Title: General Tso’s Chicken (Marius Kirschner)
Categories: Chinese, Chicken, Ceideburg 2
Yield: 1 batch

4 Chicken legs, skinned cut
-into six pieces each
2 Egg whites
2 ts Cornstarch
1 TB rice vinegar
1 TB light soy sauce
1 TB rice wine
1 ts Sugar
1 ts Cornstarch, mixed with 1
-tsp water
1/2 c Peanut oil
3 Dried red chili peppers
1 Scallion, chopped (separate
-white green parts)
1 sm Knob fresh ginger, minced
1 Garlic clove, minced
2 ts Sesame oil

Here’s a couple of recipes for Gen. Tso’s Chicken and a hint on how
to get pro results. Can’t vouch for them as I’ve never made the
dish. These are reposts from other folks.

Vigorously blend egg whites and cornstarch; add chicken pieces and
toss to coat. Heat oil in large wok and add chicken pieces in
batches, cooking each until golden, about 3 minutes, then draining.

Pour off all but 1 TB of hot oil from wok. Add peppers and stir-fry
for 15 seconds; add green scallion, minced ginger and garlic and
stir-fry for 15 more seconds. Add mixture of vinegar, soy, wine, and
sugar, stirring until heated through. Add cornstarch and water
mixture and stir until mixture is thickened. Off heat, stir in
sesame oil, garnish with scallion greens, and serve.

NOTE FROM ALAN CLAVER:

Just made my bi-monthly batch of General Tso’s Chicken. I’ve been
trying for many months to get it to come out just like in my favorite
Chinese restaurant but couldn’t. Well, I recently read about the
double frying method of cooking and thought I’d try it – Yippee!
that’s what we missing.

What you do is deep fry the chicken pieces once, then put them aside
for a bit and reheat the oil. Then, fry them a second time. This
really gives them extra crispiness and flavor. You couldn’t tell
this batch from a professional version (umm.. modesty aside 8-)).

Posted by Stephen Ceideburg December 18 1990.

MMMMM

Title: VELVET CHICKEN UNDER SNOW
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken breast, boned
1/2 c Chicken stock
1 tb Sherry
1/2 ts Ginger root juice
1 ts Sugar
1 pn Salt
1/2 c Condensed milk or light
-cream
Cornstarch paste
1/4 ts Sesame oil
1 c Rice stick, broken up
2 c Oil for deep-frying

The term “velvet” denotes a method of poaching chicken
breast to turn it white and make the texture very soft
and smooth.Care must be taken to use simmering liquid
for just long enough to cook the chicken
through.Boiling water or prolonged poaching will
toughen the texture.

Velvet chicken: Heat 6 cups of water to boil. Reduce
to simmer. Remove skin from chicken breast; cut breast
into 1″ chunks.Simmer in uncovered pan for 3-5
minutes, until meat is cooked through.

Sauce: In wok or sauce pan, heat chicken stock,
sherry, ginger juice, sugar salt. When sauce is very
hot, slowly add condensed milk or cream. Stir to
combine. DON’T ALLOW SAUCE TO BOIL. Dribble in corn-
starch paste to thicken. Enrich with sesame oil. Add
chicken before serving to reheat.

Rice stick: Heat oil in wok for deep-frying until hot
enough to puff up rice stick but not brown it. Fry in
small batches; drain. Process takes just seconds.
Place rice stick on platter; cover with chicken.

—–

Sweet Potato Biscuits

Recipe By : typed into MC by Shane Ludwig Serving Size : 10 Preparation Time :0:00
Categories : Diabetic Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
3 teaspoons baking powder
3 tablespoons margarine
1 cup cooked — mashed sweet
— potatoes
1/2 cup skim milk

Sift dry ingredients together, cut in margarine. Add mashed sweet potatoes. G
radually add milk to form dough. Roll or pat to 1/2-inch thickness on flour bo
ard. Cut with biscuit cutter. Bake in non-stick pan at 425 degrees F. for 12
-15 minutes.

(113 calories per serving) 1 serving=1 Bread exchange 1 Fat exchange These bisc
uits are excellent served with ham. Variation: Use 1/3 C. whole wheat and 2/3
C. white flour.

– – – – – – – – – – – – – – – – – –

NOTES : Original Source unknown

Title: Halibut Creole (Cod May Be Used Instead)
Categories: Diabetic, Fish, Main dish
Yield: 1 serving

1 1/4 lb 2 lbs Halibut Steaks; 1/2 c Green pepper; finely
chopped
Salt 1/2 c Onion; finely chopped
Freshly ground pepper 6 tb Butter; (yah. right.)
3 lg Tomatoes; peeled, seeded 3 tb Lemon juice
-and chopped 1/8 ts Tabasco

(For a six oz (raw) steak, I used 2 small Tomatoes, kept the green
pepper and onion the same, threw in a chopped jalopena pepper,
replaced the 6 tbsp of butter with 1 tsp margarine, and used about a
tsp of Tabasco).

Preheat the oven to 400F. Butter a shallow baking dish large enough
to hold the fish in one layer, and place the fish in it. Season with
salt and pepper to tasted and spread the tomatoes, green pepper, and
onion over the top. Melt the butter with the lemon juice and Tabasco
and drizzle it over the fish and vegetables. Bake about 25 minutes,
basting with pan juices every 10 minutes.

(My way, without the butter, with a 4 oz (cooked) portion of the
fish, and about two-thirds of the vegetables, I counted it as 4
protein choices and 1 Fruit/Vegetable choice).

Source: Bruce Anderson to Steve Bukowski; Diabetic Echo Reformatted 4

MMMMM

Elephant Stew

Recipe By : Glenellyn Elder
Serving Size : 999 Preparation Time :999:0
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large elephant
plenty of brown gravy
salt pepper to taste
2 whole rabbits — optional

Cut elephant into bite-size pieces (allow about 2 months to do this). Hold
aside trunk, you can use it to store the pieces.
Put elephant in large (very large) pot; add enough gravy to cover. Cook over
kerosene fire at 450 degrees for about 4 weeks, or until golden brown.
Serves 3,800. If more guest are expected, 2 rabbits may be added. However,
this should be done only if absolutely necessary. Most people do not like to
find hare in their stew.

– – – – – – – – – – – – – – – – – –

Title: Greek-Style String Beans
Categories: Greek, Vegetables
Yield: 4 servings

2 lb String beans
1 c Olive oil
1 cn Tomato sauce (8 oz)
3 Fresh tomatoes
3 lg Onions, chopped
1/2 c Chopped celery
Parsley to taste
Oregano to taste
Garlic powder to taste
Mint leaves to taste

Cut off ends of beans and wash in cold water. Cut in pieces or slice
lengthwise (French style). Saute onions; add string beans and all
ingredients. Add enough water (about 1 cup) to cook string beans.
NOTE: Other vegetables that can be prepared this way are fava beans,
potatoes, okra, eggplant, chick peas. A combination of string beans,
potatoes, carrots and celery makes a tasty one-dish meal.

MMMMM

Title: COCONUT CREAM PIE
Categories: Pies/pastry
Yield: 6 servings

1/2 c Sugar
1/8 t Salt
1 1/2 c Scalded milk
1 t Vanilla extract
1 ea 9″ baked pie shell
5 T All-purpose flour
1/4 c Cold milk
3 ea Egg yolks
1 c Shredded coconut

Blend sugar,flour and salt with the cold milk.Add scalded milk,
gradually,stirring constantly.Cook on a low heat until thick.Add
beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla
extract and coconut.Cool then pour into previously baked pie
shell.Cover with meringue (recipe follows).Makes one 9″ pie.
Meringue: use 3 egg whites to cover a 9″ pie shell.Use 2 level
tablespoons granulated sugar for each egg.Beat egg whites until
stiff.(They should be glossy on top and when you invert the bowl,
they should remain in place.)Fold in the sugar,gradually.Cover the
pie with meringue.

MMMMM

Stir-Fried Bean Curd with Green Beans in Hot Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Vegetables
Beans Sauces
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Green beans
1 1/2 Cakes bean curd
3 Garlic cloves
3 1/2 tb Vegetable oil
1/2 ts Salt
—–SAUCE—–
1 tb Light soy sauce
1 tb Hoisin sauce
1/2 tb Yellow bean sauce (paste)
2 ts Chili sauce
2 ts Oil (Chinese chili oil opt.)
1 tb Tomato paste

Trim the green beans and cut each one in half. Boil them in ample water
for 2 minutes and drain well. Cut the bean curd into 3/4-inch cubes. Crush
and chop the garlic.

Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and
green beans. Stir-fry over medium heat for 2-1/2 minutes. Add the bean
curd pieces and turn them lightly with the beans for 1-1/2 minutes. Pour
in all the sauce ingredients. Turn and stir them together for 1 minute.
Cook and turn for 1-1/2 minutes and serve.

Serves 4-5 with rice and other dishes.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen
Mintzias

– – – – – – – – – – – – – – – – – –

SOUTH AFRICAN SWEET POTATO FRITTERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Potatoes
Rcrockett Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Peanut oil for frying
1 pound sweet potatoes — peeled cut in 1/2″
1/2 cup flour
1 egg — beaten
Salt and freshly ground black pepper — to
taste

In a heavy saucepan or fryer, heat 2 inches of oil to 375
degrees.

Grate the sweet potatoes into medium-sized bowl, cover them
with boiling water and let them stand for 15 minutes. Drain
off the water and slowly add the flour, egg, salt and
pepper, stirring to make sure that they are well mixed. You
should have a th ickish paste that will hold its shape when
picked up in a tablespoon. If the mixture is too thick, add
a bit of warm water. If it is too thin, add a bit more
flour.

Drop the mixture, a few tablespoons at a time, into the hot
oil and cook the fritters for 3 to 5 minutes, or until they
float to the surface, turning them once to make sure that
they are slightly browned on each side. Drain on absorbent
paper and serve hot.

Per serving: 209 calories, 3 gm protein, 26 gm
carbohydrates, 10 gm fat, 36 mg cholesterol, 1 gm saturated
fat, 196 mg sodium

Elizabeth Softky is a writer living in Takoma Park.

The Wshington Post 12/20/95

– – – – – – – – – – – – – – – – – –

NOTES : (6 to 8 servings)
The sweet potato fritters that begin this night’s menu are
a South African invention. They, like variations of this
dish throughout the continent, combine the sweet potato, a
New World tuber, with an African culinary technique. One of
the tricks to g reat fritters is to use clean oil and to
make sure that the oil is hot enough before beginning.
These fritters can be accompanied by a spicy hot sauce when
served as an appetizer course. Alternatively, they can be
lightly dusted with sugar and served as a dessert.

Diana
diana@ebicom.net
dianar@delphi.com

Title: BRACH’S CHOCOLATE RUM RAISIN ICE CREAM **
Categories: Ice cream, Desserts
Yield: 4 servings

1 c Whipping cream
1/2 c Brach’s chocolate covered
– raisins
3/4 c Milk
1 Egg
2 ts Rum flavoring

In small saucepan over medium heat, combine cream and chocolate
covered raisins. Stir until chocolate has melted. Remove from heat.
Whisk in milk, egg and flavoring. Chill. Freeze according to
manufacturer’s directions. Makes 1 pint.

—–