Chicken Satay

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Chicken Satay

Ingredients

1 pound boneless skinless chicken breasts
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tablespoons sliced green onions (with tops)
1 tablespoon grated gingerroot
2 tablespoons dry sherry
2 tablespoons white vinegar

Instructions

Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch

strips. Mix all ingredients except chicken in large glass or plastic bowl.

Add chicken; toss to coat. Cover and refrigerate 2 hours.

Set oven control to broil. Remove chicken from marinade; drain. Reserve

marinade. Thread 2 pieces chicken on each of twelve

10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4

inches from heat about 8 minutes, turning once, until done. Heat marinade

to boiling in 1-quart saucepan; boil 1 minute. Serve with chicken.

Chicken Pot Stickers

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Chicken Pot Stickers

Ingredients

1 1/2 pounds ground chicken
1/2 cup finely chopped red bell pepper (about 1
small)
1/2 cup shredded green cabbage
1/3 cup chopped green onions (about 3 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 egg white
1 (10 ounce) package round wonton skins
2 cups chicken broth
4 teaspoons reduced-sodium soy sauce

Instructions

Mix all ingredients except wonton skins, broth and soy sauce. Brush each

wonton skin with water. Place 1 scant tablespoon chicken mixture on center

of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half

over chicken mixture, pressing pleated edge to unpleated edge. Repeat with

remaining skins and chicken mixture.

Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat.

Cook 12 pot stickers at a time in skillet 3 minutes or until light brown;

turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover

and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has

evaporated. Repeat with remaining pot stickers, broth and soy sauce.

16 servings (3 pot stickers each)

Antipasto Kabobs

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Antipasto Kabobs

Ingredients

8 ea Salami -- casing removed
2 tb Lemon juice -- freshly
Squeeze
8 ea Pepper
pickled
mild -- sm
1 tb Vinegar -- balsamic
2 ea Zucchini -- quarter
Crosswise
1/4 ts Oregano -- dried
16 ea Olives
black -- pitted
1 ea Garlic
clove -- minced
16 ea Tomatoes
cherry -- washed
1/4 ts Salt
Drained
1/4 ts Pepper
fresh ground --
White
1/3 c Oil -- olive

Instructions

Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice

of salami around a small pepper. Thread on skewer. Thread on a piece of

zucchini, an olive, a tomato, then another olive and another tomato. Repeat

with the remaining skewers. Set kabobs aside.

Light the coals. Mix remaining ingredients for dressing. Brush kabobs

with dressing. When coals are hot, set kabobs on grill rack about 4 to 6

inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or

twice as needed. Food should be hot and beginning to char.

Transfer kabobs to serving dish.

Andouille in Comforting Barbecue Sauce

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Andouille in Comforting Barbecue Sauce

Ingredients

4 c Onions
finely chopped
1 c Celery
finely chopped
1 c Bell pepper
finely chopped
1 c Parsley
finely chopped
1 c Peanut oil
1 T Garlic
finely chopped
3 c Steak sauce
1/2 c Louisiana hot sauce OR
3 c Ketchup
2 T Cayenne pepper
3 t Salt
to taste
1 c Southern Comfort Liquor
1 lb Andouille sausage

Instructions

Sauté onions, celery, bell pepper, and parsley in peanut oil until the

onions are clear or tender. Add garlic and cook a little longer. Add

steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern

Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes

about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1

lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup

sauce. Heat well on stove or in a chafing dish. Serve with small pieces

of French bread or use teethpicks to spear andouille. You will need plenty

of napkins, also, too. "Other smoked sausages may be used, but we like

andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ."

Anchor Bar Buffalo Wings

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Anchor Bar Buffalo Wings

Ingredients

** the sauce **
6 tb Louisiana hot sauce; (3 oz.)
1/2 Margarine; not butter!
1 tb White vinegar
1/8 ts Celery seed
1/8 ts Cayenne pepper; to 1/4 tsp
1/4 ts Red pepper
1/8 ts Garlic salt
1 ds Black pepper
1/4 ts Worcestershire sauce
1 ts Tabasco sauce; to 2 tsp
Carrot and celery sticks
Marie's bleu cheese dressing

Instructions

This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in

Buffalo.

The Sauce This makes enough for about 30 "wingettes". Mix all the

ingredients in a small sauce pan over low heat until the margarine is

completely melted. Sti occasionally.

The Wings Fry the wings in a deep fryer set at 375 °F., using

vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain

the wings for wings have been fried, pour the sauce over them, cover the

bowl, and shake to completely coat the wings. They can be eaten now, or you

can put them o for a few minutes to get an extra-crispy coating. Serve with

carrot and cel beer (Genee Cream Ale is traditional). ** (FRANK'S, now

Durkee's)

Ambrosia Rose

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Ambrosia Rose

Ingredients

4 Grapefruit
1 Pineapple
1/2 c Sugar (or more to taste)
Nutmeg
6 Oranges
1 pt Strawberries
Shredded coconut
1/2 c White or rose' wine

Instructions

Dice pinepple; cut grapefruit and oranges in sections. Wash berries and

remove stems; add to fruits. Add sugar and let steep for several hours in

refrigerator. Before serving, add wine. Sprinkle with shredded coconut

and nutmeg.

The Sauce This makes enough for about 30 "wingettes". Mix all the

ingredients in a small sauce pan over low heat until the margarine is

completely melted. Sti occasionally.

The Wings Fry the wings in a deep fryer set at 375 °F., using

vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain

the wings for wings have been fried, pour the sauce over them, cover the

bowl, and shake to completely coat the wings. They can be eaten now, or you

can put them o for a few minutes to get an extra-crispy coating. Serve with

carrot and cel beer (Genee Cream Ale is traditional). ** (FRANK'S, now

Durkee's)

Almond Mushroom Pate

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Almond Mushroom Pate

Ingredients

2 tb Margarine
1 x Sm Onion
chopped (1/4 c)
1 x Clove garlic
minced
1 1/2 c Sliced Mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched Whole Almonds(6 oz)
1 tb Lemon juice
2 ts Soy Sauce
1 ds White Pepper
2 tb Cream Cheese
opt. *

Instructions

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped

almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,

optional

In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Sauté

until tender but not browned. Add tarragon, stir until it is softened.

Pour mixture into a bowl of food processor. Add remaining ingredients.

Process until mixture is smooth. Add cheese if you prefer a more spreadable

consistency. Spoon into a serving bowl. Top with garnish of your choice.

Makes 1 1/2 cups.

People who do not like ordinary pate seem to love this one. Vary the herbs

and substitute the vegetables as you wish. Serve with water crackers, thick

slices of crusty French bread, thin slices of whole wheat bread, or

unsalted whole wheat crackers. May be frozen. VARIATIONS: ~ Substitute

other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 t

fennel for the tarragon and 1 c whole pecans for

the almonds ~ vary the flavor by using other seasonings such as basil,

oregano,

dillweed, curry powder, or nutmeg.

Almond Fried Shrimp

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Almond Fried Shrimp

Ingredients

1 c All purpose flour
1 pn Salt
2 c Milk
4 ea Eggs
12 ea Uncooked jumbo shrimp
1 1/2 c Sliced almonds (5 oz)
6 c Vegetable oil

Instructions

Peel, devein and butterfly shrimp, leaving tails intact. Line large baking

sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk

and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake

off excess. Dip shrimp (not tails) in milk mixture. Press almonds over

shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails

up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up

to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~.

Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook

until deep golden brown, about 3 minutes. Transfer to paper towels using

slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail

sauce, tartar sauce and lemon wedges.

Almirah Boscotakia (Salty Biscuits)

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Almirah Boscotakia (Salty Biscuits)

Ingredients

3 c Flour
3 ts Baking powder
1 ts Coarse salt
1/2 c Kefalotiri cheese
grated
1/3 c Sweet butter or shortening
1 c Milk

Instructions

Sift dry ingreds. into bowl. Add butter (or shortening) and work butter

into flour with fingertips until mixture resembles coarse crumbs. Add

cheese and milk, and work the whole together (dough will be soft). Lightly

flour a marble-top table (or bread board) and your rolling pin.

Roll out dough about 1/4 to 1/2" thick.

Using small biscuit cutter (floured), cut dough into round shapes about

1 1/2" in diameter. Place on lightly greased (or buttered) baking sheet in

preheated 375 F. oven for abt. 15 min., or until golden brown.

Makes about 36 appetizer size biscuits.

All-American Egg Rolls

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All-American Egg Rolls

Ingredients

1 qt Cooking oil
15 ea Cloves fresh garlic
peeled
1/2 c Real mayonnaise
1/2 c Softened cream cheese
2 tb Prepared mustard
4 ea Polish sausages
1 Egg
1/4 ts Milk
8 lg Egg roll wrappers
Chopped parsely

Instructions

Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic,

mayonnaise, cheese, and mustard in blender until smooth. Remove from

blender. Cut each Polish sausage into two shorter halves and score

lengthwise. Beat egg and milk with fork until smooth. Place each sausage

half at end of egg roll wrapper, add a dollop of mustard sauce and roll

sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until

lightly browned on all sides. Garnish with chopped parsley and serve with

extra mustard sauce.