Title: HOT SOUR MANDARIN SOUP
Categories: Chinese, Soups/stews
Yield: 6 servings

8 c Soup stock
1/4 lb Lean pork, shredded
2 Dried black mushrooms,
-soaked and shredded
2 sl To 3 sl of ginger
2 To 3 dried wood ears, soaked
-and shredded (opional)
1/2 Square bean curd, cut into
-1/4 x 2 in strips (opional)
1/4 c Shredded bamboo shoots
2 tb Mushrooms, sliced
1 sl Cooked ham, shredded
-(opional)
1/2 c Vinegar
1 ts White pepper
3/4 ts Salt
1 ts Sesame oil
3/4 ts Sugar
1 tb Dark soy sauce
1 ts Chili oil (opional)
2 Eggs, lighty beaten
1 Stalk green onion, shredded
4 tb Cornstarch in 3 tbs water

1. Bring soup stock to a boil in a large pot and add shredded pork,
black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard
ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and
green onion. Reduce heat and simmer 2 minutes. Add cornstarch
solution and cook until thickened and clear. 3. Remove from heat and
slowly stir in beaten eggs. Garnish with green onion. Serve
immediately.

MMMMM

Title: POLLO LOCO MARINADE. *** NGVP22A
Categories: Marinades, Chicken, Main dish
Yield: 4 servings

1 ea Lemon ; juiced
1 ea Orange; juiced
2 tb White vinegar
2 ea Worchestershire sauce
1/2 c Chili sauce
2 ts Sugar
2 ts Garlic powder
1 x Tabasco ; to taste (i use a
2 tb Oil

Just marinate chx. in this mixture for 4 to 24 hrs.,
grill 20 min. on each side. Serve with flour
tortillas and fresh salsa. Hope you like it! FROM:
LESLIE BACKEN (NGVP22A)

—–

Title: Salsa Verde Chicken Kabobs – Chi-Chi’s
Categories: Mexican, Chicken, Chi-chi
Yield: 4 servings

16 oz Chi-Chi Salsa Verde*
1/4 c Olive oil
2 tb Lime juice
3 Cloves garlic
1 Boneless skinless chicken
Breasts cut into 1 1/2 inch
Strips
2 c Finely shredded cabbage
1 1/2 c Finely juilienned jicama
1 c Shredded carrot
1/3 c Coarsely chopped fresh
Cilantro
ds Salt to taste
ds Pepper to taste
2 lg Ripe bananas

In blender container or food processor combine salsa verde, oil, lime
and garlic. Process until smooth.

Remove 2/3 cup of this mix and set aside. Refrigerate.

Place chicken in recloseable plastic food storage bag; pour the
remaining salsa mixture over the chicken. Seal bag and turn over
several times to coat pieces thoroughly. Refrigerate, turning bag
occasionally for at least four hours or over night.

In large bowl, combine vegetables and cilantro. Stir in the reserved
2/3 cup salsa verde mixture. Add salt and pepper to taste – set
aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak
the skewers in water 30 mins. before using) Cook over medium hot
coals, grill kabobs five minutes on each side or until no longer pink
in the center.

Slice bananas lengthwise, grill two minutes on each side.

Serve chicken and bananas on top of cabbage mixture.

*Their brand of Salsa Verde: Salsa made from tomatillos, fresh
cilantro and fresh onions. Spicy and sweet. Available at grocery
stores.

Chi-Chi’s booklet

== Courtesy of Dale Gail Shipp, Columbia Md. ==

MMMMM

Title: NEW WAVE CHOCOLATE SPRITZ COOKIES
Categories: Cookies
Servings: 90

1 pk NESTLE Toll House semi-sweet
-chocolate morsels (6 oz)
1 c Butter, softened
2/3 c Sugar
1 t Vanilla extract
2 Eggs
2 1/2 c All-purpose flour
1 cn Cinnamon candies (4 oz)

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
morsels, stirring until smooth; set aside.

In large mixer bowl, beat butter, sugar and vanilla extract until creamy.
Beat in eggs. Stir in melted morsels. Gradually beat in flour. Cover
dough; refrigerate 30-45 minutes.

Preheat oven to 400’F. Place dough in cookie press fitted with star plate.
Press dough into 2″ circles on ungreased cookie sheets; decorate with
cinnamon candies.

Bake 5 minutes or just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Makes about 7 1/2 dozen cookies.

MMMMM

Title: Wild Rice Pilau
Categories: Side dish, Wt-watchers
Yield: 4 servings

2 ts Margarine
5 oz Chicken livers
— coarsely chopped
1 c Diced onion
2 c Low-sodium chicken broth
4 oz Long-grain brown rice
2 oz Wild rice
1/2 c Diced celery
1 tb Minced parsley
1 ts Dried thyme
1/2 ts Dried leaf sage
1/2 ts Pepper

“Hearty, but delicate in flavor, this is an upscale version of Cajun
‘Dirty Rice’.”

Heat a skillet over medium heat for 1 minute. Add margarine; heat until
foam dies down, then add chicken livers. Cook, turning occasionally,
until browned, about 2 minutes. Remove livers from skillet and set aside.

In the same skillet, cook onion over medium heat until golden. Add broth,
brown rice, wild rice, and celery; bring to a boil. Reduce heat, cover
and simmer 40 minutes, stirring occasionally.

Add reserved chicken livers, parsley, thyme, sage and pepper. Cover; let
stand 10 minutes, and serve.

Each serving (1 cup) provides:
* 1/2 FA, 3/4 V, 1 P, 1 1/2 B, 10C.

Per serving:
* 252 cal, 12 g pro, 39 g car,
* 5 g fat: 1 g poly, 2 g mono, 1 g sat;
* 95 mg sod, 156 mg chol.

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

ROASTED VEGETABLE SANDWICH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant, thinly sliced
-into rounds
1 Zucchini, thinly sliced
1 Yellow summer squash, sliced
1 Red bell pepper, cored,
-seeded and thinly sliced
2 ts Olive oil
2 Garlic cloves, chopped fine
Pepper, freshly ground and
Salt to taste
1/4 c Sour cream, non-fat, -Or-
-non-fat plain yogurt
2 tb Mayonnaise, reduced-fat
1 tb Basil, fresh chopped
1 t Lemon juice, fresh
1 French bread baguette,
-16 inch-long, split length-
-wise, cut into 4 sections
1 bn Watercress, washed, large
-stem removed, abt 2 cups

Heat oven to 450 degrees. In large roasting pan, toss eggplant, zucchini,
yellow squash and red pepper slices with oil and garlic. Season with salt
and pepper. Roast vegetables, stirring occasionally, until tender and
starting to brown, 30 to 35 minutes. Let cool.
Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise,
basil and lemon juice. Season with salt and pepper; reserve in
refrigerator.
Spread mayonnaise mixture on both bread halves and arrange watercress on
bottom layer. Top with vegetable mixture and bread tops.

– – – – – – – – – – – – – – – – – –

Date: Tue, 18 Oct 94 22:15:43 EDT
From: Libby

dawn mentioned a quick dish she’s been eating, comprised of pasta
with chunky salsa. it reminded me of a dish that I make all the
time in the summer…I can’t remember if I’ve ever posted it
before, but it’s very good and very easy. it goes over real well
at potlucks, etc. it is also a mexican ethnic dish that is
authentically lowfat and vegan (unusual for that cuisine). this
recipe is pretty approximate, ymmv on individual ingredients.

fideo (mexican pasta)

6 nests fideo (angel hair pasta)
12 oz jar picante sauce (mild or medium)
1 cup julienned nopalitos (cactus) OR 12 oz jar pickled cactus
drained and rinsed OR (in a pinch) 2 julienned and
blanched bell peppers
1 can pinto, poquito, anasazi, pink or other beans of your choice
1 small can (4 oz?) diced green chiles

cook the pasta according to package directions. blanch cactus, if
using fresh. drain beans and green chiles. toss all ingredients
together.

this dish is best at room temperature, although it is good hot or
cold also. I have given just the basic recipe; you can add all
kinds of things, like corn, fresh tomatoes, cilantro, scallions,
blanched chayote squash, etc.

Title: Selecting The Correct Processing Time (part 2 of 2)
Categories: Canning, Information
Yield: 3 tables

USING TABLE FOR DETERMINING PROPER PROCESSING TIME

Table 1.
Recommended process time for Peaches in a boiling water canner

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min
1,001 – 3,000 ft: 25 min
3,001 – 6,000 ft: 30 min
Above 6000 ft: 35 min

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min
1,001 – 3,000 ft: 30 min
3,001 – 6,000 ft: 35 min
Above 6000 ft: 40 min

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 25 min
1,001 – 3,000 ft: 30 min
3,001 – 6,000 ft: 35 min
Above 6000 ft: 40 min

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min
1,001 – 3,000 ft: 35 min
3,001 – 6,000 ft: 40 min
Above 6000 ft: 45 min

Table 2.
Recommended process time for Peaches in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb
2,001 – 4,000 ft: 7 lb
4,001 – 6,000 ft: 8 lb
6,001 – 8,000 ft: 9 lb

Table 3. Recommended process time for Peaches in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb
Above 1,000 ft: 10 lb

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Cauliflower Piquante
Categories: Diabetic, Vegetables
Yield: 6 servings

4 c Fresh cauliflower pieces; 1/2 ts Dry dill;
1/3 c Vegetable oil; Pinch ground white pepper;
2 tb Cider vinegar;

Steam the cauliflower until crisp-tender. Combine with the remaining
ingredients in a bowl. Stir to coat. Let stand at room temperature
before serving. If made in advance, refrigerate after marinating for
1 hour.

1/6 recipe – 125 calories, 1 vegetable, 2 fat exchanges 4 grams
carbohydrate, 2 grams protein, 12 grams fat 9 mg sodium, 197 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Creamy Broccoli Soup (Lane)

Recipe By : Charlotte Balcomb Lane (Aug 1996)
Serving Size : 6 Preparation Time :1:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds broccoli — with stems
2 teaspoons olive oil
1 medium yellow onion — chopped
3 cloves garlic — pressed
1 tablespoon flour
8 cups water
1 large baking potato, peeled and chopped
1 3/4 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 can evaporated skim milk — 12 oz
1 tablespoon lemon juice

CHOPPED MEASURES: 1-1/2 cup onion; 1-3/4 cup potato

PREPARE the broccoli by cutting off and reserving the dark
green florets. With a small, sharp knife, peel the stems
lengthwise to reach the tender, nonfibrous part inside.
Discard the peelings and coarsely chop the tender parts
of the stems. Set aside stems and florets.

In a large kettle, heat olive oil over medium-low heat.
Add onion and saute for 3 to 4 minutes or until soft. Add
garlic and saute 1 minute longer. Stir in the flour until
it coats the onion mixture and cook for 1 minute, stirring
constantly. Add the water and bring to a boil over low heat.
Add the potato, broccoli, salt, thyme and white pepper and
simmer covered for 35 minutes.

Add the evaporated skim milk and lemon juice and simmer
uncovered for 15 minutes longer. Strain broth and the
vegetables. Puree the vegetables in a food processor or
blender; (or use a hand-held immersion blender). Recombine
the pureed vegetables and the broth and stir well.
Makes 9-1/2 cups.

—–
[release: Knight-Ridder/Tribune News Service; run:
Riverside Press-Enterpise 22 Aug 96]
– – – – – – – – – – – – – – – – – –

NOTES : “Creamy comes from the evaporated skim milk, potato,
and vegetable puree.”–Charlotte. “Do not bring the soup to
a boil again after adding the lemon juice or it will curdle.”–PatH

Hotel del Coronado’s Cream of Broccoli Soup
(revamped by Cook It Light)