Title: CHINESE: HOT AND SPICY CHICKEN (MA LA TZE GEE
Categories: Main dish, Meats, Chinese, Hunan
Yield: 1 servings

4 tb Oil
1 Scallion
2 To 3 hot peppers
1 tb Shredded ginger
1 tb Sherry
2 tb Light soy sauce
2 lb Fryer
1/2 c Chicken broth
1 tb Light soy sauce
2 tb Wine vinegar
1 tb Sugar
1/2 ts Salt
1 ts To 2t anise pepper
1 tb Cornstarch

Cut chicken into bite-sized pieces, marinate 15-20
minutes in ginger, sherry,
soy sauce mixture.

Cut scallion and hot peppers diagonally into 1-inch
pieces. Grind anise pepper to powder. Mix chicken
broth, soy sauce, wine vinegar, sugar, salt and pepper.

Heat oil. Add scallion, and stir fry several times.
Add ginger, sherry, soy
mixture and chicken to scallions and hot pepper, and
stir-fry for 1-2 minutes
more. Add chicken broth mixture, mix well. Cook over
low heat until chicken
pieces are tender. Add cornstarch to thicken. Serve.

Recipe By :

—–

CEREAL BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-Bran cereal
2 ea Egg whites
1 1/4 c Skim milk
3 tb Canola oil
1/2 c Unbleached white flour
3/4 c Whole wheat flour
1 tb Baking powder
1 tb Sugar or less

Preheat oven to 400 degrees. Measure cereal and milk
into mixing bowl. Stir to combine. Add egg whites and
oil. Let stand one or two minutes to soften cereal.
Mix flours, baking powder and sugar. Beat
liquid-cereal mixture with wire whisk. Add dry
ingredients to cereal mixture, stirring only until
combined. Spoon batter gently into lightly oiled or
paper-lined muffin tins. Bake for 25 minutes. Makes
12 muffins.
~——————————————————
~————- ~- 1 Muffin calories 116,protein4.4
gm,carb. 19.5 gm,total fat 3.9 gm,CSI UNITS
0.6,dietary fiber 3.9 gm,sodium 171 mg,potassium 261
mg,calcium 96 mg,iron 2.1 mg
~——————————————————
~————- ~– The New American Diet by Connor
Connor

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Title: Frozen Lemon Souffle
Categories: Desserts
Servings: 6

1 1/2 c Sugar 3 T Cornstarch
1 ea Env. Unflavored Gelatin 1 c Water
2/3 c Lemon Juice OR Lime Juice 3 ea Large Egg Whites
1/2 pt ( 1 C) Whipping Cream

In large saucepan, combine sugar, cornstarch, and gelatine; add water and
lemon or lime juice. Over medium heat, cook and stir until slightly
thickened; stir in a few drops of food coloring in color of juice used, if
desired (yellow or green). Cool. Chill until partially set, about 1 hour,
stirring occasionally. In small mixer bowl, beat egg whites until stiff
but not dry; fold into juice mixture. In small mixer bowl, beat whipping
cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch
waxed paper or foil “collar” securely around rim of 1-qt souffle dish.
Pour mixture into dish. Freeze 6 hours or overnight. Remove “collar”.
Garnish with whipped cream, candy lemon drops and gum drop slivers if
desired. Return leftovers to freezer.

TIP:

Souffle can be chilled in refrigerato 6 hours instead of being frozen.

—————————————————————————–

BASLER MEHLSUPPE

Recipe By : Danny Stocker, MR-Freudenberg , Berne Switzerland
Serving Size : 10 Preparation Time :0:50
Categories : Suppen Nationalgerichte

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
80 g Pflanzenfett
630 g Zwiebeln
200 g Halbweissmehl
2 1/2 l Bouillon
2 dl Kochwein rot
1 Salz und Pfeffer — zum abschmecken
95 g Sbrinz (oder anderer Hartkase)

Vorbereitung
– Zwiebeln schalen, fein schneiden oder hacken
– Mehl in einer Lyonerpfanne, im Ofen, langsam braun rosten
– Auskuhlen lassen
Zubereitung
– Zwiebeln in Pflanzenfett langsam braun rosten
– Mit dem gerosteten Mehl stauben und vermischen
– Etwas erkalten lassen
– Mit der heissen Bouillon auffullen, gut verruhren
– Aufkochen, Rotwein zufugen, abschaumen und mind. 1 Stunde sieden
lassen
– die Suppe purieren
– Abschmecken
– Geriebener Sbrinz separat dazu servieren

– – – – – – – – – – – – – – – – – –

NOTES : Swiss national speciality

E-mail from: Natividad Yepez, 28-May-1996

CHESTNUT AND POTATO PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 3/4 c potato — peeled and diced
1 1/2 lb canned unsweetened chestnut
: puree
12 TB sweet butter — at room
: temperature
1/3 c Creme Fraiche — see page
339 Chestnuts For The Holidays
1 egg
1 egg yolk
4 TB Calvados
1 ts ground cardamom
1 1/2 ts salt
: pn cayenne pepper

1. Cover potatoes with 2 quarts salted water and cook
until tender. Drain well. 2. In a food processor
fitted with a steel blade process chestnut puree until
smooth. Transfer to a mixing bowl. 3. Mash the drained
potatoes until smooth with 8 tablespoons (1 stick) of
the butter. Transfer to the bowl with the chestnut
puree. 4. Whisk in creme fraiche, the whole egg and
extra yolk, the Calvados, cardamom, 1 1/2 teaspoons
salt and the cayenne pepper. 5. Smear a 1 1/2 quart
souffle dish with some of remaining 4 tablespoons
butter. Bake in a preheated 350 degree oven for 25
minutes before serving. 6. The dish can be made ahead
and refrigerated, then baked just before serving.

Recipe By : Silver Palate Purees – page 195

From: Jfcoombs@avana.Net Date: Tue, 15
Oct 96 06:13:37 Pdt

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Basic Pizza Dough 10/11/96

Recipe By : COOKING RIGHT SHOW #CR9724
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Teaspoons (1 envelope) dry yeast
1/2 Teaspoon sugar
3/4 Cup lukewarm water
2 Cups all-purpose flour
1 Teaspoon salt
3 Tablespoons olive oil

Mix the yeast, sugar, 1/2 cup water and 1/4 cup flour together in a bowl and
let proof for 10 minutes. Mixture should look frothy.
Add remaining flour, salt and olive oil and mix well. Turn out onto a
lightly floured work surface and knead for 8-10 minutes or until dough is
elastic and smooth. Alternately you can do this with the dough hook in a
heavy duty mixer. Dough should feel moist and tender. If it’s too stiff, add
a bit more water.

Place dough in an oiled bowl and turn to coat it evenly. Cover and let rise
in a warm spot in kitchen (at least 75 degrees) for 1-2 hours.

Yield: 1 large rectangular pizza

– – – – – – – – – – – – – – – – – -=20

Chocolate Extasy

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 ounce Semisweet chocolate chips
1/2 cup Butter
10 tablespoons Sugar
4 Eggs; separated — room temp
2 tablespoons Flour
—–WHIPPED TOPPING—–
1 pint Whipping cream
1 tablespoon Sugar
—–GLAZE—–
1/2 pint Heavy cream
2 teaspoons Instant coffee
1 1/4 cups Semisweet chocolate chips
Raspberry preserves (opt)

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool. Mix
together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this is well
mixed, add the chocolate mixture when it is cooled. Mix well.
Beat egg whites until stiff, and fold into the chocolate mixture. Blend well,
but gently. Spread batter evenly into a 9×13″ pan. Bake at 350~ for 18 minutes.
This will puff up and then fall when removed from the oven. When cool, spread
with a THIN layer of Raspberry preserves.
Whipped Cream Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff.
Spread evenly on cooled cake.
Refrigerate.
GLAZE: Melt together heavy cream, instant coffee and chocolate chips. When this
mixture is melted and well blended, take off of heat and let cool. Stir well
and pour on top of whipped cream layer of cake. Tilt the pan so the glaze
distributes evenly over the cream.
This may seem like it will not work, but it will.
Refrigerate until ready to serve.

– – – – – – – – – – – – – – – – – –

Oil and Vinegar Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Salads
Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Salad oil

1/4 c Red or white wine vinegar

1/4 ts Hot pepper sauce

1/4 ts Worcestershire sauce

Combine all ingredients and shake vigorously. Store in refrigerator.

– – – – – – – – – – – – – – – – – –

Title: Elaine’s Famous Sugar Cookies
Categories: Polkadot, Cookies, Holidays
Yield: 7 Dozen

1 c Butter, softened
1 c Powdered sugar
1 c Granulated sugar
2 Eggs
1 c Salad oil
2 ts Vanilla
1 ts Grated lemon peel
4 1/4 c Flour
1 ts Baking soda
1 ts Cream of tartar
1 ts Salt
Plain or colored sugar

Cream butter sugars; beat in eggs one at a time until light
fluffy. Beat in oil, vanilla lemon peel. Combine dry ingredients
gradually add to sugar mixture, beating till well blended. Wrap in
wax paper; chill several hours.

Preheat oven to 325. Grease 2 cookie sheets. Divide dough into
thirds (keep 1/3 out, refrigerate the rest till needed). Form
heaping tsp. of dough into ball. Place on cookie sheet. Flatten to
2″ diameter with bottom of glass dipped in sugar. Sprinkle with
plain or colored sugar bake 8 – 10 min. till lightly browned. Let
stand on cookie sheet 2-3 min. before removing.

A wonderful tea cookie – you can color the sugar for Christmas
cookies. From my dear friend, Elaine Sullivan.

Source: Vinyard Seasons by Susan Branch, Entered in Meal Master format
by Lisa Clarke for Christmas Eve 1995

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 12-10-95

MMMMM

SCOTTISH GINGER CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c All-purpose flour
1/2 ts Salt
2 ts Baking soda
1 tb Ground ginger
1/3 c Golden raisins
1/3 c Chopped mixed candied peel
1/3 c Crystallized ginger, chopped
3/4 c Molasses
3/4 c Butter
1/3 c Packed brown sugar
3 Eggs, beaten
2 tb To 3T milk

A rich cake, this improves with keeping in an airtight
tin. Very nice served with tea.

Preheat oven to 325F (165C). Generously grease an
8-inch square baking pan; set aside. Sift flour,
salt, baking soda and ground ginger into a large bowl.
Stir in raisins (plump then in some sherry or water
before using), candied peel and cystallized ginger;
set aside. In a medium-size saucepan, combine
molasses, butter and brown sugar. Stir over low heat
until butter is melted. Remove from heat. Beat in
eggs and milk. Make a well in center of reserved dry
ingredients. Pour in molasses mixture and beat
thoroughly. Pour into cake pan. Bake 1 1/4 hours, or
until top springs back when lightly touched with
finger. Cool in pan on a wire rack. Makes 8 to 12
servings.

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