"Damsel in dis Dress" > wrote in
message ...
>I challenge every single person who has participated in Those
>Threads
> to post one recipe, to try to get the newsgroup at least
> partially
> back on track. Mine's coming right up!
>
> Peace,
> Carol

I'm an always lurker, seldom poster but I just can't resist a
challenge so following are two recipes that my DH and I enjoy.


* Exported from MasterCook *

Acapulco Chicken Soufflé

Recipe By :Newspaper Clipping
Serving Size : 6 Preparation Time :1:15
Categories : Cooked Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked chicken breast (about 1 1/2#) --
cut in bite size pcs.
3/4 cup shredded Cheddar cheese
3/4 cup shredded Jack cheese
2 tablespoons canned diced mild green chilies
2 tablespoons diced red pimientos (2 ounce jar) --
drained
1 cup undiluted evaporated milk -- divided use
4 tablespoons all-purpose flour
4 eggs -- separated
1/2 teaspoon salt
2 dashes ground black pepper
For Serving green chili salsa

Grease a 12x8x2 inch baking dish with butter or margarine.
Preheat oven to 325°.
Arrange chicken pieces in prepared pan; set aside.
In a large bowl, combine cheeses, green chilies and pimiento.
Sprinkle cheese-chili mixture over chicken, reserving 1/3 cup of
mixture for later use.
Combine 2 tablespoons evaporated milk and flour in a large bowl;
gradually add remaining milk stirring until smooth. Add egg
yolks, salt and pepper; set aside.
Beat egg whites until stiff, but not dry. Gently fold egg whites
into milk mixture. Spread over chicken and cheese mixture,
smoothing the top. Sprinkle reserved 1/3 cup cheese-chili mixture
evenly over top.
Bake in preheated 325° oven for 40 to 45 minutes until puffed and
golden brown. Let stand for 5 minutes before serving.

Serve hot accompanied with green chili salsa.

Cuisine:
"American"
- - - - - - - - - - - - - - -
- - - -

Per Serving (excluding unknown items): 125 Calories; 8g Fat
(58.7% calories from fat); 8g Protein; 4g Carbohydrate; trace
Dietary Fiber; 156mg Cholesterol; 312mg Sodium. Exchanges: 1/2
Grain(Starch); 1 Lean Meat; 1 Fat.

NOTES : Bert and I really liked this. I sized the recipe to 3
and put it in my 1 quart square corning casserole. I served Pace
Salsa with it.
Use squeaky-clean bowls and beaters for whipping eggs to their
fullest height. Do not over-beat egg whites. If you beat the
egg whites until they are stiff but still glossy, they'll fold
easily into your soufflé mixture.

This is easy to assemble, and has incredible staying power. Once
it puffs up on baking, you can serve it buffet-style without
worry that your soufflé will cave in before everyone has been
served.


* Exported from MasterCook *

Beef Cannelloni

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Ground Ham & Bacon
Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
2 cloves garlic -- minced
1 cup ham chunk
1/2 pound ground beef
6 ounces baby spinach -- cooked & squeezed dry
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano -- crushed
salt and pepper -- to taste
2 beaten eggs
CHEESE SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
1 cup shredded provolone or mozzarella cheese
OTHER:
9 sheets fresh lasagna pasta (Trader Joe's)
1 jar meatless spaghetti sauce -- (32 oz.)

For filling: Cook spinach in 5 quart Dutch oven until wilted.
Remove to paper towel and squeeze dry. Chop in food processor.
Process ham cubes. Combine ham and spinach and continue to
process until spinach is chopped fine. Place in large bowl.
Cook onion in 1 tablespoon oil until limp. Add garlic and cook 1
minute. Process onion and garlic and add to ham & spinach. Cook
ground beef until meat is brown; Process meat and add to bowl.
Add Parmesan cheese and mix well. Stir in eggs. Set aside.

For cheese sauce: Melt butter in a medium saucepan. Stir in flour
and dash of pepper. Add milk all at once. Cook and stir over
medium heat until mixture is thickened. Stir in cheese until
melted. Set aside.

To assemble: Place about 1 cup spaghetti sauce in bottom of
green Pyrex pan. Fill lasagna noodles and place on top of
spaghetti sauce. Pour cheese sauce over the top. Make stripes
diagonally across the filled pasta.

Bake, covered, in a 375 degree oven for 30-40 minutes or until
cannelloni are heated through. Makes 6 servings. A good meal
anytime.


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

Per Serving (excluding unknown items): 449 Calories; 40g Fat
(79.0% calories from fat); 12g Protein; 11g Carbohydrate; 1g
Dietary Fiber; 128mg Cholesterol; 303mg Sodium. Exchanges: 1/2
Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk;
7 Fat.

NOTES : This is my own recipe that I made up and we loved it. I
put it together in my green pan and that worked just right. I
think next time I'd only put 8 cannelloni in the pan though
because I think it would be easier to tell where the tubes were
when getting ready to serve.

This is the second time I've tried to send this so hopefully it
will work this time!

Audrey