Title: Chocolate Coconut Pecan Cookies
Categories: Cookies, Chocolate
Yield: 60 servings

1 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Unsalted butter; softened
1 c Sugar
2 Lg Eggs
1/2 t Vanilla extract
2 oz Unsweetened chocolate; melt
1 c Coconut; flaked
1/2 c Pecans; chopped
3/4 c Chocolate chips
2 T Butter; softened

Preheat oven to 350 deg. Line cookie sheets with
parchment paper or grease them. On piece of waxed
paper, combine flour, baking powder and salt. In lg.
bowl, cream butter with an elec. mixer, add sugar and
beat until fluffy. Beat in eggs and vanilla, then add
melted choc. and beat well. Add flour mixture, mixing
until smooth, then stir in the coconut, chopped
pecans, and choc. chips. Drop dough from a teaspoon
onto prepared cookie sheets, leaving about 2 inches
between each cookie. Press pecan half on top of each
cookie. Bake on rack in middle of oven for 10 to 13
mins., or until set. Transfer cookies to wire racks to
cool. Store in airtight containers for up to 1 week or
in the freezer for up to 2 months.

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Title: Ma-La Cucumber Fans
Categories: Vegetable, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

1/2 lb Cucumbers, Japanese, or 1/4 ts Chili, red, dry, flakes
— Kirby 1/4 ts Peppercorns, Szechuan,
1 ts Salt, kosher — brown
1 1/2 ts Oil, peanut OR 1/2 ts Soy sauce
1 1/2 ts Oil, corn 1 tb Vinegar, rice
1 ts Ginger, thinly cut 1 1/2 tb Sugar
1 1/2 ts Garlic, minced 1 ts Oil, sesame

Remove the tips from the cucumbers, then cut them up into 2-inch
lengths. Grasp cucumber lengthwise between chopsticks held in a
V-shape on a cutting board, then cut the cucumber crosswise at
1/8-inch intervals into a fan (chopsticks prevent knife from cutting
clear through the cucumber.)

Toss the cucumbers with salt and set aside for thirty minutes to
soften.

Drain, rinse with cold water, then press gently between palms to
remove excess water.

Heat a wok or medium-size heavy skillet over moderate heat until
hot enough to sizzle a bead of water slowly. Add corn or peanut oil,
swirl to glaze bottom, then reduce heat to low.

When hot enough to sizzle a ginger thread, add ginger, garlic,
chili, and peppercorns. Toss until fully fragrant, about ten seconds,
then add a pinch more chili if your nose tells you it’s needed.

Add cucumber, toss to combine, then add soy, vinegar, sugar, and
sesame oil. Toss until sugar dissolves and liquid is hot.

Taste and adjust with a bit more sugar if needed to bring out the
full flavor of the chili. Scrape the mixture into a shallow bowl and
set aside to cool, stirring occasionally.

Before serving, remove most of the peppercorns.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

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Title: TANGY SHRIMP NOODLE SALAD
Categories: Fish, Pasta, Salads
Yield: 1 servings

2 c Uncooked noodles (about 4
-ounces)
2 c Coarsely chopped zucchini
-(about 2 medium)
1/2 c Sliced celery (about I
-medium stalk) ‘
1/4 c Sliced ripe olives
1 cn (4 1/4 ounces) tiny shrimp,
-rinsed and drained
-Horseradish Dressing
-(below)
-Salad greens

Cook noodles as directed on package;drain. Mix all
ingredients except salad greens Refrigerate at least
2 hours but no longer than 24 hours. Spoon onto salad
greens.

4 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Light Chicken Quiche

Recipe By : Mary Watson, Creighton Cardiac Center
Serving Size : 6 Preparation Time :1:15
Categories : Low Fat/Low Cal Main Dishes
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons parmesan cheese, non-fat
1/4 teaspoon paprika
3 sheets phyllo dough
2 each egg whites
1/2 cup egg beaters
1/2 cup ricotta cheese, non-fat
2 tablespoons flour
1/2 cup evaporated skim milk
6 ounces chicken, white meat — cooked and cubed
2 ounces swiss cheese — grated
1 cup asparagus — or other veggie
2 tablespoons green onion — chopped
2 tablespoons parmesan cheese — grated

Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with
vegetable oil cooking spray (butter flavored). Combine 2 tablespoons
non-fat parmesan cheese with paprika and set aside. Stack and cut sheets
of phyllo dough in half. Place one square of phyllo in pie pan, lightly
spray with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese
mixture. Layer remaining squares and cheese mixture in the same manner.

Combine egg whites, egg substitute, riccotta, flour and milk. Stir in
chicken, swiss cheese, vegetables and green onions. Pour into prepared
pie crust. Sprinkle with freshly grated parmesan.

Bake for 30 minutes or until lightly browned. Cool for 10 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : Original recipe had only 3 ounces chicken breast and 1/2 cup
vegetable.

Title: POZOLE
Categories: Soups, Southwest, Holiday, Usenet
Yield: 4 servings

3 lb Pork shoulder
-(or shoulder chops),
-with bones in
29 oz White hominy (one
-can), with packing juice
6 Garlic cloves
2 tb Chili powder
-(or more to taste)
2 ts Salt

Put the pork shoulder piece (s) in a large kettle.
Don’t bother to cut them up. Cover with cold water,
about 10 cups. Slowly bring to a simmer, uncovered.
As it simmers for the first 10 minutes or so, skim off
any scum that rises to the surface. (It will stop
appearing after this.)

Simmer, partially covered, for at least two hours.
Don’t let too much water boil away; just leave the lid
a bit ajar so a small amount of steam can escape.

Remove from heat. Remove the pork pieces from the
broth and cut the meat from the bones. Discard the
bones. Cut the meat in medium chunks (whatever size is
appropriate for stew) and return it to the broth.

Crush or mince the garlic. Add the hominy with its
juice, garlic, chili powder and salt to the pork and
broth. Adjust the chili powder to your taste. The
estimate here is for a mild store-bought unblended
spice and will produce a mild pozole. If you grind
your own chiles, they may be hotter. If you use a
blend of chili powder and other spices (which is not
recommended), you will probably want to reduce the
salt. Remember that chili powder becomes mellowed and
less spicy as it cooks.

Return to heat and simmer (partially covered as
before) for another two hours. By this time, some of
the meat will still be in chunks, and some will be
shredded. Skim the grease from the top; there may be
quite a bit. Check for salt before serving. (Don’t try
to add anything else at the end; chili powder and
garlic need time to cook.)

I serve this with corn tortillas, wrapped in foil and
warmed in the oven for ten or fifteen minutes.

NOTES:

* A simple New Mexican holiday stew — This stew is
from New Mexico. It is traditionally served on
special days, such as Christmas Eve or New Year’s Eve.

* An alternate way of cooking the stew is to simmer
the pork for at least one hour, remove the bones and
add the other ingredients as described above, and cook
covered in a slow oven (275 (135 ) for several hours.

: Difficulty: moderate.
: Time: 1 hour preparation, 2 hours cooking.
: Precision: Approximate measurement OK.

: Vicki O’Day
: Hewlett-Packard Laboratories, Palo Alto, California,
U.S.A. : hplabs!oday

: Copyright (C) 1986 USENET Community Trust

—–

Jenny’s Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Beef — ground
1 large Onion — chopped
2 cans Kidney beans in chili gravy — (15 oz)
2 cans Tomatoes, whole — peeled
(16 oz)
2 teaspoons Salt
1/4 cup Sugar — brown
1 tablespoon Chili powder
(or more to taste)

Combine onion and hamburger in skillet, cook, stirring frequently, until meat
is brown and crumbly.
Pour off excess fat. Transfer to large pot, add kidney beans, canned tomatoes,
salt, brown sugar and chili powder. Cook slowly – the longer you can allow the
chili to simmer the better it is.
Add more chili powder to taste.

– – – – – – – – – – – – – – – – – –

Pineapple Angel Food Trifle

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Other

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pineapple tidbits — 2
2 packages instant vanilla pudding
3 cups milk
8 ounces sour cream
8 ounces cool whip Lite¨
1 angel food cake — cubed

Drain pineapple tidbits, reserving 1 cup juice; set aside.

Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large
mixing bowl; beat at a low speed with an electric mixer 2 minutes or until
thickened. Fold in sour cream and pineapple tidbits.

Place 1/3 of cake cubes in bottom of a 16 cup glass bowl.drizzle with 2 to 3
tablespoons remaining reserved pineapple juice. At this point I also drizzle a
generous plenty of rum. Spoon 1/3 of the pudding mixture over cake. Repeat
procedure twice, ending with pudding mixture. Cover and chill at least 3
hours.

Just before serving, spread top with whipped topping. Garnish, if desired with
mint leaves and pineapple slices.

– – – – – – – – – – – – – – – – – –

Per serving: 306 Calories; 6g Fat (21% calories from fat); 6g Protein; 45g
Carbohydrate; 17mg Cholesterol; 356mg Sodium

NOTES : Creamy and Delicious. It’s fast and easy to make for a crowd

Title: BUCKEYES
Categories: Candies
Yield: 20 servings

1/4 lb Margerine
1 c Peanutbutter
3/4 lb Powdered sugar
1 lb Dipping chocolate*

Combine ingredients thoroughly. Roll into 1-inch balls and turn onto
wax paper-covered cookie sheet. May need to let set awhile or chill.
Melt dipping chocolate (*avail. Sugarcraft) in top of double boiler
or in microwave on 50%. Don’t have chocolate hotter than 120
degrees! Drop a ball of candy into chocolate, leave top uncoated.
With a table fork dipped under the ball, lift it and let the excess
chocolate run off of it. Place it on the wax paper covered cookie
sheet, using a toothpick to hold the ball so fork can be removed.
Store tightly covered in a cool dry place. Will keep 3-6 weeks.
Source: Sugarcraft

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Title: KUNG PAO CHICKEN – GUNGBAO CHICKEN
Categories: Chinese, Chicken
Yield: 6 servings

1 lb Chicken
2 tb Soy sauce
1 tb Cornstarch
1 tb Rice wine
2 1/2 oz Peanuts
4 Scallions
8 Dried chiles
3 sl Ginger
2 ts Sugar
2 ts Sesame oil
Oil for frying

Dice the chicken: marinate for 30 minutes in 1 tb soy,
the cornstarch and rice wine. Cut the scallions into 1
in. pieces and the chiles in half (they are assuming
you are using small ones).

Heat the oil and deep fry the chicken dice for 2
minutes. Drain well. Reheat the oil and fry peanuts
for 3 minutes. Drain. Heat a pan with 3 TB of oil and
stir fry ginger, scallions and chiles. And chicken
dice and stir fry for another minute before stirring
in 1 tb soy and the sugar. Adjust the seasonings and
stir in the peanuts. Serve sprinkled with sesame oil.

[Note: I believe this recipe assumes the use of raw
peanuts. If you are using roasted peanuts, omit the
deep fry.]

This is from a Chinese cookbook published in Taiwan.

—–

Title: Bean Biscuits
Categories: Diabetic, Beans, Breads/bm
Yield: 16 servings

1 1/2 c All-purpose flour 1/2 ts Salt
1/2 c Whole wheat flour 1/3 c Butter or soft margarine
4 ts Baking powder 1 c Cooked kidney beans
wt / red
1 tb Granulated sugar 2/3 c 2% milk

Revised after testing Feb 94. Used 1 1/2 cup flour NOT 2 1/2 cups as
printed in the book. The 1 cup beans probably replaced 1 cup flour
in the original recipe.

Stir dry ingredients together in a mixing bowl. Cut in butter until
mixture resembles crumbs.

In food processor or blender, puree beans with milk. OR mash beans
and stir in milk. Stir into dry ingredients all at once to make
light soft dough.

Turn out onto lightly floured board, sprinkle with flour and knead
about 20 seconds.

Shape biscuits by rolling, patting and cutting or divide dough into 16
pieces and shape by hand.

Bake at 400 F for 12 to 15 minutes or until golden brown.

1 biscuit – 162 calories, 1 1/2 starch, 1 fats oils exchange 4 grams
total fat, .8 grams saturated fat, 0 cholesterol, 5 grams protein, 26
grams carbohydrate, 169 mg sodium, 204 mg potassium.

Adapted from Full of Beans by V. Currie Kay Spicer, 1993 Shared and
tested by Elizabeth Rodier Feb 94

MMMMM