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

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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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WISCONSIN HOLIDAY FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Hamburger
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion,chopped
1/2 lb Ground beef
2 cn (10 1/2 oz) pizza sauce
1 1/2 ts Fennel seeds
1 1/2 ts Leaf oregano
1/4 ts Garlic powder
2 1/2 c (10 oz.) shredded Cheddar
Cheese
1 c (4 oz.) Mozzarella cheese
Italian or French bread or
English muffins

In a sauce pan over medium heat,brown onion and ground
beef. Drain.Add pizza sauce and seasonings;stir until
heated.Add cheese by handfuls.Stir until smooth.Pour
into fondue pot.Keep warm while serving.Serve with
Italian or French,cut in pieces or over English
muffins for a luncheon treat.Makes 4 servings.

– – – – – – – – – – – – – – – – – –

Title: Crispy Wontons
Categories: Appetizers
Yield: 10 servings

1/2 lb Ground pork
1/4 lb Medium-size shrimp
— peeled, deveined minced
8 Water chestnuts; minced
1/4 c Minced green onions
1 tb Kikkoman Soy Sauce
1/2 ts Salt
1 ts Cornstarch
1/2 ts Grated fresh ginger root
1 lb Wonton skins
Vegetable oil; for frying
Kikkoman Sweet Sour Sauce

Mix first 8 ingredients well; place 1/2 teaspoon in center of each wonton
skin. Fold skin over filling to form triangle. Turn top of triangle down
to meet fold. Turn over; moisten 1 corner with water. With twisting
motion, overlap opposite corner over moistened corner; press firmly. Heat
oil in wok or large saucepan over medium-high heat to 375 F. Add wontons
a few at a time, and cook 2 to 3 minutes, or until brown and crispy;
drain. Serve warm with sweet sour sauce.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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SUNFLOWER LOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sunflower seeds — ground
1/2 c Bread crumbs
1 c Walnuts — ground
1/2 c Potato, raw — grated
1 t Salt
1 c Soy milk
3 tb Onion — grated
1 tb Oil

Mix all ingredients well. Let stand covered for 1/2
hour. Bake at 350 degrees for one hour.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

Quick Chocolate Torte

Recipe By : My files
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Desserts
****

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 eggs — separated
1/2 teaspoon salt
1 cup powdered sugar
1/3 cup cocoa
1 1/2 teaspoons vanilla
1 cup whipping cream — whipped
chocolate shot, choc. curls or nuts

Grease a jelly roll pan and line with waxed paper. Grease the paper. Beat egg
whites and salt to soft peaks. Add sugar gradually,
beating till stiff. Bear yolks and vanilla till thick. Fold into whites with
the cocoa. Spread in pan. Bake 20 Min. at 350F. Tur
n out immediately onto towel sprinkled with powdered sugar, and peel off paper.
Cool 15 min. Cut into quarters. Sread each one wit
h whipped cream and stack. Decorate with choc. shot or curls or nuts.

– – – – – – – – – – – – – – – – – –

NOTES : Can also be made as a jelly roll.

Chocolate Raspberry Cream Crepes*

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Crepes:
3 Eggs
1/4 Cup Sugar
1 Cup Flour
1 Cup Whole Milk
1 Tablespoon Fine Quality Cocoa Powder
1 Tablespoon Butter — melted
1 Tablespoon Pure Vanilla Extract
White Chocolate Sauce:
6 Ounces White Chocolate Baking Bar
5 Tablespoons Whipping Cream
2 Tablespoons Light Corn Syrup
1 1/2 Tablespoons Raspberry Liqueur
1/2 Teaspoon Pure Vanilla Extract
For Raspberry Cream:
1 Cup Whipping Cream
1 Tablespoon Raspberry Liqueur
1 Tablespoon Sugar
2 Pints Fresh Raspberries
Fresh Mint Sprigs — for garnish

Blend all ingredients for crepes in a blender or food processor until smooth.
Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable
spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1
minute on each side or until golden. Repeat with remaining batter. Crepes may
be stacked and freeze well. Makes 14 crepes.
Preparation of sauce: Gently melt chocolate over low heat; stirring at
intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn
syrup, stirring until blended. Gradually add cream mixture to melted
chocolate, stirring until smooth. Stir in liqueur and vanilla. Keep warm.
Yield: 1 cup.
Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar
to form soft peaks. Fold in 1/4 of raspberries. To serve: spoon some
chocolate sauce over center of each dessert plate. Spoon a generous 2
tablespoons raspberry cream down center of each crepe. Fold 2 sides over and
place seam side down on chocolate sauce. Sprinkle with raspberries and
garnish with mint. Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: SIZZLING SWEET SOUR SEAFOOD
Categories: Chinese, Seafood
Yield: 4 servings

1/3 c Each sugar, white wine
-vinegar, chicken broth
2 tb Soy sauce
1 tb Dry sherry
1 1/2 tb Cornstarch
3 tb Salad oil
2 Cloves garlic, minced
1 ts Minced fresh ginger
1/2 lb Medium-size raw shrimp,
-shelled and deveined
1/2 lb Scallops, halved
1 Carrot, very thinly sliced
1/2 c Sliced bamboo shoots
1 Green pepper, seeded and cut
-in one inch squares
5 Whole green onions, cut in 1
-1/2 inch lengths
1/4 ts Salt
6 2 inch squares sizzling rice

In a bowl, combine sugar, vinegar, broth, soy sauce,
sherry cornstarch for cooking sauce, set aside.
Heat wok or wide frying pan over high heat. When pan
is hot, add 1 1/2 T of the oil. When oil begins to
heat, add garlic and ginger. Stir once, then add
shrimp and scallops and stir fry until shrimp turn
pink and scallops are opaque throughout (about 3
minutes). Remove from pan and set aside. Heat the
remaining 1 1/2 T oil in the pan. Add carrot and
bamboo shoots and stir fry for 3 minutes, adding a few
drops of water if pan appears dry. Add pepper, onion,
and salt and stir fry for one minute. Return shrimp
and scallops to pan. Stir cooking sauce, pour into
pan, and cook, stirring, until sauce bubbles and
thickens. Turn off heat, cover and keep hot while you
fry sizzling rice as recipe directs. Turn seafood
mixture into a preheated bowl. Bring hot fried rice
cakes to the table on a platter and immediately pour
over seafood mixture.

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