Subject: Collection (2) Broiled Chicken
From: [email-masked]
Date: 5 Oct 1999 00:05:57 GMT
Newsgroups: rec.food.recipes

BROILED BALANESE CHICKEN 
BROILED CHICKEN (MALAY) 

BROILED BALANESE CHICKEN 

1 chicken about 2 lbs., cut into pieces and rub with salt and pepper 
1 tsp. salt 
2 tsp. pepper 
4 Tbsp. oil 
1 large onion 
2 cloves garlic 
3 red chilies 
1 thumb size ginger 
2 Tbsp. tomato paste 
1 Tbsp. sugar 
1 Tbsp. black soy sauce 
1 stalk lemon grass, bruised or grated lemon rind 
2 Tbsp. lime or lemon juice 

Fry chicken pieces in oil until golden brown. Remove and place on a rack. Pound 
together onion. chilies, garlic and ginger, fry them in remaining oil until 
fragrant. Mix it with tomato paste, sugar and soy sauce and marinate chicken 
pieces in mixture for an hour. Broil chicken on rack, basting frequently with 
marinade and bruised lemon grass. Broil for 25 minutes, turning over once and 
squeeze lemon juice over before serving. 

BROILED CHICKEN (MALAY) 

2 chickens each about 2 lbs., cut into 4 parts 
1 tsp. salt 
1/2 can of coconut milk 
2 bay leaves 
2 tsp. salt 
1 tsp. sugar 
SPICES: 
1 Tbsp. shredded ginger 
4 cloves garlic 
1 large onion 
5 dried chilies, soaked until soft 
1 tsp. turmeric powder 

Pound spices until fine and set aside. Rub chicken with salt and set aside. Mix 
coconut milk with 1 cup of water, add spices then bring to a boil. Add chicken 
pieces and simmer for 10 minutes. Remove chicken and place on a broiling rack. 
Broil for 10 minutes on each side basting with gravy. 

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the FAQ posted each week.  Recipes/requests
go to [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!attmt1!ip.att.net!cyclone2.tampabay.rr.com!cyclone-southeast.rr.com!news.rr.com!news-southeast.rr.com!news1.usf.edu!hammer.uoregon.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail
From: [email-masked]
Newsgroups: rec.food.recipes
Subject: Collection (5) Chicken
Followup-To: rec.food.cooking
Date: 5 Oct 1999 00:19:59 GMT
Organization: @Home.com
Lines: 131
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: "Neris" <[email-masked]>
NNTP-Posting-Host: inago.swcp.com
Originator: [email-masked] (Patricia Hill)
Xref: swen.emba.uvm.edu rec.food.recipes:36217

CHICKEN DELIGHT 
CHICKEN FRITADA 
CHICKEN IN OYSTER SAUCE 
CHICKEN IN TOMATO GRAVY 
CHICKEN KURMAH 

CHICKEN DELIGHT 

4 to 5 lbs. stewing chicken 
Salt to taste 
12 whole black pepper 
1 bay leaf 
1 large onion, quartered 
1 stalk of celery, sliced 
Boiling water 
1 large onion, thinly sliced 
3 Tbsp. butter 
1 cup uncooked rice 
1 cup sliced mushrooms 
1 cup whipping cream 

Put chicken in large pot, add salt, pepper, bay leaf, quartered onion and 
celery. Cover with boiling water and simmer for 2 to 3 hours until chicken is 
tender. Let it cool in the broth. 
Remove chicken and boned. Put chicken in casserole cover with saute onions, rice
and chicken broth. Cover the pan and bake for 45 minutes. Pour cream and 
mushrooms on top and bake covered for 30 minutes more. Do not stir 
at any time. 

CHICKEN FRITADA 

3 lbs. chicken, cut into pieces 
2 Tbsp. oil 
5 cloves garlic, crushed 
1 onion, diced 
2 ripe tomatoes, peeled and diced 
1 tsp. salt 
1/2 pepper 
1 cup water 
1 lb. new potatoes, peeled and quartered 
1 red pepper, diced 
1 green pepper, diced 

Heat oil and fry garlic and onion. Add chicken and fry until brown. Add 
tomatoes, salt, pepper and water. Simmer for 20 minutes. Add potatoes and simmer
for 10 minutes, then add red and green peppers and finish cooking. 

CHICKEN IN OYSTER SAUCE 

2 cups water 
1 lb. chicken breast 
4 cloves 
5 in. piece of cinnamon 
3 Tbsp. honey 
2 Tbsp. oyster sauce 
1 tsp. salt 
2 Tbsp. shredded ginger 

Put chicken in water with cloves and cinnamon and simmer for 10 minutes. turn of
heat and allow chicken to finish cooking in residual heat. remove chicken and 
cool before cutting into slices. mix honey and oyster sauce, s
alt, ginger and heat over gentle flame. put cut chicken on top of shredded 
lettuce and pour sauce over. this dish can also be served chilled as part of a 
combination cold dish. 

CHICKEN IN TOMATO GRAVY 

1 chicken, cut into pieces 
4 Tbsp. oil 
3 Tbsp. tomato sauce 
4 red Italian tomatoes 
3 green chilies, seed and cut lengthwise 
1 tsp. salt 
1 tsp. sugar 
1 Tbsp. lime juice 
1/2 can of coconut juice 
SPICES: 
1 onion 
6 almonds 
3 red chilies 
1/2 tsp. pepper 

Blend spices until fine. Heat oil and fry chicken until brown. Remove chicken 
and fry spices for 2 minutes. Add tomato sauce, tomatoes, chilies, salt, sugar 
and lime juice and stir for 3 minutes. Add chicken, coconut juice and simmer for
20 minutes or until liquid is reduced to a thick gravy. 

CHICKEN KURMAH 

1/2 can of coconut milk 
1 1/2 cups water 
1 cup evaporated milk 
1 Tbsp. lime juice 
1 chicken, about 2 lbs. 
1 tsp. salt 
3 Tbsp. cooking oil 
1 onion, sliced finely 
2 Tbsp. shredded ginger 
1 tsp. cinnamon powder 
1/2 tsp. clove powder 
4 whole cardamoms 
1/4 tsp. grated lemon rind 
SPICES: 
4 Tbsp. kumah powder 
2 cloves garlic 
10 almonds 
2 tsp. coriander powder 
1 tsp. cumin powder 
1 tsp. aniseed powder 
1 tsp. pepper 

Mix coconut milk with evaporated milk. Squeeze lime juice into  mixture and let 
it curdle for 10 minutes. Cut chicken into large  pieces.  Heat oil and fry 
onion, ginger, cinnamon, cloves, cardamom and  lemon rind for 2 minutes. Add 
KURMAH powder and fry until  fragrant. Sprinkle a little water in spice if 
mixture is too dry.  Add chicken and fry well for 3 minutes, add milk mixture 
and salt  and simmer for 30 minutes. Serve with crusty French bread.  
--
~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the FAQ posted each week.  Recipes/requests
go to [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.harvard.edu!purdue!mozo.cc.purdue.edu!HSNX.callatg.com!logbridge.uoregon.edu!newsfeed.stanford.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail
From: [email-masked]
Newsgroups: rec.food.recipes
Subject: Delicious Chicken Feet
Followup-To: rec.food.cooking
Date: 5 Oct 1999 00:16:08 GMT
Organization: @Home.com
Lines: 24
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: "Neris" <[email-masked]>
NNTP-Posting-Host: inago.swcp.com
Originator: [email-masked] (Patricia Hill)
Xref: swen.emba.uvm.edu rec.food.recipes:36218

CHICKEN FEET 

12 feet, declawed and skinned 
3 Tbsp. dark soy sauce 
2 Tbsp. rice wine 
3 slices ginger 
3 green onions 
1 Tbsp. barbecue sauce 
1 tsp. sugar 
1 star anise 
1 piece orange peel 
1/4 tsp. pepper 
1 pint water 

Combine all ingredients and simmer for 1 1/2 hours. 

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the FAQ posted each week.  Recipes/requests
go to [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: [email-masked]
Newsgroups: rec.food.recipes
Subject: Collection (5) Chicken
Followup-To: rec.food.cooking
Date: 4 Oct 1999 18:52:48 -0600
Organization: @Home.com
Lines: 131
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: "Neris" <[email-masked]>
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36221

CHICKEN DELIGHT 
CHICKEN FRITADA 
CHICKEN IN OYSTER SAUCE 
CHICKEN IN TOMATO GRAVY 
CHICKEN KURMAH 

CHICKEN DELIGHT 

4 to 5 lbs. stewing chicken 
Salt to taste 
12 whole black pepper 
1 bay leaf 
1 large onion, quartered 
1 stalk of celery, sliced 
Boiling water 
1 large onion, thinly sliced 
3 Tbsp. butter 
1 cup uncooked rice 
1 cup sliced mushrooms 
1 cup whipping cream 

Put chicken in large pot, add salt, pepper, bay leaf, quartered onion and 
celery. Cover with boiling water and simmer for 2 to 3 hours until chicken is 
tender. Let it cool in the broth. 
Remove chicken and boned. Put chicken in casserole cover with saute onions, rice
and chicken broth. Cover the pan and bake for 45 minutes. Pour cream and 
mushrooms on top and bake covered for 30 minutes more. Do not stir 
at any time. 

CHICKEN FRITADA 

3 lbs. chicken, cut into pieces 
2 Tbsp. oil 
5 cloves garlic, crushed 
1 onion, diced 
2 ripe tomatoes, peeled and diced 
1 tsp. salt 
1/2 pepper 
1 cup water 
1 lb. new potatoes, peeled and quartered 
1 red pepper, diced 
1 green pepper, diced 

Heat oil and fry garlic and onion. Add chicken and fry until brown. Add 
tomatoes, salt, pepper and water. Simmer for 20 minutes. Add potatoes and simmer
for 10 minutes, then add red and green peppers and finish cooking. 

CHICKEN IN OYSTER SAUCE 

2 cups water 
1 lb. chicken breast 
4 cloves 
5 in. piece of cinnamon 
3 Tbsp. honey 
2 Tbsp. oyster sauce 
1 tsp. salt 
2 Tbsp. shredded ginger 

Put chicken in water with cloves and cinnamon and simmer for 10 minutes. turn of
heat and allow chicken to finish cooking in residual heat. remove chicken and 
cool before cutting into slices. mix honey and oyster sauce, s
alt, ginger and heat over gentle flame. put cut chicken on top of shredded 
lettuce and pour sauce over. this dish can also be served chilled as part of a 
combination cold dish. 

CHICKEN IN TOMATO GRAVY 

1 chicken, cut into pieces 
4 Tbsp. oil 
3 Tbsp. tomato sauce 
4 red Italian tomatoes 
3 green chilies, seed and cut lengthwise 
1 tsp. salt 
1 tsp. sugar 
1 Tbsp. lime juice 
1/2 can of coconut juice 
SPICES: 
1 onion 
6 almonds 
3 red chilies 
1/2 tsp. pepper 

Blend spices until fine. Heat oil and fry chicken until brown. Remove chicken 
and fry spices for 2 minutes. Add tomato sauce, tomatoes, chilies, salt, sugar 
and lime juice and stir for 3 minutes. Add chicken, coconut juice and simmer for
20 minutes or until liquid is reduced to a thick gravy. 

CHICKEN KURMAH 

1/2 can of coconut milk 
1 1/2 cups water 
1 cup evaporated milk 
1 Tbsp. lime juice 
1 chicken, about 2 lbs. 
1 tsp. salt 
3 Tbsp. cooking oil 
1 onion, sliced finely 
2 Tbsp. shredded ginger 
1 tsp. cinnamon powder 
1/2 tsp. clove powder 
4 whole cardamoms 
1/4 tsp. grated lemon rind 
SPICES: 
4 Tbsp. kumah powder 
2 cloves garlic 
10 almonds 
2 tsp. coriander powder 
1 tsp. cumin powder 
1 tsp. aniseed powder 
1 tsp. pepper 

Mix coconut milk with evaporated milk. Squeeze lime juice into  mixture and let 
it curdle for 10 minutes. Cut chicken into large  pieces.  Heat oil and fry 
onion, ginger, cinnamon, cloves, cardamom and  lemon rind for 2 minutes. Add 
KURMAH powder and fry until  fragrant. Sprinkle a little water in spice if 
mixture is too dry.  Add chicken and fry well for 3 minutes, add milk mixture 
and salt  and simmer for 30 minutes. Serve with crusty French bread.  
--
~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the FAQ posted each week.  Recipes/requests
go to [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!attmt1!attmtf!attbtf!ip.att.net!wn3feed!worldnet.att.net!128.230.129.106!news.maxwell.syr.edu!newsfeed.berkeley.edu!HSNX.callatg.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: [email-masked]
Newsgroups: rec.food.recipes
Subject: Garlic and Marmalade Chicken
Followup-To: rec.food.cooking
Date: 4 Oct 1999 18:56:15 -0600
Organization: @Home.com
Lines: 49
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <19990922203212.EFTP11633.lh2.rdc1.bc.home.com@default>
Reply-To: "Neris" <[email-masked]>
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36222

Garlic and Marmalade Chicken

1 bulb of Garlic (or 8-10 cloves min.)
1/2 tsp whole black pepper corns
1/4 cup Grand Marnier
1 Tbsp Orange Marmalade 
1 tsp Brown Sugar
2 tsp light soy sauce
1/2 Tbsp Honey
1 tsp mint sauce or (2Tbsp chopped mint in 
vinegar and sugar 
set aside for an hour)
1/2 tsp tomato ketchup
1/2 tsp salt
Chicken Portions

First, preheat your oven (170 degrees/medium mark) Rub a pinch of salt and 
slight sprinkling of pepper into the chicken pieces and set it aside whilst 
preparing the marinade  Marinade : Use a food processor or pestle and mortar to 
pound/blitz the Garlic (peeled) and Black Peppercorns to a rough dry paste. Add 
in the salt and continue to blitz/pound as paste becomes moist. Add in grand 
marnier, marmalade, sugar, honey, soy, mint sauce and tomato ketchup and mix 
well. Pour this marinade over the prepared chicken, rubbing the marinade well 
into the meat and set aside for at least 2 hrs. Line baking/roasting tin in foil
and place marinated chicken in tin. Cover with foil and pierce the cover to 
allow steam to escape. Bake in a medium heat oven for 40 minutes (reduce cooking
times if using fan assisted oven) Remove the foil cover from the chicken, 
increase the heat of the oven (200 deg. High) and bake a further 10 minutes or 
till golden brown  Skim fat off the drippings and serve as an accompanying sauce
Serve chicken hot, garnished with a fresh sprig of parsley or Rosemary.
, submitted by Rachel Collins.
---

Garlic Cooking Tip: Peeling Garlic

Julia Child writes, "To separate the cloves from the head, shave the tops off 
the head, then bang down on the top of the head with your fist and the cloves 
will spring free. Except in the early summer, when the heads are firm and young,
this technique may not do the trick -- even so, it's a good start for the 
separation."

>From "IN JULIA'S KITCHEN WITH MASTER  CHEFS" 
--
~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the FAQ posted each week.  Recipes/requests
go to [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!wn4feed!worldnet.att.net!128.223.220.26!arclight.uoregon.edu!logbridge.uoregon.edu!skynet.be!feed2.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: [email-masked]
Newsgroups: rec.food.recipes
Subject: Collection (4) Unusual Chicken
Followup-To: rec.food.cooking
Date: 4 Oct 1999 18:54:52 -0600
Organization: @Home.com
Lines: 110
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: "Neris" <[email-masked]>
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36223

CHICKEN AND SPINACH VELOUTE 
CHICKEN ARMENIAN 
CHICKEN BIRYANI (INDIAN) 
CHICKEN CHASSEUR 

CHICKEN AND SPINACH VELOUTE 

4 cups chicken stock 
6 tbs. instant cream of wheat 
6 oz. of spinach, cut coarsely 
1/3 cup heavy cream 
salt and pepper to taste 

Bring the stock to a boil. Add cream of wheat, mix well and bring to a boil. 
Add spinach to soup stock and boil for 5 minutes. Stir in the cream and serve 
immediately. 

CHICKEN ARMENIAN 

1/4 cup butter 
2 broiler, cut into pieces 
1 large onion, thinly sliced 
2 cloves garlic, minced 
1 cup tomato juice 
1/2 cup sherry 
1 tsp. paprika 
1 tsp. salt 
Pepper to taste 

Fry chicken in butter until brown. Place chicken skin down in casserole. Fry the
onion in the remaining butter until golden then add garlic, tomato juice, 
paprika and sherry to the pan, bring to a boil then pour over chicken. Sprinkle 
chicken with salt and pepper.  Bake uncovered in a 400 oven for 1 hour, turn 
chicken over after 30 minutes. Baste frequently with pan juice. Serve with rice 
pilaf. 

CHICKEN BIRYANI (INDIAN) 

RICE: 
4 saffron strands, soaked into 5 Tbsp. of water 
5 Tbsp. water 
2 cups basmati or long-grained rice, washed 
2 Tbsp. ghee or cooking oil 
6 shallots, sliced 
1/2 cup evaporated milk 
4 cups water 
1 tsp. salt 
1 packet raisin (optional) 
CHICKEN: 
1/2 can coconut milk 
4 Tbsp. grounded almonds, or butter 
Juice of 1 lime 
3 Tbsp. ghee or cooking oil 
2 tsp. ground ginger, garlic 
1/2 tsp. cinnamon, coriander powder 
1/2 tsp. cardamoms, cumin powder 
3 red chilies 
cilantro leaves, chopped 

To make rice: 
Heat ghee and fry shallots until brown. Add rice and stir quickly, add milk and 
salt and transfer to rice cooker to finish cooking. When rice is almost dry 
sprinkle saffron water on top and stir gently to get a combination of yellow and
white grains. Add raisin in the last few minutes of cooking and leave to plump 
up in hot rice. 

To make chicken: 
Mix coconut milk with evaporated milk and add grounded almonds, sprinkle lime 
juice over mixture and let it curdles. Heat ghee and fry ginger, garlic and 
spices and fry for 2 minutes. Add chicken pieces and fry turning over until 
chicken is well coated with spices. Add milk mixture, salt and simmer for 30 
minutes. Gravy should be reduced in half, pour chicken and gravy on top of 
saffron rice and serve. 

CHICKEN CHASSEUR 

1 tbs. olive oil 
8 chicken thighs 
1 small leek, cleaned and chopped 
1 medium onion, chopped 
1 cup dry white wine 
1 can (15 oz.) whole tomatoes 
5 cloves of garlic, chopped 
12 oz. of mushroom 
1 tsp. fresh thyme, tarragon 
1 tsp. fresh rosemary 
1 1/2 tbs. flour 
1 tsp. salt 
1/2 tsp. black pepper 

Heat oil , add chicken and brown for 5 minutes. Take chicken out of pan then add
leek and onion and saute for 1 minute. Add the flour and cook for 30 seconds. 
Then add wine and tomatoes. Bring the mixture to a boil then stir in garlic, 
mushrooms, thyme, rosemary, salt, pepper and soy sauce. 
Return chicken to the pan, reduce heat to low and cook for 30 minutes. When 
chicken is tender, sprinkle the tarragon on top and mix it in. 

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the FAQ posted each week.  Recipes/requests
go to [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!newsfeed.nyu.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail
From: "Strawberry Girl" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Collection (4) Chicken Breast
Followup-To: rec.food.cooking
Date: Wed, 29 Sep 1999 20:26:02 -0400
Organization: interlog.com
Lines: 124
Approved: [email-masked]
Message-ID: <004e01bf0ada$615d0e60$d9cb22cf@christinespc>
Reply-To: "Strawberry Girl" <[email-masked]>
NNTP-Posting-Host: inago.swcp.com
Originator: [email-masked] (Patricia Hill)
Xref: swen.emba.uvm.edu rec.food.recipes:36238

CHICKEN MOLE
GINA LOLLOBRIGIDA CHICKEN
CELINE DIJON CHICKEN
MOROCCAN CHICKEN

I can provide the sources of these colourful recipes if you'd like to email me. 
[email-masked]

Chicken Mole

4 boneless, skinless chicken breasts
1 tsp olive oil
2 green onions, finely chopped
1 garlic clove
1 tsp cocoa powder
1 tsp chili powder
1/2 tsp ground cumin
1 1/4 cups can (300ml) tomato puree
2 Tbsp raisins
1/4 cup water
2 Tbsp chopped fresh coriander.

Preheat oven to 400F. Place the chicken breasts in a baking dish and set aside.
In a large non-stick saucepan, heat the oil. Add the green onions and garlic and
saute=E9 over medium heat for 1 minute. Add the tomato puree, raisins, water and
coriander and cook over low heat for about 10 minutes uncovered. Pour the sauce 
over the chicken and bake for 30-45 minutes until chicken is cooked through.

Servings: 4
Per serving: 186 calories, 5g fat

 Gina Lollobrigida Chicken

2 egg whites
1 Tbsp skim milk
1/3 cup bread crumbs
1/3 cup Parmesan cheese
1 tsp dried oregano
1/4 tsp black pepper
4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
1 large tomato, diced
4 small slices part-skim mozzarella

In a small bowl, whisk together the egg and milk.  On a plate, mix together the 
breadcrumbs, Parmesan, oregano and pepper.  Dip each chicken breast in the egg 
mixture, then dredge in the bread crumb mixture. Shake off excess and set on a 
clean plate.  Spray a skillet with cooking spray and heat over medium-high heat.
Place chicken breasts in skillet and cook for 3-4 minutes per side. Transfer 
chicken to a casserole dish. Top each chicken breast with 1/4 of the tomatoes 
and a slice of the mozzarella. Broil for 1 to 2 minutes 3 to 4 inches from heat,
until cheese bubbles and turns golden.  

Celine Dijon Chicken

1 cup unsweetened apple juice
1 Tbsp each Dijon mustard and lemon juice
1 large shallot, minced
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp black pepper
2 tsp olive oil
4 boneless, skinless chicken breast halves
1/4 cup low-fat sour cream (I've found non-fat to be a bad choice)
1 tsp each honey and cornstarch

Combine juices, Dijon, shallot, and spices in a small bowl. Set aside.
Heat oil in a medium skillet over medium-high heat. Add chicken breasts and cook
for 2 to 3 minutes on each side, until lightly browned. Add apple juice mixture.
Reduce heat to medium. Simmer, covered, for 5 to 7 minutes, until chicken is no 
longer pink. Remove chicken from skillet and keep warm.
Gently boil remaining liquid for 3 minutes, until slightly reduced. Mix sour 
cream, honey, and cornstarch in a small bowl. Add to skillet. Cook and stir 
until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve 
immediately.

Makes 4 servings

Per serving: 203 calories, 4.4 g fat, 0.5 g saturated fat, 27.2 g protein, 11.5 
g carbohydrate, 0.2 g fibre, 66.8 mg cholesterol, 188.1 mg sodium, 20% calories 
from fat

Moroccan Chicken

Makes 6 servings

1/3 cup honey
1 tsp sesame oil
2 Tbsp lemon juice
1/2 tsp grated lemon peel
3 cloves garlic, minced
1/2 tsp ground cumin
1 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne, optional
1/4 tsp pepper
6 skinless, single chicken breasts, bone in
1/4 tsp salt
1 Tbsp sesame seeds

In large bowl, combine honey, sesame oil, lemon juice, lemon peel, garlic, 
cumin, paprika, cinnamon, cayenne and pepper.
Add chicken to marinade. Turn to coat well. Refrigerate for 1 to 12 hours, 
turning a few times.
Line baking sheet with foil. Arrange chicken on foil bone side down. Spoon over 
any extra marinade and sprinkle with sale and sesame seeds. Bake in preheated 
400F oven for 30 to 40 minutes, or until cooked through.

Per serving: 208 calories; 17g carbohydrates; trace amount of fibre; 3g total 
fat; 1g saturated fat; 28g protein

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!uunet!ffx.uu.net!dfw.uu.net!mailint03.im.hou.compaq.com!newsgate.tandem.com!paloalto-snf1.gtei.net!news.gtei.net!newsfeed.stanford.edu!logbridge.uoregon.edu!newsfeed.cwix.com!ratbert.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail
From: [email-masked]
Newsgroups: rec.food.recipes
Subject: Kung Pao Chicken
Followup-To: rec.food.cooking
Date: Sat, 2 Oct 1999 00:17:01 EDT
Organization: aol.com
Lines: 63
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: [email-masked]
NNTP-Posting-Host: inago.swcp.com
Originator: [email-masked] (Patricia Hill)
Xref: swen.emba.uvm.edu rec.food.recipes:36240

<<Looking for a good recipe for kung pau chicken without green or red bell
peppers (any other hot peppers are fine). It would also be nice if it
has ingredients commonly found in well stocked grocery stores rather than
just in specialty stores. Thanks!>>

I think you can find all of these ingredients in your average grocery store.

Michele

                     *  Exported from  MasterCook  *

                             Kung Pao Chicken

Recipe By     : Michele Wilson-Kellner
Serving Size  : 4    Preparation Time :0:25
Categories    : Chinese                          Main Dishes
                Meats                            Poultry
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        chicken breasts without skin -- boneless
   1      tablespoon    sherry -- * see note
   1      teaspoon      cornstarch
     1/4  cup           water
     1/4  cup           soy sauce
   4      teaspoons     cornstarch
   1      tablespoon    sugar
   1      teaspoon      rice wine vinegar
   5      dashes        hot pepper sauce -- ** see note
   1      tablespoon    cooking oil
   2      teaspoons     ginger root -- minced
   2      cloves        garlic -- minced
   1      cup           green onions -- cut in 1/2" pieces
     1/2  cup           peanuts
   2      cups          hot cooked rice

Rinse chicken and pat dry.  Cut into 3/4 inch pieces.  In a medium bowl, stir 
together chicken, sherry and 1 teaspoon cornstarch.  Let stand for 15 minutes.  
For sauce, in a small bowl, stir together water, soy saice, 4 teaspoons 
cornstarch, sugar, vinegar and hot pepper sauce.  Set aside.  Pour cooking oil 
into a wok or large skillet and heat over medium-high heat.  Stir-fry garlic and
ginger root for 15 seconds.  Add chicken mixture; stir fry for 3 to 4 minutes or
until meat is no longer pink inside.  Push chicken from center of wok.  Stir 
sauce and add to center of wok.  Cook and stir until thick and bubbly.  Add 
green onions and peanuts and stir to coat with sauce.  Cook and stir 1 to 2 
minutes more or until heated through. Serve over hot rice.

                   - - - - - - - - - - - - - - - - - -

NOTES : * I use cream sherry for a slightly sweeter taste.

** I find the best pepper sauce for this recipe is Cholula Hot Sauce imported 
from Mexico.  I found it in the Hispanic section of my grocery store.

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!hammer.uoregon.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: [email-masked] (Ed Paulhus)
Newsgroups: rec.food.recipes
Subject: Kung Pao Chicken
Followup-To: rec.food.cooking
Date: 6 Oct 1999 05:13:47 -0600
Organization: carleton.ca
Lines: 46
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: [email-masked]
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36253

> From: EPPack <[email-masked]>
> Looking for a good recipe for kung pau chicken without green or red bell
> peppers (any other hot peppers are fine). It would also be nice if it
> has ingredients commonly found in well stocked grocery stores rather than
> just in specialty stores. Thanks!

KUNG PAO CHICKEN

3 1/2 tsp. cornstarch, divided
5 tsp. soy sauce, divided
5 tsp. dry sherry, divided
1/4 tsp. salt
3 boneless skinless chicken breast halves,
  cut into bite-size pieces
1 tbsp. red wine vinegar
2 tbsp. chicken broth or water
1 1/2 tsp. sugar
3 tbsp. vegetable oil, divided
1/3 cup salted peanuts
6 to 8 small dried hot chili peppers
1 1/2 tsp. minced fresh ginger
2 green onions with tops, cut into 1 1/2-inch pieces
Additional green onion and dried hot chili pepper
    for garnish

For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and 
salt in large bowl;mix well.  Add chicken;stir to coat well.  Let stand 30 
minutes. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. 
sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside. Heat
1 tbsp. oil in wok or large skillet over medium heat.  Add peanuts;cook and stir
until lightly toasted. Remove peanuts from wok;set aside. Heat remaining 2 tbsp.
oil in wok over medium heat. Add chili peppers;stir-fry until peppers just begin
to char, about 1 minute. Increase heat to high.  Add chicken mixture; stir-fry 2
minutes.  Add ginger;stir-fry until chicken is no longer pink in center, about 1
minute. Add peanuts and onions;stir-fry 1 minute. Stir cornstarch mixture;add to
wok.  Cook and stir until sauce boils and thickens. Garnish, if desired.  
Makes 3 servings. 
From Cooking Class CHINESE Cookbook.   

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.direct.ca!cyclone.bc.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: Wayne Adair <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Kung Pao  Chicken
Followup-To: rec.food.cooking
Date: 6 Oct 1999 05:21:05 -0600
Organization: tcsn.net>
Lines: 56
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: Wayne Adair <[email-masked]>
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36256

> From: EPPack <[email-masked]>
> Looking for a good recipe for kung pau chicken without green or red bell
> peppers (any other hot peppers are fine). It would also be nice if it
> has ingredients commonly found in well stocked grocery stores rather than
> just in specialty stores. Thanks!

Here is a recipe posted by Jan for Kung Pao Chicken.

Kung Pao Chicken

1 pound boneless-skinless chicken breasts
1 egg white
1 Tbsp corn starch
dash of white pepper
8 medium Thai peppers ( dried)
1 large green pepper cut into squares
1 medium onion cut into bite size pieces
2 stalks of  celery cut on the diagonal
1 can water chestnuts, drained

Sauce
4 Tbsp soy sauce
2 Tbsp dry sherry
2 Tbsp rice vinegar
2 Tbsp sugar
2 tsp. sesame oil
2-3 Tbsp Hoisin sauce
2-3 Tbsp oyster sauce
peanut oil, small amount. about 1 TBS
1/2 cup dry roasted, unsalted peanuts

Cut chicken into bite size pieces-mix together egg white, corn starch, white
pepper and soy sauce in a glass bowl. Add chicken, coating well. Cover and
refrigerate for 30 minutes. In a separate bowl or plate, combine the green
pepper, onion, drained water chestnuts and celery. Set aside. Mix together the
sauce ingredients-set aside. In a wok or large frying pan heat 1 Tbsp peanut
oil over med. high heat. Stir-fry the Thai peppers until lightly browned. Add
chicken and cook stir-frying until the chicken is almost cooked through. Add
the vegetables-stir-fry for a few minutes. Add sauce ingredients and heat for a
few minutes to combine the flavors. Sprinkle the peanuts over. Serve over rice.
 (I always wait until I have put the chicken mixture over the rice before
sprinkling the peanuts over.)  Also, the Thai peppers can be decreased
according to taste.  Jan

Regards
Wayne
--
To reply remove "nospam" from my e-mail address.

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.
Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!logbridge.uoregon.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: [email-masked] (JANIC412)
Newsgroups: rec.food.recipes
Subject: Chinese Kung Pao Chicken
Followup-To: rec.food.cooking
Date: 6 Oct 1999 05:21:58 -0600
Organization: AOL http://www.aol.com
Lines: 49
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: [email-masked] (JANIC412)
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36258

Kung Pao Chicken

1 pound boneless-skinless chicken breasts
1 egg white
1 Tbsp cornstarch
dash of white pepper
1 tsp. soy sauce

Cut chicken into bite size pieces. Mix egg white, corn starch, pepper and soy
sauce in a glass bowl. Add chicken pieces mixing to coat well. Cover and
refrigerate 30 minutes.

Vegetables:
Medium dried hot Thai peppers (use as many as you like-I use about 8)
1 large green pepper cut into bite size squares (leave them out if you don't
like peppers)
1 med.-large onion cut into bite size pieces (if you leave out the green
peppers, maybe you might add a little more onion)
2 stalks of celery cut into bite size pieces on the diagonal
1 can water chestnuts, drained
Set aside prepared vegetables

Sauce:

4 Tbsp soy sauce
2 Tbsp dry sherry
2 Tbsp rice wine vinegar
2 Tbsp sugar
2 tsp. sesame oil
2-3 Tbsp Hoisin sauce
2-3 Tbsp Oyster sauce
Mix all sauce ingredients in a glass bowl and set aside.

1 Tbsp peanut oil
1/2 cup unsalted dried peanuts (such as Planter's)

In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil
over med.-high heat until the peppers are almost golden brown. Add chicken
mixture and stir-fry until the chicken is almost cooked through-add the
vegetables and stir-fry a couple of minutes. Add the sauce mixture and heat for
a minute or so. Serve over rice and sprinkle peanuts over each serving.  Jan

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: Gregg <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Chicken a la King
Followup-To: rec.food.cooking
Date: 6 Oct 1999 05:48:14 -0600
Organization: erols.com
Lines: 27
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: [email-masked]
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36268

Chicken a la King

1 can (10 3/ 4 ounces) cream of chicken soup, undiluted
1/ 4 cup of milk
1 cup of chopped cooked chicken (may substitute canned chicken or
frozen, cooked chicken strips)
1/ 4 cup frozen peas
1 jar (2 ounces) of diced pimento, drained
1 can (4 ounces) whole mushrooms, drained
1/ 2 teaspoon of salt
1/ 8 teaspoon of pepper
Chow mein noodles, hot cooked rice or toast

Combine all ingredients except the noodles in  a heavy saucepan; cook over low 
heat for  10 minutes, stirring often.  Serve over noodles, rice or toast.  Makes
two servings.

Nutritional data per serving: Calories, 353: protein 30 grams,
carbohydrates, 27 grams; 
fat, 14 grams; cholesterol 79 milligrams; sodium, 1,985  milligrams.

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!howland.erols.net!newsfeed.direct.ca!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: "tranch" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Greek Chicken and Rice
Followup-To: rec.food.cooking
Date: 6 Oct 1999 06:23:00 -0600
Organization: ibm.net
Lines: 36
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <01bf0ea9$e68067e0$a5796520@Default>
Reply-To: "tranch" <[email-masked]>
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36275

                     *  Exported from  MasterCook  *

                 Kottopoula Me Pilafi - Chicken and Rice

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Main Dish
                Greek
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken parts
     1/2  cup           Butter
   2      tablespoons   oregano
   2      tablespoons   lemon juice
   1      medium        Onion -- chopped
   1 1/2  pounds        Tomatoes -- peeled and chopped
   3      cups          long-grain white rice
   6      cups          chicken stock

In a large saucepan melt butter over medium heat and add chicken. Brown
on all sides then remove from pan and set aside. Add onion and tomato and
saute until onion turns translucent. Stir in oregano and lemon juice.  Add
rice and stir well to combine and coat all grains of rice. Add chicken
stock, stir and return chicken to pot. Bring to a boil, reduce heat and
simmer, uncovered, until all surface liquid has been absorbed. Cover, turn
heat to very low and cook 1 hour, stirring every 15 minutes to keep rice
from burning or sticking.
                   - - - - - - - - - - - - - - - - - -

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!nuq-peer.news.verio.net!news.verio.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: "Johnson" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Chicken Parmesan Express
Followup-To: rec.food.cooking
Date: 6 Oct 1999 06:27:23 -0600
Organization: sprynet.com
Lines: 35
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <002f01bf0eb3$af8c3700$98298ad1@home07>
Reply-To: "Johnson" <[email-masked]>
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36277

Chicken Parmesan Express

1 (12 oz ) package angel hair
4 skinned and boned chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian seasoned breadcrumbs
3 tablespoons butter or margarine
1 (14 oz) jar spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon Parmesan cheese for sprinkling
1/4 cup chopped fresh parsley or basil sprigs

Place the chicken between two sheets of heavy duty plastic wrap and flatten
to about 1/4 inch thickness using a meat mallet or rolling pin. Dip chicken
in the egg and coat with breadcrumbs.
Melt butter in a large skillet over medium heat. Add the chicken and cook
for 8 minutes on each side or until chicken is fork tender and no pink
remains. While chicken is cooking, bring water to a boil for pasta. When
chicken is cooked, pour spaghetti sauce into pan around chicken (but not
covering it). Turn heat to low and heat sauce thoroughly. Cook pasta
according to package directions.
Place the angel hair on a serving platter, top with the chicken breasts.
Pour the sauce over chicken and sprinkle with the cheeses. Garnish with the
parsley or basil.

            A family oriented website
     http://home.sprynet.com/~jmjohnsn
       Seasonal Page Topic - Fall Foliage

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: "Johnson" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Italian Chicken Breasts
Followup-To: rec.food.cooking
Date: 6 Oct 1999 06:32:10 -0600
Organization: sprynet.com
Lines: 34
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <003201bf0eb3$b25df4a0$98298ad1@home07>
Reply-To: "Johnson" <[email-masked]>
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36278

Italian Chicken Breasts

1/2 cup (2 oz.) KRAFT 100% Grated Parmesan Cheese
1/4 cup dry bread crumbs
1 tsp. dried oregano leaves
1 tsp. parsley flakes
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground black pepper
6 boneless, skinless chicken breast halves (about 2 lb.)
2 Tbsp. butter , melted

HEAT oven to 400 Degrees F. Spray 15x10x1-inch baking pan with no stick
cooking spray. MIX cheese, crumbs and seasonings. Dip chicken in butter;
coat with crumb mixture. Place in prepared pan. BAKE 20 to 25 minutes or
until cooked through.

Nutrition Info (per Serving)
Calories: 270; Total Fat: 11g; Cholesterol: 105mg; Sodium: 380mg;
Carbohydrate: 4g; Dietary Fiber: 0g; Protein: 39g;

            A family oriented website
     http://home.sprynet.com/~jmjohnsn
       Seasonal Page Topic - Fall Foliage

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!remarQ-easT!supernews.com!remarQ.com!news.maxwell.syr.edu!newsfeed.icl.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail
From: "Johnson" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Crispy Chicken
Followup-To: rec.food.cooking
Date: 6 Oct 1999 06:30:55 -0600
Organization: sprynet.com
Lines: 24
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <003101bf0eb3$b1948a20$98298ad1@home07>
Reply-To: "Johnson" <[email-masked]>
NNTP-Posting-Host: boofura.swcp.com
Xref: swen.emba.uvm.edu rec.food.recipes:36282

Crispy Chicken

1 1/2 cups Rice Krispies (coarsely crushed)
2 Tbls. flour
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 cup butter, melted

Dip 4 boneless chicken breasts in butter then roll in rest of ingredients.
Drizzle with remaining butter. Bake uncovered 30-35 minutes at 375 degrees.
Can prepare earlier in day and refrigerate until ready to cook.

            A family oriented website
     http://home.sprynet.com/~jmjohnsn
       Seasonal Page Topic - Fall Foliage

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.