HERB STUFFING BAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or butter
1/2 c Chopped celery
1/2 c Chopped onion
1 t Dried thyme leaves,
-crushed*
1 t Dried sage leaves,
-crushed*
1/8 ts Pepper
4 oz Can mushroom stems and
-pieces, drained
14 oz Pkg. unseasoned whole wheat
-and white dry bread cubes
1/4 c Water
14 L/2-oz l/3-less-salt
-chicken broth (not
-condensed)

Use a combination of whole wheat and white bread for
added flavor, texture and fiber

Heat oven to 325C~. Melt margarine in large saucepan
over medium heat. Add celery and onion; cook and stir
until tender. Stir in thyme, sage, pepper and
mushrooms. Add bread cubes; mix well. Gradually pour
water and broth over bread mixture; toss to moisten
evenly. Spoon stuffing mixture into ungreased 2-quart
casserole; cover

Bake at 325!F. for 45 to 50 minutes or until
thoroughly heated.10 (3/4-Cup) servings.

TiP: * One and one-half teaspoons poultry seasoning
can be substituted for the thyme and sage.

From the files of Al Rice, North Pole Alaska. Feb
1994

– – – – – – – – – – – – – – – – – –

GREEK ORZO SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Pasta
Salads Sauces and
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Dressing—–
2 ts Dill
2 Cloves Garlic — minced
1/4 c Olive Oil
3 tb Lemon Juice
2 tb Red Wine Vinegar
Pepper — to taste
—–Salad—–
1 c Orzo
4 Roma Tomatoes — seeded and
Diced
1 Cucumber — peel/seed/dice
3 Green Onions — sliced
8 oz Feta Cheese — crumbled

Whisk all ingredients together, then chill.

Boil orzo in water until barely done.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: PAI CHIAO HSIA CH’IU (SHRIMP BALLS)
Categories: Appetizers, Seafood, Oriental
Yield: 30 servings

20 sl White bread, crusts removed,
-n 1/4-inch cubes
1 1/8 lb Shrimp, shelled, deveined,
-insed
1/2 c Water chestnuts, blanched
-inely chopped
1 lg Egg white, beaten lightly
2 tb Lard, finely chopped
1 tb Rice wine
1 1/2 ts Gingerroot, minced
1 1/2 ts Scallion, minced
1 1/2 ts Salt
1 1/2 tb Cornstarch
Peanut or corn oil for fryin
3 tb Coarse salt
1 tb Szechwan peppercorns, crushe
– lightly toasted

Arrange bread cubes in one layer on a baking sheet and
let them dry at room temperature overnight. In a food
processor, puree the shrimp, transfer to a bowl, and
stir in water chestnuts, egg white, lard, wine,
ginger, scallion, salt, and cornstarch. Beat
vigorously with a wooden spoon and compact it. Form
rounded teaspoons of the mixture into balls with hands
dipped in cold water. Roll the balls in the bread
crumbs, pressing the cubes in lightly. Arrange them in
one layer on the baking sheet. In a deep fryer, heat
2-inches of oil to 375f. In it fry the shrimp balls
in batches, turning them, for 1-2 minutes or until
they are golden. Transfer them to paper towels to
drain. Bring the oil up to 375f again and add the
shrimp balls. Fry again, turning, until they are a
deep golden. Transfer to paper towels to drain. In a
small bowl, stir together the coarse salt and
peppercorns for dipping. Serve with the shrimp. A 1980
Gourmet Mag. favorite

—–

Title: PORK SALAD WITH MUSTARD-SOY SAUCE
Categories: Salad, Mustard, Soy, Leftovers
Yield: 4 servings

MMMMM————————-THE SALAD——————————
2 c (approx.) mixed greens
8 Slices cooked loin of pork,
At room temperature
1 Red bell pepper, seeded and
Cut into thick slices

MMMMM———————-THE VINAIGRETTE—————————
2 tb Dijon mustard
1 1/2 ts Soy sauce
1 tb Fresh lemon juice
1 tb Wine vinegar
3 1/2 tb Olive oil
1 Pepper

You can add all sorts of food you might happen to find in the
refrigerator to fill this salad out – hard-boiled egg wedges, anchovy
filets, black olives, red grapes, celery sticks, or cooked
vegetables. Serve with warm toast triangles.
1. Assemble the salad: Arrange the greens in the center of the
plate and surround with the pork and pepper slices.

2. Prepare the vinaigrette: In a small bowl, mix the mustard
with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil
and season with pepper. Drizzle over the pork and greens.

Serves 4.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
1991 Shared by: Karin Brewer, Cooking Echo, 2/93

MMMMM

CROISSANTS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
2 tb Dry milk
1 t Salt
1 tb Butter
2/3 c Water
2 ts Dry yeast
FOR LATER USE:
5 oz Butter
-chiled for folding in the
-dough
1 Egg — beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the
dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter
between two sheets of waxed paper into a 8 x 7 inch rectangle. Place
back in the refrigerator. Chill at least 1 hour. 4. Roll out the
dough on a lightly floured surface into a 10 x 10 1/2 inches
rectangle. 5. Place the rolled out butter over two-thirds of the
dough. Fold the third without butter over the center third. 6. Fold
the remaining third on top. Seal edges. Rest the dough in the
refrigerator for 20 to 30 minutes. 7. Place the dough at right angles
to the previous position in #5. Roll out into 10 x 10 1/2 inches.
Fold into thirds. Wrap and place into refrigerator for 20 to 30
minutes. Fold and roll twice more. Wrap and chill after each rolling.
After the final folding, chill several hours or overnight. 8. Cut
dough crosswise into thirds. Cut each third in thirds. cut each third
diagonally to form two triangles. 9. Roll up each triangle loosely,
starting from the side oposite the point. Curve ends. 10. Place seam
side down on a greased baking pan. 11. Spray water on top. Proof at
90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15
minutes or until golden brown.

– – – – – – – – – – – – – – – – – –

Chili 5

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Main Dish
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds GROUND BEEF
2 CHOPPED ONIONS
2 cans 28 0Z.CRUSHED TOMATOES
2 cans 15 0Z. PINTO BEANS
1 can 12 OZ. TOMATO PASTE
5 tablespoons POWDERED CHILI
GARLIC POWDER

BROWN BEEF, AND REMOVE FAT. FRY ONIONS UNTIL SOFT. ADD GARLIC POWDER TO TASTE,
AND THE REST OF THE INGREDIENTS. SIMMER 2 HOURS, STIRRING OCASSIONALLY.

– – – – – – – – – – – – – – – – – –

Title: Salmon in Pesto Sauce
Categories: Chinese, Seafood, Ceideburg 2
Yield: 2 servings

3 tb Lemon juice
3 tb Rice vinegar
3 tb Light soy sauce
2 tb Sugar
1/2 ts Salt
1/2 ts Crushed Sichuan peppercorns
1/4 ts Freshly ground black popper
1 tb Dry Sherry
1 tb Sesame oil
2 tb Minced fresh ginger root
2 tb Peanut oil
1 lb Salmon fillet, in I or 2
-pieces
1 tb Cornstarch
2 Cloves garlic, peeled and
-minced
2 tb Minced scallions
1 tb Minced cilantro

Check this one out. It has “pesto” in the title, but has no basil in
it and is a Chinese recipe. Hmmm…

In a small bowl, combine lemon juice, rice vinegar, 2 Tbs. light soy
sauce, sugar, salt, Sichuan peppercorns and black pepper. Set aside.
In a separate bowl, combine remaining I Tbs. soy sauce, Sherry,
sesame oil and 1 Tbs. ginger. Rub fish with mixture and marinate for
at least 20 minutes. (This can be done several hours in advance.)

Fill a large pan with water and bring to rapid boil. Meanwhile,
place a layer of foil in a Chinese steamer tray, covering tray except
for 1 inch around edges to allow steam to circulate. Rub foil with a
little peanut oil. Lay salmon on foil in tray and place tray over
boiling water. Cover and steam salmon until light pink, just firm to
touch and flakes when tested with fork. (A 1/2-inch-thick fillet
should take about 5 minutes.)

In a small bowl, combine cornstarch with 1 Tbs. cold water. Place a
10-inch saute pan over medium-high heat. Add 1 Tbs. peanut oil. When
hot, add remaining ginger and garlic. Saute for 15 seconds, then add
lemon juice mixture. Bring to slow boil, stir in scallions and
cilantro, then stir in small amount cornstarch mixture to lightly
thicken sauce. Remove from heat.

When salmon is cooked, remove steamer tray and lift fish out on foil.
Slide fish onto platter or dinner plates. Spoon sauce over fish.
Serve at once.

Serves 2 as a main course, 6 as part of a multi-course Asian dinner.

NOTE: Salmon is excellent served at room temperature or eaten cold
while you stand in front of the refrigerator. The pesto sauce is
good on any steamed, baked, broiled, or grilled firm-fleshed fish
fillet.

From the Hayward Daily Review, 9/21/88.

Posted by Stephen Ceideberg; November 4 1992.

MMMMM

Title: Pineapple-Peach Dipping Sauce
Categories: Sauces, Dips
Yield: 12 Servings

1 Can (about 8 oz) crushed
-pineapple in juice,
-undrained
1/2 c MARIE’S Glaze for Peaches
1/2 ts Grated fresh ginger OR
1/4 ts Ground ginger

In small bowl, combine undrained pineapple, glaze and
ginger. Cover; refrigerate until serving time. Use
sauce as a dip for hot egg rolls or chicken nuggets or
use to baste chicken or ribs during broiling or
grilling. Makes about 1 1/2 cups sauce.
TIP: Fresh ginger can be found in the produce section
of most supermarkets and in Oriental markets. When
buying fresh ginger (gingerroot), select a piece that’s
firm and heavy; avoid shriveled pieces. To store, wrap
and refrigerate up to 1 week or freeze up to 3 months.
Purchase ground ginger as you do other spices and store
in cool, dry dark place.

MMMMM

CHERRY JELLY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cherry sirup
1/2 Bottle fruit pectin
4 c Sugar

Drain sirup from canned cherries. Add juice of 1 lemon if sirup lacks
tartness and flavor. Combine sirup and sugar. Heat rapidly to boiling.
Stir constantly before and while boiling. Add fruit pectin. Stir
constantly. Heat to full rolling boil. remove from fire. Skim. Sirup from
any canned fruit may be substituted for the cherry sirup. The Household
Searchlight

– – – – – – – – – – – – – – – – – –

Title: Steamed Brown Bread
Categories: Bread Osg1966 Steamed
Servings: 1

2 c Graham flour
1/2 c Flour; white
1 c Milk; sour
1/2 c Milk; sweet
1/2 c Sugar
2 tb Molasses; w. o.
1/2 ts Salt
2 ts Baking soda
1/2 c Raisins

Pour in well greased pan and steam for 3 hours.

Note: I assume ingredients should be combined to form a batter.
Molasses called for was W. O. Molasses. Do not know if this is dark or
light. May not matter.

Source: Emma Blair, Newbury Grange, Geauga County, OH
—–