Title: MONGOLIAN HOT POT
Categories: Oriental, Main dish
Yield: 6 servings

3 lb Boneless lean lamb
4 oz Bean thread noodles
1/2 lb Spinach
1/2 lb Chinese cabbage
1 qt Chicken stock
1 ts Finely chopped ginger root
2 tb Finely chopped scallions
1 ts Minced garlic
1 tb Finely chopped cilantro

———————–DIPPING SAUCE———————–
2 tb Sesame paste
-=OR=- peanut butter
1 tb Light soy sauce
1 tb Rice wine or dry sherry
2 ts Chili bean sauce
1 tb Sugar
1 tb Hot water

USING A CLEAVER or sharp knife, slice the lamb into
very thin slices. Soak the noodles in warm water for 5
minutes, then drain them and cut them into 5-inch
lengths. Separate the spinach leaves from the stalks
and wash them well. Discard the stalks. Cut the
Chinese cabbage into 3-inch pieces. Combine all the
ingredients for the dipping sauce in a small bowl and
mix them well. Each guest should have his or her own
small portion of dipping sauce and a plate containing
lamb, spinach and Chinese cabbage. When you are ready
to begin, bring the stock to a boil and light the
fondue. Ladle the stock into the fondue pot and put
the ginger, scallions, garlic and coriander into the
stock. Each person selects a piece of food and cooks
it quickly in the pot. When all the meat and
vegetables have been eaten, add the noodles to the
pot, let them heat through, then ladle the soup into
soup bowls. This dish also works successfully with
other foods such as steak, fish balls, oysters,
shrimp, squid, mushrooms and lettuce, although it will
no longer be a Mongolian Hot Pot, but more like the
Cantonese Chrysanthemum Pot.

—–

Title: PEPPER VODKA PASTA SAUCE
Categories: Alcohol, Pasta, Sauces
Yield: 1 servings

1 tablespoon dry hot chiles, crushed
1 fifth Vodka

Directions: Put the chiles in the vodka. Let it set for at least a
week, then strain off. Put the bottle in the freezer. Because of
the alchohol, it won’t freeze, but it will get almost syrup-like. It
is great in bloody marys,and in the folllowing pasta recipe, too.

Pasta and Vodka 1 1/2 lbs your choice of pasta 7 tbs butter 1 tsp hot
red pepper flakes 1 cup pepper vodka 1 cup fresh peeled tomatoes (cut
up fine) 1 cup heavy cream 1 tsp salt 1 cup fresh grated parmesan
cheese.
Cook the pasta al dente. While it’s cooking, melt the butter, add
pepper and vodka, tomatoes and cream. Simmer five minutes or so. Add
salt. Drain pasta, put it in the pan with the sauce, stir the
parmesian in, mix thoroughly (over low heat) and serve.

MMMMM

MAUI CHICKEN SANDWICH

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry
Sandwich

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (8-oz) Dole pineapple slices
1/2 teaspoon dried oregano leaves, — crushed
1/4 teaspoon garlic powder
4 skinless boneless chicken breast halves
1/2 cup prepared light Thousand Island blend — salad
dressing
1/2 cup jicama or water chestnuts, — finely chopped
1/4 teaspoon ground red pepper, — (optional)
4 whole grain or whole sandwich rolls, — split
red or green bell pepper, — sliced in rings
lettuce

Combine undrained pineapple, oregano and garlic powder in shallow,
nonmetallic dish. Add chicken, turn to coat all sides. Cover and
marinate 15 minutes in refrigerator. Grill or broil chicken and
pineapple, brushing with reserved marinade, 5 to 8 minutes on each side
or until chicken is no longer pink in center and pineapple is golden
brown. Discard any remaining marinade. Combine salad dressing, jicama
and red pepper. Spread onto bottom halves of rolls. Top with chicken,
bell pepper rings and pineapple and top halves of rolls. Garnish with
fresh fruit and mint leaves, if desired.

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Apple – Nut Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-87 1/4 c
1/4 cup Brown sugar — packed
1 Egg
1 tablespoon Baking powder
2/3 cup Apple juice or milk
1/2 teaspoon Salt
1/2 cup Vegetable oil
1/2 cup Chopped nuts
1 teaspoon Vanilla
Cinnamon sugar
2 cups Flour
1 Chopped apple
1/4 cup Sugar

In bowl, beat egg with juice, oil and vanilla. Stir in flour, sugars,
baking powder, and salt just until flour is moistened. (will be lumpy)
Stir in nuts and apple. Fill prepared muffin tins. (greased or paper
lined.) Sprinkle with cinnamon sugar. Bake at 400 F for 20 minutes or
until golden brown. From Domino Back of the Box.

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Title: Sponge Cake
Categories: Penndutch, Cakes
Yield: 1 servings

6 Eggs, Separated
1 c Sugar
1 c Flour
1/3 ts Cream Of Tartar
1 ts Vanilla
1 Lemon, Grated Rind Of
1/4 ts Salt

Sift the flour 4 times. Beat yolks of eggs until light and thick.
Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the
whites until stiff and add the cream of tartar and the remaining
sugar. Combine the egg mixtures. Add salt to flour and fold into the
egg mixture lightly. Pour into an ungreased pan with center tube.
Bake at 325F for 1 hour.

MMMMM

Lu’s Special Chicken Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Sauces
Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Soy Sauce
Garlic — minced
Ginger — minced
Green Onion — sliced
White Pepper
Black Pepper
Honey or Jam or combo
Oil — hot

Combine all ingredients except oil. Heat enough oil to cover bottom of frying
pan until oil is smoking. Pour oil CAREFULLY over other ingredients and let
steep to combine flavors.

***orange marmalade!

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SUGARED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Corn Bread Mix (INDEX)
3/4 c Water
1/4 c Packed brown sugar
1 Egg
1 c Fresh blueberries*
3 tb Granulated sugar
1/2 ts Ground cinnamon
2 tb Butter/margarine — melted

*Or frozen, thawed Heat oven to 425. Grease bottoms of
12 medium muffin cups. Stir Corn Bread Mix, water,
brown sugar and egg just until mix is moistened.
(Batter will be lumpy.) Fold in blueberries. Fill
muffin cups 2/3 full.
Bake until golden brown, 15 to 20 minutes. Mix
granulated sugar and cinnamon; dip tops of muffins
into butter, then into sugar-cinnamon mixture. 1
dozen muffins.

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Cookie Pie Crust

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine — melted
3 tablespoons confectioner’s sugar
1/2 teaspoon baking powder
1 cup all-purpose flour

In a small mixing bowl, mix together all ingredients. Press into a 9-inch pie
dish. Prick with a fork.

Bake at 475 degrees for 8 to 10 mintues.

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NOTES : A lower heat setting may be needed for your oven, especially is using
a glass dish.

GINGERED APRICOT-BAKED PIES

Recipe By : DESSERT SHOW #DS3051
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package refrigerator biscuits
1 cup chopped dried apricots
1 teaspoon ground ginger
2 tablespoons dark brown sugar
Egg wash

Preheat oven to 375. Separate biscuits and roll each out on floured board to
thin circle. Mix
together apricots, ginger and brown sugar. Into center of each biscuit
circle, spoon some of the
apricot mixture. Fold over to form a half moon and crimp edges with fork to
seal. Make slits in
top of each for steam to escape. Brush with egg wash. Bake until golden
brown and serve warm.
An egg wash including the yolk will give these a darker golden color. An egg
white egg wash will
give these a clear glaze.

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Black-Eyed Pea-Texmati Rice Salad

Recipe By : Dean Fearing of The Mansion on Turtle Creek, Dallas, TX
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Holidays
Rice And Grains Salads
Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups black eyed peas — cooked
2 cups texmati rice — cooked
1 cup tomatoes — diced
1/2 cup zucchini — diced
1/2 cup country ham — diced
1/4 cup shallots — minced
2 tablespoons garlic — minced
1/4 cup scallion whites — minced
2 teaspoons thyme — chopped
2 tablespoons cilantro — chopped
2 tablespoons basil — chopped
2 canned chipotle chilies — chopped
2 tablespoons malt vinegar
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
salt — to taste

Combine all ingredients. Mix well. Allow to marinate for at least two
hours.

To Serve: Place 1/4 cup greens on each plate and top with 1/3 cup of
the black eyed pea rice salad.

[Formatted to MasterCook by Terri Law on 8/20/96. Posted by Terri Law
to the MC-Recipe List and others on 12/29/96.]

Chef’s Notes: It is an old Southern tradition that black eyed peas,
when eaten on New Year’s Day, will bring luck for the new year. This
recipe was presented by Chef Fearing on his weekly cooking segment,
“Dean’s Cuisine” on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing
is the Executive Chef of The Mansion on Turtle Creek in Dallas.

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