Arthur Treacher's Fish Batter

Arthur Treacher's Fish Batter
Yield: 1 Servings
3 lb Fish Fillets
2 c All-purpose flour
3 c Pancake mix
3 c Club soda
1 T Onion powder
1 T Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed paper,
about 5 minutes.
Whip the pancake mix with the club soda to the consistency of
buttermilk- pourable, but not too thin and not too thick. beat in the onion powder
and seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat
thermometer. Brown about 4 minutes per side.
Arrange on cookie sheet in 325 oven until all pieces have been fired.

Arizona Green Tea With Ginseng And Honey

Arizona Green Tea With Ginseng And Honey
Yield: 2 Servings
2 qt water
1 lipton green tea bag
1/2 c sugar
2 T honey
3 T lemon juice
1/4 t ginseng extract
Hard to believe it takes only one regular-size green tea bag to make
this entire 2-quart clone of the popular iced tea in the foam green bottles.
Find the liquid ginseng for this recipe in your local health food store.
Be sure to get American ginseng if you can -- since the Chinese stuff can
taste pretty rank.
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in
the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher
and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Chill and serve.

Arby's Sauce

Arby's Sauce
Yield: 1 Servings
1 c ketchup
2 t water
1/4 t garlic powder
1/4 t onion powder
1/4 t pepper
1/4 t salt
1/2 t Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook over
medium heat, stirring constantly, until the sauce begins to boil, 5 to 10
minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a
month or two. Makes 1 cup.

Lemon Curd Tartlets

Lemon Curd Tartlets
(These tartlets are very lemony, rich and wonderful. One tartlet per guest is
sufficient, but if you're smart, you'll make extras.)
7 large egg yolks
1 cup sugar
1/2 cup fresh lemon juice
1/2 cup unsalted butter
1 1/2 tablespoons grated lemon zest
16 to 20 (2 inch) pre-baked tartlet shells
edible flowers, optional
Whip egg yolks at high speed in mixer until doubled in volume, about
10 minutes. They will be pale-yellow in color. Meanwhile, place
water in bottom of double boiler and heat until barely simmering. In
another saucepan, bring sugar, lemon juice and butter to boil. When
egg yolks are whipped, decrease mixer speed to medium. Gradually add
hot suger-butter mixture, beating constantly. Place mixing bowl just
above water level over simmering water. (Do NOT let bowl touch water)
Whisk mixture constantly and cook until mixture is thick custard,
consistency of sour cream, about 10 minutes. Immediately transfer to
3-cup mixing bowl. Stir in lemon zest. Cover with plastic wrap.
Refrigerate until chilled. (Can be made few days in advance. Before
using, stir well to smooth out consistency.) Up to 2 hours before
serving, fill pre-baked shells with lemon curd. Refrigerate until
serving time.

Cucumber Tea Sandwiches with Tarragon Butter

(For looks, dip one end of a sandwich into mayonnaise, then into minced fresh
parsley)
1 large English cucumber, peeled, sliced paper thin
1/2 teaspoon salt
2 tablespoons white vinegar
1 cup unsalted butter, softened
1/4 cup minced fresh tarragon
1/4 cup minced fresh chervil
30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles
Watercress leaves, optional
Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss
to mix well. Let stand 1 hour. Drain well in colander.
Combine butter, tarragon and chervil.
To assemble, spread butter over 1 side of each bread slice.
Cover 15 slices with cucumbers, dividing evenly.
Close sandwiches. Trim crusts. Cut into 36 rectangles.
Arrange on platter, garnished with watercress leaves.

Smoked Salmon Canapes With Mascarpone

(The sweetnes of mascarpone cheese makes these canapes special. A
lightly smoked salmon works best in this mild combination.) 1/3 cup
unsalted butter, softened 1/3 cup snipped chives 1/2 pound thinly
sliced smoked salmon 1 cup mascarpone cheese 3 tablespoons chopped
dill 36 (1 inch) rounds whole-wheat or pumpernickel bread Dill sprigs
Combine butter and chives. Roll bite-size pieces of smoked salmon into
1-inch-high cone shapes. Stir mascarpone cheese with chopped dill
until fluffy. Fit pastry bag with fine tube. Fill pastry bag with
dill cheese.. To assemble, spread chive butter on bread rounds. Place
rolled salmon cones upright on bread rounds. Pipe dill cheese into
center of each cone. Garnish with small dill sprigs. Can be made few
hours in advance and refrigerated. Before serving, let stand briefly
to remove chill.

Arby's Jamocha Shake

Arby's Jamocha Shake
Yield: 2 Servings
1 c cold coffee
1 c low-fat milk
3 T granulated sugar
1 ds salt
3 c vanilla ice cream
3 T chocolate syrup
1. Combine the coffee, milk, sugar and salt in a blender and mix on
medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth
and creamy. Stop blender and stir mixture with a spoon if necessary to help
blend ingredients.
3. Pour drink into two 16-ounce glasses. Makes 2 large drinks.

Arby's Horsey Sauce

Arby's Horsey Sauce
Yield: 1 Servings
1 c Mayo
3 T Bottled Horseradish Sauce
1 T Sugar
2 pk Equal
Mix all well. Keep refrigerated, tightly covered to use in 2 weeks.
Do not freeze.

Stuffed Quince (Persian) (Dolmeh-e Beh)

4 large quinces similar in size
1/4 cup yellow split peas or green peas
1 onion, finely chopped
1/2 lb. ground meat(lamb or beef)
2 Tbsp. oil
1 tsp. tomato paste
1/3 cup vinegar or lemon juice
2 tsp. salt
1/4 tsp. pepper
1 tsp. cinnamon
1/4 cup sugar
1 Tbsp. butter, melted
1/4 tsp. saffron, dissolved in 1 Tbsp. hot water
Wash quinces, cut off tops and hollow out(scoop out seeds and some pulp),
leaving 1/2 inch pulp on all sides. Save tops and set fruit aside. Cook
split peas in 2 cups water for 30 minutes over medium heat, then drain.
OR cook green peas in 1/4 cup water for 10 minutes and drain.
Brown onion and meat in 2 Tbsp. oil. Add tomato paste, 2 Tbsp. vinegar or
lemon juice, split peas or peas, 1 1/2 tsp. salt, pepper, and cinnamon.
Mix thoroughly. Fill quinces with stuffing, replace tops and place in
greased baking dish.
Combine 1 cup water with remaining vinegar or lemon juice, sugar, 1/2 tsp.
salt, 1 Tbsp. butter, and saffron. Pour over the fruit. Cover and place
in preheated 350 degree F oven. Bake 1 1/2 hours, basting occasionally
with juices.
Check to see if fruit is done. Serve with bread, yogurt, and fresh herbs.

Raspberry Vinegar

Yield: 1 cups
1 1/2 c White wine vinegar
1/2 c Sugar
1 c Fresh raspberries or siced
Strawberries, crushed
Combine vinegar and sugar in non-aluminum 2-quart saucepan. Heat until
very hot, stirring occasionally. Do NOT boil. (If vinegar boils, it
will become cloudy.)
Pour into glass bowl; stir in raspberries. Cover with plastic wrap.
Let stand in cold place about 1 week until desired amount of flavour
develops. Strain through fine mesh sieve or cheesecloth twice. Store
up to 6 months in jar or bottle with tight-fitting lid in
refrigerator.
Source: Favorite All Time Recipes: Country Christmas Recipes

Lemon/Lime Butter

#1
1/4 lb. (1 stick) butter, softened
2tbsp lime (lemon) juice
1tbsp freshly grated lime zest
2tbsp soy sauce
Cream all the ingredients in a small bowl.
Form the mixture in a cylinder and wrap in waxed paper.
Chill until ready to use.
#2
1/4 lb. (1 stick) butter, softened
1tbsp chopped fresh parsley
1tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
Same method of preparation as the above.
Hope you enjoy it!

Kolaches and the nine fillings

Peel 6-8 potatoes, wash and cut into chunks having no edge
longer than about 1 inch. Place potato chunks into a presure
cooker with slightly more that one cup of water and steam cook
for about 8 minutes. Cool cooker with cold water. Drain and
SAVE the potato water. Add salt, butter, and a small amount of
milk to the steamed potato chunks and mash until smooth.
Stir 1 package of dry yeast in 1/2 cup of the potato water
to which 1 T. of honey was added. (Take care that the water is
not too hot.) Let stand. Place 1/4 cup of Fleishmann's
Sweet unsalted 100% Corn oil spread or equivalent shortening
into the microwave and heat (on low) until it becomes a soft
liquid. Place 1 whole egg and one egg yolk into a bowl and
beat until smooth in texture.
Mixing and kneading in a Cuisinart:-
====================================
Into the Cuisinart, add:
1/2 c. mashed potatoes 1 1/2 eggs (beaten)
3 1/2 c. all-purpose flour 1/4 c. soft (melted) margarine
1/2 c. sugar 1/2 c. milk
1 t. salt 1/2 c. activated yeast mixture
1/8 t. mace
The above indicated quantity of flour is about 1 cup less than
what will actually be needed. Mix until the dough becomes a gooey
paste. Then add incremental portions of extra flour to the Cuisinart
and continue mixing -- this is equivalent to kneading. Add flour
until the dough is no longer sticky. Transfer the dough to a floured
bowl; cover and let rise for about 1 hour; you can put it into the
refrigerator until the next day. Prepare the fillings.
Baking open-faced kolaches:
===========================
Form ping-pong sized balls from the dough, place on a greased
cookie sheet. Brush with melted butter, cover and let rise until
double in size. Press down the center only and insert about 1
T. filling. Cover and let rise. Bake 8-10 minutes at 450 degrees F;
take out of oven when they are golden brown. One batch of dough will
make about 4 dozen open-faced kolaches.
Baking diapered squares:-
==========================
Turn dough onto lightly floured board; pat out about 1/4-inch
thick. Cut into 2-inch squares with a pizza cutter. Put about
1 T. filling into each square. Stretch opposite corners to center
and pinch together. Place on greased baking sheet far enough apart
so kolaches do not touch while rising. Cover with plastic wrap;
let rise 30-45 minutes. Brush with beaten egg. Bake in 400 degree
oven 10 minutes until nice and brown. Remove from oven and brush
with melted butter.
Preparing the Fillings:-
========================
Poppy seed Filling
==================
Put 1/4 lb. freshly ground poppy seed into a small pan, add 1/2
cup or less of water to moisten and cook through a little.
When thickened, pour enough milk, about 1/2 cup, to cover.
Continue cooking slowly for about 10 minutes being careful that
it does not scorch. Stir frequently! Add 1 T. butter, 1/2 t.
vanilla, 1/2 t. cinnamon and 1/2 cup sugar. Continue cooking
for about 5 minutes and remove from heat. If the mixture is
too soft, add crushed vanilla wafers or graham crackers.
Prune filling
=============
1-16 oz. package of pitted prunes
1 c. water
1/2 c. sugar
1 t. lemon juice
1 t. lemon rind
1/2 t. cinnamon
1/2 t. allspice
Cook prunes with sugar in the water using low heat.
Stir constantly (a potato masher is useful for this task)
until smooth and thick. Add lemon juice and spices.
May be prepared before starting kolach dough and stored in
a freezer.
Apricot filling
===============
1-16 oz. package of dry apricots
1 c. water
1/2 c. sugar
Cook as above, using dry apricots, instead of the prunes.
Omit lemon juice, rind, cinnamon and allspice.
Pineapple filling
================
1-13.5 oz. can of crushed pineapples
1/4 c. water
1/4 c. sugar
1 T. cornstarch (level)
Cook until thick, stir in 2 T. butter while warm.
Cool before using. Top with the following:
3/4 c. flour, 1/2 c. sugar, and 1/3 c. butter mixed
together until ingredients are crumbly.
* * *
Save the green top from fresh pineapple for an unusual house
plant. Root it in water and pot it in sand mixture.
Nut Filling
===========
2 eggs 1/2 t. vanilla
3/4 c. sugar 2 c. ground nuts
1/4 c. butter
Beat egg yolks and half of the sugar. Beat in the soft butter
until quite stiff. Beat egg whites until stiff and add
remaining sugar a little at a time. Fold into egg yolk
mixture. Add vanilla and nut meats. For a crunch topping:
1/2 c. flour, 1/2 c. sugar, 1 T. butter and 1/8 t. cinnamon
mixed together until ingredients are crumbly.
Cottage Cheese filling
======================
1 lb. cottage cheese
2 egg yolks mixed with 3 T. butter
a little grated lemon rind
1/2 t. vanilla
sugar to taste
1/2 c. raisins which have been washed in hot water
Mix all ingredients together. If the cheese was not the
real dry kind, you may add a little cream of wheat to thicken
it. This mixture should stand a while. May be prepared before
starting kolach dough.
Apple, Cherry or Blueberry filling
==================================
Use the pie fillings available in 21 oz. (1 lb. 5 oz.) 595
grams cans. If the apples slices are too large, just cut
them into smaller pieces.

Jambalaya

Jambalaya
1 bunch scallions
1 bell pepper
a few cloves garlic
a few stalks celery
meat possibilities:
sausage, pork chop, chicken (dark meat), country ham.
rice and water (1 lb meat with this much veggie is enough for 2-3 cups
rice)
a few large pinches parsley (maybe 1/4 cup)
thyme, bay leaf, etc.
Tony Chachere's Creole Spice (McCormick's will work in a bind)
Brown the meat for a few minutes, then add the veggies to coat them with
the juice. Add the water, herbs, and spice and boil till the meat is
about cooked; add the rice and cook till the rice is done.
Serve with Tabasco and French bread.
This is a cajun recipe, to make it creole add some tomato paste, use
a little more water than the rice will absorb so you have some sauce,
and possibly use seafood instead of the meat. Since shrimp and crawfish
cook quickly, they should be added after the rice has been going 15
minutes or so.

Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
1 package chicken thighs (6 count)
1/2 package Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced
1/2 bell pepper, chopped
5 stalks celery, chopped
3 large white onions, chopped (DO NOT use a food processor)
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white rice (regular white rice. NOT Minute rice!!!)
2 1/2 cups water
1 12oz beer (Budweiser works fine)
flour to coat chicken
1 1/2 teaspoons Rosemary
1 teaspoon Thyme
A handful of chopped parsley (hard to put too much)
Salt to taste
Lots of cayenne pepper
Start off by washing the chicken and placing it skin side
down on a plate (you can remove the skin if you want). Now,
depending on how spicy you want it, coat the chicken with
Cayenne pepper until very red (I use a LOT of Cayenne in
mine). Don't worry about getting it too hot, since this is
the majority of the pepper you are going to add and it will cook
into the rest of the dish. Turn the chicken pieces over and
lightly coat the skin side. Let sit for 15 minutes or so to
soak it all up.
Heat the oil in the bottom of a large heavy cast iron or
aluminum pot (don't use thin aluminum or stainless steel since
the rice will tend to stick and burn if you're not really careful).
Place the flour in a paper bag (season the flour lightly with salt, cayenne
pepper, black pepper, garlic powder, etc). Place a couple of pieces
of chicken at a time into the bag and shake to coat.
Fry the chicken in the oil until golden brown. Don't worry about
cooking it all the way through just yet. Remove the chicken.
Now place the onions, celery, garlic and bellpepper into the pot
(along with a bit more oil if necessary) and saute them until the
onions are transparent, scraping the bottom of the pot often. Add
the rosemary, thyme and parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water into the pot
and mix well with the vegetables. Turn heat low, cover and simmer for
about 30 minutes (until the chicken is tender). Stir the mixture frequently,
always scraping the bottom to keep things from burning (break the
chicken up a bit with the spatula as it cooks. It should break up
naturally as the dish cooks, but this just helps things a little).
When the chicken is cooked, add the washed rice and stir it into
everything for a couple of minutes. Pour the warm beer and
the water in and stir things for another minute or so.
Taste it at this point and adjust the salt if necessary.
Now, keeping the heat low, cover the pot and cook until the rice
is tender (anywhere from 30 minutes to an hour). Stir the
mixture every now and then, scraping the bottom of the pot.

Herbed Vinegar

Yield: 1 bottle
1 1/2 c White wine vinegar
1/2 c Fresh basil leaves
Pour vinegar into non-aluminum 2-quart saucepan. Heat until very hot,
stirring occasionally. Do NOT boil. (If vinegar boils, it will become
cloudy.)
Pour into glass bowl; add basil. Cover with plastic wrap. Let stand in
cool place about 1 week until desired amount of flavour develops.
Strain before using. Store up to 6 months in jar or bottle with tightfitting
lid.
Variations: Substitute 1 tablespoon of either fresh oregano, thyme,
chervil or tarragon for the basil. Or, substitute cider vinegar for
the wine vinegar.
Source: Favorite All Time Recipes: Country Christmas Recipes

SWORDFISH ACAPULCO

SWORDFISH ACAPULCO
Ingredients:
1 1/2 lb swordfish steaks cut into bite size pieces.
Marinade: 4 tablespoons oil
5 fl oz / 2/3 cup dry white wine
1 clove garlic crushed
Thousand Island Sauce - 1 hard-boiled egg
8 fl oz / 1 cup mayonnaise
1 teaspoon tomato puree (paste)
2 tablespoons finely chopped onion
salt and pepper
1 tablespoon chopped fresh parsley
Method:
Combine marinade ingredients; stir in fish.
Cover and leave fish to marinate in refrigerator for 2-3 hours.
To make Thousand Island sauce chop egg. Put all ingredients into a
bowl; season to taste with salt and pepper and mix together. Spoon
into a serving dish.
Before cooking the fish in hot oil drain from marinade and arrange in a
serving dish.
(Serves 4)

MONGOLIAN HOTPOT

MONGOLIAN HOTPOT
Ingredients:
3lb lean lamb leg of fillet
3 pints / 7 1/2 cups chicken stock
1 teaspoon peeled grated fresh root ginger
1 clove garlic crushed
2 tablespoons chopped spring onion
2 tablespoons chopped fresh coriander
4 oz spinach leaves shredded
8 oz Chinese leaves shredded
3 oz instant soup noodles
Hotpot Dipping Sauce - 6 tablespoons soy sauce
3 tablespoons smooth peanut butter
2 tablespoons rice wine or dry sherry
pinch of chilli powder
3 tablespoons hot water
1 shallot, finely chopped
Method:
Slice lamb very thinly and arrange on two large plates. Put stock
into a large saucepan with ginger and garlic and simmer for 15 minutes.
Put psring onion coriander spinach Chinese leaves and noodles into
separate serving bowls. Combine the ingredients for dipping sauce
and divide between 6 small dishes.
Put stock into a special Mongolian hotpot or a fondue pot.
Add spring onions an bring back to boil. Transfer pot to burner.
Each person uses fondue forks or Chinese wire strainers to cook pieces of
food in stock. The food is then dipped in sauce before eating. Any
remaining spinach and Chinese leaves are finally added to the pot with
coriander and noodles. When noodles are tender the soup is served
in bowls.
(Serves 6)

PORK SATAY

PORK SATAY
Ingredients:
1/2 teaspoon chilli powder
1 teaspoon ground coriander
1/2 teaspoon turneric
3 teaspoons oil
3 teaspoons soy sauce
1/2 teaspoon salt
2lb pork fillet cubed
Peanut Sauce - 2oz / 2/3 cup desiccated coconut
10 fl oz / 1 1/4 cups boiling water
5 tablespoons crunchy peanut butter
2 teaspoons sugar
1 fresh green chilli seeded and finely chopped
1 teaspoon lemon juice
1 clove garlic crushed
Method:
In a bowl mix together spices oil and soy sauce and slat to make a
paste. Add pork and with wet hands knead paste into meat. Cover
bowl and leve in the refrigerator for at least 2 hours.
TO make the peanut sauce put the coconut into a bowl pour over the
boiling water and leave to stand for 15 minutes.Strain mixutre
into a saucepan pressing well to extract all moisture. Discard
coconut. Add remainind ingredients and mix well. Cook over a low heat
stirring until the sauce comes to the boil. Serve hot with the neat
cooked in hot oil.
(Serves 4-6) View over 5,000 menus at   http://www.menu-for-you.com

TERIYAKI FONDUE

TERIYAKI FONDUE
Ingredients:
2lb fillet steak
3 teasppons light soft brown sugar
4 fl oz / 1/2 cup soy sauce
6 tablespoons dry sherry
2 cloves garlic crushed
1 teaspoon ground ginger
Beansprout Salad - 1 small head Chinese leaves
8 oz fresh beansprouts
1 red pepper (capsicum) seeded and finely sliced
1/2 bunch spring onions shredded
6 tablespoon sunflower oil
1 tablespoon wine vinegar
Method:
Cut steak into think strips 1/2" wide and 4" long.
Put 1 teaspoon of sugar and 2 tablespoons of soy sauce into a bowl
and set aside. In a large bowl combine remaining sugar and soy sauce
sherry garlic and ginger. Add strips of meat and leave to marinate for
1 hour. Weave the strips of meat onto 20-24 bamboo skewer ready for
cooking in the hot oil.
TO prepare the sald shred the Chinese leaves and put into a bowl with
beansprouts pepper (capsicum) and spring onions. Add oil to reserved
sugar and soy sauce then whisk in vinegar and pour over salas. Toss
lightly together.
(Serves 4-6)

MEXICAN FONDUE

MEXICAN FONDUE
Ingredients:
2lb lean rump steak
Mexican Sauce - 1 tablespoon oil
1/2 a Spanish onion finely chooped
1 clove garlic crushed
14oz can tomatoes
2 tablespoons tomato puree (paste)
1/2 teaspoon chill powder
1 fresh green chilli seeded and finely chopped
salt and pepper
Method:
Cut meat int 1" cubes and put onto a serving plate.
To make the Mexican sauce heat the oil in a saucepan; add onion
and garlic and cook gently until softened. Stur in tomatoes and
their juice tomato puree and chilli powder. Simmer uncovered for 10
minutes.
Reomve the sauce from the heat and puree in a blender or food
processor unti smooth or press through a sieve to give a smooth sauce.
Return to the heat add the chopped chilli and simmer for a further 15
minutes. Season with salt and pepper. Serve ith the meat cooked in the
hot oil.
(Serves 4-6)

Applebee's Tequila Lime Chicken

Applebee's Tequila Lime Chicken
**Marinade**
1 c water
1/3 c teriyaki sauce
2 T lime juice
2 t garlic,Minced
1 t mesquite liquid smoke
-flavoring
1/2 t salt
1/4 t ginger,Ground
1/4 t tequila
4 chicken breast fillets
**Mexi-Ranch Dressing**
1/4 c mayonnaise
1/4 c sour cream
1 T milk
2 t tomato,Minced
1 1/2 t white vinegar
1 t minced jalapeno,Canned
slices,(nacho slices)
1 t onion,Minced
1/4 t parsley,Dried
1/4 t Tabasco pepper sauce
1/8 t salt
1/8 t dill weed,Dried
1/8 t paprika
1/8 t cayenne pepper
1/8 t cumin
1/8 t chili powder
1 ds garlic powder
1 ds black pepper,Ground
**other**
1 c cheddar/monterey jack cheese
- blend,shredded
2 c crumbled corn chips or,(see
tidbits) fried tortilla strips
1. Prepare marinade by combining marinade ingredients in a medium bowl. Add
the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium
bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil.
Also, preheat your barbecue or indoor grill to high heat. When the grill is hot
cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're
done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch
dressing over each piece of chicken (you'll have plenty left over), followed by 1/4
cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just
until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of
four plates. Slide a chicken breast onto the chips on each plate and serve with
your choice of rice, and pico de gallo, or salsa. Serves 4.
Tidbits: Crumbling store-bought tortilla chips is the easy way to make the bed of
crunchy chips that the tequila lime chicken rests on. But, you can make tortilla
strips like those served at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and slice the tortillas into
thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5
minutes or until crispy. Salt lightly and cool on paper towels to drain.

CRISPY SAUSAGE BITES

CRISPY SAUSAGE BITES
Ingredients:
1 lb pork sausagemeat
1 small onion finely chopped
3oz / 1/3 cup cream cheese
1 tablespoon chopped fresh parslet
1 teaspoon prepared mustard
1oz / 1/2 cup fresh breadcrumbs
salt and pepper
2 eggs beaten
3oz / 3/4 cup dry breadcrumbs
Relish Sauce - 1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440g (14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and peppr
1 tablespoon chopped fresh parsley
2 tablespoons sweet pickle relish
Method:
Put sausagemeat and onion into a frying pan; cook until lightly brown
and crumbly.
Turn into a bowl and add cream cheese parsley mustard fresh breadcrumbs
and season with salt and pepper. Shape into 16-20 small firm balls
(moulding them to make them smooth). Dip first in beaten egg then roll in
dry breadrumbs until evenly coated. Chill until required.
To make the relish sauce heat the oil in a saucepan add the shallots
and cook gently until soft.
Stir in the garlic tomatoes with their juice and tomato puree (paste).
Season with salt and pepper bring to the boil then reduce heat and
simmer uncovered for about 30 mins or until sauce has reduced and
thickened. Stir in the parsley and relish. Serve warm.
Each person spears a sausage ball and immerses it in the hot oil to
fry until crisp and golden.
(Serves 4)

SPICY CHICKEN FONDUE

SPICY CHICKEN FONDUE
Ingredients:
6 boned and skinned chicken breasts
4 tablespoons oil
2 teaspoons paprika
1/2 teaspoon chilli powder
Curry Sauce - 1 tablespoon oil
1 onion finely chopped
2 teaspoons mild curry power
3 teaspoons plain flour
10 fl oz / 1 1/4 cups milk
6 teaspoons mango chutney
salt and pepper
Method:
Cut chiken into 3/4 in pieces and mix with oil paprika and chilli
powder.
Place chicken on a serving plate. To make curry sauce heat oil
in a saucepan. Add onion and cook until soft. Stir in curry powder and
cook for 2 minutes then stir inflour.
Gradually stir in milk and bring slowly to the boil stirring all the time.
COntinue to cook until sauce thickens. Simmer for 5 minutes then add
chutney and season with salt and pepper. Serve hot with the chicken
cooked in the hot oil.
(Serves 4-6)

CHEESY MEATBALL FONDUE

Ingredients:
1 1/2 lb lean minced beef
1 tablespoon finely choppse onion
1 oz / 1/2 cup fresh wholemeal breadcrumbs
salt and pepper
4 oz Cheddar cheese diced
Tangy Sauce - 1 tablespoon tomato puree
1 tablespoon red wine vinegar
2 tablespoon honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
10 fl oz / 1 1/4 cups chicken stock
2 teaspoons cornflour
juice of 1 orange
Method:
Mix together beef onion and breadcrumbs.
Season meat mixture with salt and pepper and divide into
30 bals. Flatten each ball out Place a piece of cheese
in centre then mould meat around cheese sealing it wel to enclose
cheese completely.
To make the tangy sauce put tomato puree (paste) wine vinegar
honey mustard Worcestershire sauce and stock into a saucepan
and simmer for 10 minutes. Blend cornflour smoothly with orange juice
then stir into the sauce ans simmer for 1 minute stirring all
the time. Serve with the meatballs cooked in the hot oil.
(Serves 4)

FONDUE BOURGUIGNONNE

FONDUE BOURGUIGNONNE
Ingredients:
1kg (2 lb) fillet steak
Tomato Sauce - 1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440g (14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and peppr
1 tablespoon chopped fresh parsley
Method:
To make the tomato sauce heat the oil in a saucepan add the shallots
and cook gently until soft.
Stir in the garlic tomatoes with their juice and tomato puree (paste).
Season with salt and pepper bring to the boil then reduce heat and
simmer uncovered for about 30 mins or until sauce has reduced and
thickened. Stir in the parsley and serve hot or cold.
Cut the steak into 1inch cubes and put into a serving dish. Each
person spears a cube of meat with a fondue fork and immerses the
meat in the hot oil to fry. The meat cube is cooked according to
individual taste.
(Serves 4-6)

VEAL MILANESE

VEAL MILANESE
Ingredients:
1 1/2 lb leg veal cubed
3 tablespoons seasoned plain flour
3 eggs beaten
4 oz / 1 cup dry breadcrumbs
2 teaspoons finely grated lemon peel
Italian Sauce - 2 tablespoons olive oil
1 onion finely chopped
1-2 cloves garlic crushed
1 1/2 lb ripe tomatoes skinned and chopped
5 tablespoons dry white wine
slat and pepper
1 tablespoon chopped fresh basil
Method:
Toss veal in flour; dip in egg and coat in mixed crumbs and peel.
To make the Italian sauce heat the oil in a saucepan add the onion and
garlic and cook over a low heat until soft. Add tomatoes and wine and
season with salt and pepper. Simmer for 30 minutes.
Puree sauce in a blender or food processor until smooth or press through
a sieve. Stir in basil and reheat the sauce before serving. Serve with
the veal cooked in hot oil.
(Serves 4-6)

Crystallized Ginger

~1.5 lbs. fresh, young ginger--peeled, cut into 1/4 inch thick
circles to make 1 quart
water
3 cups sugar
1 lemon, seeded and sliced
1 cup light corn syrup
granulated sugar or special large crystal sugar
In a large, HEAVY stainless steel pot place the ginger and cover with
plenty of water. Bring slowly to a boil, reduce heat, cover and simmer
until tender when poked with a knife(~20 minutes.) Add 1 cup sugar, stir
until it boils. Remove from heat. Cover and let stand at room
temperature overnight.
Second day, uncover, slowly bring to boil, simmer 15 minutes. Add lemon
and 1 cup light corn syrup. Simmer 15 minutes more, stirring
occasionally. Remove from heat. Cover and let stand at room temperature
overnight.
Third day, uncover and bring to boil, stirring more often. Add 1 cup
sugar and simmer 30 minutes, stirring more often. Add 1 cup sugar and
bring to boil. Remove from heat. Cover and let stand at room temperature
overnight.
Fourth day, slowly bring to boil, reduce heat and simmer until ginger is
translucent and syrup drops heavily from side of spoon(instead of forming
two drips, it forms one heavy drip from the side of the spoon.) I let it
cook quite slowly at this stage, at a medium-low heat, and stirred it
occasionally(just avoid scortching.) It took about 45 minutes.
Drain the ginger, reserving the syrup for flavoring other things, and
remove the lemon slices. Spread ginger on a rack over a tray and dry
uncovered overnight. When dried, roll slices in granulated sugar. I used
a mix of plain sugar and that special large crystal sugar. Store in
tightly covered glass jars.

Caramel Frosting

Caramel Frosting
Servings: 8
1/2 C Margarine or butter
1 C Packed brown sugar
1/4 C Milk
2 C Powdered sugar
Melt butter in 2 quart saucepan. Stir in brown sugar. Heat to boiling,
stirring constantly. Boil and stir over low heat 2 mintues. Stir in milk.
Heat to boiling, remove from heat. Cool to lukewarm. Gradually stir in
powdered sugar.
Place saucepan in bowl of cold water, beat until smooth and spreading
consistency.

FIVE-SPICE POWDER BLEND

FIVE-SPICE POWDER BLEND
2 t anise seeds, crushed
2 t freshly ground pepper
2 t fennel seeds, crushed
2 t ground cloves
2 t ground cinnamon
1 1/2 t ground ginger
1/2 t ground allspice
Combine all ingredients; store in an airtight container.
Use to flavor fish or pork.
Yield: 1/4 cup.

CREOLE SEASONING BLEND

CREOLE SEASONING BLEND
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container.
Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.