ChickenGrrl's Tortilla Soup

We have a fan. I'm so tickled! ::waves merrily at ChickenGrrl:: You're undoubtedly insane to like us lunatics, but we definitely like you right back.

I was so tickled & charmed by her email, I'm pasting it in here so everyone can be so charmed:

Hola, whomever is doing the recipes at the moment. Somehow I have a feeling our dear sylph has other things on her mind...

Is it weird that I am a Hizzy Fan, but not a Hizzizen? I would love to be one as I'm very jealous of y'all - you may well be the most fun, literate group of people on TWoP - but couldn't possibly keep up with the Hizzy forum. Sigh.

I got this lovely recipe for Shortcut Tortilla Soup from the Dallas Morning News recently, and tried it tonight. I would love to share it with the Hizzy Chefs if you think anyone would like it? It was really easy, as the name suggests, but of course I had to make amendments. For example, if it is to make 5-6 servings as it says, I think you would want more avocado - one was perfect for Mr. Chicken and me, but I think that would be skimpy for 5 or 6, and you can never have too much avocado! I used mild salsa so I could control the amount of fire - I added a bit of Tiger Sauce for that. I also added a dash of worcestershire sauce, some garlic, onion, and chili powder, as well as a smidge of cayenne pepper. Oh, yeah, and I used faux chicken strips instead of actual chicken, being one of those freaky vegetarians. And the recipe calls for Gebhardt's enchilada sauce, which I couldn't find, so I used Old El Paso; I imagine any brand of non-green-chile enchilada sauce would be fine. It was excellent!

Also, if you don't know from Tex-Mex food or tortilla soup, you might not know for the tortilla strips to cut several corn tortillas in half then in strips and crisp them on the stove or in the oven. Some people prefer to put the tortilla strips in the bowl first, then ladle the soup over them; some like to add them on top so they stay crispier. Then garnish with the shredded cheese (I bought a pre-shredded mixture of jack and cheddar) and avocado, plus a dollop of sour cream if you like. Yum!

I'm pasting the recipe (including "preamble") below, with a link to the original article for propriety's sake. But if you don't feel it worthy of posting, I won't be offended. I just so enjoy reading all y'all's (that's the plural for "y'all," you know!) recipes (even if I never make any of them!) that I wanted to contribute something.

From the Dallas Morning News.

• 1 package Knorr tomato with basil soup mix
• 1 (14-ounce) can chicken broth
• 1 cup water
• 1 ½ cups prepared salsa or picante sauce
• 1 (10-ounce) can Gebhardt's Enchilada Sauce
• 1 ½ to 2 cups diced, cooked chicken (frozen cooked chicken or breast meat from a rotisserie chicken)
• 1 avocado, diced
• 1 cup grated Monterey Jack or Longhorn cheddar cheese
• 1 ½ cups tortilla strips

In a medium saucepan, combine the soup mix with chicken broth, water, salsa and enchilada sauce. Stirring constantly, bring to a boil over medium-high heat. Stir in the diced chicken, and, if using a rotisserie chicken, add the accumulated juices from the chicken.

Place avocado, cheese and tortilla strips in bowls so people can garnish their own soup. Serve the soup in warm, shallow soup bowls. Makes 5 to 6 servings.

PER SERVING: Calories 382 (46% fat) Fat 20 g (5 g sat) Chol 58 mg Sodium 1,440 mg Fiber 5 g Carb 30 g Protein 21 g

MartianIceQueen's Utterly Vague Ham and Lentil Soup with Smoked Paprika Recipe

Okay, this is also in the running for best recipe title ever. Thanks, Martian, for indulging my whiny gluttony. It sounds delicious!

So, I had gotten ham the previous week, and had all this leftover ham. In my family, you get a ham with the bone in, and you simmer it in water for a while to heat it up and get some of the saltiness out (no baking, no cloves, no honey glaze or whatever). Then you have leftovers until you cannot stand ham anymore. Yesterday there was a huge rainstorm, so it seemed like a good soup day. I was working from home, and I decided to try and put something together with what I had on hand, since there was no chance of me leaving the house and driving with the crazy people who seem to hit the freeways in Los Angeles on days like that.

I chopped the large, good hunks of meat off the bone, but wasn't too meticulous about it – there was still meat left on it. I put that in my biggest soup pot and put enough water in to just about cover the bone. I don't really know how much that was, but it was a lot – emptied my Brita pitcher. I added a bag of lentils (the generic kind you get from the grocery store) and two bay leaves, and left it at just under a simmer for about 3 hours.

Then I added one and a half chopped onions (what I had – one red and half a white) and 6 or so large carrots, chopped. Also a bunch of fresh thyme, spices from Penzeys (minced garlic, toasted onion, smoked Spanish paprika, Ancho chili powder, celery seed), salt and pepper. Half an hour later I added more smoked paprika and a few more pinches of celery seed as well as regular Hungarian sweet paprika (also from Penzeys) and some roasted garlic chips from Trader Joe's. I then diced the leftover ham (approximately 1-inch chunks), and then removed the ham bone and added the ham. I fished out the thyme sprigs and the bay leaves, and then added more of both types of paprika. Basically I just kept tasting and adding more spices until I liked it. All spices were added by the "pour some amount into your hand and then toss it in" method of measurement, so I don't actually know how much I used.

This made like a gazillion servings. I hope it freezes well.

lostdwarf's Nacho Nacho Man

Okay, lostdwarf definitely should win some award for best Hizzy recipes titles. And she confesses to being a garlic freak in this recipe, so I declare her my garlicky soul mate.

Bottom Layer (bean layer)

• 1 cup canned low-fat refried beans
• 1/3 cup low-fat sour cream
• 2 tbsp salsa
• 1 tbsp lime juice

Second Layer (guacamole layer)

• 1/2 cup peeled and chopped avocado
• 1/2 cup frozen green peas, cooked
• 1/4 cup low-fat sour cream
• 2 tbsp chopped red onions
• 2 tsp lime juice
• 1 tbsp chopped fresh coriander
• 1 clove garlic, minced
• (I normally add more garlic and onions than is listed but I'm a garlic freak)

Third Layer (sour cream layer)

• 1 cup low-fat sour cream (a thick brand - if you have a Safeway nearby, I've found their Lucerne or store non-fat version to be a good thickness)
• 1 tsp taco seasoning (El Paso has a low salt version that's very good)

Fourth Layer (salsa layer)
1 cup salsa

Top Layer (cheese decoration)
1/2 cup shredded reduced-fat cheddar cheese

Combine all ingredients for bottom layer in a medium bowl, spread evenly over the bottom of a 9 in. pie plate.

Comine all guacamole ingredients in a blender or food processor. Pulse on and off until mixture is well blended but still slightly lumpy, Spread over bean mixture.

Combine sour cream and taco seasoning. Spoon over guacamole and spread evenly.

Pour salsa evenly over sour cream. Spread to sides of pie plate.

Sprinkle cheese over salsa and top with green onions. Cover and refrigerate for 1 hour before serving. This is probably the favourite snack for any of my parties. If you can make it the night before, it's even better.

lostdwarf's Eenie Meenie Fettucine

Say it aloud a couple times! It's fun.

• 12 ounces uncooked fettuccine (plain or spinach)
• 2 tablespoons butter
• 1 - 2 cloves garlic, minced (I usually use 2 - 4, depending)
• 1 1/2 cups 2% milk (I used skim and it still has a fantastic creamy texture)
• 1 1/2 tbsp all purpose flour
• 1/3 cup Parmesan cheese
• 1/2 tsp dried basil
• 1/4 tsp each salt, black pepper (meh, do it to taste)
• 1 can (6 1/2 ounces) water packed tuna, drained
• 1/2 cup low fat sour cream
• 3/4 cup frozen peas, thawed
• 2 tbsp chopped fresh parsley

Cook fettuccine according to package directions. Drain and return to pot.

While pasta is cooking, prepare sauce. Melt the butter in a medium saucepan over medium heat. Add the garlic and saute for 1 minute. Mix the milk and flour together until smooth. Add to garlic. Increase heat to medium-high. Cook and stir until mixture is bubbly and thickened, about 4 - 5 minutes.

Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 - 2 more minutes, until cheese is melted. Stir in tuna, sour cream and peas. Cook until heated through about 2 minutes.

Pour sauce over fettuccine and toss to coat. Sprinkle parsley over top. Serve with extra Parmesan cheese and black pepper, if desired. Best if served immediately.

If you want, you can add chicken or salmon to this as well and when they say serve immediately, they do mean it. Don't leave the sauce sitting for long. It becomes VERY thick. My baby sister loves it and she can't stand tuna.

WackieJackie's Drunken Noodles

WackieJackie writes: "There isn't a drop of alcohol in this, the name refers to how much you'll want to drink to combat the heat. I suggest a sweet sparkling wine, or a good cold beer." She also comments, "I think I prefered it with the chicken breast chunks, but just barely. This really is hot, it left my lips burning, but it's very good and easy to make."

• 2 14oz packages 1/4 inch wide flat rice noodles
• 1/4 cup vegetable oil
• 12 garlic cloves, chopped
• 1/4 cup chopped fresh Thai chiles
• 1 1/2 lbs ground chicken (I've also used boneless chicken breast, cut in to small chunks)
• 1/4 cup fish sauce
• 1/4 cup black soy sauce
• 1 tbsp sugar
• 4 large plum tomatoes, cut into wedges
• 4 Anaheim chiles cut into strips
• 1/2 cup fresh Thai basil leaves (or regular basil leaves)

Cook noodles in a large pot of boiling salted water until tender but still firm, stirring frequently. Meanwhile, heat oil in a heavy large (seriously, huge pot) pot over medium high heat. Add garlic and Thai chiles; saute for about 30 seconds. Add chicken, fish sauce, soy sauce, and sugar, and saute until chicken is cooked through. Add noodles, tomatoes, and Anaheim chiles, toss to coat and heat. Transer to a large platter, sprinkle with basil leaves and serve.

Makes 6 servings

MisaGoddess' Fettucine Alfredo (The Light Version!)

I rejected this recipe, so in love am I with the full fat version. Though I also hate it. It's a complicated, unhealthy relationship I have with fettucine alfredo. Misa hit me when I finally did ask for this. But she still sent it. Misa writes: "Okay, you lucked out! WackieJackie requested that I send in the recipe anyway. I have been making this for ten years now and think it is pretty good. But to each his own."

• 1 tablespoon margarine
• 2 small cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 1/3 cups skim milk
• 2 tablespoons light process cream cheese
• 1 1/4 cups freshly grated Parmesan cheese, divided
• 4 cups hot cooked fettuccine (cooked without salt or fat)
• 2 teaspoons chopped fresh parsley
• Freshly ground pepper

Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.

Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts.

Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.

Yield: 4 servings (serving size: 1 cup)

CALORIES 345(25% from fat); FAT 9.7g (sat 4.4g,mono 0.0g,poly 0.0g);
PROTEIN 16.8g; CHOLESTEROL 18mg; CALCIUM 333mg; SODIUM 401mg; FIBER 2.3g;
IRON 2.3mg; CARBOHYDRATE 46.7g

Cooking Light, JANUARY 1996

digmom3's Velveeta Cheese Fudge

This sounds weird, but have faith! Apparently, the original recipe is an Amish one, courtesy of a Mrs. Leroy Auker. digmom3 writes: "This came up at Hizzycon. I have actually made it and Beachbum said she had no idea it was velveeta".

• 1 lb. oleo or butter
• 1 lb. velveeta cheese
• 4 lb. powdered sugar
• 1 cup cocoa
• 1 Tbsp. vanilla
• chopped nuts

In a saucepan, melt oleo and cheese. Sift together sugar and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts. Mix well and spread evenly into a greased 9x13 inch pan. Cool and cut into pieces. “Makes about 6 1/2 lbs. of creamy, inexpensive delicious fudge. This is the best fudge ever!”

digmom3's Corning Beef

I bet this is divine! I've never heard of pickled beef before. digmom rocks.

Put trimmed 4-lb. brisket (preferable flat cut) in large non-metallic container big enough to hold brisket completely. Dissolve 1 cup Morton Tender Quick in 4 cups water. Add 2 Tbsp. pickling spices and 5 cloves of garlic, crushed. Pour mixture over brisket. Put small saucer on brisket to keep it submerged. Cover with tight-fitting lid and refrigerate 24 hours. Flip brisket and refrigerate another 24-48 hours.

digmom3's Corned Beef

digmom sent this in honor of St. Patrick's Day. This entry would have been well-timed if I'd actually posted it when she sent it to me. I have gone insane.

Takes 3 hours.

Preheat oven 350 degrees. Rinse 4 lb. corned beef in water to rinse off curing salt. Dry with paper towels and put in large roasting pan.

Combine:

• 2 Tbsp. brown sugar, packed
• 1 tsp. dry mustard
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/8 tsp. cayenne pepper

Rub mixture over both sides of corned beef (rub in really good). Add 2 cups cold water to pan, pouring in the side so you don’t rinse off rub. Cover tightly with foil and braise in oven 1 hour. Remove brisket and drain off water, return meat to pan and add 2 cups fresh water. Braise another hour. Drain and add 2 cups water again and braise a third hour.

In a small bowl mix:

• 1/4 cup brown sugar, packed
• 2 Tbsp soy sauce
• 1 Tbsp. Dijon mustard
• 1/2 tsp. cayenne pepper
• 1/2 tsp. dry mustard
• 1/2 tsp. ground ginger

Remove meat from oven and raise temperature to 450 degrees. Pour off liquid and brush on glaze. Return to oven, uncovered, 15 minutes. Let rest 10 minutes.

adharas' Tizzy in the Hizzy Flan

The alternate name for this flan is: Flan Cubano. I'll always know it & love it as the Tizzy in the Hizzy Flan, however. adharas writes that the recipe hails from "the May 1979 issue of Gourmet magazine, you can't get better than that."

In a skillet, combine 2 cups sugar and 1/2 c water, heat the mixture over moderately low heat for 4 minutes, and bring it to a boil, stirring and washing down any sugar crystals clinging to the sides of the skillet with a brush dipped in cold water until the sugar is dissolved. Cook the syrup over moderately high heat, tilting and rotating the pan, until it is caramelized. (Note: it goes from light brown to dark brown VERY quickly, so take it off as soon as it is medium brown)

Pour the caramel into a 2 1/2 quart mold, tilt the mold to coat the bottom and sides evenly, and let the caramel cool slightly.

In a large bowl, combine 8 egg yolks, 2 14-oz can sweetened condensed milk, 2 1/2 c milk, and 2 1/2 teaspoons vanilla. In a bowl beat 8 egg whites until they are just frothy, and whisk them into the milk mixture. Pour the custard into the mold. Set the mold in a baking pan, pour enough hot water into the pan to reach two thirds of the way up the sides of the mold. Bake the flan in a pre-heated moderate (350 degree) oven, for 45-55 min. Let cool at room temp. Chill for 6 hours in the fridge. Unmold.

beadgirl's Flan

There's some weird flan war raging in the Hizzy. beadgirl posted the first recipe. I'll be Switzerland-like & take any flan recipes sent to me. Oh! And look below for a coconut version of it.

• 6 cups milk
• 1 cup sugar
• 1/4 t. salt
• peel of fresh lime OR vanilla (maybe a couple of ts? i wing it)
• 7 eggs
• 1 cup sugar for pan

Combine milk, 1 cup sugar, salt, and flavor and bring rapidly to a boil. Reduce heat to moderate and cook 15 minutes, stirring occasionally. Strain and allow to cool.

Heat oven to 350 degrees.

Caramelize a round 9 by 3.5 inch pan (not a bundt or tube shape) by melting the other cup of sugar in the pan, slowly, until sugar becomes light gold. Swirl pan to coat bottom and sides with caramel. set aside on wire rack.

In saucepan, beat eggs, then add cooked milk mixture slowly. Strain.

Pour mixture into pan. Set pan into large shallow baking or roasting pan containing about 1 inch of hot water. Bake 1 hour, or until set and golden. remove pan from wter bath.

Cool on wire rack. cover and refrigerate until it sets more. When time to serve, turn flan over onto plate. Can be served cold or room temperature.

FLAN DE COCO:

• 1 cup sugar
• 2 8.75 oz cans cream of coconut
• 1 14 oz can condensed milk
• 2 Ts milk
• 1/4 t salt
• 8 eggs

Heat oven to 350 degrees. Caramelize 8 by 3 inch pan as above.

Blend cream of coconut, condensed milk, milk, and salt in blender.

Crack eggs into sauce pan and break yolks and mix lightly. Slowly add blended mixture. Strain and pour into caramelized pan.

Bake, as above, in water bath.

MartianIceQueen's Veggie Dip

adharas is a total whiner.

Cut the following into 1 inch cubes:

• 1 medium eggplant (peeled),
• 2 red bell peppers,
• 1 red onion.

Toss in a bowl with 2 minced garlic cloves (or more), some olive oil, and salt and pepper. Spread on a baking sheet and roast at 400 degrees for ~45min, until lightly browned and soft. Put the veggies in a food processor and add 1 T tomato paste; pulse a few times to blend.

valosin's Chocolate Pecan Oatmeal Cookies

So, valosin sent this to me out of the blue! And she signed the email "Violently yours." Heh. I'm entirely too amused and pleased. She writes that someone asked for this recipe, possibly deekay. And, it's adapted from Canadian Living: Every Day Favourites. Enjoy!

• 2/3 c butter, softened
• 1 c packed brown sugar
• 1 egg
• 1 tsp vanilla extract (the recipe calls for orange rind, but I like the
• vanilla better)
• 1 1/2 rolled oats (not instant)
• 1 c all-purpose flour
• 1/2 tsp each baking powder and baking soda
• 1/4 tsp salt
• 3/4 c chocolate chips
• 1/2 c chopped pecans

Pre-heat oven to 375. Grease or line cookie sheet with parchment paper.

In a large bowl, beat butter with brown sugar until fluffy: beat in egg and vanilla.

In a separate bowl mix together rolled oats, flour, baking powder and soda, and salt. Add to butter mixture and stir until blended. Stir in chocolate chips and pecans.

Drop by heaping tablespoonfulls about 2 in apart onto cookie sheets bake in top and bottom thirds of oven, rotating and switching halfway though, until golden, about 10 min. Let cool on pan for 2 min, transfer to wire rack. Cool completely.

adharas' Portuguese Cream Tarts

adharas found this recipe at Epicurious & meant to make it for ages. Now that she has made it, she's demanding (in a rather threatening manner) that everyone make these. Lest anyone fall prey to her wrath, I thought I'd provide the recipe here.

The original contributor at Epicurious says: These tarts are best when baked in 1/3-cup muffin cups. However, since many manufacturers have increased the size of their standard tins, we also tested the tarts in 1/2-cup muffin cups. In those cups, the pastry dough doesn't reach the tops, resulting in rather squat tarts.

For pastry:

• 1 (17 1/4-oz) package frozen puff pastry (2 sheets)
• 1 tablespoon melted butter

For custard filling:

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 1/2 cups heavy cream
• Finely grated zest of 1 small lemon (1 1/4 teaspoons)
• 8 large egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• For topping
• 1 tablespoon confectioners sugar
• 1/2 teaspoon cinnamon

Special equipment: 2 muffin pans with 12 (1/3-cup) muffin cups, each 2 5/8 inches wide by 1 inch deep

Partially thaw pastry just until sheets can be unfolded but dough is still quite stiff. Gently unfold 1 sheet and cut along folds, forming 3 equal strips (each about 9 1/2 by 3 inches). Stack pieces and cut stack lengthwise into 12 (1/4-inch-wide) strips, each strip 3 layers thick. Repeat with remaining pastry sheet.

Turn each triple strip on its side (cut side up) and coil tightly to form a flat 2- to 2 1/2-inch-wide spiral. On a lightly floured surface, press spiral with heel of your hand to flatten into a 3-inch round.

Lightly grease muffin cups with melted butter. Place each round in a muffin cup and press into bottom and side, lining cup to within 1/8 inch of top. (If using larger muffin cups, dough will not reach all the way up side.)

Preheat oven to 450°F.

Whisk together sugar and flour in a 3-quart heavy saucepan, then whisk in remaining filling ingredients and cook over moderate heat, stirring constantly, until first bubble appears on surface, about 10 minutes. (Custard will be thick.) Transfer custard to a bowl and cool, whisking occasionally, until just warm, about 15 minutes, then fill pastry cups with custard, about 2 tablespoons each.

Bake tarts in upper third of oven until pastry is deep golden, 10 to 12 minutes. (Filling may brown.)

Cool tarts slightly in pans on a rack, about 10 minutes, then lift from pans using a small offset spatula or dull knife. Sift confectioners sugar, then cinnamon, over tarts and serve warm or at room temperature.

Makes 24 small individual tarts.

adharas' Dhal the Second (from Sambar's leftovers)

A variation on the original dhal for leftovers adharas shared with us. She just has a kind, generous, sharing sort of soul, doesn't she?

• 1 T oil
• 1 t cumin seeds
• 1 onion, chopped
• 2 t ginger
• 1 green chili
• 1 tomato, chopped
• ¼ t turmeric

Heat oil. Add cumin seeds, onion, and fry till brown. Add ginger, sauté 30 secs. Add green chili & tomato Fry well. Add turmeric. Add cooked dhal and salt to taste.

Yummy with pita bread or rice.

adharas' Sambar with powder

This is an alternate (and easier) version of adharas' original Absolutely Divine Sambar. I'm sure it will still be wonderfully divine.

• ¼ c Tamarind ( fruit, not instant paste)
• 1 medium red onions, sliced
• 1 green pepper, sliced
• 1 carrot, peeled and cut into pieces

• ¾ t black mustard seeds
• ½ t fenugreek seeds
• ¼ t asafetida
• ¼ t turmeric powder
• Salt to taste
• ¾-1 ½ t Sambar powder, the more you add, the spicier it is.

• 30 curry leaves, torn in half
• 1 ½ cups toor dhal, uncooked, rinsed and soaked for a few hours.

Bring the toor dhal to boil in a pot, with water to cover it, and cook until absolutely mushy. Add water as necessary, to make sure that the dhal does not absorb all water and go dry. It should be the consistency of a Campbell’s soup when done. Nice and thick.

Soak tamarind in 2 cups hot water, overnight. Squeeze the pulp out, and strain the liquid into a bowl. Add another ½ c water to the strained solids, and repeat smushing and straining. Discard the solids. Set tamarind liquid aside for 5 minutes, then decant to another bowl. Leave any grainy solids (remnants of fruit pod) at the bottom behind and discard. Discarded amount should be less than 1/3 cup.

Heat 1 t vegetable oil, in 4 quart pot. Add mustard seeds, let them pop, add fenugreek seeds, stir for 30 secs. Add curry leaves, stir 30 secs. Add cut veggies, and rest of spices. Cover and let come to boil, lower heat slightly, leave the lid tilted slightly to release steam, and simmer, for a good 45 minutes.

Add 3 cups of the cooked dhal. Bring to a boil, and turn off heat.

Adjust salt as needed, and if the sambar is too heavy in consistency, add some boiling water to lighten it. It should be a soupy consistency. If too spicy, you can add more dhal into the sambar.

Serve with plain white cooked rice, and curry.

adharas' Roasted Potatoes

Yummmmmmmmmmmmmmm!

• 4 large baking potatoes, peeled and cut into 2” pieces
• 4 T oil
• ½ t black mustard seeds
• 1/8-1/4t asafetida powder
• 10 curry leaves
• ¼ t turmeric
• Salt to taste

Heat oil. Add mustard seeds. Wait till they pop. Add rest of ingredients. Stir fry 30 secs. Pour over potatoes and mix well. Bake in oven, 375-400, about 20 min, stirring occasionally. Should be nice and tender.

adharas' Vegetable Akbari

Ooooh! It has nuts! And green beans! I love green beans. I'm off to found the official adharas fan club.

• 2 medium onions, cut into rings
• ½ c peas
• ½ c French cut green beans
• 1 carrot, cut in cubes
• 1 green pepper cut into small pieces
• 1-4 T oil
• Salt to taste
• Red chilipowder, to taste
• 10-12 cashews
• 15-20 raisins, soaked in warm water for 10 min
• ¼ c cream
• 4-5 black pepper corns, crushed.

Heat oil. Add onion rings, and cook over medium until brown. Add cashews, fry for 2-3 min. Add carrots, cook covered until ½ done, add beans, and green peppers. Cover and cook over low until veggies are tender. Add rest of ingredients. Mix well, and heat for 1 min. Remove from heat. Serve.

eyeroller's Chicken and Dumplings

eyeroller writes: I make Chicken and Dumplings on cold, yucky nights as comfort food. It's deeply satisfying. Tonight, I codified my recipe.

• Six cups water
• Four chicken leg quarters, or one whole chicken, cut up

Boil water; place chicken pieces in boiling water; after five minutes, reduce heat to simmer level and cover the pot. Cook for 45 minutes total.

Remove chicken pieces from pot and set aside. Skim broth to get out ny stuff that's floating.

Season broth with:

• 1 teaspoon powdered chicken broth, or 1 teaspoon salt
• 1/2 teaspoon Old Bay, or other seasoned salt
• 1 teaspoon garlic powder (not garlic salt)
• 1/2 teaspoon poultry seasoning, or ground sage
• Fresh ground black pepper to taste

Chop:

• Four ribs celery
• Two medium onions
• Four carrots, or 1.5 cups baby carrots

Add to broth, cook for 15-20 minutes.

Remove fat and bone from chicken meat, chop into bite-sized pieces. Add to pot with the vegetables.

Chop four stalks fresh curly parsley, add to the pot.

Mix:

• 2 cups baking mix
• 2/3 cup milk

Mix together. Drop tablespoons of dough into boiling pot; reduce heat to simmer, cover pot and cook for 10 minutes.

Should be ready to eat when you turn the heat off.

MartianIceQueen's Cheesecake

Is it weird if just reading this makes me drool?

Crust:

• 3/4 C. all-purpose flour
• 3 T sugar
• 1/2 tsp grated lemon peel
• 6 T butter
• 1 slightly beaten egg yolk
• 1/4 tsp vanilla

Combine first 3 ingredients; cut in butter till crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of dough on bottom of 8-inch springform pan (sides removed). Bake at 400 degrees ~ 7 min or until golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches.

Filling:

• 3 8-oz packages cream cheese
• 1/4 tsp vanilla
• 1/4 tsp grated lemon peel
• 1 C sugar
• 2 T flour
• 1/4 tsp salt
• 2 eggs
• 1 egg yolk
• 1/4 C milk

Let the cream cheese stand at room temperature to soften ( 1-1.5 hours). Beat until creamy; add vanilla and lemon peel. Mix sugar, flour, and salt; gradually blend into cheese. Add eggs and egg yolk all at once; beat until just blended. Gently stir in milk.

Turn into crust-lined pan. Bake at 450 degrees for 10 minutes; reduce heat to 300 degrees and bake 55 minutes or until center appears set. Remove from oven; cool 15 minutes. Loosen sides of chesecake from pan with spatula. Cool 1/2 hour more; remove sides of pan. Cool 2 hours longer.