8:25 PM 3/5/98
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recipe chat

CINNAMON SUGAR COOKIES
4 OZ. (1 STICK) UNSALTED BUTTER
1 CUP SUGAR
1 BEATEN EGG
1 TSP. VANILLA
1 1/4 CUP FLOUR
2 TSP. CINNAMON
1 TSP. BAKING POWDER
1 1/4 TSP. SALT

   CREAM THE BUTTER WITH 1 CUP OF SUGAR. ADD THE EGG AND VANILLA; MIX WELL.  SIFT TOGETHER THE FLOUR, CINNAMON, BAKING POWDER, AND SALT.  STIR INTO THE BUTTER MIXTURE.  ROLL DOUGH OUT AND CUT WITH CUTTERS OR ROLL INTO BALLS AND FLATTEN WITH A GLASS.  BAKE AT 375 DEGREES ON UNGREASED COOKIE SHEETS UNTIL GOLDEN.  DECORATED AS DESIRED. 


ANISETTE COOKIES
2 LB. FLOUR
6 EGGS
1 1/2 CUP SUGAR
1 CUP OIL
6-7 TSP. BAKING POWDER
1/2 TSP. ANISE
MILK, CONFECTIONER'S SUGAR AND 1/2 TSP. ANISE

   MIX ALL INGREDIENTS.  KNEAD WELL, UNTIL THERE ARE NO LUMPS.  ROLL INTO LONG PIECES AND CUT INTO PIECES ABOUT 2" LONG.  PLACE ON COOKIE SHEET (IN DON'T KNOW IF YOU SHOULD GREASE THE PAN OR NOT BECAUSE IN USE NON-STICK PANS AND NEVER DO.  THEY COME OUT FINE THIS WAY) AND BAKE AT 375 DEGREES UNTIL JUST TURNING BROWN.  WHEN DONE, DIP COOKIES QUICKLY IN SOME MILK, LONG ENOUGH JUST TO COAT, THEN IN CONFECTIONERS SUGAR MIXED WITH A LITTLE ANISE. BE CAREFUL WHEN DIPPING, AS THESE CAN GET REALLY SOGGY AND WON'T HOLD TOGETHER.



SESAME CHICKEN SALAD

2 TBSP. SESAME SEEDS
1/4 C. SALAD OIL
3 TBSP. LEMON JUICE
11/2 TSP. EACH SOY SAUCE
1 1/2 TSP. WHITE WINE VINEGAR
3 CLOVES MINCED GARLIC
2 TSP. FINELY MINCED GINGER
1/2 LB. SNOW PEAS
1/2 LB. BEAN SPROUTS
3 C. SHREDDED COOKED CHICKEN

   TOAST THE SESAME SEEDS IN A SMALL SKILLET OVER A MED. HEAT, SHAKING THE SKILLET OFTEN UNTIL GOLDEN BROWN. IN A LARGE BOWL, MIX SEEDS, OIL, LEMON JUICE, SOY SAUCE, VINEGAR, GARLIC, AND GINGER UNTIL WELL BLENDED. FILL A LARGE PAN HALFWAY WITH WATER; BRING WATER TO A BOIL. ADD SNOW PEAS AND BEAN SPROUTS; COOK JUST UNTIL THE WATER BEGINS TO BOIL. DRAIN, THEN RINSE IN COLD WATER, AND DRAIN AGAIN. COMBINE THE VEGETABLES WITH THE CHICKEN, AND OIL MIXTURE AND STIR. 
SERVES 4.



MACARONI SHRIMP SALAD

2 CUPS ELBOW MACARONI, COOKED
1/2 CUP CHOPPED CELERY
1/4 CUP CHOPPED PARSLEY
3 HARD COOKED EGGS, QUARTERED
1/4 CUP SLICED SCALLIONS
1/2 CUP MAYONNAISE
1 TO 2 TABLESPOONS KETCHUP
3/4 TSP SALT
1/4 TSP PEPPER
1/2 LB. MED. SHRIMP, SHELLED, BOILED UNTIL PINK

   COOK MACARONI ACCORDING TO PACKAGE DIRECTIONS.  DRAIN IN COLANDER.  COMBINE MACARONI, CELERY, PARSLEY, EGGS, AND SCALLIONS.  MIX LIGHTLY.  COMBINE MAYONNAISE, KETCHUP, SALT AND PEPPER;  BLEND.  COMBINE MACARONI MIXTURE AND MAYONNAISE MIXTURE.  ADD COOKED SHRIMP AND MIX GENTLY BUT THOROUGHLY.  MAKES 4 TO 6 SERVINGS.



CHICKEN ACAPULCO
4 LB. FRYER CHICKEN
1 TBSP. VEGETABLE OIL
1 ONION MINCED
2 CLOVES GARLIC MINCED
6 PEPPERCORNS
1/2 LB. CHORIZO SAUSAGE
2 CUPS CHICKEN BROTH
10 OZ. CAN TOMATOES & GREEN CHILIES
3 CARROTS DICED
3 ZUCCHINI DICED
1/4 CUP RAISIN
3 JALAPENO PEPPERS WHOLE
GARNISH WITH 1 ORANGE HALVED & THINLY SLICED
IN A SKILLET SAUTE THE CHICKEN PIECES IN VEGETABLE OIL OVER MED. HEAT UNTIL WELL BROWNED; REMOVE & SET ASIDE. POUR OFF ALL BUT 2 TBSP. OF THE GREASE FROM THE PAN. ADD ONION, GARLIC, & PEPPERCORNS. REMOVE THE SAUSAGE FROM THE CASING, ADD TO THE ONION MIXTURE & SAUTE FOR 5-7 MIN.; DRAIN OFF THE GREASE. ADD THE CHICKEN BROTH & TOMATOES; SIMMER, UNCOVERED, UNTIL THE SAUCE IS REDUCED BY A THIRD. RETURN THE CHICKEN TO THE MIXTURE. COVER & SIMMER FOR 20 MIN. ADD CARROTS & COOK FOR ANOTHER 5 MIN. ADD ZUCCHINI, RAISINS, & PEPPERS; COOK FOR ANOTHER 10 MIN. OR UNTIL THE CHICKEN IS TENDER & THE VEGETABLES ARE CRISP TENDER. GARNISH WITH THE ORANGE SLICES TO BRING OUT THE SWEETNESS OF THE RAISINS.
SERVES 6


HUNGARIAN GOULASH
1 LB. CHUCK ROAST LEAN CUT INTO 1/2 IN. CUBES
1 LB. ONION SLICED
2 TBSP. VEGETABLE OIL
11/2 TSP. PAPRIKA
1/2 TSP. SALT
1 TSP. MARJORAM
2 CLOVES GARLIC MINCED
2 TBSP. TOMATO PASTE
101/2 OZ. BEEF BROTH
1/4 CUP SOUR CREAM
COOK ONION, & MEAT IN OIL UNTIL THE ONION IS LIMP & THE BEEF IS WELL BROWNED. ADD 1/4 CUP WATER & THE REMAINING INGREDIENTS EXCEPT FOR THE SOUR CREAM. SIMMER FOR 2-3 HOURS OR UNTIL THE MEAT IS TENDER. IF THE MIXTURE BECOMES TOO DRY, ADD MORE BEEF BROTH. JUST BEFORE SERVING, ADD THE SOUR CREAM. SERVE OVER NOODLES. 
SERVES 4


CRAB BISQUE
11/2 CUPS SLICED MUSHROOMS
1/4 CUP GREEN BELL PEPPER MINCED
1/4 CUP ONION MINCED
1 GREEN ONION MINCED
2 TBSP. PARSLEY MINCED
6 TBSP. BUTTER OR MARGARINE 
2 TBSP. ALL-PURPOSE FLOUR
11/2 CUPS MILK
1 TSP. SALT
1/8 TSP. WHITE PEPPER
DASH OF HOT SAUCE
11/2 CUPS HALF & HALF
6 OZ. CAN FLAKED CRAB MEAT
41/2 OZ. CAN OR FRESH BAY SHRIMP
3 TBSP. SHERRY
IN A SKILLET OVER MED. HEAT, SAUTE MUSHROOMS, GREEN BELL PEPPER, ONION, GREEN ONION, & PARSLEY IN 4 TBSP. PF THE BUTTER OR MARGARINE FOR ABOUT 5 MIN. OR UNTIL TENDER; SET ASIDE. IN A SAUCEPAN OVER MED. HEAT, MELT THE REMAINING 2 TBSP. OF BUTTER OR MARGARINE. STIR IN THE FLOUR. COOK & STIR FOR 1-2 MIN. ADD 1 CUP OF THE MILK. STIRRING OVER MED. HEAT, BRING TO A BOIL & CONTINUE UNTIL THICKENED. STIR IN SALT, WHITE PEPPER, & THE HOT PEPPER SAUCE. ADD THE HALF & HALF, THE REMAINING 1/2 CUP OF MILK, & THE SAUTEED VEGETABLES. STIRRING OVER MED. HEAT, BRING TO A BOIL; REDUCE THE HEAT TO LOW. ADD THE CRAB MEAT & SHRIMP; SIMMER, UNCOVERED FOR ABOUT 5 MIN. OR UNTIL HEATED THROUGH (DO NOT BOIL). STIR IN THE SHERRY JUST BEFORE SERVING.
SERVES 4


POTATO-CHEESE SOUP
1 LB. POTATO PEELED & DICED INTO 1/2 IN. CUBES
2 CUPS WATER
1/2 CUP CARROT CHOPPED 
1/2 CUP CELERY CHOPPED
1/2 CUP ONION CHOPPED
2 TSP. CHICKEN BOUILLON 
1/8 TSP. PEPPER
4 OZ. SHREDDED SHARP CHEDDAR CHEESE
MINCED PARSLEY
PLACE POTATOES, WATER, CARROT, CELERY, BOUILLON, & PEPPER INTO A SAUCEPAN. OVER MED. HIGH HEAT, BRING TO A BOIL; REDUCE THE HEAT TO LOW, COVER & SIMMER FOR ABOUT 25 MIN. OR UNTIL THE VEGETABLES ARE TENDER. PLACE HALF AT A TIME IN A BLENDER. COVER & BLEND UNTIL SMOOTH. RETURN TO THE SAUCEPAN. ADD THE CHEDDAR CHEESE. COOK & STIR OVER MED. HEAT UNTIL THE CHEESE MELTS INTO THE SOUP. GARNISH TOPPED WITH THE MINCED PARSLEY SPRINKLED ON TOP.
SERVES 4

