Food in Travel

4 Chicken breast halves,

- boneless 16 oz Cn Italian stewed tomatoes

- cut in bite sized pieces 4 oz Cn sliced mushrooms

- salt free 1 md Onion, sliced in rings

2 ts Italian seasoning

2 ts Chopped garlic

Salt to taste Pepper to taste Shredded mozzarella cheese, - fat free Place chicken in baking dish. Top with tomatoes and their juice, mushrooms, onions and seasonings. Cover tightly with foil and bake at 350 degrees for 1 hour or until chicken is done. Remove from oven and sprinkle with mozzarella. Cover with foil until cheese melts. printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1/93

1 8″ Oreo Cookie Pie Crust

10 1/2 Oz White chocolate

12 Oz Cream cheese

2 1/2 Oz Butter

2 1/2 Oz Sugar

1 T Vanilla extract

In a mixer, cream together butter and sugar for approximately 2 minutes. Add cream cheese and vanilla and continue creaming for approximately 10 minutes. While creaming, set up a double boiler and slowly temper choco- late to melt. When completely melted, add into cream cheese mixture and mix until incorporated. Pour the mixture into the pie shell and smooth out top. Place in the refrigerator for at least 2 hours or until set. Cut into eighths and serve with your favorite fruit sauce. ~-

2 pounds ground beef

3 tablespoons panang curry base

1 whole onion — chopped

5 cloves garlic — chopped

2 28 oz. cans crushed tomatoes

1 16 oz. can kidney beans

1/2 cup Garlic Chili Pepper Sauce

1. In a large stockpot, saute ground beef until brown. 2. Drain and add panang curry base. 3. When well blended, add onion and garlic. 4. Saute 2-3 minutes or until slightly browed. 5. Add tomatoes, kidney beans and Garlic Chili Pepper Sauce*. 6. Simmer for 30 to 40 minutes. 7. Serve with finely shredded cheese. *Garlic chili pepper sauce will make your chili very spicy. You may only want t o add a portion of this to your recipe.

2 C. flour

1 Pkg. sharp Cheddar cheese — (8 oz.) grated

1/2 Lb. margarine or butter

1 Dash cayenne

Custard Mix: 4 eggs

1 C. milk

2 Tbsp. flour

1/4 Tsp. salt

Cream together cheese, butter and cayenne. Add flour and mix into a smooth dough. Wrap and chill for an hour or freeze for 30 minutes. Then form into 48 (1-inch) balls and press into miniature muffin tins. Place 1/2 teaspoon filling in center of each quiche, then 1 tablespoon custard. Bake in a 400 degrees oven for 12 to 15 minutes. Cool 5 minutes and remove from tins. Serve warm. You may freeze and reheat. Makes 48 quiche.

Custard Mix:

Mix together well. Any type of chopped meat or vegetable can be mixed with the custard mix to create a new filling. Be creative!

2 cups brown rice flour

1 cup garbanzo flour — * see note

3 cups water

Mix all ingredients. Let rest for 6-8 hours to ferment. (Cover bowl and leave on counter.) Using a small non-stick frying pan, ladle about 1/4 cup of batter into the pan, and thinly spread. Bubbles will form immediately. Do not turn until the cake has dried out a little. Loosen gently and turn to cook on other side. The first side takes about 1 1/2 minutes, the other side about 1 minute at medium temperature. Serve with a bean mixture spooned over them, or use like a crepe.

HELPFUL HINTS: May be made without allowing to ferment. Follow the above directions, omitting the time for fermentation. Stir batter often while lad;ing, it tends to separate. Griddle cakes freeze well. Cook these, then stack, wrap, and freeze. May be made several at a time on a griddle, like pancakes. Griddle cakes are very difficult for beginners to make. With a little practice they will turn out.

1/2 lb Sugar

1/2 lb Butter

5 Eggs

1/8 pt Molasses

1/2 lb Flour

1/2 ts Baking soda

1/2 Nutmeg

1 t Clove

1 t Mace

1 t Cinnamon

1/8 pt Brandy

1 lb Raisins

2/3 lb Currants

2/3 lb Citron

Cream sugar and butter. Add eggs and molasses. Beat well. Add flour, soda, and spices. Add brandy, then raisins, currants, and citron. Pour dough into 2 loaf pans [4 fruitcake pans*] lined with waxed paper and bake 3-4 hrs at 300F [60-70 min at 325F*]. Place shallow pan of hot water on bottom of oven, but remove for last hr of baking. [Test with toothpick.*] Let loaves cool before removing from pan. [*suggestions of a practiced experimenter (not myself!)] Posted By bhsiung@uhs.bsd.uchicago.edu (Dr. Bob) On rec.food.recipes or rec.food.cooking

2 tb Olive oil

2 lb To 3 lb game birds, cut in

-pieces 1 c Wildfowl Stock, cooled

-slightly from boiling * 1/4 c Wild onions, sauteed and

-chopped 2 tb Honey

1/4 ts Rosemary

1/2 c Yogurt

2 tb Flour

1/4 c Milk

Pepper to taste * {I’ve posted this in -another message} Here’s another recipe designed to reduce the toughest and oldest game birds to tender, succulent meat. Whenever Parp comes home with an odd assortment of game birds, this is how he prepares them. Preheat oven to 325F. Heat olive oil in a heavy skillet, 1 tablespoon at a time, and lightly brown the game bird pieces. Place the browned pieces in a baking dish. Add Wildfowl Stock, sauteed onions, and honey. Sprinkle Rosemary in top. Cover and bake for 1 hour. Remove cover and add yogurt by the spoonful. Return to oven and bake, uncovered, for an additional 20 minutes. Remove meat from baking dish. Blend flour and milk in a jar. Blend this mixture into the pan liquid. Simmer over moderate heat for 5 minutes. Pour sauce over meat and serve with Steamed Wild Rice. Yield: 4 servings. Posted by Stephen Ceideburg Feb 6 1990.

1 lb Walleye Fillets

—–MAKE A PASTE OF—– 2 tb Lemon juice

2 Garlic cloves — minced

3 tb Soy oil

2 tb White wine

1 pn Fresh chopped sweet basil

Leaving skin on, place fillet skin down on broiler. Brush fillet with paste. Dust with paprika. Broil one side 10 minutes per each inch of thickness. If sauce is desired, use marinade of fresh garlic, dijon mustard, lemon juice, mayonnaise and soy oil. Garnish with lemon wedges, chopped parsley or chopped green onion. Serves 4 people. (Per Serving): 201 calories/23 grams protein/1 gram carbohydrates/10 grams total fat/2 grams saturated fat/101 mg cholesterol/72 mg sodium (courtesy of Chef Ed Bihn, The Buxton Inn, Granville, Ohio). Reprinted with permission from the Indiana Karen Mintzias.

2 T Oil

1 T Onion; chopped

3 ea Garlic clove

3 oz Shrimp, small; cooked & dice

1/2 t Salt

1/2 t Pepper, black

1/2 ea Cabbage, small; very finely

4 ea Egg; beaten

2 ea Scallion; finely sliced

Calories per serving: 205 Fat grams per serving: 6 Approx. Cook Time: 0:20 Heat the oil in a wok. Add the onion, garlic, shrimp, salt and pepper and stir-fry until the onions are translucent. Mix in the cabbage and then add the eggs. Cook, stirring, until the eggs are set. Transfer to serving dish and garnish with scallions.

3 cups tomato juice

3 cups orange juice

1 cup spelt berries

1 bunch fresh thyme — reserve 1 1/2

– tablespoons fresh — thyme leaves 2 cups black beans dried

1/4 cup peanut oil

2 large onions diced

8 cloves garlic minced

2 large sweet green peppers — diced

2 ancho chilies — minced

1 chipotle chili — minced

1 pasilla chili — minced

1/4 habenaro chili — minced

15 plum tomatoes — seeded and

– quartered 2 cups fresh corn kernels

3 tablespoons fresh chopped oregano

1 bunch scallions diced

3 tablespoons toasted cumin seeds — ground

2 pounds chanterelles — cleaned and halved

2 pounds shiitake — cleaned and stems

– removed 2 cups dried sour cherries

In a large saucepan combine juices and bring to a boil. Add spelt berries, fresh thyme and beans. Simmer covered 1 1/2 hours.

In a large heavy pot heat 1/2 of the oil, add onion and garlic and brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add corn, oregano, scallion, reserved thyme, and cumin and simmer for another 20 minutes. Add cooked beans and return to a simmer. While beans simmer, heat remaining oil in saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

—–CAKE—– 1 c Cake flour, sifted

1/4 ts Salt

1 t Baking powder

4 Egg

1 c Sugar

1/4 c — water

1 tb Lemon juice

—–MERINGUE MUSHROOMS—– 2 Egg white

1/4 c Cream of tartar

1/4 c Sugar

Cocoa, powdered —–BUTTER CREAM—– 1 c Butter, sweet — softened

3 Egg yolk

—–ICING—– 1 tb Espresso, powdered

1 tb Milk

3 c Sugar, confectioners — sifted

Food coloring, green

Grease a jelly roll baking sheet. Line with parchment paper. Grease the parchment paper. Sift dry ingredients together. Beat eggs at high speed about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating until the butter is very thick. Then add lemon juice and water. Fold in dry ingredients in four stages, 1/4 cup at a time. Spread evenly on the baking sheet. Bake at 375 F. for 15 minutes or until the sponge springs back when tested. Sift powdered sugar onto the sponge. Turn cake out onto a clean tea towel. Remove parchment paper. Trim edges of the sponge if they are crispy. Roll up gently, leaving towel inside, while still warm. Let cool. Beat egg whites, and when foamy add the cream of tartar. When soft peaks form, gradually beat in the sugar. Beat until meringue is stiff and glossy. Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms. Bake mushroom pieces at 250 F. about 45 minutes. When cool, glue them

together with butter cream icing and dust lightly with cocoa in a fine strainer. Beat egg yolks and butter together until smooth. Add coffee and milk. Gradually add powdered sugar. Beat until smooth. Mix about 1/3 cup to 1/2 cup of the frosting with green food coloring for the ivy decoration. TO ASSEMBLE: Unroll cooled sponge, remove towel, spread, cake with butter cream icing. Roll up. Cut off at a diagonal, a 2″ slice. This is the tree stump. Frost the outside, then add the stump and frost. Make ivy patterns. Add the mushrooms. Dust the whole cake very lightly with powdered sugar, to simulate snow. Keep in refrigerator. Cut with serrated knife.

4 1 3/4 lb. fresh or frozen ro

Salt Pepper 2 T Olive or salad oil

1 t Dried parsley flakes

1/4 t Dried thyme leaves

1 T Butter or margarine

1 10-oz bag carrots, sliced 1/

1 10-oz container brussel spro

1 12-oz. package mushrooms, sl

Milk 1 T All-purpose flour

1 t Chicken-flavor instant bouil

Parsley sprigs for garnish Calories per serving: 435 Fat grams per serving: 23 Approx. Cook Time: Cholesterol per serving: 105 Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens with running cold water; pat dry with paper towels. Sprinkle inside body cavity with salt and pepper. Fold neck skin to back; lift wings toward neck, then fold them under back of hen so they stay in place. With string, tie legs and tail of each hen together. Place hens, breast-side up, on rack in roasting pan. In a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing hens occasionally with drippings in pan. Hens are done when legs can be moved up and down easily or when fork is inserted between leg and body cavity and juices that escape are not pink. Toward the end of roasting hens, in 12-inch skillet over medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables are tender-crisp, stirring occasionally; keep warm. When hens are done, discard strings. Place hens on warm large platter; keep warm. For gravy, remove rack from roasting pan; pour pan drippings into 1-cup measure; let drippings stand a few seconds until fat deparates

from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan. Pour water and brown bits into mushrooms in saucepan. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute. To serve, arrange vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve with mushroom gravy.

1 lb Asparagus

1/2 c Water

1/2 ts Instant chicken boullion

1 tb Cornstarch

1 tb Water, cold

2 tb Vegetable oil

1 1/2 c Mushrooms, fresh, sliced

1/8 ts Pepper, fresh ground blk

Cut asparagus into 1″ pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix

cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus,

mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving.

2 Tsp Olive Oil

1 C Onions — Finely Chopped

8 Oz Long-Grain White Rice — Or Risotto

1/2 Tsp Salt

1 Tsp Lemon Zest — Grated

2 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Basil Leaves — Mince, Used 1T Dried

1 Tbsp Scallion — Chopped

6 Oz Canned Salmon — Flaked, Drained

In medium saucepan, bring 4 C water to a boil. Reduce heat and simmer.

Place large saucepan over med heat 30 seconds; add oil and heat 30 seconds more. Add onions; saute until translucent, 5 min. Add rice; stir to coat.

Add 1 C of hot water and the salt; stir, cover and simmer over low heat, 5 min. Add another 1/2 water. Cook, stirring constantly, until water is absorbed. Continue stirring and adding water, 1/2 C at a time, making sure tht all the liquid is absorbed between each addition, until the rice is just tender.

Stir in lemon zest, juice, basil and scallions. Add salmon; stir gently and serve.

This is very tasty.

Entered into MasterCook by Reggie Dwork reggie@reggie.com

Serving (1 1/4 C)

Nutrition according to magazine: Cal 311 Fat 6g Carb 50g Fiber 1g Prot 13g Sodium 507mg Equivalents: 1/2 FA 1/2V 1 1/2P 2B

1 1/2 c Butter

1 c Sugar

2 ts Grated orange peel

2 Eggs

4 c Flour

1 Egg white

2 tb Sugar

Cherries, candied Red and green for garnish DESCRIPTION: Festive Christmas butter cookies, decorated like tiny wreaths and laced with a touch of orange. Heat oven to 400. Mix butter, sugar, orange peel and eggs thoroughly. Blend in flour. Shape dough by rounded teaspoonfuls into 6-inch ropes, each about 1/4-inch in diameter. Form each rope into a circle, bring one end over and through in a single knot to form a “wreath” with the ends of the rope extending 1/2-inch beyond the circle. Place on ungreased baking sheet. Beat egg white until foamy, add sugar 2 Tb sugar, one tb at a time, while beating. Brush tops of cookies with egg white. Press tiny bits of chopped red and green cherries in the center of the knot. Use green as “leaves” and red as “holly berries.” Bake 10-12 minutes, until set but not brown. Remove from sheets immediately. These freeze well for several months if well-wrapped. I always store them separately because other cookies tend to pick up their orange scent/flavor. Betty Crocker. —–

1/4 c Cold water

1 Envelope unflavored gelatin

6 Eggs, separated

1 1/2 c Sugar, divided

6 Squares (1 oz each)

-unsweetened chocolate, -melted and cooled 1 tb Instant coffee

1 c Boiling water

2 1/2 ts Vanilla, divided

2 tb Dark rum, brandy or bourbon

1/8 ts Salt

2 c Heavy cream

1/3 c Confectioner’s sugar

FROM: Woman’s Day, 9/2/80 Make early in day or day before. Double recipe for large loaf pan or 2 pans, using very large bowl for folding egg whites with chocolate. For easy unmolding prepare 9×5x3-inch loaf pan this way: use 2 pieces waxed paper, one for length, one for width of pan. Fold each lengthwise as necessary to fit pan exactly: it’s best to have more than one thickness. Put strips in pan, extending slightly above rim on all sides. Pour cold water into 2-cup glass measure. Sprinkle with gelatin; let stand at least 5 minutes. Meanwhile in 1-1/2 to 2 quart bowl, beat egg yolks with 1 cup sugar 5 minutes or until thick and light colored. Stir in chocolate

until smooth, scraping bowl with rubber spatula; set aside. Add coffee and boiling water to softened gelatin; stir mixture into stiff chocolate mixture scraping bowl constantly, until smooth. Beat in 1-1/2 tsp vanilla and the rum. Transfer mixture to 4-quart bowl; place in large bowl of ice and cold water. Stir, scraping bottom and sides 2-3 minutes or until very cold but not thick. Remove from water temporarily; set aside. In large bowl beat whites with salt until foamy. Gradually beat in remaining 1/2 cup sugar until soft peaks form. Return bowl of chocolate mixture to ice water; stir 2-3 minutes or until mixture barely starts to thicken. Remove bowl from ice water. Fold half the mixture into whites, then fold into remaining mixture (do not overfold). Pour gently from one bowl to another to insure thorough blending. Refrigerate 8-10 hours or overnight. To unmold: since most loaf pans flare, corners probably will not be lined with wax paper. With small, sharp knife loosen corners. Invert flat platter over loaf pan; invert pan over platter. Remove pan; gently peel way paper. Whip creamwith confectioner’s sugar and remaining 1 tsp vanilla to thick saucelike consistency. (If desired, whip about 1/2 cup of the heavy cream until stiff. Pipe on mousse to garnish.) Spoon generously over each slice of mousse. Makes 10 servings.

1 Box German Chocolate Cake Mix

7 Ounces Sweetened Condensed Milk

1/2 Jar Caramel Sauce — (12-ounce jar)

1 8 Oz. Carton Non-Dairy Whipped Topping — thawed

6 Heath Candy Bars — crushed (6 to

Bake cake in 9 by 13-inch cake pan, as directed on box. Let it cool slightly and poke little holes in the top of the cake with a pencil. Dribble sweetened condensed milk and caramel sauce over cake. Let stand for over an hour until the cake has completely cooled. Frost with whipped topping and sprinkle crushed candy bars over that. Refrigerate.

2 1/2 c PINTO BEANS

1/2 c DICED SPANISH ONION

1/3 c VEGETABLE OIL

1 1/2 tb CUMIN

1 1/2 tb GARLIC POWDER

1 tb CORIANDER

1/2 ts BLACK PEPPER

1 1/2 tb SALT

Wash beans and soak overnight in water. Drain and cover with water again bring to a boil, reduce heat to medium and cook beans until soft, about 1 hour. In a saute pan, saute the onions in the oil for 2 minutes. Add all spices, except salt and continue cooking till brown. When the beans are soft, add the salt and onion mixture to the beans. Bake at 350*F for 30 minutes. These freeze well. By valerie@nbnet.nb.ca (valerie) on Apr 14, 1997

12 oz Sirloin steak, trimmed; cut

12 oz Skinless boneless chicken br

12 oz Shrimp; optional

12 Safflower oil

5 Fresh lime juice

3 Fajita seasoning; *see note

1 Salt

1 Red bell pepper; sliced

1 Green bell pepper; sliced

1 Red onion; sliced

3 Green onions; sliced

12 Fresh cilantro

14 Cheddar cheese; crumbled

1 Corn tortillas; warmed

Recipe by: Williams-Sonoma Peel and devein shrimp if using. Mix oil, lime juice, fajita seasoning, and —–