Cooking Tip:

For juicy spareribs, it is best to precook them to get rid of some of the fat. You can simmer them in water or bake on a rack in the oven.

Cooking Tip:

When using frozen fish for fresh, you will have better results if you cook it for a shorter time. The freezing process tends to soften the fish somewhat.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Artichoke Casserole
 Categories: Main dish, Poultry
      Yield: 4 Servings
 
      3 lb Chicken, cut up
      1 ts Salt
    1/4 ts Pepper
    1/2 ts Paprika
      4 tb Butter or Margarine
     14 oz Artichoke Hearts, halved
    1/4 lb Mushrooms
      2 tb Flour
    2/3 c  Chicken Broth
      3 tb Dry Sherry
    1/4 ts Rosemary
 
  Rinse chicken and pat dry. Sprinkle 
  with salt, pepper, and paprika. In a
  large skillet, brown the chicken 
  pieces in the butter. Transfer chicken 
  to a shallow 3-quart casserole and 
  arrange artichokes between them. 
  Drain all but 3 tablespoons of the 
  pan drippings; add the mushrooms 
  and cook until golden. Stir the flour 
  into the mushrooms and cook 1 
  minute. Add the broth, sherry, and 
  rosemary. Cook, stirring, until 
  thickened. Pour sauce evenly over 
  chicken and artichokes. Cover and 
  bake at 375F degrees for 40
  minutes.
 
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Cooking Tip:

When a yeast dough has been kneaded to develop elasticity, it will fight the rolling pin when you want to roll it out. Allow it to relax for 10 to 15 minutes and it will be stretchy again.

---------- Recipe via Meal-Master (tm) v8.06
 
  

Cooking Tip:

For biscuits with soft sides, place them on the baking sheet with their sides touching.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Truffles
 Categories: Desserts, Candies
      Yield: 28 Candies
 
      8 oz Dark Sweet Chocolate
      5 tb Water
      8 tb Butter
      3 tb Light Rum
      4 oz Grated Dark Sweet Chocolate
 
  Cut 8 ounces chocolate into small 
  pieces and put in an ovenproof pan 
  with the water. Melt in the oven to 
  prevent burning. Cut the butter into 
  small pieces and add a little at a 
  time to melted chocolate. Blend 
  well. Stir in rum and cool in the 
  refrigerator for easier handling. 
  Once cool, shape into 3/4-inch 
  diameter balls and roll each in 
  grated chocolate.
 
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