Title: GARLIC CHICKEN LO MEIN
Categories: Chinese, Poultry
Yield: 6 servings

2 lg Chicken breast halves;
-skinned and boned
1 tb Sherry, dry
2 tb Cornstarch
2 lg Garlic cloves; minced
1 c Chicken broth
4 ts Vinegar, white
1/2 ts Pepper, red, flakes
8 oz Vermicelli; uncooked
2 tb Oil, vegetable
1 Carrot; julienned
1 lg Pepper, bell, green;
-julienned
3 tb Soy sauce

Cut chicken into thin strips. Blend sherry, 1
Tablespoon cornstarch and garlic in small bowl; stir
in chicken. Let stand 10 minutes. Combine broth,
vinegar, red pepper and remaining 1 Tablespoon
cornstarch; set aside. Cook vermicelli according to
package directions, omitting salt. Meanwhile, heat 1
Tablespoon oil in hot wok or large skillet over
medium-high heat. Add chicken and stir-fry 3 minutes;
remove.
Heat remaining oil in same pan over high heat. Add
carrots and green bell pepper; stir-fry 2 minutes. Add
chicken and broth mixture. Cook, stirring, until
mixture boils and thickens. Remove from heat; stir in
soy sauce. Drain vermicelli; arrange on serving
platter and top with chicken and vegetable mixture.Posted by DonW1948@aol.com – if you
use this recipe, email me a randomly chosen recipe to
express your thanks! Submitted By DONW1948@AOL.COM On
MON, 19 JUN 1995 001915 GMT

—–

1 lb. new potatoes
2 scallions (green onions)
2 tsp. white vinegar
1/2 tsp sugar
4 tsp fresh dill
2 tbsp low cal mayonnaise or sour cream

Makes: 6 to 8 servings

0) Peel potato and dice into cubes. Boil potatoes and add salt.
1) Chop scallions into fine pieces and saute (in olive oil) until browned.
2) Drain water off potatoes. Mix with scallions. Add vinegar, sugar and dill.
3) Mix together, then add mayo (or sour cream).

I got this recipe off of a bunch of fresh dill. To give credit where
credit is due, I think the company name is LittleBear. It is the FRESH
dill that makes this salad…

I also added bacon to this recipe, left out the sugar, and went a little
crazy with the dill. There is no need to measure ingredients for this one!
Hope you like it.

Title: Strawberry Mousse – Menu #1
Categories: Desserts
Yield: 8 servings

2 pt Strawberries; sliced
-(about 2 1/2 cups)
1/2 c + 2 Tbs. sugar; divided
2 tb Orange Liqueur; optional
1 ea Orange; grated zest of
1 ea Env. unflavored gelatin
1 1/4 c Heavy cream; divided

MMMMM————————-GARNISHES——————————
Sweetened Whipped Cream
Additional Strawberries
Mint Leaves

In food processor combine strawberry slices, 1/2 cup of the sugar,
liqueur and zest; puree until smooth. Transfer to a large bowl.

In small pot over very low heat, combine orange juice with gelatin.
Heat, stirring frequently, until all gelatin dissolves, about 2
minutes. Slowly whisk gelatin mixture into strawberry puree.

With mixer at high speed, beat cream until soft peaks form. Fold 1/4
of whipped cream into strawberry mixture until well conbined., Gently
fold in remaining whipped cream. Line 5 cup bowl or mold with plastic
wrap. Pour in mousse. Chill until firm, about 2 hours.

To unmold, invert onto serving platter. Gently pull mold away from
plastic wrap. Peel off wrap. Smooth sides of mousse, if necessary,
with small warm knife or metal spatula. Garnish mousse with whipped
cream, strawberries and mint, if desired.

Ready to serve in 2 hours 20 minutes.

Tips:
To make the cream extra fluffy, chill the cream, mixing bowl and
beaters for at least 3 hours before beating.

Make sure that the orange juice mixture and strawberry puree is at
about the same temperature, so it will combine more easily; (no
lumps). SLOWLY whisk juice mixture into puree.

From Woman’s World Magazine April 30, 1996.

MMMMM

Title: Jeweled Walnut Cookies
Categories: Cookies
Yield: 24 servings

2 Eggs
1 c Sugar
1/2 ts Salt
1 ts Vanilla
1 c Flour
3/4 c Small, spiced gumdrops,
Halved, divided
3/4 c Walnuts, chopped, divided

1. Preheat oven to 325 F. 2. In large bowl beat together eggs, sugar,
salt and vanilla. 3. Stir in flour. 4. Mix in 1/2 cup of the gumdrops
and 1/2 cup of the walnuts. 5. Turn onto greased 9 " square baking
pan. 6. Sprinkle with remaining gumdrops and walnuts. 7. Bake for
about 35 minutes, or until top has a firm, dull
crust. Cool in pan. 8. Cut into 24 bars.
Typed by Brigitte Sealing

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Title: FROZEN HO HO DESSERT **
Categories: Ice cream
Yield: 20 servings

——————————PATTI – VDRJ67A——————————
2 pk HoHo cakes
2 qt Ice cream, 1 qt each of 2
– different flavors, any
– you choose
13 oz Cool Whip
16 oz Oreo cookies; crushed
12 oz Hot fudge sauce
Chocolate shavings

Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9×13″ baking
pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo
cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour
fudge sauce over this, then top with Cool Whip. Garnish with shaved
chocolate. Freeze.

—–

GOOSEBERRY FOOL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Gooseberries, stemmed
Sugar
2 tb Water (to 3 tb)
1 c Heavy cream, whipped

Put the gooseberries in a nonreactive saucepan with
1/4 cup of sugar and the water. Cook very gently until
the gooseberies are thoroughly done and soft enough to
mash. Put them through a sieve or food mill and add
sugar to taste. Fold the gooseberry puree through the
whipped cream. Chill for several hours.

Source: Time-Life “Good Cook” series, Fruits.

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HEAVENLY LEMON PIE WITH MERINGUE CRUST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MERINGUE CRUST—–
4 Egg whites
1 c Sugar
1 t Lemon juice
—–FILLING—–
4 Eggs — separated
1/2 c Sugar
1 lg Lemon (grated peel juice)
2 c Whipping cream, whipped
1 tb Powdered sugar

Beat egg whites until soft peaks form. Gradually add 1
cup sugar, beating until stiff but not dry. Blend in 1
teaspoon lemon juice. Grease 9-inch pie pan
generously. Spoon meringue mixture into pan and with
tablespoon push mixture up around edges to form pie
shell. Bake at 200F 2 hours. Cool.

To make filling, beat egg yolks with 1/2 cup sugar,
lemon peel and juice until light. Cook, stirring, in
top of double boiler over boiling water until
thickened. Remove from heat and cool thoroughly. Fold
in half of whipped cream. Turn into meringue crust and
refrigerate at least 2 hours to set. Fold powdered
sugar into remaining whipped cream and spread over
chilled pie.

– – – – – – – – – – – – – – – – – –

FRESH CHILLI CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Fresh red or green chillies
1/2 c Chopped fresh mint
1 tb Lime or lemon juice
1 t Chopped fresh ginger
Salt

Wash and dry the chillies. Cut off the stalks and
chop. Mix all the ingredients together about 15
minutes before serving.

Warning this one is for fire eaters only!!!

– – – – – – – – – – – – – – – – – –

LENTIL SOUP WITH CILANTRO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Green or brown lentils
1 Small onion
2 Cloves garlic, minced
1 Bay leaf
6 1/2 c Water
1 t Salt
Fresh ground pepper
1 Bunch cilantro, chopped
1/4 c Plain non-fat yogurt garnish

Wash and pick over lentils. Combine lentils, onion,
garlic, bay leaf and water in a soup pot. Bring to a
boil, reduce heat, and simmer for 40 minutes. Add the
salt toward the end of the cooking time. Remove from
the heat. Discard the onion and bay leaf. Put the soup
through a food mill or puree half of it in a blender.
Heat through, add salt and pepper to taste, stir in
the cilantro, and serve, topping each bowl with a
dollop of yogurt.

Nutritional info: 177 calories; 5G protein; .75G fat;
30G carbohydrate; 17MG sodium; 0 cholesterol.

SOURCE: “Entertaining Light” Martha Rose Shulman.

– – – – – – – – – – – – – – – – – –

SPANISH QUINOA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grains Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 oz EDEN Diced Tomatoes
-with Green Chilies
1 tb EDEN Olive Oil
3 Cloves garlic — pressed
1 Onion — diced
1/2 c EDEN Quinoa
— washed and drained
1 Green pepper — diced
1 t Chili pepper
1 t Cumin (optional)
Salt to taste

Drain tomatoes and reserve juice. Heat oil; saute garlic and onions
until onions are translucent. Add reserved tomato juice and bring to a
boil. Add quinoa and green peppers and cook about 15 minutes or until
liquid is gone. Add tomatoes, spices and serve.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Yield: 3-4 servings

Copyright 1994 Eden Foods, Inc.

– – – – – – – – – – – – – – – – – –