SPLIT PEA SOUP -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Split Green Peas — (2 1/4
Cup)
1 c Chopped Onions — (to 1 1/2
Cups)
1 c Celery — diced
1 c Potatoes — diced
1 To 2 Carrots — shredded
1/8 ts Worcestershire Sauce
1 Clove Garlic — minced -or-
1 t Garlic Powder
1/2 ts Celery Seed

Start early (at least 4-5 hours) so it can cook all
day. In a large soup kettle, cover peas with 2 quarts
cold water. Simmer for 2 minutes. Remove from heat and
let stand. Add all other ingredients. Leave soup to
simmer on low heat, don’t boil, for 3-4 hours Stir
occassionally. When peas are tender, run 1/3 to 1/2 of
soup through blender. Leave other part of soup as it
is. Mix blended soup and unblended soup together.
Taste. You may want to adjust the seasonings at this
time. Brandon added some italian spices and salt and
pepper.

(Revised from Extension Homemakers of Sedgwick County
cookbook-Jane Cadwell)

Recipe By :

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Peanut Butter Crisscross Cookies

Recipe By : Better Homes And Gardens Old Fashioned Home Baking
Serving Size : 48 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c unbleached flour
1/2 c brown sugar — packed
1/2 c granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites — whipped
1/4 c margarine — softened
1/2 c peanut butter
1 tsp vanilla
granulated sugar

Preheat oven at 375. In a mixing bowl, combine flour, sugars, baking
powder, and baking soda. In another mixing bowl, combine egg whites,
margarine, peanut butter, and vanilla. Mix dry ingredients with wet
ingredients just until moistened. If necessary, cover and chill till easy
to handle. Then, roll dough into 1″ balls and place 2″ apart on unprepared
baking sheet. Using the tines of a fork dipped in additional sugar, flatten
balls to about 1/4″ thick by pressing fork in two directions to form
crisscross marks. Bake for 12 minutes or until lightly brown.

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Per serving: 50 Calories; 2g Fat (40% calories from fat); 1g Protein; 7g
Carbohydrate; 0mg Cholesterol; 44mg Sodium

Title: EGG FRIED RICE
Categories: Chinese, Cheese, Grains, Side dish
Yield: 4 servings

3 Eggs
1 ts Salt
2 Scallions, finely chopped
2 tb (to 3T) vegetable oil
1 lb Cooked rice
4 oz Green peas

In a bowl, lightly beat the eggs with a pinch of the
salt and a few pieces of scallion. Heat oil in a
preheated wok, and lightly scramble the eggs. Add the
rice and stir to make sure that each grain of rice is
separated. Add the remaining salt, scallions, and the
peas. Blend well and serve.

Source: A Taste Of The East by Deh-Ta Hsiung, Rafi
Fernandez and Steven
: Wheeler, page 76 Submitted By
A4GY@JUPITER.SUN.CSD.UNB.CA (N. WEBBER) On TUE, 2
MAY 1995 213528 GMT

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Title: TENDERLOIN CHINESE STYLE
Categories: Chinese, Meats
Yield: 4 servings

Stephen Ceideburg
1 lb Beef tenderloin
3 tb Dry sherry
1 1/2 tb Soy sauce
1 1/2 ts Oyster sauce
1 ts Sugar
1 ts Cornstarch
1/2 ts Baking soda
1/4 ts Salt
1 Clove garlic, crushed
1 1/2 tb Vegetable oil
2 md Yellow onions, cut into thin
-slices

1. Remove and discard fat from meat. Cut meat across
the grain into thin slices.

2. Combine sherry, soy sauce, oyster sauce, sugar,
cornstarch, baking soda, salt and garlic in medium
glass bowl. Mix in meat. Cover and refrigerate at
least 3 hours.

3. Heat oil in wok over high heat. Stir-fry onions in
the oil until golden, 3 to 5 minutes. Transfer onions
to serving plate. Keep warm.

4. Add about 1/3 of the meat to wok, spreading out
slices so they do not overlap. Cook slices on each
side just until lightly browned, 2 to 3 minutes.
Remove meat from pan and arrange over onion slices.
Repeat twice to cook remaining meat.

From “Chinese Cooking Class Cookbook” by the Editors
of Consumer Guide, Publications International LTD,
1980. ISBN 0-517-322455.

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Title: Rhubarb Strawberry Nut Tart
Categories: Desserts
Yield: 1 pie

BROWN BUTTER SUGAR CRUST:
3/4 c Unsalted butter-1 1/2 sticks
2 c All-purpose flour
1/4 c Granulated sugar
1/2 t Salt
1 Lemon,finely grated zest
3 Egg yolks,hard-cooked,chill
mash
1 lg Egg
2 T Water
FILLING:
1 c Walnuts,hazelnuts or pecans
– finely ground
1 c Granulated sugar
1/4 c All-purpose flour
1 T Grated orange zest
2 c Rhubarb,cut in 1/2″ pieces
2 c Whole small strawberries,or
Halved larger strawberries
(1 pint = 2 cups)
TOPPING:
1/2 c Firmly packed brown sugar
1 t Ground cinnamon
1 c All-purpose flour
1/2 c Unsalted butter,softened

To prepare the crust: In a small saucepan melt the butter and watch
carefully, cook for about 5 minutes, shaking the pan occasionally,
until the butter turns golden. Pour into a small heatproof bowl and
resolidify in the refrigerator or freezer until firm. Then cut into
small pieces.

In a food processor combine the flour, sugar, salt and lemon zest.
Add the hard-cooked egg yolks and process until incorporated into the
flour. Add the whole egg and process; add just enough water to hold
the dough together. DO NOT OVERWORK THE DOUGH OR IT WILL BE TOUGH.
(You can also combine the dough by hand.)

Spray a 9-inch deep-dish pie pan or quiche dish with vegetable cooking
spray (i.e.,PAM). Press the dough onto the bottom and up the sides of
the pan. Set aside.

To prepare the filling: Spread the nuts over the dough in the pan.
Combine the sugar, flour, orange zest, rhubarb and strawberries in a
bowl. Set aside while preparing the topping.

To prepare the topping: Combine the brown sugar,cinnamon and flour.
Add the butter and work together to form coarse crumbs.

Stir the fruit and pour into the crust. Sprinkle the topping over the
filling and place tart on a baking sheet.

Place on the lowest oven rack of a preheated 400 degree F. oven and
bake 50 minutes, until the juices are bubbly and the crust is browned.

Let cool on a rack before serving.

Serves: 10-12 Source: Desserts with a Difference by Sally and Martin
Stone

MMMMM

Title: Light Vegetable Stock
Categories: Stews, Vegetables, Stocks
Yield: 1 servings

1 Onion
2 Garlic cloves
1 Celery stalk
1 Carrot
1 Bouquet garni

Put all ingredients into a saucepan. Cover generously with water and
bring to a boil. Simmer, half-covered, for about 1 hour, then strain.

Other vegetables and flavorings, such as leeks, thinly pared lemon
rind and allspice berries, can be added. Peelings from well-scrubed
potatoes also give a particularly pleasant flavor to vegetable stock.

Source: The Complete Vegetarian Cuisine – by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias

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CHOCOLATE MOCHA MERINGUE PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BARB DAY—–
2 3/4 cups Milk
2 ounces Semisweet chocolate — chopped
1 1/2 teaspoons Instant coffee powder
1/3 cup All-purpose flour
3/4 cup Sugar
1 1/2 teaspoons Salt
4 Egg yolks — beaten
2 tablespoons Butter
1 teaspoon Vanilla extract
—–SEE RECIPES—–
Basic Meringues Mixture
9″ Royal Short Pastry Shell

Scald 2 1/2 cups of the milk in a double boiler over hot water on low heat,
stirring constantly. Add the chocolate and coffee powder. Combine the flour and
remaining milk in a small bowl and mix until smooth.Add the sugar and salt.
Stir into the chocolate mixture in double boiler. Cook, stirring constantly,
for 15 minutes. 5tir a small amount into the egg yolks, then stir egg yolk
mixture back into the chocolate mixture. Cook, stirring, for 8 minutes or until
thickened and smooth. Add the butter, then remove from heat and beat with a
wooden spoon until thick. Stir in the vanilla. Cool completely. Pour into the
pie shell, then cover with Basic Meringues mixture, sealing edge. 8ake at 350
degrees for 15 minutes or until lightly browned. Chill thoroughly.Garnish with
grated chocolate. It may be refrigerated overnight and the pastry will remain
crisp.*See recipes for the pie shell and meringuesFrom Barb Day’s database

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Title: CHICKEN AND SWEET PEPPER STIR-FRY
Categories: Low-cal, Oriental, Main dish, Chinese
Yield: 4 servings

18 oz Boned Chicken Breast halves
3 tb Soy Sauce
1 tb Dry Sherry
Med Onion, cut into wedges
2 x Med green/sweet red peppers*
1 1/2 c Sliced fresh Mushrooms
1 tb Cooking Oil
1 ts Grated Ginger root
8 oz Can Bamboo Shoots, drained
1/4 c Chicken Broth
1 ts Cornstarch

* thinly sliced
Cut skinless chicken into 1/2″ pieces. place in a
bowl; stir in soy sauce and sherry. Let stand 30
minutes. Spray a cold wok or large skillet with Pam;
preheat over medium-high heat. Add onion, stir-fry 2
minutes. Add peppers, stir-fry 1 minute. Add
mushrooms, stir-fry about 1 minute more or till
veggies are crisp-tender. Remove veggies from wok; set
aside.
Drain chicken, reserving the marinade. Add oil to
wok. Add ginger root; stir-fry 15 seconds. Add half
the chicken, stir fry 3-4 minutes till no longer pink.
Remove. Stir-fry remaining chicken 3-4 minutes till no
longer pink. Return all chicken, veggies, and bamboo
shoots to wok; push from center of wok.
Stir broth, cornstarch, and 1/4 t pepper into
reserved marinade; add to wok. Cook and stir till
slightly thickened; toss gently to coat chicken
mixture. Serve while hot.
*******************************************************
************* Per serving: 204 calories, 30 g protein,
7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg
sodium, 621 mg potassium.

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Title: Turkey Waldorf Salad
Categories: Salads
Yield: 6 servings

1/3 c Apricot preserves
1/2 c Non-fat yogurt
2 T Lemon juice
1 T Chopped chives, parsley or
-curry powder
1 t Dijon-style mustard
1/2 t Lemon zest
1/2 t Salt
1/8 t Pepper
1 lb Turkey breast tenderloin
1/4 c Water
1 Red apple with skins, cut
-into 1/2″ pieces
1 Green apple with skins, cut
-into 1/2″ pieces
2 Celery ribs, cut into 1/4″
-pieces
1/4 c Raisins

To make salad dressing, combine preserves, yogurt, lemon juice,
chives, mustard, lemon zest, salt and pepper; set aside.

Place turkey in a glass pie plate. Add water and cover with vented
plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or
until juices run clear.

When cool enough to handle, cut into 1/2″ cubes and place in a large
mixing bowl. Add apples, celery and raisins; toss with salad dressing.

Serving suggestion: Serve on lettuce leaves garnished with chopped
chives or chopped parsley.

Nutrient data per serving: 179 calories; 18 grams protein; 1 grams
fat (2 percent total calories); 25 grams carbohydrates; 2 grams
dietary fiber; 45 milligrams cholesterol; 254 milligrams sodium.

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Spaghetti All’Amatriciana

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G Granaroli XBRG76A
1 1/2 cup Skinned chopped tomatoes
1 Canned pimento (diced)
1 tablespoon Olive oil
14 ounce Spaghetti
1 tablespoon Butter
Salt and pepper to taste
1/2 cup Diced lean bacon (or
Grated cheese
prosciuto)

Heat oil and butter in pan and gently fry the bacon for 5 min until golden
brown. Add tomatoes and pimento and cook over moderate heat for 10 min stirring
occasionally. Cook pasta according to directions and drin well.
Mix well with 1/2 the sauce. Top with the rest. Sprinkle with cheese and serve
with extra cheese on the side.

Converted by MMCONV vers. 1.00

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