Carnival of the Recipes Southwestern Edition

The Carnival of the Recipes is up at Phoenix Arizona’s East Valley Living

Some of the outstanding recipes include:

Microwaved Broccoli with Lemon posted at Phoenix Arizona Blog

Hawaiian Teriyaki Chicken Recipe posted at Chicken Recipe

Chili Recipes - WHITE CHILI WITH CHICKEN RECIPE posted at Famous Recipes

Grilled Salmon Teriyaki posted at Jokes Funny

CrockPot Lasagna from Slow Cooking Recipes

Sweet and Smokey Chicken Recipe from Famous Recipes

Italian Pasta Recipes from Famous Recipes

Cumin-Fried Chicken
 
Ingredients
1  cup buttermilk
1  tablespoon ground cumin
1/4  teaspoon cayenne pepper
1  pound boneless, skinless chicken breast halves, cut into 2-1/2 x
1/2-inch strips
1/2  cup all-purpose flour
1  teaspoon salt
1/4  cup vegetable oil
2  teaspoons fresh lime juice

Directions
1. Combine buttermilk, 1-1/2 teaspoons cumin and 1/8 teaspoon cayenne in
heavy-duty plastic food-storage bag; shake gently to blend. Add chicken;
seal; toss to coat. Refrigerate at least 1 hour or up to 6 hours. 

2. Combine flour, remaining 1-1/2 teaspoons cumin and 1/8 teaspoon
cayenne and the salt on waxed paper. 

3. Drain chicken; blot dry with paper toweling. Coat chicken pieces
evenly with flour mixture. 

4. Heat oil in large nonstick skillet over medium-high heat. Working in
batches if necessary to avoid crowding skillet, add chicken to hot oil;
cook 6 to 8 minutes per batch or until golden and crisp, turning pieces
over halfway through cooking. Remove with slotted spoon to paper
toweling to drain. Then arrange on platter. Drizzle with lime juice.
Makes 4 servings.

Chicken Recipes Cumin-Fried Chicken Recipe

How do you get fresh air into a Russian church? You click on an icon, and a window opens.

Bell Ringer

CINDERELLA CAKES

Use two eggs, one cupful of sugar, one cupful and a quarter of flour,
one gill of cold water, one tablespoonful of lemon juice, one
teaspoonful of baking powder, one ounce of Premium
No. 1 Chocolate, half a tumbler of any kind of jelly, and chocolate
icing the same as for eclairs.

Separate the eggs, and beat the yolks and sugar together until light.
Beat the whites until light, and then beat them with yolks and sugar and
grated chocolate. Next beat in the lemon juice and water, and finally
the flour, in which the baking powder should be mixed. Beat for three
minutes, and then pour the batter into two pans, and bake in a moderate
oven for about eighteen minutes. When done, spread one sheet of cake
with the jelly, and press the other sheet over it; and when cold, cut
into little squares and triangular pieces. Stick a wooden toothpick into
each of these pieces and dip each one into the hot icing, afterwards
removing the toothpick, of course.

Thai Recipes

CHILI SAUCE. MRS. M. E. WRIGHT.

Twenty-four ripe tomatoes, eight onions, twelve green peppers, four

tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon,

two tablespoons ginger, one tablespoon cloves, four teacups vinegar;

boil slowly two hours.

Recipes

Fowl and Game Recipes

APPLE STUFFING. MRS. W. H. ECKHART.

Take one-half pint of apple sauce (unsweetened); add one half cup or

more of bread crumbs, some powdered sage, a little chopped onion, and

season with cayenne pepper. Delicious for roast geese, ducks, etc.

Chicken Recipes Chicken Recipes Turkey Recipes

famous recipe

Cut up a chicken and boil until tender. Cut up and fry in chicken fat
two onions, two green peppers, stirring in one and one-half
tablespoonfuls of flour. Have ready five tomatoes, stewed, and put in
two dozen ripe olives with a small clove of garlic, mashed. Grate seven
large ears of corn, season with salt and put a layer in a greased baking
pan, then chicken, then the other ingredients, with a little of the
gravy. Stir all together and bake until brown.

Chicken Recipes

MUFFINS. MRS. W. C. BUTCHER.

Three eggs beaten separately, one-half cup of sugar, two-thirds cup of

butter, one pint of sweet milk, two heaping teaspoons of baking

powder; add flour to make it as thick as cake batter.

Pumpkin Pudding

ROSA’S SWEET PICKLE.

Nine pounds peaches, three pounds sugar, three quarts good cider

vinegar. Peel the peaches; then put them with the sugar and vinegar

in a porcelain lined kettle; cook for five to ten minutes; put two

cloves in each peach; add a little whole allspice.

Pork Tenderloin Recipes

A FINE BEEFSTEAK PIE.

Jewish Recipes

Cut two pounds of beef steaks into large collops, fry them quickly
over a brisk fire, then place them in a dish in two or three layers,
strewing between each, salt, pepper, and mushroom powder; pour over a
pint of strong broth, and a couple of table-spoonsful of Harvey-sauce;
cover with a good beef suet paste, and bake for a couple of hours.

Jewish Recipes

The most delicate manner of preparing suet for pastry is to clarify
it, and use it as butter; this will be found a very superior method
for meat pastry.

Jewish Recipes

Recipes