Topping:
Heat the butter or oil in a small skillet.
Using a food processor or blender,
It refrigerates well.
Credit to be given to the Moosewood Cookbook by Mollie Katzen.
RECIPES FOR
MAY 1999
POLLO RELLENO
6 medium boneless chicken breast
2 ounce Monterey jack, cut in strips
1/3 cup cornmeal
2 tablespoon snipped cilantro
1/2 package taco seasoning mix
1/4 teaspoon black pepper
1 beaten egg
1/4 teaspoon red pepper
4 ounce can whole green chilies, cut lengthwise
8 ounce bottle green or red taco sauce
2 ounce Monterey jack
Rinse chicken; pat dry.
Place each breast half between 2 pieces of plastic wrap.
Pound chicken with a meat mallet to 1/8" thickness.
Remove plastic.
In a bowl combine cornmeal and seasoning mix.
Place egg in another bowl.
For each roll, place 1 chili pepper on a chicken piece.
Place 1 cheese strip atop chili pepper near one edge.
Sprinkle with some of the cilantro and peppers.
Fold in sides of chicken.
Roll up, starting from edge with cheese.
Repeat to make 6 rolls.
Dip rolls into egg, then into cornmeal mixture.
Place rolls, seam down, in a shallow baking pan.
Bake, uncovered, in a 375°F oven for 25-30 min.
Heat taco sauce.
Sprinkle chicken with cheese;
serve with sauce.
Garnish with chopped tomato and cilantro.
from Kathy's Kookbook
ref:5/2/99
HAWAIIAN CAKE
Yellow cake mix
Vanilla instant pudding mix
8 ounces cream cheese
1-8 ounce tub cool whip
Coconut, Cherries, Nuts, Crushed Pineapple
Make cake on cookie sheet.
Mix 1 cup milk, pudding, cream cheese & cool whip.
Spread on cooled cake.
Top with cherries, nuts, pineapple and coconut.
From the Archives of my Aunt Mary
Sandisfield, MA
ref:5/9/99
STRAWBERRY SALAD
2 cup boiling water
3 small packages strawberry jello
1 1/2 up cold water
1 package frozen strawberries
1 can medium crushed pineapple (do not drain)
3 mashed bananas
1 pint sour cream
Combine everything above except sour cream.
Put 1/2 mixture in mold and chill;
when firm spread with sour cream.
Then add remaining mixture and chill.
Thanks to my Aunt Theresa
Greenwich, CT
ref:5/16/99
Go To Top
GINGERED CARROT SOUP
2# carrots
4 cups water
1 tablespoon butter or oil
1 1/2 cup chopped onion
2 med. cloves garlic minced
2 tablespoon fresh grated ginger
1 1/2 teaspoon salt
1/4 teaspoon each:
cumin, ground fennel.
cinnamon, allspice & dried mint
3 to 4 tablespoons fresh lemon juice
1 cup lightly toasted cashews
(optional: buttermilk to drizzle on top)
Peel, trim and cut carrots
into 1" pieces & bring to boil,
then simmer until tender
(about 10-15 minutes)
Add onions and
saute over med. heat 5 minutes.
Add garlic, ginger, salt and spices.
Turn heat to low
and saute 8 - 10 minutes.
Stir in lemon juice.
puree everything together
including the cashews.
It's easier to do this in batches.
Transfer the puree to a kettle and heat gently
just before serving - or - do
as I did and use a microwave to heat it up.
Thanks Mr. Bill
Sarasota, FL
ref:5/23/99
PEANUT BUTTER CREAM PIE
1 pkg (8 ounces cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup creamy peanut butter
6 tablespoons milk
1 carton (8 ounces frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts
In a mixing bowl, beat cream cheese until fluffy.
Add sugar and peanut butter; mix well.
Gradually add the milk.
Fold in whipped topping;
spoon into the crust.
Sprinkle with peanuts.
Chill overnight.
Yield: 6-8 servings
Thanks to:
A Taste of Home
Jesse and Anne Foust
Bluefield, West Virginia
ref:5/30/99
