Recipe: 01-15 and 01-16-2000: 9 Assorted Recipes

recipelink.com Chat Room Recipe Swap
01-15-2000 and 01-16-2000
9 Assorted Recipes

Nancy,.La. (11:17:19) : Lentil Soup

1 c. chopped onions
1 c. chopped carrots
1/2 c. chopped celery
1 clove garlic, minced
1 can diced tomatoes
2 cans water
1 can chicken broth
2 c. lentils
1 t. parsley
1 t. thyme
Salt, Tabasco, and pepper to taste

Spray a heavy pot with Pam, etc. Saute the onions, carrots, and celery for about 5 minutes. Add everything else except salt. Bring to a boil and simmer about 1 hour or until lentils are tender. Add salt to taste. You may need to add water as it cooks. Makes about 2 quarts.

Sue,.MA (07:29:39) : This is a delicious and easy soup to prepare -- it's from Bon Appetit.
Great for a frigid day!!

LEEK AND POTATO SOUP
This soup is related to brotch n foltchep, a classic leek and oatmeal soup (also known as brotch n roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise,
thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth2 tablespoons chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

Serves 4.
Bon App tit
May 1996

KellyWA (06:51:36) : MULTIGRAIN BREAD

1 1/4 c Water
1/4 c Honey
1/2 ts Salt
1 c Quaker Multigrain cereal
3 c Bread Flour
2 ts Yeast

This works well on the quick cycle using rapid yeast.

Should work equally well (or better!) with regular yeast and regular cycle.

Eat a slice hot and buttered!

KellyWA (06:48:14) : CHILI RUBBED PORK TENDERLOIN

Marinade:
2 tablespoons chili paste
1/2 cup orange juice
Juice of 1 lemon
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons tomato ketchup
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons mango chutney finely chopped
2 pounds pork tenderloin

Combine all of the marinade ingredients in a container large enough to accommodate the
pork tenderloin strips. Add the pork, turning to cover completely with the marinade, and
marinate in the refrigerator overnight, or for at least several hours before cooking. The pork
is particularly delicious marinated overnight and grilled on charcoal or gas BBQ grill.
Remove the pork from the marinade, letting the excess drip back into the container. Season
each tenderloin lightly with salt and pepper. Brush the grill with cooking oil. Lay the pork
on the grill and cook, turning frequently to avoid burning. Before removing it from the grill,
use a meat thermometer to check that the pork has reached an internal temperature of 165
degrees. Put the remaining marinade in a saucepan with 1/2-cup water and bring to the
boil, reduce heat and simmer for 10 minutes. When the tenderloin is done, slice and serve
together with the hot marinade.
Yield: 4 servings

susannahoh (01:31:48) : Bagels

1/8 c oil
1/2 t salt
1 T sugar
1/2 c hot water
1 pkg yeast
1/2 c lukewarm water
1 egg
3-3 1/2 c flour
2 qt water aand 1 T salt for boiling bagels
coarse salt, sesame seeds or poppy seeds

Put oil, salt and sugar in large bowl. Add hot water. Mix until salt and sugar melt
Mix yeast and lukewarm water in small bowl until yeast melts
Beat egg slightly. Add to large bowl. Add yeast and mix.
Add flour to mixture one cup at a time.
Place dough on flour board and knead until smooth
Pat some oil over dough, put back in bowl, cover and let rise for one hour
Punch down dough. Break off a piece slightly bigger than a plum. Roll it as thick as a cigar and about 7 inches long. To keep it from sticking to your hands, put about 1/2 c flour at the side of the table and dip the dough in it before rolling. Form a ring and pinch the ends together. Put the dough ring on the floured board. Leave room between them for rising
Let bagels rise for 15 minutes
Heat oven to 400 degrees. Bring water and salt to a boil in saucepan and turn burner down to medium
Gently drop bagels in water, 2 or 3 at a time, and cook for about 2 minutes
Remove bagels with slotted spoon, place on cookie sheet and sprinkle with salt or seeds
Bake for 20 minutes.

For more hints about kneading dough, rising, etc. consult any recipe for making bread.

KellyWA (09:43:46) : Low-Cal Baked Chicken

1/2 cup low-cal Italian salad dressing
1/4 cup soy sauce
1/4 cup finely chopped onions
1 tsp. dry mustard
4 to 6 boneless, skinless chicken breast

Mix Italian dressing, soy sauce, onion and mustard.
Pour mixture over the chicken. Cover with foil and
bake at 400 degree for about 40 minutes. Uncover
and cook until brown.

KellyWA (09:34:03) : Apricot Chicken
Tried And True

4 chicken breast
flour
salt and pepper
1 onion
1 pkg french onion soup mix
1 can apricot nectar
2 tbs Russian salad dressing

Coat chicken in flour, salt and pepper to taste and place in a casserole.

Chop onion and cover the chicken with it. Pour the packet of french onion

soup mix over that. Mix the apricot nectar with the Russian dressing and
pour over the chicken. Bake at 350F for 1 1/2 hours.KellyWA (04:49:59) : SILLY PUTTY - WARNING: NON EDIBLE
STORE IN A AIRTIGHT CONTAINER TO KEEP FROM DRYING OUT!
Ingredients
2 CUPS WHITE ALL-PURPOSE GLUE
1 CUP LIQUID STARCH
FOOD COLORING IF DESIRED...
Directions
MIX TOGETHER WELL. SET ON TRAYS FOR PLAY, OR
ON WAX PAPER. CAN BE USED AS COMMERCIAL
SILLY PUTTY.

KellyWA (05:02:49) : MICROWAVE PEANUT BRITTLE

1 c. white sugar
1/2 c. white corn syrup
1 c. roasted -- salted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda (the secret ingredient)

Lightly butter a cookie sheet and set aside. In a LARGE glass bowl, stir together sugar and syrup.
Micro on HIGH 4 minutes. Candy will greatly increase in volume while cooking. If it looks like it is
going to overflow, quickly turn off microwave and it will subside. Use extreme caution when
handling this as it could cause 3rd degree burns. Stir in peanuts. Microwave at high 3-5 min. until
light brown. Add butter and vanilla to syrup blending well. Micro on high for an additional 1 or 2
min. Peanuts will be lightly browned. Remove from oven with oven mitts and put bowl on heat proof
surface. Add baking soda and stir gently until light and foamy. Pour onto prepared cookie sheet. Set
cookie sheet on heat proof surface or place a heavy towel under it. Cool. Break into small pieces
(with the end of a table knife). Store in air tight containers. Makes about one pound.