Title: ORIENTAL HONEYED PORK
Categories: Chinese, Pork
Yield: 4 servings

2 tb Flour
1/2 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
3/4 lb Pork butt, cubed
1 tb Oil
14 oz Can pineapple chunks
1 Green pepper, sliced
1/2 c Mushrooms, sliced
2 Tomatoes, quartered
1 c Chicken stock
2 tb Honey
1 ts Soy sauce
2 ts Cornstarch

Combine flour and spices. Coat pork. In a large
frying pan, saute pork in oil until no longer pink,
4-5 minutes. Drain pineapple, saving juice. Add
pineapple, green pepper, mushrooms and tomatoes to
pork. Stir in chicken broth, honey and soy sauce. Mix
cornstarch with 1/4 cup pineapple juice; add, stirring
constantly. Serve with rice. Serves 4-6.

Origin: Homestyles, Canadian Classics Shared by:
Sharon Stevens

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Date: Fri, 15 Apr 94 10:21:18 CDT
From: TAUB@vaxvmsx.babson.edu

BEANS CUBANO
1 large green pepper, coarsely chopped
1 tsp minced garlic
2 cans (16 oz) undrained black beans
1 jar (4 oz) sliced pimientos
3 T red wine vinegar
1/2 tsp oregano
Saute pepper and garlic in liquid of your choice 3-5 mins, until’
tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7
mins., till tender. Serve with rice.
(Adapted from Woman’s Day, 4/26/94)

Title: GELATO DI MIRTILLE
Categories: Ice cream, Desserts, Italian, Maresca, Darrow
Yield: 8 servings

2/3 c Sugar
4 Egg yolks
1 c Milk; at room temperature
1 pn Salt
1 Lemon peel strip (2-in)
2 c Fresh blueberries; pureed
1 c Heavy cream

BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
Slowly add milk, beating gently to avoid a build-up of foam. Add
lemon peel and stir in salt. Transfer mixture to the top of a double
boiler with an inch of boiling water in the bottom half. Regulate
heat so water remains at a low boil, and stir continuously 8 minutes.
Custard will thicken to coat the spoon, and surface foam will
disappear. Immediately remove top of double boiler and set it in a
large bowl of cold water. Stir 2 minutes to cool custard somewhat.
Then transfer it to a bowl, cover, and chill thoroughly. Also chill
pureed blueberries and heavy cream. When ready to proceed, whip cream
into soft peaks. Remove lemon peel from custard and fold in
blueberries and whipped cream. Transfer mixture to ice cream machine
and freeze according to machine’s directions.

Makes 1 Quart

TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK

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Title: White Sour Milk Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

2 c Sifted all-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1 c White sugar
2 Eggs (beaten well)
1/2 ts Vanilla
1 ts Baking soda
1 c Sour cream

Sift flour, baking powder and salt together. Cream
shortening and sugar, and well beaten eggs and vanilla
and mix well. Dissolve baking soda in mixture
alternately with sifted dry ingredients. Bake in
greased 8 inch layer cake pans 20 to 25 minutes at
350F. Source: Heritage Recipes ch.

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Title: Low-Fat Corn Lasagna
Categories: casserole, low-fat, vegetarian
Yield: 8 servings

1 c cheese, mozzarella
10 oz corn
15 oz cheese, ricotta
1 eggs
1 ts oregano leaves
1 ts salt
1/4 ts pepper, black
27 1/2 oz prego
9 lasagna noodles
1 c water
1/2 c cheese, mozzarella

Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325.
Spray 9"x13″ baking dish with nonstick vegetable spray. In mixing
bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and
pepper. Line bottom of baking dish with 3/4 c sauce. Layer half of
noodles and top with half of cheese mixture. Repeat and pour
remaining sauce over top. Carefully pour water around edges and
sprinkle with mozzarella. Tightly cover pan with foil and bake 1 hour
and 15 minutes. Let rest 10-15 minutes before serving.

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PUMPKIN SOUP (KAREN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — sliced or diced
2 Garlic cloves — peeled
6 c Water
16 oz Cooked pumpkin
— (canned is okay)
1 t Salt — or to taste
1 d Pepper
1/2 ts Sugar
1/4 ts Galangal powder
-OR- ground ginger
1/2 c Coconut milk, canned

Simmer onion and garlic in water until very soft.
Transfer to blender or food processor. Add cooked
pumpkin and process until mixture is smooth.

Blend in remaining ingredients. Heat soup gently just
before serving.

From the kitchen of Karen Mintzias

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Title: Chestnuts
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

Text

Still got those chestnuts sitting around? Here’s what Ken Hom has to
say about preparing fresh chestnuts or use in Chinese cooking, along
with a recipe for a braised dish in which they can be used. The
recipe doesn’t specify how many chestnuts to use so use your own
discretion.

"The Chinese use the same Western chestnut with its sweet flavor and
soft, mealy texture in stir fried dishes and stews like Chinese Beef
Stew and in stuffings. Shop for large, dark brown chestnuts in the
fall, when they are in season. Dried chestnuts, once soaked, can be
used like fresh chestnuts.

1. Boil the chestnuts for 30 minutes, shells on.

2. Peel the outer skin first.

3. Peel the inner skin, revealing the golden meat. Chestnuts are
usually used either whole or split in half.

Posted by Stephen Ceideburg December 18 1990.

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Title: Chewy Oatmeal Spice Cookies
Categories: Cookies
Yield: 42 servings

3/4 c Firm packed brown sugar
1/2 c Granulated sugar
4 tb Margarine
3/4 c Apple butter*
-or apple sauce
2 Egg whites or 1 egg
2 tb Skim milk
2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda

: l ts ground cinnamon
l/2 ts salt (optional)
1/4 ts ground nutmeg (optional)
3 c QUAKER Oats uncooked
-(quick or old fashioned)
: l c raisins/diced dried mixed fruit

Heat oven to 350 F. Lightly spray cookie sheet with
no-stick cooking spray. Beat together sugars and
margarine until well blended. Add apple butter, egg
whites, milk and vanilla; beat well. Add combined
flour, baking soda, cinnamon, salt and nutmeg; mix
well. Stir in oats and raisins; mix well. (Dough
will be moist.) Drop by rounded tablespoonfuls onto
prepared cookie sheet. Bake 10 to 12 minutes or until
edges are light golden brown. Cool 1 minute on cookie
sheet; remove to wire rack. Cool completely. Store in
tightly covered container.

* Apple butter is usually available in your
supermarket’s jam jelly section.

Convenient Bar Cookies: Spread dough onto bottom of
ungreased 9×13-inch baking pan. Bake 25 to 30 minutes
or until edges are light golden brown. Cool
completely; cut into bars. Store tightly covered. 32
BARS

Nutrition Information: l cookie Calories 9O, Calories
From Fat l5, Total Fat 2g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 19g,
Dietary Fiber 1g, Protein 2g

Note: For a no-fat-added cookie, omit margarine and
increase apple butter to l cup; and continue as
recipe directs.

Nutrition Information: 1 cookie (made without
margarine or butter) Calories 9O, Calories from Fat 5,
Total Fat 0g, Cholesterol 0mg, Sodium 30mg, Total
Carbohydrates 19g, Dietary Fiber 1g, Protein 2g

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FRUIT SOUP II

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Frozen raspberries,
In pouches
2 Chicken bouillon cubes or
2 pk Instant chicken broth
1 1/4 c Boiling water
1/2 c Pineapple juice
2 tb Sugar
1/2 c Commercial sour cream

1. To thaw raspberries, place pouches in Microwave
Oven and heat, uncovered, 1 minute. Allow to stand 1
minute and then heat an additional 1 minute. Allow to
stand 1 minute to distribute the heat. If not
completely thawed, heat an additional minute. 2. Pour
thawed berries and juice into the container of a
blender and blend until smooth. Berries may also be
pressed through a sieve or food mill.
3. In a large, heat-resistant, non-metallic bowl,
combine chicken bouillon, water, pineapple juice and
sugar; stir until dissolved. 4. Heat, uncovered, in
Microwave Oven 2 minutes. Stir in raspberries.
5. Chill several hours or overnight.
6. Serve garnished with a dollop of sour cream.

– – – – – – – – – – – – – – – – – –

Title: CANDIED GRAPEFRUIT PEEL
Categories: Candy
Yield: 1 servings

2 md Grapefruit (or 3), peels of
Water
3 c Sugar
Food coloring

DIRECTIONS: Cover peel with cold water. Bring to boil and cook until
tender, pouring off water and adding fresh cold water several times.
Drain. With spoon, remove white inner portion of peel. With knife or
tiny star cookie cutter, cut a few stars from peel, if desired. With
scissors or sharp knife, cut rest of peel in thin strips. Make syrup
by boiling 2 cups sugar with 1 cup water. Add a little red or green
food coloring. (A drop or two of yellow coloring with red improves
the finished color.) Add peel; cook over low heat until peel has a
clear, candied appearance. Remove peel, 2 or 3 pieces at a time,
allowing excess syrup to drain back into saucepan. Roll strips
separately into remaining 1 cup sugar until well coated. Place on
rack to cool. Store in tightly covered container in cool, dry place.
Keeps at least a month.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

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