Recipes Included On This Page Waldorf Astoria Red Velvet Cake with White Velvet Icing White Chicken Chili Whole Wheat Potato Rolls Wrap - Roman Wrap Wrap - Santa Fean Wrap Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Waldorf Astoria Red Velvet Cake with White Velvet Icing Recipe By : Talk About Good! Serving Size : 8 Preparation Time :0:40 Categories : Cakes Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lard 1 1/2 cans sugar 2 large eggs 2 ounces red food coloring -- preferably 2 ounces water 2 tablespoons cocoa 1 cup buttermilk 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon vinegar 1 tablespoon baking soda 2 1/2 cups all-purpose flour -- White Lily White Velvet Icing 6 tablespoons flour 1 cup butter 1 1/2 cups milk 1 1/2 cups granulated sugar 1 1/2 teaspoons vanilla Grease and flour 2 8 inch round pans. Cream shortening and sugar until fluffy. Add eggs; blend well. Make a paste of cocoa and food coloring. Add to sugar and egg mixture. Sift flour and salt together into mixture. Then add, one at a time, the following ingredients: buttermilk, vanilla, water, and soda. Blend well, stir in vinegar. Do not beat hard, just mix! Bake at 350 for 20-30 minutes, then test with fork or toothpick (will come out clean). Do NOT double this recipe. Make each batch individually. White Velvet Icing: Mix flour and milk over low heat until thickened. Stir constantly until cool. Cream sugar, vanilla, butter until fluffy. Add to mixture. Beat well, at least 10 minutes. Spread between layers, and on top. Contributed to FareShare by arc63 (Aleeda Crawley) 3/12/99 Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * WHITE CHICKEN CHILI Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Chili Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 5 boneless -- skinless, chicken breasts, washed, patted dry, cut into small cubes (5 to 6) 1 large onion -- peeled, chopped 2 cloves garlic -- peeled, chopped 1/2 green bell pepper -- chopped, optional 2 tablespoons chili powder 2 teaspoons ground cumin 5 cups chicken broth 1 jar favorite thick and chunky salsa (16 ounce) or more to taste 1 jar Great Northern beans with liquid -- (32 ounce) 1/2 pound white cheddar cheese -- cubed or shredded (1/2 to 3/4) In a large soup pot, heat the olive oil over medium heat. Add the chicken pieces and saute until tender. Add the onion, garlic and pepper. Continue cooking until the onions are translucent. Add the chili powder and cumin. Add the broth and bring almost to a boil. Reduce the heat and simmer uncovered for 15 to 20 minutes. Add the salsa and all but 1 cup of the beans, mix gently and bring to a simmer. Mash the reserved 1 cup of beans and add to the mixture. Add the cheese and stir until it is melted. If chili is too thick, add additional broth. Serve with or over rice with more salsa and, if desired, sour cream. Makes about 18 cups; analysis per 1-cup serving. Cook's note: A whole boiled chicken with bones and skin removed can be substituted for the chicken breast. The meat can be shredded or chopped. From Amy Forrest's "Family Favorites Cookbook" family cookbook Submitted to FareShare by AcaGordon - gordon@gro2.telmex.com.mx Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : gordon@gro2.telmex.com.mx * Exported from MasterCook * Whole Wheat Potato Rolls Recipe By : B. Smiths Entertaining & Cooking for Friends Serving Size : 6 Preparation Time :2:15 Categories : Breads Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large potato -- peeled, cubed 4 teaspoons active baker's yeast 1 tablespoon sugar 2 3/4 cups all-purpose flour 2 1/4 cups whole-wheat flour 1 1/2 teaspoons salt 2/3 cup milk -- warmed 2 large eggs -- lightly beaten 2 tablespoons unsalted butter -- melted Cook potato in boiling salted water until tender. Drain, reserving 1/4 cup of the cooking liquid, and mash potato well. Set aside. Cool reserved potato cooking liquid to between 105 and 115F. Then stir the yeast and sugar into the liquid and let mixture stand until it is frothy (about 10 minutes). Meanwhile, stir the flours and salt together in a large bowl. In a large mixing bowl, stir together the yeast mixture, warm milk, eggs, melted butter, and mashed potato. Add 3 cups of the flour mixture and beat for 5 minutes until very smooth. Gradually add more of the flour mixture to form a dough. Turn the dough out onto a floured surface, and gradually knead in the remaining flour. Continue to knead the dough until it is smooth. It should be soft but not sticky. If necessary add more flour, 1 tablespoon at a time. Place dough in large greased bowl, and turn it over once to coat the top with grease. Cover bowl loosely with greased plastic wrap, and let the dough rise in a warm place for 1 hour or until it has doubled in size. Grease 12 large muffin cups. Punch the dough down and divide it into 12 pieces. Shape them into smooth rounds and place them in the muffin cups (or divide into 3 for cloverleaf rolls). Cover as before, and let rise in warm place for 30 minutes or until doubled in size. Meanwhile, preheat the oven to 400F. Bake rolls 15-20 minutes, until they are golden on top and sound hollow when tapped on the bottom. Transfer them to wire rack to cool completely. Makes 12 rolls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wrap - Roman Wrap Recipe By : Best of Midwest Market/Dairy Council, Wisconsin Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Wraps Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 flour tortilla -- 6-inch 1/2 cup Wisconsin Cheese with salami 1/4 cup zucchini squash -- diced 1 1/2 tablespoons fresh oregano -- minced 1/4 cup tomato -- chopped 1/4 cup lettuce -- finely shredded 1 teaspoon Italian salad dressing 4 fresh basil leaves -- optional 1/2 teaspoon dried oregano may be substituted for fresh. Spread the Wisconsin Cheese with salami evenly over the tortilla, leaving a little space around the edge. Sprinkle squash, oregano, and tomato evenly over the tortilla. Spread the lettuce evenly on top. Dribble salad dressing over all. Top with basil leaves. Roll up and put on plate, seam-side down. Eat immediately or refrigerate. Makes 1 wrap. Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com> Cooking Information Center and Recipe Exchange Group (REG) http://home.inreach.com/sherilyn/cic.htm Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wrap - Santa Fean Wrap Recipe By : Best of Midwest Market/Dairy Council, Wisconsin Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Wraps Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 flour tortilla -- 6-inch 2 tablespoons refried beans -- canned 1/4 cup cooked chicken breast -- shredded 1/2 cup Wisconsin Monterey Jack Cheese with salsa or jalapenos 1/4 cup lettuce -- thinly shredded 1/8 cup corn 1 tablespoon cilantro -- minced 1 tablespoon favorite tomato-based salsa 1 tablespoon sour cream Wisconsin Cheddar may be substituted for Jack. Spread the tortilla with the refried beans, leaving a little room around the edge. Sprinkle the shredded chicken and cheese over the beans. Layer the shredded lettuce over this. Sprinkle the corn and cilantro over the lettuce. In a small bowl, mix the salsa and sour cream. Pour this mixture evenly over the tortilla. Roll up, placing on plate, seam-side down. Chill at least 1 hour to blend flavors before eating. Makes 1 wrap. Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com> Cooking Information Center and Recipe Exchange Group (REG) http://home.inreach.com/sherilyn/cic.htm Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - -

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