Title: Tomato Chicken Stir-Fry
Categories: Poultry, Main dish, Stir-fry
Yield: 4 servings

3/4 lb Boneless chicken
4 tb Teriyaki Baste Glaze
– (Kikkoman), divided
2 tb Vegetable oil
1 Garlic clove; minced
1 ts Minced fresh ginger root
2 Green onions tops
– cut into 2-inch lengths,
-separating whites from tops
2 md Tomatoes
— cut into thin wedges

Cut chicken into thin slices; combine with 1 Tbsp. teriyaki baste glaze.
Let stand 30 minutes. Heat oil in hot wok or large skillet over high
heat. Add garlic and ginger; cook until fragrant. Add chicken and whites
of green onions; stir-fry 3 minutes. Add tomatoes, green onion tops and
remaining 3 Tbsp. baste glaze. Cook, stirring, until vegetables are
thoroughly heated and coated with glaze.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

1 Loaf of Frozen Bread Dough
Butter
Garlic Powder
Spaghetti Sauce (or something comparable)
Parmesan Cheese

First, you’re going to need some frozen bread dough. You can
pick up frozen bread dough in bags of five at the grocery store
in the frozen section. Costs only a couple of bucks.

Once you have the bread at home, take out one of the frozen
loaves, and let it thaw. I recommend sprinkling flour on the frozen
loaf, and then wrapping it up in Saran wrap to thaw. It will
take about six hours or so for the bread to be thawed nicely.
(The reason I recommend sprinkling the flour on the frozen loaf
and wrapping it up in Saran wrap is that when the bread is
thawing, it will get really sticky, thus making it difficult to
peel off from the Saran wrap. The reason it is in Saran wrap
is that also while it is thawing, it will get a skin, which
would usually be the crust if you were making a regular loaf of
bread.)

Once you have the bread thawed, you should heat the oven to 375
degrees. While the oven is heating, take the bread out of the
Saran wrap, sprinkle some more flour on it, and then flatten
it. It works best with a roller, but using your hands will do.

Once the bread is flattened, use a pizza cutter to slice the
bread into strips. Then place the strips on a baking sheet.
When the oven is ready to go, place the baking sheet with the
bread slices into the oven.

While the bread is cooking, melt some butter. The right amount
usually seems to be about a tablespoon or two, but you’ll just
have to gauge it yourself through trial and error, to see how
much is right for you. When the butter is melted, add some
garlic powder to it (again, no set amount, just whatever suits
you). Mix it together with a brush.

Also, you should be heating up some spaghetti sauce if you want
something to dip the bread sticks in.

Now, to tell when the bread is done, periodically look into the
oven to determine if the bread has turned light brown on top.
It takes roughly ten minutes, but you’ll have to experiment on
just how *done* you like your sticks. I prefer them softer and
chewier, as opposed to crispier, so I tend to take them out as
soon as a little bit of brown appears.

When the bread is done, take it out of the oven, and use the
brush to soak the sticks with your butter/garlic combination.
How much you brush on each stick is also a matter of taste.

Once you have brushed the butter/garlic combo on it, sprinkle
the top with Parmesan cheese.

Voila! There you go… awesome bread sticks, with not too much
preparation time. It does take a little more time than if you
were just to pop something from the store in the oven, BUT
TRUST ME, these bread sticks are so awesome it will be well
worth the effort!

CHRISTMAS MORNING CRANBERRY MUFFINS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cranberries
1/4 c Sugar
1 1/2 c Flour
1/4 c Sugar
2 ts Baking powder
1 t Salt
1/2 ts Cinnamon
1/4 ts Allspice
1 Egg
-beaten
1/4 ts Orange rind
3/4 c Orange juice
1/3 c Butter -ÿÿ
1/3 c -margarine
-melted
1/4 c Nuts
-chopped

Coarsely chop cranberries, sprinkle with 1/4 cup sugar
set aside. Preheat oven to 375oF, prepare pans.
Combine flour, 2nd measure sugar, baking powder, salt,
cinnamon allspice. In another bowl combine egg,
orange rind juice and melted butter. Add dry mix to
wet mix stir to moisten. Fold in cranberry mixture
nuts. Spoon into pans bake for 15-20 mins or until
golden. Makes 9 large muffins.

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FRESH CHERRY PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie shell — 9", double crust
4 c Cherries — fresh, pitted
1 1/3 c Sugar
1/3 c Flour, all-purpose
1 t Almond extract
1 tb Butter (or marg.)
Whipped cream — opt.

Line a 9-inch piepan with pastry. Combine cherries, sugar, flour, and
almond extract. Pour into unbaked pie shell, and dot with butter. Cover
with top crust, and seal edges. Cut slits in center of crust to allow
steam to escape. Bake at 400 degrees about 40 to 50 minutes or until done.
Serve with whipped cream, if desired.

To freeze, omit baking and wrap securely. To serve, bake frozen pie at 400
degrees from 55 minutes to 1 hour and 10 minutes or until done.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.

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Sweet Sour Pasta Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk EDEN Kamut Spirals
15 oz Can EDEN Kidney Beans
— drained
15 oz Can EDEN Black Beans
— drained
1 Red pepper — diced
2 bn Green onions — diced
3 tb Dried basil
MMMMM————————–DRESSING— — €
—————————-
1/3 c EDEN Brown Rice Vinegar
-OR- EDEN Red Wine Vinegar
1/3 c EDEN Extra Virgin Olive Oil
1/4 c EDEN Barley Malt Syrup
1/3 c EDEN Shoyu

Cook Spirals as package directs. Rinse and drain. Add drained beans,
diced red pepper, green onions and basil. Prepare dressing. Mix into
salad and serve.

Prep Time: 10-15 minutes Cooking Time: 15 minutes

Copyright 1995 Eden Foods, Inc.

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CHEESE FONDUE, AMERICAN STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
****FONDUE****
4 cn Campbell’s Cheddar cheese
Soup, undiluted
1 lb Cheddar cheese sharp, grated
5 x Cloves fresh garlic
Or 1tbsp. garlic powder
2 tb Kirsch or cherry brandy
****DIPPERS****
FRENCH BREAD
Ham
Shrimp
Smokie links
Cocktail wieners
****DIPPERS****
Hot dogs
Smoked sausage
Turkey, chicken breast
Turkey ham
Broccoli
Cauliflower
Carrots
Mushrooms
Brussel sprouts
Cherry tomatoes
Celery stalk
Radishes

Heat cheese soup in fondue pot or heavy skillet on
low. Slowly add grated cheddar cheese, Kirsch, and
garlic (for best results use freshly pressed) If
mixture looks too thin, add 2 or 3 tb flour to a small
amt. of cold milk, stir until smooth, and slowly add
to pot while stirring.
FRENCH BREAD: get the baguettes if available in your
area, if not, any type will have to do. Be sure to
heat it in oven at 350 degrees for about 10 minutes,
then cut it into bite sized pieces. It’s best when
crusty. MEAT DIPPERS: (heat and cut into bite sized
pieces any or all of these). Ham, shrimp, smokie
links, cocktail wieners, smoked sausage, turkey
breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked …do not
overcook, or else the pieces will slip off the fondue
fork and get “lost” in the pot…. or raw), cut into
bite sized pieces Broccoli, cauliflower, carrots,
mushrooms, Brussel Sprouts, cherry tomatoes, celery
stalk, radishes. VARIATION: Instead of cheddar cheese
soup use Campbell’s Nacho cheese dip (soup) in cans,
and substitute part or all of it for regular cheddar
cheese soup, or add some finely chopped jalape¤o
peppers to the cheese mixture for extra zest.
SPECIAL HINTS: Serve to company (it’s always a hit!)
on a cold fall day for lunch, or a freezing winter’s
night, or warm their hearts during a gentle spring
rain. Best if served accompanied by champagne or wine.
Best mood is created if candles are lit and a fire is
blazing in the fireplace. Sit fondue pot with fondue
in the middle of the table, pot on low heat. Place
dippers in individual bowls. Each guest gets a fondue
fork and first spears a dipper with it, then dips it
into the cheese sauce, twirl it around slowly and
balance into mouth. Very addictive, so be careful.
(Renate’s own recipe developed and perfected over many
years). Enjoy!

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Vodka Sauce #3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. oil
3/4 C. grated cheese
2 shallots — chopped
2 Oz. vodka
1 1/2 C. heavy creamy
2 Tsp. marinara sauce
2 egg yolks
1 Tbsp. butter
Salt pepper (pinch of each)
Chopped fresh parsley (pinch)

Saute shallots in oil until brown. Drain oil. Add butter, salt, pepper,
parsley and vodka. Let mixture sizzle in pan 2 minutes. Add marinara
sauce, heavy cream and egg yolks. Saute to blend on
low flame 5-10 minutes. Serve over your favorite pasta. Chef,
Corner Galley Restaurant, Massapequa

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PHILADELPHIA PEPPER POT II

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Soups
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Tripe
4 Calve’s feet
Water
1/2 ts Sweet marjoram
1/2 ts Sweet basil
1/2 ts Thyme
2 Onions
2 Potatoes
Salt
Butter
1 Red pepper

Put two pounds of tripe and four calve’s feet into the soup-pot and cover
them with cold water; add a red pepper, and boil closely until the calve’s
feet are boiled very tender; take out the meat, skim the liquid, stir it,
cut the tripe into small pieces, and put it back into the liquid; if there
is noe enough liquid, add boiling water; add half a teaspoon of sweet
marjoram, sweet basil, and thyme, two sliced onoins, sliced potatoes,
salt. When the vegetables have boiled until almost tender, add a piece of
butter rolled in flour, drop in some egg balls, and boil fifteen minutes
more. Take up and serve hot.

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Date: Sat, 02 Oct 93 10:36:42 PDT
From: “Jane T. Waddell”

Vegetarian Pastitsio

1 large onion, chopped
2 medium carrots, chopped
2 cloves garlic
1 c. lentils
1 t. salt
1/8-1/4 t. cinnamon
several dashes of red pepper sauce
1 16 oz can chopped tomatoes (or fresh)
1/2 of an 8 oz can of tomato paste
2 c skim milk (soymilk ?)
1/4 c. flour (for a white sauce: I used cake flour, because it is finer)
dash of white pepper
nutmeg
1 lb rigatoni, ziti, or penne
3 egg whites or equivalent egg replacer

Cook lentils. Saute onion, carrots and garlic in water until soft. Add
tomatoes, tomato paste, pepper sauce, and cinnamon. Stir in lentils.
Set aside. Over medium heat, warm milk. Gradually add flour, whipping
constantly with a wire whip. Stir until thickened. Add pinch of white
pepper and a pinch of nutmeg. Cook pasta. Drain the cooked pasta, and
return to pot. Add the egg whites and stir. In a large casserole (I
used a springform pan), layer 1/2 the pasta mixture. Top with the lentil
mixture. Cover with remaining pasta. Pour white sauce over the entire
thing. Shake the dish gently to settle the sauce. Sprinkle with nutmeg.
Bake in preheated oven at 375 deg. f for 1 hr.

TRIPLE WHEAT-HONEY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Uncooked wheat flakes
–(rolled wheat)
3/4 c Water
1 1/4 c Nonfat buttermilk
1/3 c Honey
1/4 c Vegetable oil
1 t Vanilla
2 lg Egg whites or 1/4 cup
–cholesterol free egg prod.
1 1/4 c Whole wheat flour
1 c Wheat bran
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart
saucepan; reduce heat.
Cover and simmer about 30 minutes or until liquid is
absorbed. Cool 10 minutes.
Heat oven to 400ø.
Spray bottoms only of 12 medium muffin cups, 2 1/2″ x
1 1/4″ with nonstick cooking spray or line with paper
baking cups. Beat buttermilk, honey, oil, vanilla and
egg whites in large bowl. Stir in flour, wheat bran,
baking powder, abaking soda and salt just until flouri
is moistened. Fold in cooked wheat flakes. Divide
batter evenly among muffin cups (cups will be fery
full). Bake 22 to 24 minutes or until golden brown.
Immediately remove from pan.
*3/4 cup cooked brown rice can be substituted for
wheat flakes and water.

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