Title: PEPPER STEAK W/ONIONS *** (CFXM67A)
Categories: Chinese, Beef, Main dish
Yield: 4 servings

1 x Cornstarch
3 tb Soy sauce
1 x Sugar
1 x Pepper
1 lb Sirloin tip; sliced 1/8 in.
1 x Oil (Peanut)
1 ea Onion; sliced
2 ea Green peppers; sliced
2 ea Stalks celery; sliced
1/4 c Cold water
1/2 ts MSG

3,4 ea tomatoes; cut into wedges 3,4 ea green
onions; 2″ strips Mix 2 teaspoons cornstarch, soy
sauce, 1 teaspoon sugar, pinch of salt and pepper; add
sirloin.
Marinate for 10 to 15 minutes. Drain sirloin; fry in
small amount of hot oil over high heat until meat
loses red color. Push to outer edge of pan. Add small
amount of oil; cook onion, green peppers and celery
for 5 minutes. Make paste of 2 tablespoons cornstarch
and water; stir in 1 teaspoon sugar, msg and salt and
pepper to taste. Add to sirloin mixture; cook
stirring, until sauce is clear. Add tomatoes and
green onions, remove from heat. Serve. 4-6 servings.
FROM: DOLORES ADAMS (cFXM67A)

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Title: Tea-Smoked Chicken Salad
Categories: Salads, Poultry, Grains, Vegetables, Fruits
Yield: 4 servings

1/2 ts Salt
1/4 ts Szechuan peppercorns,
Crushed*
1/8 ts Granulated sugar
1/8 ts Ground ginger
10 oz Skinless boneless chicken
Thighs
1 md Scallion, quartered
3 sl Pared fresh ginger root
2 cl Garlic, crushed
1/2 c Uncooked, regular long-grain
Rice
2 tb Firmly packed light or dark
Brown sugar
1 tb Plus 1 1/2 tsp. Lapsang
Souchong tea leaves*
1/2 Cinnamon stick
3 3 1/2″ x 1/2″ strips orange
Zest**
4 c Torn lettuce leaves
1 1/2 c Drained, canned, sliced
Water chestnuts
3 tb Low-sodium chicken broth
2 tb Fresh lemon juice
1 tb Peanut oil
1 md Papaya, pared, seeded and
Diced

In small bowl, combine salt, peppercorns, granulated
sugar and ground ginger; rub into chicken. Place
scallion, ginger root and garlic on top of chicken;
refrigerate, covered, 1 hour.

Set a steamer rack or round baking rack into large
saucepan; add 1-2 inches water, being careful that
water does not reach top of rack. Spray large heat
resistant plate with nonstick cooking spray (plate
should fit into saucepan).

Bring water in saucepan to a boil; reduce heat. Place
chicken with scallion, ginger root and garlic, along
with any accumulated juices, on prepared plate; set
plate on rack. Cook chicken over simmering water,
covered, 5 minutes, until almost cooked through.
Remove chicken and rack from saucepan; discard liquid
in saucepan.

Spray same rack with nonstick cooking spray; transfer
chicken to rack, discarding scallion, ginger root and
garlic.

Line same saucepan with foil. Sprinkle foil with
rice, brown sugar and tea leaves; add cinnamon stick
and orange zest. Place saucepan over medium heat; cook
until mixture begins to smoke. Set prepared rack into
saucepan; cook, covered, 12 minutes, until chicken is
cooked through. Remove chicken from saucepan; set
aside to cool.

While chicken is cooling, in large bowl, combine
lettuce, waterchestnuts, broth, lemon juice and oil,
tossing well to coat thoroughly; divide evenly among 4
plates. Slice cooled chicken; arrange 1/4 of the
chicken and papaya on each portion of salad.

*Szechuan peppercorns and Lapsang Souchong tea leaves
can be purchased in Asian food stores or the Asian
food sectin of some supermarkets. If loose tea leaves
are not available, use three tea bags and open to
release leaves, discarding bag.

**The zest of the orange is the peel without any of
the pith (white membrane). To remove zest from
orange, use a zester or vegetable peeler; wrap orange
in plastic wrap and refrigerate for use at another
time.

EACH SERVING PROVIDES: 3/4 fat; 1/2 fruit, 2
vegetables; 2 proteins; 1/2 bread

PER SERVING: 186 calories; 16g protein; 7g fat; 17g
carbohydrate; 68mg calcium; 349mg sodium; 59mg
cholesterol; 1g dietary fiber

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PANCAKE ROLLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Sheets Jus-rol Fillo Pastry,
-thawed
Vegetable oil
1 sm Bunch spring onions, finely
-chopped
3 Cloves of garlic, crushed
1 In piece fresh ginger,
-peeled and crushed
4 oz Fresh beansprouts
4 oz Finely chopped celery
8 oz Frozen prawns, thawed
1 tb Soy sauce
1/2 ts Soft brown sugar

Heat 1 tb oil in a wok or frying pan, stir-fry the
onions, garlic and ginger for a few min. Add
beansprouts and celery, stir-fry for a further 2 min.
Turn vegetables into a bowl, add prawns and mix with
soy sauce, sugar and season to taste. Cool. Divide
drained filling into 12 portions. Cut each sheet of
fillo in half crossways. Place a portion of filling at
one end of a pastry square. Roll up just enough to
enclose filling then fold in the ends, sealing with
water. Continue to roll and again seal with water.
Deep fry at 180C (350F) for about 5min. Drain well and
serve.

Source: Jus-rol: Pastry for Today

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Title: Frozen Lemon Cream Pie
Categories: Pies
Yield: 6 servings

1 9-inch Graham Cracker Crust
3 Large Uncracked Eggs.
1/2 c Plus 2 T Sugar
1/4 c Lemon Juice
1/2 pt (1 C) Whipping Cream,Whipped

Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large
mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
lemon juice. In small mixer bowl, beat egg whites until soft peaks
form; gradually add remaining 2 T sugar, beating until stiff peaks
form. Fold egg white mixture into lemon juice mixture; fold in half
the whipped cream. Fold in remaining whipped cream. Spoon into
prepared crust. Freeze at least 3 hours or until firm. Serve more
whipped cream or Blueberry ‘n’ Spice Sauce.

MMMMM

Title: Pumpkin Delight
Categories: Diabetic, Desserts, Fruits
Yield: 12 servings,

Graham crackers 1/2 ts Nutmeg
1/4 c Diet margarine; melted. 1/2 c Brown Sugar Twin
8 oz Lite cream cheese (soft) 1/2 c Skim milk
1 lg Can 100% pumpkin 2 pk Sugarfree Instant Pudding
1 ts Cinnamon -(Vanilla flavor)
1/4 ts Cloves 12 oz Lite Cool Whip
1/4 ts Allspice

Place whole graham crackers in a 13 X 9-inch pan. Melt margarine, and
brush over crackers.

Put cream cheese in bowl and beat with electric mixer. Mix spices in
pumpkin, and add to cream cheese. Beat together.

Add sugar twin, milk and sprinkle in dry pudding mix. Mix in the
pumpkin and cream cheese mixture. Beat until well blended. Fold in
Cool Whip. Pour in pan, and spread over crackers. Cover with plastic
wrap, and refrigerate overnight

FROM: LORI NORMAN

MMMMM

Title: Chilled Orange Cappuccino Cream W/ Grated Choc
Categories: Beverage, Chocolate
Yield: 8 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————
4 c Heavy cream
4 T Cornstarch
1 1/2 c Half-and-half
4 T Instant espresso powder
6 Egg yolks
2 T Grand Marnier
2 Eggs
1/2 oz Chunk semi-sweet chocolate;
-finely grated
1/2 c Granulated sugar

EQUIPMENT: Measuring cup, measuring spoons, hand
grated, 2 1/2-qt saucepan, electric mixer with paddle,
and balloon whip, rubber spatula, whisk, instant-read
test thermometer, 2 stainless steel bowls (1 large),
pastry bag, 8 8-oz coffee cups

Heat 1 1/2 cups of heavy cream and the half-and-half
in a 2 1/2-qt saucepan over medium-high heat. Bring to
a boil.
While the cream is heating, combine the egg yolks,
eggs, sugar, cornstarch, and instant espresso powder
in the bowl of an electric mixer fitted with a paddle.
Beat the mixture on high for 2 minutes, scrape down
the sides of the bowl, and continue mixing on high
until the mixture is slightly thickened, about 1 1/2
to 2 minutes. (At this point the cream should be
boiling. If not, adjust the mixer speed to low and
continue to mix until the cream boils. If his is not
done, the eggs will develop undesirable lumps.)
Pour the boiling cream into the beaten egg mixture and
whisk to combine. Return to the saucepan and heat over
medium-high heat, whisking constantly, until the cream
reaches a temperature of 180 degrees, about 5 to 6
minutes. Remove from the heat and transfer to a
stainless steel bowl. Cool the espresso-custard
mixture in an ice-water bath to a temperature for 40
to 45 degrees, about 20 to 25 minutes.

Continued >>>

MMMMM

CHIPOTLE CHILES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sides

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ripe jalapenos

Americans who love the smoky taste and fiery bite of
chipotles have recently been hit with high prices and
a scarcity of product. With prices for these smoked
jalapenos reaching $15 a pound wholesale, home growers
yearn to smoke their own. But the Mexicans have been
fairly secretive about their techniques, and none of
the books on chiles describe home smoking. After a
trip to Delicos Mexico, I think I have solved this
mystery — but the process takes some dedication.
First, let’s look at how the Mexicans do it.

They use a large pit with a rck to smoke-dry the
jalepenos. The pit containing the source of heat is
underground, with a tunnel leading to the rack. The
pods are placed on top of the rack where drafts of air
pull the smoke up and over the pods. The jalapenos can
be whole pods or pods without seeds. The latter are
more expensive and are called “capones”, or castrated
ones.

It is possible to make chipotle in the back yard with
a meat smoker or Weber-type barbecue with a lid. The
grill should be washed to remove any meat particles
because any odor in the barbecue will give the chile
an undesirable flavor. Ideally, the smoker or barbecue
should be new and dedicated only to smoking chiles.

The quality of homemade chipotle will depend on the
maturity and quality of the pods, the moisture in the
pods, the temperature of the smoke drying the pods,
and the amount of time the peppers are exposed to the
smoke and heat. The aroma of wood smoke will flavor
the jalapenos, so carefully choose what is burned.
Branches from fruit trees, or other hardwoods such as
hickory, oak, and pecan, work superbly. Pecan is used
extensively in parts of Mexico and in southern New
Mexico to flavor chipotle. Do not be afraid to
experiment with different woods.

The differenc between the fresh weight of the fruits
and the finished product is about ten to one, so it
takes ten pounds of fresh jalapenos to produce
approximately one pound of chipotles. A pound of
chipotles goes a long way, as a single pod is usually
enough to flavor a dish.

First, wash all the pods and discard any that have
insect damage, bruises, or are soft. Remove the stems
from the pods before placing the pepperrs in a single
layer on the grill rack. Start two small fires on each
side of the grill with charcoal briquets. Keep the
fires small and never directly expose the pods to the
fire so they won’t dry unevenly or burn. The intention
is to dry the pods slowly while flavoring them with
smoke. Soak the wood in water before placing it on the
coals so the wood wil burn slower and create more
smoke. The barbecue vents should be opened only
partially to allow a small amount of air to enter the
barbecue, thus preventing the fires from burning too
fast and creating too much heat.

Check the pods and the fires hourly and move the pods
around, always keeping them away from the fires. It
may take up to forty-eight hours to dry the pods
completely. The pods will be hard, light in weight,
and brown in color when dried. If necessary, let the
fires burn through the night. After the pods have
dried, remove them from the grill and let them cool.
To preserve their flavor, place them in a zip-lock
bag. It is best to store them in a cool and dry
location. If humidity is kept out of the bags, the
chipotles will last for twelve to twenty-four months.

Buen apetito!

Recipe By : Garry Howard

– – – – – – – – – – – – – – – – – –

Treacle Scones (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
2 oz Butter
1 oz Caster sugar
1/2 ts Ground cinnamon
2 tb Black treacle
Or golden syrup
pn Salt
1/4 pt Milk to mix

Set oven to 425F or Mark 7. Grease a baking sheet.
Sift the flour and salt into a bowl and rub in the
butter. Mix in the sugar and cinnamon. Add the treacle
or syrup and sufficient milk to make a soft dough.
Turn on to a floured surface and knead gently. The
dough should be fairly moist and elastic. Roll out to
about 1/2 inch thick. Cut into rounds with a 21/2 inch
pastry cutter. Place on the baking sheet, brush with a
little milk and bake for l0-15 minutes until golden in
coIour. Cool on a wire rack. Serve split in half and
buttered.

From the booklet Scottish Teatime Recipes Typed By Ray
Watson

– – – – – – – – – – – – – – – – – –

ARABIC BREAD CHIPS

Recipe By : Kitchen of Eastern Arabia/Debbie Marshall, Manvel, TX
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Arab bread (pita bread)
seasonings* — to taste

1. Cut Arab bread into 8 equal wedges. Pull apart each wedges to make 2
pieces.

2. Arrange as many pieces as you can on cookie sheet. Sprinkle with
seasonings. Bake at 400F degrees for 5 minutes or until lightly toasted.

*Suggested seasonings–Seasoned salt, lemon pepper, Cajun seasoning, Baharat
(see recipes).

– – – – – – – – – – – – – – – – – –

Serving Ideas : These are great for dipping into Hommus!

NOTES : So easy to make. Keep bread in freezer; thaw only minutes before
making chips. These keep well in a zipper bag for days.

Pfeffernusse (Pepper Balls)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : German Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Flour; Unbleached, Unsifted
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Cloves; Ground
1/2 Teaspoon Mace
1 Teaspoon Allspice; Ground
Black Pepper; As Desired
1 1/4 Cups Honey
2 Tablespoons Butter
2 Eggs; Large
1 Cup Confectioners’ Sugar
1 Teaspoon Vanilla
Water

Sift flour, baking powder and spices together. Heat honey and butter until
butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill
dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet.
Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in
glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4
dozen cookies.

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Nutr. Assoc. : 0 1554 1440 541 0 0 161 15 854 393 385 76 568