Title: LOVERS PRAWNS
Categories: Chinese, Seafood, Appetizers
Yield: 4 servings

3/4 lb Medium Shrimp, peeled and
-deveined
2 ts Cornstarch
1 ts Sesame oil
1/4 ts Salt
1 pn White Pepper
3 tb Ketchup
2 ts Rice vinegar OR lemon juice
1/2 To 1 t Oriental chili paste
-or sauce
1 c Broccoli flowerets
1 tb Salad oil
1 ts Minced or pressed garlic
1 tb Shao Hsing wine or dry
-sherry
1 pn White pepper

Rinse shrimp briefly; pat dry. In a small bowl,
combine cornstarch, sesame oil, salt and a pinch of
white pepper. Add shrimp and stir to coat. Cover and
marinate in refrigerator for 30 minutes.

In a small bowl, mix together ketchup, rice vinegar
and chili paste. Set aside.

In a medium-size saucepan, bring 2 inches of water to
a boil. Add broccoli and simmer until crisp tender,
about 1 1/2 minutes. Drain broccoli, rinse under cold
water until cool then drain again. Arrange broccoli in
center of serving platter; set aside.

Place a wok or 10-12 inch frying pan over high heat.
When wok is hot, add oil and swirl to coat the
surface. Add garlic and shrimp and stir-fry until
shrimp turn pink, about 2 minutes. Remove half the
shrimp from wok; set aside. To remaining shrimp in
wok, add wine and a pinch of white pepper. Stir shrimp
to coat completely then place shrimp on one side of
platter.

Return reserved shrimp to wok. Add chili sauce and
stir to coat shrimp and heat through, about 1 minute.
Spoon shrimp and sauce onto other side of serving
platter. Makes 4 appetizer servings.

Per serving: 165 Calories, 18 g Protein, 8 g
Carbohydrates, 1 g Saturated Fat, 1 g Monounsaturated
Fat, 3 g Polyunsaturated Fat, .3 g Omega-3 Fat, 129 mg
Cholesterol, 406 mg Sodium.

Variation: Scallops

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 3/93

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Title: Fried Rice #5
Categories: Chinese, Rice
Yield: 6 servings

1 lb Rice cooked and cooled in
-refrigerator a few hours
Vegetable oil for sauteing
4 Pork chops cooked or an
-equal amount of roast pork
-sliced in
Matchstick pieces
Half a chicken cooked and
-sliced in matchstick pieces
1 tb To 2 tb soy sauce
1 lb Shrimp peeled deveined and
-cooked
1 Finely diced large onion
8 oz Fresh sliced mushrooms
1 tb Garlic powder
Soy sauce to taste
6 To 8 oysters optional
8 oz Bean sprouts optional
3 Eggs scrambled and cooked
1 Green onion diagonally
-sliced for garnish
1 Quartered red tomato
-optional
1 Lemon sliced optional

In wok or large frying pan, saute meat in oil over medium high heat.
Add shrimp, then onion, mushrooms and garlic powder, stirring after
each addition. Sprinkle soy sauce to taste. If desired, add oysters
and bean sprouts. Make a well in the center of the mixture and put in
about 1 tablespoon of oil. Break up pre-cooked rice and crumble into
the oil well, gradually incorporating rice into meat mixture. Stir in
scrambled eggs, place on platter and top fried rice with green
onions. Garnish the sides of the rice with tomato quarters and lemon
slices.

MMMMM

Title: Kansas City Steak Spinach Salad
Categories: Main dish, Salads, Meats
Yield: 4 servings

3/4 lb Boneless tender beef steak
— about 3/4 inch thick
3 tb Kikkoman Lite Soy Sauce
— divided
3 tb Red wine vinegar; divided
1 Garlic clove; pressed
1/4 ts Black pepper
1/4 c Vegetable oil
1/4 ts Oregano; crumbled
1 lb Fresh spinach; washed,
– torn into bite-size pieces
6 oz Fresh mushrooms, sliced
3 Oranges; peeled sectioned

Place steak in large plastic bag with mixture of 2 Tbsp. lite soy sauce, 1
Tbsp. vinegar, garlic and pepper. Press air out of bag; close top
securely. Turn bag over several times to coat both sides. Marinate 30
minutes; turn bag over once. Meanwhile, combine remaining lite soy sauce,
vinegar, oil and oregano; set aside. Broil steak 4 minutes on each side
(for rare), or to desired doneness; cut across grain into thin slices.
Combine with remaining 3 ingredients in large bowl. Blend soy sauce
mixture; pour over spinach mixture and toss to combine.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Thai Chicken Coconut Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans coconut milk — (make sure it’s the
unsweetened kind)
3 tablespoons chopped scallions
3 teaspoons lemon grass
cilantro — (preferably fresh.
— optional
tofu — cubed small
chicken — cubed to bite size
— pieces
mushrooms
1 carrot — grated
juice from loads of limes — 8 or so
serrano chillies — (or any other hot
— chili, again
preferably
pepper — fresh but powdered
— will do
1 teaspoon galanga powder

Heat the coconut milk in a pot. Add everything else. As the lemon grass is

inedible, put it in a tea ball and immerse the ball in the soup so you can retr
ieve it later. Cook until the chicken is done and the soup is hot (30 minutes?
). Taste to see if it needs more limes (it always does) or more hot

peppers (it’s better to start mild and build up to the desired level of spicyne
ss).

By “Diane. Geary” on Dec 26, 1997.

– – – – – – – – – – – – – – – – – –

BAGELS SESAME GARLIC OR PLAIN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Whole Wheat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Yeast
2 tb Honey
1 1/2 c Warm water
1 c Hard whole wheat flour
Mix together and let sit
-until bubbly
2 1/4 c Hard whole wheat flour
1/2 ts Salt
1 1/2 tb Oil
2 1/2 tb Sesame seeds
1/2 tb To 1 tb garlic powder (to
-taste)

From The Honey Bear Bakery, Kalispell, Montana Makes 8
sizeable bagels.

Eggless. A handsome bagel. Double the recipe if you
expect company – they’ll disappear fast. Omit the
sesame and garlic for plain bagels.

Add remaining ingredients to sponge and knead dough
well.

Let dough rise in an oiled bowl that’s covered until
double in size. Punch down and divide into 8 pieces.
Start a large pan of water boiling. Some say honey
helps the glaze. . . you may (opt) add 1/2 Tbs honey
to the water. Shape into round rolls, then push
thumbs through center and shape the hole.

Drop the bagels into boiling water right away after
shaping them. Leave for about a minute – they’ll puff
up fast. Remove and put on oiled pan. Bake at 350 F
for 20-25 min or at 400F for 10-15 min, until lightly
browned.

From: “Uprisings: Whole Grain Bakers Book” Posted by
Theresa Merkling Posted by Theresa Merkling.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

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MORNING GLORY MUFFINS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Raisins
2 c All-purpose flour
1 c Sugar
2 ts Baking soda
2 ts Cinnamon
1/2 ts Salt
2 c Grated peeled carrots
1 lg Tart green apple,
-peeled, cored, and grated
1/2 c Sliced almonds or walnuts
1/2 c Shredded sweetened coconut
3 Eggs
2/3 c Vegetable oil
2 ts Vanilla

Soak raisins in hot water to cover for 30 minutes.
Drain thoroughly. Preheat oven to 350xF. Generously
grease fifteen 1/2-cup muffin cups or line with paper
baking cups. Mix flour, sugar, baking soda, cinnamon
and salt in bowl. Stir in raisins, carrots, apple,
nuts, and coconut.

Beat eggs with oil and vanilla to blend. Stir into
flour mixture until just combined. Divide batter among
muffin cups. Bake until muffins are golden brown and
tester inserted in centers comes out clean, 20 to 22
[25 to 35] minutes. Cool 5 minutes. Remove from pan.
Serve at room temperature.

– – – – – – – – – – – – – – – – – –

Title: Extra Crusty Macaroni Cheese
Categories: Cheese/eggs
Yield: 4 servings

1/2 lb Macaroni
1 c White sauce
1 ts Prepared mustard
1 pn Cayenne pepper
1/2 lb Sharp cheddar ch.shredded
1 Salt to taste
1 Fresh ground pepper to taste
2 oz Munster cheese,thin sliced
1/4 c Fresh ground parmesan ch.
2 tb Breadcrumbs
1 tb Butter,cut in small pieces

Cook the macaroni in plenty of salted water until tender,8 to 10
minutes.Drain and cool under cold running water.Prepare the White
Sauce,and while still hot,toss all but two tables. of it with the
macaroni,mustard,cayenne,Cheddar,salt and pepper.Turn into a large
buttered casserole and top with the munster cheese.P Bake in a
preheated 375 deg.oven for 15 minutes,or until the top is crusty and
brown.Spread the remaining 2 tables. White Sauce over the top.Cover
with a layer of parmesan cheese mixed with the breadcrumbs.Dab with
the butter.Return to the oven for 10 more minutes.Place under high
broiler for 1 minute to brown the top and serve immediately.Makes 4
servings….

MMMMM

TOMATILLO-PAPAYA SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Tomatillos,peeled and rinsed
1/2 c Chicken stock
1 bn Cilantro,chopped
1 bn Green onions (tops only),
-chopped
1 tb Safflower oil
1 sm Papaya,peeled and seeded

From Casa Madrona Restaurant in Sausalito, Calif.

Simmer tomatillos in stock until tender. Saute
cilantro and chopped green onion tops briefly in 1
Tbsp. safflower oil. Mix all ingredients in blender
and puree until smooth. Strain and season to taste
with lime, salt and pepper. Serve with chicken or
seafood. Serves 4.

Nutritional analysis per serving: 78.9 calories; 3.6
grams total fat; (0.4 grams saturated fat); 0.9 grams
protein; 10 grams carbohydrates; 0.1 milligrams
cholesterol; 132.5 milligrams sodium.

– – – – – – – – – – – – – – – – – –

Title: MOUNDS MACAROONS
Categories: Cookies, Chocolate
Yield: 20 servings

1.00 c All purpose flour 1.00 ts Baking powder
0.25 ts Salt 0.67 c Sugar
1.00 pk Cream cheese (3 oz) -room temperature
0.25 c Unsalted butter (1/2 stick) -room temperature
1.00 lg Egg 1.00 ts Vanilla extract
0.75 ts Almond extract 0.50 ts Orange peel; grated
3.75 c Shredded sweetened coconut; -(ab. 12 ounces)
1.50 c Mounds bars (1/2-inch pieces -(ab. 7 1/2 oz)
4.00 oz Semisweet chocolate; chopped

SINCE THIS IS A FIRM DOUGH, THE MXCAROONS WILL HOLD THEIR SHAPE DURING
BAKING AND PRODUCE LARGE MOUND-SHAPED COOKIES (ABOVE CENTER) – APPREPRIATE
SINCE THEY CONTAIN PIECES OF MOUNDS CANDY BARS. Preheat oven to 275 deg.
Line 2 cookie sheets with parchment paper. Combine flour, baking powder and
salt in medium bowl. Using electric mixer, beat sugar, cream cheese and
butter in large bowl until fluffy. Beat in egg, vanilla, almond extract and
orange peel. Add flour mixture and mix just until combined. Sir in 2 1/2
cups coconut. Add Mounds pieces and stir until combined.

Spread 1 1/4 cups coconut on plate. Using 2 tablespoons dough for each
cookie, roll dough into 1 1/2-inch rounds. Roll each round in coconut.
Arrange rounds 2 inches apart on prepared cookie sheets. Bake until cookies
are puffed and coconut is light golden. about 35 minutes. Cool on cookie
sheets 5 min. Transfer to racks; cool completely.

Stir chocolate in top of double boiler set over simmering water until
melted and smooth. Remove from heat. Dip fork into melted chocolate and
drizzle lines of chocolate across tops of cookies. Refrigerate cookies
until chocolate sets, about 30 minutes. (Can be prepared 3 days ahead.
Refrigerate in airtight containers.) Serve cold or at room temperature.
Makes about 20.

—–

Title: Chicken Lo Mein
Categories: Main dish, Poultry
Yield: 4 servings

1 Whole chicken breast
— skinned and boned
1 tb Kikkoman Stir-Fry Sauce
4 oz Angel hair pasta (capellini)
1/3 c Kikkoman Stir-Fry Sauce
2 tb Vegetable oil; divided
1/4 lb Fresh snow peas; julienned
1 lg Carrot; julienned
1/8 ts Salt
2 ts Sesame seed; toasted

Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand
30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool
and drain thoroughly. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water;
set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat.
Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same
pan. Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes. Add
sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all
ingredients are coated with sauce and pasta is heated through.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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