Recipes Included On This Page Old Dutch Creole Creation Old Dutch Sweet Mustard Sauce Orange-flavoured Chocolate Cream Cheese Bombe Oven Fried Rosemary Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Old Dutch Creole Creation Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 19 ounces canned red beans -- or kidney beans washed and rinsed 2 tablespoons finely chopped green peppers 2 tablespoons minced tomatoes 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano leaves 1/4 teaspoon black pepper 1 pinch cayenne pepper 1 pinch paprika 1 pinch dried thyme Mix all ingredients in a blender or food processor until smooth. Add water sparingly if the mixture appears dry. Source : Old Dutch Foods Canada. Formatted by Chupa Babi in MC: 10.15.06 Contributed to the FareShare Gazette by Chupa; 1 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Dutch Sweet Mustard Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Old Dutch Sweet & Sour Dressing 1 tablespoon Luzianne Creole Mustard 1 tablespoon balsamic vinegar 1 tablespoon soy sauce Combine all ingredients. Source : Bluefire.org Formatted by Chupa Babi in MC: 10.16.06 This was delicious served over chicken tenderloins browned in some olive oil with onions and garlic. If you're tired of having bland grilled chicken, give this a try. Simply pour the sauce over the chicken tenderloin once it's brown and simmer until the sauce thickens a bit. Fantabulous! ChupaNote : I added a 1/4 cup honey and 1 teaspoon red pepper flakes. Doubled everything else. Contributed to the FareShare Gazette by Chupa; 3 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-flavoured Chocolate Cream Cheese Bombe Recipe By : Canadian Dairy Products pamphlet; 2003 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- separated 1/3 cup whipping cream -- (35%) (75 mL) 1/3 cup sugar -- (75 mL) 1/2 pound cream cheese -- (250 g) at room temperature 1/4 cup cocoa powder -- (50 mL) 1/4 cup strong coffee, cooled -- (50 mL) 3 tablespoons orange liqueur -- (45 mL) [such as Grand Marnier, Cointreau, Triple Sec, Grand Curacao or Van Der Hum (if you can get it) 1 angel food cake -- homemade or store-bought sliced in half horizontally [use only one half] In a bowl, beat the egg whites until stiff peaks form. In another bowl whip the cream and add half of the sugar. In a large bowl beat the egg yolks with the remaining sugar for 2 to 3 minutes with an electric beater; the mixture should be thick and creamy. Beat in the cream cheese. Dissolve the cocoa powder in the coffee and add to the cheese mixture. Add the orange liqueur. Fold in the egg whites and whipped cream. For a mould, use a round-bottomed bowl the same diameter as the cake. Cover the inside with plastic wrap. Pour the cream cheese mixture into the mould. Place half of the angel cake on top and cover with plastic wrap. Freeze for at least 3 to 4 hours. Unmould when ready to serve. Variations Replace the cream cheese with Canadian Mascarpone cheese. Decorate the bombe by sifting cocoa in the mould before pouring in the cheese mixture. Replace the angel food cake with sponge cake. Tips and tricks: To unmould bombe easily, place bowl in hot water for 2 minutes, wipe dry, remove outer plastic wrap then pull gently on the plastic wrap in the mould to help remove the bombe and ease it out onto a plate. Return to freezer until serving time. Garnish unmoulded bombe with orange slices and chocolate sauce. Serves 6. From a pamphlet promoting Canadian dairy products; 2003. The Dairy Farmers of Canada also have a website: www.purelydairy.org MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 535 Calories; 21g Fat (34.6% calories from fat); 12g Protein; 75g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 647mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 4 1/2 Other Carbohydrates. * Exported from MasterCook * Oven Fried Rosemary Chicken Recipe By : Oven Frying by Mary Bemis Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonstick cooking spray 3 tablespoons AllWhites(r) 100% Liquid Egg Whites [1 large egg white] 1/2 cup light buttermilk 2 teaspoons Worcestershire sauce 1 cup wheat germ 1 cup all-purpose flour 1/2 teaspoon freshly ground black pepper 2 teaspoons garlic powder 2 tablespoons dried rosemary 16 ounces boneless skinless chicken breast halves -- 4 What would a faux-frying story be without "fried" chicken? Flavorful and crispy, this is every bit as satisfying as the original. Prep time: 15 minutes; cook: 40 minutes. 1. Preheat oven to 425F. Coat a baking sheet with cooking spray. In a medium bowl, whisk together egg white, buttermilk and Worcestershire sauce. In a large paper or resealable plastic bag, combine wheat germ, flour, salt, pepper, garlic powder and rosemary. 2. Shake until blended. Dip chicken pieces in buttermilk mixture, 1 at a time. Add to bag, 1 at a time, shaking well. Place chicken pieces on baking sheet; coat lightly with cooking spray. 3. Bake about 40 minutes, until browned and no longer pink inside. Per serving: 383 calories, 16% fat (6.6 grams; 3.7 grams saturated), 42% carbohydrate, 42% protein, 4.5 grams fiber. Mary's Notes: We had this tonight for supper and it was very flavorful and tasty not to mention extremely easy to prepare. These are the changes I made to the recipe in order to reach the nutritional information below: First the recipe calls for 4 chicken breast. The pack I had contained 5 in them with 3 weighing 4 ounces and the other two weighing 8 ounces or there about so I cut the two big ones in half to make 7 servings. I did not increase any amounts within the original recipe and I still had well over half the breading mix left after doing all 7 pieces of chicken. Next time I will cut the wheat germ and flour in half. The recipe calls for 1 large egg white so I used 3 tablespoons of AllWhites 100% Liquid Egg Whites, I used unbleached flour as opposed to all-purpose, I used unbleached flour as apposed to all-purpose, Tyson boneless skinless chicken breast fillets and I did not use any Worcestershire sauce. The chicken was not as brown as it shows in the photo but it was done. I may try a higher heat for a lesser amount of time to see if I can obtain a deeper brown which would resemble more of the fried chicken look. All-in-all we, I and my picky husband, loved it so I will be doing this one again! Thank you, Pat [kitpath] for this lovely recipe. Source : "SHAPE Cooks Winter 1998 39" Copyright: "1998 Weider Publications, Inc." Contributed to the FareShare Gazette by Mary; 19 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 5g Fat (12.1% calories from fat); 36g Protein; 41g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 104mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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