Title: Whole Wheat Biscuits
Categories: Breads
Yield: 24 servings

1 1/2 c All-purpose flour
1 1/2 c Whole wheat flour
2 tb Baking powder
1/2 ts Salt
3/4 c Shortening
1 c Plus 2 tablespoons, milk

Recipe by: Southern Living
Preparation Time: 0:15
Combine flours, baking powder, and salt, and stir mixture
well. Cut in shortening with a pastry blender until
mixture resembles coarse meal. Add milk, stirring until
dry ingredients are moistened. Turn dough out onto a
lightly floured surface, and knead lightly 8 to 10 times.
Roll biscuit dough to 1/2-inch thickness; cut dough with a
2-inch biscuit cutter. Place on ungreased baking sheets.
Bake at 450 degrees for 10 to 12 minutes. Yield: 2 dozen.

NOTE: Biscuits may be frozen. To freeze, place uncooked
biscuits on an ungreased baking sheet; cover and freeze
until firm. Transfer frozen biscuits to plastic bags. To
bake, place frozen biscuits on an ungreased baking sheet;
bake at 400 degrees for 20 to 23 minutes.

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Title: WHITE WINE MOLD
Categories: Desserts, White wine
Yield: 12 servings

3/4 c Sugar
1 c Dry white wine
2 c Water
1 Grated peel of lemon
1 Orange in slices
2 pk Unflavored gelatin
1 cn Frozen orange juice (6oz)
2 tb Lemon juice
2 c Whipping cream,whipped

Mix sugar and gelatin in 3-quart saucepan; stir in wine, orange juice
concentrate, water and lemon juice. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Remove from heat. Stir in lemon
peel. Refrigerate until mixture mounds slightly when dropped from
spoon, about 2 1/2 hours.
Fold chilled gelatin mixture into whipped cream. Pour into 7-cup mold.
Refrigerate until firm, about 12 hours. Unmold and garnish with orange
slices.

MMMMM

Bean Curd and Coconut Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 each Whole stalks lemongrass
2 teaspoons Laos powder
1 can Coconut milk
1 pound Firm tofu — diced
1/2 cup White miso
1 each Chili — seeded
sliced into thin rounds
1 each Lime — juiced
2 tablespoons Fresh basil and/or mint — – (finely chopped)
1 tablespoon Nam pla (OPTIONAL)
Fresh coriander (as garnish)

Chop lemongrass, and bruise it with the flat of a cleaver.

Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil
while stirring gently. Simmer for 10 minutes.

Strain off lemongrass.

Add tofu, stirring into stock.

Remove 2 cups of stock. Dissolve miso in it, and return to pot.
Simmer for 5 minutes.

Add tofu, stirring into stock.

Remove 2 cups of stock. Dissolve miso in it, and return to pot.
Simmer for 5 minutes.

Add remaining ingredients, and serve garnished with coriander. This is
delicious with a bowl of Thai jasmine rice.

John Paino Lisa Messinger, “The Tofu Book” Posted by Karen Mintzias

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Title: Sun-Dried Tomato Tapenade
Categories: Sun-dried, Appetizers
Yield: 1 servings

-Marie Arico CWJS00A
1 pk Sun-dried Tomatoes-3oz
Boiling Water
1 c Olive Oil
1 tb Drained Capers-Rounded T
2 ts Minced Garlic
1 ts Finely Grated Lemon Zest
1 ts Fresh Lemon Juice
1/2 ts Herbes de Provence

Place the tomatoes in a bowl and cover with boiling
water. Set aside until softened, about 2 minutes.
Drain and pat dry. When cool, place in a jar, cover
with the olive oil and set aside at room temperature
for 1 week. Pick the tomatoes out of the jar, leaving
plenty of oil on them. Reserve the remaining oil. In a
processor, combine the tomatoes with the capers,
garlic, lemon zest, lemon juice and herbs. Pulse until
a very coarse, rough puree forms, adding some of the
reserved oil, if necessary. Season to taste with salt.

MMMMM

BAKED RICE (ITALIAN STYLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Spaghetti sauce seasoned
With meat
4 c Rice
1 lb Ricotta cheese
4 Eggs

Prepare spaghetti sauce or buy large jar of sauce with
meat. Cook 4 cups rice (Minute rice works best)
according to directions. Prepare 1 pound size ricotta
by mixing ricotta with 1 raw egg. Hard-boil 3 eggs
and chop up. Now layer in 3-quart casserole

Recipe By :

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Title: Rice Porridge Corn (Yumi Zhou)
Categories: Chinese
Yield: 2 servings

6 c Water
2 ts Salt
3/4 c Short grain rice
2 c Corn, fresh or frozen
3 tb Finely chopped scallions
1 tb Chili bean sauce

————————–GARNISH————————–
2 ts Roasted Sichuan peppercorns
– (crushed)

In Chinese, this is called Yumi Zhou and can be eaten
for breakfast or lunch, or as part of a full dinner.

BRING THE WATER TO THE BOIL in a large pot, add the
salt and then the rice. Bring back to the boil, stir
several times, cover loosely, and let the rice simmer
for 40 minutes at the lowest possible heat. Add the
corn and simmer for 20 more minutes. Stir in the
scallions and chili bean sauce. Just before serving,
sprinkle on the roasted ground Sichuan peppercorns.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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POWER MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 c Raisin bran,slightly crushed
1 c Oatmeal
1 1/2 ts Baking soda
2 Egg whites
3/4 c Frozen apple juice
-concentrate, thawed
1/2 c Low fat yogurt, any flavor
1 c Mashed bananas
1 c Raisins soaked 10 minutes
-in boiling water

Combine flour, raisin bran, oatmeal and baking soda in
a large bowl. Beat egg whites in a small bowl until
stiff peaks form, set aside. Add apple juice, yogurt,
bananas, and raisins to the flour mixture and stir to
blend. Fold in egg whites and mix well. Spoon batter
into paper liners or a no-stick muffin pan. Bake at
400 degrees for 20 min.

note: The muffins are very dense and rise very little
during baking.

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Pasta W/broccoli And Garlic

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Bunch broccoli — trimmed
And cut into flowerettes
1/2 cup Extra virgin olive oil
1/2 cup (1 stick) unsalted butter
6 lg Garlic cloves — sliced
Paper thin
2 teaspoon Crushed red pepper flakes
1 pound Large shell macaroni
Cooked

Cook broccoli to desired tenderness in lightly salted boiling water.
RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from broccoli
and cut into bite-size chunks; set aside.

In a medium size saucepan; heat olive oil over medium, add garlic slices and
stir until lightly and evenly browned.
(At this point, you can remove and dicard the garlic, but I always leave it
in!) Add the butter, stirring until melted. Add red pepper flakes and simmer 3
minutes. Add the reserved broccoli water and simmer another minute. Turn off
heat and stir in broccoli. Cover and set aside while cooking pasta.

Place cooked pasta into large bowl. Pour broccoli sauce over pasta.
Toss to coat and serve with freshly grated Parmesan cheese and black pepper.
YUM.

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FOUR DEAD IN O-HI-O CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Olive oil
5 Garlic cloves, chopped
1 Onion, chopped
1 Pepper, red bell, chopped
2 Zucchini, chopped
2 Carrots, chopped
2 Celery stalks, chopped
35 oz Tomatoes, canned (28 oz?)
1 1/2 lb Tomatoes, fresh ripe
3 tb Chili powder
1 tb Cumin
1 tb Basil
1 tb Oregano
2 ts Pepper
1 t Salt
6 oz Beer, flat
1/2 c Parsley, chopped
12 oz Kidney beans
12 oz Garbanzo beans
1/4 c Dill, fresh, chopped
2 ts Lemon juice
Cheese, shredded
Sour cream
Sunflower seeds

Heat 1/4 cup olive oil in a skillet. Add garlic, onion, and red pepper,
and saute. In a second pot, put remaining oil and saute zucchini,
carrots, and celery. Add ingredients from the first pot. Add tomatoes,
spices, beer, and parsley. Cook for 30 minutes, uncovered, stirring
occasionally. Add beans, dill, and lemon juice. Cook 15 minutes longer,
stirring. Add more chili powder if needed. Serve topped with cheese,
sour cream, and sunflower seeds.

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Title: CHINESE CHICKEN TOASTS
Categories: Chinese, Chicken, Appetizers
Yield: 60 servings

————————INGREDIENTS————————
1 1/2 lb Chicken breasts, boneless
1 c Scallion, coarsely chopped
2 Eggs, well beaten
1/4 c Cornstarch
1 ts Oriental sesame oil
1/2 ts Salt
8 oz Water chestnuts, drained
-chopped
16 sl Firm white bread, crusts
-removed
Vegetable oil, for frying

1. Cut chicken into chunks and put in a food
processor. Add scallion, eggs, cornstarch, sesame
oil, and salt; puree to a paste. Transfer to a bowl
and stir in water chestnuts.

2. Spread chicken paste over bread slices, cover, and
refrigerate until ready to cook.

3. In a large frying pan, heat 3/4 inch of oil over
medium heat. Add bread, chicken side down, and fry
until golden brown, 1 to 2 minutes. Drain on paper
towels. Cut into triangles and serve hot.

From: 365 Ways to Cook Chicken

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