Title: NEW ENGLAND CLAM CHOWDER***FGGT98B
Categories: Soups, Mw, American
Yield: 6 servings

3 Slices raw bacon
8 oz Minced clam
Canned undraind
1 1/2 c Peeled potatoes
Cubed
1/3 c Chopped onion
2 tb Flour
1 1/2 c Milk
1 c Light cream
Or undiluted milk
1 ts Salt
1/2 ts Pepper
1/4 ts Fresh chives
Chopped
3 tb Sherry

1. Place bacon in a deep 2-qut. heat-resistant,
non-metallic casserole. 2. Cook at FULL POWER, covered
with a paper towel, 4 minutes, or until bacon is
crisp. 3. Remove cooked bacon with a slotted spoon.
Crumble bacon and set aside. Reserve drippings in
casserole. 4. Drain liquid from clams and add to bacon
drippings. Set clams aside. 5. Add potatoes and onions
to casserole. 6. Cook at FULL POWER covered in
microwave oven 8 minutes or until vegetables are
tender; stir occasionally. 7. Blend flour into
vegetable mixture. 8. Gradually stir in milk until
smooth. 9. Cook at FULL POWER, uncovered, in
microwave oven 4 minutes or until thickened and
smooth. 10. Stir in cream, salt, pepper and reserved
clams and sherry. 11. Cook at FULL POWER, uncovered,
in microwave oven 4 minutes. Garnish with crumbled
bacon and chives. Source: Micro Cookbook

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Title: TARAMOSALATA
Categories: Foreign, Appetizers
Yield: 8 servings

3 sl French or Italian bread;-OR-
2 md -Potatoes, boiled peeled
5 oz Tarama (fish roe)
1 c Olive oil
1 Lemon’s juice (or more)
2 tb Vinegar
1 tb Water (more if necessary)
1/2 Onion, (optional); grated

Soak the tarama in warm water a few minutes, then rinse and drain. If
using bread slices, discard crusts, soak bread in water, then squeeze
dry. Using an electric blender or electric mixer (or old-fashioned
mortar and pestle), thoroughly blend the bread or potatoes and the
tarama. Add the olive oil as slowly as possible, blending at medium
speed, plus a little water if the mixture forms peaks. Add the grated
onion, if desired, then whip at high speed for a few minutes.

Note: The flavor may be mitigated to suit taste by adding more bread
or potato; a too-salty taste may be adjusted by dropping in a few
tablespoons of sour cream while blending. Leftover taramasalata can
be stored in a covered jar in the refrigerator for 7 to 10 days.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, NY. via Karen Mintzias

MMMMM

1 med. size eggplant (12 oz. – 375 gm.)
1/4 cup lemon juice
1/4 cup tahini
2 cloves garlic
2 teaspoons salt or to taste
1 tablespoon olive oil
1/4 cup finely chopped parsley (optional)

Grill eggplant over charcoal fire or place over center shelf in
hot oven (375-400 degrees) on a baking dish. Bake until soft,
after 1/2 hour check if it is soft by poking with a fork. You can
also cook in the microwave for 10 to 15 minutes. Wait till it cools,
then peel off the stem, or chop ends off and remove skin by sliding
off.

Chop up entire eggplant, and puree in blender or mash with fork until
creamy. Mix rest of ingredients in and continue pureeing or mashing.
Adjust lemon juice and salt to taste. Garnish with parsley if desired
however remember that too much consumption of parsley may be
carcinogenic :-(.

There are several techniques that you could use to get your non-stick pan
back in shape providing that there is no damage and the pan was in good
condition when you purchased it.

Use Fat so you don’t have to use Fat. :-)) Meaning that you probably
should re-season the pan. At this point you should first wash it in the sink
with a good detergent and a plastic mesh (Dobbie style) sponge. Of course,
don’t use Brillo or SOS pads that could scrape the surface. Rinse well and
dry. Set on stove pour vegetable oil (if you can find any at your house)
into the pan and bring the temperature up to 350 degrees (this should be
lower than the smoking point of the oil). TURN OFF HEAT and let pan and
oil stand over night. Pour off oil and DON’T WASH. Just wipe with a paper
towel till dry and put it away. It is now seasoned.

2nd technique for seasoning would be to wipe the pan with an oil drenched
paper towel and place on hot stove, WATCHING carefully as the temperature
mounts. Just before it begins to smoke, take it away from the heat and let
it stand un-disturbed overnight. Then wipe dry and put away.

A truly good non-stick pan really doesn’t have to be washed at all after
you remove the cooked food. Just wipe the pan with a paper towel. If there
is some residue just pour some SALT into the pan and use a paper towel to
use the salt as an abrasive to remove the material. Then just put the
pan away — no washing needed.

Title: Apple Cheese Omelette
Categories: Pickell
Yield: 1 Serving

1 t Butter
1/2 Apple,peeled,cored,
And thinly sliced.
2 t Sugar, divided
2 Eggs
1 t Water
2 T Shredded Cheddar
Or Swiss cheese.
Cinnamon Sugar or Granulated
Sugar (optional)

In an 8-inch nonstick skillet with sloping sides, melt butter over
medium heat. Add apple slices in one layer. Cook for 2 minutes.
Sprinle with 1 tsp sugar and cinnamon to taste. Cook until tender, 3
to 5 minutes longer.

In a small bowl, combine eggs, 1 tsp sugar and water. Beat with a fork
until eggs are just blended. Pour over apples in skillet.

Stir with spatula to allow egg mixture to cover bottom of pan. Use
spatula to gently push cooked portions to the centre, tilting the
skillet to allow the uncooked egg to flow into empty spaces. When egg
is almost set on surface, sprinkle cheese over half of omelette. Slip
spatula under unfilled side, fold over filling and slide onto serving
plate. Sprinkle with cinnamon sugar and serve immediately.

TIP: Recipe may be doubled to make two servings. If more that two
servings are required, keep the first omelette warm and repeat the
recipe.

Complete this meal with a green salad, whole wheat rolls and chocolate
instant pudding prepared with milk.

MMMMM

Title: Angel Hair Tomato Basil Toss
Categories: Pasta
Yield: 1 batch

1/2 c olive oil
2 garlic cloves; minced
1/4 c sliced green onions
3 lg tomatoes; peeled and diced
2 tb chopped fresh basil
1 ts salt
1/4 ts coarse ground black pepper
1/2 lb angel hair pasta; uncooked
1 grated parmesan cheese

———————————VARIATIONS———————————
6 sl cooked, crumbled bacon or
1 c chopped cooked ham or
1 c chopped cooked chicken or
1 c chopped cooked turkey

In large skillet, heat oil. Add garlic and green onions, stir-fry
for one minute. Stir in tomatoes, basil, salt and pepper; cook 2
minutes, stirring frequently.

Prepare pasta according to package directions; drain. Toss tomato
mixture with hot pasta, adding any cooked meats at this time. Serve
immediately. Sprinkle with Parmesan cheese. Refrigerate leftovers.

Yield: 4 to 6 servings.

Recipe on back of 1 lb. box, Creamette brand angel hair pasta.
Creamette/Borden, Inc./428 N. First St./Minneapolis, MN 55401.
Electronic format by Cathy Harned.

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SQUID WITH GREEN PEPPER AND BLACK BEAN SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Seafood
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 To 14 oz. squid
1 medium Green bell pepper — – cored and seeded
3 To 4 tb. vegetable oil
1 Garlic clove — finely chopped
1/2 teaspoon Finely chopped fresh ginger
1 tablespoon Finely chopped scallions
1 teaspoon Salt
1 tablespoon Black bean sauce
1 tablespoon Chinese rice wine or
1 tablespoon Dry sherry
Few drops of sesame oil

To clean the squid, discard the head, transparent backbone and ink bag. Peel
off
and discard the skin, then wash the squid and dry well. Open up the squid and,
with a sharp knife, score the inside of the flesh in a criss-cross pattern.
Cut
the squid into pieces each about the size of an oblong postage stamp. Blanch
the
squid in a pan of boiling water for a few seconds.
Remove and drain; dry well.

Cut the green pepper into small triangular pieces.
Heat the oil in a wok and stir fry the green pepper for about 1 minute. Add
garlic, ginger, scallions, salt and squid; continue stirring for another
minute.
Finally add the black bean sauce and wine or sherry; blend well. Sprinkle with
sesame oil and serve.

Origin: _Taste of China_ (a Cantonese recipe). Shared by: Ed Vroone.
Formatted
by Cathy Harned.

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STRAWBERRY OAT BRAN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Oat bran, uncooked — plus
-2 tablespoons
1/4 c Sugar, brown
1 t Baking powder
1 tb Oil
1 Egg white — slightly beaten
1/4 c Skim milk
1/2 c Strawberries, frozen un-
-sweetened, with juice
-slightly thawed
1 dr Red food coloring — (opt.)

Place all ingredients in blender, mix until well
blended.

Line 6 six ounce custard cups with 2 cupcake liners.
Fill 3/4 full. Arrange in circle in microwave.

Microwave for 3 to 3 1/2 minutes on HIGH. Allow to
cool before serving (yeah, right; figure the odds)

Nutritional analysis:
118 Calories, Carb 21 G, Fat 4 G, Protein 4 G, Fiber 2
G, Sodium 74 mg, Cholesterol Trace.

– – – – – – – – – – – – – – – – – –

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

1 lb Boneless top sirloin steak,
-partially frozen
3 T Soy sauce, divided
1/3 c Sugar; divided
1 Egg white
2 T Cornstarch
2 T Oil
2 T Finely chopped fresh orange
-or tangerine peel
2 T Frozen orange juice
-concentrate
1 T Ketchup
1/3 c ;Water, divided
Few drops orange extract
-(Optional)
Minced fresh parsley for
-garnish
Orange slices for garnish.

Cut the partially frozen steak across the grain into paper-thin slices
about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1
tablespoon soy sauce and 1 teaspoon sugar. Add the beef slices and
toss to coat. Mix in the egg white, then add 1 tablespoon of the
cornstarch, mixing with fingers to distribute evenly.

In a wok or 10-inch skillet, heat the oil over high heat until hot.
Add the beef and stri-fry until the meat just loses its redness,
about 3 minutes. Remove with a slotted spoon to a dish.

In the oil remaining in the wok, stir-fry the orange peel over medium
heat for 2 to 3 minutes to soften. Mix in the orange juice concentrate,
the remaining 2 tablespoons soy sauce, the remaining 1/4 cup sugar, the
ketchup, 1/4 cup water, and the orange extract. Heat to boiling.
Dissolve the remaining 1 tablespoon cornstarch in the remain- ing 1
tablespoon water and add to the wok. Cook, stirring constantly, until
the sauce boils and thickens, 1 to 2 minutes.

Return the beef to the wok and heat through, 1 to 2 minutes. Serve
over hot cooked rice, garnished with parsley and orange slices, if
desired.

[ “365 Easy One-Dish Meals”; Natalie Haughton, 1990 ]

MMMMM

CHINESE NEW YEAR’S COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Pkg semi-sweet
-chocolate bits
6 oz Pkg butterscotch pieces
3 oz Can Chinese noodles
7 1/2 oz Can salted Spanish Peanuts

Melt chocolate and butterscotch bits over hot water.
Add noodles and peanuts. Drop by spoonful on wax
paper. Keep minture hot while spooning. Chill. Yield
about 4 dozen.

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