Title: CHINESE: ORIENTAL PISTACHIO CHICKEN
Categories: Main dish, Chinese, Poultry, Ethnic, Nuts
Yield: 8 servings

8 Servings
8 Chicken breasts, halved,
-boned and skinned
1 ts Garlic powder
1 ts Paprika
Salt and freshly ground
-black pepper to taste
3 tb Safflower oil
2 c Beef broth
2 ts Cornstarch
1/3 c Dry red wine
2 tb Oyster sauce
4 Green onions, including
-tops, chopped
1/4 c Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Season chicken breasts with garlic powder, paprika,
salt and pepper. Saute chicken in oil over medium-high
heat. In saucepan, combine beef broth, cornstarch,
wine and oyster sauce. Heat to boiling and simmer for
10 minutes. Add green onions and 1/4 cup pistachios.
Prepare rice noodles according to package directions.
Place noodles on heated serving dish, top with chicken
breasts and pour sauce over all. Garnish with
additional pistachios.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

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Title: NELLY’S SHAPE (TAURUS)
Categories: Desserts
Yield: 6 servings

2 1/2 c Milk
3 1/2 ts Gelatin
4 Eggs, separated
1/2 c Brown sugar
1 tb Sweet sherry
2 tb Marmalade
1/2 c Heavy cream
1/2 c Toasted slivered almonds

Servings: 6

Place 3 tbsp milk in large bowl, sprinkle gelatin over milk. Let soak
while you prepare custard.

Mix egg yolks with sugar in top of double boiler, place over barely
simmering water, mix in remaining milk. Stir continuously until mixture
thickens into a custard. Remove from heat and immediately pour over
softened gelatin, stir, so gelatin becomes thoroughly mixed in. Mix in the
sherry and chill for 20 to 30 minutes.

Beat egg whites until they form soft peaks, fold into custard. Turn into
serving dish and chill for several hours. The custard will separate,
leaving a foamy top and a jelly bottom.

Place the marmalade in a small saucepan and warm it very gently over low
heat. Spread it evenly over the top of the pudding. Turn the cream into a
bowl and beat it stiff. Spread over marmalade, sprinkle with nuts.

The sensual and seductive taste of this dessert should satisfy the
Taurean’s love of things both sweet and pleasurable, its pale soft topping
suggesting the foamy waves of the sea from which Venus was born.

From: “A Taste of Astrology” – Posted by: Grandma Sheila (Exner)

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German Lentil Soup with Frankfurters

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Onions — peeled chopped
2 cup Lentils — washed drained
1 Clove Garlic — crushed
Bay Leaf
1 Med Carrots,(scraped — chopped
1 1/2 teaspoon Salt
1 Stalks Celery,(cleaned — chopp
1/4 teaspoon Pepper
2 tablespoon Salad Oil
1 pound Frankfurters — sliced thickly
8 cup Water
2 tablespoon Cider Vinegar

Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5
minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower
heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
Add frankfurters and cook another 10 minutes. Remove from heat and stir in
vinegar. Remove and discard bay leaf.
Serves 8.

– – – – – – – – – – – – – – – – – –

Title: Eager Brand Sweetened Condensed Milk
Categories: Dairy, Pitzer
Yield: 6 servings

MMMMM———————-MM BY H. PEAGRAM—————————
1/4 c Hot water
3/4 c Sugar
1 1/4 c Non fat dry milk
4 tb Soft butter

Directions: Put water and sugar in blender, blend 1 min. till sugar
is
partially dissolved. Add dry milk, a little at a time till smooth.
Add butter, 1 T at a time, blending and scraping sides of blender
till mixture is smooth. Refrigerate at least 24 hrs before using to
allow to thicken. Keeps in refrigerator up to a month, and freezes
up
to a year.

Makes 1 1/2 cups

Gloria Pitzer’s Secret Recipe for Eagle Brand

MMMMM

Title: Dim Sum (Steamed Chinese Appetizers)
Categories: Chinese, Appetizers
Yield: 1 servings

1 3/4 Ground meat (beef , pork or
-mix of two)

————————-BASIC MIX————————-
2 Eggs
3 tb Soy sauce (light
-preferred)
3 tb Sherry
1 ts Grated fresh ginger
1/2 ts White pepper
2 tb Sesame oil
3 Chopped little green
-onions
2 tb Corn starch
4 tb Chopped water chestnut
3 Clove garlic, minced

———————EXTRA CONDIMENTS———————
1 1/2 ts Red chili sauce with
-garlic
2 ts Spicy brown bean sauce
3 ts Hosin sauce
1 ts Grated orange peel

————————–WRAPPER————————–
1 pk Wonton skins

in a large bowl, mix meat well with remaining BASIC
ingredients. mix until smooth.

Separate mix into four equal parts. For each part,
add one of the EXTRA condiments — mix well.

To stuff the dumplings, put about one overflowing
teaspoon or pecan sized ball into a wonton skin. Fold
into shape. Possible shapes are purse , fish ,
chocolate kiss, nurses cap, or whatever. Parts of the
wonton skin that are sticking out may get tough, so
keep this to a minimum. Use a different shape for each
condiment so that you will know what is what.

To cook, place on top of lettuce leaf on steam rack (
the leaf helps prevent sticking). Be very careful not
to let them touch each other or else they will stick.
Steam for 20 minutes. Eat hot. Can be frozen and
reheated in microwave.

== Courtesy of Dale Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50

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Etouffee

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound firm tofu — drained
4 tablespoons vegetable oil
1/4 cup flour
1 yellow onion — chopped
4 scallion — chopped
1 jalapeno (seeded,if desired,for less heat) — finely ch
opped
1 green bell pepper, stemmed, seeded — chopped
1 stalk celery — chopped
4 cloves garlic — minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon fresh thyme leaves
1 1/2 cups canned tomatoes — drained chopped
1 1/2 cups vegetable broth
1 1/2 teaspoons vegetarian Worcestershire sauce
1/2 teaspoon salt
4 tablespoons fresh parsley — chopped
4 cups cooked basmati or long-grain white rice

Cut the tofu into 1/2-inch cubes. Put 3 layers of paper towels on a baki
ng sheet and arrange the tofu pieces on top. Cover with another 3 layers of pa
per towels and put a second baking sheet on top. Set heavy cans or books on to
p of the second baking sheet to compress the tofu for 30 minutes.
Preheat oven to 300 degrees F. Coat the bottom of an over-proof 12-inch s
killet with nonstick cooking spray (or use an overproof nonstick skillet). Hea
t 2 tablespoons of the oil in the skillet over medium heat. Add the tofu and s
aute until lightly browned on all sides. Transfer the totu to drain on paper t
owels.
Reduce the heat to medium-low and add the remaining oil to the pan. Stir
in the flour and cook, stirring constantly, for about 5 minutes until bubbling.
Put the pan in the oven and roast the mixture for 20 minutes longer, stirring
well every 5 minutes. Remove the pan from the oven and place over medium heat
. Add the onion, scallions, jalapeno, bell peppers, celery, garlic, black pep
per, cayenne, and thyme, and cook, stirring frequently, until the vegetables ar
e soft, about 10 minutes. Increase the heat to high and add the tomatoes. Coo
k, stirring until bubbling, then add the stock, Worcestershire sauce, and salt.
Cook, stirring until the mixture thickens. Reduce heat to low and add the to
fu. Simmer, partially covered, for 45 minutes.
Stir in the parsley and taste for seasoning. To serve, spoon the rice ont
o serving plates and ladle the etouffee over it.

– – – – – – – – – – – – – – – – – –

Title: GOLDEN PEPPER STEAK
Categories: Chinese, Beef
Yield: 4 servings

1 lb Eye of round or other beef
-steak,cut into 1/8″ slices
-into 1×3″ pieces
1 lg Red bell pepper, cut into
-1X3″ Pieces
1 ts Freshly ground black pepper
4 Cloves garlic, minced
1/2 ts Sesame oil
2 tb Soy sauce
1 1/2 tb Sugar
1/2 tb Sherry or dry white wine
3 1/2 tb Vegetable oil, divided
2 lg Yellow bell peppers, cut
1 md Onion, cut into 1×3″ pieces
1/2 ts Salt
1 ts Oyster sauce
2/3 c Chicken stock
1 ts Cornstarch
6 c Cooked rice (enough for 4)

Combine the beef, black pepper, garlic, sesame oil,
soy sauce, sugar and sherry in a large bowl. Set
aside to marinate for at least 1 hour but no more than
3 hours.

Heat 2 tablespoons of the vegetable oil in a wok over
high heat. Add the peppers, onion, salt and oyster
sauce. Cook, stirring, for 1 minute. Add the chicken
stock, cover, and cook for about 10 minutes or until
the peppers are tender.

Meanwhile, heat the remaining vegetable oil in a large
skillet over high heat until almost smoking. Add the
beef and brown on both sides, about 1 minute per side.

Add the peppers to the beef. Dissolve the cornstarch
in 1 teaspoon of water and stir into the mixture.
Bring to a boil and immediately remove from the heat.
Serve with cooked rice.

Mark Bittman, The Baltimore Sun; Jan 29, 1992

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Zucchini Lasagna

Recipe By : Introduction to Cooking with Amana Radarrange
Serving Size : 4 Preparation Time :0:00
Categories : Cathy Beef (Hamburger)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cups Zucchini — sliced
1 Pound Ground Beef
6 Ounces Tomato Paste
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1/2 Teaspoon Salt
1/8 Teaspoon Garlic Powder
1 Cup Cottage Cheese — or ricotta
1 Egg
1/4 cup Dry Bread Crumbs
2 cups Mozzarella Cheese — shredded

Place zucchini in 2-quart casserole. Cook, covered, on HIGH
(full power) for 7-10 minutes (I cooked 15 min.) or until
zucchini is thoroughly cooked. Stir halfway through. Drain, set
aside. Place hamburger in 1 quart casserole, cook on high (full
power) for 4 to 5 1/2 min or until beef is no longer pink. Stir
halfway through. Drain. Add tomato paste, basil, oregano, garlic
powder and salt to beef. Set aside. Combine cottage cheese and
egg in small bowl. Layer half of zucchini , bread crumbs, meat
mixture, cheese mixture, and mozzerella cheese i n 8 x8 x2 dish
(I used 10 x 10) Repeat layers with remaining ingr., reserving
last mozzerella cheese layer. Cover loosely with heavy-duty
plastic wrap. Cook covered, on High (full power) for 7 to 10
minutes o r until heated though. Sprinkle remaining Mozzerella
cheese over lasagn a Let stand 3 to 5 min or until melted.

From: Introduction to cooking with Amana Radarange

recipe based on 650-700 watt micro, I used 800 watt

– – – – – – – – – – – – – – – – – –

Title: Impossible Taco Pie
Categories: Main dish, Pies
Servings: 6

1 lb Ground beef
1/2 c Onion; chopped
2 Envelopes taco seasoning;dry
3/4 c Bisquick
1 1/4 c Milk
3 Eggs
1 c Cheddar cheese; shredded
1/4 Head lettuce; shredded
1 Tomato; diced
1/4 c Ripe olives; sliced

Preheat oven to 400. Grease pie plate, 10×1 1/2“, or square baking dish,
8×8”. Cook and stir the gr. beef and onion in 10″ skillet until beef is
brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking
mix, milk and eggs about 1 min with wire whisk or hand beater or til almost
smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in
center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or
til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives.

FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to
1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in
half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk
or hand beater.
Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only use 1
1/2 qt round or 1 qt. square casserole. no other adj. necessary.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

—–

Title: ZUCCHINI-TOMATO SOUP
Categories: Soups, Vegetables
Yield: 8 servings

1/2 c Chopped onion
1/2 c Chopped green pepper
1/4 c Water
1 cn (18-ounce) (2 1/4 cups)
-tomato juice
2 Med. zucchini, quarted
-lengthwise and sliced (2
-cups)
1 cn (8-ounce) whole kernel corn,
-drained
1/4 ts Salt
2 c Buttermilk

In 2-quart saucepan cook onion and green pepper in
water, covered, about 5 minutes or till vegetables are
tender. Add tomato juice, zucchini, corn, and salt.
Simmer covered, 30 minutes. Cool. Stir into buttermilk.

Cover; chill.

Makes 8 to 10 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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