely and pour over the
eggplant as a marinade. Set aside to marinate for 30 minutes.

Preheat the oven to 325°. Cut the pork loin into two broad pieces
lengthwise. Rub all sides of the tenderloin with the steak salt rub. Place
one slab into a 9 x 13 x 2 inch baking dish. Place two slices of Swiss
cheese on top of the exposed side. Use more cheese if necessary to cover
the piece of meat. Layer the slices of eggplant on top of the cheese and
pour half of the marinade on top of the eggplant. Place the remaining
cheese on top of the eggplant so that you have roughly the same amount of
cheese on both sides of the eggplant. Place the second slab of pork on top
of the cheese and use the roasting twine to tie the tenderloin slabs
together at each end and in the middle. Pour the remaining marinade over
top of the roast. Bake at 325° for 1:15-1:30 minutes, until pork is
thoroughly cooked. Let rest 15 minutes before cutting.

Slice into 1 inch wide pieces not unlike a thick pork chop and serve with a
small gravy ladle of the juice poured over top of the slice of meat.
Garnish with a spring of fresh cilantro or parsley.

I served this with my lemon-pepper asparagus.

_____

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ISBN: 978-1-4116-8690-8


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Quotes Chicken Recipes

Famous Recipes - Chili Rellenos Casserole



_______________________________________

Chile Rellenos Casserole

Ingredients
2 large fresh poblano chile peppers, fresh anaheim chile peppers, or
green sweet peppers (8 ounces)
1 cup shredded Monterey Jack cheese with jalapeno peppers or
Mexican-blend cheese (4 ounces)
3 beaten eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup shredded Monterey Jack cheese with jalapeno peppers or
Mexican-blend cheese (2 ounces)
Picante sauce (optional)
Dairy sour cream (optional)

Directions
1. Quarter the peppers and remove seeds, stems, and veins. Immerse
peppers into boiling water for 3 minutes; drain. Invert peppers on paper
towels to drain well. Place the peppers in a well-greased 2-quart square
baking dish. Top with 1 cup of the cheese.

2. In a medium bowl combine eggs and milk. Add flour, baking powder,
cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour
egg mixture over peppers and cheese.

3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a
knife inserted into the egg mixture comes out clean. Sprinkle with the
remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese
melts. If desired, serve with picante sauce and sour cream. Makes 4
servings.

4. Low-Fat Chile Rellenos Casserole: Prepare as above, except use
reduced-fat Monterey Jack cheese with jalapeno peppers (or reduced-fat
plain Monterey jack cheese plus 2 teaspoons chopped jalapeno peppers) or
reduced-fat Mexican-blend cheese. Substitute 3/4 cup refrigerated or
frozen egg product (thawed) for the eggs and fat-free milk for the milk.

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Quotes Chicken Recipes

RE: Famous Recipes - Creamy Potato and Sausage Casserole

There's still no recipe shown below. If I'm missing something, please
let me know, otherwise would you please republish/print the recipe.

Thanks

-----Original Message-----
From: world-famous-recipes@yahoogroups.com
[mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Deborah
Carter
Sent: Tuesday, September 12, 2006 10:22 AM
To: world-famous-recipes@yahoogroups.com
Subject: RE: Famous Recipes - Creamy Potato and Sausage Casserole

Where is the recipe?
-----Original Message-----
From: world-famous-recipes@yahoogroups.com
[mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Kimberly :-)
Sent: Tuesday, September 12, 2006 8:58 AM
Subject: Famous Recipes - Creamy Potato and Sausage Casserole

Creamy Potato and Sausage Casserole

Prep Time: 30 min


*Many casserole recipes make large quantities, but here's one that's
just right for two. It's easily doubled if you prefer.*

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.

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Quotes Chicken Recipes

RE: Famous Recipes - Creamy Potato and Sausage Casserole


Where is the recipe?
-----Original Message-----
From: world-famous-recipes@yahoogroups.com
[mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Kimberly :-)
Sent: Tuesday, September 12, 2006 8:58 AM
Subject: Famous Recipes - Creamy Potato and Sausage Casserole

Creamy Potato and Sausage Casserole

Prep Time: 30 min


*Many casserole recipes make large quantities, but here's one that's
just right for two. It's easily doubled if you prefer.*

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.

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Quotes Chicken Recipes

Tuesday, September 12, 2006

Famous Recipes - South-of-the-Border Calzones

South-of-the-Border Calzones

Prep Time: 40 min
*Makes:* 8 servings Nutrition
Information<javascript:popUp('/recipes/shownutrition.aspx?rid=19762','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*Here's a meatless calzone that's filled with zesty Mexican flavors.*

1(11-oz.) can Green Giant(r) Mexicorn(r) Whole Kernel Corn, Red and Green
Peppers, well drained 1cup Old El Paso(r) Refried Beans 1cup Old El Paso(r)
Thick 'n Chunky Salsa 8oz. (2 cups) shredded Mexican cheese blend
1/2 teaspoon cumin 1(1 lb. 1.3-oz.) can Pillsbury(r) Grands!(r) Refrigerated
Golden Corn Biscuits or 1 (1 lb. 0.3-oz.) can Pillsbury(r) Grands!(r)
Refrigerated Buttermilk Biscuits

* 1 .* Heat oven to 350°F. Spray large cookie sheet with nonstick cooking
spray. In medium bowl, combine all ingredients except biscuits; mix well. *2 .
* Separate dough into 8 biscuits. Press or roll each biscuit to form 5
1/2-inch round. Spoon 1/4 cup bean mixture onto center of each round. Fold
dough over filling; press edges firmly with fork to seal. Place on sprayed
cookie sheet. * 3 .* Bake at 350°F. for 15 to 20 minutes or until golden
brown. Cool 2 minutes before serving. If desired, garnish with sour cream.

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back in the good ole heartland!
http://groups.yahoo.com/group/Perkins_Famous_Recipe_Restaurant
http://groups.yahoo.com/group/Famous_AppleBees_Recipes/
http://groups.yahoo.com/group/Rockin_Red_Robins_Recipes/
http://groups.yahoo.com/group/CafeKims_Sandwich_Gourmet
http://groups.yahoo.com/group/WolfGangPuck_Spago/
http://groups.yahoo.com/group/Cooks_Island_Survivor_13
http://groups.yahoo.com/group/Crock_Pot_Delicacies_Kitchen/
http://groups.yahoo.com/group/Inas_Gourmet_Pantry
http://groups.yahoo.com/group/Kimberlys_Kitchen_Recipe_Swap
http://groups.yahoo.com/group/Rachael_Rays_Inside_Dish/
http://groups.yahoo.com/group/The_CheeseCake_Sweets_Factory_Forum/
http://groups.yahoo.com/group/The_Season_6_Apprentice
http://groups.yahoo.com/group/SeasonBySeason_Michael_Chiraello/

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Quotes Chicken Recipes

Famous Recipes - Lorenzo Dressing



Lorenzo Dressing

1 recipe Sauce Vinaigrette (see below)
1/2 cup (125 ml) chili sauce or ketchup
1/2 cup (125 ml) finely chopped watercress

Combine ingredients and mix well. Makes about 2 cups (500 ml).

Sauce Vinaigrette

1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra-virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a small
mixing bowl and whisk until thoroughly combined. Add the oil in a
thin stream, whisking constantly. If the sauce separates before being
used it me be recombined by whisking vigorously for a few seconds.
Makes about 1 cup (250 ml).

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Quotes Chicken Recipes

Famous Recipes - Creamy Potato and Sausage Casserole

Creamy Potato and Sausage Casserole

Prep Time: 30 min
*Makes:* 2 servings Nutrition
Information<javascript:popUp('/recipes/shownutrition.aspx?rid=13421','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*Many casserole recipes make large quantities, but here's one that's just
right for two. It's easily doubled if you prefer.*

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back in the good ole heartland!
http://groups.yahoo.com/group/Perkins_Famous_Recipe_Restaurant
http://groups.yahoo.com/group/Famous_AppleBees_Recipes/
http://groups.yahoo.com/group/Rockin_Red_Robins_Recipes/
http://groups.yahoo.com/group/CafeKims_Sandwich_Gourmet
http://groups.yahoo.com/group/WolfGangPuck_Spago/
http://groups.yahoo.com/group/Cooks_Island_Survivor_13
http://groups.yahoo.com/group/Crock_Pot_Delicacies_Kitchen/
http://groups.yahoo.com/group/Inas_Gourmet_Pantry
http://groups.yahoo.com/group/Kimberlys_Kitchen_Recipe_Swap
http://groups.yahoo.com/group/Rachael_Rays_Inside_Dish/
http://groups.yahoo.com/group/The_CheeseCake_Sweets_Factory_Forum/
http://groups.yahoo.com/group/The_Season_6_Apprentice
http://groups.yahoo.com/group/SeasonBySeason_Michael_Chiraello/

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Quotes Chicken Recipes

Famous Recipes - Speedy Chicken Alfredo over Biscuits

Speedy Chicken Alfredo over Biscuits

Prep Time: 10 min ; Start to Finish: 10 min
*Makes:* 2 servings Nutrition
Information<javascript:popUp('/recipes/shownutrition.aspx?rid=42729','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*Dinner's on the table in an unbelievable 10 minutes thanks to Pillsbury(r)
Microwave biscuits with a creamy main-dish sauce.*

2 1/4cups Green Giant(r) frozen Alfredo vegetables with 12 sauce chips (from
24-oz bag) 1cup cubed cooked chicken breast 1/8teaspoon dried basil
leaves 2Pillsbury(r)
Microwave frozen buttermilk biscuits (from 16-oz bag)

* 1 .* In 1 1/2-quart round casserole or bowl, place vegetables and sauce
chips. Cover; microwave on High 3 minutes. Stir in chicken and basil. Cover;
microwave on High 2 to 4 minutes longer or until hot. * 2 .* Microwave
biscuits as directed on bag. * 3 .* Split warm biscuits horizontally;
place on 2 individual serving plates. Spoon chicken mixture over biscuit
halves.

*
High Altitude (3500-6500 ft):* No change.

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back in the good ole heartland!
http://groups.yahoo.com/group/Perkins_Famous_Recipe_Restaurant
http://groups.yahoo.com/group/Famous_AppleBees_Recipes/
http://groups.yahoo.com/group/Rockin_Red_Robins_Recipes/
http://groups.yahoo.com/group/CafeKims_Sandwich_Gourmet
http://groups.yahoo.com/group/WolfGangPuck_Spago/
http://groups.yahoo.com/group/Cooks_Island_Survivor_13
http://groups.yahoo.com/group/Crock_Pot_Delicacies_Kitchen/
http://groups.yahoo.com/group/Inas_Gourmet_Pantry
http://groups.yahoo.com/group/Kimberlys_Kitchen_Recipe_Swap
http://groups.yahoo.com/group/Rachael_Rays_Inside_Dish/
http://groups.yahoo.com/group/The_CheeseCake_Sweets_Factory_Forum/
http://groups.yahoo.com/group/The_Season_6_Apprentice
http://groups.yahoo.com/group/SeasonBySeason_Michael_Chiraello/

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Quotes Chicken Recipes

Famous Recipes - Creamy Fruit Morsels



Creamy Fruit Morsels

Ingredients
1/2 of an 8-ounce package fat-free cream cheese, softened
1/4 cup low-sugar orange marmalade
1/4 teaspoon almond extract
16 small pieces fresh fruit (such as large strawberries or large dark
sweet cherries; small kiwifruit or fresh figs; peeled; and/or halved
apricots)

Directions
1. In a medium bowl, beat cream cheese with an electric mixer on medium
speed until fluffy; beat in orange marmalade and almond extract. If
desired, place cream cheese mixture in a pastry bag fitted with a large
star tip.

2. If using strawberries, figs, or cherries, slice off a small portion
of the stem ends; set aside. If using cherries or apricots, pit them.
Pipe or spoon cream cheese mixture on top of fruit. If using
strawberries, figs, or cherries, replace stem ends of fruit.

3. Serve immediately or cover and chill for up to 1 hour before serving.
Makes 16 morsels.

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Quotes Chicken Recipes

Famous Recipes - Silverbeet quiche

SILVERBEET QUICHE

SERVES 6
2 sheets shortcrust pastry, partially thawed
1 small bunch of silverbeet, leaves removed, washed, dried.
[ I use a clean tea towel to dry the leaves. ]
200g [ 7 1/4oz ] rindless bacon, chopped
1 leek, halved lengthways, thinly sliced
2/3 cup grated tasty cheese
3 eggs 1/2 cup thickened cream
2/3 cup milk
Pepper

Use pastry to line base and sides of a 2.5cm [ 1 inch ] deep
26cm [10 inch ] fluted, loose-based flan pan.
Trim excess pastry. Place into freezer for 15 minutes or until firm.
Shred silverbeet. set aside. Place bacon in a non-stick frying pan
over medium-high heat. Cook stirring often. for 4 minutes or until golden.
Add leek. Cook for 2 minutes or until leek is soft.
Add silverbeet. Toss to combine. Remove from heat. Set aside for 3 minutes
or until silverbeet wilts. Cool completely.
Place a baking tray in oven. preheat oven and tray to 200C [ 380F ].
Place flan pan on hot tray. Bake pastry for 10 to 12 minutes or until golden.
Remove from oven. Reduce oven to 180C [ 350F ].
Spread silverbeet mixture over pastry base. Top with cheese.
Beat eggs, cream, milk and pepper in a jug with a fork.
Pour over cheese. Cook for 25 to 30 minutes or until set in centre.
Serve warm or at room temperature.

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Quotes Chicken Recipes

Famous Recipes - Citrus Sauce Pudding

CITRUS SAUCE PUDDING

45g [ 1 1/2 oz] butter
1/2 cup caster sugar
2 tablespoons self-raising flour, sifted
1 cup milk
1/3 cup citrus juice
2 eggs, separated
1 teaspoon mixed citrus rind

Cream butter and sugar together until light and fluffy.
Fold in flour. Blend in milk, juice, egg yolks and rind.
Beat egg whites until stiff peaks form. Lightly fold into citrus mixture.
Pour into a 6- cup casserole dish. Place casserole dish into a baking dish.
Add enough cold water to come a third of the way up sides of the casserole dish.
Bake in a moderate oven [ 180C ] 350F for 35 to 40 minutes or until firm,
puffed and golden. Serve with cream or ice-cream.

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Quotes Chicken Recipes

Famous Recipes - Vals Florentines

Florentines

2 cups crushed cornflakes
3/4 cup dried fruit [ Any sort of dried fruit ]
1/2 cup roughly chopped nuts
2/3 condensed milk
100g cooking chocolate, melted

Preheat oven to 380 C

Mix all the ingredients together except chocolate
Place tablespoon of mixture on baking tray....Bake for 12-15 minutes.
Let cool completely, they harden as they cool.
Spread melted chocolate over bottoms of Florentines when cold.
Can be put into freezer as soon as completed.

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