Title: ORIENTAL CHICKEN STIR-FRY
Categories: Chinese, Chicken
Yield: 6 servings

3 tb Lite soy sauce
1 1/2 tb Cornstarch
1/2 ts Sugar
2 Skinned boned chicken
-breasts 1 1/4 lb cut into
-thin strips
4 oz Snow peas trimmed
1 ts Minced ginger root
2 tb Peanut/vegetable oil divided
1 md Red bell pepper seeded and
-cut into thin strips
1 md Yellow squash slice thin

In small bowl, blend 6 tablespoon water, soy sauce,
cornstarch and sugar. In large skillet, over high
heat, cook chicken and ginger in 1 tablespoon oil,
stirring until chicken is lightly browned and cooked
through. Remove to serving platter. Add the remaining
1 tablespoon oil to skillet. Add vegetables and cook,
stirring, until crisp-tender, about 3 minutes. Return
chicken to skillet with soy sauce mixture. Cook until
sauce thickens and chicken is heated through.

—–

BUTTERMILK BREAKFAST BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
2 tb Sugar
1 1/2 ts Cream of tartar
3/4 ts Baking soda
1/2 ts Salt
1/2 c (1 stick) butter
2/3 c Buttermilk
1 Egg
Milk
Additional sugar

Makes 8 to 10

Preheat oven to 425 F. Grease baking sheet. Mix
flour, 2 Tbs sugar, cream of tartar, baking soda and
salt in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in buttermilk and egg.
Turn dough out onto floured surface and knead until
smooth; dough will be moist. Roll dough out into
circle 1/2 inch thick. Transfer to prepared sheet. Cut
into wedges. Brush top with milk; sprinkle with sugar.
Bake until golden brown, about 15 minutes. Serve
immediately

Variation: Add 2/3 cup raisins, 1/4 cup mined candied
orange peel, 1 Tbs finely grated lemon peel and 1 tsp
caraway seed to dough.

The Inn of Glenn Haven – Denver, CO. Bon Appetit

– – – – – – – – – – – – – – – – – –

Herbed Sweet Pepper Soup

Recipe By : Of Tide Thyme (The Junior League of Annapolis)
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
2 cups red onion — chopped
1 1/2 pounds sweet red peppers — chopped
1 tablespoon garlic — minced
1 1/2 pounds ripe tomatoes — peeled, seeded
— chopped
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried thyme
1 1/4 teaspoons marjoram
1/2 teaspoon dried basil
2 bay leaves
2 cups canned chicken broth — diluted w/
— 2 cups water
1 teaspoon ground cumin
1 1/4 tablespoons fresh ginger — peeled and minced
salt and fresh ground pepper — to taste

1. Heat oil in a large pot. Add the onion, sweet red pepper and garlic and
coat with olive oil. Reduce heat and cover, stir occasionally until onion and
pepper are soft, about 30 minutes.

2. Remove the cover and stir in tomatoes, herbs, bay leaves, chicken broth,
cumin, ginger salt, and pepper. Increase heat and bring to a boil, then
simmer on low heat for 30 minutes.

3. Remove from heat and cool for 20 minutes, then transfer to a blender and
puree. After cooling, may be refrigerated for up to 2 days. Reheat over low
heat.

– – – – – – – – – – – – – – – – – –

Title: CHOCODILES
Categories: Desserts
Yield: 1 servings

1/2 c Butter
1/2 c Shortening
1/3 c Peanut butter; crunchy
1 t Vanilla
1 Egg
2 1/4 c Flour; all purpose
1/2 t Salt
1 c Chocolate chips; semisweet
1/2 c Peanut butter; crunchy
1 1/2 c Corn flakes, slightly crushe

Preheat oven to 350F.In large bowl, combine all cookie ingredients
except flour and salt; blend well. Stir in flour and salt; mix well.
Press dough into ungreased square cake pan. Bake 15 to 20 minutes till
lightly golden brown. Cool slightly. In medium saucepan, melt chocolate
chips over low heat. Stir in 1/2 cup peanut butter and corn flakes.
Spread over slightly cooled base. Cool slightly and cut into bars.

—–

Title: Saute’ Broccoli
Categories: Vegetables, Oriental, Wok
Yield: 4 servings

1/2 bn Broccoli
3 tb Oil
1 tb Soya sauce
2 tb Sugar
Salt
1/4 c Water

1. Wash, trim, and slice on a bias, broccoli into 3″ lengths.

2. Place oil in wok and heat to smoking point. Place broccoli in wok
and stir fry. Add soya sauce, sugar, salt. Stir. Add 1/4 cup water.
Cover wok. Cook broccoli for 7 1/2 minutes. Lift cover up during
cooking process, 2 or 3 times to stir broccoli, so that it will cook
evenly on all sides.

MMMMM

Title: Hot and Sweet Pickle Relish
Categories: Canning, Chile heads, Condiments, Relishes
Yield: 8 Half pings

1 qt Cucumbers, fineley chopped
1 c Hot peppers, finely chopped
2 c Onions, finely chopped
1 c Green pepper, finely chopped
1/4 c Salt
3 1/2 c Sugar
2 c Cider vinegar
1 tb Celery seed
1 tb Mustard seed

Combine cucumbers, onions, and peppers in a large bowl; sprinkle with
salt and cover with cold water. Let stand 2 hours. Drain
thoroughly; press out excess liquid. Combine sugar, vinegar and
spices in a large sauce pot. Bring to a boil. Add drained
vegetables and simmier 10 minutes. Pack hot into hot jars, leaving
1/4-inch head space. Adjust caps. Process 10 minutes in boiling
water bath.

Note: For hotter relish, substitute hot peppers for the sweet green
peppers.

MMMMM

Title: CHOCOLATE BUTTER ICING
Categories: Frostings
Yield: 1 servings

2 oz (or 3 oz.) Unsweetened
Chocolate
2 ts (or up to 3 tablespoons)
Butter
1/4 c Hot water, cream, or coffee
1/8 ts Salt
2 c Sifted confectioners’ sugar
1 ts Vanilla

1. Melt chocolate over very low heat. Add butter and melt.
2. Remove from heat and add hot water (or cream or coffee) and salt.
Gradually add vanilla, then confectioners’ sugar until desired
texture is reached.
~–

—–

BEAN CURD ON SIZZLING PLATTER

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Ethnic
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried lily flowers — loosely
-packed
3 Pieces dried agaric (wood
-ear mushrooms)
2 tb Soybean oil
1 lb Firm tofu
2 ts Sesame oil
5 Fresh shiitake mushrooms
-sliced
1/2 Carrot — shredded
1/2 c Vegetable stock
1 t Low-sodium soy sauce
1/4 ts Sugar
pn White pepper
2 ts Vegetarian oyster sauce
-(Lee Kum Kee makes one — it
-is available in Oriental
-markets)
1 t Cornstarch
1 t — water

Place lily flowers and agaric in a small bowl and
cover with warm water. Soak for 30 minutes, drain and
set aside.

Slice tofu into 1/4″ thick strips. Heat soybean oil
in a wok or large skillet and stir-fry tofu until
brown and crispy. Remove and set aside.

Heat sesame oil in wok over medium-high heat and
stir-fry lily flowers, agaric, shiitake mushrooms and
carrot for 2 minutes.

Add tofu, vegetable stock, soy sauce, sugar, pepper
and soyster sauce to vegetable mixture. Lower heat and
cook for 3 minutes.

In a separate bowl, mix cornstarch with water until
blended. Stir cornstarch solution into vegetable
mixture and heat for 2 minutes.

Serve hot. (Optional: Heat a sizzling platter
overhigh heat. Once hated, place vegetables on platter
and serve immediately).

Per serving: 376 cal; 26 g prot; 120 mg sod; 15 g
crb; 25 g fat; 0 mg chol; 308 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Shoko (Beef and Spinach Stew)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : African Beef
Main Dishes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 small canned tomatoes — , with juice
1 whole fresh hot chile
4 medium onions — , whole
1/4 cup green bell pepper
6 tbsp vegetable oil
1 lb stewing beef — , cut in cubes
1 cup water [or beef broth]
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne [more or less to taste]
1 1/2 tsp minced fresh ginger
1 lb fresh spinach

1. Reserve 1/2 cup of juice from the canned tomatoes, and discard the
rest of the juice. Combine the chile, tomatoes, onions, and green
bell pepper in a food processor, and process until the vegetables are
minced but not pureed.
2. Heat the oil in a large, cast-iron pot, and saute the vegetables
and beef for 5 minutes over high heat.
3. Add the reserved tomato juice, water sugar, salt, cayenne, and
ginger. Cover, lower the heat, and simmer for 2 hours. Stir
occasionally to keep from burning.
4. Meanwhile, soak the spinach in warm water for 15 minutes. Then
rinse thoroughly, separate, rinse again (and even a third time if you
want to be extra careful), shred coarsely, and set aside.
5. After 2 hours, add the spinach to the pot and cook over medium
heat for 30 minutes, until the water is gone and the spinach is
cooked.
6. About half an hour before serving, prepare boiled rice. Serve
Shoko with rice. [Also good served with Yam Foofoo.]

– – – – – – – – – – – – – – – – – –

Hot Tomato Chutney

Recipe By : The Herbal Pantry, by Emelie Tolley Chris Mead
Serving Size : 50 Preparation Time :1:30
Categories : Condiments Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lbs tomatoes
1 c brown sugar
1 c cider vinegar
1 lg red bell pepper — chopped
1 lg onion — coarsely chopped
2 cloves garlic — minced
3 tbsps ginger, peeled — minced
1/2 c golden raisins
2 jalapeno — seeded and chopped
1 tsp cumin seed
1 tsp mustard seed
2 tsps salt
1/4 c cilantro — chopped

Place all the ingredients except the cilantro in a large non-aluminum saucepan
and cook over medium heat, stirring, until the sugar is dissolved. Continue
to cook, stirring occasionally, until the mixture thickens, about 30 minutes.
Stir in the cilantro for the last few minutes of cooking. Pack in sterilized
jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to
4 pints.

– – – – – – – – – – – – – – – – – –