RECIPES

Chicken Diablo

6 whole chicken breasts

: without skin 4 TB margarine

1/2 c honey

1/4 c mustard

1 ts curry powder

melt margarine in small sauce pan. add all spices and mix well. coat chicken well and bake @ 375

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Shrimp Chowder

2 cn Cream of chicken soup

2 cn Potato soup

1 cn Corn, drained

2 c Evaporated milk

1/4 c Onion, chopped

2 c Shrimp (frozen)

3 oz Cream cheese

Brown onions. Saute in 1 tablespoon butter. Combine remaining ingredients except cream cheese in crock pot. Cook on medium high heat for 3 hours. In the last 15 minutes add cream cheese. Randy Rigg

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Grilled Tarragon Chicken

2 ts Dijon mustard

4 Boneless skinless chicken br

1/4 ts Pepper

1/3 c Butter or margarine; melted

2 ts Lemon juice

2 ts Minced fresh tarragon; or

1/2 ts Dried tarragon

1/2 ts Garlic salt

Recipe by: Taste of Home April/May 1995 Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. COmbine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot coals until juices run clear, basting with butter mixture during last 3-5 minutes. Yield 4 servings.

Janie Thorpe, Tullahoma, Tennessee.

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Meatball Sub Sandwich

Ingredients
24eachmeatballs, frozen
26 3/4ozspaghetti sauce
6ozmozzarella cheese, shredded
4eachsub rolls, toasted or plain

Directions:

Place meatballs in slow cooker and set on high. As they begin to heat and grease forms, wipe with paper towels. After grease has been absorbed, add sauce and cook for approximately 3 hours.

Dip meatballs and sauce out of cooker and place on rolls. Sprinkle on cheese as desired for topping.

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Vegetable Salad with Romesco Sauce

ROMESCO SAUCE: 1 lg Ripe tomato

4 Cloves garlic, peeled

4 tb Olive oil, divided

1/4 c Fresh bread crumbs

1/4 c Slivered almonds

1/4 ts Crushed red pepper

1/2 ts Salt

5 tb Red-wine vinegar, divided

SALAD: 1 lg White potato

1/4 md Onion, very thinly sliced

1/2 lb Green beans, cut in halves

1 md Zucchini, cut into 1/4"

Slices, each slice cut in Half 1 sm Cucumber, cut into 1/4"

Slices, each slice cut in Half 14 Green olives stuff with

Pimento, chopped finely 1 Whole canned pimento, diced

1 Hard-cooked egg, coarsely

Chopped Freshly ground black pepper To taste 1/4 c Minced parsley

1. To prepare the romesco sauce: Put the tomato and garlic into a small

baking pan and roast in a preheated 400-degree oven 20-25 minutes, until tender and starting to brown. 2. Heat 1 tablespoon olive oil in a small skillet set on medium heat. Add

the bread crumbs and almonds, cooking until golden. 3. Puree the roasted tomato and garlic in a food processor. Add the bread

crumb mixture, processing until the almonds are very finely chopped. Add the crushed pepper, cayenne, salt, 4 tablespoons vinegar and the remaining 3 tablespoons olive oil. Process until thickened.

4. To prepare the salad: Cut the potato in half, place in a saucepan,

cover with water and cook until tender, about 20-25 minutes. Drain; peel and cut into thin slices. 5. Cover the onion with cold water and set aside 10 minutes. Drain and

pat dry. Bring a pan of water to the boil, add the beans and cook 5 minutes, until tender. Remove the beans with a slotted spoon to a bowl of ice water. Bring the water back to a boil, add the zucchini and time 1 minute. Add to the beans in the ice water. When chilled, drain and pat dry. 6. Combine the potatoes, onions, beans, zucchini, cucumber, olives,

pimento, egg, several grindings of pepper and parsley with the dressing. Let sit 1 hour at room temperature or refrigerate for longer storage. Stir in the remaining tablespoon vinegar if needed.

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Seafood Risotto From Southern Living

1 lb Unpeeled, medium-size fresh

- shrimp 1/2 lb Fresh sea scallops

1 lb Fresh squid*

1 lb Fresh, unshelled mussels

1 lb Fresh, unshelled clams

6 Garlic cloves, minced

1/4 c Olive oil

1/2 c Dry white wine

1/4 c Lemon juice

4 Sprigs fresh thyme, finely

- chopped 4 Sprigs fresh oregano, finely

- chopped Risotto (see recipe) 2 1/2 tb Gremolata

1/2 ts Finely ground sea salt

1/2 ts Freshly ground pepper

Lettuce leaves Peel shrimp, and devein, if desired; set aside. Cut sea scallops in half crosswise; set aside. Rinse squid under cold running water. Cut into 1/2-inch slices, and set aside. Remove "beards" from mussels. Scrub mussels and clamswith a brush to remove grit; set aside. Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3 minutes or just until shrimp turn pink. Remove shrimp and scallops with a slotted spoon; set aside. Cook squid in skillet over medium heat, stirring constantly, 2 to 3 minutes; remove with a slotted spoon, set aside. Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to a boil over high heat. Cover and cook, shaking pan frequently, 3 to 5 minutes or until shells open. Remove and discard unopened shells. Add shrimp, scallops, and squid. Cook over medium heat until thoroughly heated. Remove seafood with a slotted spoon, reserving liquid. Stir liquid into cooked Risotto. Place risotto on a lettuce-lined serving plate, and top with seafood mixture. Sprinkle with 2 1/2 tablespoons Gremolata, salt, and pepper; serve immediately. *1 lb. sea scallops or shrimp may be substituted for squid. Source: Southern Living, November, 1995 Typed by J. Matthews, Nov. 26, 1995 Submitted By [email protected] (J MATTHEWS) On SUN, 26 NOV 95 154600 -0500



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%Carrot Cake w/Cream Cheese Frosting

Cake: 1 1/2 C Oil

2 C Sugar

4 Eggs -- beaten

2 C Flour

1 Tbsp Cinnamon

2 Tsp Baking soda

1 Tsp Salt

1 Lb Carrots, peeled -- grated

3/4 C Walnuts or pecans -- chpd

Frosting: 8 Oz Cream cheese -- softened

1/2 C Butter -- softened

1 Pkg Powdered sugar

1 Tsp Vanilla

1st Place Winner, Ventura County Fair

Cake: Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.

Pour into greased and floured 9 x 11inch pan. Bake 350 F, 30-40 minutes until toothpick inserted comes out clean. Cool. Frost.

Frosting: Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.

My Notes: Look no further, this is it!

Shared by Sherilyn Schamber

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Potato Puffs Ii

3 c Mashed potatoes

1 Egg well beaten

Mix potatoes and egg well. Season with salt and pepper. Drop by tsps. on greased baking sheet and bake in moderate oven until brown.

/ 7

Roman Egg and Cheese Soup

4 Eggs

1/3 c Fresh white bread crumbs

1/3 c Grated Parmesan cheese

1 ts Grated lemon zest

6 c Beef bouillon

Salt and pepper to taste

Combine the eggs, bread crumbs, cheese, and zest, and beat until thoroughly blended.

Bring the bouillon to a boil, then pour slowly into the egg mixture, sitrring continuously. Bring just up to a simmer and season to taste with salt and pepper. Serves 4 Typed in MMFormat by [email protected] Source: Cookbook Digest March/April 98

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Crab Souffle Roll

1/2 c Butter

1/2 c Flour

2 c Milk

4 Egg yolks

1/2 t Salt

1 Dash of red pepper

2 t Snipped chives

4 Egg whites

1/4 t Cream of tartar

1/3 c Parmesean cheese

------------------------------CRABMEAT FILLING------------------------------ 4 Scllaions (finely chopped)

2 T Butter

2 pk (6oz. ea) crabmeat

1 3 oz. cream cheese

1/3 c Half and half

2 t Snipped parsley

1 Dash of tabasco

1 Salt and pepper to taste

Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper- grease lightly and flour. Heat butter and remove from heat. Stir in flour. Cook over low heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350- Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake til puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end ~cut desired slices when cool. Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat til hot.

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