Title: Nachos
Categories: Appetizers Mexican Snacks
Servings: 4

6 oz Cheddar Cheese; Shredded, *
6 ea Jalepeno Chilies; **
1 x Tortilla Chips;

* There should be 1 1/2 cups of cheese.
** Jalapenos should be seeded and each cut into 6 slices.
————————————————————————–

Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and
1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla
chips with the tops only 3 to 4 inches from the heat until the cheese is
melted and serve hot.

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Title: LEMON CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

1 tb Vegetable Oil
1 ts Cornstarch
2 ts Soy Sauce
1/2 ts Sherry
1 ts Vegetable Oil
4 Boned Chicken Breasts Halves
Flattened 1/2″ Thick
Vegetable Oil
2/3 c Bean Sprouts
Cornstarch
2/3 c Snow Peas Sliced Thin
3/4 c Water
1/2 c Water Chestnuts Sliced
3 tb Sugar
Tomato Wedges, Lemon
2 tb Catsup
Green Onion Slices
1 Lemon Juiced
And Crushed Almonds
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.

—–

Basic Buttermilk Salad Dressing

1/2 c lowfat buttermilk Mix all ingredients together
1 T white wine vinegar and store in refrigerator.
1/2 t sugar
2 t dijon mustard
salt and pepper to taste (about 1/4 t each)
3 green onions, thinly sliced
1 garlic clove, minced

VEGETABLE STEW WITH SOYBEANS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Casseroles
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dry soybeans, soaked
1/4 c Grated carrots
1 c Water
1 ea Bay leaf
2 lg Potatoes, cubed
1 1/2 c Carrots, cubed
1 1/2 c Celery, chopped
1 1/2 c Green bell pepper, chopped
1 ea Handful parsley, chopped
1 t Marjoram
1 t Sage
—–ROUX—–
2 tb Whole wheat flour
2 tb Soy flour
4 tb Ghee
1/2 ts Salt
1 pn Pepper

Cook soybeans, grated carrot bay leaf in 1 c water
till beans are soft. When cooked, combine with their
cooking liquid in a heavy pot with the chopped
vegetables. Barely cover with water. Bring to a
boil, add pices herbs simer for 20 minutes or
until vegetables are tender. In a small pan make the
roux. Cook the flour in the ghee with the salt
pepper for 5 minutes, but be careful not to burn it.
Slowly add roux to the
vegetables. Stir well let boil for a few seconds.
When it thickens, serve.

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Cracked Wheat Salad (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 4 Preparation Time :0:00
Categories : Rice/Grain-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup cooked cracked wheat
1 ounce diced red peppers
1 ounce diced yellow peppers
3 tablespoons chopped tarragon
1/2 cup fresh lemon juice
2 tablespoons honey
salt and pepper

In mixing bowl combine all ingredients well. Season to taste with salt and
freshly ground pepper.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 2, 1997

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Title: BORSHT – CABBAGE/BEET SOUP
Categories: Soups, Jewish, Ethnic
Yield: 8 servings

1 Med Cabbage
3 c Garlic
Beet; bunch
Carrot; few
1 Lg Onion
Celery
3 lb Bone; meat/marrow bones
Lemon; (fresh, frozen juice

This is a hearty sweet and sour meat sup that can be used as a main
dish soup. Bubbies measurements were never exact. You need to
taste. Put meat and bones in a 8 or 12 qt stock pot. Put in cans of
tomato, cover with water and bring to a boil. In the meantime, get
your veggies ready. Slice beets and carrots, others go in whole. When
stock boils, skim off top. Put in beets, carrots, garlic, and other
veggies. Turn heat down to a simmer and keep lid on askew. After
about an hour, put in garlic and sugar. I have used Sweet and Low.
Amounts are a matter of preference. It should have a rich, sweet and
sour taste. I break up the meat and stir it back into the soup before
serving.

MMMMM

Title: Easy Peanut Butter Cookies
Categories: Cookies, Ceideburg 2
Yield: 1 servings

14 oz Can Eagle Brand Sweetened
-Condensed Milk (NOT
-evaporated milk)
3/4 c To 1 cup peanut butter
1 Egg
1 ts Vanilla extract
2 c Biscuit baking mix
g Sugar

Preheat oven to 350F. In large mixer bowl; beat sweetened condensed
milk, peanut butter, egg and vanilla until smooth. Add biscuit mix;
mix well. Chill for at least 1 hour. Shape into 1-inch balls. Roll
in sugar. Place 2 inches apart on an ungreased baking sheets.
Flatten with fork. Bake for 6 to 8 minutes or until lightly browned
(do not over bake). Cool. Store tightly covered at room temperature.

Makes about 5 dozen.

Borden Recipes S.F. Chronicle 10/11/92

Posted by Stephen Ceideberg; October 14 1992.

MMMMM

Eggplant-Mushroom Sauce

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:35
Categories : Vegetables Make-Ahead Dishes
Pasta Pasta Sauces Low Cholesterol
Sauces Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons olive oil
1 large onion — chopped
3 cloves garlic — minced
28 ounces canned tomatoes — undrained
1/4 cup dry red or white wine or vermouth
1 1/2 pounds eggplant, unpeeled — cut into 3/4″ cubes
2 cups sliced mushrooms
2 teaspoons fresh basil — finely chopped
2 teaspoons fresh oregano — finely chopped
1/2 teaspoon sugar
salt and freshly ground pepper — to taste

1. In a wide-bottomed pan or skillet with high sides over medium-high
heat, heat oil. Add onion and garlic; saute about 2 minutes.

2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant,
mushrooms, herbs, and sugar.

3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat
until sauce reduces and thickens, 10 to 15 minutes.

4. Season to taste with salt and pepper. Cool to room temperature and
refrigerate or freeze (see Timesaver Tip).

5. To serve: Cook 12 ounces dried spaghetti, following package directions.
Drain. Serve sauce over pasta. Serve with a generous amount of freshly
grated Parmesan cheese.

Make 5 to 6 cups (5 to 6 servings).

* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into freezer
container, cover, label, and freeze at 0 degrees F up to 4 months. To
serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5
minutes, stirring several times.

– – – – – – – – – – – – – – – – – –

NOTES : This sauce actually tastes best when made ahead. Serve it with
spaghetti; see step 5 for instructions on cooking the pasta.
Nutr. Assoc. : 0 0 0 0 3177 3234 0 0 0 0 0

Mild Fish Chowder

Recipe By : Eaters Choice/tpogue@idsonline.com
Serving Size : 4 Preparation Time :0:00
Categories : Fish Fish And Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans nonfat chicken broth — 10 3/4 oz
2 cans water
3 cups potatoes — cubed
2 tablespoons rice
1/2 cup carrot — sliced
1 teaspoon dillweed
1 tablespoon margarine
1 cup leek — sliced
2 green onion — sliced
1 tablespoon flour
1 cup corn — frozen
1/3 pound fish fillets — mild/white

In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dill
weed.
In a skillet, melt margarine. Saute leeks and green onions until soft. Mix in f
lour until smooth and remove from heat.
Add leek-four mixture to soup.
Simmer soup until potatoes are fully cooked (about 20 minutes).
Stir in corn and fish. Cook 5 minutes more or until fish is fully cooked.

– – – – – – – – – – – – – – – – – –

Per serving: 279 Calories; 5g Fat (14% calories from fat); 16g Protein; 48g Car
bohydrate; 16mg Cholesterol; 272mg Sodium

NOTES : Makes 7 one cup servings

_____

CHOW MEIN CANDY CLUSTERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies Appetizers
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Butterscotch Morsels
3 oz Chow Mein Noodles
2 c Salted Peanuts

Melt butterscotch bits in top of double boiler.
Remove from heat and immediatesly stir in chow mein
noodles until all are coated then quickly stir in
peanuts. Drop on wax paper with tablespoon. Let cool
until firm. Makes about 2 dozen.
VARIATION:
Substitute 2 cups Rice Krispies for chow mein noodles
for Clusters Royale. A lighter and less bludgeoning
snack.

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