Recipe: 33 Comfort Food and Misc. Recipes

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TALK TKL Kitchen Chat Recipes - 10-23-97
Comfort Food and Assorted Recipe Requests

Chicken Vegetable Noodle Soup
Chicken Soup
Chickpea & Pasta Soup
Junior Kamikaze Jell-O
Macaroni Cheese Soup
"Comfort Chili"
Potato Corn Chowder
Roasted Chicken Juarez
Low-fat Garlic Mashed Potatoes
Hot Rice
Chicken Noodle Soup
Ice Box Fruitcake
Braunschweiger Spread
Potato Soup For Crockpot
Almost Marie Callendar's Potato Cheese Soup
Basic Cream Of Vegetable Soup
Beans and Franks Soup
Vinegar Pie
Old-Time Vinegar Pie
White Turkey Chili
White Turkey Chili
Chicken with 40 cloves of Garlic
Irish Boiled Dinner
Cranberry Sauce
Pumpkin Chocolate Chip Cookies
Oyster Dressing
Cranberries Grand Marnier
Cranberry Fluff
Orange Jello Salad
Cranberry Pork Roast
Avgolemono Soup (Greece)
Egg Drop Soup (China)
Sourdough Stuffing with artichokes, sundried tomatoes and basilBetsy at TKL (07:24:22 am) :
From: FSC@global1.net (F. Stephen Costa)
Newsgroups: rec.food.recipes

Chicken Vegetable Noodle Soup

6 c. Water
16 oz. Can low sodium chicken broth
5 lbs. Cut up chicken with bones (about 5 lbs) SKINNED
1/3 c. Chopped onion
1 bay leaf
16 oz. Can tomatoes cut up or 2 big fresh tomatoes cut up
(I use one fresh tomato and 1/4 c. Hot salsa)
2 small zucchini chopped
16 oz. Bag frozen corn or mixed vegetables
1 c. Cut up mushrooms
1 1/2 c. Uncooked noodles

In a large kettle combine water, chicken, onion, and bay leaf and pepper
to taste. Bring to boil, reduce heat. Cover, simmer about 1/2 hour. Remove
chicken. Skim off fat, add broth. When chicken is cool, cut meat off bones
and cube. Discard bones. Remove bay leaf from broth. Add tomatoes
(undrained), corn, zucchini and mushrooms to broth. Bring to boil, stir in
noodles, add chicken and reduce heat. Cover. Simmer until noodles are
tender and mixture is cooked through. Season with pepper. Serves 10.
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Betsy at TKL (07:28:35 am) :
From: Joel Ehrlich (Joel.Ehrlich@salata.com)
Newsgroups: rec.food.recipes

Chicken Soup
Yields 8 Cups

1 Medium Fryer, Cut-Up
10 Cups COLD Water
2 Stalks Celery w/leaves
1 Onion, Quartered
5 Black Peppercorns
6 sprigs Parsley
Salt
Pepper
1 Cup Uncooked Vermicelli
2 Eggs
1 Lemon, Juice Only
Parsley, Chopped
Carrot, Slivered

Put the cut-up chicken into a stockpot (or other large, heavy pot).
Cover with COLD water.
Cut the celery into pieces and add to the pot along with the onion,
peppercorns and parsley sprigs.
Bring to a boil.
Reduce heat and skim the foam which has accumulated from the top.
Half cover the pot and simmer for 90 minutes.
Cool slightly.
Remove the chicken and strain the broth.
Add salt and pepper to taste.
Remove the chicken meat from the bones and chop.
Add as much of the chopped chicken to the broth as you wish.
Set the remaining chicken aside for other uses of your choice.
Stir in the vermicelli and simmer for 15 minutes.
Beat the eggs with the lemon juice.
Add a little of the hot soup and stir.
Pour the egg mixture into the stockpot.
Mix well and heat.
Serve garnished with chopped parsley and slivered carrot.
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Betsy at TKL (07:30:54 am) :
From: Joel Ehrlich (Joel.Ehrlich@salata.com)
Newsgroups: rec.food.recipes

Chickpea & Pasta Soup
Yields 4 Servings

1 tbls butter, or
1 tbls margarine
1 medium onion, minced
1/2 tsp thyme, dried
1 16-oz can tomatoes, including juice, chopped
2 tsps garlic cloves, minced
2 cups beef broth, or more
2 cups chickpeas, cooked, drained and rinsed if canned
1/2 cup pasta, small (elbows, shells, etc.), cooked al dente
black pepper, freshly ground, to taste
1/4 cup Parmesan, grated

Melt the butter or margarine in a large saucepan.
Cook the onion with the thyme, stirring, for 5 minutes.
Add the tomatoes, their juice and the garlic.
Simmer, stirring occasionally, for 15 minutes.
Add the broth and chickpeas.
Simmer, stirring occasionally, for another 15 minutes.
Add the pasta and pepper.
Cook until the pasta is warm.
Thin with more stock or water if necessary.
Serve with a tablespoon of Parmesan sprinkled in each bowl.
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Peggy, WA (3:26:08 pm) : Junior Kamikaze Jell-O

Small box of Lime Jell-O
1 cup boiling Ginger Ale
1 cup cold Ginger Ale

Mix the usual way. I suggest using a strongly flavored Ginger Ale, such as
Vernors.
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Peggy, WA (3:40:07 pm) : Macaroni Cheese Soup

1 lb. macaroni pasta ............1/2 lb. cheddar cheese
1 1/2 cups milk.......................1/2 stick butter salt and pepper

Cook the pasta until barely done. Melt cheese in large bowl in
microwave. Add salt, pepper, butter, and milk. Heat through -
do not boil. Add cooked pasta and heat thoroughly. Serve with
toast.
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Peggy, WA (3:47:41 pm) : "COMFORT CHILI"

1 pound lean ground white turkey

3 large cloves of garlic-minced

1 medium yellow onion-chopped

1/2 medium red bell pepper-chopped

1/2 medium green bell pepper-chopped

1/4 cup celery-chopped

1 14.5 ounce can of stewed tomatoes

1 15 ounce can of red kidney beans

1 envelope of packaged chili seasoning

1 6 ounce can of tomato paste

2 1/4 cups of water (3 tomato paste cans full)

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon red pepper flakes

1/4 teaspoon sugar

Non-stick cooking spray

Prepare by spraying a large cooking pan with the non-stick spray. On
medium-high heat, combine
turkey, garlic, onion, red and green peppers. Stir constantly, finely
separating the meat and allowing it
to brown. When the meat browns, add the chili seasoning packet, and all
other spices. When
thoroughly mixed, add stewed tomatoes, beans, paste, and water. Slow cook on
medium low for 30
minutes. If you're really hungry, fifteen will do.

The longer it cooks, the better the flavor. It's at its best if you let it
sit in the refrigerator overnight and
serve it the next day. You should end up with seven one-cup servings.
Garnish individual servings with
a tablespoon of non-fat sour cream and a sprinkle of chopped green onions
and non-fat cheddar
cheese.

Comfort foods are a real body and soul experience. On a cold evening a hot
bowl of chili goes a long
way towards satisfying the appetite, while soothing away the stresses of the
day. Don't get me wrong:
I'm not recommending food as a source of stress relief. There are some
foods, however, that are
reminiscent of hearth and home and subsequently they comfort us with all the
good feelings those
images provoke.

This recipe, with each one cup serving at 220 calories and 2.18 grams of
fat, is one food that will warm
your soul without adding dimension to your body.
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Peggy, WA (3:52:12 pm) : Potato Corn Chowder

Prep Time:10 mins.
Ready In:40 mins.
Serves:6
12 slices OSCAR MAYER Center Cut Baconchopped
3 cups cubed peeled potatoes (about 1 1/4 lb.)
1 can (13 1/2 oz.) chicken broth
1 pkg., (10 oz,) frozen corn, thawed, drained
1/2 cup chopped onions
1/2 cup sliced celery
2 Tbsp. flour
1/2 cup MIRACLE WHIP LIGHT Salad Dressing
2 cups 2 % milk

COOK bacon in large saucepan until crisp, drain. Return to pan.

STIR in potatoes, broth, corn, onion and celery. Bring to boil. Reduce
heat to low; simmer 15 minutes or until potatoes are fork tender.

MIX flour and dressing. Stir in milk, Add to potato mixture. Continue
cooking 3 to 5 minutes or until thoroughly heated. Sprinkle with
additional cooked bacon, if desired.

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Bill,DC (4:00:35 pm) : This one is a bit sassy! It could certaily be done
with boneless breast or skinless quarters to cut the fat.

* Exported from MasterCook *

Roasted Chicken Juarez

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken quarters
3/4 cup lime juice
3/4 cup spicy V-8 vegetable juice
3/4 cup hot sauce
3 tablespoons chopped cilantro

Rinse chicken under cold running water and drain. Place chicken in a large
container.

In a large bowl, mix together lime juice, V-8 juice, hot sauce and cilantro.
Pour marinade over chicken, turn to coat. Cover and allow to marinate over
night.

Place chicken on sprayed sheet pans; place into a preheated 425 degrees for
10 minutes to sear. Reduce temperature to 350 degrees and baste chicken with
reserved marinade. Baste frequently until chicken is fully cooked and juices
run clear. Skin should be crispy.

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Bill,DC (4:07:57 pm) : * Exported from MasterCook *

Low-fat Garlic Mashed Potatoes

Recipe By : Sunset - Jan 1996
Serving Size : 8 Preparation Time :0:15
Categories : Garlic Low-Fat/Low-Cal
Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds russet potatoes -- abt 8
4 cloves garlic
2 quarts chicken broth
1 cup milk, skim
1/2 cup plain nonfat yogurt
2 tablespoons chives -- thinly sliced
1 tablespoon fresh dill -- minced
1 teaspoon salt
white pepper
1/2 cup lowfat jack cheese -- abt 2 ounce
fresh chives or dill sprigs

1. Peel and quarter potatoes. Place with garlic in a 6-8 quart pan; cover
with broth. Bring to a boil over high heat; reduce heat, cover and simmer
til potatoes are tender when pierced, abt 20 min.

2. Drain potatoes and garlic; return to pan. Mash with milk until smooth.
Stir in yogurt, chives, dill, and salt; add pepper to taste. Spoon mix into
a 2-3 qt shallow baking dish; sprinkle top with cheese. If making ahead,
cover with plastic wrap and chill up to 1 day.

3. Bake in a 375F oven til warm in center and melted cheese is lightly
browned, abt 30 min (abt 1 hour if chilled). Garnich w/ chives or dill
sprigs.

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Nutr. Assoc. : 0 4043 0 0 0 0 0 0 0 0 0

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Peggy, WA (4:27:08 pm) : Hot Rice

1 serving, can be multiplied

1 half to 2 thirds cup low-fat milk
1 quarter to 1 third cup instant rice
salt, a pinch
sugar, one half tsp.
Vanilla, a drop
cinnamon, a pinch
2 dried apricots, cut up
raisins, as you like
1 quarter apple, diced
1 Tbs. Walnuts, chopped

In a large, microwave safe, glass measuring cup, nuke milk to boiling point.
Stir in rice, salt, sugar,
vanilla, cinnamon, apricots and raisins. Cover with plastic wrap. Nuke for
10-20 seconds, then allow to
sit, covered until rice is cooked, 3-5 minutes. Pour into a cereal bowl, top
with apple and walnuts.
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Peggy, WA (4:50:25 pm) : Chicken Noodle Soup

Ingredients:
1 c celery; chopped
1 c onion; chopped
1/4 c margarine
12 c water
1 c carrot; diced
3 tb chicken bouillon
1/2 ts marjoram leaves
1/4 ts pepper
1 ea bay leaf
6 oz egg noodles (medium)
4 c chicken, cooked; diced
1 tb parsley; chopped

Instructions:
In large Dutch oven, cook celery and onion in butter until tender;
add remaining ingredients except noodles and parsley. Bring to
boil. Reduce heat. Simmer covered for 30 min. Remove bay
leaf; add noodles and parsley. Cook 10 min longer or until
noodles are tender, stirring occasionally. About 4 quarts.

Yield: 4 quarts

Hint - can be thickened to taste by adding potatos, mashed potatos, instant
potatos, etc.
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Betsy at TKL (7:51:09 pm) :
Ice Box Fruitcake

1 lb. Honey Graham crackers, crushed
6 c. pecans
4 c. English walnuts
4 sticks margarine
1 lb. marshmallows
1 lb. red candied cherries
1 lb. white (Golden) raisins
1 can condensed milk
1 sm. pkg. coconut

Heat oleo and marshmallows until melted. Add milk and pecans; stir well.
Pour over other ingredients that have already been mixed. Mix well and pour
into pans and refrigerate. Will keep several months.
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Betsy at TKL (8:02:57 pm) :
Braunschweiger Spread

1 lb. braunschweiger
1/4 c. mayonnaise
2 tbsp. dill pickle juice
1 tsp. Worcestershire sauce
3 drops Tabasco sauce
1/4 tsp. garlic salt
1 (8 oz.) pkg. cream cheese
1/3 c. chopped dill pickles
1/4 c. finely chopped onion

Creamy Braunschweiger Spread

1 lb. braunschweiger
1 pkg. onion soup mix
1 c. sour cream
1 tsp. Worcestershire

Mash braunschweiger with a fork. Add remaining ingredients and blend well.
Refrigerate overnight so ingredients blend thoroughly. Serve with cocktail
rye or pumpernickel.
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Betsy at TKL (8:35:25 pm) :
** Potato Soup For Crockpot **

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Crockpot
Potatoes Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Lg Potatoes -- cubed
2 Med Onions -- chopped
2 Tbsp Margarine
2 Chicken boullion cubes
2 Tbsp Parsley -- dry
6 C Water
2 C Milk
1/2 C Flour -- mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to
medium. 1/2 hour to onehour before serving; add milk and flour mixture.
After the soup starts to thicken, it is ready to serve.

NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup.
: I can evaporated milk may be substituted for the regular milk.
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Betsy at TKL (8:36:03 pm) :
Almost Marie Callendar's Potato Cheese Soup

Recipe By : Cook and Tell 25 Jul 96- PE
Serving Size : 8 Preparation Time :0:30
Categories : Copycat Restaurant
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups potatoes -- peeled and cubed
2 cups chopped onion
4 cups chopped celery
2 teaspoons salt
4 cups water
4 cups Half-and-half
6 tablespoons butter or margarine
1 cup shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 c of water in a large
pot. Simmer about 15 minutes until vegetables are tender. Put in blender
and puree until chunky. Return soup to pot and add half-and-half, butter,
and cheese. Simmer until hot. Do NOT Boil.
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Betsy at TKL (8:37:53 pm) :
BASIC CREAM OF VEGETABLE SOUP

Recipe By : TVFN How To Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter
1 cup chopped onion
1 potato -- peeled and diced
2 cups water or chicken stock
1 1/2 cups steamed vegetables
-- i.e. carrots, broccoli, spinach, or
peas
Salt and pepper
1/2 cup heavy cream

In a large saucepan, melt butter over medium heat.
Add the chopped onion and cook until tender without browning.
Stir in diced potato and liquid.
Bring to a boil and simmer until potato is tender.
Stir in your steamed vegetable of choice and return to a simmer.
Puree the soup in batches in a blender and return to saucepan.
Leave 1 cup of vegetables not pureed if a chunkier soup is preferred.
Season soup with salt and pepper and finish with heavy cream.
Serve warm with french bread and a salad.
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Betsy at TKL (8:38:54 pm) :
Beans and Franks Soup

Recipe By : Betty Crocker's Smartcook
Serving Size : 6 Preparation Time :0:00
Categories : Legume Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 carrots -- sliced
2 medium onions -- chopped
1 clove garlic -- finely chopped
2 tablespoons margarine or butter
1 can baked beans in -- (28 ounces)
brown sugar sauce
1 can vegetable juice or -- (12 ounces)
tomato juice
6 frankfurters -- cut into 1-inch
slices
1 teaspoon Worcestershire sauce
Shredded American or Cheddar cheese

Cook carrots, onions and garlic in margarine in 3-quart saucepan, stirring
frequently, until carrots are crisp-tender.
Stir in remaining ingredients except cheese. Heat over medium heat,
stirring occasionally, until hot. Sprinkle with cheese. 6 SERVINGS.
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Vicki,La (8:55:27 pm) : VINEGAR PIE
10/22/1996

2 Tablespoons Butter
1/2 Cup Sugar
3 Tablespoons Flour
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/4 Teaspoon Salt
1 Egg
2 Tablespoons Vinegar
1 Cup Water
1 Baked 8 inch Pie Crust

Cream butter and sugar together in a large bowl. Add flour, cinnamon,
allspice, salt, egg, vinegar
and water. Mix well. Pour mixture into the top of part of a double boiler
and cook over hot water
until filling is smooth and thick, stirring constantly so it won't burn.
Pour filling into the baked pie
crust. Serves 6 to 8.

Pie may be eaten as is or topped with meringue and browned lightly in the
oven. If making a 9 inch
pie, double the recipe.

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Betsy at TKL (8:57:49 pm) :
Here's another version:

Old-Time Vinegar Pie
From: Cookbook USA CD

1 c. sugar
3 heaping tbsp. all-purpose flour
1 c. cold water
3 egg yolks
1 whole egg
2 tbsp. butter
6 tbsp. vinegar
1 (9 inch) pie crust, baked

Mix sugar and flour in saucepan. Add water, egg yolks (reserve egg whites),
whole egg, butter and vinegar. Cook until thick. Pour into baked 9 inch pie
shell. For Meringue: Beat reserved egg whites until stiff. Add 4 tablespoons
sugar, spread over pie. Brown meringue lightly.
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Mysti,NM (9:02:37 pm) : White Turkey Chili

2 tablespoons oil
1 cup chopped onion
2 ribs celery, thinly sliced
4 cups chopped cooked turkey
2 (15.5-oz.) cans Green Giant Great Northern Beans, drained
2 (14 1/2-oz.) cans ready-to-serve chicken broth
2 (11-oz.) cans Green Giant White Corn, undrained, or
1 (1 lb.) pkg. Green Giant Select Frozen Shoepeg White Corn
1 (4-oz.) can Old El Paso Chopped Green Chiles
2 teaspoons cumin
1/4 teaspoon hot pepper sauce, if desired
2 oz. (1/2 cup) shredded Monterey Jack cheese
1 tablespoon chopped fresh parsley

Heat oil in large saucepan over medium heat until hot. Add onion and celery;
cook and stir 2 to 3 minutes or until vegetables are tender. Stir in
remaining ingredients except cheese and parsley; blend well. Cover and cook
15 to 20 minutes or until thoroughly heated, stirring occasionally. To
serve,
ladle chili into bowls; sprinkle with cheese and parsley.

12 (1-cup) servings

Copyright1997 The Pillsbury Company

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Mysti,NM (9:02:42 pm) : White Turkey Chili

2 tablespoons oil
1 cup chopped onion
2 ribs celery, thinly sliced
4 cups chopped cooked turkey
2 (15.5-oz.) cans Green Giant Great Northern Beans, drained
2 (14 1/2-oz.) cans ready-to-serve chicken broth
2 (11-oz.) cans Green Giant White Corn, undrained, or
1 (1 lb.) pkg. Green Giant Select Frozen Shoepeg White Corn
1 (4-oz.) can Old El Paso Chopped Green Chiles
2 teaspoons cumin
1/4 teaspoon hot pepper sauce, if desired
2 oz. (1/2 cup) shredded Monterey Jack cheese
1 tablespoon chopped fresh parsley

Heat oil in large saucepan over medium heat until hot. Add onion and celery;
cook and stir 2 to 3 minutes or until vegetables are tender. Stir in
remaining ingredients except cheese and parsley; blend well. Cover and cook
15 to 20 minutes or until thoroughly heated, stirring occasionally. To
serve,
ladle chili into bowls; sprinkle with cheese and parsley.

12 (1-cup) servings

Copyright1997 The Pillsbury Company

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Risa G., NJ (9:26:41 pm) : Chicken with 40 cloves of Garlic
Crockpot

1-4 lb. fryer, washed, dried and seasoned with salt and pepper
2 carrots, cut thinly on the diagonal
1 cup water
40 cloves garlic, separated but not peeled

Put the carrots at the bottom of the crockpot. Place the chicken on top.
Surround the chicken with the garlic and pour water over top.
On high, 5-6 hours

Serve with rice or potatoes.

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Betsy-TKL (9:42:48 pm) :
CAMPBELL SOUP - IRISH BOILED DINNER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Brisket corned beef
1 can Onion soup
4 Whole peppercorns
1 medium Clove garlic -- minced
1 Bay leaf
1/4 teaspoon Rosemary -- crushed
6 medium Carrots -- cut in 1" pieces
6 medium Potatoes -- quartered
1/2 cup Celery cut in 1" pieces
1 medium Green cabbage -- wedged
3 tablespoons Water
3 tablespoons Flour

Rinse corned beef; place in large heavy pan. Add soup and seasonings;
cover; cok over low heat for 3-1/2 hours. Add carrots, potatoes and
celery; place cabbage on top, cover. Cook about 1 hour or until everything
is tender. Remove meat, vegetables and bay leaf. Gradually blend water
into flour until smooth. Slowly stir into sauce. Cook, stir until
thickened. Submitted By JANE KNOX On 09-11-94

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Shelley,LA (9:55:36 pm) : Cranberry Sauce

1 pound cranberries
1 cup walnuts or pecans chopped
1 lemon zest -- minced
1 large lemon juice
1 cup orange marmalade
1 1/2 cups sugar

Wash berries and drain. Place in shallow baking dish and cover with remining
ingredients. Cover tightly and bake for 45 minutes at 350 degrees.

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Risa G., NJ (9:55:51 pm) : Here is the recipe for my famous pumpkin
chocolate chip pecan cookies:

Pumpkin Chocolate Chip Cookies
Makes 50 (according to recipe but I always
seem to make more)

2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. each salt, ground cloves, allspice and
nutmeg
1 c. quick cooking oatmeal
1-1/2 c. unsalted butter, soft*
1 c. each dark brown sugar and granulated
sugar
1 c. unsweetened pumpkin puree
1 tsp. vanilla extract
1 egg, lightly beaten
1 c. semi-sweet chocolate chips
1-1/2 c. chopped pecans

Sift together the flour, baking soda and
spices, then mix in the oatmeal. Set aside.

In the large bowl of an electric mixer (or I use a food processor), cream
the butter, then beat in the sugars, pumpkin puree, vanilla extract and egg.

Add the flour-oats mixture.

Place batter in a large bowl and add chips and nuts. Mix well.

Chill the dough for 1 hour. Drop the dough in rounded tablespoons on
well-greased cookie sheets, spacing them 2" apart. Bake each
sheet on the middle level of a preheated 350 degree oven for 10-15 minutes
until lightly browned.

Remove immediately and transfer to cooking racks to cool completely. Store
in an airtight container at room temperature.**

Notes:
* I used all Crisco last year and the cookies came out better than ever.

** I also freeze them in ziploc bags and they freeze really well.
Bake thawed in a preheated oven 10-15 minutes or until browned.
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Shelley,LA (10:05:20 pm) : Oyster Dressing

1 16 oz chicken livers -- drained
1 10 oz oysters -- reserve liquid
1/2 loaf french bread loaf --crumbled 1/2 cup butter
2 bunches green onions -- chopped
4 cloves garlic -- minced
5 stalks celery -- chopped
1/4 cup parsley -- minced
1/2 pound ground beef -- cooked & draine
1/2 pound ground pork -- cooked & drained
1 teaspoon thyme
1/2 teaspoon black pepper
2 tablespoons tony's

Chop chicken livers and cook in boiling water until tender. Drain and set
aside. Drain oysters, reserve liquid. Coarsley chop oysters. Pour reserved
liquid over bread and set aside. Melt butter in a large skillet over
medium-high heat; add green onions,garlic, celery and parsley. Stir until
vegetables are tender. Add chopped livers, oysters and bread mixture. Add
remaining ingredients. Reduce heat and simmer about 15 minutes. Spoon into a
baking dish.
Bake at 350 degrees for 30 minutes or until thouroughly heated.

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Wave (10:55:00 pm) : Cranberries Grand Marnier

2 c. sugar
2 c. water
1 lb. cranberries

3 Tbs. Grand Marnier Liquer
Grated rind of one orange
Juice of 1/2 lemon = 1 1/2 Tbs.

Combine sugar & water. Boil 5 min.
Add cranberries. Boil 5 min.longer
or until almost completely jelled.
Fold in remaining ingredients.
Sprinkle with 2 Tbs. of sugar. Fold
sugar into cranberry mixture.
Chill until ready to serve.
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Sharon, WI (10:58:24 pm) : Cranberry Fluff

Grind 1/2 lb bag of fresh cranberries
Combine with 1 small 8 oz can crushed pineapple
and 1 cup sugar. Let sit overnight in refrigerator.

Add:
1 small apple peeled & diced,
20 large marshmallows cut up
1 pint whipping cream
1 pk dream whip whipped.

Combine all & Chill in refrigerator until ready to serve.

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Sharon, WI (11:04:56 pm) : Orange Jello Salad

1 large box orange jello
2 cups cool whip, thawed
2 cups boiling water
1 pint orange sherbert
1 can mandarin oranges

Mix jello and boiling water until jello is dissolved. Add frozen sherbert
and stir until dissolved. Add cool whip, stir until dissolved. Add
oranges and put in bundt pan or any pan. Chill overnight for best
results.

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Sharon, WI (11:13:14 pm) : Cranberry Pork Roast

1 boneless rolled pork loin roast (2 1/2 -3 lbs)
1 can cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 tbs cornstarch
2 tbs cold water
Salt to taste

Place pork roast in slow cooker. In medium bowl, mash cranberry sauce; stir
in sugar, cranberry juice, mustard & cloves. Pour over roast. Cover & cook
on low for 6-8 hours or until meat is tender. Remove roast & keep warm. Skim
fat from juices; measure 2 cups, adding water if necessary, and pour into a
saucepan. Bring to a boil over medium-high heat. Combine the cornstarch &
cold water to make a paste & stir into gravy. Cook & stir until thickend.
Season with salt. Serve with sliced pork.

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Margaret, MA (00:14:00 am) :
Avgolemono Soup (Greece)

6 cups chicken broth
1/3 cup uncooked white rice
4 eggs
3 Tbs. lemon juice
salt
2 Tbs. finely cut fresh mint

1.In a large pot, bring chicken broth to a boil. Add rice and simmer,
partially covered for 15 minutes.
2.Beat eggs with lemon juice. Stir in 1/4 cup of hot broth and slowly add
mixture to pot of broth, stirring constantly. Do not let soup come to boil
or eggs will curdle.
3.Add salt to taste and serve, garnished with mint.

From: Memorex Library, International Recipes
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Margaret, MA (00:15:11 am) :
Egg Drop Soup (China)

6 cups chicken broth
1/4 cup chopped fresh spinach
2 eggs, lightly beaten
1 tsp. salt
1 Tbs. sherry
1 Tbs. soy sauce
dash pepper
2 Tbs. cornstarch

1.Bring broth to a boil. Add spinach and seasonings. Return to a boil.
2.Dissolve cornstarch in a little cold water and stir into soup. Add eggs
and serve immediately.

From: Memorex Library, International Recipes
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ingrid, CA (01:05:29 am) : Sourdough Stuffing with artichokes, sundried
tomatoes and basil

makes about 8 cups enough for a 12-14 pound turkey.

2 tbl olive oil
1 large red onion
2 garlic close, pelled and minced
1 (10 ounces) package frozen artichokes, thawed and coarsley chopped
1/2 cup chopped sun-dried tomatoes in oil drained
1 pound day old sourdough bread cut into 1/2 inch squares
1/2 cup chopped fresh basil
1/2 cup freshly grated parmesan cheese
1/2 tsp salt
1/4 to 1/2 tsp crushed hot red pepper
1/2 cup dry vermouth or white wine
2 eggs beaten
1 cup turkey or chicken borth, divided use

In large skillet. heat oil over medium heat. Saute onion, stiring, until
lightly browned about 6 minutes. Stir in garlic and cook 1 minute. Add
artichoke hearts and sun-dried tomatoes. Cook until heated through, about 2
minutes. Scape vegetables into large bowl. Add bread cubes, basil,
aprmessan, salt,and hot peooer. Gradually stir in vermouth, egss abd 1/2 cup
of broth, until stuffing evenly moistened., not soggy

Use as turkey stuffing, or drizz;e with 1/2 cup broth and bake in lightly
buttered shallow baking dish, loosely covered with foil, for 30 minutes in a
pre-heated, 350 - degree oven

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