Title: STIR FRIED BEEF AND BROCCOLI IN OYSTER SAUCE
Categories: Main dish, Meats, Oriental
Yield: 4 servings

3/4 lb Flank steak
1 tb Soy sauce
1 tb Rice wine
2 tb Water
1 tb Cornstarch
1/8 c Vegetable oil
3 ea Cloves garlic, minced
1 ts Chopped fresh ginger root
6 ea Green onions, chopped
1/3 c Water
1 lb Broccoli cut into florets
1 x ———–sauce————
2 tb Oyster sauce
1 tb Soy sauce
1 tb Rice wine
1 tb Cornstarch

Cut meat across the grain into very thin slices.
Place in a bowl and combine with soy sauce, rice wine,
water and cornstarch. Allow to marinate at least 10
minutes. Meanwhile prepare remaining ingredients and
stir together sauce mixture. Heat oil in a wok or
large skillet. Add meat and cook, stirring
constantly, until meat is about 75 per cent cooked.
Remove and reserve. Scrape out pan if necessary and
return to heat. Add another 2 tablespoons oil if
needed and heat. Add garlic, ginger and green onions
and cook 30 to 60 seconds until fragrant. Stir in
cut-up broccoli and add water. Cover and cook 3
minutes. Re-add beef to pan and combine well. Add
sauce to mixture and bring to boil. Cook until
thickened and beef and broccoli are cooked through.
Serve with steamed rice.

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Five Layer Bars

Recipe By : Hershey’s Centennial Classics
Serving Size : 1 Preparation Time :0:00
Categories : American Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup (1-1/2 sticks) butter or margarine
1 3/4 cups graham cracker crumbs
1/4 cup Hershey’s® cocoa
2 tablespoons sugar
1 can (14oz) sweetened condensed milk
1 cup (6oz ) Hershey’s® Semi-Sweet Chocolate Chips
1 cup raisins, chopped dried apricots or
miniature marshmallows
1 cup chopped nuts

Heat oven to 350°F. Place butter in 3x9x2-inch baking pan. Heat in oven
until melted; remove pan from oven. Stir together crumbs, cocoa and sugar;
sprinkle evenly over butter. Pour sweetened condensed milk evenly over crumb
mixture. Sprinkle with chocolate chips and raisins. Sprinkle nuts on top;
press down firmly. Bake 25 to 30 minutes or until lightly brown. Cool
completely in pan on wire rack. Cover with foil; let stand at room
temperature 6 to 8 hours. About 36 bars.

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NOTES : Golden Bars: Substitute 1 cup REESE’S Peanut Butter Chips for
chocolate chips. Sprinkle 1 cup golden raisins or shopped dried apricots over
chips. Proceed as above.

Title: Caesar Salad with Fennel and Red Pepper
Categories: Salads, Ceideburg 2
Yield: 6 servings

1 sm Head romaine lettuce,
-leaves torn into bite-size
-pieces
2 sm Fennel bulbs, thinly sliced
1 Red bell pepper, seeded,
-deveined and thinly sliced
3/4 c Coarsely chopped toasted
-walnuts
2 tb Fresh lemon juice
2 Cloves garlic, minced
4 Anchovy fillets, rinsed,
-dried, minced
1 Egg slightly beaten
1/2 c Olive oil
1/2 ts Freshly ground black pepper
1/3 c Grated Parmesan cheese

Nuts add a crouton-like crunch an crisp vegetables add extra flavor
to this unique yet straightforward version from “Season to Taste,” by
Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a
large salad bowl, combine lettuce, fennel, red pepper and walnuts. In
a small bowl, mix remaining ingredients until well blended. Pour over
salad and toss well.

Makes 6 servings. Posted by Stephen Ceideburg; February 14 1991.

MMMMM

Bean Soup

Recipe By : Source: The Meal Challenge Cookbook, by Roerig
Pharmaceuti
Serving Size : 12 Preparation Time :0:00
Categories : Beans Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup red kidney beans, dried — rinsed and drained
1 cup white lima beans, dried — rinsed and drained
1 cup chick-peas (garbanzo beans), dried — rinsed and
drained
1 Tbsp olive oil
1 large onion — coarsely chopped
1 clove garlic — finely chopped
2 cups stewed tomatoes, low sodium — (14 1/2 oz)
4 cups condensed chicken broth — ( 3-10 1/2 oz cans)
6 cups water
2 1/2 cups lean ham — cubed
2 Tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
1/4 tsp chopped fresh parsley

METHOD:
In large bowl, rinse and drain all dried beans. Cover with 8 cups fresh
water and refrigerate. Soak minimum of 4 hours, preferably overnight.
In 8-quart pot, over medium-high heat, pour in olive oil. When
sizzling, cook onion and garlic 2-3 minutes, stirring frequently, until
onion is translucent.
Drain beans and rinse under cold running water. Place beans in pot and
add tomatoes, broth, and water. Bring to boil, stirring occasionally.
Reduce heat to medium-low. Cook soup, uncovered, 1 hour 50 minutes, or
until beans are tender. Stir occasionally.
Stir in ham cubes, lemon juice and pepper. Cook 10-15 minutes, until
ham is heated through. Serve garnished with parsley.

Serving Size: 1 cup

Yield: 12 servings

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NOTES : Diabetic Choices: (1 cup)
Exchanges Per Serving: 1 starch/bread, 1 vegetable, 1-1/4 lean meat

Per Serving: 163 calories, 20 gm carbohydrate, 14 gm protein, 3 gm fat

Source: The Meal Challenge Cookbook, by Roerig Pharmaceutical

Title: ASPARAGUS WITH BACON
Categories: Diabetic, Vegetables, Side dish, Meats
Yield: 4 sweet ones

1 1/2 lb Asparagus;* cut diagonally
-into 1″ pieces
10 oz (2 pkg) frozen apaparagus;
2 tb Fresh parsley; snipped
2 tb Lemon juice;
1/4 ts Salt;
2 sl Bacon; fried and chopped

* 2 PACKAGES (10 oz) frozen cut asparagus can be
substitued for the fresh asparagus. Cook as directed
on package; drain.

Place steamer basket in 1/2″ water in saucepan or
skillet (water should not touch the bottom of basket).
Place lower stalk pieces in basket. Cover tightly and
heat to boiling; reduce heat. Steam 4 minutes. Add
tips. Cover tightly and steam until crisp-tender, 4 to
5 minutes longer. Toss asparagus with parsley, lemon
juice and salt. Sprinkle with bacon.

MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water
and 1/4 teaspoon salt in 1 1/2-quart microwable
casserole. Cover tightly and microwave on high (100%
depending how powerful the microwave is) 3 minutes,
less if very powerful ( my microwave is an older
one..in fact 20 years); stir. Cover and microwave
until crisp-tender, 2 to 3 minutes longer. Let stand 1
munites; drain. Continue as directed. Serving size
3/4 cup. Food Exchanges per serving: 1 VEGETABLE
EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75;
(Bacon listed as Saturated Fat, but we wouldn’t use it
anyhow would we).

Source: Betty’s Crocker’s New American Cooking by
WHOM (1983) Brought to you and yours via Nancy O’Brion

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LEMON GINGER BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound Flank steak
* (recipes follows) *
1 tablespoon Cornstarch
1 cup Thin,diagonally sliced
1 tablespoon Dry sherry
Carrots
2 tablespoon Peanut oil
1 md Onion — cut into chunks
10 milliliter Garlic — minced
1 can (16 oz) cut green beans
1 Lemon Ginger Sauce
1 cup Sliced fresh mushrooms
—–LEMON GINGER SAUCE—–
1 tablespoon Fresh lemon juice
1 tablespoon Slivered ginger root
2 tablespoon Honey
10 milliliter Garlic — minced
1 tablespoon Dry sherry
1 teaspoon Cornstarch

Slice meat into thin bite-size pieces, cutting across the grain. Combine with
cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes.
Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1
tablespoon of oil . Stir fry the meat 2 to 3 minutes or just until cooked.
Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add
1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender
crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil;
cook,stirring constantly, until thickened and translucent. Add meat; heat
through. Serve over cooked rice,if desired.Makes 4 servings. LEMON GINGER
SAUCE: Combine all ingredients; mix well.

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Vegetarian Chili Texas Style

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Granule burger
2 cups Boiling water
1/4 cup Salad oil
1 cup Chopped onions
1 1/2 medium Diced green pepper
20 milliliters Crushed garlic
1 can (28-oz) whole tomatos
2 cans (15-oz) cooked kidney beans
3 cans (8-oz) tomato paste/sauce
1 cup Water
1 tablespoon Chili powder
1/2 teaspoon Cumin powder
4 tablespoons Sugar
2 teaspoons Salt
1 teaspoon Oregano leaves

Good slow pot recipe. Longer cooking enhances the flavor. Soak granule burger
in boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine
onions, green pepper, garlic and saute in oil. Add the granule burger to the
sauteed vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer
at least 1 hour.

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Spicy Greens And Red Lentil Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Lentils Middle Eastern
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup red lentils
1 teaspoon cinnamon
1 teaspoon cumin
6 cups water
6 cloves garlic
1/2 teaspoon red pepper flakes
1/8 teaspoon salt
1 medium carrot — diced
1 medium onion — diced
1 1/2 pounds mustard greens
2 teaspoons tamari soy sauce
1/2 cup dry white wine
1 medium tomato — diced
4 medium lemon wedges

Wash and sort the lentils. Drain thoroughly. Place in a heavy-bottomed stockpot
. Stir over medium heat until lentils are fairly dry, then sprinkle on the cinn
amon and cumin and continue to stir and roast for 5 minutes, scraping to keep t
he lentils from sticking. carefully add the water, then stir in the garlic, chi
li flakes, and salt. Bring to a boil over high heat, then reduce to medium and
simmer 10 minutes. Stir in the carrot and onion, and simmer 10 more minutes. Me
anwhile, carefully wash the greens, discarding the toughest part of the stems a
nd tearing the leaves into bite-size pieces. Drain briefly. When simmering time
is up, stir in the soy sauce and wine, then the tomato. Pile the greens on top
of the soup, put on a tight-fitting lid, and cook for 5 more minutes. Remove l
id and stir the wilted greens into the soup. Serve very hot, with a lemon wedge
at each bowl.

Serving Ideas: Serve with Middle East Salad and Armenian bread.

scanned by sooz

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The Best Brussels Sprouts

Recipe By : A Well-Seasoned Appetite, Molly O’Neill
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, cut across into 1/4″ pieces
1/2 cup pine nuts
2 1/2 pounds Brussels sprouts, halved, cored, — cut into quarters
2 teaspoons minced garlic
1 cup carrots — very finely diced
2 teaspoons kosher salt
freshly ground pepper — to taste
1/4 cup Italian parsley — chopped

Put the bacon in a large skillet over medium heat and cook until the
fat is rendered. Add the pine nuts and cook until the bacon is crisp and
the nuts are golden, about 1 minute. Add the Brussels sprouts and the
garlic, cover, and cok, shaking the pan, until the Brussels sprouts are
wilted but still bright green and crisp, about 1 minute. Add the carrots
and cook for 1 mintue longer. Stir in the salt, pepper, and chopped
parsley. Serve warm.

Serves 10 to 12 as a side dish.

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Title: Kung Pao Chicken Stir-Fry
Categories: Main dish, Poultry, Stir-fry
Yield: 4 servings

1 Whole chicken breast
— skinned and boned
2 tb Cornstarch; divided
3 tb Kikkoman Teriyaki Sauce
— divided
1/4 ts Ground red pepper (cayenne)
4 ts Distilled white vinegar
3/4 lb Romaine lettuce; separated
2 tb Vegetable oil; divided
1/3 c Roasted peanuts

Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and
teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile,
combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and
3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise
into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over
high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1
Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and
teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens.
Remove from heat and stir in peanuts.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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