Nuclear Waste

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 measure blue curacao
1 measure Bailey’s Irish Cream
top up with one pint cider — (or lager if you
prefer)

The end result is a sort of greenish-brown liquid with scummy bits floating
in it and a THICK layer of scum on top. Tastes wonderful, though,
especially if you dunk chocolate bars in. (These are referred to as Control
Rods, and the bar of preference is a Toffee Crisp, if only because the
crisped rice pieces start floating around in the drink and making it look
even nastier)

The nuclear wastes I’ve seen mix blue curacao and orange juice (and vodka).
Turns everything a very nice shade of fluorescent green

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Title: Punkin Butter
Categories: Fruits
Yield: 1 servings

1 ts Lemon juice
1 ts Lemon rind
1 lb Pumpkin, mashed
1/2 c Orange juice
3/4 c Brown sugar
1/8 ts Ground ginger
1/8 ts Ground cinnamon
1/8 ts Ground cloves
1/4 ts Salt

Bring all ingredients to a boil in a heavy pan. Reduce heat and
simmer over low heat for 30 minutes. Chill for 4 hours. Great on
toast, English muffins.

Micha Buller Punkin Center, Arizona

(c) Phoenix Gazette, March 10, 1993.

MMMMM

Title: Scandinavian Rasberry Soup
Categories: Appetizers, Soups/stews, Fruits
Yield: 8 servings

20 oz (2 pk) Red Raspberries * 3/4 c Chablis **
1/2 c Orange Juice 1 x Fresh Orange Sections
1/4 c Lemon Juice 1 x Granishes ***
1 tb Cornstarch 1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
~————————————————————————–
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl;
add soup. Garnish as desired; serve with sour cream. Refrigerate left-
overs.

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Title: Congressional Bean Soup
Categories: Beans
Yield: 6 servings

1 lb dried small white beans
8 c water
1 ea meaty ham bone
1 c celery — finely chopped
1 ea onion — finely chopped
2 TB parsley — finely chopped
1 ts salt
1/4 ts pepper
1 ea bay leaf

In large pan, heat beans in water. Boil gently for 2
minutes; turn off heat and let stand 1 hour.* Pour
into slow-cooking pot. Add remaining ingredients.
Cover and cook on lowfor 12 to 14 hours or until beans
are very soft. Remove bay leaf and ham bone. Cut meat
off bone; return meat to beans. Serve hot.

Recipe By :

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Title: FRIED EGGS SHANGHAI-STYLE
Categories: Chinese, Eggs
Yield: 6 servings

1/4 lb Crab meat (or lobster)
6 Egg whites
1/2 c Milk
2 Green onions
5 Leaves Boston lettuce
1 ts Sherry
1 pn Salt
2 ts Cornstarch
3 tb Peanut oil

This recipe will introduce you to an inexpensive
gourmet treat.

Preparation: Flake crab meat into strands, removing
any cartilage. Mix with sherry. Wash onions; remove
roots and greens; finely mince white part. Wash and
pat dry lettuce leaves; arrange on round serving
plate. In a mixing bowl, beat egg whites. When eggs
begin to stiff- en, slowly add milk. When eggs are
stiff, fold in crab, onions, salt and cornstarch. Eggs
will tend to break down at this point into a frothy
soup.

Stir-frying: Heat wok to medium hot. Add oil. When
oil is heated, add egg mixture, carefully folding and
turning while eggs become firm. Remove to serving
platter. Serve.

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New Mexico Red Bean Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Lean grnd. beef
1 large Onion — chopped
2 Jars canned pimentos — (7oz.)
3 1/2 cups Beef broth
1 can Whole tomatoes — (28 oz.)
1 teaspoon Ground allspice
2 teaspoons Ea. cumin corriander — (ground)
4 teaspoons Oregano leaves
1/2 cup New Mexico chile
3 cans Kidney beans — drained (#303)

Crumble beef into 5-6 qt. pan over high heat. Cook; stirring, until beef is
well browned. Lift our meat and set aside. Discard all but 2 tbs. of the
drippings. to drippings, add onion and fook, stirring often, until onion is
soft. Meanwhile, puree pimentos and their liquid in blender. Return beef to pan
with pimento puree, broth tomatoes (break up with spoon) and their liquid, all
spice, cumin, corriander, oregano, ground chile, and beans. Bring to boil; then
reduce heat, cover, and simmer for 45 minn.. Uncover and continue to simmer
until thickened to you liking; stir often. Note: Substitute roasted red pepper
in place of pimento if desired. Proceed as directed.

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MUNG BEAN PANCAKES – BINDAE DUK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Pancakes Beans
Korean Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Hulled Split Mung Beans *
1 1/2 c Finely Diced Ham Or Salt
– Pork
1 1/2 c Chopped Kim Chee
3 tb Chopped Green Onions
2 ts Crushed Garlic
1 t Salt
1/2 ts Black Pepper
2 lg Eggs
Vegetable And Sesame Oils

* Mung beans which have been peeled and split in half.
Substitute soy beans, canned chickpeas (garbanzos), or
yellow lentils.
~——————————————————
~—————– Soak the mung beans overnight in
cold water, then drain well. Place in a food
processor, blender or mortar and grind to a fairly
smooth paste, adding about 1 cup cold water.

Stir in the remaining ingredients except the oils,
beating until well mixed. If you don’t have any kim
chee you can use finely chopped Chinese cabbage. In
this case, add a little chili powder to the pancake
batter.

Heat a heavy skillet and oil lightly with a mixture of
vegetable and sesame oils. Drop spoonfuls of the
batter onto the skillet and cook until golden
underneath, with small bubbles appearing on the
surface. Flip over and cook the other side. As they
cook, stack the pancakes under a cloth until the
remainder are done. Serve hot or cold with chili and
soy sauce dips.

Typed by Syd Bigger.

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Mandarin Orange Salad

Recipe By : Pam Holley
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head red or green lettuce
1/3 cup green onions — chopped
1/4 cup parsley — chopped optional
1 11 oz can mandarin oranges — drained
1/2 cup walnuts — chopped
dressing
1/2 cup olive oil or vegetable oil
1/2 teaspoon worcestershire sauce
2 tablespoons sugar or artificial sweetener
1/4 cup tarragon vinegar
dash tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Dressing
Mix ingredients with wisk until sugar is dissolved.
Salad
Toss ingredients with 1/2 salad dressing. Save remaining half salad
dressing for other uses. (Grapefruit and avocado slices can be used instead
of Mandarin oranges).

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NOTES : Published in the 7-13-94 issure of the Tyler Courier-Times.

MANGO-LIME PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Mango,peeled and seeded
Juice of 2 limes

From Casa Madrona Restaurant in Sausalito, Calif.

Puree mango with lime juice until smooth. Strain.
Serve with shellfish or as a dessert sauce. Serves 4.

Nutritional analysis per serving: 38.8 calories; 0.1
grams total fat; (0 grams saturated fat); 0.2 grams
protein; 9.2 grams carbohydrates; 0 milligrams
cholesterol; 1.0 milligrams sodium.

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Chinese Egg Rolls No. 931 Yields 12 Egg Rolls

1 Cup All-Purpose Flour 1/2 Cup Water Chestnuts
2 Cups Water 1/2 Cup Bean Sprouts
2 Eggs 1/2 1 Clove Garlic, Minced
1/2 tsp Salt 1/4 Cup Soy Sauce
3 Tbls Peanut Oil Grated Gingerroot
1/2 Cup Celery, Chopped Fine 1/2 tsp Sugar
3/4 Cup Cabbage, Shredded 1 Tbls Flour
4 Scallions, Chopped 2 Tbls COLD Water
1/2 Cup Shrimp, Diced
1/2 Cup Cooked Pork, Diced

Sift the first measure of flour into a bowl.
Gradually add the first measure of water to form a thin, smooth batter.
Beat in the eggs and salt.
Grease a 6″ diameter skillet and put over low heat.
Beat the batter and pour 1 tablespoon into the pan.
Allow to spread over the bottom of the pan to form a thin pancake.
Turn and cook the other side when the pancake begins to pull away from the
sides of the pan.
Do NOT allow it to brown or become crisp.
Remove when done and place on a dish.
Cover with a damp cloth until ready to use.
Prepare the remaining egg roll shells the same way.
Heat the peanut oil in a wok or large heavy skillet.
The scallions must be very finely chopped.
The water chestnuts must be drained thoroughly and chopped.
Remove the shrimp from their shells, devein and chop.
Stir fry the celery, cabbage and scallions for a few moments.
Add the chopped shrimp and the chopped, cooked pork and stir fry for 3
minutes.
Add the chopped water chestnuts, bean sprouts, garlic, soy sauce, grated
gingerroot and sugar and stir fry for 5 more minutes.
Remove from heat and allow the filling to cool.
Place 4 tablespoons of filling to form a rectangle in the center of each
pancake.
Fold the pancake envelope style.
Heat the fat in a deep fryer to 375 degrees. (You may use a skillet with about
fat or oil).
Fry until golden brown.
Serve with chinese hot mustard, soy sauce and/or Oriental Sweet Sour Sauce.