Archive for January, 2008

Cantonese Chicken

Friday, January 25th, 2008


2 frying Chickens ( disjointed)

1/4 cup Honey

1/4 cup Soya Sauce

1/2 cup Catchup

1/4 cup Lemon Juice

arrange chicken pieces in singular layer in large baking pan. Mix honey , soya sauce, catchup and lemon juice. Pour over chicken pieces, Allow chicken to stand in marinade several hours , or better overnight. Cover pan with foil. Heat oven to 325 degrees F. Bake one hour. Remove foil, baste with sauce. Return to oven and bake uncovered till tender. ( It thick sauce is desired , add one tablespoon cornstarch, moistened to smooth paste in cold water. ) Serve over cooked rice.

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Traditional Raisin Stuffing

Wednesday, January 9th, 2008


1 cup thinly sliced Celery

1/2 cup chopped Onion

1/2 cup Butter

1/2 cup Water

1 chicken Bouillon Cube ( crumbled)

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 teaspoon Poultry Seaspong

1 1/2 quarts coarse day old Bread Cubes ( 1/4 inch)

3/4 cup Sun-Maid Golden Seedless Raisins ( gold box)

Saute celery and onion in butter until soft but not brown. Add water , bouillon , cube , poulty seasoning, salt and pepper. Heat stirring to mix well. Pour over bread cubes and raisins and mix lightly. Turn into buttered baking fish ( or stuff into poultry for roasting) Bake at 350 F uncovered for 30 minutes or till lightly roasted on top ( Makes 5 cups stuffing) . To stuff a 12 – 15 pound turkey, double this recipe.

 

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California Raisin Brown Bread

Wednesday, January 9th, 2008


1 cup Calif Raisins

3/4 cup Corn Meal

3/4 cup Whole Wheat Flour ( or Graham Flour)

1 1/2 cups sifted all-purpose Flour

1 1/2 teaspoons Salt

1 1/2 teaspoons Baking Soda

1 teaspoon Baking Powder

1 Egg ( beaten)

1 cup Buttermilk ( or sour milk)

3/4 cup Dark Molasses

2 tablespoons Vegetable Oil

Combine raisins , corn meal and whole wheat flour. Sift together all purpose flour, salt , soda and baking powder. Stir into raisin mixture, Combine egg, buttermilk, molasses and oil: stir into dry mixture just till moistened. Spoon batter into greased 10 x 5 x3 loaf pan. Bake at 350 F for 50 minutes ( or till pick inserted in center comes out clean).

Cool in pan for 10 minutes.

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California Raisin Cheesecake

Tuesday, January 8th, 2008


4 Eggs

1 cup Sugar

1/4 teaspoon salt

1 1/2 pounds ( 3 cups) Ricottia Cheese ( or low fat cottage cheese, pressed through a fine sieve)

1 cup (Whipping Cream)

4 tablespoons sifted all purpose Flour

1 teaspoon Vanilla

3 tablespoons fresh Lemon Juice

1 tablespoon grated fresh Lemon Peel

1/2 cup seedless California Raisins

Press all but 3/4 cup of the crumble firmly over bottom of a 9 inch spring form pan. Bake in 350 degrees F oven for 15 minutes or until lightly browned. Cool on a rack. In a larger mixing bowl beat the eggs until lightly coloured. Gradually add sugar, beating until the mixture is thick and light. Thoroughly neat in salt and Ricotta ( or cottage cheese) then cream. Beat in flour , vanilla and lemon juice. Fold in lemon peel and raisins. Pour over cooled crust. Sprinkle reserved crumbs evenly over top. Bake in a 350 degrees oven for 1 hour and 10 minutes ( or until toothpick inserted in center comes out clean). Turn off oven and leave oven door open , allow cake to cool in oven for about 2 hours. Cover cake and chill. At serving time, remove sides of pan , and cut cake.

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California Raisin Gumdrop Cookies

Tuesday, January 8th, 2008


3 cups sifted Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1/3 cup Butter

1/3 Cup Sugar

1 Egg

2/3 Cup Honey

1 teaspoon Lemon Flavoring

1 cup Raisins

1/2 cup very soft Gumdrops ( not licorice)

Sift together the flour, soda and salt and set aside. In a large bowl , cream together the butter and sugar. Add the egg, honey, and lemon flavourings. Stir in the raisins and gumdrops. Then add dry ingredients a little at a time , mixing well. Shape into a sausage , roll 3 inches in diameter, and wrap in wax paper. Chill overnight. To bake, slice cookies with a sharp knife and place in a greased cookie sheet. ( If dough becomes soft, put it back in refrigerator to chill) Bake 8 to 10 minutes at 375 degrees F.

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California Carrot California Raisin Salada

Tuesday, January 8th, 2008


2/3 cup Calif Seedless Raisins

2 cups grated Carrot

1 can Pineapple Tidbits

1/3 cup Mayonnaise

1 tablespoon Lemon Juice

1/4 teaspoon Salt

Combine raisins, carrot and drained pineapple. Blend in mayonnaise,juice and salt. Serve on crisp salad greens.

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Avocado on a Half Shell

Tuesday, January 1st, 2008


  Use 3 or 4 avocadoes in unpeeled halves to fill with any the following to serve 6 to 8

with Tomato Salsa

6 medium Tomatoes ( coarsely chopped_

9  green onions ( choppped)

1 1/2 teaspoons chopped Parsely

3/4 teaspoon Basil Leaves

1/3 cup bottled Italian Dressing

combine and chill ingredients .

Spoon into Avocado halves

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Avocado Soup with Garlic

Tuesday, January 1st, 2008


4 fully ripe California Avocados

2 cups Chicken Broth

2 teaspoons Lime Juice

1/8 teaspoon Salt

1/8 teaspoon Garlic Powder

2 cups Heavy Cream

Halve Avocados lengthwise twisting gently to separate halves. Lift seed out and peel avocado halves. Puree in electric blender with broth , lime juice and garlic powder. Stir in cream.. Chill thoroughly. Garnish with lemon slices or with heavy cream , whipped with a dash of garlic powder.

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Lemon Tree Soup

Tuesday, January 1st, 2008


3 California Avocados

3/4 cup Lemon Juice

3 cups Vegtable Bouillon

1 1/2 cups Sour Cream

1 1/2 teaspoons salt

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Ponderosa Soup

Tuesday, January 1st, 2008


3 Avocados

3 cups Chicken Broth ( or Bouillion)

1 1/2 Cucumbers ( peeled and sliced)

1/4 cup Sour Cream

3 tablespoons Lemon Juice

1 1/2 teaspoon Salt

Dash Tabasco

3 large Tomatoes ( peeled and diced)

Puree avocados with all ingredients, except tomatoes. Chill thoroughly, then garnish with tomatoes.

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