In this issue:

Monday's Recipe: *Crockpot Chicken Spaghetti*
Requests & Replies from Subscribers:   Tangerine Sponge Pudding

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* Exported from MasterCook *

Crockpot Chicken Spaghetti

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Chicken              Crockpot
One-Dish Meals                        Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chicken Legs -- (can use quarters)
6 Chicken Thighs
Water
3 Bay Leaves
1 medium Yellow Onion
2 tablespoons Olive Oil
5 Cloves Garlic -- minced
32 ounces Tomato Sauce
32 ounces Stewed Tomatoes -- canned, chopped
3 stalks Celery -- sliced
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 teaspoon Chili Powder
1 teaspoon Paprika
1/2 teaspoon Oregano
1/2 teaspoon Basil
8 servings Spaghetti -- uncooked

Place chicken quarters (legs & thighs) into a crockpot early in the day. It's
fine if they are still frozen. Cover just barely with water, salt to taste and
bay leaves. Turn the crockpot on low and go to work (or carry on your normal
day's activities.

In the evening, turn off the crockpot. Remove chicken from the crockpot and
discard skin and bones.

In a deep pot, heat olive oil. Add onion and garlic and cook until the onions
are translucent. Add tomato sauce and stewed tomatoes, the chicken and about a
cup of the chicken broth from the crockpot. (If you add too much broth, the
sauce will be too soupy; if you add too little, the chicken taste will be a bit
weak.) Stir. Add spices, and onion/celery mixture. Cook, stirring
occasionally. Cook spaghetti according to package directions. Mix noodles with
sauce, and serve with grated Parmesan cheese on the side.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 538 Calories; 21g Fat (34.8% calories from
fat); 33g Protein; 55g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 683mg
Sodium.

Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 2 Fat.

NOTES : For a vegetarian meal, substitute soft tofu, cut into small pieces, for
the chicken, and use vegetable bouillon in place of chicken broth. This will
shorten cooking time substantially. Cook tofu along with onions and celery.
Sauce could be cooked in crockpot on low for major part of day. 
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I'm sure with the talented cooks out there someone can answer this for me.
We're going camping and I was wondering if anyone out there has a way of making
bread on a grill or over an open campfire on a grill type set up. (or foil)
I would prefer to use a Bisquick type dough if it's possible. Thanks for any help
you all can be.

Connie
 

  
I am trying to save money on groceries and I have been thinking about making my
own catsup or mayonnaise. Does anyone know how to do this? Thanks!

Sarah
  

Kaylin,

I ate the best frozen whipped key lime pie at a friends house over the weekend.
Do you have a recipe for this?

Heather
  

~ Subscriber Responses ~
 

 
For Emily:

Homemade Baking Powder

1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon cornstarch

Mix together, store in refrigerator. Can be doubled or tripled.

Melloyellow10368@cs.com
 

Hi Kaylin,

These are for LeaAnne, who wanted pudding recipes. I know there's a lot; I love
pudding but have never gotten around to trying these myself. I found them at the
_Woman's Day_ website (except for the ones from Better Homes and Gardens and
Martha Stewart). Hope they help!

Mary in Littlestown, PA                    merrycee@pa.net
 
Hot Chocolate Pudding Cake à La Mode
(c) Woman’s Day
Serves 8
Active: 15 min/Total: 1 hr
As it bakes, the batter separates into 2 layers: a soft pudding on bottom and a
cake layer on top.
Planning Tip: The cake batter and the sugar mixture (Step 4) can be prepared and
stored separately at room temperature up to 3 hours ahead.
Assemble dessert with the simmering milk just before baking.

3/4 stick (6 Tbsp) unsalted butter
1 oz semisweet baking chocolate, chopped Yolk from 1 large egg
1 cup all-purpose flour
1 1/4 cups granulated sugar
2/3 cup unsweetened Dutch-process cocoa powder
2 tsp baking powder
1/4 tsp salt
2 1/2 cups milk
2 tsp vanilla extract
1/3 cup packed light-brown sugar
1 1/2 pt vanilla ice cream

1. Heat oven to 350°F. You’ll need a shallow 2-qt baking dish.
2. Microwave butter and chocolate in a small bowl just until melted; stir with a
whisk to combine, then stir in yolk until well blended.
3. Whisk flour, 3/4 cup granulated sugar, 1/3 cup cocoa, the baking powder and
salt in a medium bowl until blended. Stir in 1/2 cup milk, the butter mixture and
vanilla until smooth. Spread batter in ungreased baking dish.
4. Mix remaining 1/2 cup granulated sugar, remaining 1/3 cup cocoa and the brown
sugar in small bowl with fingers or a fork until blended. Sprinkle over batter.
5. Heat remaining 2 cups milk in microwave just until simmering. Slowly pour over
mixture in baking dish—Don’t stir.
6. Bake 45 minutes. Spoon into dessert bowls. Top each serving with a small scoop
of ice cream. Serve immediately or pudding layer will be absorbed by cake layer.
Per serving: 481 cal, 8 g pro, 73 g car, 1 g fiber, 20 g fat (12 g sat fat), 83
mg chol, 329 mg sod

Lemon Cream Pudding with Blackberry Sauce
(c) Woman’s Day
Serves 6
Active: 25 min/Total: 25 min (plus at least 1 hr chilling)
Planning Tip: Can be made through Step 3 up to 2 days ahead and refrigerated.
Bring sauce to room temperature to serve.

Blackberry Sauce
1/2 pt (1 cup) fresh blackberries
1/2 cup granulated sugar
2 Tbsp lemon juice

Lemon Cream Pudding
3/4 cup granulated sugar
1 1/2 Tbsp cornstarch
2 large eggs
Yolks from 2 large eggs
1 1/4 tsp grated lemon zest
1/2 cup fresh lemon juice
1 cup heavy (whipping) cream
1 Tbsp confectioners’ sugar
Garnish: blackberries and mint leaves

1. Sauce: Mash blackberries with sugar and lemon juice in a small saucepan. Cook
over medium heat 6 to 8 minutes until sugar dissolves and mixture slightly
thickens. Scrape with a rubber spatula through a sieve set over a serving bowl;
discard seeds.
2. Pudding: Mix sugar and cornstarch in a small, heavy saucepan. Whisk in eggs,
egg yolks, lemon zest and juice until blended. Cook over medium heat, gently
stirring with a small whisk, 5 to 7 minutes until mixture boils and thickens.
Reduce heat to medium-low; cook, stirring gently, 2 minutes longer. Scrape
through a sieve set over a bowl; place plastic wrap directly on surface to
prevent a skin from forming. Refrigerate 1 hour or until cold.
3. Beat cream and confectioners’ sugar in a large bowl with mixer on high speed
until stiff peaks form when beaters are lifted. Stir about 1/4 of the cream into
lemon mixture to lighten, then fold in remaining cream until well blended.
4. To serve: Spoon 1/2 cup pudding into each of 6 dessert bowls, then 2 Tbsp
sauce around each. Garnish with blackberries and mint.
Per serving: 374 cal, 4 g pro, 51 g car, 1 g fiber, 18 g fat (10 g sat fat), 196
mg chol, 43 mg sod

Pumpkin Crème Brûlée
(c) Woman’s Day
Serves 6
Active: 20 min/Total: 1 hr (plus at least 4 hr chilling)
A small butane torch, sold especially for crème brûlée, makes caramelizing the
sugar on the tops a snap.
Planning Tip: Can be made through Step 4 at least 6 hours or up to 2 days ahead
and refrigerated. Once custards are brûléed, the hard sugar topping will hold up
to 1 hour in the refrigerator.

1 cup each heavy (whipping) cream and whole milk
1 cup canned 100% pure pumpkin
1 1/2 tsp pumpkin pie spice
1 vanilla bean, split lengthwise (see Note) Yolks from 5 large eggs
1/2 cup superfine granulated sugar plus 6 Tbsp for topping Pinch of salt

1. Whisk cream, milk, pumpkin and spice in a medium saucepan until blended. With
tip of a small knife, scrape seeds from vanilla bean into saucepan; add bean pod.
Heat just until simmering; remove from heat.
Cover; let steep 20 minutes.
2. Meanwhile bring 4 cups water to a brisk boil.
3. Heat oven to 325°F. Arrange 6 shallow 1/2-cup crème brûlée dishes or ramekins
in a large baking pan.
4. Put egg yolks, 1/2 cup sugar and the salt in a bowl; whisk to blend.
Stir into cream mixture. Scrape custard with a rubber spatula through a fine
sieve into a 1-qt glass measure; fill dishes in baking pan. Place in oven and add
enough boiling water to pan to come halfway up sides of dishes.
5. Bake 35 minutes or until edges of custard are set (a thin knife inserted near
edges should come out clean), but centers are slightly softer. Remove pan from
oven; carefully lift dishes to a wire rack to cool completely. Cover with plastic
wrap and chill at least 4 hours until cold.
6. Blot tops of custards dry with paper towel. Working with 1 custard at a time,
sprinkle 1 Tbsp of the remaining sugar evenly over custard to cover, gently
moving dish from side to side to disperse sugar into an even layer.
Using a small butane torch, heat sugar until melted and caramelized.
Repeat with remaining custards. Let stand a few minutes for sugar to harden.
Per serving: 339 cal, 5 g pro, 36 g car, 1 g fiber, 20 g fat (11 g sat fat), 237
mg chol, 67 mg sod

Note: You can substitute 2 tsp vanilla extract for the vanilla bean, but be sure
it’s pure vanilla extract.

Tangerine Sponge Pudding
(c) Woman’s Day
Serves 6
Active: 20 min/Total: 1 1/4 hr
Planning Tip: Can be made through Step 4 up to 6 hours ahead and refrigerated.

4 large eggs, yolks and whites separated, each into a large bowl
1 1/4 cups granulated sugar
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 1 Tbsp all-purpose flour
4 tsp grated tangerine zest
1/2 cup tangerine juice
1 1/2 cups whole milk
2 Tbsp fresh lemon juice
Garnish: confectioners’ sugar

1. You’ll need a shallow 2-qt baking dish. Fill a roasting pan large enough to
hold the baking dish with 1/2 in. hot tap water; place in center of oven. Heat to
350°F.
2. Beat egg whites with mixer on medium speed until foamy. Gradually beat in 1/4
cup sugar, 1 Tbsp at a time, until stiff, shiny peaks form when beaters are
lifted.
3. With same beaters (no need to wash them), beat egg yolks, remaining 1 cup
sugar, the butter, flour and tangerine zest on high speed 3 minutes or until
light and creamy. On low speed, beat in tangerine juice, milk and lemon juice
until blended.
4. Using a wire whisk, gently fold egg whites into yolk mixture just until
combined. Pour batter into ungreased baking dish. Set dish in pan of hot water in
oven.
5. Bake 50 to 55 minutes until top of pudding is puffed and golden brown (as
pudding bakes, it separates into 2 distinct layers: a saucy pudding on bottom and
a sponge cake on top). Carefully remove baking dish to a wire rack to cool. Dust
with confectioners’ sugar. Serve warm or cold.
Per serving: 425 cal, 7 g pro, 54 g car, 0 g fiber, 21 g fat (12 g sat fat), 191
mg chol, 79 mg sod

Warm Spiced Banana Pudding
(c) Woman’s Day
Serves 8
Active: 25 min/Total: 45 min

2 boxes (4-serving-size each) cook & serve vanilla pudding & pie filling
1/4 tsp each ground cinnamon and nutmeg
3 3/4 cups milk
48 reduced-fat vanilla wafer cookies
4 large bananas
Whites from 5 large eggs, brought to room temperature in a large bowl (save yolks
for another use, such as the Pumpkin Crème Brûlée) Pinch of salt
1/3 cup sugar
1/2 tsp vanilla extract

1. Heat oven to 350°F. You’ll need a deep 2-qt glass ovenproof serving bowl or
soufflé dish.
2. Whisk pudding mix, cinnamon and nutmeg in a medium saucepan until blended,
then whisk in milk. Cook as package directs. Transfer to a 1-qt measure; place
plastic wrap directly on surface of pudding to prevent skin from forming.
3. Arrange 16 wafers over bottom of serving bowl. Evenly space 8 wafers upright
around sides of bowl. Slice bananas and place over cookies on bottom and between
upright cookies. Pour on 1/2 the hot pudding. Repeat layers once.
4. Beat egg whites with mixer on medium speed just until foamy. Increase speed to
medium-high; add salt and beat until very soft peaks form when beaters are
lifted. Add sugar, 1 Tbsp at a time, and beat until stiff, shiny peaks form. Beat
in vanilla. Spread over hot pudding, creating swirls and making sure meringue
touches edge of bowl all around.
5. Bake 12 to 15 minutes until meringue is golden brown. Cool on a wire rack 5
minutes before serving. Serve warm.
Per serving: 352 cal, 8 g pro, 68 g car, 2 g fiber, 7 g fat (3 g sat fat),
16 mg chol, 374 mg sod

Double-Deck Chocolate Custards
(c) Better Homes and Gardens
Prep: 20 minutes
Chill: 2 hours + 4 hours

2 cups whipping cream
3 ounces milk chocolate, chopped
6 tablespoons sugar
4 egg yolks
1 teaspoon vanilla
3 ounces semisweet or bittersweet chocolate, chopped

1. In a heavy small saucepan, combine 1 cup of the whipping cream, the milk
chocolate, and 3 tablespoons of the sugar. Cook and stir over medium heat about 5
minutes or until mixture comes to a full boil and thickens.
(If chocolate flecks remain, use a wire whisk to beat mixture until
smooth.)
2. In a medium bowl, beat 2 of the egg yolks with a wire whisk. Gradually stir
all of the hot mixture into the beaten egg yolks; stir in 1/2 teaspoon of the
vanilla. If using glass serving containers, cool slightly.
Divide chocolate mixture evenly among 8 small glasses, dishes, pot de
cr�me cups, or ramekins. Cover and refrigerate for 2 hours.* 3. Make the
second layer of dessert using the same method with the remaining 1 cup whipping
cream, the dark chocolate, the remaining 3 tablespoons sugar, the remaining 2 egg
yolks, and the remaining 1/2 teaspoon vanilla. Divide dark chocolate mixture
among chilled glasses.
Cover and refrigerate about 4 hours or until firm.
4. Makes: 8 servings
5. *Note: To have the darker layer on the bottom, make the layer from Step
3 first and follow with the layer in steps 1 and 2.

Lighter Chocolate Cinnamon Pudding
Copyright 2007 Martha Stewart Living Omnimedia, Inc.

3 tablespoons cornstarch
6 tablespoons light-brown sugar
3 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 cups skim milk
1/2 cup evaporated skim milk
4 ounces bittersweet chocolate
White- and milk-chocolate shavings, for garnish Cinnamon sticks, for garnish

1. Whisk cornstarch, sugar, cocoa powder, cinnamon, and salt in a medium
saucepan. Add milks, whisking. Bring to a boil over medium-high heat, whisking
constantly. Cook until thickened, about 1 minute. Whisk in chocolate; cook until
chocolate has melted, about 1 minute.
2. Divide evenly among six 4-ounce cups. To prevent a skin from forming,
press plastic wrap onto surface of pudding. Refrigerate until set, at least 1
hour and up to overnight. Serve garnished with chocolate shavings and cinnamon
sticks. 
 

Heather L. asked for it. There are a variety of methods and ingredients for
Hunan Chicken on the Web. All seem to use chile peppers. This is one.

Chinese Hot and Spicy Chicken (Ma La Tze Gee) - Hunan

3 to 4 tablespoons oil
1 green onion, scallion
2 to 3 small hot chile peppers
1 tablespoon shredded ginger
1 tablespoon sherry
2 tablespoons light soy sauce
2 pounds frying chicken
1/2 cup Chicken broth
1 tablespoon Light soy sauce
2 tablespoons Wine vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1 To 2 teaspoons anise pepper
1 tablespoon Cornstarch

Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy
sauce mixture. Cut scallion and hot peppers diagonally into 1-inch pieces. Grind
anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt
and pepper. Heat oil. Add scallion, and stir fry several times. Add ginger,
sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for
1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until
chicken pieces are tender. Add cornstarch to thicken. Serve with rice.

Jack Poulter On an Island in the Pacific                             jpoulter@islandnet.com
 

SCALLOPPED CHICKEN/TURKEY

2-3 cups chicken/turkey, diced or cubed
4 cups home made filling/Stovetop stuffing (recipe below)
1 cup gravy

Place filling/stuffing on bottom of baking dish. Add layer of meat. Top with
gravy. Excellent for leftovers from Thanksgiving. Bake at 350 degrees until
gravy bubbles. Serve over mashed potatoes.

Patty                          pkift@evenlink.com
 

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