Title: Gulaschsuppe (Goulash Soup)
Categories: German, Soups/stews, Beef
Yield: 6 servings

2 c Onion; Chopped 1 ts Paprika
1/4 c Shortening 2 ea Garlic Cloves; Minced
3 ea Green Bell Peppers; Chopped 6 c Beef Broth; *
3 tb Tomato Paste 1 tb Lemon Juice
1 lb Beef Cubes; 1-inch Cubes 1/4 ts Caraway Seeds
1 x Red Pepper; Dash

* Beef Broth can be either canned or home made (home made is preferred.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Fry onions in hot fat until transparent. Add green peppers and tomato
paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining
ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed
potatoes if you like and simmer until potatoes are done.) Best when
reheated and served the second day.

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CRAB BISQUE

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 t Onion, finely chopped
1 tb Parsley, finely chopped
1 1/2 c Crabmeat, chopped
2 tb Flour
2 c Chicken broth
2 c Cream, light
Pinch cayenne pepper
Salt

In a saucepan, melt the butter. Add the onion and cook slowly until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly
(about 4 minutes). Add the flour, stir to blend and cook for 3 minutes
more. Stir in the chicken broth and simmer gently for 20 minutes. KEEP PAN
PARTIALLY COVERED. Add the cream and cayenne pepper. Heat add salt to
taste. Makes 5 cups. This recipe comes from one of the most frequented
Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. ….
“Newick’s”

– – – – – – – – – – – – – – – – – –

Title: CHICKEN WITH PLUM SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

2 Chicken breast; skinned,
– boned
3 tb Wine, white, dry
1 tb Catsup
3 tb Plum sauce
1/2 ts Salt
1/2 ts Sugar
3 tb Oil
1/4 c Chicken broth
1 ts Cornstarch
1 tb Water

Cut chicken into 1-inch cubes. In a bowl mix together
wine, catsup, 2 tablespoons plum sauce, salt and
sugar. Add chicken and marinate at least 30 minutes,
preferably overnight.

Heat wok or skillet over high heat. Add oil.
Stir-fry chicken until almost cooked, about 1 minute.
Add chicken broth and remaining 1 tablespoon plum
sauce. Simmer 2 to 3 minutes. Blend cornstarch and
water mixture and add to pan. Simmer, stirring
frequently, until sauce is thickened and translucent.

Recipe from “Too Busy To Cook”, published by Bon
Appetit, 1981.

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Title: Powdered Sugar Replacement
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 1 servings

2 c Nonfat dry milk powder -fructose sugar
1 c Granulated sugar 2 c Cornstarch
-replacement such as

Combine all ingredients in food processor or blender .Process until
well blended and powdered.Transfer to airtight container/

Recipe Yield 4c replacement for use in making desserts. diabetic
exchange 1 bread or 1/2 nonfat milk 1/2 bread Calories for 1/4 c
81 source Diabetic Dessert Cookbook

MMMMM

Title: BEET CABBAGE RELISH
Categories: Relishes
Yield: 6 servings

10 Beets, chopped
1 c Chopped onions
2 c Chopped cabbage
1 c Red sweet pepper
1 Stalk celery, chopped
2 tb Salt
1/2 c Sugar
1 c Chopped cauliflower
3 tb Mustard seed
1 tb Celery seed
2 To 2 1/4 cups vinegar

Combine ingredients. Heat to boiling. Cook slowly,
stirring frequently, until vegetables are tender. M.B.
Horsky, Simpson, PA.

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Title: COCONUT JOYS
Categories: Cookies, Holidays, Chocolate
Yield: 3 dozen

0.25 lb Butter (or margarine) 3.00 c Coconut
-(one standard package) 2.00 c Powdered sugar
2.00 oz Chocolate (unsweetened), -melted (2 squares)

Melt butter in a sauce pan. Remove from heat. Add powdered sugar and
coconut. Mix well.

Shape rounded teaspoons of mixture into balls. Make an indent in center of
each and place on cookie sheet. Fill centers with melted chocolate. Chill
until firm. Store in refrigerator.

NOTES:

* Super-sweet, super-rich holiday cookies — This is an easy recipe that
can knock your socks off for flavor and sweetness. In other words, it will
make your teeth fall out.

* We use sweetened coconut and also use semi-sweet chocolate. This is why
they make your teeth fall out.

* I tried an approach of melting the stick of margarine using the
microwave on full for 48 seconds. While it was melting, I measured and
mixed up the dry ingredients. I then poured half the liquid over the
premixed coconut-sugar mixture; mixed some and poured in the remainder.
This worked well for me, but my wife insists that the listed method is
easier.

* Your clean thumb is the best way to make the indentations.

* Be sure to keep them in the refrigerator until ready to serve.

: Difficulty: easy.
: Time: 30 minutes preparation, 1 hour chilling.
: Precision: approximate measurement OK.

: John Daleske
: AT T Bell Laboratories, Columbus, Ohio, USA
: {cbosgd,cbatt}!cbdkc1!daleske

: Copyright (C) 1986 USENET Community Trust

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Title: Peanut Butter Noodles
Categories: Pasta, Salads, Kids
Servings: 1

8 oz Pasta, linguine (1 package)
3 ts Peanut butter
1/2 ts Salt
2 tb Soy sauce
1 tb Sesame oil
1 ts Sugar
1/2 ts Vinegar, white wine
2 Garlic cloves, minced
1 ts Onion, grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid’s lunches

Source: _The Pennywhistle Lunch Book_ posted by Anne MacLellan

MMMMM

Title: VENISON STEW
Categories: Stews, Main dish
Yield: 12 servings

2 lb Venison; cubed
1 c Onion; diced
12 Potatoes; diced
6 Carrots; diced
1 pk Mixed Veggies; frozen
1 c Celery; diced
1/4 c Barley
8 c Water
1 ts Seasoning salt
1 Garlic clove; minced
1 ts Salt
1/2 ts Pepper
2 tb Parsley, dry
1 tb Beef Soup Base
1 pk Gravy Mix
1 Bay leaf

Sear venison until brown on all sides. Add water. Add celery, carrots,
potatoes, onions, and all other ingredients except frozen veggies. Cook
on medium until vegetables are tender and meat is cooked through. Add
frozen veggies and cook until hot. Remove bay leaf. Serve with hard rolls.
May need to add additonal broth.

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LENTIL NUT LOAF WITH RED PEPPER SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Red lentils
1/2 ts Olive oil
1/2 l Onion
1/8 c Chopped basil
2 sm Tomatoes
30 g Romano cheese
1/2 c Ground hazelnuts
1/4 c Tomato puree
1/2 c Wholegrain breadcrumbs
—–SAUCE—–
1/2 tb Olive oil
1/2 Garlic clove
1/2 Red pepper
1 1/2 Tomatoes

Preparation: Chop the onion and peppers
: Peel and slice the tomatoes for the loaf
: Peel, seed and chop the tomatoes for the
sauce
: Crush the garlic clove 1 Place the
lentils in a pan and cover with cold water
Bring to the boil, reduce heat and cover and simmer
until the lentils
are tender. Drain well

2 Heat the oil in the pan
Add the onion and cook over gentle heat until it is
soft
Combine the onion and lentils, ground hazeenuts,
tomato puree and
basil.
Spoon the mixture into a greased and line 20 * 10cm
loaf tin.
Cover with the sliced tomatoes, cheese, and
breadcrumbs.

3 Bake a 180C for 30-35 minutes

4 Prepare the sauce while the loaf is baking.
Heat the oil in the pan , add the garlic and cook
over a low heat
for 2-3 minutes. Add the peppers and tomatoes. Cook
until the
mixture thickens.

5 Serve hot or cold , with sauce

Source Unknown

– – – – – – – – – – – – – – – – – –

Title: SHRIMP WITH CHILI GARLIC
Categories: Fish, Chinese
Yield: 4 servings

————————–BATTER————————–
4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
1/2 ts Salt
1 Egg
1 Egg white
2 tb Salt
1 1/2 lb Shrimp; peeled and deveined
2 c Peanut oil, for deep-frying

—————————SAUCE—————————
1 1/2 tb Peanut oil
5 Dried chiles; halved
3 tb Finely sliced garlic
1 ts Salt
3 tb Sugar
1 ts White rice vinegar
1/2 c Water
1 ts Cornstarch; mixed with
1 ts Water

MIX THE BATTER INGREDIENTS in a medium-sized bowl
until thick and smooth. Let the batter sit, covered,
for at least 30 minutes. Combine shrimp and batter.
Heat a wok or large deep skillet until hot and add the
oil for frying. When the oil is barely smoking,
deep-fry the shrimp for 2 minutes or until the batter
is just firm. You should do this in several batches.
Remove shrimp with a slotted spoon and drain on paper
towels. Heat a small saucepan and when hot, add the
oil, dried chiles and garlic. Stir for 30 seconds. Add
remaining sauce ingredients and simmer for 2 minutes.
Keep warm. Reheat the oil in the wok until it is very
hot, but not smoking. Deep-fry the shrimp again until
they are golden and crisp, about 2 minutes. Remove and
drain, place on a warm platter, drizzle with the sauce
and serve immediately.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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