Title: CHINESE VEGETABLES
Categories: Oriental, Vegetables
Yield: 4 servings

2 c Celery (sliced)
1 c Onion (sliced)
2 tb Peanut oil
1 cn 10 oz chicken broth
1 cn 16 oz bean sprout
1/3 c Bamboo shoots
1/3 c Water chestnut
2 tb Cornstarch
1 tb Soy sauce
1 x Rice (cooked)

In a skillet or wok, cook diagonally sliced celery and
onion in oil till tender.
Add remaining ingredients except rice. Cook over low
heat, stirring till thickened.
Serve over rice with additional soy sauce.

—–

Title: Peppermint Jelly Candy
Categories: Candies
Yield: 6 servings

2 tb Water
2 (3 oz) packages liquid fruit
-pectin
1/2 ts Baking soda
1 c Sugar
1 c Light corn syrup
1/2 ts Peppermint extract
3 Drops green food color
Sugar or coarse sugar

For best results, follow the directions carefully to avoid
undercooking the mixtures. No candy thermometer is necessary for
this old-fashioned candy shop candy.

Line 8 inch square pan with foil, butter foil. In small saucepan,
combine water and pectin. Stir in baking soda. In medium saucepan,
combine 1 cup sugar and corn syrup. Cook both mixtures over high
heat until foam starts to disappear on pectin mixture and sugar
mixture comes to full rolling boil (one that cannot be stirred down),
about 3 to 5 minutes,stirring both constantly. Slowly pour pectin
mixture into sugar mixture, stirring constantly. Continue to boil
for 2 minutes, stirring constantly. Remove from heat; stir in
peppermint extract and food color. Pour into foil-lined pan. Cool
until firm.

Remove candy from pan by lifting foil. With wet knife or
scissors,cut into small pieces or desired shapes. Roll in sugar.
Store loosely covered.

Yield: 64 candies Source: Pillsbury, Family Christmas Cookbook Posted
by Linda Davis

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Title: Praline Pecan Crunch
Categories: Snacks
Yield: 1 batch

8 c Cereal (Quaker Oat Squares,
Wheat Chex, etc.) 16 oz. pkg
2 c Pecan halves
1/2 c Light corn syrup
1/2 c Firmly packed brown sugar
1/4 c Margarine (1/2 stick)
1 ts Vanilla
1/2 ts Baking soda

Preheat oven to 250 F. Combine cereal pecans in 13″ X 9″ pan.
Combine corn syrup, brown sugar, margarine in 2 cup microwavable
bowl. Heat on high 90 seconds. Stir. Heat high 30 – 90 seconds
more or until STARTS boiling. Stir in vanilla soda. Pour over
cereal. Coat evenly. Bake 1 hour, stirring every 20

This is the great Christmas mix Mom Jeannie made 1994.
I couldn’t stop eating it!!!

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1 10-oz package frozen black-eyed peas
1/4 cup chopped sweet red pepper
1/4 cup chopped sweet green bell pepper
1/4 cup chopped red onion
1 Tbsp chopped fresh jalapeno pepper
2 Tbsp chopped parsley
1/4 cup FF Italian dressing

Rinse and drain peas. [Thawed, I assume] Mix with other ingredients.

Title: Panocha Walnuts
Categories: Candies
Yield: 1 batch

1 c C H Brown Sugar
1/2 c C H Granulated Sugar
1/2 c Water
1/4 ts Salt
1 ts Vanilla
2 1/2 c Walnut halves

Combine 1 cup C H Brown Sugar, 1/2 cup C H granulated Sugar, 1/2 cup
water, 1/4 teaspoon salt in 3-quart saucepan. Slowly bring to a boil,
stirring occasionally until sugar dissolves. Boil slowly to 246 degrees
(firm-ball stage). Remove from heat. Add 1 teaspoon vanilla and 2-1/2
cups walnut halves; stir until nuts are coated and sugary. Quickly spread
on waxed paper or foil and separate nuts with two forks. Let cool.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: Cowboy Cookies, Kansas Style
Categories: Cakes and c, Mc
Yield: 60 servings

2 c Flour
1/2 ts Salt
1 ts Baking Soda
2 ts Baking Powder
1 c Shortening
1 c Granulated Sugar
1 c Brown Sugar
2 Eggs
2 c Rolled Oats
1 ts Vanilla Extract
12 oz Chocolate Chips
1 c Chopped Nuts — optional

Sift flour, salt and baking soda together. Blend
shortening and sugars. Add eggs. Beat until fluffy.
Add flour mixtur and mix well. Add oats last, then
vanillla and chocolate chips. Nuts may also be added,
if desired. Dough will be crumbly. Drop from teaspoon
onto greased cookie sheet. Bake at 350 F about 10-12
minutes, until brown.

Makes approximately 5 dozen cookies.

Recipe By :

From: Kmeade@ids2.Idsonline.Com (The Me

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New Mexican Pork And Green Chili Stew

Recipe By : Gourmet magazine December 1992
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium onions — chopped
8 garlic cloves
3 tablespoons vegetable oil
4 1/2 pounds boneless pork shoulder — trimmed of excess
— fat and cut into,
— 1-inch pieces
5 pounds frozen roasted new mexican green chilies* — thawed,
peeled if
— necessary, seeded,,
— and chopped
7 cups water
2 teaspoons salt
1 1/2 pounds boiling potatoes

In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in
the oil over moderate heat, stirring, until the onions are softened, add the po
rk, the chilies, the water, and the salt, and simmer the mixture, uncovered, ad
ding more water if necessary to keep the pork barely covered, for 1 1/2 hours.

Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are c
overed by the cooking liquid, and simmer the mixture, stirring occasionally, fo
r 30 minutes, or until the pork and the potatoes are tender. Stir in the remai
ning 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minut
es. The stew may be frozen or made 3 days in advance, cooled, uncovered, and k
ept covered and chilled.

Notes: Can be prepared in 45 minutes or less.

Makes about 14 cups.

MC formatted by Barb at PK using MC Buster 2.0f SNT on 7/1/98

By “Barbara E. Price” on Jul 5, 1998.

– – – – – – – – – – – – – – – – – –

Cafe Brulot

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Beverages

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

1 tb Brown sugar

1 Cinnamon stick

5 Whole cloves

1 Lemon rind,thinly slivered

1 Orange rind,thinly slivered

2 Thin slices lemon

1 Thin slice orange

1/2 c Orange-flavored liquer

1/4 c Brandy

3 c Louisiana coffee w/chicory

Lemon rind curls

Orange rind curls

1. Combine sugar, cinnamon, cloves and citurs rinds in a chafing dish or

medium skillet; heat until sugar begins to dissolve.

2. Add citrus slices, liquer and brandy; heat.

3. Half fill a metal ladle with some of the hot liquid and carefully

ignite.

4. Add to mixture in pan to ignite, ladling to distribute flavors.

5. When flame dies, add coffee; heat.

6. Serve in demitasse cups; garnish with curls of lemon and orange rind if

desired.

– – – – – – – – – – – – – – – – – –

1 lb of spinach linguini or fettucini (dried)
1 lb small scallops, or large ones cut in quarters
1/2 cp fresh parsley, chopped
2-3 cloves garlic, minced
1/2 cp white wine
2 large tomatoes, chopped
1 tbs olive oil
1/4 cp pine nuts, toasted (optional)
fresh shredded or grated parmesan (optional)

Toast the pine nuts in a non-stick pan over medium heat for a few minutes,
stirring often, until lightly brown. Boil water for pasta, and add pasta-
cook until al dente- in the meantime, lightly cook the garlic in the olive oil,
often. Remove them to warm plate. Add tomatoes and wine to pan, and simmer
for a couple of minutes-let this reduce slightly. Add scallops and parsley,
and you could add the juice of a lemon here if you wanted, and heat through.
Serve over pasta, and top with pine nuts and cheese if desired. The sauce
is very light, but the dish is very filling and makes 6 generous servings.

Title: ORANGE SAUTERNE JELLY
Categories: Condiments
Yield: 6 servings

INGREDIENTS:
3 1/2 c Fresh orange juice, strained
1 1/2 c Good quality sauterne
1 ts Fresh lemon juice
3 1/4 c Sugar
1 Box powdered light fruit
-pectin
6 Sprigs fresh tarragon,
-optional

Servings: makes 6 – 1/2 pint jars Notes: Sauterne may be replaced by
other white wines in this sweet tart jelly. The flavor lends itself
for use both as a spread on breads and as a meat glaze. It can also
be reheated for use as a dessert sauce on ice cream, sliced oranges,
or berries.

DIRECTIONS: Place orange juice, sauterne, and lemon juice in heavy
saucepan. Mix together 3/4 cup sugar and the powdered light fruit
pectin. Add to wine mixture. Cook over high heat, stirring
constantly, until mixture comes to a hard boil. Stir in remaining
sugar. Bring to a rolling boil, stirring constantly. Boil for 1
minute. Remove from heat and skim off foam with metal spoon.
Immediately pour into hot sterilized jars, add optional sprigs of
tarragon, if desired, and vacuum seal (hot water bath method, or can
be refrigerated up to 6 weeks).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8

From: Sallie Austin

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