Title: CARAMEL SPICE APPLE BUTTER
Categories: Preserves, Jams
Yield: 6 servings

4 lb Rome apples
4 1/2 lb Granny Smith apples
1 c Water
4 c Sugar
1 ts Cinnamon
1/2 ts Cloves
1/4 ts Ginger
2 tb Lemon juice

Wash apples and cut into pieces; combine with water in
a large covered sauce pot. Cook until soft, about 30
minutes. Press through a food mill; measure 12 cups
apple pulp; and return to sauce pot. Heat 2 cups
sugar in a saucepan, stirring until sugar melts and
turns a rich golden brown. Carefully pour into apple
pulp. Sugar will crackle and harden. Add remaining 2
cups of sugar and spices. Cook, uncovered, about 1
hour or until apple butter thickens, stirring
occasionally to prevent sticking. Stir in lemon juice.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 10 minutes in boiling water
bath. Yield: 6 half pints.

From: Ball Blue Book Shared By: Pat Stockett

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Turkey Sweet and Sour Meatballs

Recipe By : Eating Well Cookbook/ Volume 1 1991
Serving Size : 8 Preparation Time :0:00
Categories : Zz- Passover (Appetizers) Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SAUCE:
48 ounces tomato sauce
1 small onion — minced
1/2 red bell pepper — seeded and minced
1/2 green bell pepper — seeded and minced
1/4 cup packed brown sugar
1/4 cup fresh lemon juice
1/4 cup minced fresh parsley
2 cloves garlic — minced
1 teaspoon Italian seasoning
1/2 teaspoon pepper

MEATBALLS:
1 medium red new potato — peeled and chopped
1 small onion — cut into 1″ chunks
2 large egg whites
1 teaspoon Italian seasoning
1 clove garlic
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 pounds lean ground turkey

SAUCE:
Combine all ingredients in a 4-qt saucepan.
Simmer over medium-low heat for 30 minutes.

MEATBALLS:
In a food processor or blender, puree potato, onions,
egg whites, Italian seasoning, garlic, salt and pepper til smooth.

Transfer to a large bowl. Add turkey and mix thoroughly.
Shape the mixture into 1-inch balls.

Add meatballs to the sauce.
Shake to coat meatballs with sauce.

Partially cover and simmer on low heat for 30 minutes.
(Refrain from stirring for the first 30 minutes, or til meatballs are firm.)

Remove cover and simmer for another 30 minutes until sauce thickens.
Shake the pot several times during cooking to avoid sticking.

Freezes well.

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NOTES : *Can saute potato and onions together first, if desired.

KENTUCKY BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
1 tb (rounded) Sour cream
1/4 c Club soda
1/2 ts Sugar
Pam cooking spray

Mix together in a bowl all ingredients. Dip hand into
just enough Bisquick that you can knead dough right in
the bowl until smooth and elastic. Shape into 6
patties equal in size, 1-1/2″ thick. Put close
together in Pam-sprayed 8″ round baking pan. Spray
tops with Pam. Bake 450 degrees F. (HOT) for 18-20
minutes, or until golden.

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Title: YOUNG JEWEL FRIED RICE (YEUNG CHAU CHOW FAAN)
Categories: Chinese, Rice
Yield: 6 servings

4 c Hot cooked rice
1 c Diced roast pork
1 c Diced cooked shrimp
1 c Diced cooked chicken
2 c Fresh bean sprouts
2 Scallions, chopped,
-including green ends
1 c Shredded lettuce
2 Eggs, slightly stirred
1/4 ts Ground pepper
1 ts M.s.g.
1/4 c Soy sauce
1/4 c Vegetable oil

Add, subtract, substitute to your heart’s content.

Mix together pepper, m.s.g. and soy sauce and set
aside.

Heat wok or frying pan hot and dry. Add one half of
the oil. Turn heat to medium. Add the eggs, and stir
lightly so the whites and yolks are mixed slightly.
Remove from pan while still a little soft, and put
aside.

Turn up heat; add remainder of oil and add the meats,
bean sprouts and scallions. Stir fry for 2 minutes.
Add the hot rice. Pour soy sauce mixture and mix
thoroughly. Put back the scrambled eggs. Turn off
heat and add the lettuce. Stir and serve.

Substitutions and Variations: The fresh bean sprouts
may not be obtainable in your area. You may leave
them out of the recipe and increase the amount of
shredded lettuce to 2 cups. A small green pepper,
halved and finely diced is also a good substitute for
the bean sprouts, and will brighten the color.

From: Jim Lee’s Chinese Cookbook Shared By: Pat
Stockett

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Title: VEGETARIAN STEAK WITH MUSHROOMS BAMBOO SHOO
Categories: Chinese, Vegetarian
Yield: 1 servings

1 Free Flow Recipe

Well, it ain’t a Texas steak dinner, but then it’s
probably better for ya! (And might even taste as good
or better.) Vegetarian Steak with Mushrooms and Bamboo
Shoots Mien Jing Tsao Er Dung: Shanghai

A. 3 tablespoons peanut oil B. 1 scallion, chopped C.
2 slices ginger, chopped D. 10-oz. can vegetarian
steak E. 1 cup slice bamboo shoots F. 6 Chinese
mushrooms G. 1/4 cup dry lily flowers H. 1/4 cup cloud
ears [Similar to wood ears, but white and more
expensive. S.C.] I. 2 tablespoons light soy sauce J.
1/2 teaspoon sugar K. 1/2 teaspoon salt L. 1 teaspoon
cornstarch mixed with 1/4 cup water M. 1/2 teaspoon
sesame oil

PREPARATION:

I. Cut D into bite size pieces

II. Wash F, soak for 15 minutes in warm water.
Drain, saving water; cut each F in quarters.

III. Soak G for 15 to 20 minutes in cold water;
discard water. remove hard tips, cut each G in half.

IV. Place H in pan large enough to allow it to double
when expanded Cover with 1 cup hot water, soak for 15
to 30 minutes. Discard water; wash H well.

COOKING:

1. Heat A, stir-fry B, C for a few seconds. Add
D,E,F,G,H, stir- fry for 2 minutes.

2. Add I,J,K and 3 tablespoons F water; cover, cook 5
minutes over low heat.

3. Stir in L until gravy is thick.

4. Remove from heat, add M, and mix thoroughly.

From “An Encyclopedia of Chinese Food and Cooking” by
Wonona W. and Irving B. Chang, Helen W. and Austin H.
Kutscher. Crown Publishers, Inc. New York. MCMLXX.

Posted by Stephen Ceideburg; December 20 1990.

—–

1 1/2 cups dried lentils (I used red)
6 cups stock or water
1/2 cup chopped dried apricots

1 cup Onion, chopped
2 – 3 cups Eggplant, cubed (I didn’t peel them and they
added some texture but next time I think I
will peel them)
1 1/2 cup Tomato, chopped (fresh or canned, best to
discard the tough stem area)
canned, try to remove
1 Green pepper, chopped

1/4 tsp cinnamon
1/4 tsp ground allspice (can use extra cinnamon instead)
1/4 tsp cayenne or crushed red pepper (I used cayenne)
1 Tbsp paprika
1 1/2 tsp salt
Garnish to stir into soup before serving
—————————————–
3 Tbsp chopped flat leaf parsley
1 Tbsp chopped fresh mint
1. Cook lentils in a large soup or stock pot that has a cover
(the 3qt pot I used was really too small for the finished
product)
a. Rinse lentils and bring to a boil in stock.
b. Reduce heat and simmer, covered for 20 minutes
(Start preparing and cooking the veggies while this
is simmering.)
c. Add chopped apricots and simmer another 20 minutes

2. Cook veggies in a big frying pan that can be covered
a. Saute onion in a bit of water or stock till
translucent
b. Add eggplant and about 4 tbsp water. Stir around
and put cover on pan. Cook on low temp til almost
tender.
c. Add tomato, green pepper, cinnamon, allspice,
cayenne, paprika, and salt. Stir.
d. Cook covered another 10 minutes or until tender.

3. Mix veggies into lentils and simmer, covered about 15
minutes.

4. Serve with parsley and mint. I stirred them into each
individual bowl of soup so that I could store the
unconsumed soup.

Title: STREUSEL AND CREAM PEAR KUCHEN
Categories: Desserts
Yield: 16 servings

Cake
1/4 c Lemon juice
1/4 c Sugar
1 c Hot water (120 to 130 degree
1 Egg
1 pk Cream cheese, softened, (8 o
2 tb Flour
1 tb Lemon juice
1/3 c Brown sugar
1/3 c Pecans, chopped
3 tb Butter
1/2 ts Cinnamon
4 Sm Pears, peeled and halved
1 pk Hot-roll mix, reserving 1/3
1/2 ts Cinnamon
1/4 c Butter, softened
Filling
1/2 c Sugar
2 Eggs
Streusel
Reserved 1/3 cup flour mixtu
1/2 ts Cinnamon
1 tb Sugar

In a large saucepan, combine pears, 1/4 cup lemon juice and enough
water to cover tops of pears. Bring to a boil; reduce heat and simmer,
covered, for 10 minutes or until tender. Drain pears; set aside.
Grease two 9 inch round cake or springform pans. In large bowl,
combine hot-roll mix with yeast from foil packet, 1/4 cup sugar and
1/2 tsp cinnamon. Stir in hot water, 1/4 cup butter and 1 egg until
well combined; dough will be soft and sticky. Divide dough evenly
between greased pans; pat out dough to cover bottom of pans. Cover
with plastic wrap and towel. Let rise in warm place (80 to 85
degrees) for 30 minutes.
Meanwhile, in small bowl, combine all filling ingredients. Beat at
medium speed until smooth; set aside. In another small bowl, combine
first four streusel ingredients; mix well. Cut in butter until
crumbly. Set aside.
Heat oven to 375 degrees. Uncover dough. With lightly floured
hands, gently pat edges of dough halfway up the sides of the pans.
Pour filling mixture evenly over dough in each pan. Sprinkle streusel
mixture evenly over each filling. Thinly slice pear halves
lengthwise, keeping slices together. Place four halves, rounded side
up, on top of streusel mixture in each pan. Sprinkle pear halves with
a mixture of 1 Tbsp sugar and 1/2 tsp cinnamon.
Bake at 375 degrees for 25 to 35 minutes or until edges of kuchen
are golden brown and filling is set. If desired, sprinkle with
powdered sugar just before serving. Serve warm. Store leftovers in
refrigerator. 2 kuchens (8 servings per cake) Upl by Dr. Jim
Culveyhouse 73330,2525

MMMMM

VEGETARIAN HOT SOUR SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Dried tree fungus
1/4 c Dried tiger lilies
1/4 c Dried Chinese mushrooms
1 c Boiling water
1 ea Cake bean curd
3 c Vegetable broth
3 tb Cornstarch
1/2 c Cold vegetable broth
1 t Soy sauce
1/2 ts White pepper
1 1/2 tb White wine vinegar
1 md Egg
1 t Cold water

In a bowl, combine the fungus, lilies, and mushrooms.
Pour boiling water over them and let them soak for 20
minutes. Drain and discard the water. Squeeze all
ingredients dry. Sliver the mushrooms. In a kettle
over medium heat, bring the vegetable broth to a
simmer. Ad the fungus, lilies, mushrooms, and bean
curd. Simmer, uncovered for ten minutes. MIx the
cornstarch with the cold vegetble broth and stir into
soup until it thickens and clears. add the soy sauce,
pepper, and vinegar. To serve: In a small bowl, eat
the egg with the water and pour into the simmering
roth in a slow steady stream. Turn off the heat at
once. Stir and ladle into bowls.Subj: Vegetarian Hot
and Sour Soup

– – – – – – – – – – – – – – – – – –

FUDGE BROWNIE MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1/4 c Cocoa
2 lg Eggs, lightly beaten
1 c Sugar
1 t Vanilla extract
3/4 c All-purpose flour
1 t Ground cinnamon
1/4 c Chopped pecans
Vegetable cooking spray
Semisweet chocolate morsels

Place butter and cocoa in a 2 cup glass measuring
cup; microwave at high 1 minute or until butter melts.
Set aside.
Combine eggs, sugar, and vanilla extract in a medium
mixing bowl. Add butter mixture, flour, cinnamon, and
chopped pecans, stirring until blended.
Place paper baking cups in muffin pans, and coat the
cups lightly with cooking spray. Spoon muffin batter
into cups, filling each two-thirds full. Sprinkle
each muffins with 6 to 8 chocolate morsels.
Bake at 350 for 20 minutes or until done. Remove
from pans immediately.

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CUMI-CUMI ISI (STUFFED SQUID)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Indonesian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squid, fresh
3/4 lb Snapper fillets
1 Garlic clove
1 Egg white
1/2 t Salt
1/4 t Pepper, white
Nutmeg — dash
2 Shallot
2 Thai chile, fresh
3 Candlenut
2 Lemon grass, stem
Oil — for frying
1 c Coconut milk

Fat grams per serving: Approx. Cook Time: 1:20
Clean the squid. Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the
meat into tiny pieces. Crush the garlic. Beat the egg whites
lightly, add the snapper and garlic and season with salt, white pepper
and nutmeg. Stir to blend thoroughly, then stuff the mixture into the
squid. Chop the shallots, chiles, candlenuts, and lemon grass, then
saute in very hot oil for three to four minutes. Add the coconut milk
and bring to the boil, then lower heat and add the stuffed squid.
Allow to simmer until the squid is very tender, approximately one
hour, then transfer to a serving dish and pour the sauce on top.

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