Title: SZECHWAN NOODLE SALAD IN PEANUT SAUCE #2
Categories: Chinese, Salads
Yield: 6 servings

———————–PEANUT SAUCE———————–
1 1/2 tb Minced ginger root
1 tb Minced garlic
1 tb Minced green onion
6 tb Creamy peanut butter
2 tb Dark soy sauce
1/4 c Red wine vinegar
1 tb Chinese chili paste
1 ts Sugar
1 tb Sesame oil
2 tb Vegetable oil
1 tb Dry sherry
1 ts Hot, dry mustard (Chinese)
1/2 ts Salt
1/2 c Chicken stock

————————–NOODLES————————–
1 lb Fettuccini
– or other thin noodles
2 tb Oil
1 c Julienned carrots
1 c Julienned green onions
1/4 lb Ham; julienned
1 c Bean sprouts
1 c Julienned cucumber
1 c Julienned red bell pepper

*Note: The noodles and sauce must be at room
temperature when tossed and served. If cold, the sauce
will lose its creamy consistency.

To make peanut sauce, combine ginger, garlic, 1
tablespoon green onion, peanut butter, soy sauce,
vinegar, chili paste, sugar, sesame and vegetable
oils, sherry, dry mustard, salt and chicken stock.
Blend thoroughly. Cover and set aside. Do not
refrigerate.

To make noodles, cook fettuccini until tender. While
noodles are still warm, toss with oil until well
coated. Chill. Place carrots in sieve and pour boiling
water over them. Immediately pat dry with paper towels
and chill. Wrap julienned green onions, ham, bean
sprouts, cucumber and red pepper separately and chill
until serving time. Bring noodles to room temperature
before serving. At serving time, place noodles in
center of large round bowl or platter. Arrange
vegetables and ham attractively in separate mounds
around edge. Blend peanut sauce again and pour over
noodles, vegetables and ham. Toss.

Created by: Hugh Carpenter, Los Angeles

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CAJUN SPICE BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
2 c Bread Flour
1 tb Nonfat Dried Milk
1/2 ts Salt
1 tb Applesauce
1 tb Brown sugar
1 tb Cajun spice blend
2 ts Tomato paste
1/2 ts Onion paste
1/4 ts Parsley flakes
2 ts Yeast

1 POUND LOAF Marie Frainier *DGCP02C* —-

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Broccoli Pizza Supreme

Recipe By : Fast and Healthy magazine, May ’95/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Leeks
Mushrooms Pizza
Sept23 Spinach
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups small broccoli florets
1/2 cup thinly sliced leeks
16 oz. pkg. prebaked Italian bread shell — 12 inch
1/2 cup pizza sauce
1/2 cup fresh spinach leaves — in thin strips
1/2 cup sliced fresh mushrooms
1/2 cup shredded Low Fat mozzarella cheese
1 tablespoon grated fresh Parmesan cheese — (Or Fat Free)

Heat oven to 450 F. Bring 1/3 cup water to a boil in small saucepan. Add
broccoli and leek. Return to a boil. Reduce heat, cover and simmer for 3-4
minutes until brococli is crisp-tender. Drain well and set aside.
Meanwhil, place bread shell on ungreased cookie sheet. Spread pizza sauce
evenly over shell. Sprinkle with spinach. Arrange mushrooms, broccoli and leek
over spinach. Sprinkle with mozzarella and Parmesan cheeses.
Bake at 450 F. for 9-11 minutes or until cheeses are melted.

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NOTES : Per 1/6 of recipe, using regular Parmesan cheese: 260 calories, 6 g.
fat, 10 mg. chol. Calories from fat: 50.

Title: Cantonese Roast Duck
Categories: Chinese, Poultry
Yield: 6 servings

1 Duckling rubbed inside and
-out with 2 tablespoon salt
2 tb Sherry
2 tb Hoisin sauce
2 tb Dark corn syrup
1 ts Five spice powder
1 tb Ground brown bean sauce

Rub duck inside and out with salt and refrigerate
overnight. Mix remaining ingredients and rub on duck
inside and our until used up. Preheat oven to 300
degrees. Place duck on rack, breast side up, in pan
with 1 inch of water. Roast 1 hour, turn duck over,
roast 1 hour more. Turn duck breast side up, increase
heat to 350 degrees and roast 30 minutes. Remove from
pan and cool. To serve, carve in the chinese manner,
bones and all. Or carve as you would poultry. If
carved chinese style, the duckling may be wrapped in
foil after carving and frozen. Reheat in foil in 300
degree oven for 30 minutes.

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BEER AND CHEESE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Carrots, chopped
1 c Celery, chopped
1 c Yellow onions, peeled and
-chopped
2 ts Peanut oil
6 c Chicken soup stock or broth
1 c Cheddar cheese, grated
2 ts Flour
Salt and pepper to taste
1/2 ts Dry mustard
1/8 ts Tabasco sauce (or more to
-taste)
1/8 ts Worcwstershire sauce
12 oz Beer (1 bottle) [stale is
-OK]

Parsley for garnish Polish sausage or knackwurst
(Optional)

Saute the carrots, celery, and onion in the oil until
lightly browned. Bring the soup stock to a boil; add
to the vegetables and simmer for 45 minutes.

Dredge the cheese in the flour. Mix the cheese into
the soup,

STIRRING CONSTANTLY, until the mixture thickens. Keep
stirring often until you serve.

Add the salt, pepper, Tabasco sauce, and
Worcestershire sauce. Finally, add the beer and stir
until all is hot. Garnish with parsley and serve.

You may add sliced cooked sausage to this soup just
before serving.

Serves 6 to 8.

[The Frugal Gourmet; 1984]

Posted by Fred Peters.

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Title: Pasta E Fagioli (Pasta and Beans)
Categories: Soups, Pasta, Italian
Yield: 8 Servings

1 cn Great Northern beans; drain
– reserve liquid (16 oz)*
2 tb -3 tbsp. olive oil
3 Carrots; peeled and diced
2 Stalks celery; sliced
1 lg Onion; chipped
2 -3 garlic cloves; minced
1 ts Dried oregano leaves
1/2 ts Dried basil
1 Bay leaf
Salt and pepper
6 -7 fresh tomatoes; cut into
-large pieces <>
1 cn Tomatoes; cut into large
-pieces, reserve liquids
-(28 oz)
7 oz -8 oz. shell macaroni
Parmesan cheese; grated

Saute’ the carrots, celery, onions and garlic in hot
olive oil in a large skillet. Add the oregano, basil,
1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf.
Cover and cook over low heat about 1/2 hour. Add half
the tomatoes, cover and cook 10-15 minutes. Meanwhile,
cook the macari in boiling salted water until just
barely tender. Combine the beans, cooked vegetables
and macaroni in a large pot. Add water to reserved
bean and tomato liquids to equal 1 cup; add to pot
with remaining tomatoes. Simmer another 10-15 minutes,
stirring occasionally and adding more salt and pepper
if necessary. Remove bay leaf before serving with the
Parmesan cheese. Serves 6-8.

*This would equal approximately 3/4 cup dried beans;
soak and cook according to package directions. Note:
Navy or pea beans work equally well.

—–

2 c. cooked wild rice
1/4 c. chopped fresh parsley
1 3/4 cooked or canned (drained and rinsed) black-eyed peas
6 Tbs. fresh lemon juice
2 Tbs. red wine vinegar
1 c. chopped yellow (or green)
2 Tbs. Dijon mustard
bell pepper
1 large clove garlic, minced
1 c. chopped jicama
1 tsp. salt (optional)
1 c. chopped zucchini
1 tsp. dried rosemary, crumbled
12 cherry tomatoes, quartered
1/2 tsp. pepper

In a large bowl, combine the wild rice, black-eyed peas, bell pepper,
jicama, zucchini, tomatoes, and parsley.

In a small bowl, stir together the lemon juice, vinegar, mustard, garlic,
salt, rosemary, and pepper. Pour over the salad and toss.

Source:Wholesome Harvest, Carol Gelles

Title: STEAMED CHICKEN AND BEAN CURD
Categories: Chinese, Chicken
Yield: 4 servings

1 c Chicken meat, minced
2 c Bean curd, mashed
3 Egg whites
1/2 ts Ginger juice
1 tb Gin
1 tb Peanut oil
1/4 ts Salt
1/2 ts Five-spice powder
1 pn Sugar
1 lg Carrot
1/2 c Stock
1 ts Sesame oil
Cornstarch paste
3 lg Cabbage or lettuce leaves

This dish looks good, tastes good and is simple to
prepare. It is one of a family of pudding-like dishes.

Preparation: All mixing can be done in food
processor. Or, use cleaver to finely mince chicken
and mash bean curd. In bowl, combine egg whites, oil,
ginger juice, gin, salt, five-spice powder and sugar;
stir to breakdown egg and blend. Add chicken and bean
curd; mix thoroughly. Dip cabbage leaves in boiling
water to make limp. Wash and peel carrot; slice thinly
on bias.

Steaming: Place limp leaves in shallow bowl. Arrange
carrots on leaves in decorative pattern. Pack
chicken/bean curd mixture tightly in bowl to fill it.
Steam for about 40 minutes at medium boil. Steaming
will make mixture very smooth and firm (avoid
over-steaming, which causes bean curd to become dry
and hard). When ready to serve, turn out on serving
platter; gently remove leaves; cover with glaze.

Glaze: Heat stock in saucepan; when hot, add
cornstarch paste to thicken. When ready to use, reheat
and add sesame oil; pour over dish.

—–

Title: Joe Froggers
Categories: Cookies
Yield: 1 Servings

2 1/2 c Sifted flour
1 1/2 ts Ginger
1 ts Baking soda
1 ts Salt
1/2 ts Each ground cinnamon nutmeg
1/2 c Shortening
1 c Sugar
1 c Light molasses

Sift first six ingredients together. Cream shortening
and sugar well, then beat in molasses. Add dry
ingredients and stir until well mixed. Wrap dough and
chill. Roll out half of the dough to a 1/4 inch
thickness on a lightly floured board. Cut with lightly
floured 3-inch cookie cutter. Arrange cookies on
lightly greased cookie sheet and bake at 350 degrees
for 10 minutes.

Cool on cookie sheet for 1 to 2 minutes or until set.
Romove from chookie sheet with wide spatula and cool
on wire rack. Store in airtight container.

From Judy McCoy Circa 1990-91 Typos by Bobbie Beers

—–

Green Tomato And Walnut Relish

Recipe By : Cooking Live Show #CL8909
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds green tomatoes
1/2 cup walnuts — toasted and chopped
1 teaspoon minced garlic
1/2 cup olive oil
3 tablespoons white-wine vinegar — or to taste 1/2
— cup packed fresh
flat-leafed parsley leaves — washed well,
spun — dry, and chopped
1 pinch dried hot red pepper flakes — if desired

Using a long handled fork char tomatoes over an open flame, turning
them, until skins are blackened, 2 to 8 minutes. (Alternatively, broil
tomatoes on a rack of a broiler pan about 4 inches from heat, turning,
until skins are blistered and charred, 15 to 25 minutes.) Transfer
tomatoes to a plate and let stand until cool enough to handle. Peel
and core tomatoes and chop coarse. In a bowl toss tomatoes with
remaining ingredients and season with salt and pepper. Let relish
stand, covered, at room temperature 3 hours to develop flavors. Relish
may be made 2 days ahead and chilled, covered. Serve relish at room
temperature.

Yield: about 3 cups

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