More from Patricia in NJ... CHICKEN ARGENTINA California Olive Industry 1 frying chicken, cut in pieces 1/3 cup lime juice 1 teas. salt 1/2 teas. pepper 3/4 teas. paprika 1 1/2 cup pitted ripe olives 1/4 cup cooking oil 1 large onion, chopped 1 medium green pepper, sliced 1 medium red pepper, sliced 1 1/2 cups orange juice Marinate chicken pieces in lime juice for at least 30 minutes. Combine salt, pepper and paprika; sprinkle over chicken. Brown on all sides in oil. Place chicken in baking pan, add olives, onion, peppers and orange juice. Cover and bake at 350 degrees for approximately 45 minutes. Remove chicken to platter. Serve with pan juices. Serves 4 Maple Orange Glazed Pork Roast with Cornbread Stuffing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : **To Post** Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless pork loin roast 1/3 cup freshly squeezed orange juice 1/4 cup dry white wine 2 teaspoons grated orange peel 1/4 cup pure maple syrup CORNBREAD STUFFING: 16 ounces cornbread stuffing crumbs 1 can chicken broth 2/3 cup water 3 tablespoons butter or margarine 1 small onion -- chopped 2 ribs celery -- thinly sliced 1/2 cup chopped fresh parsley 2 teaspoons grated orange peel 1/4 teaspoon ground black pepper Remove string from roast and separate into two sections. Rinse meat and trim fat, if desired. Place meat in large reclosable plastic bag. Combine orange juice, wine, and orange peel in 1 cup glass measure. Pour over meat and seal bag. Marinate in refrigerator for several hours or overnight. Remove meat from marinade and place on greased rack in roasting pan. Drizzle several tablespoons of the marinade over meat; discard remaining marinade. Roast uncovered in 350ºF oven for 15 minutes. Baste with maple syrup. Continue roasting an additional 35 to 45 minutes, basting with syrup occasionally, until roast registers 155ºF to 160ºF on meat thermometer. Let stand for 5 minutes before slicing 1/4 inch thick. Arrange sliced pork over stuffing. Serve immediately. CORNBREAD STUFFING: Place stuffing crumbs in large bowl. Toss in remaining ingredients. Place in greased 2 quart baking dish; cover. Bake in 350ºF oven for 45 minutes, removing cover during last 15 minutes Fettuccini with Basil and Brie Tomatoes and basil together are a sure hit! Very flavorful. For cheese lovers, try a stronger Brie cheese, otherwise a medium blend will do. Great served warm or cold. Ingredients: 1 (12 ounce) package fettuccine with herbs 4 large tomatoes, seed and chopped 2 cloves garlic, minced 1 1/2 cups cubed Brie cheese 3/4 cup fresh basil leaves, chopped 1/2 cup olive oil 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/2 teaspoon ground black pepper grated Parmesan cheese Directions: 1In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours. 2In a large pot of boiling salted water over high heat, cook the fetuccini until al dente, about 12 minutes. 3Drain the fetuccinne and toss with the sauce. Sprinkle with grated Parmesan cheese. Makes 8 servings Fiesta Southwest Casserole Serves: 12 1/2 cup sweet red peppers, finely chopped 1/2 cup sweet yellow peppers, finely chopped 3/4 cup mild green chili (canned or frozen), finely chopped 1 cup mushrooms 2 tsp garlic powder 1/2 cup green onions, finely chopped 1 Tbsp canola or sunflower oil 6 small corn tortillas, cut 1/2 inch strips 18 large eggs 1/3 cup half and half 2 cups cheddar cheese, shredded 1 cup part skim mozzarella cheese, shredded 1 cup fresh tomato, sliced Paprika Directions: The day before serving, prepare casserole: Spray liberally 15x10x2 baking dish with PAM. Saute until transparent red pepper, yellow pepper, green chili, mushrooms, green onion and oil. Set aside and allow to cool. In baking dish, layer half of sauted vegetable mixture, half of tortilla strips, and half of cheese. Repeat with remaining sauted vegetables, tortilla strips and cheese. Pour egg mixture over casserole. Arrange tomato slices on top and sprinkle with paprika. Cover with plastic wrap and refrigerate overnight. Next morning, heat oven 350 F. Remove plastic wrap from baking dish, sprinkle with paprika and bake casserole 45 to 55 minutes or until set in center and edges are lightly browned. Serve with salsa or fresh pico de gallo, if desired. From: American Artists Gallery House Bed & Breakfast Inn Taos, New Mexico ****************************************** From Ian and Kathy! * Exported from MasterCook * Tuna Potato Cakes with Tomato Sauce Recipe By :Ross Burden Serving Size : 2 Preparation Time :0:30 Categories : Fish Lunch Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TOMATO SAUCE 3 tablespoons olive oil 1 large onion -- finely chopped 4 cloves garlic -- finely chopped 500 grams fresh tomato -- peeled, deseeded and chopped-retaining the juices salt and pepper 1/2 ounce fresh oregano First make the tomato sauce. Heat the oil in a frying pan, then fry the onion and garlic for a few minutes until soft. Add the chopped tomatoes and the juices, then cook over a low heat for 30 minutes, stirring occasionally. Season with salt and pepper, then add the oregano leaves and stir to combine. Keep warm or allow to cool and store in the refrigerator or freezer until required. For the tuna potato cakes, peel potatoes then coarsely grate them. Place in a clean tea-towel, wring out the juice, then transfer to a large mixing bowl. Add the remaining ingredients, except the oil. Mix until well combined then divide the mixture into 8 'cakes'. Heat the oil in a frying pan and fry cakes over a moderate heat for about 5 minutes each side, or until golden brown. Serve the tuna potato cakes with the fresh tomato sauce, accompanied by a crisp, fresh salad. Description: "Tuna cakes with potato" Source: "The Food and Drink - License to Grill" Copyright: "1999" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per serving: 533 Calories (kcal); 28g Total Fat; (45% calories from fat); 16g Protein; 58g Carbohydrate; 281mg Cholesterol; 121mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Crisp fresh salad NOTES : These quick 'n easy fishcakes are simple to prepare and make a tin of tuna go a long way! You can serve them with ketchup or a delicious fresh, tomato sauce, but you can also use that old favorite - tartar sauce. Made with tangy capers, it makes a great accompaniment to many fish dishes. Nutr. Assoc. : 0 0 0 0 0 0 0 ******************************* * Exported from MasterCook * FRIED NOODLES WITH PRAWNS Recipe By :Oona van den Berg Serving Size : 4 Preparation Time :0:15 Categories : Chinese Noodles Seafood Stir-fry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons soy sauce 2 tablespoons white wine vinegar 1 tablespoon fish sauce 1/2 teaspoon crushed chili 3 teaspoons caster sugar 3 tablespoons vegetable oil 1 onion -- halved and sliced 3 cloves garlic -- crushed 6 ounces tiger prawns 6 ounces rice noodles -- soaked in warm water for 5 min, drained 3 egg -- beaten 4 ounces bean sprouts 4 spring onion -- chopped 3 tablespoons roasted peanuts -- crushed 1 tablespoon coriander -- chopped Mix the soy sauce, vinegar, fish sauce, crushed chilli and caster sugar with 4 tbsp water. Heat the oil in a wok until very hot. Add the onion and garlic and stir-fry for 1 min. Add the prawns with the drained noodles and stir-fry for a further 1 minute. Push the noodles and prawns to one side of the wok. Add the beaten eggs to the base of the wok. While stir-frying the eggs, gradually mix in the noodles, breaking the egg into small pieces. Add the bean sprouts and spring onions to the noodle mixture in the wok and stir together. Add the soy sauce mixture and stir-fry for 2 minutes. Remove from heat and add the peanuts and chopped coriander and toss together. Serve immediately on plates. Description: "Fried noodles with prawns" Source: "Take A Break Magazine" Copyright: "2000" Start to Finish Time: "0:08" - - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 14g Total Fat; (38% calories from fat); 6g Protein; 45g Carbohydrate; 141mg Cholesterol; 566mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Calories per portion: 372 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 *********************** General Tso's Chicken (Real Thing) Recipe By : Chef Paul Kaewprasart Serving Size : 8 Preparation Time :0:00 Categories : Stir Fry Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Cornstarch 3 lb Chicken* 1/4 cup Water 1/4 cup Dark Soy Sauce 1 1/2 ts Minced Ginger 1 t White Pepper 1 1/2 ts Minced Garlic 1 Egg 1/2 cup Dark Soy Sauce 1 cup Cornstarch 1/4 cup White Vinegar 1 cup Salad Oil 1/4 cup Cooking Sherry 2 cup Sliced Green Onions 1 1/2 cup Hot Chicken Broth 16 Small Hot Dried Peppers 1 tb MSG; (optional) 3/4 cup Refined Sugar *Dark deboned in chunks I divided recipe portions (above) to make it easier to prepare. To make Sauce, mix cornstarch and water together. Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG and stir 'until sugar dissolves. Refrigerate 'until needed. In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry @ 350 until crispy and light brown. (Do not overcook; watch temp., stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat 'until just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke..be careful). Stir sauce; add to wok. Add chicken and cook just 'until sauce thickens. Add water or water/cornstarch if needed. This amount will fill two large platters and serves 8 6-8. Serve with white steamed rice. This recipe courtesy of Chef Paul Kaewprasart of the Siam Rest in Columbus, OH. This is our contribution to the web page! :o)) Regards from Ian & Kathy ******************************************** Skeeter Love Apple Cake 1 1/2 C sugar 3/4 C butter 3 C flour 3/4 tsp salt 3 tsp baking powder 1 tsp baking soda 1 tsp cloves 1 1/2 tsp cinnamon 1 1/2 tsp nutmeg 1 C condendsed tomato soup 3/4 C water 1 1/2 C raisins 1 1/2 C chopped nuts Cream the butter and slowly add the sugar. Sift together the dry ingdredients and add alternately to the creamed mixture with the tomato soup which has been combined with the water. Mix thoroughly. Add the raisins and nuts and pour into a well- greased tube pan. Bake in a moderate oven 350 for 1 hour. Cool and ice with any cream cheese icing. Recipe By : Western Cooking Submitted by Skeeter ********************************************* From Lori * Exported from MasterCook * Gwen's Country Butter Cream Ribbon Chocolate Fudge Cake Recipe By : freebie in mail Serving Size : 15 Preparation Time :0:00 Categories : Cakes Chocolate Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 8 ounces cream cheese -- softened 1 egg 1/4 cup sugar 3 tablespoons milk 2 tablespoons butter or margarine -- softened 1 tablespoon cornstarch 1/2 teaspoon vanilla 4 ounces unsweetened chocolate 1/2 cup butter or margarine -- softened 2 cups sugar 2 eggs 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/3 cups milk 1 teaspoon vanilla Frosting 2 ounces unsweetened chocolate 1/4 cup butter or margarine 3 1/2 cups powdered sugar -- sifted 1/3 cup milk 1 teaspoon vanilla Combine cream cheese, 1 egg, and 1/4 cup sugar in a medium mixing bowl; beat at high speed of an electric mixer until smooth.l Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool. Cream 1/2 cup butter; gradually add 2 cups sugar, beating well at medium speed. Add 2 eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and salt; stir well. Add flour mixture to creamed mixture alterhately with 1 1/3 cups milk, beginning and ending with flour mixture. Mix after each addition. Stir in melted chocolate and 1 teaspoon vanilla. Spread half of chocolate batter in a greased and floured 13x9-inch baking pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan. Spread frosting over cake. Frosting: Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally. Remove mixture from heat and let cool. Add powdered sugar and milk to chocolate mixture, beating at medium speed of an electric mixer until smooth. Stir in vanilla. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry-White Chocolate Tiramisu Recipe By : Photocopied book (?) Serving Size : 12 Preparation Time :0:00 Categories : Chocolate Desserts Fruit Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces white chocolate 1 1/2 cups heavy cream -- divided 3 ounces cream cheese -- softened 36 ladyfinger cookies -- split 1 1/4 cups espresso coffee -- cooled 2 tablespoons brandy -- optional 2 pints strawberries -- divided Melt over hot (not boiling) water white chocolate with 1/4 cup heavy cream, stirring until smooth; cool completely. In large mixer bowl, beat cream cheese until fluffy. Stir in melted chocolate mixture. In small mixer bowl, beat remaining 1 1/4 cups cream until stiff peaks form; fold into cream cheese mixture. Line side of 9x3-inch springform pan with ladyfinger halves, cut sides in. Arrange half of remaining ladyfingers on bottom of pan. In small bowl, combine espresso and brandy; brush half over ladyfingers in bottom of pan. Cover with half the cream cheese filling. Slice one pint strawberries; arrange over filling. Repeat ladyfinger, espresso mixture and filling layers. Halve remaining 1 pint strawberries; arrange decoratively on top. Cover; refrigerate until set, 4 hours or overnight. Remove side of pan before serving. - - - - - - - - - - - - - - - - - -
**************************** From jbaker@accunet.net Apricot Glazed Chicken Breast 8 chicken breasts, 4 - 6 oz. 1 1/2 pint apricot nectar 1/2 tsp. rosemary 1/8 tsp. salt 1/2 tsp. ground mustard 1/2 tsp. garlic powder 4 ounces apricot preserves 2 TBS water 3 TBS cup cornstarch Place chicken in a shallow pan. Mix nectar, rosemary, salt, mustard and garlic together and pour over chicken. Refrigerate at least 12 hours. Pour a bit of marinade in the bottom of a pan. Place chicken breasts in pan, then top with apricot preserves. Let bake, covered, for about 30 minutes in a 350 oven. Remove cover and bake an additional 15 minutes, or till chicken is done. Pour pan drippings into a pan and heat to a boil. Mix water and cornstarch together and stir into pan drippings. Heat till thickened, then heat an additional 2 minutes, stirring constantly. Serve sauce over chicken. ******************************* Suzy-Q, in honor of this momentous occasion, here is a recipe I haven't even entered into my MasterCook program yet, one I created last night.:) It really was wonderful, if I do say so myself.:D --Lori Splashy Stirfry Marinade: 1/4 cup soy sauce 2/3 cup V-8 Splash! juice, TROPICAL blend 2 teaspoons minced garlic (from a jar; use less if fresh, or to taste) Stirfry: 1 pound boneless country-style ribs, trimmed 3 carrots, washed, peeled, and diagonally-sliced thinly (not TOO!) 2 bunches broccoli, cut diagonally Additional: 1 tablespoon cornstarch 1 cup rice per person 4 slices pineapple, cut in half, JUICE RESERVED! mandarin oranges, JUICE RESERVED! Peeled and sliced kiwi In a gallon plastic ziploc-type bag, place marinade ingredients. Slice pork; put into marinade. Shake bag to coat meat. Place in refrigerator for 2 - 3 hours, turning and shaking bag occasionally to move meat around. Put a colander over a bowl, and strain the pork, RESERVING marinade. Cook pork over medium heat until done, but not TOO long! Place pork into a bowl; set aside. Place broccoli in same pan; heat until fork-crisp, but do NOT overcook! You may need to add some water. Add carrots; cook until fork-crisp. Add pork. Stir together marinade, juices, 1/2 cup water, and cornstarch. Add to pan; stir while doing so, or it will be gummy! Turn to LOW; allow to heat until thickened. Meanwhile, place 1 cup rice on each plate, and flatten out to cover most of the plate. Around the edges, arrange a half pineapple slice, a kiwi slice, and a mandarin orange in an artistic group, and continue until edge of plate is "decorated" all the way around. Place stirfry on top of rice. This makes enough for four people. Serve with eggrolls, if desired. DH LOVED the presentation, and loved the dinner.:) It really is pretty; the colors of the fruit echo the colors in the stirfry! The way I did my grouping was by putting the kiwi slice over the end of the pineapple, then putting the orange right over top. Hard to explain!:D If you try this, anyone, LMK what you think!!!!! *************************************** katie's lemon chicken ingredients 4 boneless, skinless chicken breasts flour for dredging 2 tbs butter 2 tbs olive oil juice of 2 lemons 3 tbs flour 3 c chicken broth 1. pound chicken breasts to a uniform thickness with a meat mallet.dredge in flour lightly shaking off excess. 2. in saute' pan over medium high heat melt the butter with the olive oil until it sizzles. add chicken breasts and saute' turning one or twice until cooked through and juices run clear. remove and set aside. 3. add lemon juice to the saute pan , scraping up the brown bits in the pan. whisk in flour and cook for one minute until mixture boils. 4. add chicken stock and reduce heat to a simmer, cookint til thickened to desired consistancy. return chicken to the pan and heat through. 5. serve the chicken over a bed of basmati rice and spoon the sauce over the chicken. garnish with chopped parsley and lemon slices. enjoy! smiles and sunshine! :^) joy sendin hugs