Uses: Good poultry flavor, pale color. An excellent general purpose stock for all types of soups, sauces for vegetables and white meat dishes, moistening white meat casseroles and pies and boiling rice for savory dishes or for risottos.

** Chicken Soups Recipes ** and ** Healthy Soups Recipes **

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Apple Sauce – Cook the apples to a pulp with a minimum of water. For the best flavour, this should be done in a casserole in the oven, using sluced but unpeeled apples. Sieve the sauce and sweeten to taste, adding a squeeze of lemon juice. Cool and pack into rigid containers, leaving 1/2 in headspace. Thaw for 3 hours at room temperature. Storage time : 1 year.

** Asian Recipes** and ** Slimming Sauce Recipes**

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** Asian Recipes** and ** Slimming Recipes**

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Method
Fry garlic and onion in butter. Stir in bay leaves, adding tomato, water, spices. and stock cubes. Bring to boil. Stir in the ham. Stir in milk and garnish with parsley. Serve hot.

More ** Continental Recipes** and ** Low Cholesterol Recipes**

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5-6 slices of stale bread (wholewheat bread)
1 cup raisins or 1/2 cup raisins mixed with 1/2 cup sultans or 1 cup mixed fruit
1 tsp grated orange rind
1 tsp powdered cinnamon
1 tsp vanilla essence
1/2 cup sugar
1/4 tsp salt
3 eggs
3 cups diluted evaporated milk
2 tbsp butter
red currant jelly or jam for glazing

Method
Cut off crusts from bread slices, cut each slice into squares and butter them generously on one side. Grease with butter an ovenproof dish 1 quart or 36 oz pyrex dish or a dish 17 cm across (6 1/2 inches) and 7.5cm (2 3/4 inches) deep.
Mix orange rind and cinnamon with the dried fruit. Scatter some dried fruit on bottom of dish and place over them some pieces of bread, buttered side up. Spread over bread slices more mixed fruit, then a layer of bread pieces, and continue to do this till dish is three quarters full.
Beat up the eggs, add sugar, salt, milk and vanilla essence and strain through fine sieve over the bread and fruit in dish. Allow to stand for 1/2 hour for bread to absorb the custard mixture. Bake in moderate oven for about an hour or till set.
Brush top with jelly or jam that has been heated and, if top of pudding is not sufficiently brown, put dish under grill till golden.

More ** Slimming Diets** and ** Original Great Cuisine**

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Ingredients

1 French stick or French loaf
butter or margarine
aluminumfoil

Method
If french stick is used, halve it so that you can cut each half diagonally into slices to, but not through, the bottom crust. Spread butter on the slices, sandwich style, wrap each half in aluminum foil and bake in moderate oven for 3/4 hour, just before serving.
To serve, place foil wrapped bread on plate, open up the foil and let each person help himself to the hot slices of bread.

More ** The Completed Low Cholesterol Diets** and ** Great Cuisine**

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Ingredients
12-14 meaty pieces of chicken
3 large carrots
2 parsnips
1 medium sized swede ( a kind of turnip)
8 small white onion or 3 large ones
1/2 cup finely diced large onion
3 stalks flour seasoned with salt and pepper
6 tbsps butter or margarine
salt
2 cups water or more
4 cm (1 1/2 inch) piece of cinnamon stick

Method
Skin carrots, parsnips, swede and onions. Leave onions whole,if small; if large, cut each into quarters. Halve the carrots, parsnips and swede lengthwise, and then cut each piece in 5 cm(2 inch) lengths.
Dredge chicken pieces in seasoned flour. Heat 2 tbsp butter in large saucepan which is not too deep, and fry as many pieces of floured chicken as pan can accommodate. Cover pan for 10 minutes or so, to brown the other side. Remove browned chicken to platter and brown the rest of the chicken, adding a little more butter.
Heat remaining butter in pan, fry the diced onion till soft, then add carrots, parsnips, swede and chicken pieces. Mix well together and then add 2 cups of water, celery and cinnamon stick. Add more more water, if necessary, and thicken with plain flour made into a thin paste with cold water, if a thicker gravy is desired. Test for taste before serving.

More ** Low Cholesterol Diets** and ** Stew Diets**

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Please visit here : www.all-freehealthyrecipes.com

www.agape-cookingthechineseway.com

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Method
Put sunflower seeds in baking dish into a moderate oven for about five minutes or until golden brown. Bring finely chopped apricots and water to boil in pan, reduce heat and simmer covered until the apricots are tender. Remove lid, increase heat, boil uncovered until nearly all the liquid has evaporated. Add finely chopped dates, butter and honey and stir until well combined. Simmer for a further 8 minutes or until mixture is very thick, stirring occasionally. Put the apricot mixture into a bowl and refrigerate until set. Roll teaspoonful of the mixture into balls, then roll in the desiccated coconut and store in the refrigerator.

More ** Healthy Diets** and ** Authentic Recipes**

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125g (4oz) butter or substitute
1 cup honey
250g (8oz) sesame seeds
125g (4oz) sultanas
125g (4oz) hazelnuts

Methods
Put sesame seeds in large frying pan. Stir over high heat until seeds turn golden brown, then remove the seeds from pan. Chop hazelnuts roughly. Stand butter and honey in a large pan over low heat and bring to boil, and continue boiling for 5 minutes or until honey mixture is a dark golden color. Add sesame seeds, hazelnut and sultanas to pan, stir until combined. Pour into a greased and greased paper-lined shallow square cake tin. Allow to cool and cut into squares or rectangular slices. Cool in tin, and store in refrigerator.

More ** The Complete Low Cholesterol Diets** and ** Authentic Recipes **

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