Club Food

1 lb Flank steak

2 tb Peanut oil

2 tb Chopped garlic

2 Green onions,slivered

1 ts Salt

2 ts Sugar

2 ts Hin soy sauce

1 tb Oyster sauce

Pepper 1 tb Wine (I suggest sherry)

1 1/2 tb Cornstarch

1/4 c Chicken stock

2 tb Hoisin sauce

2 ts Catsup

1/2 ts Crushed red chili pepper

~——————————SAUCE——————-
~- 1.
Cut steak across grain into strips about 2 in.
long , and very
thin.
2.Add seasoning to meat.
3.Combine sauce ingredients and mix
well.
4.Heat wok.
Add oil.
Add garlic and cook quickly.
5.Add beef
and onions and stir-fry until tender.
6.Add sauce mixture.
Mix and
cook about 1 Min.
This is from Jennie Low’s

cook book “Chopstick,Cleaver, and wok.

1/2 lb Boned chicken breast

12 Snow peas

1/2 c Button mushrooms

1/2 lb Chinese cabbage (bok choy)

4 Water chestnuts

2 tb Peanut oil

3/4 ts Salt

1/4 c Sliced bamboo shoots

1/4 c Water

1 ts Cornstarch mixed with 3 Tbl.

1 ds Pepper

1/4 ts Sugar

Poach the chicken for 20 minutes, allow it to cool and slice
into pieces 1/8 x 1 1/2 x 1.
String the snow peas.
Slice the
mushrooms, cabbage and

water chestnuts thinly.
Heat a skillet or wok, then add the
peanut oil and salt.
Just before the oil begins to smoke, add all
the vegetables and stir-fry for 1/2 minute.
Add the water, cover
and cook for 2 minutes.
Add the chicken, cornstarch mixture, pepper
and sugar.
Stir until the sauce is thickened.

2 Chickens, quartered

2 lb Chopped onions (NOT A TYPO!)

9 oz Raisins

3 oz Pine nuts

1/2 c Honey

Paprika Salt Cloves Salt and paprika chickens.
Brown in oil.
In
another skillet, saute onions until clear.
Add raisins, cloves, and
pine nuts; saute a few minutes more.
Remove from heat and add
honey.
Adjust seasonings to taste.
Place chicken in baking dish,
cover with mixture and bake at 325F for 1 hour or until nicely
browned and tender.
This recipe came from a Moroccan restaurant in
the old quarter of Jerusalem.
The owners generously gave us this
recipe at our request — in a mixture of Hebrew and Arabic with
metric measurements.
Many people contributed to the translation,
and the result is worth their efforts.
So to be faithful, you
should actually use 2.2 pounds of onions — 1 kilo!

1 tb Vegetable oil

1 Fresh jalapeno pepper,

-seeded, minced 1/4 ts Ground coriander

1/4 ts Ground cumin

1/4 ts Ground cinnamon

2 Whole chicken breasts,

-skinned, boned, cut into -1-1/2-inch chunks 2 sm Carrots,
sliced diagonally

-1/4-inch thick 1 sm Onion, diced (1/2-inch)

1/2 Acorn squash, seeded, pared,

-cut into 1/2-inch dice 3 1/2 c Chicken broth

1 md Zucchini, scrubbed, cut into

-1/2-inch dice 14 oz Whole tomatoes, coarsely

-chopped, liquid reserved 1/3 c Raisins

1/2 c Canned chick-peas, rinsed

1/4 ts Salt

4 tb (1/2 stick) unsalted butter

2 c Couscous

1/4 c Slivered almonds, toasted

1 tb Minced fresh mint

Info: posted by Perry Lowell, April 1993 from Good Food
magazine, September 1987 This recipe gets 30% or less of its
calories from fat.
Not a low sodium recipe.
Makes 8 servings.
1.
Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl.
Add

chicken and toss to coat.
Let stand, stirring frequently, 30
minutes.
2.
Combine carrots, onion, and acorn squash in 3-quart
microwave-safe

casserole; cover with lid.
Microcook on HIGH power 5 minutes.
Add 1 cup broth, the zucchini, tomatoes with liquid, and raisins;
microcook covered 3 minutes.
Remove from oven and stir.
Microcook
covered 5 minutes, stirring once halfway through cooking.
Stir in
chicken with marinade; microcook covreed 3 minutes.
Stir in chick-
peas, 1/2 cup broth, and the salt; microcook covered 2 minutes
longer.
3.
Meanwhile, heat remaining 2 cups broth and the butter in
medium

saucepan to boiling.
Stir in couscous, cover pan, and remove
from heat.
Let stand 5 minutes.
4.
To serve, spoon couscous onto
serving platter.
Top with chicken stew

and sprinkle with almonds and mint.
Nutrition Information per
Serving: 416 calories 24 g protein 53 g carbohydrates 12 g fat (26%
of calories) 603 mg sodium

4 Chicken legs & thighs

Salt & pepper; to taste 1 tb Olive oil

1 lg Onion

1 lb Carrots in 1/2″ slices

2 ts Paprika

1 ts Ground ginger

1/4 ts Tumeric

1/8 ts Cinnamon

1 Lemon; cut in 8 wedges, seed

1 c Chicken broth

2 c Chicken broth

1/2 c Dried currants

1 ts Salt; to taste (opt)

1/8 ts Allspice

1 c Quick-cooking couscous

Chicken: 1.
Skin and disjoint the chicken, season with the salt
(if desired)

and the pepper.
Heat the oil in a large skillet, preferably one
with a nonstick surface, and brown the chicken on both sides over
medium-high heat.
Remove chicken to a platter.
2.
Reduce heat to
medium-low, add onions to skillet and sauce for

about 3 minutes.
3.
Add the carrots and saute for 2 minutes.

4.
Add the paprika, ginger, tumeric and cinnamon and cook
the

mixture for 1 minutes, stirring it.
5.
Return chicken and their
juices to skillet, add lemon wedges and

broth.
Bring the liquid to a boil, reduce the heat, cover, and
simmer, turning chicken occasionally, for 30 minutes or until it is
cooked through.
Couscous: 6.
In a medium-size saucepan, combine the
broth, currants, salt (if

desired), and all spice, and bring to a boil.
7.
Stir in the
couscous, boil for 2 minutes, remove pan from heat,

cover and let stand for 5 minutes or until the liquid is
absorbed.
8.
Serve the chicken and carrots over the couscous,
surrounded by

the lemon wedges.

1 Medium onion.
peeled and

-quartered 2 Medium garlic cloves, peeled

-and minced 2 1/2 lb Chicken, skinned

2 tb Flour

1 tb Olive oil

2 1/2 c Water, divided

1/8 ts Saffron

1/2 ts Ground ginger

1/2 ts Ground cumin

1/2 ts Paprika

1/4 ts Salt

3 tb Lemon juice

Grated peel of 2 lemons 1/2 c Green olives, pitted and

-coarsley chopped 2 tb Minced cilantro

3/4 c Couscous

Fresh ground black pepper In a food processor, finely chop onion
and garlic.
Dredge chicken in flour.
In a large skillet, heat oil
over medium heat.
Saute chicken and onion mixture until mixture has
softened, about 10 minutes.
Stir in one cup water, saffron, ginger,
cumin, paprika, salt and lemon peel.
Bring to a boil, reduce heat
and simmer, covered, 35 minutes.
Remove chicken from sauce and
allow to cool a few minutes.
Debone chicken and cut meat into small
pieces.
Put meat back into sauce with the lemon juice, olives,
cilantro and pepper.
Simmer gently 5 minutes.
While the chicken is
cooking, bring 1 1/2 cups of water to a boil in a medium saucepan.
Add the couscous and bring back to a boil.
Remove from heat and
allow to sit for 5 minutes.
Spoon chicken mixture over couscous and
serve.
Source: Houston Chronicle

In same large pot, add the six eggs one by one, beating as you go.
When all are beaten in and almost set, remove mixture and let cool,
dividing into two parts and discarding any liquid.
Chop the browned
almonds and divide into two.

In a 9×12 inch baking dish, begin the assembly by placing four
sheets of the philo dough, brushing oil over each sheet before
placing the next on top.
Next, place in 1/2 the egg mixture and
sprinkle sugar and cinnamon on top.
Place two more philo sheets
(with oil between), and place 1/2 the chicken.
Sprinkle this with
sugar and cinammon too.
Next Place 2 more philo sheets (with oil
between), and place 1/2 the almond mixture in, sprinkling with
sugar and cinammon on top.
Cover this with 2 more philo sheets, and
start this assembly process again.
Two sheets philo, almonds, two
sheets philo, chicken, two sheets philo, eggs, two sheets
philo.

Brush the top of the last sheets of philo with beaten egg.
Bake at
350 degrees until golden, 25-35 minutes.

1 lb ground pork — or 1 1/2 lbs

1/2 ts ground ginger

1/2 ts black pepper

3 cn chicken broth — (14.5 oz ea

1 c water

2 TB soy sauce

2 1/2 oz fresh mushrooms — sliced (1

: cup) 6 scallions — sliced

1 package(6oz) won-ton

: wrappers — cut into 1/2″ : strips In a soup pot, brown the
pork over medium-high heat for 3 to 5 minutes, or until no pink
remains.
Drain off the excess liquid.
Reduce the heat to medium and
add the remaining ingredients except the wonton strips; bring to a
boil.
Separate the wonton strips and stir into the soup.
Cook for 8
to 10 more minutes, or until the wonton strips are cooked.
Recipe
By : Source: WKBWTV
—–

4 cups fine dry breadcrumbs

1/2 cup butter — softened

1/2 cup cream

pinch allspice (optional) 4 eggs — slightly beaten

Mix crumbs and butter until thoroughly combined.
Add cream,
allspice and eggs, mixing well.
Refrigerate until chilled.
Roll
into balls about the size of walnuts.
Drop into chicken and noodle
soups during the last 15 or 20 minutes cooking time.

11 oz Corn, whole kernel

– drained 2 md Tomatoes, Roma, seeded,

– diced 4 oz Chilies, green, chopped

– undrained 1/4 c Onions, green, sliced

2 tb Juice, lemon

1 tb Cilantro, minced

1 sm Pepper, Jalapeno, finely

– chopped 1 sm Garlic, clove, minced

1/4 ts Salt

In a small bowl, mix together all of the ingredients, and set
aside.
Cook: Nancy Labrie, New Hampshire Source: “Chicken Cookery”
- 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry
Industries, Inc.
: Georgetown, Delaware, 19947-9622

1 1/2 c Cranberries;

1 sm Unpeeled orange; seeded,chop

1 md Unpeeled apple; cored, chopd

1/3 c Water

1/4 c Granulated sugar;

1/4 ts Ground ginger;

1/4 ts Ground nutmeg;

Serve in sandwiches or with roast chicken, ham, turkey.
In food
processor or blender container, process cranberries, orange and
apple until finely chopped.
Place in shallow microwavable
casserole.
Stir in water, sugar, ginger and nutmeg.
Microwave on
High for 3 to 4 min; stir.
Microwave on medium 50% power for 2-3
min.
Cool slightly.
Cover and refrigerate up to 2 weeks.
Makes 2
1/4 cups.
Preparation 10 min 1/4 cup serving, 45 calories 12 g
carbohydrate, 0 g protein, 0 g fat,

2 g fibre 1 Fruits & vegetables choice

1 tb serving, 11 cal 3 g carbohydrate, 1 g fibre 1 ++ extra

Source: Choice Menus, Marjorie H.
Hollands & Margaret Howard
1993 Canadian Diabetes Assoc.
ISBN 0-7715-9167-5 Shared but not
tested by Elizabeth Rodier Oct 93

4 cups of chicken stock

1/2 eggplant

1 stick celery

2 strips of bacon

1 chard leaf

1/2 zucchini

1 carrot

1 onion

10 basil leaves

salt and pepper to taste Bring stock to a boil, cut vegetables
(not basil) and the bacon into small cubes.
Add vegetables to the
stock and simmer gently for 15 minutes.
Add bacon cubes to the soup
for the last 8 minutes of cooking time.
Check the seasoning and add
salt and pepper to taste.
Cut basil leaves into thin strips and add
these to soup just before serving.

VARIATION: Add any other vegetales you have to this soup.

24 oz Chicken breast;or 1 chicken

2 c Leek tops;cut in 3″ pieces

2 Slices of ginger root

4 c Shantung cabbage;shredded

———————————-SAUCE
A———————————-
2 tb Peanut oil

1/3 c Scallions;chopped

1 ts Ginger root;minced

1/2 ts Szechuan peppercorns*

1 Fresh hot chili pepper;chop

———————————-SAUCE
B———————————-
2 tb Dark soy sauce

1 tb Hoisin sauce

2 ts Honey

2 cl Garlic; minced

2 ts Hot sauce

*Measured after being ground in pepper mill.
Rinse chicken
breasts in water.
Bring 2 qts.
water to a boil in a saucepan with a
tight-fitting lid.
Add leek tops and 2 slices ginger.
Bring water
back to a boil.
Add whole chicken breats, cover, and cook over high
flame for 15 minutes.
Turn off heat and allow chicken breats to
cool in water for 45 min., leaving the cover askew.
Lift chicken
breats out of saucepan and let them drain in a strainer set over a
bowl for 20-30 minutes.
Refrigerate chicken breasts, well covered,
until cold.
Remove skin and bone, then pull chicken meat apart into
coarse shreds with fingers.
Refrigerate until ready to use.
Shred
Shantung cabbage and refrigerate.
In a sm.
saucepan, mix together
ingred.
for Sauce A.
In a small bowl, Mix together ingred.
for
Sauce B.
In a lg.
bowl mix together the chilled cabbage and
chicken.
Heat Sauce A until it bubbles, then simmer for 1 min.
Add
Sauce B to Sauce A.
Pour sauces over chicken and cabbage just
before serving.
Mix well and serve immediately.
All prep., except
shredding cabbage, can be done a day ahead.
Cabbage can be shredded
early in the day and then refrigerated.
Makes an excellant lunch
entree.
Can be served as an appetizer, alone or accompanied by
Shrimp Toast and Pearl Balls.
This is thought of as a salad.
Think
of the sauces as the dressing.
Lettuce can be used in place of the
cabbage.
YIELD NOTE: 4 servings if served alone; 8 servings if
served with appetizers; 2 to 3 servings if served as entree.

2 lb Boneless Pork, cubed

All-Purpose Flour Salt Pepper 2 tb Oil

4 Onions, sliced

1 Clove Garlic, minced

1/4 c Parsley, chopped

1 t Caraway seed

14 1/2 oz Chicken Stock

12 oz Beer

2 tb Red Wine Vinegar

1 tb Brown Sugar

Combine salt, pepper and flour.
Dredge pork in flour mixture.
Heat oil in deep skillet.
rown pork; add onions and garlic; cook 5
minutes.
Pour off any drippings.
Stir in parsley, caraway seed,
bay, stock, beer, vinegar and sugar.
Cover and simmer for 1 1/4
hours, or until pork is very tender.
Stir occasionally.
Serving
Suggestion: Serve with buttered noodles, rye bread, and cabbage
slaw.
Source: Pork, the Other White Meat

8 mini pumpkins (each about

: the : size of a large tomato) 1/2 c thinly sliced onion

1 1/2 TB unsalted butter

1/2 TB minced fresh sage

: or 1 teaspoon dried 3 c chicken stock

1/4 c freshly grated Parmesan

: Chopped fresh parsley for : garnish Cut the top 1/4 off 4
pumpkins, reserving the lids and discard the seeds.
Cut the
remaining pumpkins in half and discard the seeds.
Bake the pumpkins
(including the reserved lids), cut side down, on lightly oiled
baking sheets in a preheated 350 degree oven for 40 minutes or
until they are tender.
(Remove the lids after about 20 minutes.)
When they are cool enough to handle, scrape all the pulp out of the
halved pumpkins.
Scrape most of the pulp out of the remaining
pumpkins, leaving just enough in each so that it retains its shape.
In a skillet cook the onion in the butter over low heat, stirring,
until it is softened.
Add the sage and cook for 2 minutes.
Add the
pumpkin pulp and chicken stock and simmer for 20 minutes.
Puree the
mixture in batches in a blender and transfer it to a saucepan.
Stir
in salt and pepper to taste and water to thin the soup if
necessary.
Ladle about 1/2 cup of soup into each of 4 heated soup
bowls and put one of the hollowed-out reheated pumpkin shells on
top.
Fill each pumpkin shell with the soup and garnish with a
sprinkling of the Parmesan and some of the parsley.
Top with the
reserved lids.
Recipe By : COOKING LIVE SHOW #CL8744 From: Grace
Wagner <wgmm@main.Citynet.Ndate: Mon, 28 Oct 1996 08:58:23 -0500
—–

1 Medium onion, finely chopped

2 cl Garlic

2 Medium potatoes, peeled,

Diced 2 tb Olive oil

4 c Chicken stock or broth

2 c Frozen peas

1 ts Dried mint

Salt and Pepper to taste Yogourt Cook onion, garlic and potatoes
in oil.
Add stock, peas and mint to taste.
Simmer covered until
potatoes are tender, about 10 minutes.
Puree and season with salt
and pepper.
Serve in heated bowls with a swirl of yogourt.
Source:
The Toronto Star Newspaper.
Recipe shared by Deborah Kuhnen.
—–

7 sm Cucumbers, peeled, halved,

-and seeded 1 Clove garlic, minced

2 c Chicken broth

3 c Plain low-fat yogurt

2 ts Salt (or to taste)

1 ts White pepper (or to taste)

1 1/4 c Fresh mint leaves

1 ts Lemon juice

3 Radishes, finely chopped

6 Sprigs mint

Cut 6 of the cucumbers into 1 inch pieces.
Cut the remaining
cucumber into 1/4-inch dice and reserve.
Combine 6 cucumbers and
garlic in food processor and process for 30 seconds.
Add next 6
ingredients and process until smooth.
Pass mixture through food
mill or fine mesh strainer into a mixing bowl.
Chill, covered, for
3 hours.
To serve, ladle into individual bowls.
Garnish with
radishes, reserved cucumber, and a sprig of mint.
Serves 6 from
“The New Basics Cookbook” by Julee Rosso & Sheila Lukins: * The
Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA

2 c Rolled oats

2 c Hot water

2 Green onions, minced fine

4 Eggs

2 tb Cooking oil

2 c Ground nut meats

(walnut prefered) 1 c Ground sunflower seeds

2 tb Peanut butter

1 ts Poultry seasoning

2 ts Sea kelp

Servings: 6 Pour the hot water over the rolled oats.
Add the
rest of the ingredients.
Oil a baking pan and shape the mixture in
the form of turkey, using stalks of celery for the legs and shaping
the mixture around them.
Use small oblongs of the mixture for
wings.
Pat oil over the outside and bake in a moderate oven until
done in the middle, probably 45 minutes.
Loosen with a spatula and
remove to a meat platter.
Garnish and serve hot.
Serves 4 to 6
Shared By: Pat Stockett

3 1/2 lb Chicken;whole

1 ts -Salt

-freshly ground black pepper 2 tb Vegetable oil

4 tb Butter;unsalted

7 Cardamom pods;whole

8 Cloves, whole

1 Cinnamon stick; 2 inch piece

2 Bay leaves

2 1/2 tb Almonds;blanched, slivered

2 1/2 tb Raisins

1 c Yogurt, plain

1 ts Cumin, ground; freshly

-ground for best results 1/2 ts Cayenne pepper

Remove skin from chicken.
Cut into serving pieces, cutting whole
legs into two pieces and whole breasts into 6 pieces.
Spread
chicken in single layer and sprinkle with 1/4 tsp salt and pepper
to taste; pat into chicken to help it adhere.
Turn chicken over and
repeat with another 1/4 tsp salt and pepper to taste.
Heat oil and
butter in large skillet, preferably non stick, over medium-high
heat.
When hot, add cardamom, cloves, cinnamon, bay leaves and as
many chicken pieces as pan will hold in single layer.
(Do not
crowd.) Brown chicken on both sides; transfer with slotted spoon to
ovenproof casserole.
Repeat with remaining chicken.
Add almonds to
hot oil in skillet and stir.
As soon as they begin to brown, about
1 minute, stir in raisins.
Immediately pour contents of skillet,
fat and all over chicken.
In small bowl, stir together yogurt,
cumin, cayenne, remaining salt and black pepper to taste.
Pour over
chicken; mix well.
Cover casserole; place in preheated 350F oven 20
minutes.
Turn chicken pieces over; baste with juices.
Cover, return
to oven 20 to 25 minutes or until chicken is tender.
Just before
serving, if necessary, reheat chicken over low heat.
Remove chicken
pieces; transfer to warm serving dish.
Spoon off most fat left in
casserole; discard.
Place remaining sauce in casserole over
medium-high heat and boil until thickened, about 5 minutes.
Pour
thickened sauce over chicken.
SERVES:6

1 tb Unflavored gelatin

1 1/4 c Pineapple juice

3/4 c Chicken broth

3 c Chopped turkey

8 oz Can crushed pineapple, drain

20 Seedless green grapes, cut

1/2 c Finely chopped celery

1/4 c Chopped sweet red pepper

2 tb Minced green onion

Dissolve the gelatin in 1/4 cup of the pineapple juice.
Let sit
for 5 minutes.
Boil the chicken broth and pour it over the gelatin.
Stir to dissolve.
Add the remaining cup of pineapple juice and
chill until thickened.
Meanwhile, combine the remaining ingredients
in a bowl.
Pour the gelatin mixture over the turkey and pour into a
9 x 5 inch loaf pan.
Refrigerate overnight or at least 4 hours.
Cut
into squares and serve on lettuce.
1/4 recipe – 286 calories, 4
lean meat, 1 vegetable, 1 1/2 fruit

exchange 27 grams carbohydrate, 32 grams protein, 6 grams fat,
86 mg sodium, 594 mg potassium, 80 mg cholesterol.
Source: Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman, 1986 Shared but
not tested by Elizabeth Rodier, Nov 93

6 Ancho chiles

4 lb To 5 lb turkey, ready to

-cook, cut into serving -pieces 2 c Chicken stock

Salt Freshly ground pepper 1/4 c Almonds

1/4 c Pine nuts

1/4 c Filberts

1/4 c Walnuts

2 tb Sesame seeds

1 Clove garlic, chopped

1 sm Tomato, peeled, seeded, and

-chopped 1/2 ts Ground coriander seed

2 tb Lard or olive oil

1/2 ts Sugar

Bouquet garni: 2 Sprigs of parsley

1/2 Bay leaf

1/8 ts Thyme

Prepare the chiles as described above in the recipe for Mole
Poblano Picante.
Place the turkey pieces in a flameproof casserole
with a cover; add the stock and bouquet garni.
Season to taste with
salt and pepper, and cook for 1 hour, or until almost tender.
Remove from heat, and cool the turkey in the stock.
Place all the
nuts, the sesame seeds, garlic, tomato, coriander seed, and
prepared chiles in the electric blender, and reduce to a coarse
puree.
Heat the lard in a skillet, and cook the puree for 5
minutes, stirring constantly.
Remove the turkey from the casserole,
and strain the stock.
Add the stock and sugar to the puree.
Taste
for seasoning.
Rinse out the casserole; return the turkey and cover
with the sauce.
Cook over a very low heat until the meat is tender
when pierced with a fork (about 15 minutes), and the sauce has the
consistency of heavy cream.

1 lb Shrimp; in the shell

1 lb Mussels; in the shell

1 lb Clams; *see note

2 tb Red chili peppers

2 tb Cilantro; chopped

1/4 c Green onion; chopped

For broth: 2 tb Peanut oil

4 ts Fresh ginger root; minced

4 ts Fresh garlic; minced

2 c Coconut milk

1 qt Chicken stock

1 Lemon grass

1/2 c White wine

In a large oven-proof dutch oven, saute garlic and ginger root
in peanut oil, until soft.
Add remaining ingredients FOR BROTH and
simmer for 15 minutes.
Add shellfish, chiles, cilantro and
scallions, stir and bring to a boil.
Cover dutch oven and place in
a 450-degree oven for about 7 minutes or until mussels and clams
have completely opened.
Serve immediately

———————————CORN
BREAD———————————
1/4 c Cornmeal, yellow

1/4 ts Baking soda

1 ts Baking powder

1/2 ts Salt

1 tb Flour

1 c Buttermilk

1 Egg

1 tb Salad oil

———————————-DRESSING———————————-
3 Celery stalks

1 Onion, chopped

3 White or whole wheat bread

3 Eggs, hard boiled (optional)

3 Eggs, raw, beaten slightly

1 ts Salt, or to taste

1/8 ts Ground pepper, or to taste

1 tb Ground dry sage, or to taste

1 c Or more Chicken/turkey broth

????? CORNBREAD: Mix dry ingredients.
Separately mix buttermilk
and egg.
Pour liquid ingredients into dry ingredients and mix
thoroughly but do not beat.
Preheat 1 tbl.
salad oil to VERY HOT in
an oven proof skillet or cake pan.
Bake in a preheated 450 degree
oven for 10 to 12 minutes.
remove from pan and set aside to cool.
DRESSING: Cook celery and onion in a small amount of the broth
until tender.
DO NOT DRAIN.
Set aside.
This can be done the day
before and refrigerated.
Toast two or three slices of bread until
crisp all the way through.
Crunble cornbread and toasted bread into
a large bowl.
Add celery, onion and the water they were cooked in,
then add the chopped hard boiled eggs if desired.
Beat raw eggs and
add to mixture.
Start adding broth.
How much you add is how dry or
wet finished dressing will be.
Add seasonings and mix.
Pour into
greased baking pan and cook in a 350 degree oven for 35 to 45
minutes or until nicely browned.

2 (3 Lb.) Cornish Hens

1/2 c Water

2 tb Frozen Orange Juice,

Thawed & Undiluted 1 ts Fines Herbes

1/2 ts Chicken Bouillon Granules

2 ts Reduced Sodium Soy Sauce

Remove Giblets From Hens & Discard; Rinse Hens.
Split Hens
Lengthwiseusing Poultry Shears.
Place in A 13 X 9 X 2 Inch Glass
Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules
& Soy Sauce in A Small Saucepan.
Bring To A Boil, Reduce Heat
& Simmer 10 Min.
Pourover Hens.
Cover & Chill About 8
Hours.
Remove Hens From Orange Juice Marinade, Reserving Marinade.
Grill Over Medium Coals 15 Min.
On Each Side OR Until Done, Basting
Frequently With Reserved Marinade.
Serve With Grilled Vegetable
Kabobs & Carrot Vichyssoise (Fat 2.8.
Chol.
48.)

4 Straw mushrooms, dried

1/4 lb Pork, lean

1/2 c Bamboo shoots

Bean curd, fresh -(2 pieces) 4 c Chicken stock

1 t Salt

1 tb Dark soy sauce

2 tb Cornstarch, mixed with

1/4 c Water

1 Egg

1 Scallion, chopped

1 tb Sesame oil

Soak mushrooms in warm water for 20 minutes.
Drain, reserving
liquid.
Cut pork, bamboo shoots, mushrooms, bean curd into thin
strips.
Combine stock and reserved mushroom liquid in a saucepan.
Bring to a boil.
Add salt, soy sauce, pork, bamboo shoots,
mushrooms.
Cover and simmer 5 minutes.
Add bean curd and again
bring to a boil.
Add small amount of hot liquid to cornstarch
paste, stirring.
Add mixture to pan and cook for 1 or 2 more
minutes.
Beat egg lightly and slowly add it to hot soup.
Stir once,
gently.
Remove soup from heat.
Sprinkle with chopped scallion and
sesame oil.
Serve immediately.
NOTES: * Bamboo shoot, pork and
mushroom soup — I worked out this recipe in an attempt to
duplicate the Mandarin Soup served at the Peking Royal Kitchen in
Pittsburgh.
My friends all agree that it is a good replica; some
prefer my version to the “real thing.” * The quality of the chicken
stock makes a huge difference in a recipe like this.
Use fresh
stock if you can, or buy the best grade of canned chicken stock you
can find.
: Difficulty: easy.
: Time: 20 minutes waiting and 20
minutes preparing.
: Precision: Measure spices and seasonings.
:
Elaine Rich : Microelectronics Computer Corporation, Austin, Texas
: HI.Rich@MCC.ARPA : Copyright (C) 1986 USENET Community Trust

3 tb Butter

3 tb Oil

1 Clove garlic; minced

1 Onion; chopped

1 lb Mixed mushrooms; (oyster,

-morels, porcini, enoki, -brown or common – your choi 3 c
Chicken broth

1/4 c White port

2 tb Tomato paste

1/2 c Parsley, minced

Pepper, to taste Melt butter and oil in large saucepan.
Saute
garlic and onion slowly over low heat, 10 minutes.
Add sliced
mushrooms, cover and cook over medium heat for 5 minutes.
Add
broth, port and tomato paste.
Simmer 10 minutes.
Add parsley and
freshly ground pepper.
Serve.

2 Cornish game hens, about

-1/4 pounds each 1 tb Dijon mustard

2 tb Lemon juice

1/2 c Peanut oil or other

-vegetable oil (not olive) 1/3 c Pure maple syrup

8 To 10 peppercorns

1 lg Bay leaf, crumbled

1 lg Garlic clove, quartered

Here’s a poultry recipe that uses maple syrup and mustard++a
combo I sometimes use on BBQ pork ribs.
Looks good here.
Use a
sharp chef’s knife or kitchen shears to cut the backbone and rib
cage from the birds.
Starting just to one side of the tail, cut all
the way to the other end, right beside the backbone.
Repeat on the
other side.
You will now have removed the backbone and the hen will
lie more or less flat.
This makes it easy to see the fans of the
rib bones.
Remove them, too.
Wipe the meat with a damp paper towel
and set the hens aside.
Put the mustard in a small bowl.
Beat in
the lemon juice with a wire whisk, then beat in first the oil, then
the maple syrup.
Sprinkle the peppercorns, bay leaf and garlic in a
shallow noncorrodible pan or bowl just large enough to hold the
flattened hens in a single layer.
Pour in about a quarter of the
marinade.
Add the meat, cut side down, and pour the remaining
marinade over it.
Cover tightly and refrigerate for 1 day (or at
least a few hours), turning from time to time.
Remove the meat from
the refrigerator about 1 hour before cooking.
At cooking time, move
the rack so the hens will be in the upper third of the oven;
preheat oven to 400F.
Drain excess marinade from the hens and
arrange them, cut side down, in a shallow noncorrodible roasting
pan.
Roast for 20 minutes, baste, raise the heat to 425F and roast
for about 20 minutes more.
Do not turn the meat, which should be
well browned by the end of the cooking time.
Serve garnished with
the watercress.
Serves 2.
From “The New England Epicure” by Leslie
Land.
From the San Francisco Chronicle, 3/1/89.
Posted by Stephen
Ceideberg; November 12 1992.

2 Chicken, broilers:young,

-tender Flour -Salt & pepper 4 tb Butter

2 Onions, large;thinly sliced

1 pn Aniseed

1 pn Savory

8 tb Maple syrup; 1 Tbsp per

-piece of chicken 1/2 c Cider or water

Poussins au sirop d’erable (pour la visite) From Mme Benoit,
“This was a dish for company and always a source of discussion
between my grandparents as they had to decide which of the chickens
were the most tender.
I still have the earthenware dish and I often
(not just for company) make this delicious casserole.
Quarter 2
very tender young broiler.
Roll each piece in flour seasoned with
salt and pepper.
Brown in 4 Tbsp butter.
Place the chicken
pieces,as they are browned in an attractive ovenproof earthenware
casserole.
Add 2 large thinly sliced onions to the fat in the fry
pan, brown, and pour on top of the chicken.
Salt and pepper.
Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple
syrup over each piece of chicken.
Deglaze the frying pan with 1/2
cup cider or water and pour over the chicken.
Bake 40 minutes,
uncovered, in a 350F oven.