Title: MANDARIN CHICKEN #1
Categories: Chinese, Chicken
Yield: 2 servings

2 Whole chicken breasts, boned
-and skinned
3 tb Butter
1 1/2 c Sliced mushrooms
2 ts All-purpose flour
2/3 c Water
1/4 c Frozen orange juice
-concentrate, thawed
2 pk Instant chicken broth and
-seasoning mix
11 oz Can Mandarin orange sections
1/2 c Thinly sliced green onions
Cooked rice

In large skillet, brown chicken in butter and set
aside. In same skillet, cook mushrooms over high heat
until liquid evaporates, about 1-2 minutes. Remove
from heat. Sprinkle mushrooms with flour and stir fry
quickly to combine. Gradually stir in water. Add
orange juice and dry seasoning mix. Heat to boiling,
stirring constantly. Reduce heat, add chicken and
simmer about 3 minutes. Add orange sections and
sprinkle with green onions. Serve over bed of rice.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

—–

Title: CZECHOSLOVAKIAN LIVERBALLS/LIVER DUMPLINGS
Categories: Chicken
Yield: 1 servings

1 lb Chicken liver
5 sl Bread
1 md Onion
Parsley
1 Egg
6 tb All-purpose flour
1 1/2 ts Salt
1/4 ts Pepper
3/4 ts Marjoram
2 Cloves garlic
Garlic powder to taste

These liverballs are cooked in chicken soup.

In food processor, combine: liver, onion, parsley and egg. Process
until smooth. Add salt, pepper, marjoram, flour and bread crumbs.
Refrigerate for two hours til cold and firmish. Cook.

To cook: In boiling chicken broth, drop liver from large tablespoon.
When last ball enters broth, return broth to boil, reduce to simmer,
cover pot and simmer 10 minutes.

SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught
me when I was a little girl. It was traditionally served at holiday
meals.

Shared by Catherine Vanicek

MMMMM

Tejas Gazpacho

Recipe By : Mark Haugen of Tejas, Minneapolis,MN
Serving Size : 12 Preparation Time :1:00
Categories : Soups Southwestern Cuisine
Healthy And Hearty Vegetable Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds fresh tomatoes — peeled seeded
24 fluid ounces tomato juice
4 fluid ounces balsamic vinegar
5 tablespoons tomato paste
2 serrano peppers
1 dash Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar — to taste
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon fresh ground black pepper
2 tablespoons lime juice — use fresh-squeezed
2 cups water
1 whole red bell pepper, peeled seeded — diced in 1/4″
pieces
1 whole green bell pepper, peeled seeded — diced in 1/4″
piece
1 whole yellow bell pepper, peeled seeded — diced in 1/4″
pieces
2 cups scallions — thinly sliced
2 cups cucumber, peeled seeded — diced in 1/4″ pieces
2 cups jicama, peeled — diced in 1/4″ piece
1 cup zucchini — diced in 1/4″ piece
1 Cup yellow squash — diced in 1/4″ pieces
4 whole tomatoes, outside skin and flesh only — diced in
1/4″ piece
2 tablespoons cilantro, basil, or parsley — chopped

Puree the first 13 ingredients (“3 Pounds Tomatoes” through “2 Cups Water”) in
a blender. Strain and chill the mixture.

When chilled, stir in all of the remaining ingredients.

Serve chilled. Will keep well in the refrigerator for up to three days.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Holds well in refrigerator for up to three days.

Nutr. Assoc. : 1514 1503 1573 0 1099 0 0 1203 0 491 161 823 0 1106 685
5631 1337 3010 3794 1672 1428 1514 384

Title: QUICK BROCCOLI RICE CASSEROLE
Categories: Appetizers, Rice, Vegetables, Turkey
Yield: 2 servings

10.00 oz Pk Frozen Broccoli With
-Cheese Sauce
0.50 c Quick Cooking Rice
0.50 c Whole Milk
1.00 c Cooked Chicken, Ham Or
Turkey — Cubed
2.00 tb Parmesan — Grated

NOTE: Cooking times are based on the use of a 625-750 watt microwave
oven and food quantities for 2 servings. Adjust cooking times as
required.

Follow package directions for frozen Broccoli w/Cheese Sauce.

Turn into a (1 Qt.) casserole. Add the chicken, ham or turkey. Add the
rice, milk and cheese. Blend thoroughly. Cover. Microwave on high
until the rice is tender (about 6 minutes), stirring once. Serve

Recipe By : Joel Ehrlich

MMMMM

Cubed Pork Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds boneless lean pork — cubed
3 medium onions — sliced
3/4 cup unbleached flour
3 1/2 cups water — approximately
4 teaspoons instant chicken bouillon granules — OR
4 chicken bouillon cubes
2 1/2 teaspoons salt
1/2 teaspoon pepper

Heat a large skillet; add pork cubes. Cook until lightly browned, stirring
occasionally. Drain and reserve drippings. Add onions. Cook, stirring,
for 10-15 minutes or until onions are golden.

Sprinkle flour over pork mixture. Stir gently until flour is absorbed, abo
ut 1 minute. Add water to drippings to make 4 cups liquid. Stir liquid, b
ouillon granules or cubes, salt and pepper into pork mixture. Bring to a b
oil, stirring occasionally. Cover; cook over low heat for 2 hours longer,
or until pork is tender.

Remove from heat. Cool. Ladle mixture into five 2-cup freezer containers
with tight-fitting lids, leaving 1/2″ air space at the top of each one. Se
cure lids; label each container with date and contents. Store in freezer.=
Use within 6 months.

Makes 5 packages, or 10 cups, of Cubed Pork Mix.

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Title: Sweet and Sour Pork (Goo Lo Yuke)
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

1 lb Pork butt cut into 1-inch
-pieces

MMMMM———————–MEAT MARINADE—————————-
1 tb Sherry
2 tb Water
2 tb Kikkoman soy sauce
4 ts Flour
4 ts Cornstarch
1 Green pepper, cut into 1/2
-inch chunks
1 Onion, cut into wedges
12 Maraschino cherries
1 c Canned lichee
1 c Pineapple chunks

MMMMM———————–SAUCE MIXTURE—————————-
1/2 c Brown sugar
1/2 c Vinegar
1 ts Salt
4 tb Catsup
3/4 c Pineapple juice
4 ts Cornstarch

Had a house guest last week++an old friend who likes my Chinese
cooking, but tends to prefer the tamer stuff++you know, things
without tentacles or feet. So I whipped up a batch of this
excellent, quick and easy sweet and sour pork. It’s a long time
favorite that I haven’t cooked for a some time. Been too busy with
Thai and Vietnamese food to make it. It was just as excellent as I
remember it being and I actually improved on it with a couple of
substitutions.

I used 1/2 cup palm sugar instead of 1/2 cup brown sugar. Palm sugar
has a rich, complex and addicting taste while being a little less
cloyingly sweet than regular sugars. It gives a taste that’s
“exotic” without being obvious. Where the recipe calls for 3/4 cup
pineapple juice I used 3/4 cup of the juice from some brandied
peaches I made. I made ’em months ago and froze the leftover juice
specifically to use in a sweet and sour dish. (This is a good thing
to do with any sweet fruity type juice.)

I left out the maraschino cherries++bleechhhhh!++and substituted a
red bell pepper for the color contrast. The only thing even faintly
exotic in the recipe is the canned lichees (also a good juice to save
for sweet and sour stuff) and that can be omitted if you can’t find
them++or use canned apricots or whatever instead. You could also use
longans or rambutans, which are close relatives of lichee, quite
successfully.

Yield: 6 servings

PREPARATION: Drain fruits, prepare sauce mixture. Marinate pork in
meat marinade for 1/2 hour.

COOKING: Deep fry pork cubes in a wok for about 3 to 4 minutes until
golden brown. Drain. Pour all the oil back into the bottle. Add
sauce mixture into wok and stir until thickened. Add green pepper
and onions and cook for 2 minutes. Add pork cubes and stir until
heated through. Add fruits and stir until they’re coated with the
sauce.

DO-AHEAD NOTES: Cook through making the sauce. Just before serving,
add pork, vegetables and fruit according to directions.

From “The Chinese Village Cookbook.” A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.
Posted by Stephen Ceideberg; March 11 1991.

MMMMM

Title: White Grape Jelly
Categories: Diabetic, Spreads
Yield: 1 cup

1 ts Unflavored gelatin 3 Allspice berries or cloves
1 2/3 c Unsweetened white grapejuice 2 ts Artificial sweetener
2 ts Lemon juice

Tested Feb 94 with 1/2 tsp liquid SugarTwin and whole cloves.

Sprinkle gelatin over 1/4 cup grape juice. Combine remaining grape
juice, lemon juice and allspice berries or whole cloves in a medium
saucepan. Boil vigorously about 7 minutes to reduce to 3/4 cup. (Test
batch took about 15 minutes in a small pot.)

Remove from heat. Stir in sweetener and softened gelatin until it
dissolves. Discard allspice berries or cloves. Pour into a
sterilized jar. Cover tightly. Store in refrigerator.

2 tsp serving = 12 calories, 3 grams carbohydrate, 1++ Extra

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier, Feb 94

NOTE: If you want to make this with regular sugar, add it to the
boiling juice.

Cinnamon Apple Jelly may be made with apple juice , 1″ piece cinnamon
stick, 1 drop each yellow and red food coloring if desired, and 4 tsp
artificial sweetener equivalent to sugar.

MMMMM

POSOLE DON FEDERICO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Fresh pig’s feet
2 Fresh medium pork shanks
2 cn Yellow hominy,drained
-(16 oz ea)
12 Green chiles,cut into
-1"x1/4″ strips
1 Large onion,chopped
6 Large garlic cloves,
-chopped fine
2 cn Chicken broth (14.5 oz ea)
1/2 ts Dried oregano
2 Bay leaves
1/2 c Cilantro,chop leaves and
-stems
2 Bunches,scallions,chopped
1 cn Beer
Salt to taste

1. Rinse pig’s feet well. Boil in a pot of water for
20-30 minutes. Rinse again. Pour out the water and
wash the pot. Boil the pig’s feet and pork shanks in a
fresh pot for about 1-1/2 hours. Add water while
boiling if necessary. 2. Add onions, garlic, oregano,
bay leaves, green chiles, hominy and chicken broth to
the boiling pot. 3. Cook over medium heat for about 30
minutes. 4. Add 1 can of beer and simmer for about
10-15 minutes. 5. While the posole is cooking, chop
the cilantro and scallions. Mix the chopped cilantro
and scallions and use them to garnish the posole when
serving. 6. Serve the posole with warm tortillas and
frijoles heated with grated cheese.

Makes 6 to 8 servings.

– – – – – – – – – – – – – – – – – –

Date: Tue, 01 Feb 94 12:24:54 EST
From: fry26@cas.org (Fred Yaeger)

Red (or Kidney) Beans with Peas and Pasta

1 cup dry, uncooked red (kidney) beans, soaked overnight
OR
1 can canned kidney (or red) beans, drained and rinsed
(~16 oz)

2 cups pasta (we use rainbow whole wheat elbows), uncooked
2 cups frozen green peas

1/2 T olive oil
1/4 cup white wine vinegar
2 T lemon juice
1/2 t salt
1/2 t pepper
1 t oregano
2 t sugar
garnish with parsley

If you use DRY beans, SOAK them in water overnight. DRAIN. Cook in 1 quart
fresh water for 2 hours. Check every so often after one hour cooking, to
make sure they dont overcook (start to fall apart). DRAIN.

If you use canned beans, DRAIN AND RINSE.

COOK pasta, DRAIN, CHILL in cold water.

Put, beans, pasta and peas in a big-enough bowl. ADD all OTHER ingredients.

Serves 6-8 big (main) portions.

Adapted from Jeff Smith’s, The Frugal Gourmet, 1984 edition, pg 115.

Coffee Syrup

Recipe By :ESSENCE OF EMERIL SHOW #EE2140
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups strong coffee
1 cup sugar
1/2 teaspoon vanilla

In a small saucepan heat coffee just to simmering. Stir in sugar and vanilla
and simmer 8 minutes, stirring until sugar dissolves; cool before using.

Yield: 1 to 1 1/2 cup

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