Foods Recipes

1 c Chicken breast, julienne

12 Dried lotus seeds

4 Nami black mushrooms

1/2 c Celery, julienne

1 tb Smithfield ham, julienne

2 Sprigs Chinese parsley

5 c Chicken stock

2 Slices fresh ginger root

2 tb Dry sherry

1/2 ts Sugar

1 ts Salt

2 ts Lotus root powder

Preparation: Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slice chicken breast and Smithfield ham (or other pungent pressed ham) in 1" strips. Soup: Heat stock in 3-quart pan or sandy pot. Add ginger, sherry, sugar and salt. Bring to gentle boil, then add lotus seeds, chicken and mushrooms. Simmer soup for 30 minutes. Add celery and ham. Simmer for another 15 minutes. Mix lotus root powder with a little hot stock, then stir into soup. Transfer to heated serving bowl, or serve in sandy pot. Garnish with Chinese parsley. NOTE: Lotus seeds require about 30 minutes in simmering water to soften. Check them before adding ham and celery; simmer longer if necessary.

1 Chicken breast fillet

-skinned and sliced thinly. 2 md Courgettes

1 1/2 oz Mushrooms

1 1/2 oz Ham chopped

2 Onions chopped

3/4 pt Chicken stock made with

-liquid concentrate. 2 ts Light soy sauce

1 ts Corn flour.

Place chicken courgettes, mushrooms ham onions and stock in a pan. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes. Blend soy sauce with the corn flour and add to the pan stirring constantly until the soup thickens. Serve immediately.

1 2/12 to 3 lb broiler-fryer

-chicken, cut up 6 c Water

2 Sprigs parsley

2 Stalks celery, cut up

1 Carrot, sliced

1 Small onion, cut up

2 ts Salt

1/4 ts Pepper

1 Bay leaf

-----SPATZLE----- 1 c Plus 2 T flour

1/4 ts Salt

1 Egg

1/2 c Milk

Broth: In large kettle or Dutch oven combine all ingredients. Cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. Strain broth; discard vegetables. Skim off excess fat Return broth to pan. Remove chicken meat from bones; chop chicken. Add meat to broth; simmer. Prepare spatzle; add to simmering soup as directed. Spatzle: Stir together flour and salt in a small bowl. Blend egg and milk; stir into the flour mixture. Place half the dough in a strainer. Hold over soup kettle. With rubber spatula press dough through the strainer to form spatzel. Repeat with remaining dough. Cook and stir 5 minutes. Ladle into bowls.

1 lb Chicken breast

-boneless and skinless 2 Bananas, small

3 Peaches, medium; pitted

3 Plums, medium; pitted

Vegetable cooking spray Curry powder -----------------------------MUSTARD-LEEK SAUCE----------------------------- 1 c Leeks, chopped

-or green onions and tops 2 ts Olive or vegetable oil

1 c Chicken broth

3 tb Dijon-styly mustard

2 ts Distilled white vinegar

1/4 ts Curry powder

1/4 ts Pepper

1 tb Cornstarch

2 tb Water, cold

2 tb NutraSweet

Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread chickenand fruit onto 16 small wood or metal skewers; spray with cooking spray and sprinkly lightly with curry powder. Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates; spoon Mustard-Leek Sauce over. MUSTARD-LEEK SAUCE: Saute leeks in oil until tender in a small saucepan. Stir in chicken broth, mustard, vinegar, curry powder, and pepper; heat to boiling. Mix cornstarch and water; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet. Makes about 1 1/2 cups.

Nutritional Info: makes 4 entree or 8 appetizer servings. Serving size: 2 kabobs with 3 tb of sauce. CALORIES: 180 SATURATED FAT: <1g PROTEIN: 14g CHOLESTEROL: 32mg CARBOHYDRATES: 25g FIBER: 3g TOTAL FAT: 4g SODIUM: 208mg DIABETIC FOOD EXCHANGE: 1 1/2 lean meat, 1 fruit, 1/2 starch

2 Broiler fryers, 2-1/2 to 3

Lb each, or breasts, thighs, And drumsticks only 2 tb Butter

Salt and pepper 1 cn Bing cherries; pitted (1 lb)

1 c Chili sauce

2 Chicken bouillon cubes OR

2 ts Chicken stock base

1/4 c Pale dry sherry

2 tb Cornstarch

2 tb Water

3 tb Brandy OR Cognac; warmed

FOR A DRAMATIC PARTY DISH, FLAME CHICKEN & CHERRIES AT THE TABLE Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon chubes. Cover. Cook on LOW 6 to 8 hours, or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings. SOURCE: Extra Special Crockery Pot Recipes