Title: SZECHUAN CASHEW CHICKEN
Categories: Poultry, Chinese
Yield: 4 servings

2 Whole chicken breasts
(about 2 lbs), boned and
Skinned
1 Egg white
1 ts Cornstarch
1 ts Thin soy sauce
1/4 ts White pepper
1 Green bell pepper
1 cn (8 1/2 oz.) sliced bamboo
Shoots, drained
1 tb Cornstarch
1 tb Cold water
1 tb Thin soy sauce
2 tb Peanut oil
1 c Raw cashews
1/4 ts Salt
2 tb Peanut oil
1 ts Ginger root chopped fine
1 tb Hoisin sauce
2 ts Chili paste
1/4 c Chicken broth
2 tb Green onion tops, chopped
1 Egg

SZECHUAN CASHEW CHICKEN white, cornstarch, soy and
white pepper in bowl and stir in chicken. Marinate in
refrigerator for 20 minutes.

Cut bell pepper into same sized pieces as chicken. Cut
bamboo shoots into 3/4 inch lengths. Mix cornstarch,
water and soy, set aside.

Heat wok very hot, add and swirl to coat 2 T. oil. Add
cashews, stir fry 1 minute or until light brown.
Remove drain on paper, sprinkle w. salt. Add chicken
to wok, stir fry until white, remove.

Add 2 T. oil and swirl to coat wok; add onion
ginger; stir fry until ginger is light brown. Return
chicken to wok, stir; add bell pepper, stir, add
bamboo shoots, stir. Add Hoisin sauce chili paste;
stir 1 minute. Add chicken broth and bring to boil.
Add cornstarch, water, soy sauce mixture; cook
stirring about 20 seconds or until thickened. Return
cashews, stir and add green onions.

Serves 4 as part of meal.

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Title: CLAM BISQUE
Categories: Seafood, Soups
Yield: 3 servings

1 cn 10 oz baby clams *
1 c Light cream
1/2 ts Worcestershire sauce
4 ds Tabasco sauce
1/8 ts Pepper
Salt to taste
Chopped chives
Paprika

* add juice from the can. Put clams and juice in a blender; cover. Blend on
high speed until smooth. Add cream, Worcestershire sauce, Tabasco sauce,
pepper and salt. Serve chilled; sprinkle with chives and paprika. A little
milk can also be added if you prefer a thinner bisque; but must be added
during the blender process.

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Title: Hungry Jack Biscuit Bear Claws
Categories: Cookies
Yield: 10 servings

4 oz Cream cheese, softened
1/4 c Orange marmalade
1/4 c Raisins
2 (12-oz)cans Hungry Jack
Refrigerated Buttermilk
Flaky Biscuits
TOPPING:
1/4 c Sliced almonds
2 T Sugar
1/4 c Orange juice

Heat oven to 375. Grease a large cookie sheet. In small bowl, combine
cream cheese, marmalade and raisins; blend well. Separate dough into
20 biscuits. Press or roll each biscuit to a 4-inch circle.

Spoon 1 tablespoon cream cheese mixture on center of 10 of the
biscuits; top with remaining biscuits. Press edges with fork to seal;
cut five 1/2-inch slits, 1 inch apart,around 1 side of each biscuit
to resemble a bear claw.

In small bowl, combine almonds and sugar. Dip top of each biscuit in
orange juice;sprinkle with almond mixture. Place biscuits on greased
cookie sheet. Bake at 375 for 15 to 20 minutes or until golden brown.
Cool 1 minute,remove from cookie sheet. Cool 10 minutes before
serving. Store in refrigerator. Makes 10 bear claws.

MMMMM

Quinoa Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Grains Vegetarian
Want To Try Desserts
Eat-Lf Mailing List Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
rinse:
1 Cup quinoa
simmer in:
2 Cups Water — For Abt 20 Min Or
until all water is absorbed.
Add:
3 Cups apple juice
1/2 Cup Dates — Dried, Packed
1 Cup dried apples — chop, or sub any
dried fruit
1/2 Cup dried apricots — chop, or 1 – 2
fresh peaches or nectarines, chop
1 Teaspoon cinnamon — (1 to 2)

Bring to a simmer, cook and stir for about 10 minutes.
Chill.

Experiment with other flavors of juice and other dried/fresh fruits.
I made this up, it makes a lot, you could halve the recipe if it is too
much for your family. It is a delicious sweet way to add alternative
grains to your diet.

>From: jrg14@cornell.edu (Jan Gordon)
From FF mailing list

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NOTES : Cal 268.1
Fat 2g
Carb 61.6g
Fiber 4.2g
Protein 4.7g
Sodium 26mg
CFF 6.2%

CORN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ea Corn
4 ea Egg, hard boiled
1/2 c Butter
1 tb Flour
1 t Parsley, minced

Grate the corn off six ears. Cover this with cold
water and bring to a boil cooking about 3/4 hour. Cut
the corn from the other six ears and combine with the
grated corn. Mash the egg yolks and mix with the flour
and butter. Slowly add the water in which the cobs
have cooked and mix well. Add corn and the parsley
and, if mixture is too thick, add enough milk to make
of right consistency. Bring to a boil and cook for 5
minutes. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

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Title: Old Fashioned Caramels
Categories: Penndutch, Candies
Yield: 1 servings

2 1/2 tb Butter
2 c Brown sugar
2 tb Molasses
1/2 c Milk, condensed
4 Chocolate, unsweetened, squa
-e
1 ts Vanilla
1 c Nuts, chopped

Melt the butter, add the sugar, molasses and the milk and bring to a
boil. Cut the chocolate in small pieces and add, stirring constantly
until the chocolate is melted. Boil until the caramel forms a soft
ball when dropped in cold water. Add the extract and the nuts and
pour into a greased pan. Cool a little and when fairly firm, cut in
squares.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

Title: CHOCOLATE CRUNCH PIE
Categories: chocolate, cool whip, jello, pies, Share
Yield: 1

1 pk jello choco instant pudding
1 c milk; cold
3 1/2 c Cool Whip; thawed
20 chocolate sandwich cookies;
-ground
1 1/2 c rocks *
1 chocolate cookie crust (8-9
-in)

* Use any combo of chocolate chips, chopped peanuts, granola bar chunks.

Prepare pudding mix with 1 cup milk as directed on package.
Fold in whipped topping. Stir 1 cup cookies and the “rocks” into pudding
mixture.
Spoon into pie crust. Sprinkle with remaining cookies. freeze until firm,
4 hours or at room temp. 10 min. before serving.
Note: store leftover pie in freezer.
Source: Cool Whip
Formated by Sarah Gruenwald sitm@ekx.infi.net 6/11/97

Contributor: COOL WHIP
—–

Title: SOFT RAISIN COOKIES
Categories: Cookies
Servings: 84

1 c Butter, softened
3/4 c Packed brown sugar
1/2 c Granulated sugar
2 Eggs
1 1/2 t Vanilla
3 c All-purpose flour
1/2 c Wheat germ
2 t Baking powder
3/4 t Baking soda
1/2 t Salt
1/2 t Nutmeg
1/2 c Milk
1 c Raisins

Beat butter, sugars, eggs and vanilla in large mixer bowl. Combine flour,
wheat germ, baking powder, baking soda, salt and nutmeg in medium bowl.
Add to butter mixture alternately with milk, mixing well after each
addition. Stir in raisins. Drop dough by teaspoonfuls, 2″ apart, onto
ungreased cookie sheets. Bake in 350’F. oven 10-12 minutes or until light
brown. Immediately remove to wire racks to cool.

Makes about 7 dozen cookies.

MMMMM

Title: Pecan Pie Pastry
Categories: Nuts, Pies
Yield: 2 servings

1/2 c Unbleached Flour
1/4 ts Salt
1 x Cold Water
2 tb Finely Chopped Pecans
3 tb Shortening Or Lard
1 x Dried Beans

In a small mixing bowl stir together flour, chopped pecans and salt.
Cut in shortening or lard till the pieces are the size of small peas.
Sprinkle cold water over part of the mixture; gently toss with a
fork. Push to side of bowl. Repeat till all is moistened. Form
dough into a ball. On a lightly floured surface roll the ball into a
10-inch circle. Line a 7-inch pie plate or quiche dish with the
pastry. Flute edge. Cover surface of pastry with clear plastic
wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch.
Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish
a half-turn every 2 minutes. Carefully lift plastic wrap and beans
from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or
till pastry is dry.

MMMMM

White Chili

Recipe By : Cook Healthy, Cook Quick – Oxmoor House
Serving Size : 10 Preparation Time :0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
31 1/2 ounces chicken broth — low sodium
19 ounce can cannellini beans — drained and divided
16 ounce can navy beans — drained and divided
4 chicken breast halves without skin — cooked and
chopped*
1 cup chopped onion
16 ounces frozen white corn
4 ounces green chiles — chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon ground red pepper

* Chicken breast should be skinned before cooking and cooked without
salt.

1. Place 1 cup broth, 1/2 cup cannellini beans, and 1/2 cup navy beans
in container of an electric blender or food processor; cover and process
until smooth.

2. Place bean mixture, remaining broth, remaining cannellini beans,
remaining navy beans, chicken and remaining ingredients in Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili
into individual bowls.

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