Title: PAPER WRAPPED CHICKEN (GEE-BOW GAI)
Categories: Chinese, Chicken, Appetizers
Yield: 45 servings

3 1/2 lb Chicken
45 Squares unwaxed butcher
Paper or aluminum foil 6“x6″
3 Green onions, slivered
3 Thin slices ginger, slivered
2 Quarts oil for deep-frying

————————-MARINADE————————-
2 ts Catsup
1 tb Oyster sauce
1 1/2 ts Hoisin sauce
1 ts Thin soy sauce
1 tb Rice wine
Dash of pepper
1 ts Salt
1 ts Sugar
2 ts Cornstarch

—————WRAPPING PAPER WRAPPED CHICK—————

1. Skin and bone chicken; then cut into pieces 1 1/2″
x2″ long.

2. Sprinkle chicken with each of the ingredients
listed under ”marinade,“ mix well and then add the
green onions and ginger. Marinate for 2 hours.

3. See diagrams for wrapping.

4. Heat the oil to 325 degrees and then carefully put
each package into the oil. Deep-fry 4 minutes on each
side. Put packages in a strainer to drain off excess
oil before serving.

NOTE: Paper Wrapped Chicken may be deep-fried several
hours in advance and reheated in the oven (325
degrees) for 10 minutes just before serving. 1. Brush
center of the paper with oil, and with one corner of
the paper toward you, place 1 piece of chicken and 1
sliver of green onion about 2″ from that corner.

2. Fold the corner to just cover the chicken.

3. Fold once more…about 1 1/4,” and tuck second edge
under meat (This forms a triangle.)

4. Make an envelope by folding the left and right
corners toward the middle.

5. Tuck in the flap to close the envelope.

—–

Cream of Artichoke Soup

Recipe By : Bill Camarota
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Soup
Sinful

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Artichokes
2 c Water
2 c Chicken stock
1/2 c Dry vermouth
1 md Potato, diced
1 sm Carrot, diced
1 sm Onion, diced
1 sm Celery stalk, diced
2 cl Garlic, minced
2 ea Bay leaf
1/2 ts Dried marjoram
1 c Heavy cream
4 tb Locatelli cheese,
-fresh grated
Salt and pepper to taste
Croutons for garnish

Steam the artichokes in the 2 cups of water until tender (about 45
minutes) and reserve the liquid afterwards. Allow the artichokes to
cool. Scrape the flesh from the bottom third of each leaf and place
in medium soup pot along with the artichoke liquid. Remove fuzzy
choke from each artichoke bottom and discard. Coarsely dice the
artichoke bottoms and place in the soup pot. Next add the remaining
ingredients except the cream, cheese and croutons. Simmer until the
vegetables are very tender and the liquid is reduced by 1/3, about
45 minutes. Next puree the soup in a blender and return to the pot.
Add the cream and the cheese and heat through but don’t boil. Serve
with croutons on top.

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Title: PEACH CUSTARD ICE CREAM
Categories: Ice cream, Fruits, Peaches
Yield: 1 servings

-Ellie Collin-CMKD93F
3 Eggs, large
2 tb Flour
1 1/2 c Sugar
2 c Milk
2 c Peaches,peel+coarsely chop
1 tb Lemon juice
1 1/2 c Whipping cream
1 ts Vanilla

In a large bowl, beat the eggs to blend.
In a 3-4 quart saucepan, whisk flour, 1 cup of the
sugar and milk until smooth. stir often over
medium-high heat until boiling, about 8
minutes.Whisking rapidly, pour hot sauce into
eggs (This will destroy any salmonella bacteria.)
In a blender, smoothly puree peaches will lemon juice
and remaining 1/2 cup sugar. stir into cooked mixture
and chill, covered, until cold,2 hours or up to a day.
Stir in cream and vanilla. Freeze peach mixture in a
regular or self refrigerated ice cream maker according
to manufacturers directions. Serve when softly frozen
or package airtight and store in freezer up to 2
weeks, let soften at room temperature about 10 minutes
before scooping. Makes 1-1/2 quarts.

MMMMM

SOOK’S BUTTERMILK BISQUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Of plain flour
3/4 ts Of baking soda
1/2 ts Of salt
4 tb Of pure lard
2/3 c Of fresh buttermilk

Preheat the oven to 450 degrees. Mix the flour, soda,
and salt together. Cut in the lard with 2 forks until
the mixture has the appearance of small white gravel.

Pour all the buttermilk in at one time.

Gently mix, and put the dough on a floured board.

Knead 6-7 times

Roll to a half inch thickness

Cut to desired size (we use floured water glasses) and
put on a greased baking sheet

cook ’til golden brown.

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Title: Ritz Pecan Pie
Categories: Pies, Desserts, Candies
Yield: 8 servings

20 ea Ritz crackers; crushed *
3 ea Egg whites; large
1 t Vanilla extract
3 oz Milk chocolate; fine shred
1 t Baking powder
1 c Sugar
1/2 c Pecans; halves

* Crush Ritz Crackers to crumbs.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Preheat oven to 325 degrees F. Mix cracker crumbs and baking
powder. Beat egg whites stiff, then very gradually add sugar,
continiuing to beat. Add vanilla. Fold egg whites and crackers
together. Put in a buttered 9-inch pie plate. Arrange pecans across
top. Bake 30 minutes. Remove from oven, Sprinkle with shredded
chocolate, then put under the broiler for a few seconds, watching
closely so that the chocolate melts but does not scorch. Serve with
ice cream or whipped cream.

MMMMM

1-1/2 lb. salad-type potatoes
2 cans (15 oz. each) garbanzo beans
Large onion, coarsely chopped
Red bell pepper, coarsely chopped
3 T. dry sherry
4 cloves garlic, minced
4 c. water
1 can tomato paste (6 oz.)
1/4 tsp. cayenne pepper
4 tsp. curry powder
2 tsp. salt
1 c. frozen peas

Scrub the potatoes and cut into 1-inch chunks. Drain and rinse the garbanzo
beans. Sauté the onion, bell pepper, and garlic in the sherry. Add the
water, tomato paste, cayenne pepper, curry powder, salt, potato chunks, and
garbanzo beans. Bring to a boil, lower heat, and simmer, loosely covered,
for 25 minutes. Add peas and simmer another 5 minutes. Makes a lot.

Serve on rice and top with sliced green onions. Applesauce is a good side
dish with this.

Fake kentucky fried chicken gravy

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Copycat
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1/4 c Cornstarch
10 oz Chicken broth
2 ea Chicken bouillon cubes
20 oz Beef gravy
1 pinch Sage

Cracklin Good Gravy
Blend till smooth 1 c water 1/4 cup cornstarch (in blender). In sauce pan
over medium heat combine this with 10-oz can Banquet Chicken Broth or home
made stock, 2 chicken bouillon cubes, two (10-oz ea) cans Franco American Beef
Gravy. Stir until thick clear.

Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to
this does wonders for flavor. Bouillon powder may be substituted for the cubes
if you wish."
Chipped from the bottom of Sharon’s Igloo

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WHOLE PEA SOUP WITH FRESH TARRAGON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole peas, soaked
4 c Stock
1 lg Carrot, halved
2 tb Tarragon
Salt pepper

Drain the soaked whole peas. Cover with stock in a
large pot add the carrot. Bring to a boil boil
hard for 10 minutes. Reduce heat, cover simmer for
1 hour or until the peas are tender. Add the tarroagn
simmer for 5 minutes. Stir in the salt pepper.
Remove from the heat let cool for a few minutes.
Puree until smooth. Return to the pot to heat through.
Check the seasonings serve.

– – – – – – – – – – – – – – – – – –

Carbonnade (Belgian Beer Stew)

Recipe By : Ana Kurland
Serving Size : 1 Preparation Time :0:00
Categories : Beef Meat, Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lb Chuck Roast
1 Smoked Ham Hock — (optional)
1/2 Cup Oil
2 1/2 Tsp Salt
1 Lg Onion — thinly sliced
3 Tbsp Flour
Beer
1 Cup Beef Broth
1/2 Tsp Black Pepper
2 Tsp Sugar
2 Tbsp Parsley Flakes
1 Pinch Marjoram
1 Pinch Thyme
1 Clove Garlic — chopped fine
4 Carrots — cut into 1″ pieces
3/4 Cup Walnuts — (optional)
2 Tbsp Red Wine Vinegar — or red wine
2 Tbsp Scotch Whiskey

Cut beef into 1 x 2 inch strips. (I cube them, 1 ") Remove ham from bone
and cut into cubes. brown beef and ham in oil in large skillet. Lift meat
out, sprinkle with 1 tsp salt and set aside. Brown onions in same oil. Lift
and set aside. Drain and save all but 3 Tbsp oil. Sift flour into oil to make
light brown roux. Gradually add 1 1/2 cup beef, stirring until mixture
boils.

Add broth, rest of salt, pepper, sugar, herbs and garlic. Alternate layers
of meat, onions and carrots in large casserole. Add sauce and enough
beer to cover meat. cover and cook in 300 F oven for 2 1/2 hours (I cook
on stove top) Check occassionaly and add beer if needed. Shortly
before stew is ready, saute walnuts in reserved oil. It takes only a
couple of minutes to get them crisp. do NOT scorch. Add them to stew.
Just before serving, add vinegar and scotch.

– – – – – – – – – – – – – – – – – –

Vegetable Lasagna

Recipe By : aa333@cleveland.Freenet.Edu (Robert N. Hartman)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound spinach — fresh
2 teaspoons margarine
1 pound carrots — cleaned and sliced
2 cups broccoli flowerets
2 cups vegetable broth
1 cup milk — low-fat
1/2 cup onion — chopped
6 teaspoons margarine
1/2 cup flour — all-purpose
1/2 cup wine — dry white
1 cup parmesan cheese — grated
4 ounces swiss cheese — shredded
4 ounces provolone cheese — shredded
10 lasagna noodles — cooked
2 cups tomato sauce

Remove stems from spinach. Wash leaves thoroughly; cook spinach in a small
amount of boiling water 5 to 8 minutes or until tender. Drain; place
spinach on paper towels, and squeeze until barely moist. Finely chop
spinach. Combine chopped spinach, 2 tbsp. margarine, and salt and pepper to
taste; set aside.

Cook carrots and broccoli in boiling water to cover 8 to 10 minutes or
until tender; drain well. Combine spinach, carrots, and broccoli, and set
aside.

Combine vegetable broth and milk in a saucepan. Cook over medium heat until
warm; remove from heat, set aside.

Saute chopped onion in 1/4 cup plus 2 tbsp. margarine in large skillet
until tender. Add flour, and cook 3 minutes, stirring constantly. Add warm
broth mixture and wine; simmer 5 minutes or until mixture is thickened,
stirring constantly. Remove from heat and set aside.

Combine cheeses. Arrange 5 lasagna noodles in lightly greased 13x9x2-inch
baking dish (grease with Pam type product). Layer 1/4 white sauce, 1/2
vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat layers. Spread
tomato sauce over top. Sprinkle with remaining 1/3 cheese. Bake uncovered,
at 350 degrees F for 35 minutes. Let lasagna stand 10 minutes before
serving.

– – – – – – – – – – – – – – – – – –