Recipes Included On This Page Chicken Creole Chicken Gumbo Soup Chicken Panang Curry Chicken Wings Pacifica (Mcclary)  Chile Rellenos with Spicy Shrimp  Chocolate Bars Diabetic Chocolate Crunch Cups Chocolate Fudge Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken Creole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dishes Tomatoes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole chicken breasts -- skinned and boned 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon oil Sauce: 3 tablespoons oil 1 cup finely chopped onion 1/2 cup finely chopped/sliced celery 1/2 cup finely diced green pepper (or to taste) 1 can peeled -- (14 1/2 oz.) chopped tomatoes 1/2 cup water 1/2 teaspoon salt -- dash of cayenne pepper 1 bay leaf 1 teaspoon cornstarch 1 tablespoon cold water This is a great recipe. I don't remember where i got it from but I have been fixing this for years. Everyone that has come over for dinner when I fix this wants the recipe. Cut chicken into bite size pieces and toss with salt and pepper. In a large skillet, heat oil. Add chicken and cook over medium-high heat about 5 minutes, or until chicken is opaque on all sides stir frequently. Remove chicken and juices, and set aside. In same skillet, heat oil. Add onion, celery, green pepper and garlic and saute' until vegetables are tender. Stir in tomatoes and their liquid. Stir in 1/2 cup water, salt, cayenne pepper and bay leaf. Bring to a boil. Cover and simmer over low to medium heat for about 10 to 15 minutes. Stir in chicken and juices. Blend together the cornstarch and water and stir into the pot. Cook uncovered over low heat 15 -20 minutes or til chicken is done and tender. Note: You can double this if u have a bigger crowd. I also use the same recipe and submitted 1-2 lbs of shrimp for a terrific shrimp creole! Serves 4. Submitted to Fareshare 10-98 by Denise Borne - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Gumbo Soup Recipe By : Doris Jehle Serving Size : 1 Preparation Time :0:00 Categories : Chicken Soups Tomatoes Vegetables Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine 1/3 cup green pepper -- chopped 1 medium onion -- diced 1 stalk celery -- sliced 1 quart chicken or turkey broth 1 cup canned tomatoes 1 cup leftover turkey or chicken -- cubed (opt.) 1 teaspoon salt -- optional 1/2 teaspoon pepper 1/3 cup uncooked rice 1 cup cooked okra -- sliced 2 tablespoons chopped parsley In large saucepan brown green pepper, onion and celery in butter until tender, not brown. Add remaining ingredients. Simmer for 20 minutes until rice is tender. I don't think amounts are very important. I think I had more tomato than called for in this recipe. MC formatting and posted on FareShare 10/3/98 by bobbi744@acd.net ICQ#2099532 NOTES : I omitted the margarine and just added all the vegetables to the chicken broth. I made these changes: I added 1 cup frozen corn kernels and a few dashes of hot pepper sauce. DELICIOUS!! - - - - - - - - - - - - - - - - - - Place the stuffed peppers, incision side up, in a medium pan. Add the wine and place pan on the oven's lower rack. Bake until the center is hot, about 15 to 20 minutes, and remove. Meanwhile, prepare the sauces. In a small bowl, mix the sour cream and the remaining tablespoon of lime juice. Season with salt to taste. In a small pan, warm the pureed red pepper. To serve: Spoon the pureed pepper sauce onto the center of the serving plates. Carefully place a stuffed pepper onto the sauce, incision side down or to the side. Spoon a dollop of sour cream on top and sprinkle cilantro sprigs across the sour cream and sauce. Serve immediately Posted on FareShare 10-2-98 byGordon, Acapulco, AcaGordie - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bars Diabetic Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Desserts Bars Chocolate Diabetic And Special Diets Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-purpose flour 1 cup Sugar 1/2 cup Cocoa 1 teaspoon Baking soda Dry substitute equal to 1/3 1 Cup sugar 1/2 teaspoon Cinnamon 1/2 teaspoon Salt 1 cup Margarine (2 Sticks) -- at Room temperature 2 large Eggs 2 teaspoons Vanilla 1/2 cup Semisweet chocolate chips Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11" by 15" jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardened. Cut as marked. (Might be a good idea to cut even more sugar out of this.) Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123 Low-sodium diets: Omit salt. Use salt-free margarine. Desserts for Diabetic by Mabel Cavaiani, R.D. Brought to you and yours by Nancy O'Brion and her Meal-Master Posted on FareShare 10-98 by Bright - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Crunch Cups Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chocolate Diabetic And Special Diets Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Crisp rice cereal 1 tablespoon Margarine -- melted 1 tablespoon Butter melted Sugar substitute equivalent -- to 2 ts sugar 1 3/4 cups Skim milk 1 package (1.4 oz) sugar-free instant -- pudding & pie filling In small bowl, combine all crust ingredients; toss gently to coat. Divide mixture evenly among 4 ungreased 6-oz custard cups; press to bottom and up sides of cups. Freeze while preparing filling. In another small bowl, combine milk and pudding mix. Beat until well blended; cover and refrigerate 5 minutes or until serving time. Just before crusts. Just before serving spoon pudding into frozen crusts. If desired garnish each serving with banana slices or a fresh strawberry. Store in refrigerator. 4 servings. Food exchanges per serving: 1 STARCH EXCHANGE + 1/2 SKIM MILK EXCHANGE + 1/2 FAT EXCHANGE; CAL: 140; PRO: 5g; CAR: 21g; FAT: 4g; CHO: 2mg: SOD: 520mg; POT: 190mg; Posted on FareShare 10-98 by Bright - - - - - - - - - - - - - - - - - - * Exported From Mastercook *     Chocolate Fudge Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Candies Chocolate Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg Jello chocolate fudge pudding --6 oz)    3/4 cup sugar    3/4 cup light brown sugar firmly packed    1/2 cup milk   3 tbsp butter Combine pudding, sugars and milk in saucepan. Blend well. Cook and stir over low heat until sugar is completely dissolved. Continue cooking without stirring until mixture comes to a full boil. Boil 3 minutes. Remove from heat; add butter. Immediately beat until mixture is thickened and loses its gloss, about 12 minutes. Pour into greased 9x5x3-inch pan. Chill. Cut into squares. Makes about 36 pieces. Posted on FareShare 10-98 by Cathy Crane   - - - - - - - - - - - - - - - - - -

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