Title: SHIU NG HEUNG GAI (OVEN ROASTED SPICED CHICKE
Categories: Chinese, Chicken
Yield: 6 servings

1 1/2 kg (3 lb) chicken pieces
1/3 c Light soy sauce
1/4 c Peanut oil
1 tb Chinese wine or dry sherry
1 Clove garlic
1/2 ts Salt
1/2 ts Finely grated fresh ginger
2 ts Five spice powder

The following two recipes come from Charmaine
Solomon’s THE COMPLETE ASIAN COOKBOOK. I haven’t
tried either yet but plan to once we finish remodeling
our kitchen.

This method of preparation is particularly suited for
chicken drumsticks, thighs or wings. If it is not
possible to buy selected joints, a whole chicken can
be used. See variation at end of recipe.

Oven temperature: 350 to 375 degrees Cooking Time: 45
minutes to 1 hour

Wash chicken pieces, dry well on paper towels. In a
large shallow dish mix soy sauce, oil and wine. Crush
garlic to a pulp with salt and add to soy mixture with
ginger and five spice. Mix well. Put chicken joints
in marinade and turn to coat all sides. Cover and
marinate for 1 hour or more.

Remove chicken from the marinade, put in a roasting
pan in one layer and spoon about 2 Tb of the marinade
over. Roast in a moderate oven for 45 minutes to 1
hour or until chicken is brown and crisp, basting
every 20 minutes with the marinade. Serve hot or cold.

Wings need about 45 minutes roasting time, drumsticks
from 45-55 minutes and thighs 1 hour. Thighs should
be roasted skin side uppermost.

Variation:

Make a marinade as above and rub it well all over a 3
1/2 lb roasting chicken. Spoon some of the marinade
into the cavity of the chicken as well. Marinate for
1 hour, then roast as above, turning the chicken first
on one side and then on the other so it is browned all
over. Baste frequently. Finish cooking chicken breast
upwards. It should take about 1 hour 45 minutes. To
serve, carve chicken as for red-cooked chicken.

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Title: Sandi Bowman’s Egg Noodles
Categories: Pasta, Main dish
Yield: 4 Servings

2 c Flour (heaping)
3/4 ts Salt
1 ea Milk (as needed)
3 ea Eggs
1/4 ts Baking powder

Make a “well” with flour. Add all ingredients. Fill each 1/2 egg
shell with milk and add milk. Stir in and gradually mix in rest of
the flour. Knead five minutes or so. Roll THIN. Slice and dry a few
minutes.

Sandi Bowman
Indianapolis, IN 1981

Submitted by John Hartman
Indianapolis, IN
mensa-1@juno.com

MMMMM

Chocolate Chip Cookie Wreath

Recipe By : Woman’s Day, Holiday Baking 1994
Serving Size : 48 Preparation Time :0:00
Categories : Shaped Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup vegetable shortening
–butter flavored
1 1/4 cups light brown sugar, packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup pecans — coarsely chopped
Icing:
1 1/4 cups powdered sugar
3 tablespoons vegetable shortening
2 teaspoons milk
1 teaspoon light corn syrup
red and green chewy candies
–or gum drops

Preheat oven to 375 degrees; line 4 cookie sheets with
foil and lightly grease the foil. In a large bowl with an
electric mixer on medium speed, beat the brown sugar,
shortening, milk and vanilla extract until well blended.
Beat in the egg. In a medium bowl, combine the flour, salt
and baking soda. With a spoon, stir into the shortening
mixture just until blended. Stir in the chocolate chips and
pecans. Divide the dough into quarters; divide each quarter
into 12 pieces. Roll each piece into a 1-inch ball.
Arrange the balls on the cookie sheets almost touching to
form an 8-inch circle. Flatten the balls slightly with your
fingers. Repeat with the remaining balls to make 3 more
wreaths. Bake one cookie sheet at a time for 12 to 14
minutes, or until the wreaths are lightly browned. Do not
overbake. Cool completely before removing from the cookie
sheet.
Meanwhile, prepare the icing. In a small bowl with the
mixer on medium speed, beat the powdered sugar, shortening,
milk and corn syrup until smooth. If too thick, thin with a
little milk; if too thin, add more powdered sugar. The
icing may be covered and refrigerated for up to 1 week.
Makes 1 1/2 cups. Spread or pipe the icing over the cooled
wreaths. Cut the red and green candies as needed for
flowers and leaves. Place in clusters around the wreath.
Makes 4 wreaths.

– – – – – – – – – – – – – – – – – –

Title: Garden Salad Pizza
Categories: Pizza
Yield: 2 pizzas

1 c Chopped fresh ripe tomato
1/2 c Diced red onion
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1/4 c Chopped green onion
1 tb Red wine vinegar
1 tb Olive oil
Salt to taste
Pepper to taste
8 oz Mozzarella cheese, grated

Put a pizza stone on the lowest rack of the oven. Preheat to 400’F.
(If you use a metal pan instead, do not preheat the pan.) Toss the
vegetables with oil and vinegar. Cover 2 12″ pizza shells with the
cheese (leaving a 1/4″ rim); sprinkle the vegetable mixture over the
cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes,
or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES
EACH.

Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1
gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.

MMMMM

AMARETTO CHEESECAKE DELITE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE COOKIE CRUST—–
1 1/2 c Chocolate cookie crumbs
3 tb Chopped almonds
2 tb Soy oil
— OR —
2 Cookie crumb crusts
– chocolate, ready-to-serve
—–GLAZED ALMOND TOPPING—–
2 tb Sugar
3/4 c Sliced almonds
—–AMARETTO FILLING—–
10 1/2 oz Pkg. lite soft silken tofu
16 oz Lower fat cream cheese
– softened
3 tb EQUAL measure — OR…
36 -EQUAL packets — OR…
1 1/2 c -Sugar
6 Egg whites
4 Whole eggs
1/4 c Amaretto
2 tb Vanilla

In a small bowl, combine all ingredients for the crust. Press evenly into
the bottom of a 9-inch springform pan.

Using an electric mixer, combine tofu and cream cheese until smooth. Add
EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to
ingredients and continue to mix until well blended. Add Amaretto and
vanilla. Pour over crust in springform pan or divide batter into two
prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40
minutes for the two prepared crusts.

Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden
brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on
wax paper. Break apart when cooled and arrange almonds around edge of cake.
Refrigerate. Serves 16.

*1/2 cup chocolate cookie crumbs can also be sprinkled around the outside
of the cheesecake for a different taste combination.

First Place, Desserts Category – Cooking with Ohio’s Soy Foods
Ohio State Fair Recipe Contest
Developed by Jacqueline DeMatteis-O’Brien

Reprinted with permission from the Indiana Soybean Development Council.

– – – – – – – – – – – – – – – – – –

Title: Crockpot Carmel Apples
Categories: Crockpot, Fruits, Snacks, Holidays
Yield: 8 servings

2 pk Caramels, 14oz each
1/4 c Water
8 md Apples

In crockpot, combine caramels and water. Cover and cook on high for 1
to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert
stick into stem end of each apple. Turn control on low. Dip apple
into hot caramel and turn to coat entire surface. Holding apple above
pot, scrape off excess accumulation of caramel from bottom apple.
Place on greased wax paper to cool.

MMMMM

GOOSEBERRY COBBLER FROM LOREN MARTIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Cyberealm
Pies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 c Corn meal plus 2 Tb
1/2 ts Baking powder
1 t Salt
3/4 c Butter or margarine
3/4 c Boiling water
2 ea Cans (15 oz) sweetened
Whole gooseberries
1 t Honey
Juice of 1/2 lemon

Sift the flour with 1/2 cup corn meal, baking powder
and salt. Using pastry blender or two knives, cut in
butter or margarine. Quickly add the boiling water,
mixing in well. Divide the dough in half, and pat
half of it in a buttered 8“x8”x2″ baking pan.
Sprinkle with 1 Tb corn meal. Mash half of the
gooseberries in their syrup, then stir in remaining
gooseberries, honey and lemon juice; pour over the
dough. Top with remaining dough; sprinkle with
remaining Tb corn meal. Bake in very hot oven (425F)
oven for 30 minutes, or until top is lightly browned.
Cut into squares and serve.

From: The Art of American Indian Cooking by Yeffe
Kimball and Jean Anderson, Avon Books, New York, NY,
1965.

– – – – – – – – – – – – – – – – – –

Title: Make-ahead Gazpacho
Categories: Vegetarian Soups
Servings: 6

2 c Vegetable Stock
2 c Tomato juice
2 T Lemon juice
2 T Green taco sauce
1 t Sugar
1/2 t Garlic salt
1/8 t Pepper
1 x Cucumber *
1 x Green pepper **
4 x Large tomatoes ***
3 x Green onions ****

* Cucumber, peeled, seeded, and coarsley chopped
** Green pepper, seeded and diced
*** Tomatoes, peeled and coarsely chopped
**** Green onions (including tops) thinly sliced

In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and
bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion;
bring mixture, uncovered to a boil again. Remove from heat and cool.
Cover and refrigerate until well chilled. Serving size: 1 cup

Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories.

An easy make-ahead soup to begin a meal with.

—————————————————————————–

Rice Pudding Parfait

Recipe By : Family Circle – 5/13/97
Serving Size : 8 Preparation Time :0:20
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c milk
1/2 c long-grain white rice
1/4 c plus 2 tbsp sugar
1/4 tsp salt
Sauce:
1 tsp cornstarch
2 tsp water
3 pt strawberries, hulled, quartered — reserve 8 for
garnis
1 c sugar
—–
2 eggs
1 tsp vanilla

Bring milk, rice, sugar and salt to boiling in saucepan. Lower heat;
simmer, covered, 1 hour or until rice is very tender, stirring
occasionally.

Meanwhile, prepare Sauce: Combine cornstarch and water in bowl.
Combine berries and sugar in saucepan; cook, stirring, over medium heat
8 minutes. Strain, reserving strawberries and liquid separately. Puree
liquid and half of berries in processor or blender. REturn puree to
saucepan. Add remaining berries and cornstarch mixture. Heat,
stirring, until thickened, about 3 minutes. Place in refrigerator until
well chilled.

Lightly beat eggs in small bowl; stir a little hot rice mixture into
eggs. Stir back into rice mixture. Return to heat. Simmer until
pudding is thickened, about 3 minutes. Add vanilla. Cover;
refrigerate until set.

Into parfait glass, spoon 1 tbsp sauce, 1/3-1/2 cup pudding; top with 2
tbsp sauce. Garnish with a berry. Repeat with 7 more glasses. Serve.

– – – – – – – – – – – – – – – – – –

Title: ORANGE CRISPY BEEF
Categories: Chinese, Beef
Yield: 4 servings

1/2 lb Beef Flank
1 Egg White, beaten
Salt, sprinkling
1 tb Flour
1 tb Cornstarch
1/2 ts Baking Powder
1 Egg Yolk, beaten
2 c Water
Oil, for deep frying
2 ts Vegetable Oil
Ginger root, 1 inch, minced
1 Garlic Clove, minced
1 ts Orange Zest, thin strips
1 ts Dry Mandarin Zest, hydrated
1 Scallion, chopped
2 ts Oriental Chili Sauce
1 tb White Cooking Wine
2 tb Chicken Broth
1/2 tb Soy Sauce
1 tb Sugar

* For tenderness and appearance, be sure to cut the
beef strips diagonally across the grain.

In a small bowl, toss beef strips with a sprinkling of
salt. Stir in beaten egg white.

In a medium bowl, prepare batter by combining flour,
cornstarch and baking powder. Mix egg yolk with half
of the water and add. Whisk in additional water until
a smooth, runny batter develops. Heat oil to 325. Dip
beef strips in batter. Carefully place strips in hot
oil and fry for about a minute or until batter is set.
Drain and set aside. Keep oil hot. In another wok,
heat a tablespoon of oil. Combine and add ginger,
garlic, orange zest, mandarin zest and scallions. Stir
fry for about 30 seconds. Combine and add chili sauce,
wine, chicken broth, soy sauce, and sugar.

Stir until thick and shiny. Keep warm.

Re-fry beef strips. Drain. Quickly stir into thickened
orange sauce. Serve hot with bowls of steamed rice.
Serves 4.

From Chef Jackie Chow of Chez Flamingo, 1809 St.
Catherine West. From The Gazette, 91/06/12.

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