Title: Chinese Fire Pot
Categories: Main dish Poultry Meats L.a. times
Servings: 6

1 lb Sirloin or round, boneless 1 lb Chicken breasts, boned
1 lb Fish fillets 1 lb Shrimp, med
1 lb Chinese cabbage 1/2 lb Mushrooms, fresh
1 x Lemon juice 7 oz Enoki mushrooms
3/4 lb Chinese pea pods 2 ea Green onion bunches
2 ea Spinach bunches 8 oz Water chestnut,
draind/slicd
8 oz Bamboo shoots, draind/slicd 4 cn Chicken broth (13 3/4-oz)
1 x Sweet-and-sour sauce 1 x Soy sauce
1 x Prepared hot Chinese mustard 1/4 lb Fine egg noodles, cooked
1 x Cilantro or chives, chopped

It is not necessary to use all ingredients listed here as long as you
offer an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.
Place beef, chicken and fish in freezer and chill until firm to touch
but not frozen. Slice beef and chicken in strips 1/4-inch thick and about
2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, fresh mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into hot broth to
poach. When cooked (this will take only a few moments), ingredients are
then dipped into sweet-and-sour sauce, soy sauce or hot mustard as
desired, and eaten with noodles, adding cilantro, if desired.
Note: The special pot needed can be purchased at Chinese shops.
Los Angeles Times Cookbook

—————————————————————————–

Oatmeal Raisin Cookies

Recipe By : Sunsweet ad, 3/97
Serving Size : 24 Preparation Time :0:15
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup brown sugar — packed
1/4 cup sugar
1/3 cup prune paste
1 each egg
1 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick-cooking oats
3/4 cup raisins

*Original recipe calls for Sunsweet Lighter Bake (prune paste).
Substitutes could be WonderSlim, homemade prune paste, or applesauce.

In a large bowl, beat together sugars, Lighter Bake, egg and vanilla.
In another bowl, combine flour, baking soda, cinnamon, baking powder and
salt; stir into Lighter Bake mixture. Stir in oats and raisins. Drop
by rounded teaspoonfuls onto baking sheets coated with vegetable cooking
spray. Bake 8 to 9 minutes at 375 F. Cool on racks.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 4635 0 0 0 0 0 0 0 0 0

Title: Peanut Butter Crispies
Categories: Cookies, Snacks
Yield: 24 squares

1/4 c Firmly packed brown sugar
1/3 c Light corn syrup
1/4 c Peanut butter
4 c Crisp rice cereal

—————————–OPTIONAL GARNISHES—————————–
Peanut butter
Chocolate candies

Combine sugar and corn syrup in 3-quart saucepan. Cook over medium heat
until mixture boils and syrup dissolves; remove from heat. Stir in peanut
butter. Add cereal; stir until well coated. Press mixture evenly and
firmly into buttered 13 x 9 x 2-inch pan using buttered spatula or waxed
paper. Cut into 24 squares when cool. Attach chocolate candies with
peanut butter, if desired.

Each square provides:
* 48 calories
* 1 g. protein
* 8 g. carbohydrate
* 0 g. dietary fiber
* 0 mg. cholesterol
* 17 mg. sodium

Source: Stretching Your Budget With Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Grenadine Syrup

Recipe By : Country Living Magazine, October 1994
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup pomegranate juice
1 cup sugar

Boil equal parts pomegranate juice with sugar until slightly thickened.
Cool and store in jar in the refrigerator.

– – – – – – – – – – – – – – – – – –

TURKEY SOUP FROM LOREN MARTIN

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Poultry
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Meaty turkey carcass, left
Over from 20 pound bird
4 qt Water or broth
1 tb Chopped garlic
3 c Chopped celery
1 Large onion, quartered
2 tb Peppercorns
2 c Chopped carrots
6 Whole bay leaves
1 tb Sweet basil, dried
2 tb Whole dried Tarragon
1 c Chopped fresh parsley
1 c Wild rice
Salt and pepper to taste

Take the meat off the turkey carcass as soon as dinner is over and
toss the carcass into a large pot. Add all of the spices and water
(or broth). I usually also add a cup or two of white wine. Bring to
a boil and then reduce heat to simmer for an additional 6-8 hours.
Cool the soup and strain. If you wish, skim any fat from the broth at
this point. Return the broth to the pot, add large pieces of cooked
turkey and any coarsely chopped fresh vegetables you wish to the
mixture; add wild rice, barley, or whatever legume you wish, and
simmer (covered) until the rice is done and the vegetables are
crisp-tender. Enjoy……this also freezes well.

– – – – – – – – – – – – – – – – – –

Title: Spicy Apricot Oat Muffins
Categories: Muffins Breads Breakfast
Servings: 6

2 c Unbleached Flour, Sifted 1/2 c Sugar
3 t Baking Powder 1 t Salt
2 t Pumpkin Pie Spice 1/2 c Quick-cooking Oats
1 c Chopped Dried Apricots 1/2 c Chopped Walnuts
2 ea Large Eggs, Slightly Beaten 1 1/3 c Milk
1/4 c Vegetable Oil

Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
large mixing bowl. Stir in oats, apricots, and walnuts.

Combine eggs, milk and oil in small bowl; blend well. Add all at once to
dry ingredients, stirrin just enough to moisten. Spoon batter into
greased 3-inch muffin-pan cups, fill 2/3rds full.

Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot
with butter and homemade jam or jelly.

—————————————————————————–

Title: Quickie hollandaise sauce
Categories: Sauces
Yield: 1 servings

1/2 c Butter or margarine
2 tb Lemon juice
1/8 t Salt
3 ea Egg yolks

In small saucepan, heat butter with lemon juice and salt until
bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup.

MMMMM

2 cups water
1 large red onion, diced
3 cloves garlic, minced
1 bay leaf
1 t soy sauce
1/2 t fresh ground pepper
pinch allspice
pinch thyme
1/8 t liquid smoke
1 small parsnip, peeled and diced (parsnip haters could sub potato)
1 small carrot, peeled and diced
1 small stalk celery, diced
1/2 small head of cabbage, coarsely chopped
1 small can kidney beans (3/4 cup)
1/2 small can tomato paste (1/3 cup?)
1/4 cup water
salt to taste
Boil water and add onions, garlic, soy sauce, bay leaf, pepper,
allspice, thyme, and liquid smoke. Cover and reduce heat. Smiier for
20 minutes.

Add parsnip, carrot and celery. Add more water if necessary. Recover
and simmer for 1/2 hour.

Add cabbage and beans, simmer uncovered till cabbage is tender. Stir
in tomato paste and 1/4 cup water (add water to desired consistency).
Salt to taste and serve.

Suggested garnishes: chopped parsley and fresh lemon.

Makes 4 small servings

Title: LUNCH BOX LOLLIPOPS
Categories: Cookies
Servings: 48

2 md Extra-ripe DOLE Bananas
3/4 c Brown sugar, packed
3/4 c Margarine, softened
1 Egg
1 3/4 c Quick-cooking oats
1 1/2 c All-purpose flour
1 t Ground cinnamon
1/2 t Ground nutmeg
1/2 t Baking soda
1/2 t Salt
1 1/2 c DOLE Raisins
1 c DOLE Chopped Almonds
48 Wooden popsicle sticks (opt)

Place bananas in blender. Process until pureed; sue 1 cup for recipe.

Beat brown sugar and margarine in large bowl until light and fluffy. Beat
in egg, then 1 cup banana.

Combine oats, flour, cinnamon, nutmeg, baking soda and salt in small bowl;
stir into banana mixture just until blended. Stir in raisins and almonds.

Drop by 2 heaping tablespoonfuls, 2″ apart, onto lightly greased cookie
sheets. Push popsicle stick into center of each, if desired. Flatten tops
of cookies with back of spoon.

Bake in 350’F. oven 15-18 minutes until lightly browned. Cool on wire
racks.

Makes 3 1/2 to 4 dozen cookies.

MMMMM

Title: BARB’S CHINA CHICKEN RICE
Categories: Main dish
Yield: 1 servings

———————————-BARB DAY———————————-
1 Chicken breast; boned,
– skinned cut in bite-size
-pieces
1 sl Ginger; fresh, diced
-fine
1 Garlic clove; pressed
2 tb Soy sauce
1 1/2 ts Sesame oil
2 tb Canola oil
1/2 c Onion; chopped
4 Mushrooms; fresh, diced fine
2 Zucchini; cut into cubes
1 tb Cilantro; fresh, chopped
– fine
1 c Rice; cooked
3/4 c Chicken broth; or as needed
1/4 c Slivered almonds
Soy sauce; to taste

Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2
tablespoons soy sauce. stir to coat and let stand while preparing the
remaining vegetables.
Put the canola oil into a medium sized skillet (or wok). Saute the onions
until they are limp. Add the mushrooms and saute until they give up their
juice. Remove the vegetables and reserve.
Put the chicken and it’s spices in the skillet, being careful to drain
most of the liquid and cook until it it cooked through and slightly
browned. Add the zucchini and cilantro, and stir fry 3 minutes. Add the
rice, the reserved vegetables and enough of the chicken stock to keep the
rice from sticking.
Cook only briefly to allow everything to heat through. Add the almonds
and serve immediately.
Note: This is a dish I often make when I have leftover rice, and I very
often use up different cooked vegetables in this dish. With cooked
vegetables, simply cut them into small cubes, or julienne and add them just
early enough so that they will be well heated. Try not to use vegetables
that will become mushy with the heating, you will want them to still be
tender-crisp. We often use carrots, broccoli, even spinach. If you are
having Denise Bradshaw over to dinner, throw in a few peas.

—–