2 cloves garlic
6 ripe tomatoes — chopped
6 green chiles — roast, peel, chop
1 medium white onion — chopped
1 teaspoon salt — or to taste
1 teaspoon pepper
1 teaspoon vinegar
1 teaspoon oil
1 bunch cilantro — chopped
Mash garlic in a wooden salad bowl. Add remaining ingredients,
including cilantro, if desired, and toss. Chill before serving.
Yield: 2 cups
1 medium Onion
1 pound (whole) chicken beast
6 Celery leaves
4 tablespoons Chinese lemon sauce
1 1/2 tablespoons Dark soy sauce
Lettuce leaves
4 tablespoons Cilantro leaves and stem
Finely chopped
1 Lemon juice
In a saucepan, put the onion, chicken breast, and celery leaves with just enough water to cover. Bring to a slow boil; cover and simmer
over medium heat for 10 minutes. Remove from the heat and allow the chicken to cool in the liquid. When it is cool, skin and boned the chicken and slice it. Marinate the chicken slices and a mixture of lemon sauce and soy sauce for 45 minutes. On a serving dish, arrange the chicken slices on a bed of lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon juice over the chicken slices. Your guests can put some of the sliced chicken in the middle of a lettuce leaf and roll it up like an egg roll before eating. Makes 8 to 10 appetizer servings.
2 C. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 C. shortening
2/3 C. milk
FILLING
1 C. meat or hamburger
1 C. grated raw carrots
1 sm. onion
1 egg
salt & pepper
Make a dough with the first 5 ingredients. Roll out dough. Mix filling ingredients together and spread over dough. Roll as in jelly roll. Bake 35~40 minutes at 400º. Serve with 1 can mushroom soup not diluted, just heat slowly. (Can use catsup.)
1 c. soy sauce
1/3 c. lemon juice
1/4 c. dry sherry or wine
1/4 chopped green onion
1 garlic clove
Pinch of pepper
Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.
1 C. all purpose flour
1 C. yellow corn meal
1/3 tsp. salt
3/4 C. sugar
4 tsp. baking powder
2 eggs
1/2 C. melted margarine
1 C. 2 percent skim milk
1 tsp. orange extract
1 can economy mandarin orange slices
Grease an 8 by 8 by 2~inch pan. Mix together well, stirring so that orange slices break apart. Pour mixture into pan. Bake at 425 degrees F. for 30 minutes, or until a toothpick inserted in the center comes out clean.
1 cilantro-lime butter
6 T butter –,Softened
1 sm lime
1 sm shallot
3 T cilantro leaves –,Minced
1/4 t salt and pepper –,To Taste
1/8 t cayenne pepper
1 chicken and marinade
2 whole split chicken breasts
1 with wings,skin and
1 bones (1 1/2 pounds)
1 salt and pepper
1 md lime
2 T olive oil
1 1/2 T cilantro leaves
Preparation: For the cilantro-lime butter, cream the butter. Grate
1/2 teaspoon zest and squeeze 1 1/2 teaspoons juice from the lime.
Beat zest and juice into the butter. Peel, mince, and stir in the
shallot. Stir in the cilantro, 1/4 teaspoon salt, 1/4 teaspoon
pepper, and cayenne pepper. Transfer mixture to a sheet of plastic
wrap and roll into a 1-inch log; set aside. (Can refrigerate butter
overnight or freeze up to 1 month.)
For chicken and marinade:
Remove the top two thirds of each chicken wing, leaving the segment nearest
the breast meat attached. but off the knobby wing joints and scrape
around the bones. Sprinkle with 1 teaspoon salt and 1/2 teasoon
pepper. Squeeze 2 tablespoons lime juice into a nonreactive baking
dish. Stir in oil and cilantro and turn to coast each side of chicken
breasts in the marinade. Set chicken aside at room temperature for 2
hours (Can cover and regrigerate overnight). Cooking: If the
cilantro-lime butter has been refrigerated, bring it to room
temperature. Heat a grill, or adjust oven rack to high position and
heat broiler. Grill or broil the chicken breasts until the juices run
clear when pierced in the thickest part of the breast, turning once,
7 to 8 minutes per side. Serving: Transfer chicken breasts to warm
dinner plates and top each with a tablespoon of herb butter.
1 beef knuckle bone
3 pounds brisket or rump
1 bay leaf
2 parsley sprigs
1 tsp. thyme
1 whole chicken about 4 pounds
1 pound chicken giblets
6 carrots halved
3 leeks, white parts only
2 onions each stuck with two of the 4 whole cloves
3 turnips quartered
3 celery ribs halved
Salt to taste
Freshly ground black pepper to taste
Combine all ingredients with 3 quarts water and cook on low for 8 to 10 hours. Adjust seasonings. Put meats and chicken on platter with giblets and surround with vegetables. Keep warm. Strain broth, skimming off fat, and serve separately in C.. Slice meat and serve accompanied with pickles and horseradish, French bread and butter. Combine all ingredients and cook on low for 8 to 10 hours. Add evaporated milk
1 c. Wesson oil
2 c. sugar
2 tsp. vanilla
2 eggs
3 med. tart apples, thinly sliced or grated
1 c. chopped nuts
1 tsp. soda
1/2 tsp. salt
3 to 3 1/4 c. flour
1 tsp. cinnamon
Mix together Wesson oil, sugar and vanilla. Do not use mixer. Next mix in
eggs, thinly sliced or grated tart apples and chopped nuts. Stir in soda, salt,
flour and cinnamon. Bake in greased and floured bundt pan for 1 hour at 350
degrees. Take out after it cools and sprinkle with confectioners sugar.
1 1/2 cups packed brown sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped pecans
Spiced Frosting — (recipe follows)
SPICED FROSTING
3 cups powdered sugar
1/4 cup butter or margarine — softened
1/4 teaspoon ground cinnamon
3 tablespoons milk (3 to 4 tablespoons)
Heat oven to 350º. Beat brown sugar, butter and shortening in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir
in pecans.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet; flatten slightly. Bake 12 to 15 minutes or until
no indentation remains when touched lightly in center. Remove from
cookie sheet to wire rack. Cool completely. Frost with Spiced Frosting.
SPICED FROSTING:
Mix all ingredients until smooth and spreadable.
1/2 cup Butter or Margarine
1 Med. Clove Garlic *
1 Env. Soup Mix **
16 ounces (1 Can) Tomato Puree
1/2 cup Brown Sugar
1/4 cup Imported Soy Sauce ***
1/4 cup White Vinegar
1/4 cup Chili Sauce
5 pounds Spareribs ****
* Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes. ***
For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** Country style spareribs can be used, but baby back ribs are the best.
Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chili sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminum foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes.
Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or until spareribs are done. Makes about 12 Appetizer or 7 main dish servings.