Cornish Hens a'la Orange
French/Poultry
Submitted by:
Bob Rosetta
rrosetta@hsonline.net
http://www2.hsonline.net/homepages/rrosetta.html
Seymour/IN/USA
Ingredients:
3 hens
1 16oz pkg wild rice
1 4oz can mushrooms
1t finely shredded orange
peel
1/4 cup orange peel
3T brown sugar
3T corn starch
2/3 cup water
1/2 cup orange juice
1/2t instant chicken boullion
1T margarine
Recipe:
Prepare the orange peels
by slicing away the inside of the orange peel. You should be left with
only the outer covering of the orange peel. The inside white area is very
sour and should be completely removed.
Cook rice adding the mushrooms and shredded orange peel.
Split cornish hens in half. Stuff each half with the rice mixture and place in a baking dish; rice down. Place a slab of margarine on each half. Cook at 350 until browned and tender. The hens should not be pink on the inside.
Slice the 1/4 cup orange
peels into julienne strips. Add the sliced orange peel, the brown sugar,
corn starch, water, orange juice and the chicken boullion.
Slowly simmer the mixture
and stir constantly until the corn starch and sugar are completely disolved.
Raise the temperature of
the sauce until bubbles start to appear and then lower again. The sauce
should thicken and become a glistening orange color.
Remove the hens from the oven when done and place one half on a plate. Spoon some orange sauce over the hen and serve!
I hope you enjoy this. If
you have any questions or comments let me know.
Dwight's All Occasion Taco Salad
Salad
Submitted by:
Eleana Luhring
nickl@hlanet.com
www.hlanet.com
New Palestine/Indiana/US
Ingredients:
1 1 lb can of refried beans
(Vegetarian or lowfat can be used)
1 cup of salsa (any kind
you like)
1 cup of chopped onion
1 lb of lean ground beef
1 packet of taco seasoning
mix
sour cream
shredded lettuce
1 cup of chopped tomato
shredded Cheddar Cheese
Recipe:
1. Brown ground beef and
onion in a skillet. When beef is done stir in packet of taco seasoning
mix and cook for one minute.
2. While beef is browning,
cook refried beans in a two liter casserole dish according to directions
on the can. When done, stir in salsa.
3. Layer ground beef over
refried beans and salsa.
4. Layer sour cream over
ground beef.
5. Layer lettuce and tomato
over sour cream.
6. Sprinkle shredded Cheddar
over the top.
Stuffed Peppers
Italian Entree
Submitted by:
Bob Rosetta
rrosetta@hsonline.net
http://www2.hsonline.net/homepages/rrosetta.html
Seymour IN USA
Ingredients:
3 Green Peppers
45 oz Tomato Sauce
3 lbs Ground Round
1 Egg
Italian Bread Crumbs
Rice
Oregano
Basil
Garlic Salt
Minced Onions
Recipe:
Prepare the Rice. Make
a 1 1/2 to 2 cups extra for the stuffed peppers.
Cut the peppers in half and clean them out.
Prepare the meat.
Add raw ground round. Add
one egg. About a cup of bread crumbs. Add a touch of Garlic Salt. Add three
tablespoons of Oragano, three tablespoons of Basil and a tablespoon of
minced onions. Mixed together. When the rice is done add 1 1/2 to 2 cups
to the meat and mix in.
Stuff the peppers with the meat. There should be about an inch of meat above the edge of the pepper. Place the peppers in a baking dish. Pour the tomato sauce over the peppers. Add about a cup of water. Sprinkle some Garlic Salt, 1/4 cup of Oragano, 1/4 cup of Basil and 2 tablespoons of Minced Onions. Baste the Peppers to mix the ingredients around.
Cook at 400 until meat is completely done. Baste often.
If there is anyone that does not like the peppers, you can make Porcupine Balls. Just form the meat into a ball about 3/4 the size of the stuffed peppers and cook along side the stuffed peppers.
Serve with a side of rice
and any other vegtable.
Artichoke & Green bean Cassarole
Cassarole
Submitted by:
Dave Angell
barkingsnake@kuentos.guam.net
Agana, Guam, U.S.A.
Ingredients:
2 cans French Style Green
Beans (Drained)
1 cups Paresan Cheese
1 Cups Italian Bread Crumbs
(pkgd Italian seasoned Croutons work well)
4 cloves Garlic (I use
8)
1 can Artichoke hearts
(drained/cut hearts in smaller pieces)
4 to 5 ounces of olive
oil
1 1/2 tsp Lemon juice
Recipe:
Mix all the above. Pack
in a cassarole dish. Cook at 350 degrees for 45 to 50 minutes. first 15
to 20 minutes the dish should be covered uncover to 45 to 50 mintes, or
till a little brown around the edges....thank's to M for a great receipe.
Brandy Slush
Special Holiday Social Drink
Submitted by:
Pete Adee
go.packers@mcione.com
Portland, OR, USA
Ingredients:
9 Cups Water
2 Cups Sugar
4 Green Tea Bags
12 oz. frozen lemonade
12 oz. frozen O.J.
2-3 cups Brandy
2-liter of 7up (for serving)
Recipe:
Boil 7 Cups of water and
sugar. At the same time, boil 2 cups of water with the tea bags. Once they
both boil, cool and mix together. Add lemonade, OJ, and Brandy. Freeze
for 24 hours, stirring occasionally. Serve with a splash of 7up.