11 oz Can mandarin oranges, draind 13 1/2 oz Can pineapple chunks, draind 1/2 c Juice from pineapple 1 1/2 c Miniature marshmallows 2 c Sour cream 3 1/2 oz Flaked coconut Grapes/cherries for garnish Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs. Robert F. Lewis |
If you would be loved, love and be lovable. — Benjamin Franklin
2 lb Monkfish, in large whole -filets, skin and membranes -removed 2 tb Olive oil 3 lg Garlic cloves, minced 3 lg Red bell peppers, cored, -seeded, cut into strips -lengthwise 3/4 c Whole almonds, toasted 1/2 ts Saffron threads 1/2 c Dry white wine 1/2 c Fish stock 1/2 ts Salt 1/2 ts White pepper, or to taste 1 Ounce sliced almonds, -toasted, for garnish Preheat the oven to 350F. Bake the fish in a buttered baking pan for 15 minutes. Let cool. Cut into medallions and set aside. Reserve the baking juice. Heat the oil in a large skillet, add the garlic and peppers and saute over low heat for 20 minutes, stirring occasionally. Grind whole almonds finely in a food processor and add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper; cook over medium heat for 5 minutes. Transfer to a blender or food processor and puree. Return the sauce to the skillet, add the fish medallions, and heat through. Serve immediately, with sliced almonds sprinkled on top. Serves 6. PER SERVING: 370 calories, 34 g protein, 8 g carbohydrate, 23 g fat (3 g saturated), 103 mg cholesterol, 288 mg sodium, 3 g fiber. From “The Catalan Country Kitchen,”by Marimar Torres (Aris/Addison Wesley, 1992). Posted by Stephen Ceideberg; February 24 1993. |
Health consists of having the same diseases as ones neighbors. — Quentin Crisp
1/2 lb Chinese roast pork 1/2 lb Fresh mushrooms (or sliced Canned mushrooms) 2 Thin slices ginger root 2 Scallions 1/2 c Chicken broth 2 ts Cornstarch 1/2 ts Sugar 1/8 ts White pepper 1 ts Soy sauce 1 ts Sherry 1/2 ts Salt 1 tb Oil PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to 2 inches long. Without removing stems, cut mushrooms into 1/4-inch slices. (If canned mushrooms are used, drain.) Cut scallions into 1-1/2-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry. COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute. SOURCE: ORIENTAL COOKING by Schryvner |
Friendship is the marriage of the soul, and this marriage is liable to divorce. — Mark Twain
4 fat free flour tortillas 1 lb boneless skinless chicken breast halves — cut in thin strips 1 med onion — sliced 1 sm clove garlic — finely chopped 2 tbsp Worcestershire sauce 1/4 tsp salt 1/4 tsp ground black pepper 2 c shredded lettuce 1 med tomato — chopped 3/4 c reduced fat Ranch-style dressing Heat oven to 350?. Wrap tortillas in foil. Heat in oven for 10-15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium-high heat. Add chicken, onion and garlic; saute until chicken is no longer pink in center, 4-6 minutes. Stir in Worcestershire sauce, salt and pepper. Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 tbsp dressing. Roll up the tortillas and serve. |
Few people at the beginning of the ninteenth century needed an adman to tell them what they wanted. — John Kenneth Galbraith
2 pound Chicken; breasts, thighs — a 8 ounce Italian dressing — ( i used 14 1/2 ounce Tomato wedges — drained 1/2 cup Dry white wine 6 ounce Mushrooms — sliced drained 1 Onion soup mix 6 ounce Olives — drained pitted slic 8 ounce Linguine 14 ounce Artichoke hearts — drained a Place chicken in a lightly greased 12×8x2″ baking dish (Pam works great). Arrange tomatoes, mushrooms, olives, and artichokes on top. Combine salad dressing and wine; pour over vegetables and chicken. Sprinkle with the onion soup mix. Cover and bake @ 350 for 1 hr.or until the chicken is done. Meanwhile cook the linguine. When the chicken is done, spoon the juice and vegetables over the pasta and top with the chicken. ( Southern Living, Sept. 1991) I bet this would be great made ahead and letting the chicken marinade in the dressing and wine. It was good and good for you. Hope you enjoy. Jane (TN) FROM: JANE GASCHEN (NBJV85B) |
There is a single light of science, and to brighten it anywhere is to brighten it everywhere. — Isaac Asimov
4 sm Whole trout 1 c Cider vinegar Water 1 tb Salt 1/2 c Butter; softened 1/2 c Chopped parsley Lemon wedges Wash trout. Put trout in a shallow pan and add vinegar and enough water just to cover the fish. Add salt and place on stove over medium-high heat. When water just begins to boil, remove from heat and let stand, covered, for 10 -15 minutes. Drain and carefully lift fish to a platter. Cream butter until light and fluffy and blend in parsley. Serve parsley butter with the fish and garnish platter with lemon wedges. —– |
It is no longer possible for lyric poetry to express the immensity of our experience. Life has grown too cumbersome, too complicated. We have acquired values which are best expressed in prose. — Boris Pasternak
1 lb Beef frankfurters 8 oz Pk. macaroni, cooked & -drained 8 oz Jar process cheese spread 1/4 c Finely chopped onions 1 T Prepared brown mustard 1. Place frankfurters on a paper plate. Heat, uncovered, in Microwave Oven 3 minutes. 2. Slice each cooked frankfurter into five diagonal slices. 3. Combine cooked macaroni, sliced frankfurters, cheese spread, onion, and mustard in a deep, 2 1/2-quart, heat-resistant, non- metallic casserole. 4. Heat, uncovered, 5 minutes in Microwave Oven, or until sauce is bubbly. |
Mick As long as theres, you know, sex and drugs, I can do without the rock and roll. — This Is Spinal Tap
1 ea Serrano chili, seeded 1/2 tb Ginger, chopped 1/4 c Cilantro leaves 2 tb Lime juice 2 1/2 c Water ———————————-STUFFING———————————- 1 tb Extra virgin olive oil 1 1/4 c Millet 1 ea Yellow bell pepper, diced 1/2 c Corn kernels, defrosted 1 c Tomato, coarsely chopped 1/4 ts Salt 1/4 ts Black pepper 6 ea Red bell peppers 3 tb Pine nuts or pumpkin seeds Combine chili, ginger, cilantro & lime juice in a blender & process till smooth. Add water & set aside. Heat oil over moderate heat. Add millet & diced pepper & stir-fry 3 to 4 minutes. Add blender ingredients, corn, tomato, salt & pepper. Bring to a boil; reduce heat, cover & cook until the liquid has been absorbed, about 20 minutes. Set aside for 5 minutes, then fluff with a fork. Preheat oven to 375F. To prepare peppers, halve them lengthwise, derib them & remove seeds. Blanch for 4 minutes in boiling water, drain & pat dry. Mound the pilaf into the pepper halves, sprinkle with pine nuts or pumpkin seeds. Bake for 20 to 25 minutes. |
The great advantage of being in a rut is that when one is in a rut, one knows exactly where one is. — Thomas Arnold Bennett
| Ingredients | |||
| 2 | pound | steak, cubed | |
| 1/4 | cup | flour | |
| 2 | cup | tomato juice | |
| 2 | teaspoon | broth, instant, beef | |
| 1/4 | cup | parlsey, fresh, chopped | |
| 2 | each | garlic, cloves, minced | |
| 1 | tablespoon | salt | |
| 1/4 | teaspoon | pepper | |
| 4 | each | potatoes, peeled, sliced | |
| 8 | each | onions, small, quartered | |
| 1 | each | acorn squash, split, seeds removed | |
| 2 | tablespoon | butter, or margarine | |
Directions: | |||
| Trim all excess fat from beef. Shake cubes, part at a time, with flour in a plastic bag to coat well. Combine tomato juice and instant beef broth in a small saucepan; heat just to boiling; remove from heat. Combine parlsey, garlic, salt and pepper in a cup. Layer vegetables and meat into a slow cooker this way: Half of each of potatoes, onions and beef, sprinkling each layer lightly with seasoning mixture. Repeat with remaiing potatoes, onions, beef and seasonings. Cut each squash half into 6 slices; pare; arrange on top. Pour hot tomato juice mixture over; dot with butter or margarine, cover. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender. | |||
For they are yet ear-kissing arguments. — William Shakespeare
2 lb Ground beef 2 tb Coarsely ground black pepper 1/3 c Red wine 2 tb Dijon mustard 1 tb Green peppercorns 1 tb Chopped fresh tarragon — -OR- 1 t -Dried tarragon 1/3 c Whipping cream 4 Hamburger bun bottoms FORM GROUND BEEF into 4 patties about 3/4- to 1-inch thick. Press coarse black pepper into both sides to taste. Place patties on a plate, cover and place in the refrigerator. Combine red wine and mustard in a saucepan and place over medium heat on the stove. If using dried tarragon, add it now. Simmer until reduced by half. Add the green peppercorns and cream and simmer until liquid becomes saucelike. Remove from the heat and add fresh tarragon. Place a large, heavy skillet on the stove over high heat. When it is nearly smoking, add the hamburger patties. Cook 2 minutes. Turn the patties and cook on the other side until desired doneness, about 1 minute for very rare, 4 minutes for medium-well. To serve, arrange a burger on a toasted bun bottom and generously spoon some sauce over the top. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK |
How soon hath Time, the subtle thief of youth, Stolen on his wing my three-and-twentieth year — John Milton
