Title: FRIED WILD RICE WITH MUSHROOMS
Categories: Chinese, Rice
Yield: 4 servings

2 tb Cooking oil
1 ts Minced ginger
2 ts Minced garlic
2 Green onions, chopped
1/2 c Chopped onion
1/2 c Diced celery
1/2 c Frozen peas and carrots
Thawed
1/2 c Small cooked shrimp
1/4 c Diced cooked ham
4 c Cooked wild rice
2 tb Oyster sauce
2 ts Sesame oil
pn White pepper
1/4 c Chicken broth

——————–GOLDEN EGG THREADS——————–
1 Egg
2 ts Cooking oil

* GOLDEN EGG THREADS:

To make golden egg threads, heat a small nonstick
frying pan over medium heat until hot. Add 2
teaspoons cooking oil and 1 lightly beaten egg; tip
the pan to spread the egg thinly over the bottom of
the pan Cook the egg until barely set; turn once and
cook the other side about 30 seconds. Remove and let
cool. Cut into thin shreds.

Heat a wok over medium high heat until hot. Add the
cooking oil, ginger, and garlic and stir fry for 10
seconds. Add the green onions, onion, celery, peas
and carrots, shrimp, and ham and stir fry for 2
minutes Reduce the heat to medium low. Add the wild
rice, egg shreds, oyster sauce, soy sauce, sesame oil,
white pepper ant the chicken broth; Toss to mix well.

Source: The Well Seasoned Wok Typed by Dale/Gail Shipp

—–

EAR WAX WIENERS ON COTTON SWABS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tb Butter or margarine — melted
24 Cocktail franks
1/2 c Mustard
1/2 c Mayonnaise
Toothpicks
Cotton balls

Recipe by: Creepy Cuisine, Lucy Munroe
Melt the butter or margarine in a small pan over
low heat, being careful not to burn it. Place the
franks on a broiling pan and carefully brush them with
melted butter. Broil the franks until they are evenly
browned, turning them 2 or 3 times. While the franks
are cooking, combine the mustard and mayonnaise in a
small bowl and set aside. This will be your ear wax.
Arrange the cooked franks on a serving platter. Pierce
each frank with a toothpick, then stick a wet cotton
ball on the end of each pick. Place the small bowl of
ear wax in the middle of the platter, surrounded by
franks.

Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

Title: GREAT WALL OF CHINA CHICKEN
Categories: Chinese, Chicken, Microwave
Yield: 6 servings

1 lb Boneless chicken breasts
2 tb Oil, divided use
4 tb Reduced sodium soy sauce,
-divided use
4 c Sauerkraut (about 2 lb),
-rinsed and well drained
4 Green onions including tops
4 md Carrots, julienned
2 Cloves garlic, halved
1 ts Ground ginger
4 oz Fresh snow peas, stemmed and
-cut in half diagonally

Cut chicken into 1″ cubes and place in a 3 quart
casserole. Add 1 Tb oil. Cover with lid or vented
plastic wrap. Stirring midway through cooking,
microwave on high 5 to 6 minutes, or until no longer
pink. Stir in sauerkraut and 2 Tb soy sauce; set aside.

Slice green onion tops; set aside. Thinly, slice white
part of onions and place in a 1 quart casserole with
carrots, garlic, ginger and 2 Tb soy sauce. Cover with
lid or vented plastic wrap; microwave on high 4 to 5
minutes.

Stir the carrot mixture into the sauerkraut mixture.
Place the snow peas on top. Cover again and microwave
on high 4 minutes or until steaming. Stir and serve.
Makes 6 servings.

—–

Tropical Soup

Recipe By :FROM MY GARDEN SHOW#5537
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 mangoes, — sliced
2 papayas, — seeded and cut into chunks
2 bananas
1/4 cup lime juice
Toasted coconut
Mint, chopped

In a blender, puree mango, papaya, banana and lime juice. Add buttermilk
and continue blending. Once mixed, chill in refrigerator. To serve, pour
into bowls and garnish with toasted coconut and mint.

– – – – – – – – – – – – – – – – – –

Title: Mamma Mary’s Pasta E Fagioli
Categories: Soups, Pasta, Italian
Yield: 4 Servings

2 Garlic cloves; minced
2 tb Olive oil
1 cn Tomato sauce (8 oz)
1 c Water
1 cn Cannellini beans (16 oz)
1/2 lb Ditalini or elbow macaroni
Fresh parsley; chopped
Cheese; grated

In a saucepan, fry the garlic gently in the oil until
golden brown. Add the tomato sauce and water, and let
cook for 10 minutes. Add beans, stir gently, continue
to cook on simmer. Cook ditalini or elbow macaroni al
dente, drain and add to bean mixture. Stir gently. If
it gets too thick, add a little more water. Add
parsley. Serve immediately, or else the pasta will
absorb all the liquid. This is so good that I would
double the recipe, because it is delicious when
sprinkled with grated cheese, with Italian bread
dipped in the sauce. Some people love it cold the next
day, or you can add a little water and warm it up.
Enjoy! Serves 4.

VARIATIONS: Omit the can of tomato sauce and it
becomes a “white sauce” utilizing the white bean
juice. Pasta e Fagioli is great with a sprinkle of
crushed, dried hot pepper flakes. ALTERNATIVE:
Replace cannellini beans with a can of chick peas,
sweet peas, black eye peas or lima beans – whatever
matches your wallpaper best!

—–

Title: ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES
Categories: Cookies
Servings: 60

2 1/2 c All-purpose flour
1 t Baking soda
1 t Salt
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
2 Eggs
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
1 c Nuts, chopped

Preheat oven to 375’F. In small bowl, combine flour, baking soda and salt;
set aside.

In large mixer bowl, beat butter, geanulated sugar and brown sugar until
creamy. Add eggs, 1 at a time, beating well after each addition. Blend in
vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll
House semi-sweet chocolate morsels and nuts. Drop by rounded measuring
tablespoonfuls onto ungreased cookie sheets; cool completely.

Makes about 5 dozen cookies.

TOLL HOUSE PAN COOKIES: Preheat oven to 375’F. Prepare dough as directed;
spread in greased 15 1/2″ x 10 1/2″ baking pan. Bake 20-25 minutes until
golden brown. Cool completely. Cut into 2″ squares. Makes about 3 dozen
cookies.

REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough
in half; wrap halves separately in waxed paper. Refrigerate 1 hour or
until firm. On waxed paper, shape each dough half into 15″ log; wrap in
waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in
refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped.)

Preheat oven to 375’F. Cut each log into 30 (1/2") slices. Place on
ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown.
Makes 5 dozen.

MMMMM

Title: Artichoke Dip #1
Categories: Appetizers, Dips, Spreads, Cheese
Yield: 4 servings

1 c Parmesan Cheese
1 c Mayonnaise
1 1/2 c Artichoke Hearts
Garlic Powder

Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder.
Add artichoke hearts and combine with cheese mixture. May be served cold
or heated 10 to 20 minutes in 350xF oven or until cheese is melted (do not
heat in microwave). Serve with chips or as a spread on french bread.

MMMMM

Title: Pizza on Rye
Categories: Pizza, Kids
Servings: 6

8 oz Tomato sauce
1/4 ts Basil
1/8 ts Oregano
5 Or 6 slices of rye toast
8 oz Sliced mozzarella cheese
Parmesan cheese

Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye
toast. Divide the 8 ounces of sliced mozzarella among the pizzas. Sprinkle
with Parmesan cheese and broil until bubbly. For variety, I top my pizza
with onions, pepperoni, and sometimes canned shrimp.

Randy Rigg

MMMMM

Title: JAN’S GERMAN APPLE CAKE – PJXG05A
Categories: Breads, Quickbreads, Fruits, Ethnic
Yield: 8 servings

1 c Sugar
1/2 c All-purpose flour
3/4 c Whole wheat flour
1/4 c Oat bran
3/4 ts Baking soda
1 ts Salt
3/4 ts Ground cinnamon
1/2 ts Allspice
2 Eggs
1 ts Vanilla
2 Granny smith apples; chop
1/2 c Golden raisins

Preheat oven to 350 deg. Spray loaf pan with Pam or
other veg. spray. In one small bowl; beat together
eggs, veg. oil and vanilla. Mix together all dry
ingredients in a large bowl. Add liquid ingredients to
dry and mix well. Fold in chopped apples, walnuts, and
raisins. Spoon into loaf pan until half full. Bake in
preheated oven for 50-60 mins. Check center with
toothpick to see if done. Remove and cool on wire
rack.

One of my dearest friends gave me this recipe. Judy
Garnett/pjxg05a Raleigh, NC

—–

Title: PEAR MINCEMEAT
Categories: Desserts
Yield: 5 servings

1 c Currants
1 c Sultana raisins
1/2 c Dried apricots, chopped
1 Lemon, juice grated rind
1 Orange, juice grated rind
1/2 c Brown sugar, lightly packed
2 ts Ground cinnamon
2 ts Ground nutmeg
1/2 ts Ground ginger
1 pn Pickling salt
4 1/2 lb Pears (10 large)
1 c Slivered blanched almonds
1/4 c Rum

In a large stainless steel or enamel saucepan, combine currants, raisins,
apricots, lemon and orange rind and juice, brown sugar, cinnamon, nutmeg,
ginger and salt.

Peel, core and chop pears to yield 10 cups. Stir into fruit mixture. Bring
to a boil; reduce heat. COVER and simmer 30 minutes, stirring
occasionally.

Fill boiling water canner with water. Place 5 clean pint mason jars in
canner over high heat.

Place snap lids in boiling water; boil 5 min to soften sealing compound.

UNCOVER fruit mixture and continue cooking, stirring occasionally, about 15
minutes until very thick. Stir in almonds and rum; simmer 5 minutes
longer.

Ladle mincemeat into hot jars to within 1/2 inch of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food;
readjust head space to 1/2 inch. Wipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band just until fingertip tight. Place
jar in canner. Repeat for remaining mincemeat.

Cover canner; return water to a boil. Process 20 minutes at altitudes up
to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids
curve downward.) Remove screw bands (if desired). Wipe jars.

Label and store in a cool, dark place.

Source: Bernardin Guide to Home Preserving revised Canada 1992. Shared but
not tested by Elizabeth Rodier Aug 93

—–