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.

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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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Chilled Orange Marmalade Cream Cheese Pie

Recipe By : Fat Free Ultra LowFat Recipes – Doris Cross
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST
=09
8 Graham Cracker Squares — Ground
2 Tablespoons Sugar
1 1/2 Tablespoons Light Cream Cheese
=09
FILLING
=09
2/3 Cup Orange Marmalade
1/2 Cup Light Sour Cream
8 Ounces Light Cream Cheese
1/2 Cup Skim Milk
1/2 Cup Boiling Water
1 Package Gelatin Powder — Unflavored
1/4 Cup Sugar
1/2 tsp Vanilla
1/4 tsp Salt

Mix gelatin in boiling water and stir until completely dissolved. Set
aside to cool.

In food processor, combine ground graham crackers and sugar and mix.
Add 1 1/2 T light cream cheese and process. Spray 9″ pie plate with
non-stick cooking spray. Pour crust mixture into pie plate and press
gently to sides and bottom to form crust. Chill.

In food processor, combine all ingredients for filling except
marmalade. Process until smooth. Add gelatin water and marmalade and
mix. Very genlty pour filling into chilled crust. Chill pie for 3-4
hours before serving.

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COLESLAW (CARTER FAMILY FAVORITES)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Green cabbage heads,fresh*
2 ea Apples,crisp,peeled/cored
6 ea Crisp celery stalks
6 ea Carrots,scraped/washed
1 T Celery seed
1 t Salt
1 pt Mayonnaise

* – don’t bother if the cabbage is the white limp variety – your slaw won’t
be worth the makings.

1. Cut the cabbage in quarters, place in a large bowl of well-salted cold
water, and let stand for at least 1 hour. This is to make sure any possible
“critters” emerge – nothing spoils good slaw like a many-footed friend.
Once soaked, drain and place the cabbage on a large chopping board and chop
away like mad. The cabbage must be very finely shredded. Dump into a big
bowl and shred the apples, celery, and carrots. Add to cabbage, stir in
celery seed, salt, and mayonnaise, and blend well. 2. Refrigerate at least
2 hours before serving to allow flavors to mellow. If slaw is to be
transported to fish fry site, keep very cold – mayonnaise mixture can be
deadly if allowed to stand too long at room temperature.

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Title: BUSH’S BATCH
Categories: Cookies, Chocolate
Yield: 36 servings

1 c Plus 2 T all-purpose flour
1 Egg
1/3 c Granulated sugar
1/2 ts Salt
1 1/2 ts Very hot water
1/2 ts Baking soda
1/2 c Butter, softened
1/2 ts Vanilla
1/3 c Firmly packed brown sugar
1 c Semisweet chocolate chips

Preheat oven to 375F. Sift together flour, baking soda and salt onto
waxed paper. Beat butter, brown sugar, sugar and egg in large bowl
with electric mixer until fluffy, about 3 minutes. Beat in hot water
and vanilla. Gradually beat in flour mixture until blended and
smooth. Stir in chocolate chips. Drop dough by well-rounded
teaspoonfuls onto large greased baking sheet Bake in preheated 375F
oven for 10 minutes or until golden. Cool on sheet on wire rack 1
minute. Remove to wire rack to cool completely. TO: AMY
SIEMENS (MHPT78A) FROM: JOAN MADDEN (RHSV61B) SUBJECT: CHOCOLATE
DECADENCE

MMMMM

Title: Minted Peas
Categories: Veg-cook, August, Lacto
Yield: 6 servings

3 T Clarified butter
1 T Chopped fresh mint
1 Cup (approximately) whole
Mint leaves
4 c Shelled fresh peas (or
Thawed frozen petite peas)
1/4 c Chopped scallions
x Salt + pepper to taste

Heat butter in medium-sized pan over low heat. When melted, remove from
heat and add chopped mint. Steep for about 15 minutes, keeping warm.

Place peas in top half of steamer. Cover with scallions and whole mint
leaves. Place over rapidly boiling water and steam for 4 minutes or until
peas are just tender. Remove from heat and discard whole mint leaves. Toss
peas with mint butter, add salt and pepper, and serve immediately.

This recipe is from _The Rediscovered Bean_ by Judith Choate, published by
Doubleday Canada in 1992, ISBN 0-385-25307-9.

Serves 6.

From: bible@iastate.edu (Anthony E Bible). the recipe to minimize
confusion. Since I amFormatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Rhubarb And Cream Cheese Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
*** Good Eats Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups rhubarb in 1″ pieces — or chopped fine
1 Cup sugar
4 Tbsp. cornstarch
1/2 Tsp. Salt
1 Pkg. Cream cheese — (8 oz.)
1/2 Cup sugar
1 Large egg

Cook rhubarb, sugar, cornstarch and salt until thick. Pour into unbaked
pie shell. Bake 425F 10 minutes.
Mix cream cheese, sugar and eggs until creamy. Pour on top of rhubarb.
Filling will puff up as it bakes – if it completely fills the crust it will
spill over. Instead of a decorative pie shell edge I pinch it every couple
of inches to make it stand up.
Bake at 350F for 30 minutes.
If you bake it until the filling is lightly browned and the center looks
done it will be over-cooked.

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CONSOMME MADRILENE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Large tomatoes
2 Green bell peppers *
1 Leek — trimmed,cut in
chunks
4 Egg whites — lightly beaten
8 c Rich chicken stock
Salt, pepper
1 Sm bunch chives — chopped
2 oz Chopped pimiento

*Note: Green bell peppers should be cored, seeded and
quartered. Peel, core and dice 4 tomatoes. Place in
large saucepan and add green peppers, leek and egg
whites, mixing well. Add chicken stock and season to
taste with salt and pepper. Place over medium low heat
and slowly bring to boil. Boil 5 to 10 minutes. Strain
through sieve or strainer lined with linen towel or
cheesecloth. Discard vegetables and refrigerateyy
consomme until serving time. Just before serving,
peel, core and seed remaining 2 tomatoes and dice
fine. Mix with chives and pimiento and place 1 or 2
tablespoons of mixture in bottom of each soup bowl.
Pour chilled consomme over vegetables and serve at
once. Consomme should be thick and syrupy but not set.

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CORN DROP BISCUITS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Corn kernels, fresh (3 ears)
Or frozen
2 Eggs
1/2 c Buttermilk
1/4 c Oil
1 tb Honey
1 tb Ground dried red peppers
1 c Cornmeal
1 c Flour
1 t Baking powder
1/2 ts Baking soda
1 t Salt

Preheat oven to 425.

In large mixing bowl, beat eggs, add buttermilk, oil,
honey, hot red pepper, corn. Stir to blend.

In smaller bowl, sift cornmeal, flour, baking powder,
baking soda and salt. Add dry to wet ingredients and
stir to blend.

Drop little mounds of batter (about 2 tbsp each) onto
baking sheet, leaving 1/4″ between.

Bake for 20 min. til golden brown. Let rest for a
minute before removing from sheet.

Recipe By : Country Gourmet

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