Title: Shredded Pork Delight
Categories: Pork, Oriental, Meats, Wok
Yield: 6 servings

2 c Lean pork, finely shredded
-(about 3/4 lb)
1 tb Soya sauce
1 tb Wine
Salt
Black pepper
6 tb Water
2 c Frozen peas
1 c Finely shredded bamboo
-shoots
1 c Sliced mushrooms, fresh or
-canned
3 tb Oil

1. Shred pork into fine narrow strips. Marinate in soya sauce, wine,
salt, and pepper. Shred bamboo shoots, slice mushrooms, assemble other
ingredients.

2. Heat oil up in wok until smoking slightly. Quickly stir-fry pork
shreds in it. Cook 5 minutes until all pork is browned. Cover and
cook under medium heat a further 3 minutes.

3. Uncover wok, add peas, bamboo shoots, 6 tablespoons water. Cover
and cook 2 minutes. Uncover, add mushrooms, cook a further 3 minutes.
Place on platter.

NOTE: Chicken can be substituted for pork.

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Title: Peppery Mozzarella Salad
Categories: Appetizers, Snacks, Salads
Yield: 4 servings

6 oz Mozzarella cheese
2 lg Beefsteak tomatoes, cut in
-half
1 Ripe avacado
2 Shallots, peeled, thinly
-sliced
1/3 c Olive oil
2 tb Lemon juice
1/2 ts Sugar
Salt to taste
1/2 ts Dry mustard
2 ts Green peppercorns, crushed
1/2 ts Dried oregano
Crusty bread or bread sticks

Thinly slice cheese and tomato and arrange on 4 small plates.

Cut avacado in thin slices and arrange with cheese and tomato.
Separate shallots in rings and scatter over salad.

In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt,
peppercorns and oregano. Shake vigorously until well blended. Spoon
over salad and let marinate 1 hour. Garnish with basil, if desired,
and serve with warm crusty bread or bread sticks.

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Title: Popcorn–Cajun Corn
Categories: Appetizers, Snacks, Thanksgivin
Yield: 4 servings

1/4 c Unpopped popcorn (8 cups
Popped)
4 T Butter
1 t Paprika
1 t Lemon pepper
1/2 t Onion powder
1/2 t Garlic powder
1/2 t Ground cayenne pepper

Pop popcorn. Melt butter and add the spices. Drizzle over the
unseasoned popcorn and toss until well blended.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991

Entered by: Lawrence Kellie
From: Lawrence Kellie Date: 29 Sep 96

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Title: OLD-FASHIONED STRAWBERRY SHORTCAKE
Categories: Desserts, Fruits, Malgieri
Yield: 8 servings

1 qt Strawberries
1/3 c Sugar
1 tb Lemon juice
1 1/2 c Heavy cream
Buttermilk Biscuit Dough
-(RECIPE Follows)
2 tb Buttermilk
2 tb Sugar
2 tb Soft butter

MMMMM——————BUTTERMILK BISCUIT DOUGH———————–
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
3/4 c Buttermilk or heavy cream
– (or more)

PLACE BERRIES in a colander and quickly rinse under running cold
water. Pour on a tray lined with several thicknesses of paper towel
to drain for 5 minutes. Hull the strawberries with the point of a
stainless-steel paring knife, then slice into a bowl. Sprinkle with
sugar and lemon juice, then set aside, covered, at room temperature
for an hour or two. Whip the cream (add a couple tablespoons of
sugar, if you like) until it holds a soft peak. Cover and
refrigerate. Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough. For a large shortcake, pat the dough into a
9-inch disk on a parchment-lined cookie sheet. For individual
shortcakes, pat dough into a 6-by-12- inch rectangle and cut into
eight 3-inch biscuits with a sharp, floured knife. Transfer to a
parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle
with sugar. Bake for 10 to 15 minutes, until well risen and golden.
Check the center of the large shortcake with a toothpick to make sure
it is baked through: If the pick emerges with dough still clinging to
it, lower temperature to 350F and bake another 5 minutes. Slide the
large shortcake onto a platter immediately after it is baked. Use a
sharp, serrated knife to slice through the middle, making two layers.
Slide the edge of a cookie sheet between the two layers and lift the
top layer off. Butter the bottom layer and pour all but 1/2 cup of the
sweetened berries on. Slide the top back on and pour the remaining
berries over the top. Split the small shortcakes in the same way and
place the bottoms on individual dessert plates. Butter them and top
with about 1/3 cup of the berry mixture. Replace tops and pour a
tablespoon or so of the remaining berries over the top. Serve
immediately. Pass the cream in a bowl for the guests to help
themselves.

BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder
in a mixing bowl and stir well to mix. Rub in the butter by hand or
with a pastry blender until the mixture is mealy. Stir in 3/4 cup of
the buttermilk with a fork and continue stirring gently until the
dough begins to hold together. (If the dough is dry, add more
buttermilk, 1 tablespoon at a time.) Sprinkle the work surface
generously with flour and scrape the dough onto it. Fold the dough
over on itself two or three times. Use the dough immediately for
shortcakes, following the instructions above. Use this recipe to make
a large shortcake or eight small ones. This same dough is used as the
topping in cobbler recipes.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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Amish Friendship Bread

Recipe By : Given by a close friend
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup oil
1 cup sugar
1/2 cup milk
2 teaspoons cinnamon
1/2 teaspoon baking soda
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3 each eggs
1 large box
OR
2 small boxes instant vanilla pudding mix

On mixing day, combine starter in a large non-metallic bowl with 1 cup flour,
1 cup sugar, and 1 cup milk. Mix throughly and pour 4 1 cup starters into
ziploc baggies. Keep 1 starter for yourself, then give the other 3 away,
along with the instructions on how to care for it.

To the remaining batter, add all the other ingredients, mixing thoroughly.

Grease 2 large loaf pans, or a 9 x 13 cake pan. Combine 1/4 cup sugar with
1/4 teaspoon cinnamon, and coat bottoms and sides of pans. Place the batter
into the pans. Coat top of batter with butter and sprinkle with remaining
cinnamon/sugar mixture. Bake at 325 for 50 – 75 minutes, or till done.

– – – – – – – – – – – – – – – – – –

Little Texas’s Big Time Dessert

Recipe By : Little Texas
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup crushed pineapple
1 cup crackers — crumbled fine
1 cup peaches — diced
1 cup brown sugar
2 ounces margarine — melted

Layer the above ingredients once, ending with margarine. Bake for 30 minutes
at 350F.

– – – – – – – – – – – – – – – – – –

Title: Jamaican Jerked Pork Tenderloins
Categories: Pork, Main dish
Yield: 6 Servings

2 Pork tenderloins (1-1/2 lb)
1/2 c Onions, chopped
2 Garlic cloves, slivered
1/2 sm Hot pepper
2 tb Low-sodium soy sauce
1 tb Vegetable oil
1 ts Orange rind, grated
1 ts Lemon rind, grated
2 tb Orange juice
1 Piece fresh ginger (1-inch)
1/2 ts Dried thyme
1/4 ts Cinnamon
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Curry powder
1/4 ts Salt
1/4 ts Pepper

Choose pork tenderloins that are at least 3/4 lb each. Jamaican in
origin, this dish can be prepared with chicken breasts or legs, too.
If you like your food spicy hot, simply increase the amount of hot
pepper.

If fresh hot peppers are unavailable, use 1/2 ts hot pepper sauce, or
reduce amount to suit your family. You can also use 1/2 ts dried
ground ginger when fresh is not at hand.

Trim pork tenderloins; place in shallow glass dish. Set aside.

In food processor, pure onions, garlic, hot pepper, soy sauce, oil,
orange and lemon rinds, orange juice, ginger, thyme, cinnamon,
allspice, nutmeg, curry powder, salt and pepper.

Pour onion mixture over pork tenderloins, turning to coat all sides.
cover with plastic wrap and refrigerate for at least 2 hours or up to
8 hours, turning pork occasionally.

Reserving marinade, transfer pork to foil-lined rimmed baking sheet.
Broil, basting once with marinade, for about 20 minutes or until meat
is browned but still has hint of pink inside. Tent with foil; let
stand for 10 minutes before serving.
PA_Meadows@msn.com

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