Title: CHICKEN ALMOND DING
Categories: Chinese, Chicken
Yield: 6 servings

1/2 lb Raw chicken, cut into 2/3″
-cubes
1 Egg white
1 tb Cornstarch
1 tb Soy sauce
3 tb Peanut oil, divided
Several dashes garlic salt
1 ds Ground ginger
5 tb Diced celery
2 tb Chopped onions
2 tb Diced green pepper
1/4 c Chopped carrots
1/2 c Sliced fresh mushrooms
1/2 c Sliced water chestnuts
1/2 c Diced bamboo shoots

—————————SAUCE—————————
2 tb Dry white wine
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Salt
1/4 ts Sesame oil
1/4 ts White pepper

Marinate chicken in egg whites, cornstarch and 1
tablespoon soy sauce for 30 minutes. Heat 1 tablespoon
oil in large fry pan or wok to 300 degrees and
stir-fry chicken pieces rapidly for about 1 minute,or
until chicken loses pink color. Remove from pan and
drain on paper toweling. In same pan, heat 2
tablespoons oil until hot; sprinkle with garlic salt
and dash of ginger. Immediately add remaining diced
vegetables and stir-fry for 10 to 20 seconds. Return
chicken to mixture. Add 2 tablespoons dry white wine
and the sauce ingredients. Cook until done, about 6
minutes. Add a little cornstarch mixed with water to
thicken if necessary.

—–

FAMOUS ONION BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dak spicey Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Applesauce
2 tb Dill Seed
3 tb Dried minced onion
3/4 c Sour Cream
3/4 c Cottage Cheese, Nonfat
1/4 c Water
1 Egg
1 1/2 ts Salt
1/4 ts Baking Soda
3 1/3 c Bread Flour
1 pk Yeast

– – – – – – – – – – – – – – – – – –

Title: RISOTTO CON PESCE GATTO E ERBA CIPOLLINA (L A
Categories: Italian, Rice, Fish
Yield: 4 servings

Juice of 1/2 lemon
1 Celery stalk, chopped
1/2 Carrot, chopped
1/2 Head fennel, chopped
1 3/4 lb Catfish fillets
Fish or vegetable stock
5 tb Unsalted butter
1/2 Onion, finely chopped
Salt, pepper
1 Cipollotto (wild onion or
-green onion) finely chopped
9 oz Vialone Nano rice-see recipe
2 tb White wine
2 tb Chopped chives
Typed by Manny Rothstein

(Another recipe from Del Pescatore, along the banks of the Oglio River and
in the small village of Runate, Italy. This is one of the house
specialties, risotto made with wild onions and catfish.)MR

Antonio Santini is adamant about using Vialone Nano rice for this dish,
but arborito will work almost as well. If you can find those little onions
that look like scallions but have very rounded bulbs (cipollotti), use
those for a more assertive onion flavor and cut the final amount of chives
in half.
In pot bring 4 cups water to boil with lemon, celery, carrot and fennel.
Reduce to simmer and add catfish. Cook at bare simmer until just flaking,
about 6 to 10 minutes. Remove fish from poaching liquid. Reserve poaching
liquid, adding enough fish stock or water to make 5 cups. Keep at boil for
cooking risotto.
While fish is poaching, melt 2 tb butter over med. heat in skillet. Add
onion and cook slowly, stirring, until onion is very tender. When onion is
tender, add fish and cook several minutes more. Season to taste with salt
and pepper. Let cool. When fish is cool, chop coarsly.
In separate saute pan, cook wild onion in 1 tb butter over med. heat with
dash salt and 2 tb water. When water evaporates, add rice and cook cook
several minutes, until rice makes a dry “singing” sound when stirred. Add 1
cup boiling stock and cook, stirring until almost all stock is absorbed by
rice. Repeat, 1 cup at time, until rice is creamy and still bit chalky to
bite, about 15 minutes. Add fish, wine and chives and cook another 2 to 3
minutes. When rice is cooked al dente, add remaining butter and stir
vigorously so mixture becomes creamier. Rice should have a slightly soupy
consistancy. Makes 4 servings.

Each serving contains about: 648 calories; 260 mg sodium; 131 mg
cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6 grams
fiber. L A Times, 3/17/94.

—–

1 tablespoon fish sauce
quarter cup thinly sliced lemon grass
10-15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped red birdseye chilies (prik ki nu)
quarter cup chopped coriander/cilantro (including roots if poss.)
quarter cup tomato ketchup
quarter cup whisky (preferably bourbon or rice whiskey)

MIx.

Title: Nanaimo Bars II
Categories: Desserts, Canadian, Usenet
Yield: 20 bars

———————————–CRUST———————————–
1/2 c Butter
1/4 c Sugar, granulated
5 T Cocoa
1 Egg
1 t Vanilla
1 2/3 c Graham wafer crumbs, fine
1 c Coconut, desiccated
1/2 c Walnuts, chopped

——————————-CREAMY CENTER——————————-
1/4 c Butter
2 c Icing sugar, sifted
1 Egg

—————————–CHOCOLATE TOPPING—————————–
4 oz Chocolate, semi-sweet
1 T Butter

MAKE CRUST: Grease a 9-inch square cake pan. In a sauce pan combine the
butter, sugar, cocoa, egg and vanilla. Cook over medium heat stirring
constantly, until smooth and slightly thickened. Stir in the remaining
crust ingredients and press into prepared pan.

Make the creamy center: cream the butter and gradually beat in icing sugar
and egg. Spread over crumb mixture and chill for about 15 minutes.

Make the chocolate topping: melt the chocolate and butter together over
hot water or in a microwave, being careful not to burn. Spread on top of
the previous parts. Chill until set. Cut into squares with a sharp knife.

NOTES:

* No-bake, 3-layer (chocolate covered) bars — Nanaimo bars are a
traditional Canadian dessert, though nobody is certain where the tradition
came from. Laura Secord is a Canadian candy company; their cook book says
this about the origin of these fattening delicacies:

“A version of these no-bake bars developed in the Canadian kitchens of a
well-known food company, was christened by them Nanaimo bars after the city
of that name on Vancouver Island. Nanaimo (from sne-ny-mo, a local Indian
term for a loose confederation of five bands) started as a Hudson Bay
Trading Post in 1849.”

: Difficulty: Easy.
: Time: 1 hour preparation, several hours chilling.
: Precision: Approximate measurement OK.

: Steven Sutphen
: University of Alberta, Edmonton, Alberta, Canada
: Steve@alberta.uucp

: Copyright (C) 1986 USENET Community Trust

—–

SPRING VEGETABLE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Olive oil
1 ea Medium carrot, cut length
1 c Chopped cauliflower
3 ea Scallions, minced
1/2 c Thawed frozen peas
2 tb Minced fresh parsley
4 ea Eggs beaten
2 tb Low fat milk
4 oz Crumbled feta cheese
1/4 ts Dried thyme
1 ea Pepper, to taste
1/2 c Fresh bread crumbs

Preheat oven 375F. Heat oil plus 3 T water in large
skillet. Add the carrots and cauliflower and saute,
covered, over moderate heat. Lift the lid and stir
occasionally until crisp tender. Stir in the
scallions and saute for another minute, just until
slightly limp. Stir in peas and parsley and remove
from heat.In mixing bowl, combine beaten eggs with
the milk, feta and thyme. Stir in the skillet mixture
and add a little pepper.Oil a 10 in. tart pan. Line
the bottom with half the crumbs and pour the vegetable
mixture in. Top with the remaining crumbs. Bake for
20 to 25 minutes, or until set and top is golden. Let
stand for 10 min before cutting.

– – – – – – – – – – – – – – – – – –

Title: STEPHANIE’S HOMESTEADER COOKIES
Categories: Christmas, Cookies
Yield: 3 dozen

3 c Flour
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Cinnamon
1 c Melted butter
1 c Brown sugar
1 Egg, well beaten

———————FOR THE FROSTING———————
2 tb Melted butter
1 c Sifted confectioners’ sugar
2 -3 T warm milk

"Sift together the flour, salt, baking soda and
cinnamon. Then combine the butter, brown sugar, and
egg. Blend well. Press into an old metal ice cube
tray (without the ice cube tray insert, of course)
tray, and chill 1/2 hour in the freezer. Cut into 1/4
inch pieces. Place on cookie sheet and bake at 375F
for 10-12 minutes. Cool and frost.
To make the frosting, combine all ingredients and pour
over cookies by the spoonful.

—–

Sweet Potato Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 cup Sweet potatos — cooked/mashed
Salt
2 1/2 teaspoons (to 3) baking powder
3 tablespoons Sugar (or more — to taste)
1/4 cup Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook

– – – – – – – – – – – – – – – – – –

Title: Lentil Nut Loaf
Categories: Meatloaf
Yield: 8 servings

4 c Chicken broth
1 c Lentils
1 tb Finely chopped fresh parsley
1/2 c Diced onion
1/2 c Diced celery
1/4 c Finely chopped walnuts
2 tb Finely chopped walnuts
4 sl Whole wheat bread, crumbled
2 Egg whites
1 cn Tomato sauce (8 oz)
3 tb Chili sauce
1/2 t Garlic powder
1/2 t Poultry seasoning
1/2 t Ground sage
1 tb Prepared horseradish
1/8 t Black pepper

Preheat oven to 350’F. Lightly coat a 9x5x2″ loaf pan with nonstick
cooking spray.

In a medium saucepan, bring the chicken broth to a boil. To the
boiling broth, add the lentils and parsley and cover the saucepan,.
Reduce the heat to low, and cook for 45 minutes. Drain the lentils,
and set aside to cool.

In a large bowl, combine the cooked lentils with the remaining
ingredients. Mix well. Place the mixture in the prepared pan, and
press down firmly with the back of a spoon. Bake uncovered for 45
minutes. Let the loaf sit for 10 minutes, then invert onto a serving
plate. Cut into slices, and serve with a mushroom, tomato or chili
sauce.

MMMMM

Title: Corn And Walnut Dip
Categories: Appetizers Dips Vegetables Mexican
Servings: 8

16 oz Cream Cheese; Softened, 2 pk
1/4 c Vegetable Oil
1/4 c Lime Juice
1 T Red Chiles; Ground
1 T Cumin; Ground
1/2 t Salt
1 x Pepper; Dash Of
8 3/4 oz Corn; Whole Kernel, Drained
1 c Walnuts; Chopped
1/4 c Onion; Chopped, 1 small

Beat all ingredients except corn, walnuts and onion in a large bowl, with
an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
and onion. Serve with tortilla chips.

Makes 4 cups of dip.

—————————————————————————–