Silly Putty

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Non-Food Non-Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White all-purpose glue
1 c Liquid starch

WARNING: Non-Edible
Mix together well. Set on trays for play, or use waxed paper. Can be
used as the commercial Silly Putty is. Store in an airtight container.

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Title: Eggs Benedict
Categories: Eggs, Breakfast
Yield: 4 servings

4 English muffins, split
Butter or margarine,softened
8 sl Canadian bacon, cooked
8 Poached eggs

MMMMM——————ORANGE HOLLANDAISE SAUCE———————–
2 c Fresh orange juice
1 c Unsalted butter
1/2 t Salt

(Adapted from “The Southern Living Cookbook.” Oxmoor House; 1987.)

Spread cut sides of muffins with butter. Broil until lightly browned.
Place a slice of Canadian bacon on each muffin half; top with poached
egg, and cover with Hollandaise Sauce. Serves 4.

Orange Hollandaise:

(From “The New Basics” by Julee Rosso and Sheila Lukins. Workman;
1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.

MMMMM

Title: Cold Clam Dip
Categories: Dips, Appetizers
Yield: 4 servings

10 oz Clams
6 oz Philadelphia Cream Cheese
1 t Lemon Juice
1/2 t Salt
1/8 t Pepper
1 t Worcestershire sauce
1 ea Garlic clove (pressed)
1 x Tabassco sauce

Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.

MMMMM

Title: MOU SOU PORK B1
Categories: Chinese, Meats, Main dish
Yield: 6 servings

Chinese pancakes
1/4 lb Lean pork, shredded
1 ts Cornstarch
Salt pepper; to taste
1 tb Dry sherry
1 Egg; beaten
2 Eggs; slightly beaten
2 c Oil
1 Garlic clove; chopped
1/4 sm Cabbage; fine shredded
2 Scallions
— cut in 1-inch pieces
1/2 c Shredded bamboo shoots
1/2 c Sliced fresh mushrooms
5 -Tree ears or up to
10 Tree ears; soaked in
-lukewarm water 20 min.,
-drained left whole
1/4 c Tiger lilly buds; soaked
-in lukewarm water 20 min.,
-drained cut into 1-in.
-pieces
1 c Hoisin sauce
2 ts Soy sauce
1 ts Dry sherry
1/2 ts Sugar
MSG (optional)

Prepare Chinese Pancakes. Marinate pork 30 minutes in
cornstarch, salt, pepper, sherry enough beaten egg
to moisten it. Heat wok hot dry. Add oil. When it’s
just beginning to smoke, add pork slightly beaten
eggs, stirring so pieces separate. Once eggs form
themselves into curds, drain through a colander,
reserving 2-3 tbs. oil. Return reserved oil to wok
lightly brown the garlic. Add all vegetables.
stir-frying or flipping until just cooked, about 3-4
minutes. Return meat eggs to vegetables in wok. Add
2 tsp. hoisin sauce, soy sauce, sherry, sugar, salt,
pepper MSG. Combine well. Remove from heat. Spread
each Chinese Pancake with hoisin sauce. Add a good 2
tbs. of filling to bottom 1/2 of each pancake roll
up, like crepes. Serve.

Temperature (s): HOT Effort: AVERAGE Time: 01:00
Source: MING’S Comments: YORK ROAD; Comments: WINE:
WAN-FU

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HOW TO BAKE A PERFECT CHEESECAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hints Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–RITA TAULE BTVC62A—–
—–TIPS FROM RITA—–

1. Wrapping the pan with foil keeps it watertight.

2. If you grease the sides of the pan first, the surface will not crack when
the cake starts to shrink on cooling. (It always shrinks a little).

3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one day
ahead of serving and leave it in the springform till I’m ready to use it.

4. The water bath pan must NOT be higher than the springform pan or it will
slow down baking. Also, put no more than 1″ of water in the pan.

5. Check oven temperature for accuracy.

6. When cheesecake is done, turn oven off, DO NOT OPEN DOOR, let sit for 1
hour. Then remove, place on a rack, and let cool to room temperature (about 1
hour). Cover with plastic wrap and refrigerate overnight.

7. Use 1 Tablespoon cornstarch per 2 (8 oz) packages of cream cheese. Use
Philadelphia brand cream cheese. It is the best and works EVERY time.

8. IMPORTANT: Use the egg size specified. If none is specified, use large
(not jumbo or extra-large) size.

Reetz says if all of these tips are followed, you should have a fabulous,
non-falling cheesecake. She had to research all of this great information
because as she says “cause I hate to tell you this – but, I get a perfect
cheesecake every time.” And I don’t doubt that for a minute, Reetz. Liz Jones

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Title: Tropical Banana Freeze
Categories: Snacks
Servings: 6

70 Calories per 1/2 cup; a
-large egg, 80 calories; the
-banana, 100

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as
needed to make this easy blender drink or dessert:

Remove 1 banana from the freezer and allow it to defrost just enough to
remove the peel. Cut the partly-thawed, peeled banana into chunks and put
it in the blender or food processor with a few drops of vanilla extract and
coconut flavoring. Add skim milk or low-fat yogurt and blend smooth. A
small amount of milk or yogurt will create a “frozen custard.” Add more
milk or yogurt for a milkshake. Add a whole egg for a high-protein instant
breakfast or lunch. (Top with a dash of cinnamon or nutmeg, if desired.)

Skim milk has approximately 45 calories per 1/2 cup; plain low-fat yogurt,
calories.

MMMMM

LINGUINI WITH SEAFOOD – BUON’APPETITO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Seafood
Italian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
3 Shallots chopped
– or green onions
1 t Grated lemon rind
1/2 ts Red chili pepper flakes
2 tb Parsley, chopped
12 lg Shrimp or prawns
12 Scallops
1/2 c White wine
2 lb Mussels
28 oz Tomatoes, canned
1/4 c Basil, fresh, shredded
1 lb Linquini

Serve pasta and sauce in a large bowl on the table and let people help
themselves. Vary the seafood according to your tastes. If you prefer a
vegetarian version, saute mushrooms and peppers instead of seafood and add
into tomato sauce. Grated parmesan is traditionally not offered with
seafood
dishes.
1. In a large skillet, heat olive oil on medium-high heat. Add shallots and
garlic. Saute for 1 minute or until softened slightly, then add lemon rind,
parsley, shrimps and scallops. Saute together until shrimps just turn pink
and scallops are translucent, about 1-2 minutes. Remove with a slotted
spoon
from skillet. Season with salt and pepper.
2. Add white wine to skillet, bring to boil and add mussels. Cover and
steam
mussels until they open, about 3 minutes. Remove mussels from skillet and
reserve with shrimps and scallops. Discard any mussels that do not open.
Remove mussel meats from half the mussels, leaving remainder in their
shells.
3. Meanwhile drain tomatoes and chop, reserving juice. Add tomatoes, juice
and chili flakes into skillet and bring to boil. Stir in 2TB basil and
simmer
for 10 minutes to combine flavours. Season with salt and pepper. Sauce can
be
made ahead to this point.
4. When ready to serve: bring a large pot of salted water to boil. Add
pasta
and cook until al dente, about 10-12 minutes. Drain well.
5. Return seafood to sauce, sprinkle with remaining basil then reheat. Toss
with pasta and serve.

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Title: DIABETIC CHOCOLATE BALLS
Categories: Chocolate, Diabetic, Cookies
Yield: 20 servings

1/2 c Margarine,room temp
2 tb Sugar
1/3 c Liquid sugar substitute
1 1/4 c Flour
3 tb Cocoa
1/2 ts Salt
1/4 c Chopped nuts
2 tb Raisins

Sprinkle sweet granuated sugar substitute, as
necessary. Cream together margarine and sugar until
light and fluffy. Add vanilla and sugar substitute to
creamed mixture. Beat at medium speed for 1/2 minute.
Stir together flour, cocoa and salt to blend. Add to
creamed mixture and mix at low speed about 1 minute or
until blended. Add nuts and raisins to dough. Mix
lightly. Shape into balls using 1 tablespoonful of
dough per ball. Place balls on a cookie sheet that has
been lined with alumiun foil or sprayed with PAN
spray. Bake at 325 F for 20-25 minutes or until
slightly firm. Remove form oven and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room
temperature and serve two balls per serving.
Variation: Chocolate Mint Balls: Add 1/2 teaspoon
peppermint flavoring along with 1 teaspoon vanilla
instead to the 2 teaspoons vanilla. From *Prodigy’s
Food and Wine-Healthy Eating Bulletin Board, from
Bridget Benjamin-PHFC09A

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FENNEL RISOTTO WITH PISTACHIOS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken broth, combined with
1 cup water
1 tb Butter or margarine
2 tb Olive oil
1 c Finely chopped onion
1 md Fennel bulb, coarsely
Chopped
1 md Red bell pepper, coarsely
Chopped
2 md Cloves garlic, minced
1 1/2 c Arborio rice
1/3 c Shelled pistachios, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 c Grated Parmesan cheese

1. Heat the broth-water combination over medium-low
heat. Keep warm. 2. In a large skillet, preferably
nonstick, or large pot, heat the butter and oil over
medium heat until hot. Add the onion, fennel and red
pepper; saute 5 minutes. Add the garlic and saute an
additional minute. 3. Stir in the rice and cook,
stirring 2 minutes. Slowly start to add the liquid,
about a ladleful at a time. Cook, covered, over
medium-low heat, 10 minutes, stirring occasionally.
Add the liquid slowly and stir often. Wait until the
liquid has been absorbed each time before adding the
next ladleful. Repeat the cooking process, covered,
10 minutes. 4. Uncover and continue adding the liquid
and stirring often. The risotto should cook about 30
minutes. The finished risotto should be creamy, with
a little chewiness at the center of the rice. 5. Add
the pistachios, pepper and Parmesan to the finished
risotto, stirring until blended.

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Lemon Poppy Muffins

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups unbleached flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup sugar
3/4 cup egg beaters=AE 99% egg substitute
1 cup sour cream, fat-free
1/3 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
1/4 cup poppy seeds
1 teaspoon lemon zest — grated
granulated sugar — (for garnish)

Preheat oven tp 375F. Sift together flour, baking soda, baking powder
and salt. Set aside.

In a large mixing bowl, cream butter and sugar at medium speed
of electric mixer until fluffy, scraping bowl often. Add egg lemon juice
and substitute; beat well.

Add flour mixture alternately with sour cream, vanilla; beat at low speed
until blended. Fold in poppy seed and lemon zest.

Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops
with additional granulated sugar.

Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in
the center comes out clean.

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