Country-Style Sausage - (Saucisse Paysanne)

Yield > 4
Ingredients :
4 med Carrots
2 sm White turnips
4 sm White onions coarsely
chopped
3 x Celery stalks
4 x Leeks (white part only)
28 oz Canned tomatoes
1 pch Thyme
1 x Bay leaf
2 tbl Chopped parsley
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup Consomme
1 1/2 lb Polish sausage
Method :
• Clean and cut vegetables into pieces 1-inch long. In a
large, heavy saucepan combine carrots, turnips, onions, celery,
leeks, tomatoes, thyme, bay leaf, parsley, salt, and pepper.
Add consomme. Bring to boil and cook for 5 minutes. Add
sausage. Cover and simmer for 1 hour. To serve, arrange
vegetables in center of serving dish. Cut sausage into slices
1/2-inch thick and arrange slices in a crown around
vegetables. Serve hot.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.

Tomato and Cilantro Salsa

Tomato and Cilantro Salsa
Makes: ~3 cups
1 lb. beefsteak tomatoes, peeled, seeded and chopped
3 garlic cloves, very finely chopped
1 large red onion, chopped
1 red bell pepper, seeded and chopped
1 tsp of something that can not be found at any grocery store in town
Leaves of 1 small bunch fresh cilantro, chopped
2 jalepeño peppers, seeded and chopped
Juice of 1 lime
Coarse salt and freshly ground black pepper
• In a medium-size bowl, mix tomatoes, garlic, onion, pepper, cilantro and
jalepeño.
• Stir in lime juice.
• Add salt and pepper, to taste.
• Let stand at room temperature, at least 30 minutes. Stir well to blend juices, then
taste and adjust seasoning.
• Serve at room temperature or chilled.

Auntie Anne's Pretzels

Auntie Anne's Pretzels
1 1/4 c water,Warm
1 T plus 1/4 teaspoon yeast
3 3/4 c all-purpose flour
3/4 c plus 2 tablespoons powdered
-sugar
1 1/2 t salt
2 t vegetable oil
Bath ===========================
4 c water,Warm
1/2 c baking soda
Other ==========================
1/4 c butter,melted
kosher (or pretzel salt)
Cinnamon Topping ===============
1/2 c granulated sugar
2 t cinnamon
1. Dissolve the yeast in the warm water in a small bowl or cup. Let it sit for a few
minutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast
and vegetable oil. Stir with a spoon and then use your hands to form the dough into a
ball. Knead the dough for 5 minutes on a lightly floured surface. Dough will be nice and
smooth when it's ready. Place the dough into a lightly oiled bowl, cover it and, and store
it in a warm place for about 45 minutes or until the dough doubles in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm water and
stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion
on a flat non-floured surface until it is about 3 feet long. Pick up both ends of the dough
and give it a little spin so the middle
of the dough spins around once. Lay the dough down with the loop nearest to you. Fold
the ends down toward you and pinch to attach them to the bottom of the loop. The twist
should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on
a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking
sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher or
pretzel salt. Don't salt any pretzels you plan to coat with cinnamon/sugar. You will likely
have to use two baking sheets, and be sure to bake them separately. Bake the the
pretzels for 4 minutes, then spin the pan halfway around and bake for another 4 to 5
minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven, and let them cool for a couple minutes. If you
want to eat some now, brush 'em with melted butter first, if desired, before serving. If
you want the cinnamon/sugar coating make it by combining the 1/2 cup sugar and 2
teaspoons cinnamon in a small bowl. Brush the unsalted pretzels you plan to coat with a
generous amount of melted butter. Sprinkle a heavy coating of the cinnamon/sugar onto
the entire surface of the pretzels over a plate.

Salsa Picante

Salsa Picante
Makes: 2 cups
4 small tomatoes, peeled (1lb)
1 onion, coarsely chopped
1 garlic clove
4 jalapeño chiles, peeled & seeded
2 Tbsp vegetable oil
½ tsp salt
• Cut the tomatoes in half and cut out the stems.
• Place in a blender or food processor with the onion and garlic. Blend just until
tomatoes are chopped but not pureed.
• Add the chiles. Blend a few seconds or until chopped.
• Heat the oil in a medium saucepan.
• Add the chile mixture and the salt.
• Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
NOTE: you can reduce the chiles if you want milder sauce...

Aunt Pajama's Pancake Mix

Aunt Pajama's Pancake Mix
Yield: 8 Servings
THE MIX ========================
2 c self-rising flour
2 c bisquick
1/2 c sugar
1/2 c non-dairy creamer powder
TO USE THE MIX =================
1 egg
8 oz 7-up
1 3/4 c prepared pancake mix
THE MIX-In an 8-cup container, stir together flour, Bisquick, sugar
and creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix. TO USE-Into blender,put egg, 7-up and prepared
pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 c
batter for each 6" pancakes. Makes 8 pancakes. .

Mango Salsa

Mango Salsa
Makes: 3 cups
1 ½ peeled & finely diced Mango (or a tin ) / PawPaw
1-2 tsp diced chile (you can use less if you don’t want it as spicy)
2 spring onions diced
1 Tbsp chopped fresh corriander or 1 tsp dried corriander (fresh is better)
1-2 cloves crushed garlic (to your taste)
2 tsp lemon juice
• Combine all ingredients, chill and serve
• It says to use PawPaw but we changed it & use tinned mango (easier than fresh to
prepare.) It's great with smoked chicken salads.

Tropical Fruit Salsa

Tropical Fruit Salsa
Makes: 4-6 servings
1 C mango, diced medium
1 C papaya, diced medium
½ C red onion, diced small
½ C sweet red pepper, diced medium
½ C tomato, diced medium
1 tsp Jalapeño pepper, minced
1 Tbsp garlic, minced
2 Tbsp fresh cilantro, chopped
1 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
1 ½ Tbsp balsamic vinegar
¼ C olive oil
salt and pepper to taste
• Combine all ingredients and refrigerate for 2 hours.
• Serve cold or slightly warm with your favorite seafood or chicken.

Raspberry Mango Salsa

Raspberry Mango Salsa
Makes: 2 ½ cups
1 pint red raspberries
Meat of 2 mangoes, cut into chunks
½ C jicama, julienne
½ C red onion, minced
2 red fresno chiles, minced
Juice of 2 limes
2 Tbsp fresh-squeezed orange juice
2 Tbsp cilantro, finely chopped
1 bunch cilantro, chopped
1 tsp brown sugar
½ tsp mild New Mexico red chile powder
½ tsp table salt
• Mix all ingredients together, let blend for 2 hours.
• This tropical salsa is an unexpected addition to grilled fish, poultry and pork.

Aunt Jemima Maple Syrup

Aunt Jemima Maple Syrup
Yield: 1 Servings
2 c water
1 c granulated sugar
2 c dark corn syrup
1/4 t salt
1 t maple flavoring
Combine the first four ingredients in a suacepan over medium heat.
Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.
Turn the heat off and let the syrup cool for 15 minutes.
Add the maple flavoring and stir.
When completely cool, transfer the syrup to a covered plastic or glass container.
Makes 1 quart.
For syrup with a butter flavor, just add 3tablespoons of butter to the mixture
before heating.
For a lighter syrup, use a sugar substitute instead of the granulated sugar.

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.