Title: TANGERINE PEEL CHICKEN
Categories: Chinese, Poultry
Yield: 1 servings

1 lb Chicken
1 ts Ginger (minced)
1 Scallion (minced)
2 Dried Chillies
1 Dried Tangerine Peel
Crumbled
Oil for deep frying

————————SEASONING A————————
1/2 ts Salt
1/2 ts MSG (optional)
1/2 ts Dark soy sauce
1/2 ts Sam Shu wine
2 ts Cornstarch

————————SEASONING B————————
1 1/2 ts Sugar
1/2 ts MSG (optional)
1/2 ts Dark soy sauce
2 ts Light soy sauce
1 ts Shao Hsing wine
2 ts Black vinager
3 dr Sesame oil

———————THICKENING SAUCE———————
1/2 ts Cornstarch
1 tb Water

Wash chicken and cut into 2cm (3/4 inch) cubes. Mix
thoroughly with the minced ginger and scallion, then
add the Seasoning A ingredients and marinate for 15
minutes. Mix Seasoning B ingredients and set aside.
Heat the wok until smoking, add the oil and when very
hot deep fry the chicken pieces for 1 1/2 minutes,
until golden. Drain chicken pieces, discard most of
the oil. Reheat the wok and stir-fry the chillies and
crumpled tangerine peel until they darken. Add chicken
pieces and stir. Add Seasoning B and the Thickening
sauce and stir-fry until the seasoning coats the
chicken. Serve.

—–

Southwest Corn Chowder

Recipe By : Dean Fearing of The Mansion on Turtle Creek
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/Eggs Soups And Stews
Southwest

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large ears of corn
1 teaspoon corn oil
2 onions — chopped
2 cloves garlic — chopped
1 1/2 poblano peppers — seeded and diced
2 serrano peppers — seeded and chopped
3 cups chicken stock
2 cups heavy cream
salt — to taste
1 tablespoon lime juice — approximately
1 small baking potato — peeled and diced
1/2 cup jicama — peeled and diced
1/4 red bell pepper — seeded and diced
1/4 yellow bell pepper — seeded and diced
1 tablespoon fresh cilantro — finely chopped

Shuck corn, remove silk, and cut kernels from cob. Set aside 3/4 cup.

Heat oil in a heavy saucepan over medium heat. Stir in reamining corn
kernels and onions. Saute for about 10 minutes or until onions are soft
and juices have cooked down. *Do not brown.*

Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock.
Bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes.

Stir in cream. Return soup to a simmer and cook for about 5 minutes for
intil slightly reduced. Remove from heat.

Pour soup into a blender and blend until very smooth. Season to taste
with salt and lilme juice. Set aside and keep warm.

Fill a large pot three-quarters full with water. Bring to a boil. Season
lightly with salt.

Add potato and cook for 2 minutes. Add reserved 3/4 cup corn kernels and
cook for 2 minutes. Add jicama, bell peppers, and remaining diced poblano
and serrano chilies; cook for 2 minutes. Drain vegetables and immediately
fold into warm soup. Pour equal portions into six warm soup bowls.
Sprinkle an equal amount of chopped cilantro on each and serve immediately.

The entire soup may be made up to one day in advance. Reheat, but *do not
cook,* just before serving.

Chef’s Notes: Dean Fearing is the executive chef of The Mansion on Turtle
Creek in Dallas, Texas.

The Mansion on Turtle Creek Cookbook, edited by Dotty Griffith, 1987.

– – – – – – – – – – – – – – – – – –

Whipped Frosting

Recipe By : Hammond Times newspaper, 93/08/11
Serving Size : 16 Preparation Time :0:00
Categories : Cake (Frosting)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Flour — (2 full tablespoons)
1/2 Cup Milk
1/2 Cup Sugar
1 Stick Butter
1 Teaspoon Vanilla

Cook milk and flour together over medium heat, stirring constantly until
it thickens. Remove and cool.
In a separate bowl, beat sugar, butter and vanilla together for 4
minutes. Add cooled flour and milk mixture. Beat an additional 4
minutes. Spread on cooled cake.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Frosting for Mom’s Zucchini Cake

NOTES : Article: Cook still bakes mom’s zucchini cake
By Judith Lee Birch, times correspondent
Column: Cook of the Week
‘While growing up in Hegewisch,my mother Ann would bake her fast and
easy Zucchini Cake each summer._ Rosemary Dudlack, Calumet City, IL

Title: SPINACH DIP I
Categories: Dips, Usenet
Yield: 1 batch

1 c Sour cream
1 c Mayonnaise
8 oz Water chestnuts,
-drained and diced
-(one large can)
5 Green onions,
-chopped (with tops)
10 oz Spinach (cooked),
-drained well (use one
-package of frozen
-spinach)
1 pk Knorr dry vegetable soup
-mix (a Swiss import)

Mix everything together and refrigerate overnight.
Stir again before serving. Serve with sturdy dip-ables
or crackers, as it will break chips.

NOTES:

* Party dip with spinach and water chestnuts —
People like this dip. It’s a hit a parties. It is good
to dip vegetables into, or to spread on crackers.
Yield: more than 2 cups.

: Difficulty: trivial.
: Time: 15 minutes preparation.
: Precision: Approximate measurement OK.

: shore@adobe.UUCP (Andy Shore)
: Adobe Systems Incorporated, Palo Alto, California
: led by those who smelled it cooking.

: Copyright (C) 1986 USENET Community Trust

—–

Very Veggie Chili

Recipe By : Bon Appetit (unknown reference)
Serving Size : 500 Preparation Time :1:00
Categories : Chili Main Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons vegetable oil
3 stalks celery
1 large onion — chopped
1 large green pepper — choppped
8 cloves garlic — chopped
4 14.5oz cans Mexican-style stewed tomatoes
2 16oz cans pinto beans, drained
1 15oz can hominy, drained
1 11oz can whole kernel corn, drained
1 4oz can diced green chilis
1 cup fresh cilantro — chopped
1/4 cup chili powder
1 tablespoon ground cumin

Heat oil in heavy Dutch oven over high heat. Saute celery, onion, bell
pepper garlic until they begin to soften…about 8 minutes. Add all
remaining ingredients except cilantro simmer, about 35 minutes. During
last 10 minutes, add cilantro.

– – – – – – – – – – – – – – – – – –

NOTES : Less than $6, start to finish, feeds an army, keeps for weeks in
the fridge! A college student’s dream dinner. By far the best
veggie chili I have ever tasted.

SOUPER CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 md Onion, chopped
2 c Chicken stock
2 c Milk
2 tb Grated fresh celery
1/4 ts Pepper
2 c Chopped celery
2 md Potatoes, chopped
1 t Fresh dill or parsley
2 tb Grated fresh carrots
1/2 ts Salt

Melt butter in a large pot. Add chopped celery, onion
and potatoes. Cover pot and stew vegetables over low
heat for 10 minutes without browning. Add stock and
herbs; cook vegetables until soft, about 30 minutes.
Puree the mixture in a blender. Stir in milk and
adjust seasonings. Toss in grated carrot and celery.
Reheat to just below the boiling point. Serve with
fresh bread.

Source: The warped mind of Linda Fields Originally
posted 9/25/92 Typed for you by: Linda Fields,
Cyberealm BBS Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –

Title: Garlic and Cilantro Sauce
Categories: Sauces, Low-fat
Yield: 4 servings

1 Garlic head,peeled/minced
2 Jalapeno peppers,seeded and
-finely chopped
2 bn Cilantro,finely chopped
1/2 c Lime juice
1/4 c Extra virgin olive oil
1 t Salt

From “A Cook’s Tour of Sonoma” by Michele Anna Jordan. Aris Books.

Toss all the ingredients together. Spoon over freshly grilled or
sauteed fish. Makes 1-1/4 cups. Serves 4.

Sauce will keep in refrigerator for up to 4 days.

Nutritional analysis per serving: 150.5 calories; 12.7 grams total
fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams
carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium.

MMMMM

Brandy Wafers (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Golden syrup
2 oz Butter
2 oz Flour
2 oz Caster sugar
1/2 ts Brandy
1/2 ts Ground ginger

Set oven to 450F or Mark 8. Grease baking sheets. Melt
the butter, syrup and sugar together in a saucepan
over a very gentle heat. Stir in the flour, ground
ginger and the brandy. Beat together for about 5
minutes. Drop small teaspoonsful on to the baking
sheet, spaced well apart. Bake for 5 minutes until
pale golden brown in colour. Roll immediately, while
still hot, around the greased handle of a large wooden
spoon. Set aside to cool. These are delicious filled
with freshly whipped cream.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

– – – – – – – – – – – – – – – – – –

adapted from Betty Crocker’s 40th Anniversary Edition Cookbook.

*** Florentine Pie ***

1 1/2 cups hot cooked rice
1/4 cup WW FF Parmesan Italian Topping
1 tbl chopped green onion tops
1 egg white

8 egg whites
1 cup shredded FF white cheese
2/3 cup skim milk
1/4 cup sliced green onions
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp ground nutmeg (I didn’t have any.)
1 pkg (10 oz.) frozen chopped spinach, thawed and pressed dry (I used fresh)

Heat oven to 325 F. Pam pie plate, 9 x 1 1/4 in. Mix rice, Parmesan
cheese, 1 tbl green onion tops and the egg white with fork. Press
mixture evenly on bottom and up side of pie plate. DO NOT leave any
holes. Bake 5 minutes.

Beat egg whites untill almost peaking. Stir in remaining ingredients.
Pour into rice shell. Bake about 45 minutes or until knife inserted in
center comes out clean. Serve with additional Parmesan cheese if desired.

6 servings.

1 cup chopped onion
1 green pepper, chopped
1 sweet red pepper, chopped
1/4 cup butter or margarine, melted
1 1/2 cups uncooked long grain rice
1 (10 3/4 ounce) cans chicken broth, undiluted
3/4 water
2 ripe tomatoes, chopped
1 tablespoon tomato paste
1/4 to 1/2 teaspoon pepper
1/2 teaspoon dried whole saffron or 1/4 teaspoon ground saffron
Dash of Worchestershire sauce
3/4 pound broccoli, cut into 1 inch pieces
2 small zucchini, cut into 1/2 inch pieces
1 (10 ounce) package frozen green peas
12 fresh asparagus spears, fresh or frozen, cut into 1 inch pieces

Saute onion, green pepper and red pepper in butter in a heavy ovenproof
dutch oven until tender. Stir in rice and next 7 ingredients, and bring
to a boil. emove from heat; cover and bake at 350 degrees for 30
minutes.
Stir remaining vegetables into rice mixture, cover and bake an
additional 45 minutes or until liquid is absorbed and vegetables are
crisp-tender.

Source: Southern Living Cookbook
Makes: 12 servings.