Recipes Included On This Page Calico Beans Chantilly Cream Cheese Pie Cherry Amaretti Dessert Chicken a La King (with 3 Variations) Chicken and Leek Casserole Chicken and Wild Rice Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Calico Beans Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bacon Beans/Legumes Side Dishes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb. bacon 1 pound ground beef 1 c. chopped onion 1 t. salt 1 t. dry mustard 2 t. catsup 3/4 c. brown sugar 1 can kidney beans -- (15 oz.) drained & rinsed (15 to 16) 15 to 16 oz. can pork and beans 1 can butter beans -- (15 oz.) (15 to 16) 1 can baby lima -- (12 oz.) drained and rinsed Chop bacon and fry with onion. Drain grease and add other ingredients. Heat and cook several hours in crock pot. Cakes and pies are always a hit at a reunion if they are homemade. Here is a sheet cake that is different and will serve a lot of people. Posted on FareShare 6-2000 by CGarlitz <CGarlitz@aol.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chantilly Cream Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Spirits Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup heavy cream 1 tsp. brandy 1 tsp. Grand Marnier 1/4 cup sugar 2 Tbs. dairy sour cream 1 tsp. Ronald Reginald's Pure Vanilla Extract or 1/2 tsp. Ronald Reginald's Vanilla Bean Marinade Refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy, and Grand Marnier in the bowl and beat with electric mixer on medium speed for one minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not over beat. Over beating will make the cream grainy, which is the first step leading to butter. Once grainy, you can't return it to its former consistency (but if this ever happens, enjoy it on toast!) K-Paul's Louisiana Kitchen (Chef Paul Prudhomme) From http://www.ronaldreginalds.com/ Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Pie Recipe By :Blue Flame Kitchen - Northwestern Utilities Serving Size : 8 Preparation Time :0:00 Categories : Bacon Cheese Cream Cheese Desserts Main Dishes Pies and Tarts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 slices French bread -- cut 6mm or 1/4-inch thick 1/4 cup butter or margarine -- softened 1 cup shredded Monterey jack cheese 2 1/2 cups whole milk 1/3 cup flour 1/2 pound spreadable cream cheese with chives -- cubed 1 teaspoon basil 1/2 teaspoon thyme 1 dash Tabasco sauce 1/2 teaspoon pepper 1/2 teaspoon salt -- divided 16 eggs 1/3 cup milk 6 tablespoons butter or margarine -- divided 1 pound bacon -- cooked and crumbled 1 cup shredded cheddar cheese 1/2 cup sour cream 1 1/2 cups sliced mushrooms Preheat the oven to 400F (200C). Grease a shallow ovenproof casserole dish. Spread the softened butter on one side of each slice of bread. Arrange the bread over the bottom and partway up the sides of the prepared casserole dish. Bake for 8 minutes or until the edges are slightly toasted. Sprinkle with the Monterey Jack cheese. Place the flour into a saucepan and slowly whisk the larger amount of whole milk into it. Cook over medium heat, stirring frequently, until thickened. Stir in the cream cheese, basil, thyme, Tabasco sauce, pepper and 1/4 teaspoon salt; stir until smooth. Beat the eggs, smaller amount of milk and the remaining 1/4 teaspoon of salt together. Melt 4 tablespoons of butter in a large frying pan; add the egg mixture and cook, stirring occasionally, until it is softly scrambled. Stir in the bacon and half of the cream sauce. Spoon the mixture into the toast crust and sprinkle with cheddar cheese. The pie may be prepared to this point then covered with foil and refrigerated overnight. Refrigerate the remaining sauce. Bake, loosely covered, at 350F (180C) for 30 to 35 minutes or until heated through. Meanwhile, heat the remaining sauce over low heat. Stir in the sour cream; do not boil. Saute mushrooms in the remaining butter and spoon over the casserole. Serve with the warm sauce. From the staff of the Blue Flame Kitchen, Northwestern Utilities Limited; 1997. Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Amaretti Dessert Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Blender/Food Processor Cherries Cream Cheese Desserts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Coarsely crushed amaretti cookies -- OR crisp macaroons -- (6 ounces) 1 can (17 ounces) pitted cherries -- Drained 1 cup Whipping (heavy) cream 1 package (3 ounces) cream cheese -- Softened Amaretti cookies, a popular Italian almond-flavored sweet, can be found. Sprinkle 1-1/4 cups of the cookie crumbs in un-greased square pan, 9 X 9 X 2 inches; reserve remaining crumbs. Place cherries in blender or food processor. Cover and blend, or process, until coarsely chopped. Beat whipping cream and cream cheese in chilled medium bowl until stiff. Fold in cherries. Drop by spoonfuls onto crumbs in pan; carefully spread. Sprinkle with reserved crumbs. Cover and freeze at least 6 hours. Let stand at room temperature 15 minutes before serving. Freeze any remaining dessert. 9 SERVINGS; 225 CALORIES PER SERVING. Posted to FareShare Gazette 6-2000 by bobbi744@acd.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken a La King (with 3 Variations) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Leftovers Main Dishes Mushrooms Peppers Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup chicken fat or butter -- *see Note 1/2 cup green peppers -- in thin strips 1 cup sliced mushrooms -- (about 1/4 lb.) 4 tablespoons flour 1 cup chicken stock 1 cup milk -- (I used skimmed) 1/2 cup cream -- **see Note 1/4 cup pimientos -- sliced (1/4 to 1/2) 2 cups cooked chicken -- diced or sliced (2 to 3) salt and pepper 2 egg yolks -- slightly beaten 2 Tbsps. sherry -- (optional) (2 to 3) * I used about 2 tbsp. each butter and light olive oil. ** I used evaporated skimmed milk Heat fat; add green pepper and mushrooms; cook over Low heat about 5 minutes or until soft. Add flour and stir until blended; slowly add stock and milk; stir over Low heat (I did this in the Microwave to avoid scorching) stir in cream, pimiento and chicken; season to taste. Heat thoroughly. Into slightly beaten egg yolks stir a little of the hot sauce; slowly add to remaining sauce, stirring constantly. Add sherry. Serve immediately on buttered toast or in timbale cases or party shells. Variations : 1. Chicken A La King, Southern Style: Substitute 1 cup diced cooked ham for 1 cup of the chicken. 2. Quick Chicken A La King: Instead of chicken stock, milk and cream use 1 can condensed cream of mushroom or cream of chicken soup and 2/3 cup milk or an 16 ounce can ready-to-serve chicken mushroom soup. Omit mushrooms and flour. 3. Chicken Neptune: Decrease chicken to 1 1/2 cups. Cook 12 oysters in their own juice unitl the edges curl: clean about 1 cup cooked or canned shrimp and about 1 cup cooked or canned crab meat. Add oysters, shrimp and crabmeat to the sauce. Posted on FareShare 6-2000 by Bobbie Banghart <bobbi744@acd.net> Source : "Woman's Home Companion Cook Book, P.F. Collier & Sons, Corp, 1942, p. 433" S(MC formatting by): "bobbi744@acd.net ICQ# 12099532" Copyright: "(c) 1942 by P.F. Collier & sons, Corporation." - - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: This was my mother's cooking "bible" when I was growing up. This was a dish she served often to use up leftover chicken or turkey. It was always one of my favorites. She served it over Holland Rusks. I served it over toast points. * Exported from MasterCook * Chicken and Leek Casserole Recipe By : Serving Size : 6 Preparation Time :1:30 Categories : Casseroles Chicken Leeks Main Dishes Potatoes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium-size leeks (about 2 1/2 pounds) 1 1/2 pounds medium-size red potatoes 1 bag carrots -- (16 ounce) 6 large chicken legs (about 4 1/2 pounds) 1 tablespoon salad oil 1 tablespoon all-purpose flour 1 can chicken broth -- (13 3/4-14 1/2 oz.) 1 1/4 teaspoons salt Trim root ends and tough green leaves from leeks. Cut each leek lengthwise in half; rinse well with running cold water to remove any sand. Cut leeks crosswise into 2-inch pieces. Cut each potato into quarters. Cut carrots into 2 1/2" by 1/2" pieces. Remove skin from chicken legs. In 8-quart Dutch oven over medium- high heat, in hot salad oil, cook 3 chicken legs until golden on all sides; remove to plate. In drippings, brown remaining chicken legs. In cup, stir flour and 1/2 cup water. Return chicken to Dutch oven; stir in leeks, potatoes, carrots, chicken broth, salt, and flour mixture. Over high heat, heat to boiling. Cover Dutch oven and bake in 375 degrees F. oven 1 hour and 15 minutes or until uices run clear when chicken is pierced with a knife. Into 2-cup measuring cup, spoon 1 1/2 cups vegetables and 3/4 cup liquid from Dutch oven. In covered blender (with center part of blender cover removed) at low speed, blend vegetables and liquid until very smooth. Stir pureed vegetables into Dutch oven. Total Time: 1 1/2 hours Each serving: About 390 calories, 9 g fat, 123 mg cholesterol, 845 mg sodium. MC formatting and posting on FareShare 6-2000 by bobbi744@acd.net Source: "http://dynamic.homearts.com/" S(MC formatting by): "and posting to FareShare 6-2000 by bobbi744@acd.net" Copyright: "(c) 1999 Hearst Communications, Inc.; all rights reserved" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken and Wild Rice Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chicken Main Dishes Mushrooms Onions Rice Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless skinless chicken breast halves 1 1/2 cups water 1 1/2 cups dry sherry 1/2 teaspoon curry powder 1/2 cup sliced celery 1 1/2 teaspoons salt 1 medium onion 1 12 ounce box long grain and wild rice mix 1 can chicken broth -- plus added water to - equal cooking liquid for rice mix 1 cup sour cream 1 10 1/2 ounce can cream of mushroom soup 1 pound fresh mushrooms -- sliced/sauteed in: 1/2 cup butter Put first 7 ingredients (chicken through onions) in a kettle. Simmer 1 hour. Take out chicken and refrigerate. Strain broth. Cut cooled chicken into small pieces. Cook rice in broth and water. Combine rice, chicken, sour cream, soup and mushrooms. Place in 9x13 baking dish. Refrigerate. When ready to use, bake 1 hour at 350F. Lansing CityLimits Magazine, May '99, Carole Eberly MC formatting and posting on FareShare 6-2000 by bobbi744@acd.net Source: "Lansing CityLimits Magazine, May '99, Carole Eberly" S(MC formatting by): "and posting on FareShare 6-2000 by bobbi744@acd.net" - - - - - - - - - - - - - - - - - - -

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