Title: Lemon Afternoon Delight
Categories: Pies, Desserts
Yield: 1 servings

1 pk (8 oz) cream cheese, soft.
1/2 c Hellman’s (R) real mayonaise
1/2 c Sugar
3 Eggs
2 ts Grated lemon rind
1 tb Lemon juice (opt)
1 ts Vanilla
1 Graham cracker pie crust

1>. In a large bowl with mixer at medium speed beat cream cheese and
real mayonaise until smooth; gradually beat in sugar. 2>. Beat in
eggs, one at a time; beat in rind, juice and vanilla. 3>. Pour into
pie crust, place on cookie sheet. Bake at 350øF oven 30 to 35 minutes
or until set. Chill 4 hours.

MMMMM

Lemon Blueberry Biscuits

Recipe By : June/July ’96
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c all-purpose flour
1/3 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 ozs nonfat lemon yogurt
1 egg — lightly beaten
1/4 c butter or margarine — melted
1 tsp grated lemon rind
1 c blueberries
Glaze:
1/2 c confectioner’s sugar
1 tbsp lemon juice
1/2 tsp grated lemon rind

In a large bowl, combine dry ingredients. Combine yogurt, egg, =
butter and lemon peel; stir into dry ingredients just until =
moistened. Fold in blueberries. Drop by tablespoonfuls onto a =
greased baking sheet. Bake at 400 for 15-18 minutes or until lightly =
browned. Combine glaze ingredients; drizzle over warm biscuits.

– – – – – – – – – – – – – – – – – –

Per serving: 180 Calories; 4g Fat (22% calories from fat); 4g =
Protein; 32g Carbohydrate; 26mg Cholesterol; 215mg Sodium

Title: SZECHWAN SPICED BEEF SHRED B1
Categories: Chinese, Meats, Main dish
Yield: 6 servings

1 lb Flank steak
1/4 c Oil
1 ts Minced ginger root
2 ts Minced garlic
3 Scallions; cut 1 inch long
-(use stems)
2 Dry red chili peppers
-finely ground (use seeds)
1 tb Pale dry sherry
1 tb Chinese red wine vinegar
-or cider vinegar
1 ts MSG (optional)
6 Water chestnuts
-coarsely chopped
1 c Shredded bamboo shoots
1/2 Green bell pepper
-thinly sliced
1/2 c Water
-OR- clear chicken broth
2 tb Cornstarch; mixed with
1 tb Water; (to make paste)
1 ts Sesame oil

————————-MARINADE————————-
1/4 ts Salt
1/2 ts Sugar
1 tb Cornstarch

Thinly slice steak against grain, and cut into
matchstick size strips. Marinate for 2 to 4 hours.
Heat 4 tsp. oil in wok to 350 F. Add beef mixture and
stir to separate pieces. Blanch briskly until beef
just loses its redness. Remove to a bowl. Heat 2 tsp.
oil in wok. Add ginger, garlic, scallions and chili
peppers. Stir-fry about 10 seconds. 4. Stir in
sherry, vinegar and -if desired- MSG. Cook untill it
bubles gently. Add water chestnuts, bamboo shoots and
green bell pepper. Return beef mixture to wok and
blend all together. Pour in water or chicken broth.
When it begins to boil, stir in cornstarch mixture and
continue stirring until sauce thickens. Add sesame
oil, mix well and serve.

Temperature (s): HOT Effort: AVERAGE Time: 04:00
Source: CHINA ROW Comments: CANNERY ROW;MONTEREY
Comments: WINE:ROBERT MONDAV NAPA GAMAY

—–

Title: Moo Goo Gai Pan (Chinese Dish) #1214
Categories: Chinese, Chicken
Yield: 1 Servings

2.00 Whole chicken breasts
0.50 ts Salt
1.00 ts Cornstarch
2.00 tb Oil
1.00 c Sliced celery
1.00 (4 oz.) can mushrooms
1.00 Green pepper, sliced
1.00 cn Water chestnuts
1.00 tb Soy sauce
1.00 cn Baby corn
0.25 c Blanched almonds
20.00 Pea pods

Preparation : Bone and skin chicken, cut into 1 inch slices. Shake
pieces with salt and cornstarch. Stir-fry in hot oil until chicken
turns white; approximately 2 minutes. Add mushrooms with liquid,
green pepper, water chestnuts, baby corn and soy sauce. Cook 4
minutes longer. Add almonds. Good with hot rice.

MMMMM

Pureed Vegetable Soup with Broccoli Florets

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Potatoes — peeled diced
Med Carrots — chopped
Clove Garlic — minced
1/4 teaspoon Black Pepper
1 dash Nutmeg
1 cup Milk
1 tablespoon Soy sauce
Med stalks Celery — chopped
Sm Onion — chopped (1/4 cup)
2 cup Vegetable stock
1/2 teaspoon Thyme
3 cup Broccoli Florets
Egg Yolk — lightly beaten

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated
cheese, sliced almonds, or finely diced sweet red peppers, opt.

In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer
until vegetables are very tender, about 10 minutes. (The potatoes must be
fully cooked to thicken the soup properly.) While the soup is simmering, steam
the broccoli florets.
When the simmered vegetables are tender, transfer it and broth to food
processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring
cup, combine remaining ingredients. Add to soup and heat; do not allow mixture
to boil. Top each serving with garnish if desired.
Variations: – substitute 2 cups steamed chopped carrots, or 2 cups steamed
peas, for the broccoli. – substitute 1 t curry powder for thyme and nutmeg.
Garnish with thin apple slices or raisins. – add 1 cup shredded Cheddar cheese;
melt into soup base before adding broccoli; subst. pinch dry mustard for
nutmeg. -add more milk, vegetable stock, or water if you want a thinner soup.

– – – – – – – – – – – – – – – – – –

Szechuan Eggplant

1 large eggplant
1 bunch scallions, sliced
2 T Hot Szechuan sauce
2 T reduced sodium teriyaki sauce
1/4 c cold water

Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into
wedges (i.e., think of how pizza is cut). Saute in some water or broth
in a non stick pan, turning to cook the wedges evenly. Cook for about
3-5 minutes per side, or until the slices are done to your liking. Add
the scallions. Mix the sauces and water and pour into the pan. Stir to coat.
Serve over plain rice with lots of water (the sauce I used was HOT!).

Albondigas

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Ground Turkey Mexican
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pound Ground Turkey — * see note
1/4 Medium Onion — chopped
1 Large Egg White
1/4 Cup Rice — quick cooking
8 Cups Chicken Broth
4 Cups Water
1/4 Cup Tomato Sauce
2 Roasted Chiles; Whole — chopp
1 Tomato; Fresh — chopped
1 Carrot — julienned
2 Green Onions — *
1/4 Tsp Leaf Oregano — dried
1/3 C Corn Kernels — frozen
2 Tbsp Cilantro; Fresh — chopped

* Cut the green onions into 2-inch lengths and use both the green and white
parts.

In a small bowl combine the turkey, chopped onion, and egg white. Take
about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a
4-quart pot, combine the broth, water, tomato sauce, chiles, tomato, carrot,
green onions, oregano, and corn. Bring the mixture to a boil. Add the
meatballs, reduce the heat and simmer about 30 minutes. Add the cilantro
and cook another 5 minutes.

– – – – – – – – – – – – – – – – – –

THAI MUSSEL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White wine
2 tb Lemon juice
1 sm Onion,chop
1 Bay leaf
2 tb Garlic,chop
8 Cilantro sprigs
2 lb Mussels,med,clean
4 oz Rice noodles/vermicelli
2 tb Oil
2 sm Serrano chilies,crush lightl
1 tb Lime zest,grate
1 tb Garlic,chop
1 tb Gingerroot,mince
2 c Bok choy,chop
8 Scallion,slice thin,seperate
2 c Clam juice
1 c Water
2 tb Lime juice
2 tb Fish sauce
1 tb Soy sauce
1 t Sugar
2 tb Cilantro,chop

In large pot w/lid, combine wine, lemon juice,
onion, celery, bay leaf, garlic cilantro sprigs.
Boil, add mussels, cover steam til they open,
3-4min. (Don’t overcook; they get a second cooking
late) Remove mussels w/slotted spoon cool. Strain
liquid through srainer lined w/several layers of
cheesecloth. sholud be 3cups.
Break up noodles, cover w/hot water soak, 10-15min.
In heavy pot, heat oil. Add crushed chilies, zest,
remaining garlic ginger. Saute til tender, 1-2min;
don’t let ingredients brown. Add bok chou white
parts of scallion cook another 3-4min, stir
occasionally. Add clam juice, water, lime juice, fish
sauce, soy sauce, sugar strained mussel broth. Bring
to simmer.
While heating, remove mussels from shells ( reserve
anu juice, strain add liquid to soup; add mussels.
Simmer another 2-3min, garnish w/cilantro scallion
greens. Source: Fine Cooking, Feb/Mar’96,pp33

– – – – – – – – – – – – – – – – – –

POPCORN RING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Holiday
Kids Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 qt Popped popcorn
2 c Margarine
2 2/3 c Sugar
1 c Light Karo corn syrup
1 t Vanilla
2 c Whole pecans
6 c Miniature marshmallows
2 c Small spiced gumdrops

Put popped popcorn, marshmallows, gumdrops, and pecans
(optional) in large bowl. Melt butter, add sugar and
Karo, bring to a boil, stirring and simmering 3
minutes, add vanilla, pour over popcorn. Mix well, let
stand 2 minutes to cool. Press into buttered
ring-mold. Unmold onto wax paper. Decorate with cut
gumdrops. Or make balls with slightly dampened hands.
HALLOWEEN: Use orange and black gumdrops. CHRISTMAS:
Use red and green gumdrops.

– – – – – – – – – – – – – – – – – –

Title: Caramel Cherry Sundae
Categories: Desserts
Yield: 4 servings

6 tb Caramel ice-cream topping
1/4 c Grand Marnier
1 pt Frozen vanilla yogurt
Or vanilla ice cream
1/2 lb Cherries, pitted
1/4 c Crushed cookie crumbs (if
Desired)

Combine the ice-cream topping and Grand Marnier=AE in a small dish, stirr
ing
until smooth. Divide yogurt or ice cream among 4 dessert bowls. Top with
cherries, sauce and cookie crumbs and serve.

From Epicurious – Grand Marnier Home Page

—–