Title: Lemon Chicken
Categories: chicken
Yield: 4 servings

1 tb vegetable oil
2 ts soy sauce
1 ts vegetable oil
1 flattened 1/2 thick
2/3 c bean sprouts
2/3 c snow peas sliced thinly
1/2 c water chestnuts sliced
1 tomato wedges, lemon
1 slices, green onion slices
1 and crushed almonds
1 ts cornstarch dissolved in
1/2 ts sherry
4 ea boned chicken breasts halves
1 vegetable oil
1 cornstarch
3/4 c water
3 tb sugar
2 tb catsup
1 ea lemon juiced
1 pn salt

For marinade: Combine first 4 ingredients in small bowl. Rub
over chicken, allowing excess to drain off. Coat lightly with
cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine
first 6 ingredients in a small sauce pan and bring to boil over
medium high heat, stirring occasionally. Add dissolved cornstarch
and stir until slightly thickened. Keep warm. Heat 1/2 in of
vegetable oil in large skillet over medium high heat. Fry chicken
until golden brown on both sides. Drain, then cut into 3/4 inch
wide strips. Set aside and keep warm. Wipe out skillet, add small
amount of vegetable oil and heat over medium high heat. Add bean
sprouts, snow peas, bamboo shoots and water chestnuts and stir fry
until crisp-tender. transfer to heated platter. Top with chicken and
spoon lemon sauce over. Garnish with tomato wedges, lemon slices,
green onions and almonds.

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Title: FAVORITE PEANUT BUTTER COOKIES
Categories: Cookies
Servings: 30

1/2 c Peanut butter
1/4 c Margarine or butter,
-softened
3/4 c Sugar
1 Egg, beaten
1/2 c All-purpose flour
1/2 t Baking powder
1/4 t Salt (opt)
2 c Rice CHEX brand cereal,
-crushed to 1 cup

Preheat oven to 350’F. Lightly grease cookie sheet. In large bowl, cream
peanut butter, margarine and sugar. Add egg. Stir in flour and baking
powder; add salt, if desired. Stir in cereal; mix well. For each cookie,
roll 1 level tablespoon dough into ball. Place on prepared cookie sheet.
With fork dipped in sugar, flatten slightly in criss-cross pattern. Bake
8-10 minutes or until bottoms are lightly browned. Let stand 1 minute
before removing from cookie sheet. Cool on wire rack.

Makes 2 1/2 dozen cookies.

MMMMM

Big Mouth Sandwich

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:30
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt — or seasoned salt
2 California avocados — sliced
1 French bread loaf — or long loaf
garlic salt — to taste
8 ounces refried beans — 1 can
shredded lettuce
1 tomato — sliced
2 green onions — sliced
1/2 cup cheddar cheese — shredded
taco sauce — optional

1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
powder; keep hot.

2. Halve, peel and slice avocados into flat slices.

3. Split French bread in half lengthwise. Lightly toast cut sides under
broiler.

4. Place half the avocado slices on bottom half of bread. Sprinkle with
garlic salt if using.

5. Heat refried beans. Spread an even layer of beans over avocado, then
spoon on browned meat.

6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
lettuce with taco sauce if using.

7. Cover with a layer of sliced tomato then sprinkle on the chopped
onions. Place remaining avocado slices on tomatoes and sprinkle with
garlic salt.

8. Cover with top half of bread; cut into serving sized sandwiches.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with warm tortilla chips and iced tea or beer.

NOTES : This sandwich speaks for itself as to how it got its name.

Title: Mushroom Strudel
Categories: Appetizers
Yield: 16 servings

3 T Butter
1/3 c Diced sweet red pepper
7 c Sliced mushrooms
1/2 t Pepper
2 t Lemon juice
1/2 c Shredded mossarella cheese
2 T Fine bread crumbs
1/3 c Melted clarified butter
1/4 c Grated parmesan cheese
1 ea Large onion, chopped
2 ea Cloves garlic minced
1/2 t Salt
1/2 t Thyme
1/2 c Diced black forest ham
1/4 c Minced fresh parsley
8 ea Sheets phyllo pastry
2 t Dijon mustard

In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often,
until mushrooms are tender and all moisture has evaporated. Season
with salt, pepper, thyme and lemon juice. Remove from heat; stir in
ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust
seasoning. Let cool. Divide mushroom filling in two portions. Brush
4 sheets of phyllo pastry lightly with melted butter; stack neatly
one on top of the other. About 1 inch from one long edge of phyllo
pastry, spread half of mustard in a 2 inch wide strip, leaving a 1
inch border on both sides. Over mustard, spread half of the mushroom
filling. Dust filling and phyllo pastry with half the parmesan
cheese. Turn up bottom edge of pastry over mushroom filling; turn
both side edges in the brush this exposed phyllo pastry on bottom and
edges with butter. Roll up, jelly roll fashion, loosely but
compactly. Place, seam down, on baking sheet. Repeat with remaining
phyllo pastry, butter, filling and parmesan cheese. Brush top with
butter; with sharp knife cut 8 slits on diagonal, on top of each
roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F
over for about 25 minutes or until pastry is golden and crisp. Let
cool for about 5 minutes before slicing.

MMMMM

Raspberry Delight

Recipe By : , June/July, 1997
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups all-purpose flour
2 tablespoons sugar
3/4 cup butter or margarine — softened
Filling:
8 ounces cream cheese — softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups whipped topping
Topping:
6 ounces raspberry gelatin powder
2 cups boiling water
2 10 oz pkgs sweetened frozen raspberries
additional whipped topping and fresh mint — optional

In a bowl, combine flour and sugar; blend in butter with a wooden spoon until
smooth. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at
300 degrees for 20-25 minutes or until set (crust will not brown). Cool. In
a mixing bowl, beat cream cheese, confectioners’ sugar, vanilla and salt
until smooth. Fold in whipped topping. Spread over crust. For topping,
dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes
or until mixture begins to thicken. Spoon over filling. Refrigerate until
set. Cut into squares; garnish with whipped topping and mint if desired.
Yield: 12-16 servings.

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NOTES : “I knew this cool, fruity and creamy dessert was a winner the first
time I tasted it. I confirmed that fact a few summers ago when I entered the
recipe in a contest at work-it won first place. Co-workers still call to
request it.” Submitted by Mary Olson, Albany, Oregon.

Title: Ice Cream Sodas
Categories: Beverages, Desserts
Yield: 1 servings

MMMMM———————-BLACK-AND-WHITE—————————
2 tb Chocolate syrup
Seltzer water
1 Vanilla ice cream;scoop of

MMMMM——————-CANARY ISLAND SPECIAL————————
2 tb Vanilla syrup
Seltzer water
1 Chocolate ice cream;scoop of

MMMMM————————-BLACK COW——————————
1 tb Chocolate syrup
Root beer; Coca-cola makes a
-Brown Cow
1 Vanilla ice cream; scoop of
-hold the whipped cream

MMMMM———————-STRAWBERRY SODA—————————
1/4 c Strawberry syrup
Milk; splash of
Seltzer water
1 Vanilla ice cream; scoop of
-or strawberry ice cream

MMMMM————————–HOBOKEN——————————-
1/2 c Pineapple syrup
Milk; splash of
Seltzer water
1 Chocolate ice cream; scoop o

MMMMM—————–TOP EACH SODA WITH WHIPPED———————-

MMMMM—————————CREAM——————————–

Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water,
stirring as you pour, to within 2 inches of the lip of the glass. Add
one large scoop of very firm ice cream, trying to get it to straddle
the lip of glass, yet still submerged in the seltzer to begin
reacting with the bubbles to create a foamy head. Top with whipped
cream.

SERVES: 1 SOURCE:_Square Meals_ by Jane and Michael Stern

MMMMM

Title: APRICOTS IN BRANDY
Categories: Fruits, Desserts, Alcohol
Yield: 2 servings

-Virginia Housewife, 1831

“Take freshly gathered Apricots not too ripe; to Half their Weight of loaf
Sugar, add as much Water as will cover the Fruit; boil and skim it: then
put in the Apricots, and let them remain five or six Minutes; take them up
without Syruup, and ;ay them on Dishes to cool; boil the Syrup till reduced
one Half; when the Apricots are cold, put them in Bottles, and cover them
with equal Quantities of syrup and French Brandy. If the Apricots be
clingstone, they will require more scalding.” Source: Mrs. Mary Randolph’s
Virginia Housewife, 1831

Posted on Cooking Echo by Karl Lembke on 12-26-92

MM by Cathy Svitek

—–

Title: SPINACH DIP #3
Categories: Dips
Yield: 1 servings

1 pk (10-oz) frozen chopped
Spinach thawed and drained
1 1/2 c Sour cream
1 c Reduced calorie mayonnaise
1 pk (1.4-oz) vegetable soup and
Recipe mix
1 cn (8-oz) water chestnuts
Drained and chopped opt.
3 Chopped green onions

Stir all ingredients until well mixed. Cover; chill.

—–

Title: TOLL HOUSE PIE II
Categories: Pies
Yield: 8 servings

1 x Pastry for 9″ one crust pie
1 c Butter,melted
1 x And cooled to room temperatu
2 ea Eggs
1/2 c All-purpose flour
6 oz Nestle Toll House
1 x Semi-sweet chocolate morsels
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Chopped walnuts
1 x Whipped cream or ice cream,o

Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat
eggs until foamy.Add flour,sugars;beat until well blended.Blend in
butter.Stir in semi-sweet chocolate morsels and walnuts.Pour into
pastry lined pie plate.Bake until set,about 1 hour.Serve warm with
whipped cream or ice cream,if desired.8 to 12 servings.

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Borscht (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 large onion — coarsely chopped
6 cups beef stock
1 28 oz can tomatoes with juice — coarsely chopped
1 pound beets, scrub, trim, halve, — cut in 1/4″ slices
1 pound cabbage — cored and shredded
3 large carrots, scrubbed or peeled — cut in 3-4 chunks
3 slender parsnips, peeled — cut in 3-4 chunks
3 bay leaves
1 tablespoon caraway seeds
1/2 teaspoon ground allspice
2 tablespoons red wine vinegar (up to 3 tbsp)
salt — to taste
sour cream — garnish

serves 8

It isn’t necessary to peel the beets.
The parsnips bring out the sweetness of the beets.

Heat the butter in the cooker and saute the onions until soft, stirring frequen
tly, about 3 minutes. Add the remaining ingredients except the vinegar, salt,
and sour cream. Lock the lid in place and over high heat bring to high pressur
e. Adjust the heat to maintain high pressure and cook for 10 minutes. Let the
pressure drop naturally or quick release by placing the pot under cold running
water. (Other quick release methods are likely to cause sputtering.)

Remove the lid,tilting it away from you to allow any excess steam to escape. R
emove the bay leaves. Stir in vinegar and salt to taste. Adjust seasonings an
d garnish each portion with a dollop of sour cream.
Variation 1: Although borscht is traditionally made with beef stock, a vegetar
ian version can be made by substituting a full-flavored vegetable stock.

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