Title: BULGUR CHILI
Categories: Main dish, Tex-mex
Yield: 10 servings

6 c Water
2 Onions; large
2 Garlic cloves; minced
1 Green pepper; chopped
1 c Cut corn
1 cn Tomato paste
28 oz Tomatoes; crushed
1/2 c Bulgur
2 tb Chili powder
1 tb Sorghum
1 tb Cumin
2 tb Parsley; chopped
3 c Cooked kidney beans
3 Celery stalks

SAUTEE GARLIC, ONION AND GREEN PEPPER IN A SMALL
AMOUNT OF OIL UNTIL TENDER ADD WATER AND REMAINING
INGREDIENTS EXCEPT BEANS. SIMMER, COVERED FOR 1 HOUR;
STIRRING OCCASIONALLY. STIR IN BEANS AND SIMMER FOR 15
TO 30 MINUTES MORE. NOTE: THIS MAY BE MADE IN A CROCK
POT WITH ALL THE INGREDIENTS EXCEPT I ADD

—–

GROUND SEITAN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw gluten recipe

Place the raw gluten on a well-oiled cookie sheet.
Using your hands and/or a rolling pin, flatten the
gluten out to a slab that is about 1/2 inch thick.
Bake at 350 deg for about 15 minutes.

After 15 minutes or more of baking, the gluten should
begin topuff up and form air pockets. Poke these
bubles with a fork to let the air escape and allow for
more even cooking. Bake the gluten for 15-20 minutes
more.

Remove the gluten from the oven and from the cookie
sheet. Fold it in half and cover it with a large
inverted bowl. Let the gluten stand, covered, for
about 10 minutes to soften the crust.

Tear or cut the baked gluten into pieces and place it
in the food processor. Briefly grind it to obtain a
ground-beef-like texture. If you prefer, you may run
the gluten through a meat grinder instead of a food
processor.

Use the ground seitan to make Ground Seitan Mix. Or
use it in any recipe that is traditionally made with
ground beef.

From the files of DEEANNE

– – – – – – – – – – – – – – – – – –

Title: KUNG PAO CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

2 lb Boned Chicken
8 Hot Red Chiles
1/2 c Peanuts
1 ts Chopped Ginger
1 1/2 tb Cornstarch In An Equal
-Amount Of Water
1 tb Soy Sauce

Dice chicken then soak in cornstarch soy sauce mixture
for at least 1/2 hr. Clean chiles of seeds, cut into
1″ pieces; set aside. Fry peanuts in a bit of oil till
barely golden. (Do not burn). Set aside.

Stir fry chicken for only about 1/2 minute; set aside.
Discard the oil.

Make up a seasoning sauce of 2T soy sauce, 1T white
wine, 1 T sugar, 1 t. cornstarch, 1/2 t. salt, and 1
t. sesame oil.

In 2 T. oil, fry chiles till black, then add ginger
and the chicken. Continue stirring, and add the
seasoning sauce. Stir until sauce thickens a bit, and
all is thoroughly heated. Remove from heat and mix in
peanuts.

Of course you may want to adjust the amount of red
chiles to taste, since this can be HOT!!! If you have
low tolerance for heat, you might reduce by half your
first time.

You may also adapt recipe for shrimp or beef.

—–

Title: CASHEW NUT CHICKEN (YIU GWOH GAI)
Categories: Chinese, Chicken
Yield: 8 servings

3 lb Chicken or 2 whole chicken
– breasts
1/4 lb Raw cashew nuts
20 sm Chinese mushrooms (or 1
– medium-size can mushrooms)
4 Stalks celery
1/2 c Bamboo shoot tips (water
– packed in 15 oz-can)
1 Yellow onion, thinly sliced
3 tb Oil, approximately
1/2 ts Salt
1/2 ts Sugar
2 c Chicken stock
1 tb Cornstarch
2 tb Water

————————-MARINADE————————-
3/4 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 tb Oyster sauce
Dash of pepper
1 tb Cornstarch
2 Green onions, slivered
3 Thin slices ginger root,
– slivered
2 c Oil for deep-frying

1. Skin and bone chicken. Cut into 2″ x 1/2″ pieces.

2. Sprinkle the chicken with each of the ingredients
listed under “marinade,” mix well, then add the green
onions and ginger. Marinate for 1 hour.

3. Heat 2 cups oil to 325 degrees and deep-fry cashew
nuts for 5 minutes, drain and salt lightly.

4. Boil Chinese mushrooms for 10 minutes, rinse,
squeeze dry, cut off and discard stems. If you use
canned mushrooms, omit this step.

5. Cut celery into 1 1/2″ pieces, then cut each piece
lengthwise into strips, julienne style.

6. Cut bamboo shoot tips into thin slices.

7. Peel water chestnuts (using potato peeler) and cut
a little off the top and the bottom of each one. Then
cut them into thin slices and soak in water to prevent
them from turning dark. (Canned water chestnuts are
already peeled.)

8. Heat wok, add 1 t. oil and stir-fry the bamboo tips
and water chestnuts together, if you use fresh water
chestnuts. (If canned ones are used, stir-fry them
separately in 1 teaspoon oil for 1-2 minutes, adding 2
teaspoons sugar.) Set aside.

9. Heat wok, add 1 teaspoon oil and stir-fry
mushrooms, celery and yellow onion for 3 minutes, with
1/2 teaspoon salt and 1/2 teaspoon sugar. Set aside.

10. Heat wok, add 2 tablespoons oil and stir-fry
marinated chicken for 3 minutes. Add chicken stock,
cover and cook for 10 minutes over medium heat.

11. Add vegetables which have been previously set
aside and bring to a fast boil.

12. Thicken with a mixture made with the cornstarch
and 2 tablespoon cold water. Bring to a boil, cook
for 1 minute and turn off the heat.

13. Add cashew nuts, mix thoroughly, and serve.

Serve alone, or with rice.

SOURCE: Chopsticks, Clever and Wok.

—–

Title: (Reduced-Sugar) Peach-Pineapple Spread
Categories: Canning, Fruits
Yield: 5 half-pints

4 c Drained peach pulp
–(procedure as below)
2 c Drained crushed pineapple
–(unsweetened)
1/4 c Bottled lemon juice
2 c Sugar (optional)

This recipe may be made with any combination of peaches, nectarines,
apricots, and plums.

This recipe may be made without sugar or with up to 2 cups, according to
taste or preference. Non-nutritive sweeteners may be added. If aspartame
(a low-calorie nutritive sweetener) is used, the sweetening power of
aspartame may be lost within 3 to 4 weeks.

Yield: 5 to 6 half-pints

Procedure: Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain
well. Peel and remove pits. Grind fruit flesh with a medium or coarse
blade, or crush with a fork (do not use a blender). Place ground or
crushed fruit in a 2-quart saucepan. Heat slowly to release juice,
stirring constantly, until fruit is tender. Place cooked fruit in a
jelly bag or strainer lined with four layers of cheesecloth. Allow juice
to drip about 15 minutes. Save the juice for jelly or other uses.
Measure 4 cups of drained fruit pulp for making spread. Combine the 4
cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. Add up
to 2 cups of sugar, if desired, and mix well. Heat and boil gently for
10 to 15 minutes, stirring enough to prevent sticking. Fill jars
quickly, leaving 1/4-inch headspace.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Peach-Pineapple Spread in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: BRAISED PORK-FILLED CUCUMBERS
Categories: Oriental, Appetizers, Main dish, Pork
Yield: 4 servings

————————–FILLING————————–
3/4 lb Lean ground pork, or beef
1 tb Soy sauce
1 tb Dry sherry
2 ts Sesame oil
1 ts Sugar
1 ts Cornstarch

—————————SAUCE—————————
1/3 c Chicken broth
2 tb Soy sauce
2 tb Dry sherry
1 ts Sugar

——————-OTHER, BUT NECESSARY——————-
2 lg Cucumbers
Cornstarch, for coating
2 ts Cornstarch mixed with 2 ts
-water

Preperation: Combine filling ingredients in a bowl;
mix well. Set aside for 30 minutes.
Combine sauce ingredients in a bowl and set aside.
Peel cucumbers if desired. Cut cucumbers crosswise
into 1-inch thick sections; remove center of each
section. Spoon about 1 level tablespoon of filling
into each section. Lightly coat with cornstarch,
shaking off excess. Set aside.
Cooking: Set wok in a ring stand and add oil to a
depth of 1 1/2 to 2 inches. Place over high heat until
oil reaches 360 to 375 degrees F. Add cucumber
sections, a few at a time, and deep fry for 2 minutes.
Lift out and drain on paper towels. Cook remaining
cucumber. Place fried cucumber sections in a wide
frying pan with a nonstick finish. Pour in sauce and
bring to a boil. Reduce heat, cover, and simmer for 8
to 10 minutes. Add corn starch solution and cook,
stirring, until sauce boils and thickens. Arrange on
a serving platter and serve hot. Serves 4 as a Main
dish, but also makes a nice hors d’oeuvre for more.

—–

RISOTTO POMODORO (RICE AND TOMATOES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Margarine
1/2 c Chopped onion
2 Garlic cloves, minced
4 oz Uncooked arborio rice (or
-any short- or
Medium-grain rice)
1 Pkt instant chicken broth
-and seasoning mix,
Dissolved in 1 cup hot water
1 md Tomato, blanched, peeled,
-seeded,
And chopped
1 d Each salt and pepper

In 10-inch skillet heat margarine until bubbly and
hot; add onion and garlic and saute until onion is
soft (DO NOT BROWN). Add rice and cook, stirring
frequently, until golden, about 3 minutes; stir in 1/4
cup dissolved broth mix and cover skillet. cook over
medium heat until rice begins to absorb liquid, about
3 minutes (watch carefully so that rice does not
burn). Stir in tomato, salt, pepper, and about 1/4
cup more broth; cover skillet and cook, checking
frequently, until liquid has been almost absorbed.
Continue cooking and adding broth as described until
rice is tender but still moist, about 15 minutes (be
careful that rice does not dry out completely).

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.

– – – – – – – – – – – – – – – – – –

Tam Yam Gai (Chicken Coconut Soup)

Recipe By : Thai Cooking School at The Oriental Hotel, Bangkok
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 stalks lemon grass, bottom 6 inches only — sliced very
thin
3 shallots — chopped
2 cloves garlic — coarsely chopped
4 slices fresh galangal — very thin
10 stalks cilantro — stems only
10 black peppercorns
2 cups chicken breast, no skin, no bone, R-T-C — cut
into chunks
6 cups thick coconut milk
5 tablespoons Thai fish sauce
5 tablespoons lime juice — fresh
2 tablespoons Kaffir lime leaves — shredded
10 serrano peppers — minced

Using a mortar pestle or processor, make a paste of the lemongrass,
shallots, garlic, galangal, cilantro stems peppercorns. Set aside. In
a wok heat coconut milk until almost boiling, stir in paste you set
aside earlier,mixing well. Add chicken chunks, stirring cooking until
almost done. Add fish sauce, lime juice, lime leaves, serrano’s,
stirring just a few minutes more until chicken is fully cooked. Serve
hot with steamed rice.

– – – – – – – – – – – – – – – – – –

NOTES : Nutritional Analysis per serving:
692 calories, 59 grams fat, 24 grams carbohydrates, 25 grams protein, 49
milligrams cholesterol, 573 milligrams sodium, 77 percent of calories
from fat.

1/2 c choppen onion
1/2 c diced carrots
1/2 c diced turnip
1/2 c diced parsnip
1 c diced celery, plus some inner leaves
3 sprigs parsley
2 whole cloves
1 bay leaf
1/2 t thyme
pepper and cayenne to taste
water to cover

1) saute the onions in a bit of water for a while (original recipe said until
browned, but since I didn’t wait that long – will the onions brown without
fat?)

2) Add all the remaining ingredients to the pan, bring the stock to a boil,
reduce the ehat, and simmer the stock, partially covering the pan, for 30
minutes to 1 1/2 hrs (the longer the better)

3) Strain the broth through a fine sieve, pressing the solids to extract the
liquids.

Source: Adapted from the Jane Brody Good Food Book.

SAVORY RICE STUFFING****FJVS25A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Green Giant Rice Originals*
1/2 c Chopped Onion
1/2 c Chopped Celery
3 tb Margarine or Butter
1/3 c Water
1 pk Herb Seasoned Stuffing**
Jar Sliced Mushrooms***

*INGREDIENT LIST SHOULD READ: 2 (10-oz) pkg. Green
Giant Rice Originals Frozen Long Grain White Wild
Rice.

**INGREDIENT LIST SHOULD READ: 1 8-oz. pkg. (5 cups)
herb seasoned stuffing mix.

***INGREDIENT LIST SHOULD READ: 1 4 1/2-oz. Jar Green
Giant sliced mushrooms.

Cook rice according to pkg. directions. In lrg.
saucepan, saute onion and celery in margarine until
tender. Add water and stuff mix; stir in rice, tossing
lightly. Use to stuff Merrie Crown Roast of Pork.

This is a tasty bread and rice stuffing with mushrooms.

TIP: If desired, stuffing can be baked separately in
lightly buttered 2 quart casserole at 350 degree F.
for 30-40 minutes.

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13. Marilyn Sultar

– – – – – – – – – – – – – – – – – –