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

—–

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

—–

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

—–

White Chili

Recipe By : Sue
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound chicken breasts (skinned boned) — diced
1/2 cup shallot — chopped
3 garlic cloves — minced
1 can tomatillos (18 ounce) — drain, chop
1 can tomatoes (14 oz) — undrained chop
1 can chicken broth (13 oz)
1 can chili peppers, undrained (4 oz) — chopped
1/2 teaspoon oregano
1 teaspoon coriander seed — crushed
1/2 teaspoon cumin
2 cans cannellini beans ( 15 oz) — drained
3 Tablespoons lime juice
1/2 teaspoon pepper
1/4 cup Cheddar cheese — grated

Spray a large saucepan with cooking spray. Add 1 Tablespoon olive oil and
add chicken breasts and saute 3 minutes or until done. Remove chicken
from pan and set aside.
Add shallots and garlic and saute until tender.
Add all ingredients UP TO, NOT INCLUDING BEANS. bring to boil and simmer
20 minutes.
Add beans along with chicken and cook 5 minutes or until heated.
Stir in lime juice,pepper just before serving.
Ladle into bowls and top with cheese.

– – – – – – – – – – – – – – – – – –

Title: [THAI kai tam mamuang (chicken and mango soup)
Categories: Chicken, Thai, Soup
Yield: 6 servings

4 c Stock
3 tb Nam pla (fish sauce)
1 tb Nam tan paep
-(palm sugar)
2 tb Khing (ginger),
-julienned finely
1 tb Hom daeng (shallots),
-chopped
1 ts Prikthai (black pepper),
-freshly ground
1 ts Kapi
-(fermented fish paste)
1 tb Phak chi
-(coriander/cilantro),
-chopped [including the
-stems and roots]
1 c Mamuang (mango),
-diced small
Bai chi
-(coriander/cilantro
-leaves)-for garnish
Ton hom (spring onion),
-sliced thinly, for garnish

Another simple, chili-less soup (chicken and mango soup)

Method

Bring the stock to a boil, and add the fish sauce and sugar. Add the
chicken, half the ginger, the shallots and the pepper, and simmer for 3
minutes, covered (or until the chicken is tender)

Add the remaining ingredients, simmer for a further 10 minutes.

Serving Storage

Garnish with the coriander leaves and spring onions.

Serves 4 “Col. I.F. Khuntilanont-Philpott”

—–

Strawberry-Lemon Cream Parfaits

Recipe By : Woman’s Day – 6/3/97
Serving Size : 4 Preparation Time :0:12
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c sugar
2 tbsp cornstarch
3/4 c 1% milk
1/2 c egg substitute
2 tsp grated lemon rind
2 tbsp lemon juice
1/2 c reduced fat sour cream
1 pt ripe strawberries — hulled and sliced
lemon peel — garnish

Have ready 4 parfait or wine glasses, each with at least 1-cup capacity.

Mix sugar and cornstarch in a small saucepan. Whisk in milk until
smooth. Whisk over medium heat until boiling. Continue whisking and
boiling until thick as paste, 1-2 minutes. Remove from heat. Pour egg
substitute into a 2-cup glass measure. Whisk in 1/3 the hot milk
mixture, then pour it back into the saucepan. Don’t return to heat, but
whisk until smooth and thick as pudding.

Whisk in lemon peel and juice. Cover surface directly with plastic wrap
to keep a skin from forming. Refrigerate 1/2 hour. Stir in sour cream.

Fill glasses, alternating lemon cream and strawberries. Cover and chill
at least 1 1/2 hours or up to 12 hours.

– – – – – – – – – – – – – – – – – –

Title: Marshmallow Nut Loaf
Categories: Bread No bake Osg1966
Servings: 1

1/2 lb Marshmallows
1/2 c Sweet cream
1/2 c Dates
1/2 lb Graham crackers
1/2 lb Walnut or pecan meats

Soften marshmallows in cream, finely crumb graham crackers, quarter
dates lengthwise, coarsely cut or break walnut or pecan meats. Mix and
work into loaf, keep in cool place, slice when ready to serve, either
alone or with whipped cream.

Source: Mrs. Bessie Davis, Leroy Grange, Lake County, OH
—–