BEET-ORANGE-APPLE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh Beets With Greens
(About 1 Bunch)
1 lg Orange
2 Unpeeled Granny Smith
Apples Thinly Sliced
1 tb Olive Oil
1 tb Raspberry Vinegar
1/2 ts Sugar
1/4 ts Salt
1 cl Garlic Minced
2 tb Unsalted Sunflower Seeds
Toasted

Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root 1 Inch
Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With
A Brush Set Aside. Place Beets in A Small Saucepan Add Water To Cover
Bring To A Boil. Cover, Reduce Heat Simmer 20 Min. OR Until Tender.
Drain Let Cool. Trim Off Beet Stems Roots Rub Off Skins. Cut Each
Beet Into 8 Wedges. Set Aside.
Peel Section Orange Over A Medium Bowl, Reserving Juice Membranes;
Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard
Membranes. Add Orange Sections, Beets Apples. Toss Gently Set Aside.
Combine Oil, Vinegar, Sugar, Salt Garlic in A Jar. Cover Pour Over
Beet Mixture. Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4
Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve
At Room Temperature OR Chilled.
(Fat 6, Chol. 0)

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Oyster Stew

Recipe By : Cajun Country Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Gumbos Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup cooking oil
3 Tablespoons margarine
1 Large onion — chopped
1/2 bell pepper — chopped
1 Tablespoon parsley — minced
2 Tablespoons green onion — chopped
2 Cloves garlic — minced
1 Cup hot water
1/2 cup oyster liquid
2 tablespoons Worcestershire sauce
1/4 teaspoon Kitchen Bouquet
1/4 teaspoon hot sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
2 dozen oysters
3 cups rice or noodles — cooked

Lightly brown onion and bell pepper in oil and margarine. Add 1/4 cup water,
cook for 5 minutes. Stir in parsley and green onion. Add hot water, oyster
liquid, Worcestershire sauce, Kitchen Bouquet and hot sauce. Cook over
medium heat for 15 minutes. Stir in oysters and garlic. Season with salt and
pepper. Simmer 15 minutes. Serve over cooked rice or noodles. Festival:
Louisiana Oyster Festival; July 14-16, 1995.

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Title: CHOCOLATE VELVET ICE CREAM
Categories: Dairy, Desserts
Yield: 1 quart

2/3 c Sugar
1/3 c Cocoa
3 Egg yolks
2 2/3 c Cream
1/3 c Semi-sweet chocolate

“Also reminiscent of frozen mousse is this decadently rich chocolate ice
cream. The addition of grated chocolate provides extra bursts of flavor,
but
you may omit it if you prefer smoother, unbroken texture. For a triple
chocolate treat, leave in the extra chocolate and splash each serving with
creme de cacao.”
Stir together sugar and cocoa. Beat in egg yolks. Gradually beat in cream.
Chill and stir freeze. Grate and stir in semi-sweet chocolate.
Makes: 1 quart

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Peanut Butter Cookies with Variations

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine — softened
1/2 cup peanut butter
1 teaspoon vanilla
1 egg
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons sugar

Heat oven to 375°. In large bowl, combine sugar, brown sugar and
margarine; beat until light and fluffy. Add peanut butter, vanilla and
egg; blend well. Lightly spoon flour into measuring cup; level off.
Add flour, baking soda and salt; mix well. Shape dough into 1 inch
balls. Place 2 inches apart on ungreased cookie sheets. With fork
dipped in sugar, flatten balls in crisscross pattern. Bake at 375° for
6 to 9 minutes or until golden brown and set. Immediately remove from
cookie sheets. Yield 4 dozen cookies.

Variations: Chocolate Peanut Butter Crunch Bars: Prepare dough as
directed. (Omit 4 t. sugar). Stir 1/2 cup crisp rice cereal into
dough. Press in ungreased 15 x 10 inch baking pan. Bake at 350° for 12
to 17 minutes or until golden brown. Cool 15 minutes. Meanwhile, melt
1 cup semi-sweet chocolate chips and 1/2 cup peanut butter in medium
saucepan over low heat. Stir in 1 – 1/2 cups crisp rice cereal. Spoon
mixture evenly over slightly cooled bars; gently spread. Cool
completely. Cut in bars. 48 bars.

Giant Peanut Butter Candy Cookies: Prepare dough as directed. Stir in
1 cup candy-coated chocolate pieces. Using 1/4 cup dough per cookie,
place cookies 4 inches apart on ungreased cookie sheets. Flatten to 4
inch diameter. (Omit 4 t. sugar.) Bake at 350° for 8 to 12 minutes or
until golden brown. Cool 1 minute; remove from cookie sheets. 14
cookies.

Oatmeal Peanut Butter Cookies: Prepare dough as directed, decreasing
flour to 3/4 cup and adding 3/4 cup rolled oats. Cover dough with
plastic wrap; refrigerate 2 hours for easier handling. Shape and
flatten balls as directed. Bake at 375° for 6 to 10 minutes or until
golden brown. 4 dozen cookies.

Peanut Butter and Jelly Thumbprints: Prepare dough and shape into balls
as directed. Increase 4 t. sugar to 1/4 cup; roll balls in sugar.
Place 1 inch apart on ungreased cookie sheets. With thumb, make deep
imprint in center of each cookie. Bake as directed. Cool completely.
Spoon 1/2 t. jelly, jam or preserves into imprint in each cookie. 4
dozen cookies.
Source: Pillsbury: Cookies, Bars, Brownies #163

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Title: Oranges in Wine
Categories: Desserts, Fruits, Party
Yield: 8 servings

3/4 c Sugar
1 Cinnamon
1 c Water
4 Lemon slices
1 c Red wine

Heat sugar water until sugar dissolves. Add remaining ingredients
and bring to boil. Simmer 15 minutes, strain and pour over oranges.
Chill at least 4 hours. Present in crystal bowl.

MMMMM

Title: Peanut Butter Crunchies
Categories: Cookies
Yield: 4 servings

1 c Packed Brown Sugar 1 c Margarine or
Butter,Softened
2/3 c Crunchy Peanut Butter 1 Large Egg
1 ts Vanilla 1 1/2 c Unbleached
All-purpose Flour
1/2 ts Baking Soda 1/4 ts Salt
3/4 c Crushed Whole Wheat Flakes

Mix brown sugar, margarine, peanut butter, egg and vanilla. Stir in flour,
baking soda and salt. Cover and refrigerate at least 2 hours.

Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in cereal.
Place about 2 inches apart on ungreased cookie sheet. Bake until almost no
indentation remains when touched, 12 to 13 minutes.

Makes about 4 1/2 dozen.

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Title: Peanut Butter Pinwheel Cookies
Categories: Cookies, Chocolate
Yield: 24 servings

1 c Shortening 2 1/2 c Flour
1 c P-nut butter 1 t B-soda
1 c Brown sugar 1 t Salt
2 lg Eggs 12 oz SEMI SWEET MORSELS

Cream the shortening, p-nut butter, brown sugar , and eggs together.
Sift in the flour, soda, and salt. Mix well.
Divide the mixture into halves and roll each half out between layers
of wax paper or saran. Melt 1 12oz pkg of semi sweet morsels over hot
water. Spread half of chocolate over each half of the cookie mixture
and roll up as you would a jelly roll, wrap up in the wax paper and
chill thoroughly.
Preheat oven to 350 deg. Slice rounds from the roll and place on
ungreased cookie sheet and bake for 8-12 minutes or until slightly
browned on bottom edges.
[ C Potter ] cpotter@usa.pipeline.com

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Sorry about the mixup , I sent the file as an attatchment so it went out
as a binary.
This is the text . Hope you all find it tasty.

—

Carl M Potter

Chocolate Freezer Cake

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Frosting/Filling Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 gr dark chocolate
200 gr margarine
7 eggs
6 tablespoons sugar
1/2 cup nuts — finely chopped
2 tablespoons matzo flour — or breadcrumbs

Separate eggs. Beat yolks lightly with fork. Melt chocolate and margarine,
add yolks. Beat whites with sugar until stiff, fold in chocolate mixture.
Divide in half and pour one half into a greased 26cm spring form. (nb.,
I’d probably use a cake tin 🙂
Bake for approx 15 minutes or until dry on top. Cool for a few minutes,
then pour over second half of mixture. Freeze immediately. If placed in
deep freeze, take out at least 30 mins before serving.

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Title: CHINESE: CHINESE BARBAQUE PORK (CHAR SIEW)
Categories: Main dish, Chinese, Pork, Ethnic
Yield: 4 servings

—————————SAUCE—————————
1 tb Hoisin sauce
2 tb Soy sauce
1 ts Seseme oil
1 Fresh garlic finely chopped
4 tb Sugar
1/2 ts Salt pepper

——————LB PORK ROAST BONELESS——————

Slice pork into strips approximately 1 1/2 in. thick,
5-6 in. long, and 1/2 in. wide. Combine all the
ingredients for the sauce and mix well. Marinate pork
strips in sauce for a minimum of 2 hours. Bake in
pre-heated oven 375 deg for 25 minutes. Turn meat over
and bake for an additional 25 minutes.

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Title: KANG BOA CHICKEN
Categories: Chinese, Poultry, Ethnic
Yield: 2 servings

3/4 lb Chicken breasts, boneless
1 Eggs
1 ts Cornstarch
2 tb Peanut oil
3 Onions, green
1 tb Peanut oil
1 tb Ginger, chopped
2 ea Garlic cloves, crushed
1 tb Sherry
3 tb Soy sauce
1/2 tb Sugar
1/4 c Stock, chicken
1/2 tb Vinegar, white
1 1/2 tb Water
1 c Peanuts

Deep fry peanuts until golden and crunchy.

Cut chicken meat into cubes. Toss with egg and
cornstarch; add salt and white pepper to taste. Set
aside to marinate for 30 minutes.

Add oil to wok and tilt pan to distribute. When
temperature reaches 350, add chicken and stir fry
until 80% tender. Drain.
Cut green onions into 1/2″ pieces. Dry wok, add
green onions, oil, ginger, and garlic. Stir fry for 1
minute, then add chicken and stir together. Add
sherry, soy sauce, sugar, chicken broth, white
vinegar, and cornstarch dissolved in water. Stir in
fried peanuts and stir fry until chicken is fully
cooked.

Serve immediately with rice.

This recipe was developed by Executive Chef Wei Zhong
Xin. Nine Dragons at Epcot Center
Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

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