Spinach Salad With Strawberries

Recipe By : The Denver Post 6/25/97
Serving Size : 4 Preparation Time :0:00
Categories : Salads Spinach
Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups baby spinach leaves — washed and dried
1 cup firm ripe strawberries — sliced
1 tablespoon white wine vinegar
3 tablespoons lightly flavored olive oil
1/4 teaspoon fresh cracked black pepper

Place the stwarberries on top of the spinach in a salad bowl. Drizzle the
vinegar, then oil. Add pepper, toss and serve.

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Per serving (excluding unknown items): 1 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

1 1/2 cups plain fat free yogurt
8 scallions, finely chopped
1 teaspoon kosher salt
Freshly ground pepper to taste

Place the yogurt in a paper-towel lined sieve
and let stand until the liquid drips out, several
hours or overnight. Transfer to a bowl and stir in
the scallions, salt and pepper.

Makes: 4 servings.

Title: Chicken-Spinach-Strwaberry Salad
Categories: Salads
Yield: 6 Servings

3/4 c Sugar
1 ts Salt
1 ts Dry mustard
1/3 c Red wine vinegar
1 ts Onion juice
1 c Vegetable oil
1 tb Poppy seeds (optional)
1 c Sliced almonds
6 c Torn fresh spinach
1 qt Strawberries, sliced
3 Kiwifruit, peeled sliced
3 c Chopped cooked chicken

Process first five ingredients in a blender until
smooth, stopping once to scrape down sides.
Turn blender on high, and add vegetable oil in a slow,
steady stream. Pour mixture into a serving bowl, and
stir in poppy seeds, if desired. Chill.
Bake almonds in a shallow pan at 350 F. stirring
occasionally, 5 to 10 minutes or until toasted.
Place torn spinach on individual serving plates; top
with sliced strawberries, kiwifruit, chicken, and
toasted almonds. Serve with dressing. Yield 6 to 8
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Southern Living

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CREAM OF PEANUT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped
2 Ribs celery, chopped
1/4 c Butter or margarine
3 tb Flour
2 qt Chicken broth
2 c Smooth peanut butter
1 c Half and Half, heated

Saute onion and celery in butter until tender but not
brown. Stir in flour and blend well. Add chicken
broth, stirring constantly. Bring to a boil; then
simmer 3-5 minutes. Remove from heat and rub through a
sieve. Discard vegetables. Add last 2 ingredients,
stirring to blend thoroughly. Heat through but do not
boil. Garnish with chopped peanuts. Serves 8-10

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Title: Chinese Style Mushroom Filled with Salmon Filet
Categories: Seafood, Vegetables, Chinese
Yield: 2 servings

Salmon steak, fresh

MMMMM————————–FILLING——————————-
Mushrooms, Inoki,
— julienne
Carrot, julienne
Mushroom, Shitake,
— julienne
Celery, julienned
Salt (to taste)
Pepper (to taste)
Oil, for frying

MMMMM———————–BRAISING SAUCE—————————-
Lemon grass, white part
— only, minced
2 tb Shallot, minced
2 tb Rice wine
2 tb Fish sauce
1 ts Sesame oil
2 tb Broth, chicken
1 ts Sugar
Rice, cooked
Cilantro (garnish)

Preparation:
============

First julienne the mushrooms and vegetables into thin, short
strips. Set aside.

Cut the salmon steak in half. Take each half and slice it most
of the way through horizontally so the two pieces fold back on a hinge
like a hamburger or hot dog roll.

Prepare a braising glaze by mixing the “sauce” ingredients above
in a small bowl and stir and set aside.

Assembly:
=========

Into each of the two salmon “sandwich” pieces, add a touch of
salt and pepper to taste and then add portions of Shitake, and Inoki
mushroom, celery and carrot as filling for the “sandwiches.”

Close up the “sandwiches” and set aside.

To Cook:
========

In a small saute pan, heat a bit of peanut oil over high heat
until it begins to smoke and then put the salmon sandwiches in to
brown both sides (about 1 minute each side.)

When both sides are browned, add the braising sauce to the
salmon. Cover and braise over medium heat until the salmon is done (
2 to 3 minutes).

Transfer the cooked salmon sandwiches to a serving plate and
serve with cakes of sticky rice and garnish with julienne fans of
Szechuan pickle.

Top with drippings from the saute pan, and pieces of Cilantro.

Source: Martin Yan’s Cooking for Two Show – 1994
: KQED – PBS Productions, San Francisco

MMMMM

Title: SPECIAL K COOKIES
Categories: Cookies, Tex-mex, Ethnic
Yield: 48 servings

5 c Special K cereal
1 c Corn syrup, light
1 c Sugar, white
1 1/2 c Peanut butter
2 ts Vanilla

Bring sugar and syrup to a boil. Boil one minute,
then add peanut butter, vanilla, and cereal, one cup
at a time. Drop by teaspoons onto waxed paper. These
freeze well.

Shirley Gregory
in the Gustine,
TX P-TC cookbook

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SOUP FOR THE GODS – SHEN-HSIEN-T’ANG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Boiling water
2 tb Soy sauce
12 Half-inch sections of garlic
-shoots or 1 scallion cut
In 1/8 sections
1/2 oz Finely chopped Ginseng root
1 t Sesame oil
1 t Salt

Put seasonings in a bowl and pour the boiling water
into it. This is a good drinking soup that goes well
with a heavy dinner.

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Title: TEX-MEX BEEF CASSEROLE
Categories: Meats, Main dish
Yield: 4 servings

1 1/4 c Crushed crackers
– Cheddar cheese-flavored
1 cn Creamed corn (16 oz can)
1 cn Italian peeled tomatoes
– drained (14 oz can)
1 cn Chopped green chilies (4oz)
1 Medium onion, chopped
1 Medium green bell pepper
– chopped
2 Garlic cloves, minced
3 Eggs
1/2 ts Salt
1 tb Chili powder
1 lb Ground round (85% lean)
1 tb Butter

In large bowl, mix together 3/4 cup crushed
crackers, corn, tomatoes, chilies, onions, bell
pepper, garlic, eggs, salt and chili powder with a
fork until well blended. Add ground round and knead
with your hands until mixed. Transfer to a lightly
buttered, deep 3-quart baking dish. Sprinkle remaining
1/2 cup crackers over top and dot with butter.
Bake in preheated 350-degree over about 1 hour,
until center springs back when pressed with a finger.
Makes 4 to 6 servings.

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Grilled Buffalo Sirloin Steaks

Recipe By : John A. Gunterman
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Buffalo — Steaks (sirloin)

Make sure grill is extremely HOT.
place steaks over hot coals and cook for 3 Mins. on one side then turn over and
finish cooking for about 5 mins.

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Date: Thu, 13 May 93 16:28:22 +0700
From: Malc

“Sort of Pastichio”
—————–

This is Pastichio without the cheese, meat or pasta. Serves 6 at a stretch with
a herby green salad. think it works OK 🙂

INGREDIENTS.

8 ozs split red lentils I large peeled + chopped onion
2 or 3 cloves garlic, crushed 1 sml green pepper, chopped
4 ozs mushrooms, sliced 3/4 pint of water or vegetable stock
6 ozs macaroni (wholewheat works well in this)
14 oz can of tomatoes 3/4 pint of well flavoured white sauce, I use
very low fat yoghurt or fromage frais.

1/2 glass red wine, I use 3 tblsp red wine vinegar

1/2 tsp each of : dried oregano, cinnamon

METHOD

Saute the onion in a little of the stock for 5 or 10 mins.

Add the garlic, green pepper and mushrooms and cook for a further 5 minutes
stirring frequently.

Mix in the tomatoes, lentils, oregano and cinnamon, wine (or vinegar) and the
rest of the stock (or water). Bring it all to the boil and stir *really* well.
Leave to simmer for about 45 minutes, or until the lentils are soft and the
liquid has been absorbed. You should be left with a nice thick, rich mixture.

After 35 minutes of the cooking time, preheat the oven to Gas Mk 6/200C/400F
and set a pan of water to boil. Once the water is boiling, cook the macaroni by
plunging it into the water and boiling until it is JUST tender.

When the lentils etc. are done, season to taste and add more oregano + cinnamon
if desired. NOTE. This dish *should* be highly seasoned. Remove from the heat.

Drain the cooked pasta well and use it to line a shallow, oblong, ovenproof
dish. Spoon the lentil mixture over the top of the lentils. Then spoon enough
of the yoghurt , or fromage frais, over the top to cover everything evenly.

Cokk for 40 to 50 minutes, by which time everything should be brown on top.
Serve piping hot.