Recipes Included On This Page Chicken Toastie Triangles Chocolate Cherry Dreidel Cake Chocolate Snowswirl Fudge Chocolate-Macadamia Popcorn Chunky Chicken Salad On Toasted Raisin Bread Cilantro Pesto - Texas Citrus Sorbet - Kumquats Or Blood Oranges Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken Toastie Triangles Recipe By : adapted from Finger Foods Serving Size : 60 Preparation Time :0:00 Categories : Appetizers Volume 3, Dec. '98 Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 slices white bread 1/2 pound chicken thigh meat -- chopped [ 250g] 1 egg 2 teaspoons dry sherry -- [10ml] 2 teaspoons light soy sauce -- [10ml] 2 teaspoons cornstarch -- [10ml] [aka cornflour in Britain] 1/2 teaspoon grated fresh ginger -- [2ml] 1 tablespoon coconut cream -- [40ml] [see note] 1 egg -- lightly beaten, extra 1/4 cup fresh coriander or parsley sprigs oil for frying Coconut Cream - this can be found in Asian markets. You can also use the thickened layer from a can of canned coconut milk, or if absolutely necessary you can use the canned milk itself. Cut each bread slice into a square, then into 4 triangles. Put the chicken, first egg, sherry, soy sauce, cornstarch, ginger and coconut cream into a food processor or blender and process until smooth. Spread some of this mixture on each bread triangle. Brush with a little of the lightly-beaten egg. If desired, garnish the top with a sprig of parsley or coriander leaf. Up to 1 hour before serving, fry the triangles in hot oil until well-browned. Drain on paper towel. Cool. The original recipe called for deep-frying but I prefer to "shallow-fry" in a deep-sided pot or pan with about 2 inches of oil. Makes 60. This recipe can be made a day ahead and stored, covered, in the refrigerator; uncooked triangles may be frozen. Adapted from Finger Foods, a publication of The Australian Women's Weekly; 1990; ISBN 0 949128-26-0. Formatted for MasterCook and submitted to FareShare 12-98 by Hallie du Preez. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cherry Dreidel Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Cakes Chocolate Desserts Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 pkg. regular/reduced fat devil's food cake mix -- (18 1/2 oz.) eggs (amount called for on cake mix box) oil (amount called for on cake mix box) 1 can cherry pie filling -- (16 oz.) 1/3 cup Chambord liqueur or water 3 Tbs unsweetened cocoa powder Fudge Frosting: 4 Tbs non dairy -- (1/2 stick) or regular margarine or butter 4 squares unsweetened chocolate -- (1 oz each) chopped (bakers choc.) 2 Tbs. unsweetened cocoa powder 2 Tbs light corn syrup 1 1/2 cups powdered sugar (confectioners sugar) 4 Tbs very hot water -- (4 to 5) Place oven rack in center of oven and preheat to 350. Spray a 9x13 inch baking pan with non stick spray. To Make Cake: in mixing bowl with electric mixer, beat cake mix, eggs, oil, half the cherry pie filling, Chambord (or water), and cocoa on low speed until blended. DO NOT ADD THE WATER THAT IS CALLED FOR ON CAKE MIX BOX. Increase speed to medium and beat 2 minutes. Fold in remaining pie filling. pour into prepared pan and spread evenly. Bake for 35 to 40 minutes or until toothpick comes out clean. cool in pan 15 minutes then invert onto cutting board or sheet of foil. cool completely. (Cake may be wrapped in foil and refrigerated up to 2 days or frozen. if frozen, when ready to serve defrost, covered at room temperature. To Make Frosting: in a large microwave safe bowl, microwave margarine and chocolate uncovered on high until melted, about 1 minute. stir in cocoa, corn syrup, powdered sugar, and 3 Tbs. hot water. Stir until smooth. Add enough additional hot water to make a spreading consistency. use immediately to frost cake. Bev's Note: this cake is from the Fast and Festive cookbook mentioned above. it shows how to cut the cake into dreidel shapes and decorate. unfortunately due to the limitations of the computer, i cannot send you the illustrations. so i suggest you frost the cake, cut it into squares and serve that way. Posted to FareShare 12-98 by Beverly <bevmed@ingress.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Snowswirl Fudge Recipe By : Creating Magic Moments, Supplement to Reiman Publications Serving Size : 1 Preparation Time :0:12 Categories : Candies Chocolate Marshmallows Nuts Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups semisweet chocolate chips -- (18 ounces) 1 14 ounce can Chocolate Sweetened Condensed Milk -- OR 1 14 ounce can Sweetened condensed milk -- (not Evaporated) 4 tablespoons butter or margarine -- divided 1 1/2 teaspoons vanilla 1 dash salt 1 cup chopped nuts 2 cups miniature marshmallows Melt chips with sweetened condensed milk, 2 tablespoons of the butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into foil-lined 8-9 inch square pan. In separate bowl melt marshmallows with remaining 2 tablespoons butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge. Chill at least 2 hours or until firm. Turn fudge onto a cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 pounds candy. Creating Magic Moments, Supplement to Reiman Publications MC formatting and Posted on FareShare 12-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : All melting can easily be done in Microwave. * Exported from MasterCook * Chocolate-Macadamia Popcorn -Spieler Recipe By : From Pantry to Table by Marlena Spieler Serving Size : 32 Preparation Time :0:25 Categories : Nuts Snacks Volume 3, Dec. '98 Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups plain popcorn from 1/3-1/2-cup kernels 3 1/2 ounces macadamia nuts -- quartered and halved 1 cup light brown sugar 1/4 cup golden corn syrup or half light and half dark corn syrup 1/2 cup unsalted butter 1/2 teaspoon salt 3 tablespoons unsweetened cocoa -- heaping 1/2 tablespoon baking soda Marlena got this idea for dark-colored caramel corn from her aunt. 1. Toss together popcorn and macadamia nuts, and pour into a shallow baking dish or onto a cookie sheet. 2. In a heavy saucepan, combine brown sugar, syrup, butter, salt, and cocoa. 3. Bring to a boil over a medium heat and continue boiling for 5 to 7 minutes, or until syrup reaches 260F on a candy thermometer, or forms a ball if a drop or two is dropped into a glass of cold water. 4. Remove from heat and add baking soda; it will foam up. 5. Quickly pour over popcorn and nuts, mixing well so that caramel coats popcorn and holds much of it together; let cool. Caramel will be very hot and hard to handle, then cool very quickly. 6. When cool enough to handle, break up into smaller pieces. Keep in a relatively dry place. Marlena keeps it lightly covered with paper on a pantry shelf for however long it lasts. *FROM PANTRY TO TABLE, by Marlena Spieler (1991 Andrea Books ISBN 020157072-6 pbk) >Prep:10 min (popping corn and chopping nuts); Cook: 15 min.; Serves: 32 EACH 1/4-CUP: 66 calories; 0.5g protein; 8g carbohydrates; 4g fat (50%). >estimated by kitpath@earthlink.net Posted on FareShare 12-98 by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 2881 0 0 0 1153 * Exported from MasterCook * Chunky Chicken Salad On Toasted Raisin Bread <T> Recipe By : Patio Daddy-o / Modified Serving Size : 4 Preparation Time :0:15 Categories : Poultry Sandwiches/Wraps Chicken Main Dishes Nuts Volume 3, Dec. '98 Yogurt Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves lemon juice salt and black pepper curry powder olive oil spray ~ SALAD ~ 1/4 cup mayonnaise 1/4 cup plain low-fat yogurt or sour cream 1 tablespoon fresh lemon juice -- or more 1/2 cup sweet white onion or red onion -- minced 1/2 cup slivered almonds -- toasted or chopped walnuts 1 Granny Smith apple -- cored and diced 1/4 cup diced celery -- optional 1 teaspoon grated orange zest Salt and pepper -- to taste 1/4 teaspoon curry powder 8 slices raisin bread margarine -- optional romaine lettuce leaves Season chicken breasts with lemon juice, salt, pepper and curry powder. Spray with olive oil. Grill. Meanwhile combine with the mayonnaise, yogurt, lemon juice, onion, nuts, apple and orange zest. Season with salt and pepper and curry powder. Adjust seasonings. Dice chicken and combine with the salad. Toast bread. Spread margarine on toast (optional). Spread one quarter of the filling on each of 4 bread slices. Top with leaf lettuce. Top with remaining bread and cut the sandwiches into halves or quarters to serve. Recipe adapted from PATIO DADDY-0, by Gideon Bosker, Karen Brooks, and Leland & Crystal Payton (1996 Chronicle Books). Half recipe tested in a FOREMAN Grill (preheated, then 4 minutes) by kitpath@earthlink.net. I seasoned one side of the chicken fillet. Posted on FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cilantro Pesto - Texas Recipe By : TEXAS THE BEAUTIFUL Cookbook (1995) Serving Size : 16 Preparation Time :0:00 Categories : Cheese Pesto Sauces Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce pumpkin seed 2 ounces fresh cilantro leaves 2 garlic cloves -- chopped 2 ounces parmesan cheese 1/2 cup olive oil 1 tablespoon fresh lime juice In a food processor fitted with the metal blade or in a blender, combine 1/4 cup (1-oz) pumpkin seeds, sunflower seeds or pine nuts; 2 cups (2-oz) fresh cilantro leaves; 2 cloves garlic, cut up; and 1/2 cup (2-oz) freshly grated Parmesan cheese. Process until minced. With the motor running, pour in 1/2 cup olive oil, processing until a smooth paste forms. Stir in 1 tablespoon fresh lime juice and transfer to a jar with a tight- fitting lid. Makes about 1 cup. 85cals, 8g fat. Use on freshly cooked corn on the cob or grilled fish, chicken, pork or vegetables; as a garnish for soups; tossed with pasta; or mixed with an equal amount of mayonnaise and served as a dip for cooked shrimp or raw vegetables. Recipe from Texas The Beautiful Cookbook. (1995: Patsy Swendson and June Hayes; Pub. Collins). Posted on FareShare by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 1215 * Exported from MasterCook * Citrus Sorbet - Kumquats Or Blood Oranges Recipe By : marketreport.com Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Citrus Frozen Dishes Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- kumquats simple syrup To make sorbet with the juice of citrus fruits, such as kumquats or blood oranges, squeeze the juice, measure and add an equal amount of a syrup composed of equal parts sugar and water. Place the liquid in the freezer. Stir at half hour intervals until it crystalizes, a process that will take perhaps three hours. Serve the sorbet by itself, with a bittersweet chocolate sauce, or with Campari or another Vermouth-type apertif. Recipe from http://marketreport.com/recipe21.htm#Citrus Sorbet Posted to Fareshare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -

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