Title: BROWN SUGAR PIE
Categories: Pies
Yield: 1 pie

3 Eggs, separated
2 c Milk
2 c Brown sugar
4 tb Cornstarch
3 tb Butter
1 ts Vanilla
1 Baked pie shell

Preheat oven to 350 degrees. Beat egg yolks and add 1/2 cup of milk.
Stir in brown sugar, salt, cornstarch and 1 1/2 cups milk. Mix well
and cook over medium-heat, stirring constantly until bubbly and
thick. Remove from heat and stir in butter and vanilla. Pour into
prepared pie shell.

Beat egg whites until frothy. Gradually add granulated sugar and beat
until stiff peaks form. Spread meringue over pie and bake in
preheated oven until meringue is golden brown.

Source: Charlene Wilson of Fort Thomas, Ohio; printed in The
Cincinnati Enquirer, February 21, 1996. The recipe is her mother’s
and originally came from West Virginia.

MMMMM

Dump Cake (Marcy Stephens)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
*Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Pie filling, cherry
1 cn Pineapple, 20oz. crushed
With juice.
1 Cake mix, yellow
2 Margarine, 2 sticks
4 oz Coconut, shredded
1/2 c Pecans, chopped.

****There are a lot of dump cake recipes out there,
but none as delicious as my friend Marcy Stephens’
recipe. She always makes it for my birthday***

Spread cherry pie filling in 9×13-inch pan. On top of
this, spread crushed pineapple. Sprinkle dry cake
evenly over this. Melt 2 sticks margarine and pour
over dry ingredients. Sprinkle with coconut and top
with chopped pecans. Bake at 350F for 1 hour.

**AH-in MD.***BSJR42A***

– – – – – – – – – – – – – – – – – –

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

CITRUS GRAIN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Fruits
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Naval oranges
4 c Cooked grains, such as
– brown rice, barley or
– kamut
1 tb Grated orange zest
1/3 c Fresh parsley, minced and
– tightly packed
1 c Carrots, shredded
1/2 c Celelry, finely chopped
1/3 c Raisins or currants
2 tb Olive oil
2 tb Safflower or canola oil
1 tb Wine vinegar
3 tb Lemon juice, fresh squeezed
1/2 ts Sea salt or to taste
Freshly ground pepper
Lettuce or radicchio leaves

Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove
only the colored part). Set zest aside. Peel oranges and separate into
sections. Set aside about 8 sections for garnish and coarsely chop
remainder. Combine grains, orange zest, chopped oranges, parsley, carrots,
celery and raisins in large bowl. For dressing, combine oils, vinegar,
lemon juice, salt and pepper to taste in food processor or jar. Pulse
briefly or shake well to blend. Pour dressing over grain mixture and toss
until thoroughly blended. Taste and add more salt or lemon juice, if
needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish
with reserved orange sections.

– – – – – – – – – – – – – – – – – –

No Bake Orange Cookies

Recipe By : Bobb1744
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Desserts
No Bake Nuts
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups graham cracker crumbs — 16 oz. box
1 cup confectioner’s sugar
1/3 cup frozen orange juice concentrate — thawed
1/4 cup light corn syrup
1/4 cup margarine — melted
1 cup finely chopped walnuts
confectioner’s sugar — optional

In a large bowl, mix graham cracker crumbs, confectioner’s sugar, orange
juice concentrate, corn syrup, melted margarine and walnuts. Shape into 1″
balls. Can roll in more confectioner’s sugr. Store at room temperature.

– – – – – – – – – – – – – – – – – –

NOTES : Per cookie: 56 calories.

Title: FRIED DUMPLINGS WITH HOT CHILI SAUCE
Categories: Chinese, Pork, Seafood, Oriental
Yield: 40 servings

FILLING:
1 lb Ground pork
1/3 lb Raw shrimp, shelled and
-finely chopped
1/2 c Chopped water chestnuts,
-rinsed
2 1/2 tb Minced fresh ginger root
2 tb Minced scallions, white part
3 tb Soy sauce
1 tb Rice wine
1 1/2 ts Sesame oil
1/4 ts Ground black pepper
2 tb Cornstarch
HOT CHILI SAUCE:
3 tb Soy sauce
1 tb Chinese black vinegar (or
-substitute 1 1/2 t
-Worcestershire sauce)
1 tb Sugar
1/2 ts Hot chili paste
1 ts Minced ginger root
2 tb Warm water
FINISHING:
40 Dumpling or gyozo skins
Cornstarch for dusting
1 c Safflower or corn oil

Stir all of the filling ingredients together until
combined. Set aside. Combine the ingredients for the
hot chili sauce in a serving bowl. To finish: Place 1
T filling in the center of each dumpling skin. Moisten
the edge with water, fold over to enclose the filling,
and press the edge to seal. Transfer the dumplings to
a tray that has been dusted with cornstarch.
Heat a wok or a deep skillet and add the oil. Heat to
350 and add 7 or 8 of the dumplings. Fry, turning
constantly, until a deep gold – about 4 min. Remove
and drain briefly in a colander. Transfer to paper
towels. Repeat the process for all the dumplings,
reheating oil between batches. Serve the dumplings
warm with the sauce on the side. Makes 40 dumplings.

—–

Pasta with Chicken and Grilled Veggies

Recipe By : Joni Bodart
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Chicken
Main Dishes Pasta
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds boned and skinned chicken breast halves
2 portobello mushrooms
6 halves sun-dried tomatoes, oil-packed, drained — coarsely
chopped
1/2 cup basil, fresh — minced
2 roma tomato — halved
2 Japanese eggplant — quartered lengthwise
4 cloves garlic (or to taste) — minced
3/4 pound linguine or fettucine
1/2 cup olive oil (or to taste)
1 cup romano or parmesan cheese — shredded or grated
s p to taste

Cook pasta al dente, set aside in hot water to keep hot.
Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over
med heat till done. Cook tomatoes on skin side only, so as not to lose any
juice. Eggplant should be soft, tomatoes hot and lightly charred, and
mushrooms and chicken cooked through.
Cut chicken and eggplant into bite-sized pieces, and slice portobellos. (You
can slice them first and grill the slices if you prefer) If the mushrooms
are large, you may need to halve the slices. Cut tomato halves into two or
four pieces, saving juice.
Drain pasta, and toss with several drizzles of olive oil, garlic, basil,
sundried tomatoes and 1/4 c cheese. Add chicken and veggies, toss again.
Season to taste with s p.
Serve hot with the rest of the cheese.
NOTE: The amounts may be played with, especially the amounts of chicken and
pasta, and the mushrooms may be sauteed in butter rather than grilled if
preferred. I really like the smoky taste from the grill.

– – – – – – – – – – – – – – – – – –

Here’s an idea that worked and a new product recommendation.

* Exported MasterCook *

Baked Portabella Mushroom Mozzarella

Recipe By : Hanneman
Serving Size : 2 Preparation Time :0:30
Categories : 4Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 ounces Portabella mushroom slices
2 tablespoons extra virgin olive oil — or less
1 tablespoon toasted wheat germ
2 2/3 ounces Pasta Zesta®
water to cook pasta
1 cup chunky tomato sauce
with onion, celery, green bell pepper
1/2 teaspoon garlic
1/4 teaspoon basil
1/2 teaspoon oregano
1 pinch red pepper flakes
3 ounces mozzarella cheese, part skim milk
(healthy choice)
chopped parsley — garnish

The idea = substitute portabella mushroom for the meat in a favorite
Italian recipe.
This served 2 easily and would have served 3. Pre-warm/cook
everything, assemble it in a casserole, top with mozzarella and bake it
about 15 minutes.
PastaZesta is a new product for us. It’s a spaghetti, homemade, dried,
flat like soba, made of durum wheat, flavored with various – we chose tomato
and basil. No eggs! Very light and flavorful. Cooks in 3 minutes. It
comes in a tan 8-oz box and was near the bottled sauces. We recommend it.
Made in Canada.

STEP #1 Using a micro-wave proof dish, like a pyrex measure, combine the
tomato sauce, garlic, basil, oregano and red pepper flakes. Zap at 100% for
about 2 minutes (700 watts). Stir and let stand.

MEANWHILE prepare the pasta.

STEP #2 Heat oil in skillet. Press some (what you can) wheat germ into the
slices of mushroom and saute over medium-high heat, turning once, about 1
1/2 to 2 minutes per side. Remove from heat.

STEP #3 Set oven temperature to 375oF. Place drained pasta in a shallow
casserole. Pour half the sauce on top and spread. Season with pepper (a
little salt). Sprinkle on remaining wheat germ, especially along the outer
edge where it will catch the sauce. Layer the mushroom slices on top of
that. Pour on the remaining sauce. Top with cheese. Top with parsley.
Bake about 15 minutes until cheese is melted and beginning to brown.

Nice served with asparagus.

– – – – – – – – – – – – – – – – – –
NOTES : from ‘PatH’ phannema@wizard.ucr.edu

Title: CHINESE BBQ PORK
Categories: Pork, Chinese
Yield: 1

2 lb Boneless pork shoulder, cut
-into 8“x2-1/2”x1/2″ pieces

———————————-MARINADE———————————-
5 ts Sugar
1 1/2 ts Salt
2 Garlic cloves, minced
1 ts Ginger juice
4 tb Ketchup
4 tb Soy sauce
5 ts White wine
1 ts Five spice powder

——————————-BASTING SAUCE——————————-
1 tb Hoisin sauce
1/4 c Honey

Marinate pork for 2-4 hours, or overnight if you wish. Preheat oven to
375F and place marinated pork on a rack over a roasting pan filled with 1
cup of water. Bake for 20 minutes, basting occasionally with remaining
marinade. Turn and bake another 20 minutes.

Take pan out of oven, swich oven to broil. Baste both sides of pork with
basting sauce and broil for 1 minute on each side.

Let pork cool and cut into thin slices. Serve hot or cold. Keep in
tightly sealed container in refrigerator or in freezer if not served right
away. Reheat with a little water in roasting pan, or wrap in foil.

Notes: Let the meat marinade at least 8 hours – you will get a much more
tender result. Make extra, it’s really good… We serve it cold on a
plate with pickled ginger and green onion flowers as a starter to a
Chinese meal. Or add it to ‘La Choy’ frozen wonton soup along with some
green onion, and slivered vegetables for a ‘homemade’ look.

Source: The Joy of Wokking, Martin Yan
Unsolicited comments: Anne Sheresky (sheresky@worldchat.com)

—–

Title: Stuffed Zucchini #2
Categories: Main dish
Yield: 6 servings

6 Zucchini
4 Tomatoes, diced
1 c Bacon, crumbled
3 Cloves garlic, diced
2 Onions, diced
1 1/2 c Brown rice
2 Bell peppers, diced
3 c White wine
1 Cube vegetable bouillon
1/4 ts Mint leaves, chopped
1/2 c Butter
1/4 c Lemon juice
3 Eggs
2 tb Parsley, chopped

Trim ends off zucchini; cut in half lengthwise; scoop out centers,
leaving 1/4″ around skins. Combine zucchini centers in fry pan with
all other ingredients except eggs and parsley. Saute 30 minutes.
Place zucchini in baking dish; stuff with rice-vegetable mix; spoon
any extra around zucchini; cover with foil. Bake for 20 minutes at
350 degrees. Prick holes in foil for steam to escape. Beat together
eggs and parsley; pour over stuffed zucchini; recover and continue
cooking 10 more minutes.

MMMMM

Orzo with Parsley

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Pasta* Side dishes, vegetables*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces orzo (1-1/4 cup)
1 tablespoon vegetable oil
3 tablespoons chopped parsley
1/2 teaspoon salt

Bring large pot of water to boiling. Add orzo, stirring
constantly, until boiling resumes. Cook 8 to 10 minutes
until tender, but firm to the bite, stirring often. Drain.
Return to pot. Stir in oil, parsley, and salt.

– – – – – – – – – – – – – – – – – –