Foods Recipes

4 cups fine dry breadcrumbs

1/2 cup butter -- softened

1/2 cup cream

pinch allspice (optional) 4 eggs -- slightly beaten

Mix crumbs and butter until thoroughly combined. Add cream, allspice and eggs, mixing well. Refrigerate until chilled. Roll into balls about the size of walnuts. Drop into chicken and noodle soups during the last 15 or 20 minutes cooking time.

1 lb ground pork -- or 1 1/2 lbs

1/2 ts ground ginger

1/2 ts black pepper

3 cn chicken broth -- (14.5 oz ea

1 c water

2 TB soy sauce

2 1/2 oz fresh mushrooms -- sliced (1

: cup) 6 scallions -- sliced

1 package(6oz) won-ton

: wrappers -- cut into 1/2" : strips In a soup pot, brown the pork over medium-high heat for 3 to 5 minutes, or until no pink remains. Drain off the excess liquid. Reduce the heat to medium and add the remaining ingredients except the wonton strips; bring to a boil. Separate the wonton strips and stir into the soup. Cook for 8 to 10 more minutes, or until the wonton strips are cooked. Recipe By : Source: WKBWTV -----

1 Medium onion. peeled and

-quartered 2 Medium garlic cloves, peeled

-and minced 2 1/2 lb Chicken, skinned

2 tb Flour

1 tb Olive oil

2 1/2 c Water, divided

1/8 ts Saffron

1/2 ts Ground ginger

1/2 ts Ground cumin

1/2 ts Paprika

1/4 ts Salt

3 tb Lemon juice

Grated peel of 2 lemons 1/2 c Green olives, pitted and

-coarsley chopped 2 tb Minced cilantro

3/4 c Couscous

Fresh ground black pepper In a food processor, finely chop onion and garlic. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes. Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes. While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes. Spoon chicken mixture over couscous and serve. Source: Houston Chronicle

4 Chicken legs & thighs

Salt & pepper; to taste 1 tb Olive oil

1 lg Onion

1 lb Carrots in 1/2" slices

2 ts Paprika

1 ts Ground ginger

1/4 ts Tumeric

1/8 ts Cinnamon

1 Lemon; cut in 8 wedges, seed

1 c Chicken broth

2 c Chicken broth

1/2 c Dried currants

1 ts Salt; to taste (opt)

1/8 ts Allspice

1 c Quick-cooking couscous

Chicken: 1. Skin and disjoint the chicken, season with the salt (if desired)

and the pepper. Heat the oil in a large skillet, preferably one with a nonstick surface, and brown the chicken on both sides over medium-high heat. Remove chicken to a platter. 2. Reduce heat to medium-low, add onions to skillet and sauce for

about 3 minutes. 3. Add the carrots and saute for 2 minutes.

4. Add the paprika, ginger, tumeric and cinnamon and cook the

mixture for 1 minutes, stirring it. 5. Return chicken and their juices to skillet, add lemon wedges and

broth. Bring the liquid to a boil, reduce the heat, cover, and simmer, turning chicken occasionally, for 30 minutes or until it is cooked through. Couscous: 6. In a medium-size saucepan, combine the broth, currants, salt (if

desired), and all spice, and bring to a boil. 7. Stir in the couscous, boil for 2 minutes, remove pan from heat,

cover and let stand for 5 minutes or until the liquid is absorbed. 8. Serve the chicken and carrots over the couscous, surrounded by

the lemon wedges.

1 tb Vegetable oil

1 Fresh jalapeno pepper,

-seeded, minced 1/4 ts Ground coriander

1/4 ts Ground cumin

1/4 ts Ground cinnamon

2 Whole chicken breasts,

-skinned, boned, cut into -1-1/2-inch chunks 2 sm Carrots, sliced diagonally

-1/4-inch thick 1 sm Onion, diced (1/2-inch)

1/2 Acorn squash, seeded, pared,

-cut into 1/2-inch dice 3 1/2 c Chicken broth

1 md Zucchini, scrubbed, cut into

-1/2-inch dice 14 oz Whole tomatoes, coarsely

-chopped, liquid reserved 1/3 c Raisins

1/2 c Canned chick-peas, rinsed

1/4 ts Salt

4 tb (1/2 stick) unsalted butter

2 c Couscous

1/4 c Slivered almonds, toasted

1 tb Minced fresh mint

Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 This recipe gets 30% or less of its calories from fat. Not a low sodium recipe. Makes 8 servings. 1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl. Add

chicken and toss to coat. Let stand, stirring frequently, 30 minutes. 2. Combine carrots, onion, and acorn squash in 3-quart microwave-safe

casserole; cover with lid. Microcook on HIGH power 5 minutes. Add 1 cup broth, the zucchini, tomatoes with liquid, and raisins; microcook covered 3 minutes. Remove from oven and stir. Microcook covered 5 minutes, stirring once halfway through cooking. Stir in chicken with marinade; microcook covreed 3 minutes. Stir in chick- peas, 1/2 cup broth, and the salt; microcook covered 2 minutes longer. 3. Meanwhile, heat remaining 2 cups broth and the butter in medium

saucepan to boiling. Stir in couscous, cover pan, and remove from heat. Let stand 5 minutes. 4. To serve, spoon couscous onto serving platter. Top with chicken stew

and sprinkle with almonds and mint. Nutrition Information per Serving: 416 calories 24 g protein 53 g carbohydrates 12 g fat (26% of calories) 603 mg sodium