Empress Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers Wings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic — Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops — Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

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1 onion diced
3 cloves garlic, minced
2 pinches red pepper
2 tsp. chopped fresh thyme (1/2 tsp dried)
1/2 tsp paprika
pinch saffron threads (optional)
15-oz can chickpeas
2 cups chopped tomatoes
freshly ground pepper
1 bunch chard, leaves only
12 oz spaghetti
1/2 cup grated soy cheese

Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion garlic,
crushed red pepper, herbs, paprika, and saffron (if desired). Cook over
medium high heat, stirring frequently until onions are soft about 8 min.
Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper.
Lower heat and simmer 15 min. If pan becomes dry, add a little water to
keep it moist. Steam chard until bright green and tender. Remove, chop
coarsely, season with pepper and if desired salt. Put pasta in casserole,
add chickpea-tomato mixture, chard and cheese. Toss until well mixed.
Cover with foil and bake until warmed through, about 20 min. Serve with
additional grated cheese if desired. Makes 4 to 6 servings (I find it to
be more). Here in Fl. it’s hard to find chard, so I usually use fresh or
frozen spinach. Kale would work just as well. You can also prepare this
ahead of time, then pop into oven and heat for 20 min.

Fried Rice with Sausage, Shrimp and Crab Meat

Recipe By : Foods of the World: Pacific and SE Asian Cooking
Serving Size : 6 Preparation Time :24:00
Categories : Vietnamese Menu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
COM CHIEN THAP CAM (Vietnam)
1 2/3 cups long-grain white rice
6 dried Chinese mushrooms
2 Chinese sausages
1/4 pound raw shrimp
1/4 cup vegetable oil — plus 1 tablespoon
1 medium onion
1 tablespoon fish sauce
1/2 pound crab meat
2 eggs
2 large scallions

Asian Mushroom= caps, dried, 1 to 1-1/2 inches in diameter
Chinese Sausage= sweet, mild, cured, pork. About 6″ long sold in pairs.
Shrimp size= 21 to 25 shrimp per pound.
Fish Sauce= nam pla. Use Vietnamese or Thai fish sauce.
Crab meat= fresh, frozen, canned. Rinse and sort to discard shell, cartilage.
Day before – prepare rice. Bring 6 quarts of unsalted water to a boil over
high heat in a large, heavy pot. Stirring constantly, slowly pour in the
rice in a thin stream. Reduce the heat to moderate and let the rice boil
uncovered for about 15 minutes, or until the grains are somewhat tender but
are still slightly firm to the bite. Drain the rice in a large sieve,
fluffing it with a fork. Transfer rice to a large bowl and set it aside to
cool to room temperature. Cover the bowl tightly and refrigerate overnight
or for at least 12 hours.

Day of
– Place MUSHROOMS in a small bowl containing 1 1/2 cups hot water. Soak for
at least 30 minutes until soft. Remove mushrooms. Discard water. Rinse
mushrooms of any remaining grit and cut off and discard any stems. Slice
each cap crosswise into 1/2-inch strips.
– Cut ONION in half lengthwise and slice lengthwise into 1/4 inch strips.
– Wash and trim SCALLIONS, keeping most of the green tops. Cut scallions
into 1-inch pieces and slice pieces lengthwise into 1/4-inch side strips.
– Shell the SHRIMP. Devein. Chop into 1/4 inch bits and set aside.
– Cut SAUSAGE into 1-1/8 inch slices. Fry the sausages in a wok over
moderate heat, stirring constantly for about 2 minutes, or until the slices
are delicately browned on both sides and the edges are crisp. Drain on
absorbent paper.
– Heat 1/4 cup oil in wok. Drop in the ONIONS and stirring constantly, cook
for 2 to 3 minutes, or until they are soft. Regulate heat to prevent browning.
– Add MUSHROOMS, then the chilled rice and stirring constantly with a fork,
cook for about 3 minutes, or until the rice ie heated through. – Stir in
the FISH SAUCE.
– Push the rice to the edge of the wok to make a well in the center. Pour
in the remaining oil and drop the SHRIMP into it. Without stirring rice,
cook the shrimp, for about 2 minutes, turning as they become firm and pink.
– Mix the shrimp into the rice and still stirring, cook over moderate heat
for 5 minutes. Do not let the rice brown. Stir in the CRAB meat and the
SAUSAGE and cook for 2 minutes. Break EGGS, one at a time, stirring well
after each addition.
– Mix in the SCALLIONS and taste for seasoning; add salt or more fish sauce
if rice seems too bland. Serve the fried rice mounded on a large heated
platter or bowl.

Time-Life (1970) from Pat Hanneman’s library (phannema@wizard.ucr.edu)

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Crockpot Beans

I live alone, so I typically cook a batch in a crockpot, put about 1/3
in the fridge, freeze the rest in similar sized batches. That way I
can pull out different flavored batches from the freezer and don’t
have to eat the same batch til it’s done. The batch in the fridge
will keep 4-5 days.

Basic recipe:

2 onions, chopped
2-3 cloves garlic
1 pound dried beans, soaked 4 hours or over night
1-2 bay leaves
Water to cover.

Put in crockpot and cook about 4-6 hours on high or overnight on low.
Beans should be soft (small white beans take longest, pinto beans
shorter)

Add spices, vegies, etc. (see below) cook about another hour.

Spices:, vegies, etc:

1) 1 tsp dried cumin, 1 tsp paprika, 1/4 tsp cayenne pepper, 1-2
Tbsp. soy sauce, a few chili peppers, chopped, chopped green
pepper, can chopped tomotoes, some frozen corn. (Good with black beans)
1/2 tsp liquid smoke tastes good added.

2) 1 tsp cumin, 1 can chopped green chilis, chopped green pepper, 1
Tbsp soy sauce (good with white beans).

3) 1-2 Tbsp soy sauce, 1/4 cup molasses, 1/4 tsp cayenne, 1/2 tsp dried
mustard, (good with pinto or black eyed peas)

Garbanzo beans I usually use as a substiute in chicken recipes, so
I’ll freeze them with just the onions and garlic. Frozen black eyed
peas are also a good staple to have on hand (for some reason that’s
the only legume that comes frozen except for lima beans which I don’t
like).

It may seem like it takes a lot of time to cook dried beans, but the
actual effort involved is minimal. Cover the beans with water to soak
all day or overnight. Chop onions and garlic, throw it all in
crockpot (at this point I haven’t even always decided what spices to
use). When ready throw spices in and cook another hour: done. Freeze
in batches. I have a rice cooker too, so the actual time I spend
cooking can be minimal unless I’m in the mood.

SNAPPER SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 lb Veal knuckle
1 c Chicken fat
1 x *or:
1 c Butter
3 qt Broth, beef
1 x *or:
4 qt Broth, beef
2 c Wine, dry sherry
1 c Flour
1 ea Turtle **
2 ea Carrot, diced
3 ea Onion, finely chopped
2 ea Celery, sticks, chopped
1/4 ts Thyme
1/2 ts Marjoram
1 ea Bay leaf
3 ea Cloves, whole
3 ea Sl Lemon
1 d Tabasco
1 x Salt pepper
1 ea Egg, hard boiled, chopped
2 c Tomato, strained

** Meat from one snapper turtle, cut in small pieces.
Have knuckles broken into 2 inch pieces. Place
knuckles in a roasting pan and add the butter or
chicken fat, onions, celery, carrots, thyme, marjoram,
cloves, bay leaf, salt and pepper. Bake at 400-F until
brown. Remove from oven and add flour, mixing well and
cook 30 minutes longer. Pour browned mixture into a
large soup kettle, add the broth and tomatoes, and
cook slowly for 3-1/2 hours. Combine the snapper meat
with 1 cup sherry, some salt, the tabasco and lemon
slices, and simmer for 10 minutes. Strain the soup and
combine the two mixtures. Add the chopped egg and the
balance of the sherry and serve immediately.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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Title: Light and Luscious Orange Bars
Categories: Diabetic, Desserts
Yield: 12 servings

1 ts Unflavored gelatin 1/2 c Nonfat dry milk powder
1/4 c Orange Juice concentrate 1/2 c Cold Z?b
2 tb Sugar 1 tb Lemonjuice
1/2 ts Vanilla 24 Graham crackers

Chill a small mixing bowl and beaters. In the top section of a double
boiler, soften gelatin in the melted concentrated Orange Juice. Place
over hot water,and stir until the gelatin is completely disolved.
Remove from heat and stir in the sugar and vanilla. Using cold
beaters, beat dry milk and water until soft peaks form. Add the lemon
juice and beat until stiff. Fold in orange juice mixture. Spread on
12 Graham crackers. Top with the remaining crackers. Wrap
individually; freeze until firm about 2 hours.

From the ADA FAmily Cookbook vol.II.

Exchanges per sandwich: 1/2 non fat milk, 1 fruit cal 89, cho 17, pro
3, fat 1, Na 121, K 181, 1/2 teaspoon sugar (8 cal) per serving

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

MMMMM

Title: Aloha Salad
Categories: Salads, Fruits
Yield: 8 servings

2 c California Dried Figs
1 Fresh pineapple
1 c Mandarin oranges
1 c Whipping cream
2 tb Sugar
1/2 c Toasted flaked coconut
Fresh mint (optional)

Slice dried figs. Slice pineapple into half; scoop out center; cut into
bite-size chunks. Drain oranges. Arrange figs, pineapple chunks and
oranges in pineapple shells. Whip cream; stir in sugar and coconut
(reserve some coconut for topping, if desired). Spoon over fruits.
Garnish with fresh mint, if desired.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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HUNGARIAN GOULASH SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Hungarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 x Med Onions, peeled chopped
2 x Lg cloves Garlic, crushed
1/2 c Shortening or salad oil
3 1/2 tb Paprika (Hungarian)
3 lb Lean Beef Chuck (1″ cubes)
2 x Lg Tomatoes, peeled choppe
2 ts Caraway seeds
1 1/2 ts Dried Marjoram
1 t Minced Lemon peel
8 c Water
2 ts Salt
1/2 ts Pepper
4 x Med Potatoes, peeled cubed

Cut chuck into 1″ cubes.
Saute onions and garlic in heated shortening or oil
in a large kettle until tender. Stir in paprika; cook
1 minute. Wipe beef cubes until dry. Brown cubes,
several at a time, on all sides. Add tomatoes, caraway
seeds, marjoram, lemon peel, water, salt, and pepper.
Bring to a boil. Lower heat and cook slowly, covered,
45 minutes. Add potatoes and continue to cook about 20
minutes longer, until potatoes are tender.
Serves 10.

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Catlyn’s Chocolate Zucchini Cake

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter
2 eggs
1/2 c oil
1 tsp vanilla
1 3/4 c sugar
4 Tbsp cocoa
2 1/2 c flour
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 c sour milk (a tsp of vinegar added to milk)
1 c chocolate chips
2 c zucchini, unpeeled, grated (grate medium b

Preheat oven to 325 degrees. Grease a 9×13 inch pan.

In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend
well. Sift together the cocoa, flour, baking soda, baking powder,
cloves, and cinnamon. Add to the butter mixture alternately with
the milk. Add zucchini and chocolate chips. Bake 40 to 50 minutes.

There is no need to frost this cake, but if you wish, sprinkle or
sifted powdered sugar on top of the cooled cake.

From: Janice Norman

About the best non-standard use for zucchini is this cake which
Catlyn’s, a wonderful gourmet-to-go deli makes.

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6 (1 oz) sqs. semisweet chocolate
1/4 c. butter
3/4 c. powdered sugar, sifted
2 T. water
1 tsp. vanilla
Combine chocolate butter in top of double boiler; cook until melted.
Remove from heat; stir in remaining ingredients. Stir until smooth.
Spread over cheesecake while glaze is warm. Yield: enough for one 9″
cheesecake.

Source: The `86 Annual Recipes of Southern Living, recipe by Mrs. Randy Bryant
from Franklin, VA.