Title: KUN PAO SHRIMP B1
Categories: Chinese, Fish, Main dish
Yield: 6 servings

12 Jumbo shrimp
1 qt Corn oil, approx.
6 Dry red peppers
1 ts Finely chopped garlic
2 tb Chopped green onions
2 tb Soy sauce
1 1/2 tb Vinegar
2 tb (level) sugar
1 ts Sesame oil

————————–BATTER————————–
1 c Flour
1/2 c Cornstarch
1 Egg
1/2 ts Baking powder

Peel and devein shrimp and dry thoroughly. Butterfly
shrimp: split from back but do not cut through. Dip
shrimp in batter. Deep fry shrimp in 2 in. of oil
about 3 minutes. Preheat wok or frying pan. Put in 1
tbs. corn oil and heat. Add peppers, garlic, onions,
soy sauce, vinegar and sugar. Stir. Add fried shrimp.
Baste with sauce. Pour on sesame oil. Serve at once.

Always preheat wok, then add oil. This prevents
additional ingredients from sticking.

BATTER: Mix dry ingredients. Gradually add water
until mixture is consistency of pancake batter.

When preparing the shrimp, use green part of onion as
well as white. The green actually has more flavor.

Temperature (s): HOT Effort: AVERAGE Time: 00:30
Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH
BRENTWOOD, ST. LOUIS Comments: BEVERAGE: GREEN TEA

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Title: MY ‘ENGAGEMENT’ CHEESECAKE *** BGMB90B
Categories: Desserts, Cheesecakes, Party, Family
Yield: 12 servings

———————————–CRUST———————————–
16 ea Graham crackers*
4 tb Butter

———————————-FILLING———————————-
1 lb Cream cheese
1 pt Sour cream
1 c Sugar
2 tb Flour
1 ts Vanilla
2 tb Lemon juice; fresh is best
5 ea Eggs
1 pn Salt

*Could use Cinnamon Crisp Cookies instead.
Blend the sour cream and cream cheese well and add the
egg yolks (which have been beaten first) and the other
ingredients. Whip egg whites until stiff and fold
cheese and yolk mixture in CAREFULLY. Make sure it is
all incorperated. Pour into a springform pan and bake
at 350 degrees for one hour. Then leave door closed
for one hour; and then oven door ajar for last5 hour
(3 in all). Cake is creamy and smooth and may crack a
bit on top. Good reason to make a strawberry topping.
This cake was given to Jeannie Toll by one of Mort’s
old girlfriends about 37 years ago. She gave it to me
when Mort and I told her about our engaement…hence
the title. Betty Mondress gave me her ‘recipe’ card as
mine dissappeared years ago. I used my copy of the
LEVITTOWN SISTERHOOD COOKBOOK; (Pa..circa 1957) until
it disintegrated. Of course i submitted it as my
own…. Ellen, did you know that? Mom was ‘bad’in
her younger days!!!

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Chocolate Cream Mousse

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (1-oz) Low cal
1/2 teaspoon Butter flavoring — chocolate pudding
1 1/2 cups Skim milk
2 teaspoons Fructose
1/2 teaspoon Grand mariner
4 Tb Prepared low calorie toppin

In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7 minutes, or
until slightly thickened, stirring 2-3 times. Stir in Grand Mariner and butter
flavoring. Cover top of pudding with wax paper. Let cool. In small bowl
combine
egg white and fructose. Whip until egg whites form stiff peaks. Fold in
pudding. Spoon in serving dishes, chill. Serve with low-calorie whipped
topping.
From “Microwaving on a Diet” by Barbara Methven.

From: Jeffrey Dean Date: 12-06-93

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MARY HART’S MOM’S SWEDISH SOTSOPPA (FRUIT SOU

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Large-pearl tapioca
8 oz Bite-size pitted prunes
3/4 c Golden raisins
1/4 c Sugar
Juice of one lemon
1 Seedless orange — peel, diced
1 Cinnamon stick
1 1/2 c Frozen boysenberries, or
–fresh raspberries and/or
–blackberries

The night before you wish to serve the soup, add 3
cups warm water to tapioca. Let soak overnight;
drain. In a large pot, combine all ingredients except
berries, and simmer 20 minutes over low heat or until
tapioca pearls are clear. Add berries. Simmer about
10 minutes or until boysenberries thaw (if using fresh
berries, cook 10-12 minutes or until berries soften).
Add more sugar to taste. Remove cinnamon stick. May
be serve warm or cold. SOURCE: TV Guide, 6/1/96

Paula in Manhattan
paulab@pipeline.com

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Potato Soup

Recipe By: Al Fulmer
Serving Size: 4
Preparation Time: 1:00
Categories: Potatoes Soup

Amount Measure Ingredient Preparation Method
1 tablespoon olive oil
3 large potato peeled and diced
2 large celery chopped
1 medium carrot chopped
1 medium onion chopped
4 cups skim milk
4 tablespoons flour
1/2 cup powdered milk
2 tablespoons butter
Salt And Pepper

Heat olive oil in stock pot, add onion, carrot, celery, salt and pepper and
saute
until translucent.
Add potatoes and cover with water. Bring to a boil and cook until tender.
Mix milk, flour and powdered milk and stir or shake until all lumps are gone.
Combine remaining ingredients and heat until warm.

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Serving Ideas: Serve with hot buttered toast.

Title: RABBIT ALMONDINE
Categories: Meats, Main dish
Yield: 4 servings

1 ea Rabbit cut in pieces
1/4 c Liquid oil
1/3 c Flour
1 1/2 ts Salt
1 ts Pepper
1/4 c Water
1 ea Medium onion cut into rings
1/4 c Toasted slivered almonds
1 c Chicken broth
1/2 ts Rosemary
1 ts Lemon rind
1/2 c Sour cream

Coat rabbit pieces with flour (reserve remaining flour). Brown in
heavy hot skillet, sprinkle with salt and pepper. Pour chicken broth
with rosemary, lemon rind and onion over rabbit. Simmer 45 minutes.
Remove rabbit pieces to warmed platter. Combine reserved flour with
water and stir into broth until sauce is thick. Stir in sour cream
and almonds, pour over rabbit.

MMMMM

VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–NORMA WRENN NPXR56B—–
1 lb Roma tomatoes — peeled;
Seeded
1 md Yellow onion — diced
2 c [stock]
4 c Water
1 Bay leaf
3 Fresh oregano sprigs
2 Fresh parsley sprigs
2 Strips lemon zest (2″ long)
1/2 c Carrots — thinly sliced
1 lb New potatoes — unpeeled; cut
Into 1″ cubes
1/2 c Celery — diced
1/2 ts Salt
Freshly ground pepper
1 Ear yellow corn
1/4 lb Green beans — trimmed; sliced
On diagonal
1/2 c Zucchini — julienned

Cut tomatoes into small pieces. Set aside. In large
saucepan, saute butter and onion for 3-4 minutes. Add
chicken broth and water. Tie together with string bay
leaf, oregano, parsley sprigs and lemon zest, and add
to pan along with tomatoes, carrots, potatoes, celery,
salt and pepper. Bring to a simmer over medium heat,
reduce to low, cover and cook 20 minutes. Cut kernels
off corn cob and add to soup along with green beans
and zucchini. Simmer, covered for 15 minutes more.
Remove herb bundle. Taste, adjust seasonings and serve
immediately. From Simple American Cooking,
Williams-Sonoma A Catalog For Cooks, Christmas 1994 :

D/L from Prodigy 12-8-94. Recipe collection
of Sue Smith. 1.80á

– – – – – – – – – – – – – – – – – –

Title: Easy Buttermilk Biscuits
Categories: breads, breakfast, biscuit, sthrn/livng
Yield: 16 biscuits

2 1/2 c flour; all-purpose
3 ts baking powder
1 ts salt
1/2 ts soda
1/3 c butter; melted
1 c buttermilk

Combine flour, baking powder, salt, and soda. Add butter and
buttermilk and stir to form a sticky dough. Knead a few times on a
lfoured board to make a smooth ball. Roll out to 1/2 inch thickness.
Cut into 2 inch rounds. Place biscuits on greased cookie sheets.
Bake at 450 degrees for 10 to 12 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970’s. Typed for
you by Nancy Coleman.

—–

CORN CAKES WITH SUN DRIED TOMATOES/GOAT CHEESE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sun-Dried Breads
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 oz Sun-dried tomatoes
1/4 ts Salt
1/4 ts Freshly ground black pepper
3/4 c Boiling water
1/4 ts Crushed red pepper
2 Ears of corn
1 c Skim milk
1 cl Garlic — minced
1 oz Chevre (mild goat cheese)
1/2 c Yellow corn meal
1/2 c Whole wheat flour
1 tb Olive oil
1/2 ts Baking powder
2 Egg whites

Combine tomatoes and 3/4 cup boiling water. Let stand for 30 minutes.
Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn to
measure 1 cup. Arrange corn in a vegetable steamer over boiling water,
cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and
garlic toss well. Combine cornmeal and next 5 ingredients large bowl. Stir
well. Add corn mixture, stirring just until combined. Set aside. Combine
milk and next 3 ingredients in the container of electric blender; Cover and
process until smooth. Add to cornmeal mixture, stirring just until dry
ingredients are moistened. Let stand for 15 mins. Spoon 2 T of batter per
corn cake onto a hot griddle. Cook for 2 1/2 mins or until the tops are
covered w/ bubbles and edges look cooked. Turn corn cakes and cook an
additional 2 1/2 mins. or until browned. Board: FOOD BB Topic: FOOD
SOFTWARE Subject: RR-MM-SWEET POTATOES

To: ALL Date: 11/07 From: GDGX73C TIG
MEANS Time: 2:30 PM

– – – – – – – – – – – – – – – – – –

QUAKER’S: PUMPKIN OAT STREUSEL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STREUSEL—–
1/4 c QUAKER Oats uncooked
-(quick or old fashioned)
1 tb Firmly packed brown sugar
1 tb Margarine or butter, melted
1/8 ts Pumpkin pie spice
—–MUFFINS—–
1 1/2 c All-purpose flour
1 c QUAKER Oats uncooked
-(quick or old fashioned)
3/4 c Firmly packed brown sugar
1 tb Baking powder
1 1/2 ts Pumpkin pie spice
1/2 ts Baking soda
1/2 ts Salt (optl)
1/2 c Chopped nuts (optl)
1 c Canned pumpkin
3/4 c Milk
1/3 c Vegetable oil
1 Egg, lightly beaten

Heat oven to 400 F. Line 12 medium muffin cups with
paper baking cups or lightly grease bottoms only. For
streusel, combine all ingredients; mix well. Set
aside. For muffins, combine dry ingredients and nuts;
mix well. Add combined pumpkin, milk, oil and egg;
mix just until dry ingredients are moistened. Fill
muffin cups almost full. Sprinkle streusel evenly
over batter, patting gently. Bake 22 to 25 minutes or
until golden brown. Let muffins stand a few minutes;
remove from pan.

Nutrition Information: l muffin Calories 230,
Calories From Fat 81, Total Fat 9g, saturated Fat 1g,
Cholesterol 20mg, Sodium 170mg, Total Carbohydrates
35g, Dietary Fiber 2g, Protein 4g

– – – – – – – – – – – – – – – – – –