Title: GENERAL TSO’S CHICKEN IV
Categories: Main dish, Poultry, Chinese
Yield: 2 servings

2 Whole chicken breasts
2 Hot peppers (or more)
– crushed
1/2 c Cornstarch
1 Orange rind; minced
1 tb Ginger; minced
1/3 c Fried peanuts, chopped

————————–BATTER————————–
1 Egg
1/4 c Beer
2 tb Soy sauce
1/2 ts Salt
1/4 c Flour
1/4 c Cornstarch
1/2 ts Baking powder
1 ds Pepper

———————-SEASONING SAUCE———————-
6 tb Sugar
3 tb Cider vinegar
5 tb Soy sauce
1 ts Cornstarch

1.-4. Skin and bone the chicken. Cut into 1-1/2″ x 2″
strips. Mix batter. Add chicken, tossing lightly to
coat. Cover and chill for 1/2 hour. Mix seasoning
sauce. 4. Coat each piece of chicken well with
cornstarch. Arrange chicken on well-floured wax paper.
5. Heat 2-3″ of oil in a pan until very hot. Fry
chicken for 30 seconds. Drain well on a cookie sheet
covered with paper towels. 6. Reheat oil over high
heat until very hot. Refry chicken until crispy and
golden brown. Drain again and keep hot in oven. 7.
Heat 2 tablespoons oil in wok over medium heat. Fry
orange rind until golden brown. Add chili and ginger,
stir-frying 20 seconds. Mix in seasoning sauce and
heat to boil, stirring constantly until foam subsides
and the sauce thickens slightly and turns to glaze
(about 2 minutes or more). Add fried chicken, tossing
to coat well. Sprinkle chopped peanuts on top.

From: Stephanie da Silva

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ELEPHANT EAR COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1 tb Molasses
1/2 c Shortening — melted
1 Egg
1/2 c Sour milk
1/4 ts Salt
1 t Soda — dissolved in milk
2 1/2 c Flour
1 t Cinnamon
1/4 ts Nutmeg
1 t Vanilla
1 c Raisins (chopped)

Mix all ingredients in order given; drop by teaspoonfuls on greased
cookie sheet. Bake 10 minutes in 375-degree oven.

– – – – – – – – – – – – – – – – – –

Roasted Acorn Squash Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : To Post Pureed Soups
Squash

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds acorn
or
golden acorn
or
butternut squash — cut into 4
2 tablespoons unsalted butter
1 large yellow onion — chopped
1 large clov garlic — finely chopped
2 1/4 cups chicken broth
1 teaspoon salt or to taste
1/4 teaspoon finely ground black peppercorns
1 teaspoon sugar
1 cup heavy or light cream
1/4 teaspoon cinnamon
1/4 teaspoon mace

Preheat oven to 450 degrees. Wrap each wedge of squash tightly in foil. Place f
oil packages on oven floor. Remove after 30 minutes.

Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and gar
lic over medium-low heat until soft, about 10 minutes.

Add chicken broth to onion mixture, and simmer 10 minutes. Scoop out flesh from
squash (discard seeds and skin), and add to soup. Add salt, pepper and sugar.
Simmer 10 minutes. Remove from heat and let cool.

Purée soup in food processor or blender, and stir in cream, cinnamon, and mace.
Serve hot.

From the Recipe Files of RecipeLu

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OYSTER SOUP WITH FRESH SMOKED OYSTERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
6 sl Bacon, cut into thin strips
1 lg Onion, cut into fine dice
1 lg Leek, white part only,
-sliced thin
1 lg Red potato *
1 c Whipping cream
4 c Milk
1/2 c Bottled clam juice
4 c Packed young spinach leaves
16 Fresh oysters and their
-liquor
7 oz Smoked oysters **
1/2 ts Salt
Freshly ground white pepper

* peeled and cut into 1/2inch dice ** well rinsed in
cold water, gently patted dry

Cook the bacon in a 3-quart pot over medium high heat
until lightly browned, about 4 minutes.

Add the onion and leek and cook until softened, about
4 minutes, stirring often.

Add the potato, cream, milk and clam juice and bring
to boil. Simmer, uncovered, until potato is just short
of cooked, about 8 minutes.

The soup can be made ahead up to this point and
refrigerated overnight. Gently reheat if chilled.

Add the spinach and fresh and smoked oysters and cook
just until fresh oysters are cooked, about 1 minute.

Add additional clam juice if needed for consistency.

Season with salt and white pepper to taste. Serve
immediately.

Yield: 8 cups.

PER 1-CUP SERVING: 415 calories, 19 g protein, 22 g
carbohydrate, 28 g fat (14 g saturated), 137 mg
cholesterol, 515 mg sodium, 2 g fiber.

Nathalie Dupree writing in the San Francisco
Chronicle, 11/20/91.

Posted by Stephen Ceideburg

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Title: MUFFULETTA SANDWICH
Categories: Sandwiches, Meats, Cheese, Italian
Yield: 4 servings

————————OLIVE SALAD————————
2/3 c Green olives, pitted and
-coarsely chopped
2/3 c Black olives, pitted and
-coarsely chopped
1/4 c Pimiento, chopped
3 Cloves garlic, finely minced
1 Fillet anchovy, mashed
1 tb Capers
1/3 c Finely chopped parsley
1 ts Oregano
1/4 ts Black pepper
1/2 c Olive oil

———————–THE SANDWICH———————–
1 lg Loaf Italian Bread
1/3 lb Hard salami, very thinly
-sliced
1/3 lb Ham, very thinly sliced
1/3 lb Provolone, thinly sliced

OLIVE SALAD:
Mix together all ingredients and let marinate for AT
LEAST 12 hours. THE SANDWICH:
Slice loaf in half horizontally and slightly scoop out
insides. Layer on salami, ham and Provolone. Spread on
olive spread at least 3/4-inch thick. Replace top half
of loaf and eat.

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Title: Low-Fat Glazed Chicken In Crockpot
Categories: chicken, crockpot
Yield: 6 servings

6 oz orange juice, frozen concent
3 chicken breasts; split
1/2 ts marjoram
1 ds ground nutmeg
1 ds garlic powder
1/4 c water
2 tb cornstarch

Recipe by: Jo Anne Merrill Preparation Time: 8:00 * Garlic is
optional.

1. Combine thawed orange juice concentrate (not regular orange
juice) in bowl along with the marjoram, garlic powder and nutmeg.
Split the chicken breasts to make 6 serving sizes. Dip each piece
into the orange juice to coat completely. Place in crockpot. Pour the
remaining orange juice mixture over the chicken.
2. Cover and cook on low for 7-9 hours, or cook on high for 4
hours if you wish. Precise cooking time is not important in crockpot
cooking.
3. When chicken is done, remove to serving platter. Pour the
sauce that remains in crockpot into a saucepan. Mix the cornstarch
and water and stir into the juice in pan. Cook over medium heat,
stirring constantly, until thick and bubbly. Serve the sauce over the
chicken.

—–

GOLDEN VEGETABLE FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Carrots
1 sm Turnip
1/2 md Swede
2 Sticks celery
1 sm Onion
10 fl Chicken stock
2 oz Butter, diced
Salt and pepper
pn Freshly grated nutmeg
sm Cooked sausages and cooked
-potatoes, to serve

Method:

Chop all vegetables finely, then put into a saucepan
with stock. Bring to the boil and simmer until just
tender. Drain vegetables and leave to cool slightly.
Puree vegetables in a blender or food processor, then
pass the puree through a sieve into the fondue pot.
Place the pot over a low heat and gradually beat in
the butter. Season with salt, pepper and nutmeg and
keep hot over the burner while dipping sausages and
potatoes into vegetable mixture.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –

Title: French Country Apple Pie
Categories: Pies
Yield: 1 servings

3/4 c almonds, toasted
1/2 c sugar
1/2 c margarine, softened
2 eggs
1/4 ts almond extract
2 tb flour
1 unbaked pie shell
2 granny smith apples

In food processor, with metal blade, grind almonds with sugar. Mix in
margarine, eggs, almond extract until thoroughly combined. Blend in
flour. Spoon mixture into pie shell. Peel apples. Slice. Arrange over
almond filling. Bake pie at 375 for 50 – 60 minutes, until center is
set and crust is golden brown.

—–

BUTTER CHUNK CINNAMON ROLLS (BISQUICK)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c COLD BUTTER
2 1/2 c BISQUICK BAKING MIX
1/2 c MILK
1 ea EGG
2 tb BUTTER MELTED
3 tb SUGAR
1 1/2 ts CINNAMON
1 x GLAZE

PREHEAT OVEN TO 4250F. GREASE A SQUARE PAN. CUT COLD
BUTTER INTO 1/4″ CUBES. TOSS BAKING MIX AND BUTTER
CUBES UNTIL WELL COATED. BEAT MILK AND EGG; STIR INTO
BAKING MIX. TURN DOUGH OUT ONTO A SURFACE COATED
GENEROUSLY WITH BAKING MIX. ROLL DOUGH TO COAT WELL.
KNEAD AND FOLD TEN TIMES. ROLL DOUGH INTO RECTANGLE,
ABOUT 15 X 8". SPREAD MELTED BUTTER OVER THE DOUGH.
SPRINKLE WITH MIXED CINNAMON AND SUGAR. ROLL DOUGH
STARTING AT THE 15″ SIDE. CUT INTO 12 PIECES. PLACE IN
THE PREPARED PAN CUT SIDE DOWN. BAKE UNTIL GOLDEN.
SPREAD WITH GLAZE MADE FROM 1c POWDERED SUGAR AND 1
TABLESPOON MILK

– – – – – – – – – – – – – – – – – –

Title: SZECHWAN SOUP
Categories: Chinese, Soups, Pork, Seafood
Yield: 6 servings

1 oz Dried mushrooms
Boiling water
6 oz Uncooked boneless lean pork
4 oz Cooked ham
1 sm Red pepper
8 Green onions
1/2 c Water chestnuts
8 oz Bean curd
2 qt Chicken stock
1/2 c Rice wine
4 ts Soy sauce
1/2 ts Chinese chili sauce
2 1/2 tb Cornstarch
5 tb Water
2 ts Vinegar
2 ts Sesame oil
1 Egg
8 oz Uncooked shrimp, shelled and
Deveined

1. Place mushrooms in bowl and cover with boiling
water. Let stand 30 minutes. Drain. Remove and
discard stems. Cut caps into thin slices.

2. Cut pork and ham into “match-stick” thin strips.
Remove seeds from pepper and cut pepper into thin
strips. Chop onions finely. Cut water chestnuts into
slices. Cut bean curd into 1/2- cubes.

3. Combine chicken stock, wine, soy sauce and chili
sauce in 5-quart pan. Cook over medium heat until soup
boils. Reduce heat and simmer uncovered 5 minutes.

4. Blend cornstarch and 4 tablespoons of the water.
Slowly stir mixture into soup. Cook and stir until
soup boils. Add mushrooms, pork, ham, pepper and
water chestnuts. Simmer uncovered 5 minutes.

5. Stir vinegar and oil into soup. Beat egg and
remaining 1 tablespoon water together with for,
Gradually drizzle egg into soup while stirring soup
vigorously. Add onions, bean curd and shrimp. Cook
until shrimp is done, 1 to 2 minutes.

SOURCE: Chinese Cooking Class Cookbook

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