CRAB RANGOON

1/2 lb Crabmeat-drained and chopped
1/2 tsp A-1 Sauce
1/2 lb Cream Cheese room temperature
1/4 tsp Garlic powder
1 egg yolk (well beaten)
oil for deep frying
chinese mustard or red sauce
30 wonton wrappers

Combine crabmeat with cream cheese & seasonings in a medium bowl,
blend to a paste.

Place a heaping tspful on each wonton. Moisten edges of wontons with
egg yolk, gather the 4 corners together at the top & pinch edges
together to seal.

Heat oil to 375 degrees, add wontons in batches & fry until golden
brown, about 3 minutes Remove with slotted spoon & drain on paper
towels.

PEACH SALSA

1/3 cup cilantro, lightly packed
2 cups peaches, peeled & diced
2 cups tomatoes, diced
1 tsp. lemon juice
1 pinch black pepper
1/4 tsp. salt
1/2 tsp. garlic, crushed
1 tsp. olive oil
2 tsp. Balsamic vinegar
Cayenne, to taste

Place all ingredients in a blender or a food processor & process for a few seconds.

CROCKPOT CHICKEN/SAUSAGE CASSOULET

1 package Frozen lima beans
1 cup Tomato juice
1 Carrot — 1/2 inch pcs
1 Stalk celery — 1/2″pcs
1 Onion — chopped
1 Clove garlic — minced
1 Bay leaf
1 teaspoon Chicken bouillon granules
1/2 teaspoon Dried basil — crushed
1/2 teaspoon Dried oregano — crushed
3 Boneless chicken breasts
3 Chicken drumsticks
8 ounces Smoked kielbasa

Place carrots, limas, celery and onions on bottom of crockpot which has been sprayed
with Pam. Combine herbs, juice and bouillon and add to vegetables. Place chicken on top of vegetables. Cut sausage into pieces. Put chicken and sausage on top of vegs Cover crockpot and cook on Low heat for 10 hours or on high for 5 hours. Remove bay
leaf before serving.

Belgian Waffles

2 c. flour
1 tsp. salt
8 eggs, separated
1/2 c. margarien or butter, melted
1 tsp vanilla extract
2 c. milk

In small bowl, mix flour and salt. Set aside. In a large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. In another large bowl, beat egg yolks with electric mixer on high speed until thickened and lemon colored - about 5 minutes. Stir in melted butter or margarien and vanilla. Slowly add flour mixture and milk to yolk mixture, beating well after each addition. Fold egg whites into yolk mixture. Prepare according to waffle iron directions.

CASHEW CHICKEN

3 Chicken breasts (boned & skinned)
1/4 c Soy Sauce
1/2 lb Chinese pea pods
2 tbsp Corn starch
1/2 lb Mushrooms
1/2 tsp Sugar
4 Green onions
1/2 tsp Salt
2 c Bamboo shoots, drained
4 tbsp Salad oil
1 c Chicken broth or bouillon cube dissolved in water
1 pak Cashew nuts (about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch
squares. Place on tray.

Prepare Vegetables, removing ends and strings from pea pods, slicing
mushrooms, green part of onions, and the bamboo shoots. Add to
tray.

Mix soy Sauce, cornstarch, Sugar, and salt. Heat 1 tbsp of
oil in skillet over moderate heat, add all the nuts, and cook 1 min
shaking the pan, toasting the nuts lightly. Remove and reserve.

Pour remaining oil in pan, fry chicken quickly, turning often until it
looks opaque. Lower heat to low. Add pea pods, mushrooms, and
broth. Cover and cook slowly for 2 mins. Remove cover, add soy
Saucemixture, bamboo shoots, and cook until thickened, stirring
constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately. Serves 4

CROCKPOT CHICKEN NOODLE SOUP  - NEW ORLEANS STYLE

1 lg Whole fryer
1/2 c Diced celery
4 ea Cloves minced garlic
3 ea Bay leaves
4 ea Qts water
2 tb Butter
1 c Sliced mushrooms
1/4 c Cream sherry
Green onions for garnish
1 c Diced onions
1/2 c Minced parsley
1 c Chopped carrots
1 ts Poultry seasoning
12 oz Broad egg noodles
1 c Sliced onion rings
1 c Diced carrots
Salt and pepper to taste

First, take the chicken and wash it thoroughly. Remove the giblets, scrub out the internal cavity under cold running water. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock.) Next, take a crock pot and place the chicken and giblets into it. Then drop in the diced onions, the ½ cup of chopped carrots and bay leaves, poultry seasoning and *2* quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or overnight). Remember, the longer you cook, the richer the base stock and the more tender the chicken. Cook noodles, but make sure they are firm.

After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot and set it on a platter to cool. Strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bite-sized pieces. Then, in a heavy 12- inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they’re tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. Season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots - along with the sherry, the Tabasco, and as soon as it comes to a boil, reduce the heat to low and simmer the soup about 30 minutes to allow all the flavors to thoroughly blend.

MEXICAN SALSA

14 oz. can diced tomatoes
2 scallion with greens, chopped
1 tbl. green chili peppers, chopped
1/2 tsp. salt
1 tsp. chili pepper
1 fresh tomato, diced
1 to 2 tbl. Tabasco

Combine all ingredients in saucepan. Bring to boil for 1 to 2 minutes.
Simmer 5 minutes longer. Cool and refrigerate. Wonderful with tortilla chips!

Southwest Chicken Barbecue

1 cup ketchup
5 tablespoons unsalted butter, if available
1/4 cup strong black coffee
3 tablespoons Worcestershire sauce
1 to 2 tablespoons pure ground hot chilies
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt, or to taste
3 to 4 pounds chicken, cut into serving pieces

1. To prepare the sauce: in a 2-quart saucepan combine all the
ingredients and all the sauce to simmer, uncovered over medium
heat for 10 to 15 minutes. Set aside until you are ready to
barbecue.

2. To barbecue the chicken: when the fire is ready, position the
rack 5 inches above the heat source.

3. Place the chicken pieces on the hot rack, skin side down. When
seared, turn and grill the pieces bone side down, until light
golden.

4. Remove the chicken from the grill and cover the grill with a layer of heavy-duty aluminum foil. Puncture the foil to make plenty of ventilation holes.

5. Place the chicken on the foil, skin side down, and generously
spoon on the barbecue sauce. Grill until the sauce is set. Then
turn the pieces over, sauce the skin side and grill bone side
down.

6. Continue saucing and turning until all the pieces are done, about
50 to 60 minutes. To test to doneness, insert the tip of a sharp
knife into the largest piece of chicken breast. If the juices run
clear, it’s done

Breakfast Pizza

1 pkg. Crescent Rolls
8 eggs, beaten
Sausage, Ham or Bacon, drained well
Mushrooms and Green Pepper, cooked and drained
Cheddar cheese, grated

Place rolls in 9×13 pan, flattened out. Add ingredients in order. Bake 20 minutes or longer at 400*

EGG ROLLS

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
10 water chestnuts
1/3 c bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and
squeeze out excess water. Shred very fine and set aside to
drain further. Par-boil shrimp and fry or bake pork. Mince both.
Shred water chestnuts and bamboo shoots. Mix all ingredients but egg
together. Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop
in egg rolls. When skin turns light golden brown, remove from oil and
drain (refrigerate them and finish the cooking process when needed).
When cool, drop again into hot oil and fry until golden brown.