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Recipes, Page TWO!

More from Patricia in NJ...

CHICKEN ARGENTINA

California Olive Industry

1 frying chicken, cut in pieces
1/3 cup lime juice
1 teas. salt
1/2 teas. pepper
3/4 teas. paprika
1 1/2 cup pitted ripe olives
1/4 cup cooking oil
1 large onion, chopped
1 medium green pepper, sliced
1 medium red pepper, sliced
1 1/2 cups orange juice

Marinate chicken pieces in lime juice for at least 30 minutes. Combine
salt, pepper and paprika; sprinkle over chicken. Brown on all sides in oil.
Place chicken in baking pan, add olives, onion, peppers and orange juice.
Cover and bake at 350 degrees for approximately 45 minutes. Remove chicken
to platter. Serve with pan juices. Serves 4



          Maple Orange Glazed Pork Roast with Cornbread Stuffing

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : **To Post**                     Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  boneless pork loin roast
     1/3           cup  freshly squeezed orange juice
     1/4           cup  dry white wine
  2          teaspoons  grated orange peel
     1/4           cup  pure maple syrup
                        CORNBREAD STUFFING:
  16            ounces  cornbread stuffing crumbs
  1                can  chicken broth
     2/3           cup  water
  3        tablespoons  butter or margarine
  1              small  onion -- chopped
  2               ribs  celery -- thinly sliced
     1/2           cup  chopped fresh parsley
  2          teaspoons  grated orange peel
     1/4      teaspoon  ground black pepper

Remove string from roast and separate into two sections. Rinse meat and
trim fat, if desired. Place meat in large reclosable plastic bag.
Combine orange juice, wine, and orange peel in 1 cup glass measure.
Pour over meat and seal bag. Marinate in refrigerator for several hours
or overnight. Remove meat from marinade and place on greased rack in
roasting pan. Drizzle several tablespoons of the marinade over meat;
discard remaining marinade. Roast uncovered in 350F oven for 15
minutes. Baste with maple syrup. Continue roasting an additional 35 to
45 minutes, basting with syrup occasionally, until roast registers
155F to 160F on meat thermometer. Let stand for 5 minutes before
slicing 1/4 inch thick. Arrange sliced pork over stuffing. Serve
immediately.
CORNBREAD STUFFING: Place stuffing crumbs in large bowl. Toss in
remaining ingredients. Place in greased 2 quart baking dish; cover.
Bake in 350F oven for 45 minutes, removing cover during last 15
minutes


Fettuccini with Basil and Brie 

Tomatoes and basil together are a sure hit! Very flavorful. For cheese 
lovers, try a stronger Brie cheese, otherwise a medium blend will do. Great 
served warm or cold. 

 Ingredients:  
 1 (12 ounce) package fettuccine with herbs
4 large tomatoes, seed and chopped
2 cloves garlic, minced
1 1/2 cups cubed Brie cheese
3/4 cup fresh basil leaves, chopped
1/2 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
grated Parmesan cheese
  Directions: 1In a large bowl combine chopped tomatoes, minced garlic, 
brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and 
let stand at room temperature to marinate for 1 to 2 hours. 2In a large pot 
of boiling salted water over high heat, cook the fetuccini until al dente, 
about 12 minutes. 3Drain the fetuccinne and toss with the sauce. Sprinkle 
with grated Parmesan cheese. Makes 8 servings 



Fiesta Southwest Casserole
Serves: 12

1/2 cup sweet red peppers, finely chopped
1/2 cup sweet yellow peppers, finely chopped
3/4 cup mild green chili (canned or frozen), finely
chopped
1 cup mushrooms
2 tsp garlic powder
1/2 cup green onions, finely chopped
1 Tbsp canola or sunflower oil
6 small corn tortillas, cut 1/2 inch strips
18 large eggs
1/3 cup half and half
2 cups cheddar cheese, shredded
1 cup part skim mozzarella cheese, shredded
1 cup fresh tomato, sliced
Paprika

Directions:

The day before serving, prepare casserole: Spray
liberally 15x10x2 baking dish with PAM.

Saute until transparent red pepper, yellow pepper,
green chili, mushrooms, green onion and oil. Set aside
and allow to cool.

In baking dish, layer half of sauted vegetable
mixture, half of tortilla strips, and half of cheese.
Repeat with remaining sauted vegetables, tortilla
strips and cheese.

Pour egg mixture over casserole. Arrange tomato slices
on top and sprinkle with paprika. Cover with plastic
wrap and refrigerate overnight.

Next morning, heat oven 350 F. Remove plastic wrap
from baking dish, sprinkle with paprika and bake
casserole 45 to 55 minutes or until set in center and
edges are lightly browned. Serve with salsa or fresh
pico de gallo, if desired.

From:  American Artists Gallery House
Bed & Breakfast Inn
Taos, New Mexico

******************************************

From Ian and Kathy!


* Exported from MasterCook *

                   Tuna Potato Cakes with Tomato Sauce

Recipe By     :Ross Burden
Serving Size  : 2     Preparation Time :0:30
Categories    : Fish                            Lunch
                Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        TOMATO SAUCE
  3        tablespoons  olive oil
  1              large  onion -- finely chopped
  4             cloves  garlic -- finely chopped
  500            grams  fresh tomato -- peeled, deseeded and
chopped-retaining the juices
                        salt and pepper
     1/2         ounce  fresh oregano

First make the tomato sauce.  Heat the oil in a frying pan, then fry the
onion and garlic for a few minutes until soft.  Add the chopped tomatoes and
the juices, then cook over a low heat for 30 minutes, stirring occasionally.
Season with salt and pepper, then add the oregano leaves and stir to
combine.  Keep warm or allow to cool and store in the refrigerator or
freezer until required.
For the tuna potato cakes, peel potatoes then coarsely grate them.  Place in
a clean tea-towel, wring out the juice, then transfer to a large mixing
bowl.  Add the remaining ingredients, except the oil.
Mix until well combined then divide the mixture into 8 'cakes'.  Heat the
oil in a frying pan and fry cakes over a moderate heat for about 5 minutes
each side, or until golden brown.
Serve the tuna potato cakes with the fresh tomato sauce, accompanied by a
crisp, fresh salad.

Description:
  "Tuna cakes with potato"
Source:
  "The Food and Drink - License to Grill"
Copyright:
  "1999"
Start to Finish Time:
  "0:40"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 533 Calories (kcal); 28g Total Fat; (45% calories from fat);
16g Protein; 58g Carbohydrate; 281mg Cholesterol; 121mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Crisp fresh salad

NOTES : These quick 'n easy fishcakes are simple to prepare and make a tin
of tuna go a long way!   You can serve them with ketchup or a delicious
fresh, tomato sauce, but you can also use that old favorite - tartar sauce.
Made with tangy capers, it makes a great accompaniment to many fish dishes.
Nutr. Assoc. : 0 0 0 0 0 0 0



*******************************

* Exported from MasterCook *

                        FRIED NOODLES WITH PRAWNS

Recipe By     :Oona van den Berg
Serving Size  : 4     Preparation Time :0:15
Categories    : Chinese                         Noodles
                Seafood                         Stir-fry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  soy sauce
  2        tablespoons  white wine vinegar
  1         tablespoon  fish sauce
     1/2      teaspoon  crushed chili
  3          teaspoons  caster sugar
  3        tablespoons  vegetable oil
  1                     onion -- halved and sliced
  3             cloves  garlic -- crushed
  6             ounces  tiger prawns
  6             ounces  rice noodles -- soaked in warm water for 5 min,
drained
  3                     egg -- beaten
  4             ounces  bean sprouts
  4                     spring onion -- chopped
  3        tablespoons  roasted peanuts -- crushed
  1         tablespoon  coriander -- chopped

Mix the soy sauce, vinegar, fish sauce, crushed chilli and caster sugar with
4 tbsp water.  Heat the oil in a wok until very hot.  Add the onion and
garlic and stir-fry for 1 min.  Add the prawns with the drained noodles and
stir-fry for a further 1 minute.
Push the noodles and prawns to one side of the wok.  Add the beaten eggs to
the base of the wok.  While stir-frying the eggs, gradually mix in the
noodles, breaking the egg into small pieces.
Add the bean sprouts and spring onions to the noodle mixture in the wok and
stir together.  Add the soy sauce mixture and stir-fry for 2 minutes.
Remove from heat and add the peanuts and chopped coriander and toss
together.  Serve immediately on plates.

Description:
  "Fried noodles with prawns"
Source:
  "Take A Break Magazine"
Copyright:
  "2000"
Start to Finish Time:
  "0:08"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 330 Calories (kcal); 14g Total Fat; (38% calories from fat); 6g
Protein; 45g Carbohydrate; 141mg Cholesterol; 566mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Calories per portion: 372
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


***********************
General Tso's Chicken (Real Thing)

Recipe By     : Chef Paul Kaewprasart
Serving Size  : 8    Preparation Time :0:00
Categories    : Stir Fry                         Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Cornstarch
   3      lb            Chicken*
     1/4  cup           Water
     1/4  cup           Dark Soy Sauce
   1 1/2  ts            Minced Ginger
   1      t             White Pepper
   1 1/2  ts            Minced Garlic
   1                    Egg
     1/2  cup           Dark Soy Sauce
   1      cup           Cornstarch
     1/4  cup           White Vinegar
   1      cup           Salad Oil
     1/4  cup           Cooking Sherry
   2      cup           Sliced Green Onions
   1 1/2  cup           Hot Chicken Broth
  16      Small         Hot Dried Peppers
   1      tb            MSG; (optional)
     3/4  cup           Refined Sugar

*Dark deboned in chunks I divided recipe portions (above) to make it
easier to prepare. To make Sauce, mix cornstarch and water together. Add
garlic , ginger, sugar, soy sauce, vinegar and wine.  Then add broth and
MSG and stir 'until sugar dissolves. Refrigerate 'until needed. In
separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate
chicken pieces. Divide chicken in small quantities and deep-fry @ 350
until crispy and light brown. (Do not overcook; watch temp., stir fry or
meat will toughen). Drain on paper towels. Place a small amount of oil in
wok and heat 'until just hot. Add onions and peppers and stir-fry briefly
(peppers will give off acrid smoke..be careful). Stir sauce; add to wok.
Add chicken and cook just 'until sauce thickens.  Add water or
water/cornstarch if needed.  This amount will fill two large platters and
serves 8 6-8. Serve with white steamed rice. This recipe courtesy of Chef
Paul Kaewprasart of the Siam Rest in Columbus, OH.


This is our contribution to the web page! :o))

Regards from Ian & Kathy
********************************************

Skeeter

Love Apple Cake


   1 1/2  C          sugar
     3/4  C           butter
   3      C          flour
     3/4  tsp      salt
   3      tsp     baking powder
   1      tsp      baking soda
   1      tsp      cloves
   1 1/2  tsp     cinnamon
   1 1/2  tsp     nutmeg
   1      C           condendsed tomato soup
     3/4  C           water
   1 1/2  C         raisins
   1 1/2  C       chopped nuts

Cream the butter and slowly add the sugar.  Sift together the dry ingdredients and 
add alternately to the creamed mixture with the tomato soup which has been combined 
with the water.  Mix thoroughly.  Add the raisins and nuts and pour into a well-
greased tube pan.   Bake in a moderate oven 350 for 1 hour.  Cool and ice with any  
cream cheese icing. 


Recipe By     : Western Cooking
Submitted by Skeeter
*********************************************

From Lori

                     *  Exported from  MasterCook  *

         Gwen's Country Butter Cream Ribbon Chocolate Fudge Cake

Recipe By     : freebie in mail
Serving Size  : 15   Preparation Time :0:00
Categories    : Cakes                            Chocolate
                Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake
   8      ounces        cream cheese -- softened
   1                    egg
     1/4  cup           sugar
   3      tablespoons   milk
   2      tablespoons   butter or margarine -- softened
   1      tablespoon    cornstarch
     1/2  teaspoon      vanilla
   4      ounces        unsweetened chocolate
     1/2  cup           butter or margarine -- softened
   2      cups          sugar
   2                    eggs
   2      cups          flour
   1      teaspoon      baking powder
     1/2  teaspoon      baking soda
     1/4  teaspoon      salt
   1 1/3  cups          milk
   1      teaspoon      vanilla
                        Frosting
   2      ounces        unsweetened chocolate
     1/4  cup           butter or margarine
   3 1/2  cups          powdered sugar -- sifted
     1/3  cup           milk
   1      teaspoon      vanilla

Combine cream cheese, 1 egg, and 1/4 cup sugar in a medium mixing bowl; beat at high speed of an electric mixer until smooth.l Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool.
Cream 1/2 cup butter; gradually add 2 cups sugar, beating well at medium speed. Add 2 eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and salt; stir well. Add flour mixture to creamed mixture alterhately with 1 1/3 cups milk, beginning and ending with flour mixture. Mix after each addition. Stir in melted chocolate and 1 teaspoon vanilla.
Spread half of chocolate batter in a greased and floured 13x9-inch baking pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan. Spread frosting over cake.

Frosting: Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally. Remove mixture from heat and let cool. Add powdered sugar and milk to chocolate mixture, beating at medium speed of an electric mixer until smooth. Stir in vanilla.

                   - - - - - - - - - - - - - - - - - - 


                     *  Exported from  MasterCook  *

                   Strawberry-White Chocolate Tiramisu

Recipe By     : Photocopied book (?)
Serving Size  : 12   Preparation Time :0:00
Categories    : Chocolate                        Desserts
                Fruit                            Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        white chocolate
   1 1/2  cups          heavy cream -- divided
   3      ounces        cream cheese -- softened
  36                    ladyfinger cookies -- split
   1 1/4  cups          espresso coffee -- cooled
   2      tablespoons   brandy -- optional
   2      pints         strawberries -- divided

Melt over hot (not boiling) water white chocolate with 1/4 cup heavy cream,
stirring until smooth; cool completely. In large mixer bowl, beat cream
cheese until fluffy. Stir in melted chocolate mixture. In small mixer bowl,
beat remaining 1 1/4 cups cream until stiff peaks form; fold into cream
cheese mixture. Line side of 9x3-inch springform pan with ladyfinger
halves, cut sides in. Arrange half of remaining ladyfingers on bottom of
pan. In small bowl, combine espresso and brandy; brush half over ladyfingers
in bottom of pan. Cover with half the cream cheese filling. Slice one pint
strawberries; arrange over filling. Repeat ladyfinger, espresso mixture and
filling layers. Halve remaining 1 pint strawberries; arrange decoratively on
top. Cover; refrigerate until set, 4 hours or overnight. Remove side of pan
before serving.

                   - - - - - - - - - - - - - - - - - - 




****************************

From jbaker@accunet.net

Apricot Glazed Chicken Breast

8 chicken breasts, 4 - 6 oz.
1 1/2 pint apricot nectar
1/2 tsp. rosemary 
1/8 tsp. salt
1/2 tsp. ground mustard
1/2 tsp. garlic powder
4 ounces apricot preserves
2 TBS water
3 TBS cup cornstarch


Place chicken in a shallow pan.
Mix nectar, rosemary, salt, mustard and garlic together and pour over chicken.  Refrigerate at least 12 hours.
Pour a bit of marinade in the bottom of a pan.  Place chicken breasts in pan, then top with apricot preserves.  Let bake, covered, for about 30 minutes in a 350 oven.
Remove cover and bake an additional 15 minutes, or till chicken is done.  
Pour pan drippings into a pan and heat to a boil.  Mix water and cornstarch together and stir into pan drippings.  Heat till thickened, then heat an additional 2 minutes, stirring constantly.
Serve sauce over chicken.


*******************************
Suzy-Q, in honor of this momentous occasion, here is a recipe I haven't even entered into my
MasterCook program yet, one I created last night.:) It really was wonderful, if I do say so
myself.:D
--Lori


Splashy Stirfry

Marinade:
1/4 cup soy sauce
2/3 cup V-8 Splash! juice, TROPICAL blend
2 teaspoons minced garlic (from a jar; use less if fresh, or to taste)

Stirfry:
1 pound boneless country-style ribs, trimmed
3 carrots, washed, peeled, and diagonally-sliced thinly (not TOO!)
2 bunches broccoli, cut diagonally

Additional:
1 tablespoon cornstarch
1 cup rice per person
4 slices pineapple, cut in half, JUICE RESERVED!
mandarin oranges, JUICE RESERVED!
Peeled and sliced kiwi

In a gallon plastic ziploc-type bag, place marinade ingredients. Slice pork; put into marinade.
Shake bag to coat meat. Place in refrigerator for 2 - 3 hours, turning and shaking bag
occasionally to move meat around. Put a colander over a bowl, and strain the pork, RESERVING 
marinade.

Cook pork over medium heat until done, but not TOO long! Place pork into a bowl; set aside.
Place broccoli in same pan; heat until fork-crisp, but do NOT overcook! You may need to add
some water. Add carrots; cook until fork-crisp. Add pork. Stir together marinade, juices,
1/2 cup water, and cornstarch. Add to pan; stir while doing so, or it will be gummy! Turn to
LOW; allow to heat until thickened.

Meanwhile, place 1 cup rice on each plate, and flatten out to cover most of the plate. Around
the edges, arrange a half pineapple slice, a kiwi slice, and a mandarin orange in an artistic
group, and continue until edge of plate is "decorated" all the way around. Place stirfry on 
top of rice.

This makes enough for four people. Serve with eggrolls, if desired.

DH LOVED the presentation, and loved the dinner.:) It really is pretty; the colors of the fruit
echo the colors in the stirfry! The way I did my grouping was by putting the kiwi slice over the
end of the pineapple, then putting the orange right over top. Hard to explain!:D
If you try this, anyone, LMK what you think!!!!!


***************************************
katie's lemon chicken

ingredients

4 boneless, skinless chicken breasts
flour for dredging
2 tbs butter
2 tbs olive oil
juice of 2 lemons
3 tbs flour
3 c chicken broth

1. pound chicken breasts to a uniform thickness with a meat mallet.dredge in
flour  lightly shaking off excess.
2. in saute' pan over medium high heat melt the butter with the olive oil
until it sizzles. add chicken breasts and saute' turning one or twice until
cooked through  and juices run clear.
remove and set aside.
3. add lemon juice to the saute pan , scraping up the brown bits in the pan.
whisk in flour and cook for one minute until mixture boils.
4. add chicken stock and reduce heat to a simmer, cookint til thickened to
desired consistancy. return chicken to the pan and heat through.
5. serve the chicken over a bed of basmati rice and spoon the sauce over the
chicken. garnish with chopped parsley and lemon slices.

enjoy!
smiles and sunshine! :^)
joy sendin hugs