Stir-fried Tofu Or Beef With Onions* (fngp13b)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Tofu — extra firm*
1/4 cup Oil
1 tablespoon Pale dry sherry
2 Ginger root slices — shredded
1/2 teaspoon Salt
1 Onion;large — thinly sliced
Black pepper — fresh ground
3 Garlic cloves — minced
2 tablespoon Soy sauce
1 1/2 teaspoon Cornstarch**
1 teaspoon Sugar
3 tablespoon Stock**

*This dish originally used 1 lb. of flank steak which was cut against the grain
into thin slices and then marinated same as the tofu. Sometimes I make it with
steak or tofu or a mixture of both. In addition, I occasionally add a small bok
choy which is first blanched and then cooled.
If other vegetables are added, increase the cornstarch mixture to three times
what is listed. Recipe can be doubled and comes out fine. **Mix the cornstarch
with the soup stock and have ready until needed. Get tofu ready according to
your favorite methods. I usually slice it lengthwise in half- inch blocks, put
paper towels over and under it, and press with telephone book to get out excess
water. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp.
of the oil in a shallow dish. Add the tofu or steak shreds and leave to
marinate for 15 minutes.
06/02/92 10:07 PM Heat 2 1/2 tablespoons of the remaining oil in a wok or
pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes
(about). Remove onions, place in a colander, and let drain. You can use the oil
left in pan if it is enough. Heat wok again. When it is very hot, add the tofu
or steak and garlic. Stir-fry the tofu or steak and garlic in the oil for until
brown. Mix in the onion and ginger and stir-fry for a minute. Stir in the
cornstarch mixture and cook, stirring for about 30 seconds or until thickened.
From “The Encyclopaedia of Chinese Cooking”.
Karen Alder Fngp13B

– – – – – – – – – – – – – – – – – –

Title: Make-Ahead Gazpacho
Categories: Vegetarian, Soups/stews
Yield: 6 servings

2 c Vegetable Stock 1/8 ts Pepper
2 c Tomato juice 1 x Cucumber *
2 tb Lemon juice 1 x Green pepper **
2 tb Green taco sauce 4 x Large tomatoes ***
1 ts Sugar 3 x Green onions ****
1/2 ts Garlic salt

* Cucumber, peeled, seeded, and coarsley chopped
** Green pepper, seeded and diced
*** Tomatoes, peeled and coarsely chopped
**** Green onions (including tops) thinly sliced
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and
bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion;
bring mixture, uncovered to a boil again. Remove from heat and cool.
Cover and refrigerate until well chilled. Serving size: 1 cup
Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories.
An easy make-ahead soup to begin a meal with.

—–

French Breakfast Puffs

Recipe By : Better Homes and Gardens – May 1997
Serving Size : 12 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c all-purpose flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/8 tsp salt
1 egg
1/2 c milk
1/3 c butter or margarine — melted
1/4 c sugar
1/2 tsp ground cinnamon
1/4 c butter or margarine — melted

In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg
and salt. Make a well in the center of dry ingredients.

In another bowl beat egg slightly; stir in milk and 1/3 cup melted
butter or margarine. Add egg mixture to flour mixture. Stir just till
moistened (the batter may be lumpy). Lightly grease muffin cups. Fill
cups about two-thirds full with batter. Bake in 350° oven for 20-25
minutes or till muffins are golden.

Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon.
Immediately dip tops of hot muffins into the 1/4 cup melted butter or
margarine, then into the cinnamon-sugar mixture till coated. Serve
warm.

– – – – – – – – – – – – – – – – – –

Title: Peanut Butter Bread
Categories: Bread Osg1966
Servings: 1

2 c Flour
2/3 c Peanut butter
1/2 c Sugar
1 c Milk
3 ts Baking powder
1 ts Salt

Sift flour, baking powder, salt and sugar together. Add peanut butter
to milk and mix well, then add this to the dry ingredients, beat
thoroughly and bake in well greased load pan in slow oven 45 – 50
minutes. It it better when day old.

NOTE: Slow oven is 300 – 350 F.

Source: Florence L. Houston, Massie Grange, Warren County, OH
—–

Title: HABITANT PEA SOUP
Categories: Soups
Yield: 6 servings

2 c Yellow split peas
8 c Water
2 lb Smoked ham hocks
1 lg Onion, chopped
1/2 c Celery leaves, chopped
1/2 ts Summer savory
1/4 ts Thyme
3 tb Fresh parsley, chopped
Black pepper
Salt

Soak peas overnight. Drain the peas and place them in a large soup
kettle with the water, ham hocks, onion, celery, and seasoning. Bring
to a boil. Reduce heat, cover, and simmer for three hours, stirring
frequently. The peas are done when soft and creamy. Add black pepper
and salt to taste.

Traditional Quebec dish.

Source: Americas, September, 1995

MMMMM

Salmon and Potato Casserole (Crockpot)

Recipe By : Rival Crockpot Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Potatoes
Fish – Salmon

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 potatoes — peeled/thinly sliced
3 tablespoons flour
salt and pepper
16 ounce can salmon — drained and flaked
1 medium onion — chopped
2 eggs — beaten
1 tablespoon butter or margarine
2 cups milk — scalded
nutmeg

Place half of the potatoes in greased Crockpot. Sprinkle with half of the
flour, salt and pepper. Cover with half of salmon. Sprinkle with half the
onion. Repeat layers in order. Gradually add beaten eggs and butter to scalded
milk. Stir well. Pou over potato-salmon mixture. Dust with nutmeg Cover and
cook on Low setting for 7-10 hours.

– – – – – – – – – – – – – – – – – –

Title: HOLIDAY ALMOND WREATHS
Categories: Cookies
Servings: 36

3/4 c FLEISCHMANN’S Margarine,
-softened
1/2 c Sugar
1/4 c EGG BEATERS Cholesterol-Free
-99% Real Egg Product,
-thawed
1 t Almond extract
2 c All-purpose flour
1/2 c Ground PLANTERS Almonds
Green candied cherries (opt)
Red candied cherries (opt)

In medium bowl with electric mixer at medium speed, beat margarine and
sugar until light and fluffy. Add egg product and almond extract; beat
well. Stir in flour and ground almonds. Using pastry bag with 1/2″ star
tip, pipe dough into 1 1/2″ wreaths, 2″ apart, on ungreased baking sheets.
Decorate wreaths with red and green candied cherries, if desired. Bake at
400’F. for 10-12 minutes or until light golden brown. Cool on wire racks.

Makes 3 dozen cookies.

MMMMM

SIOUX BERRY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Chuck steak, boned/trimmed
3 tb Peanut oil
1 md White onion, peeled/sliced
2 c Beef stock (up to 3 cups)
1 c Blackberries
1 tb Honey
Salt to taste

Broil the chuck steak in the oven until brown on both
sides. In the old days this would have been done over
the fire, so you might wish to quickly barbeque the
meat in order to increase the flavor. Set the meat
aside to cool.

In a Dutch oven heat the oil and brown the onions. Cut
the meat into bite-size pieces and add to the pot. Add
the blackberries and enough beef stock to barely cover
the meat. Stir in the honey and simmer the meat,
covered, until it is very tender, about 1 hour. If the
berries are too tart add more honey to taste. Add salt
and serve in bowls.

Smith recommends servings this with Bacon Corn Bread
and Hominy Baked with Cheese.

Source: “The Frugal Gourmet Cooks American” by Jeff
Smith.

– – – – – – – – – – – – – – – – – –

Title: Tortellini with Cream
Categories: Pasta, Ethnic
Yield: 6 servings

4 tb Butter
1 c Heavy cream
48 Tortellini
1 c Freshly grated Parmesan
Freshly ground black pepper

MELT THE BUTTER in a medium-size saucepan; add the heavy cream and heat
through. Cook the tortellini in boiling salted water, then drain them and
place them in a heated serving bowl. Pour the cream-butter mixture over
them and toss thoroughly so that some of the cream is absorbed. Add 1/2 cup
grated Parmesan cheese and a generous quantity of pepper, and toss again.
Pass additional cheese at table.

TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK

—–

Title: YUNNAN STEAMED POT CHICKEN #2
Categories: Chinese, Chicken
Yield: 6 servings

3 1/2 lb Chicken
1 ts Salt
8 sl Peeled fresh Ginger
3 c Chicken stock
1/2 c White Wine
1 bn Green onions

Place the chicken in a pot (or wok) full of boiling
water for 3 minutes. Rinse in cold water. Set a
steaming rack in your wok and fill wok with water to
just below the rack. Place the chicken in a
casserole. Place the breasts in the center and cover
with the slower cooking dark meat parts. Arrange the
ginger slices all over the chicken and. Trim the
green onions and cut into 2 inch pieces and cover the
chicken with it. Pour in the wine and broth and.
sprinkle the salt over everything.

Place the casserole in the rack in the wok and cover
the wok with the dome lid.

Steam for about an hour. Check every 20 minutes to
make sure the wok does not boil dry.

—–