Title: Spicy Pork Stir-Fry Salad
Categories: Main dish, Salads, Meats, Stir-fry
Yield: 4 servings

1/2 lb Boneless lean pork
4 tb Kikkoman Teriyaki Sauce
— divided
1/8 ts Crushed red pepper; or up to
1/4 ts -Crushed red pepper
2 tb Cornstarch
1 tb Distilled white vinegar
2 tb Vegetable oil; divided
1 Onion; chunked separated
12 Radishes; thinly sliced
2 md Zucchini; julienned
4 c Shredded lettuce

Cut pork across grain into thin, narrow strips. Combine pork, 1 Tbsp.
teriyaki sauce and red pepper; set aside. Combine cornstarch, remaining 3
Tbsp. teriyaki sauce and red pepper; set aside. Combine cornstarch,
remaining 3 Tbsp. teriyaki sauce, vinegar and 1 cup water; set aside.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add pork and
stir-fry 2 minutes; remove. Add onion; stir-fry 2 minutes. Add radishes
and zucchini; stir-fry 1 minute longer. Add pork and teriyaki sauce
mixture. Cook, stirring, until sauce boils and thickens. Spoon over bed
of lettuce on serving platter; serve immediately.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

Spicy Chicken Casserole No. 1906 Yields 6 Servings

2 Onions, Sliced 16 oz Tomato Sauce
1/4 Cup Peanut Oil 1 Cup Buttermilk
2 Tbls Peanut Oil 2 Cups Chicken Stock
3 Tbls Ginger, Grated 1 Cup Rice
4 Cloves Garlic, Crushed 2 tsp Salt
2 tsp Cumin, Ground 1/2 tsp Turmeric
2 tsp Coriander, Ground 1 tsp Cardamom, Ground
1/2 tsp Cayenne – Chutney
6 Chicken Breast Halves, – Bananas, Sliced
Skinless Boneless, – Coconut Flakes
Cut Into Strips

Saute the onion, ginger, garlic, cumin, coriander and cayenne in the first
measure of peanut oil until the onions are soft.
Add the chicken strips.
Saute until the chicken turns white.
Add the tomato sauce and buttermilk.
Cover.
Cook 20 minutes.
Combine the stock, rice, the second measure of peanut oil, salt, turmeric and
cardamom.
Bring to a boil.
Cover.
Reduce heat.
Simmer until the stock is absorbed (about 15 minutes).
Spread half the rice in a (9“x12”) casserole with a tight fitting lid.
Layer in half the chicken, the remaining rice and the remaining chicken.
Serve with chutney, sliced bananas and coconut flakes.

Title: Recess Peanut Butter Cups (Reeses)
Categories: Candies, Chocolate, Pitzer
Yield: 6 servings

8 oz Hershey’s Milk Chocolate
1 1/2 c Peanut Butter, Divided

Melt 8 oz Hersey’s milk chocolate bar with 1/2 cup peanut butter.
Melt 1 cup peanut butter in measuring cup set in a pan of boiling
water. Cut cupcake papers down to about the size for the Reese’s cups
and place in cupcake tin. Put about 1 T. of melted choc mixture, let
set for 20 min then place 1 T peanut butter on choc. let set for 10
minutes then place 1 more T of choc on top and let set.

MMMMM

Title: HOERNCHEN
Categories: German, Holiday, Cookies
Yield: 2 servings

-Brenda Harju (ntbc64b)
1/2 lb Butter
3/4 c Sugar
1 Egg
1 ts Vanilla
2 1/4 c Flour
1/2 lb Unblanched almonds, ground
Red and green colored
-sugar, tiny multicolored
-candies

Cream together butter and sugar. Add egg and
vanilla, blend well. Stir in flour and gr. almonds.
Pinch off a piece of dough the size of a walnut and
roll into strip the thickness of your little finger.
Form into crescent shape. Dip one side of crescent
into colored sugar or multicolored candies. Place
uncoated side down on ungreased cookie sheet. Bake in
350 degree oven for 15 min., or until slightly brown.

MM by Cathy Svitek

—–

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.

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SPICED PECAN DROP BISCUITS

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c Unsifted all-purpose flour
1/4 c Unsifted cake flour
1 tb Baking pwdr.
1 t Baking soda
1/2 ts Cream of tartar
1 1/2 ts Salt
1 tb Cinnamon
1 1/2 ts Freshly grated nutmeg
3/4 ts Ground ginger
1/4 ts Allspice
1/4 c (+1 tb.)granulated sugar
3/4 c Solid shortening
1 1/2 c Buttermilk
2/3 c Chopped pecans
2/3 c Dark raisins

Preheat oven to 425 F . Butter and flour a cookie
sheet or jelly roll pan. Thoroughly mix flours, baking
powder, baking soda, cream of tartar, salt, cinnamon,
nutmeg, ginger, allspice and sugar in a lge. mixing
bowl. Add shortening and using two round-bladed
kniver, cut into small lumps.

With fingertips, reduce lumps to small bits, rubbing
into flour mixture. Blend in buttermilk, pecans and
raisins with a few quick strokes. DO NOT
OVERMIX–BISCUITS WILL BE TOUGH.

Drop heaping tablespoon mounds of dough onto baking
pan, spacing abt. 2″ apart. Bake the biscuits for 15
minutes, or until firm and golden. Transfer the pan of
biscuits to a rack to cool for min. Serve
immediately, or cool completely and store in an
airtight container in refrigerator.

Yield: 14 3"-biscuits.

– – – – – – – – – – – – – – – – – –

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.

—–

Breakfast Burritos

Recipe By : Holiday Celebrations
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Mexican Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 strips bacon — cut in 1/2″ pieces
1 1/2 cups potato, peeled cooked — cut in 1/2″ cubes
1/2 cup onion — chopped
1 clove garlic — minced
1 15 oz can black beans — rinsed and drained
2 tablespoons canned, diced green chilies
1 tablespoon butter
6 large eggs — lightly beaten
6 8″ flour tortillas
1/2 to 1 cup Red Chili Sauce
1/2 to 1 cup Green Chili Sauce
1/2 to 1 cup Cheddar Cheese — shre

Fry bacon pieces in a large skillet just until crisp; drain, reserving 1
tablespoon of the drippings in the pan. Add potato, onion, garlic to pan.
Cook, covered, about 10 minutes or until potatoes start to brown, stirring
occassionally. Add black beans and chilies; heat through. (If making ahead,
omit heating bean mixture.)

Meanwhile, in another large skillet, heat butter, lifting and tilting to
cover surface. Pour in eggs and cook until jet set, stirring frequently.
(Cook just until barely set, because the eggs will cook more in the
burritos.) Stir in bacon and the potato mixture.

Grease a baking dish. Lay tortillas out flat on a work surface. Divide
filling evenly among tortillas and roll up; place seam side down in the
baking dish. Spoon Green Chili Sauce over one half of all the tortillas.
Spoon the Red Chili sauce over the other half of all the tortillas.

Bake uncovered in a 350 oven for 20 to 25 minutes of until heated through.
Top with cheese, bake 4 to 5 minutes more or until cheese is melted. To
serve, cut burritos in half. Makes 12 servings.

To make ahead: This dish can be made the night before up to the point of
adding the chili sauces. Cover tortillas with a damp paper towels to prevent
tortillas from cracking, then with plastic wrap. Refrigerate. To serve,
remove plastic wrap and towels. Spoon sauces on as above; cover with foil.
Bake in 350 oven for 20 to 35 minutes or until nearly heated through.
Uncover; top with cheese and bake 8 to 10 minutes more or until heated
through.

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –