Recipes Included On This Page Asian Chicken Wraps Autumn Vegetable Stew Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Asian Chicken Wraps Recipe By :Sarah Fritschner's Fast Lane Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole chicken -- cooked [about 4 cups shredded] 2 red bell pepper 4 cups romaine lettuce -- chopped and blanched OR slivered cabbage 1/2 cup vegetable oil 2 tablespoons vinegar -- (red wine or apple) 2 tablespoons peanut butter -- *see Note 1/4 cup soy sauce 1/2 teaspoon crushed red pepper flakes OR 1 fresh jalapeno pepper -- minced 1 teaspoon sugar 1 tablespoon fresh ginger -- minced or grated 8 flour tortillas -- (10-inch) Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat with your fingers or 2 forks into long shreds no more than 1/4" wide (this should go quickly; if it seems slow, just use a knife to cut the chicken into long, thin pieces). Put the chicken in a large bowl. Seed the peppers and cut them into long strips (similar to the chicken shreds). Put them in a bowl along with the cabbage. In a small bowl, combine oil, vinegar and peanut butter and use a whisk or fork to blend evenly. Add soy sauce, red pepper flakes, sugar and ginger. Stir to blend. Stir the dressing into the chicken. Taste and add salt and pepper if you like. Warm the tortillas directly over a gas flame or in a dry skillet on an electric burner. Warming should take about 15-30 seconds each. Turn the tortilla over and over again until it is warm and pliable. Stack and repeat until finished. Divide filling among tortillas (about 1 cup each), placing filling in a wide strip a little below the center of the tortilla. Fold each edge over the sides of the filling, then fold up the bottom and roll to enclose the filling entirely. You can make these wraps hours ahead, wrapping them tightly in plastic wrap. Makes 8 medium-sized wraps. Source : "Lansing State Journal 5-14-2001" S(MC formatting by): "bobbi744@acd.net" Yield : "8 medium-sized wraps" NOTES : * The May-June issue of Cook's Illustrated magazine recommended Skippy peanut butter highest among eight different peanut butters. Tasters ranked the peanut butter eaten plain, in peanut sauce like this recipe and in cookies. Fresh Herbs: Add a fresh zing to this sandwich. If you've got fresh cilantro or mint, add lots of it with the lettuce leaves. For extra fast serving, buy an already cooked chicken in the deli. Contributed to the FareShare Gazette by Bobbie; 18 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 800 Calories; 50g Fat (56.7% calories from fat); 41g Protein; 45g Carbohydrate; 4g Dietary Fiber; 170mg Cholesterol; 1010mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 7 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Autumn Vegetable Stew Recipe By :In The Kitchen with Bob Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small butternut squash -- split and seeded 1 small acorn squash -- split and seeded 1 small cooking pumpkin -- top sliced off and seeds removed 3 turnips 2 sweet potatoes or yams 1 large parsnip 6 tablespoons butter 1 large leek -- trimmed to include tender green -- washed and julienned 1/4 cup flour 28 ounces whole tomatoes -- drained (1 can) 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon ground mace 2 teaspoons salt 1 teaspoon freshly ground white pepper 1 1/2 cups apple cider 2 tart apples -- peeled & cored quartered and thinly sliced 1. Preheat the oven to 350-degrees F. Place squashes and pumpkin, with cut sides up, on a baking sheet. Bake until almost tender, about 45-60 minutes. Remove and let cool. Then, remove skin and cut the flesh into 3/4-inch cubes. Place them in a large cooking pot. 2. Peel the turnips, sweet potatoes, and parsnip. Cut into 3/4-inch cubes, and place in a large saucepan. Cover with 2 quarts of water, and bring to a boil. Reduce heat and simmer covered, until almost tender (about 15 minutes). Drain and reserve the liquid. Add sweet potato mixture to squash. 3. Melt 2 tablespoons of butter in a medium skillet. Add the leek. Cover and cook over very low heat until tender, approximately 10 minutes. Then, add it to the squash in the pot. 4. Melt the remaining 4 tablespoons of butter in a small cast-iron skillet. Whisk in the flour, and cook over medium heat, whisking often, until you get a roux which is almost the color of the butternut squash (6-10 minutes). Add the roux to the vegetables. Then, add 3 cups of the reserved sweet potato cooking liquid. With your hands, squish the tomatoes to break them apart, and add them to the vegetables. 5. Cover the pot and cook over low heat, carefully stirring occasionally, until the mixture is hot and the roux is incorporated (around 4-6 minutes). Add the spices, salt, pepper, cider, and apples. If stew is too thick, add more reserved sweet potato liquid. Cover and cook for 10 minutes more. Serve hot in tureen or casserole dish. MC format by Hallie. Contributed to the FareShare Gazette by Robin; 7 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 6g Fat (24.6% calories from fat); 4g Protein; 41g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 454mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat.

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