Title: GOLDEN CROWN RESTAURANT HOUSE SPECIAL CHOW ME
Categories: Chinese, Seafood, Chicken
Yield: 6 servings

15 oz Chow Mein Noodles
– (not canned)
1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp
– 60 to 75 per pound size)
1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts Salt

Boil chow mein noodles according to package
directions. Drain. Heat 2 tablespoons oil in wok or
very large frying pan. Stir-fry noodles for 3 to 5
minutes, or until crisp and light brown. Remove from
wok and set aside. Add remaining 2 tablespoons oil and
garlic. Add bean sprouts, bok choy, carrot, green
pepper, celery, water chestnuts, bamboo shoots,
mushrooms and onion to wok. Stir-fry for several
minutes over high heat. Add shrimp, chicken and
barbecued pork. Continue stir-frying several minutes.
Add broth and cover with lid. Cook with lid on for 3
to 4 minutes. Combine Cornstarch with cold water. Stir
in oyster sauce, sugar, MSG, if used, and salt. Add
sauce and noodles to wok. Continue cooking just until
sauce thickens about 1 minute. Serve immediately.

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Title: GIANT CHOCOLATE CHIPS
Categories: Desserts, Cookies
Yield: 6 servings

2 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter – softened
1 1/2 c White sugar
1 Egg
1 ts Vanilla
12 oz Chocolate chips

Mix flour, salt, baking soda in small bowl.

In large bowl cream butter until fluffy. Gradually beat in sugar. Add egg
and vanilla until fluffy.

Stir in flour mixture and chips.

Shape into 1 1/2 to 2 inch balls; place 3 inches apart on ungreased cookie
sheet. (5-6 per large sheet)

Bake 350 degrees on middle rack 25-30 mins. Cool on cookie sheet.

Makes about 18 cookies

== Courtesy of Dale Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50

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Fido’s Favorite Treats

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dog Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup uncooked oatmeal
1 cup boiling water
1/2 cup margarine
1/2 cup milk
1 egg — beaten
1 tablespoon sugar
1 teaspoon bouillon granules — (1 to 2)
3/4 cup cornmeal
2 1/2 cups whole wheat flour — (2 1/2 to 3)

In a large bowl, pour boiling water over oatmeal and margarine. Let stand 10
minutes. Stir in milk, egg, sugar, bouillon and cornmeal. Add flour, one cup
at a time, mixing well after each addition. Knead in the final half cup or
more to make a stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone
shapes and place on a greased baking sheet. Bake in a 325û oven for 50
minutes.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 2393 Calories; 106g Fat (39% calories
from fat); 60g Protein; 318g Carbohydrate; 197mg Cholesterol; 1203mg Sodium

NOTES : Diana’s

This is from Graham Kerr’s latest book. It goes especially well with
steamed asparagus to give it a melted butter sheen (I had it last night).

Gloss Broth

1/2 cup vegetable stock
1 teaspoon balsamic vinegar
1/8 teaspoon turmeric
dash of salt
1 teaspoon Arrowroot starch or cornstarch dissolved
in 1 Tablespoon of stock (slurry)

Combine all except slurry in small saucepan and bring to a boil. Stir in
starch slurry and cook until thickened, less than 1 minute.

Title: EGG NOODLE DISH
Categories: Main dish
Yield: 1 servings

1 pk Egg noodles, 8 oz.
1 lg Onion, chopped fine
1 cn Corned beef
1 cn Cream of mushroom soup
1 cn Milk
1 lb Velveeta cheese

Cook the noodles; drain. Put in a greased 9×13 inch pan. Break up corned
beef in fine pieces. Sprinkle onion on. Cut up the cheese into chunks.
Spread all around. Spoon soup out in several piles. Pour can full of milk
over everything. Mix together and bake at 275 degrees for 45 to 60 minutes
or until cheese is melted. Randy Rigg

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ATAR ALLECHA (SPICED GREEN-PEA PUREE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, chopped (1/3 cup)
2 ea Garlic cloves, chopped fine
1 tb Corn oil
1 c Green split peas, covered
-with water for 1 hour,
-cooked for
1/2 ea Hour, drained and mashed
1/2 ts Ground tumeric
1/2 ts Salt
1 sm Hot green chili, chopped
-fine (2 to 3 teaspoons)
1 c Water
1 ea Stir-fry the onion and
-garlic in a dry pan over
-moderately low

heat for 2 minutes. Add the oil and stir-fry for 1
minute. 2. Add the mashed peas, tumeric, salt and
chili; mix well. Add the water and cook for 3 to 4
minutes to reduce the mixture to a thick, green,
well-spiced puree. Serve warm with injeera.

– – – – – – – – – – – – – – – – – –

Title: Momma’s Beef Stew
Categories: Beef Mexican Easy Ethnic Main dish Stew
Servings: 6

4 T oil 3 T wine vinegar
1 1/2 lb beef stew meat 1 c red wine
1 ea medium onion minced 1 ea bay leaf
1 ea clove garlic minced 1/2 t oregano
1/2 c tomato sauce 4 ea medium potatoes cubed
2 ea carrots sliced 1 x salt and pepper to taste

Saute onion and garlic in oil. Add every thing except potatoes and
carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat
is thoroughly tender. Half an hour before meat is ready add carrots and
potatoes.

—————————————————————————–

Title: Nestle Toll House Cookies
Categories: Cookies
Yield: 1 servings

4 1/2 c Flour
2 ts Baking soda
2 ts Salt
1 c Butter
1 c Shortening
1 1/2 c Sugar
1 1/2 c Brown sugar; firmly packed
2 ts Vanilla
4 Eggs
4 c Semisweet chocolate chips
2 c Chopped nuts

Recipe by: Nestle’s
Combine flour, baking soda, and salt in bowl, set aside. Cream together
butter and shortening;add sugars,and vanilla;beat well. Add eggs one at a
time, beating well after each addition. gradually beat in flour mixture,
stir in chips and nuts. Drop by teaspoonful on ungreased baking sheets.
Bake 9-11 minutes at 375*

—–

Baked Potato Soup

Recipe By : Creosote’s Kitchen
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large baking potatoes
2/3 cup flour
2/3 cup butter
1 1/2 quarts milk
1 cup sour cream
4 each green onions — chopped
6 oz cheddar cheese — grated
1 pinch salt/pepper
2 cups bacon — crisped, cooked

Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour).
Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended, making a roux. Gradually add milk to the butter-
flour mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly. Cut potatoes in half, scoop out the meat and
set aside. Chop half the potato peels and discard the remainder. When milk
mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk
well, add sour cream.. Heat thoroughly. Add cheese a little at a time until
all is melted in. Serve. Top with crumbled bacon.

– – – – – – – – – – – – – – – – – –

NOTES : Posted to Fabfood 1/99

Title: Grilled Eggplant
Categories: Diabetic, Bbq/grill, Vegetables, Side dishes
Yield: 6 servings

1 lg Eggplant 1/2 ts Italian seasoning
1/3 c Butter (or marg.); melted 1/4 ts Salt
1/2 ts Garlic salt 1/8 ts Pepper

Peel the eggplant, and then cut into 3/4″ slices.

Combine butter, garlic salt, and Italian seasoning; stir well. Brush
eggplant sliced with butter mixture, and sprinkle with salt and
pepper.

Place eggplant about 3 to 4 inches from coals. Grill over medium
coals 10 minutes or until tender, turning and basting occasionally.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.

MMMMM