Spicy Szechuan Tofu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounce Soft tofu
1/2 teaspoon Sugar
2 tablespoon Oil
1/2 cup Stock
1 teaspoon Minced fresh ginger
1/2 tablespoon Cornstarch dissolved in 2
1 Garlic clove — minced
— tb water
3 tablespoon Chopped scallions
1 teaspoon Sesame oil
1 tablespoon Szechuan hot bean paste
2 drop Hot chili oil
1 tablespoon Tamari
1/4 teaspoon Szechuan peppercorn powder
1/2 teaspoon Salt

Drain rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over
high flame add oil. When hot, add ginger, garlic 2 tb scallions, cook for
30 seconds. Add hot bean paste tofu. Stir gently. Add tamari, salt, sugar
stock, bring to a full boil. Thicken with cornstarch. Add sesame oil, chili
oil peppercorn powder. Sprinkle with remaining scallions serve with brown
rice.

“Vegetarian Times Cookbook”

– – – – – – – – – – – – – – – – – –

WHITE BEAN CHARD PANCETTA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Pancetta (Italian bacon)
– finely diced
1 md Onion — finely diced
1 sm Carrot — finely diced
2 Celery ribs — thinly sliced
1 t Finely minced garlic
1 c Dried white beans
4 c Low-sodium chicken broth
1 t Chopped fresh thyme leaves
-ÿÿ
1 t -Dried thyme
6 lg Swiss chard leaves
Salt and pepper — as desired
Grated Parmesan cheese
– as desired

PREHEAT OVEN TO 350F. Place pancetta in an oven-proof
pot over medium heat and cook, stirring occasionally,
for 2 minutes. Add the onion, carrot, celery and
garlic and continue to cook, stirring occasionally,
another 7 minutes, or until vegetables soften. Add the
beans, broth and thyme. Cover tightly, place in oven.
Bake for 1 1/2 hours or until beans are soft.
Meanwhile, remove center stem from the chard leaves.
Slice into crosswise slices 1/4-inch thick. Roughly
chop the chard leaves. Add the chard to the bean
mixture and replace in the oven. If the soup is
looking too thick, add some water. Cook another 20
minutes. Remove the pot from the oven and add salt and
pepper as needed. Serve the soup piping hot and offer
grated Parmesan cheese on the side.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

No Bake Best Blueberry Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Baked Pie Crust
—–Filling—–
3 Cups Fresh Or Frozen Blueberries
1/3 Cup Sugar
1 Tablespoon Cornstarch — (plus 2 tsp.)
1/4 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
2/3 Cup Water
1/4 Cup Medium Sherry
2 Teaspoons Lemon Juice

Spread the berries in the pie shell.

Mix sugar, cornstarch, salt and cinnomon in a 4 cup glass measure. Stir in
the water. Microwave uncovered on high stirring every minute until
thickened and clear, 3 to 4 minutes.

Stir in the sherry and lemon juice. Pon on the fruit in the pie shell.
Refrigerate at least 2 hours.

Serve with sour cream topping:
Mix 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla.

– – – – – – – – – – – – – – – – – –

Title: RECESS PEANUT BUTTER CUPS (REESES) – GLORIA PITZER
Categories: Candies, Chocolate
Yield: 6 servings

8 oz Hershey’s Chocolate
1/2 c Peanut Butter
1 c Peanut Butter

Melt 1 cup peanut butter in measuring cup set in a pan of boiling water.
Cut cupcake papers down to about the size for the Reese’s cups and place in
cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min
then place 1 T peanut butter on choc. let set for 10 minutes then place 1
more T of choc on top and let set.

From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) –
Prodigy Reposted by: Debbie Carlson – Cooking Echo

—–

QUINOA JAMBALAYA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Eden Hot Pepper Sesame Oil
1 tb Organic whole wheat flour
1 md Onion — diced
1 Garlic clove — minced
28 oz Canned Eden Crushed Tomatoes
1 Bay leaf
1/2 tb Dried thyme — OR…
2 tb -Fresh thyme, minced
3/4 ts Lima sea salt
3/4 c Water OR stock
1 c Eden Quinoa — rinsed
1 Green pepper — diced
1/2 c Parsley, chopped
1 c Celery — chopped
2 Green onions — thinly sliced
1/2 lb Sm. OR Md. Shrimp (optional)
— shelled
Black pepper to taste

Heat oil in a heavy saucepan. Add flour and stir until a frangrant aroma
is released (3 minutes). Add onion, garlic, tomatoes, bay leaf, thyme and
salt. Mix and simmer, covered for 10 minutes. Add water to stock. Bring
to boil. Add quinoa, green pepper, parsley, celery, and green onion.
Cover and cook another 3-5 minutes longer. Turn heat off and let sit
covered for 10 minutes. Add pepper. Mix well. Serve.

Prep Time: 10 min. * Cooking Time: 45 min. * Yield: 4-6 servings

Copyright 1994 Eden Foods, Inc.

– – – – – – – – – – – – – – – – – –

Sour Cream-Apricot Cookies

Recipe By : Unknown Cookbook
Serving Size : 60 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 carton (8 oz.) dairy sour cream
1/2 cup apricot preserves
3 1/4 cups all-purpose flour
Apricot preserves, melted — optional

1. In a large mixing bowl beat butter with an electric mixer on medium to
high speed about 30 seconds or until softened. Add the sugar, baking soda,
and salt. Beat until combined. Beat in eggs, sour cream, and apricot
preserves until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour.

2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie
sheet. Bake in 350 oven for 8 to 10 minutes or until edges are lightly
browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie
sheet and cool on a wire rack. Store in layers separated by waxed paper in
an airtight container in the refrigerator for up to 3 days. Just before
serving, if desired, brush with melted apricot preserves. To melt preserves,
heat them in a saucepan over low heat, stirring constantly. Makes about 60.

– – – – – – – – – – – – – – – – – –

Marie’s Creamy Italian Antipasto Salad

Preparation time: 20 minutes; Also include additional time to blend flavors
– 1 hour

2 cups Marie’s Creamy Italian Dressing
1-2 lbs. Tortellini cheese pasta, pre-cooked
6 oz. Salami, chopped into small cubes
6 oz. Provolone cheese, cut into strips
12 oz. Corn, canned, drained
8 oz. Artichoke hearts, marinated drained and chopped
1 small jar, Pimientos, diced and drained
1 small can, Black olives, sliced
1/2 cup Parmesan cheese, grated
To taste: Salt and Pepper

Procedure: 1. In a large bowl, combine tortellini, salami, provolone
cheese, corn, artichoke hearts and olives; mix gently as the pasta is
delicate and will break apart easily
2. In a small bowl, combine dressing and 1/2 of the parmesan
cheese
3. Pour the dressing over the pasta mixture and toss gently
4. Top with parmesan to finish
5. Refrigerate one hour to blend flavors
6. Before serving, top with pimientos

Serve Chilled with Marie’s Creamy Italian Dressing
Yields: 4 Servings

Recipe provided by Marie’s Salad Dressing <>http://www.maries.com/>

FANCY BEANS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cyberealm Vegetables
Side dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 cl Garlic, minced
1 Bag (16 oz) frozen cut
.green beans,thawed draind
1/4 c White vinegar
1 t Dried mint leaves
1/4 ts Salt
1/8 ts Pepper
1/4 c Chopped walnuts
1/4 lb Feta cheese

In a large skillet, heat the oil over a medium heat
and saute the garlic for 1 min. Add the beans,
vinegar, mint, salt, and pepper. Cook, stirring, for
6-7 minutes. Spoon into a serving dish, sprinkle with
walnuts and Feta cheese.

– – – – – – – – – – – – – – – – – –

Swamp Slime (halloween)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
see below

Make green jello. Put some of it in clear plastic containers and put
some aside. When the jello starts to
solidify, add various gummy bugs. Beat the rest of the jello to a
froth and add to the top of the slime. Let set

– – – – – – – – – – – – – – – – – –

Rick’s on the Bricks Fried Dill Pickles

Recipe By : Rick Mumford of Rick’s on the Bricks, Ft. Worth, TX
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16-oz. jar hamburger dill pickles — sliced
1 cup whole milk
5 drops yellow food coloring — (5 to 7 drops)
3 cups flour
salt and pepper
vegetable oil — for frying

Spread pickles in single layer on paper towels to drain. In small bowl, combin
e
milk and enough yellow food coloring to produce a medium color.

Place flour, salt and pepper to taste in large, shallow bowl. Set aside.

To small saucepan, add enough oil to come 1 inch up the side of the pan. Heat
oil to 350 F. over medium-high heat.

In small batches, submerge pickles in milk mixture. Transfer to flour bowl and
roll in flour to coat all sides well. Separate slices if they stick together.

Repeat process by returning pickles to milk mixture and flour, again making sur
e
slices are coated evenly and do not stick together.

Carefully drop one by one into hot oil and fry 3 to 5 minutes or until golden
brown and crispy. Drain on paper towels. Repeat this process until all pickle
s
are cooked. Makes 6 servings.

Cook’s Notes: This recipe appeared in Dotty Griffith’s column (about restauran
t
French fries) in the Dallas Morning News on 7/31/96. It was a “Reader Request”
from C.B. in Dallas, who said; “Dear Dotty: We were served a delectable hors
d’oeuvre at a party in Fort Worth. The hostess said the treat–enjoyed by all
the guests–came from Rick’s on the Bricks (in Fort Worth)…” Dotty replied:
“Dear C.B.: Rick Mumford was happy to share the recipe, in the Recipe File at
left. Add it to your deep-fried collection.”

– – – – – – – – – – – – – – – – – –

NOTE: This recipe needs no further comment…