Title: CRISPY MANDARIN CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1 Egg white
2 tb Cornstarch
2 tb Soy sauce
4 Chicken breast halves,
-boneless, skinned,
-cut into 3/4-inch pieces
1/2 c Biscuit mix
1/3 c Water
1 tb Sesame seeds
Vegetable oil
1 cn Mandarin oranges (8-oz),
-undrained
2 Carrots, medium, scraped and
-thinly sliced
2 Green peppers, medium-size,
Cut into 1/4-inch wide
-strips
1/2 c Catsup
1/4 c Sugar
2 tb Cornstarch
2 tb Vinegar
1 ts Chicken-flavored bouillon
-granules
Hot cooked rice

Combine egg white, 2 tablespoons cornstarch, and soy
sauce in a large bowl; mix well. Add chicken, coating
well; set aside.

Combine biscuit mix, water, and sesame seeds; mix
well. Add to chicken mixture, stirring to coat. Heat 3
to 4 inches of oil to 370 degrees; drop 4 to 5 pieces
of chicken, one at a time, into hot oil. Fry chicken 1
to 1-1/2 minutes on each side or until golden brown.
Drain on paper towels; set aside.

Drain oranges, reserving juice. Add enough water to
juice to make 1 1/4 cups. Pour juice mixture into a
skillet and bring to a boil; add carrots. Cover,
reduce heat, and simmer 4 to 5 minutes or until
crisp-tender. Add green pepper; cover and cook 1
minute. Combine catsup, sugar, cornstarch, vinegar,
and bouillon granules, mixing well. Stir into
vegetables, and bring to a boil. Add oranges and
chicken; cook over medium heat until chicken is
thoroughly heated. Serve over rice.

Shared by: June Hoffman, 8/93

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Title: GRILLED VEGETABLES
Categories: Bar-b-q, Harned 1994, Info, Vegetables
Yield: 1 info below

1 Information below

Shepherd writes: “BBQing vegetables brings out their
sweetness and imparts a smoky, nutty quality that is
extraordinarily delicious. Make them whenever you
light up the coals all harvest season.”

“Choose colorful ripe garden-fresh vegetables, such as
summer squash, eggplants, onions and different colored
bell peppers. Cut eggplant, onions and squash on the
bias into about 1/2″ thick slices. Cut peppers into 2
to 3″ strips or big scallops. About an hour or so
before cooking, combine vegetables with any good olive
oil-based vinaigrette or use balsamic vinegar and
olive oil with added minced garlic, basil, pepper and
salt.

”Prepare a BBQ fire, preferably using some fruit wood
or mesquite chips. When coals are evenly at the white
ash stage, drain vegetables well and grill on fine
mesh BBQ grid about 4 to 6″ from the coals. Grill as
slowly as possible until tender when pierced, turning
several times and moving vegetables around with a fork
so that they cook evenly. A little charring on the
edges doesn’t hurt them. Enjoy warm with or without a
meat course, and have crusty French bread to sop up
the tasty juices.“

From 1993 ”Shepherd’s Garden Seeds Catalog," pg. 77.
Electronic format by Cathy Harned.

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Title: Rose Geranium Cookies
Categories: Cookies
Yield: 4 servings

1/2 c Butter
1 c Sugar
1 Egg
1/2 c Milk
1 ts Rosewater
2 ts Rose geranium leaves; finely
Chopped
2 1/2 c Flour
1 1/2 ts Baking powder
4 Small rose geranium
Leaves for garnish

1. Cream butter and suger together until light and fluffy. Beat in egg,
milk
and rose water. 2. Sift together dry ingredients and add them, together
with the
chopped leaves, to the creamed mixture, stirring untill well mixed. 3.
Drop by
heasping teaspoons onto lightly greased cookie sheet and press a single
rose
geranium leaf deep into each cookie. 4. Preheat oven to 350 degrees and
bake for
eight to ten minutes.

from the book of country herbal craft by Dawn Cusick.

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Title: RED PEPPER COUSCOUS RING WITH VEGETABLES
Categories: Main dish, Vegetarian
Yield: 8 servings

3 lg Red bell peppers
— roasted, peeled seeded
1 ea Garlic clove
1/2 tb Wine vinegar
2 c Whole wheat couscous
3 tb Soy margarine
1/2 md Onion, chopped
Sea salt
Freshly ground black pepper
3 c Lightly steamed vegetables
— broccoli, cauliflower,
— mushrooms, carrots, etc
2 c Soy yogurt
1 tb Chopped fresh dill

To roast red peppers, place under broiler or rotate
over a gas flame until skin blisters and is completely
black on all sides. Place peppers in a paper bag for
15 minutes to cool. Scrape away charred skin, then
seed. In a blender or food processor, puree peppers,
garlic and vinegar. Scrape into a bowl and set aside.
In a large saucepan, bring 4 cups water to a boil.
Stir in couscous and margarine, cover and remove from
heat. After 10 minutes, stir again to fluff.
Add red pepper puree, onion and seasonings to couscous
and mix well. Place in a lightly greased ring mold and
refrigerate at least an hour. To serve, unmold on a
serving plate and fill with vegetables. Combine
yogurt and dill in a small bowl and serve as a sauce
with the couscous ring.

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Title: FRESH FIG ICE CREAM
Categories: Desserts, Fruits, Harned 1994
Yield: 6 servings

1 qt Fresh, peeled pink figs
-(Celeste variety)
1 pt Whole milk
1 pt Heavy cream
6 Egg yolks
1 1/4 c Fine, granulated sugar
6 Egg whites; stiffly beaten
3 tb Cream sherry wine

Crush peeled figs with a wooden spoon. Scald the milk and cream, but do
not
boil; skim. Beat egg yolks and sugar together until very light. Pour hot
milk over the egg yolk mixture, stirring constantly. Add the stiffly beaten
egg whites and stir in the wine. Cool, then start freezing. When slightly
frozen, add crushed figs; stir well. Return to freezer and finish freezing.
Allow to ripen a few hours before serving.

From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pg. 132. Library of Congress Catalog
Number 70-140493. Typed for you by Cathy Harned.

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Title: Edible Playdough
Categories: Nonfood, Kids
Yield: 6 Servings

2 c Smooth peanut butter
2 c Rolled oats
2 c Dried milk
2/3 c Honey

Optional

Rice Krispies Coconut sprinkles Chocolate chips Red hots Tiny olives
Cocktail onions

Get your kids to mix all the ingredients until thoroughly combined.
Have them wash their hands while you cover the kitchen with wax paper
to make a work surface for them. Give them the bowl of playdough and
leave them to it. Store in an airtight container.

MMMMM

Award Winner Brownies

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Brownies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
3/4 cup Sugar
1 teaspoon Vanilla
1/2 cup Butter or margarine — melted
3/4 cup Chocolate — ground
2/3 cup Unsifted flour
1/4 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Walnuts — chopped

Heat oven to 350~. Using a spoon, stir eggs with sugar and
vanilla; add butter. Sift Ground Chocolate with flour,
baking powder and salt. Stir into egg mixture; add nuts.
Spread into greased 8 or 9″ square pan. Bake at 350~ for
20-30 minutes. For extra chewy brownies, use 8″ pan and less
baking time. For cake like brownies use 9″ pan and longer
baking. Cut into squares.

– – – – – – – – – – – – – – – – – –

water
2 tsp. salt
3/4lb spaghetti
2-1/2 cups, nonfat or 1% cottage cheese
3 cups (approx. 1-1/2lbs) diced, cooked chicken breast
1/2lb white mushrooms, cleaned, sliced, and briefly sauteed in 1 tsp olive oil
1/4 tsp ground white pepper
1/3 cup dry sherry (NOT cooking sherry)
1 tsp. olive oil
1/2 cup freshly grated parmesan cheese (2 oz.)
1/2 cup fresh breadcrumbs

Bring the water and salt to boil and cook the spaghetti in it until
al dente. Drain well.
Pre-heat oven to 475F.
Bring the water in the bottom of a double boiler to a low simmer, and
place on it the top of the double boiler. Add the cottage cheese and
stir often until melted. Add the chicken, mushrooms, white pepper, and
sherry. Stir together.
Put drained spaghetti into a lightly oiled (1 tsp) casserole dish. Spoon
chicken sauce mixture over top of spaghetti. Dust with the breadcrumbs and
sprinkle with cheese.
Place in oven for approximately 10-12 mins, or until the topping begins
to glaze. Serve immediately.

Nutritional Analysis
549 calories
10.4g of fat (17% calories)
53.6g carbohydrates
91 mgs. cholesterol
590mgs. sodium

Title: HERBES DE PROVENCE
Categories: Herbs, French
Yield: 4 ounces

3 tb Dried marjoram
3 tb Dried thyme
1 tb Dried summer savory
1 tb Dried sweet basil
1/2 ts Dried rosemary, crumbled
1/2 ts Crushed sage
1/2 ts Fennel seeds

Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4
months). Makes 4 ounces. *This recipe dates back to the 1800’s.*

Orginated: Joan Tucker, Victoria B.C.

Source: The Times-Colonist Newspaper Feb 9/94

From the collection of K. Deck

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Title: Dog Cookies – Breadmaker
Categories: Misc, Breadmaker, Pets
Yield: 30 Cookies

-GGMB18A
1 c Beef, chicken or vegetable
–stock
1 c Bread OR all-purpose flour
1 c Whole wheat or rye flour
–OR other dark flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast

Use dough cycle. Roll dough to 1/4″ thickness. Cut
with cookie cutters or knife. Place on baking sheets
sprinkled with cornmeal. Cover with clean kitchen
towels and let rise in warm place about 45 minutes.
Bake at 325-degrees for 45 minutes. When all are
baked, turn off oven and return all cookies to cooling
oven overnight to harden. Store in airtight container.
[Using a 3.5″ bone shaped cutter, I get about 30-35
cookies from this recipe. Sam the Wonder Dog adores
them.]

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