New England Fish Chowder

Servings: 6
Ingredients:

2 tb Butter
1 lg Onion, finely chopped
3    Stalks celery, finely
-chopped
1 lg Carrot, finely chopped
1 lb Potatoes, peeled, diced 1/2
-inch cubes
1 lb Fish (white) fillet, in 1
-1/2 inch chunks
2 c  Fish stock or clam juice
1 c  Cold water
1    Bay leaf
1/2 ts Dried thyme
1    To 1 1/2 cups heavy cream
1 c  Corn kernels
1/4 c  Chopped fresh parsley

Salt and Pepper to taste

Heat the butter in the cooker. Saute the onions until soft, about 2 or 3
minutes. Toss in the celery, carrot, and potatoes and saute an additional
minute. Add the fish chunks, stock, water, bay leaf and thyme.

Lock the lid and over high heat bring to high pressure. Adjust the heat to
maintain high pressure and cook for 4 minutes. Reduce the pressure quickly
under cold water. Remove the lid.

Remove the bay leaf and stir in the cream, corn, parsley, and seasoning to
taste. Simmer until the corn is cooked and the chowder is hot.

Transfer to serving tureen or individual bowls and top with a pat of butter
and a sprinkle of bacon bits, if desired.

Source: Adapted from _Cooking under pressure_ by Lorna J. Sass. ISBN
0-688-08814-7

Lemon-Mustard Chicken

Servings: 6
Ingredients:

2 lb To 2 1/2 lb chicken pieces;         1 ts Dried oregano;
-(breasts thighs drumsticks)             -=OR=-
2 tb Cooking oil;                        1 ts Dried basil;
1 tb Dijon style mustard;              1/4 ts Onion salt;
1 tb Lemon juice;                      1/8 ts Ground red pepper;
1 1/2 ts Lemon-pepper seasoning;

I use one of those cut-up chickens and I also usually double the amount of
glaze.

Rinse chicken; pat dry. Place chicken pieces, skin side down, on the
unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20
minutes or till lightly browned.

Stir together all other ingredients for glaze. Brush chicken with glaze.
Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or
till tender and no longer pink, brushing often with glaze during the last 5
minutes of cooking.

from Better Homes and Gardens New Cook Book typed by Tiffany Hall-Graham

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Double Chocolate Snack Cake

Servings: 6
Ingredients:

1 2/3 c  All-purpose flour
1 c  Packed light brown sugar
1/4 c  Hershey's cocoa
1 ts Baking soda
1/4 ts Salt
1 c  Water
1/3 c  Vegetable oil
1 ts Vinegar
3/4 ts Vanilla extract
1/2 c  Hershey's Semi-Sweet
-chocolate chips

DOUBLE CHOCOLATE SNACK CAKE

Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2
inches. In small mixing bowl combine flour, sugar, cocoa, baking
soda and salt. Add water, oil, vinegar, and vanilla; beat until
smooth. Pour into prepared pan. Sprinkle chocolate chips over top.
Bake 35 to 40 minutes or until wooden pick inserted in center comes
out clean. Cool in pan on wire rack. Cut into squares.

Makes 6 to 8 servings.

VARIATION: Chocolate Banana Snack Cake: Decrease water to 1/2 cup;
stir in 1/2 cup mashed, ripe banana (1 medium banana) before pouring
batter into pan.

Devil’s Food Cake With Fudge Frosting (U. S.)

Servings: 8
Ingredients:

1 3/4 c  Sifted cake flour
1/2 c  Cocoa powder (not a mix)
1 ts Baking soda
1/2 ts Salt
1/2 c  (1 stk) unsalted butter
1 1/4 c  Granulated sugar
1 1/2 ts Vanilla
2 lg Eggs
1 c  Boiling water
FROSTING:
1/4 c  (1/2 stk) unsalted butter
2 c  Unsifted confectioners'
-(10X) sugar
2    Squares (1 oz each)
-unsweetened chocolate,
-melted
1 1/2 ts Vanilla
2 tb Half-and-half, milk or
-evaporated milk

CAKE:

PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well,
then dust then generously with cocoa. (This gives the cake layers a
rich brown finish). Sift the flour, cocoa, baking soda and salt onto
a piece of waxed paper and set it aside. Cream the butter until it is
fluffy, add the sugar and vanilla, and continue beating until the
batter is silvery and light. Beat the eggs in one by one, then add
the sifted dry ingredients, alternately with the boiling water,
beginning and ending with the dry ingredients and beating well after
each addition. Divide the batter equally between the two pans,
smoothing the tops. Bake the layers uncovered for 30 to 35 minutes,
or until the layers feel spongy to the touch and begin to pull away
from the sides of the pans. Cool the layers upright in their pans on
wire racks for 10 minutes, then carefully loosen them around the
edges with a spatula and turn them onto wire racks. Cool them
completely.

FOR THE FROSTING: Cream the butter until it is light, then add the
confectioners’ sugar gradually, beating all the while. Beat in the
melted chocolate and vanilla, then add just enough cream to make the
frosting a good consistency for spreading. Sandwich the two cake
layers together with frosting, then frost the top and sides of the
cake. Swirl the frosting into peaks and valleys. Makes about 8
servings.

LEMON CHICKEN WITH BASIL

Servings: 4
Ingredients:

2    Chicken breasts
1 lb Mushrooms
1    Lemon, sliced into thin wedg
1 c  Tomato sauce-8 oz
1    Basil; chopped fresh
6    Sprouts
Chives; chopped
1/4 c  White wine-cheap
1/2 c  Mozarella cheese, shredded *
1 c  Rice, uncooked
Parmesan cheese.

Chicken breasts can be split to 4 pieces or cubed to bite size. In
deep fry pan, saute chicken and mushrooms in half of the white wine
with basil, lemon, and chives until mostly done. Splash in rest of
wine (or extra) as needed. Add tomato sauce, cover, and simmer for
20 minutes, or until thickened, stirring occasionally. When done,
lemon wedges should be thoroughly cooked, and can be eaten. Serve
over steamed rice. Top with a sprinkle of parmesan or mozarella (not
too much) and a little sprinkle of chives. (It’s good without the
cheese, too.) Garnish with a fresh sprig of basil and wedges from
unused half of lemon. Serves 2 (plenty). NOTE: The white wine can be
replaced with apple juice. As a matter of fact, I like mushrooms
cooked in apple juice until it’s reduced down to almost nothing. A
lot less calories than cooking them in butter, and tastes great.
Sometimes I’ll put in a clove of garlic. (I haven’t tried this when
using apple juice instead of wine yet.) D PILEGGI (TDJR42A) Recipe:
Alan Kundl on First Capitol BBS (314)-928-9228

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Tuna Stuffed Potatoes

Servings: 4
Ingredients:

4 lg Hot baked potatoes;                   ts Salt;
1/2 c  Hot milk;                             ds Cayenne pepper;
2    Green onions; with tops,            1 md Fresh tomato; diced
-minced                             1 cn 7 oz-tuna;, drained
1    Egg;                                2 tb Grated Parmesan cheese;
2 tb Butter                                   Parsley and lemon slices;
-=OR=-                                   -for garnish
2 tb Margarine;

Cut a thin slice from one flat side of each potato. Scoop out the interior
of the potato into a bowl. Mash, adding the hot milk; whip until fluffy.
Add the green onions, egg and butter, whipping mixture well. Season with
salt and cayenne. Fold in tomato and tuna. Pile this mixture back into the
potato skins, mounding it high (shells will be heaped up almost 3 inches
higher). Sprinkle with Parmesan cheese. Place on baking pan. Bake at 400
degrees for 10 minutes or until potatoes are heated through. Serves 4.

You may cut this recipe in half, but still use one egg.

You may fill potatoes ahead of time. Cover and refrigerate until ready to
bake. Add 3 to 4 tbsp more milk to prevent drying and bake for about 20
minutes if preparing ahead. Stuffed potatoes can also be microwaved for 3
to 4 minutes on full power. Origin: My Great Recipes See card 18.13

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White Chocolate Raspberry Cake

Servings: 10
Ingredients:

1/4 lb White chocolate
6 tb Unsalted butter
6    Eggs
2 tb Sugar
1/4 c  All-purpose flour
2 pt Raspberries

PREHEAT OVEN TO 325F. Melt the chocolate in the top of a double boiler. Cut
the butter into tablespoon pieces, place in the bowl of a mixer and mix
until smooth. Slowly add the melted chocolate until incorporated. Add the
eggs, one at a time, as each one is absorbed. Add the sugar, then the
flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and
smooth the top. Place in the oven and bake for 25 to 30 minutes. When the
cake is cooked, remove from the oven and let cool before removing from the
baking pan. To serve, cut the cake into individual portions and top with
fresh raspberries. Accompany with whipped cream or raspberry sauce, if
desired.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Lime And Cumin Vinaigrette

Servings: 2
Ingredients:

2 tb Fresh lime juice                  1/2 ts Chili powder
1 tb Fresh lemon juice                 1/2 ts Salt
1/2 ts Cumin                             1/3 c  Vegetable oil

In a bowl whisk together the lime juice, the lemon juice, the cumin, the
chili powder, and the salt, add the oil in a stream, whisking, and whisk
the vinaigrette until it is emulsified. Makes about 1/2 cup.

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CHICKEN MARSALA W/ PEPPERS

Servings: 4
Ingredients:

6    Chicken breast; 5-6 Oz.*
Olive oil as needed
1 1/2 c  Marsala Win
1 1/2 c  Fresh mushrooms; thinly slic
1 c  Sweet red pepper; juliened
1 c  Sweet yellow pepper; juliene
1/2 c  Green onions; sliced**
2    Cloves garlic; minced
2 3/4 c  Canned chicken broth
1 tb Lemon juice
1/2 ts Dried oregano
1/2 ts Dried basil
1 ts Salt
Fresh ground black pepper
1 tb Cornstarch
1/4 c  Canned chicken broth
Hot cooked pasta; drained

*Skinned and boned **(both white and green part) 1. Cut chicken into
strips; set aside. Add olive oil to a Dutch oven; place over
medium-high heat until hot. Add chicken strips, and saute until
tender. Remove and set aside. Add wine to Dutch oven, and bring to a
boil. Pour over chicken. 2. Add more olive oil to Dutch oven; heat
until hot. Add mushrooms and next 4 ingredients. Saute until tender.
Add 2-3/4 cups chicken stock and next 5 ingredients. Bring to a boil.
Add reserved chicken mixture and return to a boil. 3. Combine
cornstarch and 1/4 cup chicken stock. Stir into mixture in Dutch
oven. Return to a boil and boil for 1 minute, stirring constantly.
Serve over hot cooked pasta with green salad and plenty of sour dough
bread……………..Or garlic bread.

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HEARTY SPICY SPAGHETTI SAUCE

Servings: 3
Ingredients:

1 tb Olive Oil
2    Onions chopped
4    Crushed garlic cloves or
2    Minced garlic
14 oz Can Tomato sauce
1/2 c  Red wine (optional)
1    Sweet green pepper
1 ts Dried leaf basil
1/2 ts Leaf oregano
1/2 ts Rubbed sage
1/4 ts Dried chilies
1 c  Cooked beef, or
Cooked pork, or
Cooked Chicken

Heat oil in a large saucpan set over medium heat. Add onions and garlic.
Saute for 2 min. Add remaining ingredients. Cover and bring to a boil,
stirring often. Then, reduce heat and simmer, stirring often for at least 5
min.

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