Title: Wined Chicken in Deluxe Gravy
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 6 servings

1 Fryer (3-4 pound in weight)
1 lg Onion, cut into wedges
1 c Fresh mushrooms, sliced
-OR
1/2 c Canned mushrooms
1/2 c Celery, sliced
-OR
1 Celery stalk, sliced
1/2 c Water chestnuts, sliced
4 tb Oil
1/4 c Soya sauce
1/4 c Wine
1 1/2 tb Corn starch, dissolved in
1/3 c Water

1. Take your Chinese cleaver and chop through bone of chicken to form
chunks of chicken, about 2×2". Marinate all chicken chunks in wine,
soya sauce, salt for at least 20 minutes. In the meantime, slice all
the other ingredients and have ready for cooking.

2. If your wok is small, you will have to divide your chicken into 2
batches and cook each batch seperately. If your wok is large enough to
hold all the chicken, then place 4 tablespoons oil in it, heat to
smoking point, add all of the chicken and onions to it, stir fry and
brown chicken on all sides with wok uncovered. This will take about
10 minutes. At the end of this period, cover wok and cook chicken a
further 10 minutes.

3. Uncover wok, add clery, mushrooms, water chestnuts, stir everything
well. Cover wok and cook ingredients 3 minutes, uncovering wok, once
to give things a stir. Mix starch solution up well, add to wok, stir
everything up thoroughly.

NOTE: If your wok is small, cook the chicken in two batches. Remove
both batches of chicken to a serving platter. Leave chicken juices in
wok. Cook vegetables and make gravy in it. When vegetables and gravy
are cooked, pour over chicken. This dish can be used as a main dish
in Canadian cuisine, by not cutting up the chicken so fine.

MMMMM

Peter Paul Mounds Cake

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. all purpose flour
1 c. self rising flour
5 eggs
2 tsp. vanilla
2 c. sugar
1 c. shortening
1 c. milk
–FILLING:–
1 c. sugar
1 c. milk
1 lb. frozen coconut
12 lg. marshmallows
1 tsp. vanilla
–ICING:–
2 c. sugar
1/2 c. margarine
1 sm. can evaporated milk
2 tbsp. cocoa

Preheat oven to 350 degrees. Cream together 2 cups sugar and 1
cup shortening. Beat in eggs 1 at a time. Sift the flour together.
Add to the sugar mixture, alternating with the cup of milk. Stir
in vanilla. Pour into 3 greased and floured cake pans. Bake for 30
to 35 minutes. Meanwhile place 1 cups sugar and 1 cup milk in
saucepan and bring to a boil. Add coconut and marshmallows. Stir
and boil for 5 minutes. Stir in vanilla. Spread between layers
while they are still hot. Let cool and frost.
Icing:
Combine all ingredients and cook over medium heat. Stir
constantly until thick and it forms a soft ball when small amount is
dropped in cold water.
Cool and frost top and sides of cake.

– – – – – – – – – – – – – – – – – –

Title: HOT JALAPENO BREAD
Categories: Breadmaker, Tex-mex, Breads
Yield: 1 servings

1 tb Monterey cheese;shredded
1 pk (5/16-oz) yeast
1 tb Sugar
1 c Unbleached flour
1 ts Salt
1 c Bread flour
7/8 c Water
2 tb Or less Jalepeno peppers
-chopped

WARNING! THIS BREAD IS REALLY HOT!!!
Put all ingredients, in the order given, into the
bread pan, select WHITE bread and push Start.
WARNING–THIS BREAD IS REALLY HOT! Use fewer jalapenos
for a milder bread. It makes deliciously unusual
sandwiches. The wild, spicy flavor contrasts well with
cheese and cucumbers, cold roast beef, and chicken.

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SWISS CHEESE FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shredded natural Swiss chees
2 c Shredded Gruyere cheese (8 o
1 tb Cornstarch
1 Clove garlic, cut into halve
1 c Dry white wine
1 tb Lemon juice
3 tb Kirsch or dry sherry
1/2 ts Salt
1/8 ts White pepper
French bread, cut into 1-inc

Toss cheeses with cornstarch until coated. Rub garlic
on bottom and side of heavy saucepan or skillet and
add wine. Heat over low heat just until bubbles rise
to surface (wine should not boil). Stir in lemon
juice. Gradually add cheeses, about 1/2 cup at a time,
stirring constantly with wooden spoon over low heat
until cheeses are melted. Stir in kirsch, salt and
white pepper. Remove to earthenware fondue dish and
keep warm over low heat. Spear bread cubes with fondue
forks and dip and swirl in fondue with stirring
motion. If fondue becomes too thick, stir in 1/4 to
1/2 cup heated wine. NOTE: An additional 2 cups
shredded Swiss cheese can be substituted for Gruyere
cheese.

– – – – – – – – – – – – – – – – – –

Angel’s Pasta *

Recipe By : unknown (5/20/96)
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits
Pasta/Noodles Sauces/Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c strawberries — thinly sliced
1/3 c dark brown sugar — divided
3/4 c whipping cream
4 oz angel hair pasta
4 tbsp toasted hazelnuts — chopped

In a small bowl, gently toss the sliced berries and 1 tablespoon of the
sugar. Cover and set aside.
In a medium saucepan, mix the cream and the rest of the sugar. Bring to a
boil, stirring constantly. Lower the heat and simmer until the sugar has
dissolved, cream has turned light brown and mixture is smooth. Remove from
the heat.
Cook the pasta per package instructions, omitting the salt. Be sure to drain
the pasta completely.
Over medium heat, add the pasta to the sauce mixture and toss until coated.
Before serving, spoon the berries with their juice over the pasta and
sprinkle with the chopped nuts. Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: THOUSAND-YEAR-OLD EGGS
Categories: Cheese/eggs, Chinese
Yield: 12 servings

2 c Very strong black tea
1/3 c Salt
2 c Each ashes of pine wood,
Ashes of charcoal and ashes
From fireplace
1 c Lime*
12 Fresh duck eggs

These are often called thousand-year eggs, even
though the preserving process lasts only 100 days.
They may be purchased individually in Oriental markets.

Combine tea, salt, ashes and lime. Using about 1/2
cup per egg, thickly coat each egg completely with
this clay-like mix- ture. Line a large crock with
garden soil and carefully lay coated eggs on top.
Cover with more soil and place crock in a cool dark
place. Allow to cure for 100 days. To remove coating,
scrape eggs and rinse under running water to clean
thoroughly.
Crack lightly and remove shells. The white of the egg
will appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

To serve, cut into wedges and serve with:

Sweet pickled scallions or any sweet pickled
vegetable

Sauce of 2 tablespoons each vinegar, soy sauce and
rice wine and 1 tablespoon minced ginger root.

*Available in garden stores and nurseries.

The description of the whites turning grayish
isn’t quite accurate from the ones I’ve seen. They’re
more a dark blackish amber color– quite attractive
actually.

From “The Regional Cooking of China” by Margret
Gin and Alfred E. Castle, 101 Productions, San
Francisco, 1975.

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ARBORIO RICE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Dijon mustard
1 t Salt
2 ts Red wine vinegar
6 tb Olive oil
1 c Arborio rice
8 c Water
1 tb Salt
1/2 c Swiss cheese — diced
1/4 c Black olives — diced
1/4 c Green olives — diced
1/4 c Green peppers — diced

Whisk together first 4 ingredients and set aside.
Boil rice in water and salt for 10-12 minutes. Drain
and rinse well. Toss with dressing and remaining
ingredients. Rest at room temperature for awhile
before serving.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: Breakfast Fruit Chimichangas
Categories: Mexican, Cheese/eggs
Yield: 6 servings

Apricot Basting Sauce
8 oz Cream Cheese Softened
1/2 c Ricotta Cheese
1/4 c Sugar
1 ts Orange Peel, Grated
6 Flour Tortillas
1/4 c Apricot Preserves
1 lg Egg, Beaten
2 tb Butter, Softened
1 c Apricots, Sliced

Flour Tortillas should be 8-inches in diameter and be warm. Prepare apricot
basting sauce; set aside. Heat oven to 500’F. Mix cream cheese, ricotta
cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the
mixture into the center of each tortilla; top with 1 Tbsp of preserves.
Fold one end of the tortilla up about 1-inch over mixture; fold in the
right and left sides over the folded end and then fold the remaining side
to overlap the others. Brush the edges with egg to seal. Brush each with
margarine. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X
10 1/2 X 1-inch. Bake until chimichangas begin to brown and the filling is
hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.

—–

Title: SWISS CHALET DIP
Categories: Appetizers, Cheeses, Dips, Meats, Vegetables
Yield: 4 servings

1 c Dry White Wine
2 c Swiss Cheese; Shredded
1 tb Unbleached Flour
1 tb Brandy
1 ea Garlic Clove;CrushedIn Press
1 tb White Onion; Finely Diced
1 x Black Pepper; To Taste
1/4 c Smoked Ham; Finely Diced

MMMMM————————–GARNISH——————————-
1 x Nutmeg

Place the wine in a saucepan over medium-high heat. Mix the Swiss
cheese and flour together and gradually add to the wine, stirring
constantly, until all the cheese is melted and mixture is smooth.
Remove from the heat and add the brandy, garlic, onion, pepper, and
ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot.
Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke
Hearts, Crackers, French Bread Chunks, Ham, Salami

MMMMM

Title: Linda’s Pumpkin Trifle
Categories: Polkadot, Lisa, Desserts, Holidays
Yield: 12 Servings

2 c Prepared crumbled unfrosted 1/4 ts Ground allspice
-spice cake, muffins or 2 1/2 c Cold milk
-gingerbread 4 pk Instant
butterscotch pudding
1 cn Pumpkin (16 oz) -mix (4 serving size)
1 ts Ground cinnamon 2 c Whipping cream
1/4 ts Ground nutmeg Maraschino cherries
1/4 ts Ground ginger -(optional)

Set aside 1/4 c of cake crumbs for top. Divide remaining crumbs into
four portions; sprinkle one portion into the bottom of a trifle bowl
or 3 qt serving bowl. In a large mixing bowl, combine pumpkin,
spices, milk and pudding mixes; mix until smooth. Spoon half into
the serving bowl. Sprinkle with a second portion of crumbs. Whip
cream until stiff; spoon half into bowl. Sprinkle with a third
portion of crumbs. Top with the remaining pumpkin mixture, then last
portion of crumbs and remaining whipped cream. Sprinkle the reserved
crumbs on top, around the edge of the bowl. Place cherries in the
center, if desired. Cover and chill at least 2 hours before serving.

Yield: 12-15 servings
Source: Best of Country Cooking, shared by Linda Meyer, 10/09/96

The Chef’s Comments:
“A coworker gave me this recipe, and i tried it on Sunday – it was
very good!. I’m going to make another one, i think, to bring with my
to neil’s parents’ house on Thanksgiving.” – Lisa

From: Lisa
Date: 11-26-96 (18:38)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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