Title: SPICY FRIED CASHEWS
Categories: Oriental, Fruits/nuts
Yield: 8 servings

1/2 lb Raw cashews
1 c Oil, preferably peanut
1 ts Salt
1/2 ts Freshly ground black pepper
1/2 ts Chili powder
1/4 ts Five spice powder

HEAT A WOK OR LARGE DEEP PAN until it is hot, then add
the oil. When the oil begins to smoke lightly,
deep-fry the cashew nuts for 2 minutes or until they
begin to turn lightly brown. While the cashew nuts are
browning, start another frying pan heating. Remove the
nuts from the oil with a slotted spoon and add them
directly to the frying pan. HINT: Take the cashew nuts
out of the oil when they are lightly browned as they
continue cooking even after they are taken out of the
oil. Save the oil in which the nuts have been cooked,
as it can be used again. Add the salt, pepper, chili
powder and five spice powder and stir-fry for 2
minutes or until the cashew nuts are well coated with
the spice. Allow to cool and serve with drinks.

—–

Title: Pasta Fagioli
Categories: Soups, Pasta, Italian
Yield: 1 Servings

4 c Water
2 Stalk celery; chopped
1 ts Salt
2 Garlic clove
2 ts Olive oil
1 cn Tomato paste
1 cn Great northern beans
1/2 Box Ditalini macaroni

1. In a saucepan bring to a slow boil: 4 c. water 2
stalks celery, chopped 1 tsp. salt 2. Saute 2 cloves
garlic in 2 to 3 tablespoons olive oil. 3. Add to oil
when cool, stir in 1 small can tomato paste. 4.
Combine sauce and beans. Simmer for 15 to 20 minutes.
5. Cook 1/2 box of Ditalini macaroni and drain; add to
soup.

—–

KEEBLER EASY ELFIN CHEESECAKE (NO BAKE!)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Graham cracker pie crust
8 oz Cream cheese, softened
1/3 c Sugar
1 c Sour cream
2 ts Vanilla
8 oz Whipped topping, frozen
Strawberries, fresh (garnish)

Beat cheese until smooth, gradually beat in sugar.
blend in sour cream and vanilla. fold in whipped
topping, blending well. spoon into crust. chill until
set, at least 4 hours. garnish with fresh
strawberries for garnish.

/ / ara Kent

– – – – – – – – – – – – – – – – – –

HORENSO NO GOMA-AE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Bunch of fresh spinach
—–GOMA (SESAME DRESSING—–
4 tb White sesame seeds
2 tb Sake (Japanese Rice Wine)
2 ts Sugar
1 tb Japanese soy sauce
1 t Rice vinegar

This spinach dish is standard fare for a Japanese meal. This dressing may
also be used with a variety of other green vegetables, so don’t hesitate to
experiment.

IN A SMALL SAUCEPAN, heat and ignite the sake to cook off the alcohol.
Toast the sesame seeds in a ungreased skillet over medium heat for about 5
minutes or until golden brown. Stir occasionally. Put the seeds into a
suribachi (Japanese mortar) and crush into a paste. (This can be ground in
a food processor, however you will have to use at least twice the amount of
sesame seeds.) Add the sake, sugar, soy sauce and rice vinegar and blend
thoroughly. Remove from the suribachi and set aside while preparing the
spinach. In a large, tied bundle, wash and rinse the spinach in cold water.
Drain thoroughly. In a wide saucepan, bring about 1 cup water and 1
teaspoon salt to a boil. Cook the spinach until the leaves are barely
wilted. Remove spinach and refresh with cold water. Squeeze dry of excess
water. Keep the spinach in a bundle and cut off and discard the large
stems. Cut the spinach into 1-inch pieces. Add the sesame dressing to the
spinach and mix gently. Divide the spinach between 4 bowls and serve at
room temperature or chilled. Garnish with extra sesame seeds.

– – – – – – – – – – – – – – – – – –

Kim chi (Korean Cabbage Relish)

Recipe By : (C) 1992 The Los Angeles Times
Serving Size : 1 Preparation Time :0:00
Categories : Veggies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head Chinese cabbage — cut in 1/2″ strips
3 tablespoon Salt
6 Green onions — chopped
3 cloves Garlic — minced
1/2 teaspoon Crushed dried hot red chile
1 teaspoon ginger root — chopped

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage
with salt, green onions, garlic, chile and ginger root. Mix well and spoon
into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well
several weeks. Use as relish or salad.

Posted by Karen Mintzias in Intercook

– – – – – – – – – – – – – – – – – –

— [ From: Rose Geiger * EMC.Ver #2.10P ] —

Haven’t made this myself, but did taste it. Good for cleansing the
palette.

Title: Cranberry-apple Sorbet
Categories: Fat-free, Desserts, Ornish
Yield: 2 to 2 1/2 cups

2 Golden Delicious apples
Peeled, cored, and coarsely
Chopped.
2 c Cranberry Juice

1. In medium-size saucepan, combine apples and juice.
Heat to boiling.
2. Reduce heat to simmer, cover and cook 20 minutes or
until apples are very soft.
3. Uncover and set aside to cool to room temperature.
4. In food processor or blender, puree apple and juice
until smooth.
5. Pour into ice-cream maker and process into sorbet following
manufacturer’s directions. OR
6. If not using ice-cream maker, pour puree into a9-inch square pan.
Cover and freeze until partially frozen — about 2 hours.
7. Meanwhile, chill a large bowl and beaters of an electric mixer.
8. Place puree in chilled bowl and beat on low speed until pieces
are broken up, then beat on high speed until smooth and fluffy —
about 1 minute.
9. Pack sorbet into freezer container and freeze several hours
before serving.

Nutritional Info: (per 1/2 cup) 2 g. protein, 27 g.
carbohydrate, .3 g. fat, 2 g. fiber, 2 mg. sodium, 108
calories.

DOUGHNUTS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/2 c Bread flour (7 oz)
3/4 c All purpose flour (3 1/2 oz)
3 tb Sugar
2 tb Dry milk
1 t Salt
2 1/2 tb Butter
3/4 c Water
1 t Dry yeast
TOPPINGS:
3 oz Semi sweet chocolate
-melted
1/2 c Blanched almonds — chopped
1/2 c Powdered sugar
1/2 c Whipped cream
1/2 c Cinnamon sugar (2 3/4 oz)

1. Place first 6 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Divide the dough into 12 equal portions.
Roll each portion into a ball. 3. Place on a lightly floured surface.
Cover with a plastic wrap and rest for 20 minutes.) 4. Shape each
ball as desired, in a ring, twisted, or in an oval shape. Place on a
greased baking pan. 5. Proof at 90 deg. for 30 minutes or until
nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil until
golden brown. Let cool. 7. Garnish with your choice of toppings. 8,
If desired, cut a hole on one end of doughnut and fill with jelly or
your favorite filling.

– – – – – – – – – – – – – – – – – –

Title: Casino Royale Casserole
Categories: Casseroles, Poultry
Yield: 6 servings

1 pk Broccoli,frozen,chopped (10oz
2 T Flour
1/4 t Pepper
2 c Milk
2 t Lemon juice
1 cn Mushrooms,sliced (2.5oz)
1 pk Biscuits,refrigerated
2 T Butter or margarine
1/2 t Salt
1/4 t Nutmeg
1 1/2 c Swiss cheese,grated
2 c Turkey,sliced,cooked,strips
1/4 c Parmesan cheese,grated

1. Cook broccoli according to package directions; drain thoroughly
and set aside.
2. Melt butter in saucepan.
3. Blend in flour, salt, pepper and nutmeg; cook 1 to 2 minutes.
4. Gradually add milk; cook, stirring, until slightly thickened.
5. Remove from heat; stir in Swiss cheese until melted.
6. Add lemon juice, turkey, mushrooms and broccoli.
7. Pour mixture into a lightly greased 12×8-inch baking dish;
sprinkle with Parmesan cheese and top with biscuits.
8. Bake in preheated 375’F. oven 20 to 22 minutes, or until biscuis
are golden brown.

MMMMM

Greek Beef Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
2 tablespoons Quick cook tapioca
1 1/2 pounds Beef stew meat — 1″ cubes
3 tablespoons Cooking oil
2 medium Onions — quartered
8 ounces Tomato sauce
1/3 cup Dry red wine
1 tablespoon Brown sugar
1 1/2 teaspoons Garlic salt
1/4 teaspoon Ground cinnamon
1 Bay leaf
1 cup Feta cheese — crumbled
1/2 cup Walnut halves

In a bowl, combine the water and tapioca; let stand at least 5 minutes.
Meanwhile, in a 4 quart Dutch oven, brown the meat cubes in hot oil; drain off
fat. Stir in the tapioca mixture, onions, tomato sauce, wine, brown sugar,
garlic salt, cinnamon and bay leaf. Bring to boiling. Reduce heat; cover and
simmer over low heat for 1-1/2 to 2 hours or until meat is tender.
Remove bay leaf before serving. Ladle stew into serving bowls. Top each serving
with some feta cheese and walnut halves.

SOURCE: Better Homes Gardens Quick Easy Cookbook.

– – – – – – – – – – – – – – – – – –

SEVEN GRAIN BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Gaye Levy
1 1/4 c Water
3/4 c 7 grain mix
2 c Bread flour
1/2 tb Bread flour
1/4 c Whole wheat flour
2 tb Sugar
2 tb Molasses
1 t Salt
1 1/2 tb Powdered buttermilk
1 1/2 ts Yeast
1 1/2 tb Margarine

I bought a bag of “7-grain mix” (Stone-Burh) and came up with the
following recipe for the BM. My goal was to come up with a “Poulsbo
Bread”. This is very very close to the commercial product – only a
lot fresher tasting. About the only thing missing is sunflower seeds,
which I will try adding next time. I hope you like this. We ate an
entire loaf in one sitting (and there are only two of us!) Put
ingredients into pan in order listed. Bake at regular setting. One
more thing: this is a soft bread and will be difficult to slice when
hot. If you are going to use it in a sandwich, allow it to cool
first. Regards, *** Gaye in Bellevue, WA *** 10/01 01:34 pm

– – – – – – – – – – – – – – – – – –