Recipes Included On This Page Chocolate Truffles #3 Coconut Macaroons #2 Corned Beef Luncheon Casserole Crispy Zucchini Coins Curried Honey-Orange Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chocolate Truffles #3 Recipe By : Gifts In Good Taste Serving Size : 36 Preparation Time :4:00 Categories : Volume 4, Jan. '99 Candies Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces German chocolate 2/3 cup heavy cream 1 1/2 tablespoons liqueur 2 tablespoons unsalted butter -- room temperature 3 tablespoons cocoa -- up to 4 tablespoons In double boiler, melt chocolate until smooth. In separate pan, warm cream over medium high heat until it boils. CONTINUE STIRRING CHOCOLATE WHILE CREAM HEATS. As soon as cream reaches boiling point, remove and pour into chocolate. Stir until smooth. Stir in liqueur. Cut butter into slivers and drop onto chocolate mixture. Whisk into chocolate until butter disappears. Refrigerate mixture 3-4 hours or until easily handled. Form chocolate mixture into balls, and roll in cocoa. Posted on FareShare 1-99 by Aleeda Crawley <arc63@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Macaroons #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coconut Cookies Desserts Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups shredded coconut 3 egg whites 2 tsp. vanilla 1 pinch salt 1 cup sugar 1 tsp. flour Mix all ingredients well and mound into little hay stacks, about 1 1/2 tsp worth. On parchment lined baking sheets. Bake at 350 degrees 15 - 17 min. until golden brown. Cool completely on the parchment paper before transferring to an airtight container. These will last 2-3 days in the container...but we didn't really check that out, since they were gone in about an hour! Posted on FareShare 1-99 by Angenene <*JTS13@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corned Beef Luncheon Casserole Recipe By : Old Standby - Source Unknown Serving Size : 6 Preparation Time :0:00 Categories : Beef Cheese Main Dishes Onions Pasta/Noodles Peppers Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Cheddar cheese soup 1/3 cup milk 1 teaspoon Worcestershire sauce 1 teaspoon chili powder 1 12 ounce can corned beef -- broken 2 cups unsalted cooked rice or noodles 1 medium onion -- chopped 1 medium green bell pepper -- chopped Preheat oven to 375°. In large bowl, combine soup, milk, Worcestershire sauce and chili powder. Add corned beef, rice or noodles, green pepper and onion. Stir gently to mix. Pour into casserole. Bake at 375° for 20-25 minutes. MC formatting and posted on FareShare 1-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Zucchini Coins Recipe By : Cooking Light Magazine, October 1997 Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Volume 4, Jan. '99 Carrots Cheese Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup italian-seasoned breadcrumbs 3 tablespoons grated parmesan cheese 1/4 teaspoon pepper 3 cups thinly sliced zucchini --about 1 pound 2 egg whites -- lightly beaten cooking spray 1. Preheat oven to 450 oF. 2. Combine first 3 ingredients; stir well. 3. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 oF for 20 minutes. Turn zucchini over; bake an additional 15 minutes or until outside is crispy and browned. Yield : 4 serving. Cooking Light Magazine, October 1997 Posted on FareShare 1-99 by Iara <BNLIMPEX@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Honey-Orange Chicken - Tyson Recipe By : Tyson Foods : Food Service (1999) Serving Size : 12 Preparation Time :2:00 Categories : Chicken Main Dishes Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken thighs -- still frozen 2 tablespoons Peanut oil ---Curried Honey-Orange Sauce--- 1/3 cup Dry sherry 1/3 cup Orange marmalade 1/3 cup fresh Orange juice 1/3 cup Honey 2 teaspoons Curry powder -- more or less 2 teaspoons Salt 1/2 teaspoon coarsely ground Black pepper 1/4 teaspoon Crushed red pepper --- Additions --- 1 1/4 pounds Sugar snap peas -- thawed and drained 2 1/2 cups Mandarin oranges: canned -- drained 1/3 cup sliced green onions A blend of tastes from the Orient. This pan-Asian dish combines the tart-sweet heat of China with the deep-flavored curries of India; cooked with snow peas and mandarin oranges and served with fried rice. PANTRY : Tyson Tastybird thighs; fast frozen, bone-in, skin on. <http://www.tyson.com/> Recipe may be scaled (4th or 4X). 1. Heat oil in skillet. Brown thighs, skin side down, over medium heat for 5 to 7 minutes or until golden and most of the fat has rendered. Turn and cook an additional 5 to 7 minutes. Arrange thighs in single layer in baking pan(s). 2. Combine next 8 ingredients in bowl. Stir well. Pour over thighs. Bake, uncovered, in preheated conventional oven at 350F for 50 to 60 minutes or until thoroughly cooked. Baste once with pan liquid during cooking. Remove from oven. 3. Remove thighs from pan(s). Keep warm. Pour sauce into a saucepan and cook over high heat for 20 to 30 minutes or until liquid is reduced by half. Keep warm. 4. Add remaining ingredients to thighs. Toss gently. Keep warm. 5. To serve, plate thigh and vegetables. Drizzle with 1 tablespoon sauce. SERVES 12. THIGHS WITH SKIN 3.5 ounces chicken plus 2.5 ounces vegetables plus .5 ounce sauce: Calories: 359; Carbohydrate: 24.8 g; Protein: 19.6 g; Sodium: 484 mg; Fat: 20.3 g. VARIATION : *Substitute chicken Tenderloins. Fast. Simply drizzle with Curried Honey-Orange Sauce and garnish with minced green onions. *As part of an Asian-themed meal/buffet, menu Curried Honey-Orange Chicken with fried rice, chow mein, stir-fried vegetables, and green salad tossed with a commercially prepared Oriental dressing. Trim time by thawing thighs first. Posted on FareShare 1-99 by <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 4085 4373 0 0 161 0 0 0 0 0 0 0 0 0

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