Title: Libby’s Jeweled Relish
Categories: Relishes, Londontowne
Yield: 1 servings

1 cn Undrained sauerkraut (lg)
1 c Choppd salad olive w/pimento
1 x Grn pepper, chopped-optional
1 x Dill or garlic – optional
2 c Celery, chopped
1/2 c Honey
1 x Carrot, grated – optional

Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs.
James W. Wilson

MMMMM

Title: FIERY PORK WINTER BAMBOO SHOOTS OVER SNOW
Categories: Chinese, Pork, Hot
Yield: 4 servings

1 lg End-cut pork chop or:
1/2 lb Pork butt
1 1/4 c Slivered winter bamboo
-shoots
1 ts Minced ginger root
2 lg Garlic cloves
2 tb Peanut oil
1/2 c Chicken stock
1 ts Chili paste with garlic
1 pn Sugar
1 1/2 c Vegetable oil
1/2 c Rice stick noodles
2 ts Thin soy sauce
2 ts Cornstarch
Cornstarch paste
1 ts Chinese red vinegar

This attractive dish is spiced with pungent, hot chili
sauce with garlic.

Preparation: Rinse bamboo shoots; slice sliver to
the size of thick matchsticks. Slice pork like bamboo
marinate in thin soy sauce cornstarch for 10
minutes. Peel slice garlic in thin rounds. Combine
stock, chili paste sugar.

Deep-frying Rice Stick: Break up rice stick before
measuring. Heat vegetable oil in hot wok. When oil
is medium hot, test a few pieces of rice stick: it
should fry quickly to a puffy white. If it browns,
turn down the heat. Fry rice sticks in very small
batches. Spread out fried snow on serving platter,
reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add
peanut oil, heating until it just begins to smoke; add
drained pork stir-fry briskly for about 2 minutes.
Add bamboo, garlic ginger. Toss with pork for 1
minute. Re-stir liquids and add to wok. Cover wok,
simmer for 3 minutes. Remove cover; turn up heat
again; boil briefly to reduce sauce; sprinkle on
vinegar. Ladle over rice stick serve.

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Title: CARAMEL FRENCH TOAST
Categories: Brunch, Breads, Kids
Yield: 6 servings

-NANCY BERRY CWBJ73A
1 c Brown sugar
1/2 c Butter
2 tb Corn syrup
12 Sl Sandwich bread
6 Egg; beaten
1 1/2 c Milk
1 ts Vanilla
1/4 ts Salt

Combine sugar, butter, and corn syrup in a small
saucepan; cook over medium heat until thickened,
stirring constantly. Pour syrup mixture into a
13x9x2-in baking dish. Place 6 slices of bread on top
of syrup mixture. Top with remaining 6 slices of
bread. Combine eggs, milk, vanilla, and salt, stirring
until blended. Pour egg mixture evenly over bread
slices. Cover and chill 8 hours. Bake, uncovered, at
350 degrees F. for 40 to 45 minutes or until lightly
browned. Serve immediately. Yield: 6 servings. NANCY
BERRY (CWBJ78A) FORMATTED BY ELAINE RADIS BGMB90B
Converted by MMCONV vers. 1.00

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JALAPENO CORN CHOWDER

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Corn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ears corn or 3 cups frozen whole kernel — corn
1 1/2 cups chicken broth
1 cup milk
1 to 2 fresh jalapeno peppers, seeded and — finely
chopped
1/4 of a 7 1/2 ounce jar roasted red sweet —
peppers, drained–
–and chopped (1/4 cup) or 1 jar diced —
pimento, drained
1/2 cup crumbled feta cheese

Cut off kernels from the ears of corn, if using. In a blender container
combine half the corn and the broth. Blend till nearly smooth. In a
large saucepan combine broth mixture and remaining corn kernels. Stir in
milk or light cream, jalapeno peppers, and red peppers or pimento. Heat
through. Top each serving with cheese and garnish with whole peppers, if
desired. Makes 4 side dish servings.

– – – – – – – – – – – – – – – – – –

POTATO CELERY ROOT PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb boiling potatoes, peeled —
: cut into 1″
: pieces
1 lb celery root, peeled — cut
: into 1″ pieces
5 TB unsalted butter — cut into
: pieces
1/2 c milk
2 ts fresh lemon juice
1 ts salt — or to taste
: freshly ground pepper to
: taste

In a large saucepan combine the potatoes and enough
salted cold water to cover them by 2 inches. Bring the
water to a boil, and boil the potatoes, covered, for 4
minutes. Add the celery root, simmer the vegetables,
covered, for 10 to 15 minutes, or until they are very
tender, and drain them well. While the vegetables are
still hot force them through a food mill fitted with
the medium disk into a saucepan.

Add the butter, milk, lemon juice, salt and pepper,
and stir the puree well. (The puree may be made up to
1 day in advance and kept covered and chilled.) In a
heavy saucepan reheat the puree over low heat,
stirring constantly, until it is hot.

Yield: 5 1/2 cups

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman”

Title: Fiesta Hot Chocolate
Categories: Drinks Mexican
Servings: 4

1/2 c Cocoa
1 T Flour; Unbleached
1/4 c Dark Brown Sugar; Packed
4 c Milk
3 ea Cloves; whole
1 ea Cinnamon Stick;Broken In 1/2
2 T Powdered Sugar
1 1/2 t Vanilla
1 x Whipped Cream
4 ea Cinnamon Sticks

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT
boil). Remove from heat; remove cloves and cinnamon. Stir in powdered
sugar and vanilla. Beat with molinillo, wire whisk or hand beater until
foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon
sticks.

—————————————————————————–

Lo Mein

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Chinese egg noodles — (dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork — in matchsticks
2 ounces Raw lean beef — in match
sized pieces
2 ounces Raw chicken — in small
of any shape
2 ounces Raw shelled shrimp — (cooked will do)
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Mushrooms — sliced
or reconstituted — Chinese
2 cups Chinese cabbage — shredded
2 Scallions — cut in matches
2 tablespoons Soy sauce
1 teaspoon Salt
1/2 teaspoon MSG — (or chicken bouillon
1/4 pound Raw bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.

In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cor nstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this
order, stirring for a few seconds between each addition: pork, beef,
chicken, shrimp. As soon a s you’ve added and tossed the shrimp, add
the mushrooms and cabbage. Cook until cabbage is wilted. Add
scallions, soy, salt, and MSG. Stir. Add the noodles and the bean
sprouts, and stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen’s recipe) From: Michael Loo

– – – – – – – – – – – – – – – – – –

Title: Ixni-Pec – Yucatan Habanero Sauce – RHP
Categories: Sauces, Peppers, Mexican
Yield: 1 cup

1/4 c Onion; chopped
1/4 lg Ripe tomato; peeled, seeded,
-and chopped
1/4 c Habanero; seeded and chopped
1/4 c Seville (bitter) orange
-juice *
Salt to taste

* or substitute a mixture of 1 part orange juice to 2 parts fresh lime
juice.

In a bowl combine all the ingredients, seasoning with salt. Serve
whenever a chilli sauce is called for.

Andrews says this Ixni-Pec is pronounced schnee-pec. This dish
is from Yucatan, in Mexico.

From Elisabeth Lambert Ortiz, in Jean Andrew’s _Red Hot Peppers_
MacMillan, 1993 ISBN 0-02-502251-2. Typos by Jeff Pruett.

MMMMM

Date: Wed, 11 May 94 09:45:28 EDT
From: Lucinda Rasmussen

STUFFED MUSHROOMS

20 large white mushrooms (about 2 inches diameter)
2 cups cubed bread crumbs (I use a mix of white and WW)
2 cloves garlic, minced
1 medium onion, finely minced
1/4 cup wine for sauteeing
2 ribs celery, finely minced
2 tbsp finely shredded carrot
1 1/2 tsp salad herbs (mix of parsley, majoram, etc. I think McCormick
makes this mix)
salt/pepper to taste

Remove mushroom stems. Chop and reserve stems. Bring a large pot of water
to boil and add mushrooms. Cook for a couple minutes or until they start to
shrink. Drain and place the mushrooms into a pan of cold water for a minute
to stop cooking. Drain mushrooms.

Preheat oven to 350F. In a large non-stick saute pan, saute the onions,
mushroom stems, garlic and celery in the wine. When vegetables are tender, add
the carrot and herbs. Add bread crumbs and mix well. Add salt/pep and adjust
seasonings to taste. Fill mushrooms with a heaping tablespoon of the mixture,
place on a lightly sprayed baking sheet and cook for 10-12 minutes or until
lightly browned on top.

Title: WEST INDIAN RICE AND PEAS WITH TEMPEH
Categories: Vegetables, Main dish
Yield: 6 servings

2 c Uncooked brown rice
1/2 c Unsweetened grated coconut
2 1/2 tb Vegetable oil
4 c Water
1 c Dried black eyed peas
-(soaked for 5 hours
– at least)
3 Bay leaves
1 md Onion; chopped
3 Garlic cloves; minced
1/4 c Vegetable oil
1 sm Chile; sliced
1/2 Red or green bell pepper
8 oz Tempeh; cubed
1 pn Fennel (generous pinch)
-salt pepper to taste
2 Scallions; chopped

Saute rice coconut in the 2 1/2 tablespoons oil for 2-3 minutes,
stirring constantly. Add the water cinnamon stick. Cover the pot

bring it to a rapid boil. Do not peek at the rice, but when the steam
starts escaping, turn the heat down. Simmer for 40 minutes.
Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling
water till tender (only takes abot 20-25 minutes). Drain them remove
the bay leaves. Keep warm till the rice tempeh are ready.
Saute the garlic onion with the 1/4 cup of oil till the onions soften.
Stir in chile bell pepper. Saute for 2 minutes. Add fennel, tempeh,
salt pepper. Lower heat, but stir frequently til tempeh is crisp
golden.
Combine everything, mixing together well.

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