Title: Shrimp Won Ton
Categories: Seafood, Chinese
Yield: 1 servings

3/4 lb Medium shrimp (25 to 35 per
-pound), shelled and
-deveined
1 ts Salt
1/2 lb Pork butt, finely chopped
1 ts Peeled, grated fresh ginger
1 ts Sugar
pn White pepper
1 tb Light soy sauce
1 tb Dry sherry or rice wine
1 ts Asian sesame oil
2 ts Cornstarch
2 Green onions (white part
-only), minced
4 Water chestnuts, peeled and
-finely chopped
1 Package thin won ton skins

———————–INSTRUCTIONS———————–

Coarsely chop shrimp into small pea-sized morsels.
Toss with 1/2 teaspoon salt; set aside for 10 minutes.
Combine pork, ginger, sugar, pepper, soy sauce,
sherry, sesame oil, cornstarch, green onions, water
chestnuts and remain- ing salt. Add to shrimp; mix
well. Work with 1 won ton at a time; keep the
remaining skins covered with a damp towel. Place a
wrapper flat in your palm with a corner pointing away
from you and a corner pointing at you. Put about 1
heaping teaspoon fill- ing in the top corner (a little
way down from the point). Fold the point toward you
over filling. Tucking in filling, roll corner over
toward the center of the wrapper. The won ton should
look like a triangle. Pinch around filling to contain
it. Place won ton on a work surface, Using both hands,
grasp the 2 op- posite. corners of the won ton and
pull them up over filling, overlapping them a bit.
Moisten overlapped edges with water; pinch to seal.
Set on a baking sheet and cover with a cloth. Repeat
with remaining ingredients. The dumplings are now
ready for boiling. Or freeze them; they’ll keep for
several months. Makes about 5 dozen won tons. PER 6
WONTONS: 160 calories, 13 g protein, 14 g carbohy-
drate, 5 g fat (2 g saturated), 80 mg cholesterol, 451
mg sodium, 0 g fiber. Joyce Jue writing in the San
Francisco Chronicle, 3/17/93.

Submitted By STEPHEN CEIDEBURG MSG#: 1980

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Title: VEGETABLE AND CHICKEN POT PIE
Categories: Main dish
Yield: 6 servings

1 tb Margarine or butter
2 c Chopped celery
1 cn Condensed cream of chicken
-soup (10 3/4 oz)
1/2 c Milk
1/2 ts Onion powder
1/4 ts Dried thyme leaves
1/8 ts Pepper
1 pk Frozen vegetables (16 oz)
-(combination of broccoli,
-cauliflower and carrots),
-thawed
1 1/2 c Cooked, cubed chicken
1 cn Hungry Jack Refrigerated
-Flaky Biscuits

In large skillet, melt margarine. Add celery and soup
over medium-high heat until crisp-tender. Stir in
soup, milk, onion powder, thyme and pepper; mix well.
Stir in vegetables and chicken; heat through. Spoon
into 12×8″ baking dish.

Heat oven to 375’F. Separate dough into 10 biscuits.
Cut each biscuit into 4 pieces. Arrange biscuits over
hot filling. Bake at 375’F. for 20-25 minutes or until
biscuits are golden brown and filling is bubbly.

—–

Title: Chicken or Beef Fajitas
Categories: Poultry, Mexican, Beef
Yield: 10 Servings

1/2 c Vegetable oil
1/2 c Lime juice
1 c Tequila
1/4 c Tomato paste
2 Garlic cloves; minced
1 Whole jalapeno pepper
1/2 ts Salt
1/2 ts Chili powder
1/2 ts Cumin
1 1/2 lb Chicken breast*
10 Flour tortillas for fajitas
3 tb Vegetable oil
1 Large bell pepper; cut into
1 Large onion; cut into strips
1 Large tomato;cut into chunks

*Boneless, skinless breast, cut into strips; or skirt
steak.

In a glass bowl or baking dish, combine 1/2 cup oil,
lime juice, tequila, tomato paste, garlic, jalapeno,
salt, chili powder, and cumin. Blend well. Add
chicken, cover, and marinate in refrigerator at least
6 hours or overnight. Wrap tortillas in aluminum
foil. Bake 15 minutes while preparing fajitas. Remove
chicken from marinade. In a large, heavy skillet over
medium-high heat, heat 3 Tbl oil. Add chicken and
cook, stirring constantly, 5 to 7 minutes or until
chicken is done. Add bell pepper and onion and cook 3
minutes more along with tomatoes, just until
vegetables are crisp-tender. Serve with tortillas,
guacamole, sour cream, salsa, and grated cheese.

—–

SICILIAN PIZZA DOUGH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Dry yeast
3 c All purpose flour
1 tb Sugar
1 t Kosher salt
2 tb Non-fat dry milk powder
1 tb Butter — at room temperature
1 1/4 c Warm water

Place all ingredients into breadmaker in the order listed. Allow breadmaker
to knead and let rise slightly before removing, approximately 20 to 25
minutes. Don’t forget to remove the dough before the bake cycle starts.
NOTE: I use the DAK Autobakery on the white bread setting to make this
dough. I then remove the dough and place it on a lightly floured cutting
board and cover with a clean moist towel to rise an additional 30 minutes
or so before forming to the pizza tray.

– – – – – – – – – – – – – – – – – –

Title: SALSA CUBANO BARBECUE SAUCE
Categories: Bar-b-q, Sauces, Marinades
Yield: 1 servings

1 md White onion, chopped
5 cl Garlic, chopped
1/2 c Sour orange juice < OR >
1/3 c Lime juice (see note)
1/2 ts Oregano
1/2 ts Cummin seeds
1/4 ts Salt
1/2 c Water

Put onions, garlic, orange juice (or lime juice) and
water in a blender. Set blender on “liquify” setting
and process. Crush all dry ingredients togather and
add them to blender. Process for one minute more.
Marinate meat (chicken, beef, pork or fish) for at
least one hour in mixture. It is better to marinate
meats overnight.
Brush meat frequently with the sauce while
cooking…..Makes 2 Cups.

—–

Title: Cream Biscuits
Categories: Breads Londontowne
Servings: 1

4 c Flour 1 t Salt
3 t Cream of tartar 1 1/2 t Baking soda
1/4 c Butter 2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown.

Mrs. William C. Edmonston

—————————————————————————–

Paczki (polish doughnuts)

Recipe By : Mrs. Stalney Smialowski
Serving Size : 1 Preparation Time :0:00
Categories : Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sweet cream
2 whole yeast cakes
10 whole egg yolk
1 teaspoon salt
5 tablespoons butter
4 cups flour
2 ounces rum
6 tablespoons sugar

heat cream to luke warm. add salt and egg youlks and beat till thick. cream
butter and sugar. put these into large bowl, add yeast disolved w/ 1
tablespoon sugar and nix thoroughly. Add rum then flour and cream alternately
and beat hard till dough blisters. set in warm place to rise. punch down and
let rise again. place dough on floured surface and stretch and fill w/ pitted
prunes. Fold over and cut into desired size balls. place on floured surface
and let rise. fry in deep hot oil turning once. Paczki should be verry dark
color before turning to ensure that they are thoroughly baked. drain on soft
absorbent paper. sprinkle w/ powdered sugar.

– – – – – – – – – – – – – – – – – –

NOTES : By tradition, Paczki are usually made and served just before Ash
Wednsday.

The first topic is the matter of yeast. Yeast is a single cell organism
that eats sugar and produces carbon dioxide gas (CO2) and alcohol. There
are many different varieties of yeast. Some metabolize or digest the sugar
available to themselves more quickly, they are quick or instant yeasts.
Some produce different ratios of gas, alcohol and acid compared to others.
The nature of yeast and its variety was recognized by Louis Pasteur around
1860. Not very long ago, considering that yeast had been used for 5,000
years before that time. The best yeast we have ever tested in our own
laboratory for use with ABMs, is that made by LeSafre, Co., in France. The
same company that was established to produce and market yeasts which
Pasteur, himself had identified. This SAF yeast is the most popular for
commercial use in the world. It has not been available to the public but we
have it for sale at reasonable prices.

The most common questions about yeast are:

1. How much should I use? Our tests indicate that 1/2 tsp per cup
flour is suitable for SAF Instant French Yeast, when the bread is to be
baked in an ABM on the regular cycle. 3/4 tsp per cup flour is suitable for
the quick cycle.
2. How do I store yeast? Stored properly, yeast can have a very
long life (at least four years!) The arch enemy of yeast is water! It
should be stored in absolutely dry, airtight containers. Measuring spoons
should not be placed into the containers but the yeast should be poured out
into smaller containers or measuring spoons. When a vacuum packed package
of yeast is opened, a small amount should be put into a small container for
daily use, tightly sealed and put into the refrigerator. The rest of the
package should be put into a sealable container that is the right size to
store the rest in the freezer. The object is to keep the air space to a
minimum. Use the yeast from the refrigerated container and open it long
enough to measure the yeast and return it to the refrigerator. When the
small container needs to be refilled, Allow the container from the freezer
to come to room temperature before opening it! Open it and pour the yeast
into the small container. Re-cover both cont
ainers and return them to their respective locations.
3. Will my breads rise higher if I add more yeast? Generally not!
The bread rises because the gas produced by the yeast forms bubbles in the
dough. The amount of gas produced is determined by how much sugar is
available for the yeast to convert to CO2. The amount the bread rises is
determined by how strong the dough is and whether it is able to retain most
of the gas produced.
3. Are some brands better than others? In a given application, our
testing has indicated that some yeasts are distinctly better than others.
We found that Red Star was much better than Fleischmann’s in the Zoji S-15.
It produced more uniform bread, cost less and produced a better aroma. When
we were encouraged to evaluate SAF Instant French Yeast, we found it to be
superior to all other yeasts we had tested. It cost a little more than Red
Star, (mostly because of shipping charges) but the rise, texture,
uniformity, aroma and price, made it the best yeast we had ever tested. As
a result we arranged to get the commercial package for our customers.

MISS HULLING’S CHICKEN POT PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 5 pound stewing hen, cut up
5 c Water
1 sm Onion
1/2 ts Salt
1 Recipe pastry
2 md Potatoes, cooked and cubed
2 Ribs celery
2 Carrots

Simmer chicken in water with onion, celery, carrots and salt until
tender (about 3 hours). Remove chicken from bones and cut in cubes,
discarding the skin. Strain broth and measure, adding water to make
3 cups.
Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water.
Adjust seasonings with a dash of white pepper and more salt if
necessary. Add chicken, carrots (cubed) and cubed potatoes. Spoon
into 6 individual casserole dishes or a 2-quart casserole.
Roll pastry about 1/4-inch thick and top the casserole, sealing the
edges. Make several slashes in the pastry to allow the steam to
escape. Bake in a hot oven (400 degrees F.) for about 30 minutes or
until golden brown.
Helpful Hints: Biscuit dough (rolled thin) or individual biscuits
may be used for the topping. I also add defrosted frozen peas, to
add more color.

– – – – – – – – – – – – – – – – – –

Title: Louis Dressing
Categories: Dressings
Servings: 4

1 c Mayonnaise
1/2 c Fresh Spinach Leaves
5 ea Watercress Sprigs
1/2 ea Onion; Small
1 ea Clove Garlic; Small
1 tb Lemon Juice
1 1/2 ts Sugar

Place all of the ingredients in a blender container, cover, and blend
until smooth. Cover and chill. Serve over cooked shrimp, tomato slices,
or hard cooked eggs.

Makes 1 1/4 cups of dressing.

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