Title: Egg Foo Yung
Categories: Cheese/eggs, Oriental, Wok
Yield: 3 servings

1/4 c Cooked or raw meat, sliced
-fine
1 sm Onion, minced
2 c Bean sprouts, cooked cooled
-and drained
Salt
Pepper
Oil
3 Eggs

1. cook bean sprouts in water about 7 minutes. Pour into a sieve and
drain thoroughly. Canned bean sprouts may be used – merely drain them
thoroughly.

2. Stir fry meat and onions in a wok until meat is cooked. Put meat
into a dish and allow to cool.

3. When ingredients are cooled, mix them all together in a small bowl
along with 3 eggs, salt, and pepper. Do not overmix the ingredients
once the eggs have been added, as a heavy hand will cause eggs to
become too liquid.

4. Add oil to a wok so that it will be to a depth of 1″ in the center.
Turn burner on medium setting and heat oil up for about 5 or 6
minutes. Ladle in 1/3 of your omelette mixture into the wok. Use a
minute timer and set it for 5 minutes. Cook your omelette the full 5
minutes. Flip your omelette over and cook the reverse side a full 5
minutes. At the end of the cooking time, take a turner and press down
on your omelette while it is still in the wok, if raw egg oozes out,
then cook patty some more. If patty is cooked, egg should not ooze
out. Remove cooked patties to serving platter. Repeat cooking
procedure for other two patties. Note: oil for the 2nd and 3rd
patties will become foamy, so lower your heat setting slightly. There
should be enough oil in your wok initially so that additional oil is
not required for the last 2 patties. Discard any oil that is
remaining in wok, after cooking egg foo yung.

5. Arrange patties on serving platter. (You may wish to serve gravy
with patties. Recipe for gravy follows.)

NOTE: A minute timer is suggested in this recipe for use, as egg foo
yung patties readily break up in the wok, if they do not receive
sufficient cooking time.

MMMMM

Title: Halloween: Black Cat Cookies
Categories: Dessert, Halloween
Yield: 4 -1/2 dozen

1 c Crunchy peanut butter
1/3 c Water
2 Eggs
1 pk Chocolate cake mix

: M Ms Plain Chocolate Candy
: Red hots

Preparation : Beat together peanut butter, eggs, and water. Gradually add
cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie
sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears
at top of cookie. Add M M’s (eyes) and red hots (nose). Press fork into
dough to form whiskers.

Bake at 375 degrees for 8-10 minutes.

Makes 4 1/2 dozen.

Entered for you by: Bill Webster

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Orange-Onion Salad with Pomegranate Dressing

Recipe By : Country Living Magazine, October 1994
Serving Size : 4 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pomegranate Dressing — *see recipe
4 large navel oranges
1 small red onion
4 cups chicory greens — torn
1/4 cup pomegranate seeds

1. Prepare Pomegranate Dressing (see recipe).
2. Using sharp knife, cut off peel of oranges, making sure to remove all
the bitter white pith. Cut oranges and onion crosswise into
1/4-inch-thick slices. Separate onion slices into rings.
3. On large platter, arrange chicory leaves and layer half of oranges
and half of onion slices; repeat with remaining orange and onion
slices. Sprinkle top with pomegranate seeds. Serve immediately with
Pomegranate Dressing.

– – – – – – – – – – – – – – – – – –

NOTES : This colorful salad will brighten and complement any meal. If
fresh clementines, a variety of seedless mandarin orange from Spain are
available, substitute two of them for one of the oranges.

2 cups all-purpose flour
1-1/2 tsp baking powder
6 T. butter
1/3 c. shortening
3/4 c. sugar
1 egg
1 T. milk
1 tsp vanilla

Instructions:

Preheat oven 375ºF. Stir together dry ingredients (flour baking
powder) plus 1/4 tsp salt. Set aside. Beat butter shortening for 30
seconds. Add sugar and beat until fluffly. Add, egg milk
vanilla. Beat well. Add dry ingredients to beaten mixture, beating
until well-combined. Place on ungreased pizza pan. Press dough to
about 1/4 inch thick (thicker if you prefer). Bake in oven 375ºF for
10-15 minute or until golden brown.

Topping

Spread softened cream cheese on baked crust. Put strawberry slices on
cream cheese then pour strawberry glaze on top. Chill for about an
hour then serve.

Title: FLAVORED BUTTERS
Categories: Cheese/eggs, Condiments, Breads, Fruits, Brunch
Yield: 1 servings

-EILEEN SPARKES (TCVB74B)

———————-CINNAMON BUTTER———————-
2 Sticks butter
1/2 c Brown sugar
1 ts Cinnamon
-Blend together well.

———————–ORANGE BUTTER———————–
2 Sticks butter
1 ts Orange rind
1/8 ts Mace
-Blend together well.

———————STRAWBERRY BUTTER———————
1 Stick butter
4 Strawberries
-ripe; hulled fresh
Powdered sugar; to taste

——————–HONEY-PECAN BUTTER——————–
-Spread
1/3 c Pecans; in a shallow pan.
-Toast in a 350 oven
-for about 8 minutes; cool.
-Chop toasted pecans finely.
-In a medium bowl; beat
1/2 c Butter; until fluffy;
-beat in
1/4 c Honey; until well combined.
-Then mix in chopped pecans.
-made ahead; cover an
-refrigerate. Let stand at
-room temperature to soften
-before serving.

We had a brunch potluck at work and I made 4 or 5
different breads with the assorted butters – they make
yummy toast! Formatted by Elaine Radis

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BLACKEYED PEAS AND SPINACH

2 c. blackeyed peas, cooked in the pressure cooker (10-15 min)
chopped fresh spinach
chopped tomatoes (from a can 🙁 ) fresh work better.
1 large onion + 2 cloves garlic, pureed
curry powder

Saute the onion/garlic goop (I cheated and used a little spray o’ Pam because
I have no nonstick pans–eeep!) or just cook it until it’s transparent, then
add tomato pieces and ‘saute’ some more, mashing up the tomatoes as you go.
Then add some curry powder (Bolst’s extra hot!). You should have a curry
paste at this point. Cook the spinach in this until it’s wilted, then add
the beans and a cup (?) of bean water and cook on low heat until the stuff is
somewhat dry. I’d have liked to eat it with brown rice, but I’m moving and
I’d packed up my brown rice already…silly me. A little lemon juice on
top, a little nonfat yogurt if you do that kind of thing.

ITALIAN CHEESE-POTATO BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
2 1/2 ts Dry yeast
3 c Flour
1 t Sugar
1 t (scant)Salt
2/3 c Potatoes — mashed
1 c Monteray Jack Cheese — cubed
2 Eggs
1/3 c Milk — warmed
2 ts Dried Oregano

Place all ingredients in breadmachine according to manufacturer’s
instructions. Bake on White Bread setting. Makes a dense loaf of very
flavorful bread. Modified by Wendy Ceracche DBCP84B I used Gouda
cheese since I didn’t have any Monterrey Jack cheese.

– – – – – – – – – – – – – – – – – –

PAUL’S SACRAMENTO BLACK BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onion — Chopped, 1 Large
4 Clove Garlic — Finely Chopped
2 tb Vegetable Oil
1 lb Black Beans — Dried
2 c Ham — Smoked, Cooked,
Cubed
6 c Chicken Broth
2 tb New Mexico chile, ground.
1/2 ts Celery seed
1 tb Oregano Leaves — Dried
2 ts Cumin — Ground
1 c Celery, chopped
28 oz Whole Tomatoes — Undrained
1 Chipotle Chile — *
1/3 c Whipping Cream
2/3 c Dairy Sour Cream
1 Red Bell Pepper — Chopped

Servings: 8

* Chipotle Chile should be one that has been canned
in Adobo Sauce.

Cook and stir onion, celery and garlic in 4-quart
Dutch oven until onion is tender. Stir in remaining
ingredients except Quick Creme Fraiche and Bell
pepper; heat to boiling. Boil for 2 minutes; reduce
heat. Cover and simmer until beans are tender, about 2
1/2 hours. Pour 1/4 of the soup into food processor
workbowl fitted with steel blade or into blender
container, cover and process until smooth. Repeat
with remaining soup. Serve with Quick Creme Fraiche
and Bell Pepper.

QUICK CREME FRAICHE: Gradually stir whipping cream
into sour cream. Cover and refrigerate up to 48 hours.

Posted by Lois Lang. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Mexican Wedding Cakes
Categories: Cookies
Yield: 6 servings

1 c Butter, room temperature
1/2 c Powdered sugar
1/4 ts Salt
1 ts Vanilla extract
2 c Sifted flour

More powdered sugar Cream butter; add sugar gradually. Blend in
salt, vanilla, flour. If too soft, chill until firm. Scoop small
pieces of dough, roll in hand to make a small ball, place on ungreased
cookie sheets. Bake in preheated 400 degree oven about 12 minutes, or
until golden brown. Roll cookies in powdered sugar while hot. Cool on
wire rack. Freeze well.

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Title: Heath Bar Cake (Plain Jane)
Categories: Cakes, Chocolate
Yield: 9 Servings

2 c Flour
1 c Brown sugar
1/2 c Sugar
1/2 c Butter
1 1/4 c Nuts, chopped
1 c Chocolate chips
9 Heath Bars
1 ts Baking soda
1 c Buttermilk
1 Egg
1 ts Vanilla

Calories per serving: Number of
Servings: 9 Fat grams per serving:
: Approx. Cook Time: 0:35 Cholesterol per
serving: Marks:

*DIRECTIONS*

Preheat oven to 350. Mix flour and sugars in a large
bowl. Cut in butter until as fine as cornmeal. Set
aside 1/2 of mixture for topping.

Coarsely chop 7 Heath Bars. Add them to remaining
flour mixture, along with 1 cup chopped nuts, and
chocolate chips. Add baking soda to buttermilk and
stir into mixture. Add egg and vanilla, stirring well.

Pour mixture into a prepared, greased and floured 9″ x
13″ pan. Coarsely chop remaining 2 Heath Bars. Add to
reserved crumb mixture along with remaining chopped
nuts. Sprinkle over batter.

Bake at 350 degrees for 35 minutes. Cool before
serving

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